Job description
Key Responsibilities:
Supervise the setup of banquet functions according to event orders, including tables, chairs, linens, décor, and equipment.
Coordinate with the banquet team and ensure staff are informed of event details and assigned duties.
Monitor the quality of service provided by banquet staff and ensure prompt and courteous service throughout the event.
Serve as the main point of contact during events for both staff and clients.
Address and resolve guest or client concerns promptly and professionally.
Ensure all equipment and facilities are properly maintained and report any maintenance issues.
Assist in training new banquet staff and provide ongoing guidance and feedback.
Monitor inventory and ensure adequate supplies are available for each event.
Maintain compliance with health and safety regulations.
Ensure that post-event breakdown and cleanup are completed efficiently and that the space is returned to standard.
Work collaboratively with kitchen, sales, and event planning teams to ensure all aspects of the event meet expectations.
Qualifications and Skills:
High school diploma or equivalent; a degree or diploma in hospitality management is a plus.
Proven experience in banquet or food & beverage operations, with at least 1–2 years in a supervisory role.
Strong leadership and organizational skills.
Excellent communication and interpersonal abilities.
Ability to multitask and remain calm under pressure.
Flexibility to work various shifts, including evenings, weekends, and holidays.
Knowledge of banquet service techniques and event coordination.