国际酒店餐厅经理岗位职责(中英文详尽版)
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酒店岗位职位原则中英文阐明General Manager 总经理Deputy General Manager 副总经理Asst. to General Manager 总经理助理Financial Controller 财务总监Deputy Financial Controller 财务副总监Director of Rooms Division 房务总监Director of Sales & Marketing 市场营销总监Director of F&B 餐饮总监Director of Engineering 工程总监Chief Accountant 总账会计Food & Beverage Manager 餐饮部经理Executive Chef 行政总厨IT Manager IT 经理Purchasing Manager 采购经理Human Resources Manager 人力资源经理Training Manager 培训经理Front Office Manager 前厅部经理Executive Housekeeper 行政管家Security Manager 保安部经理Administration Assistant 行政助理Cost Controller 成本控制经理Sales Manager 销售经理PR Manager 公关经理F&B Outlet Manager (Beverage Manager, Café Manager, Chinese Restaurant Manager, Banquet Manager)餐饮部营业部门经理(酒吧经理,西餐厅经理,中餐厅经理,宴会经理),F& B Manager 餐饮经理Chief Steward 管事部经理Kitchen Chef (Western Chef, Sous Chef, Pastry Chef, Chinese Chef)营业部门厨师(西厨房厨师长,副厨师长,饼房厨师长,中厨房厨师长),Guest Service Manager 来宾服务经理Laundry Manager 洗衣房经理Engineering Duty Manager 工程部值班经理Western Sous Chef 西厨房副厨师长HR Officer 人事专人Training Officer 培训专人GSM-Service Center 来宾服务经理-服务中心Pastry Chef 饼房厨师长Staff Canteen Supervisor 员工餐厅主管(Accountable for the quality of all work performed within their area of responsibility, including management Shift Leader,)(责任所在区域旳所有工作体现及质量,包括管理领班)Translator 翻译员Account Payable 应付Account Receivable Supervisor 应收主管Purchasing Officer 采购员Income Audit Supervisor 收益审计Cashier Supervisor 收银主管Engineering Section Supervisor, 工程部区域主管Staff Canteen Chef 员工餐厅厨师长Sales Executive 销售助理Reservation Supervisor 预订部主管F&B Secretary 餐饮部秘书F&B Outlet Supervisor 餐饮部各餐厅主管Stewarding Supervisor 管事部主管Chef De Partie 厨房主管Front Desk Supervisor 前台主管GSO Supervisor 来宾服务主管Executive Floor Supervisor 行政楼层主管Bell Supervisor 行李房主管Housekeeping Supervisor (Floor Supervisor, PA Supervisor, Laundry Supervisor, U&L Supervisor)客房部主管(楼层主管,公共区域主管,洗衣房主管,布草制服房主管)Security Supervisor, General Cashier 保安部主管,总出纳(Possess specialized skills staff)拥有专业技能和行业认证Purchasing Assistant 采购助理Engineering Senior Skilled Worker 工程部高级技工Storekeeper 库管员Artist 美工Reservation Clerk 预定员F&B Outlet Captain 餐饮部各营业部门领班F&B Hostess 餐饮部领位GSO-Reception 前台接待Operator 总机接线员Driver 司机Bell Captain 行李房领班(Basic manual duties across all work areas)所有工作区域旳基本工作职责Clerk 文员Cashier 收银员Engineering Staff 工程部一般技工Staff Canteen Cook 员工餐厅厨师F&B Service Staff 餐饮部服务员Bartender 吧员Baker 面点师F&B Kitchen Cook 餐饮部厨师Bellman 行李生Room Attendant 楼层服务员Security Guard 保安Kitchen Helper 餐饮部厨房帮工PA Attendant 公区服务员Steward 管事员Cafeteria Attendant 员工餐厅服务员Laundry Attendant (Washer, Presser, etc.) 洗衣房服务员Linen Room Attendant 布草房服务员。
西餐厅经理岗位职责_岗位职责【精品文档】英文回答:As the Restaurant Manager, I am responsible for the overall operation of the restaurant, ensuring that it runs smoothly and profitably. My responsibilities include:Planning and developing menus, ensuring that they arein line with the restaurant's concept and target market.Ordering and managing inventory, ensuring that the restaurant has the necessary ingredients and supplies tomeet customer demand.Hiring, training, and supervising staff, ensuring that they are well-trained and motivated to provide excellent customer service.Managing the restaurant's budget, ensuring that it is operated profitably.Marketing and promoting the restaurant, attracting new customers and building relationships