做为一个餐厅领导的职责是什么

1．协助餐饮部经理（副经理）负责全面抓好中西厨房的生产、管理工作，为餐饮部经理或饭店管理部门及时提供各种有关信息和自己的建议。

2．主持制订厨房部的各项规章制度，并加以贯彻执行，加强对各厨房厨师长的考核和检查，不断完善厨房管理。
3．及时了解市场待业竞争状况，制定和完善本部门在市或行业中的策略，了解并掌握饭店的经营管理状况，以及本部门产品的供需状况，做到知己知彼。
4．制定年度餐饮经营和业务培训目标等方面的计划，并认真实施，不断地培训员工以提高其食品制作技能，优化厨工队伍的素质，优化餐饮经营。
5．建立良好的部门、人际间、客户间的协作关系，并能适时地协调和取得各种帮助。如客人提出特殊要求（菜单上没有的菜），及时解决原料问题，尽可能予以满足。
6．运用自己的知识和技能，及时分析，监控食品原料的采购、仓储、成本核算、售价制定等，为采购部、仓储部、核算部做好顾问。
7．对国内外食品原料、调料、添加剂，色素等能正确识别其质量优劣，并加以合理使用。
8．参与厨房的更新改造，负责厨房各类财产的管理，不断引进并消化运用先进的厨房管理技巧，掌握设备、器具、工具的使用和维修保养知识。
9．适时设计并组织落实大型宴会和参与有关食品节等特殊活动，并附“食品定位”、“餐厅装饰”、“食物数量”等图表，落实重要宴会的各项工作。
10．根据不同的情况和标准，编制或修改菜单、宴会单、食单以及相关的菜谱、食谱。
11．制定本部门所有产品的质量、数量标准和操作标准，各类菜点均以照片等形式张贴在相关厨房，并不断地加以保持和提高。
12．通晓所属员工的技术技能、知识特长、并合理地加以组织和运用。
13．掌握并运用食品卫生学、食品营养学、烹饪美学、食品烹饪工艺学的知识和技能，组织对菜点研究、质量检查、新品种试制及同行交流学习等活动。
14．有较强的语言、文字等表达能力，如参与制定餐饮部业务计划，审阅各类业务报表，主持召开本部门工作会议，及时做出本部门业务报表和其它各类汇报资料。
15．对厨房所属各部门、各工种、各岗位设计出合理的，高效率的工作程序和操作标准，并监督其正确的运行。
16．带领所有员工贯彻招待部门和酒店各项规章制度，并做好信息的及时传递。
17．严格执行《中华人民共和国食品卫生法》，协助食品卫生检验做好食品留样、测检工作，确保食品安全。
18．做好政治思想工作，关心员工生活。
19．对本部门员工进行工作评估，赏罚分明，建立有效的激励机制。
20．直接负责新员工的培训计划。

Manager
餐厅经理
Job Description
工作描述
PLACE OF WORK: RESTAURANT
工作地点 餐厅
JOB OVERVIEW: Responsible for the management of all aspects of the restaurant functions,
工作概述： in accordance with restaurant standards. Directs implements and maintains a service and management philosophy which serves as a guide to respective staff.
有责任按照餐厅标准向管理层报告餐厅所有事宜，指导实施并保持管
理层的经营理念。
REPORTS TO: Management
报告对象： 管理层
KEY RELATIONSHIPS: Internal: Restaurant Staff, Bar Staff, Stewarding/Kitchen Staff
主要工作关系： /Catering/Storeroom.
内部： 餐厅、酒吧、保洁、厨房、外卖库房等各部门员工。
External: Restaurant guests, other staff and suppliers.
外部： 餐厅客人，其他工作人员及供应商。
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 aptitudes 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) High school graduate, some college.
从业资格: 必备的: 高中毕业。
2) Minimum 18 years of age.
年满18岁。
3) 2 years experience as an Assistant Restaurant Manager/Supervisor, preferably in a Hotel of similar standing.
两年餐厅经理助理或主管工作经验，最好是在酒店。
4) Food handling certificate.
食品人员从业资格证明（健康证）。
5) Knowledge of various food service styles (i.e. French service, Russian service, butler style service).
具备各种餐饮服务知识。如法餐、意餐、管家服务等。
6) Ability to satisfactorily communicate in English with guests, management and co-workers to their understanding.
能够流利的用英语和客人、管理层和同事交流。
7) Ability to provide legible communication.
能够提供清晰的交流。
8) Ability to compute basic mathematical calculations.
能够进行基本的计算。
9) Familiarity with food and beverage cost controls.
熟悉食品和饮料的成本控制。
Desirable: 1) College degree.
理想的： 大学毕业。
2) Previous experience in cashiering/order taking and food service.
曾受过财务、食品点单及服务等的培训。
3) Certification of previous training in liquor, wine and food service.
曾受过烈酒、葡萄酒和食品服务等的培训。
4) Any previous culinary training.
曾受过任何餐饮方面的培训。
5) Computer training.
曾受过电脑培训。

