亚洲欧美自偷自拍视频图片,伊人久久精品亚洲午夜,亚洲精品一区二区三区四区高清,荫蒂添的好舒服视频 ,最近免费中文字幕大全免费版视频

·Directly responsible for day to day administration of the whole F&B service department, in line with LHI brand standard 直接全面負責管理整個餐飲部的行政，按照朗廷品牌標準，國際領先酒店的目標和員工手冊條例保證其營運順暢，實現利潤最大化。 ·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)助酒店經理，匯報及傳達每日運營情況并對任何情況做出及時有效的回應。 ·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. 領導前線同事按照損耗程序，并與管事部，廚房及相關部門一起，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. 確保嚴格按照財務部，人力資源部及其他營運部門制定的程序 ·Responsible for carry out or directly monitor any project agreed prior. 負責執(zhí)行或直接監(jiān)測事先商定的任何項目 ·Be responsible for control of security related issues like floor master keys, cashier procedures and others. 負責控制并確保相關的安全問題，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，安全及清潔的各項指標達到酒店標準并時刻保持。 ·Perform any duties assigned by the Management deemed necessary. 執(zhí)行任何管理層委托的工作。

崗位職責 1、負責餐飲部行政管理工作,制定并實施餐飲經營的所有計劃。 2、負責實現部門的營業(yè)收入指標和利潤指標。 3、與行政總廚一起籌劃和設計菜單，開發(fā)當地需求的餐飲產品。 4、熟悉飯店管理理論、餐飲管理理論、營銷學和服務心理學。 5、協(xié)調與其他部門的工作關系，確保賓客得到滿意的餐飲產品和良好的服務。 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，對餐廳的設備、物資、用具等嚴格管理。 崗位要求 1、大專以上文化程度；5年以上同崗位工作經驗。 2、精通本部門的業(yè)務知識，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、儲藏和廚房生產、餐廳服務全過程，善于安排各個環(huán)節(jié)的工作，能保證餐飲管理的協(xié)調發(fā)展。 4、具有食品原材料加工、餐飲成本核算方面的知識。掌握各種產品配方、各種食品原材料出料率標準，控制產品質量和成本消耗。 5、具有社會活動能力、組織領導工作能力和實際工作能力；善于調動餐飲 部各級管理人員的積極性。

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營, 關注客人，提升顧客滿意度,保障同事福利,盡可能在控制成本的基礎上實現利潤最大化。 ? PRINCIPALRESPONSIBILITIES 主要職責 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. 直接全面負責管理整個餐飲部的運營，按照朗廷品牌標準，國際領先酒店的目標和員工手冊條例保證其營運順暢，實現利潤最大化。 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)，匯報及傳達每日運營情況并對任何情況做出及時有效的回應。 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. 領導前線同事按照損耗程序，并與管事部，廚房及相關部門一起，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. 確保嚴格按照財務部，人力資源部及其他營運部門制定的程序 6.???????????Responsible for carry out or directly monitor any project agreed prior. 負責執(zhí)行或直接監(jiān)測事先商定的任何項目 7.???????????Be responsible for control of security related issues like floor masterkeys, cashier procedures and others. 負責控制并確保相關的安全問題，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，安全及清潔的各項指標達到酒店標準并時刻保持。 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. 確保各部門營運設備的合理使用及維護，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. 熟知收銀相關程序，包括內部轉賬程序，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，傳達并確保經理主管和所有同事理解酒店餐飲理念和任何營運信息。 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. 營運時間需在前線提高服務水平，解決客人投訴，檢查服務流程 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，培訓經理主管及鄰班最新的業(yè)務知識。 3.???????????Enforce colleague discipline, coach and counsel,as necessary. Participate with management in all salary & manning reviews. 在必要時，嚴格執(zhí)行同事處罰和口頭及書面警告處分。參預管理同事薪酬復查調整。 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. 參考每日培訓模式，建立每日經理會議制度，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，負責餐飲部所有同事的工作表現評估。 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（標準操作流程）用以每天培訓經理及同事 3.???????????Be involved in the F&B budget and strategic departmental decision 參與決定餐飲預算及部門營業(yè)策略 4.???????????Communicate daily with management all operational and personnelproblems, complaints and comments and develop solutions to such. 每日與上級進行交流溝通，匯報所有營運和人事相關問題，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。 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到酒店服務的高標準，接受并履行經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)行表現評估的步驟。發(fā)展業(yè)務目標，并制定適當的發(fā)展計劃。根據同事的長處，幫助其進行發(fā)展職業(yè)抱負和能力。 ? ? 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 教育學歷 Minimum vocational school. 至少為專業(yè)學校畢業(yè)。 2.????????Experience 經驗 Minimum 10 yearsoperations experience, atleast 3 years management experience. 10年以上相關經驗，具備至少3年以上管理經驗 3.????????Job Skill / Knowledge 工作技能 / 知識 Demonstratedleadership qualities. 能體現領導者的素質。 Demonstratedgood technical knowledge of restaurant operations. 具備優(yōu)秀的專業(yè)的餐廳運營知識。 Demonstratedstrong hospitality and communication skills. 能體現良好的服務精神和溝通技巧。 Demonstrated strong work ethic. 具備和實現優(yōu)秀的職業(yè)道德。 Demonstrated greathospitality skills and sensitivity to guest needs. 良好的服務待客技巧預知客人的需求。 Demonstrated a goodunderstanding of food production. 對食物產品知識的充分了解。 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能力。

