· To assist the restaurant manager in spot checks of the restaurant to ensure that all repairs and maintenance has been carried out, reporting any new areas that need attention. And ensuring follows up within a time frame of 14 days.
· 協(xié)助餐廳經(jīng)理檢查餐廳，保證所有的修補和維護都已經(jīng)進行，匯報需要維修的地方，并保證在14天之內(nèi)跟蹤完成。
· To ensure that all menus are clean, neat and tidy, free from marks and dirt, stains or watermarks. Replacing any menu with a new one as is required.
· 保證所有菜單都干凈、整潔、美觀，沒有痕跡、污漬和水印。更換所有應該更換的菜單。
· To assist during the service periods with actual service to the guest during periods of high business.
· 在營業(yè)高峰時間，協(xié)助為客人服務。
· To assist the restaurant manager at all times, ensuring a high level of co-operation at all times.
· 協(xié)助餐廳經(jīng)理，保證餐廳隨時都能很好的合作。
· Must always maintain a professional image at all times, be friendly and smiling at all times when in contact with guests and staff alike.
· 隨時保持專業(yè)的形象，和客人及員工打交道時，態(tài)度友好，面帶微笑。
· Ensure prompt and courteous service at all times, and ensure that all guest enquiries are deal with at all times.
· 提供快速禮貌的服務，保證所有客人的要求都得到滿足。
· Greet and escort guests to their table during high business periods, to ensure guests are seated quickly and not waiting at the entrance.
· 在營業(yè)高峰時期，歡迎客人并為客人領座，保證客人快速入座，不要讓客人在門口長時間等待。
Ensure that all staff is at their assigned stations, and that works assignments have been issued and understood.
確保所有的員工都在指定的崗位，指定的崗位清楚明確。
· When presenting menus to guests or answering guest questions as to the menu content, the person must be fully aware of all menu items and services that are offered, and be able to explain them accordingly.
· 當遞給客人菜單或回答跟菜單有關的問題時，必須完全明白菜單上的項目和提供的服務，并能夠相應的解釋它們。
· Supervise the maintenance of service equipment
· 監(jiān)督服務設備的維護
· Control stock and monitor security procedures
· 控制庫存和監(jiān)督安全程序
· Supervise functions
· 監(jiān)督營運情況
· UTD and Roster
· 假期和排班表
· Weekly entry of associate overtime and allowances
· 每星期的員工加班的津貼補助
· Updating of annual leave, PHs, MCs and other forms of leave.
· 更新員工的年假, 公共假期和其他假期
· Outlet weekly roster to be completed 3 days in advance.
· 部門每周的排班表需提前3天完成
· Keeping track of outlet’s operating cutleries and crockery to ensure par level for smooth operation.
· 確保餐廳運作的餐具和瓷器使用正常
· Requisition of items, which need to be replenished due to breakages or replacement.
· 申請餐具物品為及時補充破損數(shù)量和填補空缺
· Responsible for raising stewarding/dry store requisition form.
· 負責增加管事和倉庫儲存申請表
· Monthly stock take of both the stewarding equipment and dry store par, with reference to checklists issued by the stewarding department and cost control respectively.
· 月度儲存管事用品及倉庫儲存物品清單都要分別發(fā)給提及到的管事部的成本部
· Responsible for the maintenance of all operating equipment and properties in the outlet.
· 負責餐廳所有運作資產(chǎn)物品的維護
· To raise engineering work order and co-ordinate damaged items for repair.
· 負責工程維修的下單和被損壞相同物品的維修
· Liaise with engineering department for repair status and for collection of repaired items.
· 負責與工程部聯(lián)系, 跟辦維修情況和收集維修項目
· Checking of void checks against daily void check report to ensure that all void checks are accounted for.
· 根據(jù)每日作廢的支票項目報表檢查作廢的支票項目, 確保所有單據(jù)都有說明原因
