l Maintainorganization of banquet service areas.

維護宴會廳區(qū)域的整齊有序。

l Reviewmenu/service (BEO) with Banquet Manager,Banquet Chef and Event Team on a daily basis.

與宴會廳服務經(jīng)理和宴會廳廚師每天核對菜單和接待通知單。

l Coordinate anyadditional set-up requirements with Banquet Manager according to guest’s need.

與宴會廳服務經(jīng)理溝通任何客人的額外要求。

l Coordinate allfood requirements with the kitchen, including accurate counts for preparationand plating.

與廚房協(xié)調(diào)所有有關(guān)食品的要求，包括數(shù)量和出品方式。

l Be responsible formaintaining budgeted banquet beverage cost, complete the Function Breakdown andDaily Inventory.

l 負責客人對酒水的需求，負責維持宴會廳酒水成本的預算。

l Assignwork/functions to Shift Leaders based on the BEOs.

分配領(lǐng)班工作。

l Directly supervisethe work of Banquet servers and personally observe the performance of allBanquet service associates.

直接管理宴會廳服務員的工作，并觀察所有員工的工作表現(xiàn)。

l Directlyresponsible for the grooming standards and appearance of all Banquet serviceassociates.

負責所有宴會廳員工的儀容儀表。

l Insure that allschedule Banquet functions take place on time and according to plan and makelast minute change if in need .

確保宴會會議按照計劃準時開始及預計可能的最后變化如果客人需要的話。

l Make personalcontact with guests an assist them with any requests.

與顧客建立個人聯(lián)系，幫助他們解決任何問題。

l Supervise
propertabulation of all banquet checks and be responsible for insuring
that allchecks are presented to guest for signature.

負責所有宴會賬單的準備工作和確保所有賬單送交客人簽字。

l Prepare
or reviewa critique made of every function. All problem areas should be
noted and eithercorrected or a proposed solution should be forwarded to
the Banquet Manager

準備/復閱每次宴會活動的批評意見，所有的確問題都要表明，要么糾正，要么提供建議給。

l Conduct“pre-function briefings” and attend weekly function meetings.

主持宴會準備會和參加每周的宴會會議。

l Keep copies of allBEO, along with beverage requisitions.

復印和保存所有BEO單據(jù)。

l Responsible forcontrol and maintenance of all service equipment. Write work orders asnecessary.

負責所有服務設備的控制和維護工作。必要的時候填寫工作申請單。

l Bring to theattention of the Banquet Manager for all materials and equipment that requiredre-ordering or need to be replaced.

對于需要維修或更換的設備，向上級提出建議。

l Assist the follow-upafter the maintenance inspection on a weekly basis.

做好每月預防性的維修檢查。

l Participate inhiring and initial training of all catering service associates.

參加雇傭和培訓所有宴會部員工。

l Conduct anyon-going training of service associates.

負責對所有的員工進行不間斷的培訓活動。

l Prepare efficientwork schedules for all service associates in terms of coverage and adherence tobudget guidelines.

在預算的基礎(chǔ)上為所有員工準備有效的工作時間表。

l Responsible forthe maintenance of discipline and a high level of morale among Banquet serviceassociates.

負責保持一支高水準的員工隊伍。

l Insure that allguest complaints/requests are handled to the guest’s satisfaction.

確保所有客人的投訴和要求得到滿足。

l Responsible
forreporting all guest and associate accidents immediately to the
Banquet ServiceManager so that accident reports may be prepared/further
assistance may beobtained.

及時將所有顧客和員工的意外事故反映給宴會服務經(jīng)理，以便能提供更多幫助。

l Responsible formaintaining on-going energy conservation and loss prevention programs amongservice associates.

負責維持一支訓練有素的員工隊伍，減少員工流失。

l Attend allfunction meetings (pre-convention & post-convention if in need).

參加所有會議。