· Set periodical Banquets budget and forecast, and analyze monthly P&L reports.
· Develop and maintain all training programs for the Banquet team members.
· Prepare weekly staff schedules considering the anticipated business, operating budgets and standards of service.
· Ensure proper care, security and maintenance of Banquet equipments through proper supervision of service personnel including outside contractors and outsource casual labour.
· Assume responsibility as a Banquet Manager in his absence.
· Co-ordinate with other managers for the needs of catering department.
· Inspect the Banquet team members’ work assignments and supervise the standards of all function rooms and adjacent public areas.
· Follow established accounting procedures, e.g. submission of over-time and casual labour expenses and gratuity reports.
· Maintain all public areas and ensure it is presentable with specific set-ups at all times.
· Maintain the inventory stock of all equipments on and off the property.
· Oversee all Banquet events to ensure the success of the functions and they are smoothly executed.
· Conduct monthly departmental meetings to provide information to the team members, obtain feedback, and provide a regular forum for departmental communication.
· Follow and implement safety and emergency procedures when necessary.
· Manage the organization and cleanliness of departmental areas, by conducting weekly walk through with Hygiene Manager, Housekeeping and Engineering Department.
Assist F&B outlets in their operations during peak times, as needed.
