英汉双语酒店餐厅主管工作职责.docx

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1、英汉双语酒店餐厅主管工作职责 Supervisor 餐厅主管 Job Description PLACE OF WORK: Restaurant 工作地点 餐厅 工作概述：根据餐厅规定受理食品饮料的点单，并有礼貌高效率的为客人服务食品和饮料，并根据餐厅制度指导服务员和传菜员服务。为客人结账，并帮助维护餐厅区域和各种设备。 REPORTS TO: Restaurants Manager 报告对象： 餐厅经理 KEY RELATIONSHIPS: Internal: Restaurant Staff, Bar Staff, Kitchen/Stewarding Staff, Cashiers.主要

2、工作关系 内部：餐厅员工，酒吧员工，厨房员工，管事部员工，财务人员。External: Restaurant guests, suppliers and other staff。 外部：餐厅客人，供应商和其他工作人员。 STANDARD SPECIFICATIONS: Requirements are representative of minimum levels of knowledge, skills工作标准说明： and/or abilities.To perform this job succefully, the incumbent will poe the abilities o

3、r aptitudes to perform each duty proficiently.对此职位全部要求仅代表基础的学问，技巧，和/或实力，要胜利完成此项工作，须要发挥自己的实力或才能，才能娴熟胜任每个工作。 Qualifications: Eential: 1) Minimum 18 years of age. 从业资格 必备的 年满18岁。 2) 1 years experience as a team-leader in a restaurant. 一年的餐厅主管或领班工作阅历。 3) Food handling certificate. 食品人员从业资格证明（健康证）。 4) Ab

4、ility to satisfactorily communicate in English with guests, management and co-workers to their understanding. 可以用英语同客人，管理层，以及同事沟通。 5) Ability to provide legible communication. 清楚的沟通实力。 6) Ability to compute basic mathematical calculations. 基本的计算实力。 Desirable: 1) High school graduate, some college. 志

5、向的： 中学毕业。 2) Previous experience as a restaurant team-leader. 有餐厅领班或主管工作经验 3) Knowledge of Italian service. 有意大利餐厅服务学问 4）Certification of previous training in liquor, wine and food service. 曾受过烈酒，葡萄酒，食品等的服务培训。 5) Any previous culinary training. 曾受过任何与餐饮相关的培训 6) Computer training. 曾受过电脑培训。 Skills: Ee

6、ntial: 1) Ability to understand guests service needs. 工作技能： 必备的： 了解客人需求。 2) Ability to prioritise and organise service aignments at all tables in aigned station.能够有组织的根据依次为客人服务。 3) Ability to maintain concentration and think clearly when providing service to 30 guests within any given period of time

7、. 在任何开餐时间段能够同时为30位客人供应服务，并能保持聚精会神，思路清楚，组织有序。 4) Ability to focus attention on details 关注细微环节。 5) Ability to suggestively sell menu items, beverages and wines. 有建议的向客人举荐餐厅菜单上的菜品，酒水。 6) Ability to direct timing and performance of Servers and Buspersons in providing quality service to guests within aig

8、ned station. 指导服务员和传菜员为客人供应高品质的服务。 7) Ability to maintain good co-ordination while serving orders quickly. 在供应高效服务的同时和同事保持良好的协调合作。 8) Ability to exert physical effort in transporting food and beverage guests. 能够将食品，酒水平安的运输给客人。 9) Ability to perform job functions with minimal supervision. 在无人监督的状况下能够

9、独立完成工作职责。 10) Ability to work cohesively with co-workers as part of a team 能够作为团队的一部分与同事精诚团结。 Desirable: 1) Prior guest relations training. 志向的： 1） 曾受过客户关系培训。 ESSENTIAL JOB FUNCTIONS: 基本工作职责： 1) Maintain complete knowledge of table/seat/station numbers, room capacity, hours of operation, proper tabl

10、e set up and dre code of the restaurant. 熟知餐厅的桌子/椅子/服务台的数量，餐位，运营时间，正确的餐桌摆台，着装要求 2) Maintain complete knowledge of all beverage selections, correct glaware and garnishes in the restaurant. 熟知餐厅的酒水及相应的杯子和装饰物。 3) Maintain knowledge of the particular characteristics and description of house wine. 熟知店酒的介

11、绍。 4) Maintain complete knowledge of all menu items, prices, preparation method/time, major ingredients, and quality standards of taste, appearance, texture, serving temperature, portion size, garnish and method of presentation. 熟知菜单上每一项的价格，制作方式，所需时间，主要原材料和质量标准，口味，外观，质地，服务时的温度，份量大小，装饰物以及服务方式。 5) Mai

12、ntain complete knowledge of correct maintenance and use of equipment.Use equipment only as intended. 熟知餐厅设备的运用及保养，只在须要时才运用设备。 6) Maintain complete knowledge and comply with all restaurant policies/service procedures.熟知并遵守餐厅的规章制度/服务流程。 7) Complete opening side duties as aigned: 完成开餐前的打算工作，包括： a) Chec

