BASIC FUNCTION基本职责

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.

确保餐厅、酒吧及宴会的顺利运作，并超越客人的期望。根据标准与程序将餐厅作为生意单位来经营。作为餐厅经理应不断提高、完善管理技能，以实现本部门在客人满意率、利润收入指标、提高员工士气等方面目标。

DUTIES AND RESPONSIBILITIES职责和任务

1. Service:服务

Ensure that service is carried out in accordance with S&P’s and SGSS standards

Continually improving and enhancing service standards, and updating the Standards and Procedures as and when required. Responsible for guest and staff satisfaction in the outlet

确保员工根据SGSS标准给客人提供服务。加强、提高服务水准以超出规定的服务要求。承担起客人满意的责任。

2 .Training培训

Recruitment, training, development and rostering of staff. Determining and implementing on going training needs for associates at different levels.

招聘、培训、发展和管理员工。根据员工实际情况实行因材施教的培训。

3.Standards and Procedure: 标准与程序：

Develop Standards & Procedures, in keeping with the hotel policies and procedures.Ensure all the staff to carry out the task according to the S&P.Complies with the hotel specific, guidelines of Sheraton Guests Satisfaction Index. The incumbent will initiate systems and procedures to meet and if possible exceed guest’s expectations

按照饭店的标准程序制定服务标准及规则。确保员工按照标准与程序完成任务。准守饭店的规章制度及喜来登令客人满意计划，推广相关系统的程序知识以尽可能的超越客人期望。

Job Description

4.Planning: 计划

Analyzing all financial data and devising a business plan for the outlet. Assist Director of Food and Beverage in formulating yearly and monthly budgets. Determining a purchasing plan, according to the financial budget of the outlet. Develop and execute a promotional plan to increase revenue in the department.

分析所有财务包括并作出有利餐厅的经营计划。根据经营情况，制定每年和每月预算。根据餐厅的财务预算制

定采购计划。推出并实施食品节计划增加部门收入。

5.Menu knowledge: 菜单知识

Good command Food and Beverage service, product and menu knowledge. Consulting with Executive chef, regarding menu planning and delivery of service.

根据餐厅的财务预算制定采购计划。推出并实施食品节计划增加部门收入。

6.Management and communication: 管理与沟通

Coordinating and communicating with other departments, to ensure guests and staff satisfaction, guest complaint to take action report to Director of F&B.

与各部门配合与沟通以确保令客人及员工满意。处理各种客人投诉并将结果及处理方法汇报给餐饮总监。

7. Hygiene and Grooming: 仪容仪表：

Monitoring staff grooming and staff hygiene. Reviewing the same during staff briefings.

检查员工礼貌及卫生情况，在例会上予以回顾、强调。

8.Initiates misconduct notices, requisitions, maintenance orders, spoilage and breakage reports and other inter-office memoranda.

过失单，申请单，损耗单及其他内部办公室备忘录的填写。

9.Appraise performance of subordinates every 6 months and recommends appropriate action

basing on results of rating.

每六个月对下属员工进行业绩评估，并基于评估结果提出相应措施。

10.Performs other duties as required by his supervisor or head of department

执行上级及部门负责人要求的其他工作。

JOB SPECIFICATION工作要求

1. Preferably college graduate or equivalent inexperience

大专毕业或相关学历

1. Facility in verbal and writing expressions

口头和书面表达能力强

2. Personable and aggressive with good salesmanship

仪表端庄,进取心，销售能力强

3. Service-oriented, keen attention to fine details

良好的服务能力，注重细节。

4. Position requires knowledge of the hotel’s facilities, layout and service standards

酒店器材的使用，摆设和服务标准有很深的了解。

5. Knowledge of food & beverage, proper service techniques, etiquette of entertaining small and large groups and function room decoration ability is a must

餐饮知识全面，服务技巧熟练，宴会厅的布置有独特的见解，接待大小团队的礼节了解。

2. At least 4 years’ experience in an international Hotel

国际酒店4年相关工作经验