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    职位:Restaurant Manager 中/西餐厅经理(已停止招聘)

  • 职位性质:全职
  • 工作地区:云南省玉溪市
  • 招聘人数:1人
  • 学  历:大专
  • 工作经验:5年以上
  • 所 在 地:不限
  • 户 籍 地:不限
  • 提供食宿:提供
  • 年龄要求:不限
  • 计算机能力:良好
  • 语言要求:英语(良好)中国普通话(流利)
  • 国际联号工作经历:优先
  • 薪资待遇:6千-8千
  • 职位有效期:2019-08-12至2019-11-10

岗位职责/职位描述

This position is concerned with the strategic management of the Restaurant, in line with prescribed Wyndham Worldwide & Ramada Plaza policies and procedures.

中/西餐厅经理的职位是极具挑战性的工作,应遵守餐厅、本酒店及温德姆酒店集团既定的政策原则和运作程序。

 

1.To maintain a high customer service focus by approaching your job with the customers always in mind.

在整个工作过程中,始终保持高度的客户服务意识。     

2.To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues.

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。

3.To contribute ideas and suggestions to enhance operational/environmental procedures in the Hotel.

能够提出对酒店的运作及环境有益的意见或建议。

4.To perform all duties and responsibilities in a manner that ensures your safety and that of others in your workplace.

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。

5.Creating an environment where everyone in the department is focus on “creating that special experience” to deliver exceptional customer service.

建立一种每个员工都关注如何能为客人创造“非凡体验”,提供非凡客户服务的工作环境。

6.Making sure all customer requests and queries are responded to promptly and effectively while assisting on the floor during meal periods each day.

在服务时间内以积极的态度,高效、准确的定位及满足客人要求及需要。

7.Be Pro-Active towards guests, assisting them with any reasonable requests, and training all team member to see these things before the guests ask.

积极主动的为客人服务,满足客人任何合理要求,并且培训员工能够预见客人的需求。

8.To ensure all standards for Service Delivery as identified in the Guest Satisfaction Manual and the Standard Operating and Procedures Manual are consistently delivered throughout the department.

确保在对客服务指南,标准服务手册中的所有标准都能够在整个部门持续有效的贯彻。

9.Developing action plans to address shortfalls in Standards and identifying shortfalls before they affect customer service.

针对工作中的不足制定计划,以避免影响对客服务质量。

10.Preparing rosters and job schedules for team member to meet business needs (taking into consideration internal activities and occupancy and external events, promotions etc).

制定每位员工的排班表及工作安排。(考虑内部活动,客人入住率, 特殊活动及产品促销等)

11.Communicating effectively with Front Office and Groups & Tours to maximize in house and group business for the restaurant, ensuring direct liaison with Group Leaders upon arrival.

有效的与前台及团队领队协调,尽可能的增加餐厅生意,与领队保持直接联系。

12.Managing the departmental operation and taking action where necessary to ensure smooth running and participating in service duties during service periods, where necessary.

有效管理部门运作,为保证服务及餐厅的正常运营采取必要的措施。

13.To co-ordinate with Engineering and Housekeeping Departments to ensure maintenance and cleanliness. Ensure follow-up procedures are maintained.

与客房部及工程部通力合作,保证部门设施的完好及清洁。

14.To participate in future menu changes taking into consideration new F&B trends, market demands and sales achievements.

根据餐饮发展趋势,适当需求及销售情况进行餐厅菜单的修改。.

15.Keeping the team up-to-date about departmental, hotel and company activities through regular communication meetings & memos. This includes special events and promotions in the restaurant.

随时更新团队成员与酒店其他部门的交流,了解酒店其他部门的活动,包括特殊活动,餐厅促销等等。

16.Using key monitors and financial targets to evaluate the department’s performance and make future plans.

在餐厅运营表现及财务目标的基础上,对餐厅的工作表现进行评估,制定未来发展计划。

17.To assist with selecting, training, coaching and developing people to meet current and future needs of the department and the hotel.

根据酒店现状及发展趋势,选择,培训,发展员工的技能以满足酒店需要。