Thisposition is concerned with the efficient and professional service of food andbeverages within the
Restaurant, ensuring thatthe restaurant returns a budgeted profit through tight cost and Stock control.Directsupervision of team member is necessary, while ensuring that all guests receiveoptimum???????????? ?Service in accordance with the standards,policies and procedures of DT by HiltonShenyang.
餐廳主管的職位要求能夠提供專業(yè)快捷的服務(wù)。通過成本及庫存控制來獲得計(jì)劃盈利。直接督導(dǎo)員工的工作，通過遵守餐廳和 本酒店的規(guī)章制度以確保為客人提供符合 標(biāo)準(zhǔn)的完美服務(wù)。
1.????????To maintain a high customer service focus by approaching your job withthe customers always in mind.
在整個(gè)工作過程中，始終保持高度的客戶服務(wù)意識(shí)。???????
2.????????To have a positive impact, taking personal responsibility and initiativeto resolve issues, always clearly? communicatingwith both customers and colleagues.
保持積極的工作態(tài)度，做好本職工作，并且主動(dòng)解決問題，能夠始終清晰的與客人或同事進(jìn)行交流。
3.??? ??To contribute ideas andsuggestions to enhance operational/environmental procedures in the Hotel.
能夠提出對(duì)酒店的運(yùn)作及環(huán)境有益的意見或建議。
4.????????To actively promote the service and facilities of the Hilton Hotels toguests and suppliers of the hotel.
能夠積極的向客人及供應(yīng)商推薦酒店的服務(wù)及設(shè)施。
5.????????To perform all duties and responsibilities in a manner that ensures yoursafety and that of others in your workplace.
在工作過程中能夠做好本職工作，保證自己及其他人的安全。
6.????????Confidently knowing the food and beverage menucontents and be able to explain them in detail to guests.
熟悉掌握菜單及飲料單上的內(nèi)容，并可以詳細(xì)的給客人做出解釋。
7.????????Understand dietary requirements and offerappropriate suggestions.
了解健康食品的要求，并可以給出適當(dāng)?shù)慕ㄗh。
8.????????In consultation with the Manager, agreeing andimplementing actions to make improvements to customer service.
與經(jīng)理商討，并做到如何提高對(duì)客服務(wù)意識(shí)，達(dá)成一致標(biāo)準(zhǔn)并采取相應(yīng)的行動(dòng)。
9.????????By completing checklist in product knowledge.
能夠達(dá)到產(chǎn)品知識(shí)的要求。
10.????Be able to make suggestions on the menu that mightsuit guests of different nationalities.
可以根據(jù)客人不同的國籍推薦菜單上的食品。
11.????By knowing menu items of all other outlets torecommend guests to other outlets.
了解其他餐廳的菜肴，以便向客人推薦。
12.????Confidently knowing opening hours of allrestaurants & Hotel outlets.
熟悉所有餐廳及酒店其他部門的營業(yè)時(shí)間。
13.????Being able to recommend other restaurants &city attractions to Hotel guests.
可以向客人推薦其它具有吸引力的餐廳或場所。
14.????To actively check team member product knowledge oneach shift.
在工作中隨時(shí)檢查員工的產(chǎn)品知識(shí)。
15.???? Undertake steps/process to ensure thatall areas of the restaurant are set are set to the standards required forbreakfast, lunch and dinner.? This alsoincludes checking the cashier desk set-up& communicating with the Chefsabout any details for the shift including how many reservations for the day.
遵守服務(wù)程序，保證餐廳的各個(gè)區(qū)域都符合早餐、午餐及晚餐的服務(wù)標(biāo)準(zhǔn)。其中包括收銀臺(tái)的準(zhǔn)備工作，及和廚師交流，餐廳預(yù)定的詳細(xì)情況。
16.????Check reservations for the day, ensuring that therestaurant & team member have tables ready and large bookings have beenconfirmed by phone.
檢查餐廳當(dāng)天預(yù)定，保證員工能夠按照預(yù)定準(zhǔn)備及正確擺臺(tái)，做好相應(yīng)的準(zhǔn)備，并能致電確認(rèn)預(yù)定。
17.???? By assisting service & kitchen team member whererequired and carry out any reasonable duties requested by the manager.
在必要的時(shí)候協(xié)助服務(wù)團(tuán)隊(duì)及廚房團(tuán)隊(duì)，并完成經(jīng)理交代的任務(wù)。
18.????By ensuring all team member is briefed for thedetails of the shift ahead.
確保所有員工提前了解換班的詳細(xì)安排。
19.????By completing checklist on preparing the restaurantfor service.
完成賬單檢查表以準(zhǔn)備餐廳服務(wù)。
20.????Greet guests with a smile, offer assistance withcoats, bags etc., and introduce yourself.
微笑服務(wù)，協(xié)助顧客就座、掛外套及背包等，并做自我介紹。
21.????Ensure all guests are escorted to a table, asked ifthey would prefer smoking or non smoking.
保證客人都被引領(lǐng)入座并詢問他們喜歡吸煙區(qū)或非吸煙區(qū)。
22.????Follow up any guest questions or queriesimmediately and if you don’t know the answer, check with your Manager.
滿足客人的各項(xiàng)要求，如不能立即回答客人的問題請(qǐng)與經(jīng)理聯(lián)系。
23.????Ensure all service procedures are carried out tothe standards required.
確保所有服務(wù)都符合標(biāo)準(zhǔn)。
24.????Make sure all areas are cleaned and maintained inaccordance with operating procedure.
確保所有區(qū)域與開始用餐時(shí)一樣整潔。
25.????To supervise the restaurant roster on a daily basisand ensure it is in line with the changing business levels. Make any changes inorder to achieve the F&B Team service standards and budget goals.
在生意變化的基礎(chǔ)上調(diào)整員工排班，做任何變化要確保餐飲部服務(wù)質(zhì)量及預(yù)算。
26.????Control the allocated labor for each shift toensure that customer expectations are met whilst achieving the desired laborcost.
控制每個(gè)人員的分配，以確保顧客的期望得到滿足而達(dá)到預(yù)期的人員成本。
27.???? Assist the restaurant managers with trainingall team member for ‘induction training’ and ‘on the job training’.
協(xié)助餐廳經(jīng)理進(jìn)行就職培訓(xùn)，及在職培訓(xùn)。
28.???? Offer team member constructivefeedback about their performance after every shift in an aim to develop theirskills and confidence.
為提高員工的工作技能及自信心，在每個(gè)班次的工作之后總結(jié)他們的工作表現(xiàn)。
29.???? Provide leadership and direction forall team member while on duty by offering professional skills and leading byexample.
通過體現(xiàn)自身的專業(yè)素質(zhì)，為餐廳的其他員工樹立良好榜樣。
30.????Ensuring the shift is reviewed and hand-over andbriefings are carried out.
確保每個(gè)班次的回顧，交接班及例會(huì)的召開。
