Banqueting Supervisor

About the role

The Banqueting Supervisor will lead the planning and execution of banqueting events such as weddings, conferences and corporate functions, ensuring each event meets client expectations and hotel standards.

Key responsibilities

• Supervise and coordinate all banqueting events from setup to breakdown.
• Ensure event spaces are arranged according to client specifications, including table layouts, linen, glassware and crockery.
• Collaborate with the kitchen team on menu preparation, food delivery and special dietary requirements.
• Guide and direct F&B staff during events, assigning duties and monitoring service standards.
• Train staff on service etiquette, food safety and operational procedures.
• Monitor guest satisfaction, address complaints promptly and maintain high service quality.
• Manage inventory of banqueting equipment, conduct stock takes and prepare reports.
• Ensure compliance with HACCP, food‑safety and health‑safety regulations.
• Prepare Banquet Event Orders (BEOs), post‑event reports and maintain accurate records.
• Coordinate with housekeeping, maintenance, front office and AV teams for seamless execution.
• Handle cash and payment processing for events and control costs to ensure profitability.

Required profile

• Diploma in Hospitality Management, Hotel Management or Food & Beverage Service (Bachelor’s degree preferred).
• 3‑5 years experience in banqueting or events, with at least 2 years in a supervisory role within a 3‑5 star hotel.
• Strong leadership, organizational and multitasking abilities.

Required skills

• Proficiency with hotel software systems such as Micros and Opera.
• Knowledge of HACCP and food‑safety regulations.