酒店餐饮部职位描述index

INDEXFSTIMULATESSALESANDPROFIT,CONTROLSOPERATINGEXPENSES制定并管理餐饮部的预算，开展促销活动。增加销售额,控制成本及提高利润。INVOLVESCHEFINPLANNINGOFMENUS,DECIDINGINPRICINGWHICHISMARKETSENSITIVE协助厨师长制定菜单和定价。DEVELOPSWINEANDBEVERAGELISTSWITHBEVERAGEMANAGER与酒水部经理制定酒水单。PROVIDESMANAGEMENTWITHINFORMATIONREGARDINGCLIENTSATISFACTIONANDACTIVITIESOFCOMPETITIONPREPARESMONTHLYFFOLLOWSUPANDENFORCESORIENTATIONOFALLNEWEMPLOYEESANDONGOINGTRAININGOFALLSTAFF尽快让所有的新员工熟悉饭店，并进一步对员工进行培训。OBSERVESANDRECORDSEMPLOYEEPERFORMANCEHENCEINSPIRESOTHERSTOGOALACHIEVEMENTANDSHOWSINTERESTINSTAFFCAREERDEVELOPMENT观察并记录员工的工作表现，关心员工的发展，激发员工去达到工作目标。CONDUCTSINTERVIEWSWITHPOTENTIALCANDIDATESANDRESPONSIBLEFORRECRUITMENTOFSTAFF主持面试并负责挑选员工。RELATION工作关系ESTABLISHESEFFECTIVEEMPLOYEERELATIONSANDMAINTAINSTHEHIGHESTLEVELOFPROFESSIONALISM,ETHICANDATTITUDETOWARDSALLHOTELGUESTS,CLIENTS,HEADSOFDEPARTMENTANDEMPLOYEES建立良好的人事关系，在工作中树立良好的工作形象，即给客人、客户及部门经理以热情和专业化的服务。JOBDESCRIPTIONJOBTITLEASSTFOODPERFORMSANYOTHERDUTIESTHATMAYBEASSIGNED在餐饮部经理不在的情况下，代理她/他的工作，并完成上级布置的其它工作。ADMINISTRATIVERESPONSIBILITIES行政职责CONFERSWITHTHEFSTIMULATESSALESANDPROFIT,CONTROLSOPERATINGEXPENSES协助餐饮部经理制定预算，计划并开展促销活动；增加销售额，提高利润并控制成本等方面的工作PROVIDESMANAGEMENTWITHINFORMATIONREGARDINGCLIENTSATISFACTIONANDACTIVITIESOFCOMPETITION向管理层提供有关客人的满意情况及各种活动的情况。PARTICIPATESINMENUPLANNINGANDPRICINGWITHFAUTHORIZESBEVERAGEREQUISITIONS协助酒水经理制定酒水单。COORDINATEGROUPMEALARRANGEMENTSANDINFORMALLCONCERNED协助安排团队就餐，并通知相关事宜。TECHNICALRESPONSIBILITIES技术职责OVERSEESSTOCKLEVELSINSTORESFOROPERATIONANDMONTHENDINVENTORIES负责检查部门库存及月末的库存量。OVERSEESDEPARTMENTINSPECTIONANDALLFOLLOWUPSWITHCONCERNEDDEPARTMENT关注部门的各项事宜并与有关部门跟进执行。LIAISONSWITHPURCHASINGMANAGERPERTAININGTOALLPURCHASEREQUESTSANDORDERS和采购部经理联系有关的采购申请单及定单。LIAISONSWITHPUBLICRELATIONSPERTAININGTOALLJOBSREQUISITIONPROMOTIONALMATTERS与公关部联系有关工作要求，促销事宜。COMMERCIALRESPONSIBILITIES商业职责MAKESFREQUENTSUGGESTIONSTOMANAGEMENTINREFERENCETOIMPROVEMENTOFGENERALOPERATION,COSTCONTROLANDPROFITABILITY向管理层提出建议以提高工作较率，并达到节流增源的较果。