JOB SUMMARY
·
To supervise all banquet functions, food and beverage set ups,
timing, etc. arrangements for equipment and supervises services, to follow up
on all banquet requirements. To support BQT Manager and Director of F&B in
all operational and administrative aspects. To schedule personnel required for
service and supervises work activities of captains, waiters, housemen, etc. To
maintain the cleanliness and organization of all supplies, equipment, work
areas as well as guest areas.
主管所有宴会功能，食品和饮料的摆放，安排设备和主管服务，跟进所有宴会需求。支持宴会经理及餐饮总监的工作安排和管理。负责安排所有服务人员的工作。保证所有物品、设备、工作区域和客人区域的清洁。
CANDIDATE
PROFILE
Education and Experience
·
College
degree or above, bachelor degree preferred.With dedication and sense of
responsibility, noble professional ethics, good discipline accomplishment.
大专以上学历，本科学历优先。具有事业心和责任感,高尚的职业道德, 良好的纪律修养。
·
More
than 5 years experience in five-star banquet management, knowledge in catering
management, marketing, good Chinese expression and writing skills, good English
skills.
有5年以上五星级酒店宴会管理经验，具有餐饮管理、市场营销学等方面知识，良好的中文表达以及写作能力，英语能力良好。
·
Master
the standards and requirements of restaurant service, understand the service
procedures of banquet and conference, and be good at dealing with the practical
problems of various guests.
掌握餐厅服务的标准和要求，了解宴会、会议服务程序，善于处理各类客人的实际问题。
·
Strong
language skills, good at evaluating employees, training employees and
motivating subordinates.
具有很强的语言表达能力，善于评估员工、培训员工并激励下属员工工作。
CORE WORK ACTIVITIES
To coordinate, plan and discuss various
activities very closely with the following departments:
与以下部门保持合作，并共同计划和讨论各种活动：
·
Kitchen
厨房
·
Stewarding
管事部
·
Bars/Beverage Department
酒水部
·
Banquet Sales
宴会销售
·
Accounting
财务
·
Housekeeping
客房部
·
Engineering
工程部
·
Human Resources
人力资源
·
To make a walk-around upon start and finish of the
shift
当班时巡视工作。
·
To read group resumes and be aware of all group
activities
了解团队活动情况。
·
To meet the Meeting Planner or group contact prior
to the function
提前与会议安排者联系，了解需求。
·
To review and liaise with houseman on function room
set ups; to communicate and rectify any shortcomings in buffet or table set-ups
to the Housemen
检查宴会厅摆放，发现自助餐台摆放的问题，及时纠正。
·
To follow up on unclear details or situations with
the Banquet Manager
与宴会经理跟进不清楚地细节。
·
To manage service delivery in banquets to ensure
guest receives proper service from point of entry to departure
监督服务，确保提供给客人标准的服务。
·
To ensure all team members adhere to proper
phraseology and verbiage guidelines
确保所有服务团队成员都使用正确的服务用语。
·
To ensure food and beverage is served according to
the sequence of service and brand standards; to ensure all staff are trained,
tested and comply with them
确保餐饮服务达到品牌服务标准，确保所有员工都经过培训，测试，并遵守标准。
·
To inspect finished banquet arrangements; to rectify
any deficiencies with assistant banquet captains
视察结束的宴会安排，纠正不足。
·
To constantly communicate with the kitchen and
stewarding during the course of an event
活动期间与厨房和管事部保持联系。
·
To be responsible for microphone, sound and video
equipment in collaboration with the AV manager
与AV经理负责麦克风，音响和视频系统的安装。
·
To cooperate with Chief Steward for equipment
inventory for banquet functions
与管事部管家合作，确认宴会所需物品清单。
·
To handle last-minute changes and to inspect final
set up for arrangement and surgical cleanliness
检查最终的安排与清洁。
·
