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崗位職責(zé)/職位描述

· In the absence of a Manager, conducts shift briefings to ensure hotel activities and operational requirements are known
· 經(jīng)理不在時(shí)，組織交接班例會(huì)，確保員工知曉酒店的活動(dòng)和運(yùn)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(jìn)一步跟蹤調(diào)查
· Supervise cash handling and banking procedures
· 監(jiān)督現(xiàn)金操作和銀行程序
· Establish and instruct staff in cash security procedures
· 建立和指導(dǎo)員工執(zhí)行現(xiàn)金安全程序
· Supervise the maintenance of service equipment
· 監(jiān)督服務(wù)設(shè)備的維護(hù)
· Monitor standards of guest facilities and services
· 監(jiān)督客人服務(wù)和設(shè)施的標(biāo)準(zhǔn)
· Control stock and monitor security procedures
· 控制庫(kù)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(yíng)運(yùn)情況
· To be responsible for the daily supervision of the restaurant, concentrating on service procedure and quality of product.
· 負(fù)責(zé)餐廳的日常管理，主要是服務(wù)程序和產(chǎn)品質(zhì)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(zhǔn)備工作都做好，為各個(gè)服務(wù)時(shí)段做好準(zhǔn)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(shè)計(jì)一個(gè)破損的計(jì)劃，將經(jīng)營(yíng)用具的損失盡量減少；和管事部負(fù)責(zé)人保持聯(lián)系；對(duì)經(jīng)營(yíng)方針和程序提出改進(jìn)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(jīng)理計(jì)劃、組織和實(shí)施促銷活動(dòng)。
· To comply with any reasonable request 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 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(wù)工作，保證服務(wù)標(biāo)準(zhǔn)、產(chǎn)品質(zhì)量和員工的儀容儀表符合餐廳經(jīng)營(yíng)方針和酒點(diǎn)要求。
· where required any equipment or supplies that are necessary.
· 檢查所有的調(diào)味品、餐廳供應(yīng)品以及經(jīng)營(yíng)用具，保證有日常經(jīng)營(yíng)所需的足夠的存貨，領(lǐng)取需要的用具和供應(yīng)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(jīng)理檢查餐廳，保證經(jīng)營(yíng)過(guò)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(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(bào)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 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(méi)有痕跡、污漬和水印。更換所有應(yīng)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(guò)餐廳經(jīng)理。
· To assist during the service periods with actual service to the guest during periods of high business.
· 在營(yíng)業(yè)高峰時(shí)間，協(xié)助為客人服務(wù)。
· To assist the restaurant manager at 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(shí)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(jīng)常檢查個(gè)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(shí)保持專業(yè)的形象，和客人及員工打交道時(shí)，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(wù)，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(gè)服務(wù)員都盡了努力擴(kuò)大銷售量，并保證所賣的酒水符合質(zhì)量要求和酒店的標(biāo)準(zhǔn)。
· 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(chǎn)品都正確紀(jì)錄在賬單上，確保所有項(xiàng)目都正確核算，向客人收取該收的費(fèi)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(yíng)業(yè)高峰時(shí)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(zhǎng)時(shí)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(dāng)遞給客人菜單或回答跟菜單有關(guān)的問(wèn)題時(shí)，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。
· Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures
· 注意安全的職責(zé)并符合職業(yè)、健康、安全等法律政策和法規(guī)