PRINCIPAL RESPONSIBILITIES 主要職責(zé)
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1. Responsible for driving business and revenue to the F&B outlets across the board in making sure the business matches our outlet concept and positioning as well as is on line with Local and LHG Standards. Revenue, covers, etc need to be documented and traceable by a self generated tool. The forecast and achievements need to be discussed and reviewed on a monthly basis with EAM F&B.
負(fù)責(zé)推動(dòng)餐廳生意及收入并確保與業(yè)務(wù)相匹配的概念和定位，以及與朗廷標(biāo)準(zhǔn)和世界領(lǐng)先酒店目標(biāo)相符的方針。收入，盈利等數(shù)據(jù)需存檔并可追溯。每月與餐飲總監(jiān)討論及回顧銷售預(yù)測(cè)及最終銷售額。
2. Work very closely with EAM F&B, Chinese Operations Manager and ADFB as well all outlets managers and chefs in order to plan, execute and deliver the best to our customers.
與餐飲總監(jiān)，餐飲部經(jīng)理以及總廚緊密合作，共同制定計(jì)劃，實(shí)行并讓我們的客人享受到最好的服務(wù)。
3. Any change of directions or unusual decisions to be take prior discussion and approval of EAM F&B
任何方針的改變及非尋常的決策改變之前應(yīng)先于餐飲總監(jiān)事先商討。
F&B PR Function (Hotel PR will liaise by communication department)
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1. Responsible to guide the F&B team internally for all upcoming promotions
負(fù)責(zé)帶領(lǐng)餐飲部團(tuán)隊(duì)為即將到來的促銷活動(dòng)做準(zhǔn)備
2. Conduct research on market trends and potential restaurants’ upcoming competitions to have better strategic marketing planning.
調(diào)查市場(chǎng)競(jìng)爭(zhēng)對(duì)手及潛在競(jìng)爭(zhēng)對(duì)手的趨勢(shì)已制定出市場(chǎng)策略計(jì)劃
3. Effectively map out and manager joint promotions, alliances and campaigns with third
parties for more exposures in the marketplace.
有效的制定及領(lǐng)導(dǎo)促銷活動(dòng)，與第三方合作以占領(lǐng)更多的市場(chǎng)份額
OPERATIONS
1.To know the Hotel inside in and out with all details such as Hotel designer company name, artists name for artefacts’, LHG Brands, Hotel facts and details, product description, F&B Concepts, OE (Operation Equipment) details and Unique selling points, used in each department.
熟知酒店各部門的信息例如酒店設(shè)計(jì)公司名稱，藝術(shù)家的藝術(shù)品，朗廷品牌，酒店詳細(xì)介紹，餐飲理念，產(chǎn)品說明，設(shè)施細(xì)節(jié)及獨(dú)特的銷售賣點(diǎn)。
2. Create a comprehensive and updated guest database which is used according for our F&B promotions.
建立全面的最新的顧客資料以用于餐飲促銷
3. Be flexible to cooperate in anyways with the F&B department to make a day to day operation as well special event happen according to our standards as well as with LHG standards in order to set a new F&B bar.
與餐飲運(yùn)作部門靈活合作，根據(jù)酒店及朗廷標(biāo)準(zhǔn)處理特殊事件，建立一個(gè)全新的餐飲酒吧
HUMAN RESOURCES
1. Monitor and make sure colleagues are well dressed and groomed according to standards at all time. Guest contact servers or attendants must maintain a sharp look—proper uniform clean, pressed; shoes shined; hair at correct length and clean; hands well-manicured.
監(jiān)督同事儀容儀表。無論對(duì)客或非對(duì)客同事都必須嚴(yán)格遵守儀容儀表的規(guī)定：制服要干凈平整并按照要求穿戴，鞋子要擦亮，頭發(fā)按照要求長(zhǎng)短修剪并保持干凈，手指甲要修剪整齊
2.Train any colleague to the latest detail in order to provide the highest level of service to our customers.
為給客人提供最高水平的服務(wù)，培訓(xùn)經(jīng)理主管及鄰班最新的業(yè)務(wù)知識(shí)。
ADMINISTRATIVE
1. Create an electronic daily log book to key in important information such as: generated daily revenue, covers any other sales reports, PR update, etc and any important information to be shared.
建立并分享電子每日交接記錄表，輸入重要信息例如每日收入，銷售報(bào)表，公關(guān)信息以及其他需要被分享的重要信息等。
2. Make sure that SOP (Standards Operating Procedures) is written to the last detail and used on a daily basis to train managers and colleagues.
確保時(shí)時(shí)更新SOP（標(biāo)準(zhǔn)操作流程）用以每天培訓(xùn)經(jīng)理及同事
3. Be involved in the F&B budget and strategic departmental decision
參與決定餐飲預(yù)算及部門營(yíng)業(yè)策略
MARKETING
1. Assist in the development and execution of marketing plans for the outlet.
同時(shí)協(xié)助于為所有餐廳制訂的市場(chǎng)推廣計(jì)劃的發(fā)展及實(shí)施。
2. Be a sales person through, be a Langham ambassador at all times
始終將自己定位于銷售人員及朗廷大使
