宴会厅主管

PRINCIPAL RESPONSIBILITIES 主要职责
Maintain organization of meeting and events service
areas.
维护宴会服务区的组织性。
Review menu/service (Event Order)
with Meetings and Banquet Services Manager and Banquet Chef on a daily basis.
每天与宴会服务经理及主厨回顾菜单及服务.
Communicate any additional set-up requirements with head
houseman and Meetings and Banquet Services Manager.
当有任何变动，需要变换台型、设备时需要向负责的人或宴会服务经理报告。
Coordinate all food requirements with the kitchen,
including accurate counts for preparation and plating.
与厨房协调所有食品要求，包括配制品和盘子的精确数量。
Coordinate all liquor requirements with the beverage
manager. Be responsible for maintaining budgeted meeting and events beverage
cost.
与酒吧经理协调所有酒水需求。负责控制宴会酒水的成本。
Assign work/functions to captains.
指挥和分配工作。
Directly supervise the work of meetings and events
operations captains and servers and personally observe the performance of all
catering service colleague.
直接管理监督宴会厅同事的工作及观察所有同事的表现。
Directly responsible for the grooming standards and
appearance of all catering service colleague.
负责检查所有同事的仪容仪表。
Insure that all schedule catering functions take place
on time and according to plan.
保证所有宴会都能按计划准时进行。
Make personal contact with guests an assist them with
any requests.
接触客人以便帮助他们解决任何要求。
Supervise proper tabulation of all meetings and events
checks and be responsible for insuring that all checks are presented to guest
for signature.
监管所有宴会确认表并负责确认所有表格都附有客人的签名。
Prepare or review a critique made of every catering
function. All problem areas should be noted and either corrected or a proposed
solution should be forwarded to the Meetings and EventsOperations Manager.
回顾和总结宴会中的不足之处。所有有问题的地方都需记录下来，并把正确的解决方法汇报给宴会营运经理。
Conduct “pre-function briefings” and attend weekly
function meetings.
指导班前例会并参加每周的宴会预报会议.
Keep copies of all banquet event order’s, along with
beverage requisitions.
保留所有宴会活动定单和饮料申请单。
Responsible for control and maintenance of all service
equipment. Write work orders as necessary.
负责控制和维修所有服务仪器、设备，在必要时记录情况。
Bring to the attention of the Banquet Service Manager
all materials and equipment that require re-ordering or need to be replaced.
告知宴会服务经理哪些材料和设备需要被再预定或替换。
Recommend new products and/or methods of operation.
推荐新的产品或新的操作方法。                                                          18.  Strict management of the
banquet hall device, material appliance, etc., do account
content conform to, maintain integrity rate of the
regulation.
严格管理宴会厅的设备，物资用具等，做到帐物相符，保持规定的完好率                  19.  Inventory control and supervision of safety
procedures.
控制库存和监督安全程序