Vie All Day Dining Service Manager 全天候餐厅经理
上海东方佘山索菲特大酒店
- 公司规模：500-1000人
- 公司性质：合资(欧美)
- 公司行业：酒店/旅游
职位信息
- 发布日期：2013-07-11
- 工作地点：上海-松江区
- 招聘人数：1
- 工作经验：三年以上
- 学历要求：大专
- 语言要求：英语熟练
普通话熟练 - 职位类别：餐饮/娱乐管理 酒店/宾馆经理
职位描述
SOFITEL LUXURY HOTEL COMMITMENTS:
1. To provide refined service by man and woman who take pleasure in providing pleasure
2. To think and act Luxury
3. To be committed in executing services with passion for excellence
4. To execute Sofitel Luxury Savoir-Faire and delivering inspired moments in a personalized way
5. To provide services with emotion, with passion, with soul, with sincerity, with confidence and being serene
6. Commitment in creating a harmonious environment with highly motivated inspired team ........where life is Magnifique for guests and all team members
1. GENERAL DUTIES:
i. This position is concerned with the overall operation and control of both the Vie All day dining and Room service and M Restaurant, in compliance with establishes policies, procedures and practices as stipulated in the Operating Policy for this Outlet. And all operating policies and practices for this Hotel and Holiday Hospitality.
2. MAJOR RESPONSIBILITIES:
i. To be responsible for overall operations of both the Vie All day dining and Room service sections of the Department.
ii. To assign and delegate responsibilities and authority for the operation areas within the department to the Supervisors. Developing the position within a suitable time frame (to be discussed) so that they may be able to carry out the duties and responsibilities of the Restaurant Manager.
iii. To maintain effective communication on the activities of the department with the F&B Office and other areas of the Hotel, in order to provide the best possible service to the guests.
iv. To regularly review the operation and menu format, and liaise with the F&B Director and Executive Chef regarding special menus and daily specials.
v. To be aware of trends, practices and new products available or current in the industry, by means of monthly competitor evaluations, industry analysis and trade literature.
vi. For conferring daily with supervisory staff and management on any operational problems. Conducting inspection tours of the operation to ensure proper cleanliness, manning and mis-en-place for daily business.
vii. To maintain a high profile within the restaurant during service periods, with emphasis on guest relations and needs.
viii. To ensure that all service and quality standards are maintained as per the operating policy of the outlet and requirements as set by the Hotel, and to correct whenever required.
ix. To hold and conduct a monthly communications meeting with all staff, and submit minutes to the F&B Director accordingly. Follow up on points raised within the meeting and action within a time frame of 30 days.
x. To attend and participate in all monthly F&B Departmental Meetings and daily morning briefings and to send replacement on scheduled days off.
xi. To do monthly maintenance checks on al equipment, furniture and fixtures and reports all areas in need of attention to the appropriate department.
xii. To ensure the safety of all equipment held within the restaurant, ensuring that all equipment is properly handled, cleaned and stored at all times. Correcting any areas which are in need of attention, so that all compliance with established polices is carried out.
xiii. To ensure that Potential breakage does not happen and that staff are aware of the Departmental breakage procedure. And that full compliance is received with regards to minimizing breakage.
xiv. To ensure that all information entered into the daily outlet log book is accurate and correct.
xv. To review and sign all daily F&B store room requisitions, ensuring that only sufficient stock is order for the business needs of the operation. And that no overstocking of goods occurs, resulting in spoilage and loss to the Hotel.
xvi. To actively participate in the set up and running of any promotion held in the outlet, including planning and implementation of such promotions.
xvii. To comply with any reasonable request made by the F&B Director, his assistant or senior members of the management.
3. COMMERCIAL RESPONSIBILITIES:
i. To effective control manning levels and costs, ensuring that there is sufficient staff on a daily basis to meet business demand. Ensuring that the required levels of productivity, guest comfort and service is maintained, as per the Beverage Policy
ii. To evaluate expenses to respective departments and correct where necessary to maintain profitability and productivity of the operation.
iii. To assist and confer with the Director of F&B on reports, forecasts, budgets, policy, future planning and marketing. To recommend to management changes or innovations to policy, procedure, equipment and suppliers
iv. To regular review potential prices, purchase costs, product representation and marketing results. To maintain a close control over cellar stock and purchasing requirements and procedures for all beverage stock, supplies and operating equipment. Associated with the Beverage Department.
v. To submit on a monthly basis a report of operations on the department, covering revenue generation, productivity, manning levels, staff training, promotion sales reports and comments on the department to the Director of F&B. This must be submitted 3 days after the P&L has come out
vi. To review and sign all beverage store room requisitions and other associated requisitions for the department before submittance to the Director of F&B for approval, ensuring that only sufficient stock is ordered to meet the daily business demand.
vii. To actively participate in all month end beverage inventories, and ensure that all count and administrative work is accurate and correct, and forwarded to Cost Control
viii. To participate and represent the department and hotel in beneficial trade promotions and development courses. To maintain a high profile with associated sectors of industry.
