A real shift
Morning setup checks, client walk-throughs, managing a team of permanent and casual banqueting staff through service, then breakdown and next-day setup. Long days in peak season.
Skills that matter
- Event operations
- Large casual team management
- Timing and running orders
- Client liaison
- Food allergen management
Qualifications
- Level 3 or 4 hospitality apprenticeship
- Level 2 or 3 food safety; personal licence often expected
- Internationally: Certified Meeting Professional (CMP)
Where it leads
- Events and banqueting manager
- Director of events
- Conference and events director
- F&B director
What we'd ask on the show
- Plating 600 dinners at once
- Banqueting casuals and the gig economy
- Weddings versus conferences