Banquet PersonnelBanquet PersonnelManager or Supervisor and Captain Manager or Supervisor and Captain

Ms. Czarina M. CruzReport in Cafeteria and Catering Management

The Banquet Manager/ The Banquet Manager/ Banquet SupervisorBanquet Supervisor

• The Banquet Manager- responsible for coordinating the delivery of all

food and beverage for functions.- reponsible for the successful operation and

administration of the banquets department.- ensuring that all banquet activities are carried

out professionally, to standards and at the highest level of service.

The Banquet Manager/ The Banquet Manager/ Banquet SupervisorBanquet Supervisor

• The Banquet Manager- effectively lead, train, coach, motivate,

engage and provide feedback to the banquet staff, supervisors and managers on a daily basis.

- serves as the banquet department liaison to all other hotel department.

Duties and ResponsibilitiesDuties and Responsibilities

1. Achievement of budgeted food sales , beverages and labor costs.

2. Achieve maximum profitability and over-all success by controlling costs and quality of service.

3. Participation and input towards F&B Marketing activities.

4. Control of banquet china, cutlery, glassware, linen and equipment.

Duties and ResponsibilitiesDuties and Responsibilities

5. Completion of function delivery sheets in an accurate and timely fashion.

6. Help and complete the forecast and actual budget function sheets, Function Summary Sheets and weekly payroll input.

7. Supervising and completing the weekly schedules. Schedule staff as necessary to ensure adequate and consistent levels of service.

Duties and ResponsibilitiesDuties and Responsibilities

8. To supervise and co-ordinate daily operation of meeting/ banquet set-ups and service.

9. Completion of banquet Bar Requisitions.10. Maintaining and supervising the Hotel Bar

control policies and completion of necessary forms.

11. Following of proper purchasing and requisitioning procedures.

Duties and ResponsibilitiesDuties and Responsibilities

12. Maintain records for inventory, labor cost, food cost etc.

13. Follow- up each function by completing a Function Critique and submit to the ales and Food and Beverages Manager.

14. Attendance and participation of weekly F & B meeting and department head meeting.

15. To assist in menu planning and pricing.

Duties and ResponsibilitiesDuties and Responsibilities

16. Development and maintenance of all department control procedures.

17. Development and maintenance of department manual.

18. Supervision of weekly payroll input.19. Provides function employee list and hours

for gratuities distribution. 20. Provides labour costing information for

Function Statements.

Duties and ResponsibilitiesDuties and Responsibilities

21. Supervision of Banquet Bar Requisition. Responsible for Hotel Bar control policies and completion of necessary forms.

22. Following of proper purchasing and requisition procedures.

23. Be available to Hotel Staff at all times by pager.

24. Consistent check of Banquet Food and Beverage quality, Banquet services and Plate presentation.

Duties and ResponsibilitiesDuties and Responsibilities

25. Ensuring that services meet customer specification.

26. Quality of meeting room set-up.27. Liaise on an on-gong basis with the Food

and Beverage Manager to ensure all client needs and requirements will be met.

28. Work with the Chef and Head Server to ensure all arrangement and details are dealt with.

Duties and ResponsibilitiesDuties and Responsibilities

29. Greet the customer upon arrival.30. Provide quick service for last minute

changes.31. Check Food and Beverage or coffee Break

schedule if applicable.32. Dealing with customer complains.33. Staff attitude and appearance.34. Teamwork/ Relations with co-workers and

management.

Duties and ResponsibilitiesDuties and Responsibilities

35. Staff is properly trained.36. Inspection of Meeting Room prior to guest

arrival ensuring that client specifications have been met.

37. Co- ordinate the general housekeeping of the Ballroom, Lower Lobby, Lower public washrooms, kitchen, storage areas, entrance areas, etc.

Duties and ResponsibilitiesDuties and Responsibilities

38. Participation towards overall Hotel Maintenance and cleanliness.

39. Effective communication skills.40. Staff training and development.41. Personal development growth.42. Discipline of personnel when required.

The Banquet CaptainThe Banquet Captain

• The Banquet captains- to supervise the bussers and servers in the

event setup, execution and breakdown, including but not limited to station building as well as serving as a liaison between the staff, banquet manager, chef and guests.

- works 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.

Duties and ResponsibilitiesDuties and Responsibilities

1. Customer- Service2. Attention to Details3. Leadership4. Management Skills5. Problem- Solving Skills6. Speaking Skill7. Stamina

The Banquet SupervisorThe 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 ResponsibilitiesBanquet 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 ResponsibilitiesBanquet 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 ResponsibilitiesBanquet 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 software’s like Opera S&M, Protel Banquet, Delphi etc.

• Should have experience in operating POS (point of sales) Software’s.

Banquet Supervisor ResponsibilitiesBanquet 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.