SCOPE 范圍
To lead, guide and operate on a daily basis theentire F&B Operation excluding. Driving through KPI’s the goals for thewhole F&B department in relation to the areas clearly laid out as part ofLHG operating system. This is order to specifically maximize: revenue, controlcost in operating % and not $ value, guest satisfaction, colleague welfare, andprofit margins.
管理所有餐廳每天的運(yùn)營(yíng), 關(guān)注客人，提升顧客滿(mǎn)意度,保障同事福利,盡可能在控制成本的基礎(chǔ)上實(shí)現(xiàn)利潤(rùn)最大化。
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PRINCIPALRESPONSIBILITIES 主要職責(zé)
1.???????????Directly responsible for day to day operation of the F&Bdepartment, in line with LHG brand standard as well as The Leading Hotels ofthe World stretch goals as well as the colleague handbook.
直接全面負(fù)責(zé)管理整個(gè)餐飲部的運(yùn)營(yíng)，按照朗廷品牌標(biāo)準(zhǔn)，國(guó)際領(lǐng)先酒店的目標(biāo)和員工手冊(cè)條例保證其營(yíng)運(yùn)順暢，實(shí)現(xiàn)利潤(rùn)最大化。
2.???????????Work very close with Director of Food & Beverage to report andbrief of daily operation and take a sign of for any change of direction.
協(xié)助餐飲總監(jiān)，匯報(bào)及傳達(dá)每日運(yùn)營(yíng)情況并對(duì)任何情況做出及時(shí)有效的回應(yīng)。
3.???????????To ensure optimum guest satisfactionat all times in keeping with policies.
遵照酒店規(guī)章制度，提升客戶(hù)滿(mǎn)意度
4.???????????Todrive a breakage program for the front of the house colleagues, workingtogether with all parties, stewarding, kitchen and whoever is involved, inorder to maintain breakage % level under the KPI agreed number.
領(lǐng)導(dǎo)前線同事按照損耗程序，并與管事部，廚房及相關(guān)部門(mén)一起，以將損耗率降至最低。
5.???????????To ensure that any procedures set byFinance, HR or other operating departments are on line and implementedaccording.
確保嚴(yán)格按照財(cái)務(wù)部，人力資源部及其他營(yíng)運(yùn)部門(mén)制定的程序
6.???????????Responsible for carry out or directly monitor any project agreed prior.
負(fù)責(zé)執(zhí)行或直接監(jiān)測(cè)事先商定的任何項(xiàng)目
7.???????????Be responsible for control of security related issues like floor masterkeys, cashier procedures and others.
負(fù)責(zé)控制并確保相關(guān)的安全問(wèn)題，例如萬(wàn)能鑰匙，收銀程序等。
8.???????????Ensure that fire, health, safety and hygiene standards are maintainedfor the whole department.
保證消防，健康，安全及清潔的各項(xiàng)指標(biāo)達(dá)到酒店標(biāo)準(zhǔn)并時(shí)刻保持。
9.???????????Perform anyduties assigned by the Management deemed necessary.
執(zhí)行任何管理層委托的工作。
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OPERATIONS
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1.???????????To ensure OE (Operation Equipment) usedin each department is adequate and in perfect conditions.
確保各部門(mén)營(yíng)運(yùn)設(shè)備的合理使用及維護(hù)，使其保持理想狀態(tài)
2.???????????Be aware of special cashiering procedures, executive checks, etc. andensure they are properly accounted for.
熟知收銀相關(guān)程序，包括內(nèi)部轉(zhuǎn)賬程序，賬單程序以及確保其正確入賬。
3.???????????Be aware of all Langham’s guest programmes, discounts,etc.
知曉所有朗廷的對(duì)客程序，相關(guān)折扣等。
4.???????????Know the LHG brands, snapshot, F&B concept briefs and any other operating information’s by heart andmake sure it is driven down the line through senior managers and all colleagueson the floor
了解朗廷品牌，傳達(dá)并確保經(jīng)理主管和所有同事理解酒店餐飲理念和任何營(yíng)運(yùn)信息。
5.???????????Be aware and be present ifnecessary for anyspecial events or requests.
知曉并盡可能參與特殊的宴會(huì)或任何有需求的場(chǎng)合
6.???????????Be part and drive F&B promotions along side with F&B Sales Manager from organization to delivery of the same
同餐飲銷(xiāo)售經(jīng)理一起自始至終參與餐飲推廣
7.???????????Be aware of guest complaints and personally get involved if necessary.
了解客人的投訴，如有必要能親自解決
8.???????????During operating hours be on the floor to improve service level as wellattend and solve on the spot guest complains as well as review procedures.
營(yíng)運(yùn)時(shí)間需在前線提高服務(wù)水平，解決客人投訴，檢查服務(wù)流程
9.???????????Above all, lead by example through a “hands-on” approach to motivate colleagues to excel. 綜上所述，要以身作則，為同事樹(shù)立起良好的榜樣，激勵(lì)同事的工作熱情。
HUMAN RESOURCES
1.???????????Monitor and make sure colleagues are well dressed and groomed accordingto standards at all time. Guest contact servers or attendants must maintain asharp look—proper uniform clean, pressed; shoes shined; hair at correct lengthand clean; hands well-manicured.
