BASIC FUNCTION基本職責
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.
西餐經理負責提供高效高質量的西餐服務。負責達到并始終維持國際品牌酒店的服務標準。實現客人滿意度和員工滿意度的目標，負責為西餐主管和員工評估，發展和開展技能培訓。確保實現餐廳服務目標，執行和落實餐飲各項政策和集團的標準工作操作流程。
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DUTIES AND RESPONSIBILITIES職責和任務
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.根據部門標準和程序手冊，監督執行的情況。
·?? 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，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.培訓和發展主管和員工，以確保他們能夠獨立完成部門的工作。
·?? Be an inspiration to all hotel staff to achieve luxury levels of performance.激勵員工以確保員工達到奢華的服務水平
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.在餐廳發展和執行餐飲部產品的促銷計劃。
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劃（包含月度，特殊節假日等），推進執行最終商定的推廣計劃。
5.????? Anticipate market changes and review operations when necessary.注意市場的變化，必要時回顧營運情況。
6.????? Conduct competitor analysis.分析競爭者的情況。
7.????? Create positive publicity opportunities.創造積極的公開機會。
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.推銷更好的設施。
10.??? Actively pursue cost saving measures.積極地采取開支節省措施。
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.在發展過程中與銷售部經理聯系，以獲得新的客戶和特色的食物和酒水。控制人力成本和酒水成本。
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商每日的運作問題。在每日營業期間視察運作的場地確保適當的情節、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.維持部門內有效的紀律，確保遵循所有部門的規章制度，儀容儀表和衛生標準。在需要貫徹執行的
地方采取處罰行動。
17.??? To be responsible for overall operations of the restaurant.負責餐廳所有的營運。
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.為副經理/主管分配和委派部門內操作區域的責任和職責。在適當的時間周期內發展有潛力的員工，以便他們能夠執行餐廳經理的責任和職責。
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保持有效的交流，以便為客人提供最佳的服務。
20.??? Industry, by means of monthly competitor evaluations, industry analysis and trade literature.每月評估競爭對手，行業分析和貿易文學注意發展趨勢、實操、可用的新產品和行業內的近況。
21.??? To maintain a high profile within the restaurant during service periods, with emphasis on guest relations and needs.在服務期間保持餐廳良好的形象，特別注意與客人的關系及他們的要求。
22.??? According to Wyndham Grand Brand standard，prepare the service sequence，food service standard，beverage pick up/service standard, etc.按照集團品牌標準起草制定部門服務流程，服務標準，出品標準等部門制度，跟進審批，并督促執行。
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，確保我們團隊的專業性，員工受到專業的技能培訓和良好的專業形象; 完成部門每月培訓工作并做好匯總。
24.??? To plan and co-ordinate a guest recognition program, and implement once approved by the F&B Director.計劃和協調客人的優惠政策計劃，在餐飲總監的同意下立即執行。
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.確保根據酒店的要求和餐廳的操作制度提供高質量的服務，并在有必要時糾正。
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議和每日晨會，并安排休息時的換班。
27.??? To do monthly maintenance checks on al equipment, furniture and fixtures and reports all areas in need of attention to the appropriate department.每月檢查所有的設備、家具和工具，向相應部門報告需要注意的相關區域。
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.安全的操作餐廳內的所有設備，確保時刻適當的操作、清潔和儲存。改進需要注意的區域，以遵循現有的制度。
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作促銷活動，包括這種促銷活動的計劃和執行。
31.??? Appraise performance of subordinates every 6 months and recommends appropriate action basing on results of rating.每六個月對下屬員工進行業績評估，并基于評估結果提出相應措施。
32.??? Anticipate and address guest issues and establish proactive processes to promote guest satisfaction.預測并解決客人的問題，建立積極主動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行溝通，以確保客人的奢華體驗。
34.??? Ensures compliance with local health and safety regulations.確保遵守當地的健康和安全法規。
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值觀，品牌標準及儀容儀表的典范。
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高于市場平均水平。
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