BASIC FUNCTION基本職責(zé)
The Western Restaurant Manager is responsible for providing an efficient and high quality service in western restaurant. The western restaurant is responsible for continually focusing on achieving and always ensuring the high quality service standard of an international luxury hotel is achieved. They must achieve guest satisfaction targets and team member satisfaction, and they are responsible for evaluating the performance, and developing and implementing regular skills training for all staff. Reports directly to the Director of F&B and is responsible for achieving service quality targets in restaurant, and for the implementation and compliance of all food and beverage policies and practices (SOP) of hotel and group.
西餐經(jīng)理負(fù)責(zé)提供高效高質(zhì)量的西餐服務(wù)。負(fù)責(zé)達(dá)到并始終維持國際品牌酒店的服務(wù)標(biāo)準(zhǔn)。實(shí)現(xiàn)客人滿意度和員工滿意度的目標(biāo)，負(fù)責(zé)為西餐主管和員工評估，發(fā)展和開展技能培訓(xùn)。確保實(shí)現(xiàn)餐廳服務(wù)目標(biāo)，執(zhí)行和落實(shí)餐飲各項(xiàng)政策和集團(tuán)的標(biāo)準(zhǔn)工作操作流程。
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DUTIES AND RESPONSIBILITIES職責(zé)和任務(wù)
1.????? Effectively manage the restaurant by ensuring the following:有效的管理餐廳，確保以下幾方面：
·? Oversee the Implementation of standards as detailed in the departmental standards ????and procedures manual.根據(jù)部門標(biāo)準(zhǔn)和程序手冊，監(jiān)督執(zhí)行的情況。
·?? Adhere to bill paying procedures.遵循賬單支付的程序。
·?? Conduct effective shift briefings ensuring all staff are aware of VIPs, special occasions, daily specials; emphasis on up selling certain products; etc.組織有效的交接班例會(huì)，確保所有員工知道了解貴賓、特別場合和每日的特色菜，并推銷更好的產(chǎn)品。
·?? Personally meet and farewell a minimum of 80% of your customers.至少親自接待百分之八十的客人以及與他們告別。
·?? To train and develop supervisors and staffs; so that they are able to achieve themselves job.培訓(xùn)和發(fā)展主管和員工，以確保他們能夠獨(dú)立完成部門的工作。
·?? Be an inspiration to all hotel staff to achieve luxury levels of performance.激勵(lì)員工以確保員工達(dá)到奢華的服務(wù)水平
2.????? Share recommendations and guest comments to Chef and Food and Beverage Director to reflect current customer profile.與廚師和餐飲總監(jiān)共同分析客人的評論和建議以了解顧客最近的整體情況。
3.????? Develop and implement Promotions Calendar for F&B products in restaurant.在餐廳發(fā)展和執(zhí)行餐飲部產(chǎn)品的促銷計(jì)劃。
4.????? Arrange outlet promotion plan（monthly，special day，etc） with chef, and push the promotion.與廚師長商定部門推廣計(jì)劃（包含月度，特殊節(jié)假日等），推進(jìn)執(zhí)行最終商定的推廣計(jì)劃。
5.????? Anticipate market changes and review operations when necessary.注意市場的變化，必要時(shí)回顧營運(yùn)情況。
6.????? Conduct competitor analysis.分析競爭者的情況。
7.????? Create positive publicity opportunities.創(chuàng)造積極的公開機(jī)會(huì)。
8.????? Manage customer database and utilize effectively.管理顧客的資料并有效的利用。
9.????? Up-sell property facilities.推銷更好的設(shè)施。
10.??? Actively pursue cost saving measures.積極地采取開支節(jié)省措施。
11.??? Recycle wherever possible.合理利用有效資源。
12.??? Liaise with sales manager during tender process to obtain new accounts, Food and Beverage specific.在發(fā)展過程中與銷售部經(jīng)理聯(lián)系，以獲得新的客戶和特色的食物和酒水?？刂迫肆Τ杀竞途扑杀?。
13.??? Stock control.庫存控制。
14.??? Analyze food and beverage statistics through point of sale system.分析食物和酒水的銷售額。
15.??? For conferring daily with department leaders and management on any operational problems. Conducting inspection tours of the operation to ensure proper cleanliness, manning and mise- en- place for daily business.與上級或主管級員工交流協(xié)商每日的運(yùn)作問題。在每日營業(yè)期間視察運(yùn)作的場地確保適當(dāng)?shù)那楣?jié)、人事安排以及擺放等。
16.??? Must maintain effective discipline over the department, ensuring that all departmental rules and regulations are adhered to. And that all grooming and hygiene standards are maintained. Taking disciplinary action wherever required to enforce this.維持部門內(nèi)有效的紀(jì)律，確保遵循所有部門的規(guī)章制度，儀容儀表和衛(wèi)生標(biāo)準(zhǔn)。在需要貫徹執(zhí)行的
地方采取處罰行動(dòng)。
17.??? To be responsible for overall operations of the restaurant.負(fù)責(zé)餐廳所有的營運(yùn)。
