Banquet Manager (Catering Events)

Job Purpose

To plan organize and manage banquet and catering event operations ensuring the smooth execution of events high standards of food and service quality customer satisfaction effective manpower utilization and cost control

Key Duties and Responsibilities

• Plan coordinate and supervise catering events banquets corporate functions conferences and outdoor catering activities
• Coordinate with clients to understand event requirements including menus guest numbers service styles venue arrangements and special requests
• Prepare event plans operational schedules manpower requirements and service arrangements
• Coordinate with kitchen logistics procurement transport and operations teams to ensure timely event execution
• Supervise event setup table arrangements buffet counters food presentation service and dismantling
• Ensure food quality presentation service standards and timely delivery throughout the event
• Allocate duties supervise and manage banquet supervisors waiters stewards and other event staff
• Conduct staff briefings and ensure employees understand event requirements and service expectations
• Monitor food beverage manpower equipment and other operational costs to maintain event profitability
• Ensure proper utilization of equipment materials and resources while minimizing wastage
• Handle client requests complaints and operational issues professionally and ensure timely resolution
• Conduct post-event reviews obtain client feedback and identify areas for improvement
• Ensure compliance with food safety hygiene HSE and company policies and procedures
• Maintain event reports attendance records cost details and operational documentation

Qualifications

• Diploma or Bachelor's degree in Hotel Management, Hospitality Management, or a related field.Minimum 6 years of experience in banquet operations, catering, or event managementExperience managing corporate events, outdoor catering, conferences, and large banquets.Strong knowledge of banquet service, buffet operations, menu planning, event coordination, and food safety standards.Strong leadership and team management skills.

#J-18808-Ljbffr