【岗位职责】
1. Good command of food product and menu
knowledge;
熟悉餐饮知识和餐厅菜单
2. Asst. Lobby Lounge manager and Executive
chef, in menu planning;
与行政总厨共同磋商制定菜单
3. Good knowledge & understanding of Food
Service Standard& Procedure, To examine goods for quality and quantity;
了解并熟知所有食品准备的标准和程序,控制食品出产的标准
4..Ensure all the staff carry out the tasks
according to the S&P;
确保员工按照标准与程序完成任务
5..Develop Standards & Procedures, in keeping with the hotel policies and procedures;
按照饭店的标准程序制定服务标准及规则
6. Oversee the preparation of daily
banking and cash flow reports;
监督每日财务报告
7. Determines the best organisation
(production,distribution, storage etc) according to existing infrastructure and equipment;
根据拥有的基础设施与设备在生产、销售、库存方面达到最佳组合
8. Responsible for guest and staff
satisfaction in the outlet;
加强、提高服务水准以超出规定的服务要求
9. Continually improving and enhancing
service standards, and updating the Standards and
Procedures as and when required;
承担起客人满意的责任
10. Carry out other tasks as directed by
your supervisors;
执行上司交待的其他任务
11. According to the operation needs,
assist in operation department service under
arrangement.
根据酒店运营需要,在部门的安排下,随时参与酒店各运营部门的服务工作。