Banquet Personnel Manager, Supervisor and Captain

1. Banquet PersonnelBanquet Personnel
Manager or Supervisor and CaptainManager or Supervisor and Captain
Ms. Czarina M. Cruz
Report in Cafeteria and Catering Management

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.

10. 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.

11. 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.

12. 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.

13. 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.

14. 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.

15. Duties and ResponsibilitiesDuties and Responsibilities
1. Customer- Service
2. Attention to Details
3. Leadership
4. Management Skills
5. Problem- Solving Skills
6. Speaking Skill
7. Stamina

16. 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.

18. 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.

19. 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.

20. 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.

21. 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.