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崗位職責/職位描述

• Responsible for staff scheduling and payroll cost to ensure adequate coverage according to established practices and maximize on labor potential; Plans work assignments based on room occupancy forecast, Event orders and VIP list.? Adjust schedules to meet emergencies, coordinates with other managers regarding emergency staffing.
• 負責所有的員工出勤編排及薪酬控制，確保符合已制定的要求并合理勞動力潛能，以客房入住率、活動要求及貴賓名單等來分配工作。調整時間來處理緊急事件，并就緊急事件與其它部門經理協調。
• Maintains proper records of Sales, guest complaints, solutions and all concerns pertaining to personnel or equipment in appropriate logbooks for reference.
• 維持合適的銷售、客人投訴、解決方案、人事及設備記錄。
• Maintains established par stock of food and also Beverages par stock for smooth operation.
• 維持并制定平均庫存量等來確保一個平穩的操作。
• ?Completesweekly restaurant inspection; checks overall restaurant appearance, the repairof its fixtures, fittings and operating equipment, initiates maintenancerequest as necessary. 完成周期宴會內視察，檢查宴會廳的整體情況，固定設備的修理，試用及操作設備，有必要的情況下申請設備維護。 Responsible for holding daily briefings and monthly communication meetings to discuss various aspects of food service and preparation with employees.
• 負責開展每日例會及每月溝通會議來與員工討論所遇到的各種問題。
• Implements and enforces safety regulations and house rules
• 執行和強調安全制度和各種常規
• Attends to guest complaints, requests or inquiries regarding food and services and immediately takes all required corrective measures.
• 投身于客人任何有關食物和服務等的投訴、要求或詢問等，并及時的采取正確的措施。