• 五险一金
• 管理规范
• 带薪年假
• 帅哥多
• 美女多
• 工作日两餐
• 个人发展计划
• 晋升靠实力
• 活力团队精神
• 人性化管理

Specific Duties
1.    To maintain complete knowledge of:
a)       core and departmental brand standards
b)      dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code
c)       all liquor brands, cocktails, beers and non-alcoholic beverages as well as assigned glassware and garnishes
d)      particular characteristics and descriptions of every champagne/wine by the glass and major wines on the wine list
e)       all menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices; daily menu specials and unavailable items
f)        operating the Micros POS and all Micros related policies and procedures
g)      correct maintenance and use of equipment, to use equipment only as intended
h)      all hotel services/features and local attractions/activities to accurately respond to guest inquiries
i)         daily arrivals/departures, VIP’s, scheduled in-house group activities, locations and times
j)        all departmental and divisional policies and procedures
2.                   To manage service delivery in outlet to ensure guest receives proper service from point of entry to departure
3.                   To ensure all team members adhere to proper phraseology and verbiage guidelines
4.                   To ensure food and beverage is served according to the sequence of service and brand standards; to ensure all staff are trained, tested and comply with them
5.                   To ensure guest food and beverage orders are taken utilizing up-selling techniques and are properly processed through computerized or manual systems
6.                   To engage with guests and ensure feedback on and satisfaction with restaurant experience during their meal
7.                   To assign work and side duties to staff in accordance with departmental procedures. To communicate additions or changes to the duties when they come up. To identify situations, which compromise the department’s standard and delegate these tasks
8.   To monitor the preparation of station assignments, ensuring compliance to departmental standards
9.    To ensure opening, side, closing and cleaning duties are fulfilled as defined by the respective checklists
10.    To review the reservation book, pre-assign designated tables and to follow up on all special requests
11.    To ensure that specified amount of menus and wine lists are available and in good condition for each meal period. To ensure that daily specials are inserted into each menu (if applicable)
12.  To monitor and assist host/ess in greeting and escorting guests to their tables according to departmental procedures. To ensure that tables are set to best service the guests
13.     To anticipate guest’s needs, respond promptly and acknowledge all guests, however busy and whatever time of day. To promote positive guest relations at all times
14.   To monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction; to go above and beyond to resolve any guest opportunity to the satisfaction of the guest
15.   To empower the outlet team to provide excellent customer service to ensure team is aware of financial freedom to pacify/satisfy the guest
16.  To check the status of all orders and ensure that they are delivered within designated timelines
17.  To monitor and ensure that all tables are cleared and reset according to department procedures
18.  To assist restaurant staff with their job functions to ensure optimum service to guests; to relieve hostess if and when necessary; to expedite on floor or in kitchen as business demands
19.   To answer outlet telephone within 3 rings, using correct verbiage and telephone etiquette
20.    To take, record and confirm restaurant reservations/cancellations in accordance with departmental standards
21.   To ensure any leader from another department entertaining in the outlet or pacifying guests receives exceptional service; to ensure outlet team does not treat internal guests different from external guests
22.  To oversee restaurant bookings and to manage large parties and special events
23.   To inspect table set-ups; check for surgical cleanliness, neatness and agreement to departmental standards; to rectify deficiencies with respective personnel
24.    To inspect all aspects of the restaurant environment ensuring compliance with standards of surgical cleanliness and order. To direct respective personnel to rectify deficiencies
25.    To ensure that the hostess stand is surgically clean, organized and stocked with designated supplies
26.   To ensure glass-, china- & silverware are polished, spotless, free of stains and chips; to ensure the proper set up of all wares; to rectify if needed
27. To inspect, plan and ensure that all materials, equipment and service carts are in complete readiness for service; to rectify deficiencies with respective personnel
28.  To check the pick-up station and side stations, ensuring agreement to standards of surgical cleanliness, supply of stock and organization
29.  To monitor and maintain surgical cleanliness and working conditions of departmental equipment, supplies, and work areas
30.   To check storage areas for proper supplies, organization and surgical cleanliness; to ensure all areas are properly labelled; to ensure that FIFO (first in – first out) is followed; to instruct designated personnel to rectify any cleanliness / organization deficiencies
31.   To establish par levels for supplies and equipment. To complete requisitions to replenish shortages or additional items needed for the anticipated business
32.   To ensure the use of all cleaning chemicals in accordance with occupational health and safety regulations
33.   To check stock of wines / champagnes and order shortages noted. To ensure wines are received, properly stored, and kept secured
34.   To ensure breakage, damage or loss of glassware, chinaware, silverware and linen is avoided
35.   To review staffing levels to ensure that guest service, operational needs and financial objectives are met
36.   To effectively investigate, report and follow up on employee and guest incidents, ensure the application of Marriott’s Principals of Hospitality at all times.
