1. Maintain event dining ambiance by monitoring food presentation and service, must have experience and skills of attractive food presentation styles. 2. Participation and input towards F & B Marketing activities. 3. Control of Banquet china, cutlery, glassware, linen and equipment, Participation towards overall Maintenance and cleanliness. 4. Completion of function delivery sheets in an accurate and timely fashion. 5. Completion of weekly schedules. Schedule staff as necessary to ensure adequate and consistent levels of service. 6. To supervise and co-ordinate daily operation of meeting/banquet set-ups and service. 7. Maintaining the control policies and completion of necessary forms. 8. Following of proper requisitioning procedures. 9. Follow-up each function by completing a Function Critique and submit to the Sales & Food and Beverage Manager. 10. To assist in menu planning and pricing 11. Development and maintenance of all department control procedures & department manual. 12. Provides function employee list and hours for gratuities distribution. 13. Oversee and participate in the process of finding, interviewing, hiring, training and furthering the abilities of all Services team Members working under him 14. Supervision of weekly schedules. Schedule staff as necessary to ensure adequate and consistent levels of service, Be available to Staff at all times by cell phone. 15. Ensuring that services meet customer specifications, Consistent check of Banquet Food and Beverage quality, Banquet services and Plate presentation. 16. Liaise on an on-going basis with the Food and Beverage Manager to ensure all client needs and requirements will be met. 17. Work with the Chef and Head Server to ensure all arrangements and details are dealt with. 18. Greet the customer upon arrival & Dealing with customer complaints. 19. Teamwork/Relations with co-workers and management. 20. Effective communication skills. 21. Personal development and growth. 22. Any other reasonable duties that may be assigned periodically.