崗位職責 1、負責西餐廳全面統籌、安排及日常管理工作； 2、根據預測、宴會預定、團體餐安排及重要賓客的人數來安排工作； 3、做好銷售，賓客投訴、解決辦法及相關員工、設備的記錄； 4、給領導提出建議，提高工作效率，促進銷售，并達到增源節支的目的； 5、建立收銀調節控制程序，在服務前后，要按此程序來工作； 6、參與菜單、酒水單的制定及定價； ? 崗位要求 1、大專及以上學歷；英語熟練； 2、3年以上同等星級酒店工作經驗；精通西餐、酒吧的業務知識，熟練掌握本部門的技能技巧； 3、具備較強的社會活動能力、組織領導工作能力和實際工作能力； 4、具備食品原材料加工、西餐成本核算方面的知識；掌握各種產品配方、各種食品原材料出料率標準，控制產品質量和成本消耗； 5、西餐食品原料學、烹調學、食品營養衛生和西餐管理等方面的專業知識； 6、身體健康，品貌端正，形象氣質佳；

SERVICE AND ORGANIZATION ? Ensure compliance with the customer contract for its service by applying standards for all his services ? Be the guarantor of a joyful environment within his perimeter.  ? Support the creation of innovative and diversified events ? Apply the implementation (early season), monitoring (season) and closure (end of season) processes for the entire department. ? Inform your manager of information from the field, dysfunctions observed in your department ? Propose appropriate solutions. ? Customize customer service without incurring additional costs or changes in the standards defined by the Services Department. ? Be present at key moments of the service to coordinate the teams and be the privileged and recognized interlocutor of the GMs. ? Adapt the organization according to infrastructures, ? Respect the pricing and strengthen emphasis, develop turnover on wines for sale if necessary ? Organize and distribute work for the restaurant team. ? To be a force of proposal on the evolution of high-end service in his service. QUALITY / HEALTH AND SAFETY: ? Establish, apply and monitor the application of health and safety standards in his department. ? Make a diagnosis, at the opening, of the state of his service (premises, equipment and resources available), ensure a control throughout the season and take necessary measures in case of problems (decision or request for intervention from his manager) ? Ensure the maintenance and preservation of premises and equipment ? Participate in the Health and Safety Unit. ? Ensure good waste management in the service (sorting, collection…) ? Ensure good management of dangerous products in the service (storage, protection equipment…) ? Limit electricity and water consumption  ECONOMIC RESULTS: ? Guarantee the operation of your service within a given framework (budget, performance, staff)  ? Ensure the follow-up and analysis of the various existing reporting tools and related action plans to rationalize management and optimize incomes in compliance with norms and standards. ? Submit monthly economic results to your manager. MANAGEMENT ? Demonstrate leadership ? Adopt a coaching posture in your management ? Ensure the reception, implementation and integration of GO/GEs in your department ? Define personal objectives and support his team or its affiliates, and evaluate them ? Supervise and lead in a transversal logic ? Implement and comply with HR procedures and have them validated by your own manager ? Manager by proximity: show, train and enforce ? Ensure good social climate in your department (pay particular attention to the staff restaurant) and organize meetings for corrective follow-up ? Be exemplary through his visibility among teams and customers We hope: You responsible for the implementation of the Service offer defined by the Management in restaurants and, if necessary, for diswashing.  You are responsible for the quality and relationships of your team with GMs. Your KPI -Client:Quality of reception and service -Business:Respect for equipment and heritage. Orders management And development of sales -People:Absenteeism rates, Turn over and team development

財務回報： ·????????制定監督系統以確保達到餐廳財政目標 ·????????協調餐廳的所有日常運營從而確保利潤和賓客滿意度最大化 ·????????密切監督供應，勞動和食物酒水的成本；在保證質量的同時盡量使成本最小化 ·????????通過嚴密監測和嚴格執行標準化操作流程以最大限度降低食物和酒水的浪費 ·????????監控并保證部門庫存安全 員工團隊： ·????????瀏覽員工滿意度報告并制定行動計劃,以解決反映在員工調查的中的問題 ·????????完成年度和半年度員工績效評估 ·????????結合酒店餐飲部賓客忠誠度和貴賓計劃來有效管理及利用賓客數據庫 ·????????按部門月歷監督員工完成培訓課程 ·????????按酒店組織結構、人力資源部和酒店政策管理員工 ·????????定期與餐廳員工溝通并有效主持員工例會 ·????????與銷售部門協作管理新產品和服務項目的開發 ·????????與餐廳廚師長和餐飲總監合作開發餐廳菜單和酒水單 ·????????為餐廳開發促銷和市場營銷方案 ·????????為餐廳準備服務指南和培訓材料 ·????????確保餐廳運營過程中產品和服務的一致性 ·????????管理員工為賓客提供優質高效的服務 ·????????在遵守酒店規定的前提下確保賓客的每一項特殊需求得到滿足 ·????????參與營銷方案和收益計劃的開發 ·????????熟知市場競爭對手的產品和服務 ·????????通過貿易展覽會，實地考察和文獻了解行業動向、技術和實戰經驗 ·????????積極的實行酒店營運設備破損率控制，并保證每季度盤點破損率控制在0.3%以下。 ·????????羅列餐廳餐飲產品目錄，包括以下數據： ? ?·????分析并評審餐廳運營數據 ?賓客體驗： ·????????審閱“心語”報告并制定行動計劃從而改善報告中所反映出的問題 ·????????確保餐飲部忠誠度方案得到實施 ·????????按正確操作流程培訓員工從而確保正確處理、使用和存儲餐廳設備。如有破損及時向管事部經理報告 ·????????確保儲藏室及布草間始終干凈整潔 ·????????監管設施設備和服務質量標準 ·????????嚴格控制酒店影音設備的使用權，保證器材始終得到正確和安全的使用、操作和存放 ·????????調查并替換任何損壞的設備，對誤操作設備和器具的員工給予紀律處分 ·????????確保及時將需要修理的設備送至工程部，以保證設備得到及時修理并正常運轉 ?企業責任： ·????????確保所有食品和飲料準備、服務的方式，都安全衛生并符合洲際集團的食品安全管理系統的標準 ·????????確保遵守酒店的風險管理政策 ·????????確保遵守酒店的環境政策 ·????????參加并支持當地的社區活動

1. 遵守開始營業和結束營業的程序。 2. 迎接客人，確保他們的合理要求得到處理，與客人進行溝通和交談。 3. 有效的進行交接班說明會，確保所有員工了解重要客人、特殊活動、每日特價、重點推銷產品等。 4. 協助菜單和酒水單的設計工作。 5. 激勵在崗員工為客人提供卓越的服務。 6. 確保所有員工接受正規的質量與服務規范培訓，并為員工配備有助其高效完成其工作的工具和設備。 7. 與廚師長和餐飲總監交流意見和客人的建議，從而反應當前客人的情況。 8. 組織本部門與餐廳廚房緊密合作，共同制定和執行餐廳促銷計劃，以完成各項指標。 9. 對競爭對手進行分析，通過系統分析餐飲統計數據，審評運營工作。 10. 協助上級領導編制和管理部門預算。 11. 監督各崗位工作職能的執行情況。 12. 確保所有員工接受正規的質量與服務規范培訓，并為員工配備有助其高效完成其工作的工具和設備。 13. 根據酒店安全規定，全面負責本部門的安全工作，尤其是消防及食品安全領域。