· Support the Restaurant Manager in the development and the execution of the concept of each of the different outlets.
· 支持餐厅经理发展和执行每个不同餐厅的概念。
· Work closely together with Stewarding and Kitchen as partners of the same F&B team, ensuring smooth and efficient service and create memorable guest experiences.
· 与管事部和厨房紧密合作，与餐饮和厨房紧密合作，确保顺利高效的服务，创造难忘的客人体验。
· Ensure each F&B outlet reflects a contemporized reinvention of regional Food and Beverage offerings and traditions through its crafts (cooking methods, presentations, service sequences etc.).
· 确保每个餐厅通过其手艺（烹饪方法，演示，服务顺序等）反映出当地的餐饮产品和传统的现代化改造。
· Assist in the development of new ideas related to the re-invention of the local craftsmanship in each of the venues.
· 协助开发关于重塑每个地点当地手艺相关的新思路。
· 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.
· 确保所有餐厅和会议及宴会按照既定的概念（包括装饰，气味和音乐）有效管理，并遵守公司和酒店政策、程序和标准。
· Aware of trends and propose ideas to the Restaurant Manager to build the range and quality of locally influenced F&B items to stimulate growth in sales for the outlets.
· 意识到趋势，并向餐厅经理提出想法，以建立当地流行的餐饮项目的范围和质量，以刺激餐厅销售增长。
· Utilise technology available in the hotel and department to optimise productivity, improve service delivery and facilitate internal communication.
· 利用酒店和部门提供的技术来优化生产力，改进服务提供并促进内部沟通。
· Review the analysis of all F&B orientated feedback websites and evaluates guest satisfaction levels and advises the Restaurant Manager of actions to be taken to improve guest satisfaction
· 检查所有餐饮导向反馈网站的分析，并评估客人满意度，并向餐厅经理建议需要采取的行动以提高客人满意度的建议。
· Ensure that everyone strives - as a team together, to have every guest served correctly through clear communications and teamwork.
· 确保每个人一起努力，通过明确的沟通和团队协作，使每个客人都能得到正确地服务。
· Cultivate “We win and lose as teams” attitude in the team.
· 培养团队中的“共进退”的态度。
· Ensure the team is well informed about regular, loyal guests and Special Guest, is able to identify the special occasions and create memorable experiences.
· 确保团队充分了解常客、忠实客人和特别客人，能够识别特殊场合，为客人创造难忘的体验。
· Use the Art of Service; be responsible for the whole guest journey in and beyond the own department.
· 使用服务艺术; 并负责客人在本部门内或之外的体验。
· Ensure that through clearly defined service standards, guidance and feedback, our employees are empowered to make decisions, which supports guest satisfaction and improves morale.
· 确保通过明确的服务标准、指导和反馈，使我们的员工有权做出决定，支持客户满意度，提高士气。
· Establish a rapport with guests both local visitors and in-house guests maintaining good customer relationship.
· 与本地客人和住客建立友好关系，保持良好的客户关系。
· Be a hands-on Manager and be present in the Operation, especially during busy periods.
· 成为一名亲力亲为的经理，参与日常运营，特别是在繁忙时期。
· Ensure that the Outlet service team is efficient; technically and culturally correct but above all projects a warm and welcoming image.
· 确保餐厅服务团队有效率；在技术和文化上是正确的，但首先要树立温暖和热情的形象。
· In combination with the Restaurant Manager and Procurement manager purchase food & beverage products that have a strong essence of sustainability and support the growing awareness of what we are eating and drinking.
· 与餐厅经理和采购经理合作，购买具有可持续性的饮食产品，并对我们的饮食拥有超前的意识。
· Frequently taste Food & Beverage in all outlets and be demanding and critical when it comes to Food & Beverage quality and service standards.
· 经常在所有餐厅进行试餐，对于食品和饮料的质量和服务标准来说至关重要。
· 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.
· 确保所有餐厅按照公司品牌标准，有条理的履行职责、维护区域和设备。
· Create efficient working methods, procedures and clear instructions to the employees to ensure that productivity is optimised.
· 为员工创造有效的工作方法、程序和明确的指示，以确保生产力得到优化。
· Ensure that the F&B Department is kept clean and organized, both at the front as well as the back of house.
· 确保餐饮部门的前区和后区保持整洁有序。
· Check all guest/ staff incident reports and advise the Restaurant Manager accordingly.
· 检查所有客人/员工的事故报告，并根据情况与餐厅经理商议处理。
· Check that the established cleaning / pest control schedules are strictly adhered to.
· 检查确定的清洁及有害生物控制计划是否得到严格遵守。
· Check all Repair and Maintenance and issue repair and maintenance job orders to ensure the proper maintenance of the F&B areas.
· 检查所有维修和维护，并填写维修和维护作业单，以确保对餐饮区域的正确维护。
· Implement the execution of the policies regarding safety and hygiene (HACCP).
