INDEXFSTIMULATESSALESANDPROFIT,CONTROLSOPERATINGEXPENSES制定并管理餐飲部的預算，開展促銷活動。增加銷售額,控制成本及提高利潤。INVOLVESCHEFINPLANNINGOFMENUS,DECIDINGINPRICINGWHICHISMARKETSENSITIVE協(xié)助廚師長制定菜單和定價。DEVELOPSWINEANDBEVERAGELISTSWITHBEVERAGEMANAGER與酒水部經理制定酒水單。PROVIDESMANAGEMENTWITHINFORMATIONREGARDINGCLIENTSATISFACTIONANDACTIVITIESOFCOMPETITIONPREPARESMONTHLYFFOLLOWSUPANDENFORCESORIENTATIONOFALLNEWEMPLOYEESANDONGOINGTRAININGOFALLSTAFF盡快讓所有的新員工熟悉飯店，并進一步對員工進行培訓。OBSERVESANDRECORDSEMPLOYEEPERFORMANCEHENCEINSPIRESOTHERSTOGOALACHIEVEMENTANDSHOWSINTERESTINSTAFFCAREERDEVELOPMENT觀察并記錄員工的工作表現，關心員工的發(fā)展，激發(fā)員工去達到工作目標。CONDUCTSINTERVIEWSWITHPOTENTIALCANDIDATESANDRESPONSIBLEFORRECRUITMENTOFSTAFF主持面試并負責挑選員工。RELATION工作關系ESTABLISHESEFFECTIVEEMPLOYEERELATIONSANDMAINTAINSTHEHIGHESTLEVELOFPROFESSIONALISM,ETHICANDATTITUDETOWARDSALLHOTELGUESTS,CLIENTS,HEADSOFDEPARTMENTANDEMPLOYEES建立良好的人事關系，在工作中樹立良好的工作形象，即給客人、客戶及部門經理以熱情和專業(yè)化的服務。JOBDESCRIPTIONJOBTITLEASSTFOODPERFORMSANYOTHERDUTIESTHATMAYBEASSIGNED在餐飲部經理不在的情況下，代理她/他的工作，并完成上級布置的其它工作。ADMINISTRATIVERESPONSIBILITIES行政職責CONFERSWITHTHEFSTIMULATESSALESANDPROFIT,CONTROLSOPERATINGEXPENSES協(xié)助餐飲部經理制定預算，計劃并開展促銷活動；增加銷售額，提高利潤并控制成本等方面的工作PROVIDESMANAGEMENTWITHINFORMATIONREGARDINGCLIENTSATISFACTIONANDACTIVITIESOFCOMPETITION向管理層提供有關客人的滿意情況及各種活動的情況。PARTICIPATESINMENUPLANNINGANDPRICINGWITHFAUTHORIZESBEVERAGEREQUISITIONS協(xié)助酒水經理制定酒水單。COORDINATEGROUPMEALARRANGEMENTSANDINFORMALLCONCERNED協(xié)助安排團隊就餐，并通知相關事宜。TECHNICALRESPONSIBILITIES技術職責OVERSEESSTOCKLEVELSINSTORESFOROPERATIONANDMONTHENDINVENTORIES負責檢查部門庫存及月末的庫存量。OVERSEESDEPARTMENTINSPECTIONANDALLFOLLOWUPSWITHCONCERNEDDEPARTMENT關注部門的各項事宜并與有關部門跟進執(zhí)行。LIAISONSWITHPURCHASINGMANAGERPERTAININGTOALLPURCHASEREQUESTSANDORDERS和采購部經理聯系有關的采購申請單及定單。LIAISONSWITHPUBLICRELATIONSPERTAININGTOALLJOBSREQUISITIONPROMOTIONALMATTERS與公關部聯系有關工作要求，促銷事宜。COMMERCIALRESPONSIBILITIES商業(yè)職責MAKESFREQUENTSUGGESTIONSTOMANAGEMENTINREFERENCETOIMPROVEMENTOFGENERALOPERATION,COSTCONTROLANDPROFITABILITY向管理層提出建議以提高工作較率，并達到節(jié)流增源的較果。ATTENDSTOGUESTCOMPLAINTS,REQUESTSORINQUIRIESREGARDINGFOODANDSERVICESANDIMMEDIATELYTAKESALLREQUIREDCORRECTIVEMEASURES關注客人對飯菜及服務的投拆、要求和需求。并立即采取有效措施。MEETSANDNEGOTIATESDEALINGSWITHSUPPLIERSTHENSUBMITPROPOSALTOFFOLLOWSUPANDENFORCESORIENTATIONOFALLNEWEMPLOYEESANDONGOINGTRAININGOFALLSTAFF盡快讓所有的新員工熟悉飯店，并對員工進行培訓。