Banquet Coordinator Job Description, Duties, Tasks, and Responsibilities

What Does a Banquet Coordinator Do?

A banquet coordinator is an individual whose line of duty covers the planning, handling, and supervision of food and beverages that are to be consumed at events that are held in places like conference areas, hotels, and/or restaurants.

In some cases, the banquet coordinator’s job description may include promoting/marketing their company’s services to its target audience.

For instance, a company that wants to hold a convention or an end-of-the-year party might crop their choices by having an in-depth discussion with the banquet coordinator from a hotel.

The duty of the banquet coordinator will be to clearly describe the services that each of their venues offers and how the services are to be presented and/or coordinated.

It is also his/her responsibility to give relevant recommendations based on the taste and choices of the client/customer, and also taking into cognizance the budget that has been put in place for the execution of the event.

When it comes to the planning and coordination of food, banquet coordinators are normally in-the-know with regards to the methods of food preparation.

Once a client makes his/her choice in terms of food and drinks, the coordinator does everything possible to make sure that it is well prepared and presented according to the requests of the customer.

In a bid to effectively work in line with the requests of the customer, the coordinator of banquet services must be in constant contact (communication) with the chefs, waiters/waitresses, and those in charge of managing the food and beverages.

His/her work description may also involve recruiting caterers to meet the need of customers on food preparation.

The banquet coordinator makes sure that everything that is needed at the venue of the event is put in place, like having enough tables and chairs for guests. He/she also ensure that there is a clear pathway (easy access) to the serving area.

It is also the responsibility of the coordinator to make sure utensils are in good shape, and that name cards and/or invites are kept in an orderly way.

Banquet coordinators during the course of the event make sure guests do not run short of food and drinks and that all tables within the venue are well-attended to.

It is also part of his/her work description to ensure that health rules are strictly adhered to when it comes to food and beverage distribution/service.

The aim of every banquet coordinator is to ensure that any event he/ she oversees does not have any hitch (runs smoothly) even if they face a complicated situation.

He/she is required to take immediate action to nip any problem that may arise in the course of an event in the bud. That is to say that the coordinator should be able to make difficult decisions so as to avoid unwanted negative surprises.