• 五险一金
• 技能培训
• 带薪年假
• 岗位晋升
• 包吃包住
• 员工生日礼物
• 人性化管理
• 管理规范

1. Responsible for overall supervision and coordination of all activities of personnel engaged in operation of the Banquet Department
负责全面监督、计划、控制及协调宴会部各方面的工作
2. To evaluate with the Assistant F&B Manager each event order received, as to function types, set up time and style, F&B requirements, audio visual requirements, manning and additional equipment needs, services and requests. And action accordingly a set up plan for each function, to ensure a smooth setup and running of the event
仔细审阅每一张预定单，摆台时间与方式，食品与饮品的需求，音频视频的要求，服务人员的安排，客人特殊需要和额外要求等，妥善安排相关事物以保证准备工作，服务的顺利进行
3. To check each room on a daily basis, to ensure that all set ups are completed within the required time, and that all set ups are as per the standards as laid down in the Banquet Service Policy
每日检查宴会厅，多功能厅各区域，检查摆台准备情况是否按照要求进度进行，是否符合标准
4. Controls part-timers hired for specific functions and checks attendance of all permanent and casuals >
负责管理特殊宴会的临时工，并检查所有员工的出勤情况
5. To write up daily requisition for all condiments and supplies, and hand them to the DOFB for approval >
填写日常消耗品领货单提交餐饮总监经理批准
6. In charge of repair of fixtures, fittings and banquet operating equipment, initiates maintenance request as necessary
负责灯饰、家具、设备的维修。如需要，填写维修申请表
7. Maintains establishment of par stock for operating supplies to ensure smooth operation
保持足够存货以确保本部的正常运营
8. To be responsible for the protection of all operating equipment, ensuring that all equipment is clean, properly handled and stored at all times
制定宴会设备的操作程序，保持设施设备的清洁，储藏安全得当

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