Conference & Banquet Manager

About the role

The Conference & Banquet Manager will lead the planning and execution of a wide range of events – from conferences and meetings to weddings and social celebrations – ensuring each guest experience is seamless and memorable at Crowne Plaza Kathmandu Pulchowk.

Key responsibilities

• Manage end‑to‑end planning and operational execution of conferences, meetings, weddings, social events and corporate functions.
• Collaborate with Sales and clients to capture event requirements, develop operational plans and deliver agreed arrangements.
• Review and coordinate Banquet Event Orders, floor plans, menus, seating arrangements, AV needs and other details with relevant departments.
• Conduct pre‑event briefings and work closely with Culinary, Stewarding, Engineering, Front Office, Sales and other teams to ensure smooth execution.
• Lead setup, service and breakdown of events while adhering to hotel standards, timelines and client specifications.
• Supervise, coach and motivate banquet staff to deliver professional, personalized service.
• Monitor event progress, service flow, staffing and operational details, taking corrective action when required.
• Handle guest and client feedback, last‑minute changes and service recovery situations promptly.
• Support budgeting, resource planning, inventory control and cost‑management initiatives.
• Ensure compliance with food safety, hygiene, health and safety, responsible alcohol service and local workplace regulations.

Required profile

• Diploma or higher qualification in Hotel Management, Hospitality, Food & Beverage Management, Event Management or a related field (preferred).
• Minimum 5–7 years of experience in conference, banquet, events or food & beverage operations.
• Proven ability to manage multiple events simultaneously while maintaining attention to detail.
• Strong leadership and coaching skills to motivate banquet teams.
• Excellent communication and client‑facing abilities.

Required skills

• Experience with Banquet Event Orders (BEO) and event coordination.
• Knowledge of AV equipment requirements for events.
• Budgeting, inventory control and cost‑management competencies.
• Understanding of food safety, hygiene and health‑and‑safety standards.