Conference and Banqueting Manager (Foods / Beverages / Events) – Niamey, Niger

Western Africa
Posted 2 weeks ago

Reference No. XSSF01

Reference Number: XSSF01

Job Description:

An exciting client of ours specializing in Foods, Beverages and Hospitality is currently looking for an experienced and energetic Conference and Banqueting Manager to maximise guest satisfaction and hotel profitability throughout Southern Africa. The successful canidate must be a motivated, well-organized individual who has a deep understanding of guest satisfication and profitibailoty by managing the Conference and Banqueting function, Human Resources Management, Conference and Banqueting Management, Employee Relations and Health and Safety. The Conference and Banqueting manager will report directly to the Director of Sales and Food & Beverage Manager.


Maximise Guest Satisfaction and Profitiablity By Managing The Conference and Banqueting Function:

  • Ensures compliance with specifications of conference and banquet orders by working closely with Reservations and within food & beverage
  • Achieves conference and banquet revenue goals by developing and implementing marketing and sales strategies together with the Director of Sales and Food & Beverage Manager
  • Develops and implements marketing and sales strategies by analysing current and potential business and identifying potential business
  • Establishes conference and banqueting sales goals in conjunction with the Director of Sales, and analyses and takes corrective action
  • Monitors call productivity and revenue goals by maintaining sales action plans
  • Seeks actively to interact with existing, potential and new clients inside and outside the hotel
  • If time permits, conducts outside sales calls in co-ordination with the Director of Sales
  • Solicits and follows up on business referrals and potential sales
  • Works pro-actively to minimise complaints from guests; subsequently minimise expenses relating to the “conference guarantee”
  • Sets up and maintains filing, trace, and communication systems, and follow-up procedures in line with guidelines provided by the Director of Sales
  • Prepares reports to develop a more informative data base for improved decision making, and critical evaluation of work activities
  • Provides regular reports to Director of Sales on sales call activity; keeps current calendar of business booked in high season and a conference and banqueting monthly report to General Manager
  • Maximises guest satisfaction by communicating customer specifications to conference & banqueting staff, and kitchen
  • Reviews and documents guest specifications and suggests alternatives as appropriate
  • Informs guests and staff of applicable liquor laws, hotel rules and limitations within policies and guidelines
  • Ensures function rooms are set up in accordance with customer specifications by supervising set-up staff and inspecting rooms prior to events
  • Checks rooms comfort, lighting, equipment and temperature
  • Initiates purchase orders for specific banquet items when necessary
  • Ensures readiness and compliance in case of last minute changes to reservations
  • Assures quality of food and beverage products
  • Meets required needs of banquet orders by assuring proper inventory of all banquet equipment and supplies
  • Achieves profit goals by ensuring that negotiated conference and banqueting rates are in line with hotel profit objectives
  • Ensures that prices and portions are offered in accordance with food and beverage profit objectives
  • Approves guest charges
  • Co-ordinates credit for conference and banqueting guests with the Financial Controller
  • Provides Executive Chef and Food and Beverage Manager with accurate forecasts by following up with guests on number of participants upon arrival
  • Follows-up with guests to determine satisfaction; measures results and establishes strategies to improve the quality of the guest experience
  • Initiates purchase orders when necessary and monitors present and future trends, practices and systems to ensure that operations are competitive in the market place
  • Conducts daily inspections of the conference and banqueting facilities to ensure the facilities and FF&E are kept in the best condition, and recommends preventive maintenance to the Food and Beverage Manager when needed
  • Checks the conference and banqueting reservations, hotel arrival list, and VIP list to ensure that own staff is aware of VIP guests, and use name when appropriate
  • Is proficient in all departmental procedures to be a resource when needed
  • Develops menus together with Executive Chef and Food and Beverage Manager
  • Audits conference and banqueting services and quality on a regular basis and develops and implements strategies to improve results
  • Plans and co-ordinates in-house activities and package plans with Food and Beverage Manager and Director of Sales

Managing Conference and Banqueting Staff:

  • Manages conference and banqueting staff
  • Utilises leadership skills and motivation to maximise employee productivity and satisfaction
  • Challenges employees within Department to achieve optimum revenue and service per employee
  • Monitors department’s overall service, interaction with other departments, and team work daily, and takes action to improve

Laws, Regulations and Policies:

  • Monitors and makes sure staff follows all applicable laws
  • Responsible Business: show involvement and be interested in environmental and/or social issues by participating in Responsible Business hotel and departmental activities

Humans Resources Management:

  • Screens, interviews and selects potential employees
  • Checks that staff meets and exceeds guest expectations by training and encouraging staff to provide Yes I Can! service
  • Identifies training needs, and makes sure staff receives training, including skills training to provide consistent, reliable service
  • Identifies employees with potential for promotion and/or transfer and makes recommendation to Food and Beverage Manager
  • Works closely with the Human Resources Manager on the following Human Resources related tasks:

    • Performance appraisals
    • Coaching
    • Counselling
    • Discipline and grievance
    • Employee relations

Employee Relations:

  • Fosters and develops effective employee relations within department and throughout the hotel
  • Keeps effective internal communication, including daily meetings with all staff to ensure optimum team work and productivity
  • Looks for ways to motivate and challenge employees

Health and Safety:

  • Ensures that all potential and real hazards are reported and reduced immediately
  • Fully understands the hotel’s fire, emergency, and bomb procedures
  • Ensures that emergency procedures are practised and enforced to provide for the security and safety of guests and employees
  • Ensures that employees work in a safe manner that does not harm or injure self or others
  • Stimulates and encourages a general awareness of health and safety in tasks and activities carried out within the department
  • Follows hotel regulations and adheres to existing laws and regulations
  • Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening
  • Ensures that the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct is maintained by all employees in the department


  • Selects and develops strategies to improve guest service, food production techniques and efficiency
  • Prepares conference and banqueting business plan and departmental budget
  • Analyses deviation to budget, and takes action as required
  • Assists in the development of the food and beverage business plan, by developing strategies to increase sales in the conference and banqueting department
  • Attends meetings and training required by the Food and Beverage Manager
  • Assists colleagues to perform similar or related jobs when necessary
  • Accepts flexible work schedule necessary for uninterrupted service to hotel guests and the hotel’s stakeholders
  • Maintains own working area, materials and company property clean, tidy and in good shape; reports defective materials and equipment to appropriate individual
  • Continuously seeks to endeavour and improve the department’s efficient operation, and knowledge of own job function

Required Knowledge:

  • Hotel fire, bomb and emergency procedures
  • Hotel health and safety policies and procedures
  • Hotel facilities and nearby sights of interest and importance (i.e. hospitals,  stations, tourist sights)
  • Hotel standards of operation and departmental procedures
  • Current licensing relating to own department
  • Accepted methods of payment by the hotel
  • Short and long term hotel, as well as Corporate marketing and promotional programs
  • Corporate clients and clients generating high business volume
  • Union agreements

If you wish to apply for the position please send your CV to Xolani Shezi at

Please visit for more exciting opportunities.

Xolani Shezi


CA Global Finance

CA Global will respond to short-listed candidates only. If you have not had any response in two weeks, please consider your application unsuccessful however your CV will be kept on our database for any other suitable positions.

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