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Unit 1. Organization and planning of the event, food and beverage area.…
Unit 1. Organization and planning of the event, food and beverage area. 
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1.3. The figure of the event, food and beverage manager
Duties and obligations include:
- Attend Banquet Meetings.
- Schedule meetings with your subordinates to discuss service.
- Review function sheets with the Chef.
- Request staffing for events in a timely manner.
- Review staff uniform.
- Follow up with bellhops on event announcements.
- Oversee general cleanliness of rooms and equipment.
- Check with warehouse if everything requested on the event function sheet arrives.
- Approve all food and set-up details with the Chef prior to the start of the event.
- Organize and operate events on and off site.
Banquet Manager or Director:
This provides the facilities to achieve established standards of quality and efficiency and maintains leadership in the Kitchen, Warehouse, and Steward departments to maintain the best service to customers at events and banquets.
is responsible for
To oversee the internal and external operations related to the Banquet area including Home Delivery Service and the activities of the food and beverage department, ensuring the highest levels of guest satisfaction within corporate standards.
and
Manages the events of the entire hotel through the department heads. Selection of personnel, and control of the daily operations of the food and beverage department.
1.4. Definition of jobs
Banquet Chef Steward:
Responsible in coordinating with the Banquet Chef the decorations and presentation of the buffet setups of the cleaning and ordering of the Banquet kitchen equipment.
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Banquet Cook:
They are responsible to the Banquet Chef for the preparation and presentation of banquet meal orders.
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Banquet Bartender:
Responsible for the repair and service of drinks and cocktails served at the Banquet Bars.
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Banquet Waiter:
Responsible for providing food and beverage service for the assigned area within the hall.
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Captain or Banquet Supervisor:
Responsible to the banquet maitre d' for the smooth running of the event to which he/she is assigned.
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Banquet Chef: Responsible for coordinating and supervising the proper functioning of the banquet kitchens, in terms of the preparation of food orders to achieve a good presentation and good taste; within the pre-established unit cost of preparation.
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