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General mission 一般任務(wù)
·
Be responsible for managing the All-Day Dining
Restaurant to deliver consistent high-quality guest service, lead team training
and development, and operate within budgeted guidelines. Ensure compliance with
Novotel brand standards and operational procedures to enhance guest
satisfaction and operational efficiency.
負責管理全日餐廳，提供穩(wěn)定優(yōu)質(zhì)的對客服務(wù)，主導團隊培訓與發(fā)展，在預算框架內(nèi)開展運營。嚴格執(zhí)行諾富特品牌標準及操作流程，提升賓客滿意度與運營效率。
Main Responsibilities 主要職責
1. Administration行政
·
Perform daily high-frequency inspections of restaurant
front-of-house, back-of-house, and public areas, focusing on table setting
standards, tableware hygiene, food quality, equipment operation, and
environmental cleanliness. Conduct pre-meal and post-meal inspections of
private rooms to ensure compliance with standards.
每日高頻巡查餐廳前廳、后廚及公共區(qū)域，重點監(jiān)督擺臺標準、餐具衛(wèi)生、食品質(zhì)量、設(shè)備運行狀態(tài)及環(huán)境衛(wèi)生；餐前/餐后專項檢查包廂清潔與設(shè)施完好度，保障用餐環(huán)境達標。
·
Supervise the maintenance of service equipment,
organize regular cleaning and maintenance to extend service life; lead
post-shift closing checks to ensure compliance with management standards.
監(jiān)督服務(wù)設(shè)備的正確使用，定期組織清潔保養(yǎng)以延長使用壽命；晚間主導收尾工作檢查，確保收檔流程符合管理標準。
·
Preside over daily restaurant meetings, accurately
convey meeting minutes and operational updates; represent the manager in
organizing departmental meetings during their absence to align team goals.
每日主持餐廳例會，準確傳達會議精神與運營動態(tài)；在部門經(jīng)理休息時，代表經(jīng)理組織餐廳例會，同步工作重點與部署。
2.
Financial and Revenue Responsibilities 財務(wù)與收入職責
·
Drive sales to maximize budgeted revenue by guiding
the team to promote value-added services and upsell products (e.g., special
dishes, beverages).
引導團隊推廣增值服務(wù)及產(chǎn)品（如特色菜品、酒水），推動銷售達成預算營收目標。
·
Control costs by optimizing the usage of food,
beverages, and consumables; establish material usage records, reduce waste, and
ensure rational allocation of resources.
通過優(yōu)化食品、酒水及易耗品領(lǐng)用流程控制成本，建立物資使用臺賬，減少浪費，確保資源合理分配。
·
Participate in monthly inventory checks of materials,
compile stock lists, and verify consistency between accounts and physical items
to avoid losses.
參與月度物資盤點，編制存貨清單，核對賬實一致性，避免資產(chǎn)流失。
·
Supervise the compliance of cash handling, billing
procedures, and revenue recording during shifts; verify accuracy of daily sales
data entry and payment collection; prevent risks of missing or incorrect orders
through process supervision.
監(jiān)督當班期間現(xiàn)金操作、賬單處理及營收記錄的合規(guī)性；核實每日銷售數(shù)據(jù)錄入及款項收取準確性；通過流程監(jiān)督防范漏單、錯單風險。
3.
Talent and Culture and Training 人才、文化及培訓
·
Manage daily team operations, including shift
scheduling, leave approval, and task allocation. Adjust staffing dynamically
during peak hours to ensure sufficient service support.
處理團隊日常協(xié)作事務(wù)，包括排班調(diào)整、請假審批、崗位任務(wù)分配；在客流高峰期動態(tài)優(yōu)化人力部署，保障服務(wù)人力充足。
·
Develop and implement departmental training plans,
organize regular sessions on service skills, safety operations, and product
knowledge (e.g., menu details, wine pairing).
制定部門培訓計劃，定期組織服務(wù)技能、安全操作及產(chǎn)品知識（如菜單細節(jié)、酒水搭配）培訓，提升團隊專業(yè)水平。
·
Conduct daily pre-shift tastings to synchronize menu
updates, ensure staff are familiar with dish features, and guide them to
accurately introduce products to guests.
每日主持餐廳試菜環(huán)節(jié)，同步菜單更新信息，確保員工熟悉菜品特點，指導其向賓客準確推介產(chǎn)品。
·
Foster a positive team culture by treating employees
fairly, addressing concerns promptly, and encouraging knowledge sharing to
enhance team cohesion.
秉持公平原則管理團隊，及時回應(yīng)員工訴求，鼓勵經(jīng)驗分享，營造積極團隊文化，提升凝聚力。
4.
Guest Service Responsibilities 賓客服務(wù)職責
·
Proactively interact with guests through in-meal
greetings and post-meal follow-ups to collect feedback, then optimize service
details.
