The?Restaurant?Manager?will?be?responsible?for?managing?and?training?the?Paulaner?team?to?ensure?outstanding?guest?experiences.?This?includes?fostering?excellent?communication?with?guests,?the?service?and?kitchen?teams,?developing?promotions,?building?a?guest?database?to?boost?sales,?and?efficiently?managing?resources?to?drive?profitability.?Leading?the?team?in?this?high-volume?and?well-regarded?restaurant?requires?strong?leadership?skills.
餐廳經(jīng)理將負(fù)責(zé)管理和培訓(xùn)普拉那團隊，以確保卓越的賓客體驗。這包括與賓客、服務(wù)團隊和廚房團隊建立良好的溝通，制定促銷活動，建立賓客數(shù)據(jù)庫以提升銷售額，以及高效管理資源以提升盈利能力。在這家客流量大、口碑佳的餐廳領(lǐng)導(dǎo)團隊需要卓越的領(lǐng)導(dǎo)才能。
OVERALL OBJECTIVES 總體目標(biāo)
The job of Paulaner Brauhaus Manager is executed satisfactorily when:
普拉那啤酒坊經(jīng)理的工作范疇?wèi)?yīng)確保完成以下職責(zé)：
·?????All rules & regulations are strictly adhered within the hotel includinghotel’s policy on fire and safety as well as hygiene regulations including HACCP.?
嚴(yán)格執(zhí)行酒店內(nèi)部所有規(guī)章制度和法規(guī)，包括酒店消防和安全政策，以及衛(wèi)生法規(guī)，包括《危害分析及關(guān)鍵點控制管理體系》。
·?????The sales are driven to Paulaner Brauhaus full potential and that budget is adhered to.
根據(jù)預(yù)算，創(chuàng)造普拉那啤酒坊的銷售潛力最大化。
·?????A High quality of product and service is never compromised in the PaulanerBrauhaus operations.
在普拉那啤酒坊運營期間，同樣應(yīng)為客戶提供高品質(zhì)的產(chǎn)品和服務(wù)。
·?????Paulaner Brauhaus is developed in an entrepreneurial manner, looking for opportunities to generate more business at all times.
發(fā)揚普拉那啤酒坊主人翁意識的工作表現(xiàn)，尋找機會，創(chuàng)造企業(yè)業(yè)務(wù)生產(chǎn)最大化。
·?????Innovation and new ideas are fostered, implemented and communicated to the Head of Department.
注重培養(yǎng)創(chuàng)新和新理念，并及時與餐飲部管理者進行溝通。
·?????The growth of internal talent within Paulaner Brauhaus is successfully implemented.
確保普拉那啤酒坊內(nèi)部人才持續(xù)增長并順利實施。
At Kempinski,Talent Development is a management responsibility and consequently an integral and important part of daily activities.
在凱賓斯基，人才發(fā)展是管理層的責(zé)任，同時也是日常工作中不可或缺的重要組成部分。
The Restaurant Manager is responsible of the following Talent Development tasks for their outlet:
餐廳經(jīng)理負(fù)責(zé)開展本部門的人才發(fā)展計劃：
Support and implement new Talent Development
initiatives.
支持并實施新的人才發(fā)展計劃。
Identify internal and external talents* that
match Kempinski’s DNA values.
發(fā)掘部門內(nèi)部和外部符合凱賓斯基DNA價值的人才。
Support career development by training and assigning
multi-tasking.
通過培訓(xùn)和任務(wù)分配，支持職業(yè)發(fā)展。
Grow talent in order to present candidates in
quarterly Talent Transfer Calls.
發(fā)展人才，參與季度人才發(fā)展電話會議。
Give
constant feedback to all employees of Paulaner Restaurant.
不斷為普拉納餐廳員工提供反饋意見。
Conduct
yearly performance appraisals and TTTT’s for all employee of Paulaner
Brauhaus (unless Head of Department is able to do it), providing feedback
on their job performance.
