全日制餐厅副经理

· To prepare, along with his outlet teams, a yearly Marketing Plan foreach outlet, this is on the basis of the yearly business plan.
和各部门团队准备部门的年度营销计划，作为年度营业计划基础。
· To ensure that an effective marketing approach is applied to all outletsin his Food and Beverage Operations.
确保一个适用于他所有餐饮运作部门的有效营销方法。
· To continuously seek ways to assist management in the outlet to maximizerevenues and profit.
想法设法，协助管理餐厅部门的收入和利润。
· To fully understand the market needs and desires for each outlet andensure that the product lines (menus) are developed by the outlet managementteam accordingly.
充分了解市场对餐厅各部门的需求和期望，确保各餐厅管理团队对于相应产品线（菜单）的开发。
· Maintains quality goals by following up, eye for detail, followingreports and guest comments, Medium reports, mystery shoppers.
维护并跟踪质量目标，关注细节，跟进报告和客人的评论、媒体报道、神秘者。
· Stays informed for local, regional, national trends by reading, visitingcompetition, magazines, etc.
通过阅读，观察竞争对手，杂志等等了解本地、地区、国家发展趋势。
· Responds effectively to internal audit reports, investigation followingguest comments.
有效地回应内部审计报告，跟进客人的评论的调查。
· Complete all duties and ensure a hand over for day off is given.
完成所有任务,确保休息日之前做好交接。
· Liaise with supervisors 2 hours before operations commence to assurecorrect flow of service demands.
在操作开始前2小时与主管沟通好，以确保正确的服务流程。
· Organizes weekly front of house & back of house tour forcleanliness, Hygiene and maintenance.
每周组织对客区域和后台区域的清洁、卫生和维护检查。
· All Talents are required to comply with every reasonable request fromtheir hierarchical supervisor(s) within an amount of time that it takes tocomply under normal circumstances.
所有人才在工作中都必须服从直属上司所发出的一切合理要求，并在正规场合一定时间里完成工作。
· All Talents may be assigned to other duties in the hotel as and whenrequired by business levels.
所有人才都要求体现酒店节能意识并有效地操作节约成本的程序。