14. Review Banquet checks for the previous day's functions; ensure accuracy of charges and presence of guest signature. Resolve discrepancies. 15. Establish a departmental manual identifying all policies relevant to booking functions with respective charges. Ensure that Catering staff are knowledgeable of: a) function room capacities and various set ups. b) blocking space (definite/tentative). c) use of all forms. d) menus and pricing. e) guarantee policy. f) cancellation policy. g) payment ...
Hcareers.com - 30+ days ago
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