OBSERVESANDRECORDSEMPLOYEEPERFORMANCEABLETOMAKESRECOMMENDATIONFORSTAFFPROMOTIONS觀察并記錄員工的工作表現，激發(fā)員工達到工作目標，關心員工的發(fā)展。CONDUCTSINTERVIEWSWITHPOTENTIALCANDIDATES參加面試。RELATION工作關系ESTABLISHESEFFECTIVEEMPLOYEERELATIONSANDMAINTAINSTHEHIGHESTLEVELOFPROFESSIONALISM,ETHICANDATTITUDETOWARDSALLHOTELGUESTS,CLIENTS,HEADSOFDEPARTMENTANDEMPLOYEES建立良好的人事關系，在工作中樹立良好的工作形象，給飯店的客人、客戶、部門經理和員工以熱情和專業(yè)化的服務。JOBDESCRIPTIONJOBTITLEFOODMAINTAINSCLEANLINESSOFTHEFORGANIZESANDFILESDOCUMENTSINASYSTEMATICMANNERIEACCORDINGTODEPARTMENTS正確記錄、整理、存檔所有的備忘錄及信件。TAKESANDTRANSCRIBESMINUTESOFDEPARTMENTALMEETINGS做晨會記錄。DRAFTSROUTINEANDSIMPLECORRESPONDENCEANDMEMORANDUMFORAPPROVALOFSUPERIOR按照上級的要求起草普通、簡單的信件及備忘錄。ANSWERSANDPLACESTELEPHONECALLSFORSUPERIORSARRANGESAPPOINTMENTSFORSUPERIORANDREMINDSHIMOFIT接聽電話并為上級安排約會，需要時及時提醒上級。OPENSREADSANDSORTSINCOMINGMAILFORTHEDEPARTMENTDISPATCHESANDRECORDSOUTGOINGMAIL打開、閱讀、整理部門的郵件，分發(fā)信件并做好記錄。MAINTAINSADEQUATESTOCKOFOFFICESUPPLIESCONTROLSALLSTATIONARYSUPPLIESFORTHEDEPARTMENT保持并控制好本部的辦公用品。LIAISONSWITHPURCHASINGSECRETARYPERTAININGCONDUCTSORIENTATIONOFALLNEWEMPLOYEESANDONGOINGTRAININGOFALLSTAFF盡快使所有的新員工熟悉飯店，并對員工進行培訓。ESTABLISHESEFFECTIVEEMPLOYEERELATIONS,MAINTAINSTHEHIGHESTLEVELOFPROFESSIONALISM,ETHICANDATTITUDETOWARDSALLHOTELGUESTS,CLIENTS,HEADSOFDEPARTMENTANDEMPLOYEES建立良好的人事關系，在工作中樹立良好的工作形象。REPLACEMENTANDTEMPORARYMISSION替代和臨時責任JOBDESCRIPTIONJOBTITLEBANQUETWAITER/WAITRESS職務宴會服務員DIVISIONFBANQUETTRACESLIPSAREMAINTAINEDINTHETRACEBOXACCORDINGTOTHEDATEOFNEXTTRACE所有預定需設立追蹤日，把所有的追蹤便條保存在追蹤盒內。FOLLOWUPONTENTATIVEFUNCTIONSUNTILACONFIRMEDDATEISACQUIRED在未確認此宴會前，要跟蹤該預定。TYPESANDFAXESPROPOSALLETTERSANDBANQUETCONTRACTSWITHIN24HOURSOFINQUIRYPREPARESMEMORANDUMANDOTHERCORRESPONDENCEFORTHEDEPARTMENT在宴會廳預定后的24小時內，要打印并傳真該會議的建議信及宴會合同。準備本部門的備忘錄及其它文件。MAINTAINSMASTERFILESFORALLRELATEDCORRESPONDENCE保存所有相關文件的主賬號。INITIATESBANQUETREVENUELOSSREPORTONAWEEKLYBASISBASEDONTHECANCELLATIONLETTER根據取消信起草每星期的宴會損失報告單。PREPARESEVENTORDERSFORINHOUSEFUNCTIONS在飯店內舉行的宴會，需準備宴會定單。PREPARESDAILYEVENTLISTBY4PMEVERYDAY,WEEKLYFORECASTONEVERYTHURSDAYANDBIMONTHLYFORECASTON15THAND30THOFEVERYMONTH每天下午4點要準備好每日的宴會單，每星期、及每兩個月的星期四，每個月的15號及30號要準備好宴會預測。ENSURESALLCORRESPONDENCEAREPROPERLYFILEDANDARRANGEDINACCORDANCETOTHEIRSEGMENTSFORTRACINGANDFOLLOWUPOFSALESMANAGER確保所有文件正確的存入檔案，并根據各部門來安排文件，以便追蹤及落實。