大堂吧主管Lobby Lounge Supervisor

1. In consultation with the Manager, agreeing and implementing actions to make improvements to customer service.
与经理商讨，并做到如何提高对客服务意识，达成一致标准并采取相应的行动。
2. By assisting bartenders & kitchen team member where required and carry out any reasonable duties requested by the Manager.
在必要的时候协助酒吧及厨房的同事，并完成经理交代的任务。
3. To supervise the restaurant roster on a daily basis and ensure it is in line with the changing business levels. Make any changes in order to achieve the F&B Team service standards and budget goals.
在生意变化的基础上调整员工排班，做任何变化要确保餐饮部服务质量及预算。
4. Control the allocated labor for each shift to ensure that customer expectations are met whilst achieving the desired labor cost.
控制每个人员的分配，以确保顾客的期望得到满足而达到预期的人员成本。
5. Offer team member constructive feedback about their performance after every shift in an aim to develop their skills and confidence.
为提高员工的工作技能及自信心，在每个班次的工作之后总结他们的工作表现。
6. Provide leadership and direction for all team member while on duty by offering professional skills and leading by example.
通过体现自身的专业素质，为餐厅的其他员工树立良好榜样。