·       Be on-site as functions demand, acting as the contact person for groups when the Operations Manager is unavailable.

·       Handle client complaints immediately. If unable to, contact the Operations Manager for resolution.

·       Timely completion of function bills.

·       Assisting with planning and attending special events when required.

·       Keeping all parties informed of the status of each ongoing function.

·       Ensuring all contracted items is delivered on time.

·       Assisting in achieving the department’s maximum profitability and overall success by controlling cost and quality of service.

·       Attendance and participation at weekly F & B meeting.

·       Must have a complete knowledge of fire procedures.

·       Participation in Manager on Duty shifts as required

·       Inform the appropriate persons of the need of supplies to meet the operations needs.

·       Co-ordinate room set-ups.

·       Co-ordinate the general housekeeping of the entire catering department.

·       Preparing bar inventory for functions, including opening and closing inventories, accurate bar summaries and cash deposits.

·       Maintain bar control policies.

·       Assure completion of requisitions where deemed necessary.

·       Completion of weekly schedule and shift duties while:

·       Maintaining a labor cost below the maximum of 15%.

·       Ensuring adequate and consistent levels of service

·       Ordering and purchasing of beer, wine, liquor, premix canisters and canned soft for catering and vending.

·       Keeping the Operations Manager informed of purchase requirements of small wares, linens, etc.

·       Greeting clients on their arrival and orientating them with the facilities.

·       Consistent check of Banquet Food and Beverage quality.

·       Consistent check of Banquet services.

·       Consistent check of Banquet Plate presentation.

·       Ensuring that services meet customer specifications.

·       Accurate and affective meeting and banquet room set ups as outlined in the Function Contracts.

·       Maintaining immaculate condition of all areas occupied by the catering department.

·       On-going awareness of all areas occupied by the catering department and completion of maintenance request forms for necessary repairs.

·       Report and deficiencies to management

·       Liaise with the Operations Manager to ensure all client needs and requirements will be met.

·       Provide quick service for last minute changes.

·       Check food and beverage or coffee break schedule if applicable.

·       Inspection of meeting rooms and Grand Ballroom prior to guest arrival ensuring that client specifications have been met.

·       Handle client complaints and problems.

·       Maintaining “I Can Do It” Service Standards

·       Effective communication skills.

·       Participate in staff training and development.

·       Department meeting being held monthly.

·       High employee retention.

·       Personal development and growth.

·       Ensure staffs perform in keeping with the standards prescribed.

·       Ensure a professional attitude and proper business attire when on property, ready to meet or service a client at any time.

·       Staff professional attitude and proper meeting Company appearance and uniform standards.

·       Discipline of personnel when required.

·       Ensuring compliance to documented procedures as per Integrated Management System (IMS).

·       Maintenance of records as per documented procedures and Standard Operating Procedure (SOP).

·       Liaison with regulatory bodies to get clearances and permits.

·       Authority will be communicated by superior or top management as and when required during the period of contract.