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Is anyony have a sample chart departmant a banquet?

I created my business plan for a reception hall. I need help to make sure not to forget a position.

Most of your staff will actually be servers, supervisors and set-up, often called housemen. Generally, this is how the organization looks up and down. Manager – responsible for planning, budgeting, Deputy Head of Planning – plus banquet captains above – Supervision on each real event. Servers – food and beverages, set-up housemen – physical implementation of tables, chairs, stages, servers and AV housemen are both responsible for captains, often, a captain or lead can be designated to monitor the housemen. If your facility is operated independently of other functions that you want perhaps would account for a receptionist / office work, the answers probably the banquet manager. You'll also want to have a separate department sales, with one or more vendors and appropriate supervision. Things such as accounting and complex audio-visual is probably the best sub-contractors.