Banquet Co Ordinator at Nedbank

Job Purpose

• The Banqueting Coordinator is responsible for planning, organising and executing events across the Conference Centre and Dining Rooms. The role includes client liaison, team management, event coordination, stock control, financial administration and ensuring a world‑class hospitality experience.

Key Requirements

• Strong leadership; able to manage waitrons, bartenders.
• Exceptional attention to detail and initiative
• Hospitality, food & beverage and bartending experience
• Multimedia/AV knowledge for conference environments
• Excellent customer service and communication skills
• Ability to make quick decisions and resolve problems
• Computer literate; driver’s licence; Matric; hospitality diploma preferred
• Ability to evenings weekly

Conference Centre Responsibilities

• Manage conference centre operations (capacity ±196 guests)
• Daily client liaison and management of event requirements
• Coordinate room layouts, equipment needs and documentation requests
• Manage a team of waiters plus ad‑hoc staff
• Ensure precise setup of meal services and conference layouts
• Oversee and maintain multimedia/AV equipment and furnishings
• Conduct stock takes of equipment and linen
• Manage teambuilding logistics and safety requirements
• Arrange, plan and execute client events end‑to‑end 
• Report maintenance issues

Dining Room Responsibilities

• Manage dining rooms (capacity ±196 guests)
• Welcome guests and manage the flow of events in the dining rooms and common areas
• Customer interaction and guest hosting
• Manage the bar for special evening events
• Manage a team of waiters delivering 5‑star setup standards
• Maintain furniture, equipment, linen and report maintenance issues
• Oversee food & beverage service excellenceManage dining rooms (capacity ±196 guests)
• Welcome guests and manage the flow of events in the dining rooms and common areas
• Customer interaction and guest hosting
• Manage the bar for special evening events
• Manage a team of waiters delivering 5‑star setup standards
• Maintain furniture, equipment, linen and report maintenance issues
• Oversee food & beverage service excellence

General Responsibilities

• Conduct weekly and monthly staff meetings 
• Liaise with Front Desk, Housekeeping, Kitchen and Security
• Display initiative in buffet and conference setups
• Enhance quality of decisions and solutions through evaluation against current industry best    practices and client requirements
• Drive creativity and problem solving
• Ensure effective communication across all stakeholders
• Random benchmarking and cost comparison exercises with other suppliers and establishments/corporates

Hospitality Operations and Event Management

• End‑to‑end event management with internal partners and vendors
• Manage costs and offer guidance to clients
• Oversee event flow and guest experience
• Manage multimedia in dining rooms and event areas
• Complete month‑end reports (billing, variances, etc.)
• Conduct equipment and smalls inventory control
• Process Ariba orders, invoices, supplier statements and payments
• Benchmark pricing and services

Financial and Administrative Responsibilities

• Work with financial officer on budgeting and forecasting
• Track event, staffing costs, stock losses, CAPEX and OPEX
• Manage turnaround time on orders through adherence to Nedbank standards on relevant systems (e.g., Ariba / SAP)
• Submit accurate financial reports and billing documentation
• Ensure compliance with governance, risk and control requirements
• Assist suppliers with outstanding payments and statements recons

People Management

• Manage team capacity, performance, overtime and scheduling
• Conduct performance appraisals and provide coaching
• Maintain hygiene rosters, OHS files and compliance
• Support onboarding, recruitment and staff development
• Build a motivated, high‑performing hospitality team

Health, Safety and Quality

• Ensure compliance with health, hygiene and safety regulations
• Active participant in OHS committee
• Enforce house rules and ensure client adherence
• Monitor customer feedback (surveys, NPS, daily interactions)
• Identify opportunities for process improvement

Essential Qualifications - NQF Level

• Degree or Diploma in Hospitality or related field

Preferred Qualification

• Tertiary qualification in hospitality management, food & beverage or hotel management

Minimum Experience Level

• Proven food and beverage management experience. At least 5-10 years’ experience in a Hospitality industry management role.
• Working knowledge of MS Office (word, PowerPoint, excel)

Technical / Professional Knowledge

• Event and project management 
• Budgeting
• Business administration and management
• Client Service Management
• Consumer behaviour
• Employee training/development
• Operational planning
• Principles of project management
• Governance, Risk and Controls
• Service level agreements
• Strategic planning

Behavioural Competencies

• Driving for Results
• Customer Focus
• Earning Trust
• Building Partnerships
• Guiding Team Success
• Communication
• Ability to spot and resolve problems efficiently
• Mastery in delegating multiple tasks
• Communication and leadership skills
• Up to date with food and beverages trends and best practices
• Ability to manage personnel and meet financial targets.
• Guest-oriented and service-minded