Job Purpose:
工作目的
Responsible for assisting the
General Manager in the running of the hotel by undertaking the overall
direction and operations of all food and beverage outlets in the hotel and
for ensuring the effective co-ordination of activities between them.
Accountable for the achievement of the overall goals and objectives of the
F&B Division and for the hotel meeting its F&B financial and guest
satisfaction objectives.
负责协助总经理保证酒店的运作，通过保证酒店餐饮每个部门的整体管理和运作使每个部门间的活动有效地协调。对餐饮部的整体目标的实现负责任而达到酒店餐饮财政和客人满意的目标。
KEY RESULT AREAS
主要工作职责
1.
Assists the General
Manager in the overall running of the hotel by participating in the decision making
of the hotel’s policies, philosophy, direction, goals and objectives and is
responsible for their implementation thereafter.
协助总经理负责酒店的营运。通过参加酒店政策，哲学，方向，目标和目的的制定和负责其之后的实施。
2.
Oversees the
performance of all Outlet Managers by providing guidance and assistance in the
execution of their responsibilities and helping them set the agreed
departmental objectives.
监督餐饮部门经理的行为通过提供在职责的实施方面提供向导和协助并且帮助他们制定共识的部门目标。
3.
Directs and controls
all subordinate Food and Beverage staff to ensure that all day-to-day
operational matters are handled on time and guest’s expectations are met.
领导和控制餐饮部的下属员工保证日常事务准时处理和保证达到客人的期望。
4.
Ensures that the
standards of Food and Beverage meet or exceed expectations by overseeing the
quality, consistency and presentation in all outlets and making sure that they
conform to the hotel’s requisites at all times.
保证达到或超出餐饮标准期望。通过监督各部门的质量，一致性和展示，确定全部符合酒店标准。
5.
Ensures that the
standards of service in all outlets are in conformity with the requisite
standards of the hotel and that they meet or exceed expectations by sending
staff for training, etc.
保证各部门的标准服务与酒店的必须标准相符合，达到或者超出酒店标准期望，通过派员工培训，等等。
6.
Prepares,
communicates and implements, in conjunction with the Executive Chef, an annual
Food and Beverage promotion for all restaurants and assists Sales & Marketing
in designing the advertising material for such promotions.
与行政总厨协力，准备，沟通和执行餐饮部每个餐厅的促销和为了像这样的促销而设计销售广告。
7.
Prepares,
communicates and implements, in conjunction with the Executive Chef, menu
change cycles for all restaurants.
与行政总厨协力，准备，沟通和执行所有餐厅的菜单循环改变。
8.
Ensures the
implementation and maintenance of O.E. par stock in all outlets and oversees
the inventory taking and control.
确保每个部门OE贮存量的执行和维持，监督盘点的实施和控制。
PERSONAL SPECIFICATION
个人能力描述
· Excellent command of the English language
优异的英语应用技能
· Ability to express effective written and verbal communication
有效的书面和口头表到能力
· Excellent communicator, organizer and motivator
优异的沟通者，组织者，激励者
· Strong leadership and organizational skills
很强的领导力能和组织技巧
· Good administrative skills.
很好的管理技巧
· Dynamic, innovative and self-motivated
有活力的，有变革的和自身推动的
· Good planner and problem solver
很好的计划者和问题解决者
· Excels in defining, measuring and increasing productivity
在定义，衡量和增加生产力方面更胜一筹。
· Extensive knowledge of Food and Beverage working practices in a 5-star
hospitality setting
在5星酒店有广泛的餐饮实际工作知识
· Hard working, able to work under immense pressure and in a very fast paced
working environment
在极大的压力和一个快节奏的工作环境下能努力工作。
· Able to enroll and complete projects on his/her own
有自身注册和完成项目的能力
· Able to manage large and diverse associates in a multi-unit setting
在一个多元化的单位里有能力掌管很多和多种多样的员工
· Computer literate
电脑读写能力
· Proven track record in hotel of similar standards and in a similar capacity
in prime cities, preferably in the Asia Pacific region
验证过的有在相似标准和相似能力的大城市酒店的记录，如果有在亚洲和大洋洲的记录将更适宜。
· Good health, mature and pleasant personality and very neat appearance
很健康，很成熟和很愉快的个性，和很整洁的外貌
· General understanding of finance and competitor analysis
对财务和对手的总体理解
