SERVICE AND ORGANIZATION • Ensure compliance with the customer contract for its service by applying standards for all his services • Be the guarantor of a joyful environment within his perimeter.  • Support the creation of innovative and diversified events • Apply the implementation (early season), monitoring (season) and closure (end of season) processes for the entire department. • Inform your manager of information from the field, dysfunctions observed in your department • Propose appropriate solutions. • Customize customer service without incurring additional costs or changes in the standards defined by the Services Department. • Be present at key moments of the service to coordinate the teams and be the privileged and recognized interlocutor of the GMs. • Adapt the organization according to infrastructures, • Respect the pricing and strengthen emphasis, develop turnover on wines for sale if necessary • Organize and distribute work for the restaurant team. • To be a force of proposal on the evolution of high-end service in his service. QUALITY / HEALTH AND SAFETY: • Establish, apply and monitor the application of health and safety standards in his department. • Make a diagnosis, at the opening, of the state of his service (premises, equipment and resources available), ensure a control throughout the season and take necessary measures in case of problems (decision or request for intervention from his manager) • Ensure the maintenance and preservation of premises and equipment • Participate in the Health and Safety Unit. • Ensure good waste management in the service (sorting, collection…) • Ensure good management of dangerous products in the service (storage, protection equipment…) • Limit electricity and water consumption  ECONOMIC RESULTS: • Guarantee the operation of your service within a given framework (budget, performance, staff)  • Ensure the follow-up and analysis of the various existing reporting tools and related action plans to rationalize management and optimize incomes in compliance with norms and standards. • Submit monthly economic results to your manager. MANAGEMENT • Demonstrate leadership • Adopt a coaching posture in your management • Ensure the reception, implementation and integration of GO/GEs in your department • Define personal objectives and support his team or its affiliates, and evaluate them • Supervise and lead in a transversal logic • Implement and comply with HR procedures and have them validated by your own manager • Manager by proximity: show, train and enforce • Ensure good social climate in your department (pay particular attention to the staff restaurant) and organize meetings for corrective follow-up • Be exemplary through his visibility among teams and customers We hope: You responsible for the implementation of the Service offer defined by the Management in restaurants and, if necessary, for diswashing.  You are responsible for the quality and relationships of your team with GMs. Your KPI -Client:Quality of reception and service -Business:Respect for equipment and heritage. Orders management And development of sales -People:Absenteeism rates, Turn over and team development

•   有效管理全日制西餐厅的日常工作，确保日下工作正常进行： o   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。 o   遵守开始营业和结束营业的程序。 o   遵守规定的结账程序。 o   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。 o   亲自迎送80%以上的客人。 o   激励在岗员工为客人提供卓越的服务。 •   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。 •   在餐厅制定和执行餐饮产品促销活动日历。 •   特别活动的概念管理工作。 •   善于预测市场的变化情况，并在必要时审评运营工作。 •   对竞争对手进行分析。 •   创造良好的公众宣传机会。 •   管理顾客数据库并有效的加以使用。 •   推销酒店的设施。 •   积极的实行节约成本的方法。 •   尽可能再利用能源。 •   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。 •   管理工资和饮料成本。 •   进行预测工作。 •   有效的控制存货。 •   通过销售点销售系统分析餐饮统计数据。 •   和上级领导一起进行人力规划和管理需求。 •   和上级领导一起编制和管理部门预算。

岗位职责 1.根据预测、宴会预定、团体餐安排及重要宾客的人数来安排工作。 2.做好销售，宾客投诉、解决办法及相关员工、设备的记录。 3.给领导提出建议，提高工作效率，促进销售，并达到增源节支的目的。 4.建立收银调节控制程序，在服务前后，要按此程序来工作。 5.参与菜单、酒水单的制定及定价。  岗位要求 1.大专及以上学历；英语熟练。 2.2年以上同星级酒店同等工作经验；精通西餐、酒吧的业务知识，熟练掌握本部门的技能技巧。 3.具有较强的社会活动能力、组织领导工作能力和实际工作能力。 4.具有食品原材料加工、西餐成本核算方面的知识。掌握各种产品配方、各种食品原材料出料率标准，控制产品质量和成本消耗。 5.西餐食品原料学、烹调学、食品营养卫生和西餐管理等方面的专业知识。

1. 根据实际经营情况制定西餐厅、大堂吧年度、月度经营管理计划； 2. 领导西餐厅员工积极完成各项接待任务和经营指标，努力提高餐厅销售收入； 3. 全面掌握西餐厅预订和重要接待活动，主持召开西餐厅班前例会和有关会议； 4. 掌握西厨房的工作程序和相关知识； 5. 与西餐厨师长保持密切联系和合作，提出有关食品销售建议，及时将客人需求反馈给西餐厨师长，为食品原料的采购和厨房出菜提供依据。