Banquet Manager

Sea Pearl Beach Resort & Spa Ltd.

Sea Pearl Beach Resort & Spa Ltd.

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Summary

• Vacancy: 1
• Age: 28 to 35 years
• Location: Cox’s Bazar
• Salary: Negotiable
• Experience: 3 to 6 years
• Published: 5 May 2025

Requirements

Education

• Bachelor/Honors

Experience

• 3 to 6 years
• The applicants should have experience in the following business area(s):
  Hospital, Hotel, Resort

Additional Requirements

• Age 28 to 35 years

Responsibilities & Context

• Collaborate with clients to understand event requirements and ensure seamless execution.
• Prepare banquet event orders (BEOs) and communicate details to the team.
• Recruit, train, and supervise banquet staff to deliver exceptional service.
• Schedule staff and assign tasks based on event needs.
• Conducted pre-event briefings to ensure alignment with guest expectations.
• Oversee banquet setups, service, and breakdowns to ensure adherence to company standards.
• Monitor food and beverage quality during events.
• Manage inventory of banquet supplies and coordinate replenishments.
• Address guest inquiries and resolve complaints promptly.
• Ensure personalized service and attention to detail during events.
• Assist in creating and managing the banquet budget.
• Control costs while maintaining quality and service standards.
• Upsell additional services to maximize revenue.
• Ensure compliance with health and safety regulations.
• Maintain cleanliness and organization in banquet areas.

Skills & Expertise

Good Computer Skills and Communication

Guest satisfaction

Hard Working

Honest and dedicated

Leadership and Good Communication skill.

Planning and organizing

Smart and Dedicated

Team Coordination

Time Management skills

Working under pressure

Compensation & Other Benefits

Free Accommodation and Food

Workplace

Work at office

Employment Status

Full Time

Job Location

Cox’s Bazar

Job Highlights

Managing daily operations of restaurant/ Banquet, development and performance management of employees. Oversee the inventory and ordering of food and supplies, optimize profits and ensure that guests are satisfied with their dining experience.

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