To assume responsibility for guest compliance with
all hotel rules and policies regarding banquet functions
有责任按照酒店宴会相关规定和政策处理客人投诉。
·
To make sure customer understands all banquet
charges before the function, with catering manager using a checking list
确保客人明白所有宴会费用，与宴会销售经理了解费用清单。
·
To transmit necessary information to other
department heads
把重要的信息传达给其它部门领导。
·
To review staffing levels to ensure that guest
service, operational needs and financial objectives are met
检查人员编制，确保符合服务所需，并且符合费用编制。
·
To obtain pertinent information and offer banquet
arrangements (menu, cakes, flowers, set ups, music, decorations, entertainers,
timing and service) which fulfil the requirements of the occasion. banquet
price should yield the greatest profit possible, consistent with delivering
full value and service to the customers and staying with his budget
掌握宴会安排的相关信息（菜单，蛋糕，花，摆台，音乐，装饰，演艺人员，时间和服务）完全符合要求。宴会价格要获得最大利润可能，价格和服务要与预算保持一致。
·
To keep file of all banquet events including
function sheets, duplicates of dockets and responsible for distribution of past
function dockets to other departments (information to be given upon arriving)
保存宴会活动所有文档，包括功能表，负责将活动记录分发给其它部门。
·
To empower the banquet team to provide excellent
customer service
增强团队以提供优秀的顾客服务
·
To anticipate guest’s needs, respond promptly and
acknowledge all guests, however busy and whatever time of day. To promote
positive guest relations at all times
预见客人需求，对客人的要求迅速做出反应。随时拉近与客人的关系。
·
To display leadership in guest hospitality, to
exemplify excellent customer service and to create a positive atmosphere for
guest relations展示热情待客的领导才能，体现优质的客户服务，并为客人创造一个积极的氛围。
·
To ensure all storage, back of house and function
room areas are surgically clean; to ensure all storage areas and pantries are
accurately labelled
确保储物区，后台和功能厅报的清洁，确保所有储物区和茶房配备正确的标签。
·
To ensure that food, beverage, china, glass,
silverware and linen inventory levels are kept in accordance with pre-set par
levels
确保食品，饮料，瓷器，杯子，银器和口布的库存储备根据预定需求不断调整。
·
To ensure breakage, damage or loss of glassware,
chinaware, silverware and linen is avoided. To report all incidents to the
Banquet Director
避免玻璃器皿，瓷器，银器的破损。向宴会总监汇报所损失。
·
To inspect table set-ups; check for surgical
cleanliness, neatness and agreement to departmental standards; to rectify
deficiencies with respective personnel
根据部门标准检查摆台，卫生，整洁情况。发现不符合标准的员工及时纠正。
·
To inspect all aspects of the function room
environment ensuring compliance with standards of surgical cleanliness and
order. To direct respective personnel to rectify deficiencies
检查功能厅环境，确保达到清洁标准和规定。纠正不足之处。
·
To check the pick-up station and side stations, ensuring
agreement to standards of surgical cleanliness, supply of stock and
organization检查传菜台和工作台，确保与清洁标准相一致，补充和整理库存。
·
To ensure buffets have all required plates and soup
bowls as well as appropriate serving utensils with each dish; to rectify if
needed with the appropriate staff
确保所有自助餐餐盘和汤碗正确对应每一道菜品；纠正相关员工。
·
To ensure all coffee breaks and food displays are
set up in time and according to brand standards
根据标准，确保所有茶歇和食品摆放及时。
·
To monitor and maintain surgical cleanliness and
working conditions of departmental equipment, supplies, and work areas
监督和维护部门设备，用品和工作区域的外部清洁
·
To establish par levels for supplies and equipment.