Skills: Essential: 1) Ability to enforce restaurant standards, policies and
工作技能： 必备的： procedures with restaurant staff.
与员工实施餐厅的标准、规章制度和流程。
2) Ability to prioritise and organise work assignments; delegate work.
能够有组织有顺序的完成分配的工作。
3) Ability to direct performance of restaurant staff and follow up with corrections where needed.
能够指导餐厅员工正确的完成工作。
4) Ability to motivate restaurant staff and maintain a cohesive team.
能够激励餐厅员工并团结大家，使团队具有凝聚力。
5) Ability to ascertain restaurant training needs and provide such training.
能够发现餐厅员工需要何种培训并提供此类培训。
6) Ability to be a clear thinker, analyse and resolve problems exercising good judgement.
思路清晰，具备良好的判断能力，分析问题解决问题。
7) Ability to focus attention on details
关注细节。
8) 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
9) Ability to exert physical effort in transporting equipment and wares.
能够将食品，酒水安全的运送给客人
10) Ability to ensure security and confidentiality of guest and company information.
能够确保公司和客人的安全以及机密。
11) Ability to work without direct supervision.
在无人监督的情况下能够独立完成工作职责。

Desirable: 1) Previous 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:
保持以下各项的全面知识：
a) All liquor brands, beers and non-alcoholic selections available in the restaurant.
餐厅所有烈酒、啤酒及无酒精饮料的品牌。
b) The particular characteristics and description of all of the wines on the wine list.
所有葡萄酒的品牌、产地、特征等。
c) Designated glassware and garnishes for drinks.
各种饮料所用的杯子和装饰物。
d) All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices.
菜单所有项目的烹调方式/时长、原材料、酱汁、分量大小、装饰物、外观、价格。
e) Daily menu specials.
每日特色。
f) Dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.
餐厅摆设、桌子/椅子/服务台的数量、正确的餐桌摆台、餐位数量、营业时间、价位以及着装要求。
g) Correct maintenance and use of equipment.
各种设备的使用和保养。
h) All restaurant policies/service procedures.
餐厅所有规章制度和服务流程。
2) Check storage areas for proper supplies, organisation and cleanliness. Instruct designated personnel to rectify any cleanliness/organisation deficiencies.
检查库存的正常供应、存放和清洁度。指定人员及时改正任何不足之处。
3) Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
制定所需物品及设备的存货量。（及时领货补充短缺或领取额外的物品为预定做准备）
4) Requisition linen required for business.
申请领取营业所需布草。
5) Meet with the Chef to review daily specials; update board throughout shift. Ensure that staffs are aware of such.
每天与厨师沟通，查询每日特色，并在班前更新在交流板上保证所有员工知道。
6) Review sales for previous day; resolve discrepancies with Accounting. Track revenue against budget.
检查前一天销售情况，并与财务人员解决任何出入。与预算对照销售。
7) Prepare weekly work schedules in accordance with staffing guidelines and labour forecasts. Adjust schedules throughout the shift to meet the business demands.
每星期根据员工政策制定时间表，并根据营业状况对时间表做出调整。
8) Ensure that staff report to work as scheduled. Document any late or absent employees.
保证员工按照时间表工作，记录任何迟到或旷工员工。
9) Co-ordinate breaks for staff.
协调员工的休息时间。
10) Assign work and side duties to staff in accordance with restaurant procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations which compromise the restaurant standards and delegate these tasks.
按照餐厅流程为员工分配任务，在例会时与大家沟通任何改动或其他工作，识别对餐厅不利的情况并分配这些任务。
11) Monitor the preparation of station assignments, ensuring compliance to restaurant standards.
检查服务台的物品准备情况，确保其遵守餐厅标准。
12) Conduct pre-shift meeting with staff and review all information pertinent to the day’s business.
每天负责开班前例会，回顾任何与营业有关的信息。
13) Inspect grooming and attire of staff; rectify any deficiencies.
检查员工的制服和仪容仪表，及时纠正不足之处。
14) Inspect, plan and ensure that all materials and equipment are in complete readiness for service; rectify any deficiencies
检查所有物品及设备保证其完好，随时可以使用。及时纠正不足之处。
15) Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to restaurant standards; rectify any deficiencies with respective personnel.
经常监督员工在所有时期的工作表现，确保所有流程都依据餐厅标准完成。
16) Inspect table set-ups; check for cleanliness, neatness and agreement to restaurant standards; rectify any deficiencies.
检查餐桌的摆设、清洁度、平整是否符合餐厅标准，及时纠正不足之处。
17) Inspect all aspects of the restaurant environment ensuring compliance with standards of cleanliness and order.
检查餐厅环境所有方面确保餐厅清洁并遵守餐厅规定。
18) Ensure that the host/hostess stand is clean, organised and stocked with designated supplies.
保证领位台整洁有序，所需物品准备充足。
19) Review the reservation book, pre-assign designated tables and follow up on all special requests.
开餐前检查预定本，如有任何特殊需求及时解决。

