Chinese Restaurant Manager 中餐厅经理

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。
9. Creating an
environment where everyone in the department is focus on “creating that special
experience” to deliver exceptional customer service.
建立一种每个员工都关注如何能为客人创造“一次特殊经历”，提供非凡客户服务的工作环境。
10.
Actively seeking verbal feedback from
customers and team member at each service period.
在服务期间积极收集客人及服务人员的反馈。
11. Agreeing and
implementing actions to make improvements to customer service.
就如何改进对客服务采取相应的措施。
6.
Positively dealing with and learning from
customer complaints and comments with follow up and feedback to the Food and
Beverage Manager.
以积极的态度处理客人的投诉及建议，并把必要的信息反馈给餐饮部经理。
12. Making sure all
customer requests and queries are responded to promptly and effectively while
assisting on the floor during meal periods each day.
在服务时间内以积极的态度，高效、准确的定位及满足客人要求及需要。
13. Be available to
assist on duty in the Restaurant & Bars during any busy days or special
events.
当餐厅或酒吧繁忙的时候提供必要的帮助。
14. Be Pro-Active
towards guests, assisting them with any reasonable requests, and training all
team member to see these things before the guests ask.
积极主动的为客人服务，满足客人任何合理要求，并且培训员工能够预见客人的需求。
15. To ensure all
standards for Service Delivery as identified in the Guest Satisfaction Manual
and the Standard Operating and Procedures Manual are consistently delivered
throughout the department.
确保在对客服务指南，标准服务手册中的所有标准都能够在整个部门持续有效的贯彻。
16.
Having detailed
knowledge of all departmental Standards.
熟悉部门服务标准。
17.
Being able to
explain the standards to the team members and managers.
可以清楚的向其他员工解释服务标准。
18.
Be able to assess
team member performance against standards.
能够按照服务标准评估其他员工的工作表现。
19.
Ensure that
training on Departmental Standards is regularly conducted in the outlets.
确保日常部门的培训能够按照服务标准进行。
20.
Monitoring
Standards through regular Standards Review checks.
通过反复检查，督导服务标准的实施工作。
21.
Developing action
plans to address shortfalls in Standards and identifying shortfalls before they
affect customer service.
针对工作中的不足制定计划，以避免影响对客服务质量。
22.
Implementing and
following though improvements identified.
针对于工作中的不足采取必要的行动。
23. To plan,
priorities organize and control the day-to-day operation.
计划，确定优先次序，组织及控制每日餐厅的运营。
24. Preparing rosters and job schedules for team member to meet business
needs (taking into consideration internal activities and occupancy and external
events, promotions etc).
制定每位员工的排班表及工作安排。（考虑内部活动，客人入住率， 特殊活动及产品促销等）
25. Communicating effectively with Front Office and Groups & Tours to
maximise in house and group business for the restaurant, ensuring direct
liaison with Group Leaders upon arrival.
有效的与前台及团队领队协调，尽可能的增加餐厅生意，与领队保持直接联系。
26. To describe, assign and delegate duties and authority for the operation
of the Restaurant at all times.
分配， 指派，组织授权餐厅日常的经营工作。
27.
Understanding
what’s going on in other departments and implications for your owndepartment.
了解酒店其他部门的经营活动及其与自己部门的影响。
28.
Planning ahead and
ensuring adequate resources are available.
预先准备并确保各种经营设施设备的充足。
29. Managing the departmental operation and taking action where necessary to ensure
smooth running and participating in service duties during service periods,
where necessary.
有效管理部门运作，为保证服务及餐厅的正常运营采取必要的措施。
30. To co-ordinate with Engineering and Housekeeping Departments to ensure
maintenance and cleanliness. Ensure follow-up procedures are maintained.
与客房部及工程部通力合作，保证部门设施的完好及清洁。
31.
Ensuring the shift
is reviewed and handovers and briefings are carried out.
确认每个班次之间做好总结，并与下个班次进行工作交接。
32.
Maintaining
in-depth technical knowledge and skills required for the job.
确保岗位所需知识的更新。
33.
Maintain event and
function histories to assist with returning events.
保留餐厅活动记录。
34.
To establish good
communication with the Kitchen team.
与厨房的员工建立良好的沟通渠道。
35.
To participate in
future menu changes with the F&B Manager and the Executive Chef taking into
consideration new F&B trends, market demands and sales achievements.
协助餐饮部经理及行政总厨根据餐饮发展趋势，适当需求及销售情况进行餐厅菜单的修改。.
36.
To attend &
participate in regular F&B, operational & roster meetings.
参加餐饮部例会。
37. To provide and
communicate clear direction to the team.
为团队提供正确的信息渠道
38. Understanding
the aims of the hotel and the department’s role in achieving it.
理解酒店的目标，清楚部门在完成目标过程中所扮演的角色。
39. Communicating
aims to the team.
与团队沟通要达到的目标。