此崗位工作地點： 上海浦東新區(qū)酒店項目儲備 【崗位職責】 1、負責餐飲部行政管理工作,制定并實施餐飲經營的所有計劃。 2、負責實現部門的營業(yè)收入指標和利潤指標。 3、與行政總廚一起籌劃和設計菜單，開發(fā)當地需求的餐飲產品。 4、熟悉飯店管理理論、餐飲管理理論、營銷學和服務心理學。 5、協(xié)調與其他部門的工作關系，確保賓客得到滿意的餐飲產品和良好的服務。 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，對餐廳的設備、物資、用具等嚴格管理。 【崗位要求】 1、大專以上文化程度；2年以上同崗位工作經驗。 2、精通本部門的業(yè)務知識，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、儲藏和廚房生產、餐廳服務全過程，善于安排各個環(huán)節(jié)的工作，能保證餐飲管理的協(xié)調發(fā)展。 4、具有食品原材料加工、餐飲成本核算方面的知識。掌握各種產品配方、各種食品原材料出料率標準，控制產品質量和成本消耗。 5、具有社會活動能力、組織領導工作能力和實際工作能力；善于調動餐飲 部各級管理人員的積極性。

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】 1、負責餐飲部行政管理工作，制定并實施餐飲經營的所有計劃。 2、負責實現部門的營業(yè)收入指標和利潤指標。 3、與行政總廚一起籌劃和設計菜單，開發(fā)當地需求的餐飲產品。 4、熟悉飯店管理理論、餐飲管理理論、營銷學和服務心理學。 5、協(xié)調與其他部門的工作關系，確保賓客得到滿意的餐飲產品和良好的服務。 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，對餐廳的設備、物資、用具等嚴格管理。 【崗位要求】 1、大專以上文化程度；2年以上同崗位工作經驗。 2、精通本部門的業(yè)務知識，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、儲藏和廚房生產、餐廳服務全過程，善于安排各個環(huán)節(jié)的工作，能保證餐飲管理的協(xié)調發(fā)展。 4、具有食品原材料加工、餐飲成本核算方面的知識。掌握各種產品配方、各種食品原材料出料率標準，控制產品質量和成本消耗。 5、具有社會活動能力、組織領導工作能力和實際工作能力；善于調動餐飲部各級管理人員的積極性。

MAJOR RESPONSIBILITIES 責任概要 : Functionsas the Strategic Business Leader ofthe hotel’s Food and Beverage operation including restaurants, bars andlounges, room service, banquets and catering, where applicable. Positionoversees the development and implementation of departmental strategies andensures implementation of the brand service strategy and brandinitiatives.? The position ensures theFood and Beverage operation meets the brand’s target customer needs, ensuresassociate satisfaction, focuses on growing revenues and maximizes the financialperformance of the department.? As amember of the executive committee develops and implements hotel-wide strategiesthat deliver products and services to meet or exceed the needs and expectationsof the brand’s target customer and property associates and provide a return oninvestment to the owner and Marriott International.

