Effectively manage
the restaurant by ensuring the following:
有效的管理餐厅确保以下事项:
1.Oversee the
Implementation of standards as detailed in the departmental standards and
procedures manual.根据部门标准和程序守则逐条检查餐厅的执行情况。
2.Adhere to opening and
closing procedures.遵守开餐和关门程序。
3.Adhere to bill paying
procedures.遵守付帐程序。
4.Ensure
effective shift briefings are conducted ensuring all staff are aware of VIPs,
special occasions, daily specials; emphasis on up selling certain products; etc. 指导有效的简短会议确保员工知道VIP、特殊事件、每日特式,强调促销的产品。
5.Personally meet and
farewell a minimum of 80% of your customers.
亲自与80%的客人打招呼和告别。
6.Encourage and
motivate staff to provide optimum service during all shifts.
鼓励和激发员工当班期间提供优质的服务。
7.Share recommendations
and guest comments to Chef and Food and Beverage manager to reflect
current customer profile.与厨师长和餐饮部经理分享当前客人提出的积极正面的建议和意见。
8.Develop and implement
Promotions Calendar for F&B products in restaurant.
发展和执行餐饮部定期的促销计划。
9.To have a complete
knowledge of the Chinese Restaurant & Banquet Menus and Wine List and to be
able to advise guests if required.对中餐和宴会菜单以及酒单有全面的知识,可以为客人提供合理建议。
10.Manage special event
concepts.具备处理特殊事件的理念。
11.Responsible for the
implementation and upkeep of Guests’ History Record, using business cards,
guests’ comments and preferences.利用名片,客人意见和数据负责执行和保存客人历史记录。
12.Anticipate market
changes and review operations when necessary.
有必要时要参与市场的变化、回顾自身运做。
13.Conduct competitor
analysis.指导对竞争对手的分析。
14.Create positive
publicity opportunities.创造积极正面的公开机会。
15.Manage customer
database and utilize effectively.有效的处理和利用消费者的数据统计。
16.Up-sell property
facilities.推销酒店设施。
17.Actively pursue cost
saving measures.积极关注节省成本的方法。
18.Recycle wherever
possible.循环使用。
19.Liaise with Sales
Team during tender process to obtain new accounts; Food and Beverage specific.与销售经理保持联系以便收集新的财务方面、餐饮方面的信息。
20.Develops and
maintains cordial business relationships with Guests, local officials, Owners, and Government officials.发展和保持与客人的、当地官方的、业主和政府的商业关系。
21.Manage wage and
beverage cost.控制工资和酒水成本。
22.Forecasting.预测。
23.Stock control and
requisition issuance.库存控制和提货控制。
24.Analyze and react to
food and beverage statistics through point of sale system and monthly reports.通过重点销售系统分析餐饮方面的统计数字。
25.Is responsible for
the upkeep of repairs and maintenance of Chinese restaurant FF&E and to
maintain asset register for the same items.负责保养与维修中餐厅的消防灭火设施与此同时要负责固定资产的登记。