主動與賓客互動，通過用餐期間問候、餐后回訪收集反饋，針對性優(yōu)化服務(wù)細節(jié)。
·
Maintain regular communication with key clients to
identify potential needs, develop new customer groups, and enhance guest
repurchase rates.
定期溝通核心客戶，挖掘潛在需求，積極拓展新客群，提升客戶復購率。
·
Endeavor to resolve guest complaints during shifts,
log details in the complaint register, and follow up on solutions to ensure
guest satisfaction.
全力在當班期間解決賓客投訴，詳細記錄于投訴臺賬并跟進解決，確保賓客滿意度。
·
Create a positive hotel image in all interactions with
guests, adhere to Novotel brand service standards, and ensure consistent
service quality across all scenarios.
在與賓客的所有互動中塑造酒店正面形象，嚴格遵循諾富特品牌服務(wù)標準，保障全場景服務(wù)品質(zhì)統(tǒng)一。
5.
Professional Technical Responsibilities 專業(yè)技術(shù)職責
·
Strictly implement hotel operational norms and service
standards throughout daily work to ensure consistent service quality.
嚴格按照酒店運營規(guī)范開展日常工作，全程維持并執(zhí)行服務(wù)標準，確保服務(wù)品質(zhì)穩(wěn)定統(tǒng)一。
·
Monitor the quality of food, beverages, and tableware;
promptly communicate with the kitchen and purchasing teams to address quality
issues.
監(jiān)督食品、酒水及餐具質(zhì)量，發(fā)現(xiàn)問題及時與廚房、采購團隊溝通解決。
·
Maintain good communication with suppliers, feedback
material quality issues in a timely manner, and coordinate supply rhythms to
ensure stable supply of ingredients and beverages.
與供應(yīng)商保持良好溝通，及時反饋物資質(zhì)量問題，協(xié)調(diào)供貨節(jié)奏，確保食材、酒水等物資供應(yīng)穩(wěn)定。
·
Make recommendations to superiors on improving work
efficiency, promoting sales, and controlling costs to support operational
optimization.
向領(lǐng)導提出提升工作效率、促進銷售及成本控制的建議，助力運營優(yōu)化。
Other Responsibilities 其他職責
·
Be fully conversant with hotel fire safety, security,
health and safety policies, and emergency procedures.
全面熟悉酒店消防安全、安保、健康安全政策及應(yīng)急處理程序。
·
Assist in menu and wine list creation based on guest
preferences and market trends.
結(jié)合賓客偏好及市場趨勢，協(xié)助開發(fā)新菜單和酒水單。
·
Undertake multi-functional role assignments as needed
(e.g., temporary coverage for service gaps during peak periods).
按需求承擔 “一職多崗” 任務(wù)（如高峰期臨時補位支援）。
·
Participate in hotel-organized training programs to
continuously improve management and professional capabilities.
積極參與酒店組織的各項培訓，持續(xù)提升自身管理與業(yè)務(wù)能力。
Sustainable Development (Planet 21) Responsibilities可持續(xù)發(fā)展職責
Health
and Safety 健康與安全
·
Ensure all potential and actual hazards in the
restaurant are reported immediately and rectified promptly to eliminate safety
risks.
確保餐廳內(nèi)所有潛在及實際危險被立即上報并及時整改，消除安全隱患。
·
Be fully proficient in departmental fire, emergency,
and security threat response procedures; participate in regular drills to
ensure quick response during critical situations.
全面精通部門消防、緊急事件及安全威脅應(yīng)對程序，定期參與演練，確保危急情況下能快速響應(yīng)。
·
Promote energy-saving and waste-readuction practices,
such as turning off idle equipment, rational use of water and electricity, and
proper classification of food waste.
推廣節(jié)能減廢舉措，如關(guān)閉閑置設(shè)備、合理用水用電、規(guī)范餐廚垃圾分類處理。
·
Follow AccorHotels’ Health, Safety and Environment
policies, practice safe manual handling techniques, and prevent pollution
through standardized operations.
遵循雅高集團健康、安全與環(huán)境政策，規(guī)范使用安全操作方法，通過標準化運營防止污染。
Key Performance Indicators關(guān)鍵績效指標
·
Achievement of restaurant revenue and profit targets
餐廳營收及利潤目標達成率
·
Guest satisfaction score and repurchase rate
賓客滿意度評分及復購率
·
Compliance with service quality standards and
operational procedures
服務(wù)質(zhì)量標準及操作流程合規(guī)率
·
Cost control effectiveness (food cost, labor cost,
energy consumption)
成本控制效果（食材成本、人力成本、能耗成本）
·
Completion rate of team training and employee
satisfaction
團隊培訓完成率及員工滿意度