酒店餐饮服务经理岗位职责（中英文）.doc

XXHotelJob DescriptionXX饭店岗位职责Position: F&B Service ManagerGrade: 6职位：餐饮服务经理级别：6级Department: Restaurant Division: Food & Beverage部门：餐厅及酒吧隶属：餐饮部Report to: Director of F&B上级：餐饮部总监Prepared by: William ChengApproved by:拟稿： 批准：Job Summary:Coordination of day to day Food & Beverage outlet activities. Assist Director of Food & Beverage in Planning, organizing, budgeting in all outlets and bars. Provide a strong communication link between Outlet Managers and the Director F&B。岗位概述：协调餐饮部各部门的运作。协助餐饮总监制定餐厅及酒吧的预算。在餐饮部总监及餐厅经理中提供良好的沟通桥梁作用。Duties & Responsibilities:Ensure the whole F&B Department and associates offer a outstanding service to the guests. Provide a strong communication link between Outlet Managers and the Director F&B.Services:1. Ensure that services are carried out in accordance with SGSS standards2. Ensure all the associates carry out the tasks according to the S&P.3. Focus on customer service and associate development needs in all outlets4. Supervises the quality of service in all outlets during meal periods.Training:5. Recruitment, training, development and rostering of associates.6. Provide training support to all outlet managers.7. Should be a motivated trainer and willing to train.Standard and Procedure:8. Ensure all the associates carry out the task according to the S&P. 9. Assist Director of F&B in developing, updating S&P.Planning:10. Assist Director of F&B in sourcing local suppliers for equipment or other requirements in the department.Menu knowledge:11. Good beverage knowledge / good knowledge of beverage service skills / good menu and food knowledge. Management and Communication:12. The incumbent is responsible, to ensure that F&B Department is run efficiently and that he/she apply all managerial principles to ensure Guest Satisfaction and financial benefits to the owners, in accordance with the budgeted guidelines and S&P.13. The incumbent should be able to work without supervision and be able to take on the duties of Director F&B, in his absence.14. Coordination with other departments, i.e.: Engineering, House Keeping, Sales & Marketing, etc.15. Assist outlet managers in associate counseling.16. Actively involved in assisting Banquet Manager in execution of important functions. The incumbent should provide creative support to the Banquet Manager.17. Interact with guests in all outlets, in order to enhance their dining experience and build relationships.Meeting:18. Attend F&B Meetings and conduct the same in the absence of Director of F&B.19. Attend associate briefings in all Outlets and Bars.20. Coordinates with Director of F&B on details of day to day functions.21. Coordinate day-to-day operations with the Outlet Managers.Cost Control:22. Determining optimum associating, product, stock and equipment levels, in relation to business needs, keeping in mind the various seasonal periods of business. 23. Good knowledge of P.O.S system (Micros).Hygiene and Grooming:24. Monitoring associate grooming and associate hygiene. Reviewing the same during associate briefings.Marketing Survey:25. Sales & Marketing focus, in developing Food & Beverage promotions in outlets, coordinating guests feedback, analysis of guests feed back and altering the strategy to the guests needs. Competitive analysis should be accomplished at least once a fortnight, with a view of differentiating our product and therefore increasing our market share.Computing:26. Computer literacy, including spreadsheet softwareCertificate:27. Good understanding of SOFT SKILL, MFT, TSW and management skill.General:28. Understand Starwood SPG plans.29. Collection and analysis of financial data to assist in decision-making.30. Assist the Director of F&B and Outlet Manager on giving creative suggestions.31. Provide support to Stewarding manager.32. Assist outlets during their peak period of service.33. Assist the Director of F&B in planning, Organizing and execution of special events and food promotions.34. Keep abreast with latest developments and technology in the F&B industry35. Assist Director of F&B in souring appropriate entertainment for various outlets as required责任义务:保证餐饮部所有员工给客人提供优质的服务。在餐饮部总监及餐厅经理中提供良好的沟通桥梁作用。服务：1. 确保员工根据SGSS标准给客人提供服务。2. 确保员工按照标准与程序完成任务。3. 主要注意力集中在客人服务及员工发展中。4. 控制所有餐厅用餐期间的服务质量。培训：5. 招聘、培训、发展和管理员工。6. 给各餐厅经理提供培训报告。7. 要成为一个有鼓舞能力的训导师标准与程序：8. 确保员工按照标准与程序完成任务。9. 协助餐饮总监对其进行发展与 更新。计划：10. 协助餐饮部总监采购设备。菜单知识：11. 熟知酒水及酒水服务知识并了解各种食品及有效的制作菜单。管理和沟通：12. 主要责任在确保餐饮部的正常运作，员工遵守规则，保证客人满意，给业主带来更好的效益，达到预算。13. 无需在任何人的管理下工作，在餐饮总监不在时担当起餐饮总监的职责。14. 与其他部门作好协调工作。如：工程部、管家部、销售部。15. 协助餐厅经理与员工沟通。16. 积极主动的帮助宴会厅经理完成重要的宴会。有责任给宴会厅经理提供创造性的建议。17. 为了增加回头客人及建立良好的关系，同餐厅客人进行交流。会议：18. 参加餐饮部例会，在餐饮总监不在时对餐厅作以正确指导。19. 餐加所有餐厅及酒吧的例会。20. 同餐饮部总监共同协商每天的工作细节。21. 同各餐厅经理协商每天的运作。成本控制：22. 根据生意需求及淡、旺季情况决定运作设备。23. 熟知P.O.S.电脑系统操作。仪容仪表：24. 检查员工礼貌及卫生情况，在例会上予以回顾、强调。市场调查：25. 负责促销餐饮部食品节，得到客人反馈意见，并分析客人反馈根据客人意见作出相应策略。至少两周作一次与竞争对手的收入分析，找出细微的差别，增加我们市场的占有率。电脑知识：26. 良好的英语表达及书写能力。熟悉计算机系统包括格式及软件证书：27. 获得TSW , SOFT SKILL , MFT 培训技巧及管理技巧证书。其它：28. 掌握仕达屋SPG推广计划。29. 收集及分析财务报告并协助作出有关决定。30. 给餐饮总监及餐厅经理提供有创议性的意见。31. 给总管事提供报告。32. 在用餐高峰期协助各餐厅的运作。33. 协助餐饮总监制定及完成特殊宴会及食品节。34. 对餐饮出品趋势及技术要有一定掌握。35. 协助餐饮部总监为各部门寻找适当的乐队。Job Knowledge / Skill:Excellent English skills(Verbal and written)Computer literacy, including spreadsheet software专业知识技能:良好的英语表达及书写能力。熟悉计算机系统包括格式及软件Education: College CertificateTechnical course in F&B management, Minimum 3 years full time course教育：大专毕业证书满3年的餐饮技术管理课程Experience:Technical course in F&B management (minimum 3years, Full-time course). Experience as outlet manager for 4-5 years in a 5 Star