餐饮服务主管 Керівник групи з обслуговування продуктів харчування та напоїв
Бренд готелю: InterContinental
Розташування: Китай, Пекін, Сіань
Hotel: Xi'an North (SIACP), No.120 Fengcheng 8th Road, Jingkai District, 710021
Номер вакансії: 108449
In the absence of a Manager, conducts shift briefings to ensure hotel activities and operational requirements areknown
Endeavor toresolve all complaints during shift and logs all complaintsin log book for further follow up
To be responsible for the daily supervision of the restaurant, concentrating on service procedure and quality of product.
To ensure that all restaurant mise en place is correctly prepared and ready for each service period.
To maintain a breakage prevention program designed to minimize breakage of operating equipment, and to liaise directly with the Chief Steward and recommend changes to policies or procedures.
To maintain a close customer contact to ensure satisfaction and recognition of regular guests.
To assist Manager in the planning, implementation and running of promotional events.
To comply with any reasonable request made by the Manager or Food and Beverage Director.
To supervise the service within the restaurant, to ensure that the service standards, quality of product, staff grooming are to the requirements as specified within the Operation Policy of the outlet. and the requirements of the Hotel.
where required any equipment or supplies that are necessary.
To assist the restaurant manager in spot checks of the restaurant, to ensure cleanliness of the operation at all time
To assist the restaurant manager in spot checks of the restaurant to ensure that all repairs and maintenance has been carried out, reporting any new areas that need attention. And ensuring follows up within a time frame of 14 days.
To ensure that all menus are clean, neat and tidy, free from marks and dirt, stains or watermarks. Replacing any menu with a new one as is required.
To ensure that all staff report for work as per the posted roster, and that all leave and sick leave requests are handed to the Restaurant manager.
Must be aware of the importance of beverage sales within the outlet, and sees to it that every effort is made by the waiters and waitress's to sell the maximum number of drinks possible. And to ensure that all beverages sold are as per the quality and presentation standards of the Hotel.
To ensure that all products and services ordered appear on all guest checks, and that all items are properly accounted for, correct prices charged. And that all Monies due are collected from the guest.
Greet and escort guests to their table during high business periods, to ensure guests are seated quickly and not waiting at the entrance.
Ensure that all staff is at their assigned stations, and that works assignments have been issued and understood.
When presenting menus to guests or answering guest questions as to the menu content, the person must be fully aware of all menu items and services that are offered, and be able to explain them accordingly.
Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures
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