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LanghamHospitality Group (LHG) is a global hotel company with properties located inmajor cities and four continents under The Langham Hotels and Resorts, CordisHotels and Resorts and Ying'nFlo brands. It is the hospitality arm of GreatEagle Holdings, a leading property development company in Hong Kong. This rolewill be based in Xi'an, China. You will be leading a passionate & talented F&B Team to drive formaximizing long-term financial growth of the hotel, delivering high standardsin guest experience & colleague engagement in alignment with the cultureand values of Langham Hospitality Group. Key Responsibilities: Execute the Hotel’s strategicobjectives in F&B Division Full accountability for the successful implementation of the F&B strategies and achievement of goals Develop an operating culture with a mindset towards performance, quality, lean operating techniques, andbottom line results. Tirelessly drives continuous improvement in all areas ofF&B operations Recruit, mentor and develop talent in F&B Division Participate and lead F&B initiatives to provide a forum for identifying best practices and reviewingfinancial results to highlight successes and identify and rectify areas in needof improvement Ensure compliance with all LHG brand standards Provide timely forecasting and financial re-projections as required Work together with Executive Chef and Marketing to launch F&B promotion campaigns and events to maximizerevenue. Qualifications: Luxury Hotel experienceworking in China Bachelor degree is a must? Pre-opening experience is a must? Currently in the capacity of Director of F&B Fluent written & spokenfor both English and Mandarin Strong interpersonal skills Ability to present clear,concise and meaningful information to different stakeholders Ability to analyze,interpret, understand and present financial data Ability to solve practicaland complex problems

·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。

工作職責(zé)： 1.建立和優(yōu)化品牌餐飲標(biāo)準(zhǔn)，培訓(xùn)和監(jiān)督標(biāo)準(zhǔn)落地； 2.主導(dǎo)完成年度非房板塊經(jīng)營(yíng)預(yù)算指標(biāo)，經(jīng)營(yíng)利潤(rùn)； 3.保證出品的品質(zhì)，服務(wù)品質(zhì)符合品牌標(biāo)準(zhǔn)要求，對(duì)網(wǎng)評(píng)的分?jǐn)?shù)進(jìn)行考核、客訴率的處理等問題的及時(shí)跟進(jìn)； 4.餐飲相關(guān)產(chǎn)品研發(fā)、策劃、推廣，對(duì)效果進(jìn)行及時(shí)復(fù)盤； 5.輔助開發(fā)和籌建部門提供專業(yè)技術(shù)支持； 6.關(guān)注每一個(gè)服務(wù)流程，規(guī)避食品安全風(fēng)險(xiǎn)。 崗位要求： 1、大專及以上學(xué)歷， 2、五年以上高端酒店餐飲或知名社會(huì)餐飲運(yùn)營(yíng)管理等相關(guān)經(jīng)驗(yàn)。

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.

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。

工作內(nèi)容： 負(fù)責(zé)餐廳整體運(yùn)營(yíng) 職位要求： 1. 大學(xué)本科以上，英文流利 2. 米其林餐廳或黑珍珠餐廳營(yíng)運(yùn)總監(jiān)5年以上經(jīng)驗(yàn)； 3. 上海人優(yōu)先， 女性優(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、嚴(yán)格把控餐飲成本，包括食材采購(gòu)、人力成本、物料消耗等，建立成本控制體系，優(yōu)化采購(gòu)渠道，合理控制庫(kù)存，提高成本效益，確保餐飲業(yè)務(wù)的盈利能力。 5、與供應(yīng)商建立并維護(hù)良好的合作關(guān)系，進(jìn)行采購(gòu)談判，確保食材和物資的質(zhì)量、價(jià)格及供應(yīng)穩(wěn)定性，同時(shí)負(fù)責(zé)處理與餐飲業(yè)務(wù)相關(guān)的外部關(guān)系，如與行業(yè)協(xié)會(huì)、合作伙伴等的溝通協(xié)調(diào)。 6、參與酒管公司的市場(chǎng)營(yíng)銷活動(dòng)，與市場(chǎng)部門協(xié)作，制定餐飲營(yíng)銷方案，利用線上線下渠道進(jìn)行推廣，提升餐飲品牌知名度和影響力。 7、定期對(duì)餐飲業(yè)務(wù)進(jìn)行數(shù)據(jù)分析，評(píng)估經(jīng)營(yíng)業(yè)績(jī)，總結(jié)經(jīng)驗(yàn)教訓(xùn)，制定改進(jìn)措施，為公司管理層提供決策支持，推動(dòng)餐飲業(yè)務(wù)持續(xù)發(fā)展。 8、確保餐飲場(chǎng)所的食品安全和衛(wèi)生符合相關(guān)法規(guī)和標(biāo)準(zhǔn)，建立食品安全管理體系，加強(qiáng)監(jiān)督檢查，防范食品安全事故發(fā)生。 9、完成上級(jí)領(lǐng)導(dǎo)交辦的其他與餐飲管理相關(guān)的工作任務(wù)。 【崗位要求】 1、大專及以上文化程度；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、酒吧的管理與運(yùn)營(yíng)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。

