Banquet Manager

Consultation and Planning:

Collaborate with banquet sales directors and head chefs to discuss sales contract details.

Plan the venue layout based on the number of guests and the type of event.

Staff Coordination:

Determine the required number of table waiters and servers.

Supervise the placement of tables, chairs, cutlery, plates, glasses, table linens, centerpieces, heating lamps, serving utensils, and carving stations.

Service Management:

Consult with the Head Chef regarding the timing of meal courses.

Oversee the seating of guests, the serving of meals and beverages, and the clearing of tables.

Manage the availability of liquor and soft drinks when needed.

Administrative Tasks:

Prepare work schedules and complete documentation promptly.

Address customer inquiries and accommodate special requests.

Full time