餐厅领班岗位职责

岗位职责
1.提供彬彬有礼的专业餐饮服务。
2.向客人问候并安排为其安排座位。
3.熟悉餐饮知识和餐厅菜单。
4.为客人提高质量的服务。
5.主要负责泰餐厅日常工作。
岗位要求
1.为人正直，有责任心。
2.身体健康，能吃苦耐劳。
3.有3年相关工作经验.

岗位概述 Job Overview
"1.监督所在餐厅的服务和菜单内容的提供情况，确保高品质和一致性。
Supervise the service delivery of menu items in assigned restaurant ensuring a high level of quality consistency.
2.严格遵守酒店规章制度、食品卫生安全与消防安全规范及国家相关法律法规。
Strictly abide by the hotels rules regulations, food hygiene safety standards, fire safety norms, relevant national laws regulations."
核心职责 Core Responsibilities
1 "在经理或者主管缺席时主持交接班说明会，确保员工了解酒店的活动和运营的要求。
In the absence of a Manager supervisor, conducts shift briefings to ensure hotel activities operational requirements are known."
2 "在自己当班期间尽可能解决投诉，并在工作交接中记录所有投诉以便进一步跟进的工作。
During ones shift, try to resolve all complaints as much as possible, record all complaints during the handover process so that further follow-up work can be carried out."
3 "负责编制每日存款及流动资金报告，监督现金处理与存放程序，以及指导员工执行现金安全制度。
Responsible fpreparing daily deposit working capital reports, supervising cash handling storage procedures, guiding employees in implementing cash security measures."
4 "监督服务设备的维护保养。
Supervise the maintenance of service equipment."
5 "监督客用设施和服务的标准。
Monitstandards of guest facilities services."
6 "执行餐饮部绩效考核体系，跟进指标设定及数据复盘。
Implement the performance assessment system of the
F&B department, follow up on the setting of indicators data review."
7 "按标准执行早晚班运营衔接，全流程管控服务与出品质量，确保操作符合食品安全管理体系、餐饮卫生规范，同步保障客户信息有效衔接。
Carry out the morning evening shift operation connection in accordance with standards, fully control the service product quality throughout the process, ensure that the operations comply with the food safety management system catering hygiene standards, simultaneously guarantee the effective connection of customer information."
8 "依据菜单与饮品单，严格执行出品标准化规范。
According to the menu beverage list, strictly implement the standardization regulations ffood beverage production."
9 "积极配合餐厅经理完成部门的推广工作和销售指标。
Works with Superion department promotion sells target ."
10 "实时响应并处置运营突发状况，及时通报并按要求总结成册更新应急预案案例集。
Respond handle operational emergencies in real time, promptly notify relevant parties summarize the emergency plan case collection as required."
11 "承接并执行上级或跨部门协作需求的突发性、临时性运营任务，确保任务执行质量与运营效率。
Take on execute sudden temporary operational tasks based on the requirements from superiors cross-departmental collaborations, ensuring the quality efficiency of task execution."
12 "依托线上线下全渠道学习体系持续提升市场敏锐度，了解市场*新动态将前沿市场趋势支持日常运营的管理工作。
Relying on the all-channel learning system both online offline, continuously enhance market sensitivity, keep abreast of the
latest market trends, support daily operation management with cutting-edge market trends."
13 "依据部门实际需求，执行内部职责分配，落实到位。
Based on the actual needs of the department, implement the internal responsibility allocation ensure its effective implementation."
14 "协同上级开展人力规划与需求管理，推进培训体系建设、传递企业关爱，助力员工高效达标上岗；提升企业与员工双向满意度，构建共生共赢的良性循环。
Collaborate with superiors to carry out human resource planning demmanagement, promote the construction of the training system, convey corporate care, help employees achieve their goals efficiently start their jobs smoothly; enhance the satisfaction of both the enterprise its employees, build a virtuous cycle of mutual benefit win-win results."
15 "系统掌握涵盖食品安全规范及消防安全等在内的全部合规要求。
The system comprehensively masters all compliance requirements, including those related to food safety fire safety."

岗位概述:
1.以天津鹏瑞利酒店群餐厅主管的身份，监督所在餐厅的服务和菜单内容的提供情况，确保高品质且各具特色。
2.确保餐厅、酒吧及宴会的顺利运作，并超越客人的期望。根据标准与程序将餐厅作为生意单位来经营。作为餐厅主管应不断提高、完善管理技能，以实现本部门在客人满意率、利润收入指标、提高员工士气等方面目标。
职责义务：
1.维持对产品和服务的高度了解以便于向客人解释和销售服务和设施。
2.在经理缺席时主持交接班说明会，确保员工了解酒店的活动和运营的要求。
3.在自己当班期间尽可能解决所有的投诉，并在工作日志中记录所有投诉以便进一步跟进的工作。
4.监督现金的处理和存放程序。
5.制定并指导员工执行现金安全制度。
6.处理异常的付款情况。
7.协助餐厅经理监督采购及存货控制。
8.监督服务设备的维护保养。
9.监督客用设施和服务的标准。
10.控制存货和监督保安成序。
11.协助菜单和酒水单的设计工作。
12.监督各项职能。
13.监督餐厅的服务。
14.和上级领导一起进行人力规划和管理需求。