Responsible for overall supervision, planning, control and coordination of all activities of personnel engaged in office administration and operation of the department. 負責監(jiān)督、計劃、控制及協(xié)調有關辦公室行政管理及本部門各餐飲的工作。 Over 8 years and above F&B working experience. 具有8年及以上酒店餐飲相關工作經驗。 Fluent Engligh speaking, writing and well communication. 英語流利，能進行日常溝通。

工作地全國 JOB REQUIREMENTS:（無四星級以上酒店管理工作經歷的均不予考慮） 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.

【崗位職責】 1、負責餐飲部行政管理工作,制定并實施餐飲經營的所有計劃。 2、負責實現部門的營業(yè)收入指標和利潤指標。 3、與行政總廚一起籌劃和設計菜單，開發(fā)當地需求的餐飲產品。 4、熟悉飯店管理理論、餐飲管理理論、營銷學和服務心理學。 5、協(xié)調與其他部門的工作關系，確保賓客得到滿意的餐飲產品和良好的服務。 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，對餐廳的設備、物資、用具等嚴格管理。 【崗位要求】 1、大專以上文化程度；5年以上同崗位工作經驗。 2、精通本部門的業(yè)務知識，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、儲藏和廚房生產、餐廳服務全過程，善于安排各個環(huán)節(jié)的工作，能保證餐飲管理的協(xié)調發(fā)展。 4、具有食品原材料加工、餐飲成本核算方面的知識。掌握各種產品配方、各種食品原材料出料率標準，控制產品質量和成本消耗。 5、具有社會活動能力、組織領導工作能力和實際工作能力；善于調動餐飲 部各級管理人員的積極性。

Responsible for providing a full range of operational and administrative support to Director, Beverage + Food with great energy with positive professional attitude. 負責為總監(jiān)提供全方位的運營和行政支持，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)和時尚的風格確保飲食部的運行平穩(wěn)和最大化W的體驗質量。 Work with individual venue managers regarding food + beverage quality, service, cleanliness, merchandizing and promotions. 與各個餐廳經理一起共事有關餐飲的質量，服務，清潔，商品和促銷活動。 Assist with beverage + food function management. 協(xié)助飲食部的運行管理。

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營, 關注客人，提升顧客滿意度,保障同事福利,盡可能在控制成本的基礎上實現利潤最大化。 ? PRINCIPALRESPONSIBILITIES 主要職責 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. 直接全面負責管理餐廳的運營，按照朗廷品牌標準，國際領先酒店的目標和員工手冊條例保證其營運順暢，實現利潤最大化。 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)，匯報及傳達每日運營情況并對任何情況做出及時有效的回應。 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. 領導前線同事按照損耗程序，并與管事部，廚房及相關部門一起，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. 確保嚴格按照財務部，人力資源部及其他營運部門制定的程序 6.???????????Responsible for carry out or directly monitor any project agreed prior. 負責執(zhí)行或直接監(jiān)測事先商定的任何項目 7.???????????Be responsible for control of security related issues like floor masterkeys, cashier procedures and others. 負責控制并確保相關的安全問題，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，安全及清潔的各項指標達到酒店標準并時刻保持。 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. 確保各部門營運設備的合理使用及維護，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. 熟知收銀相關程序，包括內部轉賬程序，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，傳達并確保經理主管和所有同事理解酒店餐飲理念和任何營運信息。 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. 營運時間需在前線提高服務水平，解決客人投訴，檢查服務流程 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，培訓經理主管及領班最新的業(yè)務知識。 3.???????????Enforce colleague discipline, coach and counsel,as necessary. Participate with management in all salary & manning reviews. 在必要時，嚴格執(zhí)行同事處罰和口頭及書面警告處分。參預管理同事薪酬復查調整。 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. 參考每日培訓模式，建立每日經理會議制度，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. 負責餐飲部所有同事的工作表現評估。 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（標準操作流程）用以每天培訓經理及同事 3.???????????Be involved in the F&B budget and strategic departmental decision 參與決定餐飲預算及部門營業(yè)策略 4.???????????Communicate daily with management the operational and personnelproblems, complaints and comments and develop solutions to such. 每日與上級進行交流溝通，匯報所有營運和人事相關問題，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會議。 6.???????????Supervise inventory counts, as required. 監(jiān)督庫存計數。 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到酒店服務的高標準，接受并履行經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)行表現評估的步驟。發(fā)展業(yè)務目標，并制定適當的發(fā)展計劃。根據同事的長處，幫助其進行發(fā)展職業(yè)抱負和能力。 ? ? 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 教育學歷 Minimum vocationalschool. 至少為專業(yè)學校畢業(yè)。 2.????????Experience 經驗 Minimum 10 yearsoperations experience, atleast 3 years management experience. 10年以上相關經驗，具備至少3年以上管理經驗 3.????????Job Skill / Knowledge 工作技能 / 知識 Demonstratedleadership qualities. 能體現領導者的素質。 Demonstratedgood technical knowledge of restaurant operations. 具備優(yōu)秀的專業(yè)的餐廳運營知識。 Demonstratedstrong hospitality and communication skills. 能體現良好的服務精神和溝通技巧。 Demonstrated strong work ethic. 具備和實現優(yōu)秀的職業(yè)道德。 Demonstrated greathospitality skills and sensitivity to guest needs. 良好的服務待客技巧預知客人的需求。 Demonstrated a goodunderstanding of food production. 對食物產品知識的充分了解。 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能力。

