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崗位職責/職位描述

· In the absence of a Manager, conducts shift briefings to ensure hotel activities and operational requirements are known
· 經理不在時，組織交接班例會，確保員工知曉酒店的活動和運作要求
· Endeavor to resolve all complaints during shift and logs all complaints in log book for further follow up
· 換班中盡量解決所有的抱怨，并記錄在值班日記上以便進一步跟蹤調查
· Supervise cash handling and banking procedures
· 監(jiān)督現金操作和銀行程序
· Establish and instruct staff in cash security procedures
· 建立和指導員工執(zhí)行現金安全程序
· Supervise the maintenance of service equipment
· 監(jiān)督服務設備的維護
· Monitor standards of guest facilities and services
· 監(jiān)督客人服務和設施的標準
· Control stock and monitor security procedures
· 控制庫存和監(jiān)督安全程序
· Assist with menu and wine list creation
· 協(xié)助創(chuàng)造菜單和酒水列表
· Supervise functions
· 監(jiān)督營運情況
· To be responsible for the daily supervision of the restaurant, concentrating on service procedure and quality of product.
· 負責餐廳的日常管理，主要是服務程序和產品質量方面的管理。
· To ensure that all restaurant mise en place is correctly prepared and ready for each service period.
· 確保所有餐廳的準備工作都做好，為各個服務時段做好準備。
· To maintain a breakage prevention program designed to minimize breakage of operating equipment, and to liaise directly with the Chief Steward and recommend changes to policies or procedures.
· 設計一個破損的計劃，將經營用具的損失盡量減少；和管事部負責人保持聯(lián)系；對經營方針和程序提出改進措施
· To maintain a close customer contact to ensure satisfaction and recognition of regular guests.
· 和客人保持密切接觸，保證能得到客人的滿意和稱贊。
· To assist Manager in the planning, implementation and running of promotional events.
· 協(xié)助經理計劃、組織和實施促銷活動。
· To comply with any reasonable request made by the Manager or Food and Beverage Director.
· 完成經理和餐飲總監(jiān)的合理要求。
· To supervise the service within the restaurant, to ensure that the service standards, quality of product, staff grooming are to the requirements as specified within the Operation Policy of the outlet. and the requirements of the Hotel.
· 監(jiān)督餐廳的服務工作，保證服務標準、產品質量和員工的儀容儀表符合餐廳經營方針和酒點要求。
· where required any equipment or supplies that are necessary.
· 檢查所有的調味品、餐廳供應品以及經營用具，保證有日常經營所需的足夠的存貨，領取需要的用具和供應品。
· To assist the restaurant manager in spot checks of the restaurant, to ensure cleanliness of the operation at all time
· 協(xié)助餐廳經理檢查餐廳，保證經營過程的清潔、干凈。
· To assist the restaurant manager in spot checks of the restaurant to ensure that all repairs and maintenance has been carried out, reporting any new areas that need attention. And ensuring follows up within a time frame of 14 days.
· 協(xié)助餐廳經理檢查餐廳，保證所有的修補和維護都已經進行，匯報需要維修的地方，并保證在14天之內跟蹤完成。
· To ensure that all menus are clean, neat and tidy, free from marks and dirt, stains or watermarks. Replacing any 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。更換所有應該更換的菜單。
· To ensure that all staff report for work as per the posted roster, and that all leave and sick leave requests are handed to the Restaurant manager.
· 保證所有員工都按照排好的排班表上班，所有事假和病假的要求都要通過餐廳經理。
· To assist during the service periods 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。
· To assist the restaurant manager at all times, ensuring a high level of co-operation at all times.
· 協(xié)助餐廳經理，保證餐廳隨時都能很好的合作。
· Must always check personal hygiene and be well groomed in appearance, as per the grooming standards of the hotel and the department.
· 按照酒店和部門儀容儀表要求，經常檢查個人衛(wèi)生，注意儀表。
· Must always maintain a professional image at all times, be friendly and smiling at all times when in contact with guests and staff alike.
· 隨時保持專業(yè)的形象，和客人及員工打交道時，態(tài)度友好，面帶微笑。
· Ensure prompt and courteous service at all times, and ensure that all guest enquiringly are deal with at all times.
· 提供快速禮貌的服務，保證所有客人的要求都得到滿足。
· Must be aware of the importance of beverage sales within the outlet, and sees to it that every effort is made by the waiters and waitresses to sell the maximum number of drinks possible. And to ensure that all beverages sold are as per the quality and presentation standards of the Hotel.
· 必須明白餐廳酒水銷售的重要性，保證每個服務員都盡了努力擴大銷售量，并保證所賣的酒水符合質量要求和酒店的標準。
· To ensure that all products and services ordered appear on all guest checks, and that all items are properly accounted for, correct prices charged. And that all Monies due are collected from the guest.
· 保證所有賣出的產品都正確紀錄在賬單上，確保所有項目都正確核算，向客人收取該收的費用。
· Greet and escort guests to their table during high business periods, to ensure guests are seated quickly and not waiting at the entrance.
· 在營業(yè)高峰時期，歡迎客人并為客人領座，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 their assigned 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 guests or answering guest questions as to the menu content, the person must be fully aware of all menu items and services that are offered, and be able to explain them accordingly.
· 當遞給客人菜單或回答跟菜單有關的問題時，必須完全明白菜單上的項目和提供的服務，并能夠相應的解釋它們。
· Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures
· 注意安全的職責并符合職業(yè)、健康、安全等法律政策和法規(guī)