酒店餐飲服務(wù)經(jīng)理崗位職責(zé)

12/12XXHotelJobDescriptionXX飯店崗位職責(zé)Position:F&BServiceManagerGrade:6職位：餐飲服務(wù)經(jīng)理級不：6級Department:RestaurantDivision:Food&Beverage部門：餐廳及酒吧隸屬：餐飲部Reportto:DirectorofF&B上級：餐飲部總監(jiān)Preparedby:WilliamChengApprovedby:擬稿：批準(zhǔn)：JobSummary:CoordinationofdaytodayFood&Beverageoutletactivities.AssistDirectorofFood&BeverageinPlanning,organizing,budgetinginalloutletsandbars.ProvideastrongcommunicationlinkbetweenOutletManagersandtheDirectorF&B。崗位概述：協(xié)調(diào)餐飲部各部門的運作。協(xié)助餐飲總監(jiān)制定餐廳及酒吧的預(yù)算。在餐飲部總監(jiān)及餐廳經(jīng)理中提供良好的溝通橋梁作用。Duties&Responsibilities:EnsurethewholeF&BDepartmentandassociatesofferaoutstandingservicetotheguests.ProvideastrongcommunicationlinkbetweenOutletManagersandtheDirectorF&B.Services:EnsurethatservicesarecarriedoutinaccordancewithSGSSstandardsEnsurealltheassociatescarryoutthetasksaccordingtotheS&P.FocusoncustomerserviceandassociatedevelopmentneedsinalloutletsSupervisesthequalityofserviceinalloutletsduringmealperiods.Training:Recruitment,training,developmentandrosteringofassociates.Providetrainingsupporttoalloutletmanagers.Shouldbeamotivatedtrainerandwillingtotrain.StandardandProcedure:EnsurealltheassociatescarryoutthetaskaccordingtotheS&P.AssistDirectorofF&Bindeveloping,updatingS&P.Planning:AssistDirectorofF&Binsourcinglocalsuppliersforequipmentorotherrequirementsinthedepartment.Menuknowledge:Goodbeverageknowledge/goodknowledgeofbeverageserviceskills/goodmenuandfoodknowledge.ManagementandCommunication:Theincumbentisresponsible,toensurethatF&BDepartmentisrunefficientlyandthathe/sheapplyallmanagerialprinciplestoensureGuestSatisfactionandfinancialbenefitstotheowners,inaccordancewiththebudgetedguidelinesandS&P.TheincumbentshouldbeabletoworkwithoutsupervisionandbeabletotakeonthedutiesofDirectorF&B,inhisabsence.Coordinationwithotherdepartments,i.e.:Engineering,HouseKeeping,Sales&Marketing,etc.Assistoutletmanagersinassociatecounseling.ActivelyinvolvedinassistingBanquetManagerinexecutionofimportantfunctions.TheincumbentshouldprovidecreativesupporttotheBanquetManager.Interactwithguestsinalloutlets,inordertoenhancetheirdiningexperienceandbuildrelationships.Meeting:AttendF&BMeetingsandconductthesameintheabsenceofDirectorofF&B.AttendassociatebriefingsinallOutletsandBars.CoordinateswithDirectorofF&Bondetailsofdaytodayfunctions.Coordinateday-to-dayoperationswiththeOutletManagers.CostControl:Determiningoptimumassociating,product,stockandequipmentlevels,inrelationtobusinessneeds,keepinginmindthevariousseasonalperiodsofbusiness.GoodknowledgeofP.O.Ssystem(Micros).HygieneandGrooming:Monitoringassociategroomingandassociatehygiene.Reviewingthesameduringassociatebriefings.