Outlet Supervisor 餐厅主管 - 上海虹桥祥源希尔顿酒店

Confidently
knowing the food and beverage menu contents and be able to explain them in detail
to guests.
熟悉掌握菜单及饮料单上的内容，并可以详细的给客人做出解释。
Understand
dietary requirements and offer appropriate suggestions.
了解健康食品的要求，并可以给出适当的建议。
By completing
TBS checklist in product knowledge.
能够达到TBS 产品知识的要求。
Be able to make
suggestions on the menu that might suit guests of different nationalities.
可以根据客人不同的国籍推荐菜单上的食品。
By knowing menu
items of all other outlets to recommend guests to other outlets.
了解其他餐厅的菜肴，以便向客人推荐。
Confidently
knowing opening hours of all restaurants & Hotel outlets.
熟悉所有餐厅及饭店其他部门的营业时间。
Being able to
recommend other restaurants & city attractions to Hotel guests.
可以向客人推荐其他具有吸引力的餐厅或场所。
To actively
check staff product knowledge on each shift.
在工作中随时检查员工的产品知识。
Check
reservations for the day, ensuring that the restaurant & staff have tables
ready and large bookings have been confirmed by phone.
检查餐厅当天预定，保证员工能够按照预定准备及正确摆台，做好相应的准备，并能致电确认预定。
By ensuring all
staff is briefed for the details of the shift ahead.
确保所有员工提前了解换班详细安排。
By completing
TBS checklist on preparing the restaurant for service.
完成TBS账单表以准备餐厅服务。
Greet guests
with a smile, offer assistance with coats, bags etc., and introduce yourself.
微笑服务，协助顾客就座、挂外套、背包等，并作自我介绍。
Ensure all
guests are escorted to a table, asked if they would prefer smoking or no
smoking.
保证客人都被引导入座并询问他们希望在吸烟区或非吸烟区就座。
Ensure all
service procedures are carried out to the standards required.
确保所有服务都符合标准。
Ensure all
drinks are replenished, never letting cup or glass to become empty.
保证询问客人的饮料是否续杯，保证不发生空杯的情况。
Take personal
responsibility for the service experience of all guests in the restaurant by
visiting and introducing yourself to all guests & actively checking on
their satisfaction.
各尽其职，向客人做自我介绍，注意收集客人满意度的反馈。
Follow up any
guest questions or queries immediately and if you don’t know the
answer, check with your Manager.
满足客人的各项要求，如不能立即回答客人的问题请与经理联系。
A supervisor
must have detailed knowledge of Departmental Standards.
作为主管需熟悉掌握部门的各项标准。
Be able to
explain the Standards to the team.
可以为团队成员解释介绍服务标准。
Positively
dealing with and learning from customer complaints and comments with follow up
and feedback to the Manager.
以积极的态度为客人服务，协助各种合理要求，并对餐厅其他员工进行客人需求的培训。
Be Pro-Active
towards guests, assisting them with any reasonable requests, and training all
staff to see these things before the guests ask.
以积极主动的态度为客人服务，协助各种合理要求，并对餐厅其他员工进行客人需求的培训。
Positively end
the guests experience by checking satisfaction.
在客人用餐接近尾声的时候，询问客人对用餐是否满意。
All guests check
must be presented promptly on request with a feedback form & brochure.
在客人结帐时，账单要与客人满意程度调查及其他宣传单一起放在账单夹中。
Encourage all
guests to fill out feedback forms when they leave.
鼓励客人在用餐结束之后填写调查表。
Assist with
guest coats and bags.
帮客人取回外套及书包。
Thank all guests
and wish them a pleasant day.
感谢客人的光临，并祝愉快。
To supervise the
restaurant roster on a daily basis and ensure it is in line with the changing
business levels. Make any changes in order to achieve the F&B team’s service
standards and budget goals.
在生意变化的基础上调整员工排班，做任何变化要确保餐饮部服务质量及财务预算。
Control the
allocated labour for each shift to ensure that customer expectations are met
whilst achieving the desired labour cost.
管理每个班次所安排的人力资源，在一定人力资源的基础上满足客人的期望。
Assist the
restaurant managers with training all staff for ‘induction training’ and ‘on the job
training’.
协助餐厅经理进行就职培训，及在职培训。
Offer staff
constructive feedback about their performance after every shift in an aim to
develop their skills and confidence.
为提高员工的工作技能及自信心，在每个班次的工作之后总结他们的工作表现。
Provide
leadership and direction for all staff while on duty by offering professional
skills and leading by example.
通过体现自身的专业素质，为餐厅的其他员工树立良好榜样。
Be aware of the
restaurant & overall F&B targets for food, beverage, payroll &
general expense costs.
了解整个餐饮部的食品、饮料，工资成本及其他杂项目成本的预算。
To co-ordinate
with Engineering and Housekeeping Departments to ensure maintenance and
cleanliness. Ensure follow-up procedures are maintained.
与工程部及客房部通力合作，以确保对科服务设施的完好整洁。
Ensuring the
shift is reviewed and hand-over and briefings are carried out.
确保每个班次的回顾，交接班及例会的召开。
Being aware of
potential highs and lows in the business.
了解生意潜在的增长或减低的态势。
Identifying and
communicating potential sales leads to Manager.
能够一时到潜在的销售并向经理汇报。
Creating an
environment where “everyone sells”.
创造出一种每个人都在推销的工作环境。
Communicating
relevant financial information to the team.
与团队成员沟通有关的财务状况。