As IRD, Mini Bar and Banquets &events In charge I have to • Achievement of budgeted food sales, beverage sales and labor costs.• Achieve maximum profitability and over-all success by controlling costs and quality • Control of Banquet china, cutlery, glassware, linen and equipment.• Completion of function delivery sheets in an accurate and timely fashion.• Help in preparation of forecast and actual budget function sheets.• Completion of forecast and actual budget function sheets, Function Summary Sheets and weekly payroll input.• Completion of weekly schedules. Schedule staff as necessary to ensure adequate and consistent levels of service.• Maintaining the Hotel Mini bar & room service control policies and completion of necessary forms.• Following of proper purchasing and requisitioning procedures.• Maintain records for inventory, labour cost, food cost • Attendance and participation of daily F & B meeting and Department Head meeting.• To assist in menu planning and pricing.• Development and maintenance of all department control procedures.• Development and maintenance of Provides function employee list and hours for gratuities distribution.• Provides labor costing information for Function Statements.• Supervision of weekly schedules. Schedule staff as necessary to ensure adequate , and consistent levels of service in Banquet, room service and Mini bar • Supervision of Banquet Bar , Mini Bar and room • Maintain records for inventory, labor cost, food cost etc.• Ensuring that services meet customer specifications.• Quality of meeting room set-up.• Work with the Chef and Head Server to ensure all arrangements and details are dealt • Provide quick service for last minute changes.• Check Food & Beverage or coffee Break schedule if applicable.• Dealing with customer complaints.• Staff is properly trained.• Inspection of Meeting Room prior to guest arrival ensuring that client specifications have been met