ATTENDSTOGUESTCOMPLAINTS,REQUESTSORINQUIRIESREGARDINGFOODANDSERVICESANDIMMEDIATELYTAKESALLREQUIREDCORRECTIVEMEASURES关注客人对饭菜及服务的投拆、要求和需求。并立即采取有效措施。MEETSANDNEGOTIATESDEALINGSWITHSUPPLIERSTHENSUBMITPROPOSALTOFFOLLOWSUPANDENFORCESORIENTATIONOFALLNEWEMPLOYEESANDONGOINGTRAININGOFALLSTAFF尽快让所有的新员工熟悉饭店，并对员工进行培训。OBSERVESANDRECORDSEMPLOYEEPERFORMANCEABLETOMAKESRECOMMENDATIONFORSTAFFPROMOTIONS观察并记录员工的工作表现，激发员工达到工作目标，关心员工的发展。CONDUCTSINTERVIEWSWITHPOTENTIALCANDIDATES参加面试。RELATION工作关系ESTABLISHESEFFECTIVEEMPLOYEERELATIONSANDMAINTAINSTHEHIGHESTLEVELOFPROFESSIONALISM,ETHICANDATTITUDETOWARDSALLHOTELGUESTS,CLIENTS,HEADSOFDEPARTMENTANDEMPLOYEES建立良好的人事关系，在工作中树立良好的工作形象，给饭店的客人、客户、部门经理和员工以热情和专业化的服务。JOBDESCRIPTIONJOBTITLESECRETARY职务秘书DEPARTMENTFMAINTAINSCLEANLINESSOFTHEFORGANIZESANDFILESDOCUMENTSINASYSTEMATICMANNERIEACCORDINGTODEPARTMENTS正确记录、整理、存档所有的备忘录及信件。TAKESANDTRANSCRIBESMINUTESOFDEPARTMENTALMEETINGS做晨会记录。DRAFTSROUTINEANDSIMPLECORRESPONDENCEANDMEMORANDUMFORAPPROVALOFSUPERIOR按照上级的要求起草普通、简单的信件及备忘录。ANSWERSANDPLACESTELEPHONECALLSFORSUPERIORSARRANGESAPPOINTMENTSFORSUPERIORANDREMINDSHIMOFIT接听电话并为上级安排约会，需要时及时提醒上级。OPENSREADSANDSORTSINCOMINGMAILFORTHEDEPARTMENTDISPATCHESANDRECORDSOUTGOINGMAIL打开、阅读、整理部门的邮件，分发信件并做好记录。MAINTAINSADEQUATESTOCKOFOFFICESUPPLIESCONTROLSALLSTATIONARYSUPPLIESFORTHEDEPARTMENT保持并控制好本部的办公用品。LIAISONSWITHPURCHASINGSECRETARYPERTAININGCONDUCTSORIENTATIONOFALLNEWEMPLOYEESANDONGOINGTRAININGOFALLSTAFF尽快使所有的新员工熟悉饭店，并对员工进行培训。ESTABLISHESEFFECTIVEEMPLOYEERELATIONS,MAINTAINSTHEHIGHESTLEVELOFPROFESSIONALISM,ETHICANDATTITUDETOWARDSALLHOTELGUESTS,CLIENTS,HEADSOFDEPARTMENTANDEMPLOYEES建立良好的人事关系，在工作中树立良好的工作形象。REPLACEMENTANDTEMPORARYMISSION替代和临时责任JOBDESCRIPTIONJOBTITLEBANQUETWAITER/WAITRESS职务宴会服务员DIVISIONFBANQUETTRACESLIPSAREMAINTAINEDINTHETRACEBOXACCORDINGTOTHEDATEOFNEXTTRACE所有预定需设立追踪日，把所有的追踪便条保存在追踪盒内。