Job highlights

- Experience in event planning, food safety compliance, and team supervision in hospitality
- Coordinate event logistics, manage food and beverage operations, supervise staff, ensure hygiene and safety standards, handle client relations, and report post-event details

Key Responsibilities

Event Planning and Coordination

- Coordinate with clients and internal teams to understand event requirements, guest count, menus, service styles, and setup specifications.
- Prepare banquet event checklists, and operational schedules.
- Plan buffet layouts, service stations, and equipment requirements.
- Ensure timely setup and readiness before the event begins.

Food and Beverage Operations

- Coordinate with the kitchen team for menu finalization, food production, dispatch, presentation, and timely replenishment. Ensure food quality, portion consistency, temperature control, and presentation standards.
- Supervise buffet operations, beverage service, and guest service activities.
- Ensure compliance with menu specifications, dietary requirements, and allergen communication.
- Monitor food consumption and minimize food wastage.

Team Management and Supervision

- Allocate duties to banquet staff, stewards and temporary manpower.
- Conduct pre-event briefings covering the menu, guest count, service sequence, and responsibilities.
- Monitor attendance, grooming, punctuality, discipline, and performance.
- Train team members on service standards, hygiene, safety, and guest handling.
- Ensure adequate staffing and effective manpower utilization during events.

Client and Guest Relationship Management

- Coordinate with clients for event requirements, confirmations, and service expectations.




- Ensure prompt resolution of guest complaints and service issues.
- Maintain professional communication with clients and stakeholders.
- Collect feedback and implement corrective actions to improve service quality.

Inventory and Cost Control Monitor stock of crockery, cutlery, glassware, linen, buffet equipment, and consumables.

- Coordinate with stores and procurement teams for timely material availability.
- Maintain records of stock movement, consumption, breakages, and losses.
- Monitor food wastage, manpower costs, and event-related expenses.
- Ensure efficient use of resources while maintaining service standards.

Hygiene, Food Safety, and Compliance

- Ensure cleanliness and sanitation of banquet halls, buffet counters, service areas, and equipment.
- Enforce food safety practices and applicable FSSAI requirements.
- Monitor food holding temperatures, safe handling, storage, and allergen controls.
- Ensure compliance with personal hygiene, grooming, and workplace safety standards.
- Maintain records and checklists required for internal inspections and audits.

Post event Reporting

- Record the planned and actual guest count, menu served, food quantities dispatched, consumption, and leftover food.
- Document event execution details, service issues, client feedback, and guest complaints, along with corrective actions taken.
- Reconcile food, beverages, crockery, cutlery, linen, equipment, and other materials issued and returned.
- Report food wastage, breakages, damages, stock discrepancies, and any operational losses. Highlight incidents, safety or hygiene deviations, and pending actions requiring management attention.

- Track corrective and preventive actions to improve future event execution.

📌 Banquet Manager (Bengaluru)
🏢 Brekkie Foods
📍 Bengaluru