【正文】 SIGNATIONGeneral ManagerSIGNATURE/DATEDEPARTMENT: Banquet JOB TITLE : Team Leader TASK NO: SOP BQT 004TASK: Daily BriefingEQUIPMENT REQUIRED: White board and briefing book. WHAT TO DOHOW TO DO ITWHYDaily briefing. To conduct preservice briefing on: Hotel information. Daily room occupancy. VIP’s arrival/inhouse. Customer delight practices. Customer’s ments. Daily chef’s special. Item/dishes to remend. To ensure staff are well informed on a daily basis to perform their job effectively.PREPARED BY: APPROVED BY : DESIGNATIONService ManagerSIGNATURE/DATEDESIGNATIONGeneral ManagerSIGNATURE/DATEDEPARTMENT: Banquet JOB TITLE: Service Associate TASK NO: SOP BQT 005TASK: How to check a buffet EQUIPMENT REQUIRED: Event order WHAT TO DO HOW TO DO ITWHYCheck the table.Check the food items.Check chinaware and cutleries.Check the bar. Check the number of buffet tables against Attendance.* Make sure enough seats to sit the guests. Check the distribution of food items. Check the pre situation of food items. Check the quantity of all chinaware and cutleries according to the Attendance. * Make sure all chinaware and cutleries are free of spots. Enough beverages to be offered for the gusts. Enough glassware to be served. All glassware must be free of spots and no crack. Get it right the first time and every single time is very important to delight our customer Taking personal care and responsibility to ensure guest’s satisfaction. To ensure have enough supply to delight our customer.PREPARED BY: APPROVED BY : DESIGNATIONService ManagerSIGNATURE/DATEDESIGNATIONGeneral ManagerSIGNATURE /DATEDEPARTMENT: BanquetJOB TITLE: Team LeaderTASK NO: SOP BQT 005TASK: How to check a buffet (continue)EQUIPMENT REQUIRED: Check list and even orderWHAT TO DOHOW TO DO ITWHYThe following can be taken into consideration:Number of buffet tables against attendance.Distribution of food items.Presentation of food items.Replacement’s frequency. Liaise with chef to check buffet for standards: Number of buffet tables against attendance. Distribution of food items. Presentation of food items. According the event order to check the items of the food set up. According the event order to check the bar set up. Get it right the first time and every single time, it also delights our guests.PREPARED BY: APPROVED BY:DESIGNATIONService ManagerSIGNATURE/DATEDESIGNATION General ManagerSIGNATURE/DATE DEPARTMENT: Banquet JOB TITLE: Service Associate TASK NO:SOP BQT 006TASK: How to check a function roomEQUIPMENT REQUIRED: Event orderWHAT TO DOHOW TO DO ITWHYPick up event order. Event order to be collected by the clerk form the catering office every day. Room set up must fully achieve require from the event order.* White board and flip chart must be clean and without dust and marker prints.*Markers should be tested before function starts. Check the floor carpet.* Floor should be clean without dust of 8 waste papers baskets. Check the air condition.* Aircon set at 2021 degree. Check the lighting.* No blown bulb and set the AV.Presentation lighting as needed. Get information as soon as possible to operate the function, this shows professional service. Care for the customer guest satisfaction and enjoyment. Taking personal care to delight customer. Comfort our customer of make them feel that they make the right choice to have function in ShangriLa Hotel.PREPARED BY: APPROVED BY: DESIGNATIONService ManagerSIGNATURE/DATEDESIGNATIONGeneral ManagerSIGNATURE/DATEDEPARTMENT: Banquet JOB TITLE: Service Associate TASK NO:SOP BQT 006TASK: How to check a function room (continue)EQUIPMENT REQUIRED: Event orderWHAT TO DOHOW TO DO ITWHYCheck equipment. Turn on the equipment to make sure they are working properly. Walk around table, look at the setup and look at the skirting, tables, glasses, pads and pencils.* Skirting must be well pressed and straightened.* Table cloth must be clean without any spot and cracks.* Every seat must have a pad and pencil. Get it right the fist time and every single time. Taking personal care and responsibility to ensure the guests get what they want. A professional, well planned function shows a caring and sincere service.PREPARED BY: APPROVED BY:DESIGNATIONService ManagerSIGNATURE/DATEDESIGNATIONGeneral ManagerSIGNATURE/DATEDEPARTMENT: Banquet JOB TITLE: Service Associate TASK NO:SOP BQT 007TASK: How to refresh a function roomEQUIPMENT REQUIRED: Glass rack and glassware WHAT TO DOHOW TO DO ITWHYRefresh room only during all luncheon and coffee breaks.Make sure the glassware are spotless and the table cloths are not stain.Empty the waste baskets. Remove the ashtrays and replace them with fresh ones. Put the fresh water in the water pitches. Replace sweets. Straighten the chairs. Set the fresh glasses on the tables. Pick up any excess paper on the tables or floor.Show we care and delight our guests. A clean and tidy function area will please our guests by making the atmosphere more fortable.PREPARED BY: APPROVED BY:DESIGNATIONService ManagerSIG