Report To上级: Restaurant Manager餐厅经理

Direct Subordinate直接下属: Supervisor主管

Primary Responsibilities主要职责

To work closely with the general manager to ensure the smooth and effective running of the restaurant

与餐厅经理紧密合作，确保餐厅正常运营

• Works under the guidance of the general manager. He is responsible for the proper and profitable functioning of all phases of the restaurant operation

  在经理的指导下工作，对餐厅正常运营的各个阶段负责

• Supervises all restaurant staff ensuring that the correct methods of service are maintained, as agreed in the Standards of Performance/Procedure manuals, remaining fair and objective at all times

  监管下属员工，使其按公司要求工作，按照行为准则的标准，始终保持公平和客观

• Assures that all new employees are adequately instructed regarding service procedures and informed of rules and policies. Makes sure they receive a copy of their job description and a staff manual and insists and verifies that they are familiar with the contents of both

  确保所有新员工都能在服务程序和规则和政策方面得到充分的指示。确保他们收到了他们的工作描述和员工手册的复印件并坚持并确认他们对两者的内容都很熟悉

• Makes sure that prescribed service procedures are adhered to and carried out in details, corrects any deviation through constant on the job training. Stresses personal cleanliness and neatness, courtesy and quick efficiency for all employees

  确保工作程序的细节并且严格执行，在培训中纠正偏差，讲究个人卫生，礼貌和效率

• Requires all employees to be punctual, well-groomed and not to deviate from their prescribed uniforms. Works closely with the supervising Chef de cuisine and co-ordinates any activities in the restaurant related to his outlet

  要求每位员工准时出勤，衣着整齐，穿着制服，与厨师长以及其他任何相关部门亲密合作

• Assures that reservations are properly taken and that tables are assigned in a manner that will not overload individual stations while still respecting the guests wishes

  确保预订准确接受，餐桌安排合理，不可过于拥挤

• Responsible for appearance, orderliness, cleanliness and proper set up of the restaurant and its related areas

  负责餐厅美观，整齐有序，干净恰当的摆放

• Assigns certain side works that must be completed prior to the opening or after the closing of the restaurant each day. Although certain duties in the operation of a restaurant are to be carried out by a supervisor, waiter, whenever it is to the advantage of service to guest, the restaurant manager assistant will not hesitate to perform these duties. When the manager assistant sees a station in difficulty, he is to assist in the service

  每日开档和结束后注意更多细节，只要是有利于服务的，经理助理应当像其他员工一样服务顾客，当看到服务区域内有员工遇到困难时，应主动上前帮助

• Assures that soiled or damaged equipment is not put into use, watching particularly for chipped or cracked dishes glasses and damaged placemats or linen. It is his duty to prevent the use of equipment for purposes it is not intended for either by house rule or convention

  确保破损设备不能使用，餐具酒杯在清洗和叠放时要特别留意

• Aware of the importance of the drink sales. He sees to it that every effort is made by supervisors and waiters to sell the maximum number of drink possible

  明白酒水销售的重要性，每个员工和主管的努力才使销售成为可能

• Makes sure by spot-checking that all food and beverage sold is properly accounted at established prices and is constantly alert for irregularities in the handling of money by the employees he supervises

  确保食品和酒水的销售价格正确，同时要对***警觉

• Authorizes to offer discount to guests of the restaurant

  有权提供给顾客折扣

• Whenever he has to complete the daily log sheet, it is his responsibility to have all requested information and exceptional occurrences stated clear and accurate

  不管在任何时间完成日报表，其责任是保证提供的信息准确明了

• Whenever there any exceptional occurrences in the area he supervises, he should report them without delay to the restaurant manager

  任何时间在管辖范围内发生的意外情况都应及时汇报给餐厅经理

• Encourages promising employees, and in order that they receive management training, delegates to them periodically those duties which, if incorrectly, carried out would not be an immediate threat to food service welfare of guests

  鼓励员工，保证员工受到培训，未经培训不可同意其直接服务顾客

• He is constantly on the alert and watches for ways and means by which the food and beverage operation could be improved and made more profitable

  意识到什么样的食品或酒水有更好的销售

• Works closely with restaurant manager to implement and upkeep a stock system

  与餐厅经理合作，实行和维护库存制度

• Job involves customer contact; tact and diplomacy are required at all times

  工作包括与顾客的社交关系，机智和熟练的社交方法

  
  

Performance Standards行为规范

Provides courteous service to guests and responds promptly and tactfully to guest’s enquiries, complaints and requests

提供友好的服务给顾客，迅速机敏的回复顾客的要求以及抱怨

• Directs and supervises supervisors, hostesses, waiters and waitresses

  直接管理主管，领位，服务员

• Greets guests or may call upon a supervisor or waiter to direct the guests to their tables

  问候顾客或者安排主管或者服务员接待顾客到座位

• Presents menu, answers questions and makes suggestions regarding food, beer, wine and beverage

  提供菜单，回答问题，提供食品，酒水，啤酒和葡萄酒的建议

• Makes out written reports of all accidents or damages to guests which occurred in the outlet

  如果区域内有意外事故发生或者意外伤害，写通告书给顾客

• Schedules employees’ working hours, maintains a time record into a log book

  排班，保存排班表

• Conduct quarterly performance evaluation of each person under control

  为每位员工进行季度绩效评估

• Reports to the Personnel Department on any disciplinary action

  报告给人事部门所有的警告处分

• Evaluates staff

  评估员工

• Reports to manager and Personnel Department if any recommendation is received by an employee from guests

  任何员工从顾客得到的讯息都要汇报给经理和人事部门

  
  

• Complies with restaurant policies and procedures

  熟知餐厅规章制度和服务流程

  与餐厅经理合作，确信所有的员工都清楚的明白员工手册规定的规章制度

• Engages in training sessions and attends training sessions when required and directed by the manager

  在经理的安排下组织出席培训活动

• In the absence of the manager is in direct control of all staff in the restaurant

  经理不在的情况下要全面管理餐厅

• Works as a team with the restaurant manager and other outlet heads of the department and F and B management to achieve objectives and goals that are set

  与餐厅经理和其他的部门管理人员以及董事团队合作

• Schedules employees’ working hours, maintains a time record in a log book

  排班并作考勤记录

  
  

Product Quality Knowledge and Control技能知识要求

• Needs to have a complete knowledge of all restaurant and bar menus, beers, drinks list and beer, wine list and to be able to advise guests accordingly. Detailed knowledge of all other F & B outlets and restaurant services is also required

  全面了解菜单，酒水单，葡萄酒啤酒知识，便于给予顾客合理推荐，详细的食品和酒水知识以及服务知识

• Ensures adequate mise-en place, i.e. condiments, stationary, chinaware, glassware and stainless steel ware, as laid down in outlet par stock and keeps an efficient control

  每个区域的调味品，瓷器，杯子，不锈钢制品合理摆放利用

• In liaison with manager maintains high standards of hygiene and cleanliness of the working area to the required health and safety level, and also that equipment is kept in a good and safe working order

  卫生标准和清洁标准按要求达到，同时确保设备要在安全状态下运行

• Responsible with restaurant manager for the overall appearance and set up of restaurant, checks on standard of cleanliness and liaise with housekeeping, and with engineering checks on repairs and maintenance of the above areas

  与餐厅经理负责餐厅的形象，按要求检查卫生状况，与工程人员检查维修所需的区域

上班地址：茂名北路205弄8栋3楼