Banquet Manager

Sing Flower Sea Food And Steamboat Restaurant

Gorordo Avenue, Lahug, Cebu City

April 19, 1998 to October 15, 2000

Core Responsibilities:

Plans daily menus to accommodate employees of all shifts, keeping expenses within budget.
Purchases and keeps and coordinates activities of workers engaged in preparing food, serving meals, and cleaning kitchen and dining room.
Supervises subordinates and coordinates activities of workers engaged in preparing food, serving meals, and cleaning kitchen and dining room.
Keeps records and makes reports of expenditures and balances receipts and prepare bank deposit slip.
Cooperates with medical personnel in providing special diets for requiring individual attention.
Distributes pamphlets on food and health habits to employees.

Let me share you this story:

My time as Banquet Manager at Sing Flower Seafood and Steamboat Restaurant in Cebu City was a whirlwind of vibrant flavors, bustling events, and unexpected challenges – all set against the backdrop of the beautiful Philippine city. It wasn't just about setting tables and arranging flowers; it was about orchestrating unforgettable experiences for our guests, blending the rich culinary traditions of Singapore and Malaysia with the warm hospitality of Cebu.

One particularly memorable event involved a large corporate function – a 300-person gala dinner. The client, a major international company, had specific and rather demanding requests: a meticulously planned menu featuring both Singaporean chili crab and Malaysian laksa, a flawlessly executed timeline, and impeccable service. The challenge? A typhoon was brewing, threatening to disrupt the delivery of crucial ingredients just days before the event.

My initial reaction was a surge of adrenaline mixed with a healthy dose of panic. I immediately contacted our suppliers, exploring alternative sourcing options. One supplier, despite the looming storm, assured me they could still deliver a portion of the seafood, but at a significantly higher cost. Another offered a substitute ingredient for a key element of the laksa.

This is where my problem-solving skills kicked in. I carefully analyzed the menu, identifying adaptable elements. I negotiated with the first supplier, securing a partial delivery at a slightly reduced price, while using the substitute ingredient from the second supplier to maintain the authenticity of the laksa. I also worked closely with our kitchen team, adjusting the menu slightly to maximize the use of the available ingredients.

The day of the event dawned bright and clear, despite the earlier storm warnings. The gala dinner was a resounding success. The guests raved about the food, the service, and the overall ambiance. The client was ecstatic, praising our adaptability and dedication. More importantly, the team and I felt an immense sense of accomplishment, not just for pulling off a seemingly impossible feat, but for working together seamlessly under pressure.

This experience taught me the invaluable lesson of resourcefulness and proactive problem-solving. It also reinforced the importance of building strong relationships with suppliers and fostering a collaborative spirit within the team. It wasn't just about managing banquets; it was about managing challenges, exceeding expectations, and creating a truly memorable experience, all while showcasing the best of Singaporean and Malaysian cuisine in the heart of Cebu.