Description
The Banquet and Catering Operations Manager is responsible for planning and executing hotel events, banquets, conferences, catering, food and beverage service, and related guest operations. The role manages event budgets, staffing, inventory, equipment, sanitation, HACCP food-safety procedures, client communications, guest feedback, and staff discipline, while supporting revenue and profit targets. The position may hold budgetary responsibility and requires the ability to work within the country’s culture.
