Chinese Restaurant Manager中餐厅经理

1.
Effectively
manage the restaurant by ensuring the following:
有效管理餐厅
2.
Oversee the
Implementation of standards as detailed in the departmental standards and
procedures manual
根据部门的标准和程序手册，监督执行的情况
3.
Adhere to
opening and closing procedures
遵循开门和关门的程序
4.
Adhere to
bill paying procedures
遵循帐单支付的程序
5.
Conduct
effective shift briefings ensuring all staff are aware of VIPs, special
occasions, daily specials; emphasis on up selling certain products; etc
组织有效的交接班例会，确保所有员工知道了解贵宾、特别场合和每日的特色菜，并推销更好的产品
6.
Personally
meet and farewell a minimum of 80% of your customers
至少亲自接待80%的客人以及与他们告别
7.
Encourage
and motivate staff to provide optimum service during all shifts
鼓励和激发员工提供合适的服务
8.
Share
recommendations and guest comments to Chef and Manager to reflect current customer
profile
与厨师长和餐厅经理共同分析客人的评论和建议以了解顾客最近的整体情况
9.
Develop and
implement Promotions Calendar for F&B products in restaurant
在餐厅发展和执行餐饮部产品的促销计划
10.
Manage
special event concepts
处理特别的活动计划
11.
Anticipate
market changes and review operations when necessary
注意市场的变化，必要时回顾营运情况
12.
Conduct
competitor analysis
分析竞争者的情况
13.
Create
positive publicity competitive opportunities
创造积极的公开竞争机会
14.
Manage
customer database and utilize effectively
管理顾客的资料并有效的利用
15.
Actively
pursue cost saving measures
积极地采取开支节省措施
16.
Liaise with
Sales Manager during tender process to obtain new accounts; Food and Beverage
specific
在发展过程中与销售部经理联系，以获得新的客户和特色的食物和酒水
17.
Well managed
wage and well controlled beverage cost
合理的控制工资和酒水开支
18.
Well
controlled stock item
合理的控制好库存物品
19.
Analyze food
and beverage statistics through point of sale system
分析食物和酒水的销售额
20.
For
conferring daily with supervisory staff and management on any operational
problems. Conducting inspection tours of the operation to ensure proper
cleanliness, manning and mise en place for daily business.
与上级或主管级员工交流协商每日的运作问题。在每日营业期间视察运作的场地 确保适当的情节、人事安排以及摆放等。
21.
Must
maintain effective discipline over the department, ensuring that all
Departmental rules and regulations are adhered to. And that all grooming and
hygiene standards are maintained. Taking disciplinary action wherever
required to enforce this.
维持部门内有效的纪律，确保遵循所有部门的规章制度，仪容仪表和卫生标准。在需要贯彻执行的地方采取处罚行动。
22.
To assign
and delegate responsibilities and authority for the operation areas within
the department to the Supervisors. Developing the position within a suitable
time frame (to be discussed) so that they may be able to carry out the duties
and responsibilities of the Manager.
为主管分配和委派部门内操作区域的责任和职责。在适当的时间周期内发展有潜力的员工，以便他们能够执行经理的责任和职责。
23.
To maintain
effective communication on the activities of the department with the F&B
Office and other areas of the Hotel, in order to provide the best possible
service to the guests.
与餐饮办公室和酒店其他部门就酒店的活动保持有效的交流，以便为客人提供最佳的服务。
24.
To be aware
of trends, practices and new products available or current in the industry,
by means of monthly competitor evaluations, industry analysis and trade
literature.
通过每月评估竞争对手，行业分析和贸易文学注意发展趋势、实操、可用的新产品和行业内的近况。
25.
To maintain
a high profile within the banquet during service periods, with emphasis on
guest relations and needs.
在服务期间保持餐厅良好的形象，特别注意与客人的关系及他们的要求。
26.
To plan and
co-ordinate a guest recognition program, and implement once approved by the F&B Manager.
计划和协调客人的优惠政策计划，在餐饮经理的同意下立即执行。
27.
To ensure
that all service and quality standards are maintained as per the operating
policy of the outlet and requirements as set by the Hotel, and to correct
whenever required.
确保根据酒店的要求和餐厅的操作制度提供高质量的服务，并在有必要时纠正。
28.
To do
monthly maintenance checks on al equipment, furniture and fixtures and
reports all areas in need of attention to the appropriate department.
每月检查所有的设备、家具和工具，向相应部门报告需要注意的相关区域。
29.
To ensure
the safety of all equipment held within the restaurant, ensuring that all
equipment is properly handled, cleaned and stored at all times. Correcting
any areas which are in need of attention, so that all compliance with
established polices is carried out.
安全的操作餐厅内的所有设备，确保时刻适当的操作、清洁和储存。改进需要注意的区域，以遵循现有的制度。
30.
To ensure
that Potential breakages are avoided and that staff are aware of the
Departmental breakage procedure. And that full compliance is received with
regards to minimizing breakage.
避免潜在的损坏，确保所有的员工注意部门的损坏程序并完全遵循以将损坏降到最低程度。
31.
To actively
participate in the set up and running of any promotion held in the outlet,
including planning and implementation of such promotions.
积极的参加部门组织的布置和运作促销活动，包括这种促销活动的计划和执行。