Marriott Careers

F&B Service - Banquet Service Supervisor

Shanghai, China
Food and Beverage & Culinary


Job Description

Check out pictures from associates at this location, and some videos too!

Posting Date Feb 21, 2018
Job Number 18000IEL
Job Category Food and Beverage & Culinary
Location Shanghai Marriott Hotel City Centre, Shanghai, China VIEW ON MAP
Brand Marriott Hotels Resorts /JW Marriott
Schedule Full-time
Position Type Non-Management/Hourly

Start Your Journey With Us

Marriott Hotels, Marriott International’s flagship brand with more than 500 global locations, is advancing the art of hosting so that our guests can travel brilliantly. As a host with Marriott Hotels, you will help keep this promise by delivering premium choices, sophisticated style, and well-crafted details. With your skills and imagination, together we will innovate and reinvent the future of travel.

 

Construction of the largest full-service Marriott-branded hotel in Shanghai, Shanghai Marriott Hotel City Centre opened its doors on 24 November, 2011. Located aside People's Square and Park on Xi Zang (Middle) Road, the Shanghai Marriott Hotel City Centre enjoys a premium downtown location. Nanjing Pedestrian Street is a 30 second stroll from the hotel's street entrance. The BUND, Suzhou Creek and the lively Xintiandi are all within easy walking distance

 MAJOR RESPONSIBILITIES 責任概要:

 

1.                    Follow all Marriott policies and procedures.

                  遵循万豪所有政策和程序。

2.                   Perform all guest contact activities in a cordial efficient & professional manner; at all times maintain a commitment to guest satisfaction.

在与客人接触中表现出热忱专业的行为举止,时刻令客人感到满意。

3.                    Maintain a cooperative, team-like attitude among all associates.

维持一个具有合作精神的团队。

4.                   Maintain a positive attitude toward the hotel & the job being performed.

在工作中保持积极的态度。

5.                    Responsible for maintaining a high level of sanitation and cleanliness in service areas.

负责维持所有服务区域的高度整洁、卫生。

 

 SPECIFIC DUTIES 工作任务:

 

OPERATIONS操作

a.                    Maintain organization of banquet service areas.

维护宴会服务区的组织性。

b.                   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.

c.                    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。

d.                   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。

e.                   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。

f.                     Assign work/functions to captains.

指挥和分配工作。

g.                   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。

h.                   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。

i.                     Insure that all schedule catering functions take place on time and according to plan.

保证所有宴会都能按计划准时进行。

j.                     Make personal contact with guests an assist them with any requests.

私下接触客人以便帮助他们解决任何要求。

k.                    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。

l.                     Prepare or review a critique made of every catering function. All problem areas should be noted and either corrected or a proposed solution should be forwarded to the Director of Event Management.

回顾和总结宴会中的不足之处。所有有问题的地方都需记录下来,并把正确的解决方法汇报给宴会统筹部经理。

m.                 Conduct “pre-function briefings” and attend weekly function meetings.

指导班前例会并参加每周的宴会预报会议.

n.                   Keep copies of all BEO’s, along with beverage requisitions.

保留所有宴会活动定单和饮料申请单。

o.                   Responsible for control and maintenance of all service equipment. Write work orders as necessary.

负责控制和维修所有服务仪器、设备,在必要时记录情况。

p.                   Bring to the attention of the director of catering all materials and equipment that require re-ordering or need to be replaced.

告知会务总监哪些材料和设备需要被再预定或替换。

q.                   Recommend new products and/or methods of operation.

推荐新的产品或新的操作方法。

 

HUMAN RESOURCES人力资源

1.                    Participate in hiring and initial training of all catering service associates.

参加所有宴会服务员的招聘和内部培训。

2.                   Conduct any ongoing training of captains and service associates.

不断指导领班和一般员工进行培训。

3.                    Prepare efficient work schedules for all service associates in terms of coverage and adherence to budget guidelines.

在预算的指导下为所有服务员制定有效的工作计划。

4.                   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。

 

 

ADMINISTRATIVE行政

1.                    Insure that all guest complaints/requests are handled to the guests satisfaction.

确保所有客人的意见和要求得到处理,并使得客人满意。

2.                   Responsible for reporting all guest and associate accidents immediately to the Banquet Service Manager so that accident reports may be prepared/further assistance may be obtained.

负责及时向宴会服务经理汇报所有客人及员工的意外事件,以便为将来作进一步的准备。

3.                    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。

4.                   Attend all function meetings.

参加所有会议。


Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.