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Banquet Manager
2 weeks ago
Event Planning and Coordination:
Collaborate with clients to understand their event requirements, including seating arrangements, menu selection, audiovisual equipment needs, decorations, and other special requests.
Offer suggestions and guidance to clients based on their preferences, budget, and the restaurant's capabilities.Create detailed event plans, including timelines, layouts, and staffing requirements.
Coordinate with various departments, such as the kitchen, service staff, and maintenance, to ensure all event logistics are properly executed.
Oversee the setup and decoration of event spaces, ensuring they meet clients' expectations and align with the restaurant's standards.- Staff Management and Training:Recruit, hire, train, and supervise banquet and event staff, including servers, bartenders, setup crews, and any other personnel required for events.
Conduct pre-event meetings with staff to communicate event details, roles, and responsibilities.
Provide training and guidance to staff on service standards, event protocols, and customer interaction.
Monitor staff performance during events, ensuring excellent customer service and adherence to established procedures.
- Customer Relations and Sales:Maintain regular communication with clients throughout the event planning process, addressing their inquiries, concerns, and modifications to event details.
Upsell additional services or amenities to clients to maximize revenue opportunities.
Handle any customer complaints or issues promptly and professionally, striving to resolve them to the client's satisfaction.
- Financial Management:Prepare event budgets and estimates, considering costs for food, beverages, staffing, rentals, and other eventrelated expenses.
Collaborate with the restaurant's management or accounting team to generate invoices and process payments from clients.
Keep records of financial transactions, including deposits, payments, and refunds.
- Safety and Compliance:Ensure compliance with health and safety regulations during events, including food handling, sanitation, and fire safety.
Stay updated on local regulations and licensing requirements related to events and alcohol service, ensuring adherence to legal standards.
- Post-
Event Evaluation:
Conduct post-event evaluations to gather feedback from clients and attendees, assessing the success of the event and identifying areas for improvement.
Use client feedback to enhance future event planning processes and deliver even better customer experiences.Maintain a database of client contacts and event details for future reference and marketing purposes.
In summary, a banquet manager in a restaurant is responsible for planning, coordinating, and executing successful events.
They manage staff, collaborate with clients, ensure excellent customer service, handle financial aspects, maintain safety standards, and continuously improve event operations.
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