- 職位性質：全職
- 工作地區：廣東省東莞市
- 招聘人數：若干
- 學 歷：大專
- 工作經驗：3年以上
- 提供食宿：提供食宿
- 年齡要求：不限
- 計算機能力：良好
- 語言要求：不限
- 國際聯號工作經歷：優先
- 薪資待遇：9千-1.2萬
- 職位有效期：2026-04-07至2026-07-06
職位：Restaurant Manager 餐廳經理/副經理
崗位職責/職位描述
Maintain complete knowledge of:?必須掌握以下信息
All Liquor brands, beers and non-alcoholic selections available in The Chinese Restaurant
餐廳可提供的所有的酒精飲料，啤酒和非酒精飲料的牌子。
The particular characteristics and description of every wine/champagne by the glass and major wine on the wine list.酒水單上每種葡萄酒/香檳的具體特點和描述。
Designated glassware and garnishes for drinks飲料指定的杯子和裝飾。
?All menu items, preparation method/time, ingredients, sauces, portion size, garnishes, Presentation and prices菜單的所有內容，烹調方式，成份，醬汁，分量，裝飾，擺放和價格。
Daily menu specials and items out of stock.?每天的特價推介菜和沽清物品。
Dining room layout, table/ seat/ station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code餐廳的整體擺設桌子/座位/邊臺數，正確的桌面擺臺，房間的可容納量，運營時間，價格范圍和著裝要求
Micros and manual system procedures??系統操作程序
Daily house count, arrivals/ departures, VIPs?每日住房率，入住/離店，貴賓
Schedule in house group activities, locations and times記錄在店客人的日常行程表，如地點和時間等。
Correct maintenance and use of equipment正確的保養和運用各類設備。
All department policies/ service procedures.?所有分部門的政策/服務程序。
Check Storage areas for proper suppliers, organization and cleanliness. Instruct designated personal to rectify any cleanliness / organization deficiencies.
檢查倉庫地區的存貨量，擺放陳列和衛生情況。派指定的人去保持清潔衛生和整理貨品陳列。
?Establish par levels for supplies, liquor, beer, wine and equipment. Complete requisitions to replenish shortages or additional items needs for the anticipated business.
建立易耗品，酒精飲料的平均存放量。完成對庫房的補貨或對增加物品的采購。
Requisitions linens/ skirting required for business and assign staff transport such to the Aura.
確保營業所需的布草并指派員工將其正確運送。
Check stock of wines / champagnes and inform the Beverage Manager to order shortages noted. Ensure wines are received, properly stored, and kept secured.
檢查葡萄酒/香檳酒的庫存并及時提醒酒水經理補充存貨。確保葡萄酒正常收貨并正確和安全的被存放。
Review sales and beverage Costs of previous day; resolve discrepancies with Accounting. Track revenue against budget.
查看前一天的銷售和酒水的成本，解決賬目上的差異問題。對比實際銷售額與預算。
Meet with the Chef to review daily specials and out of stock items; update board throughout shift. Ensure that staff is aware of such.
與廚師長每天一起查看每日精選和沽清物品，每隔一個班次要更換一次。確保所有的員工都知道。
