国际酒店餐厅经理岗位职责中英文详尽版.docx
- 文档编号:23700702
- 上传时间:2023-05-20
- 格式:DOCX
- 页数:18
- 大小:24.36KB
国际酒店餐厅经理岗位职责中英文详尽版.docx
《国际酒店餐厅经理岗位职责中英文详尽版.docx》由会员分享,可在线阅读,更多相关《国际酒店餐厅经理岗位职责中英文详尽版.docx(18页珍藏版)》请在冰豆网上搜索。
国际酒店餐厅经理岗位职责中英文详尽版
JobSummary:
Toensuresmoothandefficientoperationoftheassignedoutlets.Operatetheoutletsasabusinessunitasperthestandardsandproceduresandpracticemanagerialprinciples,inordertoachievedepartmentalgoals,intermsofguestsatisfaction,financialtargets,andtrainingandhighemployeemorale
岗位概述:
确保餐厅、酒吧及宴会的顺利运作,并超越客人的期望。
根据标准与程序将餐厅作为生意单位来经营。
作为餐厅经理应不断提高、完善管理技能,以实现本部门在客人满意率、利润收入指标、提高员工士气等方面目标。
Duties&Responsibilities:
Toachievedepartmentalgoals,intermsofguestsatisfaction,financialtargets,trainingandhighemployeemorale
1.Food&BeverageDepartment
1.1.Outletoperation
∙Developstandards&procedures,inkeepingwiththehotelpoliciesandprocedures
∙EnsureallthestaffcarryoutthetasksaccordingtotheS&P
∙ComplieswiththehotelspecificguidelinesofHotelGuestsSatisfactionIndex.Theincumbentwillinitiatesystemsandprocedurestomeetandifpossibleexceedguest’sexpectations
∙Manageoutletservice
∙Managecashhandlingprocedures
∙Overseethepreparationofdailybankingandcashflowreports
∙Instructstaffincreditpoliciesandfacilities
∙Establishcashsecurityprocedures
∙Managethemaintenanceofequipment
∙Monitorstandardsofguestfacilitiesandservices
∙Controlstockandmonitorstocksecurityprocedures
∙Takepartinmenuandwinelistcreation
2.Management/StrategicPlanning
2.1.Takepartinstrategicplanninganddevelopment
∙Takepartinthepreparationandplanninganddepartment/unit/outletgoalsandobjectives
∙Accesssalesandmarketingdata
∙Participateinthepreparationofstrategicplansandoperationplans
∙Determiningapurchasingplan,accordingtothefinancialbudgetoftheoutlet
∙Determiningoptimumstaffing,product,stockandequipmentlevels,inrelationtobusinessneeds,keepinginmindthevariousseasonalperiodsofbusiness
2.2.Assistwiththeplanningandimplementationofsales&marketingstrategies
∙Assistwiththepreparationofsalesandmarketingplans
∙Assistwiththedevelopmentofnewproductsandservices
∙Assistwiththedevelopmentofmarketingstrategies
∙Assistwiththeevaluationofsalesandmarketingactivities
2.3.Considereconomic/politicalsocialissuesrelevanttothedepartment
∙Takeintoaccountexternaleconomicissueswhenplanningandmakingdecisions
∙Anticipateeconomicbusinesslevelfluctuations
∙Monitorinformationandtrendsintheindustry
∙Interpreteconomicdata
2.4.Considertourismissuesrelevanttothedepartment
∙Considerpoliticalandsocialinfluencesonbusiness
∙Analyzetourismdata
∙Liaisewithrelevantparties
∙Identifymajorenvironmentalqualitymanagementsystems
3.FinanceManagement
3.1POSsystems(captainorders,shiftchangecontrolofcash)
∙ControlandcheckdailyoperationofallPOSsystems
∙EnsurethatallcashfloatsandallsystemsareaspertheP&Poftheaccountingdepartment
∙Ensurethatallchecksarepostedaccuratelytotheappropriatecodesanddepartments
∙Allcanceleddocketsaretobesummarizedonthevoidandcanceledsummaryandsigned
3.2Managefinancialmatters
∙Assistwiththemanagementofdepartmentfinances
