Responsible for the service of all catering food and beverage. Direct all catering service efforts toward guest satisfaction, the achievement/maintenance of division stands, and profit maximization.
負責宴會，會議的所有餐飲服務。提供優質的服務以提高客人滿意度、部門指標完成度/部門設備標準化和利潤最大化。
Maintain organization of meeting and events service areas.
維護宴會服務區的組織性。
Review menu/service （Event Order） with Meetings and Events Operations Manager and Banquet Chef on a daily basis.
每天與經理及主廚回顧菜單及服務.
Communicate any additional set-up requirements with head houseman and Meetings and Events Operations Manager.
當有任何變動，需要變換臺型、設備時需要向負責的人或經理報告。
Coordinate all food requirements with the kitchen, including accurate counts for preparation and plating.
與廚房協調所有食品要求，包括配制品和盤子的精確數量。