Banqueting Manager – Luxury Hotel Sandton

JVR Software; Sandton; Presencial; ZAR 360.000 - 540.000; Tempo integral

Resumo da vaga

HotelJobs in Gauteng, Sandton, seeks a hands-on Banqueting Manager for a Luxury 5‑Star Hotel Property. You will oversee event spaces and specialized hospitality outlets, taking full operational and financial accountability for the Banqueting Department to ensure top service, guest experience and cost control.

Lead a team including coordinators, supervisors and support staff; drive revenue, manage budgets, schedules and quality standards while coordinating with event organizers and other

Qualificações

• Experience in Food & Beverage operations with banqueting experience.
• Strong leadership to manage a diverse team and coordinate departments.
• Knowledge of SCS, PMS, and reservation platforms.

Responsabilidades

• Oversee banqueting department operations and outlets.
• Manage six conference rooms and three meeting rooms.
• Monitor costs and maximize revenue while maintaining standards.
• Plan and implement service standards and SOPs.
• Liaise with event organizers and other departments.
• Prepare monthly performance reports.
• Ensure safety, hygiene, and compliance with audit requirements.
• Lead and develop staff, manage rosters and training.
• Control labour costs and manage inventory.
• Ensure guest satisfaction and high standards of service.

Conhecimentos

Banqueting

Leadership

Cost Control

Guest Relations

Formação

Hotel School Diploma

Ferramentas

PMS

SCS

Reservation platforms

Descrição da vaga

Employer HotelJobs Location Gauteng Job type Other IT/Computer Salary Not specified Posted 30 Oct 2026

Job Description

A Luxury 5 Star Hotel Property in Sandton requires a hands‑on Banqueting Manager. The successful candidate will effectively and profitably oversee the event spaces and specialized hospitality outlets, taking full operational and financial accountability for the Banqueting Department to ensure that the highest standards of service, guest experience, and cost control are maintained.

Scope and Purpose of Job

Effectively and profitably manage and control the Banqueting Department. Maintain operating standards as laid down by company policy. Take responsibility for the achievement of operating banqueting budgets. Efficiently control six conference rooms and three meeting rooms (2;238m). Manage two Banqueting Co‑ordinators, a Banqueting Floor Supervisor, a Reservationist, a Receptionist, and two Supervisors. Effectively manage operations in terms of elevating the guest experience and maximizing revenue.

Responsibilities

• Ensuring system policies and procedures are adhered to as per audit requirements.
• Planning; organising, leading, and controlling the banqueting department and outlets.
• Monthly reporting as required.
• Maintaining company policies and procedures in respect of daily operations.
• Ensuring the highest standards of safety and hygiene are maintained.
• Responsible for constantly implementing service standards and operating procedures.
• Maximizing sales and controlling costs to enhance profit margins.
• Efficiently managing all operating equipment to maintain standards and cost control.
• Monitoring performance, time, and attendance of all banqueting staff.
• Controlling all labour costs within the department.
• Maintaining consistent and fair discipline.
• Checking function sheets daily to ensure all guest requests are actioned.
• Directing; coordinating, and controlling personnel to maintain the highest standards of service, presentation, and efficiency.
• Liaising with various departments regarding special events.
• Developing good working relationships with event organizers to ensure satisfaction.
• Ensuring function details are entered into the system by conference co‑ordinators and distributing function packs weekly.
• Communicating changes via change sheets to various departments.
• Assisting coordinators with menus, table plans, and functions when required.
• Ensuring all food, beverage, and third‑party supplier charges are accounted for and posted onto the system.
• Ensuring guest files are up to date (proof of payment, quotations, F&B dockets, contracts, and email communication).
• Checking cash‑ups and ensuring balancing of accounts.
• Ensuring deposits are allocated to correct accounts and outstanding accounts are followed up and settled.
• Ensuring venues and storerooms are clean and neat on a daily basis.
• Ensuring stock takes are done monthly and variances reported.
• Ensuring staff rosters are prepared and adjusted according to operational requirements.

Assessment of Performance

• Timekeeping and appearance whilst on duty.
• Speed and effective handling of guest requests, complaints, and correspondence.
• Timeous implementation of required information.
• Ability to maintain standards and keep costs within set parameters.
• Efficiency of the department and levels of service.

Experience and Qualifications

• Hotel School Diploma.
• Previous sound experience in Food & Beverage, inclusive of banqueting.
• Knowledge of SCS, Property Management Systems (PMS), and reservation platforms.

Requirements

• Experience in operational controls and the ability to implement controls according to requirements.
• Above‑average knowledge of food and wine service.
• Strength in training staff and skills development of personnel.
• Ability to lead and manage a diverse team.
• The ability to maintain excellent operational standards and service levels.
• Excellent guest relations and communication skills.
• An exceptional eye for detail.
• High level of emotional intelligence, leadership skills, and outstanding deportment.
• Exceptionally strong administrative skills.