中餐廳經理

• Effectively manage the restaurant by ensuring the following:

有效管理餐厅的日常工作，确保日下工作正常进行：

• 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。

• Adhere to bill paying procedures 

遵守规定的结账程序。

• 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。

• 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。

• Develop and implement Promotions Calendar for F&B products in restaurant 

在餐厅制定和执行餐饮产品促销活动日历。

• Manage special event concepts

特别活动的概念管理工作。

• Anticipate market changes and review operations when necessary

善于预测市场的变化情况，并在必要时审评运营工作。

• Conduct competitor analysis

对竞争对手进行分析。

• Create positive publicity opportunities

创造良好的公众宣传机会。

• Manage customer database and utilize effectively

管理顾客数据库并有效的加以使用。

• Up-sell property 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。

• Recycle wherever possible

尽可能再利用能源。

• 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 wage and beverage cost 

管理工资和饮料成本。

• Forecasting 

进行预测工作。

• 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。

• 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。