Position Summary職位概述
The
Director of Food & Beverage, under the general guidance and supervision
of the Director of Operations and within limits of established Hilton hotel
policies and procedure, and the Food & Beverage Manual, he / she will be
fully responsible to establish all operation procedures. This role will take
the necessary actions to guide managers in all activities and staff of the
concerned department, establishing and maintaining the highest level of
quality, training, motivation, etc. according to established guidelines.
在總經(jīng)理的監(jiān)督和指導(dǎo)下按照希爾頓酒店的標(biāo)準(zhǔn)，程序和餐飲手冊(cè)，餐飲部總監(jiān)要對(duì)所有相關(guān)操作行為和員工負(fù)責(zé)。建立和維護(hù)最高標(biāo)準(zhǔn)的質(zhì)量，培訓(xùn)，動(dòng)機(jī)，等。遵循以有的指導(dǎo)方針。
1.????????
Determine operational
policies and standards on all Food & Beverage matters at hotel level.
?確定酒店所有餐飲事務(wù)的運(yùn)營(yíng)政策和標(biāo)準(zhǔn)。
2.????????
Establish standards of
Food & Beverage sales, trends and inventories.
建立食品和飲料銷(xiāo)售標(biāo)準(zhǔn)，趨勢(shì)和庫(kù)存。
3.????????
Recommend changes or
innovations in policies, procedures and equipment.
對(duì)政策、程序和設(shè)備的變更或創(chuàng)新提出建議。
4.????????
Confer with the
Management on reports, forecast budgets, policies and future planning.
與管理層就報(bào)告、預(yù)測(cè)預(yù)算、政策和未來(lái)規(guī)劃進(jìn)行協(xié)商。
5.????????
Review price, sources of
supply, Food & Beverage sales, trends and inventories.
審查價(jià)格，供應(yīng)來(lái)源，食品和飲料銷(xiāo)售，趨勢(shì)和庫(kù)存。
6.????????
Ensure top quality food
and service to have complete guest satisfaction.
確保高質(zhì)量的食物和服務(wù)，使客人完全滿(mǎn)意。
7.????????
Inform the Management on
sales, submit monthly financial statements and comments on the operation.
向管理層匯報(bào)銷(xiāo)售情況，提交月度財(cái)務(wù)報(bào)表和對(duì)經(jīng)營(yíng)的意見(jiàn)。
8.????????
Ensure that goals are
achieved as outlined in the profit budget.
確保目標(biāo)按照利潤(rùn)預(yù)算的要求完成。
9.????????
Ensure that maximum
departmental profit is achieved.
確保部門(mén)利潤(rùn)最大化。
10.????
Ensure that the
department operates within the budget.
確保部門(mén)在預(yù)算范圍內(nèi)運(yùn)作。
11.????
Ensure that all licenses
for the entire department is approved and available.
確保整個(gè)部門(mén)的所有許可證都得到批準(zhǔn)和可用。
12.????
Oversee all supplies and
services engaged by the department.
監(jiān)督部門(mén)的所有供應(yīng)和服務(wù)。
13.????
Meet purveyors to learn
of new products or methods.
與供應(yīng)商會(huì)面，了解新產(chǎn)品或新方法。
14.????
Ensure that all employees
are trained to Hilton international standards.
確保所有員工都接受過(guò)希爾頓國(guó)際標(biāo)準(zhǔn)的培訓(xùn)。
15.????
Review departmental
programs to ensure development of future departmental heads.
?檢討部門(mén)計(jì)劃，以確保未來(lái)部門(mén)主管的發(fā)展。
16.????
Review regular career
paths with the General Manager and Director of Operations.
與總經(jīng)理和運(yùn)營(yíng)總監(jiān)一起回顧定期的職業(yè)發(fā)展道路。
17.????
Ensure that the staff is
highly disciplined, motivated, friendly and well mannered.
?確保員工紀(jì)律嚴(yán)明，積極主動(dòng)，待人友好，彬彬有禮。
18.????
Ensure awareness of
trends, practices and equipment in food and beverage preparation and service.
確保了解食品和飲料準(zhǔn)備和服務(wù)的趨勢(shì)、做法和設(shè)備。
19.????
Aware of what the
competition is doing the make sure price comparisons are up to date at all
times. 了解競(jìng)爭(zhēng)對(duì)手在做什么，確保價(jià)格比較在任何時(shí)候都是最新的。
20.????
