PRINCIPALRESPONSIBILITIES 主要职责 1.        Maintain organization of meeting and eventsservice areas. 维护宴会服务区的组织性。 2.        Review menu/service (Event Order) with Meetings and Events Operations Manager and Banquet Chef on a daily basis. 每天与经理及主厨回顾菜单及服务. 3.        Communicate any additional set-uprequirements with head houseman and Meetings and Events Operations Manager. 当有任何变动，需要变换台型、设备时需要向负责的人或经理报告。 4.        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。 5.        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。 6.        Assign work/functions to captains. 指挥和分配工作。 7.        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。 8.        Directly responsible for the groomingstandards and appearance of all catering service colleague. 负责检查所有同事的仪容仪表。 9.        Insure that all schedule catering functionstake place on time and according to plan. 保证所有宴会都能按计划准时进行。 10.    Make personal contact with guests an assistthem with any requests. 接触客人以便帮助他们解决任何要求。 11.    Supervise proper tabulation of all meetingsand events checks and be responsible for insuring that all checks are presentedto guest 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。 12.    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 Operations Manager. 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。 13.    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. 14.    Keep copies of all banquet event order’s,along with beverage requisitions. 保留所有宴会活动定单和饮料申请单。 15.    Responsible for control and maintenance ofall service 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。 16.    Bring to the attention of the director ofcatering all materials and equipment that require re-ordering or need to bereplaced. 告知宴会销售总监哪些材料和设备需要被再预定或替换。 17.    Recommend new products and/or methods ofoperation. 推荐新的产品或新的操作方法。                                                     18.  Strict management ofthe banquet hall device, material appliance, etc., do account content          conform to,maintain integrity rate 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                  19.  Inventory control andsupervision of safety procedures. 控制库存和监督安全程序