?Direct everyday activity, plan and assignwork ensuring you always have the right staffing numbers?指導日常行動，計劃和分配工作，確保您始終擁有人數(shù)合適的員工團隊?
?Develop your team and improve theirperformance through coaching and feedback, and create performance anddevelopment goals for colleagues?通過輔導和提供反饋培養(yǎng)團隊并提高績效，為員工制定績效和發(fā)展目標，表彰表現(xiàn)優(yōu)異的員工
?Train colleagues to make sure theydeliver with compliance and to the standards we expect?為員工提供培訓，確保他們的服務符合相關規(guī)定和我們期望的標準?
?Drive a great working environment forteams to thrive - linking up departments to create sense of one team?為團隊的發(fā)展創(chuàng)造一個良好的工作環(huán)境；緊密團結各部門，培養(yǎng)“一個團隊”的意識?
?Promote teamwork and quality servicethrough daily communication and coordination with other departments?與其他部門保持日常的溝通與協(xié)調，從而提高團隊工作效率和服務質量?
?Make sure all food and beverage equipmentis in operational condition and regularly cleaned?確保所有餐飲設備都能正常工作并定期清潔?
?Make sure all food and beveragefacilities including banquet/convention spaces are clean and properly stockedto anticipated business volume. Notify engineering immediately of anymaintenance and repair needs?確保包括宴會、會議場所在內的所有餐飲設施干凈整潔，并根據預期業(yè)務量儲備適當?shù)膸齑嫒粲腥魏尉S修需求，應立即通知工程部?
?Establish and achieve quality and guestsatisfaction goals. Help guests with their requests and complaints - makingsure you maintain a high level of guest satisfaction?制定并達成質量目標與賓客滿意度目標。在賓客提出要求和投訴時提供幫助，確保維持高水平的賓客滿意度
?Analyse guest insights to identify andmeet customer expectations and build on guest loyalty?以賓客的角度分析他們的需求，識別并滿足賓客的期望，建立賓客忠誠度?
?Regularly communicate with guests toensure expectations are met?定期與賓客溝通，確保他們的期望得到滿足?
?Manage hotel food and beverage marketingprogrammes and participate in and maintain system-wide food and beveragemarketing programmes and promotions?管理酒店的餐飲市場營銷計劃；參與并維護整個系統(tǒng)內的各種餐飲市場營銷計劃和促銷活動?
?Keep an eye on competitor activity /industry innovation. Review and approve menu design and concepts with theExecutive Chef?洞悉市場，關注競爭對手的活動和行業(yè)創(chuàng)新與行政主廚一起審查并核準菜單設計與構思?
?Make sure food and drinks are secure andstored safely - always keep stock replenished to minimise waste?確保食物和飲品的安全以及安全儲存，始終保持庫存充足，并盡量減少浪費?
?Handle food and beverage inventoryprocedures. Determine minimum and maximum stocks for all food, beverage,material, and equipment?處理食物和飲品的庫存盤點決定所有食品、酒水、物資和設備的最大及最小庫存量
?Other ad-hoc duties - unexpected momentswhen we?have to?pull together to get a task done?其他臨時職責——需要全員出動完成任務的特殊時刻?
?May also serve as manager on duty?有時可能要充當值班經理的角色
?Help prepare the hotel’s annual budgetand the setting of departmental goals?協(xié)助準備酒店年度預算，并設定部門目標?
?Monitor budget and control expenses witha focus on food, beverage, and labour costs?監(jiān)控預算并控制費用，重點監(jiān)督食品、酒水與人力成本
?Working with the catering office,identify additional sales opportunities to enhance revenue?與商務業(yè)績部合作，發(fā)現(xiàn)提升營收的各種營銷機會
?Drive promotions that deliver greatdining experiences for guests at a good value?推出促銷活動，為賓客帶來各種超值的出色就餐體驗
?Make sure credit and financialtransactions are handled securely確保安全處理信貸與財務交易?Supervises?a large number of?employees in multiple major food and beverage outlets and kitchens, and banquet and convention facilities. Oversees multiple managers and supervisors.??負責監(jiān)管多處大型用餐場所、廚房及宴會與會議設施內的全體工作人員。監(jiān)管多位經理和主管。
必要要求：多年宴會管理經驗
