計(jì)劃組織，控制和協(xié)調(diào)大堂吧的各項(xiàng)事宜
1. Effectively manage the restaurant by ensuring the following:
有效的管理餐廳，確保以下幾方面：
o Oversee the Implementation of standards as detailed in the departmental standards and procedures manual
根據(jù)部門的標(biāo)準(zhǔn)和程序手冊(cè)，監(jiān)督執(zhí)行的情況
o Adhere to opening and closing procedures
遵循開檔和關(guān)檔的程序
o Adhere to bill paying procedures
遵循帳單支付的程序
o Conduct effective shift briefings ensuring all staff are aware of VIPs, special occasions, daily specials; emphasis on up selling certain products; etc.
組織有效的交接班例會(huì)，確保所有員工知道了解貴賓、特別場(chǎng)合和每日的特色菜，并推銷更好的產(chǎn)品
o Personally meet and farewell a minimum of 80% of your customers
至少親自接待百分之八十的客人
2. Share recommendations and guest comments to Chef and Food and Beverage Director to reflect current customer profile.
與廚師和餐飲總監(jiān)共同分析客人的評(píng)論和建議以了解顧客最近的整體情況
3. Develop and implement Promotions Calendar for F&B products in restaurant.
在餐廳發(fā)展和執(zhí)行餐飲部產(chǎn)品的促銷計(jì)劃
4. Manage special event concepts.
處理特別的活動(dòng)計(jì)劃
5. Anticipate market changes and review operations when necessary.
注意市場(chǎng)的變化，必要時(shí)回顧營運(yùn)情況
6. Conduct competitor analysis
分析競(jìng)爭(zhēng)者的情況
7. Create positive publicity opportunities
創(chuàng)造積極的公開機(jī)會(huì)
8. Manage customer database and utilize effectively
管理顧客的資料并有效的利用
9. Up-sell property facilities
推銷更好的設(shè)施
10. Actively pursue cost saving measures. Recycle wherever possible
積極地采取開支節(jié)省措施, 盡可能反復(fù)利用
11.Manage wage and beverage cost
控制工資和酒水開支
12.Stock control
庫存控制
13.Analyze food and beverage statistics through point of sale system
分析食物和酒水的銷售額
14.For conferring daily with supervisory staff and management on any operational problems. Conducting
inspection tours of the operation to ensure proper cleanliness, manning and placement for daily business.
與上級(jí)或主管級(jí)員工交流協(xié)商每日的運(yùn)作問題。在每日營業(yè)期間視察運(yùn)作的場(chǎng)地確保適當(dāng)?shù)那楣?jié)、人事安排以及擺放等。
15.Must maintain effective discipline over the department, ensuring that all Departmental rules and regulations are adhered to. And that all grooming and hygiene standards are maintained. Taking disciplinary action wherever required to enforce this.
維持部門內(nèi)有效的紀(jì)律，確保遵循所有部門的規(guī)章制度，儀容儀表和衛(wèi)生標(biāo)準(zhǔn)。必要的時(shí)候采取處罰行動(dòng)。
16.To plan and co-ordinate a guest recognition program, and implement once approved by the F&B Director.
計(jì)劃和協(xié)調(diào)客人的優(yōu)惠政策計(jì)劃，在餐飲總監(jiān)的同意下立即執(zhí)行。
17.To assign and delegate responsibilities and authority for the operation areas within the department to the Supervisors. Developing the position within a suitable time frame (to be discussed) so that they may be able to carry out the duties and responsibilities of the Restaurant Manager.
為主管分配和委派部門內(nèi)操作區(qū)域的責(zé)任和職責(zé)。在適當(dāng)?shù)臅r(shí)間周期內(nèi)發(fā)展有潛力的員工，以便他們能夠執(zhí)行餐廳經(jīng)理的責(zé)任和職責(zé)。
18.To maintain effective communication on the activities of the department with the F&B Office and other areas of the Hotel, in order to provide the best possible service to the guests.
