餐饮业专业英语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 of the building and suppliers.外部：餐厅客人，大厦其他工作人员及供应商。
STANDARDSPECIFICATIONS: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) Minimum18years 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。