中餐厅副经理 FH Assistant Restaurant Manager

主要工作职责:
Core Responsibilities:
Effectively manage the restaurant by ensuring the following:
有效的管理餐厅，确保以下几方面：
1.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
2.Adhere to opening and closing procedures
遵循开门和关门的程序
3.Adhere to bill paying procedures
遵循账单支付的程序
4.Conduct effective shift briefings ensuring all staff are aware of VIPs, special occasions, daily specials; emphasis on up-selling 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
5.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以及与他们告别
6.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
7.Design promotional material which is aimed at increasing revenue, covers and profit for the restaurant and bar with the approval of the Food and Beverage Director
在餐饮总监的同意下，设计促销的材料，目的在于增加收益和利润
8.Prepares for service by ensuring the department’s:
为确保部门的以下方面做好服务准备工作：
a. Grooming is impeccable and in accordance with naked Retreats personal presentation standards
根据裸心酒店集团的个人仪表标准保持完好的个人仪容仪表
b. Equipment is clean
干净的设备
c. Equipment is sorted and stored
设备的分类和储存
d. Glassware is polished
干净的玻璃器具
e. Requirements for special occasions are ready
准备特别场合的必要用具
f. Music is on
根据标准供应热的咖啡和茶
g. Lighting is on
合适的照明灯光
h. Outlet is ready for service and guest comfort
使餐厅做好服务和款待客人的准备
9.Carries out effective service by ensuring all staff are aware of their role in:
为提供高效的服务，确保员工清楚他们的以下职责：
a. Greeting and seating guests
问候和带领客人入座
b. Explaining and up-selling daily beverage specials
解释和出售每日的特色酒水
c. Processing food orders accurately
准确处理点菜单
d. Using trays and tray jacks effectively
有效运用托盘和托盘架
e. Quickly taking food and beverage orders
迅速地处理餐饮订单
f. Ensuring payment methods are handled accurately
准确地处理付款
g. Ensuring working areas are cleaned and re-set quickly
快速的清洁和重新布置酒吧
h. Ensuring the bar is clean
确保酒吧的清洁
i. Regularly cleaning ashtrays
经常为客人有规律的更换烟缸
j. Conversing with Guests in relation to the food and beverage products
与客人交流食物和酒水的问题
10.Patron care standards are adhered to by ensuring:
提供周到的服务应做到：
a. Guests are advised on alcoholic beverages
建议顾客饮用酒精饮料
b. The strengths of alcohol is advised and guests are advised as to their effect
为客人建议酒的浓度及影响
c. Compliance with legal provisions of local liquor codes
遵循当地酒水供应的法规
d. Level of intoxication of guests is assessed and appropriate action taken
根据客人醉酒的程度采取适当的措施
e. Advise guest on the hotel’s policy of smoking
为客人建议酒店吸烟的规定
11.Monitor factors which interfere with the total experience of the guest
监控影响客人总的消费的因素
12.Deliver Food and Beverage service of high standard and in accordance with departmental standards and procedures
根据部门的标准和程序，提供高标准的餐饮服务
13.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
14.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
15.Manage special event concepts
处理特别的活动计划
16.Anticipate market changes and review operations when necessary
注意市场的变化，必要时回顾营运情况
17.Conduct competitor analysis
分析竞争者的情况
18.Create positive publicity opportunities
创造积极的公开机会
19.Manage customer database and utilize effectively
管理顾客的资料并有效的利用
20.Up-sell property facilities
推销更好的设施
21.Actively pursue cost saving measures
积极地采取开支节省措施
22.Recycle wherever possible
尽可能反复利用
23.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
24.Manage wage and beverage cost
控制工资和酒水开支
25.Forecasting
预测
26.Stock control
库存控制
27.Analyze statistics and change your operations to reflect customer preferences
分析数据统计，跟据客人的喜好改变运作方式
28.Mix your own shift hours to ensure you know what is happening in your department at all times (i.e. nights, days, week-ends and during the week, break, lunch and evening shifts)
混合安排你的上班时间，确保时刻了解部门的情况（晚上、白天、周末、平时、休息、午餐和晚班）
