Outlet Supervisor中西餐厅主管

This
position is concerned with the efficient and professional service of food and
beverages
within
the Restaurant, ensuring that
the restaurant returns a budgeted profit through tight cost and Stock control.
Direct
supervision of team member is necessary, while ensuring that all guests receive
optimum service in accordance with the
standards, policies and procedures of Hilton
Zhengzhou.
餐厅主管的职位要求能够提供专业快捷的服务。通过成及库存控制来获得计划盈利。直接督导员工的工作，通过遵守餐厅和本酒店的规章制度以确保为客人提供符合标准的完美服务。
1.
To maintain a high customer service focus by approaching your job with
the customers always in mind.
在整个工作过程中，始终保持高度的客户服务意识。
2.
To have a positive impact, taking personal responsibility and initiative
to resolve issues, always clearly communicating with both customers and
colleagues.
保持积极的工作态度，做好本职工作，并且主动解决问题，能够始终清晰的与客人或同事进行交流。
3. To contribute ideas and
suggestions to enhance operational/environmental procedures in the Hotel.
能够提出对酒店的运作及环境有益的意见或建议。
4.
To actively promote the service and facilities of the Hilton Hotels to
guests and suppliers of the hotel.
能够积极的向客人及供应商推荐酒店的服务及设施。
5.
To perform all duties and responsibilities in a manner that ensures your
safety and that of others in your workplace.
在工作过程中能够做好本职工作，保证自己及其他人的安全。
6.
Confidently knowing the food and beverage menu
contents and be able to explain them in detail to guests.
熟悉掌握菜单及饮料单上的内容，并可以详细的给客人做出解释。
7.
Understand dietary requirements and offer
appropriate suggestions.
了解健康食品的要求，并可以给出适当的建议。
8.
In consultation with the Manager, agreeing and
implementing actions to make improvements to customer service.
与经理商讨，并做到如何提高对客服务意识，达成一致标准并采取相应的行动。
9.
By completing checklist in product knowledge.
能够达到产品知识的要求。
10.
Be able to make suggestions on the menu that might
suit guests of different nationalities.
可以根据不同国籍的客人推荐菜单上的食品。
11.
By knowing menu items of all other outlets to
recommend guests to other outlets.
了解其他餐厅的菜肴，以便向客人推荐。
12.
Confidently knowing opening hours of all
restaurants & Hotel outlets.
熟悉所有餐厅及酒店其他部门的营业时间。
13.
Being able to recommend other restaurants &
city attractions to Hotel guests.
可以向客人推荐其它具有吸引力的餐厅或场所。
14.
To actively check team member product knowledge on
each shift.
在工作中随时检查员工的产品知识。
15.
Undertake steps/process to ensure that all areas of
the restaurant are set are set to the standards required for breakfast, lunch
and dinner. This also includes checking
the cashier desk set-up& communicating with the Chefs about any details for
the shift including how many reservations for the day.
遵守服务程序，保证餐厅的各个区域都符合早餐、午餐及晚餐的服务标准。其中包括收银台的准备工作，及和厨师交流，餐厅预定的详细情况。
16.
Check reservations for the day, ensuring that the
restaurant & team member have tables ready and large bookings have been
confirmed by phone.
检查餐厅当天预定，保证员工能够按照预定准备及正确摆台，做好相应的准备，并能致电确认预定。
17.
By assisting bartenders & kitchen team member
where required and carry out any reasonable duties requested by the Manager.
在必要的时候协助酒吧及厨房的同事，并完成经理交代的任务。
18.
By ensuring all team member is briefed for the
details of the shift ahead.
确保所有员工提前了解换班的详细安排。
19.
By completing checklist on preparing the restaurant
for service.
完成账单检查表以准备餐厅服务。
20.
Greet guests with a smile, offer assistance with
coats, bags etc., and introduce yourself.
微笑服务，协助顾客就座、挂外套及背包等，并做自我介绍。
21.
Ensure all guests are escorted to a table, asked if
they would prefer smoking or non smoking.
保证客人都被引领入座并询问他们喜欢吸烟区或非吸烟区。
22.
Follow up any guest questions or queries
immediately and if you don’t know the answer, check with your F&B Manager.
满足客人的各项要求，如不能立即回答客人的问题请与餐饮部经理联系。
23.
Ensure all service procedures are carried out to
the standards required.
确保所有服务都符合标准。
24.
Make sure all areas are cleaned and maintained in
accordance with operating procedure.
确保所有区域与开始用餐时一样整洁。
25.
To supervise the restaurant roster on a daily basis
and ensure it is in line with the changing business levels. Make any changes in
order to achieve the F&B Team service standards and budget goals.
在生意变化的基础上调整员工排班，做任何变化要确保餐饮部服务质量及预算。
26.
Control the allocated labor for each shift to
ensure that customer expectations are met whilst achieving the desired labor
cost.
控制每个人员的分配，以确保顾客的期望得到满足而达到预期的人员成本。
27.
Assist F&B managers with training all team
member for ‘induction training’ and ‘on the job training’.
协助餐饮部经理进行就职培训，及在职培训。
28.
Offer team member constructive feedback about their
performance after every shift in an aim to develop their skills and confidence.
为提高员工的工作技能及自信心，在每个班次的工作之后总结他们的工作表现。
29.
Provide leadership and direction for all team
member while on duty by offering professional skills and leading by example.
通过体现自身的专业素质，为餐厅的其他员工树立良好榜样。
30.
Ensuring the shift is reviewed and hand-over and
briefings are carried out.
确保每个班次的回顾，交接班及例会的召开。
31.
Carries out any other reasonable duties and
responsibilities as assigned.
完成任何其他合理的职责和被指派的职责。