西餐厅岗位职责中英文版
岗位职责内容：
一，西餐经理
1. 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 group meal arrangements and VIP list.  Adjust schedules to meet emergencies, coordinates with other managers regarding emergency staffing.
负责员工的工作安排及工资成本，以确保足够的人员完成工作，最大限度的利用现有的劳动力。根据预测、宴会预定、团体餐安排及重要客人的人数来安排工作。如遇到紧急情况，要做好相应地改动，并与其它经理协调好工作。
2. Maintains proper records of Sales, guest complaints, solutions and all concerns pertaining to personnel or equipment in appropriate logbooks for reference.
做好销售，客人投诉、解决办法及相关人员、设备的记录。
3. Maintains established par stock for operating supplies to ensure smooth operation.
要保持足够的存货以确保本部的正常运营。
4. Make frequent suggestions to Management in reference to improvement of general operation, F&B promotions, cost control and profitability.
给领导提出建议，以提高工作效率，促进销售，并达到增源节支的目的。
5. Establishes control procedures for reconciliation of Cashiering before and after service.
建立收银调节控制程序，在服务前后，要按此程序来工作。
6. Completes weekly restaurant inspection; checks overall restaurant appearance, the repair of its fixtures, fittings and operating equipment, initiates maintenance request as necessary.
每周要检查一次餐厅，包括餐厅的外观、灯饰、家具及其它设备。如果需要，填写维修申请单。
7. Participates in the planning of menus & beverage lists.
参与菜单、酒水单的制定及定价。
8. Responsible for holding daily briefings and monthly communication meetings to discuss various aspects of food service and preparation with employees.
负责每天的晨会及每月的交流会，在会议中讨论服务及准备工作等方面的问题。
9. Implements and enforces safety regulations and house rules.
加强安全及内部的规章制度。
10. Attends to guest complaints, requests or inquiries regarding food and services and immediately takes all required corrective measures.
关注客人对饭菜及服务的投诉、要求和需求，并立即采取有效措施。
11. Be familiar with changes and trends in the competition and the market place.
熟悉市场及竞争的趋向及变化。
12. Observes and records employee performance, hence able to make recommendations regarding employee promotions.
观察并记录员工的工作表现，关心员工的发展，并激发员工去达到目标。
13. Trains personnel according to established procedures; conducts orientation of all new employees and ongoing training of all staff.
尽快使新员工熟悉饭店，并对员工进行培训饭店的规章制度。
14. Conducts interview with prospective employees.
参加面试。
15. Establishes effective employee relations and maintains the highest level of profession
alism, ethic and attitude towards all hotel guests, clients, heads of department and employees.
建立良好的人事关系，在工作中树立良好的工作形象。
二，西餐督导
1. Reports records of Sales, guest complaints, solutions and all concerns pertaining to personnel or equipment to Superiors.
汇报有关销售、客人投拆、解决办法及所涉及人员、设备的情况。
2. Takes order, promote outlet’s specials and serves in accordance to the established standard.
根据现有的标准，记录客人的点菜并向客人推荐本部的特菜。
3. Presents guests check and follow all billing procedures.
递给客人帐单，并按照规定的程序结帐。
4. Participates in daily briefings and monthly communication meetings to discuss various aspects of food service and preparation.
参加每日的晨会及每月的交流会议，讨论有关服务及工作准备的情况。
5. Ensure subordinates carry out pre-service duties.
确保下级做好服务前的准备工作。
6. Ensure grooming and general appearance of staff conforms to Hotel standards
确保员工保持良好的仪容仪表。
7. Ensure adequate supplies of materials, and requisition for general supplies.
确保有足够的用品，并申请所需采购的物品。
8. Ensure subordinates properly carry out side duties.
确保员工完成辅助工作。
9. Ensure all fixtures and operating equipment is in good working condition.
确保所有设备及家俱处于正常的工作状态。
10. Ensure good general appearance and maintenance of restaurant working areas.
确保餐厅的干净、整洁。
11. Checks guest satisfaction and attend to guest requests or inquiries regarding food and services.
询问客人对饭菜和服务是否满意，并要明确客人的要求或需要。
12. Makes frequent suggestions to Management in reference to restaurant general operation and F&B promotion.
经常向管理层提供建议，以提高餐饮部的工作质量及销售量。
13. Trains personnel according to the established procedures of the Hotel.
根据饭店的规章制度来培训员工。
三，西餐领位
1. Attends to telephone calls and takes table reservations for each meal period.
接听电话，并记录用餐预定。
2. Maintains reservation book and all information pertaining to room occupancy and daily events.
保存预定薄，记录有关开房率及每天宴会的情况。buffet的意思中文
3. In charge of flower requisitions for the restaurant, maintains the freshness of floral arrangements on the dining tables and buffet counters.

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