崗位職責(zé)： 1.負(fù)責(zé)集團(tuán)各家餐廳的的日常運(yùn)營(yíng)管理，包括員工培訓(xùn)、績(jī)效考核管理，人力成本控制，日常對(duì)門店的檢查并糾正等。 2.確保集團(tuán)各家餐廳的服務(wù)質(zhì)量和客戶滿意度達(dá)到最高標(biāo)準(zhǔn)；同時(shí)優(yōu)化和編寫標(biāo)準(zhǔn)服務(wù)流程。 3.協(xié)調(diào)與廚師團(tuán)隊(duì)的合作，確保菜品的制作和味道符合標(biāo)準(zhǔn)。 4.嚴(yán)格遵守公司各項(xiàng)制度，包括：財(cái)務(wù)制度與流程等；同時(shí)協(xié)調(diào)公司各部門與門店，確保每一個(gè)事項(xiàng)的高效執(zhí)行。 5.指導(dǎo)、協(xié)助門店解決客戶投訴和問題，確保客戶的滿意度和忠誠(chéng)度。 6.基于市場(chǎng)行情、周邊以及同行動(dòng)態(tài)，制定并執(zhí)行營(yíng)銷策略，提高餐廳的知名度和銷售額。 7.上級(jí)安排的其他事宜。 崗位要求： 1.具備至少5年國(guó)際五星級(jí)酒店或知名社會(huì)餐飲管理經(jīng)驗(yàn),熟悉西餐行業(yè)狀況。 2.具備良好的溝通和團(tuán)隊(duì)合作能力，能夠有效地與員工和客戶進(jìn)行溝通。 3.具備出色的領(lǐng)導(dǎo)和決策能力，能夠在高壓環(huán)境下做出正確的決策。 4.具備良好的時(shí)間管理和組織能力，能夠高效地處理多項(xiàng)任務(wù)。 5.具備良好的中英文口語能力與書寫功底。 6.學(xué)歷要求：全日制本科（酒店管理專業(yè)優(yōu)先）。 7.熟練使用自動(dòng)化辦公軟件、擅長(zhǎng)經(jīng)營(yíng)數(shù)據(jù)分析。

General Expectation 1、Designs, manages and owns the overall experience, not just the offerings 2、Sets an expectation of hospitality that is friendly and engaging 3、Has a Passion for quality food preparation and taste. 4、Ensures employee reviews, coaching sessions, and disciplinary actions are delivered in a professional and timely manner 5、Meets all time lines for payroll, service, accounts receivables, human resources, corporate office and all other time lines given by our partner and management 6、Ensures that all hiring and training standards are met and documented for direct hires, including but not limited to new hire packet, employee/manager handbook sign off sheet, fact training completion, and safety training 7、Promotes a culture of Food and Workplace Safety 8、Treats everyone with professionalism, care and respect 9、Communicates with our partner honestly, accurately and in a timely manner Job Role Expectation 1、Excellent English communication skills both written and verbal 2、A proven track record of leadership 3、General culinary knowledge of basic kitchen practices, protocols and procedures 4、Proven coaching and teaching skills with peers, individuals, and teams 5、Passion for food trends, hospitality, innovation and creative experiences 6、Marketing and events experience a plus 7、Manages time effectively and prioritizes tasks to meet deadlines 8、Creates a culture of food and workplace safety 9、Proven coaching and teaching skills with peers, individuals, and teams 10、Proven ability to maximize budget, enhance user experience and creativity across all channels in alignment with business strategy 11、Ability to effectively communicate, motivate and interact with all levels within the organization 12、Demonstrates good judgment and decision making skills 13、Maintain a positive attitude under pressure and motivate team 14、Ability to maintain confidentiality 15、Working knowledge of Google Docs, Microsoft Word, Excel and PowerPoint 16、Ability to work independently and in a team 17、Ability to work in a fast paced, changing environment Key Skills & Qualifications Education & Qualification 1、BA or higher degree in hospitality management(or equivalent) Work Experience 2、Has a minimum of 5 years food service multi-unit supervision experience Leadership Behaviors 1、Think fast, use technology - Finds new/quicker ways of meeting goals, shows conviction in his or her own judgment and decisions and responds quickly under pressure. 2、Openly share and co-create – Delegates tasks to develop others. 3、Passion for Quality – Takes personal responsibility for correcting customer service problems. 4、Consistently sets demanding performance expectations and sets priorities to maximize benefits. 5、Win through Teamwork – Pursues friendly relationships with colleagues, shares own knowledge and insight and displays a high level of energy and commitment to the organization. 6、Embrace Diversity – Listens to others and values their contributions, receptive to new and builds on ideas and acts in an ethical and socially responsible manner. 7、Takes Responsibility and in making the big calls – Uses the right influencing techniques to gain the necessary commitment and support from others, both internally and externally. 8、Taking the responsible approach to business

