Duties & Responsibilities： 职责义务：   Monitor service and Restaurants, Bars & Events standards in all outlets and banquets. Work with the Outlet Managers, Banquet Manager and respective Chef de Cuisine’s to take corrective action where necessary. 监控所有餐厅和宴会的服务和活动标准。与餐厅经理、宴会厅经理和相应的厨师合作，在必要时采取纠正措施。 Frequently verify that only fresh products are used in Restaurants, Bars & Events preparation. 经常验证餐厅、酒吧和活动准备中仅使用新鲜产品。 Assist the Executive Chef with creative suggestions and ideas. 协助行政主厨提供创意建议和创意。 Establish a rapport with guests maintaining good customer relationships and handle all guest complaints, requests and enquiries on food, beverage and service. 与保持良好客户关系的客人建立融洽的关系，处理所有客人对餐饮和服务的投诉、要求和查询。 Spend time in the outlets (during peak periods) to ensure that the outlet is managed well by the respective Outlet team and functions to the fullest expectations. 花时间在餐厅（在高峰期），以确保餐厅由各自的 餐厅团队管理良好，并充分发挥期望。 Prepare with the respective Outlet teams, a yearly marketing plan for each outlet, which is the basis of the Restaurants, Bars & Events Annual Marketing Plan. 与各自的团队一起准备，每个餐厅的年度营销计划，这是餐厅、酒吧和活动年度营销计划的基础。 Continuously seek ways to assist the Outlet Management maximize their revenues and profits. 不断寻求各种方法，帮助餐厅管理层实现收入和利润最大化。 Monitor and analyses the activities and trends of competitive restaurants, bars and other hotel’s banqueting departments. 监控和分析竞争餐厅、酒吧和其他酒店宴会部门的活动和趋势。 Maintains positive guest and colleague interactions with good working relationships. 保持积极的客人和同事的互动与良好的工作关系。   Qualification： 任职资格：   Minimum 2 years work experience as Director of Restaurants, Bars & Events.  至少在2年餐饮及宴会总监工作经验。

Open salary 薪资面议 · Strong catering sales skills to ensure maximum positive publicity of the hotel. 有较强的餐饮销售能力，确保酒店最大程度的正面宣传 ·   Prepare monthly action plan for main market segment. 每月针对市场划分准备销售活动计划。 ·   To ensure that all Food and Beverage forms and reports to be forwarded to the Area Food and Beverage Department are submitted properly. 确保所有餐饮部的表格和报告都能正确提交。 · To maintain all hotel records and forms as prescribed by hotel management and policies. 按照酒店管理规定和政策，保管好所有酒店记录和文件。 · To be able to plan ahead (is pro-active instead of reactive). 能够提前做好计划（积极主动而不是被动做事）。 · To always be up to date with financial results (budget versus actual) in sales and cost areas and ensure that sales and profit are maximized. 随时更新销售和成本方面的财务数据(预算与实际)，确保销售额和利润最大化。 · To control expenses wisely. 合理地控制花费。 · To ensure that deadlines on all projects are met. 确保所有项目在截止日期前完成。 ·   To ensure that he schedules himself to be available and on duty during peak periods. 在酒店高峰期期间安排好自己的时间方便值班。 ·   To feel confident in leaving the operation for a period of time due to the qualified talents he has developed, and who are able to make their own decisions. 培养部门其他人才自主决策能力，即便自己暂时离开岗位，也能确保部门运作顺畅； ·   To ensure that meetings are well planned and results-orientated 确保会议有良好的计划和结果导向。 ·   To conduct frequent and thorough inspections of Restaurant department (at least once a week) 经常性地对餐厅部门进行彻底的检查（至少一周一次）。 ·   To feel comfortable with using all F&B Hotel software as well as general administration programs 灵活地使用所有酒店软件及清楚的了解行政程序。