北京興基鉑爾曼飯店| 招聘職位
- 職位性質：全職
- 工作地區：北京市
- 招聘人數：1人
- 學 歷：大專
- 工作經驗：5年以上
- 提供食宿：提供食宿
- 年齡要求：28-40
- 計算機能力：熟練
- 語言要求：英語(良好)中國普通話(熟練)
- 國際聯號工作經歷：優先
- 薪資待遇：1萬-1.2萬
- 職位有效期：2026-03-19至2026-04-18
職位：Chinese Rerstaurant Manager 中餐廳經理
崗位職責/職位描述
1.Ensure propercoordination with kitchen and bar on daily or monthly specials and promotions:possesses sound knowledge of food & beverage, up selling and availabilityof menu items.
與廚房及酒吧協調好每天及每月的推薦菜及酒水，熟練掌握本部的菜肴及灑水，高檔菜及菜單上的內容。
2.Performs all dutiesas assigned by management.
及時完成酒店管理層所布置的所有工作。
3.Responsible forstaff scheduling and payroll cost to ensure adequate coverage according toestablished practices and maximize on labor potential; Plans work assignmentsbased on room occupancy forecast, Event orders and VIP list.? Adjust schedules to meet emergencies,coordinates with other managers regarding emergency staffing.
負責員工的工作安排及工資成本，以確保足夠的人員完成工作，最大限度的利用現有的勞動力。根據預測、宴會預定及重要客人的人數來安排工作。如遇到緊急情況，要做好相應地改動，并與其它經理協調好工作。
4.Maintains properrecords of Sales, guest complaints, solutions and all concerns pertaining topersonnel or equipment in appropriate logbooks for reference.
做好銷售，客人投訴、解決辦法及相關人員、設備的記錄。
5.Maintainsestablished par stock for operating supplies to ensure smooth operation.
要保持足夠的存貨以確保本部的正常運營。
6.Make frequentsuggestions to Management in reference to improvement of general operation,F&B promotions, cost control and profitability.
給領導提出建議，以提高工作效率，促進銷售，并達到增源節支的目的。
7.Establishes controlprocedures for reconciliation of Cashiering before and after service.
建立收銀調節控制程序，在服務前后，要按此程序來工作。
8.Completes weeklyrestaurant inspection; checks overall restaurant appearance, the repair of itsfixtures, fittings and operating equipment, initiates maintenance request asnecessary.
每周要檢查一次餐廳，包括餐廳的外觀、燈飾、家具及其它設備。如果需要，填寫維修申請單。
9.Participates in theplanning of menus & beverage lists.
參與菜單、酒水單的制定及定價。
10.Responsible forholding daily briefings and monthly communication meetings to discuss variousaspects of food service and preparation with employees.
負責每天的晨會及每月的交流會，在會議中討論服務及準備工作等方面的問題。
11.Implements andenforces safety regulations and house rules.
加強安全及內部的規章制度。
12.Attends to guestcomplaints, requests or inquiries regarding food and services and immediatelytakes all required corrective measures.
關注客人對飯菜及服務的投訴、要求和需求，并立即采取有效措施。
13.Be familiar withchanges and trends in the competition and the market place.
熟悉市場及競爭的趨向及變化。
14.Promotes the Pullmanbrand philosophy through his or her exemplary attitude, behavior and excellentcommunication skills.
通過他/她所表現的態度,行為和優秀的溝通力來推廣鉑爾曼品牌的理念。
15.Takes note ofremarks made by guests and finds solutions for any problems that may arise.Ensures a rapid response from the different departments concerned.
牢記客人有可能提出的任何問題并給予解決方案. 確保各個相關部門反映迅速。
16.Makes sure that allthe information available in the restaurant is well presented and up-to-date.
確保所有在餐廳的信息傳達是最新的。
17.Observes and recordsemployee performance, hence able to make recommendations regarding employeepromotions.
觀察并記錄員工的工作表現，關心員工的發展，并激發員工去達到目標。
18.Trains personnelaccording to established procedures; conducts orientation of all new employeesand ongoing training of all staff.
盡快使新員工熟悉酒店，并對員工進行培訓酒店的規章制度。
19.Conducts interviewwith prospective employees.
參加面試。
20.Assures theinterface between all hotel departments and service-providers if necessary.
確保和提供服務部門保持溝通。
21.Establisheseffective employee relations and maintains the highest level ofprofessionalism, ethic and attitude towards all hotel guests, clients, heads ofdepartment and employees.
建立良好的人事關系，在工作中樹立良好的工作形象。
