RESTAURANT MANAGER
贸御企业管理咨询（上海）有限公司
- 公司规模：500-1000人
- 公司性质：外资(非欧美)
- 公司行业：餐饮业 酒店/旅游
职位信息
- 发布日期：2014-05-06
- 工作地点：上海
- 招聘人数：若干
- 工作经验：三年以上
- 学历要求：大专
- 语言要求：英语精通
- 职位月薪：15000-19999
- 职位类别：餐饮/娱乐管理
职位描述
Please send your resumes (both in Chinese and English)together with you recent color photo to us.
GENERAL MISSION
Coordinates all activities and provides assistance to the staff in the restaurant assigned, to ensure all established service standards and procedures of THE CUT managed by VOL Group are implemented consistently, leading to guest satisfaction, staff satisfaction and profit for THE CUT restaurant department.
Under the general guidance of the Director in accordance to VOL Group’s Policies and Procedures.
RESPONSIBILITIES AND MEANS
Assist for guiding all service and bar personnel assigned in the restaurant in the performance of their duties and responsibilities.
Assist for directing all efforts in the restaurant service and bar to achieve the financial goals of the outlet.
Responsible for following up the implementation of the Policies and procedures in operating the restaurant.
Responsible for checking the sufficiency of operating equipment and supplies for service and bar.
Responsible for maintaining the sanitation standards in the outlet.
Responsible for providing functional assistance to the staff during opening hours.
Responsible for scheduling sufficient manpower in the outlet to suit volume of business in accordance with the budgeted manning.
Responsible for maintaining a clean and wholesome ambiance in the outlet, controlling room temperature, ventilation, lighting effects and music.
1. CUSTOMER SERVICE
Communicates effectively with guests, clients, government officials and other important individuals to ensure satisfaction in service and product.
Participates and attains membership in association and other community projects related to the hotel and restaurant industry to improve VOL Group’s image and for the product and service update.
2. BUSINESS MANAGEMENT & ADMINISTRATIVE RESPONSIBILITIES
Checks and ensures the timely submission of the Daily bar inventory and par report, against restaurant or bar sales report at the end of each shift.
Conducts daily briefing and de-briefing and weekly meeting for all service staff in the outlet.
Reads and understands the monthly Profit and Loss Report, and monitors controllable costs through these reports.
Prepares effective duty roster to ensure sufficiency of manpower in accordance to volume of business.
Communicates effectively with guests, subordinates, immediate superior and other section heads.
Prepares daily cover count and revenue report for the outlet.
Attends daily outlet briefing, weekly restaurant Meeting, and all other training sessions and meetings required for the position.
Manages time effectively, by meeting deadlines on time.
Administers personnel action, on leaves, overtime requests, disciplinary actions and commendation.
Identifies and solves problems in the outlet in a professional manner.
Attends and solves guest complains in the outlet. Assists the VOL group F&B Cost Controller in conducting month-end inventory of beverage supplies, operating supplies, food supplies and operating equipment.
Reports and controls breakage and losses in the outlet.
Proposes promotions to increase outlet’s revenue.
3. COMMUNICATION
Reports to the Director.
Directs and supervises the activities of the Asst. Managers, captain waiters, hostess, bartenders, waiter/ress, commis and ahys in the outlet.
Coordinates with other outlet heads and Kitchen section heads for reservations, special menus and other activities within VOL Group and for the CUT restaurant.
Interacts with clients, guests, government officials, suppliers and other important individuals in the community in promoting the outlet and VOL Group.
4. ASSET MANAGEMENT
Ensure that all operational equipment is used to its appropriate function and well maintained.
Report all defectives Asset and equipment to the Operations Director.
5. SECURITY & SAFETY
Be aware of IAPM mall’s fire evacuation and emergency policies and procedure, especially those related to guest and staff evacuation to insure full evacuation in safety condition of the restaurant if required.
Ensure truth training that all staff is aware of IAPM mall’s fire evacuation and emergency policies and procedure.
Comply with VOL Group policies and procedures.
Knowledgeable on first aid, safety and security procedures affecting the food and beverage department.
6. HUMAN RESPONSIBILITIES
Interviews and orients effectively for supervisors and other service personnel up to a certain level.
Coaches and counsels outlet’s Supervisor and captain waiters effectively.
