Job Description

Overview: The Assistant Banquet Manager is responsible for overseeing the planning and execution of banquets, events, and catering services for a restaurant. This full-time, in-office role requires strong leadership skills, customer service expertise, and the ability to manage multiple events efficiently. The ideal candidate will ensure seamless event coordination while maintaining high-quality standards in food service, hygiene, and guest satisfaction. You will be reporting to Operations Manager. Job Responsibilities: 1. Event Planning & Execution: Assist in planning and organizing banquets, private events, corporate gatherings, and catering services. Work closely with clients to understand event requirements, menu preferences, and special requests. Coordinate with the kitchen, service staff, and vendors to ensure timely preparation and execution of events. Supervise the setup of banquet halls, dining areas, and catering stations as per event specifications. 2. Operational Management: Ensure smooth execution of events, overseeing food service, guest management, and event timelines. Monitor and maintain inventory levels for banquet supplies, linens, and catering equipment along with the storekeeper. Enforce hygiene, sanitation, and safety regulations in banquet and catering operations. Assist in managing budgets, reducing costs, and maximizing profitability of banquet and catering services. 3. Customer Service & Guest Relations: Serve as the primary point of contact for clients during events, ensuring satisfaction and resolving any concerns. Ensure staff provide professional and courteous service to guests at all times. Gather post-event feedback and implement improvements for future services. 4. Team Leadership & Staff Coordination: Supervise and train banquet servers, catering staff, and event coordinators. Assign duties, manage shift schedules, and ensure staff is adequately prepared for each event. Work with the HR team to hire and train new staff as needed. 5. Menu Design & Setup Presentation: Collaborate with chefs and clients to design customized menus based on client preferences and seasonal availability. Ensure high-quality food presentation and adherence to portion sizes and dietary requirements. Monitor food storage, transportation, and serving methods to maintain freshness and quality. Qualifications & Eligibility: Minimum 2-4 years of experience in banquet operations or catering. Strong communication and interpersonal skills. Basic knowledge of food and beverages, including different cuisines. Ability to work in a fast-paced environment and multitask effectively. Professional and customer-friendly attitude. Willingness to work flexible shifts, including weekends and holidays. Knowledge of POS systems and billing procedures. Location : Panjim / Pilerne industrial estate For any further details please write to us on

Samyojak Consultancy Services