FOLLOWUPONTENTATIVEFUNCTIONSUNTILACONFIRMEDDATEISACQUIRED在未确认此宴会前，要跟踪该预定。TYPESANDFAXESPROPOSALLETTERSANDBANQUETCONTRACTSWITHIN24HOURSOFINQUIRYPREPARESMEMORANDUMANDOTHERCORRESPONDENCEFORTHEDEPARTMENT在宴会厅预定后的24小时内，要打印并传真该会议的建议信及宴会合同。准备本部门的备忘录及其它文件。MAINTAINSMASTERFILESFORALLRELATEDCORRESPONDENCE保存所有相关文件的主账号。INITIATESBANQUETREVENUELOSSREPORTONAWEEKLYBASISBASEDONTHECANCELLATIONLETTER根据取消信起草每星期的宴会损失报告单。PREPARESEVENTORDERSFORINHOUSEFUNCTIONS在饭店内举行的宴会，需准备宴会定单。PREPARESDAILYEVENTLISTBY4PMEVERYDAY,WEEKLYFORECASTONEVERYTHURSDAYANDBIMONTHLYFORECASTON15THAND30THOFEVERYMONTH每天下午4点要准备好每日的宴会单，每星期、及每两个月的星期四，每个月的15号及30号要准备好宴会预测。ENSURESALLCORRESPONDENCEAREPROPERLYFILEDANDARRANGEDINACCORDANCETOTHEIRSEGMENTSFORTRACINGANDFOLLOWUPOFSALESMANAGER确保所有文件正确的存入档案，并根据各部门来安排文件，以便追踪及落实。SEESTOPROPERHANDLING,USAGEANDMAINTENANCEOFOFFICEEQUIPMENTANDSUPPLIES清楚办公设备及用品的使用及保养。TECHNICALRESPONSIBILITIES技术职责OPERATESVARIOUSCOMPUTERSOFTWAREPROGRAMSSUCHASLOTUS,WINDOWEXCEL,ANDWINWORDTOINCREASEOFFICEEFFICIENCY为提高办公效率，要会使用各种计算机软件，如LOTUS,WINDOWSEXCEL,WINWORDCOMMERCIALRESPONSIBILITIES商业职责ATTENDSTOINQUIRIESANDRESERVATIONSMADEBYTELEPHONEORINPERSONFORFUNCTIONS,ASWELLASRESERVATIONSFOROTHERFESTABLISHESEFFECTIVEEMPLOYEERELATIONSWITHINANDWITHOTHERDEPARTMENTSIEENGINEERING,ACCOUNTS,HOUSEKEEPING,PUBLICRELATIONSANDSALES在举行宴会及各种活动时，和本部所有员工建立良好的人事关系，并与其它部门（工程部、财务部、客房部、销售部及公关部）建立良好的工作关系。EXTERNALLIAISONS内部联系ATTENDSWEEKLYEVENTORDERFORECASTBRIEFING参加每周宴会预测会议。REPLACEMENTANDTEMPORARYMISSION替代和临时责任JOBDESCRIPTIONJOBTITLERESTAURANTMANAGERCOFFEEHOUSE职务餐厅经理西餐厅DEPARTMENTFPLANSWORKASSIGNMENTSBASEDONROOMOCCUPANCYFORECAST,EVENTORDERSGROUPMEALARRANGEMENTSANDVIPLISTADJUSTSCHEDULESTOMEETEMERGENCIES,COORDINATESWITHOTHERMANAGERSREGARDINGEMERGENCYSTAFFING负责员工的工作安排及工资成本，以确保足够的人员完成工作，最大限度的利用现有的劳动力。根据预测、宴会预定、团体餐安排及重要客人的人数来安排工作。如遇到紧急情况，要做好相应地改动，并与其它经理协调好工作。MAINTAINSPROPERRECORDSOFSALES,GUESTCOMPLAINTS,SOLUTIONSANDALLCONCERNSPERTAININGTOPERSONNELOREQUIPMENTINAPPROPRIATELOGBOOKSFORREFERENCE做好销售，客人投诉、解决办法及相关人员、设备的记录。