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崗位職責(zé)/職位描述

The cachet supervisor’s main function is to promote andensure guest satisfaction, achieved through his/her ability to develop andmaintain a strong team environment, placing emphasis on colleague satisfactionand delivery of prompt, courteous service. The supervisor is accountable forsales and profit in his/her area. In the absence of the manager and Assistant Manager, play the role of departmentleader, fully assume the responsibilities of the manager and Assistant Manager
凱旋主管的主要職能是通過他/她的能力來建立和維護(hù)一個(gè)強(qiáng)大的團(tuán)隊(duì)，重視提升同事的滿意度，提供積極、禮貌的服務(wù)等來提升和確保客戶滿意度。同時(shí)，主管須負(fù)責(zé)自己管理區(qū)域內(nèi)的銷售和利潤。在經(jīng)理與副經(jīng)理不在的情況下，起到部門領(lǐng)導(dǎo)作用，全面擔(dān)起經(jīng)理副經(jīng)理職責(zé)。
PRINCIPALRESPONSIBILITIES 主要職責(zé)
· Assume responsibility of daily operations inassigned outlet to ensure a smooth running, profitable operation within theframework of the hotel.
負(fù)責(zé)餐廳日常的營運(yùn)，保證餐廳營運(yùn)順暢，使酒店的運(yùn)營處在一個(gè)收益的框架上。
· Actively support the Quality Improvement Process.
積極改進(jìn)服務(wù)質(zhì)量。
· Assist in working toward positive financialresults.
積極協(xié)助上級，完成良好的收益。
· Assist in ensuring that scheduling functions areperformed accurately and on a timely basis.
協(xié)助確保每個(gè)時(shí)間段的工作準(zhǔn)確地完成。
· Assist in maintaining a highly motivated andwell-trained staff.
協(xié)助上級培訓(xùn)一個(gè)高度熱情和訓(xùn)練有素的同事。
OPERATIONS運(yùn)營

· Open and close shift in accordance with themanager checklist.
遵照上級的安排表來開始和結(jié)束一天的營運(yùn)。
· Initiate aggressive guest interaction throughseeking and soliciting feedback from guests.
與客人進(jìn)行積極的互動(dòng)和交流，征求他/她們的反饋意見。
· Train, maintain and enforce all Langham servicestandards in the outlet.
在餐廳中，培訓(xùn)、維持和執(zhí)行所有朗廷酒店的服務(wù)標(biāo)準(zhǔn)。
· Enforce the Langham standardized drink recipe andpresentation guidelines to ensure consistent quality beverage to our guests inaccordance with the Bar Guide.
執(zhí)行朗廷酒店規(guī)范的飲料配方，以確保給客人提供的飲料具有一貫的品質(zhì)。
· Properly execute revenue and check controlprocedures on shift.
嚴(yán)格執(zhí)行收入和賬單的操作程序。
· Handle daily colleague relations (i.e. scheduling,time adjustments).
處理日常同事的協(xié)作關(guān)系（例如，班次調(diào)整）
· Maintain a safe & sanitary work environmentfor all colleague & guests.
為所有的同事和客人，建立一個(gè)安全及衛(wèi)生的工作環(huán)境。
· Gather and implement all proper tools for runningshifts (i.e. schedules, rotation plans, reservations, and checks).
為餐廳營運(yùn)提供盡可能的幫助（例如，工作時(shí)間表，工作安排，預(yù)定）
· Find solutions for problems such as call outs,last minute bookings, or any other daily problems that may arise.
找到可能發(fā)生的問題的解決方法。（如電話服務(wù)，最后一分鐘的預(yù)定，或其他每天可能發(fā)生的問題）
· Be on the floor during the shift and assistservers or hostess to ensure guests are satisfied.
在餐廳營運(yùn)時(shí)，確保在各自的崗位上，協(xié)助服務(wù)員或領(lǐng)位員，使客人滿意。
· Ensure that only a quality product is served.
確保所提供的食品和飲料有質(zhì)量保證。
· Ensure all side work is done on a daily basis.
確保完成每天的工作。
· Maintain proper colleague uniform standards.
保持同事按標(biāo)準(zhǔn)穿著制服。
· Manage an effective repair and maintenance programthrough the use of work orders, inspections, etc.
通過工作分配和突擊檢查，建立起一個(gè)有效的工程維護(hù)及保養(yǎng)程序。
· Understand & teach empowerment principles toensure guest satisfaction.
理解和指導(dǎo)授權(quán)原則，以確保客人的滿意度。
· Exercise station rotation to ensure stations aredistributed fairly.
運(yùn)用崗位的輪換制，來確保工作安排的合理性。
· Above all, to lead by example through a “hands on”approach to motivate our colleagues to excel.
綜上所述，要以身作則，為同事樹立起良好的榜樣，激勵(lì)同事的工作熱情。
HUMAN RESOURCES人力資源
· Implement an effective training program for newand current colleagues using use records, menus, and appropriate referencemanuals.
通過使用記錄，菜單以及適當(dāng)?shù)膮⒖际謨詫π录尤爰艾F(xiàn)有的同事實(shí)施有效率的培訓(xùn)課程。
· Encourage problem solving by colleagues throughproper training and empowerment.
通過所有可能的培訓(xùn)和授權(quán)來激勵(lì)同事解決問題。
· Establish effective communication with colleaguesto gain their trust and respect.
和同事建立有效的溝通，以爭取他們的信任和尊重。
· Maintain fair and consistent counselling and/ordisciplinary procedures.
建立公平和一致的輔導(dǎo)及紀(jì)律處罰程序。
· All details regulatory framework refer tocolleague Handbook.
所有規(guī)章制度請參照員工手冊。
ADMINISTRATIVE行政管理

