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· Ensure the delivery of brand promise and provideexceptional guest service at all times. 確保遵循品牌承諾并始終提供優(yōu)異的對客服務(wù)。 · Provide excellent service to internal customers inother departments as appropriate. 在適當?shù)臅r候為其他部門的內(nèi)部客人提供優(yōu)質(zhì)服務(wù)。 · Handle all guest and internal customer complaintsand inquiries in a courteous and efficient manner, following through to makesure problems are resolved satisfactorily. 禮貌而高效地處理所有客人和內(nèi)部客人的投訴和詢問，確保問題得到圓滿解決。 · Maintain positive guest and colleague interactionswith good working relationships. 與客人和同事保持基于良好工作關(guān)系的互動接觸。 · Establish a rapport with guests maintaining goodcustomer relationships. 與客人建立并保持良好的客戶關(guān)系。 · Focus attention on improving productivity levels andthe need to prudently manage utility/payroll costs within acceptable guidelinesensuring optimum deployment and energy efficiency of all equipment. 關(guān)注工作效率水平的提高以及在適用的原則指引下對于設(shè)施設(shè)備或者支出成本的慎重管理的要求以達到所有設(shè)備的最佳調(diào)配和能源使用效率。 · Assist to ensure that the outlet is operated in linewith maximizing profit while delivering on the brand promise. 確保遵守品牌承諾以追求利潤最大化為原則進行部門運作。 · Assist the Outlet Assistant Manager to achieve themonthly and annual personal target and the outlet’s revenue. 協(xié)助餐廳助理經(jīng)理達到月度和年度個人目標和餐廳營業(yè)收入。 · Ensure that all hotel, company and local rules,policies and regulations relating to financial record keeping, money handlingand licensing are adhered to, including the timely and accurate reporting offinancial information 確保與財務(wù)記錄的保留、錢款處理和許可以及及時而準確的財政信息的上報全部符合酒店、公司和本地的制度、政策和規(guī)章的規(guī)定。 · Assist in the inventory management and ongoingmaintenance of hotel operating equipment and other assets. 協(xié)助進行盤點管理和酒店營運設(shè)備和其他設(shè)施持續(xù)的保存保養(yǎng)。 · Ensure new technology and equipment are embraced,improving productivity whilst taking work out of the system. 確保使用新技術(shù)和設(shè)備，簡化工作系統(tǒng)提高工作效率。 · Embraceall the Forbes and WHM standards of Niccolo Hotels Global expectations and make sure these are all in place in the RB&E outletswhile providing enough training to staff and checking in a daily basis withimmediate corrective actions in place. 遵循所有福布斯標準和九龍倉酒店管理集團對尼依格羅品牌的期待，確保這些期待和標準在餐飲部實施。同時確保提供到給員工相應(yīng)足量的培訓(xùn)，每天對此項目進行監(jiān)管并且時刻糾正員工的行為。 · Work closely with other Outlet Managers in asupportive and flexible manner, focusing on the overall success of the hoteland the satisfaction of hotel guests. 以支持和靈活的態(tài)度與其他員工緊密合作，著眼于整個酒店的成功和酒店客人的滿意度。 · Ensure that Food and Beverage colleagues work in asupportive and flexible manner with other departments, in a spirit of “We workthrough Teams”. 以支持和靈活的態(tài)度和“團隊協(xié)作”的精神與其他部門合作。 · Have a thorough knowledge and understanding of allfood and beverage items in the menu and the ability to recommend Food andBeverage combinations and up sell alternatives. 對菜單上的所有菜品和飲料有全面的知識和理解，并能推薦菜品和飲料的搭配及促銷。 · Ensure that the outlet is kept clean and organized,both at the front as well as the back of house. 在每次用餐結(jié)束后清理臺面或餐桌并重新擺臺。 · In the absence of Assistant Outlet Manager, conductdaily pre-shift briefings to colleagues on preparation, service and menu. 在助理經(jīng)理不在時，給員工進行日常關(guān)于餐前準備、服務(wù)及菜單的例會。 · Assist to liaise with the Kitchen and BeverageDepartment on daily operations and quality control if appropriate. 針對每日營運和質(zhì)量控制，協(xié)助與廚房及酒水部門密切溝通。 · Perform the function of cashier and responsible forInfrasys cashiering procedure. 嚴格遵守財務(wù)部發(fā)出的關(guān)于收銀及現(xiàn)金處理的政策和程序。 · Verify all credit cards presented by guest withinvalidity of the card. 核對所有客人呈交信用卡，確保所有信用卡都在有效期內(nèi)。 · Verify cash received ensuring only genuine moneybeen collected. 核對收取的現(xiàn)金，確保所收現(xiàn)金都是真鈔。 · Be a hands-on captain and be present at all times inthe Outlet, especially during busy periods. 做一個有執(zhí)行能力的主管并時常出現(xiàn)在部門，特別是部門繁忙時。 · Ensure par stock level of all items and guestsupplies according to hotel requirement. 按照要求維持所有物品和客用品的標準庫存量。 · Exercise responsible supervisory behavior at alltimes and positively representing the hotel team and WHM. 在任何時間表現(xiàn)負責(zé)的行為，并以積極的形象代表酒店管理團隊和九龍倉酒店管理集團。 · Understand and strictly adhere to Rules andRegulations established in the Colleague Handbook and the hotel’s policiesconcerning fire, hygiene, health and safety. 理解并嚴格遵守員工手冊中的規(guī)章制度以及涉及到消防、衛(wèi)生、健康和安全的酒店政策。 · Ensure high standards of personal presentation andgrooming. 確保高標準的個人形象和儀容儀表。 · Respond to changes in the Food and Beverage functionas dictated by the industry, company and hotel. 根據(jù)行業(yè)、公司和酒店對于餐飲部職能要求的變化做出反應(yīng)。 · Attend training sessions and meetings as and whenrequired. 需要時參加培訓(xùn)課程和會議。 · Carry out any other reasonable duties andresponsibilities as assigned. 執(zhí)行分派的任何合理任務(wù)和額外職責(zé)。