41 Shift Leader 餐饮主管Word文档下载推荐.docx

1、 Assist with the management of outlet service Assist with the management of cash handling procedures and banking procedures Oversee the preparation of daily banking and cash flow reports Instruct staff in credit policies and facilities Instruct staff in cash security procedures Manage the maintenanc

2、e of equipment Monitor standards of guest facilities and services Control stock and monitor stock security procedures Take part in menu and wine list creation 2. Management/Strategic Planning 2.1. Assist in strategic planning and development Take part in the preparation and planning and department/u

3、nit/outlet goals and objectives Access sales and marketing data Participate in the preparation of strategic plans and operation plans Determining a purchasing plan, according to the financial budget of the outlet Determining optimum staffing, product, stock and equipment levels, in relation to busin

4、ess needs, keeping in mind the various seasonal periods of business2.2. Assist with the planning and implementation of sales & marketing strategies for outlet Assist with the preparation of sales and marketing plans Assist with the development of new products and services Assist with the development

5、 of marketing strategies Assist with the evaluation of sales and marketing activities2.3. Consider economic relevant to the department Take into account external economic issues when planning and making decisions Anticipate economic business level fluctuations Monitor information and trends in the i

6、ndustry Interpret economic data2.4. Quality management systems Monitor the implementation of quality management systems2.5. Consider tourism issues relevant to the department Consider political and social influences on business Analyze tourism data Liaise with relevant parties Identify major environ

7、mental quality management systems3. Finance Management 3.1. POS systems （captain orders, shift change control of cash） Control and check daily operation of all POS systems Ensure that all cash floats and all systems are as per the P&P of the accounting department Ensure that all checks are posted ac

8、curately to the appropriate codes and departments All canceled dockets are to be summarized on the void and canceled summary and signed Account for all dockets used list out all docket control form and all unused docket Conduct readings/report on the Micros machine at the start and end of the shift.

9、3.2. Financial matters Assist in the preparation and monitoring the accounts of the unit/ outlet Assist in the preparation and management of the unit/outlet budgets Monitor, analyze and report variations from the budget Assist with the preparation of performance reports for the unit/outlet Assist wi

10、th the ratio analysis Assist with analysis of the trend data Contribute to pricing decisions Analyze sales mix4. Purchasing/Sock4.1. Manage purchasing & stock control in conjunction with the Manager4.2. Stock control Handle and store stock according to stock control procedures5. Human Resources5.1.

11、Certificate Be certified TSW, MFT, SOFT SKILLS and other management skills5.2. Training: Training, development and rostering of staff Determining and implementing on going training needs for associates at different levels5.3. Manage work operations Coordinate work operations within the department/un

12、it/outlet Develop performance standards for operations in the department/unit/ outlet Assess work operations and prepare plans to implement change when required Coordinate between other departments/units Monitor productivity of the unit5.4. Industrial relations Prevent and resolve grievances Counsel

13、 staff and prevent work related problems Resolve disputes Discipline staff5.5. Staff management Determine and plan for future staffing needs Assist in recruiting staff Prepare staff rosters Facilitate multi-skill ensuring maximum flexibility of staff rotation to busy areas all exercised Maintain up-

14、to-date staff records Customize position profiles for your area of responsibility using the Sheraton Human Resources Management System Manage staff training and development using Sheraton Human Resources Management System Assist with the planning and delivery of department orientation programs Imple

15、ment staff performance appraisals Carry out exit interviews5.6. Supervise staff Provide ongoing advice and support to staff under supervision Supervise staff performance Implement appropriate management practices that provide staff motivation and communication5.7. Instruct staff Provide one to one i

16、nstruction to associates when required6. Menu Knowledge6.1. Menu Good command of food product and menu knowledge Assist outlet manager and Executive Chef, in menu planning Good knowledge & understanding of food service standard & procedure To examine goods for quality and quantity6.2. Drink list Goo

17、d command of beverage knowledge Implement beverage service skills7. Guest Service/Sales7.1. Manage guest service Responsible for guest and staff satisfaction in the outlet Ensure that service is carried out in accordance with S &Ps and STAR standards Continually improving and enhancing service stand

18、ards, and updating the standards and procedures as and when required Manage the delivery of high quality service to guests Manage the development and implementation of guest service strategies7.2. Manage the sales and promotion of products and services Understand Starwood SPG plans Continually devel

19、op sales and promotional strategies for the hotels products and services7.3. Guest service/relations Make appropriate recommendations for guests Deliver high quality service to guests Ensure guest needs and reasonable requests are met Seek opportunities to continually improve guest service Abide by

20、the Starwood Care Establish and maintain effective guest relations Demonstrate effective and appropriate interaction with guests whilst maintaining a professional approach and image Communication with guests in a manner which promotes goodwill, trust and satisfaction Take appropriate action to resol

21、ve guest complaints Make sure all questions are well taken care off and personally check guest satisfaction of all questions7.4. Sell and promote products and services Sell the hotel and Sheratons products and services using up-selling and suggestive selling techniques Promote the hotel and Sheraton

22、s products Maintain a high level of product and service knowledge in order to explain and sell services and facilities to guests8. Computer8.1. Maintain computer systems In conjunction with Information Systems Manager and Director of F&B: Maintain security of data Resolve systems and equipment probl

23、ems8.2. Human resources computer programs Access and use the Sheraton Human Resources Management Systems8.3. Food & beverage computer Know how to use DELPHI banquet sales computer system Access and use MICROS cashier system Access and use food & beverage computer programs8.4. Word processing Access

24、and use word processing computer packages9. Safety/Cleaning/Maintenance9.1. Manage safety/cleaning/maintenance In conjunction with the Security Manager manage the development and implementation of safety/security policies and procedures for the department/unit/outlet In conjunction with appropriate

25、personnel manage the development and implementation of cleaning/maintenance programs for the department/ unit/outlet9.2. Maintain a safe and secure working environment Be aware of duty of care, and adhere to occupational health and safety legislation, policies and procedures Initiate action to corre

26、ct a hazardous situation and notify supervisors/ managers of potential danger Adhere to the hotels security and emergency policies and procedures Be familiar with property safety, current first aid fire emergency procedures Log security incidents and accidents in accordance with hotel requirements9.

27、3. Cleaning/maintenance programs Adhere to hotel cleaning and maintenance programs Ensure a high level of cleaning is maintained in your work area 10. Communication/General10.1. Meeting Attend and conduct departmental, and interdepartmental meetings Conduct daily pre meal meeting with associates to

28、keep them informed of updates, new directions, policies and procedures and daily menu items10.2. Manage working relationships Prepare and conduct meeting and group presentations to keep staff/ management/other parties informed of hotel operations and other relevant issues Plan team systems and structures Set team goals in consultation with team members according to hotel/ department goals, pol