WHAT IS THE DUTIES OF VARIOUS BANQUETING STAFF???

DUTIES OF VARIOUS BANQUETING STAFF

Banqueting head waiter

 He is in charge of banquet hall and is responsible for the following:

 Engaging staff on casual basis for functions. Casual staff are paid by the hour and are given a meal. Their services are terminated at the end of the function 

Maintaining list of casual staff and their contact numbers

Executing the function according to the instructions of the banquet manager

Briefing banquet waiters

 Getting the hall(s) set for the function

Supervising the mise en place

Allocating duty to the staff

 Maintaining stock

• Maintain logbook

Dispense barman

 A temporary dispense bar is set up during the function in banquet premises by the dispense barman. He may be either on the permanent employee roll of the banquet department or temporarily sent by the bar for the function.  He is responsible for the following:

 Collecting stock of alcoholic drinks from the main bar against requisition

Allocating bar stock to various functions

 Setting up of bars with necessary bar accessories

. Organizing bar staff

Allotting duties to bar staff 

Controlling of bar stock and cash during the service

Banqueting head wine waiter

 He/she is responsible for the service of alcoholic beverages during the function. 

He/she assigns duties to the banqueting wine waiters and directs them. At the end of the function, he/she collects the cash, if served on cash basis, from the wine waiter.

Permanent banqueting wait staff 

They are responsible for the following: 

 Cleaning and wiping cutlery, crockery, and glassware 

 Arranging tables for various functions according to instructions of superiors

• Setting up buffet counters 

 Setting up covers

• Mise en scène activities

• Fetching dishes from kitchen (main or banquet kitchen)

• Serving guests as per instructions

• Personal grooming Attending briefing

• Clearing soiled service equipment for wash

• Clearing and cleaning hall(s) after the function

Casual staff

They are hired for specific functions by the banquet head waiter and are responsible

for carrying out any type of banqueting task assigned to them. 

Great care must be taken while engaging them as their honesty, behaviour, service skill, and so on, will have a great impact on the goodwill of the hotel. After the function, they are paid and dismissed.

Porters

 They do heavy work such as carrying furniture, vessels, and so on. They are assigned duties by the stewarding department during functions.

Sales administration manager

 He is responsible for selling function catering facilities to potential clients.

 He must have thorough knowledge of the dimensions of various banquet halls, their seating capacities for various table arrangements, facilities available in each hall, sample menus at different price ranges, photos of various table arrangements, and so on. 

He is responsible for retaining existing customers, identifying new markets, and for achieving target sales. This designation may come under the control of either the food and beverage manager or the marketing and sales manager.