確保宴會(huì)部運(yùn)作符合其酒店策略，適當(dāng)執(zhí)行酒店規(guī)章。
Assist to ensure that the banquet activities are aligned withthe respective Corporate Strategy, and that the Hotel Actions have beenimplemented where appropriate.
定期主持召開(kāi)部門(mén)溝通會(huì)并確保分部門(mén)例會(huì)和會(huì)議確實(shí)有效且在必要時(shí)進(jìn)行指導(dǎo)。
Conducts regulardivisional communications meetings and ensure that departmental briefings andmeetings are effective and conducted as necessary.
監(jiān)督部門(mén)營(yíng)運(yùn)手冊(cè)的準(zhǔn)備和更新的工作。
Oversee the preparation and update of individual DepartmentalOperations Manuals.
?確保所有員工遵循品牌承諾并始終提供優(yōu)異的對(duì)客服務(wù)。
Ensures that all employeesdeliver the brand promise and provide exceptional guest service at all times.
確保員工同樣在適當(dāng)?shù)臅r(shí)候?yàn)槠渌块T(mén)的內(nèi)部客人提供優(yōu)質(zhì)服務(wù)。
Ensure that employees alsoprovide excellent service to internal customers in other departments asappropriate.
禮貌而高效地處理所有客人和內(nèi)部客人的投訴和詢問(wèn)，確保問(wèn)題得到圓滿解決。
Handle all guest andinternal customer complaints and inquiries in a courteous and efficient manner,following through to make sure problems are resolved?satisfactorily.
與客人和同事保持基于良好工作關(guān)系的互動(dòng)接觸。
Maintain positive guestand colleague interactions with good working relationships.
與客人建立并保持良好的客戶關(guān)系。
Establish a rapport withguests maintaining good customer relationships.
經(jīng)常親自證實(shí)餐廳客人得到的是最好的服務(wù)。
Personally, and frequentlyverifies that guests in the banquet area are receiving the best possibleservice.
在宴會(huì)區(qū)域花時(shí)間巡視（高峰時(shí)段）以確保員工很好地管理餐廳區(qū)域并使各項(xiàng)工作達(dá)到最佳滿意度。
Spends time in the Outlet(during peak periods) to ensure that the Outlet is managed well by therespective employees and functions to the fullest expectations.
將員工的工作能力通過(guò)多項(xiàng)技能、多項(xiàng)任務(wù)和有彈性的日程安排運(yùn)用而達(dá)到最大化，以完成經(jīng)營(yíng)上的財(cái)政目標(biāo)和顧客期望。
Maximizes employeeproductivity through the use of multi-skilling, multi-tasking and flexiblescheduling to meet the financial goals of the business as well as theexpectations of the guests.
關(guān)注工作效率水平的提高以及在適用的原則指引下對(duì)于設(shè)施設(shè)備或者支出成本的慎重管理的要求以達(dá)到所有設(shè)備的最佳調(diào)配和能源使用效率。
Focus attention onimproving productivity levels and the need to prudently manage utility/payrollcosts within acceptable guidelines ensuring optimum deployment and energyefficiency of all equipment.
確保遵守品牌承諾以追求利潤(rùn)最大化為原則進(jìn)行部門(mén)運(yùn)作。
Ensure that the outlet isoperated in line with maximizing profit while delivering on the brand promise.
達(dá)到月度和年度宴會(huì)，會(huì)議中心及接待樓營(yíng)業(yè)收入。
Achieve the monthly andannual the banquet, conference center and reception building revenue.
協(xié)助餐飲部年度經(jīng)營(yíng)計(jì)劃的準(zhǔn)備工作。
Assist in the preparationof the Annual Business Plan for Food and Beverage.
協(xié)助進(jìn)行月度的再度預(yù)測(cè)，適當(dāng)?shù)臅r(shí)候讓各個(gè)部門(mén)經(jīng)理參與其中。
Assists in the monthlyre-forecasting, involves the respective Heads of Department as appropriate.
確保與財(cái)務(wù)記錄的保留、錢款處理和許可以及及時(shí)而準(zhǔn)確的財(cái)政信息的上報(bào)全部符合酒店、公司和本地的制度、政策和規(guī)章的規(guī)定。
Ensures that all hotel,company and local rules, policies and regulations relating to financial recordkeeping, money handling and licensing are adhered to, including the timely andaccurate reporting of financial information
協(xié)助進(jìn)行盤(pán)點(diǎn)管理和酒店?duì)I運(yùn)設(shè)備和其他設(shè)施持續(xù)的保存保養(yǎng)。
Assist in the inventorymanagement and ongoing maintenance of hotel operating equipment and otherassets.
以主要的業(yè)績(jī)表現(xiàn)指數(shù)為基礎(chǔ)對(duì)成本進(jìn)行預(yù)先管理控制，適當(dāng)?shù)臅r(shí)候讓各個(gè)部門(mén)經(jīng)理參與其中。
Manages costs proactivelybased on key performance indicators, works with the respective Heads ofDepartment as appropriate.
確保使用新技術(shù)和設(shè)備，簡(jiǎn)化工作系統(tǒng)提高工作效率。
Ensures new technology andequipment are embraced, improving productivity whilst taking work out of thesystem.