20) Ensure that specified amount of menus and drink lists are available and in good condition for each meal period. Ensure that daily specials are inserted into each menu.
保证开餐前有足够的菜单、酒水单，并保持菜单、酒水单的清洁。保证每日特色的菜单在里面。
21) Check the pick-up station and side stations, ensuring agreement to standards of cleanliness, supply of stock and organisation.
检查传菜台是否整洁，所需物品是否充足。
22) Monitor and assist host/hostess in greeting and escorting guests to their tables according to restaurant procedures. Ensure that tables are seated to best service the guests.
按照餐厅服务流程监督并协助领位员问候客人并引领客人入座。
23) Anticipate heavy business times and organise procedures.
能够预见餐厅生意的高峰期并安排行动。
24) Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Promote positive guest relations at all times.
即使在忙时也能够预知客人需求并礼貌的示意客人，任何时刻都保持积极的客户关系。
25) Monitor and handle guest complaints and ensuring guest satisfaction.
受理客人投诉，保证客人满意。
26) Monitor guest reactions and confer frequently with service staff to ensure guest satisfaction.
观察客人反映并与服务员经常沟通，保证客人满意。
27) Check the status of all orders and ensure that they are delivered within designated timelines.
检查所有点单的情况，保证所有菜品及时送给客人。
28) Monitor and ensure that all tables are cleared and reset according to restaurant procedures.
按照餐厅流程检查所有桌子是否整洁，是否重新摆好。
29) Monitor and maintain cleanliness and working condition of restaurant equipment, supplies and work areas.
监督并保持餐厅设备，储备和工作区域的整洁。
30) Assist restaurant staff with their job functions to ensure optimum service to guests.
帮助餐厅员工完成其工作职责保证提供最好的服务。
31) Answer restaurant phone within 3 rings, using correct salutations and telephone etiquette.
遵照正确的电话礼仪在电话铃响3声之内接起电话。
32) Handle void checks in accordance with accounting procedures.
按照财务章程处理取消账单。
33) Assist servers with expediting problem payments. Ensure all cashiering procedures are processed in compliance with accounting procedures.
帮助服务员快速处理结账问题，确保每一步骤都遵守财务制度。
34) Run system closing reports and ensure that all servers’ checks are closed before they sign out.
每天做出系统报告，保证所有账单均已关闭。
35) Ensure all closing duties for staff are completed before staff sign out.
确保所有员工下班前其工作均已完成。
36) Conduct a month formal training programme on the required job functions with criterion expected and restaurant orientation with new hires. Conduct ongoing training with existing staff.
做出每月的培训计划，为新入职的员工作入职培训，为现有员工作长期培训。
37) Provide feedback to staff on their performance. Handle disciplinary problems and counsel employees according to restaurant standards.
为每个员工提供其表现回馈，按照餐厅规章处理违纪问题并对违纪员工做出警告。
38）Foster and promote a co-operative working climate, maximising productivity and employee morale.
培养促进工作的合作氛围，鼓舞员工士气，将生产效率最大化。
39) Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.
完成维修工作单并送到工程部，如情况紧急，直接与工程部联系。
40) Complete all paperwork and closing duties in accordance with restaurant standards.
按照餐厅标准完成所有文件工作和关餐职责。
41) Review status of assignments and any follow up action with on-coming Supervisor.
检查所有工作的完成情况以及跟进行动。
SECONDARY FUNCTIONS:
次要职责
1) Complete and direct scheduled inventories.
完成并指导盘点工作。
2) Prepare weekly forecast of revenues, covers and labour costs.
每星期准备流水、客人数量和劳动成本的预测。
3) Conduct monthly restaurant meetings.
完成餐厅的每月例会。
4) Interview restaurant applicants.
为求职者面试。
5) Relieve host/hostess.
接替领位员的工作。
6) Order restaurant flowers from approved supplier.
从得到餐厅许可的供应商那里订购鲜花。

NOTE:
注意：
A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.
此工作描述未包含此职位所必需的基础的附带职能，所有职责和要求均为必需具备的职能。
This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by the management.
此工作描述中所列并非全部该职位职责，管理层有权要求员工从事其他相关工作。

具有管理和领导指责,能和下属沟通协调能力.

既能管好大钱
也能管好小钱
让一切员工认为有钱赚