1. Maintain organization of banquet service areas.
? ? 維護(hù)宴會(huì)服務(wù)區(qū)的組織性。
2.? Review menu/service (BEO) with banquet service manager and banquet chef on a daily basis.
? ? ?每天與經(jīng)理及主廚回顧菜單及服務(wù).
3.? Communicate any additional set-up requirements with head houseman and banquet service manager.
? ? ?當(dāng)有任何變動(dòng),需要變換臺(tái)型、設(shè)備時(shí)需要和負(fù)責(zé)的人或經(jīng)理報(bào)告。
4.? Coordinate all food requirements with the kitchen, including accurate counts for preparation and plating.
? ? ?與廚房協(xié)調(diào)所有食品要求,包括配制品和盤(pán)子的精確數(shù)量。
5.? Coordinate all liquor requirements with the beverage manager. Be responsible for maintaining budgeted banquet beverage cost.
? ? ?與酒吧經(jīng)理協(xié)調(diào)所有酒水需求,負(fù)責(zé)控制宴會(huì)酒水的成本。