SEESTOPROPERHANDLING,USAGEANDMAINTENANCEOFOFFICEEQUIPMENTANDSUPPLIES清楚辦公設備及用品的使用及保養(yǎng)。TECHNICALRESPONSIBILITIES技術職責OPERATESVARIOUSCOMPUTERSOFTWAREPROGRAMSSUCHASLOTUS,WINDOWEXCEL,ANDWINWORDTOINCREASEOFFICEEFFICIENCY為提高辦公效率，要會使用各種計算機軟件，如LOTUS,WINDOWSEXCEL,WINWORDCOMMERCIALRESPONSIBILITIES商業(yè)職責ATTENDSTOINQUIRIESANDRESERVATIONSMADEBYTELEPHONEORINPERSONFORFUNCTIONS,ASWELLASRESERVATIONSFOROTHERFESTABLISHESEFFECTIVEEMPLOYEERELATIONSWITHINANDWITHOTHERDEPARTMENTSIEENGINEERING,ACCOUNTS,HOUSEKEEPING,PUBLICRELATIONSANDSALES在舉行宴會及各種活動時，和本部所有員工建立良好的人事關系，并與其它部門（工程部、財務部、客房部、銷售部及公關部）建立良好的工作關系。EXTERNALLIAISONS內部聯系ATTENDSWEEKLYEVENTORDERFORECASTBRIEFING參加每周宴會預測會議。REPLACEMENTANDTEMPORARYMISSION替代和臨時責任JOBDESCRIPTIONJOBTITLECANTEENSUPERVISOR職務員工餐主管DIVISIONFPLANSWORKASSIGNMENTSBASEDONROOMOCCUPANCYFORECAST,EVENTORDERSGROUPMEALARRANGEMENTSANDVIPLISTADJUSTSCHEDULESTOMEETEMERGENCIES,COORDINATESWITHOTHERMANAGERSREGARDINGEMERGENCYSTAFFING負責員工的工作安排及工資成本，以確保足夠的人員完成工作，最大限度的利用現有的勞動力。根據預測、宴會預定、團體餐安排及重要客人的人數來安排工作。如遇到緊急情況，要做好相應地改動，并與其它經理協(xié)調好工作。MAINTAINSPROPERRECORDSOFSALES,GUESTCOMPLAINTS,SOLUTIONSANDALLCONCERNSPERTAININGTOPERSONNELOREQUIPMENTINAPPROPRIATELOGBOOKSFORREFERENCE做好銷售，客人投訴、解決辦法及相關人員、設備的記錄。MAINTAINSESTABLISHEDPARSTOCKFOROPERATINGSUPPLIESTOENSURESMOOTHOPERATION要保持足夠的存貨以確保本部的正常運營。MAKEFREQUENTSUGGESTIONSTOMANAGEMENTINREFERENCETOIMPROVEMENTOFGENERALOPERATION,FCHECKSOVERALLRESTAURANTAPPEARANCE,THEREPAIROFITSFIXTURES,FITTINGSANDOPERATINGEQUIPMENT,INITIATESMAINTENANCEREQUESTASNECESSARY每周要檢查一次餐廳，包括餐廳的外觀、燈飾、家具及其它設備。如果需要，填寫維修申請單。PARTICIPATESINTHEPLANNINGOFMENUSCONDUCTSORIENTATIONOFALLNEWEMPLOYEESANDONGOINGTRAININGOFALLSTAFF盡快使新員工熟悉飯店，并對員工進行培訓飯店的規(guī)章制度。CONDUCTSINTERVIEWWITHPROSPECTIVEEMPLOYEES參加面試。ESTABLISHESEFFECTIVEEMPLOYEERELATIONSANDMAINTAINSTHEHIGHESTLEVELOFPROFESSIONALISM,ETHICANDATTITUDETOWARDSALLHOTELGUESTS,CLIENTS,HEADSOFDEPARTMENTANDEMPLOYEES建立良好的人事關系，在工作中樹立良好的工作形象。JOBDESCRIPTIONJOBTITLEASSTRESTAURANTMANAGERCOFFEEHOUSE職務餐廳副經理西餐廳DEPARTMENTFCOORDINATESACTIVITIESWITHHOUSEKEEPING,ENGINEERINGANDOTHERDEPARTMENTS做好特色菜及促銷菜的必要工作安排，與客房部、工程部及其它部門協(xié)調好各項活動。MONITORSANDDIRECTSSERVICEFLOWINTHERESTAURANT監(jiān)督并指導餐廳的服務。WELCOMESANDSEATSGUESTANDPRESENTMENUWITHSUGGESTIONSTOSPECIALS迎領客人入座，送上菜單并推薦餐廳的特色菜。PERFORMSDUTIESCOMMONTOALLSUPERVISORSANDOTHERDUTIESASMAYBEASSIGNED完成上級布置的其它工作任務。