送餐主管

Responsible forstaffing scheduling, payroll cost; Plans work assignments based on roomoccupancy forecast, Event orders and VIP list. Adjust schedules to meet emergencies, coordinates with other managersregarding emergency staffing.负责制定员工工作计划，工资成本。根据开房率及重要客人的数量来计划工作的分配。根据意外变动，调整好工作计划，并与其它部门协调。 Maintains properrecords of Sales, guest complaints, solutions and all concerns pertaining topersonnel or equipment in appropriate logbooks for reference.记录并保存销售额、客人的投拆、解决办法及所涉及的人员、设备的情况，以备查寻。 Makes frequentsuggestions to Management in reference to Room Service general operation andF&B promotion.向管理层提出建议,以提高工作较率，并达到节流增源的较果。 Checksreconciliation with Cashier before and after service在服务前后，与收银员协调好结帐工作。 Briefs personnelon preparations, service and content of menu items. Coordinates with kitchen on daily or monthlyspecials and promotions指导员工做准备、服务及菜单方面的工作。与厨房协调好每天及每月的特色菜及推荐菜。 Ensure Hotelcorridors are checked and cleared for all service trolleys, trays and otherroom service items placed by guests.检查通道的清洁情况，以备餐车、托盘及客人所需的送餐食品。 Ensure adequatesupplies of materials, and requisition for general supplies.确保足够的用品，并申请所需采购的物品。 Ensure amenitiesare properly prepared and distributed accordingly.准备好一次性消费品，并有序分发。 Attends to guestcomplaints, requests or inquiries regarding food and services关注客人对饭菜及服务的投拆、要求和需求。