Planning: Planning the layout of the venue, assigning roles to staff, and ensuring the event runs smoothly Negotiating: Negotiating contracts and deals with vendors and suppliers Managing: Managing the food and beverage section, and overseeing the seating, serving, and clearing of tables Communicating: Communicating with the banquet sales director and head chef to ensure all customer needs are met Scheduling: Setting weekly schedules and checking that all bills are paid on time Training: Training staff Ordering: Ordering supplies Greeting: Greeting guests Maintaining records: Maintaining records Allocating budgets: Allocating budgets