Reservations Supervisor Job Cape Town area,South Africa,Hospitality / Hotel / Catering

Twelve Apostles Hotel& Spa;
Bushmans Kloof Wilderness Reserve & Wellness Retreat

Job Purpose :

Toassist with the management of the reservations function for two properties, ensuring that the highest standard of performance and service is achieved when reservingaccommodation and additional services for Red Carnation Hotels.

Employee Value Proposition:

This position offers routine and predictability with opportunities to apply your technical skills on a daily basis as part of a highly effective team; whilstoperating within clearly defined standards and expectations; where your specialist banqueting reservations coordination expertise can be recognised.

Organisational Positioning:

·
Department: Reservations and Revenue

·
Reporting to: Regional Revenue Director

·
Location: Bree Street Offices

Minimum Experience and Qualification Required :

· Grade 12

· 2 years 5
* experience in a reservations or coordinating role; as well as at least 1 years 5
* experience in a reservations or coordination supervisory role or 2 years 5
* Hotel experience in a front office management role.

· Highly presentable

· Computer literatewith working knowledge of Microsoft Office Outlook, Word and Excel

· Experience at operatorlevel of a Property Management System

· Outstanding telephone manner

· Excellent command ofthe English language - solid English verbal and written communication skills

· Able to work flexible hours, weekends and public holidays

Advantageous Experience and Qualification Desired :

· Hospitality diploma

· Exposure to Opera and various distribution systems advantageous

Advantageous Experience and Qualification Desired :

· Diploma in Hotel Management

· Exposure to Opera advantageous

Key Performance Objectives :

To be a Red Carnation Hotel Ambassador by:

Actively living our company mission and values and striving to deliver on our promise of “No Request too Large;
No Detail too Small” at all times

Owning and practicing our “Top 12” Service Standards every day in every interpersonal encounter whether with guests, colleagues or suppliers

Ensuring that you are familiar with, and adhere to, the Hotel’s code of conduct as set out in the Employee handbook

Creatively seeking opportunities to surprise and delight our guests by actively listening to them and building positive relationships and emotional connections

Working together with your manager and team to be as effective and productive as possible by accepting constructive feedback and embracing all training and development opportunities made available to you
Being aware of the emergency evacuation, security and fire procedures of the Hotel and to be constantly vigilant of the health, safety and security aspects; and reporting any risks to the Health and Safety Chairperson and/or Security Manager
To actively seize opportunities to minimise our carbon footprint by reducing wastage as much as possible without compromising on guest service standards
To be happy in your work environment, to make constructive observations to improve working conditions and maintain a culture of teamwork and guest orientated service

35%

To supervise the Reservations Team in according with Red Carnation Hotel Management principles by:.
ensuring constant floor presence during peak operational times; interacting with both staff and guests in a constructive manner, fostering positive relationships; and by taking personal responsibility for every guest and staff situation, seeing it through to its solution.nsuring that all 1:1s and appraisals are completed timeously in accordance with the Hotel Communication Planner with the aim of nurturing a positive and honest relationship with employees with the goal of achieving the highest performance of excellence out of your team and high levels of staff actively involved in the training and development of each team member by supporting their learning through on-the-job application and coaching, making them available for all appropriate training opportunities and holding the team member to account for the learning that they have successfully assimilated.

Ensuring that staff are rostered according to the peaks and troughs of the business; ensuring that there is always sufficient labour…


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