员工餐厅主管 Staff Restaurant Supervisor

岗位职责/职位描述
- To take pride in personal appearance for personal hygiene and uniform.                                           
时刻保持员工良好的个人卫生，整洁的衣着和良好的个人形象。
- To constantly check the quality of food prepared with regard to taste and temperature.                                            
随时检查已准备好的食品的味道与温度。
- To insist on a uniform visual appearance of all dishes prepared. Presentation and garnish must be prepared according to standards.
保持各类菜肴整体外观配套一致，且外观和修饰要符合酒店标准。
 
- To monitor and fully implement the portion control established with the recipe cards and the butcher test. To minimize waste and spoilage.
监督并全面实施根据配料卡和分肉试验而进行分量控制，使浪费和变质最小化。
 
- To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers.
检查库房和冰箱，做好正确储备和废物利用。
 
- Ensure smooth and effective communication among the kitchens and with other departments.
确保厨房和其他部门之间的交流畅通而有效。
 
- To work closely with receiving and storeroom. To make sure that received goods are of the standard quality and according to hotel’s specifications.
与收货部和库房密切合作，确保所收货物符合酒店规定的质量标准。
岗位要求
 - 工作态度端正，乐于奉献；
 - 为人热情，助人为乐，乐于承担责任；
 - 具备至少两年员工餐厅管理技巧及管理意识。