banquet manager

Education:

Secondary (high) school graduation certificate.

Tasks:

• Analyze budget to boost and maintain the restaurant's profits.
• Monitor revenues to determine labour cost .
• Monitor staff performance .
• Plan and organize daily operations.
• Recruit staff.
• Set staff work schedules.
• Supervise staff.
• Conduct performance reviews.
• Cost products and services.
• Organize and maintain inventory.
• Ensure health and safety regulations are followed.
• Negotiate with clients for catering or use of facilities.
• Participate in marketing plans and implementation.
• Address customers' complaints or concerns.
• Provide customer service.
• Manage events.

Supervision:

More than 20 people.

Work conditions and physical capabilities:

• Fast-paced environment.
• Work under pressure.

Personal suitability:

• Flexibility.
• Reliability.

Experience:

3 years to less than 5 years.