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    Philtech Institute of Arts and Technology Inc. Subject: Banquet Sales Operation Week 4

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    Melissa Formento Lustado
    This document outlines the organizational structure and roles in a banquet department. It discusses the responsibilities of the Banquet Manager who oversees all banquet operations. It also describes the roles of the Banquet Supervisor who supervises staff during events, the Banquet Server who serves food and interacts with guests, and the Banquet Captain who coordinates food and beverage service and ensures standards are followed. The document provides detailed duties for each role to effectively plan and execute banquet functions.

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    © All Rights Reserved
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    Philtech Institute of Arts and Technology Inc. Subject: Banquet Sales Operation Week 4

    Uploaded by

    Melissa Formento Lustado
    331 views4 pages
    This document outlines the organizational structure and roles in a banquet department. It discusses the responsibilities of the Banquet Manager who oversees all banquet operations. It also describes the roles of the Banquet Supervisor who supervises staff during events, the Banquet Server who serves food and interacts with guests, and the Banquet Captain who coordinates food and beverage service and ensures standards are followed. The document provides detailed duties for each role to effectively plan and execute banquet functions.

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    Banquet Week 4

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    This document outlines the organizational structure and roles in a banquet department. It discusses the responsibilities of the Banquet Manager who oversees all banquet operations. It also describes the roles of the Banquet Supervisor who supervises staff during events, the Banquet Server who serves food and interacts with guests, and the Banquet Captain who coordinates food and beverage service and ensures standards are followed. The document provides detailed duties for each role to effectively plan and execute banquet functions.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    331 views4 pages

    Philtech Institute of Arts and Technology Inc. Subject: Banquet Sales Operation Week 4

    Uploaded by

    Melissa Formento Lustado
    This document outlines the organizational structure and roles in a banquet department. It discusses the responsibilities of the Banquet Manager who oversees all banquet operations. It also describes the roles of the Banquet Supervisor who supervises staff during events, the Banquet Server who serves food and interacts with guests, and the Banquet Captain who coordinates food and beverage service and ensures standards are followed. The document provides detailed duties for each role to effectively plan and execute banquet functions.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    You are on page 1of 4

    PHILTECH INSTITUTE OF ARTS AND TECHNOLOGY INC.

    SUBJECT: BANQUET SALES OPERATION


    WEEK 4

    LESSON 1: BANQUET ORGANIZATIONAL STRUCTURE


    TOPICS: BANQUET ORGANIZATIONAL STRUCTURE

    Learning Outcomes:
    At the end of this session, you will be able to:
     Know and define the Definition, and Importance of banqueting
     Familiarize and analyse the typical setup styles
     Identify and explain the service techniques used for banquets
     Explain and identify service sequences used for banquets
    Let’s start
    The Banquet Manager
    - responsible for coordinating the delivery of all
    food and beverage for functions.
    - reponsible for the successful operation and
    administration of the banquets department.
    - ensuring that all banquet activities are carried
    out professionally, to standards and at the
    highest level of service. The Banquet Manager
    - effectively lead, train, coach, motivate,
    engage and provide feedback to the banquet
    staff, supervisors and managers on a daily
    basis.
    - serves as the banquet department liaison to
    all other hotel department.

    Achievement of budgeted food sales ,


    beverages and labor costs.
    2. Achieve maximum profitability and over-all
    success by controlling costs and quality of
    service.
    3. Participation and input towards F&B Marketing activities.
    4. Control of banquet china, cutlery, glassware, linen and equipment.
    Completion of function delivery sheets in an accurate and timely fashion.
    6. Help and complete the forecast and actual budget function sheets, Function Summary
    Sheets and weekly payroll input.
    7. Supervising and completing the weekly schedules. Schedule staff as necessary to ensure adequate and
    consistent levels of service.
    The Banquet Supervisor supervise staff during banquet function in
    accordance with Hotel policies procedures and all phases of all type
    of banquet functions, Coordinate activity on a daily basis. Banquet
    supervisor should also oversee banquet event and ensure that all
    service standards, departmental policies are followed by banquet
    staffs. Act as a single point of contact with the banquet host during
    the banquet function.

