Food and Beverage Service Team Leader 餐饮服务主管

Deliver Food and Beverage service of high standard and in accordance with departmental standards and procedures
按照部门的规范和程序提供高标准的餐饮服务。
Develop departmental standards and procedures to promote salesmanship, beverage creativity and profit
为销售，饮品创新和利润制定部门的规范和程序。
Communicates to his/her superior any difficulties, guest comments and other relevant information
与上级领导交流有关疑难，客人意见和其它相关信息。
Delivers daily briefings and attends other Food and Beverage meetings as scheduled
召开每日例会和参加计划好的餐饮部会议。
Delivers prepared training sessions in line with a departmental monthly calender
按照部们的月度活动日历提供制定的培训课程。
Adhering to stock control procedures
遵循存货管理程序
Take appropriate action to resolve guest complaints
正确处理客人的投诉。
Train service attendant, wait help and bus help in basic tea and beverages knowledge and service
为侍应生提供基本的茶类、酒水类知识和服务的培训。
Conducts shift briefings to ensure hotel activities and operational requirements are known
主持交接班说明会，确保员工了解酒店的活动和运营的要求。
Endeavour to resolve all complaints during shift and logs all complaints in log book for further follow up
在自己当班期间尽可能解决所有的投诉，并在工作日志中记录所有投诉以便进一步跟进的工作。
Supervise cash handling and banking procedures
监督现金的处理和存放程序。
Prepare daily banking and cash flow reports
编制每日存款和流动资金报告。
Establish and instruct staff in cash security procedures
制定并指导员工执行现金安全制度。
Deal with irregular payments
处理异常的付款情况。
Supervise the maintenance of service equipment
监督服务设备的维护保养。
Monitor standards of guest facilities and services
监督客用设施和服务的标准。
Control stock and monitor security procedures
控制存货和监督保安成序。
Assist with menu and wine list creation
协助菜单和酒水单的设计工作。
Supervise functions
监督各项职能。
Supervise outlet service
监督餐厅的服务。
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。