Duties and responsibilities of banquet head waiter, Dispense barman, banqueting head wine waiter, permanent banqueting wait staff, Casual staff, Porters.

Banquet head waiter

Duties and responsibilities of banquet head waiter the following:

• Engaging staff on a casual basis for functions.
• Casual staff is paid by the hour and given a meal. Their services are terminated at the end of the function
• Maintaining lists of casual staff and their contact numbers.
• Executing the function according to the instructions of the banquet manager.
• Briefing banquet waiters.
• Getting the hall set for the function.
• Supervising the mise en place.
• Allocating duty to the staff.
• Maintaining stock.
• Maintaining logbook.

Dispense barman

A temporary dispense bar is set up during the function in banquet premises by the dispense barman. He may be either on the permanent employee roll of the banquet department or temporarily sent by the bar for the function.

Duties and responsibilities of dispense barman the following:

• Collecting stock of alcoholic drinks from the main bar against the requisition
• Allocating bar stock to various functions.
• Setting up of bars with necessary bar accessories.
• Organizing bar staff.
• Allotting duties to bar staff.
• Controlling of bat stock and cash during the service
• Allocating bar stock to various functions.
• Setting up of bars with necessary bar accessories.
• Organizing bar staff.
• Allotting duties to bar staff.
• Controlling of bat stock and cash during the service

The banqueting head wine waiter

He is responsible for the following:

• Serving alcoholic beverages during the function.
• He assigns duties to the banqueting wine waiters and directs them.
• Collecting the cash, if served on a cash basis, from the wine waiter.

The permanent banqueting wait staff

They are responsible for the following:

• Cleaning and wiping cutlery, crockery, and glassware.
• Arranging tables for various functions according to the instruction of superiors.
• Setting up buffet counters
• Setting up covers
• Mise en scene activities.
• Fetching dishes from the kitchen (main or banquet kitchen)
• Serving guests as per instructions.
• Personal grooming.
• Attending briefing.
• Cleaning soiled service equipment for the wash.
• Clearing and cleaning halls after the function

Casual staff

They are hired for specific functions by the banquet head waiter.

They are responsible for carrying out any type of banqueting task assigned to them. Great care must be taken while engaging them as their honesty, behaviour, service skill, and so on, will have a great impact on the goodwill of the hotel. After the function, they are paid and dismissed.

Porters

They do heavy work such as carrying furniture, vassal, and so on. They are assigned duties by the stewarding department during functions.