在營(yíng)運(yùn)過(guò)程中將對(duì)于餐飲產(chǎn)品的檢驗(yàn)和監(jiān)督貫穿始終，并在適當(dāng)?shù)那闆r下做出反饋。
Tastes and monitors the food and beverage products served throughout the operation, provides feedback where appropriate.
監(jiān)督餐飲的服務(wù)和餐飲標(biāo)準(zhǔn)。在必要的地方包括宴會(huì)廳，會(huì)議中心及接待樓，與宴會(huì)副經(jīng)理、行政副總廚和廚師長(zhǎng)一起實(shí)施正確的措施。
Monitors service and food and beverage standards in the BQT, Meeting Center and Villas.? Work with the Assistant BQT Managers, Executive Sous Chefs and Chef de Cuisines to take corrective actions where necessary.
與行政副總廚共同對(duì)涉及點(diǎn)位餐飲營(yíng)運(yùn)進(jìn)行頻繁而全面的檢查。
Conducts frequent and thorough inspections together with the Executive Sous Chef, of the Food and Beverage Operation.
經(jīng)常查證餐飲準(zhǔn)備中僅可用新鮮的產(chǎn)品。
Frequently verifies that only fresh products are used in food and beverage preparation.
幫助行政總廚/行政副總廚提出富有創(chuàng)意的建議和想法。
Assist the Executive Chef/Executive Sous Chefs with creative suggestions and ideas.
監(jiān)督對(duì)所有運(yùn)營(yíng)設(shè)備和營(yíng)業(yè)用品的月度盤(pán)點(diǎn)。
Conduct monthly inventory checks on all operating equipment and supplies.
針對(duì)每日營(yíng)運(yùn)和質(zhì)量控制與廚房密切溝通。
Liaise with the Kitchen and Beverage Department on daily operations and quality control.
對(duì)菜單上的所有菜品和飲料有全面的知識(shí)和理解，并能推薦菜品和飲料的搭配及促銷。
Have a thorough knowledge and understanding of all food and beverage items in the menu and the ability to recommend Food and Beverage combinations and upsell alternatives.
確保宴會(huì)的前、后區(qū)域的潔凈有序。
Ensure that banquet area is kept clean and organized, both at the front as well as the back of house.
與客房部配合，確保嚴(yán)格執(zhí)行既定的清潔計(jì)劃。
Liaises and organizes with Housekeeping Department that the established cleaning schedules are strictly adhered to.
監(jiān)督和協(xié)助所有宴會(huì)部員工的聘用和篩選。在招聘時(shí)遵循酒店指示，在篩選員工時(shí)以能力基礎(chǔ)進(jìn)行選擇。
Oversees and assists in the recruitment and selection of all banquet employees.?? Adheres to hotel guidelines when recruiting and uses a competency-based approach to selecting employees.
監(jiān)督餐飲部所有員工的守時(shí)性和儀容儀表，確保他們根據(jù)酒店和部門(mén)的儀容儀表要求身著正確的制服并保持高標(biāo)準(zhǔn)的儀容儀表和個(gè)人衛(wèi)生狀況。
Oversees the punctuality and appearance of all Food and Beverage employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.
經(jīng)過(guò)適當(dāng)?shù)呐嘤?xùn)、指導(dǎo)和/或教導(dǎo)，通過(guò)提高每位員工的技能和能力將其效力發(fā)揮到最大化。
Maximize the effectiveness of employees by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.
指導(dǎo)員工進(jìn)行年度表現(xiàn)評(píng)估，支持他們的職業(yè)發(fā)展目標(biāo)。
Conduct annual Performance Development Discussions with employees and to support them in their professional development goals.
通過(guò)持續(xù)的反饋和月度會(huì)議來(lái)幫助部門(mén)培訓(xùn)員不斷進(jìn)步。
Assist in the development of Departmental Trainers through ongoing feedback and monthly meetings.
與培訓(xùn)經(jīng)理和部門(mén)培訓(xùn)員協(xié)調(diào)下為員工制定計(jì)劃并落實(shí)有效的培訓(xùn)課程。
Plan and implement effective training programmers for employees in coordination with the Training Manager and Departmental Trainers.
監(jiān)督每周工作時(shí)間安排的準(zhǔn)備和記錄，確?？梢苑从吵鰻I(yíng)業(yè)需求和其他重要的業(yè)績(jī)指數(shù)。
Oversee the preparation and posting of weekly work schedules, making sure that they reflect business needs and other key performance indicators.
鼓勵(lì)員工成為有創(chuàng)意的、主動(dòng)的、具有挑戰(zhàn)精神并可以認(rèn)識(shí)到自身對(duì)于營(yíng)運(yùn)成功所作貢獻(xiàn)的員工。
Encourage employees to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.
支持落實(shí)以人為本，示范并加強(qiáng)諾金價(jià)值觀和文化特性。
Support the implementation of The People Philosophy, demonstrating and reinforcing NUO’s Values and Culture Characteristics.
確保所有員工完全理解并嚴(yán)格遵守員工守則。
Ensure that all employees have a complete understanding of and adhere to employee rules and regulations.
確保員工遵守所有與消防、防護(hù)和安全相關(guān)的酒店、公司和當(dāng)?shù)氐闹贫?、政策和?guī)章。
Ensure that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
對(duì)于員工意見(jiàn)調(diào)查做出反饋并落實(shí)相應(yīng)的改善措施。
Feedbacks the results of the Employee Opinion Survey and ensures that the relevant changes are implemented.
