· In the absence of a Manager, conducts shift briefings to ensure hotel activities and operational requirements are known
· 在经理缺席时主持交接班说明会,确保员工了解酒店的活动和运营的要求。
· Endeavour to resolve all complaints during shift and logs all complaints in log book for further follow up
· 在自己当班期间尽可能解决所有的投诉,并在工作日志中记录所有投诉以便进一步跟进的工作。
· Supervise cash handling and banking procedures
· 监督现金的处理和存放程序。
· Prepare daily banking and cash flow reports
· 编制每日存款和流动资金报告。
· Establish and instruct staff in cash security procedures
· 制定并指导员工执行现金安全制度。
· Deal with irregular payments
· 处理异常的付款情况。
· Supervise the maintenance of service equipment
· 监督服务设备的维护保养。
· Monitor standards of guest facilities and services
· 监督客用设施和服务的标准。
· Control stock and monitor security procedures
· 控制存货和监督保安成序。
· Assist with menu and wine list creation
· 协助菜单和酒水单的设计工作。
· Supervise functions
· 监督各项职能。
· Supervise outlet service
· 监督餐厅的服务。
· Works with Superior on manpower planning and management needs
· 和上级领导一起进行人力规划和管理需求。
1. Maintain organization of banquet service areas.
维护宴会服务区的组织性。
2. Review menu/service (BEO) with banquet service 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-up requirements with head houseman and banquet service manager.
当有任何变动,需要变换台型、设备时需要和负责的人或经理报告。
4. Coordinate all food requirements with the kitchen, 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 the beverage manager. Be responsible for maintaining budgeted banquet beverage 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。