MAINTAINSESTABLISHEDPARSTOCKFOROPERATINGSUPPLIESTOENSURESMOOTHOPERATION要保持足够的存货以确保本部的正常运营。MAKEFREQUENTSUGGESTIONSTOMANAGEMENTINREFERENCETOIMPROVEMENTOFGENERALOPERATION,FCHECKSOVERALLRESTAURANTAPPEARANCE,THEREPAIROFITSFIXTURES,FITTINGSANDOPERATINGEQUIPMENT,INITIATESMAINTENANCEREQUESTASNECESSARY每周要检查一次餐厅，包括餐厅的外观、灯饰、家具及其它设备。如果需要，填写维修申请单。PARTICIPATESINTHEPLANNINGOFMENUSCONDUCTSORIENTATIONOFALLNEWEMPLOYEESANDONGOINGTRAININGOFALLSTAFF尽快使新员工熟悉饭店，并对员工进行培训饭店的规章制度。CONDUCTSINTERVIEWWITHPROSPECTIVEEMPLOYEES参加面试。ESTABLISHESEFFECTIVEEMPLOYEERELATIONSANDMAINTAINSTHEHIGHESTLEVELOFPROFESSIONALISM,ETHICANDATTITUDETOWARDSALLHOTELGUESTS,CLIENTS,HEADSOFDEPARTMENTANDEMPLOYEES建立良好的人事关系，在工作中树立良好的工作形象。JOBDESCRIPTIONJOBTITLEASSTRESTAURANTMANAGERCOFFEEHOUSE职务餐厅副经理西餐厅DEPARTMENTFCOORDINATESACTIVITIESWITHHOUSEKEEPING,ENGINEERINGANDOTHERDEPARTMENTS做好特色菜及促销菜的必要工作安排，与客房部、工程部及其它部门协调好各项活动。MONITORSANDDIRECTSSERVICEFLOWINTHERESTAURANT监督并指导餐厅的服务。WELCOMESANDSEATSGUESTANDPRESENTMENUWITHSUGGESTIONSTOSPECIALS迎领客人入座，送上菜单并推荐餐厅的特色菜。PERFORMSDUTIESCOMMONTOALLSUPERVISORSANDOTHERDUTIESASMAYBEASSIGNED完成上级布置的其它工作任务。ADMINISTRATIVERESPONSIBILITIES行政职责MAINTAINSPROPERRECORDSOFSALES,GUESTCOMPLAINTS,SOLUTIONSANDALLCONCERNSPERTAININGTOPERSONNELOREQUIPMENTINAPPROPRIATELOGBOOKS,DISCUSSESTHESAMEWITHRESTAURANTMANAGER做好销售额、客人的投诉、解决办法及相关的人员、设备情况的记录，并与餐厅经理讨论此事。CONTROLSREQUISITIONSOFALLSUPPLIESTOMAINTAINPARSTOCKFORSMOOTHOPERATION保持足够的存货以确保本部正常运营。ESTABLISHESSIDEDUTIESSCHEDULEANDFOLLOWUPWITHEACHEMPLOYEETOENSUREDUTIESARECARRIEDOUT制定工作计划，以确保所有员工完成本职工作。TECHNICALRESPONSIBILITIES技术职责CHECKSREGULARLYALLOPERATINGEQUIPMENTTOENSURESUFFICIENCYANDREPORTSINVENTORY,BREAKAGEORMISSINGITEMS要经常检查设备的运转情况，并向上级汇报库存，破损或物品遗失情况。CHECKSROOMSFORNEEDOFREPAIROFFURNITUREANDFIXTURESCOORDINATESWITHENGINEERING检查房间，如发现设备或家俱需要维修，与工程部协调。ATTENDSALLFCONDUCTSORIENTATIONOFALLNEWEMPLOYEESANDONGOINGTRAININGOFALLSTAFF尽快使所有新员工熟悉饭店，就饭店的规章制度对员工进行培训。