with existing ones.Maintaining a clean and safe environment, ensuringthat the restaurant meets all health and safety regulations.Resolving customer complaints, ensuring that customers are satisfied with their experience.For example, I recently developed a new menu that featured seasonal ingredients and lighter, healthier dishes. This menu has been very well-received by our customers, and has helped to increase our sales. I also recently hired and trained a new team of servers who are passionate about providing excellent customer service. This has resulted in increased customer satisfaction and positive feedback.中文回答:作为餐厅经理,我负责餐厅的整体运营,确保其平稳且有利可图地运行。
餐厅总经理Restaurant General Manager岗位职责餐厅总经理是一家餐厅的最高领导,他或她要负责管理所在餐厅的日常运营和管理,保证餐厅的经营和管理达到最佳状态,达到盈利和客户满意的目的。
餐厅总经理的主要职责包括以下内容:1. 带领餐厅团队餐厅总经理必须有很好的领导力,能够带领团队快速适应不同的工作环境和工作需求。
她或他要定期安排员工工作任务,管理员工放假,推荐晋升或降职,制定培训计划等。
总经理还需要鼓励员工,提高他们的积极性、创造力和责任感。
2. 确保餐厅经营状况良好餐厅总经理要负责制定餐厅经营策略,包括开发新餐品、推广餐厅、营销活动、预算及成本控制等方面。
总经理需要了解顾客需求,制定策略,计划销售、外卖和配送营业等活动以迎合不同目标市场。
同时,总经理需要管理餐饮库存的工作,确保食品的质量和安全,并检查财务运营状况以保证餐厅体验的完美度。
3. 维护合理的人际关系总经理必须维护良好的人际关系,与工作伙伴、客户、社区和其他各种利益相关者建立和维护良好的关系,特别是与高层级员工和产权人关系要紧密。
他或她应参与相关会议,会面并宣传餐厅的经营理念和重点。
此外,总经理还要关注市场数据、新的趋势和消费者反馈,并采取积极的行动来应对任何挑战。
4. 确保良好的客户体验餐厅经理需要确保餐厅的客户体验最佳。
她或他必须深入了解餐厅消费者的需求,提供符合市场需求的产品和服务,以满足客户的需求,同时加强品牌认知。
他们需要营造一种友好和温暖的环境,以使客户愉快和回头光顾。
总经理需要确保设施保持良好的状态,保持一流卫生和安全标准,并提供优质的服务和优质的食品和饮料等项目,以满足客户需求。
5. 推广餐厅品牌餐厅总经理需要建立广泛的联络网,与住宿的公司,出租车公司,当地机构和政府等建立友好的合作关系。
可以开展宣传活动,广泛宣传,增加品牌认知度。
总经理还建议与客户建立全方位的联系,了解市场趋势与新技术,以便餐厅能够适应不断变化的市场环境。
Restaurant Manager Responsibility 餐厅经理的工作职责Report to: General Manager总经理Position Overview: Management of the day to day operation of F&B Department, Telephones, and Night Audit functions, plus liaison with Kitchen Department. Ensuring that service standards are maintained in these areas, profitability maximized and customer’s needs met.管理餐饮部日常运营,与厨房部密切合作以保证各部分的服务标准,利润最大化和满足客人需求。
Responsibilities:üManagement of the F&B Department operation to achieve a reputation as a market leader inindividualized customer focused service in the Restaurant locality.管理餐饮部的运营以达到市场领先地位。
üResponsible for marketing and sales activities during the period of pre-opening and operation to maximize the effect of Restaurant’s brand and earnings.负责餐厅的销售以及市场推广活动,使酒店的品牌效应以及收入最大化。
üEffective supervision of all guest arrivals and departures, follow set procedures and are customer focused.有效的流程管理以确保所有客人的登记和结账都符合规定程序,并关注客人感受。
酒店前厅经理工作岗位描述JOB TITLE: Front Office Manager职位:前厅部经理AREA/DEPARTMENT: Rooms Division / Front Office部门:房务部/前厅JOB BAND: 4职位级别:4HOTEL LEVEL: I - V酒店级别:5REPORTS TO: Director Rooms/ Rooms Division Manager/ Hotel Manager/Resident Manager/ General Manager汇报于:房务总监/房务部经理/酒店经理/驻店经理/总经理POSITIONS SUPERVISED:Asst. Front Office Manager / Duty Manager / Business CentreManager / Chief Concierge/ Night Manager / Guest RelationsManager / Telephone Services Manager and Operators直接下属:助理前厅部经理/值班经理/商务中心经理/礼宾部经理/夜班经理/客户关系经理/电话服务经理JOB SCOPE:To manager the operations of the Front Office Department byensuring product quality standards are met and that optimum serviceis provided to all hotel guests according to the hotel’s andInterContinental Hotels Group business objectives. To perform thehuman resource function in ensuring staff selection, training,counseling and recognition programs are adhered to in order tomaximize performance standards and to adhere to guest servicestandards in order to maximize guest satisfaction. Promotes thedesired work culture around the five core values of Trust, Integrity,Respect, One Team and Service of the InterContinental HotelsGroup and the brand ethos.工作范围:管理前厅部运行,确保产品质量和对客服务达到酒店和洲际酒店集团的业务指标。
