Banquet Manager

Experience in meeting and event operation minimum 3-5years in similar capacity in a mid or upper scale hotel.
Graduation from a bachelor degree or equivalent is generally preferred.
Knowledge of meeting and event management are required.
Ability to lead and direct teams, to make prompt/good decisions and enjoy working in fast pace.
Fluent English and should be able to effectively communicate with diverse groups.
Excellent customer service, computer skills , pleasing personality, analytical, patience, creative, dynamic and result oriented.

He checks with Food & Beverage Manager as soon as he reports for duty on the daily events.
He schedules service staff according to Banquet Functions thus allowing enough time for mise en place (one hour before any functions.) He keeps abreast of all changes and /or cancellations of all functions on the change sheet time date place and number of guests attending, making adjustments in staffing as required and passes this information on to the departments that works with e.g. kitchen. Beverage, steward, etc.

He is in charge of all seating plans and ensures that all mise en place or set-ups are carried out according to the plans. To pre check the steward before set up time and ensures that the lineup is complete. He discusses and coordinates with his assistants on the staffing for all service personnel on set-ups and clean-ups and supervise them in working closely with the housekeeper.He ensures when setting up the ballroom for any event that two extra tables are always set before event occurs. To be personally in charge and take care of all VIP functions and any other requirement that needed.

To introduce himself to the person in charge of the function by saying, ?Good morning or afternoon ?My name is???, I am the Catering Manager, is there anything I can do to assist you, please do not hesitate to call on me.

He briefs staff at the time they are scheduled on special notes of service and food items and makes floors plans for assignment of stations. He maintains a smooth co-ordination with the banquet kitchen in dishing out food and obtain and accurate count on guest attendance for the Executive Chef before the complete dish out of the entrees.

He ascertains that all functions are properly billed, signed and entered on the control sheet after each function. He maintains the departmental training and supervises any new personnel in the banquet department.



He should be punctual at all times and willing to assume more responsibilities. He makes sure that the microphones, tape recorders, projectors, etc are picked up and properly stored after each event. He conducts himself in such a manner so as to encourage fellow employee to do likewise, thus enhancing the stature of his position and that of the hotel. To work closely with Sales Department to develop new items to promote, Also must be concerned with Food & Beverage costs. Gives specified assignment to all staff on daily basis.

Checks specific assignment in accordance with performance of job standard and to arrange staff to work on schedules for set-up of any functions. To control the final presentation of all meals and beverage served, as well as checking their quality and proper service. If there is any complaints, try to solve them in a proper manner, do no argue with the guests, and if the situation becomes serious, call F&B Manager. To follow-up with the captain and waiters to make sure that all the set-ups are up to the standard required. To check that the right type of cutleries, glasses and crockery?s are used and cleaned by the waiters. To make sure that all the linen and skirting are properly pressed.

Checks with the organizer on the following points before the functions commences: Whether it is a full bar set-up

What time to commence a dinner/lunch/meeting/coffee breaks, etc. The whole function program involved. Who to sign the bill after function To re-check all details with the host to assure that all has been done, to ensure the success of the function To double check all functions one hour early to see that all things are in order.

Checks the cleanliness of he function rooms, the adequacy of the lighting and the correct temperature of the room Signboards properly spelled, bar set-up on schedule, side stands with correct condiments and fully equipped with additional serving utensils, mise-en-place for the functions To check with the chef for the necessary food to be ready for the function. To conduct daily function briefings for the staffs.

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