ENSUREGROOMINGANDGENERALAPPEARANCEOFSTAFFCONFORMSTOHOTELSTANDARDS确保员工保持良好的仪容仪表。MAINTAINSATTENDANCERECORDSANDPREPARESNECESSARYPAYROLLFORMS记录员工考勤，并以此来做工资表。ESTABLISHESEFFECTIVEEMPLOYEERELATIONSANDMAINTAINTHEHIGHESTLEVELOFPROFESSIONALISM,ETHICANDATTITUDETOWARDSALLHOTELGUESTS,CLIENTS,HEADSOFDEPARTMENTANDEMPLOYEES建立良好的人事关系，在工作中树立良好的工作形象，给饭店的客人、客户部门经理及员工以专业化、热情服务的印象。REPLACEMENTANDTEMPORARYMISSION替代和临时责任JOBDESCRIPTIONJOBTITLERESTAURANTSUPERVISORCOFFEEHOUSE职务餐厅主管西餐厅DEPARTMENTFDISTRIBUTESTHEGUESTSEVENLYTOEACHSTATIONTOAVOIDOVERLOADINGATONEPARTICULARSTATION要控制客流量；为避免出现局部拥挤的情况，要按顺序把客人领到餐桌前。RESPONSIBILITIESANDMEANS责任和方法PROVIDESINFORMATIONCONCERNINGTHECONCEPTANDPROMOTIONALACTIVITIESOFTHERESTAURANTANDHOTELTOGUESTS向客户提供有关餐厅及饭店的信息。PERFORMSDUTIESCOMMONTOALLCAPTAINSANDWAITRESSANDOTHERDUTIESASMAYBEASSIGNED负责领班及服务员的日常工作，并完成分配的其它任务。ADMINISTRATIVERESPONSIBILITIES行政职责ATTENDSTOTELEPHONECALLSANDTAKESTABLERESERVATIONSFOREACHMEALPERIOD接听电话，并记录用餐预定。MAINTAINSRESERVATIONBOOKANDALLINFORMATIONPERTAININGTOROOMOCCUPANCYANDDAILYEVENTS保存预定薄，记录有关开房率及每天宴会的情况。INCHARGEOFFLOWERREQUISITIONSFORTHERESTAURANT,MAINTAINSTHEFRESHNESSOFFLORALARRANGEMENTSONTHEDININGTABLESANDBUFFETCOUNTERS负责餐厅鲜花的申请，并要保持所有餐桌和自助餐台上花朵的新鲜。INCHARGEOFMAILANDNEWSPAPER,PICKUPFORTHERESTAURANT负责寄发和收领餐厅所有的信件及报纸。PERFORMSLIGHTSECRETARIALDUTIESIETYPINGANDFILINGOFDOCUMENTS,UPDATESMEMOSATTHESTAFFNOTICEBOARD负责简单的文秘工作，如文件的打印和存档，更换员工通知栏上的备忘录。TECHNICALRESPONSIBILITIES技术职责GREETSGUESTSWHOAREENTERINGORLEAVINGTHERESTAURANTINTHEMOSTCOURTEOUSMANNER对饭店的来客要宾宾有礼。USHERSGUESTSTOSUITABLETABLESINFORMSGUESTSOFSMOKINGANDNONSMOKINGSECTION把客人领到合适的座位，并告诉客人无烟区及吸烟区的位置。PULLSCHAIRANDSEATGUESTSSTARTINGWITHLADIESFIRST按照女士优先的原则来拉位、入座。ASKSGUESTSWHETHERTHEYWOULDLIKETOHAVEAPERITIFORDRINKS询问客人是否要开胃酒或饮料。PRESENTSMENUCARDSOPENTOGUESTSANDRECOMMENDSBUFFETDAILYSPECIALSATTENDSTOGUESTSINQUIRYANDREQUESTS递给客人菜单并向客人推荐自助餐、当天的特色菜。