Assist to ensure that the Food and Beverage activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.
協(xié)助確保餐飲部運(yùn)作符合其酒店策略，適當(dāng)執(zhí)行酒店規(guī)章。
? Oversee the preparation and update of individual Departmental Operations Manuals.
在適當(dāng)?shù)臅r(shí)候協(xié)助準(zhǔn)備和更新部門(mén)營(yíng)運(yùn)手冊(cè)。
? Conduct regular divisional communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.
協(xié)助定期主持召開(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)。
Ensure the delivery of brand promise and provide exceptional guest service at all times.
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)。
? Provide excellent service to internal customers in other departments as appropriate.
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)。
? Handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
禮貌而高效地處理所有客人和內(nèi)部客人的投訴和詢(xún)問(wèn)，確保問(wèn)題得到圓滿(mǎn)解決。
? Maintain positive guest and colleague interactions with good working relationships.
與客人和同事保持基于良好工作關(guān)系的互動(dòng)接觸。
? Establish a rapport with guests maintaining good customer relationships.
與客人建立并保持良好的客戶(hù)關(guān)系。
? Personally and frequently verify that guests at Niccolo Kitchen are receiving the best possible service.
經(jīng)常親自證實(shí)餐廳客人得到的是最好的服務(wù)。
? Spend time at Tea Lounge (during peak periods) to ensure that they are managed well by the respective colleagues and functions to the fullest expectations.
在悅廊區(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)活動(dòng)達(dá)到最佳滿(mǎn)意度。
Maximize colleague productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
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。
? Assist to improve productivity levels and the need to prudently manage utility/ payroll costs within acceptable guidelines, ensuring optimum deployment and energy efficiency of all equipment.
協(xié)助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。
? Assists to ensure that the outlet is operated in line with maximizing profit while delivering on the brand promise.
協(xié)助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。
? Assist the Outlet Manager to achieve the monthly and annual personal target and the outlet’s revenue.
協(xié)助餐廳經(jīng)理達(dá)到月度和年度個(gè)人目標(biāo)和餐廳營(yíng)業(yè)收入。
? Ensure that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information.
確保與財(cái)務(wù)記錄的保留、錢(qián)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。
? Assist in the inventory management and ongoing maintenance of hotel operating equipment and other assets.
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)的保養(yǎng)。
? Manage costs proactively based on key performance indicators, work with the respective Heads of department as appropriate.
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。
? Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.
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。
Prepare annual marketing plan with members of the department, as a base of annual marketing plan of RB&E Dept.
與部門(mén)成員一起準(zhǔn)備年度市場(chǎng)計(jì)劃，作為完成餐飲部年度市場(chǎng)計(jì)劃的依據(jù)。
? Evaluate local, national and international market trends, vendors and other hotel/restaurant operations constantly to make sure that the hotel’s operations remain competitive and cutting edge.
不斷評(píng)估當(dāng)?shù)?、?guó)內(nèi)和國(guó)際市場(chǎng)趨勢(shì)、供應(yīng)商和其他酒店/餐飲企業(yè)營(yíng)運(yùn)狀況以確保酒店自身經(jīng)營(yíng)狀況保持競(jìng)爭(zhēng)力和領(lǐng)先位置。
? Continuously seek Marketing and Public Relations opportunities to increase awareness and ultimately business.
不斷尋求市場(chǎng)和公關(guān)方面的機(jī)會(huì)以加強(qiáng)關(guān)注力并最終帶來(lái)生意。
Embrace all the Forbes and WHM standards of Niccolo Hotels Global expectations and make sure these are all in place in the RB&E outlets while providing enough training to staff and checking in a daily basis with immediate corrective actions in place.
遵循所有福布斯標(biāo)準(zhǔn)和九龍倉(cāng)酒店管理集團(tuán)對(duì)尼依格羅品牌的期待，確保這些期待和標(biāo)準(zhǔn)在餐飲部實(shí)施。同時(shí)確保提供到給員工相應(yīng)足量的培訓(xùn)，每天對(duì)此項(xiàng)目進(jìn)行監(jiān)管并且時(shí)刻糾正員工的行為。
? Work closely with other Outlet Managers in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
以支持和靈活的態(tài)度與其他員工緊密合作，著眼于整個(gè)酒店的成功和酒店客人的滿(mǎn)意度。
? Ensure that Food and Beverage colleagues work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.
確保餐飲部員工以支持和靈活的態(tài)度和“團(tuán)隊(duì)協(xié)作”的精神與其他部門(mén)合作。
? Ensure consistent check and supervision on food and beverage items during operation, making feedback as appropriate.
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下作出反饋。
? Supervise on restaurant services and catering standards, implement correct measure with Director of restaurant, Executive Chef and Niccolo Kitchen Chef where necessary.
監(jiān)督餐廳的服務(wù)和餐飲標(biāo)準(zhǔn)。在必要的地方，與餐廳總監(jiān)、行政總廚和廚師長(zhǎng)一起實(shí)施正確的措施。
? Carry out inspection on RB&E operation with Niccolo Kitchen Chef frequently and thoroughly.
與欣廚廚師長(zhǎng)對(duì)餐飲營(yíng)運(yùn)進(jìn)行頻繁而全面的檢查。
? Supervise usage of fresh products in the meal preparation procedure.
監(jiān)督餐飲準(zhǔn)備中新鮮產(chǎn)品的使用。
? Give assistance to Executive Chef/ Niccolo Kitchen Chef on creative suggestions and ideas.
協(xié)助行政總廚/欣廚廚師長(zhǎng)提出富有創(chuàng)意的建議和想法。
? Give assistance in monitoring the monthly inventory of all operating equipment and operating supplies.
協(xié)助監(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)。
? Communicate on daily operations and quality control with kitchen closely.
針對(duì)每日營(yíng)運(yùn)和質(zhì)量控制與廚房密切溝通。
? 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 up sell alternatives.
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(xiāo)。
? Ensure front and back of house area of the restaurant clean and orderly.
確保餐廳的前、后區(qū)域的潔凈有序。
? Communicate with Housekeeping department, ensuring established clean plan is carried out strictly.
與客房部配合，確保嚴(yán)格執(zhí)行既定的清潔計(jì)劃。
