马尼拉红楼火锅 餐厅经(副)理 和 主任/领班 RedHouse Hotpot Restaurant (Asst.) Manager and Supervisor

餐厅经(副)理
职位要求：
 五年以上餐厅副理工作经验。
 具有餐厅筹备开幕工作经验者优先 (200以上座位數)
 中文，英文流利
 具备预算制作、费用控管得实效经验
 具有标准作业/工序分析，并能依此标准作为训练及服务流程标准
 据实际分配指派领班有效率地进行side-duties 确保服务准备工作完备

資格要求:
 能制定和执行餐厅的预算及费用，控制成本，确保达成营业目标
 全面负责并确保餐厅日常运营的流程顺畅，包括与购物中心的联系沟通、营业区域、厨房和后勤等方面
 参与制定餐厅的营销策略，推动促销活动，提升餐厅的知名度和吸引力
 确保顾客获得优质的用餐体验，提升用餐体验及满意度，建立顾客数据库并充分利用于营销活动
 领导、培训和管理餐厅团队，包括服务人员、厨房团队、供货商等，促使团队高效协作
 与厨房团队合作，制定和优化菜单，确保菜品质量和创新，监督每次出菜的效率、卫生及质量
 与厨房团队合作，确保餐厅设施、设备和卫生与安全达到标准，遵循食品安全及相关法规
 提供员工培训和发展机会，提升团队的专业素质和服务质量。
 确保餐厅的氛围、装饰和布置与品牌形象一致，提供独特的用餐环境
 对餐厅绩效进行评估，汇报运营情况和改进计划

餐厅主任/领班
职位描述
该职位负责完成所有分配的任务，以最高水平的服务质量，并能够执行餐厅运营的准备工作。通过精湛的餐饮技能、知识和经验，根据公司的价值观，建立并维护客户关系。

资格要求：
 高中及以上学历
 能够进行分班工作
 外表整洁，性格愉快，对服务行业充满热情
 能够按照卫生标准执行职责
 积极主动，可以完成任务的态度
 拥有2-3年的类似设置经验，适合监管角色

主要职责
 能够完成高标准的任务，以热情好客的方式迎接、安排座位、提供服务、结账和送别客人
 能够主动为客人提供服务，预见他们的需求，创造令人难忘的用餐体验
 能够与客人建立关系，使客人再次消费并对餐厅产生忠诚度
 收集客人的反馈意见，以确保每位客人满意
 能够成为团队合作者，与厨师团队合作提供卓越的服务，并付出额外的努力
 每月对所有瓷器、玻璃器皿、小型营业设备和消耗品进行库存检查
 具备对菜单和摆盘标准的深入了解，以及饮品制备的丰富知识
 始终正确应用食品和饮品服务技巧，充满热情地提供服务，并在可能的情况下进行建议销售
 确保前台和后厨保持清洁和井然有序。
 完成每个班次为每个个体设定的日常职责，例如每天的开店和关店工作。
 查看点菜单，确保按照点菜单要求准确和及时准备。
 熟悉结账流程的步骤并制作每日报表
 根据业务需求，执行上级分配的任何其他合理职责和责任
 能维护海鲜水箱的知识

Restaurant (Asst.) Manager
Requirements:
 At least five years of experience working as an Assistant Restaurant Manager on a similar scale
 Candidates with experience in restaurant pre-opening preparation work are preferred (for establishments with over 200 seats)
 Fluent in both Chinese and English
 Effective experience in budget preparation and cost control
 Proficiency in standard operating procedures (SOP) and Task Breakdown, with the ability to use these standards as training and quality service guidelines
 Efficiently assign side duties to supervisors based on actual allocations to ensure that service preparations are completed adequately.

Responsibilities:
 Ability to develop and execute the restaurant's budget and expenses, control costs, and ensure the achievement of business objectives
 Responsible for and ensured the smooth operation of daily restaurant processes, including communication with the shopping center, the dining area, the kitchen, and logistics
 Participate in the formulation of the restaurant's marketing strategies, drive promotional activities, and enhance the restaurant's visibility and appeal
 Ensure customers have a high-quality dining experience, improve the dining experience and satisfaction, establish a customer database, and utilize it for marketing activities
 Lead, train, and manage the restaurant team, including service staff, kitchen team, suppliers, etc., promoting efficient teamwork
 Collaborate with the kitchen team to create and optimize the menu, ensuring food quality and innovation, and overseeing the efficiency, hygiene, and quality of each dish served
 Collaborate with the kitchen team to ensure that restaurant facilities, equipment, and hygiene meet standards and comply with food safety and related regulations
 Provide employee training and development opportunities to enhance the team's professionalism and service quality
 Ensure that the restaurant's ambiance, decor, and layout align with the brand image, providing a unique dining environment
 Evaluate the restaurant's performance, report on operations, and implement improvement plans
Restaurant Supervisor

Job Description
This role accountable for completing all assigned tasks with the highest level of service quality, and being able to perform side-duty for the preparation of the restaurant operation.
Develop and maintain guest relations through well-developed food and beverage skills, knowledge, and experience, in accordance with the values of the company.

Qualifications:
 High school and above graduate
 Able to work on a split-shift
 Well-groomed and pleasant personality with a passion for the service industry
 Able to perform duties with hygiene standards
 Proactive and can-do attitude
 Similar setup experience of 2-3 years is required for a supervisory role

Primary Responsibilities
 Able to perform above-standard tasks to greet, seat, serve, check out and bid farewell to the guests promptly in a warm and hospitality manner
 Able to proactively serve the guests, with anticipation for their needs to create a memorable dining experience
 Able to establish rapport with guests to build guest retun and become loyal to the restaurant
 To collect constructive feedback to ensure the satisfaction of every individual of guest
 Able to be a team player and work with the Culinary Team to present exceptional service and go for extra mile
 Conducts monthly inventory checks on all chinaware, glassware, small operating equipment, and consumable supplies
 Exhibits a thorough knowledge of menu and presentation standards and sound knowledge of beverage preparation
 Applies food and beverage service techniques correctly at all times, serves items with enthusiasm, and performs suggestive selling whenever possible
 Ensures that the outlet is kept clean and organized, both at the front as well as the heart of the house.
 Completes the daily responsibilities that are set for each individual shift, such as opening and closing for the day.
 Reviews order dockets ensuring accurate and timely preparations for order requirements accordingly
 Recognizes the step of the billing process
 Carries out any other reasonable duties and responsibilities as assigned by superiors due to business requirements
 Knowledge of the maintenance of seafood water tanks is a plus