Duties and Responsibilities工作职责
·         Effectively manage the restaurant by ensuring the following:
·         有效管理餐厅的日常工作,确保日下工作正常进行:
o    Oversee the Implementation of standards as detailed in the departmental standards and procedures manual
o    监督部门工作标准和程序手册中列出的各项规范的贯彻执行
o    Adhere to opening and closing procedures
o    遵守开始营业和结束营业的程序。
o    Adhere to bill paying procedures
o    遵守规定的结账程序。
o    Conduct effective shift briefings ensuring all staff are aware of VIPs, special occasions, daily specials; emphasis on upselling certain products; etc
有效的进行交接班说明会,确保所有员工了解重要客人,特殊活动,每日特价,重点是推销某些产品等。
o    Personally meet and farewell a minimum of 80% of your customers
o    亲自迎送80%以上的客人。
o    Encourage and motivate staff to provide optimum service during all shifts
o    激励在岗员工为客人提供卓越的服务。
·         Share recommendations and guest comments to Chef and Restaurant Manager to reflect current customer profile
·         与厨师和餐饮经理交流意见和客人的建议从而反应当前客人的情况。
·         Assist to develop and implement Promotions Calendar for F&B products in restaurant
·         协助在餐厅制定和执行餐饮产品促销活动日历。
·         Manage private dining room bookings.
·         管理包房预定。
·         Customised menus for private dining room and dining hall guest
·         为包房及餐厅客人制定菜单
·         Anticipate market changes and review operations when necessary
·         善于预测市场的变化情况,并在必要时审评运营工作。
·         Conduct competitor analysis
·         对竞争对手进行分析。
·         Assist to implements the FSMS policies in the restaurant.
·         协助落实餐厅的FSMS政策
·         Create positive publicity opportunities
·         创造良好的公众宣传机会。
·         Manage customer database and utilize effectively
·         管理顾客数据库并有效的加以使用。
·         Up-sell property facilities
·         推销酒店的设施。
·         Actively pursue cost saving measures
·         积极的实行节约成本的方法。
·         Recycle wherever possible
·         尽可能再利用能源。
·         Liaise with Sales Manager during tender process to obtain new accounts; Food and Beverage specific
·         在竞标过程中与销售经理密切合作争取新的客户;特别是餐饮部门的客户。
·         Manage wage and beverage cost
·         管理工资和饮料成本。
·         Forecasting
·         进行预测工作。
·         Stock control
·         有效的控制存货。
·         Analyze food and beverage statistics through point of sale system
·         通过销售点销售系统分析餐饮统计数据。
·         Works with Superior on manpower planning and management needs
·         和上级领导一起进行人力规划和管理需求。
·         Works with Superior in the preparation and management of the Department’s budget
·         和上级领导一起编制和管理部门预算。
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