餐厅主管

General主要任务
§ Maintain organization of F&Bservice areas.
§ 维护餐饮区域的整齐有序。
§ Support F&B assist managereview menu/service (BEO) with r, F&Bchef and event team on a daily basis.
§ 积极与餐饮副服务经理和餐饮厨师每天核对菜单和接待通知单。
§ Co-ordinate all food requirements with the kitchen, includingaccurate counts for preparation and plating.
§ 与厨房协调所有有关食品的要求，包括数量和出品方式。
§ Personally observe the performance of all Banquet serviceassociates.
§ 观察所有员工的工作表现。
§ Directly responsible for the grooming standards and appearance ofall F&B service associates.
§ 负责所有餐饮员工的仪容仪表。
§ Insure that all schedule Banquet functions take place on time andaccording to plan and make last minute change if in need .
§ 确保宴会会议按照计划准时开始及预计可能的最后变化如果客人需要的话。
§ Make personal contact with guests an assist them with any requests.
§ 与顾客建立个人联系，帮助他们解决任何问题。
§ Supervise proper tabulation of all F&B checks and be responsible for insuring that all checks arepresented to guest for signature.
§ 负责所有餐饮账单的准备工作和确保所有账单送交客人签字。
§ Prepare or review a critique made of every function. All problemareas should be noted and either corrected or a proposed solution should beforwarded to the Banquet Operation Manager and Assistant F&B Manager.
§ 准备/复阅每次宴会活动的批评意见，所有的确问题都要表明，要么纠正，要么提供建议给。
§ Keep copies of all BEO’s, along with beverage requisitions.
§ 复印和保存所有BEO单据。
§ Responsible for control and maintenance of all service equipment.Write work orders as necessary.
§ 负责所有服务设备的控制和维护工作。必要的时候填写工作申请单。
§ Bring to the attention of the Banquet Operation Manager for allmaterials and equipment that required re-ordering or need to be replaced.
§ 对于需要维修或更换的设备，向上级提出建议。
§ Bench-mark and recommend new products and/or methods of operation.
§ 提出新的销售产品和运做方式。
§ 18. Assist the follow-upafter the maintenance inspection on a weekly basis.
§ 做好每月预防性的维修检查。
§ Assist in the preparation of the yearly department budget by usinghistory & forecasting techniques to develop an aggressive budget that reflectsthe achievable capabilities.
通过的回顾历史记录和预测的方法协助准备部门年度预算，有助于发展部门收入的预算目标。
§ Assist in accurately forecasting business demands to ensureefficient staffing & food production.
协助精确预测商业需求确保员工安置及食品制作。
§ Ensure the awareness & enforcement of all Marriott \ Renaissance S.O.P.’s & Property L.S.O.P.’s.
确保了解并执行万豪的SOP和酒店的LSOP原则。
§ Enforce operational Standards that are periodically reviewed &updated.
确保运营标准的周期性回顾与更新。
§ Be responsible for maintaining outlet safety and sanitationstandards at all times.
始终确保部门的安全和卫生标准。
§ Enforce Marriott’s 49-point sanitation checklist by having alloutlets inspected on a monthly basis.
执行万豪的49条卫生标准，每月对部门进行检查。
§ Be responsible for asset management of all outlet property andfacilities.
负责本部门的所有固定资产和流动资产。
§ Conduct a preventative maintenance inspection on a weeklybasis.
做好每月预防性的维修检查。
§ Enforce Marriott’s Principles of Hospitality at all times.
始终贯彻万豪热情好客的原则。
§ Above all, to lead by example through a “hands on” approach tomotivate our associates to excel.
要成为员工的榜样、深入到员工之中去引导员工取得成功。