餐饮部主管 F&B Supervisor

1. Directs and controls all subordinate staff to ensure that all day to day operational matters are handled on time and guest expectations are met
指导并监督下属员工确保日常运营并达到客人期望值。
2. Provides guidance and assistance to the outlet employees helping them in the execution of their duties and responsibilities
为下属员工提供指引并辅助他们履行应完成的任务及责任。
3. Oversees the service standards in the outlet ensuring that they conform to the requisite standards and meet or exceed customer expectations
执行对服务流程标准的监督以保证员工符合规定的标准同时达到或超越客人的期望。
4. Liases with the kitchen, stewarding, bars, housekeeping and engineering to ensure that the operation runs smoothly in areas of joint responsibility
与厨房，管事部，酒吧，客房部及工程部等相关部门协调以确保每日运营顺利进行。
5. Assists in the planning and execution of promotional activities as directed
按要求辅助上级计划与执行食品的促销活动。
6. Maximizes revenue in the outlet by implementing upselling procedures
通过实践产品推销技巧实现利润最大化。
7. Assists in monitoring and controlling the financial performance of the outlet controlling costs and expenses
在成本与花销的控制等财务事项中发挥监督与控制的作用。
8. Assists in monitoring and controlling the hotel’s OE inventory and participates in inventory taking
监督及管理酒店的盘点并积极参与盘点的具体工作。
9. Conducts frequent front and back of house checks ensuring mise-en-place, service procedures, standards of cleanliness and hygiene, repair and maintenance, employee grooming and manning levels are in order and takes appropriate action where necessary
彻底并反复检查以确保运营的准备工作，服务程序，卫生情况，设备的维修及保养，员工形象及礼貌等就绪无误，若有缺失则立即采取行动。
10. Assists in the maintenance of efficient administration preparing and submitting reports on time as directed
按照要求在保持高效的准备工作及及时总结报告中起到积极作用。
11. Assists in the selection, training and evaluation of subordinate employee
帮助选拔，培训及评估下属员工。
12. Coaches, counsels, disciplines and develops subordinate employees
锻炼,劝勉,规范及发展下属员工。
13. Handles customer complaints if possible, or reports up on level     
处理客人的投诉，或向上一级报告。