西餐厅主管(储备)

Preside and manage the operation under way and report to the supervisor in case of problem.
主持和管理当班运作，如有问题及时向上报告。
 Handle the customer complaints and report to managerial staff.
处理客户投诉并将信息及时反馈给相关管理人员。
 Be responsible for the restaurant's tableware cleaning and environmental hygiene.
负责餐厅的餐具清洁和环境卫生清洁。
 Provide regular inventory of restaurant items, control the rate of reported loss, report the abnormal
loss.
定期对餐厅物品进行盘点，控制报损率，对不正常的损耗要报告。
 Retention and management of relevant records or documents.
留存并管理相关档案记录或文件。
 Making various reports.
各项营运报表制作。
 Implement the company’s rules and regulations; manage and train the staff.
执行公司规章制度，并负责管理培训团队成员。
 In compliance with the Ascott Group's Environmental Health and Safety (EHS) guidelines and
policies, pay attention to energy conservation and the safe operation in daily work.
遵守集团的环境健康安全方针政策，日常工作中注意节能和安全操作。
 Ensuring all service guarantees and commitments are met.
完成领导交办的其他工作。