The role focuses on overseeing the operational aspects of catered events. Individuals in this position are responsible for ensuring the seamless execution of banquets, from setup to service, and ultimately, breakdown. A detailed outline typically includes managing staff, coordinating with the kitchen and other departments, and ensuring client satisfaction during the event.
The significance of this position lies in its direct impact on event success. A well-defined set of responsibilities contributes to positive client experiences, efficient workflow, and minimized operational errors. Historically, these roles have evolved from simple service management to encompass a broader range of organizational and interpersonal skills, reflecting the increased complexity of modern event planning.
