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崗位職責(zé)/職位描述

Ensure that the outlet is managed efficiently according to the established concept statement, providing courteous, professional, efficient and flexible service at all times.

根據(jù)經(jīng)營(yíng)理念對(duì)部門(mén)進(jìn)行高效地管理，根據(jù)標(biāo)準(zhǔn)提供有禮的、專業(yè)的、高效并且富有彈性的服務(wù)。

Establishes and strictly adheres to the par stocks for all operating equipment, supplies, inventoried items, and to ensure that the outlet is adequately equipped.

確保所有的設(shè)備和用品處于嚴(yán)格的安全庫(kù)存量，并且確保部門(mén)有足夠的設(shè)備和用品的配備。

Assists in conducting monthly inventory checks on all operating equipment and supplies.

協(xié)助負(fù)責(zé)每月對(duì)部門(mén)的設(shè)備和用品進(jìn)行檢查和盤(pán)點(diǎn)。

Conducts daily pre-shift briefings to associates on preparation, service and menu.

從準(zhǔn)備工作、服務(wù)和菜單方面主持每日班前例會(huì)。

Liaises with the Culinary Department on daily operations and quality control.

為確保日常運(yùn)作和質(zhì)量，與廚房以及其它相關(guān)部門(mén)進(jìn)行聯(lián)絡(luò)。

Has a thorough knowledge and understanding of all food and beverage items in the menu and the ability to recommend Food and Beverage combinations and upsell alternatives.

具備充足的菜單和設(shè)備知識(shí)。能夠向客人推薦和促銷餐飲產(chǎn)品。