Restaurant Manager餐厅经理

【岗位职责】
1、全面负责西餐厅、中餐厅、宴会厅日常运营管理，包括人员排班、服务标准执行及质量控制，确保为客人提供优质的用餐体验。
2、制定并实施餐厅运营计划，优化工作流程，提升服务效率与客户满意度。
3、监督食品卫生与安全标准执行，确保符合酒店及行业相关规范要求。
4、负责餐厅成本控制，包括食材采购、库存管理及人力成本优化，达成经营目标。
5、培训、指导及评估餐厅员工，提升团队专业技能与服务意识。
6、处理客人投诉及突发事件，及时解决问题并反馈改进措施。
7、协调与其他部门（如厨房、前厅、市场部）的协作，确保运营顺畅。
8、分析经营数据（如营业额、客流量等），提出改进建议并落实执行。
1. Fully responsible for the daily operation and management of the Western restaurant, Chinese restaurant, and banquet hall, including staff scheduling, implementation of service standards, and quality control, to ensure a high-quality dining experience for guests.
2. Develop and implement restaurant operation plans, optimize workflows, and improve service efficiency and customer satisfaction.
3. Supervise the implementation of food hygiene and safety standards to ensure compliance with hotel and industry regulations.
4. Manage restaurant cost control, including ingredient procurement, inventory management, and labor cost optimization, to achieve business objectives.
5. Train, guide, and evaluate restaurant staff to enhance team professional skills and service awareness.
6. Handle guest complaints and emergencies, promptly resolve issues, and provide feedback on improvement measures.
7. Coordinate with other departments (such as kitchen, front office, and marketing) to ensure smooth operations.
8. Analyze business data (such as revenue and guest flow), propose improvement suggestions, and implement actions accordingly.
【岗位要求】
1、具备餐饮行业管理经验，熟悉餐厅运营流程及服务标准，有酒店从业经验者优先。
2、优秀的团队管理能力，能有效激励员工并协调跨部门合作。
3、较强的成本控制意识及数据分析能力，能制定并落实运营优化方案。
4、良好的沟通与应变能力，能妥善处理客户投诉及突发情况。
5、了解食品安全法规及卫生管理要求，持有相关证书者优先。
6、工作细致、责任心强，能适应弹性工作时间（包括周末及节假日）。
1. Possess management experience in the catering industry, familiar with restaurant operation processes and service standards; candidates with hotel industry experience are preferred.
2. Excellent team management skills, able to effectively motivate employees and coordinate cross-departmental cooperation.
3. Strong cost control awareness and data analysis ability, capable of formulating and implementing operational optimization plans.
4. Good communication and adaptability skills, able to properly handle customer complaints and emergencies.
5. Understanding of food safety regulations and hygiene management requirements; candidates with relevant certifications are preferred.
6. Detail-oriented and responsible, able to adapt to flexible working hours (including weekends and holidays).