酒店餐飲服務(wù)主管崗位職責(zé)

Roomtohaveagreatstart成的開Food&BeverageServiceShiftLeader飲服務(wù)主管HotelLevel:酒店等級(jí)：JobBand:職位等級(jí)：

IV—7

Department:部門：ReportsTo:直屬上級(jí)：

Food&BeverageServices飲務(wù)門RestaurantManager,Asst.Food&BeverageManager,Food&BeverageManager,DirectorofFood&Beverage廳理餐助經(jīng)，飲理飲監(jiān)OVERVIEW職位概述

Supervisetheserviceanddeliveryofmenuitemsinassignedrestaurantensuringahighlevelofqualityandconsistency.監(jiān)督所餐廳的務(wù)和菜內(nèi)容的供情況確保高質(zhì)和一性。Adheretolocalregulationsconcerninghealth,safety,orothercompliancerequirements,aswellasbrandstandardsandlocalpoliciesandprocedures.遵當(dāng)?shù)氐纳桶卜ㄒ?guī)，其它適的規(guī)定以及品規(guī)范和地的規(guī)制度。AtInterContinentalHotels&Resortswewantourgueststofeelspecial,cosmopolitanandInKnowwhichmeansweyouto:

Becharmingbybeingapproachable,havingconfidenceandshowingrespect.Stayinthemomentbyunderstandingandanticipatingguests’needs,ownershipofgettingdone.Makeitmemorablebybeingknowledgeable,sharingstoriesandshowingyourstyletocreatemomentsthatmakepeoplefeelspecial.在洲酒及假，我們希望賓客感覺(jué)風(fēng)格獨(dú)特、時(shí)尚現(xiàn)代和入洞悉這意味們需要：

親切、滿自信體現(xiàn)尊來(lái)展現(xiàn)有力你。理解和測(cè)賓客需要、到細(xì)心到、具人翁精、把事辦好，持注下見(jiàn)多識(shí)、分享歷、展你的風(fēng)來(lái)創(chuàng)造人感覺(jué)別的時(shí)，做到令人難。DUTIESANDRESPONSIBILITIES作職責(zé)

IntheabsenceofaManager,conductsshiftbriefingstoensurehotelactivitiesandoperationalrequirementsareknown在經(jīng)理席時(shí)主交接班明會(huì)，保員工解酒店活動(dòng)和營(yíng)的要。Endeavourtoresolveallcomplaintsduringshiftandlogsallcomplaintsinlogbookforfurtherfollowup

在自己班期間可能解所有的訴，并工作日中記錄有投訴便進(jìn)一跟進(jìn)的作。Supervisecashhandlingandbankingprocedures監(jiān)督現(xiàn)的處理存放程。Preparedailybankingandcashflowreports編制每存款和動(dòng)資金告。Establishandinstructstaffincashsecurityprocedures制定并導(dǎo)員工行現(xiàn)金全制度Dealwithirregularpayments處理異的付款況。Supervisethemaintenanceofserviceequipment監(jiān)督服設(shè)備的護(hù)保養(yǎng)Monitorstandardsofguestfacilitiesandservices監(jiān)督客設(shè)施和務(wù)的標(biāo)。Controlstockandmonitorsecurity控制存和監(jiān)督安成序Assistmenuandwinelistcreation協(xié)助菜和酒水的設(shè)計(jì)作。Supervisefunctions監(jiān)督各職能。Superviseoutletservice監(jiān)督餐的服務(wù)WorksSuperiormanpowerplanningandneeds和上級(jí)導(dǎo)一起行人力劃和管需求。WorkswithSuperiorinthepreparationandmanagementoftheDepartment’sbudget和上級(jí)導(dǎo)一起制和管部門預(yù)。ACCOUNTABILITY責(zé)任范圍Numberofemployeessupervised管理的員DirectF&BHostess/Sommelier/Cashier/F&BAttendantServiceOrderTaker/BarAttendant直接：餐領(lǐng)位員侍酒，餐飲銀員，飲侍應(yīng)，客房餐服務(wù)，酒吧應(yīng)生IndirectNA間接

無(wú)AnnualOperatingProfit/PayrollBudget–年度經(jīng)營(yíng)潤(rùn)和薪金算

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無(wú)Metrics–主要績(jī)效標(biāo)

Completionofassignedtasks完成分給工作情況DecisionMakingResponsibilities(DecisionRights)–決策職責(zé)決策

GuestRequests客人的求QUALIFICATIONSANDREQUIREMENTS任職要求RequiredSkills–技能要求

Demonstratedabilitytointeractwithcustomers,employeesandthirdpartiesthatreflectshighlyonthehotel,thebrandandtheCompany.完全代酒店，牌和公與顧客員工和三方交的能力Alcoholawarenesscertificationand/orfoodservicepermitorvalidhealth/foodhandlercardasrequiredbylocalgovernmentagency.持有當(dāng)政府規(guī)的含酒飲品知課程證或食品務(wù)許可或有效健康或品上崗。Problemsolvingandtrainingabilities.具有解問(wèn)題和訓(xùn)的能Qualifications–學(xué)歷

DiplomainHotelManagement,Food&Beverage,orrelatedfield.酒店管，餐飲相關(guān)專的大專歷。Experience–經(jīng)歷

2yearsrelatedexperienceoranequivalentcombinationofeducationexperience.Supervisoryexperiencepreferred.2年相關(guān)作經(jīng)歷或與此當(dāng)?shù)慕毯拖嚓P(guān)作經(jīng)驗(yàn)合的背。具主經(jīng)驗(yàn)優(yōu)考慮。Thestatementsinthisjobdescriptionareintendedtodescribetheessentialnatureandlevelofworkbeingperformed.Theynoti