As the Outlet Manager, you will be responsible for performing the following tasks to the highest standards: 作为餐厅经理，您将应以最高标准完成以下任务   · Maintain a high customer service focus by approaching your job with the customers always in mind. Have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues. 保持积极的工作态度，做好本职工作，并且主动解决问题，能够始终清晰的与客人或同事进行交流。 · Contribute ideas and suggestions to enhance operational / environmental procedures in the hotel.  能够提出对酒店的运作及环境有益的意见或建议。 ·  Actively promote the services and facilities of Hilton hotels to guests and suppliers of the hotel. 能够积极的向客人及供应商推荐酒店的服务及设施。 · Perform all duties and responsibilities in a manner that ensures your safety and that of others in your workplace. 在工作过程中能够做好本职工作，保证自己及其他人的安全。 ·  Create an environment where everyone in the department is focus on “creating that special experience” to deliver exceptional customer service. 建立一种每个员工都关注如何能为客人创造“一次特殊经历”，提供非凡客户服务的工作环境。 · Actively seek verbal feedback from customers and team members at each service period. 在服务期间积极收集客人及服务人员的反馈。 · Agree on and implement actions to make improvements to customer service. 就如何改进对客服务采取相应的措施。 · Positively deal with and learn from customer complaints and comments with follow-up and feedback to the Food & Beverage Manager. 以积极的态度处理客人的投诉及建议，并把必要的信息反馈给餐饮部经理 · Make sure all customers’ requests and queries are responded to promptly and effectively while assisting on the floor during meal periods each day. 在服务时间内以积极的态度，高效、准确的定位及满足客人要求及需要。 · Be available to assist on duty in the restaurant and bars during any busy days or special events. 当餐厅或酒吧繁忙的时候提供必要的帮助。 · Be proactive towards guests, assisting them with any reasonable requests, and training all team member to see these things before the guests ask. 积极主动的为客人服务，满足客人合理要求，并且培训员工能够预见客人的需求 · Ensure all standards for service delivery as identified in the Guest Satisfaction manual and the Standard Operating Procedures manual are consistently delivered throughout the department. 确保在对客服务指南，标准服务手册中的所有标准都能够在整个部门持续有效的贯彻 · Able to explain the standards to the team and Managers, assessing team members against these standards. 能够按照服务标准评估其他员工的工作表现。 · Ensure that training on departmental standards is regularly conducted in the outlets. 确保日常部门的培训能够按照服务标准进行。 · Develop action plans to address shortfalls in standards and identify shortfalls before they affect customer service. 针对工作中的不足制定计划，以避免影响对客服务质量。 · Implement and follow-through with improvements identified. 针对于工作中的不足采取必要的行动。 · Plan, prioritize, organize and control the day-to-day operation. 计划，确定优先次序，组织及控制每日餐厅的运营。 · Prepare rosters and job schedules for team members to meet business needs (taking into consideration internal activities, occupancy, external events, promotions, etc.). 制定每位员工的排班表及工作安排。（考虑内部活动，客人入住率，特殊活动及产品促销等） · Communicate effectively with the Front Office and Groups & Tours teams to maximise inhouse and group business for the restaurant, ensuring direct liaison with Group Leaders upon arrival. 有效的与前台及团队领队协调，尽可能的增加餐厅生意，与领队保持直接联系。 · Describe, assign and delegate duties and authority for the operation of the restaurant at all times. 分配，指派，组织授权餐厅日常的经营工作。 · Understand the situation in other departments and their implications for your own department. 了解酒店其他部门的经营活动及其与自己部门的影响。 · Plan ahead and ensure adequate resources are available. 预先准备并确保各种经营设施设备的充足。 · Manage the departmental operation and taking action where necessary to ensure it runs smoothly, participating in service duties during service periods, where necessary. 有效管理部门运作，为保证服务及餐厅的正常运营采取必要的措施。 · Coordinate with Engineering and Housekeeping departments to ensure that cleaning is followed-up with and procedures are maintained. 与客房部及工程部通力合作，保证部门设施的完好及清洁。 · Ensure that the shift is reviewed, and handovers and briefings are carried out. 确认每个班次之间做好总结，并与下个班次进行工作交接。 · Participate in future menu changes with the Food & Beverage Manager and the Executive Chef, taking into consideration new F&B trends, market demands and sales achievements. 协助餐饮部经理及行政总厨根据餐饮发展趋势，适当需求及销售情况进行餐厅菜单的修改。 ·  Attend and participate in regular F&B operational and roster meetings. 参加餐饮部例会。 · Understand the goals of the hotel and the department’s role in achieving it, communicating goals and clear direction to the team. 理解酒店的目标，清楚部门在完成目标过程中所扮演的角色。 · Set and agree to departmental objectives for self and team. 制定团队及成员的目标。 · Keep the team up to date on departmental, hotel and company activities through regular communication meetings and memos, including special events and promotions in the restaurant. 随时更新团队成员与酒店其他部门的交流，了解酒店其他部门的活动，包括特殊活动，餐厅促销等等。 · Seek out and maximize departmental and hotel revenue opportunities. 寻找机会，增加酒店及部门的收入。 · Be aware of potential highs and lows in the business. 能够预见营业状况的变化。 · Identify, communicate and act on potential sales leads. 共同鉴定和沟通与潜在的销售线索。 · Supervise the financial performance of the department in line with the profit plan. 在盈利预算的基础上对餐厅的财务进行管理。 · Use key monitors and financial targets to evaluate the department’s performance and make future plans. 在餐厅运营表现及财务目标的基础上，对餐厅的工作表现进行评估，制定未来发展计划。 · Complete regular financial and operating reports as required or requested by the F&B Manager. 完成餐饮部经理要求的财务报表及各种日常财务报表。 · Forecast potential revenues and costs. 能够作出收入及成本预算。 · Assist with selecting, training, coaching and developing people to meet current and future needs of the department and the hotel. 根据酒店现状及发展趋势，选择，培训，发展员工的技能以满足酒店需要。 · Ensure the health, safety and well-being of customers and all team members. 确保客人及员工的健康及安全。 · Ensure that hygiene training is conducted at least once a year. 确保每年至少组织一次食品安全培训。 · Carry out any other reasonable duties and responsibilities as assigned. 完成任何其他合理的职责和被指派的职责。