英漢雙語酒店餐廳主管工作職責(zé)

1、supervisor餐廳主管job descriptionplace of work: restaurant工作地點(diǎn)餐廳工作概述：按照餐廳規(guī)定受理食品飲料的點(diǎn)單，并有禮貌高效率的為客人服務(wù)食品和飲料, 并按照餐廳制度指導(dǎo)服務(wù)員和傳菜員服務(wù)。為客人結(jié)賬，并協(xié)助維護(hù)餐廳區(qū)域和各種設(shè)備。reports to: restaurants manager報(bào)告對(duì)象：餐廳經(jīng)理key relationships: internal: restaurant staff, bar staff, kitchen/stewarding staff, cashiers.主要工作關(guān)系內(nèi)部：餐廳員工，酒吧員工，廚房員工，管事

2、部員工，財(cái)務(wù)人員。external: restaurant guests, suppliers and other staffo外部：餐廳客人，供應(yīng)商和其他工作人員。standardspecifications: requirements are representative of minimum levels of knowledge, skills 工作標(biāo)準(zhǔn)說明： and/or abilities. to perform this job successfully, the incumbent will possess the abilities or aptitudes to perfo

3、rm each duty proficiently.對(duì)此職位所有要求僅代表基礎(chǔ)的知識(shí)，技巧，和/或能力，要成功完成此項(xiàng)工作，需耍發(fā)揮 自己的能力或才干，才能熟練勝任每個(gè)工作。qualifications: essential: 1) minimum 18 years of age.從業(yè)資格必備的年滿18歲。2) 1 years experience as a team-leader in a restaurant.一年的餐廳主管或領(lǐng)班工作經(jīng)驗(yàn)。3) food handling certificate.食品人員從業(yè)資格證明(健康證)。4) ability to satisfactorily co

4、mmunicate in english with guests, management and co-workers to their understanding可以用英語同客人，管理層，以及同事交流。5) ability to provide legible communication.清晰的溝通能力。6) ability to compute basic mathematical calculations.基本的計(jì)算能力。desirable: 1) high school graduate, some college.理想的：高屮畢業(yè)。2) previous experience as

5、a restaurant team-leader.有餐廳領(lǐng)班或主管工作經(jīng)歷3) knowledge of italian service.有意大利餐廳服務(wù)知識(shí)4) certification of previous training in liquor, wine and foodservice.曾受過烈酒，葡萄酒，食品等的服務(wù)培訓(xùn)。5) any previous culinary training曾受過任何與餐飲相關(guān)的培訓(xùn)6) computer training.曾受過電腦培訓(xùn)。skills: essential:1) ability to understand guests9 servic

6、e needs工作技能：必備的：了解客人需求。2) ability to prioritise and organise service assignments at all tables in assigned station.能夠有組織的按照順序?yàn)榭腿朔?wù)。3) ability to maintain concentration and think clearly when providing service to 30 guests within any given period of time在任何開餐時(shí)間段能夠同時(shí)為30位客人提供服務(wù)，并能保持全神貫注，思路清晰，組織有 序。4) a

7、bility to focus attention on details關(guān)注細(xì)節(jié)。5) ability to suggestively sell menu items, beverages and wines有建議的向客人推薦餐廳菜單上的菜品，酒水。6) ability to direct timing and performance of servers and buspersons in providing quality service to guests within assigned station.指導(dǎo)服務(wù)員和傳菜員為客人提供高品質(zhì)的服務(wù)。7) ability to maintai

8、n good co-ordination while serving orders quickly.在提供高效服務(wù)的同時(shí)和同事保持良好的協(xié)調(diào)合作。8) ability to exert physical effort in transporting food and beverage guests.能夠?qū)⑹称?，酒水安全的運(yùn)送給客人。9) ability to perform job functions with minimal supervision.在無人監(jiān)督的情況下能夠獨(dú)立完成工作職責(zé)。10) ability to work cohesively with co-workers as pa

9、rt of a team能夠作為團(tuán)隊(duì)的一部分與同事精誠(chéng)團(tuán)結(jié)。desirable: 1) prior guest relations training.理想的：1)曾受過客戶關(guān)系培訓(xùn)。essential job functions:基本工作職責(zé)：1) maintain complete knowledge of table/seat/station numbers, room capacity, hours of operation, proper table set up and dress code of the restaurant.熟知餐廳的桌子/椅子/服務(wù)臺(tái)的數(shù)量，餐位，運(yùn)營(yíng)時(shí)間，正確

10、的餐桌擺臺(tái)，著裝要求2) maintain complete knowledge of all beverage selections, correct glassware and garnishes in the restaurant. 熟知餐廳的酒水及相應(yīng)的杯子和裝飾物。3) maintain knowledge of the particukir characteristics and description of house wine. 熟知店酒的介紹。4) maintain complete knowledge of all menu items, prices, preparati

