Duties of Event Manager & Supervisor Post Banquet Function

BanquetFormal meal for a number of persons; all seated and served with the same meal at the same time. ManagerManager is a person in the hotel operations who is assigned to manage or supervise a group of employ... / Supervisor checklist for breakaway tasks :

• Clearing of all tables of china, glasses, flatware, and ashtrays.
•  Straighten legs on all tables.
• Remove all linens.
•  Rearrange all chairs around tables neatly.
•  Store salt and pepper shakers, sugar bowls, ashtrays, water pitchers, and other tabletop items.{loadposition amp-atf}
•  Clear all remaining carts and lock them.
•  Remove candles and any melted wax from candelabras and return to storage.
•  Pour several pitchers of water into garbage cans to prevent possible fire hazards.
•  Take an update from the supervisor regarding the status of breakaway activities.

Banquet / Event Supervisor Duties Post Event:

• Supervise the banquet/event service staff.
•  Turn off the public address system.
•  Request the Media / Engineering department to collect microphones, cords projectors, and other audiovisual equipment and return to storage.
•  Search the area for valuable items left behind by guests.
•  Check cloakroom and restroom areas secure any items found and turn them in to the lost and found the following day.
•  Turn off lights and Also request the Engineering department to turn off the HVAC system.
•  Lock all the doors and return the keys to the security department.
•  Inform the maintenance department regarding any maintenance problems that need attention.
•  Prepare a report to the Banquet managerBanquet manager is a person who is responsible for fulfilling the details of service for a banquet o... regarding any guest complaints or serious staff-member relations problems.
•  Lock, secure, and turn off lights and air conditioning units in all other function rooms.

Training Summary Questions for Post-Event Duties:

Q1. Why it is important to pour water into the garbage bin?   

Q2. What items are to be stored after the function?  

Q3. Which action is to be taken if you find any issue with the equipment in the banquet hall?

Q4. Why it is important to turn off lights and HVAC systems?

Q5. After locking all doors the keys are to be returned to which department?

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SOP Number: Food and Beverage Service SOP - 29
Department: Food and Beverage Service – Banquet
Date Issued: DATE THE DOCUMENT WAS CREATED
Time to Train: 45 Min

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