BANQUETING ASSISTANT MANAGER / SUPERVISOR

SUMMARY:
Lead the banqueting team and oversee weddings, conferences, and functions, ensuring smooth operations and excellent guest service.

POSITION INFO:
Duties & Responsibilities 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 Desired Experience & Qualification Previous supervisory or management experience in banqueting, hospitality or events. Experience running weddings, conferences and private functions. Strong guest relations skills and confidence in handling complaints and demanding situations. Proven ability to lead a team and maintain service standards under pressure. Good knowledge of food and beverage service, function setup and closing procedures. Strong organisational, communication and problem-solving skills. A reliable, practical and hands-on approach. Willingness to work long and irregular hours, including late nights, weekends and public holidays, according to function requirements.