ADMINISTRATIVERESPONSIBILITIES行政職責MAINTAINSPROPERRECORDSOFSALES,GUESTCOMPLAINTS,SOLUTIONSANDALLCONCERNSPERTAININGTOPERSONNELOREQUIPMENTINAPPROPRIATELOGBOOKS,DISCUSSESTHESAMEWITHRESTAURANTMANAGER做好銷售額、客人的投訴、解決辦法及相關的人員、設備情況的記錄，并與餐廳經理討論此事。CONTROLSREQUISITIONSOFALLSUPPLIESTOMAINTAINPARSTOCKFORSMOOTHOPERATION保持足夠的存貨以確保本部正常運營。ESTABLISHESSIDEDUTIESSCHEDULEANDFOLLOWUPWITHEACHEMPLOYEETOENSUREDUTIESARECARRIEDOUT制定工作計劃，以確保所有員工完成本職工作。TECHNICALRESPONSIBILITIES技術職責CHECKSREGULARLYALLOPERATINGEQUIPMENTTOENSURESUFFICIENCYANDREPORTSINVENTORY,BREAKAGEORMISSINGITEMS要經常檢查設備的運轉情況，并向上級匯報庫存，破損或物品遺失情況。CHECKSROOMSFORNEEDOFREPAIROFFURNITUREANDFIXTURESCOORDINATESWITHENGINEERING檢查房間，如發(fā)現設備或家俱需要維修，與工程部協(xié)調。ATTENDSALLFCONDUCTSORIENTATIONOFALLNEWEMPLOYEESANDONGOINGTRAININGOFALLSTAFF盡快使所有新員工熟悉飯店，就飯店的規(guī)章制度對員工進行培訓。ENSUREGROOMINGANDGENERALAPPEARANCEOFSTAFFCONFORMSTOHOTELSTANDARDS確保員工保持良好的儀容儀表。MAINTAINSATTENDANCERECORDSANDPREPARESNECESSARYPAYROLLFORMS記錄員工考勤，并以此來做工資表。ESTABLISHESEFFECTIVEEMPLOYEERELATIONSANDMAINTAINTHEHIGHESTLEVELOFPROFESSIONALISM,ETHICANDATTITUDETOWARDSALLHOTELGUESTS,CLIENTS,HEADSOFDEPARTMENTANDEMPLOYEES建立良好的人事關系，在工作中樹立良好的工作形象，給飯店的客人、客戶部門經理及員工以專業(yè)化、熱情服務的印象。REPLACEMENTANDTEMPORARYMISSION替代和臨時責任JOBDESCRIPTIONJOBTITLERESTAURANTSUPERVISORCOFFEEHOUSE職務餐廳主管西餐廳DEPARTMENTFDISTRIBUTESTHEGUESTSEVENLYTOEACHSTATIONTOAVOIDOVERLOADINGATONEPARTICULARSTATION要控制客流量；為避免出現局部擁擠的情況，要按順序把客人領到餐桌前。RESPONSIBILITIESANDMEANS責任和方法PROVIDESINFORMATIONCONCERNINGTHECONCEPTANDPROMOTIONALACTIVITIESOFTHERESTAURANTANDHOTELTOGUESTS向客戶提供有關餐廳及飯店的信息。PERFORMSDUTIESCOMMONTOALLCAPTAINSANDWAITRESSANDOTHERDUTIESASMAYBEASSIGNED負責領班及服務員的日常工作，并完成分配的其它任務。ADMINISTRATIVERESPONSIBILITIES行政職責ATTENDSTOTELEPHONECALLSANDTAKESTABLERESERVATIONSFOREACHMEALPERIOD接聽電話，并記錄用餐預定。MAINTAINSRESERVATIONBOOKANDALLINFORMATIONPERTAININGTOROOMOCCUPANCYANDDAILYEVENTS保存預定薄，記錄有關開房率及每天宴會的情況。INCHARGEOFFLOWERREQUISITIONSFORTHERESTAURANT,MAINTAINSTHEFRESHNESSOFFLORALARRANGEMENTSONTHEDININGTABLESANDBUFFETCOUNTERS負責餐廳鮮花的申請，并要保持所有餐桌和自助餐臺上花朵的新鮮。INCHARGEOFMAILANDNEWSPAPER,PICKUPFORTHERESTAURANT負責寄發(fā)和收領餐廳所有的信件及報紙。PERFORMSLIGHTSECRETARIALDUTIESIETYPINGANDFILINGOFDOCUMENTS,UPDATESMEMOSATTHESTAFFNOTICEBOARD負責簡單的文秘工作，如文件的打印和存檔，更換員工通知欄上的備忘錄。TECHNICALRESPONSIBILITIES技術職責GREETSGUESTSWHOAREENTERINGORLEAVINGTHERESTAURANTINTHEMOSTCOURTEOUSMANNER對飯店的來客要賓賓有禮。