· 执行安全卫生政策（HACCP）。
· Coordinate the responsibilities to the team - implementing multi skilled and multi-tasking principle - and check their performance periodically.
· 将责任与团队协调一致 - 实施多技能和多任务原则，并定期检查团队绩效。
· Ensure your teams know how to use the interdepartmental communication tools so as to ensure guest requirements are attended to in the quickest possible way.
· 确保团队知道如何使用部门间沟通工具，以便以最快的方式确保客人的要求。
· Conduct daily pre-shift briefings to team on (group) reservations, special guests, room occupancy, arrivals & departures, function / events of the day and special attention that is needed.
· 将（团体）预订、特别客人、入住率、抵达和离店信息、当天的会议及宴会信息以及需要特别注意的信息在每日班前例会上告知团队。
· Be demanding and critical when it comes to service standards and inspire active engagement with the guests.
· 在服务标准方面严格要求，并激励团队与客人的积极互动。
· Work with the F&B team and the F&B Marketing Executive to drive a consistent and creative marketing message to all relevant channels and using the latest enablers in social media and technology.
· 与餐饮团队和餐饮部市场传媒主任合作，在所有相关渠道上推出一致而富有创意的营销信息，并在社交媒体和技术中使用最新的宣传方式。
· Evaluate new marketing opportunities for the F&B outlets/concepts. Encourage creativity and entrepreneurial behaviour amongst the Outlet Teams.
· 评估餐厅/概念的新的营销机会。鼓励餐厅团队的创意和主人翁精神。
· Ensure that all table reservation systems/channels are used effectively and ensure optimisation of the number of covers per meal period and always have the latest promotions and menus displayed.
· 确保所有餐饮预订系统/渠道得到有效的使用，并确保优化营业期间的座位数量，并始终展示最新的促销和菜单。
· Work with the F&B Team Leader to ensure they are fully accountable for the profitability of the outlet.
· 与餐饮主管合作，以确保他们对餐厅的盈利能力负全部责任。
· Prepare on a weekly basis together with the individual F&B Team Leader the forecast per outlet and gear the cost accordingly and maintain a flexible cost base that can be adjusted when sales drops or increases and provide this input to the weekly forecast prepared by the Restaurant Manager.
· 每周与餐饮主管一同准备每个餐厅的预算，并相应地降低成本，并维持灵活的成本基础，可在销售下降或增加时进行调整，并将此预算给餐厅经理用于准备的每周预算。
· Assist the Restaurant Manager to check on a regular basis that all outlets have the correct balance of price and product to ensure that neither price nor value are a barrier to guest loyalty.
· 协助餐厅经理定期检查所有餐厅的价格和产品是否正确平衡，以确保价格和价值都不是客人忠诚的障碍。
· Contribute to the financial success of the outlet by actively encouraging in the team selling and recommending products while delivering attentive service.
· 通过积极鼓励团队销售和推荐产品，同时提供周到的服务，为餐厅的经济成功作出贡献。
· Implement and drive departmental targets and objectives, work schedules, budgets, and policies and procedures.
· 实施和推动部门的目标和目的、工作进度表、预算、政策和程序。
· Implement a flexible scheduling based on business patterns to ensure that the outlet is adequately staffed to handle the level of business to be able to react quickly to dropping or increasing business levels ensuring an effective payroll control.
· 根据业务模式实施灵活的调度，以确保餐厅有足够的人员来处理业务，以便能够快速做出反应，以降低或提高业务水平，确保有效的工资控制。
· Assist in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
· 协助编制年度经营预算，以根据年度业务计划的编制确定餐厅预计收入和费用，以及运营所需的家具、固定装置和设备的要求。
· Maintain current budgeted and forecasted revenues, payroll, and margins.
· 维持目前的预算和预测收入，工资和利润。
· Continuously seek ways to assist the Outlet management maximize their revenues and profits. Provide the tools to the F&B Team Leader to enable them to run the outlet as if it is a freestanding restaurant.
· 不断寻求协助餐厅管理最大限度地提高收入和利润。向餐饮主管提供工具，使其能够像独立餐厅一样运营。
· Conduct on a regular basis menu engineering and advise the Restaurant Manager and Head Chef accordingly.
· 定期进行菜单改进，并相应地向餐厅经理和厨师主管提供建议。
· Investigate any rebates and void checks and advise the Restaurant Manager accordingly.
· 调查任何回扣和无效支票，并告知餐厅经理。
· Ensure that the outlet cashiering procedures are strictly adhered to and that the Point of Sale system is updated and operated correctly.
· 确保餐厅出纳程序得到严格遵守，POS系统更新和运行正确。
· Carry out bi-yearly, yearly inventory of operating equipment and supplies as well as conducting monthly par stock checks.
· 每年进行两次的运营设备和物资库存盘点，并每月进行库存检查。
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