Manager

Responsibilities will include but not limited to: Daily running of the Banqueting Department Be familiar with all current and upcoming events Monitor and manage departmental inventories and assets including par levels and maintenance of equipment Responsible for the proper usage and good working order of all equipment, furniture and fixtures in the Banquet and Catering Section Monthly payroll (monitor) Implement service standards and operating procedures in the banquet and functions service Knowledge of Food and Beverage preparation and presentation Manage the events and team members throughout service Co-ordinate with the kitchen and housekeeping department as required #J-18808-Ljbffr