Role & responsibilities

Assistant Banquet Manager Operations

Department: Food & Beverage / Banquets

Designation: Assistant Banquet Manager – Operations

Reports To: Banquet Manager / Director of Food & Beverage

Employment Type: Full-Time

1. Job Purpose To assist the Banquet Manager in planning, coordinating, and executing all banquet operations, ensuring seamless event delivery, exceptional guest satisfaction, operational efficiency, and adherence to the establishment’s service standards. The role involves supervising banquet staff, coordinating with internal departments, maintaining service quality, and ensuring that all events are executed professionally and within the agreed timelines and budgets.

2. Key Responsibilities

A. Banquet Operations & Event Execution

- Assist the Banquet Manager in overseeing the day-to-day operations of the banquet department.
- Ensure the smooth execution of weddings, social gatherings, corporate meetings, conferences, exhibitions, and other events.
- Review Banquet Event Orders (BEOs), event function sheets, floor plans, menus, guest counts, and special client requirements before each event.
- Supervise banquet setup, including tables, chairs, linen, crockery, cutlery, glassware, buffet counters, staging, and audio-visual arrangements.
- Conduct pre-event briefings with the team to communicate event schedules, service sequences, responsibilities, and special instructions.
- Monitor event operations from setup to breakdown, ensuring timely and efficient service delivery.
- Ensure proper coordination of food service, beverage service, buffet replenishment, and guest requirements throughout the event.
- Conduct post-event checks to ensure proper clearance, equipment accountability,



and readiness for subsequent functions.

B. Team Management & Training

- Supervise, guide, and motivate banquet captains, supervisors, stewards, and casual staff.
- Allocate duties and responsibilities according to event requirements and manpower availability.
- Ensure adequate staffing, grooming, punctuality, discipline, and professional conduct.
- Train team members on service standards, banquet procedures, product knowledge, upselling, and guest handling.
- Conduct regular briefings and provide feedback to improve team performance.
- Assist in preparing duty rosters, monitoring attendance, and managing manpower deployment.

C. Guest & Client Satisfaction

- Maintain a robust presence on the floor and ensure prompt attention to guest and client requirements.
- Coordinate with event organizers, hosts, wedding planners, corporate clients, and other stakeholders during functions.
- Handle guest complaints and service issues professionally, escalating major concerns to the Banquet Manager when required.
- Ensure personalized service and attention to VIPs, special guests, and clients with specific requirements.
- Follow up on guest feedback and implement corrective measures to improve service delivery.

D. Interdepartmental Coordination

- Coordinate closely with the kitchen, stewarding, housekeeping, engineering, security,



front office, and audio-visual teams.
- Ensure menus, food quantities, dietary requirements, and service timings are communicated accurately to the kitchen.
- Coordinate venue readiness, lighting, temperature control, cleanliness, equipment availability, and technical requirements.
- Communicate last-minute changes in guest count, event layout, menu, or service arrangements to all concerned departments.
- Work with the sales and events teams to understand client expectations and ensure operational feasibility.

E. Inventory & Cost Control

- Monitor banquet operating supplies, linen, beverages, service equipment, and other consumables.
- Minimize breakage, wastage, pilferage, and unnecessary operating expenses.
- Ensure accurate requisitioning, issuing, return, and storage of equipment and supplies.
- Support periodic stocktaking and maintain records of breakages, losses, and inventory discrepancies.
- Assist in controlling manpower costs, casual labour expenses, and departmental operating costs.
- Identify opportunities to improve productivity without compromising guest experience.

G. Administration & Reporting

- Maintain accurate event checklists, staff deployment records, equipment requisitions, and operational reports.
- Review event requirements and highlight potential operational challenges before the function.
- Report guest feedback, incidents, service failures, and corrective actions to the Banquet Manager.
- Assist in monitoring departmental performance against service standards and operational targets.
- Support the implementation of standard operating procedures and continuous improvement initiatives.

📌 Assistant Banquet Manager Operations-Andheri (Mumbai)
🏢 Decon Management Services
📍 Mumbai