餐饮部经理

Duties and Responsibilities 工作职责
1. Listens and responds spontaneously to questions asked by the guests, team members and suppliers. Tries to find a solution.
倾听和回应由客人，团队成员和供应商询问的问题，试图找到解决办法。
2. Finds an immediate solution to precise and simple problems.
找到能够准确解决问题的方法。
3. Knows how to improvise on an emergency situation.
了解怎样处理紧急情况。
4. Learns lessons from difficult experiences to be proactive in ones area of competence.
吸取以往的经验教训来增强对事务的预见性能力。
5. Peacemaker. Does everything to anticipate and respond to guests needs. Arbitrates divergent interests and guaranty a friendly environment.
和平使者。预期并回复客人的需求。在确保友好环境的前提下合理的处理各项分歧。
6. Respects the procedures. Is punctual, has a good appearance, accomplishes tasks with precision.
遵守程序。准时的，良好的形象，精确的完成任务。
7. Is trustworthy. Monitors the quality of owns work, and takes responsibility for it. Does what says will do.
可信赖的。监督自己的工作并勇于承担责任，说到做到。
8. Ensures that rules and procedures are respected. Advises the appropriate person of any situation which could result in a lack of quality/security.image.
确保各项规章制度良好的遵守并执行。为将会导致破坏服务质量或安全问题的行为提出忠告。
寻求他人的忠告。清楚自己的角色是在创建一个集体形象。
9. Is a team player. Demonstrates flexibility in adapting to team constraints.
团队的领导人。 灵活的适应团队的制约因素。
10. Respects others and their cultures. Encourages consensus building.
尊重他人以及其文化特点。 鼓励建立共识。
11. Is open to ideas of others, receptive to those ideas and able to adapt established way of working.
听取并尊重他人的建议来适应已确定的工作方法。
12. Enthusiastically proposes and implements creative solutions in area of responsibility in order to stay ahead of the game.
踊跃提出并实施创造性的解决办法，以保持领先地位。
13. Understanding relevant OH&S legislation & the implications on the operation of the department.
了解 OH&S 的各项规定，并熟悉其与日常经营中的关系。
14. Communicating to the team their responsibilities within OH&S.
通过与员工交流使其了解 OH&S规定的责任及义务。
15. Ensuring that safe and healthy working practices are implemented at all times.
确保所有安全及卫生程序的执行。
16. Understands and knows how to anticipate the needs of the guests. Puts his self in position to get feedbacks from guests.
理解和懂得如何预计客人的需要。 站在客人的立场上考虑问题。
17. Agreeing and implementing actions to make improvements to customer service.
就如何改进对客服务采取相应的措施。
18. Positively dealing with and learning from customer complaints and comments with follow up and feedback to the Food and Executive Chef.
以积极的态度处理客人的投诉及建议，并把必要的信息反馈给行政总厨。
19. Making sure all customer requests and queries are responded to promptly and effectively while assisting on the floor during operation hours each day.
在服务时间内以积极的态度，高效、准确的定位及满足客人要求及需要。
20. To be able to uncover the major causes of satisfaction and dissatisfaction, and ensuring that the information is communicated to actors further up the hierarchy.
能够发现导致客人满意或不满意的缘由，并及时与管理层沟通确保进一步的跟踪服务。
21. To ensure all standards for Service Delivery as identified in the Guest Satisfaction Manual and the Standard Operating and Procedures Manual are consistently delivered throughout the department.
确保在对客服务指南，标准服务手册中的所有标准都能够在整个部门持续的贯彻。
22. Having detailed knowledge of Departmental Standards.
熟悉部门服务标准。
23. Being able to explain the Standards to the team.
可以清楚的向其他员工解释服务标准
24. Assessing team member performance against standards.
能够按照服务标准评估其他员工的工作表现。
25. Monitoring Standards through regular Standards Review checks.
通过反复检查，督导服务标准的实施工作。
26. Developing action plans to address shortfalls in Standards and identifying shortfalls before they affect customer service.
针对工作中的不足制定计划，以避免影响对客服务质量。
27. Implementing and following though improvements identified.
针对于工作中的不足采取必要的行动。
28. To plan, priorities organize and control the day-to-day operation.
计划，确定优先次序，组织及控制每日餐厅的运营。
29. Communicating effectively with Front Office and Groups & Tours to maximise in house and group business for the Atrium, ensuring direct liaison with Group Leaders upon arrival.
有效的与前台及团队领队协调，尽可能的增加餐厅生意，与领队保持直接联系。
30. To describe, assign and delegate duties and authority for the operation of the Restaurant at all times.
分配， 指派，组织授权餐厅日常的经营工作。
31. Understanding what’s going on in other departments and implications for your own department.
了解酒店其他部门的经营活动及其与自己部门的影响。
32. Planning ahead and ensuring adequate resources are available
预先准备并确保各种经营设施设备的充足。
33. Managing the departmental operation and taking action where necessary to ensure smooth running and participating in service duties during service periods, where necessary.
有效管理部门运作，为保证服务及餐厅的正常运营采取必要的措施。
34. To co-ordinate with Engineering and Housekeeping Departments to ensure maintenance and cleanliness. Ensure follow-up procedures are maintained.
