Restaurant Manager 餐厅经理/副经理

Maintain complete knowledge of: 必须掌握以下信息
All Liquor brands, beers and non-alcoholic selections available in The Chinese Restaurant
餐厅可提供的所有的酒精饮料，啤酒和非酒精饮料的牌子。
The particular characteristics and description of every wine/champagne by the glass and major wine on the wine list.酒水单上每种葡萄酒/香槟的具体特点和描述。
Designated glassware and garnishes for drinks饮料指定的杯子和装饰。
All menu items, preparation method/time, ingredients, sauces, portion size, garnishes, Presentation and prices菜单的所有内容，烹调方式，成份，酱汁，分量，装饰，摆放和价格。
Daily menu specials and items out of stock. 每天的特价推介菜和沽清物品。
Dining room layout, table/ seat/ station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code餐厅的整体摆设桌子/座位/边台数，正确的桌面摆台，房间的可容纳量，运营时间，价格范围和着装要求
Micros and manual system procedures 系统操作程序
Daily house count, arrivals/ departures, VIPs 每日住房率，入住/离店，贵宾
Schedule in house group activities, locations and times记录在店客人的日常行程表，如地点和时间等。
Correct maintenance and use of equipment正确的保养和运用各类设备。
All department policies/ service procedures. 所有分部门的政策/服务程序。
Check Storage areas for proper suppliers, organization and cleanliness. Instruct designated personal to rectify any cleanliness / organization deficiencies.
检查仓库地区的存货量，摆放陈列和卫生情况。派指定的人去保持清洁卫生和整理货品陈列。
Establish par levels for supplies, liquor, beer, wine and equipment. Complete requisitions to replenish shortages or additional items needs for the anticipated business.
建立易耗品，酒精饮料的平均存放量。完成对库房的补货或对增加物品的采购。
Requisitions linens/ skirting required for business and assign staff transport such to the Aura.
确保营业所需的布草并指派员工将其正确运送。
Check stock of wines / champagnes and inform the Beverage Manager to order shortages noted. Ensure wines are received, properly stored, and kept secured.
检查葡萄酒/香槟酒的库存并及时提醒酒水经理补充存货。确保葡萄酒正常收货并正确和安全的被存放。
Review sales and beverage Costs of previous day; resolve discrepancies with Accounting. Track revenue against budget.
查看前一天的销售和酒水的成本，解决账目上的差异问题。对比实际销售额与预算。
Meet with the Chef to review daily specials and out of stock items; update board throughout shift. Ensure that staff is aware of such.
与厨师长每天一起查看每日精选和沽清物品，每隔一个班次要更换一次。确保所有的员工都知道。