2019-01-08
102次
中餐/宴会 主管
3K-4K/月
工作性质全职
职位类别中餐厅经理/主管/领班
招聘人数1人
学历要求不限
工作经验3-5年
性别要求不限
年龄要求25岁-35岁
招聘部门不限
工作地点板桥镇金月湾滨海旅游度假区(海南省/东方)
联系方式
联系人:李小姐
联系电话:
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职位动态
100%
近两周该职位的简历处理率
简历处理率0天
简历平均处理时长
2019-01-08
企业最近登录时间
职位描述
1.负责中餐厅和宴会,落实各个时期的工作任务;
Responsible for the Chinese restaurant and banquet, and the implementation of work tasks in each period;
2.制定中餐/宴会服务工作规范及工作制度并确保实施;
Establish and implement Chinese food/banquet service specifications and working system;
3.制定各项餐饮推销计划与策略;
To formulate various catering marketing plans and strategies;
4.监督员工按照规范标准对客服务,对员工进行绩效评估,实施奖惩制度;
Supervise employees to provide customer service in accordance with standard standards, evaluate employees' performance and implement reward and punishment system;
5.处理宾客的投诉,不断改善服务质量;
Handle customer complaints and continuously improve service quality;
6.抓好设备设施的维修保养,严格物资管理制度,做好餐厅安全和防火工作;
We should pay close attention to the maintenance of equipment and facilities, strictly enforce the material management system, and do a good job in restaurant safety and fire prevention;
7.根据季节差异、客源情况为厨房制定特色菜单提供建议。
According to the seasonal differences, the source of customers for the kitchen to develop a special menu to provide Suggestions.
Responsible for the Chinese restaurant and banquet, and the implementation of work tasks in each period;
2.制定中餐/宴会服务工作规范及工作制度并确保实施;
Establish and implement Chinese food/banquet service specifications and working system;
3.制定各项餐饮推销计划与策略;
To formulate various catering marketing plans and strategies;
4.监督员工按照规范标准对客服务,对员工进行绩效评估,实施奖惩制度;
Supervise employees to provide customer service in accordance with standard standards, evaluate employees' performance and implement reward and punishment system;
5.处理宾客的投诉,不断改善服务质量;
Handle customer complaints and continuously improve service quality;
6.抓好设备设施的维修保养,严格物资管理制度,做好餐厅安全和防火工作;
We should pay close attention to the maintenance of equipment and facilities, strictly enforce the material management system, and do a good job in restaurant safety and fire prevention;
7.根据季节差异、客源情况为厨房制定特色菜单提供建议。
According to the seasonal differences, the source of customers for the kitchen to develop a special menu to provide Suggestions.
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