與餐飲辦公室和酒店其他部門就酒店的活動(dòng)保持有效的交流，以便為客人提供最佳的服務(wù)。
19.To be aware of trends, practices and new products available or current in the industry, by means of monthly competitor evaluations, industry analysis and trade literature.
通過每月評(píng)估競(jìng)爭(zhēng)對(duì)手，行業(yè)分析注意發(fā)展趨勢(shì)、實(shí)操、可用的新產(chǎn)品和行業(yè)內(nèi)的近況。
20.To maintain a high profile within the restaurant during service periods, with emphasis on guest
relations and needs.
在服務(wù)期間保持餐廳良好的形象，特別注意與客人的關(guān)系及他們的要求。
21.To ensure that all service and quality standards are maintained as per the operating policy of the outlet and requirements as set by the Hotel, and to correct whenever required.
確保根據(jù)酒店的要求和餐廳的操作制度提供高質(zhì)量的服務(wù)，并在有必要時(shí)糾正。
22.To hold and conduct a monthly communications meeting with all staff, and submit minutes to the F&B Director accordingly. Follow up on points raised within the meeting and action within a time frame of 30 days.
與員工一起每月組織員工的交流會(huì)，并向餐飲總監(jiān)匯報(bào)會(huì)議時(shí)間。記錄會(huì)議要點(diǎn)，并在三十天內(nèi)完成。
23.To attend and participate in all monthly F&B Departmental Meetings and daily morning briefings and to send replacement on scheduled days off.
24.參加每月的餐飲部會(huì)議和每日晨會(huì)，并安排休息時(shí)的換班。
25.To do monthly maintenance checks on all equipment, furniture and fixtures and reports all areas in need of attention to the appropriate department.
每月檢查所有的設(shè)備、家具和工具，向相應(yīng)部門報(bào)告需要注意的相關(guān)區(qū)域。
26.To ensure the safety of all equipment held within the restaurant, ensuring that all equipment is properly handled, cleaned and stored at all times. Correcting any areas which are in need of attention, so that all compliance with established polices is carried out.
安全的操作餐廳內(nèi)的所有設(shè)備，確保時(shí)刻適當(dāng)?shù)牟僮鳌⑶鍧嵑蛢?chǔ)存。改進(jìn)需要注意的區(qū)域，以遵循現(xiàn)有的制度。
27.To ensure that Potential breakages are avoided and that staff are aware of the Departmental breakage procedure. And that full compliance is received with regards to minimizing breakage.
避免潛在的損壞，確保所有的員工注意部門的損壞程序并完全遵循以將損壞降到最低程度。
28.To actively participate in the set up and running of any promotion held in the outlet, including planning and implementation of such promotions.
積極的參加餐廳組織的布置和運(yùn)作促銷活動(dòng)，包括這種促銷活動(dòng)的計(jì)劃和執(zhí)行
29. Evaluate and assimilate critical information when reaching conclusions and make logical, competent decisions.
對(duì)緊急情況進(jìn)行評(píng)估及處理，得出結(jié)論時(shí)應(yīng)做出有邏輯的正確的決定。
30. Works with superior in the preparation and management of the department’s budget. Duties include:
與上級(jí)共同負(fù)責(zé)部門預(yù)算的準(zhǔn)備和管理工作。主要職責(zé)如下：
o Provide input for Restaurant strategy and input for budget process
為餐廳提供策略計(jì)劃和參與酒店的預(yù)算計(jì)劃
o Controls and monitors departmental costs on an ongoing basis to ensure performance against budget
監(jiān)督和控制部門在運(yùn)做中的花費(fèi)并確保根據(jù)預(yù)算做一切開支
JOB SPECIFICATION工作要求
1.Knowledgeable in all aspects of F&B operations
餐飲運(yùn)作各項(xiàng)方面熟知
2.Familiar with overall operations of the Hotel
酒店各方面熟知
