To supervise all phases of all type of banquet functions , Coordinate activity on a daily basis. Banquet supervisor should also oversee banquet event and ensure that all service standards, departmental policies are followed by banquet staffs. Act as a single point of contact with the banquet host during the banquet function.

Banquet captains are responsible for supervising the staff, operations, and guests of banquet experiences at restaurants, hotels, or private functions. Their duties include planning dining events, managing the food and beverage service, and tending to guests' requests and complaints. They may also be required to train staff.

A banquet server is employed to work at special functions and events. A banquet server is required to accommodate all guests by circulating the room during service with trays of food and drinks.

Manage all day-to-day operations and staff, to deliver the highest possible cleanliness and hygiene standards in all food processing facilities, as well as the operating equipment.

Supervise, train and inspect the performance of assigned Banquet Staff, ensuring that all procedures are completed.  Oversee facility in areas of maintenance, food presentation, inventory, safety and security.  Assist where necessary to ensure optimum service to guests.

IT Executive is concerned with providing and managing the Information Communication Technical systems of the operations.

As a Security Executive, you will be responsible for performing the following tasks to the highest  standard: - 1. To lead the organization Safety & Security force. 2. Monitoring and managing the Security team in its daily routine or tasks. 3. Prepare incident reports and ensure all allegations are properly followed up. 4. Ensure all Fire Fighting Equipment & System and Security System are well maintained and functioning. 5. Perform any reasonable task as requested by immediate Superior, General Manager or other Head of Departments.

Responsibility of managing Marketing and Public Relations. To increase targeted market communication both domestic and internationally through effective and frequent use of databases, development of joint partnerships. To develop and implement public relations programs to enhance the image and positioning of the hotel.

Primarily Responsible for Operating and maintain cleaning equipment and tools. Also responsible for washing dishes, flatware, cutlery, crockery, kitchen vessels, sweeping and mopping floors, cleaning and detailing equipment's etc.

The commis chef prepares food items and assists the chef de partie in preparing and cooking meals. in peeling, and cutting the fruits and vegetables needed for meals. Seasoning, and preparing ingredients is also required.