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1.
Ensure proper
coordination with kitchen and bar on daily or monthly specials and promotions:
possesses sound knowledge of food & beverage, up selling and availability
of menu items.

與廚房及酒吧協(xié)調(diào)好每天及每月的推薦菜及酒水，熟練掌握本部的菜肴及灑水，高檔菜及菜單上的內(nèi)容。

2.
Performs all duties
as assigned by management.

及時(shí)完成酒店管理層所布置的所有工作。

3.
Responsible for staff
scheduling and payroll cost to ensure adequate coverage according to
established practices and maximize on labor potential; Plans work assignments
based on room occupancy forecast, Event orders and VIP list. Adjust schedules to meet emergencies,
coordinates with other managers regarding emergency staffing.

負(fù)責(zé)員工的工作安排及工資成本，以確保足夠的人員完成工作，最大限度的利用現(xiàn)有的勞動(dòng)力。根據(jù)預(yù)測、宴會(huì)預(yù)定及重要客人的人數(shù)來安排工作。如遇到緊急情況，要做好相應(yīng)地改動(dòng)，并與其它經(jīng)理協(xié)調(diào)好工作。

4.
Maintains proper
records of Sales, guest complaints, solutions and all concerns pertaining to
personnel or equipment in appropriate logbooks for reference.

做好銷售，客人投訴、解決辦法及相關(guān)人員、設(shè)備的記錄。

5.
Maintains established
par stock for operating supplies to ensure smooth operation.

要保持足夠的存貨以確保本部的正常運(yùn)營。

6.
Make frequent
suggestions to Management in reference to improvement of general operation,
F&B promotions, cost control and profitability.

給領(lǐng)導(dǎo)提出建議，以提高工作效率，促進(jìn)銷售，并達(dá)到增源節(jié)支的目的。

7.
Establishes control
procedures for reconciliation of Cashiering before and after service.

建立收銀調(diào)節(jié)控制程序，在服務(wù)前后，要按此程序來工作。

8.
Completes weekly
restaurant inspection; checks overall restaurant appearance, the

Repair of its fixtures, fittings and operating
equipment, initiates maintenance request as Necessary.

每周要檢查一次餐廳，包括餐廳的外觀、燈飾、家具及其它設(shè)備。如果需要，填寫維修申請單。

9.
Participates in the
planning of menus & beverage lists.

參與菜單、酒水單的制定及定價(jià)。

10.
Responsible for
holding daily briefings and monthly communication meetings to discuss various
aspects of food service and preparation with employees.

負(fù)責(zé)每天的晨會(huì)及每月的交流會(huì)，在會(huì)議中討論服務(wù)及準(zhǔn)備工作等方面的問題。

11.
Implements and
enforces safety regulations and house rules.

加強(qiáng)安全及內(nèi)部的規(guī)章制度。

12.
Attends to guest
complaints, requests or inquiries regarding food and services and immediately
takes all required corrective measures.

關(guān)注客人對飯菜及服務(wù)的投訴、要求和需求，并立即采取有效措施。

13.
Be familiar with
changes and trends in the competition and the market place.

熟悉市場及競爭的趨向及變化。

14.
Promotes the Pullman
brand philosophy through his or her exemplary attitude, behavior and excellent
communication skills.

通過他/她所表現(xiàn)的態(tài)度,行為和優(yōu)秀的溝通力來推廣鉑爾曼品牌的理念。

15.
Takes note of remarks
made by guests and finds solutions for any problems that may arise. Ensures a
rapid response from the different departments concerned.

牢記客人有可能提出的任何問題并給予解決方案. 確保各個(gè)相關(guān)部門反映迅速。

16.
Makes sure that all
the information available in the restaurant is well presented and up-to-date.

確保所有在餐廳的信息傳達(dá)是最新的。

17.
Observes and records
employee performance, hence able to make recommendations regarding employee
promotions.

觀察并記錄員工的工作表現(xiàn)，關(guān)心員工的發(fā)展，并激發(fā)員工去達(dá)到目標(biāo)。

18.
Trains personnel
according to established procedures; conducts orientation of all new employees
and ongoing training of all staff.

盡快使新員工熟悉酒店，并對員工進(jìn)行培訓(xùn)酒店的規(guī)章制度。

19.
Conducts interview
with prospective employees.

參加面試。

20.
Assures the interface
between all hotel departments and service-providers if necessary.

必要時(shí),確保各個(gè)部門和提供服務(wù)部門保持溝通。

21.
Establishes effective
employee relations and maintains the highest level of professionalism, ethic
and attitude towards all hotel guests, clients, heads of department and
employees.

建立良好的人事關(guān)系，在工作中樹立良好的工作形象。

22.
Helps promote the
hotel's range of services on offer (e.g. the bar) by anticipating customer
needs and responding to guests' requests.

通過推測客人的需求和為客人提供幫助來推銷酒店的服務(wù)。

23.
Helps gain guests'
loyalty by being present, available and ready to listen.

通過人性化,有效地和聆聽的方式獲得客人的忠誠度。

24.
Monitors movements in
the hotel restaurant with discretion.

隨時(shí)關(guān)注酒店餐廳的變化。

25.
Applies the hotel's
safety regulations.

采用酒店的安全制度。

26.
Ensures that the
restaurant remains clean.

確保餐廳的衛(wèi)生清潔。

27.
Respects the hotel's
commitments to the "Environment Charter".

尊重酒店環(huán)境憲章的承諾。

28.
Carries out other
tasks as directed by supervisor

完成上級交代的其他任務(wù)。