• 五险一金
• 提供食宿
• 带薪年假
• 管理规范
• 技能培训
• 岗位晋升
• 年度旅游
• 员工生日礼物
• 节日礼物
• 丰厚的年终奖

BASIC FUNCTION基本职责
Assist manager with planning, organizing, supervising and co-coordinating the activities of Banquet personnel. Likewise, responsible for developing and promoting increased use of the hotel’s facilities for banquets and allied functions.
各项活动的人员编制进行计划，组织，统管和协调。促进宴会厅和其他部门器械的使用。
To assist managing the Banquet Operations ensuring total guest satisfaction, whilst maximizing revenue and profit. Develop and implement strategies for the business and to develop all associates within banquet operations to their full potential.
确保宴会的正常运行使客人满意，同时使酒店得到最大的利润。帮助宴会经理执行策略，使员工得到逐步的提高。
 
DUTIES AND RESPONSIBILITIES职责和任务
1.Confers with clients desiring Banquet/Catering service: analyses, requirements, suggests types of service and quotes prices. Co-ordinates with Sales regarding Banquet/Catering bookings.
根据客人需要布置：根据服务和价格分析，要求，建议种类。根据宴会记录和宴会销售及时联系。
2.Ensure complete guest satisfaction as top priority at all times.
任何时候都要以客人满意为先。
3.Maintain, develop, modify, communicate and then enforce banquet operations standards within the guidelines of the F&B Department and Howard Johnson International to establish consistency at all times.
维持，发展，改正，沟通然后执行宴会的标准贯彻餐饮部的标准与之紧密的接合。
4.Enforce job descriptions for subordinates within the department.
按照部门制定的工作职责工作。
5.Ascertain guests’ satisfaction through communication with captains and frequently approaching and inquiring with banquet clients/function organizers.
通过和领班的沟通和询问了解客人的满意程度。
6.Regularly review Banquet Questionnaires. Assist manager to develop action plans to correct quality deficiencies and weaknesses whilst maintaining strengths.
经常查阅客人意见表对以前的工作进行回顾，了解以前的不足并计划进行改善。
7.Prepares report on special incidents, problems or complaints; takes corrective action. Oversees a function from beginning to end.
特殊事件，问题或投诉进行报告并采取正确的措施。各宴会由始至终的监管。
8.Handle guest complaints in a mature manner with the aim of satisfying the guest before the end of the function. Notify Assistant F&B Manager/ EAM i/c of F&B of all serious complaints.
在宴会结束前处理客人的投诉使他满意。告知餐饮部经理/行政助理经理。
9.Maintain a visible appearance in banquet areas during functions to quickly identify the needs of guests, management and subordinates.
维持宴会的正常次序最快的速度达到客人的要求，服从上级的安排。
10.Ensures that all necessary arrangements and preparations have been properly made by the Headwaiter or Captain Waiter in charge of specific functions; follows-up with Kitchen, Housekeeping, Engineering and other Departments.
确保宴会负责人—包括主管，领班，准备工作和安排是否到位；并及时与厨房，管家部，工程部和其他各部门联系。
11.Maintain the physical appearance of all the banquet rooms and all furniture, fixtures, fittings and equipment within them.
对所有的设备进行卫生检查。
12.Ensure all furniture and equipment is transported correctly with regard to safety and avoiding damage at all times.
使用正确的运输方法避免设备的损坏。
13.Controls number of extra waiters hired for specific functions; checks attendance, grooming and uniform of all banquet personnel.
特殊宴会中额外服务员的管理；所有宴会厅服务人员的考勤，仪表仪容和制服标准。
14.Initiates misconduct notices, requisitions, maintenance orders, spoilage and breakage reports and other inter-office memoranda.
过失单，申请单，损耗单及其他内部办公室备忘录的填写。
15.Co-ordinates with accounting department in collecting catering/banquet bills.
与财务部协作管理好账单。
16.Trains personnel according to established procedures; conducts training and briefing on such topics as food preparation, service, etiquette, grooming, etc.
根据建立起来的规则培训其员工；内容包括食物的准备，服务，礼节和仪容仪表等。
17.Assist manager with planning and managing the personal development of all levels of associates within banquet operations to include induction, training, coaching, counselling and regular appraisals of these associates.
计划和管理发展个岗位的员工包括归纳，训练，教导，劝导和发展。
18.Assists with conducting preliminary selection interviews of candidates for positions in his section taking into account standard of personnel quality of the hotel.
协助经理根据酒店标准，对所应聘的人员作初步面试。
19. Conducts orientation for new hires for his section advising them in writing of the standards against which performance of their subordinates will be evaluated.
新到的员工进行岗位培训，不符合标准的行为进行培训改进。
20. Initiates Commendations and Misconduct Notices.
好的行为进行表扬，过失的行为记处分。
21.Assist manager with appraising performance of subordinates every 6 months and recommends appropriate action basing on results of rating.
协助经理每六个月对下属员工进行业绩评估，并基于评估结果提出相应措施。
22.Identifies training needs of subordinates of personnel within his section.
其部门中的员工是否有必要进行岗位培训。
