招聘西餐厅经理 ADD Manager_成都宏鼎温德姆至尊豪廷大酒店招聘信息-最佳东方

DUTIES AND RESPONSIBILITIES职责和任务

1. Effectively manage the restaurant by ensuring the following:

有效的管理餐厅，确保以下几方面：

o Oversee the Implementation of standards as detailed in the departmental standards and procedures manual

根据部门的标准和程序手册，监督执行的情况

o Adhere to opening and closing procedures

遵循开门和关门的程序

o Adhere to bill paying procedures

遵循帐单支付的程序

o Conduct effective shift briefings ensuring all staff are aware of VIPs, special occasions, daily specials; emphasis on upselling certain products; etc

组织有效的交接班例会，确保所有员工知道了解贵宾、特别场合和每日的特色菜，

并推销更好的产品

o Personally meet and farewell a minimum of 80% of your customers

至少亲自接待百分之八十的客人

o Encourage and motivate staff to provide optimum service during all shifts

鼓励和激发员工提供合适的服务

2. Share recommendations and guest comments to Chef and Food and Beverage Director to reflect current customer profile.

与厨师和餐饮总监共同分析客人的评论和建议以了解顾客最近的整体情况

3. Develop and implement Promotions Calendar for F&B products in restaurant.

在餐厅发展和执行餐饮部产品的促销计划

4. Manage special event concepts.

处理特别的活动计划

5. Anticipate market changes and review operations when necessary.

注意市场的变化，必要时回顾营运情况

6. Conduct competitor analysis

分析竞争者的情况

7. Create positive publicity opportunities

创造积极的公开机会

8. Manage customer database and utilize effectively

管理顾客的资料并有效的利用

9. Up-sell property facilities

推销更好的设施

10. Actively pursue cost saving measures . Recycle wherever possible

积极地采取开支节省措施, 尽可能反复利用

11. Liaise with Sales Manager during tender process to obtain new accounts; Food and Beverage specific

在发展过程忠与销售部经理联系，以获得新的客户和特色的食物和酒水

12. Manage wage and beverage cost

控制工资和酒水开支

13. Forecasting

预测

14. Stock control

库存控制

15. Analyze food and beverage statistics through point of sale system

分析食物和酒水的销售额

16. For conferring daily with supervisory staff and management on any operational problems. Conducting inspection tours of the operation to ensure proper cleanliness, manning and mise en place for daily business.

与上级或主管级员工交流协商每日的运作问题。在每日营业期间视察运作的场地确保适当的情节、人事安排以及摆放等。

17. Must maintain effective discipline over the department, ensuring that all Departmental rules and regulations are adhered to. And that all grooming and hygiene standards are maintained. Taking disciplinary action wherever required to enforce this.

维持部门内有效的纪律，确保遵循所有部门的规章制度，仪容仪表和卫生标准。在需要贯彻执行的地方采取处罚行动。

18. To be responsible for overall operations of the Western Restaurant of the Department.

负责部门西餐厅所有的营运。

19. To assign and delegate responsibilities and authority for the operation areas within the department to the Supervisors. Developing the position within a suitable time frame (to be discussed) so that they may be able to carry out the duties and responsibilities of the Chinese Restaurant Manager.

为主管分配和委派部门内操作区域的责任和职责。在适当的时间周期内发展有潜力的员工，以便他们能够执行中餐厅经理的责任和职责。

20. To maintain effective communication on the activities of the department with the F&B Office and other areas of the Hotel, in order to provide the best possible service to the guests.

与餐饮办公室和酒店其他部门就酒店的活动保持有效的交流，以便为客人提供最佳的服务。

21. To be aware of trends, practices and new products available or current in the industry, by means of monthly competitor evaluations, industry analysis and trade literature.

通过每月评估竞争对手，行业分析和贸易文学注意发展趋势、实操、可用的新产品和行业内的近况。

22. To maintain a high profile within the restaurant during service periods, with emphasis on guest relations and needs.

在服务期间保持餐厅良好的形象，特别注意与客人的关系及他们的要求。

23. To plan and co-ordinate a guest recognition program, and implement once approved by the F&B Director.

计划和协调客人的优惠政策计划，在餐饮总监的同意下立即执行。

24. To ensure that all service and quality standards are maintained as per the operating policy of the outlet and requirements as set by the Hotel, and to correct whenever required.

确保根据酒店的要求和餐厅的操作制度提供高质量的服务，并在有必要时纠正。

25. To hold and conduct a monthly communications meeting with all staff, and submit minutes to the F&B Director accordingly. Follow up on points raised within the meeting and action within a time frame of 30 days.

与宴会销售经理一起每月组织员工的交流会，并向餐饮总监汇报会议时间。记录会议要点，并在三十天内完成。

26. To attend and participate in all monthly F&B Departmental Meetings and daily morning briefings and to send replacement on scheduled days off.

参加每月的餐饮部会议和每日晨会，并安排休息时的换班。

27. To do monthly maintenance checks on al equipment, furniture and fixtures and reports all areas in need of attention to the appropriate department.

每月检查所有的设备、家具和工具，向相应部门报告需要注意的相关区域。

28. To ensure the safety of all equipment held within the restaurant, ensuring that all equipment is properly handled, cleaned and stored at all times. Correcting any areas which are in need of attention, so that all compliance with established polices is carried out.

安全的操作餐厅内的所有设备，确保时刻适当的操作、清洁和储存。改进需要注意的区域，以遵循现有的制度。

29. To ensure that Potential breakages are avoided and that staff are aware of the Departmental breakage procedure. And that full compliance is received with regards to minimizing breakage.

避免潜在的损坏，确保所有的员工注意部门的损坏程序并完全遵循以将损坏降到最低程度。

30. To actively participate in the set up and running of any promotion held in the outlet, including planning and implementation of such promotions.

积极的参加餐厅组织的布置和运作促销活动，包括这种促销活动的计划和执行。

31. Diagnose problems and thoroughly analyze information to guide decision making.

判断并全面的分析问题以做出决策。

32. Evaluate and assimilate critical information when reaching conclusions and make logical, competent decisions.

对紧急情况进行评估及处理，得出结论时应做出有逻辑的正确的决定。

33. Works with Manager and Human Resource Manager to ensure the departmental performance of staff is productive.

与部门和人力资源部经理合作确保部门员工有良好的工作表现

34. Works with superior in the preparation and management of the department’s budget.

与上级共同负责部门预算的准备和管理工作。

35. Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same

熟悉职业保健、安全职责相关政策和程序，以确保所有程序能得以安全地执行，并在职业保健和安全职责方针的指导下确保行为落到实处。

36. Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures

注意安全的职责并符合职业、健康、安全等法律政策和法规

37. Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly

熟悉酒店的安全、救护、消防及紧急情况的程序，并能安全正确的使用各种设备

38. Initiate action to correct a hazardous situation and notify supervisors of potential dangers

及时采取措施补救危险的情况并向主管汇报潜在的危险

39. Log security incidents and accidents in accordance with hotel requirement

根据酒店要求记录安全事故及意外事故

JOB SPECIFICATION工作要求

Diploma in Hotel Management, Food & Beverage, or related field. 6 years related experience, including 3 years supervisory experience, or an equivalent combination of education and experience.

酒店管理，餐饮或相关专业的大专学历。6年相关工作经历，包括3年管理经验，或与此相当的教育和相关工作经验结合的背景。

Knowledgeable in all aspects of F&B operations

餐饮运作各项方面熟知

Possesses technical and managerial expertise

领导能力

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.

培训服务人员经验丰富

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