BANQUET MANAGER

Key Responsibilities 1. Event Operations & Execution Oversee the end-to-end execution of events, including weddings, corporate conferences, galas, and private dinners. Review Banquet Event Orders (BEOs) in detail to ensure accurate setup, timing, food service, audio/visual requirements, and room layouts. Coordinate seamlessly with the Executive Chef, Catering Sales Managers, and Sales team to align menu timing, dietary needs, and special requests. Ensure all health, safety, and sanitation standards are strictly followed during food handling and service. 2. Team Leadership & Staff Management Recruit, train, schedule, and supervise banquet captains, servers, bartenders, and setup staff. Conduct daily pre-shift meetings ("brieftings") to review event flow, assignments, special guest requests, and service standards. Manage labor performance, provide coaching, and foster a team-oriented environment. 3. Guest Service & Relationship Management Act as the primary operational point of contact for event hosts, wedding planners, or corporate organizers during the function. Proactively address and resolve guest complaints or last-minute operational changes on the floor. Maintain a high-visibility presence during peak event times to ensure service flows smoothly. 4. Financials & Inventory Control Manage banquet operational budgets, labor costs, and overtime schedules. Maintain and track inventory for banquet equipment, linens, chinaware, glassware, silverware, and bar supplies. Review post-event billing and guest checks for accuracy prior to final charge processing. Certifications: Food Handler Certification (e.g., ServSafe) and Responsible Alcohol Service Certification (e.g., TIPS) as required by local regulation. Key Competencies Leadership: Ability to lead large, fast-paced teams under high-pressure conditions. Organization: Exceptional time-management and multi-tasking skills to run multiple events concurrently. Communication: Clear, professional verbal and written communication skills with both guests and internal staff. Problem-Solving: Quick thinking on the floor to resolve unexpected operational glitches smoothly. Physical Stamina: Ability to stand and walk for extended periods and lift up to 30–50 lbs when necessary

Experience: 3–5 years of progressive experience in food and beverage operations, with at least 2 years in a banquet supervisory or management role.

FOOD & ACCOMODATION