BANQUET MANAGER

Overview

Liaising with the banquet sales team and clients to understand their needs, preferences, and contract details. Planning the venue layout, including seating arrangements, decor, and equipment placement. Developing comprehensive event plans and timelines. Determining the necessary number of servers, bartenders, and support staff for each event. Recruiting, training, scheduling, and supervising the banquet team. Briefing staff on event details, service standards, and guest special requests. Consulting with the Head Chef regarding menu details and the timely service of meal courses. Overseeing the entire event execution, from guest seating to the serving of meals and beverages, and table clearing. Ensuring the highest quality of service and presentation is maintained.

Logistics and Administration

Managing and controlling the budget, costs, and quality of services offered. Handling inventory of banquet supplies, equipment, and maintaining their proper condition. Addressing any guest concerns, special requests, or unforeseen issues promptly and professionally.

Qualifications

• Leadership, organizational, communication, and customer service skills to manage the high-pressure environment of live events.
• Strong ability to lead, train, and motivate a large service team (servers, bartenders, etc.) and manage staff schedules.
• Exceptional skills in event planning, logistics coordination, venue setup, and budget control.
• Excellent interpersonal and communication skills to liaise effectively with clients, the kitchen team, and other hotel departments.
• In-depth knowledge of banquet service styles (e.g., American, French), food and beverage hygiene standards, and banquet event order (BEO) procedures.
• Ability to remain calm and decisive to handle last-minute changes, guest complaints, and operational issues.
• Proficiency in English and Bahasa Malaysia is typically required.

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