宴会厅主管 Banquet Supervisor

• 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 Banquet Service Manager and Banquet Chef on a daily basis.
每天与经理及厨师回顾菜单及服务.
• Communicate any additional set-up requirements with the head and Assistant Banquet Service Manager.
当有任何变动，需要变换台型、设备时需要向负责人或副经理报告。
• Coordinate all food requirements with the kitchen, including the exact number of products and plates.
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 employees and guests. Be responsible for controlling the cost of liquor.
协调所有酒水需求。负责控制宴会酒水的成本。
• Assign work/functions to Service Agents.
指挥和分配工作。
• Directly manage and supervise the work of the Service Agents and observe the performance of them.
直接管理监督宴会服务员的工作及观察他们的表现。
• Directly responsible for the grooming standards and appearance of all Service Agents.
负责检查所有宴会服务员的仪容仪表。
• Ensure that all schedule catering functions take place on time according to plan.
保证所有宴会都能按计划准时进行。
• Make personal contact with guests in order to assisting them with any requests.
接触客人以便帮助他们解决任何要求。
• Supervise all the confirmation forms of the banquet and be responsible for confirming that all forms are attached to the guest's 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 Banquet 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活动策划经理。
• Conduct pre-function briefings and attend weekly banquet forecast conference.
指导班前例会并参加每周的宴会预报会议。
• Keep copies of all banquet event orders along with beverage applications.
保留所有宴会活动定单和饮料申请单。
• Be responsible for control and maintenance of all service equipment. Record the situation when necessary.
负责控制和维修所有服务仪器、设备，在必要时记录情况。
• Recommend new products or new methods of operation.
推荐新的产品或新的操作方法。