Evaluates objectively the performance of outlet’s Supervisor, captain waiters, bartenders and Hostess, Waiter/tress, and commis according to VOL Group KPI scoring card format.
Identifies training needs within the outlet.
Prepare and conducts actual training for Asst. Manager, Captain Waiters, bartenders and service personnel.
Motivates a strong team within the service personnel in the restaurant.
Communicates openly with the outlet’s service personnel and keeps them informed of all important information to assist them in their jobs.
7. TECHNICAL RESPONSIBILITIES
Knows and understands the job description of all position in restaurant, service, bar and cashiering, capable of performing the tasks as required.
Knows and understands all the food and beverage policies and procedures in service of food and beverage.
Recognizes good quality products and presentation.
Directs all efforts in the outlet to maintain all service standards established for THE CUT outlet service department.
Implements an effective cleaning schedule for the outlet.
Knowledgeable on first aid, safety and security procedures affecting the outlet.
Knowledgeable in wine service and bartending.
Maintains control procedures in food and beverage cost and cashiering.
Promotes guest satisfaction in the outlet.
Maintains grooming standards for all service personnel in the outlet.
Receives reservation for the outlet and special bookings.
Knows the requisition point and par stock level for beverage supplies, food supplies, and guest supplies and bar supplies in the outlet.
Capable of operating all the equipment in the restaurant service and bar.
8. REPESENTING VOL GROUP TO THE COMMUNITY
At all times whilst representing the VOL Group, act in a professional, decorous manner ensuring proper representation of the company.
Participates and attains membership in association and other community projects related to the hotel and restaurant industry to improve VOL Group’s image and for the product and service.
9. DIVULGING OF VOL GROUP INFORMATION
The VOL Group requires that you will not (during or after your employment) without the company writing consent, divulge every information concerning the THE CUT restaurant or any associated department or any of their dealing, transaction or affairs which may come to your knowledge during or in the course of your employment with the Company.
10. TEMPORARY MISSION
May be rotated to different outlets and other temporary task within the VOL Group.
GENERAL MISSION
Coordinates all activities and provides assistance to the staff in the restaurant assigned, to ensure all established service standards and procedures of THE CUT managed by VOL Group are implemented consistently, leading to guest satisfaction, staff satisfaction and profit for THE CUT restaurant department.
Under the general guidance of the Director in accordance to VOL Group’s Policies and Procedures.
RESPONSIBILITIES AND MEANS
Assist for guiding all service and bar personnel assigned in the restaurant in the performance of their duties and responsibilities.
Assist for directing all efforts in the restaurant service and bar to achieve the financial goals of the outlet.
Responsible for following up the implementation of the Policies and procedures in operating the restaurant.
Responsible for checking the sufficiency of operating equipment and supplies for service and bar.
Responsible for maintaining the sanitation standards in the outlet.
Responsible for providing functional assistance to the staff during opening hours.
Responsible for scheduling sufficient manpower in the outlet to suit volume of business in accordance with the budgeted manning.
Responsible for maintaining a clean and wholesome ambiance in the outlet, controlling room temperature, ventilation, lighting effects and music.
1. CUSTOMER SERVICE
Communicates effectively with guests, clients, government officials and other important individuals to ensure satisfaction in service and product.
Participates and attains membership in association and other community projects related to the hotel and restaurant industry to improve VOL Group’s image and for the product and service update.
2. BUSINESS MANAGEMENT & ADMINISTRATIVE RESPONSIBILITIES
Checks and ensures the timely submission of the Daily bar inventory and par report, against restaurant or bar sales report at the end of each shift.
Conducts daily briefing and de-briefing and weekly meeting for all service staff in the outlet.
Reads and understands the monthly Profit and Loss Report, and monitors controllable costs through these reports.
Prepares effective duty roster to ensure sufficiency of manpower in accordance to volume of business.
Communicates effectively with guests, subordinates, immediate superior and other section heads.
Prepares daily cover count and revenue report for the outlet.
Attends daily outlet briefing, weekly restaurant Meeting, and all other training sessions and meetings required for the position.
Manages time effectively, by meeting deadlines on time.
Administers personnel action, on leaves, overtime requests, disciplinary actions and commendation.
Identifies and solves problems in the outlet in a professional manner.
