State the Duties and responsibilities of a banqueting manager in a hotel

· To ensure that the agreed budgeted targets are achieved or bettered. · To ensure that the food and liquor costs are maintained at their agreed levels and that the correct profit margins are achieved.
· To ensure a prompt, courteous response and follow up to all enquiries. · To ensure that once a booking is confirmed, all details and requirements are noted, using a check list, so that nothing is forgotten, e.g.:
- Number of covers
- Where to assemble
- Where to serve
- Details of menu
- Plan of tables
- List of guests
- Drinks, aperitifs, wines, liqueurs, spirits, and whether per-ordered or Cash, cigars, cigarettes
- Entertainment
· To liaise or ensure liaison with the client a few days before the function to confirm exact numbers, in turn informing the appropriate departmental heads. · To ensure that bands, discos, or entertainment has been booked as directed. · To ensure that duty rosters are compiled, making certain that adequate numbers of experienced permanent and casual waiting staff will be on duty.
· To check the function room, ante rooms and cloakrooms for cleanliness before guests arrive, table layout and stipulated specific requirements to enable shortcomings to be rectified.
· To greet the host and circulate during the course of the function to ensure availability in the event of a problem or complaint.
· To ensure that the accounts department receives accurate information to enable it to correctly bill the client.
· To ensure that all staff are correctly and smartly dressed at all times.
· To ensure effective briefing of waiting staff before the function commences. · To ensure that bar and waiting staff know the limit of open bars and that this is not exceeded.
· To ensure that the service of food and drink is courteous and professional. · To ensure that tables are correctly set and that table appointments, including flower arrangements, are impeccable.
· To ensure that surplus equipment is removed once the function is over and returned to its correct storage place.
· To check equipment against the function checklist to ensure that no items have been misappropriated or mislaid.
· To check equipment regularly against the inventory to ensure minimum losses. · To ensure maximum security of all areas under your control, paying particular attention to valuable assets, e.g. silverware.
· To ensure that all items are used for their correct purpose and not abused, e.g. knives used as screwdrivers, table-cloths or napkins used for cleaning.
· To give feedback on guest letters and comments.
· To ensure that attendance registers are completed daily in accordance with statutory procedures and that any anomalies are reported to the Personnel Department. · To carry out or ensure that regular On-the-Job Training is carried out to enable staff to perform their duties correctly.
· To prepare and submit on the required format all information necessary for budgeting purposes, on time and accurately.

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Titany answered the question on September 10, 2021 at 05:58