Conference & Events Assistant Manager

Company Description

Fairmont St. Andrews encapsulates luxury and this experience begins and ends with our colleagues. Fairmont St Andrews is one of Scotland’s most iconic 5-star luxury hotels and resorts in the home of golf.

Our 213-bedroom property is located on the outskirts of St Andrews, boasting 2 championship golf courses and an award-winning spa and leisure facility. With multiple food and beverage venues on site, including our two AA Rosette Restaurant, St Andrews Clubhouse & Grill - serving the finest Scottish steak and seafood, we are able to offer our guests a world class experience for dining and leisure activities, right here on property.

Within 20 minutes from Leuchars Railway station and 35 minutes from Dundee, we are an easy commute from numerous Scottish destinations.

Job Description

Job title : Assistant Banquet Manager

Location : St Andrews, Fife

Contract : Permanent, Full-time

As Assistant Banquet Manager your primary focus will be to ensure that all conferences are set up to the agreed standard in a timely manner as requested and provide and maintain liaison with the Client and Event Planning personnel.

In this role, you will act as the greatest ambassador to our resort, playing a fundamental part in the conference and banqueting experience of our guests. You will be well organised with the ability to work well under pressure, showing excellent response and reactive skills to fluctuating levels of operational demands. This role would be ideal for someone who enjoys being the focal point of guest interaction and truly enjoys delivering top class service to guests.

A little bit more about what you will be doing :

• To ensure that the catered event is serviced in the appropriate manner, liasing with the kitchen to make sure guests expectations are exceeded
• Managing the team in the absence of the Events Operations Manager
• Training and developing Banquet team
• Assisting the Events Operations Manager to ensure all events are correctly billed
• Ensuring that rooms for private dining are set up in a timely manner to the agreed standard as per the BEO or the Client’s wishes
• To ensure the stock of china, glass and other inventory is on site and ready for use and is sufficient to meet the demands of the business
• To ensure that the private dining rooms are cleared down immediately after use and set up ready for the next day’s business
• To be self-managing in the control and the monitoring of these items to maximise profitability.
• To take a monthly stock take of all china, glass and other operating equipment and raise the necessary purchase orders for approval by the Dir of F&B to keep the property functioning efficiently.

Qualifications

Additional Information

What is in it for you :