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1、Supervisor 餐厅主管 Job Description PLACE OF WORK: Restaurant 工作地点 餐厅 工作概述：按照餐厅规定受理食品饮料的点单，并有礼貌高效率的为客人服务食品和饮料，并按照餐厅制度指导服务员和传菜员服务。为客人结账，并协助维护餐厅区域和各种设备。 REPORTS TO: Restaurants Manager 报告对象： 餐厅经理 KEY RELATIONSHIPS: Internal: Restaurant Staff, Bar Staff, Kitchen/Stewarding Staff, Cashiers. 主要工作关系 内部：餐厅员工，酒
2、吧员工，厨房员工，管事部员工，财务人员。 External: Restaurant guests, suppliers and other staff。 外部：餐厅客人，供应商和其他工作人员。 STANDARD SPECIFICATIONS: Requirements are representative of minimum levels of knowledge, skills 工作标准说明： and/or abilities. To perform this job successfully, the incumbent will possess the abilities or apt
3、itudes to perform each duty proficiently. 对此职位所有要求仅代表基础的知识，技巧，和/或能力，要成功完成此项工作，需要发挥自己的能力或才干，才能熟练胜任每个工作。 Qualifications: Essential: 1) Minimum 18 years of age. 从业资格 必备的 年满18岁。 2) 1 years experience as a team-leader in a restaurant. 一年的餐厅主管或领班工作经验。 3) Food handling certificate. 食品人员从业资格证明（健康证）。 4) Abil
4、ity to satisfactorily communicate in English with guests, management and co-workers to their understanding. 可以用英语同客人，管理层，以及同事交流。 5) Ability to provide legible communication. 清晰的沟通能力。 6) Ability to compute basic mathematical calculations. 基本的计算能力。 Desirable: 1) High school graduate, some college. 理想的
5、： 高中毕业。 2) Previous experience as a restaurant team-leader. 有餐厅领班或主管工作经历 3) Knowledge of Italian service. 有意大利餐厅服务知识 4）Certification of previous training in liquor, wine and food service. 曾受过烈酒，葡萄酒，食品等的服务培训。 5) Any previous culinary training. 曾受过任何与餐饮相关的培训 6) Computer training. 曾受过电脑培训。 Skills: Esse
6、ntial: 1) Ability to understand guests service needs. 工作技能： 必备的： 了解客人需求。 2) Ability to prioritise and organise service assignments at all tables in assigned station. 能够有组织的按照顺序为客人服务。 3) Ability to maintain concentration and think clearly when providing service to 30 guests within any given period of
7、 time. 在任何开餐时间段能够同时为30位客人提供服务，并能保持全神贯注，思路清晰，组织有序。 4) Ability to focus attention on details 关注细节。 5) Ability to suggestively sell menu items, beverages and wines. 有建议的向客人推荐餐厅菜单上的菜品，酒水。 6) Ability to direct timing and performance of Servers and Buspersons in providing quality service to guests within
8、assigned station. 指导服务员和传菜员为客人提供高品质的服务。 7) Ability to maintain good co-ordination while serving orders quickly. 在提供高效服务的同时和同事保持良好的协调合作。 8) Ability to exert physical effort in transporting food and beverage guests. 能够将食品，酒水安全的运送给客人。 9) Ability to perform job functions with minimal supervision. 在无人监督的
9、情况下能够独立完成工作职责。 10) Ability to work cohesively with co-workers as part of a team 能够作为团队的一部分与同事精诚团结。 Desirable: 1) Prior guest relations training. 理想的： 1） 曾受过客户关系培训。 ESSENTIAL JOB FUNCTIONS: 基本工作职责： 1) Maintain complete knowledge of table/seat/station numbers, room capacity, hours of operation, proper
10、 table set up and dress code of the restaurant. 熟知餐厅的桌子/椅子/服务台的数量，餐位，运营时间，正确的餐桌摆台，着装要求 2) Maintain complete knowledge of all beverage selections, correct glassware and garnishes in the restaurant. 熟知餐厅的酒水及相应的杯子和装饰物。 3) Maintain knowledge of the particular characteristics and description of house win
11、e. 熟知店酒的介绍。 4) Maintain complete knowledge of all menu items, prices, preparation method/time, major ingredients, and quality standards of taste, appearance, texture, serving temperature, portion size, garnish and method of presentation. 熟知菜单上每一项的价格，制作方式，所需时间，主要原材料和质量标准，口味，外观，质地，服务时的温度，份量大小，装饰物以及服务方
12、式。 5) Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. 熟知餐厅设备的使用及保养，只在需要时才使用设备。 6) Maintain complete knowledge and comply with all restaurant policies/service procedures. 熟知并遵守餐厅的规章制度/服务流程。 7) Complete opening side duties as assigned: 完成开餐前的准备工
13、作，包括： a) Check quality and amount of all restaurant stock and supplies using checklist. 检查餐厅库存的数量和质量。 b) Fold napkins. 折餐巾 c) Requisition all necessary supplies and transport from storeroom to restaurant. 从库房领取餐厅必需物品。 d) Set up all condiments and beverages (non-alcoholic) according to service standa
14、rds. 按照服务标准准备好开餐所需调味品（蕃茄酱，辣椒酱，糖水，果汁等）和饮料。 e) Ensure a sufficient supply of all silverware, glassware and Chinaware for service. 保证开餐时有足够的餐具，杯子和瓷器。 f) Set up side station with designated supplies and stock. 按照标准准备好服务台所需物品。 g) Set up and inspect the condition of check presenters with pens. 检查账单夹是否完好，夹
15、子内是否有笔。 h) Set tables according to service standards. 按照餐厅服务标准摆台。 8) Organise assigned station and ensure readiness prior to guest arrival. 检查好服务台，在客人到来之前做好准备。 9) Review reserved tables and names of such; follow up on special arrangements for pre-assigned tables according to standards. 检查预定的桌子情况和客人姓名，跟进特殊的安排。 10) Review daily specials and maintain awareness throughout the shift. 检查每日特色并告诉所有当班员工。 11) Greet guests and suggest beverage order; take beverage order, utilising up-selling techniques and record orders following service standards. 问候客人，并按照服务标准向客人做推荐。 12) Relay
