西餐厅经理

· Effectively manage the restaurant by ensuring the following:
有效管理餐厅的日常工作，确保日下工作正常进行：
o Oversee the Implementation of standards as detailed in the departmental standards and procedures manual
监督部门工作标准和程序手册中列出的各项规范的贯彻执行。
o Adhere to opening and closing procedures
遵守开始营业和结束营业的程序。
o Adhere to bill paying procedures
遵守规定的结账程序。
o Conduct effective shift briefings ensuring all staff are aware of VIPs, special occasions, daily specials; emphasis on upselling certain products; etc
有效的进行交接班说明会，确保所有员工了解重要客人，特殊活动，每日特价，重点是推销某些产品等。
o Personally meet and farewell a minimum of 80% of your customers
亲自迎送80%以上的客人。
o Encourage and motivate staff to provide optimum service during all shifts
激励在岗员工为客人提供卓越的服务。
· Share recommendations and guest comments to Chef and Food and Beverage Manager to reflect current customer profile
与厨师和餐饮经理交流意见和客人的建议从而反应当前客人的情况。
· Develop and implement Promotions Calendar for F&B products in restaurant
在餐厅制定和执行餐饮产品促销活动日历。
· Manage special event concepts
特别活动的概念管理工作。
· Anticipate market changes and review operations when necessary
善于预测市场的变化情况，并在必要时审评运营工作。
· Conduct competitor analysis
对竞争对手进行分析。
· Create positive publicity opportunities
创造良好的公众宣传机会。
· Manage customer database and utilize effectively
管理顾客数据库并有效的加以使用。
· Up-sell property facilities
推销酒店的设施。
· Actively pursue cost saving measures
积极的实行节约成本的方法。
· Recycle wherever possible
尽可能再利用能源。
· Liaise with Sales Manager during tender process to obtain new accounts; Food and Beverage specific
在竞标过程中与销售经理密切合作争取新的客户；特别是餐饮部门的客户。
· Manage wage and beverage cost
管理工资和饮料成本。
· Forecasting
进行预测工作。
· Stock control
有效的控制存货。
· Analyze food and beverage statistics through point of sale system
通过销售点销售系统分析餐饮统计数据。
· Works with Superior on manpower planning and management needs
和上级领导一起进行人力规划和管理需求。
· Works with Superior in the preparation and management of the Department’s budget
和上级领导一起编制和管理部门预算。