Chef d'équipe du service des aliments et boissons 餐饮 服务 主管

-   Supervise cash handling and banking procedures

    监督现金的处理和存放程序。

-   Prepare daily banking, cash flow reports and sale report

    编制每日存款和流动资金报告。

-   Establish and instruct staff in cash security procedures

     制定并指导员工执行现金安全制度。

-   Deal with irregular payments

     处理异常的付款情况。

-   Control stock and monitor security procedures

     控制存货和监督保安成序。

-   Works with Restaurant Manager in preparing and the management of the department’s budget

     和上级领导一起编制和管理部门预算。

-    In the absence of a Manager, conducts shift briefings to ensure hotel activities and operational requirements are known

     在经理缺席时主持交接班说明会，确保员工了解酒店的活动和运营的要求。

-    Assist with menu and wine list creation

     协助菜单和酒水单的设计工作。

-    Supervise outlet functions

     监督各项职能。

-    Supervise outlet service

     监督餐厅的服务。

-    Works with Restaurant Manager on manpower planning and operational needs

     和上级领导一起进行人力规划和管理需求。

-    Conduct weekly training as assigned by Restaurant Manager

     进行餐厅经理指定的每周培训。

-    Endeavour to resolve all complaints during shift and logs all complaints in log book for further follow up

     在自己当班期间尽可能解决所有的投诉，并在工作日志中记录所有投诉以便进一步跟进的工作。

-    Supervise the maintenance of guests HEO and outlet equipment

     监督服务设备的维护保养。

-    Ensure standards of guest services as per standard guideline

     监督客用设施和服务的标准。

-   Seek guest feedback for improvement

     寻求客人的反馈意见并进行改进

-   Personally meet and farewell a minimum of 80% of your customers

     亲自迎送80%以上的客人。