∙Prepareandmonitoraccountsoftheunit/outlet
∙Prepareandmanageunit/outletbudgets
∙Monitor,analyzeandreportvariationsfromthebudget
∙Prepareunit/outletperformancereports
∙Performandinterpretratioanalysis
∙Analyzetrenddata
∙MakepricingdecisionsincooperationwithDirectorofF&B
∙Analyzesalesmix
4Purchasing/Stock
4.1Managepurchasing&stockcontrol
∙InconjunctionwiththePurchasingManagertodevelopandmonitortheimplementationofpurchasingprocedures
∙Developpurchasingspecifications
∙Assesstendersforgoodsandservices
∙Negotiatepricesandtermsofpurchase
∙Preparebudgetsforpurchases
∙Establisheconomicalorderquantities
∙Developstockcontrolprocedures
4.2Supervisepurchasing&stockcontrol
∙Monitortheimplementationofpurchasingprocedures
∙Monitortheimplementationofstockcontrolprocedures
∙Prepareandinterpretstockreports
∙Purchasestock/inventoryaccordingtopurchasingproceduresandspecifications
∙Handleandstorestockaccordingtostockcontrolprocedures
5HumanResources
5.1Certificates
∙BecertifiedinTSW,MFT,SOFTSKILLSandothermanagementskills
5.2Training:
∙Training,developmentandrosteringofstaff
∙Determiningandimplementingongoingtrainingneedsforassociatesatdifferentlevels
5.3Manageworkoperations
∙Coordinateworkoperationswithinthedepartment/unit/outlet
∙Developperformancestandardsforoperationsinthedepartment/unit/outlet
∙Assessworkoperationsandprepareplanstoimplementchangewhenrequired
∙Coordinatebetweenotherdepartments/units
∙Monitorproductivityoftheunit
5.4Manageindustrialrelations
∙Preventandresolvegrievances
∙Counselstaffandpreventworkrelatedproblems
∙Resolvedisputes
∙Disciplinestaff
5.5Staffmanagement
∙Determineandplanforfuturestaffingneeds
∙Recruitstaffandcarryoutinterviews
∙Preparestaffrosters
∙Facilitatemulti-skillensuringmaximumflexibilityofstaffrotationtobusyareasallexercised
∙Maintainup-to-datestaffrecords
∙CustomizepositionprofilesforyourareaofresponsibilityusingtheHotelHumanResourcesManagementSystem
∙ManagestafftraininganddevelopmentusingHotelHumanResourcesManagementSystem
∙Assistwiththeplanninganddeliveryoforientationprograms
∙Implementstaffperformanceappraisals
∙Carryoutexitinterviews
5.6SuperviseStaff
∙Provideongoingadviceandsupporttostaffunderyoursupervision
∙Supervisestaffperformance
∙Implementappropriatemanagementpracticesthatprovidestaffmotivationandcommunication
5.7Instructstaff(onetoone)
∙Provideonetooneinstructiontostaffmemberswhenrequired
6MenuKnowledge
6.1Menu
∙Goodcommandoffoodproductandmenuknowledge
∙ConsultwithExecutiveChef,regardingmenuplanninganddeliveryofservice
∙Totalknowledge&understandingoffoodpreparationstandard&procedure
∙Continuallyexaminegoodsforqualityandquantity
6.2Drinklist
∙Goodcommandofbeverageknowledge
∙Goodknowledgeofwines,spiritsandcocktailrecipes
∙Implementbeverageserviceskill
7GuestService/Sales
7.1Manageguestservice
∙EnsurethatserviceiscarriedoutinaccordancewithS&P’sandSTARstandards
∙Responsibleforguestandstaffsatisfactionintheoutlet
∙Continuallyimprovingandenhancingservicestandards,andupdatingthestandardsandproceduresasandwhenrequired