37.   To display leadership in guest hospitality, to exemplify excellent customer service and to create a positive atmosphere for guest relations
38.  To meet with the chef to review daily specials and unavailable items; to update board throughout shift; to ensure that staff are aware of such; to work wit the chef to manage menu mix by reviewing menu engineering tools
39.   To work with the chef and F&B Director to develop promotions, food and wine pairings, beverage selections, menu items and presentations
40.  To collaborate with the chef to train restaurant staff on menu items including ingredients, preparation methods and unique tastes
41.  To develop & execute plans and actions for the marketing of the outlet.
42.  To maximize revenue opportunities through competitive pricing of food and beverage products; to benchmark competition and to be aware of competitive promotions and strategies
43. To monitor projected and actual sales on a daily basis. To review meal period covers, room capture ratio and average check to ensure revenue goals are met. To identify and address opportunities as needed
44.    To prepare weekly forecast of revenues, covers and labour costs
45.    To review sales for previous day; resolve discrepancies with accounting. To track revenue against budget
46.    To analyze P&L statements, forecast business and revenues, control expenses; to understand the impact of the department’s operation on the overall financial goals of the hotel
47.  Achieve departmental Budget goals by maintaining profits through increased sales revenue and the efficient cost expenditure.
48.    To be responsible for the monthly department Profit & Loss Statement.
49.   Preparation of the yearly department Budget by using history & forecasting techniques to develop an aggressive budget that reflects the outlets achievable capabilities.
50.  To have good knowledge of purchasing, inventory controls, supplies and equipment
51.    To manage beverage requisitioning and control procedures and to ensure staff is properly trained in beverage preparation and service
52.  To establish procedures and conduct training for food and beverage portion and waste control
53.   To ensure that food, beverage, china, glass, silverware and linen inventory levels are kept in accordance with pre-set par levels, to ensure that FIFO (first in – first out) is followed for all food and beverage as well as linen items
54.   To ensure there is always one senior leader on the floor at all times and maximum leadership coverage during peak hours
55.     To prepare weekly staff schedules in accordance with staffing guidelines and labour forecasts. To adjust schedules throughout the week to meet the business demands
56.    To ensure that staff report to work as scheduled. To document any late or absent employees
57.  To coordinate breaks for staff
58.   To ensure all linen and uniforms are properly inventoried and maintained; to ensure that FIFO (first in – first out) is followed
59.   To conduct daily line-ups with staff and review all information pertinent to the day’s business; to inspect grooming and attire of staff; to rectify any deficiencies
60.   To interview and hire management and line staff with the appropriate skills to meet the business and leadership needs of the operation; to develop, implement and maintain a departmental orientation program for new hires
61.  Responsible to maintain the overall welfare of our Associates by providing them with the training and resources to take care of our guests.
62.  To train subordinate managers and supervisors in effective “coaching and counseling” and the correct process of progressive discipline.
63.    To ensure the awareness & enforcement of all Marriott S.O.P.’s & Property L.S.O.P.’s.
64.    Enforce operational Standards that are periodically reviewed & updated.
65.  To communicate performance expectations in accordance with job descriptions for each position and monitors progress
66. To conduct performance appraisals according to HR guidelines and timelines
67.  To treat all staff fairly and equitably; to recognize contributions of team members; to ensure and maximize employee retention
68.   To manage progressive discipline/disciplinary action when and if required according to employee handbook
69.  To provide feedback to staff on their performance
70.  To monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; to rectify any deficiencies with respective personnel. To conduct a weekly formal training program on the required job functions with criterion expected and department orientation with new hires. To conduct ongoing training with existing staff
71.   To take care of the well being and motivation of all employees and to achieve satisfactory AOS scores; to foster and promote a cooperative working climate, maximizing productivity and employee morale
72.  To practice “open door” policy to all Associates.
73.  Periodically plan outside Associates activity to promote teamwork.
74.  To develop and implement Associate & Supervisor training plans on a quarterly basis in conjunction with HRD.
75. To develop, implement and maintain a departmental orientation program for new hires; to ensure the department has an updated operations manual
76.   To implement a departmental daily “15 Minute” training program.
77.  To conduct an effective monthly Associate meeting with minutes and P&A forwarded to the GM, F&B and HRD.
78. To be responsible for the accurate supervision of the associate time control and payroll systems by working with Accounting and HRD.
79.  To supervise the completion & critique of the wage progress report on a weekly basis.
80.  To anticipate heavy business times and organize procedures to handle extended waiting lines
81. To be responsible for all accounting and billing procedures in the outlets.
82.   To ensure all closing duties for staff are completed before staff sign out
83.  To ensure cash control/handling and liquor control procedures are followed by all staff
84.  To access all functions of the micros system in accordance to specifications; to handle void checks in accordance with accounting procedures; to update micros menu changes
85.  To assist servers with expediting problem payments. To ensure all cashiering procedures are  processed in compliance with accounting standards; to issue manual checks when the system is down and ensure accountability of such
86.  To run system closing reports and ensure that all servers’ checks are closed before they sign out
87.   To coordinate with the engineering department an effective restaurant repair and maintenance program; to complete work orders for maintenance repairs
88. To work well in stressful and high pressure situations
89.   To document pertinent information in department log book
90.  To complete all paperwork and closing duties in accordance with departmental standards.
91.  To successfully complete the training/certification process
92.   To assist with scheduled inventories
93.  To attend designated meetings, menu and wine tastings
94.  To complete departmental filing
95.   To respond to the changes in department functions as dictated by the industry, the company or the hotel
96.   To provide courteous and professional service and to maintain good working relationship with all hotels’ and associates. Promote positive inter-departmental relations through candid communication and cooperation.
97.   To have a complete understanding of the hotel policies relating to services, fire, safety and hygiene
98.  Enforce Marriott’s 39 point Sanitation Checklist by having all Restaurants inspected on a monthly basis.
99.To be responsible for asset management of all outlet property and facilities.
100. Conduct a preventative maintenance inspection on a monthly basis.
101.  To carry out any other duties and responsibilities as assigned

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