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Banquet Personnel

Manager, Supervisor and Captain


Ms. Czarina M. Cruz
Report in Cafetiria and Catering Management

The Banquet Manager

The Banquet Manager is responsible for the successful operation and


administration of the banquets department. The Banquet Manager must
ensure that the department is continually balanced while focusing on
providing an exceptional food and beverage experience to every guest
and maximizing department profitability at the same time. The Banquet
Manager is responsible for ensuring that all banquet activities are
carried out professionally, to standards and at the highest level of
service. The Banquet Manager will achieve desired outcomes through
the creation, development and maintenance of a competent, motivated
and empowered banquet staff. The Banquet Manager will effectively
lead, train, coach, motivate, engage and provide feedback to the
banquet staff, supervisors and managers on a daily basis. The Banquet
Manager will serve as the banquet department liaison to all other hotel
departments.

Banquet Manager Responsibilities

Investigate and resolve complaints regarding food quality, service,


or accommodations.
Schedule and receive food and beverage deliveries, checking
delivery contents to verify product quality and quantity.
Monitor food preparation methods, portion sizes, and garnishing
and presentation of food to ensure that food is prepared and
presented in an acceptable manner.
Monitor budgets and payroll records, and review financial
transactions to ensure that expenditures are authorized and
budgeted.
Schedule staff hours and assign duties.

Banquet Manager Responsibilities

Monitor compliance with health and fire regulations regarding food


preparation and serving, and building maintenance in lodging and
dining facilities.
Keep records required by government agencies regarding
sanitation, and food subsidies when appropriate.
Establish standards for personnel performance and customer
service.
Estimate food, liquor, wine, and other beverage consumption to
anticipate amounts to be purchased or requisitioned.
Review work procedures and operational problems to determine
ways to improve service, performance, or safety.

Banquet Manager Responsibilities

Perform some food preparation or service tasks such as clearing


tables, and serving food and drinks when necessary.
Maintain food and equipment inventories, and keep inventory
records.
Organize and direct worker training programs, resolve personnel
problems, hire new staff, and evaluate employee performance in
dining and lodging facilities.
Order and purchase equipment and supplies.
Review menus and analyze recipes to determine labor and
overhead costs, and assign prices to menu items.

Banquet Manager Responsibilities

Record the number, type, and cost of items sold to determine


which items may be unpopular or less profitable.
Assess staffing needs, and recruit staff using methods such as
newspaper advertisements or attendance at job fairs.
Arrange for equipment maintenance and repairs, and coordinate a
variety of services such as waste removal and pest control.
Monitor employee and patron activities to ensure liquor
regulations are obeyed.
Work closely with clients to ensure that needs are always met and
exceeded.

The Banquet Supervisor

The Banquet Supervisor supervise staff during banquet function in

accordance with Hotel policies procedures and all phases of all type
of banquet functions, Coordinate activity on a daily basis. Banquet
supervisor should also oversee banquet event and ensure that all
service standards, departmental policies are followed by banquet
staffs. Act as a single point of contact with the banquet host during
the banquet function.
The Banquet Supervisor reports to Banquet Manager.

Banquet Supervisor Responsibilities

Meet and greet clients.


Oversee catered functions, in house and off site.
Responsible for making the function space visually appealing and
presenting the menu offering for the event.
Responsible for the overall sanitation and cleanliness of the work
areas, banquet rooms and storage areas.
Responsible for the proper usage and good working order of all
equipment, furniture and fixtures in the Banquet and Catering
Section in the shift assigned.
Responsible for consistently implementing the service standards
and operating procedures in the banquet and Catering service.
Provide excellent customer service and ensure customer needs
are met.

Banquet Supervisor Responsibilities

Provide unique and creative ideas to enhance meetings & group


experience.
Should posses in depth Knowledge of Food and Beverage
preparation and presentation.
Supervise events and team members throughout service.
Guide the Banquet servers in set up of tables and place settings.
Be familiar with all current and upcoming event details.
Resolve staff and customer concerns quickly and efficiently.
Co-ordinate with the Kitchen and housekeeping department.
Should be able to work under pressure and also work in long or
break shifts.

Banquet Supervisor Responsibilities

Scheduling of banquet staff, prepare weekly duty chart to


correspond with banquet functions and manage labour for
monthly.
Assist the Banquet Manager with scheduling, training and
performance management.
Assist and support the Conference Services Manager to provide
excellent guest service
Organize Transportation of food and equipment to offsite catering
events.
Should have experience in operating sales and catering softwares
like Opera S&M, Protel Banquet, Delphi etc.
Should have experience in operating POS (point of sales)
Softwares.

Banquet Supervisor Responsibilities

Responsible for monthly inventory, consumption spreadsheet and


banquet staff labours.
Responsible for ensuring sufficient operating guest supplies,
beverage supplies and operating equipment for functions
assigned.
Speak with others using clear and professional language, and
answer telephones using appropriate etiquette.
Stand, sit, or walk for an extended period of time. Move, lift, carry,
push, pull, and place objects weighing less than or equal to 25
pounds without assistance.
Reach overhead and below the knees, including bending, twisting,
pulling, and stooping.

The Banquet Captain

The Banquet captains work in hotels and independent banquet halls to


ensure the perfect execution of large dinners, receptions and events
that require food and beverages. Banquet captains are the front of
house for these events, making sure that the tables are decorated
correctly, the food is presented well, and service goes off without a
hitch. Banquet captains are in charge of floor staff, and make sure that
they are in uniform and serving the clients in a speedy and friendly
manner. They are the liaison to the chefs and cooking staff in the back,
letting them know what food needs to be replenished.

Banquet captains work directly with the event coordinators or hosts, and
are in charge of addressing and fixing any questions or concerns that
come up before or during service. After service, banquet captains often
give the event coordinator or host the bill of services.

Banquet Captain Responsibilities

Reports to work punctually at the time of scheduled arrival


Reports to work dressed in complete uniform, clean, and wrinklefree with name tag and non-skid shoes
Executes all job functions of bussers and servers as outlined in
job descriptions to highest quality level
Leads staff by example
Reviews all details of function with Banquet manager and chef
upon arrival

Banquet Captain Responsibilities

Assigns setup tasks and event board prior to staff arrival


Performs uniform checks of all staff upon arrival; addresses and
fixes issue in this matter
Follows-up on employee assignments to insure that all details
have been completed
Assists in the proper set-up and take down of all banquet
functions i.e. tables, chairs & linen

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