The restaurant supervisor's main function is to promote and ensure guestsatisfaction, achieved through his/her ability to develop and maintain a strongteam environment, placing emphasis on associate satisfaction and delivery ofprompt, courteous, correct service. The restaurant supervisor is accountablefor sales and profit in his/her area. The restaurant supervisor should be onthe floor on all times and is in absent of the Restaurant Manager or hisAssistant responsible for the whole Restaurant operation.
餐厅主管的主要职责是：保证并提高客人的满意度，运用个人能力维持和发展团队的工作，注重员工的培养和发展。提高餐厅销售收入也是餐厅主管的重要职责之一。餐厅主管在没有餐厅经理和助理没有当班期间要负起全面管理餐厅的能力。
MAJORRESPONSIBILITIES:主要职责：
· Actively support the QualityImprovement Process.
积极主动的提高服务质量
· Come up with new ideas to improveService and Restaurant experience for all guest as ongoing process.
及时提出新理念及想法帮助改进对客服务质量
· Responsible of daily operation ofassigned outlet.
负责每日分配的任务
· Assist in working toward positivefinancial results and always seek for new and additional revenue possibilities.
协助餐厅收银工作，并随时提出能帮助提高餐厅收入的想法
· Assist in ensuring that schedulingfunctions are performed accurately and on a time basis.协助监管员工考勤制度，保障餐厅正常运营
· Responsible for daily conductedTaste panel, 15 Minutes Training and pre-shift Meeting in the correct wayfollowing Marriott Brand Standard.
主管负责每日15分钟培训及食品试餐，并参照集团酒店标准落实开餐前的会议工作。
· Responsible of fulfilling allLevels of “Passport to Successes of yourself and all Restaurant associates.
负责管理主管级以下员工的passport to successes培训工作
· Assist in maintaining a highly motivated andwell-trained staff.
协助保证高质量的培训工作
· Enhance own Leadership including“Leading by example”
参与提高管理能力的培训
· Focus on guest needs andsatisfaction
工作中注意维护客人需求并提高顾客满意度
· Staff Management during shift.
当班时正确使用管理方式
JOBDUTIES: 详细工作描述：
1.OPERATIONS 餐厅运营方面：
· Open and close shift inaccordance with manager's checklist.
参照管理程序负责开餐准备及关餐结束工作
·
Initiateaggressive guest interaction through seeking and soliciting feedback fromguests.主动与客人交流用餐感受并征询客人意见
·
Train,maintain and enforce all Marriott service standards using use records, menusand appropriate reference materials.
正确使用符合酒店集团的各种表格
·
Properlyexecute revenue and check control procedures on shift.
正确执行营业成本与收入控制程序
·
Handledaily associate relations (e.g., scheduling, time adjustments).
及时处理员工当日工作安排
·
Maintaina safe and sanitary work environment for all associates and guests.
维持工作环境的清洁及安全
·
Gatherand implement all proper tools for running shift, (e.g., schedules, floorplans, reservations, checks).
对酒店及餐厅当日营运情况充分准备，比如排班、预订表等
·
Findsolutions for problems such as call outs, last minute bookings or any otherdaily problems that may arise.
当问题发生，如取消预定，临时预定或其它日常问题时，要找出原因
·
Duringshift, ensure that guests are satisfied by assisting with serving, seating, andcommunication with kitchen and by striving to speak to all guests. Be sure onthe floor during entire meal period and ensure adequate coverage.
当班时，与客人及时交流客人对服务、座位安排、菜品的满意程度并及时与有关负责人交流确保参与整个用餐期间的所有服务
·
Conducttaste panels and menu classes on a daily basis for restaurant.
负责每日菜品试餐及培训
·
Ensurethat only a quality product is being served and get served in the way.
确保每日菜品出品质量符合标准
·
Monitorhours and staffing on a daily basis, for restaurant, with accurate schedulingin line forecast and budget guidelines.
按照住房率及预订合理安排员工工作时间及分配
·
Ensureall side work is done on daily basis.
确保完成当日其他分配的工作
·
Maintainproper associate uniform standards.
损失检查员工的工服整洁度
·
Managean effective repair and maintenance program through the use of work orders,inspections, etc. 每日检查餐厅维护工作
·
Assistany associate in his/her job performance, when required, to ensure guestsatisfaction. 协助员工维护客人的满意度。
·
Understandand teach empowerment principles to ensure guest satisfaction.
了解掌握并能够对员工进行客人满意度的培训
·
Exercisestation rotation to ensure stations are distributed fairly.
合理分配员工的轮流替换，保证服务区的任务分配平衡
·
Beable to assist Room Service Department since the belong to the CW Bistro
能够协助管理送餐服务
2.HUMAN RESOURCES人员管理：
·
Implementan effective training program for new and current associates using use records,menus and appropriate reference manuals.
对现有员工及新入职员工进行合理有效的培训，并记录、归类。
·
Encourageproblem solving by associates through proper training and empowerment. 通过合理的培训既锻炼培养员工解决问题的能力。
·
Establisheffective communication with associates to gain their trust and respect. 通过良好有效的沟通建立员工之间的信任与尊重。
·
Maintainfair and consistent counseling and/or disciplinary procedures in accordancewith Marriott's Guarantee of Fair Treatment policy.
遵循酒店集团公平公正的政策原则，执行员工咨询及奖惩制度。
· Attend restaurant associatemeetings.
参加餐厅员工会议。
· Demonstrate positiveinter-departmental relations.
在餐厅员工中行为举止要起到积极示范作用。
·
Makesure “Passport to successes” is inline and within the timeframe
确保passport to successes培训按时完成。
3. ADMINISTRATIVE 行政管理：
· Communicate directly, and/orthrough the use of the log book, to next shift Supervisor.
交接班时要做到全面记录营运日志，和下一个班的主管良好沟通。
· Identify and recommend incentiveprograms, new ideas and methods of operation.
勇于创新，经常提出良好的工作方式方法。
4. MARKETING 市场经营：
· Implement and follow through onall bookings of restaurant parties and effectively communicate to all managers.
同上级经理对餐厅的所有预订情况进行良好的沟通。
· Assist the development andexecution of marketing plan of the outlet.
协助餐厅经理，参与制作餐厅市场推广计划。
RequiredSkills –
技能要求
· Demonstrated ability tointeract with customers, employees and third parties that reflects highly onthe hotel, the brand and the Company.
· 完全代表酒店，品牌和公司与顾客，员工和第三方交往的能力。
· Alcohol awareness certificationand/or food service permit or valid health/food handler card as required bylocal government agency.
· 持有当地政府规定的含酒精饮品知识课程证书或食品服务许可证或有效的健康或食品上岗证。
· Problem solving, reasoning,motivating, organizational and training abilities.
· 具有解决问题，推理，号召，组织和培训能力
· Good writing skills
· 具有良好的写作技能
· Leadership Skills
· 具有领导能力
Qualifications –
学历
· Diploma in Hotel Management,Food & Beverage, or related field.
· 酒店管理，餐饮或相关专业的大专学历。
Experience –
经历
· 1-2 years related experience,including supervisory experience, or an equivalent combination of education andexperience
· 1-2年相关工作经历，包括管理经验，或与此相当的教育和相关工作经验结合的背景。
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