Job overview

As the Banquet Manager, you will provide effective management and direction of the banquet staff in servicing all banquet activities in order to ensure a successful function and repeat business.

The ideal candidate will:

• Have 2 or more years of experience in Hotel Banquet Food & Beverage Management experience or other successful F&B service industry.
• Inspects outlets daily to ensure high quality food and food presentation, cleanliness and side work duties completed. Maintain follow-through of all guest requests, problems, complaints and/or accidents which occur in the Restaurant and Lounge.
• Ensure that food quality is consistent, appealing, and prepared to guest and Banquet Event Orders (BEO) specifications. 
• Interact with guests and group contacts to obtain feedback on quality of service and food.
• Assist in ensuring that Banquets complies with sanitation and safety standards for guests and employees. 
• Ensure training of all banquet personnel using the steps to effective training according to company standards.
• Visually inspect function rooms and equipment prior to functions for cleanliness, proper inventory and set-up.
• Maintain an accurate inventory of china, glass, silver, linen, serving, rented equipment, of tables, chairs, and podiums, AV and other meeting equipment and props.
• Maintain open communication with the Catering Sales departments regarding requests for special events etc.
• Be available for various shifts, including weekends and holidays.
• Conducts pre-shift meetings to inform staff of daily events, ensures staff is prepared, organized and delivers high standard of service.

Note: Other duties as assigned by supervisor or management

Source: Hospitality Online