Restaurant Manager 餐厅经理

【岗位职责】
•Functioning as the Business Manager and Marketing specialist in the Food & Beverage department; ensuring each F&B outlet has the tools to run the operations as if it is a free-standing outlet with the focus to maximise the return.
担当餐饮部的业务经理和市场专员的角色; 并确保每个餐厅都有工具来支持运营,更大限度地提高收益。
•Work closely together with Stewarding and Kitchen as partners of the same F&B team, ensuring smooth and efficient service and creating memorable guest experiences.
与餐饮和厨房紧密合作，确保顺利高效的服务，创造难忘的客人体验。
•Ensure that all the outlets and meeting & events are managed efficiently according to the established concept statements (including décor, smell and music) and adhere to Company and Hotel Policies & Procedures and Standards.
确保所有餐厅、会议及宴会按照既定的概念陈述（包括装饰，气味和音乐）进行有效管理，并遵守公司和酒店政策、程序和标准。
•Work with the culinary department on monitoring and analyse the activities and trends of competitive restaurants, bars and other hotel's meeting & events departments and ensure that the menu pricing has the correct balance of price/product to ensure that neither price not value is a barrier to guest loyalty.
与厨房部门合作，监测和分析有竞争力的餐厅、酒吧和其他酒店会议和宴会部门的活动和趋势，并确保菜单定价具有正确的平衡价格或产品，以确保不管是价格还是价值都不会影响客人的忠诚度。
•Ensure that through clearly defined service standards, guidance and feedback, our employees are empowered to make decisions, which supports guest satisfaction and improves morale.
确保通过明确的定义服务标准、指导和反馈，使我们的员工有权做出决定，来支持客户满意度并提高士气。
•Ensure the team is well informed about regular, loyal guests and Special Guests and can identify the special occasions and create memorable experiences.
确保团队充分了解常客，忠实客人和重要客人，并能够识别特殊场合并为客创造难忘的体验。
•Use the Art of Service，be responsible for the whole guest journey in the F&B department.
使用服务艺术； 负责客人在整个餐饮部门的体验。
•Establish a rapport with guests both local visitors and in-house guests maintaining good customer relationship and handling all guest complaints, requests and inquiries on all hotel products and service.
与本地客人和住店客人建立友好关系，保持良好的客户关系，并处理餐饮客人的投诉以及所有客人关于酒店任何产品和服务的需求和咨询。
•Be a hands-on Manager and be present in the Operation, especially during busy periods.
成为一名实践经理，参与日常运营，特别是在繁忙时段。
•Ensure that all the F&B outlets are organized and perform their duties and maintain their areas and equipment in accordance with the company brand standards.
确保所有餐厅按照公司品牌标准，有条理的履行职责、维护区域和设备。
•Create efficient working methods (multi skilling and multitasking), procedures and clear instructions to the employees to ensure that productivity is optimised.
为员工创建高效的工作方法（多技能和多任务）、程序和明确的指示，以确保生产率得到优化。
•Work closely with the Assistant Stewarding Manager and check the execution of the policies regarding safety and hygiene (HACCP).
与管事部副经理紧密合作，检查有关安全卫生政策的执行情况。
•Monitor and analyse the activities and trends of competitive restaurants, bars and other hotel's meeting & events departments and ensure that the F&B team are fully aware what is happening in the market.
监测和分析有竞争力的餐厅、酒吧及其他酒店宴会及会议部门的活动和趋势，确保餐饮团队充分了解市场发生的情况。
•Ensure the F&B team together with the Marketing Communications Manager drive a consistent and creative marketing message to all relevant channels and using the latest enablers in social media and technology.
与餐饮团队和市场传讯经理合作，在所有相关渠道上推出一致而富有创意的营销信息，并在社交媒体和技术中使用新颖的宣传方式。
•Make sure that regular and loyal customers are reached out to on a regular basis with special promotions, creative programming, benefits and activities taking place at the hotel.
确保定期与常客和忠实的客户联系，宣传在酒店举行的特别促销、创意节目、优惠和活动。
•Evaluate new marketing opportunities for the F&B outlets/concepts. Encourage creativity and entrepreneurial behaviour amongst the Outlet Teams.