西餐厅经理岗位职责_岗位职责【精品文档】英文回答:As a restaurant manager, my responsibilities include overseeing the daily operations of the restaurant, managing the staff, and ensuring that the highest level of customer service is provided. I am also responsible for creatingwork schedules, ordering supplies, and maintaining theoverall cleanliness and organization of the restaurant.One of my main duties is to ensure that the kitchen and wait staff are working efficiently and effectively. This involves training new employees, providing ongoing support and guidance, and addressing any issues or concerns thatmay arise. For example, if a customer complains about the service or food quality, it is my responsibility to investigate the matter and take appropriate action toresolve the issue.In addition to managing the staff, I am alsoresponsible for creating and implementing marketing and promotional strategies to attract new customers and retain existing ones. This may involve organizing special events, creating social media campaigns, and working with local businesses to cross-promote our restaurant.Furthermore, I am in charge of monitoring the financial performance of the restaurant, including analyzing sales data, managing budgets, and implementing cost-saving measures. For instance, I may negotiate with suppliers to secure better pricing on ingredients or adjust menu pricesto maximize profitability.Overall, my role as a restaurant manager is to ensure that the restaurant operates smoothly and efficiently while providing exceptional service to our customers.中文回答:作为餐厅经理,我的职责包括监督餐厅的日常运营,管理员工,并确保提供最高水平的客户服务。
Restaurant Manager 餐厅经理岗位职责
餐厅经理岗位职责:
1.负责餐厅的日常管理工作,包括人员管理、卫生管理、财务
管理等。
2.制定餐厅营销策略和计划,制定销售目标并实现。
3.负责菜品管理,维护和改进餐厅菜品品质和口碑,及时调整
餐厅产品,使之符合市场需求。
4.协助厨师长制定菜品方案,并对菜品的做法、味道、色泽、
分量等进行把控,确保菜品的品质和口感。
5.负责餐厅员工的培训和管理,组织岗前培训、岗位培训、技
术培训等,提高员工的综合素质。
6.负责制定员工排班计划,确保餐厅正常运营,员工工作时间
与工作内容的协调。
7.负责维护和管理餐厅设施、设备、工具等,确保餐厅的正常
运营。
8.负责对餐厅营业状况进行监控和分析,及时发现问题并提出
解决方案,为餐厅的长期发展提供有力支持。
9.与餐厅下属部门紧密配合,密切沟通、协调,做好各项工作。
10.对不合格的食品、不良行为等情况实施有效的处理和管理,
确保餐厅规范经营。
11.根据公司安排,完成其他工作任务。
总的来说,餐厅经理是餐厅的管理者,需要管理整个餐厅的运
营工作,从制定策略、营销、管理员工、菜品管理、设施维护等方
面进行全面管控,不断提高餐厅的综合素质和经营水平。
饭店经理的职责英文作文As a restaurant manager, there are manyresponsibilities that come with the job. From ensuring customer satisfaction to managing finances and staff, a restaurant manager must wear many hats to ensure the success of the establishment.First and foremost, a restaurant manager mustprioritize customer satisfaction. This means ensuring that the food is of high quality, the service is prompt and friendly, and the atmosphere is welcoming and comfortable.A manager must be able to handle customer complaints and resolve any issues that arise in a timely and professional manner.In addition to customer satisfaction, a restaurant manager must also be responsible for managing finances. This includes budgeting for food and supplies, tracking expenses, and ensuring that the restaurant is profitable. A