Banquet Manager — The Veloria Grand

Banquet Manager — The Veloria Grand (Bengaluru)

Location :

Bengaluru, India (may support launches in other cities)

Reports to :

Venue General Manager / Head of Operations

Type :

Full-time | 6-day roster | Weekends & late shifts expected

Role Overview Own 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-conformities

Must-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 season

What 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

ranjith@veloriagrand.com