KEY RELATIONSHIPS: Internal: Staff in Banquets, Banquet Set-Up, Beverage, Stewarding, Kitchen, Catering/Convention Services, and Sales, Storeroom, Cafeteria, Accounting, Housekeeping, Executive Offices and Engineering, Audiovisual Innovations. Ensure that unused food is returned to the Kitchen, that designated condiments are broken down and properly stored (butters, cream, dressings, etc.) and that all Banquet supplies are returned to designated storage areas.