1. Maintain organization of banquet service areas.
? ? 維護宴會服務區的組織性。
2.? Review menu/service (BEO) with banquet service manager and banquet chef on a daily basis.
? ? ?每天與經理及主廚回顧菜單及服務.
3.? Communicate any additional set-up requirements with head houseman and banquet service manager.
? ? ?當有任何變動,需要變換臺型、設備時需要和負責的人或經理報告。
4.? Coordinate all food requirements with the kitchen, including accurate counts for preparation and plating.
? ? ?與廚房協調所有食品要求,包括配制品和盤子的精確數量。
5.? Coordinate all liquor requirements with the beverage manager. Be responsible for maintaining budgeted banquet beverage cost.
? ? ?與酒吧經理協調所有酒水需求,負責控制宴會酒水的成本。