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


Closing date: 30 April 2026