西餐厅主管 Outlet Supervisor

This position is concerned with the efficient and professional service of food and beverages within the
Restaurant, ensuring that the restaurant returns a budgeted profit through tight cost and Stock control. Direct supervision of team member is necessary, while ensuring that all guests receive optimum Service in accordance with the standards, policies and procedures of DT by Hilton Shenyang.
餐厅主管的职位要求能够提供专业快捷的服务。通过成及库存控制来获得计划盈利。直接督导员工的工作，通过遵守餐厅和 本酒店的规章制度以确保为客人提供符合 标准的完美服务。
1.To maintain a high customer service focus by approaching your job with the customers always in mind.
在整个工作过程中，始终保持高度的客户服务意识。
2.To contribute ideas and suggestions to enhance operational/environmental procedures in the Hotel.
能够提出对酒店的运作及环境有益的意见或建议。
3.To actively promote the service and facilities of the Hilton Hotels to guests and suppliers of the hotel.
能够积极的向客人及供应商推荐酒店的服务及设施。
4.Confidently knowing opening hours of all restaurants & Hotel outlets.
熟悉所有餐厅及酒店其他部门的营业时间。
5.Being able to recommend other restaurants & city attractions to Hotel guests.
可以向客人推荐其它具有吸引力的餐厅或场所。
6.Undertake steps/process to ensure that all areas of the restaurant are set are set to the standards required for breakfast, lunch and dinner. This also includes checking the cashier desk set-up& communicating with the Chefs about any details for the shift including how many reservations for the day.
遵守服务程序，保证餐厅的各个区域都符合早餐、午餐及晚餐的服务标准。其中包括收银台的准备工作，及和厨师交流，餐厅预定的详细情况。
7.Check reservations for the day, ensuring that the restaurant & team member have tables ready and large bookings have been confirmed by phone.
检查餐厅当天预定，保证员工能够按照预定准备及正确摆台，做好相应的准备，并能致电确认预定。
8.Greet guests with a smile, offer assistance with coats, bags etc., and introduce yourself.
微笑服务，协助顾客就座、挂外套及背包等，并做自我介绍。
9.Follow up any guest questions or queries immediately and if you don’t know the answer, check with your Manager.
满足客人的各项要求，如不能立即回答客人的问题请与经理联系。
10.Make sure all areas are cleaned and maintained in accordance with operating procedure.
确保所有区域与开始用餐时一样整洁。
11.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。
12.Assist the restaurant managers with training all team member for ‘induction training’ and ‘on the job training’.
协助餐厅经理进行就职培训，及在职培训。
13.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。
14.Carries out any other reasonable duties and responsibilities as assigned.
完成任何其他合理的职责和被指派的职责。