中餐厅主管

MAJOR FUNCTION 主要职能:
The Captain’s main function is to promote andensure guest satisfaction, achieved through his/her ability to develop andmaintain a strong team environment, placing emphasis on associate satisfactionand the delivery of prompt, courteous service. The supervisor is accountablefor sales and profit in his/her area.
主管的主要工作是促进和确保客人的满意度。通过他的/ 她的能力去发展和维持团队的绩效和氛围。同时注重员工满意度，员工只为发展和对客服务质量的督导。主管要对他的/ 她所负责的区域的销售和利润负责。
MAJOR RESPONSIBILITY责任概要:
1. Assume responsibility for the daily operations of the PAVILION or in anyother assigned outlet to ensure a smooth
running, profitable operation within theframework of the hotel.
承担餐厅日常营运或其它所分配工作，帮助确保餐厅在酒店框架系统下平稳运营并努力创收。
2. Assist in working toward positive financial results.
协助部门努力创收。
3. Assist in ensuring that scheduling is done accurately and in a timelymanner.
协助确定本部门的正确工作安排并且及时地执行。
4. Assist in maintaining a highly motivated and well-trained staff.
协助执行员工激励机制和员工培训。
SPECIFIC DUTIES 工作任务:
1. Operations 运作：
1.1 Open and close shift in accordance with the manager checklist.
按照管理要求按时上下班。
1.2 Initiate aggressive guest interaction through seeking and solicitingfeedback from guests.
积极主动询问了解客人的回馈意见并加强与客人保持交流和互动。
1.3 Train, maintain and enforce all Food and Beverage service standards inthe outlet.
培训、保持和加强华韵的餐饮服务标准。
1.4 Enforce the established drink recipe and presentation guidelines toensure consistent quality beverage to our guests in accordance with theapproved bar guide.
按照酒吧要求加强建立酒水配方和展示册来确保服务给客人的酒水质量保持一致。
1.5 Properly execute revenue and check control procedures on shift.
确地运用收入和检查控制程序。
1.6 Handle daily associate relations (i.e. scheduling, time adjustments).
处理日常员工关系 (例如： 排班和班次调整)。
1.7 Maintain a safe and sanitary work environment for all associate andguests.
为所有的员工和客人维持安全和卫生的工作环境。
1.8 Gather and implement all proper tools for running shifts (i.e. schedules,floor plans, reservations, and checks).
整理相关部门文件以确保班次的顺利运转 (例如： 排班表、楼面计划、预订本、帐单等)。
1.9 Find solutions for problems such as call outs, last minute bookings, orany other daily problems that may arise.
制定解决问题的方法，比如：电话销售服务、点单时间或者其他可能发生的日常问题。
1.10 Conduct taste panels andmenu classes on a daily basis for restaurant.
组织餐厅的每日试菜和菜单培训。
1.11 Be on the floor duringthe shift and assist servers or hostess to ensure guests are satisfied.
当班时间必须在部门协助服务员和领位以确保所有客人的满意。
1.12 Ensure that only aquality product is served.
确保所有服务产品都保持高质量。
1.13 Ensure all side work isdone on a daily basis.
确定所有的日常及其他工作的完成。
1.14 Maintain proper associateuniform standards.
保持正确的员工制服标准。
1.15 Manage an effectiverepair and maintenance program through the use of work orders, inspections,etc.
通过工程维修单，检验等执行有效的修理和维护工作。
1.16 Understand and teachempowerment principles to ensure guest satisfaction.
理解与执行授权原则以确保客人满意。
1.17 Exercise station rotationto ensure stations are distributed fairly.
使用边台原则以确保工作台的正常运作。
1.18 Be aware of all MarriottGuest Incentive programs and the correct accounting procedures pertaining tothem.
了解万豪客人礼赏计划并严格执行。
1.19 Above all, to lead byexample through a “hands on” approach to motivate our associates to excel.
总之，以身作则的激励我们的员工不断提高。
2. Human resources人力资源
2.1 Implement an effective training programfor new and current associates using use records, menus, and appropriatereference manuals.
为新员工和在职员工制定有效的培训计划，可以使用Use Record，菜单和适当的参考资料。
2.2 Encourage problem solving by associates through proper training andempowerment.
通过适当的培训和授权来鼓励员工自己解决工作中遇到的问题。
2.3 Establish effective communication with associates to gain their trust andrespect.
与员工建立有效的沟通以得到他们的信赖和尊敬。
2.4 Maintain fair and consistent counseling and/or disciplinary procedures inaccordance with Marriott’s Guarantee of Fair Treatment Policy.
运用万豪保证公平对待政策来保持执行公平和一贯的劝导、谈话和纪律处分程序。
3. Administrative行政
3.1 Communicate directly through the logbook to next shift supervisor ormanager.
通过Log Book与下一班次的主管或经理进行直接的沟通。
3.2 Identify and recommend incentive programs, new ideas, and methods ofoperation.
了解并建议激励计划，为更好的运营餐厅提供新的方式方法。
3.3 Promote positive inter-department relations.
积极促进协调部门内部关系。
3.4 Perform any reasonable request made of management which is not lifethreatening or against the law.
运用合理的、不胁迫的或违反法律的管理方式管理本部门相关事宜。
JOB SPECIFICATION职位要求:
Profile of Competency:
能力要求:
At least 4 years F&B experience.
至少3 年的餐饮经验
Demonstrated strong hospitality and communication skills.
良好的好客和沟通技巧
Language:
语言：
Demonstrated good communication in English and Mandarin.
良好英语和普通话沟通能力
Education:
教育：
Minimum vocational school.
至少职业院校
Job License:
资格/等级证：
N/A
不适用