To plan in advance requirements for bookings and promotions, and to coordinate with all staff concerned to facilitate the smooth execution and operation of the events. • To make sure that there are always enough supplies in areas of responsibility and that equipment is well maintained. • To organize the outlet in an efficient manner to cope with the day-to-day operation and bookings so as to minimize labour costs. • To supervise and implement standard of service so as to maintain higher possible standard and quality. • To setup presentation and merchandising of buffet setup in an artistic eye appealing effect and dismantling of all decorations/props after each promotion. • To ensure that food service is always efficient and effective, and facilities conform to hygiene and sanitary requirements, with excellent customer service and service recovery procedures. • To develop menus in conjunction with the Executive Chef, always keeping in mind food costs, labour cost, facilities of the kitchen, etc.
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