MAJOR RESPONSIBILIES责任概要:  To do whatever it takesto provide exceptional service for our external and internal customers and to strivefor excellence to achieve customer satisfaction. 尽可能为内部和外部客人提供优异的服务，以创造更加出色的客人满意度。 The supervisors’ mainfunction is to promote and ensure guest satisfaction, achieved through his/herability to develop and maintain a strong team environment, placing emphasis onassociate satisfaction and delivery of prompt, courteous, correct service.Supervisors are accountable for sales and profit in his/her area. Supervisionof the whole team including regular checks on all Marriott Brand Standards suchas 15 minutes Training sheet, taste panel sheet, pre shift meeting sheet.协助餐厅经理完成餐厅的日常运作，秉持收益最大化，支主管人员的主要职责是：确保通过为服务人员提供迅捷，礼貌，正确的服务使他们得到一个满意的工作氛围，且建立并保持一个强大的团队，从而使客人得到更周到的服务。主管人员应具备针对市场及利润的敏感度。监督整个团队，包括定期检查所有万豪品牌标准，如15分钟培训表，品尝表，班前会议表。SPECIFICDUTIES工作任务: 1.   Open and close shift in accordance with manager’s checklist.	根据开餐关餐的检查表格安排和检查餐厅的各项工作。2.   Initiate aggressive guest interaction throughseeking and soliciting feedback from guests.积极于客人沟通并得到服务意见反馈。3.   Train, maintain and enforce all Marriott servicestandards using use records, menus and appropriate reference materials.根据菜单等相应规章制度，培训，保持，强化全部万豪服务标准。4.   Properly execute revenue and check controlprocedures on shift.认真进行收入掌控及账单管理。5.   Handle daily associate relations (e.g., scheduling,time adjustments).处理日常员工问题，如排班，加班调整等。6.   Maintain a safe and sanitary work environment forall associates and guests.      为客人和服务人员提供并保持一个安全洁净的用餐及工作环境。 7.   Gather and implement all proper tools for runningshift,( e .g ., schedules, floor plans, reservations, checks ).       管理全部运营所需工具，如排班表，预定表，账单等。 8.   Find solutions for problems such as call outs, lastminute bookings or any other daily problems that may arise.处理各种突发问题，如客人大声喧哗，满座等。9.   During shift, ensure that guests are satisfied byassisting with serving, seating, and communication with kitchen and by strivingto speak to all guests.服务期间，保证客人从入座到就餐和对与厨房的沟通以及适量交流都感到满意。10. Be on the floor during entire meal period andensure adequate coverage.服务期间保证在场，并提供足够帮助。11. Conduct taste panels and menu classes on a dailybasis.	每天设计调味盘和菜单分类。12. Ensure that only a quality product is being served..确保客人收到标准产品。13.  Monitorhours and staffing on a daily basis, with accurate scheduling in line forecastand  	budget guidelines.	每日根据预测和预算制定相应的人力安排。14. Ensure all sidework is doneon daily basis.       确保每日的附属工作完成。15.  Maintain proper associate uniform standards.	确保服务人员着装得体。16.  Manage an effective repair and maintenance programthrough the use of work orders, inspections, etc.      通过下工作单，检查等手段管理一个高效设施修理和维护系统。17. Assist any associate inhis/her job performance, when required, to ensure guest satisfaction.      帮助服务人员完成其工作来使客人满意。18. Exercise station rotation to ensure stations aredistributed fairly.有效管理餐台分布以及使服务人员得到均等的工作量。19. Implement a departmentaldaily “15Minute”training program.      每日进行15分钟的职业培训课程。20. Implement an effective training program for new andcurrent associates using use records, menus and appropriate reference manuals.     通过记录，菜单等工具对新员工进行高效的培训。21. Encourage problem solving by associates throughproper training and empowerment.建鼓励服务人员通过其培训知识和授权来解决问题。22. Establish effectivecommunication with associates to gain their trust and respect.	于服务人员建立有效地沟通来得到他们的信任和尊重。23. Attend associate meetings.出席员工会议。24. Demonstrate positive inter-departmental relations.	在部门间协调上起到示范作用。25. Responsible to follow and implement all Safety& Security Standards.      贯彻执行部门所有安全及保卫工作。26. Responsible for the maintenance of discipline and ahigh level of morale among  associates.负责部门内部员工的纪律管理制度的执行。27. Communicate directly, and/or through the use of thelog book, to next shift supervisor.通过口头，工作日志等工具与同事交接沟通。28. Identify and recommend incentive programs, newideas and methods of operation.为更好地运营提供新颖的各种创新。29. Implement and follow through on all bookings ofrestaurant parties and room service hospitality suites and effectivelycommunicate to all managers.基于各种预定进行工作，保持于各部门经理的有效沟通。30. Assist in the development and execution of themarketing plan of assigned outlets.实行市场推广计划

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