A professional who supervises and coordinates activities of kitchen and dining-room workers during banquets to ensure that food is served promptly. Respnsibilities include:

• Consults with catering manager or executive chef on such items as serving arrangements and additional employees and equipment needed.
• Hires and supervises temporary banquet employees.
• Requisitions table linen, china, glassware, and silverware.
• Orders preparation of salads and coffee.
• Observes food being served to ensure that food is correctly garnished and arranged on plates.