• 五险一金
• 技能培训
• 带薪年假
• 岗位晋升
• 员工生日礼物
• 包吃包住
• 管理规范
• 节日礼物

·        Must know menu items as well as drink list
必须熟知所有的菜单和酒水单内容
·        Must know outlet setup standards.
必须熟知餐厅的摆台标准
·        Oversee entire operation; lead by good example
监督整个运营过程
·        Handles complaints and reports to Asst. Director of Food& Beverage or Dir F&B in his absence all deficiencies.
向餐饮副总监汇报客人投诉，如果餐饮副总监不在则向餐饮总监汇报
·        Trains new staff in all aspects of Outlet food andbeverage WA service standards.
组织培训员工全面餐饮知识和华尔道夫服务标准。
·        Assists in set up, ensure smooth operation at all times.
组织并协助布置摆台，保证运营顺畅。
·        Must know outlet service manual, hotel rules &regulations and hotel emergency procedure.
必须掌握餐厅服务流程，酒店规章制度和紧急情况处理程序。
·        Employee performs all cashier and revenue recordingduties according to hotels policy & procedures.
根据酒店的制度和流程，员工必须掌握所有的收款和收入登记的职能。
·        To ensure thatpolicies and procedures are followed.
保证标准和规范得到执行。
·        To monitor andenforce the staff’s personal grooming and hygiene standards at all times.
监督管理员工的个人仪表和卫生符合规定。
·        To enforce thepunctuality of the entire team.
增进团队成员的时间观念和守时。
·        To create a goodworking atmosphere and build a team in order to increase morale and efficiency.
建立一个良好的工作氛围，增强团队的职业道德和工作效率。
·        To handle employees’problems and refer them to Director of Food & Beverage or HRD, ifnecessary.
对于员工的问题，征询餐饮部总监和人事部总监的意见。
·        To coach and counsel,the team members when required.
必要时对员工进行处罚和教导
·        To co-ordinate andimplement training programs after identifying the need of employees, conducttraining sessions for all staff members and evaluate their performance.
在认清员工培训需求后，协调并引入培训课程，并评估员工的表现。
·        To maintaineffective communication and build good working relations with the kitchen.
同厨房保持良好的工作关系和有效的沟通。
·        To liaise with otherdepartments.
同其他相关部门保持联络。
·        To prepare weeklyduty roster for the department.
预备和制定部门每周排班计划
·        To control timesheets, attendance records and all staff’s allowances.
掌管和监管工作时间表，考勤纪录和所有员工信息。
·        To complete allnecessary report on major events and activities of the department.
汇报所有部门主要活动和事件。
·        To monitormaintenance requisitions.
维护状况追踪。
·        To attend weeklyF&B meeting, daily briefing and weekly Chef’s meeting.
参加每周餐饮部会议，每日早会和每周厨房会议。
·        To hold dailypre-meal briefing with staff.
带领员工开餐前会。
·        To conduct outletmeetings.
定期召开部门会议。
·        To handle allguests’ comments on restaurant operations and record them on logbook.
处理客人对于餐厅运营方面的意见，并反映到工作日志中去。
·        To set up a regularand VIP guest card system.
建立常规客人和VIP客人档案。
·        To plan andimplement a proper cleaning schedule on a daily, weekly and monthly basis.
计划和实施正确的每日，每周和每月清扫计划
·        To ensure hygienicservice is provided and maintain good condition of furniture and equipment.
监督并确保卫生服务正常，所有的家具和设备状态良好。
·        To monitor thatbudgeted food & beverage revenue and cost are kept in target.
监督食品酒水收入和成本都控制在计划之内。
·        To suggest ideas tothe management and implement promotional activities in order to generate extrabusiness.
为管理和推广活动提供建议以推动更多收益。
·        To perform any otherduties that might be requested by the Director of Food & Beverage.
执行餐饮总监和餐饮副总监分配的其他工作

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