The Asst. F&B Manager has the key responsibility of ensuring thatall the Food and Beverage outlets. Conference and Banqueting operations aremanaged as successful independent profit centers, ensuring maximum guestsatisfaction and consistency inline with Hilton International Standards. Thiswill be achieved through the key strategies of planning, controlling,organizing and marketing.
餐饮部副经理的主要职责是确保所有分部门，会议及宴会的运营和成功的独立的利润部门，在符合希尔顿集团的标准前提下来达到客人的满意度并保持一贯性。此目标的实现需要通过战略策划，控制，组织和营销等途径来完成。
1. Listens and respondsspontaneously to questions asked by the guests, team members and suppliers.Tries to find a solution.
倾听和回应由客人，团队成员和供应商询问的问题，试图找到解决办法。
2. Finds an immediatesolution to precise and simple problems.
找到能够准确解决问题的方法。
3. Knows how to improviseon an emergency situation.
了解怎样处理紧急情况。
4. Learns lessons fromdifficult experiences to be proactive in ones area of competence.
吸取以往的经验教训来增强对事务的预见性能力。
5. Peacemaker. Doeseverything to anticipate and respond to guests needs. Arbitrates divergentinterests and guaranty a friendly environment.
和平使者。预期并回复客人的需求。在确保友好环境的前提下合理的处理各项分歧。
6. Respects the procedures.Is punctual, has a good appearance, accomplishes tasks with precision.
遵守程序。准时的，良好的形象，精确的完成任务。
7. Is trustworthy. Monitorsthe quality of owns work, and takes responsibility for it. Does what says willdo.
可信赖的。监督自己的工作并勇于承担责任，说到做到。
8. Ensures that rules andprocedures are respected. Advises the appropriate person of any situation whichcould result in a lack of quality/security.
确保各项规章制度良好的遵守并执行。为将会导致破坏服务质量或安全问题的行为提出忠告。
9. Is open to others. Asksfor advise of others. Is conscious of his role in creating a team image.
寻求他人的忠告。清楚自己的角色是在创建一个集体形象。
10. Is a teamplayer. Demonstrates flexibility in adapting to team constraints.
团队的领导人。 灵活的适应团队的制约因素。
11. Respectsothers and their cultures. Encourages consensus building.
尊重他人以及其文化特点。 鼓励建立共识。
12. Is open toideas of others, receptive to those ideas and able to adapt established way ofworking.
听取并尊重他人的建议来适应已确定的工作方法。
13. Enthusiasticallyproposes and implements creative solutions in area of responsibility in orderto stay ahead of the game.
踊跃提出并实施创造性的解决办法，以保持领先地位。
14. Understandingrelevant OH&S legislation & the implications on the operation of thedepartment.
了解 OH&S 的各项规定，并熟悉其与日常经营中的关系。
15. Communicatingto the team their responsibilities within OH&S.
通过与员工交流使其了解 OH&S规定的责任及义务。
16. Ensuringthat safe and healthy working practices are implemented at all times.
确保所有安全及卫生程序的执行。
17. Understandsand knows how to anticipate the needs of the guests. Puts his self in positionto get feedbacks from guests.
理解和懂得如何预计客人的需要。 站在客人的立场上考虑问题。
18. Agreeingand implementing actions to make improvements to customer service.
就如何改进对客服务采取相应的措施。
19. Positivelydealing with and learning from customer complaints and comments with follow upand feedback to the Food and Beverage Manager.
以积极的态度处理客人的投诉及建议，并把必要的信息反馈给餐饮部经理。
20. Making sureall customer requests and queries are responded to promptly and effectivelywhile assisting on the floor during operation hours each day.
在服务时间内以积极的态度，高效、准确的定位及满足客人要求及需要。
21. To be ableto uncover the major causes of satisfaction and dissatisfaction, and ensuringthat the information is communicated to actors further up the hierarchy.
能够发现导致客人满意或不满意的缘由，并及时与管理层沟通确保进一步的跟踪服务。
22. To ensureall standards for Service Delivery as identified in the Guest SatisfactionManual and the Standard Operating and Procedures Manual are consistentlydelivered throughout the department.
确保在对客服务指南，标准服务手册中的所有标准都能够在整个部门持续的贯彻。
23. Havingdetailed knowledge of Departmental Standards.
熟悉部门服务标准。
24. Being ableto explain the Standards to the team.
可以清楚的向其他员工解释服务标准
25. Assessingteam member performance against standards.
能够按照服务标准评估其他员工的工作表现。
26. MonitoringStandards through regular Standards Review checks.
通过反复检查，督导服务标准的实施工作。
27. Developingaction plans to address shortfalls in Standards and identifying shortfallsbefore they affect customer service.