评估餐厅/概念的新的营销机会。鼓励餐厅团队的创意和主人翁精神。
•Ensure that all table reservation systems/channels are used effectively and ensure optimisation of the number of covers per meal period and always have the latest promotions and menus displayed.
确保所有餐饮预订系统/渠道得到有效的使用，并确保优化营业期间的座位数量，并始终展示实时的促销和菜单。
•Review the analysis of all F&B orientated feedback websites and evaluates guest satisfaction levels and advises the General Manager the actions to be taken.
查看所有餐饮方面反馈网站的分析，并评估客人满意度，并向总经理提供采取的行动建议。
•Ensure that Assistant Restaurant Manager / Senior F&B Team Leader is totally accountable for the profitability of the outlet he/she is managing, and that each outlet fully contributes to the overall margin of the hotel.
确保餐厅副经理/高级餐饮主管对他/她正在管理的销售点的盈利能力负全部责任，并且每个餐厅完全有助于酒店的整体利润。
•Check on a regular basis that all outlets have the correct balance of price and product to ensure that neither price nor value are a barrier to guest loyalty.
定期检查所有餐厅的价格和产品是否正确平衡，以确保价格和价值都不是客人忠诚的障碍。
•Control and check effective and efficient Payroll Management / Resource allocation through establishing a flexible work force throughout the department, based on the principles of Multi Skilling and Multi-Tasking.
根据多技能和多任务原则，通过在整个部门建立灵活的用工机制，控制和检查有效和高效的薪资管理/资源分配。
•Check there is a flexible employee base, with the right mix of Full Time and Part Time employees.
检查有一个灵活的员工基础，正确安排全职和兼职员工。
•Implement a flexible scheduling based on business patterns to ensure that the outlet is adequately staffed to handle the level of business to be able to react quickly to dropping or increasing business levels ensuring an effective payroll control.
根据业务模式实施灵活的调度，以确保餐厅有足够的人员来处理业务，以便能够快速做出反应，以降低或提高业务水平，确保有效的薪资控制。
•Continuously seek ways to assist the Outlet management maximize their revenues and profits. Provide the tools to Assistant Restaurant Manager / Senior F&B Team Leader to enable them to run the outlet as if it is a freestanding restaurant.
不断寻求协助餐厅管理一定限度地提高收入和利润。向餐饮部副经理/高级餐饮主管提供工具，使其能够像独立餐厅一样运营。
•Conduct on a regular basis menu engineering and advise the Head Chef accordingly.
定期进行菜单改进，并相应地向厨师长提供建议。
•Work with the Assistant Restaurant Manager or F&B Team Leader and Sous Chef to set the outlets objectives, targets, budgets and strategies for daily/monthly sales and cost control.
与餐厅副经理/主管和副厨师长合作，设定餐厅每日/每月销售和成本控制的目的、目标、预算和策略。
•Prepare the monthly forecast for all F&B areas for approval by the General Manager and Director of Finance.
准备所有餐饮部门的每月预算，由总经理和财务总监批准。
•Support the General Manager in preparing the Annual Operating Targets, which will form part of the Hotel’s Annual Business Plan including revenues and expenses, operating equipment, and FF&E requirements.
支持总经理准备年度经营目标，这将构成酒店年度业务计划的一部分，包括收入和费用，以及运营所需的家具、固定装置和设备的要求。
•Prepare justification for budget variations and projected increases for new projects.
准备新的项目的预算变动和预计增长的理由。
•Ensure that the Department Operational Budget is strictly adhered to.
确保严格遵守“部门运营预算”。
•Carry out bi-yearly, yearly inventory of operating equipment and supplies as well as conducting monthly par stock checks.
每年进行两次的运营设备和物资库存盘点，并每月进行库存检查。
【岗位要求】
•Strong problem-solving ability.
有良好的的应变处理问题的能力。
•At least three-years relevant working experience in management positions in food and beverage department.
至少有3年的相关的餐饮部管理工作经验。
•Good grooming.
任何时候保持良好的仪容仪表。
•Positive action.
积极的行动力。
•Good communication skills.
良好的沟通能力。