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·Directly responsible for day to day administration of the whole F&B service department, in line with LHI brand standard 直接全面負(fù)責(zé)管理整個(gè)餐飲部的行政，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。 ·Work very close with Hotel Manager to report and brief of daily operation and take a sign of for any change of direction. 協(xié)助酒店經(jīng)理，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)。 ·To ensure optimum guest satisfaction at all times in keeping with policies. 遵照酒店規(guī)章制度，提升客戶滿意度 ·To drive a breakage program for the front of the house colleagues, working together with all parties, stewarding, kitchen and whoever is involved, in order 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)部門一起，以將損耗率降至最低。 ·To ensure that any procedures set by Finance, HR or other operating departments are on line and implemented according. 確保嚴(yán)格按照財(cái)務(wù)部，人力資源部及其他營(yíng)運(yùn)部門制定的程序 ·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 ·Be responsible for control of security related issues like floor master keys, cashier procedures and others. 負(fù)責(zé)控制并確保相關(guān)的安全問題，例如萬(wàn)能鑰匙，收銀程序等。 ·Ensure that fire, health, safety and hygiene standards are maintained for 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。 ·Perform any duties assigned by the Management deemed necessary. 執(zhí)行任何管理層委托的工作。

崗位職責(zé) 1、負(fù)責(zé)餐飲部行政管理工作,制定并實(shí)施餐飲經(jīng)營(yíng)的所有計(jì)劃。 2、負(fù)責(zé)實(shí)現(xiàn)部門的營(yíng)業(yè)收入指標(biāo)和利潤(rùn)指標(biāo)。 3、與行政總廚一起籌劃和設(shè)計(jì)菜單，開發(fā)當(dāng)?shù)匦枨蟮牟惋嫯a(chǎn)品。 4、熟悉飯店管理理論、餐飲管理理論、營(yíng)銷學(xué)和服務(wù)心理學(xué)。 5、協(xié)調(diào)與其他部門的工作關(guān)系，確保賓客得到滿意的餐飲產(chǎn)品和良好的服務(wù)。 6、制定餐廳推銷策略，督促員工做好食品飲料的推銷工作，提高餐飲銷售收入。 7、建全物資管理制度，對(duì)餐廳的設(shè)備、物資、用具等嚴(yán)格管理。 崗位要求 1、大專以上文化程度；5年以上同崗位工作經(jīng)驗(yàn)。 2、精通本部門的業(yè)務(wù)知識(shí)，熟練掌握中餐、西餐、酒吧、茶館的技能及管理技巧。 3、熟悉 食品原材料采購(gòu)、儲(chǔ)藏和廚房生產(chǎn)、餐廳服務(wù)全過程，善于安排各個(gè)環(huán)節(jié)的工作，能保證餐飲管理的協(xié)調(diào)發(fā)展。 4、具有食品原材料加工、餐飲成本核算方面的知識(shí)。掌握各種產(chǎn)品配方、各種食品原材料出料率標(biāo)準(zhǔn)，控制產(chǎn)品質(zhì)量和成本消耗。 5、具有社會(huì)活動(dòng)能力、組織領(lǐng)導(dǎo)工作能力和實(shí)際工作能力；善于調(diào)動(dòng)餐飲 部各級(jí)管理人員的積極性。

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。 ? 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，提升客戶滿意度 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。 ? OPERATIONS ? 1.???????????To ensure OE (Operation Equipment) usedin each department is adequate and in perfect conditions. 確保各部門營(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，確保各部門建立每月部門會(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，來店散客，酒水銷售等 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)問題，客人的意見和投訴，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。 ? ? 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。

Administration 1.Ensures that all associates deliver the brand promise and provide exceptional guest service at all times. 2.Oversees the preparationand update of individual Departmental Operations Manuals.. 3.Conducts regular divisionalcommunications meetings and ensures that departmental briefings and meetingsare effective and conducted as necessary. Customer Service 1.Ensures that all associates deliver the brandpromise and provide exceptional guest service at all times. 2.Ensures that associates also provideexcellent service to internal customers in other departments as appropriate. 3.Spends time in public areasobserving associate-guest interaction and talking with guests, working throughHeads of Department to coach associates in guest service skills as necessary. 4.Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily. 5.Maintains positive guest and associate interactions with good working relationships. Financia 1.Maximizes associateproductivity through the use of multi-skilling, multi-tasking and flexiblescheduling to meet the financial goals of the business as well as theexpectations of the guests. 2.Ensures that each profitcenter (e.g. Outlet, Bar, Banquets) is operated in line with maximizing profitwhile delivering on the brand promise. 3.Ensures that each costcenter (e.g. Stewarding) operates with the lowest possible cost structure whilealso delivering on the brand promise to the guest. 4.Coordinates the preparation of the AnnualBusiness Plan for Food andBeverage. 5.Analyses business performance strategically tofacilitate accurate and meaningful forecasting, involving the respectiveDepartment Heads as appropriate. Prepares, utilizes and updates an Annual Marketing Plan, broken down as necessary by department. 5.Manages costs proactivelybased on key performance indicators, working through the respective Department Heads as appropriate. 6.Ensures that all hotel,company and local rules, policies and regulations relating to financial recordkeeping, money handling and licensing are adhered to, including the timely andaccurate reporting of financial information. 7.Assists in the inventorymanagement and ongoing maintenance of hotel operating equipment and otherassets. 8.Participates in weeklyyield and revenue management meetings actively, overseeing the appropriatepricing structures to maximize yield and overall profits in Outlets. Marketing 1.Prepares, utilizes andupdates an Annual Marketing Plan, broken down as necessary by department. 2.Evaluates local, nationaland international market trends, vendors and other hotel/restaurant operationsconstantly to make sure that the hotel’s own operations remain competitive andcutting edge. 3.Encourages Department Heads to look for Marketingand Public Relations opportunities to increase awareness and ultimatelybusiness. Operational 1.Ensures that all companyminimum brand standards have been implemented, and that optional brandstandards have been implemented where appropriate. 2.Monitors all operations,especially during peak business periods, working through the respectiveDepartment Heads to make adjustmentswhere necessary. 3.Provides feedback on theresults of the Hysat and ensures that therelevant changes are implemented. 4.Works closely with other LeadershipCommittee members in a supportive and flexible manner, focusing on the overallsuccess of the hotel and the satisfaction of hotel guests. 5.Ensures that Food andBeverage associates work in a supportive and flexible manner with otherdepartments, in a spirit of “We work through Teams”. 6.Ensures that all associatesare up to date with the availability of seasonal and new products on themarket. 7.Tastes and monitors thefood and beverage products served throughout the operation, providing feedbackwhere appropriate. Human Resources 1.Oversees and assists in therecruitment and selection of all Food and Beverage associates. Ensures thatDepartment Heads follow hotelguidelines when recruiting and use a competency-based approach to selectingtheir associates. 2.Oversees the punctualityand appearance of all Food and Beverage associates, making sure that they wearthe correct uniform and maintain a high standard of personal appearance andhygiene, according to the hotel and department’s grooming standards. 3.Maximizes the effectivenessof Department Heads by developing each oftheir skills and abilities through the appropriate training, coaching, and/ormentoring. 4.Conducts annual PerformanceDevelopment Discussions with Department Headsand supports them in their professional developmentgoals. Ensures that they inturn conduct annual Performance Development Discussions with their associates. 5.Ensures that each Head ofDepartment plans and implements effective training programmers for theirassociates in coordination with the Learning Manager and their Departmental Trainers. 6.Encourages associates to becreative and innovative, challenging and recognizing them for theircontribution to the success of the operation. Other Duties 1.Is knowledgeable instatutory legislation in associate and industrial relations. 2.Understands and strictlyadheres to Rules and Regulations established in the Associate Handbook and theHotel’s policies concerning fire, hygiene and health and safety. 3.Maintains strong,professional relationship with the relevant representatives from competitorhotels, business partners and other organizations. 4.Responds to changes in theFood and Beverage function as dictated by the industry, company and hotel. 5.Carries out any otherreasonable duties and responsibilities as assigned.

