BANQUETING ASSISTANT MANAGER / SUPERVISOR

Key responsibilities:

1. Guest relations and service

• Act as the main operational contact for hosts, bridal couples, organisers and guests during functions.

• Build a positive relationship with each host and understand their expectations.

• Handle guest requests and complaints confidently, professionally and with empathy.

• Resolve concerns promptly within delegated authority and escalate when necessary.

• Remain visible and available throughout the function, ensuring attentive and welcoming service.

2. Function preparation and coordination

• Review function sheets and confirm timings, guest numbers, menus, dietary requirements, seating plans and special requests.

• Coordinate arrangements with the wedding and conference coordinators, Kitchen, Bar, Housekeeping and Maintenance.

• Check venue cleanliness, furniture, table settings, linen, equipment and overall presentation before guests arrive.

• Conduct a team briefing before every function, allocating duties and explaining service standards and the programme.

• Ensure the venue and team are fully ready by the agreed time.

3. Team leadership

• Lead, motivate and supervise waiters, barmen, casual staff and other allocated team members.

• Set a professional example through appearance, conduct, punctuality and guest interaction.

• Monitor service closely and guide the team throughout the event.

• Manage breaks and staffing levels without compromising service.

• Train staff in service procedures, guest care, venue setup and closing duties.

• Address performance concerns and report matters requiring further action.

4. Function service and operational control

• Take ownership of the function from setup to completion.

• Coordinate food and beverage service with the Kitchen and Bar, keeping service aligned with the programme.

• Monitor food service, table clearing, beverage availability and venue cleanliness.

• Anticipate requirements and respond calmly to changes or unexpected challenges.

• Maintain communication with the host and relevant departments throughout the event.

• Ensure additional requests and charges are authorised, recorded and communicated correctly.

5. Closing a function

• Remain on duty until the function has ended and all closing responsibilities are complete, unless formally relieved by an authorised manager.

• Confirm with the host that agreed requirements have been fulfilled and address any outstanding concerns.

• Ensure bills, additional charges and payments are checked and handled according to company procedures.

• Oversee bar cash-up, stock reconciliation and the secure storage of beverages where applicable.

• Supervise clearing, cleaning, equipment checks and resetting for the next event.

• Ensure hired equipment is accounted for and stored safely for collection.

• Check that equipment is switched off where appropriate, venues are secured and keys are handed over correctly.

• Release staff only once their duties are complete and provide a clear handover of outstanding matters.

• Record guest feedback, incidents, breakages and operational concerns for management follow-up.

6. Stock, equipment and standards

• Control the use of linen, crockery, cutlery, glassware and banqueting equipment.

• Minimise wastage, losses and breakages through supervision and accountability.

• Report shortages, damage and maintenance requirements promptly.

• Maintain company standards for hygiene, food safety, responsible beverage service and workplace safety.

• Keep service areas, storage rooms and venues clean, organised and ready for use.

• Ability to meet the physical demands of the role, including extended periods on the floor.

Key performance measures

• Positive guest and organiser feedback.

• Functions prepared correctly and ready on time.

• Professional, coordinated food and beverage service.

• Effective team leadership and accountability.

• Accurate recording of charges, stock and cash-up information.

• Thorough closing procedures, secure venues and clear handovers.

• Prompt resolution and reporting of operational concerns.

NB: The employee may be required to perform other reasonable duties appropriate to the position and the operational needs of the establishment