About The Role

Operations营运： 1) Master Opera Sales & Catering (S&C) – attend pre-opening setup & training classes/ assist in the set-up of set-ups/ coordinate with F&B office for necessary information/ ensure space configuration is set up & menus & other services are fed in. 精通Opera系统的宴会销售，参加预先筹备的会议和培训课程，与餐饮部办公室协调必要信息，确保空间配置的建立和菜单及其他服务的供应。 2) Proactively ensure thorough compliance towards brand standard requirements. 确保摆台和菜单完全符合品牌标准要求。 3) Contacting guest & confirming all details of assigned events, once contract file has been handed over. 合同交接后，联系客人并确认活动的所有细节。 4) Finalizing BEO’s and passing relevant information to all concerned departments, via email & printed copies to Kitchen & Banquet Service teams. 最终以BEO形式将相关信息通过电子邮发给所有宴会服务团队和厨房。 5) Monitoring space blocks in Opera S&C, flagging any situation that needs attention to Event Manager/ DFB. 餐饮部总监、宴会统筹经理需要注意Opera的系统中的任何情况。 6) Ensure all information regarding every event has been confirmed at least 72 hours in advance (to go by detailed guidelines for tasks & timeline – provided separately). 确保所有相关事件的信息至少提前72小时被确认（按照任务和时间安排的详细指导原则）。 7) Conducting pre-con meetings as required & ensuring relevant departments are represented. 根据需要预先召开协调会议，并确保相关部门代表的到来。 8) Tracing contract files to follow through any event requirement in a timely fashion. 跟踪合同文件，以及时满足任何事件需求。 9) Ensure that the minimum guaranteed billing amount has been received at least 72 hours prior to the function or as per hotel policy. 确保至少在活动之前的72小时内收到最低保证金额或者根据酒店政策。 10) Be present on the day of the event to meet, greet guest & ensure that the event is executed to the utmost satisfaction of the guest. 在活动当天到场，与客人打招呼，确保客人的满意程度达到最高。 11) Make follow-up calls with each guest to check for feedback & ensure satisfaction. 与每位客人进行后续的电话交流，检查反馈，确保客人满意。 12) Make timely call-ins during the events. 在活动中及时打电话。 13) Co-ordinate all food requirements with the kitchen, including accurate counts for preparation. 与厨房协调所有的食物需求，以保精确准备。 14) Ensure that all schedule Banquet functions take place on time and according to plan and make last minute changes if in need. 确保所有的宴会根据计划安排进行，并在需要时做出最后的更改。 15) Make personal contact with guests an assist them with any requests. 与客人保持联系，协助他们提出的任何要求。 16) Supervise proper tabulation of all banquet checks and be responsible for ensuring that all checks are presented to guest for signature. 监督所有宴会检查的列表，并确保所有的检查都提交给客人签字。 17) Prepare or review a critique of every function. All problem areas should be noted and either corrected or a proposed solution should be forwarded to the Banquet Operation Manager, Event Manager, Executive Chef / Chinese Chef & DFB. 准备并审查对每个活动的评价，所有的问题都应该被注意到，改正并提出解决方案发给宴会经理、宴会统筹经理、行政总厨或中餐厨师长和餐饮部总监。 18) Conduct weekly BEO meetings. 进行每周的BEO meetings。 19) Email weekly event forecast to all relevant departments. 每周固定时间向所有相关部门发送团队预测的电子邮件。 20) Keep copies of all BEO’s, along with beverage requisitions 保留所有BEO的副本，以及饮料请购单。 21) Bench-mark and recommend new products and/or methods of operation. 标记并介绍新的服务和操作方法。 2. Human Resources人力资源： 1) Conduct a departmental daily “15 Minute” training program. 指导部门每天做15分钟培训。 2) Responsible to maintain the overall welfare of our associates by providing them with the training & resources to take care of our guests. 为了让我们的员工能更好地为客人服务，为员工提供并维持全面的福利。 3) Responsible for hiring & initial training of all catering associates. 负责招聘员工并为所有员工做内部培训。 4) Ensure the efficient scheduling of management & associates. 保证管理层及员工的高效率性。 5) Responsible for the maintenance of discipline and a high level of morale among catering service associates. 负责维持员工的纪律和提高士气。 6) Responsible for the execution of all associate reviews and appraisals in a professional and timely manner. 以专业的适时的方式为所有员工审查和评估。 7) Practice “Open Door” policy at all times. 任何时候都实施“开放”政策。 3. Administrative行政管理： 1) Recommend and identify new ideas, methods and markets. 推荐并检验新的想法、方法和销路。 2) Responsible for maintaining ongoing energy conservation and loss prevention programs among service associates. 负责为员工制定能够维持前进动力和减少亏损的计划。 3) Attend all function meetings. 参加所有会议。

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宴会统筹经理

About The Role