Oversees the operations of the banquet facilities. Deals with clients and potential clients. Discusses clients' needs and timing, and negotiates contracts. Coordinates with buffet chefs to identify options and needs. May require a bachelor's degree in area of specialty and at least 5 years of experience in the field or in a related area. Familiar with a variety of the field's concepts, practices, and procedures. Relies on extensive experience and judgment to plan and accomplish goals. Performs a variety of tasks. Leads and directs the work of others. A wide degree of creativity and latitude is expected. Typically reports to a head of a unit/department.
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