Banquet Manager Question:
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Tell us what decisions are easiest for you to make? What are the most difficult?

Answer:

I'm really good with working under pressure and prioritizing from what's most important to what can wait or be done later. Sometimes when a client feels that something went wrong or we missed the mark (even though we feel we didn't and they for example recieved everything they (in my experience had rented) I do find it difficult to find that happy medium ground... Where the client is getting something that will make them happy and remember their experience as a good one, but at the same time not to give out so many credits or "freebies" that it really affects your bottom line.

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Tell me how do you deal with the pressure and job stress?Tell us how do you make sure that your workforce is productive and customer service-oriented?