BANQUET MANAGER

1. Main Duties and Responsibilities

1. Event Planning & Coordination

• Review the Banquet Event Order (BEO) for all upcoming events.

• Confirm event date, timing, number of guests, menu, setup, and special requests.

• Ensure the function room is arranged according to the approved floor plan.

• Coordinate with Sales, Kitchen, Stewarding, Housekeeping, Engineering, and Front Office.

• Conduct pre-event briefings with the banquet team.

• Ensure all equipment, decorations, and audiovisual requirements are ready.

2. Staff Management

• Prepare duty rosters and ensure sufficient manpower for every event.

• Assign duties to captains, supervisors, waiters, and casual staff.

• Ensure staff grooming, punctuality, attendance, and professional conduct.

• Monitor staff performance and provide on-the-job training.

• Ensure staff follow service standards and instructions.

• Arrange staff breaks without affecting event operations.

3. Event Setup & Service

• Inspect table arrangements, chairs, tablecloths, skirting, and decorations.

• Ensure cutlery, crockery, glassware, and service equipment are clean.

• Check buffet stations, coffee breaks, and food service arrangements.

• Ensure food and beverages are served according to the agreed schedule.

• Monitor service quality throughout the event.

• Handle last-minute changes and guest requests professionally.

4. Guest Satisfaction & Complaint Handling

• Welcome event organisers and VIP guests.

• Confirm event requirements with the organiser before the function starts.

• Monitor guest feedback and resolve complaints immediately.

• Ensure special dietary requirements and VIP arrangements are followed.

• Conduct a post-event follow-up when necessary.

5. Cost Control & Inventory

• Monitor food and beverage consumption and minimise wastage.

• Control breakage and loss of banquet equipment.

• Check linen, cutlery, crockery, glassware, and other inventory.

• Ensure correct billing and proper documentation of additional orders.

• Monitor overtime, casual labour costs, and operational expenses.

6. Safety, Hygiene & Maintenance

• Ensure banquet areas are clean and free from hazards.

• Check emergency exits and evacuation routes remain unobstructed.

• Ensure electrical cables and audiovisual equipment are safely positioned.

• Report faulty equipment, lighting, air-conditioning, and furniture.

• Ensure proper food hygiene and safe handling practices.

No. 1, Jalan P2A, Presint 2, 62100 Putrajaya, Wilayah Persekutuan Putrajaya