對普拉那啤酒坊員工進行年度績效評估和一對一對話.（除部門負(fù)責(zé)人無法完成此項任務(wù)），對他們的工作績效表現(xiàn)提出反饋意見。
MAIN RESPONSIBILITIES主要職責(zé)
Responsible to Head of
Department/ Assistant Head of Department.
下屬餐飲部管理人員及餐飲部副經(jīng)理。
Responsible for Paulaner
Brauhaus Assistant Restaurant / Brewmaster / Brewer / Restaurant
Supervisor, Restaurant Captain / Waiter & Waitress, Restaurant Cashier
/ Vocational School Trainee.
負(fù)責(zé)管理普拉那啤酒坊副經(jīng)理，釀酒師，釀酒保，餐廳主管，餐廳領(lǐng)班，餐廳服務(wù)員（男）/服務(wù)員（女），餐廳收款員，及在校實習(xí)生。
Set an example by reporting to
duty punctually wearing business attire according to the hotels dress code
& Kempinski grooming standards, maintaining a high standard of
personal appearance and hygiene at all times.
遵守飯店儀容儀表標(biāo)準(zhǔn)，守時，穿著職業(yè)裝，維護個人形象和衛(wèi)生標(biāo)準(zhǔn)，在任何時刻，為員工樹立榜樣。
Provide
a professional and courteous service at all times and ensure that all
employees of the assigned outlet follow the example.
運營期間為客人提供專業(yè)，禮貌的服務(wù)，確保所有員工根據(jù)標(biāo)準(zhǔn)為客人提供服務(wù)。
Ensure that the place of work
and surrounding area is kept clean and organised at all times.
定期進行組織安排工作，確保工作區(qū)域和周邊地區(qū)場所保持清潔。
Execute and demand the team to
execute the highest level of service and set-up standards at all times.
服務(wù)高標(biāo)準(zhǔn)化，確保員工在服務(wù)期間提供高標(biāo)準(zhǔn)的服務(wù)。
Be knowledgeable of all services
and products offered by the hotel.
了解酒店所提供的產(chǎn)品及所有服務(wù)標(biāo)準(zhǔn)。
Understand thoroughly the
concept of Paulaner Brauhaus and train all employees of the outlet in
regards to the concept.
了解普拉那啤酒坊運營內(nèi)容，根據(jù)部門運營內(nèi)容為全體部門員工進行培訓(xùn)。
Set an example in terms of
service, products and guidance of the team that reflects the concept.
樹立服務(wù)標(biāo)準(zhǔn)，產(chǎn)品，并體現(xiàn)團隊的指導(dǎo)方向。
Actively participate in menu
design in cooperation with the Paulaner Brauhaus Head Chef and F&B
Management Team.
與廚師團隊及餐飲部管理層一起，共同完成普拉那啤酒坊菜單的設(shè)計制定工作。
Cooperate with Head Chef to
organize tastings of daily dishes and new menus.
與廚師團隊合作，組織安排每日推薦菜品和新菜單的品嘗。
Know Paulaner Brauhaus scene and
gastronomic character of the destination and be recognized in the market.
了解普拉那啤酒坊情況，運營目標(biāo)和美食特色，制定市場定位及目標(biāo)。
Perform up selling for all items
offered by Dragon Palace Restaurant assigned as well as offering
alternatives.
對普拉那啤酒坊所出售的產(chǎn)品和替代產(chǎn)品做好推銷工作。
Be knowledgeable to operate the
existing Opera, LANDA, MICROS system based on the trained responsibility
level as assigned in the department.
能夠熟練操作Opera, LANDA, Micros等系統(tǒng)，并為本部門的指定負(fù)責(zé)人做好培訓(xùn)工作。
Produce reports and analysis of Paulaner
Brauhaus and present report in the monthly performance meeting.
準(zhǔn)備普拉那啤酒坊報告和總結(jié)，并參加月度表現(xiàn)分析會議。
Lead Paulaner Brauhaus efficiently
in cost and expenses, constantly delivering the highest quality as well as
driving high top line revenue and profit.