18.??? To assign and delegate responsibilities and authority for the operation areas within the department to the assistant manager and supervisors. Developing the position within a suitable time frame (to be discussed) so that they may be able to carry out the duties and responsibilities of the restaurant manager.為副經(jīng)理/主管分配和委派部門內(nèi)操作區(qū)域的責(zé)任和職責(zé)。在適當(dāng)?shù)臅r(shí)間周期內(nèi)發(fā)展有潛力的員工，以便他們能夠執(zhí)行餐廳經(jīng)理的責(zé)任和職責(zé)。
19.??? To maintain effective communication on the activities of the department with the F&B office and other areas of the hotel, in order to provide the best possible service to the guests.與餐飲辦公室和酒店其他部門就酒店的活動(dòng)保持有效的交流，以便為客人提供最佳的服務(wù)。
20.??? Industry, by means of monthly competitor evaluations, industry analysis and trade literature.每月評估競爭對手，行業(yè)分析和貿(mào)易文學(xué)注意發(fā)展趨勢、實(shí)操、可用的新產(chǎn)品和行業(yè)內(nèi)的近況。
21.??? To maintain a high profile within the restaurant during service periods, with emphasis on guest relations and needs.在服務(wù)期間保持餐廳良好的形象，特別注意與客人的關(guān)系及他們的要求。
22.??? According to Wyndham Grand Brand standard，prepare the service sequence，food service standard，beverage pick up/service standard, etc.按照集團(tuán)品牌標(biāo)準(zhǔn)起草制定部門服務(wù)流程，服務(wù)標(biāo)準(zhǔn)，出品標(biāo)準(zhǔn)等部門制度，跟進(jìn)審批，并督促執(zhí)行。
23.??? Arrange the training, to ensure that the outlet team projects professionalism, that employees are well trained in their jobs and are well-groomed and uniformed. Achieve training target and record by monthly.安排好部門培訓(xùn)，確保我們團(tuán)隊(duì)的專業(yè)性，員工受到專業(yè)的技能培訓(xùn)和良好的專業(yè)形象; 完成部門每月培訓(xùn)工作并做好匯總。
24.??? To plan and co-ordinate a guest recognition program, and implement once approved by the F&B Director.計(jì)劃和協(xié)調(diào)客人的優(yōu)惠政策計(jì)劃，在餐飲總監(jiān)的同意下立即執(zhí)行。
25.? To ensure that all service and quality standards are maintained as per theoperating policy of the outlet and requirements as set by the hotel, and to correct whenever required.確保根據(jù)酒店的要求和餐廳的操作制度提供高質(zhì)量的服務(wù)，并在有必要時(shí)糾正。
26.??? To attend and participate in all monthly F&B departmental meetings and daily morning briefings and to send replacement on scheduled days off.參加每月的餐飲部會(huì)議和每日晨會(huì)，并安排休息時(shí)的換班。
27.??? To do monthly maintenance checks on al equipment, furniture and fixtures and reports all areas in need of attention to the appropriate department.每月檢查所有的設(shè)備、家具和工具，向相應(yīng)部門報(bào)告需要注意的相關(guān)區(qū)域。
28.??? To ensure the safety of all equipment held within the restaurant, ensuring that all equipment is properly handled, cleaned and stored at all times. Correcting any areas which are in need of attention, so that all compliance with established polices is carried out.安全的操作餐廳內(nèi)的所有設(shè)備，確保時(shí)刻適當(dāng)?shù)牟僮?、清潔和?chǔ)存。改進(jìn)需要注意的區(qū)域，以遵循現(xiàn)有的制度。
29.??? To ensure that potential breakages are avoided and that staff are aware of the departmental breakage procedure. And that full compliance is received with regards to minimizing breakage.避免潛在的損壞，確保所有的員工注意部門的損壞程序并完全遵循以將損壞降到最低程度。
30.??? To actively participate in the set up and running of any promotion held in the outlet, including planning and implementation of such promotions.積極的參加餐廳組織的布置和運(yùn)作促銷活動(dòng)，包括這種促銷活動(dòng)的計(jì)劃和執(zhí)行。
31.??? Appraise performance of subordinates every 6 months and recommends appropriate action basing on results of rating.每六個(gè)月對下屬員工進(jìn)行業(yè)績評估，并基于評估結(jié)果提出相應(yīng)措施。
32.??? Anticipate and address guest issues and establish proactive processes to promote guest satisfaction.預(yù)測并解決客人的問題，建立積極主動(dòng)的工作流程以提高客戶滿意度。
33.??? Interacts in a positive way with other departments to ensure a luxury guest experience.以積極的方式與其他部門進(jìn)行溝通，以確保客人的奢華體驗(yàn)。
34.??? Ensures compliance with local health and safety regulations.確保遵守當(dāng)?shù)氐慕】岛桶踩ㄒ?guī)。
35.??? Must be an example of the Wyndham Grand Values, brand standards, and a champion of grooming and appearance guidelines.確保成為溫德姆品牌價(jià)值觀，品牌標(biāo)準(zhǔn)及儀容儀表的典范。
36.??? Responsible for achieving the service quality performance rating for F&B above the competitor market average.確保我們的餐飲出品及服務(wù)高于市場平均水平。
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