USHERSGUESTSTOSUITABLETABLESINFORMSGUESTSOFSMOKINGANDNONSMOKINGSECTION把客人領到合適的座位，并告訴客人無煙區(qū)及吸煙區(qū)的位置。PULLSCHAIRANDSEATGUESTSSTARTINGWITHLADIESFIRST按照女士優(yōu)先的原則來拉位、入座。ASKSGUESTSWHETHERTHEYWOULDLIKETOHAVEAPERITIFORDRINKS詢問客人是否要開胃酒或飲料。PRESENTSMENUCARDSOPENTOGUESTSANDRECOMMENDSBUFFETDAILYSPECIALSATTENDSTOGUESTSINQUIRYANDREQUESTS遞給客人菜單并向客人推薦自助餐、當天的特色菜。關注客人的需求及要求。MAINTAINSCLEANLINESSOFTHEHOSTESSSTAND保持領位臺的干凈。MAINTAINSEXCELLENTGROOMINGSTANDARDSATALLTIMES保持良好的儀容儀表。TAKECHARGEOFCLEANLINESSOFALLMENUS,BUFFETTAGS,ANDSIGNAGE確保所有菜單、自助餐牌及標牌的清潔。COMMERCIALRESPONSIBILITIES商業(yè)職責MAINTAINSGUESTSHISTORY記錄就餐客人的情況。ADDRESSESREGULARGUESTSBYNAME要稱呼?？偷男彰?。HUMANRESPONSIBILITIES人事職責ATTENDSALLTRAININGSESSIONSASSCHEDULED按照計劃參加所有的培訓課程。RELATIONS工作關系ESTABLISHESEFFECTIVEEMPLOYEERELATIONSANDMAINTAINSTHEHIGHESTLEVELOFPROFESSIONALISM,ETHICANDATTITUDETOWARDSALLHOTELGUESTS,CLIENTS,HEADSOFDEPARTMENTANDEMPLOYEES建立良好的人事關系，在工作中樹立良好的工作形象，給飯店的客人、客戶、部門經理和員工以專業(yè)化及熱情服務的美好印象。REPLACEMENTANDTEMPORARYMISSION替代和臨時責任JOBDESCRIPTIONJOBTITLERESTAURANTWAITER/WAITRESSCOFFEEHOUSE職務餐廳服務員西餐廳DEPARTMENTFPLANSWORKASSIGNMENTSBASEDONROOMOCCUPANCYFORECAST,EVENTORDERSANDVIPLISTADJUSTSCHEDULESTOMEETEMERGENCIES,COORDINATESWITHOTHERMANAGERSREGARDINGEMERGENCYSTAFFING負責制定員工工作計劃，工資成本。根據開房率及重要客人的數量來計劃工作的分配。根據意外變動，調整好工作計劃，并與其它部門協(xié)調。MAINTAINSPROPERRECORDSOFSALES,GUESTCOMPLAINTS,SOLUTIONSANDALLCONCERNSPERTAININGTOPERSONNELOREQUIPMENTINAPPROPRIATELOGBOOKSFORREFERENCE記錄并保存銷售額、客人的投拆、解決辦法及所涉及的人員、設備的情況，以備查尋。MAKESFREQUENTSUGGESTIONSTOMANAGEMENTINREFERENCETOROOMSERVICEGENERALOPERATIONANDFCONDUCTSORIENTATIONOFALLNEWEMPLOYEESANDONGOINGTRAININGOFALLSTAFF根據飯店的規(guī)章制度來培訓員工，并盡快使新員工熟悉飯店。ATTENDSALLFOBTAINSREQUESTEDITEMSFROMSTOREROOM填寫物品申請單，經主管批準后，從倉庫領取物品。TECHNICALRESPONSIBILITIES技術職責RECEIVESCAPTAINORDERSFROMTHEORDERTAKERSETSTRAYORTROLLEYANDALLNECESSARYEQUIPMENT/CONDIMENTSINACCORDANCETOTHEREQUIREMENTOFTHEORDERS接到記單員的點菜單后，根據點菜單的要求來準備推車、托盤及其它設備和調料。PICKSUPTHEORDERFROMKITCHENANDPLACESONTRAYSORTROLLEYASPERSTANDARDSTIPULATEDINTHEOPERATINGMANUALSUPERVISORTODOUBLECHECKORDERS根據工作手冊的標準，把從廚房領取的食品放入托盤或推車中；送餐前主管需再次核對。ACCOMPLISHESCLEARINGPROCEDURESPICKUPTRAYSORTROLLEYSFROMROOMSASINSTRUCTEDSORTSDIRTYDISHESFROMTHETROLLEYTOTHEDISHWASHINGAREACLEANALLTRAYS按照程序來完成清潔工作根據客人要求從客房取回托盤或推車，在清洗間內整理用過的盤碟及清洗所有托盤。CLEANSANDPOLISHESROOMSERVICEGLASSWARE,CHINAWAREANDFLATWARE清洗并擦亮送餐部的器皿。