Job Description

1. On-Site Event Execution & Operations

• Inspect all function rooms, dining areas, and bars prior to event start times to ensure physical setups, decor, and tabletop presentation precisely match BEO specifications and venue standards .
• Participate directly in daily banquet operations as needed—stepping in to perform Server, Host/Hostess, or Cashier duties during high-volume periods or staffing shortfalls .
• Setup, operate, and troubleshoot standard in-house Audio/Visual (AV) equipment, and coordinate seamlessly with outside AV vendor technicians when specialized setups are required .
• Maintain impeccable standards of cleanliness, safety, and physical decor across all event spaces, back-of-house staging areas, and storage rooms at all times .
• Complete and submit detailed post-function reports immediately following events to log guest counts, operational timing, bar consumption, menu feedback, and notable issues .

2. BEO Planning, Inventory & Purchasing

• Attend mandatory weekly Banquet Event Order (BEO) meetings and client pre-construction/pre-con meetings to align on event details, timelines, and special requests .
• Monitor and maintain inventories of operational supplies (linens, glassware, chinaware, silverware, table accessories) to prevent shortages during peak function schedules .
• Coordinate and execute banquet supply purchases; order linens and specialty items tailored to specific BEO requirements and forecasted occupancy .
• Accurately track physical inventory counts, verify received deliveries against purchase orders, properly store goods, and code invoices for accounting processing .
• Participate actively in month-end F&B and banquet inventory audits in coordination with management .

3. Financial Control, Cash Handling & Administration

• Strictly enforce and adhere to all established hotel cash handling policies and payment procedures .
• Accurately track, summarize, and input event gratuities and service charge allocations into payroll systems following each function .
• Collaborate closely with the General Manager and Kitchen Management team to control operating costs—active strategies include minimizing food/beverage waste, reducing chinaware/glassware breakage, preventing theft, conducting competitive price-shopping for supplies, managing banquet labor hours, and strictly limiting billing comps .

4. Client Relations & Guest Experience

• Demonstrate a continuous personal commitment to collecting direct guest feedback regarding the overall banquet and dining experience .
• Follow up proactively with event hosts and point-of-contact clients post-event to measure satisfaction, address feedback, and foster recurring business relationships .