Ass Rest Manager 餐厅副经理

【职位描述】
该岗位需要有酒店自助餐管理经验
餐饮副经理岗位职责：
服务与运营统筹
落实各项服务标准，保障宾客获得优质体验
执行并落实餐饮经理制定的运营安排
统筹布草的分发、使用与回收工作
分配耗材及客房保洁专用物资（PMH）
及时向餐饮经理报备布草、耗材、客房保洁物资的补给需求
在开餐前、服务期间及收餐后检查餐桌摆台情况
管控自助餐台布置与装饰，提升厨房出品呈现效果
在岗值守服务时段，迎接酒店管理层到访餐厅
在服务全流程监督餐饮团队工作
管控服务期间出品质量、上菜速度、宾客服务及餐桌收台效率
推动菜单酒水的推广销售
监督各项工作排班计划落地执行
餐饮经理不在岗时代行其工作职责
遵守餐厅卫生与安全规范
监督 HACCP 危害分析与关键控制点体系及各项卫生安全制度落地执行
若餐饮团队未严格执行 HACCP 体系、卫生安全相关规定，及时上报餐饮经理
严禁未成年人无人陪同情况下饮用酒精饮品，重点防范未成年人在自助酒水台自行取酒
统一回收清理餐桌上未饮用完毕的酒水
清空剩余酒水酒瓶，并存放至顾客无法接触的安全区域
保障场地、设备及物料得到妥善维护与保管
将餐厅内发现的设备故障、设施损坏情况上报工程部
自身遵守并监督全员落实个人卫生规范与着装要求
执行餐厅收市相关操作流程
遵守度假村垃圾管理规定（垃圾分类、垃圾清运等）
节约水电，控制能耗
人员管理
负责本部门新入职员工（GO/GE）接待、岗前安排及融入引导
为团队成员设定工作目标、提供工作支持，并开展绩效评估
以跨协同管理思路开展督导与团队带领工作
执行并遵守人力资源相关流程，报请直属上级审批
实施近距离现场管理：示范实操、开展培训、规范督导
主动深入团队与宾客之间，以身作则树立榜样
岗位期望---我们期待您具备以下特质：
愿意外派入驻地中海度假村，乐于探索适应异地工作环境
具备相关从业资质与丰富行业经验
热爱餐饮服务工作，擅长团队管理
具备领导力，能够管理 10–30 人规模团队
成为餐饮经理得力副手，协助统筹服务运营、管理团队
具备优秀一线服务能力，可在餐厅负责迎宾、引座、宾客服务（单场次接待 300–1000 人次用餐）
优秀的团队导师，能够带领、凝聚、培养团队成员
具备销售意识，积极推动增量销售
精细化管理能力，可统筹订单与物资库存
责任心强，严格监督卫生安全标准落地执行
SERVICE AND ORGANIZATION
• Guarantee the application of standards and ensure an optimal customer experience
• Apply and enforce the restaurant manager's organization
• Ensure the distribution, use and return of laundry
• Allocate consumables and PMH products
• Alert the restaurant manager about the need for laundry, consumables and PMH
• Check the setting up of tables before/during and after the services
• Control the dressing and decoration of buffets to enhance the value of kitchen services
• Be present during the service and welcome GMs to restaurants
• Supervise the restaurant team during the various stages of the service
• Control the quality, speed, service and clearing of tables during service
• Ensure the promotion of wines on the menu
• Control the execution of the task schedule
• Replace the Restaurant Manager in case of absence
COMPLY WITH HYGIENE & SAFETY STANDARDS IN RESTAURANTS
• Check the application of H.A.C.C.P method and the health and safety rules
• Alert the restaurant manager to non-compliance with the implementation of the H.A.C.C.P. method and health and safety rules by restaurant teams
• Ensure that unaccompanied minors do not consume alcohol, in particular that they do not help themselves at self-service alcoholic beverage dispensing points
• Ensure that unfinished alcoholic beverages are systematically collected and cleared from the tables
• Make sure that unfinished bottles of alcohol are cleared and secured in a place not accessible to customers
• Ensure the maintenance and preservation of premises, equipment and materials
• Transmit to technical services malfunctions and damage observed in restaurants
• Respect and control the application of personal hygiene and clothing rules
• Apply procedures for closing the activity
• Respect the resort’s waste management rules (sorting, collection…)
• Limit electricity and water consumption
MANAGEMENT
• Ensure the reception, implementation and integration of GO/GEs in your department
• Define personal objectives and support his team or its affiliates, and evaluate them
• Supervise and lead in a transversal logic
• Implement and comply with HR procedures and have them validated by your own manager
• Manager by proximity: show, train and enforce
• Be exemplary through his visibility among teams and customers
We hope you are ...
• An explorer, available and ready to live in a Club Med resort
• An experienced professional with qualifications
• Enthusiastic about dining services and team management
• A charismatic leader who manages a team of 10 to 30 people
• A indispensable right arm, ready to assist the restaurant Manager with organizing the service and managing the teams
• A friendly server who welcomes, seats and serves in the dining room (300 to 1000 meals per service)
• An outstanding coach who supervises, unites and develops your teams
• A good salesperson who stimulates additional sales
• A sharp manager who can juggle between orders and stocks
• A caretaker who makes certain of application and respect of health and safety standards