Banquet Manager (Catering Events)

Job description

Job PurposeTo plan, organize, and manage banquet and catering event operations, ensuring the smooth execution of events, high standards of food and service quality, customer satisfaction, effective manpower utilization, and cost control.Key Duties and ResponsibilitiesPlan, coordinate, and supervise catering events, banquets, corporate functions, conferences and outdoor catering activities.Coordinate with clients to understand event requirements, including menus, guest numbers, service styles, venue arrangements, and special requests.Prepare event plans, operational schedules, manpower requirements, and service arrangements.Coordinate with kitchen, logistics, procurement, transport, and operations teams to ensure timely event execution.Supervise event setup, table arrangements, buffet counters, food presentation, service, and dismantling.Ensure food quality, presentation, service standards, and timely delivery throughout the event.Allocate duties, supervise, and manage banquet supervisors, waiters, stewards, and other event staff.Conduct staff briefings and ensure employees understand event requirements and service expectations.Monitor food, beverage, manpower, equipment, and other operational costs to maintain event profitability.Ensure proper utilization of equipment, materials, and resources while minimizing wastage.Handle client requests, complaints, and operational issues professionally and ensure timely resolution.Conduct post-event reviews, obtain client feedback, and identify areas for improvement.Ensure compliance with food safety, hygiene, HSE, and company policies and procedures.Maintain event reports, attendance records, cost details, and operational documentation. Diploma or Bachelor's degree in Hotel Management, Hospitality Management, or a related field.Minimum 6 years of experience in banquet operations, catering, or event managementExperience managing corporate events, outdoor catering, conferences, and large banquets.Strong knowledge of banquet service, buffet operations, menu planning, event coordination, and food safety standards.Strong leadership and team management skills.