Job Description

• Oversee on-site banquet operations, including setup, service, and teardown.
• Lead and supervise banquet service staff, ensuring adherence to service standards.
• Coordinate with kitchen, stewarding, and housekeeping for seamless event delivery.
• Maintain cleanliness and proper upkeep of all banquet areas and equipment.
• Manage staff schedules and ensure adequate manpower for events.
• Address and resolve guest issues promptly during events.
• Support inventory control and ensure availability of equipment and supplies.
• Ensure compliance with hygiene, safety, and club standards.
• Provide feedback and operational insights to the Banquet Sales/Admin team.
• Perform other duties as assigned by the F&B Manager.

Qualifications

• Minimum Diploma in Hospitality, F&B Management, or a related field.

Requirements

• Minimum 5 years relevant experience with supervisory experience in a hospitality or banquet setting.
• Strong leadership and team management skills.
• Good knowledge of banquet setup, service flow, and hygiene standards.
• Familiar with POS systems and basic inventory management.
• Excellent coordination and communication abilities.
• Service-oriented, hands-on, and able to lead by example.
• Able to work under pressure, including long or split shifts, weekends, and public holidays.
• Must be capable of handling event setup and operational tasks