Inspect Presentation of food and beverage in banquet areas.

Prepare reports at the end of the Month, including staff control, food control and sales

Assist his superior to prepare year Budget

Analyze and plan restaurant sales levels and profitability

Organizing marketing activities, such as promotional events and discount schemes

Planning and coordinating menus

Meeting and greeting customers and organizing table reservations

Training , coaching and motivating staff

Checking stock levels and ordering supplies through store requisition

Helping in any area of the banquet when circumstances dictate

Prepare weekly Schedule for his team and authorizes personnel to work overtime

Supervises and coordinates activities of banquet team

Ensure courteous and rapid service to guests

Arranges mini parties for patrons

Checking Hot & Cold Beverage Pantry

Check condition of all banquet tools & equipment.

Explain menu or buffet, recommend certain dishes and identify ingredients

Maintain food safety standards& procedures

Greet, escort, seat VIP guests to meeting venues

Hold regular performance appraisals; identify areas for development and training

Check banquet buffet, corners, and mise en place readiness for service

Follow up daily banquet event orders

Respond to dissatisfied guests and attend & solve complaints

Maintain and watch for banquet set up for  rapidness of service

Supervises inventory, requisition and restock banquet  supplies

Prevent unnecessary delay of service

Control Stock on hand of his operation

Receive expected No. of Guests and estimate food consumption

Coordinate with Executive Chef & Chief Steward for all Related Points

Supervise Decoration affairs & New Ideas for Special Events

Maintain excellent guest relation activities

Maintain guest history book

Review Daily revenue Report

Maintain a Complete Outlet Log Book

Initiates misconducts, reports, maintenance orders, spoilage and breakage reports