Duties and Responsibility of Banquet Staff

1. Banquet Manager

2. Assistant Banquet Manager

3. Banquet Supervisor

4. Banquet Captain

5. Senior Steward

6. Stewards

7. On-Job Trainee (OJT)

8. Trainee

9. Casual Staff
   
   

1. Banquet Manager

The Banquet Manager holds a pivotal leadership position within the banquet department, overseeing the planning, coordination, and execution of all banquet events. Their responsibilities include:

• Event Planning and Coordination: Collaborating with clients to understand their requirements and ensuring that all aspects of the event are meticulously planned.

• Team Management: Leading and supervising the banquet team, assigning tasks, and ensuring that staff are well-trained and motivated.

• Budgeting and Cost Control: Managing the financial aspects of events, including budgeting, cost estimation, and ensuring profitability.

• Quality Assurance: Ensuring that all services meet the organization's standards and that guests receive exceptional service.

• Client Relations: Serving as the primary point of contact for clients, addressing their concerns, and ensuring their satisfaction.

2. Assistant Banquet Manager

Supporting the Banquet Manager, the Assistant Banquet Manager plays a crucial role in the smooth operation of banquet events. Their duties encompass:

• Operational Support: Assisting in the setup and breakdown of events, ensuring that all elements are in place as per the client's specifications.

• Staff Supervision: Overseeing the performance of the banquet staff during events, providing guidance, and addressing any issues that arise.

• Inventory Management: Monitoring inventory levels of banquet supplies and coordinating with the procurement team for replenishments.

• Training and Development: Assisting in training new staff members and ensuring that all team members adhere to service standards.

• Quality Control: Monitoring the quality of food and service during events, ensuring guest satisfaction.

3. Banquet Supervisor

The Banquet Supervisor is responsible for the day-to-day supervision of banquet operations. Their key responsibilities include:

• Event Execution: Ensuring that events are executed smoothly, coordinating with various departments to meet event requirements.

• Staff Coordination: Assigning duties to banquet staff, monitoring their performance, and providing feedback.

• Guest Interaction: Addressing guest inquiries and resolving any issues promptly to ensure a positive experience.

• Compliance: Ensuring that all operations comply with health and safety regulations.

• Reporting: Maintaining records of events, including staff performance and guest feedback, for continuous improvement.

4. Banquet Captain

The Banquet Captain leads the service team during events, ensuring that guests receive impeccable service. Their responsibilities include:

• Team Leadership: Directing the service staff, ensuring that they are well-coordinated and efficient.

• Service Oversight: Monitoring the service flow, ensuring that food and beverages are served promptly and correctly.

• Guest Engagement: Interacting with guests to ensure their needs are met and addressing any concerns.

• Training: Mentoring junior staff and ensuring they understand service protocols.

• Feedback Collection: Gathering guest feedback to inform future improvements.

5. Senior Steward

Senior Stewards play a vital role in maintaining the cleanliness and organization of the banquet area. Their duties involve:

• Setup and Cleanup: Assisting in the setup of banquet spaces and ensuring that areas are cleaned post-event.

• Inventory Management: Keeping track of cleaning supplies and equipment, ensuring they are available and in good condition.

• Team Support: Guiding junior stewards and ensuring that cleaning standards are upheld.

• Health and Safety Compliance: Ensuring that all cleaning activities comply with health and safety regulations.

• Waste Management: Properly disposing of waste and ensuring that recycling protocols are followed.

6. Stewards

Stewards are responsible for maintaining the cleanliness and orderliness of the banquet facilities. Their key responsibilities include:

• Cleaning Duties: Washing dishes, utensils, and kitchen equipment, and ensuring that all areas are sanitized.

• Setup Assistance: Helping in the arrangement of tables, chairs, and other equipment for events.

• Stocking Supplies: Ensuring that all necessary supplies are available and replenished as needed.

• Maintenance Reporting: Notifying supervisors of any equipment malfunctions or maintenance needs.

• Support Role: Assisting other departments as required to ensure the smooth operation of events.

7. On-Job Trainee (OJT)

On-Job Trainees are individuals gaining practical experience in banquet operations. Their responsibilities include:

• Learning and Development: Observing and assisting in various banquet tasks to gain hands-on experience.

• Support Tasks: Assisting staff in setup, service, and cleanup activities under supervision.

• Feedback Reception: Receiving feedback from supervisors to improve performance.

• Adherence to Protocols: Following all operational guidelines and safety procedures.

• Skill Acquisition: Developing skills in customer service, teamwork, and banquet operations.

8. Trainee

Trainees are new employees undergoing training to understand banquet operations. Their duties involve:

• Training Participation: Attending training sessions to learn about service standards and operational procedures.

• Shadowing: Observing experienced staff to understand the nuances of banquet service.

• Practice Assignments: Performing tasks under supervision to build competence.

• Assessment: Undergoing evaluations to assess readiness for independent responsibilities.

• Continuous Learning: Seeking feedback and striving for continuous improvement.
  
  

9. Casual Staff

Casual Staff are temporary employees hired to support banquet operations during peak times. Their responsibilities include:

• Event Support: Assisting in various tasks such as setup, service, and cleanup during events.

• Flexibility: Adapting to different roles as required by the event's needs.

• Team Collaboration: Working closely with permanent staff to ensure seamless service.

• Compliance: Following all operational guidelines and safety procedures.

• Availability: Being available on short notice to support events as needed.