Service Manager - Banquet 服务经理-宴会(For internal colleague only)
Shangri-La HotelsNanjingUpdate time: May 14,2019
Job Description
南京市
终身制
  • Assist in ensuring smooth operations of the sections appointed in the F&B division.协助确保餐饮部管理顺利运营.
  • Maximize profits使利润最大化;
  • Maintain food & beverage service quality保持食品和酒水服务的质量;
  • Ensure customer satisfaction确保令客人喜出望外;

1. General Knowledge 一般知识

  • To have complete knowledge on the food / beverage / service available in sections appointed. 具备有关指定部门的食品/酒水/服务方面的所有知识。
  • Ensure that SLIM and Hotel standards and policies are explained to staff, and are correctly applied. 确保向员工说明集团总部和饭店的各项标准及规定,并保证这些标准和规定的正确实施。

2. Operations / Communications 运营管理 / 交流

  • Monitor and ensure smooth operations of the sections appointed (restaurants / banquet / beverage - as applicable). 监督并确保指定部门(根据各餐厅/宴会部/酒水的不同情况)的顺利运营
  • Maintain consistency in quality of food / beverage / service / cleanliness of sections appointed. 始终如一地保持指定餐厅的食品/酒水/服务/清洁度。
  • Constantly obtain customer feedback during operations to ensure satisfaction. 在运营中不断地收集客人的反馈意见,以确保令客人喜出望外。
  • Proper and tactful handling of verbal complaints from customers. 正确并且有技巧地处理客人的口头投诉。
  • Conduct / attend F&B divisional and departmental meetings as required. 按要求组织/参加餐饮大部及各部门会议。
  • Ensure that all materials, equipment and machinery are properly used and regularly cleaned, in order to prolong usage.确保所有的材料、设备和机器的正确操作,定期清洗,以延长使用寿命。
  • Ensure general maintenance of sections appointed and follow up on work order forms with engineering department. 确保指定部门的总体维修保养,跟踪工程部的总体维修情况。
  • Recommends improvements in all aspects of their appointed sections as appropriate. 就指定部门的各个方面提出改进建议。
  • Update the log book for respective section and submit to dept. head daily. 每日更新各部门的日志,并提交给部门经理。

3. Fire & Life Safety 消防和生命安全

  • Ensure that staff are aware of and applies the procedures concerning hotel fire and life safety / emergency procedures确保员工了解并使用饭店有关消防和生命安全/紧急事件的程序。

4. Hygiene & Sanitation 卫生

  • Ensures that staff applies the necessary precautions with regards to the hotel food safety and hygiene standards (refer to SLIM standards indicated in the F&B Intranet). 确保员工对饭店食品安全和卫生标准给予必要的小心防范(参照集团互联网有关餐饮标准的规定)。

5. Staffing / Training 员工管理 / 培训

  • Reviews guest feedback / critique forms / outlet log books on operational issues / P&L statement in order to:
  • Implement measures for improvement in food / beverage / service
  • Identify training required (e.g. up-selling Skills).

检查客人意见调查/批评表/餐厅日志等有关运营问题/损益表的问题,以便:

  • 实施食品/酒水/服务的改进措施
  • 发现培训需求(比如提高价位的能力)
  • Enforce staff motivation and team building 加强员工和团队合作。
  • Observes staff individual performance / grooming / punctuality, and performs staff appraisals / disciplinary actions if required. 考察员工个人的工作表现/仪表着装/不迟到、不早退,对员工的工作表现/规范动作(如果要求的话)进行评估。

6. Cost Control 成本控制

  • Practice economy of food, beverage, paper supplies, electricity and water (practise recycling whenever possible)注重食品、酒水、纸张、电、水等方面的节约(可以循环使用的,要循环使用。

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