Lead banquet operations onsite through staff performance monitoring and labour-cost oversight at a physical workplace with no remote option.

This Banquet Manager role requires three to less than five years of experience and secondary school graduation. You will plan daily operations, establish services, and implement procedures. The position also covers inventory, supplier negotiations, client arrangements, and customer concerns. English is required for workplace communication and service coordination.

Key Responsibilities:

• Monitor revenues to determine labour costs
• Evaluate staff performance throughout daily operations
• Plan and organize banquet operations
• Determine services and implement operating procedures
• Address customer complaints and concerns

Requirements:

• Secondary school graduation certificate
• Three to less than five years of experience
• English language proficiency
• Serving It Right Certificate
• Availability for onsite work without remote options

Apply your banquet management, staffing, supplier negotiation, and customer-service skills in this onsite leadership role.