∙Managethedeliveryofhighqualityservicetoguests
∙Managethedevelopmentandimplementationofguestservicestrategies
7.2Managethesalesandpromotionofproductsandservices
∙UnderstandStarwoodSPGplans
∙ContinuallydevelopsalesandpromotionalstrategiesfortheHotel’sproductsandservices
7.3Guestservice/relations
∙Makeappropriaterecommendationstoguests
∙Deliverhighqualityservicetoguests
∙Ensureguestneedsandreasonablerequestsaremet
∙Seekopportunitiestocontinuallyimproveguestservice
∙AbidebytheHotelGuestSatisfactionSystem
∙Establishandmaintaineffectiveguestrelations
∙Demonstrateeffectiveandappropriateinteractionwithguestswhilstmaintainingaprofessionalapproachandimage
∙Communicatewithguestsinamannerwhichpromotesgoodwill,trustandsatisfaction
∙Takeappropriateactiontoresolveguestcomplaints
∙Makesureallquestionsarewelltakencareofandpersonallycheckguestsatisfactionofallquestions
7.4Sellandpromoteproductsandservices
∙SellthehotelandHotel’sproductsandservicesusingup-sellingandsuggestivesellingtechniques
∙PromotethehotelandHotel’sproducts
∙Maintainahighlevelofproductandserviceknowledgeinordertoexplainandsellservicesandfacilitiestoguests
8Computer
8.1Maintaincomputersystems
∙InconjunctionwithInformationSystemsManagerandDirectorofF&B:
∙Maintainsecurityofdata
∙Resolvesystemsandequipmentproblems
8.2Humanresourcescomputerprograms
∙AccessandusetheHotelHumanResourcesManagementSystems
8.3Food&beveragecomputer
∙AccessanduseMICROScashiersystem
∙Accessandusefood&beveragecomputerprograms
8.4Wordprocessing
∙Accessandusewordprocessingcomputerpackages
9Safety/Cleaning/Maintenance
9.1Managesafety/cleaning/maintenance
∙InconjunctionwiththeSecurityManagertomanagethedevelopmentandimplementationofsafety/securitypoliciesandproceduresforthedepartment/unit/outlet
∙Inconjunctionwithappropriatepersonneltomanagethedevelopmentandimplementationofcleaning/maintenanceprogramsforthedepartment/unit/outlet
9.2Maintainasafeandsecureworkingenvironment
∙Beawareofdutyofcare,andadheretooccupationalhealthandsafetylegislation,policiesandprocedures
∙Initiateactiontocorrectahazardoussituationandnotifysupervisors/managersofpotentialdanger
∙Adheretothehotel’ssecurityandemergencypoliciesandprocedures
∙Befamiliarwithpropertysafety,currentfirstaidfireemergencyprocedures
∙Logsecurityincidentsandaccidentsinaccordancewithhotelrequirements
9.3Cleaning/maintenanceprograms
∙Adheretohotelcleaningandmaintenanceprograms
∙Ensureahighlevelofcleaningismaintainedinyourworkarea
10Communication/General
10.1Meeting
∙Attendandconductdepartmental,andinterdepartmentalmeetings
∙Conductdailypremealmeetingwithassociatestokeeptheminformedofupdates,newdirections,policiesandproceduresanddailymenuitems
10.2Developcommunication/administrationsystemsandprocedure
∙Develop,implementandmonitorhotelcommunication
- 配套讲稿:
如PPT文件的首页显示word图标,表示该PPT已包含配套word讲稿。双击word图标可打开word文档。
- 特殊限制:
部分文档作品中含有的国旗、国徽等图片,仅作为作品整体效果示例展示,禁止商用。设计者仅对作品中独创性部分享有著作权。
- 关 键 词:
- 国际酒店 餐厅 经理 岗位职责 中英文 详尽