MAINTAINSMISEENPLACELEVELATWORKINGSTATIONANDPANTRYFORSMOOTHOPERATION要保持工作場地足夠的物品及存貨，以確保正常運營。REPLENISHESSUPPLYOFLINENANDOTHEROPERATINGEQUIPMENT補充所需的布件及其它設備。HANDLESPREPARATIONANDDISTRIBUTIONOFAMENITIESANDFRUITBASKET負責準備、分發(fā)一次性用品及水果藍。OCCASIONALLYANSWERSTELEPHONEORGOESUPTOGUESTROOMTOTAKEORDERPERSONALLY偶爾要接聽電話或親自到客人房間記錄點菜。MAYBEASSIGNEDTOPERFORMDUTIESOFCOFFEEHOUSE,RESTAURANTORBANQUETWHENNEEDED如需要，協(xié)助西餐廳、中餐廳或宴會廳的工作。ENSUREALLFIXTURESANDOPERATINGEQUIPMENTISINGOODWORKINGCONDITION確保所有家俱及設備處于良好的工作狀態(tài)。MAINTAINSEXCELLENTGROOMINGSTANDARDSATALLTIMES保持良好的儀容儀表。COMMERCIALRESPONSIBILITIES商業(yè)職責SUGGESTSFOODANDBEVERAGESTOBEWELLVERSEDWITHMENU,METHODOFPREPARATIONANDACCOMPANIMENTS要熟練掌握菜單、菜譜的制作方法及其它知識。HUMANRESPONSIBILITIES人事職責ATTENDSALLTRAININGSESSIONSASSCHEDULED根據安排參加所有的培訓課程。RELATIONS工作關系ESTABLISHESEFFECTIVEEMPLOYEERELATIONSANDMAINTAINTHEHIGHESTLEVELOFPROFESSIONALISM,ETHICANDATTITUDETOWARDSALLHOTELGUESTS,CLIENTS,HEADSOFDEPARTMENTANDEMPLOYEES建立良好的人事關系，在工作中樹立良好的工作形象，給飯店的客人、客戶、部門經理和員工以專業(yè)化及熱情服務的美好印象。REPLACEMENTANDTEMPORARYMISSION替代和臨時責任MAYBEASSIGNEDTOPREPAREDFRUITSBASKETSFORVIPANDLONGSTAYINGGUESTS如需要，協(xié)助貴賓房水果藍的準備工作。MAYBEASSIGNEDTOACTASBUTLERFORVIPS如需要，協(xié)助貴賓房的服務工作。JOBDESCRIPTIONJOBTITLERESTAURANTMANAGERCHINESERESTRAURANT職務餐廳經理中餐廳DEPARTMENTFPLANSWORKASSIGNMENTSBASEDONROOMOCCUPANCYFORECAST,EVENTORDERSANDVIPLISTADJUSTSCHEDULESTOMEETEMERGENCIES,COORDINATESWITHOTHERMANAGERSREGARDINGEMERGENCYSTAFFING負責員工的工作安排及工資成本，以確保足夠的人員，盡可能利用現有的勞動力。根據預測宴會預定及重要客人的人數來安排工作。如遇到緊急情況，要即時改動計劃，并與其它經理協(xié)調。MAINTAINSPROPERRECORDSOFSALES,GUESTCOMPLAINTS,SOLUTIONSANDALLCONCERNSPERTAININGTOPERSONNELOREQUIPMENTINAPPROPRIATELOGBOOKSFORREFERENCE做好銷售額、客人投訴、解決辦法及相關人員、設備的記錄。MAINTAINSESTABLISHEDPARSTOCKSFOROPERATINGSUPPLIESTOENSURESMOOTHOPERATION要保持足夠的存貨以確保正常運營。ESTABLISHESCONTROLPROCEDURESFORRECONCILIATIONOFCASHIERINGBEFOREANDAFTERSERVICE在服務前后，要收銀的工作程序與收銀員協(xié)調好工作。TECHNICALRESPONSIBILITIES技術職責COMPLETESWEEKLYRESTAURANTINSPECTIONCHECKSOVERALLRESTAURANTAPPEARANCE,THEREPAIROFITSFIXTURES,FITTINGSANDOPERATINGEQUIPMENT,INITIATESMAINTENANCEREQUESTSASNECESSARY每周要檢查一次餐廳，包括餐廳的外觀、燈飾、家具及其它設備情況，如果需要，就填寫維修申請單。PARTICIPATESINPLANNINGOFMENUSCONDUCTSORIENTATIONOFALLNEWEMPLOYEESANDONGOINGTRAININGOFALLSTAFF盡快使新員工熟悉飯店，就飯店的規(guī)章制度對員工進行培訓。CONDUCTSINTERVIEWWITHPROSPECTIVEEMPLOYEES參加面試。