? Support the development and the execution of the concept of each of the different outlets. 支持開發(fā)和執(zhí)行每個不同餐廳的概念。 ? Assist in the development of new ideas related to the re-invention of the local craftsmanship in each of the venues. 協(xié)助在每個地方開拓關于當地工藝重塑的新想法。 ? Work closely together with Stewarding and Kitchen as partners of the same F&B team, ensuring smooth and efficient service and creating memorable guest experiences. 與餐飲和廚房緊密合作，確保順利高效的服務，創(chuàng)造難忘的客人體驗。 ? Ensure the food and beverages outlets, through its crafts; cooking methods and presentations and service delivery reflect a contemporized reinvention of regional food & beverage offerings and traditions. 確保餐飲部各餐廳通過手藝，烹調方法，演示和服務反映出當地的餐飲產品和傳統(tǒng)的現代化改造。 ? Utilise technology available in the hotel and department to optimise productivity, improve service delivery and facilitate internal communication. 利用技術來優(yōu)化酒店和部門的生產力，改進服務提供并促進內部溝通。 ? Ensure that all the outlets and meeting & events are managed efficiently according to the established concept statements (including décor, smell and music) and adhere to Company and Hotel Policies & Procedures and Standards. 確保所有餐廳、會議及宴會按照既定的概念陳述（包括裝飾，氣味和音樂）進行有效管理，并遵守公司和酒店政策、程序和標準。 ? Work with the culinary department on monitoring and analyse the activities and trends of competitive restaurants, bars and other hotel's meeting & events departments and ensure that the menu pricing has the correct balance of price/product to ensure that neither price not value are a barrier to guest loyalty. 與廚房部門合作，監(jiān)測和分析有競爭力的餐廳、酒吧和其他酒店會議和宴會部門的活動和趨勢，并確保菜單定價具有正確的平衡價格或產品，以確保不管是價格還是價值都不會影響客人的忠誠度。 ? Ensure that everyone strives - as a team together, to have every guest served within standard times through clear communications and teamwork. 確保每一個人作為團隊的一份子一起努力，通過明確的溝通和團隊協(xié)作，使每個客人在標準時間內得到服務。 ? Cultivate “We win and lose as teams…” attitude in the team. 培養(yǎng)團隊中的“共進退”的態(tài)度。 ? Ensure that through clearly defined service standards, guidance and feedback, our employees are empowered to make decisions, which supports guest satisfaction and improves morale. 確保通過明確的定義服務標準、指導和反饋，使我們的員工有權做出決定，來支持客戶滿意度并提高士氣。 ? Ensure the team is well informed about regular, loyal guests and Special Guests and is able to identify the special occasions and create memorable experiences. 確保團隊充分了解?？停覍嵖腿撕椭匾腿?，并能夠識別特殊場合并為客創(chuàng)造難忘的體驗。 ? Use the Art of Service; be responsible for the whole guest journey in the F&B department. 使用服務藝術； 負責客人在整個餐飲部門的體驗。 ? Establish a rapport with guests both local visitors and in-house guests maintaining good customer relationship and handling all guest complaints, requests and inquiries on all hotel products and service. 與本地客人和住店客人建立友好關系，保持良好的客戶關系，并處理餐飲客人的投訴以及所有客人關于酒店任何產品和服務的需求和咨詢。 ? Be a hands-on Manager and be present in the operation, especially during busy periods. 成為一名實踐經理，參與日常運營，特別是在繁忙時段。 ? Ensure that the Outlet service team is efficient; technically and culturally correct but above all projects a warm and welcoming image. 確保餐廳服務團隊的高效；在技術和文化上的正確性，但首先是擁有一個溫暖和熱情的形象。 ? In combination with the Procurement manager, Head Chef and Bar Supervisor purchase food & beverage products that have a strong essence of sustainability and support the growing awareness of what we are eating and drinking. 與采購經理、總廚師長和酒吧主管在餐飲產品采購時合作，購買具有可持續(xù)性的產品，并對我們的飲食擁有超前的意識。 ? Frequently taste Food & Beverage in all outlets and be demanding and critical when it comes to Food & Beverage quality and service standards. 經常在所有餐廳進行試餐，對于食品和飲料的質量和服務標準來說至關重要。 ? Ensure that all the F&B outlets are organized and perform their duties and maintain their areas and equipment in accordance with the company brand standards. 確保所有餐廳按照公司品牌標準，有條理的履行職責、維護區(qū)域和設備。 ? Create efficient working methods (multi skilling and multitasking), procedures and clear instructions to the employees to ensure that productivity is optimised. 為員工創(chuàng)建高效的工作方法（多技能和多任務）、程序和明確的指示，以確保生產率得到優(yōu)化。 ? Work closely with the Assistant Stewarding Manager and check the execution of the policies regarding safety and hygiene (HACCP). 與管事部副經理緊密合作，檢查有關安全衛(wèi)生政策的執(zhí)行情況。 ? Motivate and challenge the team to be creative and innovative and appreciate them for their contribution to the success of the operation. 激勵和挑戰(zhàn)團隊創(chuàng)造性和創(chuàng)新性，并感謝他們對運營成功的貢獻。 ? Ensure that the F&B Department is kept clean and organized, both at the front as well as the back of house. 確保餐飲部門的前區(qū)和后區(qū)保持整潔有序。 ? Monitor and analyse the activities and trends of competitive restaurants, bars and other hotel's meeting & events departments and ensure that the F&B team are fully aware what is happening in the market. 監(jiān)測和分析有競爭力的餐廳、酒吧及其他酒店宴會及會議部門的活動和趨勢，確保餐飲團隊充分了解市場發(fā)生的情況。 ? Check all guest / staff incident reports. 檢查所有客人/員工的事故報告。 ? Check that the established cleaning / pest control schedules are strictly adhered to. 檢查確定的清潔及有害生物控制計劃是否得到嚴格遵守。 ? Check all Repair and Maintenance and issue repair and maintenance job orders to ensure the proper maintenance of the outlet. 檢查所有維修和維護，并填寫維修和維護作業(yè)單，以確保餐廳的正確維護。 ? Participate in the hotel’s Duty Manager Roster. 參與擔任酒店值班經理的工作。

