餐厅主管 Restaurant Supervisor

熟悉并且掌握餐饮部各营业点技能，能够配合上级经理完成工作目标，参与到管理和协调员工，使其出色完成摆设和服务的各项工作。
1．Confers with host of function on last minute arrangements, co-ordinates with kitchen in providing for extra or in decreasing number of covers when necessary.
主持开始前的准备工作, 当发生客人有所增加或减少时协调与厨房的工作。
2．Co-ordinates with Kitchen regarding food preparation, co-ordinates with Beverage regarding necessary bar requirements.
协调与厨房的食品准备工作和饮料部的酒水工作。
3．Ensures that all necessary arrangements and preparations have been made, co-ordinates with Housekeeping, Engineering and other departments regarding special arrangements.
确保准备工作完善, 协调和管家部,工程部及其他部门的工作,特别是在特殊情况发生时。
4．Gives necessary instructions regarding set-up and service to all personnel assigned to functions,ensures that grooming and general appearance of service staff conforms to hotel standards.
给与员工必要的摆设和服务指令，确保员工仪容仪表和服务质量符合酒店要求。
5．Attends to guest complaints and request refers same to Manager when necessary.
处理客人投诉和需求并向餐厅经理汇报.
6．Computes amount to be billed, presents bill to clients, transmits payments to Outlet Cashier,
co-ordinates with Accounting in collecting bills.
打单，呈帐单给客人，付款转账给各部门收银员，和财务部协作收集帐单。
7．Initiates requisitions for materials and supplies needed for functions.
酒席需要的器材和物料打申请单。
8．Co-ordinates with Engineering necessary repairs, trouble reports and special projects.
必要的修理，工程改进和特殊的情况发生时，和工程部联系。
9．Performs other duties that may be assigned by his manager.
完成由经理布置下来的任务。
JOB SPECIFICATION工作要求
1.Minimum 3 years’ experience in a hotel of international standard
酒店相关工作经验3年以上
2.Facility in verbal and written expressions
口头和书面表达能力好
3.Personable and aggressive
仪表端庄，富于进取心