【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。 6、熟練的英語交流。

【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(yíng)的所有計(jì)劃。 - 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)。 - 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。 ?- 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)。 - 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(duì)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(chǎng)營(yíng)銷、合同法、財(cái)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(shí)，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(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。 -?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。 -?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。

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.

  崗位職責(zé)： 1.統(tǒng)籌集團(tuán)旗下酒店餐飲運(yùn)營(yíng)發(fā)展并制定實(shí)施集團(tuán)層面的餐飲經(jīng)營(yíng)計(jì)劃； 2.按照集團(tuán)餐飲經(jīng)營(yíng)及利潤(rùn)指標(biāo)，跟進(jìn)旗下酒店預(yù)算完成，及時(shí)調(diào)整和促進(jìn)餐飲銷售策略及計(jì)劃的開展； 3.執(zhí)行并監(jiān)督旗下酒店管理情況，確保集團(tuán)標(biāo)準(zhǔn)能系統(tǒng)有效落實(shí)，評(píng)估各酒店餐飲管理及經(jīng)營(yíng)情況并對(duì)存在的問題制定應(yīng)對(duì)策略； 4.統(tǒng)籌集團(tuán)餐飲后備梯隊(duì)建設(shè)及人才培養(yǎng)工作； 5.負(fù)責(zé)建立規(guī)范、高效的餐飲運(yùn)營(yíng)管理體系并優(yōu)化完善，以提升品牌及價(jià)值，提升對(duì)客服務(wù)質(zhì)量； 6.統(tǒng)籌內(nèi)部管控，健全各類管理制度，審查各類餐飲工作匯報(bào)、費(fèi)用預(yù)算、采購(gòu)預(yù)算，有效控制餐飲成本及運(yùn)營(yíng)費(fèi)用。 崗位要求： 1.8年以上餐飲運(yùn)營(yíng)管理工作經(jīng)驗(yàn)，熟悉四五星級(jí)酒店餐飲服務(wù)及管理流程，善于搭建運(yùn)營(yíng)體系及制定營(yíng)銷策略； 2.有酒店集團(tuán)或大體量五星級(jí)酒店餐飲成功運(yùn)營(yíng)管理經(jīng)驗(yàn)； 3.具備創(chuàng)新的經(jīng)營(yíng)理念、較強(qiáng)的團(tuán)隊(duì)建設(shè)及管控能力； 4.具有較強(qiáng)的食品研發(fā)技術(shù)創(chuàng)新、開發(fā)能力； 5.有高星級(jí)酒店餐飲項(xiàng)目全過程籌備開業(yè)經(jīng)驗(yàn)。

工作地全國(guó) JOB REQUIREMENTS:（無四星級(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.

工作內(nèi)容： 餐廳客戶接待 職位要求： 1. 大學(xué)本科以上，英文流利，女性優(yōu)先； 2.性格活潑，上海人優(yōu)先。 工作氛圍：年輕活力團(tuán)隊(duì)，不定期團(tuán)建。

