五星级酒店餐饮部职位说明书（D.doc

INDEX F stimulates sales and profit, controls operating expenses. 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。 Involves Chef in planning of menus, deciding in pricing which is market-sensitive. 协助厨师长制定菜单和定价。 Develops wine and beverage lists with Beverage Manager. 与酒水部经理制定酒水单。 Provides Management with information regarding client satisfaction and activities of competition; Prepares monthly F follows-up and enforces orientation of all new employees and ongoing training of all staff. 尽快让所有的新员工熟悉饭店，并进一步对员工进行培训。 Observes and records employee performance hence inspires others to goal achievement and shows interest in staff career development. 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。 Conducts interviews with potential candidates and responsible for recruitment of staff. 主持面试并负责挑选员工。 RELATION 工作关系工作关系 Establishes effective employee relations and maintains the highest level of professionalism, ethic and attitude towards all hotel guests, clients, heads of department and employees. 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。 J JOBOB DESCRIPTIONDESCRIPTION JOBJOB TITLETITLE : : ASST.ASST. FOODFOOD performs any other duties that may be assigned. 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。 ADMINISTRATIVE RESPONSIBILITIES 行政职责行政职责 Confers with the F stimulates sales and profit, controls operating expenses. 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. Provides Management with information regarding client satisfaction and activities of competition. 向管理层提供有关客人的满意情况及各种活动的情况。 Participates in menu planning and pricing with F Authorizes Beverage requisitions. 协助酒水经理制定酒水单。 Coordinate group meal arrangements and inform all concerned. 协助安排团队就餐，并通知相关事宜。 TECHNICAL RESPONSIBILITIES 技术职责技术职责 Oversees Stock levels in stores for operation and month-end inventories. 负责检查部门库存及月末的库存量。 Oversees Department Inspection and all follow ups with concerned department. 关注部门的各项事宜并与有关部门跟进执行。 Liaisons with Purchasing Manager pertaining to all Purchase requests and orders. 和采购部经理联系有关的采购申请单及定单。 Liaisons with public relations pertaining to all jobs requisition promotional matters. 与公关部联系有关工作要求，促销事宜。 COMMERCIAL RESPONSIBILITIES 商业职责商业职责 Makes frequent suggestions to Management in reference to improvement of general operation, cost control and profitability. 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。 Attends to guest complaints, requests or inquiries regarding food and services and immediately takes all required corrective measures. 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。 Meets and negotiates dealings with suppliers then submit proposal to F follows-up and enforces orientation of all new employees and ongoing training of all staff. 尽快让所有的新员工熟悉饭店，并对员工进行培训。 Observes and records employee performance able to makes recommendation for staff promotions. 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。 Conducts interviews with potential candidates. 参加面试。 RELATION 工作关系 Establishes effective employee relations and maintains the highest level of professionalism, ethic and attitude towards all hotel guests, clients, heads of department and employees. 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。 JOB DESCRIPTION JOB TITLE : FOOD maintains cleanliness of the F Organizes and files documents in a systematic manner i.e. according to departments. 正确记录、整理、存档所有的备忘录及信件。 Takes and transcribes minutes of departmental meetings. 做晨会记录。 Drafts routine and simple correspondence and memorandum for approval of superior. 按照上级的要求起草普通、简单的信件及备忘录。 Answers and places telephone calls for superiors; arranges appointments for superior and reminds him of it. 接听电话并为上级安排约会，需要时及时提醒上级。 Opens reads and sorts incoming mail for the department; dispatches and records outgoing mail. 打开、阅读、整理部门的邮件，分发信件并做好记录。 Maintains adequate stock of office supplies; controls all stationary supplies for the department. 保持并控制好本部的办公用品。 Liaisons with purchasing secretary pertaining conducts orientation of all new employees and ongoing training of all staff. 尽快使所有的新员工熟悉饭店，并对员工进行培训。 Establishes effective employee relations, maintains the highest level of professionalism, ethic and attitude towards all hotel guests, clients, heads of department and employees. 建立良好的人事关系，在工作中树立良好的工作形象。 REPLACEMENT AND TEMPORARY MISSION 替代和临时责任 JOBJOB DESCRIPTIONDESCRIPTION JOBJOB TITLETITLE: :BANQUETBANQUET WAITER/WAITRESSWAITER/WAITRESS 职务职务宴会服务员宴会服务员 DIVISIONDIVISION: :F Banquet Trace Slips are maintained in the trace box according to the date of next trace. 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。 