Assistant Banquet Manager (Female)

About the Role

The Assistant Banquet Manager will aid the Banquet Manager in organizing, overseeing, and managing banquet and event functions to deliver superior guest experiences. This position involves supervising the banquet team, ensuring adherence to service protocols, coordinating with various departments, and facilitating event success including weddings, conferences, corporate and social events.

Key Responsibilities

• Assist in coordinating banquet events by adhering to client needs and company policies.
• Coordinate event logistics including preparation, service, and dismantling of banquet setups.
• Ensure banquet venues are arranged according to event specifications.
• Monitor ongoing events and resolve any operational challenges instantly.
• Oversee banquet staff during events and routine operations.
• Support staff scheduling, training sessions, and evaluation.
• Conduct preparatory meetings with team members to relay event details and expected service quality.
• Maintain grooming, hygiene, and safety standards among team members.
• Provide outstanding customer service and handle guest requests courteously.
• Address and resolve guest complaints promptly.
• Build and sustain positive client and organizer relationships during events.
• Collaborate with kitchen, stewarding, housekeeping, engineering, and sales teams to ensure smooth delivery of services.
• Review banquet event orders and communicate event requirements across departments.
• Participate in operational and event planning meetings.
• Monitor labor costs and track operational expenditures related to banquet services.
• Assist with inventory management of banquet equipment, linens, and supplies.
• Support billing processes and maintain event documentation.
• Ensure compliance with company policies, budget constraints, food safety, hygiene, and workplace safety standards.
• Maintain banquet areas clean and well-organized, report maintenance or safety issues as required.

Qualifications and Skills

• Diploma or Bachelor's degree in Hospitality Management, Hotel Management, or similar fields.
• Between 2 to 5 years’ experience in banquet operations, food & beverage service, or event management.
• Preferably with previous supervisory experience.
• Strong leadership and staff management abilities.
• Excellent interpersonal and communication skills.
• Customer-centric approach paired with effective problem-solving capabilities.
• Ability to work efficiently under pressure and manage several events concurrently.
• Understanding of banquet service standards and event operational procedures.
• Proficient in MS Office and hospitality management software systems.
• Exceptional organizational and time management skills.

Working Conditions

• Flexible working hours including evenings, weekends, and public holidays.
• Requirement to stand and walk for prolonged durations.
• Occasional lifting and moving of banquet equipment within safe handling limits.