西餐厅副经理(音昱听堂）

Job Responsibilities:
Recruitment, training, and development
1 -- Identify, select, and hire all restaurant staff.
2 -- Assist restaurant manager to Map out training for all staff and employee development plans.
3 -- Assist restaurant manager to Scheduling of staff.
4 -- One of the key points of the training plan: it is necessary to organize regular employee seminars, no need to talk about work, more emotional communication, sincerity, respect and listening.
Operations
1 -- Engage with guest in getting guest feedback and check for their satisfaction to ensure they are 100% satisfied.
2 -- Build up guest database and profile for future contact.
3 -- Assist restaurants manager Implementation of SOP’s – internal communication, sanitation, event set up, customer services; etc.
4 -- Record all daily happenings and revenue in daily log.
5 -- Review and improvement of all systems.
6 -- Set up all F&B operations, including restaurant and all events.
Finance
1 -- Implementation of finance procedure to control the restaurant cashier to follow the standard.
2 -- Supervise cash handling and banking procedures.
3 -- Prepare daily banking and cash flow reports.
4 -- Be accountable for the restaurant Profit and Loss with the manager and try the best to achieve budget.
Staffing
1 -- Coaching & Leadership
2 -- Prevent and resolve grievances.
3 -- Counsel staff and prevent work related problems.
4 -- Resolve disputes.
5 -- Discipline staff
6 -- Determine and plan for future staffing needs.
7 -- Recruit staff and carry out interviews.
8 -- Prepare staff rosters.
9 -- Facilitate multi-skill ensuring maximum flexibility of staff rotation to busy areas all exercised.
10 -- Maintain up-to-date staff records.
11 -- Customize position profiles for your area of responsibility using the Sheraton Human Resources Management System
12 -- Assist with the planning and delivery of orientation programs.
13 -- Implement staff performance appraisals.
14 -- Carry out exit interviews.
15 -- Provide ongoing advice and support to staff under your supervision.
16 -- Supervise staff performance.
17 -- Implement appropriate management practices that provide staff motivation and communication.
18 -- Regularly submit the management cognition and management system construction plan, including cognitive content, presentation of problems, application of ways and means, summary and advanced core content of the next stage
Stock Control
1 -- To check and review all operating par stocks of condiments, guest and restaurant supplies and operating equipment used within the restaurant. To ensure that there is sufficient stock for each day's trade, requisitioning where required any equipment or supplies that are necessary, required any equipment or supplies that are necessary.
2 -- If encounter areas where certain inventory is no longer sold, timely report and give disposal plans, which can be used to develop new products for sale, reduce inventory and avoid expiration.
Requirements:
1 -- More than 5 years of restaurant experience with management of teams of 8 or more.
2 -- Alignment to our brand philosophy and values.
3 -- People management.
4 -- Learn on the fly.
5 -- Customer service.
6 -- Managing diversity.
7 -- Creative problem solver.
8 -- Approachable.
9 -- Good communicator.
10 -- High energy and drive.
11 -- Foster teamwork.
12 -- Detailed orientated.
13 -- English and Chinese
14 -- Diploma above