Supervise the banquet operations in absence of Banquet Manager.
Assist Banquet Manager in setting departmental strategies and goals to achieve operational targets.
Issue cash drawers to cashiers on daily basis.
Perform accurate reconciliation of daily cash controls.
Record working hours of each staff and process weekly payroll.
Ensure all food and beverages are set up and served as per company standards.
Provide training to cashiers and servers on their assigned duties.
Coordinate and manage all activities pertaining to food service operations.
Maintain inventory of food materials, equipment, linens and paper supplies to avoid any shortages.
Supervise culinary operation team to provide variety of food items to attract customers.
Adhere to health, safety and sanitation guidelines.
Organize and execute banquet events to ensure customer satisfaction.
Provide outstanding customer service for repeat business and profitability.
Design innovative floor plans and creative buffet presentation.
Address customer needs and requests in a timely manner.
Adhere to budgetary guidelines and control expenses accordingly.