Banquet executive

Job description:

1. -Achievement of budgeted food sales, beverage sales andlabour costs
2. Achieve maximum profitability and over-all success by controlling costs and quality of service.
3. Participation and input towards F & B Marketing activities.
4. Control of Banquet china, cutlery, glassware, linen and equipment.
5. Completion of function delivery sheets in an accurate and timely fashion.
6. Help in preparation of forecast and actual budget function sheets.
7. Completion of forecast and actual budget function sheets, Function Summary Sheets and weekly payroll input.
8. Completion of weekly schedules. Schedule staff as necessary to ensure adequate and consistent levels of service.
9. To supervise and co-ordinate daily operation of meeting/banquet set-ups and service.
10. Completion of Banquet Bar Requisitions.
11. Maintaining the Hotel Bar control policies and completion of necessary forms.

Following of proper purchasing and requisitioning procedures.

Maintain records for inventory, labour cost, food cost etc.