KEY SKILLS

• Extensive knowledge of catering equipment and venue requirements.

• In-depth knowledge of hospitality industry best practices.

• Excellent interpersonal and communication skills.

JOB DESCRIPTION

• Discussing sales contract details with the banquet sales director and the head chef.

• Planning the venue layout according to the number of guests and the type of event.

• Determining the number of table waiters and servers required.

• Supervising the placement of tables, chairs, cutlery, plates, glasses, table linens, centerpieces, heating lamps, serving utensils, and carving stations.

• Consulting with the Head Chef regarding the timing of meal courses to be served.

• Overseeing the seating of guests, the serving of meals and beverages, and the clearing of tables.

• Managing the availability of liquor and soft drinks, when required.

• Preparing work schedules and completing documentation in a timely manner.

• Answering customers' questions and accommodating special requests.

EDUCATION QUALIFICATION

• Bachlor's degree from hospitality and culinary arts preferred.