西餐厅领班/主管

MAJOR RESPONSIBILITIES:主要职责： • Actively support the Quality Improvement Process. 积极主动的提高服务质量 • Come up with new ideas to improve Service and Restaurant experience for all guest as Ｏngoing process. 及时提出新理念及想法帮助改进对客服务质量 • Responsible of daily operation of assigned outlet. 负责每日分配的任务 • Assist in working toward positive financial results and always seek for new and additional revenue possibilities. 协助餐厅收银工作，并随时提出能帮助提高餐厅收入的想法 • Assist in ensuring that scheduling functions are performed accurately and Ｏn a time basis.协助监管员工考勤制度，保障餐厅正常运营 • Responsible for daily conducted Taste panel, 15 Minutes Training and pre-shift Meeting in the correct way following Marriott Brand Standard. 主管负责每日15分钟培训及食品试餐，并参照集团酒店标准落实开餐前的会议工作。 • Responsible of fulfilling all Levels ofPassport to Successes of yourself and all Restaurant associates. 负责管理主管级以下员工的passport to successes培训工作 • Assist in maintaining a highly motivated and well-trained staff. 协助保证高质量的培训工作 • Enhance own Leadership includingLeading by example 参与提高管理能力的培训 • Focus Ｏn guest needs and satisfaction 工作中注意维护客人需求并提高顾客满意度 • Staff Management during shift. 当班时正确使用管理方式 JOB DUTIES: 详细工作描述： 1. OPERATIONS 餐厅运营方面： • Open and close shift in accordance with manager's checklist. 参照管理程序负责开餐准备及关餐结束工作 • Initiate aggressive guest interaction through seeking and soliciting feedback from guests.主动与客人交流用餐感受并征询客人意见 • Train, maintain and enforce all Marriott service standards using use records, menus and appropriate reference materials. 正确使用符合酒店集团的各种表格 • Properly execute revenue and check control procedures Ｏn shift. 正确执行营业成本与收入控制程序 • Handle daily associate relations (e.g., scheduling, time adjustments). 及时处理员工当日工作安排 • Maintain a safe and sanitary work environment for all associates and guests. 维持工作环境的清洁及安全 • Gather and implement all proper tools for running shift, (e.g., schedules, floor plans, reservations, checks). 对酒店及餐厅当日营运情况充分准备，比如排班、预订表等 • Find solutions for problems such as call outs, last minute bookings or any other daily problems that may arise. 当问题发生，如取消预定，临时预定或其它日常问题时，要找出原因 • During shift, ensure that guests are satisfied by assisting with serving, seating, and communication with kitchen and by striving to speak to all guests. Be sure Ｏn the floor during entire meal period and ensure adequate coverage. 当班时，与客人及时交流客人对服务、座位安排、菜品的满意程度并及时与有关负责人交流确保参与整个用餐期间的所有服务 • Conduct taste panels and menu classes Ｏn a daily basis for restaurant. 负责每日菜品试餐及培训 • Ensure that Ｏnly a quality product is being served and get served in the way. 确保每日菜品出品质量符合标准 • Monitor hours and staffing Ｏn a daily basis, for restaurant, with accurate scheduling in line forecast and budget guidelines. 按照住房率及预订合理安排员工工作时间及分配 • Ensure all side work is done Ｏn daily basis. 确保完成当日其他分配的工作 • Maintain proper associate uniform standards. 损失检查员工的工服整洁度 • Manage an effective repair and maintenance program through the use of work orders, inspections, etc. 每日检查餐厅维护工作 • Assist any associate in his/her job performance, when required, to ensure guest satisfaction. 协助员工维护客人的满意度。 • Understand and teach empowerment principles to ensure guest satisfaction. 了解掌握并能够对员工进行客人满意度的培训 • Exercise station rotation to ensure stations are distributed fairly. 合理分配员工的轮流替换，保证服务区的任务分配平衡 • Be able to assist Room Service Department since the belong to the CW Bistro 能够协助管理送餐服务 2. HUMAN RESOURCES人员管理： • Implement an effective training program for new and current associates using use records, menus and appropriate reference manuals. 对现有员工及新入职员工进行合理有效的培训，并记录、归类。 • Encourage problem solving by associates through proper training and empowerment.通过合理的培训既锻炼培养员工解决问题的能力。 • Establish effective communication with associates to gain their trust and respect.通过良好有效的沟通建立员工之间的信任与尊重。 • Maintain fair and consistent counseling and/or disciplinary procedures in accordance with Marriott's Guarantee of Fair Treatment policy. 遵循酒店集团公平公正的政策原则，执行员工咨询及奖惩制度。 • Attend restaurant associate meetings. 参加餐厅员工会议。 • Demonstrate positive inter-departmental relations. 在餐厅员工中行为举止要起到积极示范作用。 • Make surePassport to successesis inline and within the timeframe 确保passport to successes培训按时完成。 3. ADMINISTRATIVE 行政管理： • Communicate directly, and/or through the use of the log book, to next shift Supervisor. 交接班时要做到全面记录营运日志，和下一个班的主管良好沟通。 • Identify and recommend incentive programs, new ideas and methods of operation. 勇于创新，经常提出良好的工作方式方法。 4. MARKETING 市场经营： • Implement and follow through Ｏn all bookings of restaurant parties and effectively communicate to all managers. 同上级经理对餐厅的所有预订情况进行良好的沟通。 • Assist the development and execution of marketing plan of the outlet. 协助餐厅经理，参与制作餐厅市场推广计划。