1. Responsible for theservice of all catering food and beverage. Direct all catering service effortstoward guest satisfaction, the achievement/maintenance of division stands andprofit maximization.
负责宴会，会议的所有餐饮服务。提供优质的服务以提高客人满意度、部门指标完成度/部门设备标准化和利润最大化。
2. FollowThe hotel policies and procedures.
遵循酒店有政策和程序。
3. Performall guest contact activities in a cordial efficient & professional manner;at all times maintain a commitment to guest satisfaction.
在与客人接触中表现出热忱专业的行为举止，时刻令客人感到满意。
4. Maintaina cooperative, team-like attitude among all colleagues.
维持一个具有合作精神的团队。
5. Maintaina positive attitude toward the hotel & the job being performed.
在工作中保持积极的态度。
6. Responsiblefor maintaining a high level of sanitation and cleanliness in service areas.
负责维持所有服务区域的高度整洁、卫生。
7. Maintain organization of meeting and eventsservice areas.
维护宴会服务区的组织性。
8. Review menu/service (Event Order) with Meetingsand Banquet Services Manager and Banquet Chef on a daily basis.
每天与宴会服务经理及主厨回顾菜单及服务.
9. Communicate any additional set-up requirementswith head houseman and Meetings and Banquet Services Manager.
当有任何变动，需要变换台型、设备时需要向负责的人或宴会服务经理报告。
10. Coordinate all food requirements with thekitchen, including accurate counts for preparation and plating.
与厨房协调所有食品要求，包括配制品和盘子的精确数量。
11. Coordinate all liquor requirements with thebeverage manager. Be responsible for maintaining budgeted meeting and eventsbeverage cost.
与酒吧经理协调所有酒水需求。负责控制宴会酒水的成本。
12. Assign work/functions to captains.
指挥和分配工作。
13. Directly supervise the work of meetings andevents operations captains and servers and personally observe the performanceof all catering service colleague.
直接管理监督宴会厅同事的工作及观察所有同事的表现。
14. Directly responsible for the grooming standardsand appearance of all catering service colleague.
负责检查所有同事的仪容仪表。
15. Ensure that all schedule catering functions takeplace on time and according to plan.
保证所有宴会都能按计划准时进行。
16. Make personal contact with guests an assist themwith any requests.
接触客人以便帮助他们解决任何要求。
17. Supervise proper tabulation of all meetings andevents checks and be responsible for insuring that all checks are presented toguest for 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。
18. Prepare or review a critique made of everycatering function. All problem areas should be noted and either corrected or aproposed solution should be forwarded to the Meetings and Events OperationsManager.
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宴会营运经理。
19. Conduct “pre-function briefings” and attendweekly function meetings.
指导班前例会并参加每周的宴会预报会议.
20. Keep copies of all banquet event order’s, alongwith beverage requisitions.
保留所有宴会活动定单和饮料申请单。
21. Responsible for control and maintenance of allservice equipment. Write work orders as necessary.
负责控制和维修所有服务仪器、设备，在必要时记录情况。
22. Bring to the attention of the Banquet ServiceManager all materials and equipment that require re-ordering or need to bereplaced.
告知宴会服务经理哪些材料和设备需要被再预定或替换。
23. Recommend new products and/or methods ofoperation.
推荐新的产品或新的操作方法。
24. Strict management of the banquet hall device,material appliance, etc., do account content conform to, maintain integrityrate of the regulation.
严格管理宴会厅的设备，物资用具等，做到帐物相符，保持规定的完好率
25. Inventory control and supervision of safetyprocedures.
控制库存和监督安全程序
