PRIMARY RESPONSIBILITIES 主要职责:
1. Establishes F&B strategy and direction in coordination with Executive Chef and Corporate Director of F & B. 与行政总厨和餐饮部集团总监协调制定餐饮战略和指导。
2. Monitors and improves all service standards established by the company. 监控并改善公司制定的所有服务标准。
3. Works on menu design, beverage pricing, and food promotions in coordination with other related departments. 协调其他相关部门进行菜单设计、酒水定价和食品促销。
4. Ensures that outlets, kitchens, banquets and entertainment departments adhere to all
company policies and each outlet is managed by a Manager who is totally accountable
for their profitability. 确保餐厅、厨房、宴会和康乐部符合所有公司政策且各餐厅均由完全对其盈利能力负责的经理进行管理。
5. Liaises with guests to check up on service delivery and guest’s satisfaction for service
and product improvement. 与客人进行联络以检查服务提供情况和客人对服务及产品改善的满意度。
6. Oversees and ensures good quality, presentation, and delivery of products and services to maximize the F & B revenue. 监控并确保良好品质、陈设和产品和服务提供情况，以实现餐饮收入最大化。
7. Checks stores for regular inventory check. 检查仓库进行定期盘存。
8. Conducts weekly F&B meetings or department’s meeting to ensure smooth operation and management of the department. 召开餐饮部每周例会或部门会议，以确保部门的正常运营和管理。
9. Maintains a high standard of personal appearance and hygiene at all items. 针对所有项目保持高标准的个人仪表和卫生。
10. Monitors service and food & beverage standards in all outlets and banquets. 对所有餐厅和宴会的服务和餐饮标准实施监控。
11. Conducts market analysis and follows the market matrix or customer satisfaction survey to always develop and improve division service delivery. 开展市场分析和跟踪市场矩阵或客人满意度调查，以持续研究和改善部门服务提供情况
12. Reviews revenue and expense reports with Outlet Managers. 与餐厅经理一起审核收入和开支报表。
13. Sets annual operating budget for each outlet with each Outlet Manager. 与各餐厅经理一起设定各门店的年度营业预算。
14. Monitors costs in conjunction with F&B Cost Controller to ensure the highest productivity and the profits of the department. 联合餐饮部成本控制员对成本实施监控，以确保本部门的最高生产力和收益。
15. Meets with Purchasing and suppliers to learn of new products or methods to select the
most suitable and reasonable products for the operation. 会见采购部和供应商，以了解新上市产品或方法并选择最合适、合理的运营产品。
16. Does the F&B budget, sales & marketing plan, FF&E and capital expenditure planning
and submitting to the superior on a timely basis. 及时制定餐饮部预算、销售和营销计划、FF&E和资本支出计划并提交上级。
17. Supervises staff activities to maximize revenue and minimize costs. 监督员工活动以最大化收入和最小化成本。
18. Conserves energy and water at all time by not decreasing guest comfort and cleaning efficiency. 在确保客人舒适性和清洁效率的前提下随时节约水电。
19. Manages wastes by reducing and recycle the wastes, change staff behavior to carefully use all resources. 通过减少和回收再利用废弃物实施废弃物管理，改变员工行为以注意利用所有资源。
20. Provides feedback to Chef on food presentation and portions. 就食品装盘和份量向厨师进行反馈。
21. Maintains grooming standards for all personnel. 维持所有职员的仪容标准。
22. Supervises all staff and him/herself to be a good sales person to promote hotel’s image and businesses at all times. 督促所有职员及其自身成为优秀的销售人员，随时推销酒店形象和业务。
23. Conducts departmental meeting, daily briefing and de-briefing to ensure clear communication within department and maximize smooth operation. 召开部门会议、每日简报和解说，以确保部门内部沟通到位和优化运营流程。
24. Recruits, hires, trains and coaches all employees as well as conducting performance
appraisals for the employees in a productive manner to ensure the effectiveness of staff
in F & B department. 以富有成效的方式招聘、 任用、 培训。
25. Supervises and monitors effective roster duty to ensure sufficiency of manpower in
accordance to volume of business.根据业务量来监督和检测有效的名单确保人力的充足。
26. Coaches and counsels all staff specially the department and unit managers when
applicable.培训和建议适用于所有部门的员工和经理。
27. Identifies and solves problems in a professional manner.以专业的方式识别和解决问题。
28. Acts as a Manager on duty when required.必要时代替值班经理的位置。
29. Performs other duties as assigned by General Manager.执行总经理指派的其他工作。
JOB REQUIREMENT 职位要求
1. Minimum education of Bachelor degree in Hotel Management or relevant discipline.酒店管理或相关专业，本科以上学历。
2. Minimum of 5 years in F&B experience in a similar capacity preferably in a 5 star class environment.至少5年餐饮岗位工作经验，五星级工作背景的优先考虑。
3. Strong knowledge in the principles and practices within the Food & Beverage/Hospitality
Profession. This includes the knowledge required for management of people, complex problems and food and beverage management.具备餐饮/酒店服务行业工作原则和实践的扎实优秀知识储备这包括人力管理、复杂事件处置和膳食酒。
4. Have Excellent English communication skills both in written and spoken.有良好的英语书面和口头沟通的技巧。
5. Possesses professional disposition with excellent communication and interpersonal skills .具有专业的知识素养和优秀的沟通和处理人际关系的技巧。