What are the duties and responsibilities of a banquet staff?

Answer 1

Banquet Manager or Events Manager is a mixture of Harry Potter and Merlin. Have to have plenty of energy, in order to be present in all fronts (Harry Potter) as well as the experience and the knowledge to be calm, confident and pass the image of serenity before, during and after the events (Merlin).
Please see below a rough job description:
The role of event organizer will vary depending on the organization and type of event they are involved in. Typical activities include:

• Researching markets to identify opportunities for events;
• Liaising with clients to ascertain their precise event requirements;
• Producing detailed proposals for events (e.g. timelines, venues, suppliers, legal obligations, staffing and budgets);
• Securing and booking a suitable venue or location;
• Ensuring insurance, legal, health and safety obligations are adhered to;
• Co-coordinating venue management, caterers, stand designers, contractors and equipment hire;
• Planning room layouts and the entertainment program, scheduling workshops and demonstrations;
• Organizing facilities for car parking, traffic control, security, first aid, hospitality and press;
• Identifying and securing speakers or special guests;
• Co-coordinating staffing requirements and staff briefings;
• Selling sponsorship/stand/exhibition space to potential exhibitors/partners;
• Arranging accommodation for exhibitors and/or delegates;
• Preparing delegate packs and papers;
• Creating, implementing and monitoring marketing and PR plans;
• Liaising with clients and designers to create a brand/look for the event;
• Liaising with newspapers, TV, radio and other media;
• Writing press releases or briefs in order to gain maximum exposure for the event;
• Organizing the design and production of tickets, posters, catalogs and sales brochures;
• Co-coordinating everything on the day of the event to ensure that all runs smoothly;
• Handling client queries on the day and troubleshooting exhibitor and visitor problems on the day;
• Overseeing the dismantling and removal of the event, and clearing the venue efficiently;
• Post-event evaluation (including data entry and analysis and producing reports for event stakeholders).
• Responsible for soliciting banquet business and ensuring customer satisfaction with all functions booked.
• Coordinates and supervises the execution of all banquet functions to ensure clients' specifications are adhered to
• Make sure that the function runs smoothly and efficiently.
• Possesses knowledge of food production and service
• Should have the ability to perform all position in banquet operations in order to supervise, direct, and train all banquet personnel.
• Oversees management, budget, and operation of the food service outlet, catering services, and kitchen, and maintains liaison with sales department to ensure maximum profitability

Additional input from Contributors:


The description of a banquet manager is completely wrong!! What you have described here is a Catering Manager, not a banquet manager.
Having worked as a hotel banquet manager for 10 years I can tell you with some authority that the banquet manager's job DOES NOT involve the description above:
A Banquet Manager's job is to organize and run an event, NOT to SELL or PLAN it.

The Catering Manager's job is to sell all aspects of an event - food, beverage, facilities, A/V (not sleeping rooms - there's a Sales Dept that handles booking guest rooms for events) - and to plan an event with the designated event planner who becomes the Catering Manager's client and the Banquet Manager's point-of-contact for the event.
The Banquet Manager staffs the function based on the contract guarantee established by the Catering Manager (a standard catering contract includes a guarantee and a set # - that is; the hotel will set-up for X guests and the client must pay the minimum guaranteed # even is their actual attendance #'s falls short). I'll staff 1 waiter for 12-15 guests (at standard rounds of 10 - that's 10 guests at a 6' round table) and 1 bartender for 30-50 guests. I'll staff the party, organize the set-up, manage service, ensure that the event stays on schedule and do the paperwork at the end.

The Banquet Manager is the Sergeant Major of the catering business. He or she amasses an army of waiters, housemen, stewards, cooks, bartenders and bar backs in a smooth running machine to tackle a meal, whether it's a luncheon for 30 or a dinner for 3500 including a presidential visit - which I have done 23 times (I was the Banquet Manager at the Omni Shoreham Hotel in Washington DC, so we did a lot of political events.) They must interact with and organize departments all over the hotel - culinary, convention services, stewarding, catering, sales, housekeeping, engineering and rooms and bring all of those depts. together to produce one event. This is a massive job. Anyone who has fed 1500 guests a three-course lunch in 25 minutes can attest to the organization, energy and skill this kind of management requires.

And the pressure can be enormous. Customer service has a whole different meaning when your customer is the mother of the bride!!! Banquet managers live under constant stress, moving from one disaster (What do you mean this room has been double booked!!) to another (Someone dropped the wedding cake) and handle it all with ease and professionalism to ensure that the event goes off as smoothly as possible and that hundreds - or thousands - of people leave the function pleased with the food and service.

Answer 2

visithttp://www.banquetoperation.com

you can learn everything about banquet :

BANQUET MANAGER JOB DESCRIPTION

JOB SUMMARY

Directs and motivates team while personally assisting in providing high quality service based on requirements and standards. Monitors and controls financial and administrative responsibilities including asset protection. Provides clear and concise communications to everyone having ownership in the success of the event. Identifies training opportunities and plans a strategy to accomplish goals.

CORE WORK ACTIVITIES

Managing Banquet Operations

• Projects supply needs for the department, (e.g., china, glass, silver, buffet presentations, props).
• Applies knowledge of all laws, as they relate to an event.
• Understands the impact of Banquet operations on the overall success of an event and manages activities to maximize customer satisfaction.
• Adheres to and reinforces all standards, policies, and procedures (PPM, Core Deliverables, SOPs, LSOPs, etc.).
• Maintains established sanitation levels.
• Manages departmental inventories and maintains equipment.
• Uses banquet beverage records to control liquor costs and manage the banquet beverage perpetual inventory.
• Schedules banquet service staff to forecast and service standards, while maximizing profits.
• Assists team in developing lasting relationships with groups to retain business and increase growth.

