餐厅主管(中/西餐)Food and Beverage Service Team Leader

·         In the absence of a Manager, conducts shift briefings to ensure hotel activities and operational requirements are known
·         在经理缺席时主持交接班说明会，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。