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Western Restaurant chef
•Responsible for assisting the main reason to do the products work • •Daily item of food received and opened the kitchen stove work load distribution •Chef in charge of juice daily to check the frozen tears of soup required for seasoning is good enough, and sealed storage in the refrigerator .
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Western kitchen foreman
•Check the implementation of sector implementation of the system and the completion of the work; •Strengthen public relations awareness and establish a good image of the hotel
Party manager
Western restaurant banquet the captain
Chinese restaurant banquet the captain
The usher
waiter
reservations
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Party manager
Be responsible for sales, the party reservation and reception service, develop and implement the management goal, the cost control. To establish and perfect the banquet department work procedures and standard, make safety, health, behavior standard each rules and regulations, and supervise the implementation. communicating with other departments, closely
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Head Chef
Chinese Kitchen foreman
Western kitchen foreman
Chinese restaurant
Western Restaurant
cooks
chef
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Head Chef
•Responsible for the Western kitchen in the organization of production Cooked food for important guests and the ban quet •Supervision, inspection, coordinating the work of various departments •According to the operational capacity and technical characteristics of the chef , decided to post personnel arrangements and mobility.
Responsible for the service employees supervise subordinates
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Assistant Manager
assist in the daily work management training safety and fire prevention work
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Chinese Kitchen foreman
• During business hours, responsible for the supervision, inspection of the entire restaurant and customer communication. • Proper handling of customer service in all kinds of problems and complaints from guests, to solicit customers views and timely feedback to the manager.
（1）、Grooming, will be allowed to undergo （2）、Offers catering services in accordance （3）、 To keep the restaurant clean and tidy （4）、Introduce the characteristics of the hotel to help guests ordering
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Chinese restaurant banquet the captain
Accurate, high quality, and high efficiency
Do party "six know three understand," do it fairly well
Assessment, review
•Do the work of employee attendance line break, strictly
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Chinese restaurant chef
•Assisting the Organization of Executive Chef Chinese restaurant kitchen management •Responsible for specifications and production standards of Chinese food dishes, participation in research and development of new dishes and food promotions.
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Attendant
Do "six know three know" Keep all the furnishings of the restaurant clean
Polite to customer
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usher
Polite reception
Familiar with hotel product information and answer
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Restaurant manager
Chinese restaurant foreman
western restaurant foreman
Multifunctional restaurant the captain
The usher
waiter
reservations
restaurant manager
Steward Supervisor
Room service supervisor
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food and bererage manager
Coordinate intபைடு நூலகம்rnal each unit work, the work can be coordinated smoothly; Develop business policy and management of the f&b plan
（1）、 Shift, sign, carefully read the shift content （2）、According to the requirements of the guests, to make preparations （3）、Coordinate the work of various departments of the restaurant （4）、Upon request, carefully fill out the reservation
（1）、Face with a smile of welcome customer （2）、Introduced to the customer all kinds of restaurant's cuisine （3）、Responsible for the good work within their own region
Group Members：Daman Cheryl Daisy Yilia Dream
food and bererage manager
assistant manager
restaurant manager banquet manager head chef Bar Manager
Multifunctional restaurant foreman
1.Check the waiter instrument deportment 2.Supervise the attendant 3.Clear restaurant manager allocate work 4.Met a variety of dining needs of guests
• • • • • • • • supervisor communication coordinate Plan and implement control train encourage assess
Chinese Restaurant Captain