Briefing and Assignments, Snag List Report, Initiate to Reduce the Department cost. Staff Training and Development. Planning and Detailing with Event companies with Host. Cordinating Pre meeting with Executive Chef and Stewarding Manager and Sales Team for Smooth Operation, Following Hygiene standards.Inventory Management report.Monthly Revenue Report .Breakage Report.Profit and Loss Statement Verification with Outlet Team.Monthly Guest Data Report, Cover analysis Report.Enhancement of Guest Service and Quality. Implementation of New Standards and Conference setups. Beverage Sale Report .Staff performance appraisals. Administrations.Vender Management.Staff Recruitment.Meeting with Supportive Department for Special and VIP Events.Event Planing,Staffing,Revenue Reports,Trainings,Detailing with Guest.Cross checking on Standards of hotel. Menu Planing,Inventory Management, Event SetupsStreamlining dos and don'ts of vendors in hotel premise.