Job Description

Employee’s Name: Date Hired:

Job title: Banquet Manager Department: Food & Beverage
Reports to: General Manager/F&B Manager

Purpose or scope of the position:

Main Responsibilities:
 Achievement of budgeted food sales, beverage sales and labor costs.
 Achieve maximum profitability and over-all success by controlling costs and quality of
service.
 Participation and input towards F & B Marketing activities.
 Control of Banquet china, cutlery, glassware, linen and equipment.
 Completion of function delivery sheets in an accurate and timely fashion.
 Help in preparation of forecast and actual budget function sheets.
 Completion of forecast and actual budget function sheets, Function Summary Sheets
and weekly payroll input.
 Completion of weekly schedules. Schedule staff as necessary to ensure adequate and
consistent levels of service.
 To supervise and co-ordinate daily operation of meeting/banquet set-ups and service.
 Completion of Banquet bar Requisitions.
 Maintaining the Hotel Bar control policies and completion of necessary forms.
 Following of proper purchasing and requisitioning procedures.
 Maintain records for inventory, labor cost, and food cost etc.
 Follow-up each functions by completing a Function Critique and submit to the Sales &
Food and Beverage Manager.
 Attendance and participation of weekly F & B meeting and Department Head meeting.
 To assist in menu planning and pricing.
 Development and maintenance of all department control procedures.
 Development and maintenance of department manual.
 Supervision of weekly payroll input.
 Provides function employee list and hours for gratuities distribution.
 Provides labor costing information for Function Statements.
 Supervision of weekly schedules. Schedule staff as necessary to ensure adequate and
consistent levels of service
 Supervision of Banquet bar Requisitions.
 Responsible for Hotel Bar control policies and completion of necessary forms.
 Following of proper purchasing and requisitioning procedures.
 Maintain records for inventory, labor cost, and food cost etc.

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  Consistent check of Banquet Food and Beverage quality, Banquet services and Plate
presentation.
 Ensuring that services meet customer specifications.
 Quality of meeting room set-up.
 Liaise on an on-going basis with the Food and Beverage Manager to ensure all client
needs and requirements will be met.
 Work with the Chef and Head Server to ensure all arrangements and details are dealt
with.
 Greet the customer upon arrival.
 Provide quick service for last minute changes.
 Check Food & Beverage or coffee Break schedule if applicable.
 Dealing with customer complaints.
 Staff attitude and appearance.
 Teamwork/Relations with co-workers and management.
 Inspection of Meeting Room prior to guest arrival ensuring that client specifications
have been met.
 Co-ordinate the general housekeeping of the Ballroom, Lower Lobby, Lower public
washrooms, kitchen, storage areas, entrance areas, etc.
 Participation towards overall Hotel Maintenance and cleanliness.
 Effective communication skills.
 Staff training and development.
 Department meeting being held monthly.
 Personal development and growth.
 Discipline of Personnel when required.

Customer Focus/Quality
 Shows empathy towards customer needs and ensures safety at all times
 Respects unique needs and concerns of others
 Identifies and addresses customer needs and complaints in a prompt and efficient
manner
 Maintains high levels of quality

Action Oriented
 Shows enthusiasm, drive and determination to succeed in everyday tasks with a positive
“can-do” attitude
 Displays high levels of motivation to others in order to achieve results
 Acts quickly to take advantage of opportunities and volunteers to lead difficult and
challenging initiative

Adaptability
 Ability to find solutions when challenges/opportunities arise
 Adapts to different people, cultures and situations

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  Identifies own development needs and seeks opportunities to improve
 Able to do multiple tasks linked to business requirements

Change Management
 Adapts quickly and easily to changing circumstances
 Demonstrates and promotes an openness for change
 Introduces new methods to improve work performance

Decision Making and problem solving

 Able to make good and fair decisions under pressure
 Does not put off difficult or unpleasant decisions
 Seeks to find information and Integrates others opinions into the decision making
process
 Integrates data; draws conclusions; checks facts
 Produces new ideas, approaches and insights

Strategic Orientation
 Takes calculated risks on the basis of adequate information and analysis
 Demonstrates a visionary outlook to others and conveys in a professional and effective
manner

Communications
 Shares information and encourages communication with others
 Presents information in a clear and simple manner
 Ensures that open communication is apparent throughout all departments

Integrity
 Leads by example and ensures that all staff adhere to the ethics and values of the
company
 Maintains confidentiality, honestly and truthfulness at all times

Interpersonal Skills and Teamwork

 Ability to adapt to different personalities within the company
 Provides clear directions to teams
 Delegates work and empowers others
 Actively encourages successful teamwork to achieve customer expectations and
company goals

Motivating and Influencing Others

 Able to gain agreement with others and self
 Respects and acknowledges the ideas, opinions and contribution of others

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People development
 Encourages and assists others to achieve personal development goals
 Seeks feedback from staff and customers

Commercial Awareness
 Full awareness of actions of competitors
 Keeps up to date with industry trends and competitor developments
 Finds and leverages opportunities to the advantage of the business
 Considers profit, losses and added values
 Strives to achieve great customer service whilst keeping within budget guidelines

Problem Solving
 Follows initial information gathering with more in-depth, relevant, probing for
information for decision-making
 Integrates data; draws conclusions; checks facts
 Produces new ideas, approaches and insights
 Creates innovative products and designs

Administration:
 Effective communication skills, ability to motivate a team and lead by example
 Ambassador for the Hotel at all times in promoting the facility, networking and
relationship building in the local community.
Financial:
 Monitors market conditions that impact menu offerings, business volume, and
profitability. Suitably adjusting teams focus to respond to conditions
Technical competencies:
 Previous experience in similar Job role or minimum four year’s experienced as Banquet
Supervisor.
 Sanitation training and Alcohol Awareness training
 People skills and effective people management
 Experience in Hotel management software and Point of sale software.
Others:
 Adherence to grooming standards
 Know and aware of the company standard operating procedure

To also perform other duties as per the instructions of the General Manager as requested.

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 I certify that I have read and understand the responsibilities assigned to this position and will
perform diligently to the best of my knowledge and ability.

_________________________________
Employee’s Signature Above Printed Name
I certify that this job description is an accurate description of the responsibilities assigned to the
position.

Immediate Head
Noted by:

Cherry Mae O. Paderanga

HR Supervisor

Noted by:

Macario A. Amores
Hotel Operations Manager

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