工作地全國(guó) JOB REQUIREMENTS:（無(wú)四星級(jí)以上酒店管理工作經(jīng)歷的均不予考慮） 1.Minimum ten (10) years experience in F&B functions, at least five (5) years of which must be in a managerial position in a 4 or 5-star hotel managed by overseas hotel management company. 2.Experience implementing new F&B concepts, track record developing profitable F&B promotions 3.Communicate the goals and objectives and inspire employees to achieve those goals. 4.Strong budgetary, projections, and cost control skills. 5.Create courteous, friendly, professional work environment. 6.Involve in local community to develop business. 7.Fluency in English spoken and written.

Main Duties Administration §? Ensures that the Foodand Beverage activities are aligned with the respective Corporate Strategy, andthat the Hotel Actions have been implemented where appropriate. §? Oversees thepreparation and update of individual Departmental Operations Manuals. §? Conducts regulardivisional communications meetings and ensures that departmental briefings andmeetings are effective and conducted as necessary. CustomerService §? Ensures that all associatesdeliver the brand promise and provide exceptional guest service at all times. §? Ensures that associatesalso provide excellent service to internal customers in other departments asappropriate. §? Spends time in publicareas observing associate-guest interaction and talking with guests, workingthrough Heads of Department to coach associates in guest service skills asnecessary. §? Handles all guest andinternal customer complaints and inquiries in a courteous and efficient manner,following through to make sure problems are resolved satisfactorily. §? Maintains positiveguest and colleague interactions with good working relationships. Financial §? Maximises associateproductivity through the use of multi-skilling, multi-tasking and flexiblescheduling to meet the financial goals of the business as well as theexpectations of the guests. §? Ensures that eachprofit centre (e.g. Outlet, Bar, Banquets) is operated in line with maximisingprofit while delivering on the brand promise. §? Ensures that each costcentre (e.g. Stewarding) operates with the lowest possible cost structure whilealso delivering on the brand promise to the guest. §? Coordinates thepreparation of the Annual Business Plan for Food and Beverage. §? Analyses businessperformance strategically to facilitate accurate and meaningful forecasting,involving the respective Heads of Department as appropriate. §? Manages costsproactively based on key performance indicators, working through the respectiveHeads of Department as appropriate. §? Ensures that allhotel, company and local rules, policies and regulations relating to financialrecord keeping, money handling and licensing are adhered to, including thetimely and accurate reporting of financial information §? Assists in theinventory management and ongoing maintenance of hotel operating equipment andother assets. §? Participates in weeklyyield and revenue management meetings actively, overseeing the appropriatepricing structures to maximise yield and overall profits in Outlets andBanquets. Marketing §? Prepares, utilises andupdates an Annual Marketing Plan, broken down as necessary by department. §? Evaluates local,national and international market trends, vendors and other hotel/restaurantoperations constantly to make sure that the hotel’s own operations remaincompetitive and cutting edge. §? Encourages Heads ofDepartment to look for Marketing and Public Relations opportunities to increaseawareness and ultimately business. Operational §? Ensures that allcompany minimum brand standards have been implemented, and that optional brandstandards have been implemented where appropriate. §? Monitors alloperations, especially during peak business periods, working through therespective Head of Department to make adjustments where necessary. §? Ensures that allTouches of Hyatt and the Food and Beverage Top 20 are implemented. §? Provides feedback onthe results of the Consumer Audit and ensures that the relevant changes areimplemented. Operational (continued) §? Works closely withother Leadership Committee members in a supportive and flexible manner,focusing on the overall success of the hotel and the satisfaction of hotelguests. §? Ensures that Food andBeverage associates work in a supportive and flexible manner with otherdepartments, in a spirit of “We work through Teams”. §? Ensures that all associatesare up to date with the availability of seasonal and new products on themarket. §? Tastes and monitorsthe food and beverage products served throughout the operation, providingfeedback where appropriate. Personnel §? Oversees and assistsin the recruitment and selection of all Food and Beverage associates.?? Ensures that Heads of Department followhotel guidelines when recruiting and use a competency-based approach toselecting their associates. §? Oversees thepunctuality and appearance of all Food and Beverage associates, making surethat they wear the correct uniform and maintain a high standard of personalappearance and hygiene, according to the hotel and department’s groomingstandards. §? Maximises theeffectiveness of Heads of Department by developing each of their skills andabilities through the appropriate training, coaching, and/or mentoring. §? Conducts annualPerformance Development Discussions with Heads of Department and supports themin their professional development goals.?Ensures that they in turn conduct annual Performance DevelopmentDiscussions with their associates. §? Ensures that each Headof Department plans and implements effective training programmes for their associatesin coordination with the Training Manager and their Departmental Trainers. §? Encourages associatesto be creative and innovative, challenging and recognising them for theircontribution to the success of the operation. §? Supports theimplementation of The People Philosophy, demonstrating and reinforcing Hyatt’sValues and Culture Characteristics. §? Ensures that all associateshave a complete understanding of and adhere to associate rules and regulations. §? Ensures that associatesfollow all hotel, company and local rules, policies and regulations relating tofire and hazard safety, and security. §? Feedback the resultsof the Associate Opinion Survey and ensures that the relevant changes areimplemented. Other Duties §? Is knowledgeable instatutory legislation in associate and industrial relations. §? Understands andstrictly adheres to Rules and Regulations established in the Associate Handbookand the Hotel’s policies concerning fire, hygiene and health and safety. §? Ensures high standardsof personal presentation and grooming. §? Maintains strong,professional relationship with the relevant representatives from competitorhotels, business partners and other organisations. §? Responds to changes inthe Food and Beverage function as dictated by the industry, company and hotel. §? Attends trainingsessions and meetings as and when required. §? Carries out any otherreasonable duties and responsibilities as assigned.

