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.