ESTABLISHESEFFECTIVEEMPLOYEERELATIONSMAINTAINTHEHIGHESTLEVELOFPROFESSIONALISM,ETHICANDATTITUDETOWARDSALLHOTELGUESTS,CLIENTS,HEADSOFDEPARTMENTANDEMPLOYEES建立良好的人事關系，在工作中樹立良好的工作形象，給飯店的客人、客戶、部門經理和員工以專業(yè)化及熱情服務的美好印象。REPLACEMENTANDTEMPORARYMISSION替代和臨時責任MAYBEASSIGNEDTOPERFORMDUTIESOFBANQUETOROTHERFOODPLANSWORKASSIGNMENTSBASEDONROOMOCCUPANCYFORECAST,EVENTORDERSANDVIPLISTADJUSTSCHEDULESTOMEETEMERGENCIES,COORDINATESWITHOTHERMANAGERSREGARDINGEMERGENCYSTAFFING負責員工的工作安排及工資成本，以確保足夠的人員。盡可能利用現有的勞動力。根據預測、宴會預定及重要客人的人數來安排工作。如遇到緊急情況，要即時改動計劃，并與其它經理協(xié)調。MAINTAINSPROPERRECORDSOFSALES,GUESTCOMPLAINTS,SOLUTIONSANDALLCONCERNSPERTAININGTOPERSONNELOREQUIPMENTINAPPROPRIATELOGBOOKSFORREFERENCE做好銷售額，客人投訴、解決辦法及相關人員、設備的記錄。MAINTAINSESTABLISHEDPARSTOCKFOROPERATINGSUPPLIESTOENSURESMOOTHOPERATION要保持足夠的存貨，以確保正常運營。PERFORMSDUTIESCOMMONTOALLSUPERVISORANDOTHERDUTIESASMAYBEASSIGNED做好本職工作及上級布置的其它工作。TECHNICALRESPONSIBILITIES技術職責ENSUREALLFIXTURESANDOPERATINGEQUIPMENTISINGOODWORKINGCONDITION確保所有的家俱和設備處于正常的工作狀態(tài)。RESPONSIBLEFORGENERALAPPEARANCEANDMAINTENANCEOFRESTAURANTWORKINGAREAS負責保持餐廳的干凈、整潔。ATTENDSALLFCONDUCTSORIENTATIONOFALLNEWEMPLOYEESANDONGOINGTRAININGOFALLSTAFF根據飯店的規(guī)章制度來培訓員工，并盡快使員工熟悉飯店。RESPONSIBLEFORHOLDINGDAILYBRIEFINGSANDMONTHLYCOMMUNICATIONMEETINGSTODISCUSSVARIOUSASPECTSOFFOODSERVICEANDPREPARATIONWITHEMPLOYEES負責每天的晨會及每月的交流會議，討論服務及準備工作等方面的問題。RELATIONS工作關系ESTABLISHESEFFECTIVEEMPLOYEERELATIONSANDMAINTAINSTHEHIGHESTLEVELOFPROFESSIONALISM,ETHICANDATTITUDETOWARDSALLHOTELGUESTS,CLIENTS,HEADSOFDEPARTMENTANDEMPLOYEES建立良好的人事關系，在工作中樹立良好的工作形象，給飯店的客人、客戶、部門經理和員工以專業(yè)化及熱情服務的美好印象。REPLACEMENTANDTEMPORARYMISSION替代和臨時責任JOBDESCRIPTIONJOBTITLERESTAURANTSUPERVISOR職務餐廳主管DEPARTMENTFCONDUCTSORIENTATIONOFALLNEWEMPLOYEESANDONGOINGTRAININGOFALLSTAFF盡快使新員工熟悉飯店，并對員工進行培訓有關飯店規(guī)章制度。ENSUREGROOMINGANDGENERALAPPEARANCEOFSTAFFCONFORMSTOHOTELSTANDARDS確保員工保持良好的儀容儀表。MAKESFREQUENTSUGGESTIONSTOMANAGEMENTINREFERENCETORESTAURANTGENERALOPERATIONANDFMAINTAINSTHEFRESHNESSOFFLORALARRANGEMENTSONTHEDININGTABLESANDBUFFETCOUNTERS負責餐廳鮮花的申請，要保持所有餐桌和自助餐臺鮮花的新鮮。INCHARGEOFMAILANDNEWSPAPER,PICKUPFORTHERESTAURANT負責寄發(fā)和收領餐廳所有的信件及報紙。PERFORMSLIGHTSECRETARIALDUTIESIETYPINGANDFILINGOFDOCUMENTSUPDATESMEMOSATTHESTAFFNOTICEBOARD負責一些簡單的文秘工作，如文件的打印和存檔，更換員工通知欄上的備忘錄。PERFORMSDUTIESCOMMONTOALLCAPTAINSANDWAITRESSESANDOTHERDUTIESASMAYBEASSIGNED負責領班及服務員的日常工作，并完成分配的其它工作。