Job Description

Responsibilities Discussing sales contract details with the banquet F & B Head and the Executive Chef. Planning the venue layout according to the number of guests and the type of event. Determining the number of table waiters and servers required. Supervising the placement of tables, chairs, cutlery, plates, glasses, table linens, centerpieces, heating lamps, serving utensils, and carving stations. Consulting with the Executive Chef regarding the timing of meal courses to be served. Overseeing the seating of guests, the serving of meals and beverages, and the clearing of tables. Managing the availability of liquor and soft drinks, when required. Preparing work schedules and completing documentation in a timely manner. Answering customers\' questions and accommodating special requests. Qualifications Accredited certificate or diploma in catering, culinary Arts, hospitality, or similar. Bachelor\'s degree in hospitality and culinary arts preferred. 3-5 years of experience in banquet management, or similar. Proficiency in catering management software, such as Better Cater and Caterease. Exceptional ability to plan banquets, manage budgets, and meet deadlines. Experience in supervising banquet venue staff. Ability to collaborate with Banquet F & B Head and Executive Chef. Extensive knowledge of catering equipment and venue requirements. In-depth knowledge of hospitality industry best practices. Excellent interpersonal and communication skills.

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