Banquet Manager — The Veloria Grand

17 hours ago

Jayanagar th Block East, India The Veloria Grand Full time

Banquet Manager — The Veloria Grand (Bengaluru)Location: Bengaluru, India (may support launches in other cities)Reports to: Venue General Manager / Head of OperationsType: Full-time | 6-day roster | Weekends & late shifts expectedRole OverviewOwn end-to-end banquet operations—from BEO governance to flawless floor execution—so every event runs on time, on spec, and on budget. You’ll coordinate Sales, Catering, and Kitchen, lead the banquet team, control costs, and deliver a Guest-First experience that drives repeat business.Key Responsibilities:Event Planning & Client Success- Run weekly BEO meetings; validate specs, dependencies, and change-control.- Anticipate manpower, layout, AV, and supply needs from BEOs & forecasts.- Be the client’s on-ground owner: pre-con, show-rounds, live updates, post-event debriefs.Floor Operations & Set-ups- Ensure venues are set 100% to spec ahead of doors: layout, signage, AV checks, hygiene.- Coordinate live service with Kitchen, Stewarding, and Vendors; resolve issues in real time.- Conduct room inspections and quality walks before every event.Team Leadership & Scheduling- Recruit, onboard, train, and coach banquet associates & captains.- Build smart rosters to hit service standards while meeting labor budgets.- Drive daily briefings, upsell playbooks, and safety/toolbox talks.Inventory, Vendors & Compliance- Track linen, chinaware, glassware, equipment; lead quarterly stock-takes.- Raise PRs/POs for banquet supplies; verify deliveries and quality.- Enforce FSSAI hygiene, fire & safety SOPs; maintain incident logs and CAPA.Financials & Reporting- Control banquet labor % and consumables; reduce breakage/wastage.- Validate banquet revenue postings; sign-off event P&L and variance notes.- Submit daily flash, weekly forecast, and month-end reports on time.Success Metrics (KPIs)- On-time set-ups: ≥ 98%- BEO accuracy (no last-minute fixes): ≥ 99%- Guest CSAT / NPS: ≥ 60 (or equivalent 4.6/5 avg)- Banquet labor cost: 18–22% of banquet revenue (event-mix dependent)- Breakage/wastage: ≤ 0.5% of consumption value- Compliance: 0 major safety or hygiene non-conformitiesMust-Have Qualifications- 5–8 years in Banquets/Event Ops with 2+ years in a supervisory/manager role.- Proven delivery of 500–1,500 pax events (weddings/conferences/corporate).- Deep BEO mastery; confident with layouts, AV basics, and live-event controls.- Working knowledge of F&B service, FSSAI hygiene standards, and vendor coordination.- Tools: MS Excel/Sheets, basic PMS/POS/Inventory systems.Good-to-Have- Pre-opening experience; multi-venue ramp-ups.- HACCP/Food Safety exposure; first-aid/fire safety certification.- Upselling/program experience (packages, add-ons, AV).Work Schedule- Six-day week; evenings, weekends, and festive seasons are peak periods.- Compensatory offs as per policy; blackout dates during high seasonWhat We Offer- Competitive salary + performance-linked incentives per event.- Fast-growing brand with clear advancement to Senior Banquet Manager / Venue GM.How to Apply: Share your CV with subject “Banquet Manager — Bengaluru” to

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