manager must also be able to analyze financial data andmake decisions based on that data to improve the restaurant's financial performance.Another important responsibility of a restaurant manager is managing staff. This includes hiring and training new employees, scheduling shifts, and ensuring that the staff is working efficiently and effectively. A manager must also be able to handle any conflicts that arise between staff members and ensure that everyone is working together as a team.Finally, a restaurant manager must also be responsible for maintaining a safe and sanitary environment. This includes ensuring that all food is prepared and stored properly, that all equipment is in good working order, and that the restaurant is clean and free of any potential hazards.In conclusion, being a restaurant manager is a challenging and multifaceted job that requires a diverse skill set. From customer satisfaction to financial management, staff management, and safety, a restaurantmanager must be able to handle a wide range of responsibilities to ensure the success of the establishment.。
西餐厅经理岗位职责_岗位职责【精品文档】英文回答:As a restaurant manager in a Western restaurant, my responsibilities are diverse and challenging. One of mymain duties is to oversee the daily operations of the restaurant, ensuring that everything runs smoothly and efficiently. This includes managing the staff, creatingwork schedules, and handling customer complaints and concerns.I am also responsible for hiring and training new employees, making sure they understand the restaurant's policies and procedures. For example, I recently hired anew server and spent time training them on how to provide excellent customer service and upsell menu items. It's important to me that all of my staff are well-trained and knowledgeable about the menu and wine list.Another crucial aspect of my job is to monitor therestaurant's financial performance and make strategic decisions to improve profitability. This involves analyzing sales data, controlling costs, and implementing marketing strategies to attract more customers. For instance, I recently noticed a decrease in dessert sales and decided to introduce a new dessert special, which resulted in a significant increase in dessert orders.In addition, I am in charge of maintaining high standards of cleanliness and hygiene in the restaurant. This includes conducting regular inspections of the kitchen and dining areas, as well as ensuring that all food safety regulations are being followed. I believe that a clean and well-maintained restaurant is essential for creating a positive dining experience for our customers.Furthermore, I work closely with the chef to develop and update the menu, taking into consideration customer preferences and food trends. For example, I recently collaborated with the chef to introduce a new vegan-friendly menu, which has been well-received by our customers and has attracted a new demographic to therestaurant.Overall, being a restaurant manager in a Western restaurant requires a combination of leadership, problem-solving, and customer service skills. It's a fast-paced and dynamic role that requires me to be adaptable and proactive in order to ensure the success of the restaurant.中文回答:作为西餐厅的经理,我的责任是多样化且具有挑战性的。