Check storage areas for proper supplies, organization and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficiencies.Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.The next day, check the previous day revenue report and inform Assistant F&B manager and or F&B manager to resolve any difference from Accounting. Analyze revenue and expense same as director / Manager.Check and organize Banquet Event Orders in accordance with department standards. Enter any changes to charts or necessary areasMake weekly schedule in accordance with staff assignment guidelines and business forecast. Adjust schedule to comply with any needs.Ensure all employees are working as scheduled.Coordinate breaks for staff. Check function areas and rooms for cleanliness, proper furnishings and equipments. Instruct and rectify deficiencies with respective personnel.After the meeting with the Chef and Chief Steward, review the menu for the group and necessary equipments. Ensure that delivery time, quantity, special requests are arranged as ordered.Assign staff to stations according to group requirements and departmental standards.Assign work and side duties to staff in accordance with department procedures.Communicate additions or changes as they arise throughout the shift. Identifysituations which compromise the department standard and rectify those.Prepare station assignments according to department standard. Hold a line-up with service staff to share and review the Commitment to quality package, day’s work, set-up。Inspect grooming and attire of staff. rectify any deficiencies.Check, plan and ensure all equipments, wares, and service carts are ready for service. Rectify any deficiencies with respective personnel.Check table set-up. Make sure of its cleanliness and neatness meet group requirements and department standard. Rectify any deficiencies with respective personnel.Check bar set-up for cleanliness, organization and agreement with group requirements and department standard; resolve any problems.Check buffet tables/ registration table/ coffee breaks for cleanliness, attractiveness, and layout. Ensure agreement with function order and department standard; resolve any problems. Ensure replenishment of items as specified on event orders or requested by group organizers.Organize main table assembly. Assist and escort to the assigned function area.Meet group coordinator/organizer prior to function and confirm all arrangements are agreeable.Greet guests upon arrival and assist in seating as required by group organizer in accordance with department standard.Direct servers on timing of service throughout function.Communicate additional meal requirements and special request to the kitchen.Superintendent in all service areas and function ensures that department standards are met consistently. Resolve any problems with respective personnel. Assist staff with their job to ensure optimum service to guests.Observe guest reactions and confer frequently with service staff to ensure guest satisfaction.Anticipate guests’ needs respond promptly and acknowledge all guests under any situations. Work to build positive relationship with guest. Be familiar with all hotel service/features and local attractions/activities to respond accurately to any guest inquiry.Monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction. Ability to solve guests dissatisfaction (Mr. Biv) and answer all guests correspondence by mail, email and telephone or facsimile to ensure guests satisfaction.(within 24 hours at the latest for written document)Ensure unused food and condiments (butter, cream, etc.) are returned to the kitchen. All banquet supplies are returned to designated storage areas.Direct to put back and clean up function room. Ensure all department standards are met.Maintain cleanliness of equipment, supplies, working areas and condition.In accordance with department standard, when catering sales department staff are not present, taking a record and confirm banquet reservation/ cancellation，and inform them of the change.Ensure all duties are completed before staff sign out.Carry out formal training program once a week to meet job standard. Hold department orientation for new employees. Continue training for existing employees.Give feedbacks to employees on their duty. In accordance with hotel standard, manage problems against the rules or hold counseling with employees.Work to create better a working environment and raise motivation and productivity of staff to maximum level.Answer all telephone/PHS calls.Submit repair orders to Engineer when necessary.Record pertinent information in log book.Complete all paperwork and closing duties in accordance with department standard.Complete training and certification check list.Ensure proper storage of items to be kept accordingly to security and safety procedures.