Banquet Manager

BANQUET MANAGER – JOB DESCRIPTION

Position Overview

The Banquet Manager is the senior-most role in the banquet hierarchy and is responsible for the overall commercial performance, business development, operational coordination, customer experience and profitability of the banquet. The role will have a strong bias towards Sales, Marketing and Strategy, while overseeing coordination across all departments.

KEY RESPONSIBILITIES

1. Sales & Business Development

• Ensure Sales Executive achieves monthly targets and maintains a healthy sales pipeline.
• Oversee leads, follow-ups, quotations, negotiations and booking closures
• Handle sales activities during the Sales Executive's absence.
• Develop corporate, institutional, wedding and social-event business.
• Build relationships with event/wedding planners, corporate clients, associations and other channel partners.
• Identify new business opportunities and focus on generating revenue during weekdays and off-season.

2. Marketing & Business StrategyCoordinate with the external digital marketing agency and provide sales/market inputs.

• Monitor lead quality, campaign performance, customer behaviour and conversion trends.
• Conduct competitor and market surveys covering pricing, packages, positioning and customer preferences.
• Recommend new packages, promotions, pricing and business-development initiatives.
• Identify opportunities to strengthen market positioning and revenue growth.

3. CRM & ReportingEnsure complete and timely updating of the CRM for leads, follow-ups, meetings, negotiations and closures.

• Track lead sources, conversion ratios, pipeline and lost business.
• Ensure daily, weekly and monthly sales and management reports are prepared.
• Provide revenue projections, performance updates and key issues to the Owner/Management.

4. Operations & Event CoordinationAct as the central coordination point between Sales, Décor, Operations, Accounts and HR.

• Ensure event requirements are properly communicated and executed.
• Oversee the Operations Manager and monitor housekeeping, maintenance, manpower and vendor activities.
• Attend key events and resolve operational or last-minute issues.
• Ensure required licenses, safety and operational standards are maintained.

5. Décor ManagementOversee décor sales, pricing, discounts and profitability.

• Review décor estimates and ensure pricing meets approved margin guidelines.
• Support décor sales during the absence of the Décor Executive.
• Oversee décor execution through the Décor Executive, supervisors and vendors.

6. Financial & Cost ManagementMonitor event-wise revenue, expenses and profitability.

• Coordinate with Accounts for invoicing, collections and payment tracking.
• Monitor operational expenses and petty cash.
• Control cost leakages and unnecessary expenditure.
• Support pricing and package decisions to improve profitability.

7. Manpower & HR CoordinationPlan manpower and event schedules based on bookings and workload.

• Monitor attendance and shift records.
• Coordinate recruitment requirements with HR and assist in identifying suitable employees.
• Handle basic discipline and scheduling issues.
• Ensure staff follow SOPs and established processes.

8. Customer ExperienceEnsure consistent service quality and customer satisfaction.

• Handle key clients, complaints and escalations.
• Monitor customer feedback and ensure corrective actions are implemented.

9. Vendor, Inventory & Asset ManagementMaintain vendor relationships and negotiate rates where required.

• Monitor vendor performance and service quality.
• Oversee décor materials, equipment and banquet assets.
• Minimize loss, damage and unnecessary procurement.

10. Training, Process & ComplianceConduct periodic staff training on SOPs, systems, software and processes.

• Identify operational inefficiencies and recommend process improvements.
• Standardize workflows and improve interdepartmental coordination.
• Ensure safety, licensing, fire-safety and other applicable compliance requirements are followed.
• Maintain contingency plans and manage last-minute event disruptions.

REPORTING & PERFORMANCE MANAGEMENT

The Banquet Manager will report directly to the Owner/Management and will be responsible for providing:

Daily / Weekly Updates

• Leads, follow-ups and bookings
• Sales pipeline and expected closures
• Collections/payment status
• Upcoming events and operational issues
• Manpower and customer issues

Monthly Performance Report

• Enquiries, bookings and conversion ratio
• Revenue vs. target
• Sales pipeline and projected revenue
• Lost-business analysis
• Event profitability
• Marketing/channel performance
• Customer feedback
• Major expenses and cost movements
• Key Performance IndicatorsRevenue achievement
• Booking volume and conversion ratio
• Average booking value
• Corporate and off-season revenue
• Event-level profitability
• Collection performance
• Customer satisfaction
• Sales team performance
• Cost control
• CRM compliance

ROLE ACCOUNTABILITY

The Banquet Manager will be accountable for ensuring that all departments work towards revenue growth, profitability, customer satisfaction and operational efficiency.

The Manager will take day-to-day decisions within delegated authority, coordinate departmental activities, ensure timely execution and escalate major commercial, financial, operational or manpower issues to the Owner/Management.