AREAS OF RESPONSIBILITY
职责范围：
Supervises the operation of assigned Banquet
监督宴会厅营运
Coordinates the set-up of r Banquet areas in accordance with Brand’s standards
调整宴会厅的摆台，使之符合集团标准的要求。
Confirms daily specials and new menu additions with the Executive Chef
与行政总厨确认每日特别推荐以及菜单上新增加的菜品。
Oversees the food and beverage service provided in assigned Banquet coaches employees on effective service and food presentation techniques
检查宴会厅的食品及酒水服务，指导员工提高服务技能和食品展示技能。
Inspects assigned Banquet areas on an on-going basis and takes appropriate steps to ensure facilities meet or exceed hotel standards at all times
在宴会厅进行巡检，并适当的抽查以保证所有的设施能够达到或超越酒店标准。
Conducts daily pre-shift meetings to discuss specials, house count, reservations and new menu items
组织每日班前例会，分享特别信息，酒店住房率，预定情况以及菜单上新增的菜品。