General mission 一般任务

·
Be responsible for managing the All-Day Dining
Restaurant to deliver consistent high-quality guest service, lead team training
and development, and operate within budgeted guidelines. Ensure compliance with
Novotel brand standards and operational procedures to enhance guest
satisfaction and operational efficiency.

负责管理全日餐厅，提供稳定优质的对客服务，主导团队培训与发展，在预算框架内开展运营。严格执行诺富特品牌标准及操作流程，提升宾客满意度与运营效率。

Main Responsibilities 主要职责

1. Administration行政

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Perform daily high-frequency inspections of restaurant
front-of-house, back-of-house, and public areas, focusing on table setting
standards, tableware hygiene, food quality, equipment operation, and
environmental cleanliness. Conduct pre-meal and post-meal inspections of
private rooms to ensure compliance with standards.

每日高频巡查餐厅前厅、后厨及公共区域，重点监督摆台标准、餐具卫生、食品质量、设备运行状态及环境卫生；餐前/餐后专项检查包厢清洁与设施完好度，保障用餐环境达标。

·
Supervise the maintenance of service equipment,
organize regular cleaning and maintenance to extend service life; lead
post-shift closing checks to ensure compliance with management standards.

监督服务设备的正确使用，定期组织清洁保养以延长使用寿命；晚间主导收尾工作检查，确保收档流程符合管理标准。

·
Preside over daily restaurant meetings, accurately
convey meeting minutes and operational updates; represent the manager in
organizing departmental meetings during their absence to align team goals.

每日主持餐厅例会，准确传达会议精神与运营动态；在部门经理休息时，代表经理组织餐厅例会，同步工作重点与部署。

2.
Financial and Revenue Responsibilities 财务与收入职责

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Drive sales to maximize budgeted revenue by guiding
the team to promote value-added services and upsell products (e.g., special
dishes, beverages).

引导团队推广增值服务及产品（如特色菜品、酒水），推动销售达成预算营收目标。

·
Control costs by optimizing the usage of food,
beverages, and consumables; establish material usage records, reduce waste, and
ensure rational allocation of resources.

通过优化食品、酒水及易耗品领用流程控制成本，建立物资使用台账，减少浪费，确保资源合理分配。

·
Participate in monthly inventory checks of materials,
compile stock lists, and verify consistency between accounts and physical items
to avoid losses.

参与月度物资盘点，编制存货清单，核对账实一致性，避免资产流失。

·
Supervise the compliance of cash handling, billing
procedures, and revenue recording during shifts; verify accuracy of daily sales
data entry and payment collection; prevent risks of missing or incorrect orders
through process supervision.

监督当班期间现金操作、账单处理及营收记录的合规性；核实每日销售数据录入及款项收取准确性；通过流程监督防范漏单、错单风险。

3.
Talent and Culture and Training 人才、文化及培训

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Manage daily team operations, including shift
scheduling, leave approval, and task allocation. Adjust staffing dynamically
during peak hours to ensure sufficient service support.

处理团队日常协作事务，包括排班调整、请假审批、岗位任务分配；在客流高峰期动态优化人力部署，保障服务人力充足。

·
Develop and implement departmental training plans,
organize regular sessions on service skills, safety operations, and product
knowledge (e.g., menu details, wine pairing).

制定部门培训计划，定期组织服务技能、安全操作及产品知识（如菜单细节、酒水搭配）培训，提升团队专业水平。

·
Conduct daily pre-shift tastings to synchronize menu
updates, ensure staff are familiar with dish features, and guide them to
accurately introduce products to guests.

每日主持餐厅试菜环节，同步菜单更新信息，确保员工熟悉菜品特点，指导其向宾客准确推介产品。

·
Foster a positive team culture by treating employees
fairly, addressing concerns promptly, and encouraging knowledge sharing to
enhance team cohesion.

秉持公平原则管理团队，及时回应员工诉求，鼓励经验分享，营造积极团队文化，提升凝聚力。

4.
Guest Service Responsibilities 宾客服务职责

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Proactively interact with guests through in-meal
greetings and post-meal follow-ups to collect feedback, then optimize service
details.

