Outlet Manager 餐廳經理

• 負責餐廳整體營運與管理，確保服務品質、食品安全、成本控管及員工表現符合飯店與品

牌標準，並提供卓越的用餐體驗以提升顧客滿意度與營收。
Oversee the overall restaurant operations to ensure high service standards, food
safety, cost control, and staff performance in line with hotel and brand requirements,
while delivering an exceptional dining experience.

• 管理餐廳日常營運、服務流程及營業時段

Manage daily restaurant operations, service flow, and operating hours.

• 確保服務品質符合飯店 SOP 與品牌標準

Ensure service quality meets hotel SOPs and brand standards.

• 即時處理顧客需求、意見與申訴

Handle guest requests, feedback, and complaints professionally.

• 規劃並管理員工排班、出勤與人力配置

Plan staff scheduling, attendance, and manpower deployment.

• 招募、訓練、指導與考核餐廳團隊

Recruit, train, coach, and evaluate restaurant staff.

• 建立高效率且具服務熱忱的餐廳團隊

Build a motivated and service‑oriented team.

• 確保食品安全、衛生及職安符合相關法規

Ensure food safety, hygiene, and workplace safety compliance.

• 與廚房團隊合作維持餐飲品質與出餐效率

Work closely with the kitchen team to maintain food quality and service standards.

• 控制餐飲成本，包括食材、人力及營運費用

Control food, labor, and operating costs.

• 分析營運數據並提出提升營收的建議

Analyze operational performance and recommend revenue improvement
strategies.

• 配合促銷活動與專案執行

Support promotional activities and special events.

• 編製營運報表、庫存及成本分析資料

Prepare operational reports, inventory records, and cost analysis.

• 管理採購需求、庫存盤點與備品控管

Manage purchasing requests, inventory control, and stock taking.

• 與餐飲廚房、業務、前台及行銷部門密切合作

Coordinate with Kitchen, Sales, Front Office, and Marketing departments.

• 支援宴會、活動及團體用餐需求

Support banquets, events, and group dining operations.