Description
Directly supervise and coordinate banquet and event food-and-beverage operations, leading setup, service, and breakdown while ensuring quality, safety, and guest satisfaction.
- • Compile and balance cash and bar receipts at the end of events or shifts.
- • Resolve guest and client complaints related to banquet service.
- • Train banquet servers, bartenders, and housemen in service, setup, sanitation, and safety procedures.
- • Inspect banquet rooms, staging areas, equipment, and supplies for readiness and standards compliance.
- • Control inventories of banquet equipment, linens, china, glassware, silver, and beverages; report shortages.
- • Assign duties, stations, and sections according to Banquet Event Orders (BEOs) and event requirements.
- • Estimate food, beverage, and supply quantities in coordination with culinary and catering teams.
- • Analyze waste, breakage, and overpouring, and implement procedures to reduce loss.
- • Specify portion sizes, service styles, timelines, floor plans, and equipment arrangements per BEOs.
- • Recommend improvements to banquet procedures and staff performance to enhance service quality and safety.
- • Greet and coordinate with hosts and meeting planners; manage guest flow and VIP needs.
- • Present banquet checks, obtain signatures, and process payments or post to master accounts.
- • Forecast staffing, equipment, and supply needs based on event schedules and menus.
- • Requisition supplies and arrange rental equipment to meet event timelines.
- • Schedule room setups and manage function space calendars with sales and catering.
- • Perform administrative tasks, including cash handling, deposit preparation, and payroll/timekeeping.
- • Supervise and participate in room setup, service execution, and breakdown/cleaning of banquet spaces.
- • Observe and evaluate staff and work procedures; document coaching and disciplinary actions.
- • Hire, onboard, schedule, and manage time sheets for banquet staff as assigned.
- • Assist with food and beverage service as needed, such as carving stations or wine service.
- • Record event production, service notes, incidents, and personnel data on required forms and BEO updates.
- • Conduct pre-shift briefings and coordinate with culinary, bar, AV, and sales on event details.
- • Accommodate dietary restrictions and special menu requests and ensure accurate delivery to guests.
- • Ensure compliance with alcohol service laws, health codes, and venue safety policies.
- • Coordinate room sets, table layouts, linens, and décor per BEOs and client specifications.
- • Manage vendor coordination and load-in/load-out for events.
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Related Pathways
Hospitality, Events & Tourism
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Source
Tasks & skills:
O*NET occupational data (work activities, skills, knowledge).
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Sources & Standards:
This site includes information from O*NET by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA), used under the CC BY 4.0 license. Career Clutch has modified some of this information for student readability. USDOL/ETA has not approved, endorsed, or tested these modifications. O*NET® is a trademark of USDOL/ETA.
Last reviewed: Jan 2026
