·???????Effectively manage the restaurantoperation by implementing the following:
·???????有效的管理餐廳的日常工作，確保如下工作的執(zhí)行：
o??? Oversee the Implementation of standards as detailed in thedepartmental standards and procedures manual
o??? 監(jiān)督部門工作程序手冊(cè)中列出的各項(xiàng)規(guī)范的貫徹執(zhí)行。
o??? Enforce shift hand over procedures
o??? 執(zhí)行交接班程序。
o??? Enforce correct bill paying procedures
o??? 遵守正確的結(jié)賬程序。
o??? Conduct effective shift briefings ensuring all staff are aware ofVIPs, special occasions, daily specials; emphasis on up-selling certainproducts; etc
o??? 有效的進(jìn)行交接班說明會(huì)，確保所有員工了解重要客人，特殊活動(dòng)，每日特價(jià)，重點(diǎn)是推銷某些產(chǎn)品等。
o??? Encourage and motivate staff to provide optimum service during allshifts
o??? 激勵(lì)在崗員工為客人提供卓越的服務(wù)。
·???????Share recommendations and guestcomments to Chef and Food and Beverage Manager to reflect current customerprofile
·???????與廚師和餐飲經(jīng)理交流意見和客人的建議從而反應(yīng)當(dāng)前客人的情況。
·???????Manage special amenities andspecial events
·???????特殊設(shè)施和活動(dòng)的管理工作。
·???????Anticipate market changes andreview operations when necessary
·???????有效的預(yù)測市場的變化，并在必要時(shí)審評(píng)運(yùn)營工作。
·???????Conduct competitor analysis
·???????對(duì)競爭對(duì)手進(jìn)行分析。
·???????Manage customer database andutilize effectively
·???????管理顧客數(shù)據(jù)庫并有效的加以使用。
·???????Up-sell property facilities
·???????推銷酒店的設(shè)施。
·???????Actively pursue cost savingmeasures
·???????積極的實(shí)行節(jié)約成本的措施。
·???????Recycle wherever possible
·???????盡可能再利用能源。
·???????Manage wage and beverage cost
·???????管理工資和飲料成本。
·???????Forecasting
·???????進(jìn)行預(yù)測工作。
·???????Stock control
·???????有效的控制存貨。
·???????Analyze statistics and changeyour operations to reflect customer preferences
·???????分析統(tǒng)計(jì)數(shù)據(jù)，按照客人的喜好改變運(yùn)營方法。
·???????Mix your own shift hours toensure you know what is happening in your department at all times (i.e. nights,days, week-ends and during the week, break, lunch and evening shifts)
·???????混合自己的輪班時(shí)間確保隨時(shí)了解部門內(nèi)發(fā)生的事情(如夜班，白班，周末和周一至周五班，間休，午餐時(shí)間和晚班)。
·???????Conduct monthly staff meetingto ensure all management projects, policies, new product, staff movement …etc.are notified and documented.? During thistime, encourage comments and ideas from staff for the interest of room servicedepartment
·???????召開月度員工會(huì)議確保通知所有管理項(xiàng)目，規(guī)章，新產(chǎn)品，員工變動(dòng)并記錄在案。
·???????Enforce cleanliness of RoomService area and kitchen equipment and maintenance
·???????執(zhí)行客房送餐服務(wù)區(qū)域和廚房的清潔標(biāo)準(zhǔn)，并予以保持。
·???????Make conversation to guestsduring their order and find out their likes and dislikes as well as buildingrapport
·???????在客人點(diǎn)餐時(shí)與客人交談，發(fā)現(xiàn)客人的喜好，同時(shí)建立友善的關(guān)系。
·???????Maintain good relations withother members of Food and Beverage including Kitchen, Stewarding and ServiceOperations
·???????與餐飲部其它部分保持良好的工作關(guān)系，包括廚房，管事部和服務(wù)部門。
·???????Actively participate indepartmental training and give support and feedback
·???????積極的參加部門培訓(xùn)并給予支持和反饋。
·???????Ensure sufficient operationalequipment and linen
·???????確保備有充足的運(yùn)營設(shè)備和布巾。
·???????Handle guest’s complaintsprofessionally
·???????專業(yè)的處理客人的投訴。
·???????Handle guest’s complaintsprofessionally
·???????Report and document everysingle glitch in food and beverage immediately, to superiors, Executive Chefand other related Managers
·???????及時(shí)向上級(jí)領(lǐng)導(dǎo)，行政總廚和相關(guān)經(jīng)理匯報(bào)餐飲工作中發(fā)生的每次事故并予以記錄。
·???????Works with Superior on manpower planning and managementneeds
·???????和上級(jí)領(lǐng)導(dǎo)一起進(jìn)行人力規(guī)劃和管理需求。
·???????Works with Superior in the preparation and management ofthe Department’s budget
·???????和上級(jí)領(lǐng)導(dǎo)一起編制和管理部門預(yù)算。
·???????To maintain a high customer service focus by approaching your job withthe customers always in mind.
在整個(gè)工作過程中，始終保持高度的客戶服務(wù)意識(shí)。
·???????To be flexible, responding quickly and positively to changingrequirements including the performance.
具有極強(qiáng)的應(yīng)變能力, 反映迅速并以積極的態(tài)度面對(duì)要求的改變，包括任何工作要求的改變。
·???????To maintain high team focus by showing co-operation and support tocolleagues in the pursuit of team goals.
具有極強(qiáng)的團(tuán)隊(duì)精神， 通過合作及對(duì)同事工作的支持達(dá)到團(tuán)隊(duì)的目標(biāo)。??????
·???????To contribute ideas and suggestions to enhance operational/environmentalprocedures in the Hotel.
能夠提出對(duì)酒店的運(yùn)作及環(huán)境有益的意見或建議。
·???????To actively promote the service and facilities of the Ramada Hotels toguests and suppliers of the hotel.
能夠積極的向客人及供應(yīng)商推薦酒店的服務(wù)及設(shè)施。
·???????To perform all duties and responsibilities in a manner that ensures yoursafety and that of others in your workplace.
在工作過程中能夠做好本職工作，保證自己及其他人的安全。
·???????To supervise the Catering roster on a daily basis and ensure it is inline with the changing business levels. Make any changes in order to achievethe F&B Team service standards and budget goals.
在生意變化的基礎(chǔ)上調(diào)整員工排班，同時(shí)人員的配置也需確保服務(wù)質(zhì)量及財(cái)務(wù)預(yù)算。
·???????Control the allocated labour for each shift to ensure that customerexpectations are met whilst achieving the desired labour cost.
管理每個(gè)班次所安排的人力資源，在一定人力資源的基礎(chǔ)上滿足客人的期望。
·???????Assist the restaurant managers with training all staff for ‘inductiontraining’ and ‘on the job training’.
協(xié)助餐廳經(jīng)理進(jìn)行就職培訓(xùn)，及在職培訓(xùn)。
·???????Offer staff constructive feedback about their performance after everyshift in an aim to develop their skills and confidence.
為了提高員工的工作技能及自信心，在每個(gè)班次的工作之后總結(jié)他們的工作表現(xiàn)。
·???????Provide leadership and direction for all staff while on duty by offeringprofessional skills and leading by example.
通過體現(xiàn)自身的專業(yè)素質(zhì)，為餐廳的其他員工樹立良好榜樣。
·???????Be aware of the restaurant & overall F&B targets for food,beverage, payroll & general expense costs.
了解整個(gè)餐飲部的食品，飲料，工資成本及其他雜項(xiàng)目成本的預(yù)算。
