Reports to: Director of CateringSummary: To work as a liaison between all in house groups, conventions, meetings, and all departments of the hotel. The main purpose is to provide efficient operation of the Catering Department. Provide administrative support to the Director of Catering. Ensure efficient communication between all departments. Handle all Catering inquiries and ensure timely follow up on the same business day. Take small bookings repeat or new, as required… Show more Reports to: Director of CateringSummary: To work as a liaison between all in house groups, conventions, meetings, and all departments of the hotel. The main purpose is to provide efficient operation of the Catering Department. Provide administrative support to the Director of Catering. Ensure efficient communication between all departments. Handle all Catering inquiries and ensure timely follow up on the same business day. Take small bookings repeat or new, as required. Any larger more detailed requests for bookings, proposals or negotiations are to be passed on to the Director of Catering. Prepare and send out all correspondence concerning: Function Contracts and Terms & Conditions within 48 hours of confirmation. Maintaining an accurate filing system for the Catering department. Maintain an accurate tracking of signed Function Contracts, Terms & Conditions, Rooming Lists, Deposits, etc. Completion of change of status or revised contracts to the above mentioned parties in a timely fashion. Invoices with Evaluation Forms should be promptly mailed out after verification from the Director of Catering. Keep an accurate and detailed function book. Handles property sites with clients. Attends all Catering & Sales Promotions meetings as requested. Attend all required training sessions. Assist servicing banquets if required. Handle client/guest complaints and problems. Ensure proper business attire. Ensure that hotel policies and procedures are followed. All other duties as required by the Director of Catering Show less

. Proper way handling guest/customers and maintain high standard quality of service.2. Exercise motivation and monitoring to all staffs.3. Reinforce the quality policy, mission statement, corporate culture in the assignedProject. 4. Control the consumption and prepare the daily consumption report. 5. Prepare monthly requisition. 6. Supervise all staff in production and service area. 7. Check staff attendance as per duty roster. 8. Arrange relievers in case of any… Show more . Proper way handling guest/customers and maintain high standard quality of service.2. Exercise motivation and monitoring to all staffs.3. Reinforce the quality policy, mission statement, corporate culture in the assignedProject. 4. Control the consumption and prepare the daily consumption report. 5. Prepare monthly requisition. 6. Supervise all staff in production and service area. 7. Check staff attendance as per duty roster. 8. Arrange relievers in case of any shortfall 9. Initiate maintenance request for repair works and follow up until the job is completed. 10. Maintain and monitor standards of hygiene and sanitation of the staff, facilities & Equipments. 11. Monitor the packaging of foods in case of delivery to some areas. 12. Maintain daily meals & inspection reports to ensure the food produced is of required quality. 13. Check all refrigerators, chillers, freezers and other equipment, butchery area, cold Section, cooking area, bakery, pot washing & dish washing as per the required standards & always maintain proper hygiene, safety and cleaning. 14. Check periodically the dry stores, freezers and chillers to avoid expired food stuff. 15. Ensure kitchen equipments are in good working conditions and their preventive Maintenance. 16. Perform any other duties assigned. 17. Confirm to and maintain ISO requirements. Show less

Proper way handling guest/customers and maintain high standard quality of service.2. Exercise motivation and monitoring to all staffs.3. Reinforce the quality policy, mission statement, corporate culture in the assignedProject. 4. Control the consumption and prepare the daily consumption report. 5. Prepare monthly requisition. 6. Supervise all staff in production and service area. 7. Check staff attendance as per duty roster.… Show more Proper way handling guest/customers and maintain high standard quality of service.2. Exercise motivation and monitoring to all staffs.3. Reinforce the quality policy, mission statement, corporate culture in the assignedProject. 4. Control the consumption and prepare the daily consumption report. 5. Prepare monthly requisition. 6. Supervise all staff in production and service area. 7. Check staff attendance as per duty roster. 8. Arrange relievers in case of any shortfall 9. Initiate maintenance request for repair works and follow up until the job is completed. 10. Maintain and monitor standards of hygiene and sanitation of the staff, facilities & Equipments. 11. Monitor the packaging of foods in case of delivery to some areas. 12. Maintain daily meals & inspection reports to ensure the food produced is of required quality 13. Check all refrigerators, chillers, freezers and other equipment, butchery area, cold Section, cooking area, bakery, pot washing & dish washing as per the required standards & always maintain proper hygiene, safety and cleaning. 14. Check periodically the dry stores, freezers and chillers to avoid expired food stuff. 15. Ensure kitchen equipments are in good working conditions and their preventive Maintenance. 16. Perform any other duties assigned. 17. Confirm to and maintain ISO requirements. Show less