Follow up on tentative functions until a confirmed date is acquired. 在未确认此宴会前，要跟踪该预定。 Types and faxes proposal letters and Banquet contracts within 24 hours of inquiry; prepares memorandum and other correspondence for the department. 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。 Maintains master files for all related correspondence. 保存所有相关文件的主账号。 Initiates Banquet Revenue Loss Report on a weekly basis based on the cancellation letter. 根据取消信起草每星期的宴会损失报告单。 Prepares Event Orders for in house functions. 在饭店内举行的宴会，需准备宴会定单。 Prepares Daily Event List by 4pm every day, Weekly Forecast on every Thursday and BI- Monthly Forecast on 15th and 30th of every month. 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。 Ensures all correspondence are properly filed and arranged in accordance to their segments for tracing and follow up of Sales Manager. 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。 Sees to proper handling, usage and maintenance of office equipment and supplies. 清楚办公设备及用品的使用及保养。 TECHNICAL RESPONSIBILITIES 技术职责 Operates various computer software programs such as Lotus, Window Excel, and WinWord to increase office efficiency 为提高办公效率，要会使用各种计算机软件，如 Lotus, Windows Excel, WinWord. COMMERCIAL RESPONSIBILITIES 商业职责 Attends to inquiries and reservations made by telephone or in person for functions, as well as reservations for other F establishes effective employee relations within and with other departments i.e. Engineering, Accounts, Housekeeping, Public relations and Sales. 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。 EXTERNAL LIAISONS 内部联系 Attends Weekly Event order Forecast Briefing. 参加每周宴会预测会议。 REPLACEMENT AND TEMPORARY MISSION 替代和临时责任 JOBJOB DESCRIPTIONDESCRIPTION JOBJOB TITLETITLE: :CANTEENCANTEEN SUPERVISORSUPERVISOR 职务职务员工餐主管员工餐主管 DIVISIONDIVISION: :F Plans work assignments based on room occupancy forecast, Event orders group meal arrangements and VIP list. Adjust schedules to meet emergencies, coordinates with other managers regarding emergency staffing. 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。 Maintains proper records of Sales, guest complaints, solutions and all concerns pertaining to personnel or equipment in appropriate logbooks for reference. 做好销售，客人投诉、解决办法及相关人员、设备的记录。 Maintains established par stock for operating supplies to ensure smooth operation. 要保持足够的存货以确保本部的正常运营。 Make frequent suggestions to Management in reference to improvement of general operation, F checks overall restaurant appearance, the repair of its fixtures, fittings and operating equipment, initiates maintenance request as necessary. 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。 Participates in the planning of menus conducts orientation of all new employees and ongoing training of all staff. 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。 Conducts interview with prospective employees. 参加面试。 Establishes effective employee relations and maintains the highest level of professionalism, ethic and attitude towards all hotel guests, clients, heads of department and employees. 建立良好的人事关系，在工作中树立良好的工作形象。 JOB DESCRIPTION JOBJOB TITLETITLE : :ASST.ASST. RESTAURANTRESTAURANT MANAGER-COFFEEMANAGER-COFFEE HOUSEHOUSE 职务职务餐厅副经理西餐厅餐厅副经理西餐厅 DEPARTMENTDEPARTMENT: : F coordinates activities with Housekeeping, Engineering and other departments. 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。 Monitors and directs service flow in the restaurant. 监督并指导餐厅的服务。 Welcomes and seats guest and present menu with suggestions to specials. 迎领客人入座，送上菜单并推荐餐厅的特色菜。 Performs duties common to all supervisors and other duties as may be assigned. 完成上级布置的其它工作任务。 ADMINISTRATIVE RESPONSIBILITIES 行政职责 Maintains proper records of Sales, guest complaints, solutions and all concerns pertaining to personnel or equipment in appropriate logbooks, discusses the same with Restaurant Manager. 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。 Controls requisitions of all supplies to maintain par stock for smooth operation. 保持足够的存货以确保本部正常运营。 Establishes side duties schedule and follow up with each employee to ensure duties are carried out. 制定工作计划，以确保所有员工完成本职工作。 TECHNICAL RESPONSIBILITIES 技术职责 Checks regularly all operating equipment to ensure sufficiency and reports inventory, breakage or missing items. 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。 Checks rooms for need of repair of furniture and fixtures; coordinates with Engineering. 检查房间，如发现设备或家俱需要维修，与工程部协调。 Attends all F Conducts orientation of all new employees and ongoing training of all staff. 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。 