中華レストランマネージャー

• Up-sell Food and beverage product and facilities

           推销酒店的设施。

• Actively pursue cost saving measures

           积极的实行节约成本的方法。

• Liaise with Sales Manager during tender process to obtain new accounts; Food and Beverage specific

          在竞标过程中与销售经理密切合作争取新的客户；特别是餐饮部门的客户。

• Manage wages, food and beverage cost

          管理工资和饮料成本。

• Prepare monthly Forecasting

          进行预测工作。

• Conduct healthy stock control

         有效的控制存货。

• Analyze food and beverage statistics through point of sale system

         通过销售点销售系统分析餐饮统计数据。

• Work with Marketing Manager with monthly promotion

         和市场经理一起编写月度促销计划

• Works with Director of Food and Beverage budget preparation and Cost management in line with of the department budget

          和上级领导一起编制和管理部门预算。

• Oversee the Implementation of standards as detailed in the departmental standards and procedures manual.

          监督部门工作标准和程序手册中列出的各项规范的贯彻执行。

• Adhere to opening and closing procedures

          遵守开始营业和结束营业的程序。

• Conduct effective shift briefings ensuring all staff are aware of VIPs, special occasions, daily specials; emphasis on upselling 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。

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

          亲自迎送80%以上的客人。

• 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。

• Develop and implement Food and Beverage Promotion Calendar and products in restaurant

          在餐厅制定和执行餐饮产品促销活动日历。

• Works with Director of Food and Beverage with manpower planning and management

         和上级领导一起进行人力规划和管理需求。