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崗位職責/職位描述

工作職責：
1.Ensures that the customer receives quality service by providing workdirection for restaurant staff.
為餐廳員工指明正確的工作方向，確保客人能夠接受到優質的服務
2.Implements new standards and procedures for the restaurant as and when required.
執行餐廳標準和程序
3.Adheres to and ensures all line employees adhere to the hotel policies and procedures.
確保所有崗位的員工都堅持遵循酒店的政策和程序
4.Handle guest complaints and keeps manager informed of relevant complaints.
處理賓客投訴并及時的匯報給經理
5.Provides employees with the information needed to perform their job effectively
為員工提供必需的信息，提高他們的工作效率

任職資格：
1.Operational execution: Proficient in executing opening and closing procedures, shift handovers, inventory checks, and ensuring hygiene and safety standards, with the ability to effectively handle customer complaints.
運營執行：熟練執行開收檔、交接班、盤點及衛生安全標準，能有效處理客訴
2. Team management: Responsible for scheduling, attendance tracking, and basic training, skilled in motivating the team.
團隊管理：負責排班、考勤與基礎培訓，善于激勵團隊
3.Communication and collaboration: Basic proficiency in English, with cross－departmental coordination skills with departments such as the kitchen and front desk
溝通協作：有英文基礎，具備與廚房、前臺等跨部門協調能力