監(jiān)督同事儀容儀表。無(wú)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 senior managers and key colleagues to the latest detail in orderto 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)。
3.???????????Enforce colleague discipline, coach and counsel,as necessary. Participate with management in all salary & manning reviews.
在必要時(shí)，嚴(yán)格執(zhí)行同事處罰和口頭及書(shū)面警告處分。參預(yù)管理同事薪酬復(fù)查調(diào)整。
4.???????????To conduct a daily Manager meeting using the “show time （briefing）” module, also make ???????sureeach department carries out a monthly meeting and be present to share keypoints.
參考每日培訓(xùn)模式，建立每日經(jīng)理會(huì)議制度，確保各部門(mén)建立每月部門(mén)會(huì)議并參與和分享重要信息。
5.???????????Be responsible to theperformance review of all F&B colleagues.
除明閣以外，負(fù)責(zé)餐飲部所有同事的工作表現(xiàn)評(píng)估。
ADMINISTRATIVE
1.???????????Create an electronic daily log book by department to key in importantinformation such as: daily revenue, covers divided by in house, walk-in,beverage sales, etc and any important information to be shared.
建立各部門(mén)每日交接簿，記錄并分享重要信息諸如：每日營(yíng)業(yè)額，包括駐店客人，來(lái)店散客，酒水銷(xiāo)售等
2.???????????Make sure that SOP (Standards Operating Procedures) are written to thelast 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(mén)營(yíng)業(yè)策略
4.???????????Communicate daily with management all operational and personnelproblems, complaints and comments and develop solutions to such.
每日與上級(jí)進(jìn)行交流溝通，匯報(bào)所有營(yíng)運(yùn)和人事相關(guān)問(wèn)題，客人的意見(jiàn)和投訴，發(fā)展完善解決方針。
5.???????????Attend the following meetings, if & when necessary: Sales strategy,BEO, colleagues gathering and F & B related.
必要時(shí)參加下列會(huì)議：銷(xiāo)售策略會(huì)議，宴會(huì)會(huì)議，同事會(huì)議和餐飲部會(huì)議。
6.???????????Supervise inventory counts, as required.
監(jiān)督庫(kù)存計(jì)數(shù)。
7.???????????Honour all reasonable requests made by a manager, which is may beoutside your normal job activities to achieve complete guest satisfaction andservice throughout the hotel.
為最大地滿(mǎn)足客人的需求以達(dá)到酒店服務(wù)的高標(biāo)準(zhǔn)，接受并履行經(jīng)理委派的可能超正常工作范疇的所有合理的要求。
8.???????????Administersthe performance appraisal process for direct report managers. Develops businessgoals and creates appropriate development plans. Assists colleagues based ontheir individual strengths, development needs, career aspirations andabilities.
執(zhí)行表現(xiàn)評(píng)估的步驟。發(fā)展業(yè)務(wù)目標(biāo)，并制定適當(dāng)?shù)陌l(fā)展計(jì)劃。根據(jù)同事的長(zhǎng)處，幫助其進(jìn)行發(fā)展職業(yè)抱負(fù)和能力。
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MARKETING
1.???????????Assist in the development and execution of marketing plans for theoutlet.
協(xié)助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(xiāo)售人員及朗廷大使
REQUIREMENTS 職位要求
1.????????Education 教育學(xué)歷
Minimum vocational school.
至少為專(zhuān)業(yè)學(xué)校畢業(yè)。
2.????????Experience 經(jīng)驗(yàn)
Minimum 10 yearsoperations experience, atleast 3 years management experience.
10年以上相關(guān)經(jīng)驗(yàn)，具備至少3年以上管理經(jīng)驗(yàn)
3.????????Job Skill / Knowledge 工作技能 / 知識(shí)
Demonstratedleadership qualities.
能體現(xiàn)領(lǐng)導(dǎo)者的素質(zhì)。
Demonstratedgood technical knowledge of restaurant operations.
具備優(yōu)秀的專(zhuān)業(yè)的餐廳運(yùn)營(yíng)知識(shí)。
Demonstratedstrong hospitality and communication skills.
能體現(xiàn)良好的服務(wù)精神和溝通技巧。
Demonstrated strong work ethic.
具備和實(shí)現(xiàn)優(yōu)秀的職業(yè)道德。
Demonstrated greathospitality skills and sensitivity to guest needs.
良好的服務(wù)待客技巧預(yù)知客人的需求。
Demonstrated a goodunderstanding of food production.
對(duì)食物產(chǎn)品知識(shí)的充分了解。
4.????????Computer Knowledge 電腦知識(shí)
Knowledge ofMS office software, worked with Micros, Opera, MC, and major operating systems
會(huì)使用微軟辦公軟件，Micros, Opera, MC及主要營(yíng)運(yùn)系統(tǒng)
5.????????Language Proficiency 語(yǔ)言能力
Demonstrated excellent communicationskills in English and Mandarin.
具備優(yōu)秀的英語(yǔ)和普通話表達(dá)能力。