To complete requisitions to replenish shortages or additional items needed for
the anticipated business
建立用品和设备的使用标准，及时补充短期或预期业务所需物品。
·
To ensure that food, beverage, china, glass,
silverware and linen inventory levels are kept in accordance with pre-set par
levels
确保食品，饮料，瓷器，杯子，银器和口布的库存储备根据预定需求不断调整。
·
To submit proposals or reports to the Banquet Manager of continuous happening which might affect the
daily operation
给宴会经理提供避免影响正常运转的报告。
·
To consult with chef, steward and beverage manager
concerning menus and problems. To inspect quality of food and beverage
就菜单等问题征求厨师长，管事部和酒水经理的意见，监督食品和饮料的质量。
·
To acquire and maintain relationships with employees,
customers and vendors
与员工，客人和供应商保持良好的关系。
·
To effectively investigate, report and follow up on
employee and guest incidents
及时调查、报告和跟进员工和客人事故。
·
To treat all staff fairly and equitably; to
recognize contributions of team members; to ensure and maximize employee
retention
公平对待每位员工，认识到团队成员的贡献，尽可能留住有价值的员工。
·
To monitor hiring, introduction of all service
employees and to recommend dismissals of insufficient employees
监督所有聘用员工的服务，建议解雇不胜任的员工。
·
To manage progressive discipline/disciplinary action
when and if required according to employee handbook
当发生违反酒店规定时，依据员工手册进行纪律处分。
·
To develop, implement and maintain a departmental
orientation program for new hires; to ensure the department has an updated
operations manual
组织开展部门新员工入职培训，确保部门操作手册的更新。
·
To ensure all closing duties for staff are completed
before staff sign out
确保员工下班前完成所有的工作。
·
To ensure that all set-ups for the next day are
complete and according to departmental standards
确保按照部门标准为第二天做好所有的准备。
·
To ensure cash control/handling and liquor control
procedures are followed by all staff
确保全体员工遵循现金控制/处理和酒水控制程序。
·
To schedule banquet staff based on the event orders
which are published by the catering department
根据宴会销售部门公布的订单，安排宴会员工工作。
·
To have good knowledge of purchasing, inventory
controls, supplies and equipment
有较好的采购，库房控制，用品和设备方面的知识。
·
To work well in stressful and high pressure
situations
能够承受较高的工作压力。
·
To successfully complete the training/certification
process
成功完成培训，并得到认可。
·
To prepare banquet reports for every function and
submit them to the banquet manager and catering
manager for evaluation
准备每次宴会报告，并交到宴会经理和宴会销售经理备份。
·
To complete departmental filing
完成部门备案。
·
To complete all paperwork and closing duties in
accordance with departmental standards
根据部门标准，完成所有文案工作。
·
To assist with scheduled inventories
准备库存。
·
To attend designated meetings
出席指定会议。
·
To log all pertinent information in the log book and
to read the log book upon arriving on duty
记录所有相关信息，并在每日会议上阅读。
·
To coordinate with the engineering department an
effective restaurant repair and maintenance program; to complete work orders
for maintenance repairs
配合工程部门对餐厅维修和保养，完成维护和修理工作单。
·
To respond to the changes in department functions as
dictated by the industry, the company or the hotel
应对部门职能在企业，公司或酒店的变化。
·
To provide courteous and professional service and to
maintain good working relationship with all hotels’ ladies & gentlemen and
associates提供礼貌和专业的服务，与酒店所有绅士淑女和同事保持良好的关系。
·
To have a complete understanding of the hotel
policies relating to services, fire, safety and hygiene
充分理解酒店相关政策，如服务，防火，安全和食品卫生。
·
To carry out any other duties and responsibilities
as assigned
进行任何其他职责和责任的分配
MANAGEMENT
COMPETENCIES
·
core and departmental brand standards
品牌的核心和部门标准。
·
locations of all function space, meeting room
capacities, banquet set-ups, names of rooms, immediate area directions to
off-site properties所有功能厅，会议厅，宴会准备工作，宴会厅名称。
·
daily schedule of group functions, times, locations,
amount of people and specific requirements all styles of meeting and banquet
room settings
宴会所需的日程安排，时间，地点，人数和特殊要求。
·
all liquor brands, cocktails, beers and
non-alcoholic beverages served in banquets
所有酒类品牌，鸡尾酒，啤酒和非酒精饮料的宴会服务。
·
all standards for buffet, coffee break, table and
room set ups
所有的自助餐标准，茶歇，桌子和房间设置。
·
outlet service manual, hotel rules and regulations
and hotel emergency procedures
服务程序，酒店规章制度，酒店紧急情况处理程序。
·
all departmental and divisional policies and
procedures
所有部门和分布的政策和办事程序。
·
correct maintenance and use of equipment, to use
equipment only as intended; all safety guidelines
正确使用设备和维护，使用设备在安全的情况下运作。
·
all hotel services/features and to accurately
respond to guest inquirie
所有酒店服务/功能，并准确地回应客户要求。
