亚洲欧美自偷自拍视频图片,伊人久久精品亚洲午夜,亚洲精品一区二区三区四区高清,荫蒂添的好舒服视频 ,最近免费中文字幕大全免费版视频

POSITION PURPOSE 職位目標(biāo) Has overall responsibility for providing leadership and management for the Food & Beverage Division(F&B and Culinary) be accountable for its asset and performance – i.e., F&B revenue & profitability, Food quality, hygiene & cost, guest satisfaction, brand consistency and employee engagement.  This position is also responsible for establishing business plans which results in the long term continued growth and profitability of the division.  全面負(fù)責(zé)領(lǐng)導(dǎo)和管理餐飲板塊（餐飲服務(wù)和廚房）并對(duì)資產(chǎn)和績(jī)效負(fù)責(zé)，如，餐飲部的收入&盈利能力，食品質(zhì)量、衛(wèi)生及成本率，客人滿意度，品牌一致性和員工情感投入。該職位也負(fù)責(zé)建立將導(dǎo)致持續(xù)增長(zhǎng)和盈利的商業(yè)計(jì)劃。   KEY ROLES & RESPONSIBILITIES 關(guān)鍵角色和職責(zé) ·Maintain and promote Raffles’ service culture and operating standards.  ·保持和促進(jìn)萊佛士酒店的服務(wù)文化和操作標(biāo)準(zhǔn) ·Direct all operational activities towards supporting the Hotel’s goals - Gross Operating Profit, Food quality, cost, Guest Satisfaction, Brand Consistency and Employee Engagement. ·管理所有符合酒店目標(biāo)的經(jīng)營(yíng)活動(dòng)——營(yíng)業(yè)總收入，食品質(zhì)量，成本率，客人滿意度，品牌一致性和員工情感投入 ·Set periodical business plan, budget, and forecast and performance reports.  ·定期制定商業(yè)計(jì)劃，預(yù)算，預(yù)測(cè)和業(yè)績(jī)報(bào)告 ·Assist in planning of menus and designing standard recipes in order to ensure consistent quality in food production, thereby satisfying guest needs and expectations ·協(xié)助菜單制定和設(shè)計(jì)標(biāo)準(zhǔn)配方以便確保在食品生產(chǎn)中保持始終如一的質(zhì)量，而滿足顧客的需求和期望。 ·Ensure a constantly good standard of food quality, creative presentation and profitability  確保維持食品質(zhì)量標(biāo)準(zhǔn)，創(chuàng)新表現(xiàn)和利潤(rùn)率。 ·Coordinate the Division, interpretation and implementation of Raffles / hotel’s policies, operating procedures and training programs, manuals, directives, menus, work schedules, rules and regulations for the food and beverage staff. ·為部門員工協(xié)調(diào)發(fā)展，闡釋并執(zhí)行萊佛士酒店的政策，運(yùn)營(yíng)程序和培訓(xùn)項(xiàng)目，手冊(cè)，指南，菜單，工作安排，規(guī)則和條例 ·Implement Raffles’ service culture and operating standards. ·執(zhí)行萊佛士的服務(wù)文化和操作標(biāo)準(zhǔn) ·Conduct random checks to ensure that all standards are being followed consistently in the F&B Division.  ·進(jìn)行隨機(jī)檢查確保餐飲板塊始終貫徹執(zhí)行所有標(biāo)準(zhǔn) ·Maintain up-to-date records on Division employees’ attendance, appearance, work and vacation schedules, labor costs, payroll, absenteeism, turnover and disciplinary action. ·對(duì)部門員工考勤，外表，工作和休假計(jì)劃，勞動(dòng)力成本，工資，缺勤，營(yíng)業(yè)額和懲罰措施的最新記錄承擔(dān)職責(zé)。 ·Approve the employment and termination of Division talent and employees and is responsible for on-the-job training on a regular basis. ·批準(zhǔn)部門員工的雇傭和離職，負(fù)責(zé)定期的在職培訓(xùn) ·Coordinate the selection, purchasing, storage, inventorying, maintenance and usage of all related food and beverage supplies and equipment. ·協(xié)調(diào)所有部門相關(guān)的物品和設(shè)備的選擇，采購(gòu)，存儲(chǔ)，盤點(diǎn)，維護(hù)和使用 ·Ensure the implementation of HACCP policies and procedures throughout the F&B Division.  ·確保HACCP政策和程序在整個(gè)餐飲部的實(shí)施 ·Handle all guest complaints in the food and beverage division ·處理整個(gè)餐飲板塊的客人投訴 ·Maintain current prices and approved purveyors listed based on quality, service and cost of all related food and beverage items for requisitioning purposes, store inventories, cost control procedures and forecasts. ·按照餐飲部所有相關(guān)項(xiàng)目的申請(qǐng)目的，庫(kù)存，成本控制程序和預(yù)測(cè)，根據(jù)質(zhì)量，服務(wù)，和成本維持當(dāng)前的價(jià)格和選擇供應(yīng)商 ·Work closely with local, state and governmental organizations in maintaining the highest standards of hygiene, sanitation and cleanliness in food and beverage areas. ·使部門緊密配合當(dāng)?shù)兀莺驼M織維護(hù)最高環(huán)境衛(wèi)生和清潔標(biāo)準(zhǔn) ·Develop new and special promotions that will improve guest satisfaction under the guidelines of the Raffles’ standards operating procedures. ·在萊佛士標(biāo)準(zhǔn)運(yùn)營(yíng)程序指導(dǎo)方針下開(kāi)發(fā)新的和特別的將提高客人滿意度的促銷活動(dòng) ·Develop and maintain effective communications between all operating departments. ·與所有運(yùn)作部門保持有效溝通 ·Conduct daily Division Meeting to discuss VIP guests in house & arrival, F&B revenue updates, operational challenges and ways to improve. ·召開(kāi)每日的部門例會(huì)討論在店和即將到店的重要客人，餐飲部收入更新，經(jīng)營(yíng)挑戰(zhàn)和改進(jìn)方法 ·Maintains a favorable working relationship with all divisions to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness ·與所有部門良好的工作關(guān)系，培養(yǎng)和促進(jìn)一種有利于提高員工士氣和工作效率的合作和協(xié)調(diào)的工作氛圍 ·Ensure that all F&B outlets update Guest Preference database on a regular basis  ·確保所有餐廳定期更新客人喜好數(shù)據(jù)庫(kù) ·Coordinate promotional plan with Public Relation as well as menu cycles. ·與公共關(guān)系協(xié)調(diào)促銷計(jì)劃，協(xié)商菜單周期 ·Develop high performing F&B management team to take on the next role. Growing managers within Raffles  ·培養(yǎng)和發(fā)展高素質(zhì)的餐飲板塊管理團(tuán)隊(duì)，在萊佛士酒店內(nèi)部培養(yǎng)越來(lái)越多的管理者 ·Respond properly in any hotel emergency or safety situation. ·對(duì)酒店緊急情況或安全狀況做出適當(dāng)回應(yīng)   PERSONAL ATTRIBUTES 個(gè)人品質(zhì) ·Solid business / financial acumen with good understanding of luxury hotel operations ·扎實(shí)的商業(yè)/金融頭腦和對(duì)奢華酒店運(yùn)營(yíng)的良好理解 ·Act as a role model in delivering elegant and understated service with sophistication ·作為一個(gè)成熟的提供高雅而低調(diào)服務(wù)的典范 ·Demonstrate leadership qualities to build strong employee engagement ·發(fā)揮領(lǐng)導(dǎo)力，建立良好的員工情感投入 ·Strong interpersonal skills and attention to detail ·優(yōu)秀的人際交往能力，注重細(xì)節(jié) ·Good communicator with fluency in English.  Ability to communicate in a Mandarin, where the hotel operates  is desirable ·流利地使用英語(yǔ)進(jìn)行溝通。能夠使用普通話交流更佳。 ·Proven organizational skills, able to set and meet deadlines with quality results. ·行之有效的組織能力，能夠在規(guī)定期限內(nèi)高質(zhì)量地完成工作 ·Good understanding of budgeting, forecasting, expenses and payroll control ·對(duì)預(yù)算，預(yù)測(cè)，費(fèi)用和工資控制有良好的理解 ·Executive presence – self assured exuding quiet confidence and humility ·自信和謙恭   QUALIFICATIONS 任職資格 ·Degree from a reputable hotel school preferred. ·著名酒店管理學(xué)校畢業(yè)優(yōu)先   EXPERIENCE 工作經(jīng)驗(yàn) ·Minimum 5-7 years of experience in managing culinary operations and 2-3 years on F&B or F&B Division in a luxury hotel gained from working in key cities / resorts destinations globally. ·至少5-7年全球主要城市和度假村奢華酒店廚房運(yùn)作及2-3年餐飲板塊管理經(jīng)驗(yàn)