确保宴会部运作符合其酒店策略，适当执行酒店规章。
Assist to ensure that the banquet activities are aligned withthe respective Corporate Strategy, and that the Hotel Actions have beenimplemented where appropriate.
定期主持召开部门沟通会并确保分部门例会和会议确实有效且在必要时进行指导。
Conducts regulardivisional communications meetings and ensure that departmental briefings andmeetings are effective and conducted as necessary.
监督部门营运手册的准备和更新的工作。
Oversee the preparation and update of individual DepartmentalOperations Manuals.
确保所有员工遵循品牌承诺并始终提供优异的对客服务。
Ensures that all employeesdeliver the brand promise and provide exceptional guest service at all times.
确保员工同样在适当的时候为其他部门的内部客人提供优质服务。
Ensure that employees alsoprovide excellent service to internal customers in other departments asappropriate.
礼貌而高效地处理所有客人和内部客人的投诉和询问，确保问题得到圆满解决。
Handle all guest andinternal customer complaints and inquiries in a courteous and efficient manner,following through to make sure problems are resolved satisfactorily.
与客人和同事保持基于良好工作关系的互动接触。
Maintain positive guestand colleague interactions with good working relationships.
与客人建立并保持良好的客户关系。
Establish a rapport withguests maintaining good customer relationships.
经常亲自证实餐厅客人得到的是最好的服务。
Personally, and frequentlyverifies that guests in the banquet area are receiving the best possibleservice.
在宴会区域花时间巡视（高峰时段）以确保员工很好地管理餐厅区域并使各项工作达到最佳满意度。
Spends time in the Outlet(during peak periods) to ensure that the Outlet is managed well by therespective employees and functions to the fullest expectations.
将员工的工作能力通过多项技能、多项任务和有弹性的日程安排运用而达到最大化，以完成经营上的财政目标和顾客期望。
Maximizes employeeproductivity 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.
关注工作效率水平的提高以及在适用的原则指引下对于设施设备或者支出成本的慎重管理的要求以达到所有设备的最佳调配和能源使用效率。
Focus attention onimproving productivity levels and the need to prudently manage utility/payrollcosts within acceptable guidelines ensuring optimum deployment and energyefficiency of all equipment.
确保遵守品牌承诺以追求利润最大化为原则进行部门运作。
Ensure that the outlet isoperated in line with maximizing profit while delivering on the brand promise.
达到月度和年度宴会，会议中心及接待楼营业收入。
Achieve the monthly andannual the banquet, conference center and reception building revenue.
协助餐饮部年度经营计划的准备工作。
Assist in the preparationof the Annual Business Plan for Food and Beverage.
协助进行月度的再度预测，适当的时候让各个部门经理参与其中。
Assists in the monthlyre-forecasting, involves the respective Heads of Department as appropriate.
确保与财务记录的保留、钱款处理和许可以及及时而准确的财政信息的上报全部符合酒店、公司和本地的制度、政策和规章的规定。
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
协助进行盘点管理和酒店营运设备和其他设施持续的保存保养。
Assist in the inventorymanagement and ongoing maintenance of hotel operating equipment and otherassets.
以主要的业绩表现指数为基础对成本进行预先管理控制，适当的时候让各个部门经理参与其中。
Manages costs proactivelybased on key performance indicators, works with the respective Heads ofDepartment as appropriate.
确保使用新技术和设备，简化工作系统提高工作效率。
Ensures new technology andequipment are embraced, improving productivity whilst taking work out of thesystem.
在营运过程中将对于餐饮产品的检验和监督贯穿始终，并在适当的情况下做出反馈。
Tastes and monitors the food and beverage products served throughout the operation, provides feedback where appropriate.
监督餐饮的服务和餐饮标准。在必要的地方包括宴会厅，会议中心及接待楼，与宴会副经理、行政副总厨和厨师长一起实施正确的措施。
Monitors service and food and beverage standards in the BQT, Meeting Center and Villas. Work with the Assistant BQT Managers, Executive Sous Chefs and Chef de Cuisines to take corrective actions where necessary.
与行政副总厨共同对涉及点位餐饮营运进行频繁而全面的检查。
Conducts frequent and thorough inspections together with the Executive Sous Chef, of the Food and Beverage Operation.
经常查证餐饮准备中仅可用新鲜的产品。
Frequently verifies that only fresh products are used in food and beverage preparation.
帮助行政总厨/行政副总厨提出富有创意的建议和想法。
Assist the Executive Chef/Executive Sous Chefs with creative suggestions and ideas.
监督对所有运营设备和营业用品的月度盘点。
Conduct monthly inventory checks on all operating equipment and supplies.
针对每日营运和质量控制与厨房密切沟通。
Liaise with the Kitchen and Beverage Department on daily operations and quality control.
对菜单上的所有菜品和饮料有全面的知识和理解，并能推荐菜品和饮料的搭配及促销。
Have a thorough knowledge and understanding of all food and beverage items in the menu and the ability to recommend Food and Beverage combinations and upsell alternatives.
确保宴会的前、后区域的洁净有序。
Ensure that banquet area is kept clean and organized, both at the front as well as the back of house.
与客房部配合，确保严格执行既定的清洁计划。
Liaises and organizes with Housekeeping Department that the established cleaning schedules are strictly adhered to.
监督和协助所有宴会部员工的聘用和筛选。在招聘时遵循酒店指示，在筛选员工时以能力基础进行选择。
Oversees and assists in the recruitment and selection of all banquet employees. Adheres to hotel guidelines when recruiting and uses a competency-based approach to selecting employees.
监督餐饮部所有员工的守时性和仪容仪表，确保他们根据酒店和部门的仪容仪表要求身着正确的制服并保持高标准的仪容仪表和个人卫生状况。
Oversees the punctuality and appearance of all Food and Beverage employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.
经过适当的培训、指导和/或教导，通过提高每位员工的技能和能力将其效力发挥到最大化。
Maximize the effectiveness of employees by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.
指导员工进行年度表现评估，支持他们的职业发展目标。
Conduct annual Performance Development Discussions with employees and to support them in their professional development goals.
通过持续的反馈和月度会议来帮助部门培训员不断进步。
Assist in the development of Departmental Trainers through ongoing feedback and monthly meetings.
与培训经理和部门培训员协调下为员工制定计划并落实有效的培训课程。
Plan and implement effective training programmers for employees in coordination with the Training Manager and Departmental Trainers.
监督每周工作时间安排的准备和记录，确保可以反映出营业需求和其他重要的业绩指数。
Oversee the preparation and posting of weekly work schedules, making sure that they reflect business needs and other key performance indicators.
鼓励员工成为有创意的、主动的、具有挑战精神并可以认识到自身对于营运成功所作贡献的员工。
Encourage employees to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.
支持落实以人为本，示范并加强诺金价值观和文化特性。
Support the implementation of The People Philosophy, demonstrating and reinforcing NUO’s Values and Culture Characteristics.
确保所有员工完全理解并严格遵守员工守则。
Ensure that all employees have a complete understanding of and adhere to employee rules and regulations.
确保员工遵守所有与消防、防护和安全相关的酒店、公司和当地的制度、政策和规章。
Ensure that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
对于员工意见调查做出反馈并落实相应的改善措施。
Feedbacks the results of the Employee Opinion Survey and ensures that the relevant changes are implemented.
