Banquet Operation Manager 宴会厅运营经理

1、严格遵守酒店内的所有规章制度，包括酒店的消防与安全政策，以及包括HACCP在内的卫生法规。
All rules & regulations are strictlyadhered within the hotel including hotel’s policy on fire and safety as well ashygiene regulations including HACCP.
2、充分挖掘宴会部门的销售潜力以推动业绩，并严格遵守预算规定。
The sales are driven to the Banquetingdepartment’s full potential and that budget is adhered to.
3、宴会服务中的产品与服务质量始终保持高标准，绝不妥协。
A High quality of product and service isnever compromised in the Banquet operations.
4、以创业型思维推动宴会部门发展，持续挖掘并把握机会以拓展更多业务。
The Banqueting department is developed in anentrepreneurial manner, looking for opportunities to generate more business atall times.
5、鼓励创新并孕育新想法，将其落实执行后向部门负责人汇报。
Innovation and new ideas are fostered,implemented and communicated to the Head of Department.
6、成功推动宴会部门内部人才的成长与发展。
The growth of internal talent within theBanqueting department is successfully implemented.