Position Summary职位概述
This position is to help the Outlet manager management of the Restaurant, in line with prescribed Hilton Worldwide & Hilton Xi’an policies and procedures.
餐厅副经理的职位是协助餐厅经理管理餐厅，应遵守餐厅、本酒店及希尔顿国际酒店既定的政策原则和运作程序。
1. To maintain a high customer service focus by approaching your job with the 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。
2. To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues.
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。
3. To contribute ideas and suggestions to enhance operational/environmental procedures in the Hotel.
能够提出对酒店的运作及环境有益的意见或建议。
4. To actively promote the service and facilities of the Hilton Hotels to guests 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。
5. To perform all duties and responsibilities in a manner that ensures your safety 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。
9. Creating an environment where everyone in the department is focus on “creating that special experience” to deliver exceptional customer service.
建立一种每个员工都关注如何能为客人创造“一次特殊经历”，提供非凡客户服务的工作环境。
10. Actively seeking verbal feedback from customers and team member at each service period.
在服务期间积极收集客人及服务人员的反馈。
11. Agreeing and implementing actions to make improvements to customer service.
就如何改进对客服务采取相应的措施。
6. Positively dealing with and learning from customer complaints and comments with follow up and feedback to the Outlet Manager.
以积极的态度处理客人的投诉及建议，并把必要的信息反馈给餐厅经理。
12. Making sure all customer requests and queries are responded to promptly and effectively while assisting on the floor during meal periods each day.
在服务时间内以积极的态度，高效、准确的定位及满足客人要求及需要。
13. Be Pro-Active towards guests, assisting them with any reasonable requests, and training all team member to see these things before the guests ask.
积极主动的为客人服务，满足客人任何合理要求，并且培训员工能够预见客人的需求。
14. To ensure all standards for Service Delivery as identified in the Guest Satisfaction Manual and the Standard Operating and Procedures Manual are consistently delivered throughout the department.
确保在对客服务指南，标准服务手册中的所有标准都能够在整个部门持续有效的贯彻。
15. Having detailed knowledge of all departmental Standards.
熟悉部门服务标准。
16. Being able to explain the standards to the team members and managers.
可以清楚的向其他员工解释服务标准。
17. Be able to assess team member performance against standards.
能够按照服务标准评估其他员工的工作表现。
18. Ensure that training on Departmental Standards is regularly conducted in the outlets.
确保日常部门的培训能够按照服务标准进行。
19. Monitoring Standards through regular Standards Review checks.
通过反复检查，督导服务标准的实施工作。
20. Preparing rosters and job schedules for team member to meet business needs (taking into consideration internal activities and occupancy and external events, promotions etc).
制定每位员工的排班表及工作安排。（考虑内部活动，客人入住率， 特殊活动及产品促销等）
21. Communicating effectively with Front Office and Groups & Tours to maximise in house and group business for the restaurant, ensuring direct liaison with Group Leaders upon arrival.
有效的与前台及团队领队协调，尽可能的增加餐厅生意，与领队保持直接联系。
22. Understanding what’s going on in other departments and implications for your owndepartment.
了解酒店其他部门的经营活动及其与自己部门的影响。
23. Planning ahead and ensuring adequate resources are available.
预先准备并确保各种经营设施设备的充足。
24. Managing the departmental operation and taking action where necessary to ensure smooth running and participating in service duties during service periods, where necessary.
有效管理部门运作，为保证服务及餐厅的正常运营采取必要的措施。
25. To co-ordinate with Engineering and Housekeeping Departments to ensure maintenance and cleanliness. Ensure follow-up procedures are maintained.
与客房部及工程部通力合作，保证部门设施的完好及清洁。
26. Ensuring the shift is reviewed and handovers and briefings are carried out.
确认每个班次之间做好总结，并与下个班次进行工作交接。
27. Maintaining in-depth technical knowledge and skills required for the job.
确保岗位所需知识的更新。
28. Maintain event and function histories to assist with returning events.
保留餐厅活动记录。
29. To establish good communication with the Kitchen team.
与厨房的员工建立良好的沟通渠道。
30. To provide and communicate clear direction to the team.
为团队提供正确的信息渠道
31. Understanding the aims of the hotel and the department’s role in achieving it.
理解酒店的目标，清楚部门在完成目标过程中所扮演的角色。
32. Communicating aims to the team.
与团队沟通要达到的目标。
33. Keeping the team up-to-date about departmental, hotel and company activities through regular communication meetings & memos. This includes special events and promotions in the restaurant.随时更新团队成员与酒店其他部门的交流，了解酒店其他部门的活动，包括特殊活动，餐厅促销等等。
34. Assist Outlet Manager with the preparation of the Events Brochure.
协助餐厅经理，准备促销活动宣传册。
35. Identifying, communicating and actioning potential sales leads.
共同鉴定和沟通与潜在的销售线索.
36. Creating an environment where “everyone sells”.
建立一个每个人都进行促销的工作环境。
37. Following company control procedures.
遵守酒店的各项财务制度。
38. Controlling costs without compromising standards.
坚决执行各种成本制度。
39. Analyzing and explaining any financial variance against plan.
为团队成员解释分析财务计划中的异常情况。
40. Set up and maintain the Leave plans for the Department.
制定部门休假计划。
41. To assist with selecting, training, coaching and developing people to meet current and future needs of the department and the hotel.
根据酒店现状及发展趋势，选择，培训，发展员工的技能以满足酒店需要。
42. Understanding the quantity and quality of people needed to operate the department.
了解部门正常运转所需要的人员及人员素质。
Required Qualifications 必要的资历要求：
1. 2-4 years in a managerial position in 4/5 Star category hotel.
二至四年在四/五星级酒店的相关管理经验。
2. Good English skills (written & verbal).
良好的英语口译及书写能力。
3. Familiar with Computer operation.
精通计算机程序。
Preferred Qualifications 更高的资历要求：
1. Strong in Leadership skills & good training conducting skills.
领导技能及培训技巧。
2. Outgoing personality. Willing to work for long hours.
外向性格、可以长时间的工作。