关注客人的需求及要求。MAINTAINSCLEANLINESSOFTHEHOSTESSSTAND保持领位台的干净。MAINTAINSEXCELLENTGROOMINGSTANDARDSATALLTIMES保持良好的仪容仪表。TAKECHARGEOFCLEANLINESSOFALLMENUS,BUFFETTAGS,ANDSIGNAGE确保所有菜单、自助餐牌及标牌的清洁。COMMERCIALRESPONSIBILITIES商业职责MAINTAINSGUESTSHISTORY记录就餐客人的情况。ADDRESSESREGULARGUESTSBYNAME要称呼常客的姓名。HUMANRESPONSIBILITIES人事职责ATTENDSALLTRAININGSESSIONSASSCHEDULED按照计划参加所有的培训课程。RELATIONS工作关系ESTABLISHESEFFECTIVEEMPLOYEERELATIONSANDMAINTAINSTHEHIGHESTLEVELOFPROFESSIONALISM,ETHICANDATTITUDETOWARDSALLHOTELGUESTS,CLIENTS,HEADSOFDEPARTMENTANDEMPLOYEES建立良好的人事关系，在工作中树立良好的工作形象，给饭店的客人、客户、部门经理和员工以专业化及热情服务的美好印象。REPLACEMENTANDTEMPORARYMISSION替代和临时责任JOBDESCRIPTIONJOBTITLERESTAURANTWAITER/WAITRESSCOFFEEHOUSE职务餐厅服务员西餐厅DEPARTMENTFPLANSWORKASSIGNMENTSBASEDONROOMOCCUPANCYFORECAST,EVENTORDERSANDVIPLISTADJUSTSCHEDULESTOMEETEMERGENCIES,COORDINATESWITHOTHERMANAGERSREGARDINGEMERGENCYSTAFFING负责制定员工工作计划，工资成本。根据开房率及重要客人的数量来计划工作的分配。根据意外变动，调整好工作计划，并与其它部门协调。MAINTAINSPROPERRECORDSOFSALES,GUESTCOMPLAINTS,SOLUTIONSANDALLCONCERNSPERTAININGTOPERSONNELOREQUIPMENTINAPPROPRIATELOGBOOKSFORREFERENCE记录并保存销售额、客人的投拆、解决办法及所涉及的人员、设备的情况，以备查寻。MAKESFREQUENTSUGGESTIONSTOMANAGEMENTINREFERENCETOROOMSERVICEGENERALOPERATIONANDFCONDUCTSORIENTATIONOFALLNEWEMPLOYEESANDONGOINGTRAININGOFALLSTAFF根据饭店的规章制度来培训员工，并尽快使新员工熟悉饭店。ATTENDSALLFOBTAINSREQUESTEDITEMSFROMSTOREROOM填写物品申请单，经主管批准后，从仓库领取物品。TECHNICALRESPONSIBILITIES技术职责RECEIVESCAPTAINORDERSFROMTHEORDERTAKERSETSTRAYORTROLLEYANDALLNECESSARYEQUIPMENT/CONDIMENTSINACCORDANCETOTHEREQUIREMENTOFTHEORDERS接到记单员的点菜单后，根据点菜单的要求来准备推车、托盘及其它设备和调料。PICKSUPTHEORDERFROMKITCHENANDPLACESONTRAYSORTROLLEYASPERSTANDARDSTIPULATEDINTHEOPERATINGMANUALSUPERVISORTODOUBLECHECKORDERS根据工作手册的标准，把从厨房领取的食品放入托盘或推车中；送餐前主管需再次核对。ACCOMPLISHESCLEARINGPROCEDURESPICKUPTRAYSORTROLLEYSFROMROOMSASINSTRUCTEDSORTSDIRTYDISHESFROMTHETROLLEYTOTHEDISHWASHINGAREACLEANALLTRAYS按照程序来完成清洁工作根据客人要求从客房取回托盘或推车，在清洗间内整理用过的盘碟及清洗所有托盘。