13、k quality and amount of all restaurant stock and supplies using checklist. 检查餐厅库存的数量和质量。 b) Fold napkins. 折餐巾 c) Requisition all neceary supplies and transport from storeroom to restaurant. 从库房领取餐厅必需物品。 d) Set up all condiments and beverages (non-alcoholic) according to service standards.根据服务标准打算好开餐

14、所需调味品（蕃茄酱，辣椒酱，糖水，果汁等）和饮料。e) Ensure a sufficient supply of all silverware, glaware and Chinaware for service. 保证开餐时有足够的餐具，杯子和瓷器。 f) Set up side station with designated supplies and stock. 根据标准打算好服务台所需物品。 g) Set up and inspect the condition of check presenters with pens. 检查账单夹是否完好，夹子内是否有笔。 h) Set tabl

15、es according to service standards. 根据餐厅服务标准摆台。 8) Organise aigned station and ensure readine prior to guest arrival. 检查好服务台，在客人到来之前做好打算。 9) Review reserved tables and names of such; follow up on special arrangements for pre-aigned tables according to standards. 检查预定的桌子状况和客人姓名，跟进特别的支配。 10) Review dai

16、ly specials and maintain awarene throughout the shift. 检查每日特色并告知全部当班员工。 11) Greet guests and suggest beverage order; take beverage order, utilising up-selling techniques and record orders following service standards. 问候客人，并根据服务标准向客人做举荐。 12) Relay daily specials with brief descriptions; answer all qu

17、estions on menu selections accurately and offer suggestions. 用简短的语言向客人表达每日特色，回答客人对菜单的任何疑问并可以供应建议。 13) Take guests food orders, utilising up-selling techniques and record orders, following service standards. 根据服务标准运用推销技巧为客人点单，并做好记录。 14) Suggest wine orders to compliment the guests meals. 依据客人点的食物象客人举

18、荐葡萄酒 15) Direct and work closely with the Servers and Buspersons in aigned station on service timing, additional table wares for courses and items to serve/remove from each table in accordance with restaurant standards. 指导服务员和传菜员服务/清理额外的餐具或物品。 16) Retrieve all alcoholic beverage items from bar and s

19、erve to guest in accordance with the restaurant standards. 根据服务标准从酒吧将饮料服务给客人。 17) Open and serve wine bottles in accordance with restaurant standards. 根据服务标准为客人开启、服务葡萄酒。 18) Serve all food courses to the guest in accordance with restaurant standards. 根据服务标准为客人服务每一道菜。 19) Monitor and anticipate guest

20、s needs, respond promptly and acknowledge all guests, however busy and whatever time of day. 关注并预知客人需求，快速做出回应并让客人感觉到，即使是在忙时。 21) Aist Servers and Buspersons in their job functions to ensure optimum service to guests and following restaurant procedures. 帮助服务员和传菜员完成他们的工作，保证为客人供应最好的服务。 22) Maintain pos

21、itive guest relations at all times. 在任何时间都保持和客人的良好关系。 23) Handle guest complaints and ensuring guest satisfaction. 受理客人投诉，保证让客人满足。 24) Ensure each course is cleared according to restaurant standards; monitor and maintain the cleanline of each aigned table. 确保每一道菜都是根据餐厅标准，监督并保持每张餐桌的清洁。 25) Present de

22、ert menu and describe items to each table, describe selections and make suggestions. 为每台客人呈上甜品菜单并做简洁介绍。 26) Take orders for espreo, cappuccino, coffees and teas according to procedures.Ensure delivery of order to correct guests. 根据服务流程为客人点餐后咖啡或茶，并保证正确的服务给客人。 27) . 检查账单是否正确，为客人呈上账单并通过收银员结账。 28) . 遵守结

23、账，处理现金制度/流程。 29) 对客人的关照表示感谢。 30) 保证客人离店后立刻清理并重新摆好餐桌，帮助服务员供应最好的服务。 31) , 关注并保持所安排区域的卫生和物品组织状况。 完成关餐的职责： 根据餐厅标准处理全部物品。 正确的存放可以接着运用的物品。 清洁全部的设备 为下个班次打算好所需物品。 将全部脏的布草送洗。 整理并打算好全部调味品。 为下个开餐时间段重新摆好台。 完成全部关餐报告，得到经理许可后下班。 NOTE: 留意： 此工作描述未包含此职位所必需的基础的附带职能，全部职责和要求均为必需具备的职能。 此工作描述中所列并非全部该职位职责，管理层有权要求员工从事其他相关工作 英汉双语酒店餐厅主管工作职责 酒店餐厅主管工作安排 酒店主管工作职责 酒店前台主管工作职责 酒店主管工作职责 酒店收银主管工作职责优秀 酒店前厅服务主管工作职责 酒店人事培训主管工作职责 酒店财务主管工作职责 酒店选购部主管工作职责 本文来源：网络收集与整理，如有侵权，请联系作者删除，谢谢！第14页 共14页第 14 页 共 14 页第 14 页 共 14 页第 14 页 共 14 页第 14 页 共 14 页第 14 页 共 14 页第 14 页 共 14 页第 14 页 共 14 页第 14 页 共 14 页第 14 页 共 14 页第 14 页 共 14 页