Banquet Manager

The Banquet Manager will be responsible for discussing sales contract details with the banquet sales director and the head chef. You will plan the venue layout based on the number of guests and event type, as well as determine the required number of table waiters and servers. Supervising the placement of tables, chairs, cutlery, plates, glasses, table linens, centerpieces, heating lamps, serving utensils, and carving stations will be part of your duties. You will consult with the Head Chef on the timing of meal courses and oversee the seating of guests, serving of meals and beverages, and clearing of tables. Managing liquor and soft drink availability when necessary, preparing work schedules, completing documentation promptly, and addressing customer inquiries and special requests are also key responsibilities. To qualify for this role, you must have an accredited certificate or diploma in catering, culinary arts, hospitality, or related field. A Bachelor's degree in hospitality and culinary arts is preferred. Ideally, you should possess 3-5 years of experience in banquet management or a similar role. Proficiency in catering management software like Better Cater and Caterease is required. Your exceptional skills in banquet planning, budget management, and meeting deadlines will be essential. Previous experience in supervising banquet venue staff and the ability to collaborate effectively with Banquet Sales Directors and Head Chefs are important. Extensive knowledge of catering equipment, venue requirements, and industry best practices is expected. Excellent interpersonal and communication skills are necessary for success in this position. This is a full-time, permanent position with benefits including Provident Fund and a yearly bonus. The work schedule is during morning shifts, and a minimum of 6 years of experience in banquet management is preferred. The work location is in person. ,