中餐厅主管

· To have complete knowledge on the food / beverage / service available /preparation methods and time in sections appointed.具备指定餐厅的酒水服务制作方法和时间的全面知识。
· To be aware of SLIM and Hotelstandards and policies
了解集团总部和饭店的各项标准及规定，并保证这些标准和规定的正确实施。
· 协助经理管理好餐厅运营
To assistant outlets managermanagement the outlets
· 做好酒水的管理和控制
To better control beveragestorage
· 适当的排班工作
Can do the duty roster
· 检查整个餐厅餐前准备工作
To check the operationpreparation
· Ensures personal grooming and conduct according to hotel standards.
确保个人仪表和行为符合饭店标准。
· Checks schedule and ensures punctuality at work
检查日程表，确保工作准时。
· Ensures that service / items are prepared according to hotel minimumstandards and standard procedures
确保服务/品种符合饭店的基本标准和标准程序
· Checks quality / presentation / temperature of food / beverage / serviceprior to serving
为客人服务之前，事先检查质量/ 外观/食品温度/ 酒水/ 服务等情况。
Ensures full mise – en - place is prepared prior to start of operations and replenished afterwards
确保运营之前，已事先做好准备工作， 及时补充存量。
· Check cleanliness of sections prior and after service
为客人提供服务之前或之后，检查本部门的清洁情况。
· Practices economy of food, beverage, paper supplies. Electricity andwater (practise recycling whenever possible)
节约食品，酒水，纸张， 电和水的用量，（如果可能，要进行循环再利用。
· Ensure that all materials, equipment and machinery are properly used andregularly cleaned, in order to prolong usage.确保正确操作所有的材料，设备和机械，定期清洁，以便延长使用寿命
· Checks inventory in sections appointed for daily requisition
检查指定部门的库存量，为确定每日申请量做好准备。
· Obtain customer feedback during operations to ensure satisfaction
在运营当中征求客人的反馈意见，确保令客人喜出望外。
· To relay any customer complaints to supervisor
任何客人的投诉都要向上级汇报。
· To be ware of and applies the procedures concerning hotel fire and lifesafety / emergency procedures
确保员工了解并使用饭店有关消防和生命安全/紧急事件的程序。
· Ensures that staffs apply the necessary precautions with regards to thehotel food safety and hygiene standards (refer to SLIM standards indicated inthe F&B Intranet).
确保员工对饭店食品安全和卫生标准给予必要的小心防范（参照集团互联网有关餐饮标准的规定）。