西点及瑞廊经理 Patisserie & RUI Lounge Manager

· Motivate, discipline, direct and supervise the work of assistantmanagers while maintaining effective relationships
激励，培养，指导和监督副经理的工作同时保持有效的关系
· Be present in day-to-day outlet operations to ensure standards are beingfollowed
负责餐厅的日常运作确保标准的执行
· Adhere to company standards and service levels to increases sales andminimize costs, including food, beverage, supply,utility and labor costs
遵循公司的标准和服务水平，提高销售额，降低成本，包括食品，酒水，物资，设施和人力成本
· Assist in the preparation of F&B Outlets’ budgets, forecasts andperformance reports
协助制定餐厅的预算，预测和业绩报表
· Analyze financial and operating information and prepares financial andbusiness reports for senior F&B Management
分析财务和运作信息，提供财务和经营报表给餐饮部高层
· Review the various Operations Manuals and incorporate into training
审查各种操作手册并纳入培训
· Supervise F&B talent, including work allocation, training, andproblem resolution
管理餐饮部人才，包括工作分配，培训和解决问题
· Ensure a safe working and guest environment to reduce the risk of injuryand accidents
确保一个安全的工作和客户环境，减少风险和意外事件的发生
· Ensure highest level of service in F&B Outlets by effectively respondingto complaints
通过有效处理投诉确保最高层次的餐厅服务
· Develop talent by providing ongoing feedback, establishing performanceexpectations and conducting performance reviews
通过提供持续的意见发展人才，设立期望并进行绩效考核
· Prepare payroll and gratuity reports as required
按照要求提供工资和消费报表
· Attend monthly talent meetings to discuss P&L statements and otheroperational issues
参加每月的人才会议讨论损益报告和其他运营问题
· Establish guest database with preference records of regular guests
建立长住客的喜好数据库
· Responsible for receiving business card collection and guest comments.
负责接收和整理名片和客人意见
· Establish/review sales incentive programs on a periodic basis, rewardinghigh achievers
定期建立/回顾销售奖励项目，奖励业绩优秀者
· Maintain and control inventory of outlet/restaurant equipment and ensurethat inventory is kept clean and in good shape
维护和控制餐厅设备的库存，确保库存保持整洁和状况良好
· Assume regular responsibility for shift managerial duties, especiallywith VIP functions
完成定期检查各班次工作的职责，尤其是重要客人的活动
· Consistently look for improvements in F&B outlets to stay on top ofcompetitors
不断寻找改进餐厅的方法使其处于竞争者中的有利地位
· Ensure hygiene standards and relevant health and safety regulations areadhered to
确保卫生标准和相关健康和安全政策的实施
· Manage organization and cleanliness of departmental areas by conductingweekly walk through with Hygiene Manager, Housekeeping and EngineeringDepartment
通过每周和卫生经理，客房部，工程部检查来管理部门的清洁
· Regularly inspect food & beverage quality
定期检查食品和酒水的质量
· Constantly monitor the talent's appearance, attitude and degree ofprofessionalism
不断监督人才的仪表，态度和专业精神
· Manage daily restaurant operations: talenting, scheduling, repair and maintenance,cleanliness, organization, service timing, quality product, etc.
管理餐厅的日常运作：人员，工作计划，维修，清洁，组织，服务时间，产品质量等等
· Maintain opening, running and closing duties for department.
保持部门开始营业，营业中和结束营业的职责
· To provide courteous and professional service atall times.
每时每刻提供有礼貌和专业的服务。
· To maintain good working relationship with owncolleagues, and all other departments.
与同事和其他部门的人才保持良好的工作关系。