Attends and solves guest complains in the outlet. Assists the VOL group F&B Cost Controller in conducting month-end inventory of beverage supplies, operating supplies, food supplies and operating equipment.
Reports and controls breakage and losses in the outlet.
Proposes promotions to increase outlet’s revenue.
3. COMMUNICATION
Reports to the Director.
Directs and supervises the activities of the Asst. Managers, captain waiters, hostess, bartenders, waiter/ress, commis and ahys in the outlet.
Coordinates with other outlet heads and Kitchen section heads for reservations, special menus and other activities within VOL Group and for the CUT restaurant.
Interacts with clients, guests, government officials, suppliers and other important individuals in the community in promoting the outlet and VOL Group.
4. ASSET MANAGEMENT
Ensure that all operational equipment is used to its appropriate function and well maintained.
Report all defectives Asset and equipment to the Operations Director.
5. SECURITY & SAFETY
Be aware of IAPM mall’s fire evacuation and emergency policies and procedure, especially those related to guest and staff evacuation to insure full evacuation in safety condition of the restaurant if required.
Ensure truth training that all staff is aware of IAPM mall’s fire evacuation and emergency policies and procedure.
Comply with VOL Group policies and procedures.
Knowledgeable on first aid, safety and security procedures affecting the food and beverage department.
6. HUMAN RESPONSIBILITIES
Interviews and orients effectively for supervisors and other service personnel up to a certain level.
Coaches and counsels outlet’s Supervisor and captain waiters effectively.
Evaluates objectively the performance of outlet’s Supervisor, captain waiters, bartenders and Hostess, Waiter/tress, and commis according to VOL Group KPI scoring card format.
Identifies training needs within the outlet.
Prepare and conducts actual training for Asst. Manager, Captain Waiters, bartenders and service personnel.
Motivates a strong team within the service personnel in the restaurant.
Communicates openly with the outlet’s service personnel and keeps them informed of all important information to assist them in their jobs.
7. TECHNICAL RESPONSIBILITIES
Knows and understands the job description of all position in restaurant, service, bar and cashiering, capable of performing the tasks as required.
Knows and understands all the food and beverage policies and procedures in service of food and beverage.
Recognizes good quality products and presentation.
Directs all efforts in the outlet to maintain all service standards established for THE CUT outlet service department.
Implements an effective cleaning schedule for the outlet.
Knowledgeable on first aid, safety and security procedures affecting the outlet.
Knowledgeable in wine service and bartending.
Maintains control procedures in food and beverage cost and cashiering.
Promotes guest satisfaction in the outlet.
Maintains grooming standards for all service personnel in the outlet.
Receives reservation for the outlet and special bookings.
Knows the requisition point and par stock level for beverage supplies, food supplies, and guest supplies and bar supplies in the outlet.
Capable of operating all the equipment in the restaurant service and bar.
8. REPESENTING VOL GROUP TO THE COMMUNITY
At all times whilst representing the VOL Group, act in a professional, decorous manner ensuring proper representation of the company.
Participates and attains membership in association and other community projects related to the hotel and restaurant industry to improve VOL Group’s image and for the product and service.
9. DIVULGING OF VOL GROUP INFORMATION
The VOL Group requires that you will not (during or after your employment) without the company writing consent, divulge every information concerning the THE CUT restaurant or any associated department or any of their dealing, transaction or affairs which may come to your knowledge during or in the course of your employment with the Company.
10. TEMPORARY MISSION
May be rotated to different outlets and other temporary task within the VOL Group.