· Communicate directly and/or through the use of thelogbook to next shift supervisor or manager.
直接或通過日志本與下一班次的主管或經(jīng)理進(jìn)行溝通。
· Identify and recommend incentive programs, newideas, and methods of operation.
確定并推薦獎(jiǎng)勵(lì)項(xiàng)目、新主意和方法進(jìn)行運(yùn)作。
· Promote positive inter-department relations.
積極推動(dòng)部門與部門之間的關(guān)系。
· Be aware of accident prevention and help enforcesafe working conditions. Zero accidents are our goal.
了解事故預(yù)防并加強(qiáng)工作安全，目標(biāo)是零事故
· Perform any duties assigned by the Managementdeemed necessary.
執(zhí)行任何管理層委托的工作。
REQUIREMENTS 職位要求
Education 教育學(xué)歷
· Minimum Vocational School
至少為專業(yè)學(xué)校畢業(yè)。
Experience 經(jīng)驗(yàn)
· Minimum 3 years restaurant operations experience,at least 1 year supervisors experience.
三年餐廳工作經(jīng)驗(yàn)和至少有一年以上的餐廳主管經(jīng)驗(yàn)。
Job Skill / Knowledge 工作技能 / 知識
· Demonstrated leadership qualities.
能體現(xiàn)領(lǐng)導(dǎo)者的素質(zhì)。
· Demonstrated good technical knowledge ofrestaurant operations.
具備優(yōu)秀的專業(yè)的餐廳運(yùn)營知識。
· Demonstrated strong hospitality and communicationskills.
有較好的服務(wù)精神和溝通技巧。
· Demonstrated strong work ethic.
有較強(qiáng)的工作敬業(yè)精神。
· Demonstrated great hospitality skills and sensitivityto guest needs.
良好的服務(wù)待客技巧預(yù)知客人的需求。
· Demonstrated a good understanding of foodproduction.
對食物產(chǎn)品知識的充分了解。
Computer Knowledge 電腦知識
· Knowledge of MS office software
能夠使用日常的辦公室軟件。
Language Proficiency 語言能力
· Demonstrated excellent communication skills inEnglish and Mandarin.
具備優(yōu)秀的英語和普通話表達(dá)能力。