云轩中餐厅领班Le Chinois Chinese Restaurant Captain

岗位职责（Duties & Responsibilities）
1. 熟悉中餐传菜、看台、服务全套业务知识及工作流程，具备良好的现场组织能力，合理统筹、安排班组员工岗位职责范围内的各项工作，保障服务有序开展。
Familiar with full-set Chinese catering service and food running procedures, possess good on-site organizational skills, reasonably arrange daily work of team members and ensure smooth service operation.
2. 对接前厅与后厨出品部，根据客情菜单核对菜品，严格按照中餐上菜礼仪、出菜顺序、宴席标准统筹安排传菜及上菜工作，杜绝错单、漏单、错上菜情况。
Liaise between front of house and kitchen, verify dishes according to guest orders, arrange food serving strictly in accordance with Chinese dining etiquette, banquet standards and serving sequence to avoid order errors and omissions.
3. 全面监督、巡查餐厅营业区域的整体服务状态、员工仪容仪表、服务规范及纪律情况，及时纠正不标准服务行为，把控整体服务品质。
Supervise daily service quality, staff grooming, service standard implementation and work discipline in the restaurant, and correct non-standard service behaviors timely.
4. 负责班前开班交底、岗中带教指导、班后工作总结，培训及指导新老员工掌握餐前准备、餐中服务、餐后收尾及菜单菜品知识，提升班组整体服务水平。
Conduct pre-shift briefing, on-job coaching and post-shift summary, guide and train staff on pre-service preparation, in-dining service, closing work and menu knowledge to improve overall team service capability.
5. 严格管控餐厅营业区域环境卫生、餐桌摆台、设备设施整洁度，保持餐厅整体美观、干净、整洁，符合酒店中餐服务卫生标准。
Strictly manage the hygiene, table setting and equipment maintenance of restaurant areas, ensure the entire dining environment is clean, tidy and compliant with hotel hygiene standards.
6. 及时收集营业期间销售数据、宾客反馈及客诉问题，快速现场处理一般宾客投诉与服务纠纷，记录问题、整改方案及涉及人员、设备情况，及时向上级汇报。
Collect daily sales data and guest feedback, handle general guest complaints and service disputes on site, record problems, solutions, personnel and equipment issues, and report to supervisors in a timely manner.
7. 严格按照酒店服务标准完成日常对客服务，熟练掌握中餐菜品特色、口味、吃法及搭配，主动为宾客推荐餐厅特色菜品、酒水及套餐，提升门店营收。
Provide standardized guest service in line with hotel requirements, be proficient in dish characteristics and collocation, actively recommend signature dishes, beverages and set menus to boost outlet sales.
8. 负责班组人员日常排班、岗位分工、高峰期人力调配，合理应对宴席、团队、散客高峰期客流，保障高峰服务流畅有序。
Responsible for team scheduling, post allocation and manpower deployment during peak hours, properly handle banquets, group and individual guest services to ensure efficient operation.
9. 负责餐前物资盘点、餐具、物料、耗材的领用、保管及归位，管控物料损耗，节约运营成本，做好物资台账管理。
Take charge of pre-meal inventory, collection and storage of tableware and service supplies, control material loss, reduce operating costs and maintain good material management records.
10. 严格落实酒店及部门各项规章制度、服务SOP、安全管理制度，排查餐厅用火、用电、餐具使用安全，保障营业安全。
Implement hotel and department rules, service SOPs and safety management systems, inspect fire, electricity and tableware safety to ensure operation security.
任职要求（Job Requirements）
1. 学历要求：中专及以上学历，酒店管理、餐饮服务相关专业优先。
Education: Technical secondary school or above, majored in Hotel Management or Catering Service is preferred.
2. 工作经验：1年及以上中餐前厅服务工作经验，有星级酒店中餐领班、服务骨干经验者优先，熟悉中餐散客、宴席、团队接待流程。
Work Experience: At least 1 year working experience in Chinese restaurant service, familiar with a la carte, banquet and group reception; experience as team leader in star-level hotel is preferred.
3. 能力要求：熟练掌握中餐服务流程、摆台标准、上菜礼仪及客诉处理技巧，具备基础的班组管理、人员统筹及现场应急处理能力。
Competencies: Proficient in Chinese catering service procedures, table setting standards, dining etiquette and complaint handling; capable of team management, manpower arrangement and on-site emergency response.
4. 职业素养：形象端正、仪容整洁，服务意识强，有责任心、执行力及团队协作能力，能适应餐饮倒班、晚班及节假日轮班工作。
Professionalism: Neat appearance, strong service awareness, sense of responsibility, execution and team spirit; able to work shifts, evening shifts and holidays as required.
5. 其他要求：熟悉酒店基本规章制度，服从上级管理，抗压能力强，无不良从业记录。
Others: Familiar with hotel management regulations, obedient to management, capable of working under pressure with no bad employment records.