Banquet Manager

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1.Identifies and calls on past and prospective clients to solicit bookings for banquet functions.
2. Prepares arrangements with clients for functions that are booked in person, via the telephone, or through correspondence. Obtains all pertinent information concerning the event, such as the size of the party, menu, and schedule of events, which is then entered onto a function sheet.
3.Negotiates prices with clients, draws up contracts and secures clients' signature.
4.Reviews and has a thorough understanding of all function sheets to coordinate scheduled events.
5.Hires, trains, supervise and terminate banquet employee. Completes and posts weekly employee schedules ensuring an adequate number of employee to serve each function. Provides banquet employee with a copy of each function sheet to enable them to gain a thorough understanding of the clients' expectations prior to the event. Keeps accurate payroll ledgers of banquet employee.
6.Periodically meets with department heads to plan and coordinate efforts for scheduled functions to ensure the efficient execution of the event and that it adheres to the client's guidelines and expectations. Informs employee of special requests or changes that will affect either the food production or service for the event.
7.Requisitions or obtains equipment and supplies needed for each function. Ensures that they correspond to client's specifications, where applicable.
8.Inspects each function room prior to scheduled event to check whether room setup, menu, and schedule of events conform to the function sheet.

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