餐饮部经理

To administer the day to day operations of the restaurant
outlet in such a manner as to maximize revenues and minimize costs with
particular attention to complete guest satisfaction, associate welfare, and
profit margins.
负责餐厅每天的运营，努力降低成本、提高收入、特别是要使顾客满意、员工满意和利润达标。
SPECIFIC DUTIES 工作任务：
1. MANAGING DAY-TO –DAY
OPERATIONS 日常运营管理
Supervises and manages employees. Manages allday-to-day operations. Understands employee positions well enough to performduties in employees' absence.监督和管理员工。管理所有日常操作。充分了解不同员工的岗位职责，当员工缺席时及时做出相应的安排。Maintains service and sanitation standards inrestaurant, bar/lounge and room service areas.维护餐厅、吧台和客房送餐等区域的服务和卫生标准。Reviews staffing levels to ensure that guestservice, operational needs and financial objectives are met.人员编制进行复查,以确保客人服务,满足业务需求和财务目标。2. LEADING FOOD ANDBEVERAGE TEAM 领导团队Utilizes interpersonal and communicationskills to lead, influence, and encourage others; advocates soundfinancial/business decision making; demonstrates honesty/integrity; leads byexample.利用人际关系和沟通技巧来领导、影响和鼓励其他人;提倡健全的财务/业务决策;体现诚实/完整性;领导以身作则。Encourages and builds mutual trust, respect,and cooperation among team members.鼓励和建立相互信任,尊重,注重团队成员之间的合作。