BANQUET EXECUTIVE

Position: Banquet Executive
Department: Food & Beverage – Banquets
Reporting To: Banquet Manager / F&B Manager
Location: The Quorum Hotel, Mysore

1. ROLE SUMMARY

The Banquet Executive is responsible for coordinating, executing, and ensuring smooth operations of all banquet events at The Quorum Hotel. This includes guest handling, event setup, vendor coordination, staff supervision, and maintaining the highest level of service standards to deliver exceptional event experiences.

2. KEY RESPONSIBILITIESA. EVENT OPERATIONS

• Coordinate and execute all banquet events including weddings, conferences, corporate meetings, parties, and hotel-hosted functions.
• Ensure timely setup of banquet halls as per BEO (Banquet Event Order) – including seating, décor, audio-visual, lighting, buffet layout, and service flow.
• Conduct pre-event briefings with staff on event schedule, responsibilities, and guest expectations.
• Supervise service during the event and ensure smooth execution from start to finish.
• Coordinate closely with Kitchen, Front Office, and Housekeeping teams for timely support.

B. GUEST SERVICE & CLIENT HANDLING

• Act as the primary point of contact for event organizers and guests during the event.
• Address guest requests, complaints, and last-minute changes calmly and efficiently.
• Maintain strong relationships with clients and ensure repeat business through excellent service.

C. ADMINISTRATION & DOCUMENTATION

• Prepare and review BEOs with Sales/Events team.
• Maintain event checklists, consumption reports, and billing summaries.
• Track inventory of banquet equipment, linen, cutlery, and glassware.
• Ensure proper handover to Accounts team for billing and closure.

D. STAFF SUPERVISION

• Schedule and supervise banquet staff including servers, stewards, captains, and support staff.
• Conduct training in service standards, etiquette, grooming, and guest handling.
• Monitor grooming standards and discipline of the banquet team.

E. REVENUE & COST CONTROL

• Coordinate with Sales for upselling menu items, AV equipment, décor, and additional services.
• Reduce wastage of food, beverages, and resources through effective planning.
• Track breakage, pilferage, and report variances to management.

F. SAFETY, HYGIENE & COMPLIANCE

• Ensure banquet areas follow hygiene and cleanliness standards at all times.
• Make sure fire safety, emergency exits, and equipment handling procedures are followed.
• Comply with all hotel SOPs and service standards.

3. REQUIRED SKILLS & QUALIFICATIONSEducation

• Degree/Diploma in Hotel Management or equivalent.

Experience

• 2–4 years of experience in Banquet Operations or F&B service in a reputed hotel.
• Experience handling weddings and corporate events preferred.

Skills

• Excellent communication and coordination skills.
• Strong leadership and team management abilities.
• Outstanding guest service orientation.
• Knowledge of event setups, F&B service styles, and audio-visual basics.
• Ability to multitask and work under pressure.

4. PERSONAL ATTRIBUTES

• Well-groomed, confident, and professional.
• Problem solver with a calm and positive attitude.
• Strong sense of responsibility and ownership.
• Flexible to work morning/evening shifts, weekends, and event timings.

5. KPIs (KEY PERFORMANCE INDICATORS)

• Guest Satisfaction Score
• Event Execution Quality & Timeliness
• Revenue Upsell Contribution
• Cost & Inventory Control
• Staff Productivity & Grooming
• Zero Complaints/Service Recovery Handling

Job Types: Full-time, Permanent

Pay: ₹20,000.00 - ₹25,000.00 per month

Benefits:

• Cell phone reimbursement
• Food provided
• Provident Fund

Work Location: In person