ESSENTIAL
FUNCTIONS主要职责：
1.Daily Restaurant Supervision & Service Excellence 日常餐厅督导与服务卓越
• Supervise the daily operation and service delivery to ensure consistency and the highest
standards across all outlets.
督导餐厅的日常运营与服务，确保各区域服务标准统一。
• Act as the shift-in-charge, overseeing opening and closing procedures, side duties, and staff deployment to ensure a smooth and efficient operation.
作为当班负责人，监督开关班流程、团队职责分配及员工排班，确保运营顺畅高效。
• Lead by example in guest interaction, promptly handling and resolving any guest complaints or special requests to ensure complete satisfaction.
在宾客互动中以身作则，及时处理并解决宾客投诉或特殊需求，确保宾客完全满意。
• Provide direct supervision, guidance, and motivation to the service team during shifts, fostering a positive and professional work environment.
在班次中为服务团队提供直接的指导、监督与激励，营造积极专业的工作氛围。
• Assist in conducting pre-shift briefings to communicate daily specials, VIP arrivals, and operational updates.
协助执行班前会，传达每日特色推荐、重要宾客抵达信息及运营更新。
• Identify training needs and actively participate in the ongoing training of staff on product knowledge, service standards, and outlet-specific procedures.
识别培训需求，并积极参与对员工在产品知识、服务标准及餐厅特定流程方面的持续培训。
NON-ESSENTIAL FUNCTIONS其它职责：
• Assist inmanaging restaurant inventory, including china, glassware, silverware, and linen, and report any maintenance issues promptly.
协助管理餐厅资产库存，包括瓷器、玻璃器皿、银器和布草，并及时汇报任何维修问题。
• Monitor the cleanliness and maintenance of the restaurant and all equipment according to established standards.
根据既定标准，监督餐厅及所有设备的清洁与维护状况。
• Perform any other reasonable duties as assigned by the Restaurant Manager, including supporting other outlets during peak periods or major events.
执行餐厅经理分派的任何其他合理职责，包括在高峰期或大型活动期间支援其他餐厅。
• Actively promote and upsell restaurant products, special promotions, and membership benefits to maximize revenue.
积极推销及升级销售餐厅产品、特别推广活动及会员权益。
• Assist in controlling operational costs, minimizing breakage, and ensuring careful use of all resources.
协助控制运营成本，减少损耗，并确保所有资源的合理使用。
KNOWLEDGE AND SKILLS任职要求：
• College degree or above in Hospitality Management or a related field is preferred.
大专及以上学历，主修酒店管理或相关领域者优先。
• Minimum of 2-3 years of experience in a food and beverage service role, with at least 1 year in a supervisory or team leader capacity in a luxury hotel, high-end club, or fine dining restaurant.
拥有2-3年以上餐饮服务岗位经验，其中至少1年于奢华酒店、高端俱乐部或高级餐厅担任主管或团队负责人职务。
• Comprehensive knowledge of food, beverage, and wine service standards, with a strong understanding of different cuisines (Chinese, Western, Japanese).
具备全面的餐饮、酒水服务标准知识，深刻理解不同菜系（中、西、日）的特点。
• Flexibility to work across different outlets, including early mornings, late nights, weekends, and holidays, based on operational demands.
能根据运营需求，灵活地在不同餐厅轮班工作，包括早班、晚班、周末及节假日。
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