餐厅总经理
上海华越楼餐饮管理有限公司卢湾分公司
- 公司规模：少于50人
- 公司性质：外资(欧美)
- 公司行业：餐饮业
职位信息
- 发布日期：2013-12-28
- 工作地点：上海-黄浦区
- 招聘人数：若干
- 工作经验：三年以上
- 学历要求：大专
- 语言要求：普通话熟练
英语熟练 - 职位月薪：6000-7999
- 职位类别：餐饮/娱乐领班/部长
职位描述
岗位职责说明
岗位:
总经理
直属上级:
业主、运营总监
目标:
要监督和协调所有的规划，组织，训练并且领导团队实现公司既定的销售目标，成本控制，员工保留率，客户服务和满意度，食品质量，卫生清洁要求。
核心职责与责任:
详细理解所有政策、程序、标准、规范、指导方针和培训课程。
在任何时候都确保服务周到、友好让所有的客人感到宾至如归。
确保所有食品和产品都按照 La COQUILLE 的配方、和规定的服务标准执行。
通过员工培训创造一个积极的，富有成效的工作环境。进而达成公司在销售，服务，质量，设施和卫生清洁的要求目标。.
按照和遵守餐厅现金处理和对账政策和程序控制现金及其他收入。.
处理人事聘用和解聘事宜。
不断努力发展每个员工在各个领域的管理和专业知识。.
其他职责与责任:
补充任何需要的地方来确保客户的服务标准和高效运营。.
开发，规划和开展餐厅营销包含广告，宣传和促销活动。
准备所有必要的文件、报告、计划在规定和及时方式。
通过个人检查和 La COQUILLE 确保所有设备保持清洁、并保持良好的工作状态。
确保所有产品均是正确的单位数量和要求品质，并按照La COQUILLE 的接受政策和程序来进行交付。
监督，并确保La COQUILLE 对员工绩效考核的跟踪和适时完成。
妥善安排员工上班时间，要确保各个岗位有人员上班。同时也要确保公司人力成本的要求。
必须了解所有有关La COQUILLE 的政策和管理规范。所有违反公司政策、规则和程序都应该公平和一致的纠正解决。
充分了解和遵守所有健康、安全、劳动的法规。
合格职位资格:
至少21岁的年龄。
能够沟通和了解基本英文
有服务和食品饮料的专业知识，一般涉及至少三年以上的内部运作/或管理助理职位。
具有非常好的数学技能和有能力操作收银机或POS 系统。
需要能长时间持续站立姿势（长达5小时）
需要能够达到弯腰，俯身，经常举起50磅。
必须要能够可以工作50 ~ 60 小时一周。
Job Description
Title:
GENERAL MANAGER
Reports to:
Owner / Director of Operations
Goal:
To oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
Core Duties & Responsibilities:
Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards.
Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
Make employment and termination decisions.
Continually strive to develop your staff in all areas of managerial and professional development.
Side Duties & Responsibilities:
Fill in where needed to ensure guest service standards and efficient operations.
Develop, plan and carry out restaurant marketing, advertising and promotional activities and campaigns.
Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.
Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures.
Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
Fully understand and comply with all regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
Qualifications:
Be 21 years of age.
Be able to communicate and understand the predominant language(s) of the restaurant's trading area.
Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions.
Possess excellent basic math skills and have the ability to operate a cash register or POS system.
Be able to work in a standing position for long periods of time (up to 5 hours).
Be able to reach, bend, stoop and frequently lift up to 50 pounds.
Must have the stamina to work 50 to 60 hours per week.
岗位:
总经理
直属上级:
业主、运营总监
目标:
要监督和协调所有的规划，组织，训练并且领导团队实现公司既定的销售目标，成本控制，员工保留率，客户服务和满意度，食品质量，卫生清洁要求。
核心职责与责任:
详细理解所有政策、程序、标准、规范、指导方针和培训课程。
在任何时候都确保服务周到、友好让所有的客人感到宾至如归。
确保所有食品和产品都按照 La COQUILLE 的配方、和规定的服务标准执行。
通过员工培训创造一个积极的，富有成效的工作环境。进而达成公司在销售，服务，质量，设施和卫生清洁的要求目标。.
按照和遵守餐厅现金处理和对账政策和程序控制现金及其他收入。.
处理人事聘用和解聘事宜。
不断努力发展每个员工在各个领域的管理和专业知识。.
其他职责与责任:
补充任何需要的地方来确保客户的服务标准和高效运营。.
开发，规划和开展餐厅营销包含广告，宣传和促销活动。
准备所有必要的文件、报告、计划在规定和及时方式。
通过个人检查和 La COQUILLE 确保所有设备保持清洁、并保持良好的工作状态。
确保所有产品均是正确的单位数量和要求品质，并按照La COQUILLE 的接受政策和程序来进行交付。
监督，并确保La COQUILLE 对员工绩效考核的跟踪和适时完成。
妥善安排员工上班时间，要确保各个岗位有人员上班。同时也要确保公司人力成本的要求。
必须了解所有有关La COQUILLE 的政策和管理规范。所有违反公司政策、规则和程序都应该公平和一致的纠正解决。
充分了解和遵守所有健康、安全、劳动的法规。
合格职位资格:
至少21岁的年龄。
能够沟通和了解基本英文
有服务和食品饮料的专业知识，一般涉及至少三年以上的内部运作/或管理助理职位。
具有非常好的数学技能和有能力操作收银机或POS 系统。
需要能长时间持续站立姿势（长达5小时）
需要能够达到弯腰，俯身，经常举起50磅。
必须要能够可以工作50 ~ 60 小时一周。
Job Description
Title:
GENERAL MANAGER
Reports to:
Owner / Director of Operations
Goal:
To oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
Core Duties & Responsibilities:
Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards.
Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
Make employment and termination decisions.
Continually strive to develop your staff in all areas of managerial and professional development.
Side Duties & Responsibilities:
Fill in where needed to ensure guest service standards and efficient operations.
Develop, plan and carry out restaurant marketing, advertising and promotional activities and campaigns.
Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.
Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures.
Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
Fully understand and comply with all regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
Qualifications:
Be 21 years of age.
Be able to communicate and understand the predominant language(s) of the restaurant's trading area.
Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions.
Possess excellent basic math skills and have the ability to operate a cash register or POS system.
Be able to work in a standing position for long periods of time (up to 5 hours).
Be able to reach, bend, stoop and frequently lift up to 50 pounds.
Must have the stamina to work 50 to 60 hours per week.
公司介绍
上海华越楼餐饮管理有限公司是一家经营精致越南菜的专业性餐饮管理有限公司，公司名下现拥有六家分公司，超过150名员工，拥有数个具有多年餐饮经验的专业服务团队。总公司拥有六家越南菜餐厅（推广名“华越楼”）,一家意大利餐厅Scarpetta，一家法式海鲜餐厅La Coquille。
卢湾分公司位于市中心黄金地段——马当路徐家汇路，交通便捷，地铁9号线10号线环伺候。目前分公司旗下有两家餐厅，一个是以意大利菜为主的"Scarpetta"意大利餐厅，一个是即将开张的法式越南菜"La Coquille"餐厅。
"Scarpetta"意大利餐厅介绍
Scarpetta理念
Scarpetta是一个乡村风格的意大利餐厅，我们在舒适温馨的环境中提供休闲而精致的美食。我们坚持使用最新鲜和高品质的食材，以始终如一的品质带给大家简单的意大利风味美食。"Simple food,executed well,to satiate."
Scarpetta的含义
为什么要取名Scarpetta？Scarpetta是个和食物紧密相连的意大利单词。他的意思是用手拿着面包在盘中漩涡方向把剩余汤汁吸干净。通常，这是在家里面才会时常出现的画面，而这也恰恰符合Scarpetta乡村餐厅风格的定位。"Fare la scarpetta."
Scarpetta的成长
2012年7月，Scarpetta诞生。
2012年12月，Scarpetta被上海最权威的国际性门户网站SmartShanghai评为2012年度上海最佳新餐厅前5名（另外四名都是米其林背景餐厅）。
2013年4月，来自美国三藩市的米其林一星厨师加入我们，成为餐厅顾问。Chef Anna着力于开发新菜品和引入世界先进的餐饮理念，也体现了Scarpetta引领美食潮流成为上海顶尖意大利餐厅的决心和信心。
2013年7月，Scarpetta被世界顶级出版商Condé Nast旗下的权威生活类杂志Condé Nast Traveler评为2013年度全球70家最佳新餐厅之一。
"La Coquille"法式越南餐厅介绍 即将在2013年9月底开张的法式越南菜——"La Coquille"餐厅是一个以休闲，适宜的，提供高档次越南特色菜的餐馆。植入法国殖民时期的所遗留的氛围，餐厅将提供带有法国风的越南特色食物。我们会严格要求自己，为客人提供最上乘的食材，包括新鲜的香料，海鲜，以及进口肉类。给客人无与伦比的越南菜新体验。
卢湾分公司位于市中心黄金地段——马当路徐家汇路，交通便捷，地铁9号线10号线环伺候。目前分公司旗下有两家餐厅，一个是以意大利菜为主的"Scarpetta"意大利餐厅，一个是即将开张的法式越南菜"La Coquille"餐厅。
"Scarpetta"意大利餐厅介绍
Scarpetta理念
Scarpetta是一个乡村风格的意大利餐厅，我们在舒适温馨的环境中提供休闲而精致的美食。我们坚持使用最新鲜和高品质的食材，以始终如一的品质带给大家简单的意大利风味美食。"Simple food,executed well,to satiate."
Scarpetta的含义
为什么要取名Scarpetta？Scarpetta是个和食物紧密相连的意大利单词。他的意思是用手拿着面包在盘中漩涡方向把剩余汤汁吸干净。通常，这是在家里面才会时常出现的画面，而这也恰恰符合Scarpetta乡村餐厅风格的定位。"Fare la scarpetta."
Scarpetta的成长
2012年7月，Scarpetta诞生。
2012年12月，Scarpetta被上海最权威的国际性门户网站SmartShanghai评为2012年度上海最佳新餐厅前5名（另外四名都是米其林背景餐厅）。
2013年4月，来自美国三藩市的米其林一星厨师加入我们，成为餐厅顾问。Chef Anna着力于开发新菜品和引入世界先进的餐饮理念，也体现了Scarpetta引领美食潮流成为上海顶尖意大利餐厅的决心和信心。
2013年7月，Scarpetta被世界顶级出版商Condé Nast旗下的权威生活类杂志Condé Nast Traveler评为2013年度全球70家最佳新餐厅之一。
"La Coquille"法式越南餐厅介绍 即将在2013年9月底开张的法式越南菜——"La Coquille"餐厅是一个以休闲，适宜的，提供高档次越南特色菜的餐馆。植入法国殖民时期的所遗留的氛围，餐厅将提供带有法国风的越南特色食物。我们会严格要求自己，为客人提供最上乘的食材，包括新鲜的香料，海鲜，以及进口肉类。给客人无与伦比的越南菜新体验。