Ensure grooming and general appearance of staff conforms to Hotel standards. 确保员工保持良好的仪容仪表。 Maintains attendance records and prepares necessary payroll forms. 记录员工考勤，并以此来做工资表。 Establishes effective employee relations and maintain the highest level of professionalism, ethic and attitude towards all hotel guests, clients, heads of department and employees. 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。 REPLACEMENT AND TEMPORARY MISSION 替代和临时责任 JOBJOB DESCRIPTIONDESCRIPTION JOBJOB TITLETITLE : : RESTAURANTRESTAURANT SUPERVISOR-COFFEESUPERVISOR-COFFEE HOUSEHOUSE 职务职务餐厅主管西餐厅餐厅主管西餐厅 DEPARTMENTDEPARTMENT: : F distributes the guests evenly to each station to avoid overloading at one particular station. 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。 RESPONSIBILITIES AND MEANS 责任和方法 Provides information concerning the concept and promotional activities of the restaurant and Hotel to guests. 向客户提供有关餐厅及饭店的信息。 Performs duties common to all Captains and Waitress and other duties as may be assigned. 负责领班及服务员的日常工作，并完成分配的其它任务。 ADMINISTRATIVE RESPONSIBILITIES 行政职责 Attends to telephone calls and takes table reservations for each meal period. 接听电话，并记录用餐预定。 Maintains reservation book and all information pertaining to room occupancy and daily events. 保存预定薄，记录有关开房率及每天宴会的情况。 In charge of flower requisitions for the restaurant, maintains the freshness of floral arrangements on the dining tables and buffet counters. 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。 In charge of mail and newspaper, pick up for the restaurant. 负责寄发和收领餐厅所有的信件及报纸。 Performs light secretarial duties i.e. typing and filing of documents, Updates memos at the staff notice board. 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。 TECHNICAL RESPONSIBILITIES 技术职责 Greets guests who are entering or leaving the restaurant in the most courteous manner. 对饭店的来客要宾宾有礼。 Ushers guests to suitable tables; informs guests of smoking and non-smoking section. 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。 Pulls chair and seat guests starting with ladies first. 按照女士优先的原则来拉位、入座。 Asks guests whether they would like to have aperitif or drinks 询问客人是否要开胃酒或饮料。 Presents menu cards open to guests and recommends buffet daily specials; attends to guests inquiry and requests. 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。 Maintains cleanliness of the Hostess stand. 保持领位台的干净。 Maintains excellent grooming standards at all times. 保持良好的仪容仪表。 Take charge of cleanliness of all menus, buffet tags, and signage. 确保所有菜单、自助餐牌及标牌的清洁。 COMMERCIAL RESPONSIBILITIES 商业职责 Maintains guests history. 记录就餐客人的情况。 Addresses regular guests by name. 要称呼常客的姓名。 HUMAN RESPONSIBILITIES 人事职责 Attends all training sessions as scheduled. 按照计划参加所有的培训课程。 RELATIONS 工作关系 Establishes effective employee relations and maintains the highest level of professionalism, ethic and attitude towards all hotel guests, clients, heads of department and employees. 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。 REPLACEMENT AND TEMPORARY MISSION 替代和临时责任 JOBJOB DESCRIPTIONDESCRIPTION JOBJOB TITLETITLE : : RESTAURANTRESTAURANT WAITER/WAITRESS-COFFEEWAITER/WAITRESS-COFFEE HOUSEHOUSE 职务职务餐厅服务员餐厅服务员- -西餐厅西餐厅 DEPARTMENTDEPARTMENT: : F Plans work assignments based on room occupancy forecast, Event orders and VIP list. Adjust schedules to meet emergencies, coordinates with other managers regarding emergency staffing. 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。 Maintains proper records of Sales, guest complaints, solutions and all concerns pertaining to personnel or equipment in appropriate logbooks for reference. 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。 Makes frequent suggestions to Management in reference to Room Service general operation and F conducts orientation of all new employees and ongoing training of all staff. 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。 Attends all F Obtains requested items from storeroom. 填写物品申请单，经主管批准后，从仓库领取物品。 TECHNICAL RESPONSIBILITIES 技术职责 Receives Captain orders from the Order taker; Sets tray or trolley and all necessary equipment/condiments in accordance to the requirement of the orders. 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。 Picks up the order from kitchen and places on trays or trolley as per standard stipulated in the Operating Manual; supervisor to double check orders. 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。 Accomplishes clearing procedures Pick up trays or trolleys from rooms as instructed; Sorts dirty dishes from the trolley to the dish washing area. Clean all trays. 