BASIC FUNCTION基本职责
Cooperatewith the Chinese restaurant manager to plan, organize, control and coordinateall matters of the Chinese restaurant. In the absence of the Chinese restaurantmanager, assume the responsibilities of the Chinese restaurant manager.
配合中餐厅经理计划组织，控制和协调中餐厅的各项事宜，在中餐厅经理缺席的情况下承担中餐厅经理职责。
DUTIES AND RESPONSIBILITIES 职责和义务
1. Effectively manage the restaurantby ensuring the following:
有效的管理餐厅，确保以下几方面：
· Overseethe Implementation of standards as detailed in the departmental standards andprocedures manual.
根据部门的标准和程序手册，监督执行的情况
· Adhereto bill paying procedures.
遵循帐单支付的程序
· Conducteffective shift briefings ensuring all staff are aware of VIPs, specialoccasions, daily specials; emphasis on up selling certain products; etc.
组织有效的交接班例会，确保所有员工知道了解贵宾、特别场合和每日的特色菜，并推销更好的产品
· Personallymeet and farewell a minimum of 80% of your customers.
至少亲自接待百分之八十的客人以及与他们告别
· Encourageand motivate staff to provide optimum service during all shifts.
鼓励和激发员工提供合适的服务
2. Share recommendations and guestcomments to Chef and Food and Beverage Director to reflect current customerprofile.
与厨师和餐饮总监共同分析客人的评论和建议以了解顾客最近的情况。
3. Develop and implement PromotionsCalendar for F&B products in restaurant.
在餐厅发展和执行餐饮部产品的促销计划。
4. Manage special eventconcepts.
处理特别的活动计划。
5. Anticipate market changes and review operations when necessary.
注意市场的变化，必要时回顾营运情况。
6. Conduct competitor analysis.
分析竞争者的情况。
7. Create positive publicityopportunities.
创造积极的公开机会。
8. Manage customer database andutilize effectively.
管理顾客的资料并有效的利用。
9. Up-sellproperty facilities.
推销更好的设施。
10. Actively pursue cost savingmeasures.
积极地采取开支节省措施。
11. Recycle wherever possible.
合理利用有效资源。
12. Liaise with Sales Manager duringtender process to obtain new accounts, Food andBeverage specific.
在发展过程忠与销售部经理联系，以获得新的客户和特色的食物和酒水。
13. Managewage and beverage cost
控制人力成本和酒水成本。
14. Stockcontrol
库存控制。
15. Analyzefood and beverage statistics through point of sale system
分析食物和酒水的销售额。
16. Forconferring daily with supervisory staff and management on any operationalproblems. Conducting inspection tours of the operation to ensure propercleanliness, manning and placement for daily business.
与上级或主管级员工交流协商每日的运作问题。在每日营业期间视察运作的场地确保适当的情节、人事安排以及摆放等。
17. Mustmaintain effective discipline over the department, ensuring that allDepartmental rules and regulations are adhered to. And that all grooming andhygiene standards are maintained. Taking disciplinaryaction wherever required to enforce this.
维持部门内有效的纪律，确保遵循所有部门的规章制度，仪容仪表和卫生标准。在需要贯彻执行的地方采取处罚行动。
18. To be responsible for overalloperations of the Chinese Restaurant of the Department.
负责部门中餐厅所有的营运。
19. To assign and delegateresponsibilities and authority for the operation areas within the department tothe Supervisors. Developing the position within a suitable time frame (to bediscussed) so that they may be able to carry out the duties andresponsibilities of the Chinese Restaurant Manager.
为主管分配和委派部门内操作区域的责任和职责。在适当的时间周期内发展有潜力的员工，以便他们能够执行中餐厅经理的责任和职责。
20. To maintain effective communicationon the activities of the department with the F&B Office and other areas ofthe Hotel, in order to provide the best possible service to the guests.
与餐饮办公室和酒店其他部门就酒店的活动保持有效的交流，以便为客人提供的服务。
21. To be aware of trends, practicesand new products available or current in the industry, by means of monthlycompetitor evaluations, industry analysis and trade literature.
通过每月评估竞争对手，行业分析和注意发展趋势、实操、可用的新产品和行业内的近况。
22. To maintain a high profile withinthe restaurant during service periods, with emphasis on guest relations andneeds.
在服务期间保持餐厅良好的形象，特别注意与客人的关系及他们的要求。
23. To plan and co-ordinate a guestrecognition program, and implement once approved by the F&B Director.
计划和协调客人的优惠政策计划，在餐饮总监的同意下立即执行。
24. To ensure that all service andquality standards are maintained as per the operating policy of the outlet andrequirements as set by the Hotel, and to correct whenever required.
确保根据酒店的要求和餐厅的操作制度提供高质量的服务，并在有必要时纠正。
25. To attend and participate in allmonthly F&B Departmental Meetings and daily morning briefings and to sendreplacement on scheduled days off.
参加每月的餐饮部会议和每日晨会，并安排休息时的换班。
26. To do monthly maintenance checks onall equipment, furniture and fixtures and reports all areas in need ofattention to the appropriate department.
每月检查所有的设备、家具和工具，向相应部门报告需要注意的相关区域。
27. Toensure the safety of all equipment held within the restaurant, ensuring thatall equipment is properly handled, cleaned and stored at all times. Correctingany areas which are in need of attention, so that all compliance withestablished polices is carried out.
安全的操作餐厅内的所有设备，确保时刻适当的操作、清洁和储存。改进需要注意的区域，以遵循现有的制度。
28. To ensure that Potential breakagesare avoided and that staff are aware of the Departmental breakage procedure.And that full compliance is received with regards to minimizing breakage.
避免潜在的损坏，确保所有的员工注意部门的损坏程序并完全遵循以将损坏降到低程度。
29. To actively participate in the setup and running of any promotion held in the outlet, including planning andimplementation of such promotions.
积极的参加餐厅组织的布置和运作促销活动，包括这种促销活动的计划和执行。
JOB SPECIFICATION工作要求
1. College graduate, preferably inHotel and Restaurant Manager or equivalent in experience
大学学历，相关酒店经理工作或由相关经历。
2. At least 4 years’ experience inChinese restaurant,
至少4年中餐厅工作经验
3. Personable, with verbal facilityand fine department
亲和力，说服力。
4. Good in public and human relations
良好的人际关系。
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