Restaurant Captain餐厅领班

职责概述
GENERAL MISSION
协助餐厅经理及餐厅主管直接督导员工的工作，遵守度假村的规章制度确保为客人提供符合标准的服务。
This position is concerned with the efficient and professional service of food and beverages within the Restaurant, ensuring that the restaurant returns a budgeted profit through tight cost and Stock control. Direct supervision of team member is necessary, while ensuring that all guests receive optimum Service in accordance with the standards, policies and procedures of Resort.
工作职责
RESPONSIBILITIES AND MEANS
在整个工作过程中，始终保持高度的客户服务意识。
To maintain a high customer service focus by approaching your job with the customers always in mind.
熟悉并了解度假村品牌标准，并按照品牌标准的要求开展相关工作。
Deep understanding hotel brand standard，and carry out on working based on hotel brand standard.
保持积极的工作态度，做好本职工作，并且主动解决问题，能够始终清晰的与客人或同事 进行交流。
To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues.
能够积极的向客人推荐度假村的服务及设施。
To actively promote the service and facilities to guests and suppliers of the resort.
在工作过程中能够做好本职工作，保证自己及其他人的安全。
To perform all duties and responsibilities in a manner that ensures your safety and that of others in your workplace.
熟悉掌握菜单及饮料单上的内容，并可以详细的给客人做出解释。了解健康食品的要求，并可以给出适当的建议。
Confidently knowing the food and beverage menu contents and be able to explain them in detail to guests. Understand dietary requirements and offer appropriate suggestions.
熟悉度假村所有餐厅及其他部门营业时间。可以向客人推荐度假村其它具有吸引力的餐厅或场所。
Confidently knowing opening hours of all restaurants & resort outlets. Being able to recommend other restaurants & city attractions to G.Ms.
了解酒店或度假村周边的相关信息，如商场、医院、交通，旅游景点等，并且能够熟练的回答出客人提出的相关问题。
Understanding the information except for hotel or resort, such as shopping malls, hospitals, transportation, tourist attractions, and be able to skillfully answer the questions by the guests.
遵守服务程序，保证所负责区域都符合早餐、午餐及晚餐的服务标准。
Undertake steps/process to ensure that responsible areas of the restaurant are set are set to the standards required for breakfast, lunch and dinner.
检查并确保所负责区域与开始用餐时一样整洁。
Make sure responsible areas are cleaned and maintained in accordance with operating procedure.
具有一定的食品安全风险意识。
Have a certain degree of food safety risk awareness.
与员工建立并保持良好的关系。
Attends and participates in daily briefings and other meetings as scheduled.
以身作则，督促员工规范的操作，降低餐厅破损率。
Set an example, urge employees to standardize the operation, reduce the restaurant damage rate.
开餐前/结束后检查自己所负责区域的物资、卫生状况是否达标。
Before/after the meal, check whether the material preparation, hygiene and personnel status in your responsible area meet the standard.
通过自身的专业素质，为餐厅的其他员工树立良好榜样。
Provide leadership and direction for all team member while on duty by offering professional skills and leading by example.
完成上级布置的其他任务。
And complete other tasks assigned by management.