Conference & Banqueting Manager

SUMMARY:
We are looking for a well-groomed Conference & Banqueting Manager who has a passion for the hospitality and banqueting, for an elite 4 start Hotel and spa based in the Pretoria area.

POSITION INFO:
Position overview:
The Conference and Banqueting Manager is responsible for planning, coordinating and overseeing all conference and banqueting operations to ensure seamless, profitable and memorable events that reflect the estate’s 4/5-star luxury standards. The role is highly operational and guest-facing, with accountability for end-to-end event delivery, team leadership and alignment with FCB and broader hotel objectives.

Requirements:

• Grade 12
  Relevant tertiary qualification or diploma in Hospitality Management, Hotel Management, Events Management or a related field will be an advantage.
• Additional certifications in food safety, health and safety, or event management will be beneficial
• Minimum 5 years’ experience in banqueting and conference operations within a high-volume, upmarket or luxury hotel, conference centre or similar establishment.
• Proven track record managing end-to-end events, including corporate conferences, weddings, gala dinners and special functions.
• Experience leading teams of approximately 10–30 staff, including permanent and outsourced personnel.
• Experience collaborating closely with Sales, FCB, Kitchen, Front Office and Housekeeping to deliver integrated guest experiences.
• Must be at your current employer of more than 1 (one) year

• In-depth knowledge of conference, banqueting and event operations in a high- volume, upmarket or luxury hotel, conference centre or similar environment.
• Strong understanding of function sheets/BEOs, rooming lists, event flows, AV basics and service sequences for different event types.
• Sound knowledge of FCB products, menu styles (buffet, plated, cocktail), wine service and dietary requirements relevant to a wine estate and spa property.
• Practical understanding of labour scheduling, stock control, cost of sales and basic event profit and loss principles.
• Knowledge of applicable South African health and safety, food safety and liquor legislation.

• Strong leadership and team management skills, with the ability to direct, motivate, and discipline teams.
• Excellent verbal and written communication skills, with confidence in dealing with guests, colleagues, suppliers and management.
• High level of organisational and time-management ability, with strong multitasking skills to manage multiple concurrent events.
• Strong problem-solving and “think on your feet” capability in a fast- paced, live-event environment.
• Proficiency in Microsoft Office and exposure to event management/PMS systems (e.g. Opera, Protel or similar).
• Numeracy and basic financial analysis skills for stock counts, costings, revenue and event performance reporting.

• Plan and execute all on-property conferences, meetings, banquets, weddings and special events from handover to post-event review, ensuring flawless delivery in line with client expectations and hotel standards.
• Lead, mentor and manage a conference and banqueting team (approximately 10-30 staff) to maintain high levels of professionalism, service excellence, productivity and adherence to grooming standards.
• Coordinate closely with Sales, Reservations, FCB, Kitchen, Front Office, Housekeeping, Maintenance and Spa to ensure accurate function sheets, smooth event flows and integrated guest experiences.
• Prepare detailed event plans, including room layouts, seating plans, timelines, staffing plans and service flows, and oversee set-up, décor, AV readiness, signage and cleanliness of all venues.
• Control operating equipment, beverage and cleaning stock, including requisitioning, ordering, receiving, storage, usage, counts and variance reporting to support departmental profitability.
• Ensure accurate posting of charges, cash-ups, voids and complimentary items, and support the FCB Operations Manager with budgeting, cost control, revenue maximisation and departmental reporting.
• Maintain full compliance with health and safety, food hygiene, liquor licensing and all hotel policies, SOPs, checklists and security protocols.
• Act as primary on-the-day contact for clients, handle changes and special requests, proactively resolve issues on the floor and drive guest satisfaction, repeat business and positive feedback.