Banquet Operations

Responsibilities:

• Discussing sales contract details with the banquet sales director and the head chef.
• Planning the venue layout according to the number of guests and the type of event.
• Determining the number of table waiters and servers required.
• Supervising the placement of tables, chairs, cutlery, plates, glasses, table linens, centerpieces, heating lamps, serving utensils, and carving stations.
• Consulting with the Head Chef regarding the timing of meal courses to be served.
• Overseeing the seating of guests, the serving of meals and beverages, and the clearing of tables.
• Managing the availability of liquor and soft drinks, when required.
• Preparing work schedules and completing documentation in a timely manner.
• Answering customers' questions and accommodating special requests.