In charge of the F&B

1. In charge of the western restaurant and IRD ,at the same time ,also I need check lobby lounge and Bar,Make sure every outlet daily operation.For smooth operation,I need Keep communication with every department, Make sure get all the information about restaurant at first. And Check every meals food quality products and presentations. Maintains service and sanitation in restaurant, ensure compliance with food handling and sanitation standards,check the restaurant daily bookings,set up,equipment,lights,staff uniform and make up, Push daily Golden circle Enroll. 2.Take part in daily briefing with DOFB,talk about the restaurant daily revenue, how to improve it, seasonal promotion and restaurant decoration,put forward some rectification measures. 3.As a restaurant trainer, I in charge of the all restaurant training , included hotel product knowledge,restaurant leading quality assurance ，luxury standard, food knowledge and food hygiene safety and so on. 4.Observes service behaviors do associates and provides feedback to individuals and or improvements,continuously strives to improve service performance. Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction. 5. Effectively responds to and handle guest problems and complaints. 6. Rich work experience, So I can get on well with staff , work together. 7. Leads teams,Encourage restaurant staff hard work, drives business results. 8. Coordinates with the engineering department and manages an effective restaurant repair and maintenance program. 9. Record guest preference,improve guest recognition rata.

First of all,as a supervisor of western restaurant,our outlet almost is busy for every weak, we have three dine,included breakfast, lunch and dinner,so every weak roster is very important, I need have a plan for next weak,according to hotel forecast occupancy ,how to arrange roster. The second, according to restaurant operation (busy or not busy) , I need manage a staff team for 12 or 15 people everyday, arrange all the daily work for every staff. The third, keep all the guest have a best meal experience,and ask special guest needs. if have guest complain about food or service quality,I need inform my duty manager in time, Assisant My manager complete it. The forth ,In charge of training about department rules and regulations, and restaurant menu ,or some standard . The fifth, Check all the facility is working,if have any questions,inform engineer department, and last ,check about restaurant articles for daily use,report to manger,whether or not purchase.

After graduation, I selected mandarin oriental hotel, it's luxury five star hotel, I felt I was so lucky. Because before I work in French restaurant , so this time ,the same like before , work in Grill ,modern French restaurant, different hotel have different standard, so at first I need to know serve skill and serve standard.

From young to now,this is my first work in the hotel as trainee,I remember when I come to here first day. I am so excited and nerves,I don,t know everything about here, no schoolmate,no teacher,just have some new colleague, anything is new, I don,t know what can I do, I feel so confused. My manage told me, today you don't do anything ,you just stay here and look,look other staff how to do from your heart. Like this , after two days, I have some change, I know some operation about this French restaurant. At first , memoirs food menu and drink list is very important for me.So I need take some time for it, from then on,I have no nerves any more. As trainee,I need to know how to opening and closing, so everyday I need to go to opening early , there are some standard need to know. My colleague teach me everyday, I really want to say thank you very much about them, let me know more knowledge,they are very friendship, when I know more knowledge about restaurant ,I don't afraid any more, I feel so happy, but everyday there are some new things need to face and learn. They told me,here is a French restaurant , it's fine-Dining, have some high level for serve. So learning is very important , and everyday there are many guests need to face, they need to know something about menu, I can answer to them clear too, after all , it's western restaurant ,so English is very very important for me, everyday need to learning, during in my trainee, I was really really happy,as nine month ,although everyday there are something need to do,and feel so tire, I think it in my after work is very useful, Maybe that's all.