4. HUMAN RESOURCES RESPONSIBILITIES:
i. To describe, to assign and delegate responsibility and authority, for the operation of areas within the department to the assistant and supervisors. To train Supervisors to take over the responsibilities when required.
ii. To evaluate the performance of the departments personnel, to administrate a personnel development program within own department to provide well trained employees.
iii. To hire and discharge beverage personnel, to prepare and oversee skills training programs and revise manuals where necessary.
iv. To develop, implement and oversee a skills training program, to be run on a daily basis for all staff within the department. Revise wherever required to ensure that the service skills of all employees remains at a high level.
v. To review all job descriptions and operating parameters of the beverage operation, and recommend to the Director of F&B the appropriate changes where applicable
vi. To maintain effective discipline over the department, ensuring that all departmental rules and regulations are adhered to and that all grooming and hygiene standards are maintained. Taking disciplinary action wherever required to enforce this.
Qualifications:
? Minimum of 3 years international five star hotel at same position experience, preferably in the luxury setting
? A hands-on, can-do attitude when actively managing all aspects of a bar/restaurant for profitability
? Thorough understanding of how to manage, guide and motivate staff for expected results.
? Ability to work as a team across multiple cultures.
? Ability to market and promote venues to local and international clientele.
? A fun outgoing personality - able to interact effectively with our customer base and deliver genuine and memorable service.
? Strong oral and written communication skills
? Ability to communicate and manage changes
? Ability to work effectively in a team environment and take initiative
? Computer skills (word processing and spreadsheet)
? Fluency in English spoken and written
1. To provide refined service by man and woman who take pleasure in providing pleasure
2. To think and act Luxury
3. To be committed in executing services with passion for excellence
4. To execute Sofitel Luxury Savoir-Faire and delivering inspired moments in a personalized way
5. To provide services with emotion, with passion, with soul, with sincerity, with confidence and being serene
6. Commitment in creating a harmonious environment with highly motivated inspired team ........where life is Magnifique for guests and all team members
1. GENERAL DUTIES:
i. This position is concerned with the overall operation and control of both the Vie All day dining and Room service and M Restaurant, in compliance with establishes policies, procedures and practices as stipulated in the Operating Policy for this Outlet. And all operating policies and practices for this Hotel and Holiday Hospitality.
2. MAJOR RESPONSIBILITIES:
i. To be responsible for overall operations of both the Vie All day dining and Room service sections of the Department.
ii. To assign and delegate responsibilities and authority for the operation areas within the department to the Supervisors. Developing the position within a suitable time frame (to be discussed) so that they may be able to carry out the duties and responsibilities of the Restaurant Manager.
iii. To maintain effective communication on the activities of the department with the F&B Office and other areas of the Hotel, in order to provide the best possible service to the guests.
iv. To regularly review the operation and menu format, and liaise with the F&B Director and Executive Chef regarding special menus and daily specials.
v. To be aware of trends, practices and new products available or current in the industry, by means of monthly competitor evaluations, industry analysis and trade literature.
vi. For conferring daily with supervisory staff and management on any operational problems. Conducting inspection tours of the operation to ensure proper cleanliness, manning and mis-en-place for daily business.
vii. To maintain a high profile within the restaurant during service periods, with emphasis on guest relations and needs.
viii. To ensure that all service and quality standards are maintained as per the operating policy of the outlet and requirements as set by the Hotel, and to correct whenever required.
ix. To hold and conduct a monthly communications meeting with all staff, and submit minutes to the F&B Director accordingly. Follow up on points raised within the meeting and action within a time frame of 30 days.
x. To attend and participate in all monthly F&B Departmental Meetings and daily morning briefings and to send replacement on scheduled days off.
xi. To do monthly maintenance checks on al equipment, furniture and fixtures and reports all areas in need of attention to the appropriate department.
xii. To ensure the safety of all equipment held within the restaurant, ensuring that all equipment is properly handled, cleaned and stored at all times. Correcting any areas which are in need of attention, so that all compliance with established polices is carried out.
xiii. To ensure that Potential breakage does not happen and that staff are aware of the Departmental breakage procedure. And that full compliance is received with regards to minimizing breakage.
xiv. To ensure that all information entered into the daily outlet log book is accurate and correct.
xv. To review and sign all daily F&B store room requisitions, ensuring that only sufficient stock is order for the business needs of the operation. And that no overstocking of goods occurs, resulting in spoilage and loss to the Hotel.
xvi. To actively participate in the set up and running of any promotion held in the outlet, including planning and implementation of such promotions.
xvii. To comply with any reasonable request made by the F&B Director, his assistant or senior members of the management.