Responsible for providing a full range of operational and administrative support to Director, Beverage + Food with great energy with positive professional attitude. 負(fù)責(zé)為總監(jiān)提供全方位的運(yùn)營(yíng)和行政支持，給予飲食部極大的能量以及積極的專業(yè)態(tài)度。 In a professional and stylish manner ensure the smooth operation of beverage + food department and maximize the quality of W experience.? 用專業(yè)和時(shí)尚的風(fēng)格確保飲食部的運(yùn)行平穩(wěn)和最大化W的體驗(yàn)質(zhì)量。 Work with individual venue managers regarding food + beverage quality, service, cleanliness, merchandizing and promotions. 與各個(gè)餐廳經(jīng)理一起共事有關(guān)餐飲的質(zhì)量，服務(wù)，清潔，商品和促銷活動(dòng)。 Assist with beverage + food function management. 協(xié)助飲食部的運(yùn)行管理。

SCOPE 范圍 To lead, guide and operate on a daily basis the F&BOperation, Driving through KPI’s the goals for the F&Bdepartment in relation to the 5 areas clearly laid out as part of LHG operatingsystem. This is order to specifically maximize: revenue, control cost inoperating % and not $ value, guest satisfaction, colleague welfare, and profitmargins. 管理所有餐廳每天的運(yùn)營(yíng), 關(guān)注客人，提升顧客滿意度,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。 ? PRINCIPALRESPONSIBILITIES 主要職責(zé) 1.???????????Directly responsible for day to day operation, inline with LHG brand standard as well as The Hotels of the World stretch goalsas well as the colleague handbook. 直接全面負(fù)責(zé)管理餐廳的運(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 and brief of daily operation and take asign 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，提升客戶滿意度 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。 ? OPERATIONS ? 1.???????????To ensure OE (Operation Equipment) usedin each department is adequate and in perfect conditions. 確保各部門營(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 LHI 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 forany special events or requests. 知曉并參與特殊的宴會(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)理主管及領(lǐng)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，確保各部門建立每月部門會(huì)議并參與和分享重要信息。 5.???????????Be responsible to theperformance review of all F&B colleagues. 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，來店散客，酒水銷售等 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)算及部門營(yíng)業(yè)策略 4.???????????Communicate daily with management the 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)問題，客人的意見和投訴，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：銷售策略會(huì)議，宴會(huì)會(huì)議，同事會(huì)議和餐飲部相關(guān)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。 ? ? 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售人員及朗廷大使 REQUIREMENTS 職位要求 1.????????Education 教育學(xué)歷 Minimum vocationalschool. 至少為專業(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。

1. 確保餐廳的順利運(yùn)作，并超越客人的期望。 2. 根據(jù)標(biāo)準(zhǔn)與程序執(zhí)行餐廳日常操作。 3. 作為餐廳經(jīng)理不斷提高、完善管理技能，以實(shí)現(xiàn)本部門在客人滿意率、利潤(rùn)收入指標(biāo)、提高員工士氣等方面目標(biāo)。 4. 部門負(fù)責(zé)人交辦的其他任務(wù)。

1、負(fù)責(zé)編制餐飲部所需餐具和用具的年度預(yù)算。 2、根據(jù)各餐廳餐具的盤點(diǎn)情況，負(fù)責(zé)于采購(gòu)部門溝通，提出器具購(gòu)置計(jì)劃，保證及時(shí)補(bǔ)充餐具用具。 3、檢查和管理各點(diǎn)餐具的使用情況，分析造成損耗的原因，提出降低損耗的建議。 4、負(fù)責(zé)安排管事部員工的工作班次。 5、負(fù)責(zé)做好餐具用具的保管、發(fā)放、回收工作，負(fù)責(zé)廚房區(qū)域的環(huán)境衛(wèi)生。 6、負(fù)責(zé)對(duì)下屬員工的考勤考核工作，督導(dǎo)員工做好安全工作。

Plan and supervise the daily operations in order to contribute to the enjoyment of our guests' lifestyle experience. 計(jì)劃和監(jiān)督日常工作，以提供我們對(duì)客人享受 WOW 般的體驗(yàn)。 Develop, implement and continually review the policies, procedures, practices and standards and control to ensure they are consistently applied. 開發(fā)、推行、不斷更新檢討政策、注意程序上的做法跟標(biāo)準(zhǔn)并確保員工貫徹運(yùn)用。 Develop and implement objectives for the team in line with the hotel objectives. 制定和建立與酒店目標(biāo)一致的團(tuán)隊(duì)。 Participate in the selection of associates. 參與篩選工作人員。 Train, develop, coach and manage the performance of direct and indirect reporting associates to ensure the efficient running of the bar in order to maximize associate satisfaction, productivity, guest satisfaction and consequently profitability. 訓(xùn)練、培養(yǎng)、及指導(dǎo)直接與間接部署以確保部門運(yùn)作效率、員工及客戶的滿意度、生產(chǎn)率以及高獲利。 Maintain high visibility during meal service and occupancy in order to ensure smooth running of operations, promote good public relations, take corrective actions and handle customers’ complaints to ensure their satisfaction. 維持客戶用餐期間高品質(zhì)服務(wù)，并確保流程順暢促進(jìn)良好的公共關(guān)系，善用糾正措施和處理客訴并取得顧客滿意度。 Organize?special events in the bar such as receptions. 舉辦特別的活動(dòng)。 Inspect all areas to ensure the food quality and service are according to standards and to ensure the physical facilities and equipment are well kept and that all health and safety regulations are adhered to, by verifying temperatures, observing presentation, tasting products and checking preparation methods to determine quality. 檢查所有區(qū)域以確保餐飲品質(zhì)服務(wù)流程、以及廚房、餐廳及其用具皆均達(dá)水準(zhǔn)規(guī)定及檢查有無(wú)破損處，并以確認(rèn)溫度、檢視食品擺飾、品嘗食品的方式來確保品質(zhì)已達(dá)到健康和安全標(biāo)準(zhǔn)。 Give guidance toward improvement and make necessary adjustments for consistency. 指導(dǎo)、改善及實(shí)施必要的調(diào)整以達(dá)一致性。 Forecast covers and revenues, while controlling payroll and other relevant costs, minimizing loss and misuse in order to achieve and exceed the budgeted profitability. 管控工資和其他相關(guān)費(fèi)用同時(shí)估計(jì)來客數(shù)及收益，降低損失與濫用，以達(dá)并超越預(yù)估的盈利收入。 Evaluate cost effectiveness of all aspects of operation. 評(píng)估成本效益在各方面的運(yùn)作。 Develop and implement cost saving and profit enhancing measures. 制定實(shí)施節(jié)省成本和利潤(rùn)提高的措施。 Manage and control stock ensuring par levels are maintained. 管控庫(kù)存，確保標(biāo)準(zhǔn)維持不變。 Anticipate and maintain all material and supplies ensuring their availability. 預(yù)防并維護(hù)所有材料和用品，確保其可用性。 Control usage of food items and appropriate usage of equipment, tools and service equipment ensuring the equipment is used in a correct and safe manner. 控管使用的餐飲及器具和服務(wù)設(shè)備，確保設(shè)備安全且正確的使用。 Accomplish a set of administrative duties such as leading and attending meetings, writing reports, maintaining a logbook of activities and other specific duties related to the role. 完成一套行政模式，如領(lǐng)導(dǎo)會(huì)議、撰寫報(bào)告、維持日志活動(dòng)及其他工作的相關(guān)作業(yè)。

