招聘酒吧经理_北京金融街丽思卡尔顿酒店招聘信息-最佳东方

JOB SUMMARY

· Responsible for the management of all aspects of the Restaurant functions, in accordance with hotel standards. Directs implements and maintains a service and management philosophy, which serves as a guide to respective staff.

根据酒店标准，负责管理餐厅各方面的智能, 领导并指导员工实施和维护服务和管理理念。

CANDIDATE PROFILE

Education and Experience

· Full-time college or above or equivalent.

全日制大学专科以上或同等学历。

· At least 3 years working experience in the same position

3年以上同等职位工作经验

CORE WORK ACTIVITIES

· 1)Maintain complete knowledge of:

保持对以下方面的全面了解:
a) all liquor brands, beers and non-alcoholic selections available in restaurant.

餐厅提供的所有酒类品牌、啤酒和无酒精饮料。
b) The particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.

每款酒/香槟酒的特点和描述，以及酒单上的主要酒。
c) designated glassware and garnishes for drinks.

指定的饮料玻璃器皿和装饰。
d) All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices.

所有菜单项、准备方法/时间、配料、酱汁、份量、配菜、外观和价格。
e) Daily menu specials, 86 had items.

每日菜单特餐，86项。
f) Dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.

餐厅的布局，餐桌/座位/位置的数量，适当的餐桌设置，房间容量，营业时间，价格范围和着装要求。
g) Micros and manual system procedures.

micros和手动系统程序。
h) Daily in house, arrivals / departures, v.i.p’s.

每日住宿，抵/离店，贵宾
i) scheduled in-house group activities, locations and times.

安排内部小组活动、地点和时间。
j) Correct maintenance and use of equipment.

正确维护和使用设备。
k) All department policies / service procedures.

所有部门政策/服务程序。
2) Check storage areas for proper supplies, organization, and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficiencies.

· 检查存储区域是否有适当的供应、组织和清洁。指导指定人员纠正任何清洁/组织缺陷。
3) Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.

· 建立供应品和设备的par水平。完成采购以补充预计业务所需的短缺或额外项目。
4) requisition linens / skirting required for business and assign staff to transport such to the restaurant.

· 申请业务所需的亚麻布/踢脚板，并安排员工将其运送到餐厅。
5) Check stock of wines / champagnes and order shortages noted. Ensure wines are received, properly stored, and kept secured.

· 检查葡萄酒/香槟的库存和订单短缺情况。确保葡萄酒收到，正确储存，并妥善保管。
6) Review sales for previous day; resolve discrepancies with accounting. Track revenue against budget.

· 回顾前一天的销售情况;处理与会计之间的差异。跟踪收入与预算的对比。
7) meet with the chef to review daily specials and 86’d items; update board throughout shift. Ensure that staff are aware of such.

· 与厨师会面，回顾每日特色菜和86道菜;每班更新板。确保员工意识到这一点。
8) periodically check with the front desk to review updates on house count and arrivals.

· 定期与前台核对统计和入住情况的更新。
9) Prepare weekly short schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands.

· 根据员工指引和劳动力预测，准备每周的短期工作安排。在一周内调整时间表以满足业务需求。
10) ensure that staff report to work as scheduled. Document any late or absent employees.

· 确保员工按时报到工作。记录任何迟到或缺席的员工。
11) Coordinate breaks for staff.

· 协调员工休息时间。
12) Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department’s standards and delegate these tasks.

· 根据部门程序安排员工的工作和兼职。在轮班过程中，当任务出现增加或改变时，及时与员工沟通。找出危及部门标准的情况并委派这些任务。
13) monitor the preparation of station assignments, ensuring compliance to departmental standards.

· 监督工作岗位的准备工作，确保符合部门标准。
14) Conduct pre-shift meeting with staff and review all information pertinent to the day’s business.

· 与员工进行班前会议，回顾所有与当天业务相关的信息
15) inspect grooming and attire of staff; rectify any deficiencies.

· 检查员工的仪容仪表和着装;纠正任何缺陷。
16) Inspect, plan and ensure that all materials, equipment and service carts are in complete readiness for service; rectify deficiencies with respective personnel.

· 16) 检查、计划并确保所有材料、设备和维修车处于完全准备好服务的状态; 与相关人员一起纠正缺陷。
17) Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.

· 持续监控员工在各个服务阶段和工作职能的表现，确保所有程序按照部门标准执行;与相关人员纠正任何不足之处。
18) Inspect table set-ups; check for cleanliness, neatness and agreement to departmental standards; rectify deficiencies with respective personnel.

· 检查工作台的设置;检查清洁、整洁是否符合部门标准;与相关人员一起纠正缺陷。
19) Inspect all aspects of the restaurant environment ensuring compliance with standards of cleanliness and order. Direct respective personnel to rectify deficiencies.

· 检查餐厅环境的各个方面，确保遵守清洁和秩序的标准。指导相关人员纠正不足之处。
20) ensure that the host (ess) stand is clean, organized and stocked with designated supplies.

· 确保展台清洁、整齐，并有指定的物资储备。
21) Review the reservation book, pre-assign designated tables and follow up on all special requests.

· 检查预订本，预先分配指定的餐桌，跟进所有特殊要求。
22) ensure that specified amount of menus and wine lists are available and in good condition for each meal period. Ensure that daily specials are inserted into each menu.

· 确保每个用餐时段都有足够的菜单和酒水单。确保每个菜单都有每日特色菜。
23) check the pick-up station and side stations, ensuring agreement to standards of cleanliness, supply of stock and organization.

· 检查取料站和侧站，确保清洁、库存供应和组织符合标准。
24) Monitor and assist host (ess) in greeting and escorting guests to their tables according to departmental procedures. Ensure that tables are set to best service the guests.

· 根据部门程序，监督并协助服务员迎接客人并护送客人到他们的餐桌。确保餐桌的摆设为客人提供最好的服务。
25) anticipate heavy business times and organize procedures to handle extended waiting lines.

· 预测繁忙的营业时间，组织处理长时间排队的程序。
26) Anticipate guest’s needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Promote positive guest relations at all times.

· 无论在什么时候，不管客人有多忙，都要预测客人的需求，及时做出回应并向客人表示感谢。在任何时候都促进与客人的积极关系。
27) be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.

· 熟悉所有酒店服务/特色和当地景点/活动，准确回应客人的询问。
28) Monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction.

· 监控并处理客人的投诉，遵守即时安抚程序，确保客人满意。
29) Monitor guest reactions and confer frequently with service staff to ensure guest satisfaction.

· 监控客人的反应，经常和服务员沟通，确保客人满意。
30) Check the status of all orders and ensure that they are delivered within designated timelines.

· 检查所有订单的状态，确保在指定的时间内发货。

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