【正文】 68。ADMINISTRATIVE RESPONSIBILITIES行政職責(zé)Controls parttimers hired for specific functions and checks attendance of all permanent and casuals.負(fù)責(zé)管理特殊宴會(huì)的臨時(shí)工，并檢查所有員工的出勤情況。Follows control procedures for billing before and after service服務(wù)前后，按照走單程序。RESPONSIBILITIES amp。Participates in daily briefings and monthly munication meetings to discuss various aspects of service and preparation.參加每日的晨會(huì)，通過每月的交流會(huì)議來討論有關(guān)服務(wù)及準(zhǔn)備工作等方面的問題。REPLACEMENT AND TEMPORARY MISSION 替代和臨時(shí)責(zé)任JOB DESCRIPTIONJOB TITLE : BANQUET WAITER/WAITRESS 職務(wù) 宴會(huì)服務(wù)員DIVISION : Famp。Follows correct sequence of service outlined in the Standard Operating Manual for each type of function.按照標(biāo)準(zhǔn)的工作手冊(cè)來完成工作。TECHNICAL RESPONSIBILITIES 技術(shù)職責(zé) Supervises and works with casuals when given assignment in set up or breakdown of functions.監(jiān)督并與員工一起準(zhǔn)備或清理會(huì)議室。PUBLIC RELATIONS 工作關(guān)系A(chǔ)ttends to guest plaints, requests or inquiries regarding food and services and immediately takes all required corrective measures.關(guān)注客人對(duì)飯菜及服務(wù)的投拆、要求和需求，并立即采取有效措施。TECHNICAL RESPONSIBILITIES 技術(shù)職責(zé)Sets and serves in functions in accordance to the Standard Operating Manual.根據(jù)標(biāo)準(zhǔn)的工作手冊(cè)工作與服務(wù)。HUMAN RESPONSIBILITIES人事職責(zé)Trains personnel according to established procedures, Conducts orientation of all new employees and ongoing training of all staff. 盡快使所有的新員工熟悉飯店，并對(duì)員工進(jìn)行培訓(xùn)。In charge of repair of fixtures, fittings and banquet operating equipment, initiates maintenance request as necessary. 負(fù)責(zé)燈飾、家具、設(shè)備的維修。 B MANAGER / BANQUET MANAGER上級(jí)主管 餐飲部副經(jīng)理/宴會(huì)經(jīng)理GENERAL MISSION 職責(zé)概述 Responsible for overall supervision and coordination of all activities of personnel engaged in operation of the Banquet Department. 負(fù)責(zé)全面監(jiān)督、計(jì)劃、控制及協(xié)調(diào)宴會(huì)部各方面的工作。 What time to mence a dinner/lunch/meeting/coffee breaks, etc.何時(shí)著手準(zhǔn)備晚餐, 午餐, 會(huì)議, 午茶等168。 BEVERAGE DIRECTOR上級(jí)主管 餐飲部經(jīng)理GENERAL MISSION 職責(zé)概述 The plete Banquet Operation and Canteens of the hotel, assist Banquet Manager, Captains, Waiters/waitresses and Casual staff.負(fù)責(zé)宴會(huì)廳, , 領(lǐng)班服務(wù)員及臨時(shí)工的工作安排RESPONSIBILITIES amp。 Beverage Department and prepares and up dates all the required files for the days meetings. Responsible for all movements, delegations in the Food amp。JOB DESCRIPTIONJOB TITLE : Famp。Maintains adequate stock of office supplies。Maintains proper records all memos and letters。B ADMINSTRATION部門 餐飲行政JOB CODE : FB 5代碼 REPORT TO : FOOD AND BEVERAGE DIRECTOR上級(jí)主管 餐飲部總監(jiān)GENERAL MISSION 職責(zé)概述Responsible for rendering secretarial and administrative services for Famp。HUMAN RESPONSIBILITIES人事職責(zé)Leads the team by holding daily briefings and monthly munication meetings, in the absence of the Famp。Liaisons with Purchasing Manager pertaining to all Purchase requests and orders. 和采購部經(jīng)理聯(lián)系有關(guān)的采購申請(qǐng)單及定單。 stimulates sales and profit, controls operating expenses. 協(xié)助餐飲部經(jīng)理制定預(yù)算，計(jì)劃并開展促銷活動(dòng)；增加銷售額，提高利潤并控制成本等方面的工作.Provides Management with information regarding client satisfaction and activities of petition.