·????????Support thedevelopment and the execution of the concept of outlet, meeting and events.
支持開發(fā)和執(zhí)行餐廳，會議及宴會的概念。
·????????Assist in the developmentof new ideas related to the re-invention of the local craftsmanship in each ofthe venues.
協(xié)助在每個地方開拓關(guān)于當(dāng)?shù)毓に囍厮艿男孪敕ā?·????????Work closelytogether with Stewarding and Kitchen as partners of the same F&B team,ensuring smooth and efficient service and creating memorable guest experiences.
與管事部和廚房緊密合作，確保順利高效的服務(wù)，創(chuàng)造難忘的客人體驗。
·????????Ensure the foodand beverages outlets, through its crafts; cooking methods and presentationsand service delivery reflect a contemporized reinvention of regional food &beverage offerings and traditions.
確保餐飲部通過手藝，烹調(diào)方法，演示和服務(wù)反映出當(dāng)?shù)氐牟惋嫯a(chǎn)品和傳統(tǒng)的現(xiàn)代化改造。
·????????Utilisetechnology available in the hotel and department to optimise productivity,improve service delivery and facilitate internal communication.
利用技術(shù)來優(yōu)化酒店和部門的生產(chǎn)力，改進(jìn)服務(wù)提供并促進(jìn)內(nèi)部溝通。
·????????Ensure that theoutlet and meeting & events are managed efficiently according to theestablished concept statements (including décor, smell and music) and adhere toCompany and Hotel Policies & Procedures and Standards.
確保餐廳、會議及宴會按照既定的概念陳述（包括裝飾，氣味和音樂）進(jìn)行有效管理，并遵守公司和酒店政策、程序和標(biāo)準(zhǔn)。
·????????Work with theculinary department on monitoring and analyse the activities and trends ofcompetitive restaurants, bars and other hotel's meeting & eventsdepartments and ensure that the menu pricing has the correct balance ofprice/product to ensure that neither price not value are a barrier to guestloyalty.
與廚房部門合作，監(jiān)測和分析有競爭力的餐廳、酒吧和其他酒店會議和宴會部門的活動和趨勢，并確保菜單定價具有正確的平衡價格或產(chǎn)品，以確保不管是價格還是價值都不會影響客人的忠誠度。
·????????Ensure thateveryone strives - as a team together, to have every guest served within standardtimes through clear communications and teamwork.
確保每一個人作為團(tuán)隊的一份子一起努力，通過明確的溝通和團(tuán)隊協(xié)作，使每個客人在標(biāo)準(zhǔn)時間內(nèi)得到服務(wù)。
·????????Cultivate “Wewin and lose as teams…” attitude in the team.
培養(yǎng)團(tuán)隊中的“共進(jìn)退”的態(tài)度。
·????????Ensure that through clearly defined service standards, guidance andfeedback, our employees are empowered to make decisions, which supports guestsatisfaction and improves morale.
確保通過明確的定義服務(wù)標(biāo)準(zhǔn)、指導(dǎo)和反饋，使我們的員工有權(quán)做出決定，來支持客戶滿意度并提高士氣。
·????????Ensure the teamis well informed about regular, loyal guests and Special Guests and is able to identify the special occasions and creatememorable experiences.
確保團(tuán)隊充分了解?？?，忠實客人和重要客人，并能夠識別特殊場合并為客創(chuàng)造難忘的體驗。
·????????Use the Art of Service; be responsible for the wholeguest journey in the F&B department.
使用服務(wù)藝術(shù)； 負(fù)責(zé)客人在整個餐飲部門的體驗。
·????????Establish arapport with guests both local visitors and in-house guests maintaining goodcustomer relationship and handling all guest complaints, requests and inquirieson all hotelproducts and service.
與本地客人和住店客人建立友好關(guān)系，保持良好的客戶關(guān)系，并處理餐飲客人的投訴以及所有客人關(guān)于酒店任何產(chǎn)品和服務(wù)的需求和咨詢。
·????????Be a hands-onManager and be present in the operation, especially during busy periods.
