Organization of Banquet Department

Banquet organization structure

            Banquet manager.

Banquet Sales Coordinator            Banquet Secretary

  Banquet Supervisor                         Banquet Sommelier

  Waiters                                               Waiters

 Casual Staff                                         Casual Staff

Following are the principal members of banquets:

Banquet Manager is the overall in charge of meeting banquet sales targets, developing banquet business, customer contact, banquet administration and supervising all arrangements.

Banquet Sales coordinator prepares sales kits, fact sheets layouts and proposed menus, visits potential guests to solicit business, conducts FAM tours of the facility.

Banquet Supervisor coordinates the resources for functions including table layouts staff scheduling and banquet setup.

Waiters and casual staff make the actual arrangement including carrying the furniture, setting table appointments and providing the service and clearance during and after the function.

Barman and sommelier run the mobile bar to provide alcoholic and non-alcoholic beverages with wine service.

Porters There are generally two or three porters on the permanent banqueting staff. They are essential staff as there is a great deal of heavy work to be carried out

 The banquet secretary handles all correspondence and filing take bookings on phone and assist in FAM tours.

Sub-Contractors are outsourced experts to prepare a variety of services like photography, music, sweets, etc.

Amit Kumar
Amit Kumarhttps://hmhelp.in
Hii! Welcome to My digital home, I am Amit – an almost no-code generalist, helping businesses with their online presence using WordPress and other tools and simplifying some of their operations with ideas and automation. A psychology and philosophy geek by interest and a graduate in Hospitality Management. I founded hmhelp during college, which got me into WordPress. I am a highly motivated and results-oriented professional with a proven track record of success in the hospitality industry. I’m also a Digital Marketing Enthusiast with significant academic and practical experience managing digital content across multiple platforms. Skilled at SEO optimization, developing digital content for social media platforms, I offer extensive knowledge of multiple software programs, strong attention to detail, and extraordinary communication skills. If you are interested in talking about any of the topics I have mentioned on my website, you are in the right place. You can contact me or learn more about what I do. You can also connect with me on social networks.

Latest Articles

ENERGY AND WATER CONSERVATION IN HOUSEKEEPING OPERATIONS

Energy conservation measures for Hotel Industry DO’S AND DONT’S FOOD &...

Types of Meringues

There are three types of meringue; their differences lie...

Additives and preservatives used in Ice-cream manufacture

 As ice creams move down the scale from premium,...

Ice Sculptures

Ice Sculptures The Ice sculpture is the highlight of any...

Function of menu

Menu is a very important tool for the operation...

Equipment Replacement Policy

Equipment Replacement Policy Introduction Equipments, plants, and machinery are very important...

Related Articles

ENERGY AND WATER CONSERVATION IN HOUSEKEEPING OPERATIONS

Energy conservation measures for Hotel Industry DO’S AND DONT’S FOOD & BEVERAGE DEPARTMENT This department consumes approximately 25% of the total energy cost so the opportunities to...

Types of Meringues

There are three types of meringue; their differences lie in when and how the sugar is added: French Meringue This uncooked meringue is the one most...

Additives and preservatives used in Ice-cream manufacture

 As ice creams move down the scale from premium, getting lower in fat and incorporating more air, ingredients are added to make up for...