The Assistant Banquet Manager is responsible for the operation, management and overall performance of the Food and Beverage Operation in Banquet. As such they will be directly involved in the day to day running of the assigned area in connection with staffing, customer services and product quality. Delegation of duties and responsibilities to the outlet supervisors is necessary to ensure the proper functioning of all phases of F&B; service in the areas under their control. They are to implement all standardized procedures, rules and regulations systematically to be in line with hotel standards and policies. It should be noted that an assistant outlet manager can be designated in charge of any area at any time and therefore must have a full and comprehensive working knowledge of all areas within the Food and Beverage Division.