All Day Dining Manager 餐厅经理

·     In the absence of a Director, conducts shift briefings to ensure hotel activities and operational requirements are known
·     在总监缺席时主持交接班说明会，确保员工了解酒店的活动和运营的要求。
·     Endeavour to resolve all complaints during shift and logs all complaints in log book for further follow up
·     在自己当班期间尽可能解决所有的投诉，并在工作日志中记录所有投诉以便进一步跟进的工作。
·     Oversee the Implementation of standards as detailed in the departmental standards and procedures manual
·     监督部门工作程序手册中列出的各项规范的贯彻执行。
·     Enforce shift hand over procedures
·     执行交接班程序。
·     Enforce correct bill paying procedures
·     遵守正确的结账程序。
·     Conduct effective shift briefings ensuring all staff are aware of VIPs, special occasions, daily specials; emphasis on up-selling certain products; etc
·     有效的进行交接班说明会，确保所有员工了解重要客人，特殊活动，每日特价，重点是推销某些产品等。
·     Supervise cash handling and banking procedures
·     监督现金的处理和存放程序。
·     Prepare daily banking and cash flow reports
·     编制每日存款和流动资金报告。
·     Establish and instruct staff in cash security procedures
·     制定并指导员工执行现金安全制度。
·     Deal with irregular payments
·     处理异常的付款情况。
·     Supervise the maintenance of service equipment
·     监督服务设备的维护保养。
·     Monitor standards of guest facilities and services
·     监督客用设施和服务的标准。
·     Control stock and monitor security procedures
·     控制存货和监督保安成序。
·     Assist with menu and wine list creation
·     协助菜单和酒水单的设计工作。
·     Supervise outlet service including Tea Lounge
·     监督餐厅及茶楼的服务。
·     Works with Superior on manpower planning and management needs
·     和上级领导一起进行人力规划和管理需求。
·     Works with Superior in the preparation and management of the Department’s budget
·     和上级领导一起编制和管理部门预算。
·     Share recommendations and guest comments to Chef and Food and Beverage Manager to reflect current customer profile
·     与厨师和餐饮经理交流意见和客人的建议从而反应当前客人的情况。
·     Manage special amenities and special events
·     特殊设施和活动的管理工作。
·     Anticipate market changes and review operations when necessary
·     有效的预测市场的变化，并在必要时审评运营工作
·     Up-sell property facilities
·     推销酒店的设施。
·     Actively pursue cost saving measures
·     积极的实行节约成本的措施。
·     Recycle wherever possible
·     尽可能再利用能源。
·     Manage wage and beverage cost
·     管理工资和饮料成本。
·     Forecasting
·     进行预测工作。
·     Stock control
·     有效的控制存货。
·     Analyze statistics and change your operations to reflect customer preferences
·     分析统计数据，按照客人的喜好改变运营方法。
·     Mix your own shift hours to ensure you know what is happening in your department at all times (ie nights, days, week-ends and during the week, break, lunch and evening shifts)
·     混合自己的轮班时间确保随时了解部门内发生的事情(如夜班，白班，周末和周一至周五班，间休，午餐时间和晚班)。
·     Make conversation to guests during their order and find out their likes and dislikes as well as building rapport
·     在客人点餐时与客人交谈，发现客人的喜好，同时建立友善的关系。
·     Other reasonable Ad hoc tasks assigned by supervisor
·     其他由上级分配的合理任务