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1. Maintain organization of banquet service areas. 維護(hù)宴會服務(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，需要變換臺型、設(shè)備時需要和負(fù)責(zé)的人或經(jīng)理報告。 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)控制宴會酒水的成本。 6. Assign work/functions to captains. 指揮和分配工作。 7. Directly supervise the work of banquet captains and servers and personally observe the performance of all catering service associates. 直接管理監(jiān)督宴會廳員工的工作及觀察所有員工的表現(xiàn)。 8. Directly responsible for the grooming standards and appearance of all catering service associates. 負(fù)責(zé)檢查所有員工的儀容儀表。 9. Insure that all schedule catering functions take place on time and according to plan. 10. Supervise proper tabulation of all banquet checks and be responsible for insuring that all checks are presented to guest for signature. 監(jiān)管所有宴會確認(rèn)表并負(fù)責(zé)確認(rèn)所有表格都附有客人的簽名。