向管理層提供有關(guān)客人的滿意情況及各種活動(dòng)的情況。B Manager in the overall supervision, planning, control and coordination of all activities of personnel engaged in office administration and operation of the department. 協(xié)助餐飲部經(jīng)理全面負(fù)責(zé)監(jiān)督、計(jì)劃、控制及協(xié)調(diào)有關(guān)辦公室行政管理及本部門各方面的工作。 followsup and enforces orientation of all new employees and ongoing training of all staff.盡快讓所有的新員工熟悉飯店，并進(jìn)一步對(duì)員工進(jìn)行培訓(xùn)。如所有燈飾、家具及設(shè)備的保養(yǎng)情況。Involves Chef in planning of menus, deciding in pricing which is marketsensitive.協(xié)助廚師長制定菜單和定價(jià)。B ADMINISTRATION部門 餐飲管理JOB CODE : FB 2代碼 REPORT TO : FOOD amp。RESPONSIBILITIES AND MEANS 職責(zé)和方法Responsible for the overall operation and coordination of various Food amp。INDEXFamp。 Beverage departments such as coffee shop, Room se4rvice, Specialty Restaurant, Night Club, all the kitchens, stewarding etc.全 面 負(fù) 責(zé) 餐 飲 部 分 部 門 的 運(yùn) 作 如 , 咖 啡 廳 , 地 中 海 餐 廳 , 送 餐 服 務(wù) , 中 餐 廳 , 夜 總 會(huì),所 有 廚 房 及 管 事 部 等 部 門 .ADMINISTRATIVE RESPONSIBILITIES行政職責(zé)Exercises administration and supervises through Food amp。 BEVERAGE DIRECTOR上級(jí)主管 餐飲部總監(jiān)GENERAL MISSION 職責(zé)概述 Responsible for overall supervision, planning, control and coordination of all activities of personnel engaged in office administration and operation of the department. 負(fù)責(zé)監(jiān)督、計(jì)劃、控制及協(xié)調(diào)有關(guān)辦公室行政管理及本部門各餐飲的工作。Develops wine and beverage lists with Beverage Manager.與酒水部經(jīng)理制定酒水單。Establishes par stock for operating supplies to ensure the smooth operation of the department.保持足夠的存貨以確保本部正常運(yùn)營。Observes and records employee performance hence inspires others to goal achievement and shows interest in staff career development.觀察并記錄員工的工作表現(xiàn)，關(guān)心員工的發(fā)展，激發(fā)員工去達(dá)到工作目標(biāo)。RESPONSIBILITIES AND MEANS 責(zé)任和方法 Enforces safety regulations and house rules.加強(qiáng)安全及內(nèi)部的規(guī)章制度。Participates in menu planning and pricing with Famp。Liaisons with public relations pertaining to all jobs requisition promotional matters.與公關(guān)部聯(lián)系有關(guān)工作要求，促銷事宜。B Manager, to discuss various aspects of service and preparation with all concerned. 通過晨會(huì)及每月的交流會(huì)來討論、總結(jié)工作及服務(wù)中的問題。B department.負(fù)責(zé)餐飲部的文書及行政服務(wù)工作。 Organizes and files documents in a systematic manner . according to departments.正確記錄、整理、存檔所有的備忘錄及信件。 controls all stationary supplies for the department.保持并控制好本部的辦公用品。B CLERK 職務(wù) 餐飲部文員DEPARTMENT : Famp。 Beverage system. Attends the daily Banquet breifing and any other meetings as required.記錄有關(guān)餐飲部的留言或要求, 及時(shí)更新存檔. 出席每日宴會(huì)部的會(huì)議或其他必須參加的會(huì)議.ADMINISTRATIVE RESPONSIBILITIES行政職責(zé)To assist the Famp。 MEANS責(zé)任和方法He is under the supervision of the Director of Food amp。 The whole function program involved.清楚整個(gè)宴會(huì)程序168。RESPONSIBILITIES amp。如需要，填寫維修申請(qǐng)表。Establishes effective employee relations, maintains the highest level of professionalism, ethic and attitude towards all hotel guests, clients, heads of department and employees. 建立良好的人事關(guān)系，在工作中樹立良好的工作形象。In charge of repair of fixtures, fittings and banquet operating equipment, initiates maintenance request as necessary. 負(fù)責(zé)燈飾、家具、設(shè)備的維修。HUMAN RESPONSIBILITIES人