【薪資面議】餐廳主任 Restaurant Supervisor

At Hotel Indigo® we deliver inspired service. In all we do, we are vibrant, curious and original.
在英迪格酒店®，我們為賓客提供充滿靈感且熱情的服務。我們朝氣蓬勃、求新求知、新穎獨特。

-Supervise the service and delivery of menu items in assigned restaurant ensuring a high level of quality and consistency.
監督所在餐廳的服務和菜單品項的提供情況，確保高品質和一致性。
-Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.
遵守當地的衛生和安全法規，或其它適用的規定，以及品牌規範和當地的規章制度。

DUTIES AND RESPONSIBILITIES 工作職責

• In the absence of a Manager, conducts shift briefings to ensure hotel activities and operational requirements are known.

在經理休假時主持交接班會議，確保同仁瞭解酒店的活動和運營的要求。

• Endeavour to resolve all complaints during shift and logs all complaints in log book for further follow up.

在自己當班期間盡可能解決所有的投訴，並在工作日誌中記錄所有投訴以便後續追蹤。

• Oversee the Implementation of standards as detailed in the departmental standards and procedures manual.

監督部門標準工作手冊中列出的各項規範並貫徹執行。

• Enforce correct bill paying procedures.

遵守規定並正確的結帳程序。

• Conduct effective shift briefings ensuring all staff are aware of VIPs, special occasions, daily specials; emphasis on up-selling certain products.

有效的進行交接班會議，確保所有員工瞭解重要賓客、特殊活動、每日特餐及重點推銷的產品等。

• Supervise cash handling and banking procedures.

監督現金款項的處理和存放程序。

• Prepare daily banking and cash flow reports.

製作每日存款和流動資金報表。

• Establish and instruct staff in cash security procedures.

制定並指導員工執行現金安全制度。

• Deal with irregular payments.

處理異常的付款情況。

• Supervise the maintenance of service equipment.

監督服務設備的維護及保養。

• Monitor standards of guest facilities and services.

監督客用設施和服務的標準。

• Control stock and monitor security procedures.

控制庫存並監控安全程序。

• Assist with menu and wine list creation.

協助菜單和酒單的設計工作。

• Supervise outlet service.

監督餐廳內的服務。

• Works with Superior on manpower planning, budgeting and management needs.

與上級一起進行人力規劃、預算和管理需求。

• Share recommendations and guest comments to Chef and Food and Beverage Manager to reflect current customer profile.

與廚師及餐飲經理分享客人的建議從而反應當前客人的情況。

• Manage special amenities and special events.

特殊設施和活動的管理工作。

• Anticipate market changes and review operations when necessary.

有效的預測市場的變化，並在必要時審視運營工作。

• Up-sell property facilities.

推銷酒店的設施。

• Actively pursue cost saving measures.

積極地實行節約成本的措施。

• Recycle wherever possible.

盡可能地再回收利用能源。

• Manage wage and beverage cost.

管理工資及飲料成本。

• Forecasting.

進行預測工作。

• Stock control.

有效的控制存貨。

• Analyze statistics and change your operations to reflect customer preferences.

分析統計資料，按照客人的喜好改變運營方法。

• Mix your own shift hours to ensure you know what is happening in your department at all times.

輪調自己的輪班時間確保隨時隨地瞭解部門內發生的事情。

• Make conversation to guests during their order and find out their likes and dislikes as well as building rapport.

在客人點餐時與客人交談並發現客人的喜好，同時建立友善的關係。

• Other reasonable Ad hoc tasks assigned by supervisor.

其它由上級分配的合理任務