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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)管理整個餐飲部的行政，按照朗廷品牌標(biāo)準(zhǔn)，國際領(lǐng)先酒店的目標(biāo)和員工手冊條例保證其營運(yùn)順暢，實(shí)現(xiàn)利潤最大化。 ·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，匯報及傳達(dá)每日運(yùn)營情況并對任何情況做出及時有效的回應(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)格按照財務(wù)部，人力資源部及其他營運(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。

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.

工作地全國 JOB REQUIREMENTS:（無四星級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.

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, 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)管理整個餐飲部的運(yùn)營，按照朗廷品牌標(biāo)準(zhǔn)，國際領(lǐng)先酒店的目標(biāo)和員工手冊條例保證其營運(yùn)順暢，實(shí)現(xiàn)利潤最大化。 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)，匯報及傳達(dá)每日運(yùn)營情況并對任何情況做出及時有效的回應(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)格按照財務(wù)部，人力資源部及其他營運(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或任何有需求的場合 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. 營運(yùn)時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。無論對客或非對客同事都必須嚴(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。 3.???????????Enforce colleague discipline, coach and counsel,as necessary. Participate with management in all salary & manning reviews. 在必要時，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)理會議制度，確保各部門建立每月部門會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. 確保時時更新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. 每日與上級進(jìn)行交流溝通，匯報所有營運(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. 必要時參加下列會議：銷售策略會議，宴會會議，同事會議和餐飲部會議。 6.???????????Supervise inventory counts, as required. 監(jiān)督庫存計數(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)展計劃。根據(jù)同事的長處，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推廣計劃的發(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 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)營知識。 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. 對食物產(chǎn)品知識的充分了解。 4.????????Computer Knowledge 電腦知識 Knowledge ofMS office software, worked with Micros, Opera, MC, and major operating systems 會使用微軟辦公軟件，Micros, Opera, MC及主要營運(yùn)系統(tǒng) 5.????????Language Proficiency 語言能力 Demonstrated excellent communicationskills in English and Mandarin. 具備優(yōu)秀的英語和普通話表達(dá)能力。

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, 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，按照朗廷品牌標(biāo)準(zhǔn)，國際領(lǐng)先酒店的目標(biāo)和員工手冊條例保證其營運(yùn)順暢，實(shí)現(xiàn)利潤最大化。 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)，匯報及傳達(dá)每日運(yùn)營情況并對任何情況做出及時有效的回應(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)格按照財務(wù)部，人力資源部及其他營運(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或任何有需求的場合 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. 營運(yùn)時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。無論對客或非對客同事都必須嚴(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。 3.???????????Enforce colleague discipline, coach and counsel,as necessary. Participate with management in all salary & manning reviews. 在必要時，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)理會議制度，確保各部門建立每月部門會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. 確保時時更新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. 每日與上級進(jìn)行交流溝通，匯報所有營運(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. 必要時參加下列會議：銷售策略會議，宴會會議，同事會議和餐飲部相關(guān)會議。 6.???????????Supervise inventory counts, as required. 監(jiān)督庫存計數(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)展計劃。根據(jù)同事的長處，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推廣計劃的發(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 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)營知識。 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. 對食物產(chǎn)品知識的充分了解。 4.????????Computer Knowledge 電腦知識 Knowledge ofMS office software, worked with Micros, Opera, MC, and major operating systems 會使用微軟辦公軟件，Micros, Opera, MC及主要營運(yùn)系統(tǒng) 5.????????Language Proficiency 語言能力 Demonstrated excellent communicationskills in English and Mandarin. 具備優(yōu)秀的英語和普通話表達(dá)能力。

【崗位職責(zé)】 - 負(fù)責(zé)餐飲部行政管理工作,制定并實(shí)施餐飲經(jīng)營的所有計劃。 - 負(fù)責(zé)實(shí)現(xiàn)部門的營業(yè)收入指標(biāo)和利潤指標(biāo)。 - 與行政總廚一起籌劃和設(shè)計菜單，開發(fā)當(dāng)?shù)匦枨蟮牟惋嫯a(chǎn)品。 ?- 熟悉飯店管理理論、餐飲管理理論、營銷學(xué)和服務(wù)心理學(xué)。 - 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)。 -?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。 -?建全物資管理制度，對餐廳的設(shè)備、物資、用具等嚴(yán)格管理。 【崗位要求】 - 酒店管理或相關(guān)專業(yè)大專以上學(xué)歷； - 工作經(jīng)驗(yàn)及年限：至少2年以上餐飲部負(fù)責(zé)人工作經(jīng)驗(yàn)； - 有戰(zhàn)略管理、組織變革管理、管理能力開發(fā)、市場營銷、合同法、財務(wù)管理及談判技巧等方面的培訓(xùn)能力； -?精通本部門的業(yè)務(wù)知識，熟練掌握中餐、西餐、酒吧、茶館的技能及管理技巧。 -?熟悉 食品原材料采購、儲藏和廚房生產(chǎn)、餐廳服務(wù)全過程，善于安排各個環(huán)節(jié)的工作，能保證餐飲管理的協(xié)調(diào)發(fā)展。 -?具有食品原材料加工、餐飲成本核算方面的知識。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。 -?具有社會活動能力、組織領(lǐng)導(dǎo)工作能力和實(shí)際工作能力；善于調(diào)動餐飲 部各級管理人員的積極性。