Banquet managers manage the daily functions of the hospitality or banquet department. Banquet managers direct a team of individuals comprised of cooks, servers, and greeters, along with individuals responsible for the presentation and decorum of the work area in which banquets are held. Along with working with the staff, banquet managers are one of the first or last lines of contact with guests should they have inquiries about events. This means that excellent communication is required to allow the team to work together and the guest’s needs are being met.
Banquet Manager Tasks
Interact with customers to generate business, solve problems, and increase satisfaction.
Estimate, order, arrange, and supervise preparation of food, beverage and equipment.
Coordinate with multiple departments and supervise staff to produce quality dining events.
Record and forecast budget and inventory.