3. COMMERCIAL RESPONSIBILITIES:
i. To effective control manning levels and costs, ensuring that there is sufficient staff on a daily basis to meet business demand. Ensuring that the required levels of productivity, guest comfort and service is maintained, as per the Beverage Policy
ii. To evaluate expenses to respective departments and correct where necessary to maintain profitability and productivity of the operation.
iii. To assist and confer with the Director of F&B on reports, forecasts, budgets, policy, future planning and marketing. To recommend to management changes or innovations to policy, procedure, equipment and suppliers
iv. To regular review potential prices, purchase costs, product representation and marketing results. To maintain a close control over cellar stock and purchasing requirements and procedures for all beverage stock, supplies and operating equipment. Associated with the Beverage Department.
v. To submit on a monthly basis a report of operations on the department, covering revenue generation, productivity, manning levels, staff training, promotion sales reports and comments on the department to the Director of F&B. This must be submitted 3 days after the P&L has come out
vi. To review and sign all beverage store room requisitions and other associated requisitions for the department before submittance to the Director of F&B for approval, ensuring that only sufficient stock is ordered to meet the daily business demand.
vii. To actively participate in all month end beverage inventories, and ensure that all count and administrative work is accurate and correct, and forwarded to Cost Control
viii. To participate and represent the department and hotel in beneficial trade promotions and development courses. To maintain a high profile with associated sectors of industry.
4. HUMAN RESOURCES RESPONSIBILITIES:
i. To describe, to assign and delegate responsibility and authority, for the operation of areas within the department to the assistant and supervisors. To train Supervisors to take over the responsibilities when required.
ii. To evaluate the performance of the departments personnel, to administrate a personnel development program within own department to provide well trained employees.
iii. To hire and discharge beverage personnel, to prepare and oversee skills training programs and revise manuals where necessary.
iv. To develop, implement and oversee a skills training program, to be run on a daily basis for all staff within the department. Revise wherever required to ensure that the service skills of all employees remains at a high level.
v. To review all job descriptions and operating parameters of the beverage operation, and recommend to the Director of F&B the appropriate changes where applicable
vi. To maintain effective discipline over the department, ensuring that all departmental rules and regulations are adhered to and that all grooming and hygiene standards are maintained. Taking disciplinary action wherever required to enforce this.
Qualifications:
? Minimum of 3 years international five star hotel at same position experience, preferably in the luxury setting
? A hands-on, can-do attitude when actively managing all aspects of a bar/restaurant for profitability
? Thorough understanding of how to manage, guide and motivate staff for expected results.
? Ability to work as a team across multiple cultures.
? Ability to market and promote venues to local and international clientele.
? A fun outgoing personality - able to interact effectively with our customer base and deliver genuine and memorable service.
? Strong oral and written communication skills
? Ability to communicate and manage changes
? Ability to work effectively in a team environment and take initiative
? Computer skills (word processing and spreadsheet)
? Fluency in English spoken and written
公司介绍
Sofitel Shanghai Sheshan Oriental
上海东方佘山索菲特大酒店
The Sofitel Shanghai Sheshan Oriental is located in Songjiang District, Shanghai, about 20 minutes from Hongqiao Airport. Designed by renowned architects from Smallwood, Reynolds, Stewart, Stewart & Associates Pte.Ltd.based in Atlanta Georgia USA, this unique and exclusive platinum 5 star deluxe hotel has vibrant Tuscany style architecture featured with lagoons, water falls, exotic tropical landscaping designed by Belt Collins, a world leader in landscaping
上海东方佘山索菲特大酒店，位于上海市松江区，距离虹桥机场20分钟。酒店的建筑设计是总部设在美国乔治亚洲，亚特兰大世界知名SRSS建筑设计公司。酒店的建筑风格是托斯卡纳风格，以白金五星级标准设计，风格独特。景观园林设计公司是排名世界前列的贝尔高林，以人工湖，瀑布，热带园林景观为主。
The hotel provides 368 guestrooms, 7 ministerial villas, CLUBMILLESIMETM, 5 restaurants, 4 bars, 2,536 sqm of conference facilities, 3,135 sqm of Eco LE SPA, indoor and outdoor pools, SOFITTM Health Club, golf driving range, squash courts and tennis courts.
