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崗位職責(zé)/職位描述

Ensuring that the
restaurant returns a budgeted profit through tight cost and stock control.? Direct supervision of colleagues is
necessary, while ensuring that all guests receive optimum service in accordance
with the standards, policies and procedures of Niccolo hotels, saving cost and guest satisfaction.

通過(guò)成本及庫(kù)存控制來(lái)獲得計(jì)劃盈利。直接督導(dǎo)員工的工作，通過(guò)遵守餐廳和本酒店的規(guī)章制度以確保為客人提供符合標(biāo)準(zhǔn)的完美服務(wù), 減少成本以及贏得客人的滿意度。

Administration行政

• Conduct regular divisional communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.協(xié)助定期主持召開(kāi)部門(mén)溝通會(huì)并確保分部門(mén)例會(huì)和會(huì)議確實(shí)有效且在必要時(shí)進(jìn)行指導(dǎo)。?

CustomerService賓客服務(wù)

• Ensure the delivery of brand promise and alwaysprovide exceptional guest service.確保遵循品牌承諾并始終提供優(yōu)異的對(duì)客服務(wù)。
• Provide excellent service to internal customers inother departments as appropriate.在適當(dāng)?shù)臅r(shí)候?yàn)槠渌块T(mén)的內(nèi)部客人提供優(yōu)質(zhì)服務(wù)。
• Handle all guest and internal customer complaintsand inquiries in a courteous and efficient manner, following through to makesure problems are resolved satisfactorily.禮貌而高效地處理所有客人和內(nèi)部客人的投訴和詢問(wèn)，確保問(wèn)題得到圓滿解決。

• Maintain positive guest and colleague interactionswith good working relationships.與客人和同事保持基于良好工作關(guān)系的互動(dòng)接觸。
• Spend time at conferences and banquets (during peakperiods) to ensure that they are managed well by the respective colleagues andfunctions to the fullest expectations.在宴會(huì)廳和會(huì)議室區(qū)域花時(shí)間巡視（高峰時(shí)段）以確保員工很好地管理宴會(huì)區(qū)域并使各個(gè)宴會(huì)項(xiàng)目達(dá)到最佳滿意度。
• Establish a rapport with guests maintaining goodcustomer relationships.與客人建立并保持良好的客戶關(guān)系。

Financial??財(cái)政制度

• Maximize colleague productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.將員工的工作能力通過(guò)多項(xiàng)技能、多項(xiàng)任務(wù)和有彈性的日程安排運(yùn)用而達(dá)到最大化，以完成經(jīng)營(yíng)上的財(cái)政目標(biāo)和顧客期望。
• Focus attention on improving productivity levels andthe need to prudently manage utility/payroll costs within acceptable guidelinesensuring optimum deployment and energy efficiency of all equipment.關(guān)注工作效率水平的提高以及在適用的原則指引下對(duì)于設(shè)施設(shè)備或者支出成本的慎重管理的要求以達(dá)到所有設(shè)備的最佳調(diào)配和能源使用效率。

• Assist to ensure that the outlet is operated in linewith maximizing profit while delivering on the brand promise.確保遵守品牌承諾以追求利潤(rùn)最大化為原則進(jìn)行部門(mén)運(yùn)作。
• Assist in the inventory management and ongoingmaintenance of hotel operating equipment and other assets.協(xié)助進(jìn)行盤(pán)點(diǎn)管理和酒店?duì)I運(yùn)設(shè)備和其他設(shè)施持續(xù)的保存保養(yǎng)。

Operational??營(yíng)運(yùn)

• Ensure that minimum brand standards have been implemented.確保酒店所有的乃至最細(xì)小的品牌標(biāo)準(zhǔn)都要被貫徹執(zhí)行。
• Ensure that Conferences and Banquets colleagues workin a supportive and flexible manner with other departments, in a spirit of “Wework through Teams”.確保會(huì)議宴會(huì)部員工以支持和靈活的態(tài)度和“團(tuán)隊(duì)協(xié)作”的精神與其他部門(mén)合作。
• Work closely with other Outlet Managers in asupportive and flexible manner, focusing on the overall success of the hoteland the satisfaction of hotel guests.以支持和靈活的態(tài)度與其他員工緊密合作，著眼于整個(gè)酒店的成功和酒店客人的滿意度。
• Ensure that Restaurants, Bars & Events colleagueswork in a supportive and flexible manner with other departments, in a spirit of“We work through Teams”.以支持和靈活的態(tài)度和“團(tuán)隊(duì)協(xié)作”的精神與其他部門(mén)合作。
• Have a thorough knowledge and understanding of all Restaurants,Bars & Events items in the menu and the ability to recommend Restaurants,Bars & Events combinations and up sell alternatives.對(duì)菜單上的所有菜品和飲料有全面的知識(shí)和理解，并能推薦菜品和飲料的搭配及促銷。
• Ensure that the outlet is kept clean and organized,both at the front as well as the back of house.在每次用餐結(jié)束后清理臺(tái)面或餐桌并重新擺臺(tái)。
• In the absence of Assistant Outlet Manager, conductdaily pre-shift briefings to colleagues on preparation, service, and menu.在助理經(jīng)理不在時(shí)，給員工進(jìn)行日常關(guān)于餐前準(zhǔn)備、服務(wù)及菜單的例會(huì)。
• ?Assist to liaise with the Culinary and BeverageDepartment on daily operations and quality control if appropriate.針對(duì)每日營(yíng)運(yùn)和質(zhì)量控制，協(xié)助與廚房及酒水部門(mén)密切溝通。
• Be a hands-on supervisor and be always present inthe Outlet, especially during busy periods.做一個(gè)有執(zhí)行能力的主管并時(shí)常出現(xiàn)在部門(mén)，特別是部門(mén)繁忙時(shí)。
• Ensure par stock level of all items and guestsupplies according to hotel requirement.按照要求維持所有物品和客用品的標(biāo)準(zhǔn)庫(kù)存量。
• Carry out any other reasonable duties andresponsibilities as assigned.執(zhí)行分派的任何合理任務(wù)和額外職責(zé)。