The Banquet Manager is responsible for planning, coordinating, and supervising all banquet and event operations to ensure exceptional guest experiences. This role involves managing banquet staff, overseeing event setups, and working closely with clients and internal teams to deliver flawless service
Key Responsibilities
•  Plan, organize, and manage all banquet functions and events, ensuring smooth execution from setup to breakdown.
•  Lead, train, and supervise banquet staff to deliver high-quality, professional service.
•  Coordinate with Sales, Catering, and Kitchen teams to ensure client requirements are met and exceed expectations.
•  Oversee banquet room setups, layouts, and equipment according to event specifications and safety standards.
•  Manage inventory, supplies, and equipment related to banquet operations, ensuring availability and good condition.
•  Monitor service quality during events, promptly addressing any issues or guest concerns.
•  Prepare event orders, banquet event sheets, and ensure accurate communication to all departments.
•  Control banquet labor costs, budgets, and ensure profitability of banquet operations.
•  Ensure compliance with health, safety, and hygiene standards throughout banquet areas.
•  Foster positive relationships with clients, vendors, and internal stakeholders to promote repeat business and referrals.

•  Bachelor’s degree or diploma in Hospitality Management, Food & Beverage, or related field preferred.
•  Minimum 3–5 years of experience in banquet or event management within a hotel or hospitality environment.
•  Proven leadership skills with the ability to manage and motivate teams.
•  Strong organizational, communication, and problem-solving abilities.
•  Knowledge of banquet operations, food service, and safety regulations.
•  Proficient in MS Office and banquet/event management software.
•  Excellent customer service skills and a guest-centric mindset.