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崗位職責(zé)/職位描述

• DUTIES AND RESPONSIBILITIES 工作職責(zé)

• ?Assisting manager in the outlet’soperation. 協(xié)助經(jīng)理部門的運(yùn)轉(zhuǎn)

• Associate duty roster and stationplan. 安排部門排班表和工作區(qū)域分工

• Handling of guests complains.處理客人投訴

• Checking on associate discipline,grooming standards and punctuality and that all leave and sick leave requestsare handed to the Restaurant manager. 檢查相關(guān)的部門紀(jì)律和員工的儀容儀表和準(zhǔn)時上班,所有事假和病假的要求都要通過餐廳經(jīng)理

• Checking of guests’ satisfactionand proper handling of feedback and follow-up.檢查客人的滿意度和處理適當(dāng)?shù)目腿朔答伡案櫟降?/li>

• To update and disseminaterelevant information to associates.更新和傳達(dá)相關(guān)信息給員工

• To comply with any reasonablerequest made by the Manager or Food and Beverage Director. 完成經(jīng)理和餐飲總監(jiān)的合理要求。

• To supervise the service withinthe restaurant, to ensure that the service standards, quality of product , andalso to give training and guidance. 監(jiān)督餐廳的服務(wù)工作，保證服務(wù)標(biāo)準(zhǔn)、產(chǎn)品質(zhì)量和給予培訓(xùn)的指導(dǎo)

• To ensure that the Hostess staffperform all duties as are required, that the front reception area of therestaurant is neat and tidy. And that the reservation book is properlymaintained.保證迎賓員按照要求迎賓，餐廳前臺接待區(qū)域干凈整潔，正確記錄預(yù)定信息。

• To assist the restaurant managerwith the restaurant guest recognition program.協(xié)助經(jīng)理認(rèn)知客人。

• Ensure that all Buffet set-upsare correct, fresh and appealing, and to ensure that all set ups are as per thestandards outlined in the operating policy and as required by the ExecutiveChef.確保所有的自助餐擺臺正確，新鮮、誘人，并保證所有的擺臺都符合經(jīng)營方針的標(biāo)準(zhǔn)和行政總廚的要求。

• To assist the restaurant managerin spot checks of the restaurant, to ensure cleanliness of the operation at alltimes.協(xié)助餐廳經(jīng)理檢查餐廳，保證經(jīng)營過程的清潔、干凈。

• To assist the restaurant managerin spot checks of the restaurant to ensure that all repairs and maintenance hasbeen carried out, reporting any new areas that need attention. And ensuringfollows up within a time frame of 14 days.協(xié)助餐廳經(jīng)理檢查餐廳，保證所有的修補(bǔ)和維護(hù)都已經(jīng)進(jìn)行，匯報需要維修的地方，并保證在14天之內(nèi)跟蹤完成。

• To ensure that all menus areclean, neat and tidy, free from marks and dirt, stains or watermarks. Replacingany menu with a new one as is required.保證所有菜單都干凈、整潔、美觀，沒有痕跡、污漬和水印。更換所有應(yīng)該更換的菜單。

• To assist during the serviceperiods with actual service to the guest during periods of high business.在營業(yè)高峰時間，協(xié)助為客人服務(wù)。

• To assist the restaurant managerat all times, ensuring a high level of co-operation at all times.協(xié)助餐廳經(jīng)理，保證餐廳隨時都能很好的合作。

• Ensure prompt and courteousservice at all times, and ensure that all guest enquiries are deal with at alltimes.提供快速禮貌的服務(wù)，保證所有客人的要求都得到滿足。

• Greet and escort guests to theirtable during high business periods, to ensure guests are seated quickly and notwaiting at the entrance.在營業(yè)高峰時期，歡迎客人并為客人領(lǐng)座，保證客人快速入座，不要讓客人在門口長時間等待。

• Ensure that all staff is at theirassigned stations, and that works assignments have been issued and understood.確保所有的員工都在指定的崗位，指定的崗位清楚明確。

• When presenting menus to guestsor answering guest questions as to the menu content, the person must be fullyaware of all menu items and services that are offered, and be able to explainthem accordingly.當(dāng)遞給客人菜單或回答跟菜單有關(guān)的問題時，必須完全明白菜單上的項(xiàng)目和提供的服務(wù)，并能夠相應(yīng)的解釋它們。

• Supervise functions監(jiān)督營運(yùn)情況

• UTD and Roster假期和排班表

• Keeping track of outlet’s operatingcutleries and crockery to ensure par level for smooth operation.確保餐廳運(yùn)作的餐具和瓷器使用正常

• Requisition of items, which need tobe replenished due to breakages or replacement.申請餐具物品為及時補(bǔ)充破損數(shù)量和填補(bǔ)空缺

• Responsible for raisingstewarding/dry store requisition form.負(fù)責(zé)增加管事和倉庫儲存申請表

• Monthly stock take of both thestewarding equipment and dry store par, with reference to checklists issued bythe stewarding department and cost control respectively.月度儲存管事用品及倉庫儲存物品清單都要分別發(fā)給提及到的管事部的成本部

• Responsible for the maintenance ofall operating equipment and properties in the outlet.負(fù)責(zé)餐廳所有運(yùn)作資產(chǎn)物品的維護(hù)

• Liaise with engineering departmentfor repair status and for collection of repaired items.負(fù)責(zé)與工程部聯(lián)系, 跟辦維修情況和收集維修項(xiàng)目

• Checking of void checks against dailyvoid check report to ensure that all void checks are accounted for.根據(jù)每日作廢的支票項(xiàng)目報表檢查作廢的支票項(xiàng)目, 確保所有單據(jù)都有說明原因

• Submission of void checks report andvoid checks together with daily media.使用電子板提交作廢的支票報表及作廢的支票一起

QUALIFICATIONSAND REQUIREMENTS 任職要求

• Complete Tertiary education. 1 to 2 years workingexperience in a similar capacity with international chain hotel. Speak fluentEnglish. Excellent Customer relation, problems solving and time managementskills.?

高等教育學(xué)歷，一到兩年在國際連鎖酒店同等職位的工作經(jīng)驗(yàn)。可熟練地運(yùn)用英語對話。優(yōu)秀的客戶關(guān)系, 擁有處理問題和時間管理經(jīng)驗(yàn)。