Chef d’équipe Service (F&B) 餐饮领班

岗位职责/职位描述

·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
·Endeavor 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