餐厅服务主管先研服务主管

• Supervise the service and delivery of menu items in assigned restaurant ensuring a high level of quality and consistency.

监督所在餐厅的服务和菜单内容的提供情况，确保高品质和一致性。

• Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.  

遵守当地的卫生和安全法规，或其它适用的规定，以及品牌规范和当地的规章制度。

At HUALUXE®, we want our guests to feel accomplished and respected. To help them we need you to offer intuitive Chinese hospitality and:

• Show Chinese Etiquette – by greeting our guests by extending the spirit of our signature welcome and indulge them in Chinese hospitality by being humble and discreet in observing Chinese protocol. 
• Respect and Recognize – by recognizing guests’ status by customizing service and adapt to guest preferences making them feel a cut above the rest.
• Help Accomplish – by fully understanding our guests’ business and social engagement needs, and take pro-active action to exceed their expectations by efficient and accurate services.

在华邑®酒店，我们让我们的客人感到事业通达，尊重认同。为了达到这个目标，我们需要你提供知礼尊客的中华待客之道，同时还要：

• 尽显中华礼仪 – 向客人展示我们标志性的欢迎，并用谦恭得体的中华待客之道来款待我们的客人。
• 表达尊重认同 – 通过为客人提供量身定制的服务来认知客人，顺应客人偏好，从而彰显客人独一无二的尊贵身份。
• 协力成就事业 – 充分理解我们客人的事业及社交需求，主动行动，提供高效准确的服务，力求超越客人期望。

• 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。

• 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 cash handling and banking procedures

监督现金的处理和存放程序。

• Prepare daily banking and cash flow reports

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。

• Supervise the maintenance of service equipment

监督服务设备的维护保养。

• Monitor standards of guest facilities and services

监督客用设施和服务的标准。

• Control stock and monitor security procedures

控制存货和监督保安成序。

• Assist with menu and wine list creation

协助菜单和酒水单的设计工作。

• Supervise functions

监督各项职能。

• Supervise outlet service

监督餐厅的服务。

• Works with Superior on manpower planning and management needs

和上级领导一起进行人力规划和管理需求。

• Works with Superior in the preparation and management of the Department’s budget

和上级领导一起编制和管理部门预算。