1. Responsible
for the service of all catering food and beverage. Direct all catering
service efforts toward guest satisfaction, the achievement/maintenance of
division stands, and profit maximization.
负责宴会部所有服务,为了满足客人直接参与服务工作,保证部门达到标准和使利润最大化。
2. To
finalize food, beverage and meeting room set-up requirements.
最后确认食品,饮料和会议室的设立要求。
3. To
upgrade and up-sell menus to achieve food and beverage cost.
升级和设立销售菜单,以实现降低食品和饮料的成本达到预算。
4. To
be aware of the forecast and budget, and where we need to fill business into
open times.
必须知道的预测和预算,我们需要增加生意在每日营业时间内。
5. Familiarization
with event’s standard operating procedures and adhering to these guidelines.
熟悉宴会的营业标准和营业程序,并维持每日的活动达到要求。
6. To
be prompt and accurate in completion of assigned projects.
要及时,准确地在完成指定的宴会活动。
7. To
establish and maintain customer contact at all functions.
建立和保持客户接触的所有功能。
8. To
establish communication with the executive and banquet chef, banquet manager,
catering sales managers, and
catering staff.
建立沟通与行政总厨和宴会厨师长,宴会经理,餐饮宴会销售经理工作人员的沟通。
9. To
be flexible and try and accommodate a customer’s requirements while ensuring
the hotel’s best interest is
maintained.
要灵活尝试并达到客户的期待要求客户的需求,同时确保酒店的最佳利益维持不变。
10. Finalizing
BEO’s and calling customers.
最后确定宴会预定单并致电客户。
11. Calling
a contact after each function to ensure satisfaction.
每个活动结束后须电话致电给客人以确保客人满意。
12. Tracing
files to insure proper finalization of program.
追踪每个活动以确保活动正常进行。
13. Double
check ensuring that the minimum billing amount is received minimum of 72hours
prior to the confirmed event.
最后确认帐单最低收入金额是在宴会确认72小时之前收到。
14. Inspection
of operations three times each shift.
每班次至少3次去查看宴会活动。
15. Conduct
training classes.
进行必要的入职培训。
16. Co-ordinate
all food requirements with the kitchen, including accurate counts for
preparation and plating.
与厨房协调所有有关食品的要求,包括数量和出品方式。
17. Insure
that all schedule Banquet functions take place on time and according to plan
and make last minute change if in need .
确保宴会会议按照计划准时开始及预计可能的最后变化如果客人需要的话。
18. Make
personal contact with guests an assist them with any requests.
与顾客建立个人联系,帮助他们解决任何问题。
19. Supervise
proper tabulation of all banquet checks and be responsible for insuring that
all checks are presented to guest for signature.
负责所有宴会账单的准备工作和确保所有账单送交客人签字。
20. Prepare
or review a critique made of every function. All problem areas should be
noted and either corrected or a proposed solution should be forwarded to the
Banquet Operation Manager and Assistant F&B Manager.
准备/复阅每次宴会活动的批评意见,所有的确问题都要表明,要么纠正,要么提供建议给。
21. Conduct
briefings and attend weekly function meetings with banquet operations..
主持与宴会部每周的宴会会议。
22. Keep
copies of all BEO’s, along with beverage requisitions.
复印和保存所有BEO单据。
23. Bench-mark
and recommend new products and/or methods of operation.
提出新的销售产品和运做方式。
24. Ensure
2-3 business days in advance, has been asked to confirm the final minimum
number of participants.
提前2-3个工作日询问客户已确认最后的最低出席人数。
25. Participate
in hiring and initial training of all catering service associates.
参加雇佣和培训所有宴会部员工。
26. Prepare
efficient work schedules for all service associates in terms of coverage and
adherence to budget guidelines.
在预算的基础上为所有员工准备有效的工作时间表。
27. Responsible
for the maintenance of discipline and a high level of morale among Banquet
service associates.
负责保持一支高水准的员工队伍。
28. Conduct
a departmental daily “15 Minute” training program & Taste Panel.”
实行部门每天十五分钟的培训。
29. Insure
that all guest complaints/requests are handled to the guest’s satisfaction.
确保所有客人的投诉和要求得到满足。
30. Responsible
for reporting all guest and associate accidents immediately to the Banquet
Service Manager so that accident reports may be prepared/further assistance
may be obtained.
及时将所有顾客和员工的意外事故反映给宴会服务经理,以便能提供更多帮助。
31. Responsible
for maintaining on-going energy conservation and loss prevention
programs among service
associates.
负责维持一支训练有素的员工队伍,减少员工流失。
32. Attend
all function meetings (pre-convention & post-convention if in need).
参加所有宴会会议(协调会和内部沟通会议) 。