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Henry Minh


 
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 BANQUET HEAD WAITER

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Tổng số bài gửi : 1165
Điểm Tổng Hợp : 6487
Điểm bài viết hay : 13
Join date : 13/05/2010

Bài gửiTiêu đề: BANQUET HEAD WAITER   21st December 2010, 10:27 pm

POSITION TITLE :­ BANQUET HEAD WAITER
DEPARTMENT : FOOD AND BEVERAGE

PURPOSE :
Responsible
for assisting the Banquet Maitre D’ in supervision and coordinating
with the Banquet Personnel engaged in providing high courteous and
efficient service to the guests, and has objective of Maintaining the
Corporate Policy and Procedures.

RELATIONSHIP :
1.Report directly to the Banquet Maitre D’
2.Provides functional Assistance and directions to the Banquet Operations.
3.Interacts
with the individual section within the Food and Beverage staff,
Housekeeping, Engineering and other department sections.
4.Responsible for Banquet Captains, Banquet Beverage Supervisors, Banquet waiter, Banquet Housemen and Banquet Casuals.

DUTIES AND RESPONSIBILITIES :
1.Assist the Banquet Maitre D’ whenever necessary

2.Ensure that all instructions from Banquet Maitre D’ carried out.

3.To train the Banquet Captains and Beverage supervisors to the required standards of service.

4.To maintain a close contact with all works performed by all banquet associates directly responsible to him.

5.To check and report to the Banquet Maitre D’ on work performance of all Banquet Associates.

6.Ensure that all public areas are always in a presentable state and that all equipments are stored properly.

7.Maintains
an effective working atmosphere in operations by means of good
communications system between banquet Associates, Banquet Kitchen and
Stewarding Department.

8.Maintains a proper level of casual
associates related to the workload during the entire functions, whilst
remembering the staff cost.

9.Supervising and coordinating the activities of each event.

10.Greets the guest / host of party, ensure that all preparation has done.

11.Takes the necessary action for guest sudden request and relay same to Captain or Kitchen / Housekeeping / Engineering / etc.

12.Assist
the guest commons and request regarding Food and Service and record
complaints of guest and significant activities in log book, Discusses
with banquet Maitre D’ / banquet office.

13.Assist the Banquet Maitre D’ accomplishing the goals reports requisition, maintenance order and other office memorandum.

14.Ensure the grooming and general appearance of personnel conforms to the hotel standard.

15.Ensure
all linens, beverages, store items are ordered stored, and consume
correctly by liaising with the Banquet Captain or Supervisor in charge.

16.Replaces the banquet Maitre D’ on his off duty and performs his duties.

17. Performs any other duties or special projects as assigned.
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http://vietnamhoteliers.tk/ henryminhtruong@yahoo.com henryminh
 
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