酒店包含368间客房，7栋别墅，索菲特行政俱乐部, 5个餐厅，4个酒吧，以及2,536平方米的会议设施，以及3,135平方米的生态水疗，室内、室外游泳池，健康中心，高尔夫练习场，壁球场和网球场。
Dear applicant,
亲爱的应聘者，
Thank you for your interest in wishing to join Sofitel Luxury Brand at the Sofitel Shanghai Sheshan Oriental, we are committed to review your application with the high degree of consideration, however, the most suitable candidate will be selected to fill in the appropriate position applied for
非常感谢您应聘索菲特豪华品牌上海东方佘山索菲特大酒店，我们秉承将合适的人安排在合适的岗位上的原则，认真阅读你的申请并慎重做出录用决定。
Your application has to be filled in full and please kindly upload your recent passport photo to the online application form.
您需要完整填写申请，将你的近期证件照和你的申请一起上传。
If you wish, you are also invited to personally apply at our Human Resources office every Tuesday, from 2:00pm to 5:00 pm.You may take the East Entrance and find the Human Resources Office in the basement of the hotel.
如果您愿意，也欢迎您在每周二下午两点到下午五点期间到我们人力资源办公室应聘。你可以从酒店东门（近嘉松南路）进入酒店，人力资源办公室位于酒店地下一层。
If you are not being contacted within two weeks since the date you have submitted your application, this results that the position has been filled-in already, however, your application will be kept in the potential talent file.We thank you for your interest in joining our team, wishing you a very successful searching for the position that you are looking for and a successful future in the hotel industry.
如果从提交申请当日起两周内您还没有收到我们的回复，有可能是由于我们提供的职位有限，暂时不能满足你的需求，但您的资料将保存在我们的人才库中。我们再次感谢你来应聘我们酒店，祝你在未来的求职路上一帆风顺，也期待你在酒店行业创造成功的未来。
非中介不收费，请勿转载！
上海东方佘山索菲特大酒店
The Sofitel Shanghai Sheshan Oriental is located in Songjiang District, Shanghai, about 20 minutes from Hongqiao Airport. Designed by renowned architects from Smallwood, Reynolds, Stewart, Stewart & Associates Pte.Ltd.based in Atlanta Georgia USA, this unique and exclusive platinum 5 star deluxe hotel has vibrant Tuscany style architecture featured with lagoons, water falls, exotic tropical landscaping designed by Belt Collins, a world leader in landscaping
上海东方佘山索菲特大酒店，位于上海市松江区，距离虹桥机场20分钟。酒店的建筑设计是总部设在美国乔治亚洲，亚特兰大世界知名SRSS建筑设计公司。酒店的建筑风格是托斯卡纳风格，以白金五星级标准设计，风格独特。景观园林设计公司是排名世界前列的贝尔高林，以人工湖，瀑布，热带园林景观为主。
The hotel provides 368 guestrooms, 7 ministerial villas, CLUBMILLESIMETM, 5 restaurants, 4 bars, 2,536 sqm of conference facilities, 3,135 sqm of Eco LE SPA, indoor and outdoor pools, SOFITTM Health Club, golf driving range, squash courts and tennis courts.
酒店包含368间客房，7栋别墅，索菲特行政俱乐部, 5个餐厅，4个酒吧，以及2,536平方米的会议设施，以及3,135平方米的生态水疗，室内、室外游泳池，健康中心，高尔夫练习场，壁球场和网球场。
Dear applicant,
亲爱的应聘者，
Thank you for your interest in wishing to join Sofitel Luxury Brand at the Sofitel Shanghai Sheshan Oriental, we are committed to review your application with the high degree of consideration, however, the most suitable candidate will be selected to fill in the appropriate position applied for
非常感谢您应聘索菲特豪华品牌上海东方佘山索菲特大酒店，我们秉承将合适的人安排在合适的岗位上的原则，认真阅读你的申请并慎重做出录用决定。
Your application has to be filled in full and please kindly upload your recent passport photo to the online application form.
您需要完整填写申请，将你的近期证件照和你的申请一起上传。
If you wish, you are also invited to personally apply at our Human Resources office every Tuesday, from 2:00pm to 5:00 pm.You may take the East Entrance and find the Human Resources Office in the basement of the hotel.
如果您愿意，也欢迎您在每周二下午两点到下午五点期间到我们人力资源办公室应聘。你可以从酒店东门（近嘉松南路）进入酒店，人力资源办公室位于酒店地下一层。
If you are not being contacted within two weeks since the date you have submitted your application, this results that the position has been filled-in already, however, your application will be kept in the potential talent file.We thank you for your interest in joining our team, wishing you a very successful searching for the position that you are looking for and a successful future in the hotel industry.
如果从提交申请当日起两周内您还没有收到我们的回复，有可能是由于我们提供的职位有限，暂时不能满足你的需求，但您的资料将保存在我们的人才库中。我们再次感谢你来应聘我们酒店，祝你在未来的求职路上一帆风顺，也期待你在酒店行业创造成功的未来。
非中介不收费，请勿转载！