1. 確保餐廳的順利運作，并超越客人的期望。 2. 根據標準與程序執(zhí)行餐廳日常操作。 3. 作為餐廳經理不斷提高、完善管理技能，以實現本部門在客人滿意率、利潤收入指標、提高員工士氣等方面目標。 4. 部門負責人交辦的其他任務。

負責酒店中式餐飲服務運營工作，包括中餐廳、火鍋餐廳及中式宴會等； 了解顧客需求，持續(xù)改進和創(chuàng)新餐廳服務及出品。與廚師長、銷售部門籌劃和設計新菜品、服務模式，及時開發(fā)符合當時和當地需求的餐飲產品，保持餐廳在市場的競爭力； 配合部門負責人編制餐廳的經營預算；關注餐廳收入情況，根據預算對費用、能耗、物耗等進行管控。分析財務數據，制定開源節(jié)流的改進措施，確保餐廳經營預算目標達成及餐廳盈利能力的提升； 確保部門運作遵守相關的法規(guī)和標準，包括食品安全、環(huán)境衛(wèi)生和餐具消毒等方面的規(guī)定，制定餐廳周期衛(wèi)生計劃，確保部門安全生產； 負責部門的人力資源管理和梯隊人才建設，定期制定員工培訓計劃及實施；指導、評估、考核員工； 不斷提升員工的服務技巧技能，服務意識、銷售能力及意識，為客提供優(yōu)質的服務。 崗位要求： 5年以上高端中餐廳管理經驗，奢華酒店或米其林或者黑珍珠餐廳背景更佳； 英文聽說讀寫流利，電腦運用能力強； 形象良好，積極激動，敬業(yè)熱情； 優(yōu)秀的團隊領導和管理能力； 情商高，溝通準確清晰。

崗位職責： 依據酒店定位與目標客群規(guī)劃酒水品類，科學制定契合酒店定位與成本的酒水定價策略，實現酒吧收益最合理化，注重客人滿意度的調查和利潤空間，制定全面培訓計劃等。 任職要求： 大專以上學歷 曾有運營或籌備開業(yè)本公司旗下酒店的經驗。 至少2年酒店酒吧經理經驗 熱情并具備良好的領導能力。 具備優(yōu)秀的英語和普通話表達能力。

1、負責編制餐飲部所需餐具和用具的年度預算。 2、根據各餐廳餐具的盤點情況，負責于采購部門溝通，提出器具購置計劃，保證及時補充餐具用具。 3、檢查和管理各點餐具的使用情況，分析造成損耗的原因，提出降低損耗的建議。 4、負責安排管事部員工的工作班次。 5、負責做好餐具用具的保管、發(fā)放、回收工作，負責廚房區(qū)域的環(huán)境衛(wèi)生。 6、負責對下屬員工的考勤考核工作，督導員工做好安全工作。

Plan and supervise the daily operations in order to contribute to the enjoyment of our guests' lifestyle experience. 計劃和監(jiān)督日常工作，以提供我們對客人享受 WOW 般的體驗。 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準并確保員工貫徹運用。 Develop and implement objectives for the team in line with the hotel objectives. 制定和建立與酒店目標一致的團隊。 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. 訓練、培養(yǎng)、及指導直接與間接部署以確保部門運作效率、員工及客戶的滿意度、生產率以及高獲利。 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服務，并確保流程順暢促進良好的公共關系，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。 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)域以確保餐飲品質服務流程、以及廚房、餐廳及其用具皆均達水準規(guī)定及檢查有無破損處，并以確認溫度、檢視食品擺飾、品嘗食品的方式來確保品質已達到健康和安全標準。 Give guidance toward improvement and make necessary adjustments for consistency. 指導、改善及實施必要的調整以達一致性。 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費用同時估計來客數及收益，降低損失與濫用，以達并超越預估的盈利收入。 Evaluate cost effectiveness of all aspects of operation. 評估成本效益在各方面的運作。 Develop and implement cost saving and profit enhancing measures. 制定實施節(jié)省成本和利潤提高的措施。 Manage and control stock ensuring par levels are maintained. 管控庫存，確保標準維持不變。 Anticipate and maintain all material and supplies ensuring their availability. 預防并維護所有材料和用品，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設備，確保設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，如領導會議、撰寫報告、維持日志活動及其他工作的相關作業(yè)。

確保餐廳的順利運作，并超越客人的期望。根據標準與程序將餐廳作為生意單位來經營。作為餐廳經理應不斷提高、完善管理技能，以實現本部門在客人滿意率、利潤收入指標、提高員工士氣等方面目標。 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.