公司介绍
2002年9月，
贸御获得了对公司发展极其重要的机遇，也就是位于外滩的殖民时代古老建筑之一 -- 外滩18号的5, 6, 7 楼的经营权。这对这个有多年五星级酒店管理经验的团队来说是千载难逢的显示我们真正实力的良机。贸御公司以极大的热情和决心投入工作，致力于在外滩创造一处无与伦比的餐饮娱乐场所。
六楼的法式餐厅，Mr & Mrs Bund – Modern Eatery by Paul Pairet, 结合了时髦的氛围，原创概念与高品质餐饮。 2009年4月现世，由贸御与世界级名厨Paul Pairet 联手打造。在 Mr & Mrs Bund，他们把重心放在了比概念性高端餐饮和地标性夜场更难企及的目标之上：单纯。这一次，Pairet将其精练才华转向了大众流行美食——法式内核，国际化外观——以家庭式的上菜方式在现代餐桌上全新呈现。
七楼的 Bar Rouge 酒吧以时尚前卫的风格著称，一成立就立即成为上海夜晚的中心。这里的理念是让前来放松和交际的客人“在欣赏别人的同时，也成为被欣赏的对象”。酒吧以亲密的内部格局和精致的主题露台，以及永远时尚的音乐吸引客人。调酒师们将调酒真正变成了一种艺术，无数知名客座DJ从世界各地来此献艺。
敬请期待
Ultraviolet by Paul Pairet，2012年5月开幕。
十个座位，一张餐桌，二十道菜的前卫料理套餐。
一场超乎感官的盛宴大戏，将由名厨 Paul Pairet及其团队编制呈献。Ultraviolet 独一无二。
贸御公司及其合作企业不断为上海餐饮娱乐服务业建立新的标准，成为业界同行的榜样和超越的目标。贸御团队经验丰富，充满自信和进取精神，并坚信他们的努力和他们遵循的原则必将带来辉煌的未来。
联系方式
贸御企业管理咨询（上海）有限公司
联系地址:上海市汉口路266号 申大厦 5M层(地铁2号、10号线南京东路站)
联系电话: (21) 6323 6886 转人事部
联系邮箱: hr@volmail.cc
工作时间：周一至周五早上9点至下午6点（国定假日休息）
Bar Rouge
上海市中山东一路18号7楼 +86 21 6339 1199
www.bar-rouge-shanghai.com
Mr & Mrs Bund
上海市中山东一路18号6楼 +86 21 6323 9898
www.mmbund.com
贸御获得了对公司发展极其重要的机遇，也就是位于外滩的殖民时代古老建筑之一 -- 外滩18号的5, 6, 7 楼的经营权。这对这个有多年五星级酒店管理经验的团队来说是千载难逢的显示我们真正实力的良机。贸御公司以极大的热情和决心投入工作，致力于在外滩创造一处无与伦比的餐饮娱乐场所。
六楼的法式餐厅，Mr & Mrs Bund – Modern Eatery by Paul Pairet, 结合了时髦的氛围，原创概念与高品质餐饮。 2009年4月现世，由贸御与世界级名厨Paul Pairet 联手打造。在 Mr & Mrs Bund，他们把重心放在了比概念性高端餐饮和地标性夜场更难企及的目标之上：单纯。这一次，Pairet将其精练才华转向了大众流行美食——法式内核，国际化外观——以家庭式的上菜方式在现代餐桌上全新呈现。
七楼的 Bar Rouge 酒吧以时尚前卫的风格著称，一成立就立即成为上海夜晚的中心。这里的理念是让前来放松和交际的客人“在欣赏别人的同时，也成为被欣赏的对象”。酒吧以亲密的内部格局和精致的主题露台，以及永远时尚的音乐吸引客人。调酒师们将调酒真正变成了一种艺术，无数知名客座DJ从世界各地来此献艺。
敬请期待
Ultraviolet by Paul Pairet，2012年5月开幕。
十个座位，一张餐桌，二十道菜的前卫料理套餐。
一场超乎感官的盛宴大戏，将由名厨 Paul Pairet及其团队编制呈献。Ultraviolet 独一无二。
贸御公司及其合作企业不断为上海餐饮娱乐服务业建立新的标准，成为业界同行的榜样和超越的目标。贸御团队经验丰富，充满自信和进取精神，并坚信他们的努力和他们遵循的原则必将带来辉煌的未来。
联系方式
贸御企业管理咨询（上海）有限公司
联系地址:上海市汉口路266号 申大厦 5M层(地铁2号、10号线南京东路站)
联系电话: (21) 6323 6886 转人事部
联系邮箱: hr@volmail.cc
工作时间：周一至周五早上9点至下午6点（国定假日休息）
Bar Rouge
上海市中山东一路18号7楼 +86 21 6339 1199
www.bar-rouge-shanghai.com
Mr & Mrs Bund
上海市中山东一路18号6楼 +86 21 6323 9898
www.mmbund.com
联系方式
- Email：hr@volmail.cc
- 公司地址：上海市黄浦区汉口路266号申大厦5M楼
- 邮政编码：200001
- 联系人：HR
- 电话：(021)63236886