Banqueting Manager (Pretoria)

Sun International; Pretoria; On-site; ZAR 300 000 - 400 000; Full time

Job summary

A leading hospitality company in Pretoria is seeking a Banqueting Manager to oversee daily operations, ensuring profitability and guest satisfaction. Responsibilities include managing staff, handling events, and maintaining service standards. Ideal candidates should have 7-8 years in the industry, with at least 3 years in a supervisory role. A Hotel School Diploma is required. This position offers a dynamic work environment with opportunities for career growth.

Qualifications

• 7-8 years in the banqueting / conferencing industry.
• At least 3 years in a supervisory role.
• Ability to perform similar functions in alternative outlets.

Responsibilities

• Manage day-to-day banqueting and conferencing operations.
• Ensure customer satisfaction and profitability.
• Handle shift briefings and manage staff.
• Monitor service standards and provide feedback.

Skills

Technical competencies

Food & Beverage Costing

Food & Beverage Product Knowledge

Speciality Beverage Knowledge

Team Planning

Banqueting / Conferencing set-ups

Events Planning

Product Development

Stock control

Proficient Computer Skills

Education

3 Year Hotel School Diploma

Tools

Micros

Opera

Job description

Job title: Banqueting Manager (Pretoria)

Job location: Gauteng, Pretoria

Deadline: December 17, 2025

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Job Purpose

• Responsible for the effective day-to-day management of the banqueting and conferencing operations with specific regard to achieving profitability; maintaining products and standards of operation; maximising customer satisfaction; delivery of the F&B business objectives and developing a talent pipeline within banqueting.
• The role will also be available to deputize for the Food and Beverage Manager in their absence.

Key Performance Areas

• Business Plan Implementation
• Develop conferencing objectives and deliverables in line with Unit F&B strategy
• Facilitate the communication and implementation of conferencing deliverables for the outlet
• Conduct risk analyses i.t.o impact on short term profit margins
• Provide clear delegation of authority and accountability for deliverables
• Manage and allocate people and operational resources
• Communicate plans relative to promotions and strategies to relevant staff and stakeholders within the unit
• Align plans with EE, SD and procurement transformation strategies which contribute towards BBBEE targets being achieved for the property
• Function Planning & Execution
• Attends pre-conference meetings
• Provides client with relevant solutions / options and pricing for conferencing that are innovative and in line with industry trends
• Document and confirm function set-up and requirements
• Communicates requirements and standards to staff
• Oversee the set-up of venues and catering requirements in line with client requirements
• Advise all stakeholders of any amendments to function requirements
• Liaise with entertainment and decor providers to build events and conference requirements (as required).
• Is present at functions to ensure execution is in line with client requirements
• Monitor service standards during the function and identify any areas of concern
• Resolve any service or other related issues during the function
• Monitors and reports on functions
• Conducts post-mortem on events and makes recommendations for improvements
• Shift Management : Put in place staff scheduling and duty allocations to ensure maximum coverage
• Handle shift briefings / handovers / shift reports
• Interact and be present on the floor during service to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints, etc.
• Manage staff appearance and floor appearance / functioning of equipment and systems for the outlet
• Provides feedback and reports back to management on the performance and challenges within the restaurant
• Manage the control of stock and operating equipment as per SOP for the outlet
• Cash-ups at the end of the shift
• Product Enhancement : Collaborate with the F&B Manager to complete a competitor analysis of food and beverage in property catchment areas including pricing comparisons
• Conduct product performance analyses / reviews and make recommendations to address opportunities and gaps
• Provide product rationalisation on a regular basis or as required
• Motivate new product enhancements
• Compile action plans for the implementation of approved projects
• Measure ROI and performance on a regular basis
• F&B Standards & Governance : Monitor F&B standards and processes
• Align practices with new legislative compliance around health, hygiene, safety and the environment
• Implement sufficient control measures (including systems and processes) & checks within each outlet to mitigate any financial risk to the business.
• Conduct weekly walkabouts of all conferencing facilities including front of house and back of house areas to monitor compliance.
• Encourage a waste management culture and ensure all staff are trained.
• Work with internal stakeholders (maintenance, finance, HR, and security) to identify risk areas and address these
• People Management and Development : Manage staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures
• Manage productivities and payroll costs for the outlet
• Identification of employee training needs
• Perform on the job training and coaching to close developmental gaps and build succession for a talent pipeline within the outlet
• Manage employee relations within the department
• Staff communication and motivation
• Performance contracting, reviews and development
• Provides resources and removes obstacles to performance
• Recruit and resource for talent for positions within the department
• Onboarding of new staff members
• Budget Management : Participate in the preparation of budget forecasts & controls
• Consolidate Capex requirements for specific outlets
• Guide and consolidate the completion of Cost of Sales reports including
• Theoretical COS per outlet for food & beverage respectively.
• Recipes – Recipe links needs to be in place to ensure accuracy and legitimacy of theoretical as well as put us in a position for the theoretical to be system generated.
• Food recipe – All menu item food recipes to be reviewed and signed off and where needed recaptured into the system MC or IFS to ensure accurate food theoretical.
• Procurement – All supplier prices and supplier price quotes to be reviewed and monitored on a monthly basis going forward to ensure we monitor and track price movements to minimize input cost fluctuations.
• Cost control – oversee the conducting of accurate stock takes in line with Company process. Use stock takes variance reports to manage underperforming outlets in relation to COS
• Customer Relationship Management : Ensures that guests are treated with courtesy and respect at all times
• Interact with guests and provide professional service standards and solutions
• Handle any escalated complaints, disputes and suggestions as required
• Engage with customers and provide a customer experience within the outlet / on the floor that will support brand loyalty ensuring SI as the brand of choice
• Be present on the floor during service / promotions or functions
• Conduct staff training on product knowledge / promotions (including promotion information, functions, facilities, etc)
• Provide post-mortem feedback with regards promotions to ensure these are always relevant and effective
• Shift handover ensures that staff have sufficient insights and information with regards VIP customers visiting the property

Requirements

Education

• 3 Year Hotel School Diploma or equivalent National Qualification at a Diploma level

Experience

• 7-8 years in the banqueting / conferencing industry including at least 3 years experience in a supervisory role.

Work conditions and special requirements

• Ability to work shifts that meet operational requirements
• Physically able to move operating equipment
• Have an open attitude to perform similar functions in alternative outlets due to operational requirements

Skills and Knowledge

• Technical competencies
• Food & Beverage Costing
• Food & Beverage Product Knowledge
• Speciality Beverage Knowledge – Wine, Barrister
• Team Planning
• Banqueting / Conferencing set-ups
• Events Planning
• Product Development
• Stock control
• Proficient Computer Skills
• Micros / Opera is preferred
• Selling skills

Core behavioural competencies

• Planning
• Motivating others / gaining co-operation
• Decision-making
• Training; coaching; keeping abreast of new developments in field
• Analysing / Diagnosing performance of the outlet / product performance
• Reviewing - Assessing feasibility; assessing compliance; efficiencies
• Problem-Solving
• Hospitality / Hotel / Restaurant jobs