·
Effectively manage the
restaurant by ensuring the following:
·
有效管理餐厅的日常工作,确保日下工作正常进行:
o
Oversee the Implementation of
standards as detailed in the departmental standards and procedures manual
o
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。
o
Adhere to opening and closing
procedures
o
遵守开始营业和结束营业的程序。
o
Adhere to bill paying
procedures
o
遵守规定的结账程序。
o
Conduct effective shift
briefings ensuring all staff are aware of VIPs, special occasions, daily
specials; emphasis on upselling certain products; etc
o
有效的进行交接班说明会,确保所有员工了解重要客人,特殊活动,每日特价,重点是推销某些产品等。
o
Personally meet and farewell a
minimum of 80% of your customers
o
亲自迎送80%以上的客人。
o
Encourage and motivate staff to
provide optimum service during all shifts
o
激励在岗员工为客人提供卓越的服务。
·
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。
·
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。
·
Manage special event concepts
·
特别活动的概念管理工作。
·
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。
·
Conduct competitor analysis
·
对竞争对手进行分析。
·
Create positive publicity
opportunities
·
创造良好的公众宣传机会。
·
Manage customer database and
utilize effectively
·
管理顾客数据库并有效的加以使用。
·
Up-sell property facilities
·
推销酒店的设施。
·
Actively pursue cost saving
measures
·
积极的实行节约成本的方法。
·
Recycle wherever possible
·
尽可能再利用能源。
·
Liaise with Sales Manager
during tender process to obtain new accounts; Food and Beverage specific
·
在竞标过程中与销售经理密切合作争取新的客户;特别是餐饮部门的客户。
·
Manage wage and beverage cost
·
管理工资和饮料成本。
·
Forecasting
·
进行预测工作。
·
Stock control
·
有效的控制存货。
·
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。
·
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。
·
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。