·???????? Directly responsible for the restaurants area, ensuring a smooth running, profitable operation within the framework of the hotel. 直接全面負責餐廳運營，保證餐廳營運順暢，使酒店的運營處在一個收益的框架上。 ·???????? Responsible to maintain the overall welfare of our colleagues by providing them with the training and resources to take care of our guests. 有責任去保障所有同事的福利，培訓和資源，只有這樣同事才能照顧好我們的客人。 ·???????? Achieve departmental budget goals by maintaining profits through increased sales revenue and the efficient cost expenditure. 通過增加更多的收益和有效率的開支來完成預算目標以保持最大化利潤。 ·???????? Be responsible for the monthly department Profit & Loss Statement. 每月召開部門會議陳述餐廳收益和未完成的指標。

崗位職責 1.負責中餐廳，落實各個時期的工作任務。 2.制定中餐廳服務工作規(guī)范及工作制度并確保實施。 3.協(xié)助餐飲部經理制定各項餐飲推銷計劃與策略。 4.監(jiān)督員工按照規(guī)范標準對客服務，對員工進行績效評估，實施獎懲制度。 5.處理賓客的投訴，不斷改善服務質量。 6.抓好設備設施的維修保養(yǎng)，嚴格物資管理制度，做好餐廳安全和防火工作。 7.根據季節(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驗； 至少熟練掌握一門外語。 2.精通中餐的業(yè)務知識，熟練掌握中餐的技能技巧； 3.具有較強的社會活動能力、組織領導工作能力和實際工作能力；善于調動中餐部各級管理人員的積極性。 4.具有食品原料學、烹調學、食品營養(yǎng)衛(wèi)生和粵菜管理等方面的專業(yè)知識熟悉中餐食品原材料采購、儲藏和廚房生產、中餐廳服務全過程，善于安排各個環(huán)節(jié)的工作，能保證中餐管理的協(xié)調發(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。掌握各種產品配方 ,各種食品原材料出料率標準，控制產品質量和成本消耗。

1、負責餐飲部行政管理工作,制定并實施餐飲經營的所有計劃。 2、負責實現部門的營業(yè)收入指標和利潤指標。 3、與行政總廚一起籌劃和設計菜單，開發(fā)當地需求的餐飲產品。 4、熟悉飯店管理理論、餐飲管理理論、營銷學和服務心理學。 5、協(xié)調與其他部門的工作關系，確保賓客得到滿意的餐飲產品和良好的服務。 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，對餐廳的設備、物資、用具等嚴格管理。 崗位要求 1、5年以上同崗位工作經驗。 2、精通本部門的業(yè)務知識。 3、熟悉食品原材料采購、儲藏和廚房生產、餐廳服務全過程，善于安排各個環(huán)節(jié)的工作，能保證餐飲管理的協(xié)調發(fā)展。 4、具有食品原材料加工、餐飲成本核算方面的知識。掌握各種產品配方、各種食品原材料出料率標準，控制產品質量和成本消耗。 5、具有社會活動能力、組織領導工作能力和實際工作能力；善于調動餐飲 部各級管理人員的積極性。

【崗位職責】 1、負責餐飲部行政管理工作,制定并實施餐飲經營的所有計劃； 2、負責實現部門的營業(yè)收入指標和利潤指標； 3、與行政總廚一起籌劃和設計菜單，開發(fā)當地需求的餐飲產品； 4、熟悉飯店管理理論、餐飲管理理論、營銷學和服務心理學； 5、協(xié)調與其他部門的工作關系，確保賓客得到滿意的餐飲產品和良好的服務； 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，對餐廳的設備、物資、用具等嚴格管理。 【崗位要求】 1、本科及以上學歷，具有五年以上同崗位工作經驗； 2、具備英語聽說讀寫能力； 3、對餐飲經營管理富有獨特見解，熟悉國內知名品牌食品的現狀及發(fā)展趨勢； 4、熟悉 食品原材料采購、儲藏和廚房生產、餐廳服務全過程，善于安排各個環(huán)節(jié)的工作，能保證餐飲管理的協(xié)調發(fā)展。 5、具有食品原材料加工、餐飲成本核算方面的知識。掌握各種產品配方、各種食品原材料出料率標準，控制產品質量和成本消耗。 6、具有社會活動能力、組織領導工作能力和實際工作能力；善于調動餐飲 部各級管理人員的積極性。 7、熟悉星級酒店運營標準和流程。