23.Assist manager with appraising planning and implementing a week-to-week training plan on a monthly basis covering topics such as basic skills, product knowledge and all other relevant information.
协助经理计划和执行每周的培训计划包括基本技能，知识和有关的信息。
24.Assist manager with appraising planning and implementing a training and development plan on a yearly basis for every associate.
协助经理每年给每个员工制定培训计划和发展计划。
25.Performs other duties that may be required by the Banquet Manager.
完成宴会经理所布置的其它任务。
26.Understand fully all emergency evacuation procedures and ensure that all associates in banquet operations are trained in and aware of these procedures.
了解所有的紧急事件发生时应遵循的程序。
27.Ensure a high standard of hygiene and cleanliness with regard to safety is maintained at all times. 在任何时间要坚持高标准的卫生和整洁计划。
28.Maintain a high level of communication with guests, management, colleagues and subordinates. A high level of communication with banquet sales executives is vital.
和客人，上司，员工进行沟通，良好和宴会销售主管进行沟通也非常重要。
29.Attend and actively participate in the daily F&B briefings and any F&B meetings.
出席和积极的参加餐饮部每天的例会和每月的会议。
30.Monitor/conduct briefing sessions to ensure all relevant information concerning the banquet department and the Hotel is communicated to associates within banquet operations. Monitor/conduct banquet function briefing sessions prior to events to communicate all relevant information concerning the function.
了解会议上有关宴会的一切事宜以及酒店的一些重要消息。
31.Liaise with banquet sales executive sufficiently in advance regarding allocated functions ensuring all details and requirements are covered.
与宴会销售总监联系所需要的条件保证照顾到所有细节。
32.Liaise with banquet sales executive after function to provide feedback on the event.
与宴会销售总监联系在宴会结束后并提供信息反馈。
33.Analyze banquet revenues on a daily, weekly and monthly basis and compare against budget and forecast developing strategies to achieve these targets.
分析宴会的收入和预算制定计划并达到目标。
34.Analyze all banquet expenses on a regular basis and compare against budget and forecast developing strategies to control costs to achieve and enhance outlet profitability.
分析宴会的收入和预算制定计划并达到目标。
35.Monitor both immediate and long-term changes to the volume of business and react accordingly.
及时控制生意和表现在长时间内的起伏。
36.Develop and enforce environmental goals and ensure minimization of wastage and breakages.
最小限度的减轻损耗。
37.Maximize banquet productivity (revenue per labour hour) to meet set targets whilst adhering to and enforcing rostering/award legislation.
制定奖惩制度最大限度的调动员工的积极性。
38.Maintain the banquet logbook recording daily revenue and covers with relevant comments.
把宴会的销售及相关内容记录在案。
39.Actively participate and assist in the production of annual F&B budgets.
积极的参与制定餐饮部每年的计划。
40.Control food, beverage, operating equipment and linen item par stocks, and authorize requisitions and transfers.
控制食品，酒水，设备，布草，库存和申请以及调拨单。
41.Coordinate regular stock takes of food, beverage, tobacco, equipment and/or linen and review figures from this inventory.
按照库存情况对食品，酒水，烟草，设备，布草进行补充。
42.Check and authorize all associates attendance records then submit to F&B office on a weekly basis.
检查员工的出勤然后每星期交给餐饮部。
43.Assist manager with conducting a monthly communication meeting with all staff, and submit minutes to the EAM -F&B accordingly. Follow up on points raised within the meeting and action within a time frame of 30 days.
与宴会销售经理一起每月组织员工的交流会，并向行政助理经理汇报会议时间。记录会议要点，并在三十天内完成行动计划。
44.Assist colleagues and subordinates as required.
当有需要时帮助同事和下属。
45.Perform any other duties as required for the efficient running of the F&B department.
如果有需要为部门有效的实行其他的工作。
46.Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same
熟悉职业保健、安全职责相关政策和程序，以确保所有程序能得以安全地执行，并在职业保健和安全职责方针的指导下确保行为落到实处。
47.Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures
注意安全的职责并符合职业、健康、安全等法律政策和法规。
48.Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly
熟悉酒店的安全、救护、消防及紧急情况的程序，并能安全正确的使用各种设备。
49.Initiate action to correct a hazardous situation and notify supervisors of potential dangers
及时采取措施补救危险的情况并向主管汇报潜在的危险。
50.Log security incidents and accidents in accordance with hotel requirements
根据酒店要求记录安全事故及意外事故。
 
JOB SPECIFICATION工作要求
1.College graduate, preferably in Hotel and Restaurant Manager or equivalent in experience
大学学历，相关酒店经理工作或由相关经历。
2.At least 5 years’ experience in an international Hotel, Similar position held in previous hotel
国际酒店5年相关工作经验, 工作单位有相同的职位。
3.Facility in verbal and writing expressions
口头和书面表达能力强。

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