- 学 历：大专
- 所 在 地：不限
- 户 籍 地：不限
1.Supervises and co-ordinates activities of all personnel assigned in the various restaurants and bars.
2.Endorse the time schedules of employees for each dinning the bar area; trains all service personnel with regard to content and preparation.
3.Prepares daily assignments of event orders and volume of business. Inspects service personnel as to their appearance.
4.Approves requisitions of all outlets ensuring that par stocks are maintained. Makes sure that adequate stock of food and beverage items are maintained in storerooms, and initiates necessary requisitions.
5.Attends to guest complains and problems regarding service in outlets. Checks all log books for problems and guest complains, which may have occurred in his absence.
6.Initiates purchase requisitions, misconduct, memoranda, employee ratings, spoilage and breakage reports and other inter-office memoranda. Executes the general responsibilities necessary to minimize costs of operating all service units in the hotel.
7.Ensures that all F & B outlets are clean, orderly, and prepared for business; checks set-up of counters, including the mise-en-place, service areas, room service and food service outlet pantries and their areas.
8.Trains the service personnel how to handle various types of service; supervises hotel service employees in accordance with operating policies which he may help to establish.
9.Checks special function sheets against room set-up and personnel scheduled; may work with Banquet Manager in scheduling service for all functions.
10．May schedule periodic food and beverage employees meeting to ensure correct interpretation of hotel policies.
11.Co-ordinates with Banquet Manager and assists Executive Chef in planning menus for special parties and with the Executive Assistant Manager when there is need to change restaurant menu.
12.Establishes standards of performance such as amount of linen to be used in dining areas, number of covers to be served per employee, setting of labor cost goals, etc.
13.Ensures proper handling of machinery, equipment, tableware, kitchen utensils and other operation equipment in use.
14.Ensures that overall F&B cleanliness and sanitation is maintained in the hotel.
15.Keeps track of inventories of all operation supplies and equipment.
16.Co-ordinates with the Sales Department regarding promotions and special events in the restaurant.
17.Performs duties common to all managers and other duties as may be assigned.
College graduate, preferably in Hotel and Restaurant Management or equivalent in experience.
Minimum 5 years’ experience in food service, at least 2 years in managerial capacity.
Personable, service-oriented, good in public and human relations, has capacity to relate with different types of patrons, has facility in verbal and written expressions.
仪表端庄, 业务培训, 良好的人际关系, 能和不同的供应商打交道, 口头和书面表达能力强.
Strong in training service personnel.