Banqueting Manager

Job Responsibilities

• Preserve excellent levels of internal and external customer service
• Continuously make necessary improvements
• Identify customers' needs and respond proactively to all of their concerns
• Establish targets, KPI's, schedules, policies and procedures
• Provide a two-way communication and nurture an ownership environment with emphasis in motivation and teamwork
• Comply with all health and safety regulations
• Monitor and control departmental budget by tracking expenses, operational losses, and CAPEX Capital Expenditure.
• Manage turnaround time on orders through adherence to Nedbank standards on relevant systems e.g., Ariba / SAP
• Manage cost of events by providing guidance and support to internal and external clients.
• Monitor and manage departmental efficiency by tracking individual and team performance against performance indicators.
• Monitor customer feedback through surveys, NPS Net Promoter Score and daily interactions with clients to identify areas of strength and development.
• Meet client needs by displaying subject matter expertise in hospitality industry and providing guidance and understanding of client requests.
• Build and maintain relationships with catering team and internal stakeholders through collaboration.
• Manage relationships and service delivery from external stakeholders through collaboration, meetings, and daily interactions.
• Manage and monitor team output through capacity planning, overtime as well as work and resource allocation.
• Manage delivery against expectations e.g., quality, speed of delivery, professionalism, etc. through coaching or performance managing individuals / team.

Job Responsibilities Continue

• Identify opportunities for improving efficiency and effectiveness by monitoring and tracking individual and team results through feedback logged and actioned.
• Identify improvement / change opportunities to systems, policies, procedures, and standards by analysing trends and making relevant changes.
• Enhance quality of decisions and solutions through evaluation against current industry best practices and client requirements.
• Manage performance of staff by implementing performance agreements, ensuring a clear vision, agreeing on goals and objectives, providing regular feedback on performance, recognising, and rewarding achievement and take appropriate corrective action where required.
• Mentor and coach staff on identified performance gaps by discussing these performance gaps and agree on appropriate action to be taken.
• Stay abreast in field of expertise and deliver on the expectations from stakeholders by building capability of self and staff through identifying current and future training and development needs.
• Contribute to team effectiveness by following the recruitment process when recruiting talent.
• Maintain a capable high performing team and ensure an environment for optimal performance is created by identifying talent pool through conducting career conversations, utilising the talent grid principles, and developing talent retention programmes e.g., rotation.
• Ensure self and staff understand and embrace the Nedbank Vision and Values by leading by example and re-enforcing values during meetings.
• Manage the on boarding process of new employees by ensuring execution of preparations according to the on-boarding checklist.
• Ensure transformational target are met for own team through consideration of targets during the staff recruitment, retention and training process and utilising suppliers listed on the preferred supplier list.
• Contribute to a culture conducive to the achievement of transformation goals by participating in Nedbank Culture building initiatives e.g. staff surveys etc..
• Create a client service culture through various required interventions.
• Support and encourage staff to participate and support corporate responsibility initiative.
• Achieve operational excellence by supporting the implementation of business optimisation improvement through team engagement.
• Encourage team to generate innovative ideas and share knowledge.
• Month end reports and department close offs

Essential Qualifications

• Degree or Diploma in Hospitality or related field

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