FunctionsCheck on the functions and be allocated a specific function each day.Check on delegated duties for the day.Ensure that correct equipment is in the function venue.Ensure staffs have arrived for duty.Ensure function venues have been cleaned and are properly set up.Check quality of all mise en place prior to service.Meet hosts and check on requirements for the function.Ensure that stock controls are maintained.Ensure that function rooms which have equipment in them are locked; especially at night.All functions and in particular the morning functions must be laid up by the function staff the night before. (This is to ensure that there is no rush in the morning and to start the day fresh).Be knowledgeable on all facilities at the Club.Prepare seating plans, menus and anything which pertains to the function.Liaise with suppliers in respect of function requirements e.g. audio visual, linen, flowers etc.Monitor and ensure that the standard of service and quality are maintained through constant monitoring and feedback.Deal with complaints as and when they arise.Ensure that the Banqueting rooms are looked after and maintained to a high standard of cleanliness i.e. ensure a neat, clean and safe working environment (including maintenance issues).Ensure that the correct ambiance is created.Ensure that revenue is processed correctly and that the outlets are cashed up.Be present at functions and ensure all requirements have been met for the functions.Ensure cash-ups are done at the end of each function.The lockup procedure must be done completely at night.Ensure that all areas are properly cleared at the end of the evening, especially function areas over weekends.Ensure that all keys are signed in at night.Food left over after a function must be put away properly and hygienically. StaffEnsure staff is in appropriate areas and daily duties are delegated.Monitor and ensure that the standard of service and quality are maintained through constant monitoring and feedback.Ensure staff maintain hygiene standards.Ensure staff are aware of the service standards.Do regular staff training and ensure they are motivated and encourage up selling.Ensure staff discipline is maintained by utilising the correct procedures.Manage, advise and mentor the staff.Ensure conditions of employment are maintained.Monitor the staff cost; especially the casual staff cost.