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崗位職責/職位描述

? Maintain organization of meeting and events service areas.

維護宴會服務區的組織性。

? Review menu/service (Event Order) with Banquet Service Manager and Banquet Chef on a daily basis.

每天與經理及廚師回顧菜單及服務.

? Communicate any additional set-up requirements with the head and Assistant Banquet Service Manager.

當有任何變動，需要變換臺型、設備時需要向負責人或副經理報告。

? Coordinate all food requirements with the kitchen, including the exact number of products and plates.

與廚房協調所有食品要求，包括配制品和盤子的精確數量。

? Coordinate all liquor requirements with the employees and guests. Be responsible for controlling the cost of liquor.

協調所有酒水需求。負責控制宴會酒水的成本。

? Assign work/functions to Service Agents.

指揮和分配工作。

? Directly manage and supervise the work of the Service Agents and observe the performance of them.

直接管理監督宴會服務員的工作及觀察他們的表現。

? Directly responsible for the grooming standards and appearance of all Service Agents.

負責檢查所有宴會服務員的儀容儀表。

? Ensure that all schedule catering functions take place on time according to plan.

保證所有宴會都能按計劃準時進行。

? Make personal contact with guests in order to assisting them with any requests.

接觸客人以便幫助他們解決任何要求。

? Supervise all the confirmation forms of the banquet and be responsible for confirming that all forms are attached to the guest's signature.

監管所有宴會確認表并負責確認所有表格都附有客人的簽名。

? 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.

回顧和總結宴會中的不足之處。所有有問題的地方都需記錄下來，并把正確的解決方法匯報給活動策劃經理。

? Conduct pre-function briefings and attend weekly banquet forecast conference.

指導班前例會并參加每周的宴會預報會議。

? Keep copies of all banquet event orders along with beverage applications.

保留所有宴會活動定單和飲料申請單。

? Be responsible for control and maintenance of all service equipment. Record the situation when necessary.

負責控制和維修所有服務儀器、設備，在必要時記錄情況。

? Recommend new products or new methods of operation.

推薦新的產品或新的操作方法。