確保餐廳的順利運(yùn)作，并超越客人的期望。根據(jù)標(biāo)準(zhǔn)與程序?qū)⒉蛷d作為生意單位來經(jīng)營(yíng)。作為餐廳經(jīng)理應(yīng)不斷提高、完善管理技能，以實(shí)現(xiàn)本部門在客人滿意率、利潤(rùn)收入指標(biāo)、提高員工士氣等方面目標(biāo)。 To ensure smooth andefficient operation of the assigned outlet. Operate the outlet as a businessunit as per the standards and procedures and practice managerial principles, in order toachieve departmental goals, in terms of Guest Satisfaction, financial targets,and training and high employee morale.

崗位職責(zé) 1.負(fù)責(zé)中餐廳，落實(shí)各個(gè)時(shí)期的工作任務(wù)。 2.制定中餐廳服務(wù)工作規(guī)范及工作制度并確保實(shí)施。 3.協(xié)助餐飲部經(jīng)理制定各項(xiàng)餐飲推銷計(jì)劃與策略。 4.監(jiān)督員工按照規(guī)范標(biāo)準(zhǔn)對(duì)客服務(wù)，對(duì)員工進(jìn)行績(jī)效評(píng)估，實(shí)施獎(jiǎng)懲制度。 5.處理賓客的投訴，不斷改善服務(wù)質(zhì)量。 6.抓好設(shè)備設(shè)施的維修保養(yǎng)，嚴(yán)格物資管理制度，做好餐廳安全和防火工作。 7.根據(jù)季節(jié)差異、客源情況為廚房制定特色菜單提供建議。 崗位要求 1.高中以上文化程度；5年以上同崗位工作經(jīng)驗(yàn)； 至少熟練掌握一門外語(yǔ)。 2.精通中餐的業(yè)務(wù)知識(shí)，熟練掌握中餐的技能技巧； 3.具有較強(qiáng)的社會(huì)活動(dòng)能力、組織領(lǐng)導(dǎo)工作能力和實(shí)際工作能力；善于調(diào)動(dòng)中餐部各級(jí)管理人員的積極性。 4.具有食品原料學(xué)、烹調(diào)學(xué)、食品營(yíng)養(yǎng)衛(wèi)生和粵菜管理等方面的專業(yè)知識(shí)熟悉中餐食品原材料采購(gòu)、儲(chǔ)藏和廚房生產(chǎn)、中餐廳服務(wù)全過程，善于安排各個(gè)環(huán)節(jié)的工作，能保證中餐管理的協(xié)調(diào)發(fā)展。 5.具有中餐食品原材料加工、中餐成本核算方面的知識(shí)。掌握各種產(chǎn)品配方 ,各種食品原材料出料率標(biāo)準(zhǔn)，控制產(chǎn)品質(zhì)量和成本消耗。

1、負(fù)責(zé)餐飲部行政管理工作,制定并實(shí)施餐飲經(jīng)營(yíng)的所有計(jì)劃。 2、負(fù)責(zé)實(shí)現(xiàn)部門的營(yíng)業(yè)收入指標(biāo)和利潤(rùn)指標(biāo)。 3、與行政總廚一起籌劃和設(shè)計(jì)菜單，開發(fā)當(dāng)?shù)匦枨蟮牟惋嫯a(chǎn)品。 4、熟悉飯店管理理論、餐飲管理理論、營(yíng)銷學(xué)和服務(wù)心理學(xué)。 5、協(xié)調(diào)與其他部門的工作關(guān)系，確保賓客得到滿意的餐飲產(chǎn)品和良好的服務(wù)。 6、制定餐廳推銷策略，督促員工做好食品飲料的推銷工作，提高餐飲銷售收入。 7、建全物資管理制度，對(duì)餐廳的設(shè)備、物資、用具等嚴(yán)格管理。 崗位要求 1、5年以上同崗位工作經(jīng)驗(yàn)。 2、精通本部門的業(yè)務(wù)知識(shí)。 3、熟悉食品原材料采購(gòu)、儲(chǔ)藏和廚房生產(chǎn)、餐廳服務(wù)全過程，善于安排各個(gè)環(huán)節(jié)的工作，能保證餐飲管理的協(xié)調(diào)發(fā)展。 4、具有食品原材料加工、餐飲成本核算方面的知識(shí)。掌握各種產(chǎn)品配方、各種食品原材料出料率標(biāo)準(zhǔn)，控制產(chǎn)品質(zhì)量和成本消耗。 5、具有社會(huì)活動(dòng)能力、組織領(lǐng)導(dǎo)工作能力和實(shí)際工作能力；善于調(diào)動(dòng)餐飲 部各級(jí)管理人員的積極性。

