1. Maintain organization of banquet service areas. 维护宴会服务区的组织性。 2. Review menu/service (BEO) with banquet service manager and banquet chef on a daily basis. 每天与经理及主厨回顾菜单及服务. 3. Communicate any additional set-up requirements with head houseman and banquet service manager. 当有任何变动，需要变换台型、设备时需要和负责的人或经理报告。 4. Coordinate all food requirements with the kitchen, including accurate counts for preparation and plating. 与厨房协调所有食品要求，包括配制品和盘子的精确数量。 5. Coordinate all liquor requirements with the beverage manager. Be responsible for maintaining budgeted banquet beverage cost. 与酒吧经理协调所有酒水需求。负责控制宴会酒水的成本。 6. Assign work/functions to captains. 指挥和分配工作。 7. Directly supervise the work of banquet captains and servers and personally observe the performance of all catering service associates. 直接管理监督宴会厅员工的工作及观察所有员工的表现。 8. Directly responsible for the grooming standards and appearance of all catering service associates. 负责检查所有员工的仪容仪表。 9. Insure that all schedule catering functions take place on time and according to plan. 10. Supervise proper tabulation of all banquet checks and be responsible for insuring that all checks are presented to guest for signature. 监管所有宴会确认表并负责确认所有表格都附有客人的签名。