Maintain the highest
standard of personal professional image, conduct, knowledge and skills
related to your job responsibilities.
保持與工作職責(zé)相關(guān)的最高標(biāo)準(zhǔn)的個(gè)人職業(yè)形象、行為、知識(shí)和技能。
21.????
Establish and maintain
effective employee relations at all times.
建立并維護(hù)有效的員工關(guān)系。
22.????
Maintain professional
business confidentiality.
保持專(zhuān)業(yè)的商業(yè)機(jī)密。
23.????
Participate in or execute
any other tasks that may be assigned by the Management within the scope of
the company’s business.
參與或執(zhí)行管理層在公司業(yè)務(wù)范圍內(nèi)可能分配的任何其他任務(wù)。
24.????
Perform any other duties
as assigned by the General Manager / Director of Operations.
執(zhí)行總經(jīng)理/運(yùn)營(yíng)總監(jiān)分配的其他任務(wù)
25.????
Food & Beverage
mission is established and instilled in all team members.
?餐飲部的使命是建立和灌輸給所有的團(tuán)隊(duì)成員。
26.????
Carry out any other
reasonable duties and responsibilities as assigned.
完成分配的其他合理職責(zé)。
27.???? The Management reserves the right to make
changes to this job description at its sole discretion and without advance
notice.
管理層保留在不事先通知的情況下自行決定修改此職位描述的權(quán)利。
Specific JobKnowledge, Skill and Ability 工作技能技巧要求：
1.??????Knowledge of mathematics on the job.
工作中數(shù)學(xué)方面的知識(shí)。
2.??????Basic computer software knowledge.
計(jì)算機(jī)基本的軟件知識(shí)。
3.??????Necessary food and beverage relatedexpertise.
必要的餐飲相關(guān)專(zhuān)業(yè)知識(shí)。
4.??????Positive and cooperative spirit. Approachall work with enthusiasm and take advantage of every opportunity to learnskills to improve their work skills.
具有積極合作的精神。以熱心的態(tài)度對(duì)待所有的工作， 并樂(lè)于利用一切機(jī)會(huì)學(xué)習(xí)技能以便于改進(jìn)自己的工作的技巧。
5.??????Excellent adaptability. Be flexible andrespond positively to changes in requirements, including any changes in jobrequirements.
具有極強(qiáng)的應(yīng)變能力。靈活反應(yīng)并以積極的態(tài)面對(duì)需求更改的事情，包括任何工作要求的改變的。
6.??????Have a strong team spirit to achievethe common goals of the team through cooperation and support for colleagues.
具有較強(qiáng)的團(tuán)隊(duì)精神，通過(guò)合作及對(duì)同事工作的支持達(dá)到團(tuán)隊(duì)的共同目標(biāo)。
7.??????Strong knowledge and skills incatering, meeting and banquet operation.
較強(qiáng)的餐飲及會(huì)議，宴會(huì)運(yùn)作方面的知識(shí)和技能。
8.??????Excellent leadership and peoplemanagement skills with additional training skills.優(yōu)秀的領(lǐng)導(dǎo)和人員管理技能，附加培訓(xùn)技能。
9.??????Customer-oriented and able toconfidently establish and exceed service standards.以客戶(hù)為導(dǎo)向，并能夠自信地建立和超過(guò)服務(wù)標(biāo)準(zhǔn) 。
10.??Comprehensive knowledge of service,labor control, beverages, maintenance, advertising, computers and finance
.具有全面的關(guān)于服務(wù),勞動(dòng)力控制, 飲料, 維修, 廣告, 電腦和財(cái)務(wù)方面的知識(shí)。
11.??Excellent interpersonal skills andattention to detail.
優(yōu)秀的人際處理能力并關(guān)注細(xì)節(jié)。
RequiredQualifications 必要的資歷要求：
1.????????Goodcommand of English (spoken and written).
很好的英文掌握能力(口語(yǔ)和書(shū)寫(xiě))。
2.????????Fiveto eight years of catering experience / 4/5 star hotel or high standard socialcatering management.
五至八年餐飲經(jīng)驗(yàn)/四/五星級(jí)酒店或高標(biāo)準(zhǔn)的社會(huì)餐飲管理。
