Event Planning and Coordination:
- Work with event planners and clients to understand the specific requirements of each event and ensure that food and beverage services align with their needs.
- Assist in creating and customizing event menus, including dietary accommodations and special requests.
- Coordinate with the kitchen and service team to plan and execute banquet-style meals, buffets, plated dinners, and cocktail receptions.
- Oversee event setups to ensure proper presentation and adherence to the event’s theme or specifications.
Team Leadership and Staff Management:
- Lead, train, and supervise the banquet staff, including servers, bartenders, and event assistants.
- Create and manage staff schedules to ensure appropriate coverage during events.
- Conduct performance evaluations, provide feedback, and develop training programs to improve service quality.
- Foster a positive work environment that promotes teamwork, professionalism, and high service standards.
Guest Service Excellence:
- Ensure that all banquet services are executed with the highest level of guest service and satisfaction.
- Address any guest concerns or issues promptly and professionally, ensuring a positive outcome.
- Monitor service during events to ensure that food and beverage is served at the correct temperature and that guests’ needs are being met.
Budgeting and Financial Management:
- Assist in developing the food and beverage budget for events and banquets.
- Monitor departmental expenses to ensure that event costs remain within budget.
- Analyze financial performance and implement strategies for cost control and revenue growth.
- Work with the sales team to develop pricing and package options for banquet services.
Quality Control and Food Safety:
- Work with the kitchen and culinary team to ensure the quality of food meets hotel standards and guest expectations.
- Ensure compliance with food safety regulations and health department guidelines.
- Conduct regular quality checks of food and beverage products before and during events.
Inventory and Supply Management:
- Manage inventory of food, beverages, and banquet supplies, ensuring that there is adequate stock for events.
- Work with suppliers to order food and beverage items as needed and ensure timely delivery.
- Keep track of waste and implement strategies to minimize excess and improve resource efficiency.
Collaboration with Other Departments:
- Work closely with the sales and marketing teams to promote banquet services and increase bookings.
- Collaborate with the front desk and concierge teams to coordinate guest reservations and event bookings.
- Liaise with the maintenance and housekeeping teams to ensure that banquet areas are clean and prepared for events.
Event Setup and Execution:
- Oversee the setup and decoration of banquet spaces, ensuring that table arrangements, linens, centerpieces, and AV equipment are in place.
- Ensure that all equipments are prepared and functioning properly.
- Supervise event service, including food and beverage delivery, clearing of plates, and maintaining cleanliness throughout the event.
Training and Development:
- Train staff on proper food handling, service techniques, and hotel procedures to maintain consistency in service delivery.
- Organize regular training sessions and workshops to enhance staff skills and ensure high standards are met.
Reporting and Documentation:
- Maintain records related to event bookings, food and beverage costs, and service reports.
- Prepare and submit regular reports on department performance, budget status, and guest feedback to senior management.