英汉双语酒店餐厅主管工作职责

1、supervisor餐厅主管job descriptionplace of work: restaurant工作地点餐厅工作概述：按照餐厅规定受理食品饮料的点单，并有礼貌高效率的为客人服务食品和饮料, 并按照餐厅制度指导服务员和传菜员服务。为客人结账，并协助维护餐厅区域和各种设备。reports to: restaurants manager报告对象：餐厅经理key relationships: internal: restaurant staff, bar staff, kitchen/stewarding staff, cashiers.主要工作关系内部：餐厅员工，酒吧员工，厨房员工，管事

2、部员工，财务人员。external: restaurant guests, suppliers and other staffo外部：餐厅客人，供应商和其他工作人员。standardspecifications: requirements are representative of minimum levels of knowledge, skills 工作标准说明： and/or abilities. to perform this job successfully, the incumbent will possess the abilities or aptitudes to perfo

3、rm each duty proficiently.对此职位所有要求仅代表基础的知识，技巧，和/或能力，要成功完成此项工作，需耍发挥 自己的能力或才干，才能熟练胜任每个工作。qualifications: essential: 1) minimum 18 years of age.从业资格必备的年满18岁。2) 1 years experience as a team-leader in a restaurant.一年的餐厅主管或领班工作经验。3) food handling certificate.食品人员从业资格证明(健康证)。4) ability to satisfactorily co

4、mmunicate in english with guests, management and co-workers to their understanding可以用英语同客人，管理层，以及同事交流。5) ability to provide legible communication.清晰的沟通能力。6) ability to compute basic mathematical calculations.基本的计算能力。desirable: 1) high school graduate, some college.理想的：高屮毕业。2) previous experience as

5、a restaurant team-leader.有餐厅领班或主管工作经历3) knowledge of italian service.有意大利餐厅服务知识4) certification of previous training in liquor, wine and foodservice.曾受过烈酒，葡萄酒，食品等的服务培训。5) any previous culinary training曾受过任何与餐饮相关的培训6) computer training.曾受过电脑培训。skills: essential:1) ability to understand guests9 servic

6、e needs工作技能：必备的：了解客人需求。2) ability to prioritise and organise service assignments at all tables in assigned station.能够有组织的按照顺序为客人服务。3) ability to maintain concentration and think clearly when providing service to 30 guests within any given period of time在任何开餐时间段能够同时为30位客人提供服务，并能保持全神贯注，思路清晰，组织有 序。4) a

7、bility to focus attention on details关注细节。5) ability to suggestively sell menu items, beverages and wines有建议的向客人推荐餐厅菜单上的菜品，酒水。6) ability to direct timing and performance of servers and buspersons in providing quality service to guests within assigned station.指导服务员和传菜员为客人提供高品质的服务。7) ability to maintai

8、n good co-ordination while serving orders quickly.在提供高效服务的同时和同事保持良好的协调合作。8) ability to exert physical effort in transporting food and beverage guests.能够将食品，酒水安全的运送给客人。9) ability to perform job functions with minimal supervision.在无人监督的情况下能够独立完成工作职责。10) ability to work cohesively with co-workers as pa

9、rt of a team能够作为团队的一部分与同事精诚团结。desirable: 1) prior guest relations training.理想的：1)曾受过客户关系培训。essential job functions:基本工作职责：1) maintain complete knowledge of table/seat/station numbers, room capacity, hours of operation, proper table set up and dress code of the restaurant.熟知餐厅的桌子/椅子/服务台的数量，餐位，运营时间，正确

10、的餐桌摆台，着装要求2) maintain complete knowledge of all beverage selections, correct glassware and garnishes in the restaurant. 熟知餐厅的酒水及相应的杯子和装饰物。3) maintain knowledge of the particukir characteristics and description of house wine. 熟知店酒的介绍。4) maintain complete knowledge of all menu items, prices, preparati

11、on method/time5 major ingredients, and quality standards of taste, appearance, texture, serving temperature, portion size, garnish and method of presentation.熟知菜单上每一项的价格，制作方式，所需吋间，主要原材料和质量标准，口味，外观，质 地，服务时的温度，份量大小，装饰物以及服务方式。5) maintain complete knowledge of correct maintenance and use of equipment. u

12、se equipment only as intended熟知餐厅设备的使用及保养，只在需要时才使用设备。6) maintain complete knowledge and comply with all restaurant policies/service procedures. 熟知并遵守餐厅的规章制度/服务流程。7) complete opening side duties as assigned:完成开餐前的准备工作，包扌亞a) check quality and amount of all restaurant stock and supplies using checklist

13、.检查餐厅库存的数量和质量。b) fold napkins.折餐巾c) requisition all necessary supplies and transport from storeroom to restaurant.从库房领取餐厅必需物品。d) set up all condiments and beverages (nonalcoholic) according to service standards. 按照服务标准准备好开餐所需调味品(蕃茄酱，辣椒酱，糖水，果汁等)和饮料。e) ensure a sufficient supply of all silverware, gla

14、ssware and chinaware for service. 保证开餐时有足够的餐具，杯子和瓷器。f) set up side station with designated supplies and stock按照标准准备好服务台所需物品。g) set up and inspect the condition of check presenters with pens.检查账单夹是否完好，夹子内是否有笔。h) set tables according to service standards按照餐厅服务标准摆台。8) organise assigned station and ensu

15、re readiness prior to guest arnval检查好服务台，在客人到来之前做好准备。9) review reserved tables and names of such; follow up on special arrangements for pre-assigned tables according to standards检查预定的桌子情况和客人姓名，跟进特殊的安排。10) review daily specials and maintain awareness throughout the shift.检查每日特色并告诉所有当班员工。11) greet gue

16、sts and suggest beverage order; take beverage order, utilising up-selling techniques and record orders following service standards.问候客人，并按照服务标准向客人做推荐。12) relay daily specials with brief descriptions; answer all questions on menu selections accurately and offer suggestions-用简短的语言向客人表达每口特色，回答客人对菜单的任何疑

17、问并可以提供建议。13) take guests' food orders, utilising up-selling techniques and record orders, following service standards.按照服务标准运用推销技巧为客人点单，并做好记录。14) suggest wine orders to compliment the guests9 meals.根据客人点的食物象客人推荐葡萄酒15) direct and work closely with the servers and buspersons in assigned station on

18、 service timing, additional table wares for courses and items to serve/remove from each table in accordance with restaurant standards指导服务员和传菜员服务/清理额外的餐具或物品。16) retrieve all alcoholic beverage items from bar and serve to guest in accordance with the restaurant standards按照服务标准从酒吧将饮料服务给客人。17) open and

19、serve wine bottles in accordance with restaurant standards.按照服务标准为客人开启、服务葡萄酒。18) serve all food courses to the guest in accordance with restaurant standards按照服务标准为客人服务每一道菜。19) monitor and anticipate guests9 needs, respond promptly and acknowledge all guests, however busy and whatever time of day.关注并

20、预知客人需求，迅速做出回应并让客人感觉到，即使是在忙时。21) assist servers and buspersons in their job functions to ensure optimum service to guests and following restaurant procedures帮助服务员和传菜员完成他们的工作，保证为客人提供最好的服务。22) maintain positive guest relations at all times.在任何时间都保持和客人的良好关系。23) handle guest complaints and ensuring guest satisfaction.受理客人投诉，保证让客人满意。24) ensure each course is cleared according to restaurant standards; mon