针对工作中的不足制定计划，以避免影响对客服务质量。
28. Implementingand following though improvements identified.
针对于工作中的不足采取必要的行动。
29. To plan, prioritiesorganize and control the day-to-day operation.
计划，确定优先次序，组织及控制每日餐厅的运营。
30. Communicatingeffectively with Front Office and Groups & Tours to maximise in house andgroup business for the Atrium, ensuring direct liaison with Group Leaders uponarrival.
有效的与前台及团队领队协调，尽可能的增加餐厅生意，与领队保持直接联系。
31. Todescribe, assign and delegate duties and authority for the operation of theRestaurant at all times.
分配， 指派，组织授权餐厅日常的经营工作。
32. Understandingwhat’s going on in other departments and implications for your own department.
了解酒店其他部门的经营活动及其与自己部门的影响。
33. Planningahead and ensuring adequate resources are available
预先准备并确保各种经营设施设备的充足。
34. Managingthe departmental operation and taking action where necessary to ensure smoothrunning and participating in service duties during service periods, wherenecessary.
有效管理部门运作，为保证服务及餐厅的正常运营采取必要的措施。
35. Toco-ordinate with Engineering and Housekeeping Departments to ensure maintenanceand cleanliness. Ensure follow-up procedures are maintained.
与客房部及工程部通力合作，保证部门设施的完好及清洁。
36. Maintainingin-depth technical knowledge and skills required for the job
确保岗位所需知识的更新。
37. Toparticipate in future menu changes with the F&B Manager and the ExecutiveChef taking into consideration new F&B trends, market demands and salesachievements.
协助餐饮部经理及行政总厨根据餐饮发展趋势，适当需求及销售情况进行餐厅菜单的修改。
38. To attend& participate in regular F&B, operational & roster meetings.
参加餐饮部例会。
39. AssistF&B Manager with the preparation of the Events Brochure and outletpromotions.
协助餐饮部经理，准备促销活动宣传册。
40. Identifying,communicating and action potential sales leads.
共同鉴定和沟通与潜在的销售线索。
41. Creating anenvironment where “everyone sells”.
建立一个每个人都进行促销的工作环境。
42. Setobjectives for self and the team those are higher than in the past. Improveaction taken in order to create more sales.
为自己和团队设定高一层次的目标来增加销售额。
43. Using keymonitors and financial targets to evaluate the department’s performance andmake future plans.
在餐厅运营表现及财务目标的基础上,对餐厅的工作表现进行评估，制定未来发展计划。
44. To completeregular financial and operating reports, as required or requested by the Food& Beverage Manager.
完成餐饮部经理要求的财务报表及各种日常财务报表。
45. Forecastingpotential revenues and costs.
能够作出收入及成本预算。
46. Followingcompany control procedures.
遵守酒店的各项财务制度。
47. Controllingcosts without compromising standards.
坚决执行各种成本制度。
48. Analyzingand explaining any financial variance against plan.
为团队成员解释分析财务计划中的异常情况。
49. Set up andmaintain the Leave plans for the Department.
制定部门休假计划。
50. Understandingthe aims of the hotel and the department’s role in achieving it.
理解酒店的目标，清楚部门在完成目标过程中所扮演的角色。
51. Communicatingto the team the key information concerning the strategy of the company.
与团队沟通关于酒店的主要发展策略。
52. Keeping theteam up-to-date about departmental, hotel and company activities throughregular communication meetings & memos. This includes special events andpromotions in the restaurant.
随时更新团队成员与酒店其他部门的交流，了解酒店其他部门的活动，包括特殊活动，餐厅促销等等。
53. Understandingthe quantity and quality of people needed to operate the department.
了解部门正常运转所需要的人员及人员素质。
54. Carryingout selection interviews and making effective recruitment decisions.
负责面试并进行高效的招聘工作。
55. Ensuringthe new recruits have all relevant information before commencing employment.
保证应聘人员在入职前得到一切相关信息。
56. EnsuringStandards Training and assessments are carried out.
确定标准培训及评估的实施。
57. Regularlyreviewing individual & team performance against objectives & providingfeedback.
根据部门目标及反馈，经常性的对员工及团队的表现加以评估。
58. Developingand implementing department training plans to meet business needs.
为了满足商业需要，制定并实施部门培训计划。
59. Reviewingand evaluating all training activities.
回顾并评估所有培训活动。
60. Assigningprojects and missions to facilitate the development of him self and his team.
合理的指派工作以此来发展自己和团队。
61. Adhere to the hotel’s security and emergencypolicies and procedures.
坚持酒店安全制度、紧急情况处理规定和程序。
62. To ensure that all team members have acomplete understanding of and adhere to the Hotel’s Team member Rules and Regulations.确保员工充分的理解并遵守员工手册内容。
63. Communicatewith related restaurant chef in-charge and work out the marketing promotionplan. Organize the marketing meeting and clearly present own ideas andplan about the promtions and market situation.
和相关餐厅厨师长商讨市场营销计划。组织市场营销会议并清晰表达自己对推广活动和市场动态的看法和计划
