Job
Description
Roles and Responsibilities
- Discussing sales contract details with the F&B Manager and the head chef.
- Planning the venue layout according to the number of guests and the type of event.
- Determining the number of table waiters and servers required.
- Supervising the placement of tables, chairs, cutlery, plates, glasses, table linens, heating lamps, serving utensils, and carving stations.
- Consulting with the Head Chef regarding the timing of meal courses to be served.
- Overseeing the seating of guests, the serving of meals and beverages, and the clearing of tables.
- Managing the availability of liquor and soft drinks, when required.
- Preparing work schedules and completing documentation in a timely manner.
- Answering customers' questions and accommodating special requests.
Desired Candidate Profile
- Diploma in catering, culinary Arts, hospitality, or similar.
- 2-4 years of experience in banquet management, or similar.
- Exceptional ability to plan banquets, manage budgets, and meet deadlines.
- Experience in supervising banquet venue staff.
- In-depth knowledge of hospitality industry best practices.
- Excellent interpersonal and communication skills