- 職位性質：全職
- 工作地區：四川省內江市
- 招聘人數：1人
- 學 歷：不限
- 工作經驗：不限
- 提供食宿：提供食宿
- 年齡要求：不限
- 計算機能力：良好
- 語言要求：英語(一般)
- 國際聯號工作經歷：優先
- 薪資待遇：5千-6千
- 職位有效期：2026-03-12至2026-06-10
職位：中餐廳副經理 Asst Chinese Restaurant Manager
崗位職責/職位描述
BASIC FUNCTION基本職責
Cooperatewith the Chinese restaurant manager to plan, organize, control and coordinateall matters of the Chinese restaurant. In the absence of the Chinese restaurantmanager, assume the responsibilities of the Chinese restaurant manager.
配合中餐廳經理計劃組織，控制和協調中餐廳的各項事宜，在中餐廳經理缺席的情況下承擔中餐廳經理職責。
DUTIES AND RESPONSIBILITIES 職責和義務
1.?Effectively manage the restaurantby ensuring the following:
有效的管理餐廳，確保以下幾方面：
·??Overseethe Implementation of standards as detailed in the departmental standards andprocedures manual.
根據部門的標準和程序手冊，監督執行的情況
·??Adhereto bill paying procedures.
遵循帳單支付的程序
·??Conducteffective shift briefings ensuring all staff are aware of VIPs, specialoccasions, daily specials; emphasis on up selling certain products; etc.
組織有效的交接班例會，確保所有員工知道了解貴賓、特別場合和每日的特色菜，并推銷更好的產品
·??Personallymeet and farewell a minimum of 80% of your customers.
至少親自接待百分之八十的客人以及與他們告別
·??Encourageand motivate staff to provide optimum service during all shifts.
鼓勵和激發員工提供合適的服務
2.?Share recommendations and guestcomments to Chef and Food and Beverage Director to reflect current customerprofile.
與廚師和餐飲總監共同分析客人的評論和建議以了解顧客最近的情況。
3.?Develop and implement PromotionsCalendar for F&B products in restaurant.?
在餐廳發展和執行餐飲部產品的促銷計劃。
4.?Manage special eventconcepts.
處理特別的活動計劃。
5.?Anticipate market changes and review operations when necessary.
注意市場的變化，必要時回顧營運情況。
6.?Conduct competitor analysis.
分析競爭者的情況。
7.?Create positive publicityopportunities.
創造積極的公開機會。
8.?Manage customer database andutilize effectively.
管理顧客的資料并有效的利用。
9.?Up-sellproperty facilities.
推銷更好的設施。
10.?Actively pursue cost savingmeasures.
積極地采取開支節省措施。
11.?Recycle wherever possible.
合理利用有效資源。
12.?Liaise with Sales Manager duringtender process to obtain new accounts, Food andBeverage specific.
在發展過程忠與銷售部經理聯系，以獲得新的客戶和特色的食物和酒水。
13. Managewage and beverage cost
控制人力成本和酒水成本。
14.?Stockcontrol
庫存控制。
15.?Analyzefood and beverage statistics through point of sale system
分析食物和酒水的銷售額。
16.?Forconferring daily with supervisory staff and management on any operationalproblems. Conducting inspection tours of the operation to ensure propercleanliness, manning and placement for daily business.
與上級或主管級員工交流協商每日的運作問題。在每日營業期間視察運作的場地確保適當的情節、人事安排以及擺放等。
17.?Mustmaintain effective discipline over the department, ensuring that allDepartmental rules and regulations are adhered to. And that all grooming andhygiene standards are maintained. Taking disciplinaryaction wherever required to enforce this.
維持部門內有效的紀律，確保遵循所有部門的規章制度，儀容儀表和衛生標準。在需要貫徹執行的地方采取處罰行動。
18. To be responsible for overalloperations of the Chinese Restaurant of the Department.
負責部門中餐廳所有的營運。
19.?To assign and delegateresponsibilities and authority for the operation areas within the department tothe Supervisors. Developing the position within a suitable time frame (to bediscussed) so that they may be able to carry out the duties andresponsibilities of the Chinese Restaurant Manager.
為主管分配和委派部門內操作區域的責任和職責。在適當的時間周期內發展有潛力的員工，以便他們能夠執行中餐廳經理的責任和職責。
20.?To maintain effective communicationon the activities of the department with the F&B Office and other areas ofthe Hotel, in order to provide the best possible service to the guests.
與餐飲辦公室和酒店其他部門就酒店的活動保持有效的交流，以便為客人提供的服務。
21.?To be aware of trends, practicesand new products available or current in the industry, by means of monthlycompetitor evaluations, industry analysis and trade literature.
通過每月評估競爭對手，行業分析和注意發展趨勢、實操、可用的新產品和行業內的近況。
22.?To maintain a high profile withinthe restaurant during service periods, with emphasis on guest relations andneeds.
在服務期間保持餐廳良好的形象，特別注意與客人的關系及他們的要求。
23.?To plan and co-ordinate a guestrecognition program, and implement once approved by the F&B Director.
計劃和協調客人的優惠政策計劃，在餐飲總監的同意下立即執行。
24.?To ensure that all service andquality standards are maintained as per the operating policy of the outlet andrequirements as set by the Hotel, and to correct whenever required.
確保根據酒店的要求和餐廳的操作制度提供高質量的服務，并在有必要時糾正。
25.?To attend and participate in allmonthly F&B Departmental Meetings and daily morning briefings and to sendreplacement on scheduled days off.
參加每月的餐飲部會議和每日晨會，并安排休息時的換班。
26.?To do monthly maintenance checks onall equipment, furniture and fixtures and reports all areas in need ofattention to the appropriate department.
每月檢查所有的設備、家具和工具，向相應部門報告需要注意的相關區域。
27.?Toensure the safety of all equipment held within the restaurant, ensuring thatall equipment is properly handled, cleaned and stored at all times. Correctingany areas which are in need of attention, so that all compliance withestablished polices is carried out.
安全的操作餐廳內的所有設備，確保時刻適當的操作、清潔和儲存。改進需要注意的區域，以遵循現有的制度。
28.?To ensure that Potential breakagesare avoided and that staff are aware of the Departmental breakage procedure.And that full compliance is received with regards to minimizing breakage.
避免潛在的損壞，確保所有的員工注意部門的損壞程序并完全遵循以將損壞降到低程度。
29.?To actively participate in the setup and running of any promotion held in the outlet, including planning andimplementation of such promotions.
積極的參加餐廳組織的布置和運作促銷活動，包括這種促銷活動的計劃和執行。
JOB SPECIFICATION工作要求
1.?College graduate, preferably inHotel and Restaurant Manager or equivalent in experience
大學學歷，相關酒店經理工作或由相關經歷。
2.?At least 4 years’ experience inChinese restaurant,
至少4年中餐廳工作經驗
3.?Personable, with verbal facilityand fine department
親和力，說服力。
4.?Good in public and human relations
良好的人際關系。