主动与宾客互动，通过用餐期间问候、餐后回访收集反馈，针对性优化服务细节。

·
Maintain regular communication with key clients to
identify potential needs, develop new customer groups, and enhance guest
repurchase rates.

定期沟通核心客户，挖掘潜在需求，积极拓展新客群，提升客户复购率。

·
Endeavor to resolve guest complaints during shifts,
log details in the complaint register, and follow up on solutions to ensure
guest satisfaction.

全力在当班期间解决宾客投诉，详细记录于投诉台账并跟进解决，确保宾客满意度。

·
Create a positive hotel image in all interactions with
guests, adhere to Novotel brand service standards, and ensure consistent
service quality across all scenarios.

在与宾客的所有互动中塑造酒店正面形象，严格遵循诺富特品牌服务标准，保障全场景服务品质统一。

5.
Professional Technical Responsibilities 专业技术职责

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Strictly implement hotel operational norms and service
standards throughout daily work to ensure consistent service quality.

严格按照酒店运营规范开展日常工作，全程维持并执行服务标准，确保服务品质稳定统一。

·
Monitor the quality of food, beverages, and tableware;
promptly communicate with the kitchen and purchasing teams to address quality
issues.

监督食品、酒水及餐具质量，发现问题及时与厨房、采购团队沟通解决。

·
Maintain good communication with suppliers, feedback
material quality issues in a timely manner, and coordinate supply rhythms to
ensure stable supply of ingredients and beverages.

与供应商保持良好沟通，及时反馈物资质量问题，协调供货节奏，确保食材、酒水等物资供应稳定。

·
Make recommendations to superiors on improving work
efficiency, promoting sales, and controlling costs to support operational
optimization.

向领导提出提升工作效率、促进销售及成本控制的建议，助力运营优化。

Other Responsibilities 其他职责

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Be fully conversant with hotel fire safety, security,
health and safety policies, and emergency procedures.

全面熟悉酒店消防安全、安保、健康安全政策及应急处理程序。

·
Assist in menu and wine list creation based on guest
preferences and market trends.

结合宾客偏好及市场趋势，协助开发新菜单和酒水单。

·
Undertake multi-functional role assignments as needed
(e.g., temporary coverage for service gaps during peak periods).

按需求承担 “一职多岗” 任务（如高峰期临时补位支援）。

·
Participate in hotel-organized training programs to
continuously improve management and professional capabilities.

积极参与酒店组织的各项培训，持续提升自身管理与业务能力。

Sustainable Development (Planet 21) Responsibilities可持续发展职责

Health
and Safety 健康与安全

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Ensure all potential and actual hazards in the
restaurant are reported immediately and rectified promptly to eliminate safety
risks.

确保餐厅内所有潜在及实际危险被立即上报并及时整改，消除安全隐患。

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Be fully proficient in departmental fire, emergency,
and security threat response procedures; participate in regular drills to
ensure quick response during critical situations.

全面精通部门消防、紧急事件及安全威胁应对程序，定期参与演练，确保危急情况下能快速响应。

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Promote energy-saving and waste-readuction practices,
such as turning off idle equipment, rational use of water and electricity, and
proper classification of food waste.

推广节能减废举措，如关闭闲置设备、合理用水用电、规范餐厨垃圾分类处理。

·
Follow AccorHotels’ Health, Safety and Environment
policies, practice safe manual handling techniques, and prevent pollution
through standardized operations.

遵循雅高集团健康、安全与环境政策，规范使用安全操作方法，通过标准化运营防止污染。

Key Performance Indicators关键绩效指标

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Achievement of restaurant revenue and profit targets

餐厅营收及利润目标达成率

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Guest satisfaction score and repurchase rate

宾客满意度评分及复购率

·
Compliance with service quality standards and
operational procedures

服务质量标准及操作流程合规率

·
Cost control effectiveness (food cost, labor cost,
energy consumption)

成本控制效果（食材成本、人力成本、能耗成本）

·
Completion rate of team training and employee
satisfaction

团队培训完成率及员工满意度