Banqueting Manager Employment Contract UK

Responsibilities reflected in the contract

• Translate confirmed event orders into staffing and service plans.
• Coordinate room setup, equipment, catering and guest timings.
• Brief permanent, casual and agency team members before service.
• Control authorised changes to seating, timings and service delivery.
• Communicate dietary requests through the approved kitchen process.
• Complete event, stock, incident and post-function handovers.

A realistic working scenario

The client requests a new seating plan and allergen-sensitive menu change shortly before service. The manager separates the food issue for chef approval and confirms cost and timing changes with the event lead.

Outputs to agree

• events delivered to the agreed function plan
• coordinated teams and service timings
• clear client and operational handover

Records and evidence

• Event order.
• Guest and dietary update.
• Staff allocation.
• Event issue and close report.
• Booking records.
• Payment records.

Reporting relationship

Typically reports to General Manager, Hotel Manager, Restaurant Manager or Front Office Manager. Confirm the employer's actual reporting structure in the builder.

Authority and escalation

• The manager may coordinate delivery but cannot promise unapproved menu, price, capacity or licensing changes.
• May allocate routine work and make operational decisions only within documented staffing, financial, contractual and policy limits.

Supervision

• Brief permanent, casual and agency team members before service.
• Allocate and review assigned work within delegated authority and escalate formal people matters through the Employer's procedures.

Tools and systems

• Booking systems.
• Payment systems.
• Kitchen or housekeeping equipment where authorised.
• Shift handover tools.
• Guest communication systems.

Workplace context

• Hotel, restaurant, kitchen, guest-facing or approved hospitality areas.

Training and certification

• Employer-confirmed evidence of training required for Banqueting Manager duties where applicable to the role.
• Complete employer-required health and safety training.

Contract priorities

• late and weekend work
• event change control
• dietary communication
• temporary-team supervision

Information the employer should prepare

• the function spaces and event types covered
• the evening, weekend and late-finish expectations
• the permanent and temporary teams coordinated
• the authority for client changes, remedies and additional spend
• the stock, cash, keys and equipment responsibilities
• the handover route for dietary, licensing, security and capacity concerns