Thursday, May 27, 2010


The banquet manager supervises the banquet operations,
sets up break-down service according to the standards established
by the hotel. He co-ordinates the banquet service in conjunction with
other departments involved and prepares weekly schedules for the
banquet personnel.
From the time the bookings are done till the guest settles the
bill, the banquet manager is in charge of all aspects of banquet and
conference operations. He supervises the work of the banquet sales
assistants, who do the banquet bookings and the captains and
waiters who perform the food and beverage service activities under
his guidance. He is responsible for organising everything right down
to the finest detail.
The banquet manager projects the budget of the banquets,
and works in close coordination with the chef in preparing menus. He
is responsible for making an inventory of all the banquet equipment
and maintaining a balance between revenue and expenditure.
Banquet managers may also be designated as assistant
managers in the food and beverage service department.

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