餐厅副经理（全日餐厅/中餐厅）

Responsible for the assisting in the management of all aspects of the Restaurant’s functions, in accordance with restaurants’ standards. Directs implements and maintains a service and management philosophy which serves as a guide to respective staff.
餐厅副经理是对餐厅的各方面都要负责的管理者，根据酒店的标准，餐厅副经理要懂得运用服务和管理哲学去指挥和领导员工。
Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.
遵守当地的卫生和安全法规，或其它适用的规定，以及品牌规范和当地的规章制度。
All Liquor brands, beers and non-alcoholic selections available in The Chinese Restaurant.
餐厅可提供的所有的酒精饮料，啤酒和非酒精饮料的牌子。
The particular characteristics and description of every wine/champagne by the glass and major wine on the wine list.
酒水单上每种葡萄酒/香槟的具体特点和描述。
Designated glassware and garnishes for drinks.
饮料指定的杯子和装饰。
All menu items, preparation method/time, ingredients, sauces, portion size, garnishes, Presentation and prices.
菜单的所有内容，烹调方式，成份，酱汁，分量，装饰，摆放和价格。
Daily menu specials and items out of stock.
每天的特价推介菜和沽清物品。
Dining room layout, table/ seat/ station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.
餐厅的整体摆设桌子/座位/边台数，正确的桌面摆台，房间的可容纳量，运营时间，价格范围和着装要求。
Micros and manual system procedures.
统操作程序。
Daily house count, arrivals/ departures, VIPs .
每日住房率，入住/离店，贵宾。
Schedule in house group activities, locations and times.
记录在店客人的日常行程表，如地点和时间等。
Correct maintenance and use of equipment.
正确的保养和运用各类设备。
All department policies/ service procedures.
所有分部门的政策/服务程序。

遵守酒店酒店的员工守则。
遵守酒店酒店的政策及程序。
坚持不断的对自己的表现进行分析评估。
完成上级交给的其他任务