運(yùn)營(yíng)管理： 1. 監(jiān)督餐廳日常運(yùn)營(yíng)，確保在餐飲經(jīng)理缺席時(shí)代管整體工作。 2. 落實(shí)健康、安全及衛(wèi)生標(biāo)準(zhǔn)，定期檢查合規(guī)性。 3. 管理庫(kù)存，協(xié)助采購(gòu)物資并維護(hù)供應(yīng)商關(guān)系。 4. 執(zhí)行標(biāo)準(zhǔn)化操作流程（SOP），優(yōu)化系統(tǒng)及活動(dòng)策劃。 團(tuán)隊(duì)管理： 1. 協(xié)助招聘、培訓(xùn)及排班，完成員工需求分析與培訓(xùn)計(jì)劃。 2. 督導(dǎo)員工工作表現(xiàn)，解決團(tuán)隊(duì)沖突并提供指導(dǎo)。 3. 組織每日例會(huì)，傳達(dá)VIP接待、促銷重點(diǎn)等信息。 客戶服務(wù)： 1. 確保高質(zhì)量服務(wù)，主動(dòng)接待并協(xié)助顧客。 2. 及時(shí)處理投訴，制定提升顧客滿意度與忠誠(chéng)度的策略。 財(cái)務(wù)管理： 1. 協(xié)助制定預(yù)算、控制成本并完成財(cái)務(wù)報(bào)告。 2. 監(jiān)督每日營(yíng)收與現(xiàn)金流，核對(duì)收銀流程合規(guī)性。 3. 策劃促銷活動(dòng)及特色活動(dòng)以增加收入。 行政事務(wù)： 1. 記錄員工績(jī)效、銷售數(shù)據(jù)及顧客反饋。 2. 審核運(yùn)營(yíng)報(bào)告，確保文檔準(zhǔn)確存檔。 3. 支持市場(chǎng)推廣及社交媒體運(yùn)營(yíng)，提升餐廳曝光度。 任職資格: 經(jīng)驗(yàn)與技能： 1. 6年以上餐飲或酒店行業(yè)包括3年以上管理經(jīng)驗(yàn)，具備多任務(wù)處理能力。 2. 卓越的溝通能力，能與員工、顧客及供應(yīng)商高效協(xié)作。 3. 出色的領(lǐng)導(dǎo)力與組織能力，注重細(xì)節(jié)及團(tuán)隊(duì)激勵(lì)。 4. 靈活應(yīng)對(duì)突發(fā)問題，決策以顧客滿意度為核心。 5. 需適應(yīng)快節(jié)奏工作環(huán)境，接受彈性排班。 技術(shù)能力： 1. 熟練使用POS系統(tǒng)、餐飲管理軟件及辦公軟件。 2. 掌握基礎(chǔ)財(cái)務(wù)知識(shí)及成本控制方法。 語(yǔ)言與教育： 1. 中英文雙語(yǔ)能力。 2. 大專及以上學(xué)歷，相關(guān)專業(yè)優(yōu)先。

【崗位職責(zé)】 1、負(fù)責(zé)餐飲部行政管理工作,制定并實(shí)施餐飲經(jīng)營(yíng)的所有計(jì)劃； 2、負(fù)責(zé)實(shí)現(xiàn)部門的營(yíng)業(yè)收入指標(biāo)和利潤(rùn)指標(biāo)； 3、與行政總廚一起籌劃和設(shè)計(jì)菜單，開發(fā)當(dāng)?shù)匦枨蟮牟惋嫯a(chǎn)品； 4、熟悉飯店管理理論、餐飲管理理論、營(yíng)銷學(xué)和服務(wù)心理學(xué)； 5、協(xié)調(diào)與其他部門的工作關(guān)系，確保賓客得到滿意的餐飲產(chǎn)品和良好的服務(wù)； 6、制定餐廳推銷策略，督促員工做好食品飲料的推銷工作，提高餐飲銷售收入； 7、建全物資管理制度，對(duì)餐廳的設(shè)備、物資、用具等嚴(yán)格管理。 【崗位要求】 1、本科及以上學(xué)歷，具有五年以上同崗位工作經(jīng)驗(yàn)； 2、具備英語(yǔ)聽說讀寫能力； 3、對(duì)餐飲經(jīng)營(yíng)管理富有獨(dú)特見解，熟悉國(guó)內(nèi)知名品牌食品的現(xiàn)狀及發(fā)展趨勢(shì)； 4、熟悉 食品原材料采購(gòu)、儲(chǔ)藏和廚房生產(chǎn)、餐廳服務(wù)全過程，善于安排各個(gè)環(huán)節(jié)的工作，能保證餐飲管理的協(xié)調(diào)發(fā)展。 5、具有食品原材料加工、餐飲成本核算方面的知識(shí)。掌握各種產(chǎn)品配方、各種食品原材料出料率標(biāo)準(zhǔn)，控制產(chǎn)品質(zhì)量和成本消耗。 6、具有社會(huì)活動(dòng)能力、組織領(lǐng)導(dǎo)工作能力和實(shí)際工作能力；善于調(diào)動(dòng)餐飲 部各級(jí)管理人員的積極性。 7、熟悉星級(jí)酒店運(yùn)營(yíng)標(biāo)準(zhǔn)和流程。

- Monitoring and supervising the level of service in F&B outlets. ? 負(fù)責(zé)督導(dǎo)及監(jiān)督各餐廳的服務(wù)水平。 - Possessing management ability that ensures a successful handling of all outlets. ? 具有管理能力確保能夠成功處理所有事件。 - Making appropriate and logic decisions in Director of F&B's absence. ? 當(dāng)餐飲部總監(jiān)不在的時(shí)候?qū)Υ龁栴}進(jìn)行處理。 - Communicating the vision of the hotel and F&B department to all outlet managers and staff. - 與各餐廳經(jīng)理及員工進(jìn)行相應(yīng)的溝通。 - Seeking new business and opportunities for the hotel’s F&B outlets. - 為酒店餐飲部尋找更多的生意與機(jī)會(huì)。 - Developing promotions to generate awareness of the hotel’s F&B outlets. - 為酒店餐飲部開展更多的推廣活動(dòng)。 ?- Assisting in developing special programs in order to attract guest, to ease seasonal sales fluctuations, to increase popularity and overall competitiveness of operations - 協(xié)助制定特殊的推廣，根據(jù)季節(jié)變化吸引更多的客人，增加更多的人氣和市場(chǎng)競(jìng)爭(zhēng)力。 - Participating in the development of the annual budget, costing and pricing of F&B outlet menus. - 對(duì)各餐廳菜單參與并制定年度預(yù)算，成本和定價(jià)。 - Ensure that proper sanitation is carried out for all restaurants, back area, kitchens including staff dining. - 確保所有餐廳，備餐區(qū)域，廚房及員工餐廳衛(wèi)生問題。 - Work closely with Executive Chef and Chief Steward to ensure that HACCP standards are followed and further implemented / developed. Conduct weekly walk through front and back of house. - 與廚師長(zhǎng)和管事部經(jīng)理一起合作確保達(dá)到食品衛(wèi)生安全標(biāo)準(zhǔn)。每周將進(jìn)行一次對(duì)前廳和后臺(tái)的檢查。 - Ensure effective control over Food and Beverage sales and that consistent profit is maximised while maintain and improving high standard and service by. - 有效控制食品與酒水銷售的最大化并提高服務(wù)標(biāo)準(zhǔn)。 Specific Job Knowledge, Skill and Ability 工作技能技巧要求： ? 英文口語(yǔ)及書寫流利? Good command of English both verbal and written. 熟悉餐飲部運(yùn)作系統(tǒng)及勞動(dòng)法規(guī)? Familiar with HR operation system and labor laws. 電腦熟練? Good computer skill. ? Required Qualifications 必要的資歷要求： ?1.???? College and above. ? ? ? ? 大專及以上資歷。 2.???? At least 5 years of experience at hospitility indutry and 2 years experience in in F&B Manager position. ? ? ? ? 至少五年酒店相關(guān)崗位工作經(jīng)驗(yàn), 兩年餐飲經(jīng)理崗位經(jīng)驗(yàn)

