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崗位職責/職位描述

【崗位職責】
Maintain complete knowledge of
service requirements for each scheduled function: 對每個宴會或典禮的服務要求要有全面的了解
Check storage areas for proper
supplies, organization and cleanliness. Instruct designated personnel to
rectify any cleanliness/organization deficiencies.
檢查倉庫地區的存貨量，擺放陳列和衛生情況。派指定的人去保持清潔衛生和整理貨品陳列。
Establish par levels for
supplies and equipment. Complete requisitions to replenish shortages or
additional items needed for the anticipated business.
建立存貨量和設備的平均標準。完成對庫房的補貨或對增加物品的采購。
Make weekly schedule in
accordance with staff assignment guidelines and business forecast. Adjust
schedule to comply with any needs.
根據具體情況制定每周員工的排班表。根據需要隨時調整時間表。
After the meeting with the Chef
and Chief Steward, review the menu for the group and necessary equipments.
Ensure that delivery time, quantity, special requests are arranged as ordered.
在與廚師長和總管事開完會之后，察看團隊菜單和所需設備。確保交貨時間，質量和特殊要求都按要求安排好了。
在宴會舉辦前約見主辦方的協調員/主辦人，確定所有的細節問題。
Greet guests upon arrival and
assist in seating as required by group organizer in accordance with department
standard.
Work to create better a working
environment and raise motivation and productivity of staff to maximum level.
創造更好的工作環境，提高員工士氣和讓員工達到最高工作效率。
【崗位要求】
Diploma in Hotel Management,
Food & Beverage, or related field.
酒店管理，餐飲或相關專業的大專學歷。
3 years related experience,
including supervisory experience, or an equivalent combination of education and
experience
3年相關工作經歷，包括管理經驗，或與此相當的教育和相關工作經驗結合的背景。