Banquet Executive

Banquet Executive plans, organizes, and oversees all aspects of banquet events, from initial client consultation and menu planning to event execution and post-event follow-up, ensuring a seamless experience and high guest satisfaction. Key responsibilities include managing budgets, supervising banquet staff, coordinating with culinary and service teams, ensuring compliance with health and safety standards, and maintaining quality control throughout the event. This leadership role requires strong communication, organizational, problem-solving, and management skills to effectively coordinate with various stakeholders and achieve event objectives. 
Key Responsibilities    Client Coordination:    Serve as the primary contact for clients, understanding their needs and translating them into event plans. Event Planning:Develop detailed plans for event setups, including seating arrangements, dcor, and audio-visual requirements. Menu Planning:Collaborate with the Head Chef to create customized menus that meet client preferences and dietary needs. Staff Management:Hire, train, and supervise banquet staff, ensuring they provide excellent service and maintain high professionalism. Operations Management:Oversee all operational aspects of the banquet, including food presentation, timely service, and table clearing.