【岗位职责】
· Effectively manage the restaurantoperation by implementing the following:
· 有效的管理餐厅的日常工作，确保如下工作的执行：
o Oversee the Implementation of standards as detailed in thedepartmental standards and procedures manual
o 监督部门工作程序手册中列出的各项规范的贯彻执行。
o Enforce shift hand over procedures
o 执行交接班程序。
o Enforce correct bill paying procedures
o 遵守正确的结账程序。
o Conduct effective shift briefings ensuring all staff are aware ofVIPs, special occasions, daily specials; emphasis on up-selling certainproducts; etc
o 有效的进行交接班说明会，确保所有员工了解重要客人，特殊活动，每日特价，重点是推销某些产品等。
o Encourage and motivate staff to provide optimum service during allshifts
o 激励在岗员工为客人提供卓越的服务。
· Share recommendations and guestcomments to Chef and Food and Beverage Manager to reflect current customerprofile
· 与厨师和餐饮经理交流意见和客人的建议从而反应当前客人的情况。
· Manage special amenities andspecial events
· 特殊设施和活动的管理工作。
· Anticipate market changes andreview operations when necessary
· 有效的预测市场的变化，并在必要时审评运营工作。
· Conduct competitor analysis
· 对竞争对手进行分析。
· Manage customer database andutilize effectively
· 管理顾客数据库并有效的加以使用。
· Up-sell property facilities
· 推销酒店的设施。
· Actively pursue cost savingmeasures
· 积极的实行节约成本的措施。
· Recycle wherever possible
· 尽可能再利用能源。
· Manage wage and beverage cost
· 管理工资和饮料成本。
· Forecasting
· 进行预测工作。
· Stock control
· 有效的控制存货。
· Analyze statistics and changeyour operations to reflect customer preferences
· 分析统计数据，按照客人的喜好改变运营方法。
· Mix your own shift hours toensure you know what is happening in your department at all times (i.e. nights,days, week-ends and during the week, break, lunch and evening shifts)
· 混合自己的轮班时间确保随时了解部门内发生的事情(如夜班，白班，周末和周一至周五班，间休，午餐时间和晚班)。
· Conduct monthly staff meetingto ensure all management projects, policies, new product, staff movement …etc.are notified and documented. During thistime, encourage comments and ideas from staff for the interest of room servicedepartment
· 召开月度员工会议确保通知所有管理项目，规章，新产品，员工变动并记录在案。
· Enforce cleanliness of RoomService area and kitchen equipment and maintenance
· 执行客房送餐服务区域和厨房的清洁标准，并予以保持。
· Make conversation to guestsduring their order and find out their likes and dislikes as well as buildingrapport
· 在客人点餐时与客人交谈，发现客人的喜好，同时建立友善的关系。
· Maintain good relations withother members of Food and Beverage including Kitchen, Stewarding and ServiceOperations
· 与餐饮部其它部分保持良好的工作关系，包括厨房，管事部和服务部门。
· Actively participate indepartmental training and give support and feedback
· 积极的参加部门培训并给予支持和反馈。
· Ensure sufficient operationalequipment and linen
· 确保备有充足的运营设备和布巾。
· Handle guest’s complaintsprofessionally
· 专业的处理客人的投诉。
· Handle guest’s complaintsprofessionally
· Report and document everysingle glitch in food and beverage immediately, to superiors, Executive Chefand other related Managers
· 及时向上级领导，行政总厨和相关经理汇报餐饮工作中发生的每次事故并予以记录。
· Works with Superior on manpower planning and managementneeds
· 和上级领导一起进行人力规划和管理需求。
· Works with Superior in the preparation and management ofthe Department’s budget
· 和上级领导一起编制和管理部门预算。
· To maintain a high customer service focus by approaching your job withthe customers always in mind.
在整个工作过程中，始终保持高度的客户服务意识。
· To be flexible, responding quickly and positively to changingrequirements including the performance.
具有极强的应变能力, 反映迅速并以积极的态度面对要求的改变，包括任何工作要求的改变。
· To maintain high team focus by showing co-operation and support tocolleagues in the pursuit of team goals.
具有极强的团队精神， 通过合作及对同事工作的支持达到团队的目标。
· To contribute ideas and suggestions to enhance operational/environmentalprocedures in the Hotel.
能够提出对酒店的运作及环境有益的意见或建议。
· To actively promote the service and facilities of the Ramada Hotels toguests and suppliers of the hotel.
能够积极的向客人及供应商推荐酒店的服务及设施。
· To perform all duties and responsibilities in a manner that ensures yoursafety and that of others in your workplace.
在工作过程中能够做好本职工作，保证自己及其他人的安全。
· To supervise the Catering roster on a daily basis and ensure it is inline with the changing business levels. Make any changes in order to achievethe F&B Team service standards and budget goals.
在生意变化的基础上调整员工排班，同时人员的配置也需确保服务质量及财务预算。
· Control the allocated labour for each shift to ensure that customerexpectations are met whilst achieving the desired labour cost.
管理每个班次所安排的人力资源，在一定人力资源的基础上满足客人的期望。
· Assist the restaurant managers with training all staff for ‘inductiontraining’ and ‘on the job training’.
协助餐厅经理进行就职培训，及在职培训。
· Offer staff constructive feedback about their performance after everyshift in an aim to develop their skills and confidence.
为了提高员工的工作技能及自信心，在每个班次的工作之后总结他们的工作表现。
· Provide leadership and direction for all staff while on duty by offeringprofessional skills and leading by example.
通过体现自身的专业素质，为餐厅的其他员工树立良好榜样。
· Be aware of the restaurant & overall F&B targets for food,beverage, payroll & general expense costs.
了解整个餐饮部的食品，饮料，工资成本及其他杂项目成本的预算。
