Key Responsibilities:

* Operations Management: Plan and oversee daily banquet operations, including hall setup, food & beverage service, and event execution in strict accordance with Banquet Event Orders (BEO).

* Team Leadership: Train, schedule (roster), and monitor the performance of banquet staff (both permanent and casual) to ensure consistent and efficient service standards.

* Department Coordination: Liaise closely with the Sales, Kitchen, and Stewarding teams to ensure every event detail meets the client's requirements.

* Quality Control: Maintain high standards of hygiene, safety, and equipment maintenance within the banquet department.

* Guest Relations: Handle guest inquiries, concerns, or complaints promptly and professionally during events.

* Cost Management: Monitor equipment inventory and effectively control labor costs and wastage.