Banquet & Steward Operations Executive/Assistant Manager

Banquet & Steward Operations Executive/Assistant Manager Overall Responsibility: Oversee banquet operations for catering events, ensuring smooth execution, guest satisfaction, and coordination between kitchen, service, and sales. Lead and manage the stewarding team to maintain standard, cleanliness, hygiene and operational support in catering events and kitchen operations. Key Duties: Plan, organize, and execute banquet and catering events (weddings, corporate, social functions, etc ). Liaise internally on event requirements, menus, and special requests. Coordinate with culinary, service, and logistics teams to ensure event readiness. Conduct site inspections, pre-event briefings, and post-event reviews. Arrange and supervise banquet staff prior and during event (setup, service, and teardown). Ensure compliance with hygiene, safety, and quality standards. Source, compare, procure, and manage inventory of banquet supplies, equipment, and linen. Maintain cleanliness and hygiene of catering equipment. Ensure proper handling, washing, and storage of crockery, cutlery, glassware, and utensils. Support banquet and catering operations by ensuring timely provision of clean equipment prior to event execution. Conceptualize, source, procure, and set new themed/deco of buffet setup. Source, procure, and coordinate logistics of catering equipment transport and setup. Train staff in hygiene, safety, and cleaning procedures. Ensure compliance with SFA food safety and hygiene standards. Work closely with kitchen, logistic and sales team for smooth operations.