成為一名實踐經(jīng)理，參與日常運營，特別是在繁忙時段。
·????????Ensure that theOutlet service team is efficient; technically and culturally correct but aboveall projects a warm and welcoming image.
確保餐廳服務(wù)團(tuán)隊的高效；在技術(shù)和文化上的正確性，但首先是擁有一個溫暖和熱情的形象。
·????????In combinationwith the Procurement manager, Head Chef and Bar Supervisor purchase food &beverage products that have a strong essence of sustainability and support thegrowing awareness of what we are eating and drinking.
與采購經(jīng)理、總廚師長和酒吧主管在餐飲產(chǎn)品采購時合作，購買具有可持續(xù)性的產(chǎn)品，并對我們的飲食擁有超前的意識。
·????????Frequentlytaste Food & Beverage in outlet and be demanding and critical when it comesto Food & Beverage quality and service standards.
經(jīng)常在餐廳進(jìn)行試餐，對于食品和飲料的質(zhì)量和服務(wù)標(biāo)準(zhǔn)來說至關(guān)重要。
·????????Ensure that theF&B outlet are organized and perform their duties and maintain their areasand equipment in accordance with the company brand standards.
確保餐廳按照公司品牌標(biāo)準(zhǔn)，有條理的履行職責(zé)、維護(hù)區(qū)域和設(shè)備。
·????????Createefficient working methods (multi skilling and multitasking), procedures andclear instructions to the employees to ensure that productivity is optimised.
為員工創(chuàng)建高效的工作方法（多技能和多任務(wù)）、程序和明確的指示，以確保生產(chǎn)率得到優(yōu)化。
·????????Work closelywith the Stewarding Manager and check the execution of the policies regardingsafety and hygiene (HACCP).
與管事部經(jīng)理緊密合作，檢查有關(guān)安全衛(wèi)生政策的執(zhí)行情況。
·????????Motivate andchallenge the team to be creative and innovative and appreciate them for theircontribution to the success of the operation.
激勵和挑戰(zhàn)團(tuán)隊創(chuàng)造性和創(chuàng)新性，并感謝他們對運營成功的貢獻(xiàn)。
·????????Ensure that theF&B Department is kept clean and organized, both at the front as well asthe back of house.
確保餐飲部門的前區(qū)和后區(qū)保持整潔有序。
·????????Monitor andanalyse the activities and trends of competitive restaurants, bars and otherhotel's meeting & events departments and ensure that the F&B team arefully aware what is happening in the market.
監(jiān)測和分析有競爭力的餐廳、酒吧及其他酒店宴會及會議部門的活動和趨勢，確保餐飲團(tuán)隊充分了解市場發(fā)生的情況。
·????????Check all guest/ staff incident reports.
檢查所有客人/員工的事故報告。
·????????Check that theestablished cleaning / pest control schedules are strictly adhered to.
檢查確定的清潔及有害生物控制計劃是否得到嚴(yán)格遵守。
·????????Check allRepair and Maintenance and issue repair and maintenance job orders to ensurethe proper maintenance of the outlet.
檢查所有維修和維護(hù)，并填寫維修和維護(hù)作業(yè)單，以確保餐廳的正確維護(hù)。
·????????Participate in the hotel’s Duty ManagerRoster.
參與擔(dān)任酒店值班經(jīng)理的工作。
·????????Responsible and obliged for regulatoryassets. After leaving, the consequences will be borne if the asset issueis??? found to have been caused byimproper management after the reviewing of the asset.
有監(jiān)管部門資產(chǎn)的責(zé)任和義務(wù)，在離職后，若在資產(chǎn)復(fù)盤后發(fā)現(xiàn)由管理不當(dāng)引起的資產(chǎn)問題，將由本人負(fù)責(zé)。
·????????Follow and complete the work that isarranged by supervisor. perform other duties as assigned by superior.
按照上級領(lǐng)導(dǎo)的工作安排，完成工作，履行上級分派的其它職責(zé)。
