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哈尔滨索菲特大酒店| 招聘职位

    职位:西餐厅经理(已停止招聘)

  • 职位性质:全职
  • 工作地区:黑龙江省哈尔滨市
  • 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:不限
  • 年龄要求:30-45
  • 计算机能力:熟练
  • 语言要求:英语(流利)中国普通话(精通)
  • 国际联号工作经历:不限
  • 薪资待遇:面议
  • 职位有效期:2018-01-26至2018-04-26

岗位职责/职位描述

RESPONSIBILITIESAND MEANS  KEYR ESPONSIBILITIE主要职责

Responsible foroverall supervision, planning, control and coordination of all activities ofpersonnel engaged in serving food and beverages in VIC.

全面负责监督、计划、控制及协调有关全日餐厅服务及人事方面的工作。

 

 

Administration管理

 

1.        Communicates politely and display courtesy toguests and internal customers

对顾客和内部员工礼貌用语,亲切待人

2.        Provides direction to the Banquet helpers,including Trainees, Restaurant Attendants and Part time

为宴会的帮手包括实习生,餐厅员工和计时工提供指导

3.        Communicates to his/her superior any difficulties,guest or internal customer comment and other relevant information

和他们交流任何困难、顾客和内部员工和其他相关信息

4.        Establishes and maintains effective employeeworking relationships

和员工建立并保持积极的合作关系

5.        Attends and participates in daily briefings andother meetings as scheduled

出席并参加每日例会和其他常规会议

6.        Attends and participates in training sessions asscheduled

出席并参加组织的培训

7.        Prepares in advance food, beverage, material andequipment needed for the service

预想准备服务用的食物、酒水、材料和设备

8.        Cleans and re-sets his/her working area

清理并重新布置他们的工作区域

9.        Implements the hotel and department regulations,policies and procedures including but not limited to:

贯彻落实酒店及部门规章制度和宗旨,包括但不仅限于:

.      House Rules and Regulation

住宿规则和准则

.      Health and Safety

健康和安全

.      Grooming

仪容仪表

.      Quality

质量

.      Hygiene and Cleanliness

清洁卫生

10.    Performs related duties and special projects asassigned

履行其它相关职责和指派的特殊任务

11.    To carry out any other reasonable request by themanagement

服从并执行管理层所有合理工作要求

 

Financial and Revenue Responsibilities财务及收益责任

·        Works in the preparation and management of thedepartment’s budget and is aware of financial targets

起草部门预算,并了解财务目标

·        Update the forecast everyday and make the forecastplan for next year.

每天更新财务统计,并制定下一年的计划。

 

 

Training and Human Resources培训及人力资源

1.        Works with superior and human resource manager toensure the departmental performance of staff is productive duties include:

与上级和人力资源经理合作,确保本部门员工高效工作.职责如下:

.      Assists in planning for future staffingneeds

协助计划将来员工的需要

.      Assists in new staff abiding company guidelines

协助新员工遵守公司的宗旨

.      Prepares and administers detailedinduction program for new staff

为新员工准备和讲解详细的就任程序.

.  Assists in maintaining a comprehensive currentand guest focused set of departmental standards and procedures and overseestheir implementation

协助保持全面的 即时的以顾客为中心的部门标准和程序,并监督其实施

.  Ensures training needs analysis of restaurantstaff is carried out and training programmers are designed and implemented tomeet needs

确保对餐厅员工的培训需求进行分析,设计培训程序并贯彻落实使其符合需求

.  Provides input for probation and formalperformance appraisal discussions in line with company guidelines

根据公司的指导方针提供员工试用期和正式工作表现评估意见

.  Coaches, counsels and disciplines staff,providing constructive feedback to enhance performance

员工如有违反酒店政策的行为,应对其进行引导 劝诫并纠正,对其进行积极的反馈以提高其绩效.

.      Regularly communicates with staff andmaintains good relations

定期和员工交流,保持良好的关系

 

Guest Service Responsibilities 工作职责

·        Responsible for staff scheduling and payroll costto ensure adequate coverage according to established practices and maximize onlabor potential; Plans work assignments based on room occupancy forecast, Eventorders group meal arrangements and VIP list. Adjust schedules to meet emergencies, coordinates with other managersregarding emergency staffing.

负责员工的工作安排及工资成本,以确保足够的人员完成工作,最大限度的利用现有的劳动力。根据预测、宴会预定、团体餐安排及重要客人的人数来安排工作。如遇到紧急情况,要做好相应地改动,并与其它经理协调好工作。

·        Maintains proper records of Sales, guestcomplaints, solutions and all concerns pertaining to personnel or equipment inappropriate logbooks for reference.

做好销售,客人投诉、解决办法及相关人员、设备的记录。

·        Maintains established par stock for operatingsupplies to ensure smooth operation.

要保持足够的存货以确保本部的正常运营。

·        Make frequent suggestions to Management inreference to improvement of general operation, F&B promotions, cost controland profitability.

给领导提出建议,以提高工作效率,促进销售,并达到增源节支的目的。

·        Establishes control procedures for reconciliationof Cashiering before and after service.

建立收银调节控制程序,在服务前后,要按此程序来工作。

·        Completes weekly restaurant inspection; checksoverall restaurant appearance, the repair of its fixtures, fittings andoperating equipment, initiates maintenance request as necessary.

每周要检查一次餐厅,包括餐厅的外观、灯饰、家具及其它设备。如果需要,填写维修申请单。

·        Participates in the planning of menus &beverage lists.

参与菜单、酒水单的制定及定价。

·        Responsible for holding daily briefings, pre shiftmeeting and monthly departmental meetings to discuss various aspects of foodservice and preparation with employees.

负责每天的晨会,餐前准备会及每月的部门交流会,在会议中讨论服务及准备工作等方面的问题。

·        Implements and enforces safety regulations andhouse rules.

加强安全及内部的规章制度。

·        Make the record according the medallia comments andmake the action plan connecting with chef to improve.

根据客人满意反馈制定改善计划。

·        Attends to guest complaints, requests or inquiriesregarding food and services and immediately takes all required correctivemeasures.

关注客人对饭菜及服务的投诉、要求和需求,并立即采取有效措施。

·        Be familiar with changes and trends in thecompetition and the market place.

熟悉市场及竞争的趋向及变化。

·        Observes and records employee performance, henceable to make recommendations regarding employee promotions.

观察并记录员工的工作表现,关心员工的发展,并激发员工去达到目标。

 

·        Establishes effective employee relations andmaintains the highest level of professionalism, ethic and attitude towards allhotel guests, clients, heads of department and employees.

建立良好的人事关系,在工作中树立良好的工作形象。