Main Responsibility – BanquetingCheck that function rooms are set up timeouslyCheck staff discipline i.e. punctuality – start and finish times, meal breaksFunction rooms, furniture linen and equipment must be spotlessly cleanCheck that furniture in Banquet foyer and passage is in right position at all timesCurtains are properly hung with no hooks missingCarpets are vacuumed and cleaned by housekeeping/set up crew dailyLadies/gents toilets are managed by housekeeping- do regular checksAll equipment and lights are in working order including air conditioningReport any maintenance requests to the maintenance manager/manager. Fill in the maintenance request bookDo weekly rosters for staffComplete weekly time sheets for HRStrict control of casual labour – liaise with F&BCheck that staff are properly attiredEnsure that staff are equipped to do their job (pens/corkscrews,order books)Organize and supervise on the job trainingDo briefings with banquet supervisorsHold weekly meetings with staffAssign duties to supervisors and follow up to and see that tasks are completedAssign tasks to set up crew and follow upSet up crew to manage furniture store ie cleanliness/proper storage of furnitureMaintain good control of all banqueting equipment and check that it is properly stored after useControl milk/juice and dry goods orders and ensure that these are stored properlyMeet and greet organizers of functions and go through the proceedings with supervisors/ banquet chefAdhere to all Health and Safety rulesSignage for functions at reception is displayed on timeEnsure that all menus are checked with kitchen and compared to that of the organizerLiaise with chef on service times and program of functionsBar arrangements for functions / beverage requirements/ staffing are pre planned and any special requirements discussed with F&B manager Attend weekly meeting with coordinatorsArrange hiring of equipment for all functions with coordinators/Lourens and sign off by F&B ManagerCheck that supervisors manage hired items and that they are returned in time in good orderEnsure that all IR procedures are adhered to according to the Club’s policyAttend F&B meetingsDo monthly stock takes of operating equipmentAssist with duty management as requiredMay be required to work in other departmentsEnsure all back of house areas, passages including furniture store is spotlessly clean at all times and furniture and equipment is stored properlyDo monthly beverage stock takesManage F&B float and ensure there is enough change at all timesDo cash ups for F&B staff at end of shift and follow procedure when discrepancies occurCheck that all lights and air conditioning is switched off when function rooms are not in useDo lock up of Club when on duty management