西餐厅经理 All Day Dining Manager

Effectively co-manage the restaurant by ensuring the following:

有效管理餐厅的日常工作，确保工作正常进行：

1. Oversee the Implementation of standards as detailed in the departmental standards and procedures manual监督部门工作标准和程序手册中列出的各项规范的贯彻执行。
2. In the absence of a Manager, conducts shift briefings to ensure hotel activities and operational requirements are known 在经理缺席时主持交接班说明会，确保员工了解酒店的活动和运营的要求。
3. Adhere to opening and closing procedures遵守开始营业和结束营业的程序。
4. Adhere to bill paying procedures 遵守规定的结账程序
5. Personally meet and farewell a minimum of 80% of your customers亲自迎送80%以上的客人。
6. Encourage and motivate staff to provide optimum service during all shifts激励在岗员工为客人提供卓越的服务。
7. Share recommendations and guest comments to Chef and Food and Beverage Manager to reflect current customer profile与厨师和餐饮经理交流意见和客人的建议从而反应当前客人的情况。
8. Develop and implement Promotions Calendar for F&B products in restaurant 在餐厅制定和执行餐饮产品促销活动日历。
9. Manage special events and special amenities特别活动的概念管理工作。
10. Anticipate market changes and review operations when necessary善于预测市场的变化情况，并在必要时审评运营工作。
11. Conduct competitor analysis对竞争对手进行分析。
12. Create positive publicity opportunities创造良好的公众宣传机会。
13. Manage customer database and utilize effectively管理顾客数据库并有效的加以使用。
14. Up-sell property facilities推销酒店的设施。
15. Actively pursue cost saving measures积极的实行节约成本的方法。
16. Recycle wherever possible尽可能再利用能源。
17. Manage wage and beverage cost 管理工资和饮料成本。
18. Forecasting 进行预测工作。
19. Stock control有效的控制存货
20. Report and document every single glitch in food and beverage immediately, to superiors, Executive Chef and other related Managers及时向上级领导，行政总厨和相关经理汇报餐饮工作中发生的每次事故并予以记录。
21. Handle guests complaints professionally专业的处理客人的投诉。
22. Mix shift hours to ensure knowledge about department at all times (ie nights, days, week-ends and during the week, morning, lunch and evening shifts)混合自己的轮班时间确保随时了解部门内发生的事情(如夜班，白班，周末和周一至周五班，早班，午餐时间和晚班)。
23. Conduct and document daily briefings开展日常晨会并存档。
24. Conduct and document monthly staff meetings, ensuring interdepartmental communication about e.g. projects, policies, products, staff movement, etc..开展月度员工会议并存档，保证部门内部的沟通，如项目、政策、产品、员工进度等。
25. Encourage comments and ideas from staff for the interest of the department.鼓励员工提出对部门有益的评论及想法。
26. Enforce cleanliness of department areas, service & kitchen equipment and conduct maintenance 执行部门服务区域及服务和厨房用具的清洁标准，并予以保持。
27. Mingle, converse and build relationships with guests.在客人点餐时与客人交流并交谈，同时建立友善的关系。
28. Maintain good relations with other Food and Beverage outlets (Stewading, Kitchen, Lounge777, Oriental House, and Banquet) as well as other hotel departments (e.g. Rooms Division, Sales Dept., Engineering Dept.) and Executive Members and Owners. 与餐饮部其它部门保持良好的工作关系，（管事部、厨房、柒酒廊、东方食苑和宴会厅）及酒店其他部门（房务部、销售部、工程部）及行政人员和业主方。
29. Actively participate in departmental training and give support and feedback积极的参加部门培训并给予支持和反馈。
30. Ensure sufficient operational equipment and linen确保备有充足的运营设备和布巾。
31. Analyze food and beverage statistics through point of sale system通过销售点销售系统分析餐饮统计数据。
32. Works with Superior on manpower planning and management needs和上级领导一起进行人力规划和管理需求。
33. Works with Superior in the preparation and management of the Department’s budget和上级领导一起编制和管理部门预算。