【崗位職責(zé)】 1、營運 通過使用歷史數(shù)據(jù)和預(yù)測數(shù)據(jù)來制定一份可行的部門年度指標(biāo)。 正確的預(yù)計商業(yè)需求已確保最有效率的人員配備和食物供給。 制定最有效率的管理者和員工的排班表。 <保證知曉和實施標(biāo)準操作程序和本地標(biāo)準操作程序。 定期的回顧和更新運營標(biāo)準。 任何時候都要保持餐廳的安全和衛(wèi)生標(biāo)準。 執(zhí)行39點衛(wèi)生設(shè)備檢查表，所有部門每月檢查一次。 有責(zé)任管理好餐廳的所有財產(chǎn)和設(shè)施。 保持每月進行防護維修檢查一次 堅持執(zhí)行所有的待客原則。 最重要的是，通過自身的榜樣和親自動手去領(lǐng)導(dǎo)和激勵員工。 能預(yù)測市場變化并在需要的情況下回顧運營。 對市場競爭者進行分析。 2、人力資源 每季度與人力資源總監(jiān)一起為下屬經(jīng)理和主管制定和實行管理培訓(xùn)計劃。 實行部門的每天15分鐘培訓(xùn)項目。 負責(zé)專業(yè)和及時地完成所有員工的表現(xiàn)評估。 負責(zé)與餐飲總監(jiān)一起進行員工管理，包括雇傭、訓(xùn)誡等。 對每位員工實行“打開大門”的政策。 3、 行政管理 負責(zé)餐廳所有的財務(wù)和帳單的處理程序。 有責(zé)任和財務(wù)部和人事部一起，正確地管理每位員工的加班時間和考勤系統(tǒng)。 定期的計劃員工外出活動促進團隊合作精神。 在24小時內(nèi)用合適的方式回應(yīng)客人疑問或顧慮。 4、市場推廣 熟悉所有客人的獎勵計劃和關(guān)于他們賬目的正確結(jié)算程序。 發(fā)展和執(zhí)行計劃以達到餐廳的市場占有率。 >每個季度要熟悉市場上的競爭者并加以分析。 【崗位要求】 1、5年餐飲部工作經(jīng)驗和至少2年管理崗位經(jīng)驗 2、具備優(yōu)秀的專業(yè)的餐廳運營知識 3、具備優(yōu)秀的英語和普通話表達能力 4、至少大專以上畢業(yè)

1.建立并維持良好的客戶關(guān)系并且不斷的開發(fā)新的生意機會。 2.與相關(guān)的運作部門保持緊密的合作，確保按客人的需要提供準確的服務(wù)。 3.按照要求和計劃進行市場調(diào)研并實施正確的衡量措施，提供市場份額。 4.保持與客戶以及同事之間積極良好的工作合作關(guān)系。 5.制定和實施餐飲市場營銷計劃。

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

To ensure smooth and efficient operation of the assigned outlet. Operate the outlet as a business unit as per the standards and procedures and practice managerial principles, in order to achieve departmental goals, in terms of Guest Satisfaction, financial targets, and training and high employee morale. 全面維持和保障餐廳的順利運作，督導(dǎo)餐廳的服務(wù)和出品，確保能令客人滿意，并超越客人的期望。負責(zé)餐廳全體員工通過不斷的培訓(xùn)，提高職業(yè)技能，并帶領(lǐng)餐廳員工遵守酒店的公共形象與意識要求，促進公司目標(biāo)的實現(xiàn)。根據(jù)標(biāo)準與程序?qū)⒉蛷d作為生意單位來經(jīng)營。作為餐廳經(jīng)理應(yīng)不斷提高、完善管理技能，以實現(xiàn)本部門在客人滿意率、利潤收入指標(biāo)、提高員工士氣等方面目標(biāo)。

崗位職責(zé)： 1.負責(zé)酒店西餐廳的運營，落實各個時期的工作任務(wù)。 2.制定西式服務(wù)相關(guān)的工作規(guī)范及工作制度并確保實施。 3.協(xié)助餐飲總監(jiān)制定各項餐飲推銷計劃與策略。 4.監(jiān)督員工按照規(guī)范標(biāo)準對客服務(wù)，對員工進行績效評估，實施獎懲制度。 5.處理賓客的意見，不斷改善服務(wù)質(zhì)量。 6.抓好設(shè)備設(shè)施的維修保養(yǎng)，嚴格物資管理制度，做好安全工作。 崗位要求： 1.1年以上同崗位工作經(jīng)驗。 2.精通西餐業(yè)務(wù)知識，熟練掌握西餐的技能技巧。 3.具有較強的組織領(lǐng)導(dǎo)工作能力和實際工作能力，善于調(diào)動人員的積極性。 4.熟悉西餐服務(wù)全過程，善于安排各個環(huán)節(jié)的工作，能保證西餐管理的協(xié)調(diào)發(fā)展。 5.具有西餐食品原材料加工、成本核算方面的知識，控制產(chǎn)品質(zhì)量和成本消耗。