1、對(duì)養(yǎng)老社區(qū)餐飲服務(wù)實(shí)行全面管理，確保為客人提供優(yōu)質(zhì)餐飲服務(wù)，完成每月營(yíng)業(yè)指標(biāo)。 2、負(fù)責(zé)餐飲部員工的崗位業(yè)務(wù)培訓(xùn)，督促各崗位抓好培訓(xùn)工作、提高全員業(yè)務(wù)素質(zhì)。 3、根據(jù)制定的服務(wù)標(biāo)準(zhǔn)，確保員工對(duì)賓客服務(wù)的正確性及一貫性。 4、檢查各類用具的破損丟失情況，將各項(xiàng)易耗品費(fèi)用降到最低點(diǎn)。 5、保持并發(fā)展客戶關(guān)系，建立客戶檔案。處理客人投訴，與客人溝通，征求客人反饋意見。 6、加強(qiáng)日常經(jīng)營(yíng)管理，保證餐飲服務(wù)質(zhì)量及餐飲出品質(zhì)量，保證客戶入住體驗(yàn)及用餐體驗(yàn)。 7、做好餐飲部與其他各部門之間的溝通、協(xié)調(diào)和配合工作。 8、根據(jù)領(lǐng)導(dǎo)下達(dá)的全年?duì)I收預(yù)算，研究并提出營(yíng)業(yè)預(yù)報(bào)及宴會(huì)預(yù)報(bào)。制訂每月、半年和年度的營(yíng)收計(jì)劃。 9、檢查總廚及營(yíng)養(yǎng)師設(shè)計(jì)的菜單及宴請(qǐng)菜單是否符合養(yǎng)老及宴請(qǐng)要求。 10、完成項(xiàng)目總安排的其他任務(wù)。 任職要求： 1、10年及以上工作經(jīng)驗(yàn)，有豐富的高端養(yǎng)老機(jī)構(gòu)餐飲總監(jiān)經(jīng)驗(yàn)，有餐飲籌開經(jīng)驗(yàn)。 2、大學(xué)本科及以上，餐飲管理專業(yè)，烹飪相關(guān)專業(yè)。 3、具備扎實(shí)的餐飲業(yè)務(wù)知識(shí)。熟練使用電腦和辦公軟件，能運(yùn)用管理軟件進(jìn)行管理分析決策。 4、具備高效執(zhí)行力，值得信任，善于培養(yǎng)指導(dǎo)他人，堅(jiān)忍不拔，敬業(yè)奉獻(xiàn)，有持續(xù)學(xué)習(xí)能力，有較強(qiáng)的服務(wù)意識(shí)。

§ Assists in the recruitment and selection of all Food and Beverage employees. Ensures that Heads of Department follow hotel guidelines when recruiting and use a competency-based approach to selecting their employees. §.Ensures that each Head of Department plans and implements effective training programmes for their employees in coordination with the Training Manager and their Departmental Trainers. §?Exercises responsible management and behaviour at all times and positively representing the hotel management team and Hyatt International. §? Maintains strong, professional relationships with relevant representatives from competitor hotels, business partners and other organisations. §? Encourages employees to be creative and innovative, challenging and recognising them for their contribution to the success of the operation. §? Conducts annual Performance Development Discussions with Heads of Department and to support them in their professional development goals. Ensures that they in turn conduct annual Performance Development Discussions with their employees. §? Ensures that all employees are up to date with the availability of seasonal and new products on the market. §? Tastes and monitors the food and beverage products served throughout the operation, provides feedback where appropriate. - 7年以上相關(guān)工作經(jīng)驗(yàn) - 尊重客人需求，認(rèn)真對(duì)待客人的提問或投訴，熱衷于滿足客人期望，時(shí)刻提供專業(yè)和高水平的服務(wù)質(zhì)量 - 工作自覺主動(dòng)、負(fù)責(zé)任 - 性格開朗，能從容應(yīng)對(duì)壓力 - 具有良好的團(tuán)隊(duì)合作精神，全力支持并協(xié)助他人工作 - 出色的溝通及表達(dá)能力 - 愿意接受輪班工作 - 英語熟練 - At least 7 year similar working experience - Respects guest needs; takes great interest in satisfying them by taking their interests and complaints seriously; consistently delivers professional services with high quality work standards - Acts on own initiative and takes responsibility for own work - Have a bright and cheerful disposition，can contend with pressure - Has team spirit, willing to provide assistance and helpful - Has good communication & interpersonal skills - Accepts to take shift work - Proficiency in English

監(jiān)管及管理酒店在餐飲運(yùn)營(yíng)的各方面工作，確保已打造的餐飲品質(zhì)和賓客服務(wù)標(biāo)準(zhǔn)，以及部門的收入和利潤(rùn)目標(biāo)。遵守當(dāng)?shù)氐男l(wèi)生和安全法規(guī)，或其它適用的規(guī)定，以及品牌規(guī)范和當(dāng)?shù)氐囊?guī)章制度。監(jiān)督和管理餐飲和人工費(fèi)用，使餐飲部門所有領(lǐng)域的利潤(rùn)最大化。