与客房部及工程部通力合作，保证部门设施的完好及清洁。
35. Maintaining in-depth technical knowledge and skills required for the job
确保岗位所需知识的更新。
36. To participate in future menu changes with the and the Executive Chef taking into consideration new F&B trends, market demands and sales achievements.
协助行政总厨根据餐饮发展趋势，适当需求及销售情况进行餐厅菜单的修改。
37. To attend & participate in regular F&B, operational & roster meetings.
参加餐饮部例会。
38. With Executive Chef the preparation of the Events Brochure and outlet promotions.
协助行政总厨，准备促销活动宣传册。
39. Identifying, communicating and action potential sales leads.
共同鉴定和沟通与潜在的销售线索。
40. Creating an environment where “everyone sells”.
建立一个每个人都进行促销的工作环境。
41. Set objectives for self and the team those are higher than in the past. Improve action taken in order to create more sales.
为自己和团队设定高一层次的目标来增加销售额。
42. Using key monitors and financial targets to evaluate the department’s performance and make future plans.
在餐厅运营表现及财务目标的基础上,对餐厅的工作表现进行评估，制定未来发展计划。
To complete regular financial and operating reports, as required or requested by the
43. Director of Executive Chef
完成行政总厨要求的财务报表及各种日常财务报表。
44. Forecasting potential revenues and costs.
能够作出收入及成本预算。
45. Following company control procedures.
遵守酒店的各项财务制度。
46. Controlling costs without compromising standards.
坚决执行各种成本制度。
47. Analyzing and explaining any financial variance against plan.
为团队成员解释分析财务计划中的异常情况。
48. Set up and maintain the Leave plans for the Department.
制定部门休假计划。
49. Understanding the aims of the hotel and the department’s role in achieving it.
理解酒店的目标，清楚部门在完成目标过程中所扮演的角色。
50. Communicating to the team the key information concerning the strategy of the company.
与团队沟通关于酒店的主要发展策略。
51. Keeping the team up-to-date about departmental, hotel and company activities through regular communication meetings & memos. This includes special events and promotions in the restaurant.
随时更新团队成员与酒店其他部门的交流，了解酒店其他部门的活动，包括特殊活动，餐厅促销等等。
52. Understanding the quantity and quality of people needed to operate the department.
了解部门正常运转所需要的人员及人员素质。
53. Carrying out selection interviews and making effective recruitment decisions.
负责面试并进行高效的招聘工作。
54. Ensuring the new recruits have all relevant information before commencing employment.
保证应聘人员在入职前得到一切相关信息。
55. Ensuring Standards Training and assessments are carried out.
确定标准培训及评估的实施。
56. Regularly reviewing individual & team performance against objectives & providing feedback.
根据部门目标及反馈，经常性的对员工及团队的表现加以评估。
57. Developing and implementing department training plans to meet business needs.
为了满足商业需要，制定并实施部门培训计划。
58. Reviewing and evaluating all training activities.
回顾并评估所有培训活动。
59. Assigning projects and missions to facilitate the development of him self and his team.
合理的指派工作以此来发展自己和团队。
60. Carries out any other reasonable duties and responsibilities as assigned.
完成任何其他合理的职责和被指派的职责。
OUNTABILITY责任范围
Number of employees supervised –
管理的员工
Direct Executive Chef
直接 行政总厨
Indirect ：N/A
间 接 ：无
QUALIFICATIONS AND REQUIREMENTS任职要求
Required Skills –
技能要求
1. To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance.
具有积极合作的精神。以热心的态度对待所有的工作， 并乐于利用一切机会学习技能以便于改进自己的工作的技巧。
2. To be flexible, responding quickly and positively to changing requirements including the performance of any tasks requested of you.
具有极强的应变能力。灵活反应并以积极的态面对需求更改的事情，包括任何工作要求的改变的。
3. To maintain high team focus by showing co-operation and support to colleagues in the pursuit of team goals.
具有较强的团队精神，通过合作及对同事工作的支持达到团队的共同目标。
4. Is Diplomatic. Shows enthusiasm and conviction that encourages guests to try new experiences.
善于外交的。积极的，热情的鼓励客人尝试新的体验。
4. Strong F&B and Conference & Banqueting operations knowledge and skills.
强壮的餐饮及会议，宴会运作方面的知识和技能。
5. Strong leadership and people management skills, added with good training skills.
强壮的领导和人员管理技能，附加培训技能。
6. Guest oriented and able to confidently build and exceed the service standards.
以客户为导向，并能够自信地建立和超过服务标准 。
7. Thorough knowledge of service, cost control in F&B, labor controls, beverage menu writing, maintenance, merchandising, computer and accountings.
具有彻底的关于服务,劳动力控制, 饮料, 维修, 广告, 电脑和财务方面的知识。
8. Strong interpersonal skills and attention to detail.
强壮的人际处理能力并关注细节。
9. Under the 9 competencies have key strengths in People Management Communication and Planning.
在九项能力资格认证中, 人员管理沟通和计划安排为强项。
Qualifications –
学历
Minimum vocational school.
至少为专业学校毕业
Experience –
经验
1. 2-4 years in a managerial position in 4/5 Star category hotel.
二至四年在四/五星级酒店的相关管理经验。
2. Good command in English (verbal & written).
很好的英文掌握能力(口语和书写)。
3. Demonstrated excellent technical knowledge of restaurant operations.
具备优秀的专业的餐厅运营知识