Chinese Restaurant Manager 中餐厅经理

MAJOR FUNCTION 主要功能:
Todo whatever it takes to provide exceptional service for our customers and tostrive for excellence to achieve customer satisfaction.
无论作什么,都是为了向客人提供优良的服务，使顾客满意。
Toadhere to the three steps of service to all our guests:为顾客服务的三个步骤:
A warm and sincere greeting. Use the guest name, if and when possible.
真诚热情的问候，尽可能使用顾客的名字。
Anticipation and compliance with guest needs.
预计并满足顾客的需要。
Fond farewell. Give them a warm good-bye and use their name, if and when possible
礼貌的道别，尽可能使用顾客的名字和他们说再见。
Toadminister the day to day operations of the restaurant outlet in such a manneras to maximize revenues and minimize costs with particular attention tocomplete 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、员工满意和使利润最大化。
SPECIFIC DUTIES工作任務 :
OPERATIONS运营
1.Preparation of the yearly department budget by usinghistory & forecasting techniques to develop an aggressive budget thatreflects the achievable capabilities.
通过回顾和预测的方法，准备部门的年度预算。
2.Accurately forecast business demands to ensure efficientstaffing & food production.
精确预计生意情况并有效安排员工和食品。
3.To ensure the efficient scheduling of management &associates.
确保有效的安排所有人员的排班表。
4.To ensure the awareness & enforcement of all MarriottS.O.P.’s & Property L.S.O.P.’s.
确保了解和执行万豪酒店的标准和程序。
5.Enforce operational Standards that are periodicallyreviewed & updated.
确保运营标准周期性的回顾和更新。
6.Be responsible for maintaining outlet safety and sanitationstandards at all times.
始终保持部门的安全和卫生随时达到标准。
7.Enforce Marriott’s sanitation checklist by having alloutlets inspected on a monthly basis.
执行万豪的卫生清洁标准，每月以该标准对部门进行检查。
8.Be responsible for asset management of all outlet property& facilities.
负责部门固定资产的管理。
9.Conduct a preventative maintenance inspection on a monthlybasis.
做好每月预防性的检查工作。
10.Enforce Marriott’s Principles of Hospitality at all times.
始终贯彻万豪热情好客的原则。
11.Above all, to lead by example through a “hands on” approachto motivate our associates to excel.
要成为员工的榜样、深入到员工之中去引导员工取得成功。
12. Assist Chef tocompile the regular and promotional menus in a costly manner.
协助总厨进行日常菜单和增进菜单的编写。
13.Set up asystem to monitor the inventory of China, Silver & Glass daily and
lock them properly.
建立每日核查瓷器，银器，玻璃器皿的系统，并妥善保管。