General Expectation 1、Designs, manages and owns the overall experience, not just the offerings 2、Sets an expectation of hospitality that is friendly and engaging 3、Has a Passion for quality food preparation and taste. 4、Ensures employee reviews, coaching sessions, and disciplinary actions are delivered in a professional and timely manner 5、Meets all time lines for payroll, service, accounts receivables, human resources, corporate office and all other time lines given by our partner and management 6、Ensures that all hiring and training standards are met and documented for direct hires, including but not limited to new hire packet, employee/manager handbook sign off sheet, fact training completion, and safety training 7、Promotes a culture of Food and Workplace Safety 8、Treats everyone with professionalism, care and respect 9、Communicates with our partner honestly, accurately and in a timely manner Job Role Expectation 1、Excellent English communication skills both written and verbal 2、A proven track record of leadership 3、General culinary knowledge of basic kitchen practices, protocols and procedures 4、Proven coaching and teaching skills with peers, individuals, and teams 5、Passion for food trends, hospitality, innovation and creative experiences 6、Marketing and events experience a plus 7、Manages time effectively and prioritizes tasks to meet deadlines 8、Creates a culture of food and workplace safety 9、Proven coaching and teaching skills with peers, individuals, and teams 10、Proven ability to maximize budget, enhance user experience and creativity across all channels in alignment with business strategy 11、Ability to effectively communicate, motivate and interact with all levels within the organization 12、Demonstrates good judgment and decision making skills 13、Maintain a positive attitude under pressure and motivate team 14、Ability to maintain confidentiality 15、Working knowledge of Microsoft Word, Excel and PowerPoint 16、Ability to work independently and in a team 17、Ability to work in a fast paced, changing environment Key Skills & Qualifications Education & Qualification 1、BA or higher degree in hospitality management(or equivalent) Work Experience 2、Has a minimum of 5 years food service multi-unit supervision experience Leadership Behaviors 1、Think fast, use technology - Finds new/quicker ways of meeting goals, shows conviction in his or her own judgment and decisions and responds quickly under pressure. 2、Openly share and co-create – Delegates tasks to develop others. 3、Passion for Quality – Takes personal responsibility for correcting customer service problems. 4、Consistently sets demanding performance expectations and sets priorities to maximize benefits. 5、Win through Teamwork – Pursues friendly relationships with colleagues, shares own knowledge and insight and displays a high level of energy and commitment to the organization. 6、Embrace Diversity – Listens to others and values their contributions, receptive to new and builds on ideas and acts in an ethical and socially responsible manner. 7、Takes Responsibility and in making the big calls – Uses the right influencing techniques to gain the necessary commitment and support from others, both internally and externally. 8、Taking the responsible approach to business

崗位職責(zé)： 1.全面督導(dǎo)酒店餐飲部運(yùn)營(yíng)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)酒店的營(yíng)業(yè)收入指標(biāo)和利潤(rùn)指標(biāo)； 3.與行政總廚/廚師長(zhǎng)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.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)； 5.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； 6.建立健全物資管理制度，對(duì)餐廳的設(shè)備、物資、用具等嚴(yán)格管理； 7.完成領(lǐng)導(dǎo)安排的其他工作任務(wù)。 任職條件： 1.具有2年以上酒店餐飲部門副總監(jiān)級(jí)工作經(jīng)歷，以部門負(fù)責(zé)人身份參與過至少一家酒店的籌開籌備工作； 2.具有5年以上酒店、餐飲等行業(yè)工作經(jīng)歷或企業(yè)經(jīng)營(yíng)管理工作經(jīng)歷； 3.熟悉酒店管理理論、餐飲管理理論、營(yíng)銷學(xué)和服務(wù)心理學(xué)等知識(shí)領(lǐng)域； 4.熟練使用辦公軟件，并能夠運(yùn)用專業(yè)管理軟件進(jìn)行數(shù)據(jù)分析和決策； 5.良好的溝通能力和團(tuán)隊(duì)領(lǐng)導(dǎo)技能，能夠有效地管理和激勵(lì)員工； 6.具備較強(qiáng)的組織協(xié)調(diào)能力，能夠在多任務(wù)環(huán)境下有效工作； 7.同等條件下，中共黨員、具有國(guó)央企工作經(jīng)歷、具有軍隊(duì)工作經(jīng)歷者優(yōu)先。 8.服從工作地點(diǎn)調(diào)配。

【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。

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。

【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、全日制大專以上文化程度；3年以上知名五星級(jí)全服務(wù)型高端品牌餐飲總監(jiān)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。 6、服從管理、接受全國(guó)統(tǒng)一派駐，穩(wěn)定性好。