29.Handle guests complaints professionally
专业地处理客人的抱怨
30.Report and document every single glitch in food and beverage immediately, to superiors, Executive Chef and other related Managers
向主管、行政总厨和相关的经理及时汇报每个小故障
31.Conduct monthly staff meeting to ensure all management projects, policies, new product, staff movement …etc are notified and documented. During this time, encourage comments and ideas from staff for the interest of room service department
组织每月的员工会议，确保向员工通报所有的管理方案、政策、新的产品和员工调动等，同时为了送餐服务部的利益，鼓励员工提供建议和新主意
32.Actively participate in departmental training and give support and feedback
积极的参加部门培训，提供支持与反馈信息
33.Ensure sufficient operational equipment and linen
确保有足够的操作设备和布草
34.Develop departmental standards and procedures to promote salesmanship, beverage creativity and profit
发展部门的标准和程序促进酒水的销售，提高利润
35.Communicates to his/her superior any difficulties, guest comments and other relevant information
与上级交流疑难问题、客人评价和其他相关信息
36.Delivers daily briefings and attends other Food and Beverage meetings as scheduled
根据日程安排组织每日短会和参加其他餐饮会议
37.Delivers prepared training sessions in line with a departmental monthly calendar
根据部门的每月日程表组织培训会议
38.Make conversation to guests during their order and find out their likes and dislikes as well as building rapport
在客人点餐中与客人交谈，了解他们的喜好建立良好的关系
Works with Manager and Human Resource Manager to ensure the departmental performance of staff is productive. Duties include:
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，职责如下：
Assists in planning for future staffing needs
协助计划未来所需要的员工
Assists in recruiting in line with company guidelines
协助根据公司要求的招聘工作
Prepares detailed induction program for new staff
为新员工准备详细的入职介绍计划
Assists superior in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversees their implementation
协助上级根据部门的要求和程序提供全面、及时、以顾客为中心的服务并监督他们的完成情况
Ensures training needs analysis of restaurant staff is carried out and training programs are designed and implemented to meet needs
分析餐厅员工的培训需求，并根据他们的需要设计和执行培训计划
Provides input for probation and formal performance appraisal discussions in line with company guidelines
根据公司的规章制度进行试用期及转正的鉴定
Coaches, counsels and disciplines staff, providing constructive feedback to enhance performance
培训及训练员工，并提供有建设性的反馈信息以提高工作成绩
Regularly communicates with staff and maintains good relations
定期与员工沟通，保持良好的关系
Works with superior in the preparation and management of the department’s budget. Duties include:
与上级共同负责部门预算的准备和管理工作。主要职责如下：
Provide input for Restaurant strategy and input for budget process
为餐厅提供策略计划和参与酒店的预算计划
Controls and monitors departmental costs on an ongoing basis to ensure performance against budget
监督和控制部门在运做中的花费并确保根据预算做一切开支
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。
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
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
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
Log security incidents and accidents in accordance with hotel requirements
根据酒店要求记录安全事故及意外事故
Assist GM to in delivering the hotel risk management.
协助总经理进行风险管理。
LANGUAGES : Good English in writing, speaking & reading.
良好英文听说读写能力
QUALIFICATIONS /TRAINING: Education: University
教育：大学教育
WORK EXPERIENCE: 5 years experience in F&B, with a minimum of 2 years in a managerial position
经验：5年餐饮经验，至少2年以上管理职位经验
DISPOSITION: Leadership ; relationships ; character ; potential
“Above all else, in our potential recruits, naked Group looks for people who understand and can play a part in what we as a company believe in: that we should live a sustainable, environmentally friendly, healthy life, as close as possible to nature.”