1. **Event Coordination:**
- Plan and manage all aspects of banquets and events.
- Collaborate with clients to meet their needs and expectations.

2. **Staff Management:**
- Recruit, train, and manage banquet staff.
- Schedule shifts and ensure efficient operations.

3. **Logistics Management:**
- Oversee setup, breakdown, and equipment for events.
- Coordinate with kitchen staff for timely food and beverage service.

4. **Client Relations:**
- Serve as the primary contact for clients during events.
- Address any issues and follow up post-event.

5. **Budgeting and Financial Management:**
- Develop and manage banquet budgets.
- Track event profitability and control costs.

6. **Compliance and Safety:**
- Ensure compliance with health and safety regulations.
- Handle emergencies and maintain high safety standards.

7. **Quality Control:**
- Monitor and maintain service quality and guest satisfaction.
- Implement feedback for continuous improvement.