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MAJOR RESPONSIBILIES責(zé)任概要: To do whatever it takesto provide exceptional service for our external and internal customers and to strivefor excellence to achieve customer satisfaction. 盡可能為內(nèi)部和外部客人提供優(yōu)異的服務(wù)，以創(chuàng)造更加出色的客人滿意度。 The supervisors’ mainfunction is to promote and ensure guest satisfaction, achieved through his/herability to develop and maintain a strong team environment, placing emphasis onassociate satisfaction and delivery of prompt, courteous, correct service.Supervisors are accountable for sales and profit in his/her area. Supervisionof the whole team including regular checks on all Marriott Brand Standards suchas 15 minutes Training sheet, taste panel sheet, pre shift meeting sheet.協(xié)助餐廳經(jīng)理完成餐廳的日常運(yùn)作，秉持收益最大化，支主管人員的主要職責(zé)是：確保通過為服務(wù)人員提供迅捷，禮貌，正確的服務(wù)使他們得到一個(gè)滿意的工作氛圍，且建立并保持一個(gè)強(qiáng)大的團(tuán)隊(duì)，從而使客人得到更周到的服務(wù)。主管人員應(yīng)具備針對(duì)市場(chǎng)及利潤(rùn)的敏感度。監(jiān)督整個(gè)團(tuán)隊(duì)，包括定期檢查所有萬豪品牌標(biāo)準(zhǔn)，如15分鐘培訓(xùn)表，品嘗表，班前會(huì)議表。SPECIFICDUTIES工作任務(wù): 1. Open and close shift in accordance with manager’s checklist. 根據(jù)開餐關(guān)餐的檢查表格安排和檢查餐廳的各項(xiàng)工作。2. Initiate aggressive guest interaction throughseeking and soliciting feedback from guests.積極于客人溝通并得到服務(wù)意見反饋。3. Train, maintain and enforce all Marriott servicestandards using use records, menus and appropriate reference materials.根據(jù)菜單等相應(yīng)規(guī)章制度，培訓(xùn)，保持，強(qiáng)化全部萬豪服務(wù)標(biāo)準(zhǔn)。4. Properly execute revenue and check controlprocedures on shift.認(rèn)真進(jìn)行收入掌控及賬單管理。5. Handle daily associate relations (e.g., scheduling,time adjustments).處理日常員工問題，如排班，加班調(diào)整等。6. Maintain a safe and sanitary work environment forall associates and guests. 為客人和服務(wù)人員提供并保持一個(gè)安全潔凈的用餐及工作環(huán)境。 7. Gather and implement all proper tools for runningshift,( e .g ., schedules, floor plans, reservations, checks ). 管理全部運(yùn)營(yíng)所需工具，如排班表，預(yù)定表，賬單等。 8. Find solutions for problems such as call outs, lastminute bookings or any other daily problems that may arise.處理各種突發(fā)問題，如客人大聲喧嘩，滿座等。9. During shift, ensure that guests are satisfied byassisting with serving, seating, and communication with kitchen and by strivingto speak to all guests.服務(wù)期間，保證客人從入座到就餐和對(duì)與廚房的溝通以及適量交流都感到滿意。10. Be on the floor during entire meal period andensure adequate coverage.服務(wù)期間保證在場(chǎng)，并提供足夠幫助。11. Conduct taste panels and menu classes on a dailybasis. 每天設(shè)計(jì)調(diào)味盤和菜單分類。12. Ensure that only a quality product is being served..確保客人收到標(biāo)準(zhǔn)產(chǎn)品。13. Monitorhours and staffing on a daily basis, with accurate scheduling in line forecastand budget guidelines. 每日根據(jù)預(yù)測(cè)和預(yù)算制定相應(yīng)的人力安排。14. Ensure all sidework is doneon daily basis. 確保每日的附屬工作完成。15. Maintain proper associate uniform standards. 確保服務(wù)人員著裝得體。16. Manage an effective repair and maintenance programthrough the use of work orders, inspections, etc. 通過下工作單，檢查等手段管理一個(gè)高效設(shè)施修理和維護(hù)系統(tǒng)。17. Assist any associate inhis/her job performance, when required, to ensure guest satisfaction. 幫助服務(wù)人員完成其工作來使客人滿意。18. Exercise station rotation to ensure stations aredistributed fairly.有效管理餐臺(tái)分布以及使服務(wù)人員得到均等的工作量。19. Implement a departmentaldaily “15Minute”training program. 每日進(jìn)行15分鐘的職業(yè)培訓(xùn)課程。20. Implement an effective training program for new andcurrent associates using use records, menus and appropriate reference manuals. 通過記錄，菜單等工具對(duì)新員工進(jìn)行高效的培訓(xùn)。21. Encourage problem solving by associates throughproper training and empowerment.建鼓勵(lì)服務(wù)人員通過其培訓(xùn)知識(shí)和授權(quán)來解決問題。22. Establish effectivecommunication with associates to gain their trust and respect. 于服務(wù)人員建立有效地溝通來得到他們的信任和尊重。23. Attend associate meetings.出席員工會(huì)議。24. Demonstrate positive inter-departmental relations. 在部門間協(xié)調(diào)上起到示范作用。25. Responsible to follow and implement all Safety& Security Standards. 貫徹執(zhí)行部門所有安全及保衛(wèi)工作。26. Responsible for the maintenance of discipline and ahigh level of morale among associates.負(fù)責(zé)部門內(nèi)部員工的紀(jì)律管理制度的執(zhí)行。27. Communicate directly, and/or through the use of thelog book, to next shift supervisor.通過口頭，工作日志等工具與同事交接溝通。28. Identify and recommend incentive programs, newideas and methods of operation.為更好地運(yùn)營(yíng)提供新穎的各種創(chuàng)新。29. Implement and follow through on all bookings ofrestaurant parties and room service hospitality suites and effectivelycommunicate to all managers.基于各種預(yù)定進(jìn)行工作，保持于各部門經(jīng)理的有效溝通。30. Assist in the development and execution of themarketing plan of assigned outlets.實(shí)行市場(chǎng)推廣計(jì)劃