西餐厅经理/西餐厅副经理

PRINCIPAL RESPONSIBILITIES 主要职责
OPERATIONAL
1. Responsible for the management of all aspects of the restaurant functions in accordance to hotel standards.
负责管理整个餐厅的运作与酒店标准一致。
2.Manages restaurant efficiently according to the established concept statement, providing courteous, professional, efficient and flexible service at all times.
根据已制定好的概念有效的管理餐厅,任何适合都提供礼貌、专业、高效、灵活的服务。
3.Present at all times in the Outlet, especially during busy periods.
始终在餐厅出现，特别是在繁忙时段。
4.Establish and strictly adhere to the par stocks for all operating equipment, supplies, inventoried items, and to ensure that the outlet is adequately equipped.
建立并严格遵守所有操作设备的库存用品,确保餐厅所需物品充足。
5.Conducts daily pre-shift briefings to associates on preparation, service skill and F&B knowledge.
给员工进行每日班前会,服务技能和餐饮知识。
6.Liaise with the Kitchen Department on daily operations and quality control.
与厨房保持沟通对于每日运营及食品质量控制。
7.Have a thorough knowledge and understanding of all food and beverage items in the menu and the ability to recommend Food and Beverage combinations and upsell alternatives.
对菜单中的食品及酒水知识有全面的知识，并且有推荐食品及酒水的销售能力。
8.Ensure that the outlet is kept clean and organized, both at the front as well as the back of house.
确保餐厅区域及后台区域的清洁及有序。
9.Liaise and organize with Housekeeping Department that the established cleaning schedules are strictly adhered to.
与客房部保持沟通,按照清洁计划进行。
GUEST SERVICE
Handle all guest requests and inquiries on food, beverage and service. Ensure that all employees establish a rapport with guests.
处理所有客人对食品及酒水服务的需求。确保所有员工与客人建立良好的关系。