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(mén)進(jìn)行菜單設(shè)計(jì)、酒水定價(jià)和食品促銷(xiāo)。
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(lè)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(mǎn)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(pán)存。
8. Conducts weekly F&B meetings or department’s
meeting to ensure smooth operation and management of the department.
召開(kāi)餐飲部每周例會(huì)或部門(mén)會(huì)議，以確保部門(mén)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(kāi)展市場(chǎng)分析和跟蹤市場(chǎng)矩陣或客人滿(mǎn)意度調(diào)查，以持續(xù)研究和改善部門(mén)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(kāi)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(mén)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(mén)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(jiàn)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(xiāo)售和營(yíng)銷(xiāo)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?？腿耸孢m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(guò)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(pán)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(xiāo)售人員，隨時(shí)推銷(xiāo)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(kāi)部門(mén)會(huì)議、每日簡(jiǎn)報(bào)和解說(shuō)，以確保部門(mén)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(lái)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(mén)的員工和經(jīng)理。
27. Identifies and solves
problems in a professional manner.以專(zhuān)業(yè)的方式識(shí)別和解決問(wèn)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(zhuān)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(shū)面和口頭溝通的技巧。
5.
Possesses professional disposition with excellent communication and
interpersonal skills .具有專(zhuān)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。
