General mission 一般任務
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Be responsible for managing the All-Day Dining
Restaurant to deliver consistent high-quality guest service, lead team training
and development, and operate within budgeted guidelines. Ensure compliance with
Novotel brand standards and operational procedures to enhance guest
satisfaction and operational efficiency.
負責管理全日餐廳，提供穩定優質的對客服務，主導團隊培訓與發展，在預算框架內開展運營。嚴格執行諾富特品牌標準及操作流程，提升賓客滿意度與運營效率。
Main Responsibilities 主要職責
1. Administration行政
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Perform daily high-frequency inspections of restaurant
front-of-house, back-of-house, and public areas, focusing on table setting
standards, tableware hygiene, food quality, equipment operation, and
environmental cleanliness. Conduct pre-meal and post-meal inspections of
private rooms to ensure compliance with standards.
每日高頻巡查餐廳前廳、后廚及公共區域，重點監督擺臺標準、餐具衛生、食品質量、設備運行狀態及環境衛生；餐前/餐后專項檢查包廂清潔與設施完好度，保障用餐環境達標。
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Supervise the maintenance of service equipment,
organize regular cleaning and maintenance to extend service life; lead
post-shift closing checks to ensure compliance with management standards.
監督服務設備的正確使用，定期組織清潔保養以延長使用壽命；晚間主導收尾工作檢查，確保收檔流程符合管理標準。
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Preside over daily restaurant meetings, accurately
convey meeting minutes and operational updates; represent the manager in
organizing departmental meetings during their absence to align team goals.
每日主持餐廳例會，準確傳達會議精神與運營動態；在部門經理休息時，代表經理組織餐廳例會，同步工作重點與部署。
2.
Financial and Revenue Responsibilities 財務與收入職責
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Drive sales to maximize budgeted revenue by guiding
the team to promote value-added services and upsell products (e.g., special
dishes, beverages).
引導團隊推廣增值服務及產品（如特色菜品、酒水），推動銷售達成預算營收目標。
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Control costs by optimizing the usage of food,
beverages, and consumables; establish material usage records, reduce waste, and
ensure rational allocation of resources.
通過優化食品、酒水及易耗品領用流程控制成本，建立物資使用臺賬，減少浪費，確保資源合理分配。
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Participate in monthly inventory checks of materials,
compile stock lists, and verify consistency between accounts and physical items
to avoid losses.
參與月度物資盤點，編制存貨清單，核對賬實一致性，避免資產流失。
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Supervise the compliance of cash handling, billing
procedures, and revenue recording during shifts; verify accuracy of daily sales
data entry and payment collection; prevent risks of missing or incorrect orders
through process supervision.
監督當班期間現金操作、賬單處理及營收記錄的合規性；核實每日銷售數據錄入及款項收取準確性；通過流程監督防范漏單、錯單風險。
3.
Talent and Culture and Training 人才、文化及培訓
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Manage daily team operations, including shift
scheduling, leave approval, and task allocation. Adjust staffing dynamically
during peak hours to ensure sufficient service support.
處理團隊日常協作事務，包括排班調整、請假審批、崗位任務分配；在客流高峰期動態優化人力部署，保障服務人力充足。
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Develop and implement departmental training plans,
organize regular sessions on service skills, safety operations, and product
knowledge (e.g., menu details, wine pairing).
制定部門培訓計劃，定期組織服務技能、安全操作及產品知識（如菜單細節、酒水搭配）培訓，提升團隊專業水平。
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Conduct daily pre-shift tastings to synchronize menu
updates, ensure staff are familiar with dish features, and guide them to
accurately introduce products to guests.
每日主持餐廳試菜環節，同步菜單更新信息，確保員工熟悉菜品特點，指導其向賓客準確推介產品。
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Foster a positive team culture by treating employees
fairly, addressing concerns promptly, and encouraging knowledge sharing to
enhance team cohesion.
秉持公平原則管理團隊，及時回應員工訴求，鼓勵經驗分享，營造積極團隊文化，提升凝聚力。
4.
Guest Service Responsibilities 賓客服務職責
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Proactively interact with guests through in-meal
greetings and post-meal follow-ups to collect feedback, then optimize service
details.
