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BASIC FUNCTION基本職責(zé) To ensure smooth and efficient operation of the assigned outlet. Operate the outlet as a business unit as per the standards and procedures and practice managerial principles, in order to achieve departmental goals, in terms of Guest Satisfaction, financial targets, and training and high employee morale. 確保餐廳、酒吧及宴會的順利運(yùn)作，并超越客人的期望。根據(jù)標(biāo)準(zhǔn)與程序?qū)⒉蛷d作為生意單位來經(jīng)營。作為餐廳經(jīng)理應(yīng)不斷提高、完善管理技能，以實現(xiàn)本部門在客人滿意率、利潤收入指標(biāo)、提高員工士氣等方面目標(biāo)。 DUTIES AND RESPONSIBILITIES職責(zé)和任務(wù) 1. Service:服務(wù) Ensure that service is carried out in accordance with S&P’s and SGSS standards Continually improving and enhancing service standards, and updating the Standards and Procedures as and when required. Responsible for guest and staff satisfaction in the outlet 確保員工根據(jù)SGSS標(biāo)準(zhǔn)給客人提供服務(wù)。加強(qiáng)、提高服務(wù)水準(zhǔn)以超出規(guī)定的服務(wù)要求。承擔(dān)起客人滿意的責(zé)任。 2 .Training培訓(xùn) Recruitment, training, development and rostering of staff. Determining and implementing on going training needs for associates at different levels. 招聘、培訓(xùn)、發(fā)展和管理員工。根據(jù)員工實際情況實行因材施教的培訓(xùn)。 3.Standards and Procedure: 標(biāo)準(zhǔn)與程序： Develop Standards & Procedures, in keeping with the hotel policies and procedures.Ensure all the staff to carry out the task according to the S&P.Complies with the hotel specific, guidelines of Sheraton Guests Satisfaction Index. The incumbent will initiate systems and procedures to meet and if possible exceed guest’s expectations 按照飯店的標(biāo)準(zhǔn)程序制定服務(wù)標(biāo)準(zhǔn)及規(guī)則。確保員工按照標(biāo)準(zhǔn)與程序完成任務(wù)。準(zhǔn)守飯店的規(guī)章制度及喜來登令客人滿意計劃，推廣相關(guān)系統(tǒng)的程序知識以盡可能的超越客人期望。 Job Description 4.Planning: 計劃 Analyzing all financial data and devising a business plan for the outlet. Assist Director of Food and Beverage in formulating yearly and monthly budgets. Determining a purchasing plan, according to the financial budget of the outlet. Develop and execute a promotional plan to increase revenue in the department. 分析所有財務(wù)包括并作出有利餐廳的經(jīng)營計劃。根據(jù)經(jīng)營情況，制定每年和每月預(yù)算。根據(jù)餐廳的財務(wù)預(yù)算制 定采購計劃。推出并實施食品節(jié)計劃增加部門收入。 5.Menu knowledge: 菜單知識 Good command Food and Beverage service, product and menu knowledge. Consulting with Executive chef, regarding menu planning and delivery of service. 根據(jù)餐廳的財務(wù)預(yù)算制定采購計劃。推出并實施食品節(jié)計劃增加部門收入。 6.Management and communication: 管理與溝通 Coordinating and communicating with other departments, to ensure guests and staff satisfaction, guest complaint to take action report to Director of F&B. 與各部門配合與溝通以確保令客人及員工滿意。處理各種客人投訴并將結(jié)果及處理方法匯報給餐飲總監(jiān)。 7. Hygiene and Grooming: 儀容儀表： Monitoring staff grooming and staff hygiene. Reviewing the same during staff briefings. 檢查員工禮貌及衛(wèi)生情況，在例會上予以回顧、強(qiáng)調(diào)。 8.Initiates misconduct notices, requisitions, maintenance orders, spoilage and breakage reports and other inter-office memoranda. 過失單，申請單，損耗單及其他內(nèi)部辦公室備忘錄的填寫。 9.Appraise performance of subordinates every 6 months and recommends appropriate action basing on results of rating. 每六個月對下屬員工進(jìn)行業(yè)績評估，并基于評估結(jié)果提出相應(yīng)措施。 10.Performs other duties as required by his supervisor or head of department 執(zhí)行上級及部門負(fù)責(zé)人要求的其他工作。 JOB SPECIFICATION工作要求 1. Preferably college graduate or equivalent inexperience 大專畢業(yè)或相關(guān)學(xué)歷 1. Facility in verbal and writing expressions 口頭和書面表達(dá)能力強(qiáng) 2. Personable and aggressive with good salesmanship 儀表端莊,進(jìn)取心，銷售能力強(qiáng) 3. Service-oriented, keen attention to fine details 良好的服務(wù)能力，注重細(xì)節(jié)。 4. Position requires knowledge of the hotel’s facilities, layout and service standards 酒店器材的使用，擺設(shè)和服務(wù)標(biāo)準(zhǔn)有很深的了解。 5. Knowledge of food & beverage, proper service techniques, etiquette of entertaining small and large groups and function room decoration ability is a must 餐飲知識全面，服務(wù)技巧熟練，宴會廳的布置有獨(dú)特的見解，接待大小團(tuán)隊的禮節(jié)了解。 2. At least 4 years’ experience in an international Hotel 國際酒店4年相關(guān)工作經(jīng)驗