As a Service Manager - Chief Stewarding, we rely on you to： Responsible for the effective and efficient operation of the Stewarding Department? Control flow and supply of chinaware /? flatware/ glassware Ensures accurate tabulation of all losses / breakage and proposes the purchase of all operating equipment Maintenance of health, safety and hygiene in all F&B areas Actively seek staff feedback and suggestions to improve operations We are looking for someone who: Displays initiative Oral and written fluency in English Commitment to professional values Team leader/ builder Willing to work extended hours when required At least 3 years experience in international class hotel in a similar capacity 作為賓客服務(wù)經(jīng)理 - 管事部經(jīng)理，我們希望您承擔(dān)以下職責(zé)： 確保管事部?jī)?nèi)部工作的順利運(yùn)作 陶瓷/餐具/玻璃器皿的控制流程和供應(yīng) 確保所有損失/破損的準(zhǔn)確列表, 并建議購(gòu)置所有操作設(shè)備 維護(hù)餐飲部全部區(qū)域的健康安全和衛(wèi)生 積極尋求員工反饋和建議，以改善業(yè)務(wù) 候選人應(yīng)具備以下能力： 積極的工作態(tài)度 流利的英語(yǔ)口語(yǔ)和書寫能力 有責(zé)任感 團(tuán)隊(duì)領(lǐng)導(dǎo)/建設(shè) 如有需要愿意長(zhǎng)時(shí)間工作 至少3年以上國(guó)際一流酒店工作經(jīng)驗(yàn)

PRIMARY RESPONSIBILITIES 主要職責(zé): 1. Establishes F&B strategy and direction in coordination with Executive Chef and Corporate Director of F & B. 與行政總廚和餐飲部集團(tuán)總監(jiān)協(xié)調(diào)制定餐飲戰(zhàn)略和指導(dǎo)。 2. Monitors and improves all service standards established by the company. 監(jiān)控并改善公司制定的所有服務(wù)標(biāo)準(zhǔn)。 3. Works on menu design, beverage pricing, and food promotions in coordination with other related departments. 協(xié)調(diào)其他相關(guān)部門進(jìn)行菜單設(shè)計(jì)、酒水定價(jià)和食品促銷。 4. Ensures  that  outlets,  kitchens,  banquets  and  entertainment  departments  adhere  to  all company policies and each outlet is managed by a Manager who is totally accountable for their profitability. 確保餐廳、廚房、宴會(huì)和康樂部符合所有公司政策且各餐廳均由完全對(duì)其盈利能力負(fù)責(zé)的經(jīng)理進(jìn)行管理。 5. Liaises with guests to check up on service delivery and guest’s satisfaction for service and product improvement. 與客人進(jìn)行聯(lián)絡(luò)以檢查服務(wù)提供情況和客人對(duì)服務(wù)及產(chǎn)品改善的滿意度。 6. Oversees  and  ensures  good  quality,  presentation,  and  delivery  of  products  and  services to maximize the F & B revenue. 監(jiān)控并確保良好品質(zhì)、陳設(shè)和產(chǎn)品和服務(wù)提供情況，以實(shí)現(xiàn)餐飲收入最大化。 7. Checks stores for regular inventory check. 檢查倉(cāng)庫(kù)進(jìn)行定期盤存。 8. Conducts  weekly  F&B  meetings  or  department’s  meeting  to  ensure  smooth  operation and management of the department. 召開餐飲部每周例會(huì)或部門會(huì)議，以確保部門的正常運(yùn)營(yíng)和管理。 9. Maintains a high standard of personal appearance and hygiene at all items. 針對(duì)所有項(xiàng)目保持高標(biāo)準(zhǔn)的個(gè)人儀表和衛(wèi)生。 10. Monitors service and food & beverage standards in all outlets and banquets. 對(duì)所有餐廳和宴會(huì)的服務(wù)和餐飲標(biāo)準(zhǔn)實(shí)施監(jiān)控。 11. Conducts market analysis and follows the market  matrix or customer satisfaction survey to always develop and improve division service delivery. 開展市場(chǎng)分析和跟蹤市場(chǎng)矩陣或客人滿意度調(diào)查，以持續(xù)研究和改善部門服務(wù)提供情況 12. Reviews revenue and expense reports with Outlet Managers. 與餐廳經(jīng)理一起審核收入和開支報(bào)表。 13. Sets annual operating budget for each outlet with each Outlet Manager. 與各餐廳經(jīng)理一起設(shè)定各門店的年度營(yíng)業(yè)預(yù)算。 14. Monitors costs in conjunction with F&B Cost Controller to ensure the highest productivity and the profits of the department. 聯(lián)合餐飲部成本控制員對(duì)成本實(shí)施監(jiān)控，以確保本部門的最高生產(chǎn)力和收益。 15. Meets with Purchasing and suppliers to learn of new products or methods to select the most suitable and reasonable products for the operation. 會(huì)見采購(gòu)部和供應(yīng)商，以了解新上市產(chǎn)品或方法并選擇最合適、合理的運(yùn)營(yíng)產(chǎn)品。 16. Does the F&B budget, sales & marketing plan, FF&E and capital expenditure planning and submitting to the superior on a timely basis. 及時(shí)制定餐飲部預(yù)算、銷售和營(yíng)銷計(jì)劃、FF&E和資本支出計(jì)劃并提交上級(jí)。 17. Supervises staff activities to maximize revenue and minimize costs. 監(jiān)督員工活動(dòng)以最大化收入和最小化成本。 18. Conserves energy and water at all time by not decreasing guest comfort and cleaning efficiency. 在確保客人舒適性和清潔效率的前提下隨時(shí)節(jié)約水電。 19. Manages wastes by reducing and recycle the wastes, change staff behavior to carefully use all resources. 通過減少和回收再利用廢棄物實(shí)施廢棄物管理，改變員工行為以注意利用所有資源。 20. Provides feedback to Chef on food presentation and portions. 就食品裝盤和份量向廚師進(jìn)行反饋。 21. Maintains grooming standards for all personnel. 維持所有職員的儀容標(biāo)準(zhǔn)。 22. Supervises all staff and him/herself to be a good sales person to promote hotel’s image and businesses at all times. 督促所有職員及其自身成為優(yōu)秀的銷售人員，隨時(shí)推銷酒店形象和業(yè)務(wù)。 23. Conducts departmental meeting, daily briefing and de-briefing to ensure clear communication within department and maximize smooth operation. 召開部門會(huì)議、每日簡(jiǎn)報(bào)和解說，以確保部門內(nèi)部溝通到位和優(yōu)化運(yùn)營(yíng)流程。 24. Recruits,  hires,  trains  and  coaches  all  employees  as  well  as  conducting  performance appraisals for the employees in a productive manner to ensure the effectiveness of staff in F & B department. 以富有成效的方式招聘、 任用、 培訓(xùn)。 25. Supervises  and  monitors  effective  roster  duty  to  ensure  sufficiency  of  manpower  in accordance to volume of business.根據(jù)業(yè)務(wù)量來監(jiān)督和檢測(cè)有效的名單確保人力的充足。 26. Coaches  and  counsels  all  staff  specially  the  department  and  unit  managers  when applicable.培訓(xùn)和建議適用于所有部門的員工和經(jīng)理。 27. Identifies and solves problems in a professional manner.以專業(yè)的方式識(shí)別和解決問題。 28. Acts as a Manager on duty when required.必要時(shí)代替值班經(jīng)理的位置。 29. Performs other duties as assigned by General Manager.執(zhí)行總經(jīng)理指派的其他工作。 JOB REQUIREMENT 職位要求 1.  Minimum education of Bachelor degree in Hotel Management or relevant discipline.酒店管理或相關(guān)專業(yè)，本科以上學(xué)歷。 2.  Minimum of 5 years in F&B experience in a similar capacity preferably in a 5 star class environment.至少5年餐飲崗位工作經(jīng)驗(yàn)，五星級(jí)工作背景的優(yōu)先考慮。 3.  Strong knowledge in the principles and practices within the Food & Beverage/Hospitality Profession. This includes the knowledge required for management of people, complex problems and food and beverage management.具備餐飲/酒店服務(wù)行業(yè)工作原則和實(shí)踐的扎實(shí)優(yōu)秀知識(shí)儲(chǔ)備這包括人力管理、復(fù)雜事件處置和膳食酒。 4.  Have Excellent English communication skills both in written and spoken.有良好的英語(yǔ)書面和口頭溝通的技巧。 5.  Possesses professional disposition with excellent communication and interpersonal skills .具有專業(yè)的知識(shí)素養(yǎng)和優(yōu)秀的溝通和處理人際關(guān)系的技巧。