主動與賓客互動，通過用餐期間問候、餐后回訪收集反饋，針對性優化服務細節。
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Maintain regular communication with key clients to
identify potential needs, develop new customer groups, and enhance guest
repurchase rates.
定期溝通核心客戶，挖掘潛在需求，積極拓展新客群，提升客戶復購率。
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Endeavor to resolve guest complaints during shifts,
log details in the complaint register, and follow up on solutions to ensure
guest satisfaction.
全力在當班期間解決賓客投訴，詳細記錄于投訴臺賬并跟進解決，確保賓客滿意度。
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Create a positive hotel image in all interactions with
guests, adhere to Novotel brand service standards, and ensure consistent
service quality across all scenarios.
在與賓客的所有互動中塑造酒店正面形象，嚴格遵循諾富特品牌服務標準，保障全場景服務品質統一。
5.
Professional Technical Responsibilities 專業技術職責
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Strictly implement hotel operational norms and service
standards throughout daily work to ensure consistent service quality.
嚴格按照酒店運營規范開展日常工作，全程維持并執行服務標準，確保服務品質穩定統一。
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Monitor the quality of food, beverages, and tableware;
promptly communicate with the kitchen and purchasing teams to address quality
issues.
監督食品、酒水及餐具質量，發現問題及時與廚房、采購團隊溝通解決。
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Maintain good communication with suppliers, feedback
material quality issues in a timely manner, and coordinate supply rhythms to
ensure stable supply of ingredients and beverages.
與供應商保持良好溝通，及時反饋物資質量問題，協調供貨節奏，確保食材、酒水等物資供應穩定。
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Make recommendations to superiors on improving work
efficiency, promoting sales, and controlling costs to support operational
optimization.
向領導提出提升工作效率、促進銷售及成本控制的建議，助力運營優化。
Other Responsibilities 其他職責
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Be fully conversant with hotel fire safety, security,
health and safety policies, and emergency procedures.
全面熟悉酒店消防安全、安保、健康安全政策及應急處理程序。
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Assist in menu and wine list creation based on guest
preferences and market trends.
結合賓客偏好及市場趨勢，協助開發新菜單和酒水單。
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Undertake multi-functional role assignments as needed
(e.g., temporary coverage for service gaps during peak periods).
按需求承擔 “一職多崗” 任務（如高峰期臨時補位支援）。
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Participate in hotel-organized training programs to
continuously improve management and professional capabilities.
積極參與酒店組織的各項培訓，持續提升自身管理與業務能力。
Sustainable Development (Planet 21) Responsibilities可持續發展職責
Health
and Safety 健康與安全
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Ensure all potential and actual hazards in the
restaurant are reported immediately and rectified promptly to eliminate safety
risks.
確保餐廳內所有潛在及實際危險被立即上報并及時整改，消除安全隱患。
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Be fully proficient in departmental fire, emergency,
and security threat response procedures; participate in regular drills to
ensure quick response during critical situations.
全面精通部門消防、緊急事件及安全威脅應對程序，定期參與演練，確保危急情況下能快速響應。
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Promote energy-saving and waste-readuction practices,
such as turning off idle equipment, rational use of water and electricity, and
proper classification of food waste.
推廣節能減廢舉措，如關閉閑置設備、合理用水用電、規范餐廚垃圾分類處理。
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Follow AccorHotels’ Health, Safety and Environment
policies, practice safe manual handling techniques, and prevent pollution
through standardized operations.
遵循雅高集團健康、安全與環境政策，規范使用安全操作方法，通過標準化運營防止污染。
Key Performance Indicators關鍵績效指標
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Achievement of restaurant revenue and profit targets
餐廳營收及利潤目標達成率
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Guest satisfaction score and repurchase rate
賓客滿意度評分及復購率
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Compliance with service quality standards and
operational procedures
服務質量標準及操作流程合規率
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Cost control effectiveness (food cost, labor cost,
energy consumption)
成本控制效果（食材成本、人力成本、能耗成本）
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Completion rate of team training and employee
satisfaction
團隊培訓完成率及員工滿意度