1. 态度 Attitude

l 为客人和员工通过高质量的服务反映王宝和的企业文化。总是以积极乐观的态度保持整个团队的士气高昂。

To reflect the Wangbaohe culture by providing the highest quality of service our customers and employees. By always adopting a positive attitude and keeping the team spirit at the highest level

l 在饭店的任何地点（前、后台）都要微笑着向同事或客人问候。

To greet with a smile at all times to colleagues or guests anywhere in the hotel (front or back of the house)

2. 运营管理 Operations

l 保持良好的个人仪表（个人卫生和工服）。

To take pride in personal appearance for personal hygiene and uniform

l 协调所督导的所有员工之间有关餐厅厨房的具体事宜。

To co-ordinate, in detail on the Restaurant and kitchen, and all specific duties to all CDPs and cookers under his supervision

l 检查餐厅和宴会部多功能厅的摆台情况。负责服务当中的准确计时，确保总是为客人提供最优质的食品。

To check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and to ensure that food served is always of the highest standards

l 经常检查食品在味道和温度方面的质量。

To constantly check the quality of food prepared with regard to taste and temperature

l 保持所有盘子在外观上的一致性。外观和修饰物必须符合标准。

To insist on a uniform visual appearance of all dishes prepared. Presentation and garnish must be prepared according to standards

l 监督并彻底实施根据配料卡而制定的份量控制。使浪费和坏损最小化。

To monitor and fully implement the portion control established with the recipe cards. To minimise waste and spoilage

l 检查库房和冰箱，负责正确的库存和废物利用。

To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers

l 确保厨房和其它部门之间的交流畅通而有效。

Ensures smooth and effective communication among the kitchens and with other departments

l 与收货和库房密切合作，确保所收货物符合饭店规定的标准。

To work closely with receiving and storeroom. To make sure that received goods are of the standard quality and according to hotel’s specifications

l 特别要注意所提供的食品的新鲜、外观和温度。

To constantly be alert on freshness, presentations and temperature of food served

l 运营之前检查摆台情况。

To check on set-up prior to operations

l 参加餐饮部的例会，讨论将来的经营战略，评估即时行动计划的进展情况。按照要求，参加其它部门的会议。

To attend the F&B briefing to discuss future business strategy and review ongoing action plan progress, and other departmental meetings as required

l 及时更新配料卡和将要促销的菜单计划。

Updates menu recipe cards and menu planning for promotions

3. 卫生 Hygiene and Sanitation

l 负责厨房全面的卫生和清洁，包括厨房餐厅员工的卫生和清洁。

Be responsible for the kitchen cleaning and hygiene, also for the staffs

l 确保厨房所有员工的仪表着装符合饭店的标准。

Ensures that all kitchen personnel follow the company’s grooming standards

l 检查抽屉和冰箱，确保这些冰箱的清洁，及其保存食物的新鲜性和保质期。

Check the refrigerators and cabinets etc. to ensure there are clean and the food is under guarantee and fresh

l 与管事部经理密切合作，监督排烟罩、烤炉、烤箱、锔锅、冰柜、蒸锅、过滤器、煮锅、自助餐盒、热柜和冷柜没有污点，每日清洁。

• work closely with the Chief Steward and monitors that exhaust hoods, stoves, ovens, salamanders, deep freezers, steamers, filters, boiling pans, hot and cold cabinets etc. are spotless and cleaned on a daily basis

4. 员工管理 / 人事关系 Staffing / Human Relations

l 向餐饮部总监汇报员工和运营检查方面的事宜。

To report to the F&B Director on all staff and operation matters

• 每周为员工进行排班并安排工作日程。

To monitor staff schedules for the assigned outlets and counter-sign them weekly

l 监督/批准员工的加班、轮班和休假等事宜。

Monitors / approves staff overtime, change of shifts, staff leave etc.

l 监督员工的年假和法定节假日。

To monitor staff schedules for annual leave and public holiday

l 如有必要举行各分部门/部门例会。

To conduct section / departmental meetings if necessary

l 负责员工每日例会。

Responsible for staff daily briefing

l 监督员工工作表现评估，并对评估的正确性和内容的真实性负责。

To handle staff appraisal and responsible for their correct and true content

l 向餐饮部总监汇报所有的投诉。

To report all complains to the F&B Director

5. 员工培训 / 职业发展 Training / Development

l 负责指定餐厅或部门的运营正确、有效和赢利。

Responsible for proper efficiency and profitable functioning of the assigned outlets or sections

l 为员工举行培训课，培养和发展他们的技能/了解新的菜单品种。

To conduct training classes and on the job training for staff to develop their skills / new menu items

l 引导员工对未来工作岗位的期望。

To guide the employee orientation for new hires

l 确保员工十分了解饭店的规章制度。

To ensure that staff are aware of hotel rules and regulations

l 确保员工受过消防、安全、紧急事件程序和卫生方面的培训。

To ensure that staff are trained on fire and safety and emergency procedures

l 为员工和提供必要 的帮助和支持，以实现他们的工作目标。

To provide the necessary assistance / support to staff to achieve their goals

6. 成本控制 Cost Control

l 控制并确保开支/采购/申请单控制在预算之内。

Controls and ensures that expenses / purchases / requisitions are within budget limits

l 保持饭店制定的食品毛利。

Maintains food gross profit set by Hotel

l 确保正确地控制食品的份量、服务，以及从库房申请/领取物品，并使其最小化。

Ensures food portioning, serving, requisitions / receiving from stores are properly controlled

上班地址：上海市黄浦区九江路501号