Participating in and Leading Banquet Teams

• Sets goals and delegates tasks to improve departmental performance.
• Conducts monthly department meetings with the Banquet team.
• Applies and continually broadens knowledge of food and wine pairings and cutting edge cuisine with emphasis on current event trends.
• Acts as a liaison to the kitchen staff.
• Leads shifts and actively participates in the servicing of events.

Ensuring and Providing Exceptional Customer Service

• Sets a positive example for guest relations.
• Interacts with guests to obtain feedback on product quality and service levels.
• Responds to and handles guest problems and complaints.
• Empowers associates to provide excellent customer service.
• Ensures associates understand expectations and parameters.
• Strives to improve service performance.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Reviews comment cards and guest satisfaction results with associates.

Conducting Human Resources Activities

• Communicates and executes departmental and property emergency procedures and ensures staff are trained in safety procedures.
• Observes service behaviors of associates and provides feedback to individuals.
• Monitors progress and leads discussion with staff each period.
• Participates in the development and implementation of corrective action plans.
• Reviews quarterly Meeting Planner Survey results and participates in the development and implementation of corrective action to address service challenges; focuses on continuous improvement of guest satisfaction.
• Attends and participates in all pertinent meetings (e.g., Daily Stand Up, BEO, Pre-Cons, Staff, Forecast, Department and Intradepartmental).

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 2 years experience in the event management, food and beverage, or related professional area.

Management Competencies

• Leadership
• Professional Demeanor - Exhibiting behavioral styles that convey confidence and command respect from others; making a good first impression and representing Brand in alignment with its values.
• Problem Solving and Decision Making - Identifying and understanding issues, problems, and opportunities; obtaining and comparing information from different sources to draw conclusions, develop and evaluate alternatives and solutions, solve problems, and choose a course of action.
• Adaptability - Maintaining performance level under pressure or when experiencing changes or challenges in the workplace.

• Managing Execution
• Driving for Results - Setting high standards of performance for self and/or others; assuming responsibility for work objectives; initiating, focusing, and monitoring the efforts of self and/or others toward the accomplishment goals; proactively taking action and going beyond what is required
• Building and Contributing to Teams - Leading and participating as a member of a team to move toward the completion of common goals while fostering cohesion and collaboration among team members.
• Building Relationships
• Coworker Relationships - Interacting with others in a way that builds openness, trust, and confidence in the pursuit of organizational goals and lasting relationships.
• Customer Relationships - Developing and sustaining relationships based on an understanding of customer needs and actions consistent
• Fostering Inclusion - Supporting associates with diverse styles, abilities, motivations, and/or cultural perspectives; leveraging personal differences to achieve objectives; and promoting a work environment where all associates are given the opportunity to contribute to their full potential.
• Generating Talent and Organizational Capability
• Talent Management - Providing guidance and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives.
• Learning and Applying Personal Expertise
• Technical Acumen - Understanding and utilizing professional skills and knowledge in a specific functional area to conduct and manage everyday business operations and generate innovative solutions to approach function-specific work challenges
• Event Planning - The ability to connect with customers, detail events, upsell products and services, manage multiple customers at a given time, be detailed orientated, understand and have a working knowledge of catering and event management systems.
• Banquets - Have a working knowledge of service standards, procedures and techniques for executing banquet event orders to include banquet /meeting room set up and strike, banquet design, and banquet beverage set-up and controls.
• Event Services - Have a working knowledge of standards and procedures for proper meeting room and table set-ups, various meeting room and table configurations and the set-up of staging and dance flooring.
• Basic Competencies - Fundamental competencies required for accomplishing basic work activities.
• Basic Computer Skills - Using basic computer hardware and software (e.g., personal computers, word processing software, internet browsers, etc.).
• Mathematical Reasoning - The ability to add, subtract, multiply, or divide quickly, correctly, and in a way that allows one to solve work-related issues.
• Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.
• Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
• Writing - Communicating effectively in writing as appropriate for the needs of the audience.

Answer 3

Apart from rendering customers the best services below are a few duties and responsibilities of Food and Beverage Manager;

1. Undertake food and beverage related duties ensuring accuracy of transactions and the delivery of customer service is of the highest standard.

2. To continually work to ensure correct handling procedures to minimize china and glassware breakage and food waste.

3. Have the ability to work on a shift basis.

4. Maintaining proper stock of Food and beverage items.

5. Preparation of room quotations which were sent to different companies.

6. Preparation of function contract.

7. Preparation of function bills.

8. Preparation of Air Line Catering Invoices in some instances.

Answer 4

A dining room manager will oversee other staff members and all aspects of the dining room. A dining room manager will also deal with any customer problems.

Answer 5

A banquet supervisor ensures that the employees are waiting on the guests. They also handle any problems that may arise.

Answer 6

A banquet manager needs to be able to ensure everything runs smoothly for service. They need to be organized and customer service oriented.

Answer 7

no. Banquet server is a job title. description would be more like...responsible for serving guests for weddings, sweet 16's, bar mitzvahs etc..

Answer 8

they are responsible for taking care of all banquet evnts, making sure that,set ups are well set ,banquet hall are clean equipments are well store also responsible for serving banquet meals.