    Banquet Server
    Banquet servers work at events such as weddings and parties. In addition to serving food, they set up
    and break down the event and offer excellent customer service to guests. Banquet servers work in a
    variety of venues, which can range from a banquet hall to a park. Many employers prefer banquet
    servers to be available on call for work. Energetic, friendly, and social, banquet servers love working with
    people and enjoy interacting with guests. They report to a manager and work with a team of servers to
    ensure the event runs smoothly.

    Banquet Captain

    REPORTS TO: Banquet Manager / Asst. Banquet Manager


    Primarily responsible for the supervision of the banquet staff and coordinates all food and beverage
    services within the banquet department. Train the banquet team and also oversees the enforcement of
    hotel standards on setting up the banquet hall, up keeping, service, break away, event courses, cleaning,
    staff grooming and hygiene.

    He / She should maintain and develop the highest level of guest relations. Manage all guest requests,
    complaints and queries and ensure that all aspects are communicated to the respective departments
    (Sales, Kitchen, F&B manager (HOD) etc.)

    DUTIES AND RESPONSIBILITIES:

     Meet and greet guests in a friendly and warm manner.

     Coordinates with the event host on all aspects of the banquet function.

     Performs planning and organisation functions for the banqueting department like maintaining
    the banquet logbook, maintaining and updating function sheets / BEO etc.

     Checks banquet rooms, service, and kitchen areas for cleanliness, proper set up, and make sure
    sufficient supplies and equipment are available for the function.
     Oversee all aspects of assigned banquet function activities, ensuring that food counters are
    properly set and ready for execution at the appointed time.

     Ability to respond quickly and accurately to guest requests.

     Ability to obtain any government required licenses or certification for example liquor licenses
    etc.

     Display good customer relation skills and take initiative to greet guests in a friendly manner.

     Plan the event course and orchestrates its completion in a timely, quiet and courteous manner.

     Observe guests to fulfill any additional requests, to perceive when next course should begin, or
    when meal is completed.

     Adhering to all banquet standard process and also hotel standard policies and procedures.

     Supervises and trains staff in the set up and break down of assigned banquet rooms according to
    contract and managers instructions.

     Supervises and trains staff in the service of food and beverages according to standards.

     Discuss any last minute changes with the banquet team.

     Ensure all guest requirements are set and ready 30 minutes before event start time.

     Coordinates function details with banquet, conference planning, and kitchen staff.

     Maintain constant contact with the banquet chef, to ensure conclusion between food
    production and food service.

     Monitor banquet personnel in the performance of their duties.

     Assist in conducting pre-shift and pre-function meetings.

     Actively participates in set up of banquet rooms and service of food and beverage to guests.

     Communicates frequently with fellow supervisors and banquet managers as to the progress of
    the days work.

     Communicates frequently with function hosts in order to ensure that their needs are being met.
     Ensures all guest checks are billed and signed by the host according to planned arrangements.

     Ensures accurate daily sales reconciliation and postings are completed and provided to the Front
    office.

     Display awareness and compliance with hotels security, safety, emergency and energy
    procedures.

     Ensure high grooming and hygiene standards are met by all banquet staff.

     Monitors the profitability of functions to ensure quality and portion control while minimising
    waste and broken or lost supplies.

     Assists the Banquet Manager to establish maintenance, repair, and cleaning schedules for all
    banquet equipment and facilities.

     Guide, direct, and motivate banquet staff, Provide guidance and direction to subordinates,
    including setting performance standards and monitoring performance.

     Ability to take and pass all training provided and required by the banquet department to
    complete daily operational duties.

     Performs other duties as assigned.

    Receptionist
    Serves visitors by greeting, welcoming, and directing them appropriately. Notifies company personnel of
    visitor arrival. Maintains security and telecommunications system. Informs visitors by answering or
    referring inquiries.

    ACTIVITY:
    Define the duties and responsibilities of a banquet server, and make a video presentation about his
    duties serving food and beverages to the to the guest.

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