Outlet VIP Supervisor 餐厅VIP接待主管

Confidentlyknowing the food and beverage menu contents and be able to explain them in detailto 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。
Understanddietary 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 completingTBS checklist in product knowledge.
能够达到TBS 产品知识的要求。
Be able to makesuggestions 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 menuitems 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。
Confidentlyknowing 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 torecommend 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 activelycheck staff product knowledge on each shift.
在工作中随时检查员工的产品知识。
Checkreservations for the day, ensuring that the restaurant & staff have tablesready 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 allstaff 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 completingTBS checklist on preparing the restaurant for service.
完成TBS账单表以准备餐厅服务。
Greet guestswith 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 allguests are escorted to a table, asked if they would prefer smoking or nosmoking.
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 allservice procedures are carried out to the standards required.
确保所有服务都符合标准。
Ensure alldrinks 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 personalresponsibility for the service experience of all guests in the restaurant byvisiting and introducing yourself to all guests & actively checking ontheir 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 anyguest questions or queries immediately and if you don’t know theanswer, 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 supervisormust have detailed knowledge of Departmental Standards.
作为主管需熟悉掌握部门的各项标准。
Be able toexplain the Standards to the team.
可以为团队成员解释介绍服务标准。
Positivelydealing with and learning from customer complaints and comments with follow upand 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-Activetowards guests, assisting them with any reasonable requests, and training allstaff 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 endthe 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 checkmust 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 allguests 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 withguest coats and bags.
帮客人取回外套及书包。
Thank all guestsand wish them a pleasant day.
感谢客人的光临，并祝愉快。
To supervise therestaurant roster on a daily basis and ensure it is in line with the changingbusiness levels. Make any changes in order to achieve the F&B team’s servicestandards 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 theallocated labour for each shift to ensure that customer expectations are metwhilst 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 therestaurant managers with training all staff for ‘induction training’ and ‘on the jobtraining’.
协助餐厅经理进行就职培训，及在职培训。
Offer staffconstructive feedback about their performance after every shift in an aim todevelop 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。
Provideleadership and direction for all staff while on duty by offering professionalskills 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 therestaurant & 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-ordinatewith Engineering and Housekeeping Departments to ensure maintenance andcleanliness. 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 theshift 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 ofpotential highs and lows in the business.
了解生意潜在的增长或减低的态势。
Identifying andcommunicating potential sales leads to Manager.
能够一时到潜在的销售并向经理汇报。
Creating anenvironment where “everyone sells”.
创造出一种每个人都在推销的工作环境。
Communicatingrelevant financial information to the team.
与团队成员沟通有关的财务状况。
Understandingrelevant OH&S legislation & the implications on the operation of thedepartment.
理解相关OH&S法规，并在餐厅的日常运营中执行。
Ensuring thatsafe and healthy working practices are observed throughout service.
在服务过程中确保严格遵守卫生及安全守则。
Reporting anyaccidents/incidents to the Supervisor/Manager.
向上一级主管或经理汇报发生的任何事故。
Food &Beverage mission is established and instilled in all team members.
餐饮部的工作使命在所有员工当中被建立并贯彻。