11、on method/time5 major ingredients, and quality standards of taste, appearance, texture, serving temperature, portion size, garnish and method of presentation.熟知菜單上每一項(xiàng)的價(jià)格，制作方式，所需吋間，主要原材料和質(zhì)量標(biāo)準(zhǔn)，口味，外觀，質(zhì) 地，服務(wù)時(shí)的溫度，份量大小，裝飾物以及服務(wù)方式。5) maintain complete knowledge of correct maintenance and use of equipment. u

12、se equipment only as intended熟知餐廳設(shè)備的使用及保養(yǎng)，只在需要時(shí)才使用設(shè)備。6) maintain complete knowledge and comply with all restaurant policies/service procedures. 熟知并遵守餐廳的規(guī)章制度/服務(wù)流程。7) complete opening side duties as assigned:完成開餐前的準(zhǔn)備工作，包扌亞a) check quality and amount of all restaurant stock and supplies using checklist

13、.檢查餐廳庫(kù)存的數(shù)量和質(zhì)量。b) fold napkins.折餐巾c) requisition all necessary supplies and transport from storeroom to restaurant.從庫(kù)房領(lǐng)取餐廳必需物品。d) set up all condiments and beverages (nonalcoholic) according to service standards. 按照服務(wù)標(biāo)準(zhǔn)準(zhǔn)備好開餐所需調(diào)味品(蕃茄醬，辣椒醬，糖水，果汁等)和飲料。e) ensure a sufficient supply of all silverware, gla

14、ssware and chinaware for service. 保證開餐時(shí)有足夠的餐具，杯子和瓷器。f) set up side station with designated supplies and stock按照標(biāo)準(zhǔn)準(zhǔn)備好服務(wù)臺(tái)所需物品。g) set up and inspect the condition of check presenters with pens.檢查賬單夾是否完好，夾子內(nèi)是否有筆。h) set tables according to service standards按照餐廳服務(wù)標(biāo)準(zhǔn)擺臺(tái)。8) organise assigned station and ensu

15、re readiness prior to guest arnval檢查好服務(wù)臺(tái)，在客人到來之前做好準(zhǔn)備。9) review reserved tables and names of such; follow up on special arrangements for pre-assigned tables according to standards檢查預(yù)定的桌子情況和客人姓名，跟進(jìn)特殊的安排。10) review daily specials and maintain awareness throughout the shift.檢查每日特色并告訴所有當(dāng)班員工。11) greet gue

16、sts and suggest beverage order; take beverage order, utilising up-selling techniques and record orders following service standards.問候客人，并按照服務(wù)標(biāo)準(zhǔn)向客人做推薦。12) relay daily specials with brief descriptions; answer all questions on menu selections accurately and offer suggestions-用簡(jiǎn)短的語言向客人表達(dá)每口特色，回答客人對(duì)菜單的任何疑

17、問并可以提供建議。13) take guests' food orders, utilising up-selling techniques and record orders, following service standards.按照服務(wù)標(biāo)準(zhǔn)運(yùn)用推銷技巧為客人點(diǎn)單，并做好記錄。14) suggest wine orders to compliment the guests9 meals.根據(jù)客人點(diǎn)的食物象客人推薦葡萄酒15) direct and work closely with the servers and buspersons in assigned station on

18、 service timing, additional table wares for courses and items to serve/remove from each table in accordance with restaurant standards指導(dǎo)服務(wù)員和傳菜員服務(wù)/清理額外的餐具或物品。16) retrieve all alcoholic beverage items from bar and serve to guest in accordance with the restaurant standards按照服務(wù)標(biāo)準(zhǔn)從酒吧將飲料服務(wù)給客人。17) open and

19、serve wine bottles in accordance with restaurant standards.按照服務(wù)標(biāo)準(zhǔn)為客人開啟、服務(wù)葡萄酒。18) serve all food courses to the guest in accordance with restaurant standards按照服務(wù)標(biāo)準(zhǔn)為客人服務(wù)每一道菜。19) monitor and anticipate guests9 needs, respond promptly and acknowledge all guests, however busy and whatever time of day.關(guān)注并

20、預(yù)知客人需求，迅速做出回應(yīng)并讓客人感覺到，即使是在忙時(shí)。21) assist servers and buspersons in their job functions to ensure optimum service to guests and following restaurant procedures幫助服務(wù)員和傳菜員完成他們的工作，保證為客人提供最好的服務(wù)。22) maintain positive guest relations at all times.在任何時(shí)間都保持和客人的良好關(guān)系。23) handle guest complaints and ensuring guest satisfaction.受理客人投訴，保證讓客人滿意。24) ensure each course is cleared according to restaurant standards; mon