Description
Plan, direct, and coordinate banquet and catering operations for events, ensuring timely execution, quality food and beverage service, guest satisfaction, and profitability.
- • Taste and evaluate banquet menu items for quality and consistency.
- • Resolve guest and client complaints during events.
- • Schedule and receive banquet food, beverage, and rental deliveries; verify quality and counts.
- • Oversee food preparation, portioning, plating, and buffet presentation per event standards.
- • Manage banquet budgets, payroll, and review event financials for compliance with forecasts.
- • Create staffing plans and assign banquet servers, bartenders, and setup crews.
- • Ensure compliance with health, safety, and fire codes in banquet spaces and back-of-house areas.
- • Coordinate culinary, stewarding, and service teams to meet event timelines.
- • Maintain required sanitation and HACCP records for banquet operations.
- • Set and enforce service standards and guest service protocols for events.
- • Forecast food and beverage consumption per BEOs to plan purchasing and par levels.
- • Audit workflows and room setups to improve speed, service, and safety.
- • Assist with service as needed, including plating, expediting, and guest service.
- • Maintain banquet equipment and linen inventories; keep accurate records.
- • Train, coach, hire, and evaluate banquet staff; address performance issues.
- • Order equipment, linens, rentals, and supplies for upcoming functions.
- • Collaborate on event menus and pricing; analyze labor and overhead to set costs.
- • Track sales mix and margins for banquet items to refine offerings.
- • Recruit banquet staff via postings, agencies, and job fairs.
- • Schedule and coordinate maintenance, waste removal, and pest control for banquet areas.
- • Monitor alcohol service, ID checks, and bar cash controls to meet liquor laws.
- • Greet VIPs, coordinate seating assignments, and manage head table protocols.
- • Establish allergen, labeling, and nutritional standards for events.
- • Plan room layouts, timelines, and food utilization based on guest counts and budgets.
- • Schedule rooms and coordinate details with clients; finalize BEOs and event diagrams.
- • Reconcile banquet checks, count cash from cash bars, and make deposits.
Related specializations
Interview options
Interview options
Interviewee gender
Interviewee accent
Interview time
Related Pathways
Hospitality, Events & Tourism
View
Source
Tasks & skills:
O*NET occupational data (work activities, skills, knowledge).
Learn more
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
