西餐厅主管 Supervisore di caffetteria

1. Enforce correct bill paying procedures 

遵守正确的结账程序。

1. Conduct effective shift briefings ensuring all staff are aware of VIPs, special occasions, daily specials; emphasis on up-selling certain products; etc

有效的进行交接班说明会，确保所有员工了解重要客人，特殊活动，每日特价，重点是推销某些产品等。

1. Encourage and motivate staff to provide optimum service during all shifts

激励在岗员工为客人提供卓越的服务。

1. Share recommendations and guest comments to Chef and Food and Beverage Manager to reflect current customer profile

与厨师和餐饮经理交流意见和客人的建议从而反应当前客人的情况。

1. Manage special amenities and special events

特殊设施和活动的管理工作

1. Conduct competitor analysis

对竞争对手进行分析。

1. Manage customer database and utilize effectively

管理顾客数据库并有效的加以使用。

1. Up-sell property facilities

推销酒店的设施。

1. Actively pursue cost saving measures

积极的实行节约成本的措施。

1. Recycle wherever possible

尽可能再利用能源。

1. Forecasting 

进行预测工作。

1. Stock control

有效的控制存货。

1. Analyze statistics and change your operations to reflect customer preferences

分析统计数据，按照客人的喜好改变运营方法。

1. Mix your own shift hours to ensure you know what is happening in your department at all times (ie nights, days, week-ends and during the week, break, lunch and evening shifts)

混合自己的轮班时间确保随时了解部门内发生的事情(如夜班，白班，周末和周一至周五班，间休，午餐时间和晚班)。

1. Conduct monthly staff meeting to ensure all management projects, policies, new product, staff movement …etc are notified and documented. During this time, encourage comments and ideas from staff for the interest of room service department

召开月度员工会议确保通知所有管理项目，规章，新产品，员工变动并记录在案。

1. Enforce cleanliness of Room Service area and kitchen equipment and maintenance 

执行客房送餐服务区域和厨房的清洁标准，并予以保持。

1. Make conversation to guests during their order and find out their likes and dislikes as well as building rapport

在客人点餐时与客人交谈，发现客人的喜好，同时建立友善的关系。

1. Maintain good relations with other members of Food and Beverage including Kitchen, Stewarding and Service Operations

与餐饮部其它部分保持良好的工作关系，包括厨房，管事部和服务部门。

1. Actively participate in departmental training and give support and feedback

积极的参加部门培训并给予支持和反馈。

1. Ensure sufficient operational equipment and linen

确保备有充足的运营设备和布巾。

1. Handle guests complaints professionally

专业的处理客人的投诉。