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。