【崗位職責(zé)】 1、營(yíng)運(yùn) 與客人進(jìn)行積極的互動(dòng)，來尋求反饋。 在餐廳中，培訓(xùn)、維持和執(zhí)行所有的服務(wù)標(biāo)準(zhǔn)。 在班次上正確執(zhí)行收入和賬單控制程序。 處理日常員工的協(xié)作關(guān)系（例如時(shí)間調(diào)整）。 為所有的員工和客人，建立一個(gè)安全及衛(wèi)生的工作環(huán)境。 為餐廳營(yíng)運(yùn)提供盡可能的幫助（例如工作時(shí)間表，樓層安排，預(yù)定）。 主持餐廳每天的試菜和菜單培訓(xùn)課程。 確保在餐廳營(yíng)運(yùn)時(shí)，協(xié)助服務(wù)員或領(lǐng)位，在各自的崗位上使客人滿意。 確保服務(wù)的食品和飲料有質(zhì)量保證。 確保完成每天基本的工作。 保持員工制服的標(biāo)準(zhǔn)。 通過使用工作指令和檢查，管理一個(gè)有效的工程維護(hù)及保養(yǎng)程序。 理解和教導(dǎo)授權(quán)原則，以確?？腿说臐M意度。 運(yùn)用崗位的輪換制，來確保工作安排的合理性。 熟悉所有客人的獎(jiǎng)勵(lì)計(jì)劃和關(guān)于他們賬目的正確結(jié)算程序。 以身作則來激勵(lì)我們的員工取得成功。 【崗位要求】 必須有5年以上的餐廳管理經(jīng)驗(yàn) 有較好的服務(wù)精神和溝通技巧 大專及以上學(xué)歷

1、接受客人食品和酒水的點(diǎn)單，為顧客提供含酒精/不含酒精的飲料和食物并送至客人的餐桌。 2、根據(jù)酒店標(biāo)準(zhǔn)歡迎和問候所有客人，使用清晰專業(yè)的語(yǔ)言與他人交談，使用適當(dāng)?shù)亩Y儀接聽電話。 3、確保酒吧的清潔衛(wèi)生，確保所有設(shè)備維護(hù)良好。 4、支持團(tuán)隊(duì)完成部門目標(biāo)并對(duì)相關(guān)職責(zé)作出回應(yīng)，除了做好自己本部門的工作之外，在有需要的情況下協(xié)助其他部門的工作安排。

