Banquet Manager

The Banquet Manager is responsible for coordinating the delivery of all food and beverage for functions held in the Hotel and all details pertaining to functions being held in all Banquet and Meeting rooms in keeping with the standards prescribed by management. The position is primarily concerned with front of house activities.

 • Achievement of budgeted food sales, beverage sales and labor costs

• Achieve maximum profitability and over-all success by controlling costs and quality of service.
• Participation and input towards F & B Marketing activities
• Control of Banquet china, cutlery, glassware, linen and equipment.
• Help in preparation of forecast and actual budget function sheets
• Completion of forecast and actual budget function sheets, Function Summary Sheets and weekly payroll input
• Completion of weekly schedules. Schedule staff as necessary to ensure adequate and consistent levels of service.
• To supervise and co-ordinate daily operation of meeting/banquet set-ups and service
• Completion of Banquet Bar Requisitions
• Maintaining the Hotel Bar control policies and completion of necessary forms
• Following of proper purchasing and requisitioning procedures
• Maintain records for inventory, labor cost, and profitability for all events
• Follow-up each function by completing a Function Critique and submit to the Sales & Food and Beverage Manage
• Attendance and participation of weekly F & B meeting and Department Head meeting
• To assist in menu planning and pricing.
• Development and maintenance of all department control procedures
• Supervision of weekly payroll input
• Supervision of weekly schedules. Schedule staff as necessary to ensure adequate and consistent levels of service
• Be available to Banquet Staff at all times
• Consistent check of Banquet Food and Beverage quality, Banquet services and Plate presentation
• Ensuring that services meet customer specifications
• Quality of meeting room set-up
• Liaise on an on-going basis with the Food and Beverage Manager to ensure all client needs and requirements will be met
• Work with the Chef and Head Server to ensure all arrangements and details are dealt with
• Greet the customer upon arrival
• Provide quick service for last minute changes
• Dealing with customer complaints
• Create a positive Staff attitude and appearance
• Staff is properly trained
• Inspection of Meeting Room prior to guest arrival ensuring that client specifications have been met
• Co-ordinate the general housekeeping of the Ballroom, Pre Function Space, storage areas, entrance areas, etc.
• Participation towards overall Hotel Maintenance and cleanliness
• Effective communication skills
• Staff training and development