Assistant Banquet Manager

Responsiblity: • Discussingsales contract details with the banquet sales director and the headchef. • Planning the venue layout according tothe number of guests and the type ofevent. • Determining the number of table waitersand servers required. • Supervising the placementof tables, chairs, cutlery, plates, glasses, table linens,centerpieces, heating lamps, serving utensils, and carvingstations. • Consulting with the Head Chefregarding the timing of meal courses to beserved. • Overseeing the seating of guests, theserving of meals and beverages, and the clearing oftables. • Managing the availability of liquor andsoft drinks, when required. • Preparing workschedules and completing documentation in a timelymanner. • Answering customers' questionsand accommodating specialrequests.