MAJOR FUNCTION 主要功能?:
This position is responsible for overall operation service and achieves?the customer expectation and satisfaction, also help restaurant supervisor to do daily management properly
此職位主要負(fù)責(zé)餐廳全天的服務(wù)流程，以期達(dá)到客人的期望和滿意，并且?guī)椭蛷d主管做好每日的管理工作。
MAJOR RESPONSIBILIES?責(zé)任概要?:
As a senior waiter/waitress?to direct and work with food and beverage management team and associates to successfully?execute restaurant operations; strive to continually improve guest and associate?satisfaction and maximize the financial performance in areas of responsibility.
負(fù)責(zé)餐廳服務(wù)實(shí)際操作，食品送達(dá)餐臺(tái)并確保客人及員工的滿意度
SPECIFIC DUTIES 工作任務(wù)?:
1.?To be responsible for the daily supervision of the restaurant, concentrating on service procedure and quality of product.
負(fù)責(zé)日常的餐廳運(yùn)行，注重服務(wù)程序和產(chǎn)品質(zhì)量。
2.?To liaise with directly Housekeeping and Engineering regarding the upkeep, repairs and maintenance of all furniture, fixtures and operating equipment.
保持和客房部以及工程部對(duì)需要維修，修理和保養(yǎng)的設(shè)備和家具的聯(lián)系。
3.?To conduct training and skills development programs, to ensure well trained staff offering excellent service to the guest at all times.
指導(dǎo)培訓(xùn)和技能發(fā)展的項(xiàng)目，保證受到培訓(xùn)的員工，都能提供良好的服務(wù)。
4.?To ensure that all restaurant mise en place is correctly prepared and ready for each service period
在每個(gè)用餐時(shí)間，都可以保證所有餐廳準(zhǔn)備待用。
5.?To maintain a breakage prevention program designed to minimize breakage of operating equipment, and to liaise directly with the Chief Steward and recommend changes to policies or procedures?if needed
盡量將損壞的物品降低到最小，如需要改變的條例，和主要負(fù)責(zé)人直接討論。
6.?To ensure all staff attend English Training classes, and meet the required English language level for their positions.
讓每位員工都注重英語培訓(xùn)和自己職位相符的英語水平。
7.?To maintain a close customer contact to ensure satisfaction and recognition of regular guests.
與老顧客保持經(jīng)常地聯(lián)系，清楚知道他們的滿意度。
8.?To comply with any reasonable request made by Food & Beverage?management
遵照上級(jí)合理的要求。
9.?To supervise the service within the restaurant, to ensure that the service standards, quality of product, staff grooming are with all operational policies and hotel standard
監(jiān)督餐廳的服務(wù)，同時(shí)把服務(wù)標(biāo)準(zhǔn)，產(chǎn)品質(zhì)量, 員工儀容儀表都符合酒店的規(guī)章制度
政策
10.?Ensure that all Buffet set ups are correct, fresh and appealing, and to ensure that all set ups are as per the standards outlined in the operating policy and as required by the Executive Chef.
在規(guī)定和上級(jí)的要求下，保證所有的餐具柜都準(zhǔn)備妥當(dāng)，
11.?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
幫助經(jīng)理檢查餐廳中損壞和需要維修的物件已經(jīng)及時(shí)處理，報(bào)告需要關(guān)注的新的區(qū)域。
12.?To ensure that all menu's are clean, neat and tidy, free from marks and dirt, stains or water marks. Replacing any menu with a new one as required.
保證所有的菜單是清潔，整齊，沒有標(biāo)記，污染，瑕疵和水漬，替換需要修理的菜單。
13.?To help supervisor to check that all staff report for work as per the posted roster, and that all leave and sick leave requests are handed to the Restaurant Manager.
幫助主管檢查每位員工報(bào)告值班記錄，同時(shí)將離開和病假 的員工請(qǐng)求報(bào)告。
14.?To assist the Restaurant Manager and supervisor at all times, ensuring a high level of co-operation at all times.
隨時(shí)協(xié)助經(jīng)理和主管提高合作水平。
15.?Must always check personal hygiene and be well groomed in appearance, as per the grooming standards of the hotel and the department.
按照員工準(zhǔn)則檢查員工的個(gè)人衛(wèi)生
16.?Must always maintain a professional image at all times, be friendly and smiling at all times when in contact with guests and staff alike.
維持專業(yè)人士的形象，當(dāng)遇到客人和員工的時(shí)候，隨時(shí)保持微笑。
17.?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.
須清楚知道菜單的所有內(nèi)容和服務(wù)，以便于向客人解釋。
18.?Performs other duties as assigned to meet business needs
幫助其他員工完成工作。
19．Attend monthly department meeting
?????????????參加月度部門會(huì)議
JOB SPECIFICATION職位要求?:
Profile of Competency
工作能力:
·?Basic knowledge of ?restaurant operation
??????基本的西餐廳運(yùn)行的知識(shí)
·?Strong problem-solving
??????較強(qiáng)的解決問題的能力。
·?Ability to work well in stressful and high pressure situations
??????在高壓下工作的能力。
·?Knowledge of overall hotel operations as they affect restaurant and related areas
??????????全面的酒店餐廳及相關(guān)區(qū)域運(yùn)行的知識(shí) ???????????????????????????????????????????
·?Ability to effectively manage labor productivity
??????提高生產(chǎn)效率的能力。
·?Strong customer and associate relation skills
??????較強(qiáng)的人際交往能力。
·?Good training/facilitator skills
??????良好的培訓(xùn)能力。
Language 語言能力:
·?Good communication skill in Mandarin?and English verbal, listening and writing
??????良好的普通話和英語的交流能力（說，聽，頁）
Education 教育:
·?High school diploma, related working experience in food and beverage, or related professional area
???????中學(xué)畢業(yè)證書，相關(guān)工作經(jīng)驗(yàn)。
Job License
資格?/ 等級(jí)証:
·?Certifications as required to comply with local and state codes?根據(jù)本地準(zhǔn)則需要相應(yīng)證書
·?Ability to use standard software applications and hotel system能夠使用標(biāo)準(zhǔn)應(yīng)用軟件和酒店操作系統(tǒng)