CLEANSANDPOLISHESROOMSERVICEGLASSWARE,CHINAWAREANDFLATWARE清洗并擦亮送餐部的器皿。MAINTAINSMISEENPLACELEVELATWORKINGSTATIONANDPANTRYFORSMOOTHOPERATION要保持工作场地足够的物品及存货，以确保正常运营。REPLENISHESSUPPLYOFLINENANDOTHEROPERATINGEQUIPMENT补充所需的布件及其它设备。HANDLESPREPARATIONANDDISTRIBUTIONOFAMENITIESANDFRUITBASKET负责准备、分发一次性用品及水果蓝。OCCASIONALLYANSWERSTELEPHONEORGOESUPTOGUESTROOMTOTAKEORDERPERSONALLY偶尔要接听电话或亲自到客人房间记录点菜。MAYBEASSIGNEDTOPERFORMDUTIESOFCOFFEEHOUSE,RESTAURANTORBANQUETWHENNEEDED如需要，协助西餐厅、中餐厅或宴会厅的工作。ENSUREALLFIXTURESANDOPERATINGEQUIPMENTISINGOODWORKINGCONDITION确保所有家俱及设备处于良好的工作状态。MAINTAINSEXCELLENTGROOMINGSTANDARDSATALLTIMES保持良好的仪容仪表。COMMERCIALRESPONSIBILITIES商业职责SUGGESTSFOODANDBEVERAGESTOBEWELLVERSEDWITHMENU,METHODOFPREPARATIONANDACCOMPANIMENTS要熟练掌握菜单、菜谱的制作方法及其它知识。HUMANRESPONSIBILITIES人事职责ATTENDSALLTRAININGSESSIONSASSCHEDULED根据安排参加所有的培训课程。RELATIONS工作关系ESTABLISHESEFFECTIVEEMPLOYEERELATIONSANDMAINTAINTHEHIGHESTLEVELOFPROFESSIONALISM,ETHICANDATTITUDETOWARDSALLHOTELGUESTS,CLIENTS,HEADSOFDEPARTMENTANDEMPLOYEES建立良好的人事关系，在工作中树立良好的工作形象，给饭店的客人、客户、部门经理和员工以专业化及热情服务的美好印象。REPLACEMENTANDTEMPORARYMISSION替代和临时责任MAYBEASSIGNEDTOPREPAREDFRUITSBASKETSFORVIPANDLONGSTAYINGGUESTS如需要，协助贵宾房水果蓝的准备工作。MAYBEASSIGNEDTOACTASBUTLERFORVIPS如需要，协助贵宾房的服务工作。JOBDESCRIPTIONJOBTITLERESTAURANTMANAGERCHINESERESTRAURANT职务餐厅经理中餐厅DEPARTMENTFPLANSWORKASSIGNMENTSBASEDONROOMOCCUPANCYFORECAST,EVENTORDERSANDVIPLISTADJUSTSCHEDULESTOMEETEMERGENCIES,COORDINATESWITHOTHERMANAGERSREGARDINGEMERGENCYSTAFFING负责员工的工作安排及工资成本，以确保足够的人员，尽可能利用现有的劳动力。根据预测宴会预定及重要客人的人数来安排工作。如遇到紧急情况，要即时改动计划，并与其它经理协调。MAINTAINSPROPERRECORDSOFSALES,GUESTCOMPLAINTS,SOLUTIONSANDALLCONCERNSPERTAININGTOPERSONNELOREQUIPMENTINAPPROPRIATELOGBOOKSFORREFERENCE做好销售额、客人投诉、解决办法及相关人员、设备的记录。MAINTAINSESTABLISHEDPARSTOCKSFOROPERATINGSUPPLIESTOENSURESMOOTHOPERATION要保持足够的存货以确保正常运营。ESTABLISHESCONTROLPROCEDURESFORRECONCILIATIONOFCASHIERINGBEFOREANDAFTERSERVICE在服务前后，要收银的工作程序与收银员协调好工作。