1 Main responsibilities of the banquet manager (1) Formulate the marketing plan, operating budget and objectives of the banquet department, establish and improve the working procedures and standards of the banquet department, formulate various rules and regulations of the banquet and guide their implementation. (2) Attend hotel management meetings, regular meetings of catering department and banquet department, and complete the work of uploading and distributing. (3) Close communication, coordination and cooperation with other departments. (4) Responsible for the appointment of subordinates, arrange work and supervise daily work, control the marketing, service quality and cost of the banquet department, and ensure the normal operation of all links of the banquet department. (5) The manager of the catering department communicates and coordinates with the executive chef, and * * * agrees with the menu variety and price of the banquet. (6) Evaluate the performance of subordinates on a regular basis and implement rewards and punishments according to the reward and punishment system; Organize, supervise and implement the training of banquet department to improve the quality of employees. 2. The head waiter of the banquet reservation department (1) is mainly responsible for answering guests' phone calls for ordering food according to working procedures and standards, introducing himself, greeting, asking for and recommending banquet menus of different standards. (2) Do a good job in the investigation and analysis of the catering market, grasp the market information and catering trends, and put forward catering sales suggestions to the banquet manager in time. (3) Understand and master the new catering varieties, sales methods and skills of this enterprise and its peers, and compare the sales of this enterprise with those of other similar catering enterprises in the same period. (4) Analyze the customer composition, understand the customer's mind, actively publicize and sell in time. (5) Establish good relations with customers, contact new and old customers regularly, and strengthen banquet sales. (6) Responsible for urging subordinates to seriously implement the standards and procedures for banquet reservation, and timely and properly arrange various banquet reservation activities. (7) Assist the banquet manager to complete the planning of large-scale banquet activities. (8) Check the arrangement and distribution of various advance orders every day to ensure accurate and smooth information communication. (9) Responsible for the establishment of banquet reservation files, especially the management of large banquet and VIP client files. (10) is responsible for the training of subordinates and daily attendance assessment. Supervise subordinate employees to abide by the rules and regulations of the enterprise. (1 1) Complete other tasks assigned by superiors. 3. The main responsibility of the banquet reservation clerk (1) is to accept the reservation carefully and thoughtfully according to the working procedures of the banquet reservation service. (2) Be familiar with the dishes, features, specifications and acceptable reservation quantity of each restaurant, receive and answer guests politely, and negotiate every catering reservation business. (3) Record the booking date and time, attendees, number, catering standards and requirements, booking unit and address, contact name and telephone number correctly. (4) According to the catering standards and requirements, draw up the menu, prepare the banquet reservation report, and submit it to relevant departments for preparation after being approved by the manager. (5) Responsible for foreign sales negotiations, often go deep into the market, communicate with customers of consulates, overseas offices, foreign trade institutions and travel agencies, and establish a close business relationship network. (6) Do a good job in external advertising, make advertisements and brochures, promote featured products and supporting services, improve market awareness and expand sales. (7) Grasp the dynamics of market competitors, do a good job in the collection, comprehensive analysis and utilization of market information, and put forward ideas and plans for expanding customers. (8) Do a good job in the accumulation and archiving of guest history materials. 4. The main duty of the banquet waiter (1) is to obey the arrangement of the foreman, make all the preparations before the banquet according to the working procedures and standards, and set the stage for the banquet meeting. (2) According to the service procedures and standards, provide quality catering services to the guests in a thoughtful, polite and enthusiastic manner. (3) Try to help the guests solve all kinds of problems in the dining process, and report the guests' problems and complaints to the foreman in time when necessary to seek solutions. (4) After the shift, do a good job of handover with the next shift; After the business is over, do a good job of finishing. (5) Report the problems found in the work to the superior in time. Banquet reservation, that is, catering banquet ordering. Banquet reservation is a catering business activity that catering enterprises accept and arrange suitable dining environment and dining dishes according to the consumption demand of catering banquets and certain procedures. Banquet reservation is a professional catering operation and an important link in banquet sales management. Banquet reservation process is not only a product promotion process, but also a customer organization process. Banquet reservation plays an important role in the collection and arrangement of catering customer information, and is the basis of banquet menu design, raw material organization, processing, production and sales services. The essence of banquet reservation management is the management of catering customer information. Large and medium-sized social catering enterprises and hotel catering institutions have banquet reservation offices or banquet reservation centers.