Banquet Supervisor 宴会厅主管

1.
Briefs personnel on
preparations, service and content of menu items.
2.
指导员工的准备、服务工作。
3.
Performs all duties
as assigned by management.
及时完成酒店管理层所布置的所有工作。
4.
Maintains proper
records of Sales, guest complaints, solutions and all concerns pertaining to
personnel or equipment in appropriate logbooks for reference.
记录并保存销售额，客人的投拆、解决办法及所涉及的人员和设备方面的细节。
5.
Ensure adequate of
supplies, materials, and requisition for general supplies.
确保有足够的用品，并申请所需采购的物品。
6.
Ensure employees
properly carry out side duties.
确保员工完成好临时性的工作。
7.
Participates in daily
briefings and monthly communication meetings to discuss various aspects of food
service and preparation.
参加每天的晨会和每月的交流会议，总结并讨论服务及工作的准备情况。
8.
Monitors and
supervises service flow in the restaurant.
监督并指导餐厅员工的服务情况。
9.
Ensure all fixtures
and operating equipment is in good working condition.
确保所有设备和家具处于良好的工作状态。
10.
Ensure good general
appearance and maintenance of restaurant working areas.
确保餐厅的干净、整洁。
11.
Promotes the Pullman
brand philosophy through his or her exemplary attitude, behavior and excellent
communication skills.
通过他/她所表现的态度,行为和优秀的沟通力来推广铂尔曼品牌的理念
12.
Takes note of remarks
made by guests and finds solutions for any problems that may arise. Ensures a
rapid response from the different departments concerned.
牢记客人有可能提出的任何问题并给予解决方案. 确保各个相关部门反映迅速
13.
Makes sure that all
the information available in the restaurant is well presented and up-to-date.
确保所有在餐厅的信息传达是最新的
14.
Trains personnel
according to established procedures; Conducts orientation of all new employees
and ongoing training of all staff.
15.
尽快使新员工熟悉酒店，就酒店的规章制度对员工进行培训。
16.
Ensure grooming and
general appearance of staff conforms to Hotel standards
17.
确保员工保持良好的仪容仪表。
18.
Makes frequent suggestions
to Management in reference to restaurant general operation and F&B
promotion.
19.
向领导提出建议，以提高工作效率、增加销售额
20.
Assures the interface
between all hotel departments and service-providers if necessary.
必要时,确保各个部门和提供服务部门保持沟通
21.
Establishes effective
employee relations and maintain the highest level of professionalism, ethic and
attitude towards all hotel guests, clients, heads of department and employees.
22.
建立良好的人事关系，在工作中树立良好的工作形象，给酒店的客人、客户、部门经理及员工以专业化及热情服务的美好印象。
23.
Helps promote the
hotel's range of services on offer (e.g. the bar) by anticipating customer
needs and responding to guests' requests.
通过推测客人的需求和为客人提供帮助来推销酒店的服务
24.
Helps gain guests'
loyalty by being present, available and ready to listen.
通过人性化,有效地和聆听的方式获得客人的忠诚度
25.
Monitors movements in
the hotel restaurant with discretion.
随时关注酒店餐厅的变化
26.
Applies the hotel's
safety regulations.
采用酒店的安全制度
27.
Ensures that the
restaurant remains clean.
确保餐厅的卫生安全
28.
Respects the hotel's
commitments to the "Environment Charter".
尊重酒店环抱宪章的承诺
29.
Carries out other
tasks as directed by supervisor
完成上级交代的其他任务。