TECHNICALRESPONSIBILITIES技术职责COMPLETESWEEKLYRESTAURANTINSPECTIONCHECKSOVERALLRESTAURANTAPPEARANCE,THEREPAIROFITSFIXTURES,FITTINGSANDOPERATINGEQUIPMENT,INITIATESMAINTENANCEREQUESTSASNECESSARY每周要检查一次餐厅，包括餐厅的外观、灯饰、家具及其它设备情况，如果需要，就填写维修申请单。PARTICIPATESINPLANNINGOFMENUSCONDUCTSORIENTATIONOFALLNEWEMPLOYEESANDONGOINGTRAININGOFALLSTAFF尽快使新员工熟悉饭店，就饭店的规章制度对员工进行培训。CONDUCTSINTERVIEWWITHPROSPECTIVEEMPLOYEES参加面试。ESTABLISHESEFFECTIVEEMPLOYEERELATIONSMAINTAINTHEHIGHESTLEVELOFPROFESSIONALISM,ETHICANDATTITUDETOWARDSALLHOTELGUESTS,CLIENTS,HEADSOFDEPARTMENTANDEMPLOYEES建立良好的人事关系，在工作中树立良好的工作形象，给饭店的客人、客户、部门经理和员工以专业化及热情服务的美好印象。REPLACEMENTANDTEMPORARYMISSION替代和临时责任MAYBEASSIGNEDTOPERFORMDUTIESOFBANQUETOROTHERFOODPLANSWORKASSIGNMENTSBASEDONROOMOCCUPANCYFORECAST,EVENTORDERSANDVIPLISTADJUSTSCHEDULESTOMEETEMERGENCIES,COORDINATESWITHOTHERMANAGERSREGARDINGEMERGENCYSTAFFING负责员工的工作安排及工资成本，以确保足够的人员。尽可能利用现有的劳动力。根据预测、宴会预定及重要客人的人数来安排工作。如遇到紧急情况，要即时改动计划，并与其它经理协调。MAINTAINSPROPERRECORDSOFSALES,GUESTCOMPLAINTS,SOLUTIONSANDALLCONCERNSPERTAININGTOPERSONNELOREQUIPMENTINAPPROPRIATELOGBOOKSFORREFERENCE做好销售额，客人投诉、解决办法及相关人员、设备的记录。MAINTAINSESTABLISHEDPARSTOCKFOROPERATINGSUPPLIESTOENSURESMOOTHOPERATION要保持足够的存货，以确保正常运营。PERFORMSDUTIESCOMMONTOALLSUPERVISORANDOTHERDUTIESASMAYBEASSIGNED做好本职工作及上级布置的其它工作。TECHNICALRESPONSIBILITIES技术职责ENSUREALLFIXTURESANDOPERATINGEQUIPMENTISINGOODWORKINGCONDITION确保所有的家俱和设备处于正常的工作状态。RESPONSIBLEFORGENERALAPPEARANCEANDMAINTENANCEOFRESTAURANTWORKINGAREAS负责保持餐厅的干净、整洁。ATTENDSALLFCONDUCTSORIENTATIONOFALLNEWEMPLOYEESANDONGOINGTRAININGOFALLSTAFF根据饭店的规章制度来培训员工，并尽快使员工熟悉饭店。RESPONSIBLEFORHOLDINGDAILYBRIEFINGSANDMONTHLYCOMMUNICATIONMEETINGSTODISCUSSVARIOUSASPECTSOFFOODSERVICEANDPREPARATIONWITHEMPLOYEES负责每天的晨会及每月的交流会议，讨论服务及准备工作等方面的问题。RELATIONS工作关系ESTABLISHESEFFECTIVEEMPLOYEERELATIONSANDMAINTAINSTHEHIGHESTLEVELOFPROFESSIONALISM,ETHICANDATTITUDETOWARDSALLHOTELG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