帶領(lǐng)普拉那啤酒坊全體員工有效做好控制成本和支出工作，不斷推出高品質(zhì)服務(wù)，創(chuàng)造收入和利潤的最高峰。
Assist F&B Department in
preparation of Paulaner Brauhaus’s budget.
協(xié)助餐飲部做好普拉那啤酒坊預(yù)算的準(zhǔn)備工作。
Conduct monthly inventory of
operating supplies and equipment together with the stewarding department.
與管事部共同進行月度運營物品的盤點工作。
Obtain an account for the
correct settlement of all sales and be overall responsible for Paulaner
Brauhaus floats when and as required.
獲取普拉那啤酒坊所有出售產(chǎn)品的正確銷售額，如有需求，對餐廳尚未關(guān)閉的賬單負(fù)全責(zé)。
·????????Implement a flexible work schedule based on business patterns.
基于服務(wù)模式的靈活性，靈活安排員工工作時間表。
Establish a pool of qualified
and trained full and part time employees in conjunction with the hotel’s
People Services Department.
與人力資源部一起，共同創(chuàng)建符合標(biāo)準(zhǔn)和訓(xùn)練有素的全職和兼職員工。
Ensure an effective payroll
control through a flexible work force maximizing the utilization of part
time employees and closely cooperating with other Food & Beverage departments.
確保兼職員工的最大化利用率，并與其它餐飲部分部門密切合作，通過靈活的合作安排工作，有效控制工資。
Monitor operating supplies,
equipment and reduce spoilage and wastage successfully.
監(jiān)控運營物品，設(shè)備；有效減少破損和浪費現(xiàn)象。
Conduct daily pre-shift meetings
to employees on preparation, guest profile, service and menu served.
組織每日班前會議，會議內(nèi)容包括準(zhǔn)備工作，客戶資料信息，服務(wù)和菜單服務(wù)。
Report
incidents that require disciplinary actions immediately to the Head of
Department.
如遇緊急情況發(fā)生，立即向餐飲部管理人員報告，采取紀(jì)律行動。
Prepare and review outlet’s
operations manual updates annually in accordance with the Assistant Head
of Department.
每年根據(jù)運營狀況，與餐飲部副經(jīng)理共同準(zhǔn)備并更新所有部門的運營手冊。
Constantly
improve the product quality by sourcing the best available products.
通過采購優(yōu)質(zhì)的產(chǎn)品，不斷改善并提高產(chǎn)品質(zhì)量。
Support
activities and cooperation with the suppliers.
支持并積極與供應(yīng)商合作。
Monitor
and constantly improve quality and guest satisfaction of the outlet with
the given tools (Leading Quality Assurance, Customer Satisfaction Survey).
通過與客人進行交流，監(jiān)控并不斷提高服務(wù)質(zhì)量和客戶滿意度。
Undertake reasonable tasks and
secondary duties as appointed by the Head of Department.
根據(jù)部門管理者分配的任務(wù)，承擔(dān)合理工作任務(wù)和附加職責(zé)。
Respond to any changes in Dragon
Palace Restaurant as dictated by the hotel management.
響應(yīng)飯店管理層針對餐飲部普拉那啤酒坊發(fā)展做出的變化。
Handle guest enquirers and
complaints in the outlet in a courteous and efficient manner and report to
Head of Department / Assistant Head of Department ensuring that the follow
up is performed with the guest.
禮貌并高效率地處理客戶需求和投訴，及時向餐飲部管理者報告，確保與客戶做好跟進和溝通工作。
Ensure that the opening and
closing procedures established for the Paulaner Brauhaus are followed.
創(chuàng)建關(guān)餐和開餐流程，確保普拉那啤酒坊全體員工嚴(yán)格執(zhí)行。
Assign responsibilities to
subordinates implementing a multi-tasking principle and check their
performance periodically.
