工作职责
· Effectively manage therestaurant by ensuring the following:
· 有效管理餐厅的日常工作，确保日下工作正常进行：
o Oversee the Implementation ofstandards as detailed in the departmental standards and procedures manual
o 监督部门工作标准和程序手册中列出的各项规范的贯彻执行。
o Adhere to opening and closingprocedures
o 遵守开始营业和结束营业的程序。
o Adhere to bill payingprocedures
o 遵守规定的结账程序。
o Conduct effective shiftbriefings ensuring all staff are aware of VIPs, special occasions, dailyspecials; emphasis on upselling certain products; 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 Personally meet and farewell aminimum of 80% of your customers
o 亲自迎送80%以上的客人。
o Encourage and motivate staff toprovide optimum service during all shifts
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。
· Develop and implementPromotions Calendar for F&B products in restaurant
· 在餐厅制定和执行餐饮产品促销活动日历。
· Manage special event concepts
· 特别活动的概念管理工作。
· Anticipate market changes andreview operations when necessary
· 善于预测市场的变化情况，并在必要时审评运营工作。
· Conduct competitor analysis
· 对竞争对手进行分析。
· Create positive publicityopportunities
· 创造良好的公众宣传机会。
· 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方法。
· Recycle wherever possible
· 尽可能再利用能源。
· Liaise with Sales Managerduring tender process to obtain new accounts; Food and Beverage specific
· 在竞标过程中与销售经理密切合作争取新的客户；特别是餐饮部门的客户。
· 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。
· Analyse food and beveragestatistics through point of sale system
· 通过销售点销售系统分析餐饮统计数据。
· 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。
· Moves throughout facility and kitchen areas to visually monitor and takecorrective action to ensure food quality and service standards are met.Verifies temperatures, judges’ appearance and taste of products, and checkspreparation methods to determine quality. Provides guidance for improvement andimplements necessary adjustments for consistency.
注意监测所有设施和整个厨房区域，并采取适当的行动以确保食品质量和服务水平得到满足。保证产品的温度，出品和口感，制备方法和检查，以确定品质。
· Responsible for ensuring compliance with all policies and proceduresthat relate to the restaurant as well as all local, state and federal laws andregulations; responsible for ensuring cleanliness and proper sanitationof all work and service areas.
有责任确保餐厅所有的政策和程序都符合当地政府乃至国家的规定。负责确保餐厅的清洁和所有工作和服务区域的卫生。
· 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 have a positive impact, taking personal responsibility and initiativeto resolve issues, always clearly communicating with both customers andcolleagues.
保持积极的工作态度，做好本职工作，并且主动解决问题，能够始终清晰的与客人或同事进行交流。
· To be motivated and committed, approaching all tasks with enthusiasm andseizing opportunities to learn new skills or knowledge in order to improve yourpersonal performance.
具有积极合作的精神， 以极其热心的态度对待所有的工作，并且乐于借助一切机会学习新技能以便于改进自己的工作表现。
· 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 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。
