Position Summary职位概述
This position is concerned with the strategic management of theRestaurant, in line with prescribed Hilton Worldwide &Hilton Xi’an policies andprocedures.
餐厅经理的职位是极具挑战性的工作，应遵守餐厅、本酒店及希尔顿国际酒店既定的政策原则和运作程序。
1. To maintain a high customer service focus by approaching your job withthe customers always in mind.
在整个工作过程中，始终保持高度的客户服务意识。
2. To have a positive impact, taking personal responsibility and initiativeto resolve issues, always clearly communicating with both customers andcolleagues.
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。
3. To contribute ideas and suggestions to enhance operational/environmentalprocedures in the Hotel.
能够提出对酒店的运作及环境有益的意见或建议。
4. To actively promote the service and facilities of the Hilton Hotels toguests 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。
5. To perform all duties and responsibilities in a manner that ensures yoursafety 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。
9. Creating anenvironment where everyone in the department is focus on “creating that specialexperience” 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。
10. Actively seeking verbalfeedback from customers and team member at each service period.
在服务期间积极收集客人及服务人员的反馈。
11. Agreeing andimplementing actions to make improvements to customer service.
就如何改进对客服务采取相应的措施。
6. Positively dealing withand learning from customer complaints and comments with follow up and feedbackto the Food and 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。
12. Making sureall customer requests and queries are responded to promptly and effectivelywhile 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。
13. Be availableto assist on duty in the Restaurant & Bars during any busy days or specialevents.
当餐厅或酒吧繁忙的时候提供必要的帮助。
14. BePro-Active towards guests, assisting them with any reasonable requests, andtraining all team member to see these things before the guests ask.
积极主动的为客人服务，满足客人任何合理要求，并且培训员工能够预见客人的需求。
15. To ensureall standards for Service Delivery as identified in the Guest SatisfactionManual and the Standard Operating and Procedures Manual are consistentlydelivered 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。
16. Having detailed knowledge of all departmental Standards.
熟悉部门服务标准。
17. Being able to explain the standards to the team members and managers.
可以清楚的向其他员工解释服务标准。
18. Be able to assess team member performance against standards.
能够按照服务标准评估其他员工的工作表现。
19. Ensure that training on Departmental Standards is regularly conducted inthe outlets.
确保日常部门的培训能够按照服务标准进行。
20. Monitoring Standards through regular Standards Review checks.
通过反复检查，督导服务标准的实施工作。
21. Developing action plans to address shortfalls in Standards andidentifying 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。
22. Implementing and following though improvements identified.
针对于工作中的不足采取必要的行动。
23. To plan,priorities 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。
24. Preparing rosters and job schedules for team member to meet businessneeds (taking into consideration internal activities and occupancy and externalevents, 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）
25. Communicating effectively with Front Office and Groups & Tours tomaximise in house and group business for the restaurant, ensuring directliaison 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。
26. To describe, assign and delegate duties and authority for the operationof the Restaurant at all times.
分配， 指派，组织授权餐厅日常的经营工作。
27. Understanding what’s going on in other departments and implications foryour owndepartment.
了解酒店其他部门的经营活动及其与自己部门的影响。
28. Planning ahead and ensuring adequate resources are available.
预先准备并确保各种经营设施设备的充足。
29. Managing the departmental operation and taking action where necessary toensure smooth running and participating in service duties during serviceperiods, 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。
30. To co-ordinate with Engineering and Housekeeping Departments to ensuremaintenance and cleanliness. Ensure follow-up 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。
31. Ensuring the shift is reviewed and handovers and briefings are carriedout.
确认每个班次之间做好总结，并与下个班次进行工作交接。
32. Maintaining in-depth technical knowledge and skills required for the job.
确保岗位所需知识的更新。
33. Maintain event and function histories to assist with returning events.
保留餐厅活动记录。
34. To establish good communication with the Kitchen team.
与厨房的员工建立良好的沟通渠道。
35. To participate in future menu changes with the F&B Manager and theExecutive Chef taking into consideration new F&B trends, market demands andsales 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。.