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。 Cleans and polishes Room Service Glassware, China ware and flatware. 清洗并擦亮送餐部的器皿。 Maintains mise-en-place level at working station and pantry for smooth operation. 要保持工作场地足够的物品及存货，以确保正常运营。 Replenishes supply of linen and other Operating equipment. 补充所需的布件及其它设备。 Handles preparation and distribution of amenities and Fruit Basket. 负责准备、分发一次性用品及水果蓝。 Occasionally answers telephone or goes up to guestroom to take order personally; 偶尔要接听电话或亲自到客人房间记录点菜。 May be assigned to perform duties of coffeehouse, restaurant or banquet when needed. 如需要，协助西餐厅、中餐厅或宴会厅的工作。 Ensure all fixtures and operating equipment is in good working condition. 确保所有家俱及设备处于良好的工作状态。 Maintains excellent grooming standards at all times. 保持良好的仪容仪表。 COMMERCIAL RESPONSIBILITIES 商业职责 Suggests food and beverages to be well versed with menu, method of preparation and accompaniments. 要熟练掌握菜单、菜谱的制作方法及其它知识。 HUMAN RESPONSIBILITIES 人事职责 Attends all training sessions as scheduled. 根据安排参加所有的培训课程。 RELATIONS 工作关系 Establishes effective employee relations and maintain the highest level of professionalism, ethic and attitude towards all hotel guests, clients, heads of department and employees. 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。 REPLACEMENT AND TEMPORARY MISSION 替代和临时责任 May be assigned to prepared Fruits baskets for VIP and long staying guests 如需要，协助贵宾房水果蓝的准备工作。 May be assigned to act as butler for VIPs 如需要，协助贵宾房的服务工作。 J JOBOB DESCRIPTIONDESCRIPTION JOBJOB TITLETITLE : :RESTAURANTRESTAURANT MANAGER-CHINESEMANAGER-CHINESE RESTRAURANTRESTRAURANT 职务职务餐厅经理中餐厅餐厅经理中餐厅 DEPARTMENTDEPARTMENT: : F Plans work assignments based on room occupancy forecast, Event orders and VIP list. Adjust schedules to meet emergencies, coordinates with other managers regarding emergency staffing. 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。 Maintains proper records of Sales, guest complaints, solutions and all concerns pertaining to personnel or equipment in appropriate logbooks for reference. 做好销售额、客人投诉、解决办法及相关人员、设备的记录。 Maintains established par stocks for operating supplies to ensure smooth operation. 要保持足够的存货以确保正常运营。 Establishes control procedures for reconciliation of Cashiering before and after service. 在服务前后，要收银的工作程序与收银员协调好工作。 TECHNICAL RESPONSIBILITIES 技术职责 Completes weekly restaurant inspection; checks overall restaurant appearance, the repair of its fixtures, fittings and operating equipment, initiates maintenance requests as necessary. 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。 Participates in planning of menus conducts orientation of all new employees and ongoing training of all staff. 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。 Conducts interview with prospective employees. 参加面试。 Establishes effective employee relations maintain the highest level of professionalism, ethic and attitude towards all hotel guests, clients, heads of department and employees. 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。 REPLACEMENT AND TEMPORARY MISSION 替代和临时责任 May be assigned to perform duties of Banquet or other Food Plans work assignments based on room occupancy forecast, Event orders and VIP list. Adjust schedules to meet emergencies, coordinates with other managers regarding emergency staffing. 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。 Maintains proper records of Sales, guest complaints, solutions and all concerns pertaining to personnel or equipment in appropriate logbooks for reference. 做好销售额，客人投诉、解决办法及相关人员、设备的记录。 Maintains established par stock for operating supplies to ensure smooth operation. 要保持足够的存货，以确保正常运营。 Performs duties common to all supervisor and other duties as may be assigned. 做好本职工作及上级布置的其它工作。 TECHNICAL RESPONSIBILITIES 技术职责 Ensure all fixtures and operating equipment is in good working condition. 确保所有的家俱和设备处于正常的工作状态。 Responsible for general appearance and maintenance of restaurant working areas. 负责保持餐厅的干净、整洁。 Attends all F Conducts orientation of all new employees and ongoing training of all staff. 根据饭店的规章制度来培训员工，并尽快使员工熟悉饭店。 Responsible for holding daily briefings and monthly communication meetings to discuss various aspects of food service and preparation with employees. 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 Establishes effective employee relations and maintains the highest level of professionalism, ethic and attitude towards all hotel guests, clients, heads of department and employees. 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。 REPLACEMENT AND TEMPORARY MISSION 替代和临时责任 JOBJOB DESCRIPTIONDESCRIPTION JOBJOB TITLETITLE : :RESTAURANTRESTAURANT SUPE