日料餐厅主管

a) Ensures the deliveryof brand promise and provides exceptional guest service at all times.
确保所有员工遵循品牌承诺并始终提供优异的对客服务。
b) Provides excellentservice to internal customers in other departments as appropriate.
确保员工同样在适当的时候为其他部门的内部客人提供优质服务。
c）Handles all guest andinternal customer complaints and inquiries in a courteous and efficient manner following through tomake sure problems are resolved satisfactorily.
礼貌而高效地处理所有客人和内部客人的投诉和询问，确保问题得到圆满解决。
d) Maintains positiveguest and colleague interactions with good working relationships. 与客人和同事保持基于良好工作关系的互动接触。
e) Establishes arapport with guests maintaining good customer relationships.
与客人建立并保持良好的客户关系。
f) Ensures that minimumbrand standards have been implemented.
确保酒店最基本的品牌标准都要被贯彻执行。
g) Responds to theresults of the Consumer Audit and ensures that the relevant changes areimplemented.
对于客户调查结果做出回应并落实相应的改善措施。
h) Works closely withother employees in a supportive and flexible manner, focusing on the overallsuccess of the hotel and the satisfaction of Ziyun Xuanqing and Mingyue Lakehotel guests.
以支持和灵活的态度与其他员工紧密合作，着眼于整个紫云玄清及明月湖酒店的成功和客人的满意度。
i) Ensures that Foodand Beverage employees work in a supportive and flexible manner with otherdepartments, in a spirit of “We work through Teams”.确保餐饮部员工以支持和灵活的态度和“团队协作”的精神与其他部门合作。
j) Have a thoroughknowledge and understanding of all food and beverage items in the menu and theability to recommend Food and Beverage combinations and upsell alternatives.
对菜单上的所有菜品和饮料有全面的知识和理解，并能推荐菜品和饮料的搭配及促销。
k) Ensures that theoutlet is kept clean and organized, both at the front as well as the back ofhouse.
确保餐厅的前后区域的洁净有序。
l) In the absence of OutletManager, conduct daily pre-shift briefings to employees on preparation, serviceand menu.
餐厅经理不在岗时，就每日的准备、服务和菜单为员工召开班前例会。
m) Assist to liaisewith the Kitchen and Beverage Department on daily operations and qualitycontrol if appropriate.
协助与厨房针对每日营运和质量控制密切沟通。
n) Makes necessarychecks needed for specific events or functions.
对于特别宴会或大型活动进行必要的检查。
o) Assists with conductingmonthly inventory checks on all operating equipment and supplies.
协助监督对所有运营设备和营业用品的月度盘点。
p) Oversees thepunctuality and appearance of all Food and Beverage employees, making sure thatthey wear the correct uniform and maintain a high standard of personalappearance and hygiene, according to the hotel and department’s groomingstandards.
监督餐饮部所有员工的守时性和仪容仪表，确保他们根据酒店和部门的仪容仪表要求身着正确的制服并保持高标准的仪容仪表和个人卫生状况。
q) Maximizes theeffectiveness of employees by developing each of their skills and abilitiesthrough the appropriate training, coaching, and/or mentoring.
经过适当的培训、指导和/或教导，通过提高每位员工的技能和能力将其效力发挥到最大化。
r) Employees areencouraged to be creative, motivated, challenged and aware of their contributionto operational success.
鼓励员工成为有创意的、主动的、具有挑战精神并可以认识到自身对于营运成功所作贡献的员工。
s) Ensures that allemployees have a complete understanding of and adhere to employee rules andregulations.
确保所有员工完全理解并严格遵守员工守则。
t) Ensures thatemployees follow all hotel, company and local rules, policies and regulationsrelating to fire and hazard safety, and security.
确保员工遵守所有与消防、防护和安全相关的酒店、公司和当地的制度、政策和规章。
u) Assists to improveproductivity levels and the need to prudently manage utility/payroll costswithin acceptable guidelines.
协助促进工作效率水平的提高以及在适用的原则指引下对于设施设备或者支出成本的慎重管理的要求。
v) Assists to ensurethat the outlet is operated in line with maximizing profit while delivering onthe brand promise.
确保遵守品牌承诺以追求利润最大化为原则进行部门运作。
w) Assists the OutletManager to achieve the monthly and annual personal target and the outlet’srevenue.
协助餐厅经理达到月度和年度个人目标和餐厅营业收入。
s) Assists in theinventory management and ongoing maintenance of hotel operating equipment andother assets.
协助进行盘点管理和酒店营运设备和其他设施持续的保存保养。
y) Ensures newtechnology and equipment are embraced, improving productivity whilst takingwork out of the system
确保使用新技术和设备，简化工作系统提高工作效率。