36. To attend & participate in regular F&B, operational & rostermeetings.
参加餐饮部例会。
37. To provideand communicate clear direction to the team.
为团队提供正确的信息渠道
38. Understandingthe aims of the hotel and the department’s role in achieving it.
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。
39. Communicatingaims to the team.
与团队沟通要达到的目标。
40. Setting andagreeing to departmental objectives for self and team.
制定团队及成员的目标。
41. Representingthe needs of the team to others in the hotel.
代表团队与酒店的其他部门沟通。
42. Keeping theteam up-to-date about departmental, hotel and company activities throughregular communication meetings & memos. This includes special events andpromotions 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。
43. To seek outand maximize departmental and hotel revenue opportunities.
寻找机会，增加酒店及部门的收入。
44. Being aware of potential highs and lows in the business.
能够预见营业状况的变化。
45. Creating and implementing sales promotions and team member incentives asper discussion with F&B Manager.
经过与餐饮部经理商议之后，进行销售促销及员工奖励活动。
46. Assist F&B Manager with the preparation of the Events Brochure.
协助餐饮部经理，准备促销活动宣传册。
47. Identifying, communicating and actioning potential sales leads.
共同鉴定和沟通与潜在的销售线索.
48. Creating an environment where “everyone sells”.
建立一个每个人都进行促销的工作环境。
49. Tosupervise the financial performance of the department in line with the profitplan.
在盈利预算的基础上对餐厅的财务进行管理。
50. Using key monitors and financial targets to evaluate the department’sperformance 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。
51. To complete regular financial and operating reports, as required orrequested by the Food & Beverage Manager.
完成餐饮部经理要求的财务报表及各种日常财务报表。
52. Forecasting potential revenues and costs.
能够作出收入及成本预算。
53. Following company control procedures.
遵守酒店的各项财务制度。
54. Controlling costs without compromising standards.
坚决执行各种成本制度。
55. Analyzing and explaining any financial variance against plan.
为团队成员解释分析财务计划中的异常情况。
56. Set up and maintain the Leave plans for the Department.
制定部门休假计划。
57. To assistwith selecting, training, coaching and developing people to meet current andfuture 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。
58. Understanding the quantity and quality of people needed to operate thedepartment.
了解部门正常运转所需要的人员及人员素质。
59. Assist with carrying out selection interviews and making effectiverecruitment decisions.
辅助并进行高效的招聘工作。
60. Ensuring that the new recruits have all relevant information beforecommencing employment.保证应聘人员在入职前得到一切相关信息。
61. Assist with planning and ensuring departmental orientation is carriedout.
辅助制定并执行部门入职培训计划。
62. Ensuring that the Orientation Training Manual for each outlets is keptup-to-date.
确保部门的培训指南定期更新。
63. Ensuring Standard Training and assessment is carried out.
确定标准培训及评估的实施。
64. To ensurethe health, safety and well being of customers and all team members.
确保客人及员工的健康及安全。
65. Understanding relevant OH & S legislation & the implications onthe operation of the department.
了解 OH&S 的各项规定，并熟悉其与日常经营中的关系。
66. Communicating to the team their responsibilities within OH & S.
通过与员工交流使其了解OH&S规定的责任及义务。
67. Ensuring that safe and healthy working practices are implemented at alltimes.
确保所有安全及卫生程序的执行。
68. Ensuring that Hygiene Training is conducted at least once per year.
确保每年至少组织一次食品安全培训。
69. Communicate with related restaurant chef in-charge and work out themarketing promotion plan.Attend the marketing meeting and clearly present ownideas and plan about the promtions and market situation.
和相关餐厅厨师长商讨市场营销计划。参与市场营销会议并清晰表达自己对推广活动和市场动态的看法和计划。
70. Positively organize the photo shooting object with marketing department.Attend the photo shooting progress and drive the ideas.
积极组织市场部门进行拍摄任务。参与并给出想法。