落實政策，實現(xiàn)多任務(wù)處理原則，并對下屬進行定期檢。
Plans and
supervises the day-to-day operations of the restaurant to ensure
compliance with all policies, procedures, standards and aiming at
satisfying and exceeding the clients’ expectations.
計劃和管理餐廳每日運營，確保按照標(biāo)準(zhǔn)，程序為客人提供舒適滿意的服務(wù)，已達到客人所期待的服務(wù)標(biāo)準(zhǔn)。
Establishes
and reviews the standards of performance, in line with the operating
concept of the restaurant, which contribute to an attentive and
distinctive experience that leaves our clients inspired.
創(chuàng)建和回顧服務(wù)標(biāo)準(zhǔn)，與餐廳運營需求保持一致，為客戶建立體貼獨特的服務(wù)體驗。
Identification
the training needs, assist in the development of a training plan and
implementation of the training activities and follow up to ensure
compliance and their effectiveness. At times, conducts training.
確定培訓(xùn)需求，制定培訓(xùn)計劃。安排培訓(xùn)活動并跟進培訓(xùn)的實施，確保有效培訓(xùn)。與此同時，引導(dǎo)培訓(xùn)得以實施。
Inspects the
dining room area, to ensure that the physical facilities and equipment’s
are well kept and that coordinating the cleaning and maintenance and
arranging for repairs and other services such as linen laundering adhere
to, all health and safety regulations, plants servicing, etc.
檢查就餐區(qū)域，硬件設(shè)施設(shè)備完善，符合環(huán)保標(biāo)準(zhǔn)，安全政策，做好長期清潔和維護保養(yǎng)工作以及其它相關(guān)服務(wù)工作，如布草洗滌，植物維護服務(wù)等。
Maintains
high visibility during meal service in order to ensure smooth running of
operations, promotes good public relations, takes corrective actions and
handles customers’ complaints to ensure their satisfaction.
在餐廳營業(yè)期間，拜訪餐廳客人就餐情況確保餐廳運轉(zhuǎn)正常，創(chuàng)建良好公共關(guān)系，采取正確行動解決客人投訴以確保客人用餐滿意。
Coordinates
the service activities with the kitchen in order to achieve a timely
delivery of food whilst ensuring effective communication.
在服務(wù)活動中與廚房合作，確保高效率完成客人的食品訂單。
Forecasts
covers and revenues and then schedules staff accordingly covering outlet
opening hours, whilst controlling labor costs and minimizing overtime
payment.
對餐廳客源及收入進行預(yù)算，根據(jù)部門營業(yè)時間合理安排員工班次，控制人力成本，降低加班成本。
Manages and
controls stock from the beverage / bar operation effectively ensuring pars
are respected.
有效的管理和控制酒吧庫存量，確保所有酒吧酒水在保質(zhì)期內(nèi)。
Anticipates
and maintains all materials and supplies ensuring their availability.
Controls usage of all food items and appropriate usage of equipment’s,
tools and service equipment’s ensuring all equipment’s is used in a
correct and safe manner.
按時訂購和維護餐廳所有物品和物資，防止缺貨短貨現(xiàn)象發(fā)生。良好控制所有食品和器皿，工具和服務(wù)用品，確保所有用具和器皿使用安全。
Monitors
operating expenses to ensure the cost of sale is in line with the annual
budget.
管理運營費用，確保運營成本在年預(yù)算之內(nèi)。
Keeps
abreast of all emergency procedures, hotel promotions, product knowledge,
VIP arrivals, upcoming events and brief direct subordinates accordingly so
that they are able to anticipate and answer clients’ requests and
questions.
嚴(yán)格履行所有緊急政策，飯店推銷，食品知識，重要客人入住，未來活動和會議傳達，確保員工能正確和準(zhǔn)確地回答客人提出的問題。
Accomplishes
a set of administrative duties such as attending meeting, writing reports,
maintaining a logbook and other specific duties related to the job
function.
完成日常行政工作，例如參加會議，提交報告，提交餐廳日志和其它與相關(guān)的日常工作。
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