Job Title: Banquet Manager
Department: Food & Beverage / Events
Reporting To: F&B Manager / General Manager
Job Summary:
The Banquet Manager is responsible for planning, organizing, and supervising all banquet functions to deliver an outstanding guest experience. This role involves coordinating with clients, managing staff, ensuring adherence to quality standards, and maximizing revenue from banquet operations.
Key Responsibilities:
1. Event Planning & Coordination
Meet with clients to understand requirements, budgets, and event objectives.
Prepare detailed banquet event orders (BEOs) and ensure proper execution.
Coordinate with kitchen, service, and other departments for smooth operations.
2. Operations Management
Supervise setup and breakdown of banquet halls as per event specifications.
Ensure timely service and high-quality food & beverage delivery.
Handle any on-site issues, last-minute changes, and customer complaints promptly.
3. Staff Management
Recruit, train, and schedule banquet staff (servers, captains, stewards).
Conduct pre-event briefings and assign duties to team members.
Monitor staff performance and ensure grooming and service standards are maintained.
4. Financial & Inventory Control
Prepare cost estimates and assist in pricing banquet packages.
Monitor inventory of linen, cutlery, crockery, and equipment.
Control wastage and ensure cost-effective operations.
5. Customer Service & Relationship Management
Ensure exceptional guest experience and personalized service.
Maintain strong client relationships for repeat business and referrals.
Collect feedback and implement improvements.
6. Compliance & Safety
Adhere to hygiene, food safety, and fire safety regulations.
Ensure compliance with company policies and local laws.
Skills & Qualifications:
Bachelor’s degree in Hospitality Management or related field.
3–5 years of experience in banquet or F&B operations, preferably in a hotel or event venue.
Strong leadership, organizational, and multitasking skills.
Excellent communication and negotiation abilities.
Proficiency in MS Office and banquet management software.
Key Competencies:
Guest-focused approach
Problem-solving and decision-making
Ability to work under pressure and meet deadlines
Team leadership and training skills