崗位職責(zé): 運(yùn)營(yíng)管理： 1. 監(jiān)督餐廳日常運(yùn)營(yíng)，確保在餐飲經(jīng)理缺席時(shí)代管整體工作。 2. 落實(shí)健康、安全及衛(wèi)生標(biāo)準(zhǔn)，定期檢查合規(guī)性。 3. 管理庫(kù)存，協(xié)助采購(gòu)物資并維護(hù)供應(yīng)商關(guān)系。 4. 執(zhí)行標(biāo)準(zhǔn)化操作流程（SOP），優(yōu)化系統(tǒng)及活動(dòng)策劃。 團(tuán)隊(duì)管理： 1. 協(xié)助招聘、培訓(xùn)及排班，完成員工需求分析與培訓(xùn)計(jì)劃。 2. 督導(dǎo)員工工作表現(xiàn)，解決團(tuán)隊(duì)沖突并提供指導(dǎo)。 3. 組織每日例會(huì)，傳達(dá)VIP接待、促銷重點(diǎn)等信息。 客戶服務(wù)： 1. 確保高質(zhì)量服務(wù)，主動(dòng)接待并協(xié)助顧客。 2. 及時(shí)處理投訴，制定提升顧客滿意度與忠誠(chéng)度的策略。 財(cái)務(wù)管理： 1. 協(xié)助制定預(yù)算、控制成本并完成財(cái)務(wù)報(bào)告。 2. 監(jiān)督每日營(yíng)收與現(xiàn)金流，核對(duì)收銀流程合規(guī)性。 3. 策劃促銷活動(dòng)及特色活動(dòng)以增加收入。 行政事務(wù)： 1. 記錄員工績(jī)效、銷售數(shù)據(jù)及顧客反饋。 2. 審核運(yùn)營(yíng)報(bào)告，確保文檔準(zhǔn)確存檔。 3. 支持市場(chǎng)推廣及社交媒體運(yùn)營(yíng)，提升餐廳曝光度。 任職資格: 經(jīng)驗(yàn)與技能： 1. 6年以上餐飲或酒店行業(yè)包括3年以上管理經(jīng)驗(yàn)，具備多任務(wù)處理能力。 2. 卓越的溝通能力，能與員工、顧客及供應(yīng)商高效協(xié)作。 3. 出色的領(lǐng)導(dǎo)力與組織能力，注重細(xì)節(jié)及團(tuán)隊(duì)激勵(lì)。 4. 靈活應(yīng)對(duì)突發(fā)問題，決策以顧客滿意度為核心。 5. 需適應(yīng)快節(jié)奏工作環(huán)境，接受彈性排班。 技術(shù)能力： 1. 熟練使用POS系統(tǒng)、餐飲管理軟件及辦公軟件。 2. 掌握基礎(chǔ)財(cái)務(wù)知識(shí)及成本控制方法。 語(yǔ)言與教育： 1. 中英文雙語(yǔ)能力。 2. 大專及以上學(xué)歷，相關(guān)專業(yè)優(yōu)先。

Responsible for managing daily operation in order to meet and exceedcustomer needs and business requirements; whilst ensuring adherence to servicestandards and operating procedures. 負(fù)責(zé)管理每天的日常運(yùn)作，以滿足并超越客戶和業(yè)務(wù)需求，并同時(shí)檢視服務(wù)標(biāo)準(zhǔn)和經(jīng)營(yíng)程序。 Manage dailyoperations and supervise delivery to ensure consistently delivery of qualitylifestyle experience to our guests. 管理日常作業(yè)，監(jiān)督服務(wù)流程，提供客人一致性高品質(zhì)的享受及WOW般的體驗(yàn)。 Participate in thedevelopment, implementation and continual review of policies, procedures,practices and standards. 參與制定、實(shí)施及審查政策、程序、做法及標(biāo)準(zhǔn)。 Maintain high visibility during meal service and occupancy in order to ensure smooth running of operations, promote good public relations, take corrective actions and handle customers’ complaints to ensure their satisfaction. 維持客戶用餐期間高品質(zhì)服務(wù)，并確保流程順暢促進(jìn)良好的公共關(guān)系，善用糾正措施和處理客訴并取得顧客滿意度。 Inspect all areas to ensure the food quality and service are according to standards and to ensure the physical facilities and equipment are well kept and that all health and safety regulations are adhered to, by verifying temperatures, observing presentation, tasting products and checking preparation methods to determine quality. 檢查所有區(qū)域以確保餐飲品質(zhì)服務(wù)流程、以及廚房、餐廳及其用具皆均達(dá)水準(zhǔn)規(guī)定及檢查有無(wú)破損處，并以確認(rèn)溫度、檢視食品擺飾、品嘗食品的方式來確保品質(zhì)已達(dá)到健康和安全標(biāo)準(zhǔn)。 Train, develop, coach and manage the performance of direct and indirect reporting associates to ensure the efficient running of the bar in order to maximize associate satisfaction, productivity, guest satisfaction and consequently profitability. 訓(xùn)練、培養(yǎng)、及指導(dǎo)直接與間接部署以確保部門運(yùn)作效率、員工及客戶的滿意度、生產(chǎn)率以及高獲利。 Forecast covers and revenues, while controlling payroll and other relevant costs, minimizing loss and misuse in order to achieve and exceed the budgeted profitability. 管控工資和其他相關(guān)費(fèi)用同時(shí)估計(jì)來客數(shù)及收益，降低損失與濫用，以達(dá)并超越預(yù)估的盈利收入。

【崗位職責(zé)】 1、全面負(fù)責(zé)特色餐廳的日常運(yùn)營(yíng)管理工作，包括人員排班、服務(wù)標(biāo)準(zhǔn)執(zhí)行及質(zhì)量控制 2、制定并落實(shí)餐廳營(yíng)銷策略，提升營(yíng)業(yè)額和客戶滿意度，完成月度經(jīng)營(yíng)指標(biāo) 3、監(jiān)督食品衛(wèi)生安全及成本管控，定期分析菜品銷售數(shù)據(jù)，優(yōu)化菜單結(jié)構(gòu) 4、培訓(xùn)并考核服務(wù)團(tuán)隊(duì)，建立標(biāo)準(zhǔn)化服務(wù)流程，處理突發(fā)客訴事件 5、維護(hù)供應(yīng)商關(guān)系，參與食材采購(gòu)比價(jià)及庫(kù)存管理工作 6、配合酒店整體活動(dòng)策劃，統(tǒng)籌節(jié)日主題餐飲方案實(shí)施 7、掌握VIP貴賓的情況和必要的信息，服務(wù)和維系好VIP貴賓。 【崗位要求】 1、大專及以上學(xué)歷，酒店管理、餐飲管理或相關(guān)專業(yè)優(yōu)先 2、3年以上中高端餐飲管理經(jīng)驗(yàn)，有特色餐廳/主題餐廳運(yùn)營(yíng)經(jīng)驗(yàn)者優(yōu)先 3、精通餐飲成本控制及6S管理，持有食品安全管理員證更佳 4、具備優(yōu)秀的團(tuán)隊(duì)管理能力 5、熟悉餐飲市場(chǎng)動(dòng)態(tài)，有成功的營(yíng)銷活動(dòng)策劃案例 6、年齡25-40歲，形象氣質(zhì)佳，普通話流利，英語(yǔ)基礎(chǔ)溝通能力 7、能適應(yīng)倒班工作制，抗壓能力強(qiáng)，具有敏銳的服務(wù)意識(shí)