1. To supervises full time and casual staff.

2. To conduct training to all full time and casual staff on the company's core standards, service culture, function rooms set up, handling of equipment and materials, and delivery of service for all functions.

3. To assist and ensure the set up of the function room is according to the requirement of the BEO or outlined by the banquet management.

4. To ensure that the staff involved in the set up performs their work carefully, in order to minimize any breakage or damages.

5. To ensure that no damage is made to hotel property by staff and contractors.

6. To co-ordinate with the Chef and to have a clear understanding of the menu served for the day so as to avoid confusion, error or disruption of service procedures.

7. To coordinate and communicate regularly with Event Sales team and kitchen staff on the details and requirements of each function.

8. To keep close communication between all related departments in order to achieve the excellence of service as predetermined by the hotel’s standards.

9. To ensure that all banquet employees are punctual for work.

10. To organize, brief and assign staff all the relevant details and duties for each banquet function at the start of the shift.

11. To conduct roll call of the function to the waiting staff before the function begins, highlighting special pointers where necessary.

12. To demonstrate good knowledge of each casual staff’s name, working capability, personalities, etc, and to offer advice, compliments or comments if necessary.

13. To conduct a routine check within the function area before each function and ensures all mis-en-place is done correctly and well.

14. To check and control the timing of meal courses during a function. No omission or errors in the process of service should occur. If it does occur, resolve the problem promptly.

15. To report and update the inventory of any losses and breakages which are discovered after the function.

16. To have good knowledge of food and beverage products and able to answer any queries from the guest and staff.

17. To act upon guest complaints and attempt to solve them immediately in cooperation with Banquet management staff.

18. To respond properly in any hotel emergency or safety situation.

19. To handle and report any accident immediately, no matter how minor.

20. To ensure the cleanliness of all function rooms and black areas, and proper storage of equipment and materials.

21. To assist the Assistant Banquet Manager & Banquet Senior captain in all day to day operations.

22. To adhere to hotel grooming standards and ensure the same for all banquet staff at the beginning of each shift and during operations