For the past 9 months I have been acting the role of Banquets Manager. Whilst performing this role some of the extra duties included:• Oversee the running of day-to-day operations of banquets• Attend and run weekly Banquet Event Order meetings• Attending meetings and liaising with DPS (Department of Parliamentary Services)• Making sure my banquets team meets the standard procedures that DPS set for us• With the help of the Events Manager and Executive Chef create a new wine list for Banquets• Dealing and liaising with all the wine reps• Attend other Head of Department (HOD) meetings as required• Manage staffing and payroll for external agencies• Chair of the Responsible Business Committee (OH&S)• In conjunction with the director of operations and the Events Manager I am also responsible for the setting and managing of the Banquets budget As the Assistant Banquet Manager I perform the following duties• Manage and lead a team of 4 Supervisors and 90 core casual staff• Run the day-to-day operations of banquets• Rostering for banquets as well as helping out 3 other departments at Parliament House• Dealing with the Events team to ensure that functions run according to clients schedule• Supervise and coordinate with organisers for functions at Parliament House; this involves catering for client numbers of 10 up to 1000• Manage functions with delegates and high profile international guests including the Queen, Obama and the Duke and duchess of Cambridge• Attend weekly Payroll meetings• Conduct briefings for staff for major Great Hall functions• Coordinate and run Australia Day Concert on the front lawns of Parliament House

As a supervisor I performed the following duties• Supervise all staff-can range from 5 to 50 staff at any one time• Supervise and coordinate with organisers for functions at Parliament House; this involves catering for client numbers of 25 up to 800• Writing up briefing boards and brief the staff• Supervisor for banquet service for functions at other three outlets• Organise setup crews and pack down crews eg: polishing & resets• Rostering staff for functions, Microster (Pay system), Cashiering, Function reports• Work in Staff Dining Room/Queens Terrace Public café; This involves supervision of staff, when required I work behind counters and either coffee station, grill, sandwich bar, carvery as well as on the tills, cashiering, infogenesis, stock ordering, microster• Waitressing in a la carte function at hotel

• Team Leader night shifts• Bar service• Responsible of closing at night• Responsible for Cashing off/Cash up/Banking• Training staff (basic and cocktail training)• Responsible for taking and delivery meal orders• Stock Requisition order for Alcohol• Supervise all the staff• Responsible for allocating and supervising duties to staff• Restocking fridges• Dealing with customer complaints and act to overcome them• Attending supervisor meetings weekly• Completing and passing numerous training/courses• Assist in making up a standard procedures manual for the bar• Lead by example and maintain good staff morale