TECHNICALRESPONSIBILITIES技術職責GREETSGUESTSWHOAREENTERINGORLEAVINGTHERESTAURANTINTHEMOSTCOURTEOUSMANNER對飯店的來客要賓賓有禮。USHERSGUESTSTOSUITABLETABLESINFORMSGUESTSOFSMOKINGANDNONSMOKINGSECTION把客人領到合適的座位，并告訴客人無煙區(qū)及吸煙區(qū)的位置。PULLSCHAIRANDSEATGUESTSSTARTINGWITHLADIESFIRST按照女士優(yōu)先的原則來拉位、入座。ASKSGUESTSWHETHERTHEYWOULDLIKETOHAVEAPERITIFORDRINKS詢問客人是否需要開胃酒或飲料。PRESENTSMENUCARDSOPENTOGUESTSANDRECOMMENDSBUFFETDAILYSPECIALSATTENDSTOGUESTSINQUIRYANDREQUESTS遞給客人菜單并向客人推薦自助餐、當天的特色菜，并關注客人的需求及要求。KEEPSCONTROLTHEFLOWOFBUSINESSINTHERESTAURANTDISTRIBUTESTHEGUESTSEVENLYTOEACHSTATIONTOAVOIDOVERLOADINGATONEPARTICULARSTATION要控制客流量，要很有順序的把客人領到餐桌上，以避免客人擁擠在一個地方。MAINTAINSCLEANLINESSOFTHEHOSTESSSTAND保持領位臺的干凈。MAINTAINSEXCELLENTGROOMINGSTANDARDSATALLTIMES保持極佳的儀容儀表。COMMERCIALRESPONSIBILITIES商業(yè)職責MAINTAINSGUESTSHISTORY記錄就餐客人的情況。ADDRESSESREGULARGUESTSBYNAME稱呼?？偷拿?。HUMANRESPONSIBILITIES人事職責ATTENDSALLTRAININGSESSIONSASSCHEDULED根據安排參加培訓課程。RELATIONS工作關系ESTABLISHESEFFECTIVEEMPLOYEERELATIONSANDMAINTAINSTHEHIGHESTLEVELOFPROFESSIONALISM,ETHICANDATTITUDETOWARDSALLHOTELGUESTS,CLIENTS,HEADSOFDEPARTMENTANDEMPLOYEES建立良好的人事關系，在工作中樹立良好的工作形象，給飯店的客人、客戶、部門經理和員工以專業(yè)化及熱情服務的美好印象。REPLACEMENTANDTEMPORARYMISSION替代和臨時責任JOBDESCRIPTIONJOBTITLERESTAURANTWAITER/WAITRESS職務餐廳服務員DIVISIONFSETSSTANDARDRECIPESFORALLBEVERAGES負責所有酒水的成本及標準配方。IMPLEMENTSANDENFORCESSAFETYREGULATIONSANDSANITATIONSTANDARDSSECURESALLSTORAGEAREASFORBEVERAGES加強安全、內部規(guī)章制度及衛(wèi)生標準；保持酒水倉庫的安全。PERFORMSDUTIESCOMMONTOALLCAPTAINSORWAITERSANDOTHERDUTIESASMAYBEASSIGNED完成本職工作及上級布置的其它任務。ADMINISTRATIVERESPONSIBILITIES行政職責RESPONSIBLEFORSTAFFSCHEDULINGANDPAYROLLCOSTTOENSUREADEQUATECOVERAGEACCORDINGTOESTABLISHEDPRACTICESANDMAXIMIZESONLABORPOTENTIALADJUSTSCHEDULESTOMEETEMERGENCIES,COORDINATESWITHOTHERMANAGERSREGARDINGEMERGENCYSTAFFING負責員工的工作安排及工資成本，以確保有足夠的人員。要盡可能利用現有的勞動力。如遇到緊急情況，要改動計劃，并與其它經理進行協(xié)調。PARTICIPANTSINALLFCHECKSOVERALLBARAPPEARANCE,THEREPAIROFITSFIXTURES,FITTINGSANDOPERATINGEQUIPMENT,INITIATESMAINTENANCEREQUESTSASNECESSARY每周要檢查一次酒吧，從外觀到燈飾、家俱及其它設備情況，如果需要則填寫維修申請單。PRESENTSATTHEMONTHLYBEVERAGEPHYSICALINVENTORYANDMONITORSTHEACTIVITIES視察每月酒水庫存并監(jiān)督各種活動。COMMERCIALRESPONSIBILITIES商業(yè)職責MAINTAINSPROPERRECORDSOFSALES,GUESTCOMPLAINTS,SOLUTIONSANDALLCONCERNSPERTAININGTOPERSONNELOREQUIPMENTINA