A Banquet Executive in a hotel manages all aspects of events, from planning and sales to execution, ensuring client satisfaction and profitability by coordinating staff, setup, food/beverage, and inter-departmental communication, upholding service standards, managing budgets, and overseeing team training and performance. Key Responsibilities:
- Event Planning & Coordination: Liaise with clients to understand needs, plan layouts, coordinate menus with the Head Chef, and manage event logistics from start to finish.
- Staff Management: Recruit, train, schedule, and supervise banquet staff (servers, bartenders, setup crews), ensuring they meet service standards and hotel policies.
- Operations & Setup: Oversee function room setup/breakdown, ensuring it matches event specifications (BEOs) and hotel standards.
- Budget & Profitability: Manage event budgets, control costs, track pending bills, and ensure profitable operation of banquet facilities.
- Client Relations: Act as the main point of contact for banquet clients, addressing concerns and ensuring their expectations are met or exceeded.
- Inventory & Maintenance: Monitor and manage inventory of equipment, linens, glassware, and supplies, ensuring proper maintenance and organization.
- Health & Safety: Ensure compliance with all health, safety, and sanitation regulations.
- Sales & Marketing Support: Assist with marketing banquet services and processing sales inquiries.
Essential Skills:
- Leadership, organizational, and managerial skills.
- Excellent communication and interpersonal skills.
- Problem-solving and decision-making abilities.
- Knowledge of hotel operations and industry standards.
- Ability to work long hours and be a team player.
Job Type: Full-time
Pay: ₹20,000.00 - ₹25,000.00 per month
Benefits:
- Food provided
- Provident Fund
Work Location: In person