MarketingSurvey:Sales&Marketingfocus,indevelopingFood&Beveragepromotionsinoutlets,coordinatingguestsfeedback,analysisofguestsfeedbackandalteringthestrategytotheguestsneeds.Competitiveanalysisshouldbeaccomplishedatleastonceafortnight,withaviewofdifferentiatingourproductandthereforeincreasingourmarketshare.Computing:Computerliteracy,includingspreadsheetsoftwareCertificate:GoodunderstandingofSOFTSKILL,MFT,TSWandmanagementskill.General:UnderstandStarwoodSPGplans.Collectionandanalysisoffinancialdatatoassistindecision-making.AssisttheDirectorofF&BandOutletManagerongivingcreativesuggestions.ProvidesupporttoStewardingmanager.Assistoutletsduringtheirpeakperiodofservice.AssisttheDirectorofF&Binplanning,Organizingandexecutionofspecialeventsandfoodpromotions.KeepabreastwithlatestdevelopmentsandtechnologyintheF&BindustryAssistDirectorofF&Binsouringappropriateentertainmentforvariousoutletsasrequired責(zé)任義務(wù):保證餐飲部所有職員給客人提供優(yōu)質(zhì)的服務(wù)。在餐飲部總監(jiān)及餐廳經(jīng)理中提供良好的溝通橋梁作用。服務(wù)：確保職員依照SGSS標(biāo)準(zhǔn)給客人提供服務(wù)。確保職員按照標(biāo)準(zhǔn)與程序完成任務(wù)。要緊注意力集中在客人服務(wù)及職員進(jìn)展中。操縱所有餐廳用餐期間的服務(wù)質(zhì)量。培訓(xùn)：招聘、培訓(xùn)、進(jìn)展和治理職員。給各餐廳經(jīng)理提供培訓(xùn)報告。要成為一個有鼓舞能力的訓(xùn)導(dǎo)師標(biāo)準(zhǔn)與程序：確保職員按照標(biāo)準(zhǔn)與程序完成任務(wù)。協(xié)助餐飲總監(jiān)對其進(jìn)行進(jìn)展與更新。打算：協(xié)助餐飲部總監(jiān)采購設(shè)備。菜單知識：熟知酒水及酒水服務(wù)知識并了解各種食品及有效的制作菜單。治理和溝通：要緊責(zé)任在確保餐飲部的正常運作，職員遵守規(guī)則，保證客人中意，給業(yè)主帶來更好的效益，達(dá)到預(yù)算。無需在任何人的治理下工作，在餐飲總監(jiān)不在時擔(dān)當(dāng)起餐飲總監(jiān)的職責(zé)。與其他部門作好協(xié)調(diào)工作。如：工程部、總管部、銷售部。協(xié)助餐廳經(jīng)理與職員溝通。積極主動的關(guān)心宴會廳經(jīng)理完成重要的宴會。有責(zé)任給宴會廳經(jīng)理提供制造性的建議。為了增加回頭客人及建立良好的關(guān)系，同餐廳客人進(jìn)行交流。會議：參加餐飲部例會，在餐飲總監(jiān)不在時對餐廳作以正確指導(dǎo)。餐加所有餐廳及酒吧的例會。同餐飲部總監(jiān)共同協(xié)商每天的工作細(xì)節(jié)。同各餐廳經(jīng)理協(xié)商每天的運作。成本操縱：依照生意需求及淡、旺季情況決定運作設(shè)備。熟知P.O.S.電腦系統(tǒng)操作。儀容儀表：檢查職員禮貌及衛(wèi)生情況，在例會上予以回憶、強調(diào)。市場調(diào)查：負(fù)責(zé)促銷餐飲部食品節(jié)，得到客人反饋意見，并分析客人反饋依照客人意見作出相應(yīng)策略。至少兩周作一次與競爭對手的收入分析，找出細(xì)微的差不，增加我們市場的占有率。電腦知識：良好的英語表達(dá)及書寫能力。熟悉計算機系統(tǒng)包括格式及軟件證書：獲得TSW,SOFTSKILL,MFT培訓(xùn)技巧及治理技巧證書。其它：掌握仕達(dá)屋SPG推廣打算。收集及分析財務(wù)報告并協(xié)助作出有關(guān)決定。給餐飲總監(jiān)及餐廳經(jīng)理提供有創(chuàng)議性的意見。給總管事提供報告。在用餐高峰期協(xié)助各餐廳的運作。協(xié)助餐飲總監(jiān)制定及完成專門宴會及食品節(jié)。對餐飲出品趨勢及技術(shù)要有一定掌握。協(xié)助餐飲部總監(jiān)為各部門查找適當(dāng)?shù)臉逢?。JobKnowledge/Skill:ExcellentEnglishskills(Verbalandwritten)Computerliteracy,includingspreadsheetsoftware專業(yè)知識技能:良好的英語表達(dá)及書寫能力。熟悉計算機系統(tǒng)包括格式及軟件Education:CollegeCertificateTechnicalcourseinF&Bmanagement,Minimum3yearsfulltimecourse教育：大專畢業(yè)證書滿3年的餐飲技術(shù)治理課程Experience:TechnicalcourseinF&Bmanagement(minimum3years,Full-timecourse).Experienceasoutletmanagerfor4-5yearsina5StarHotel.Experien