大堂经理手册（Manual assistant manager）.docVIP

大堂经理手册（Manual assistant manager） (a) direct supervisor: direct subordinates: manager, foreman, head of food. (two) target: through quality and efficient booking, reception and restaurant services to establish the link image and reputation, improve the utilization of facilities; fully cooperate with good management, assist the manager of front office management. (three) decision authority 1, to deal with the Department daily work or business affairs. 2, responsible for the front desk staff attendance assessment, according to the actual situation of the management, have the right to criticize or praise, reward or punishment. 3, according to the actual situation of the sector and the need to work, have proposed changes and mobilize the right advice the Department staff to the executive manager. 4, the direct subordinates decision-making power. 5, does not meet the quality standards of products and services have the right to refuse. 6, have the right to refuse and stop illegal illegal operations. 7, the direct supervisor in violation of the relevant rules and regulations and the Restaurant Restaurant leaked Secrets Act leapfrog appeal. 8 mistakes of the relevant departments, the work has the right to appeal. (four) quality requirements 1, have a college education or equivalent. 2, with food and beverage management knowledge and sociology, psychology, marketing and other aspects of the mastery of front office service procedures and service skills. 3, good at organizing and carrying out various promotional activities. 4, good guidance and encourage staff to work actively and accurately assess employee job performance. The best scheme for the preparation of departmental staff training, skilled at making and using all kinds of sales report. 5, with strong language ability and communication ability, can communicate effectively with guests, to resolve guest complaints. 6, familiar with the various varieties of dishes taste, characteristics, ingredients and price. The name, fa