· Support thedevelopment and the execution of the concept of outlet, meeting and events.
支持开发和执行餐厅，会议及宴会的概念。
· Assist in the developmentof new ideas related to the re-invention of the local craftsmanship in each ofthe venues.
协助在每个地方开拓关于当地工艺重塑的新想法。
· Work closelytogether with Stewarding and Kitchen as partners of the same F&B team,ensuring smooth and efficient service and creating memorable guest experiences.
与管事部和厨房紧密合作，确保顺利高效的服务，创造难忘的客人体验。
· Ensure the foodand beverages outlets, through its crafts; cooking methods and presentationsand service delivery reflect a contemporized reinvention of regional food &beverage offerings and traditions.
确保餐饮部通过手艺，烹调方法，演示和服务反映出当地的餐饮产品和传统的现代化改造。
· Utilisetechnology available in the hotel and department to optimise productivity,improve service delivery and facilitate internal communication.
利用技术来优化酒店和部门的生产力，改进服务提供并促进内部沟通。
· Ensure that theoutlet and meeting & events are managed efficiently according to theestablished concept statements (including décor, smell and music) and adhere toCompany and Hotel Policies & Procedures and Standards.
确保餐厅、会议及宴会按照既定的概念陈述（包括装饰，气味和音乐）进行有效管理，并遵守公司和酒店政策、程序和标准。
· Work with theculinary department on monitoring and analyse the activities and trends ofcompetitive restaurants, bars and other hotel's meeting & eventsdepartments and ensure that the menu pricing has the correct balance ofprice/product to ensure that neither price not value are a barrier to guestloyalty.
与厨房部门合作，监测和分析有竞争力的餐厅、酒吧和其他酒店会议和宴会部门的活动和趋势，并确保菜单定价具有正确的平衡价格或产品，以确保不管是价格还是价值都不会影响客人的忠诚度。
· Ensure thateveryone strives - as a team together, to have every guest served within standardtimes through clear communications and teamwork.
确保每一个人作为团队的一份子一起努力，通过明确的沟通和团队协作，使每个客人在标准时间内得到服务。
· Cultivate “Wewin and lose as teams…” attitude in the team.
培养团队中的“共进退”的态度。
· Ensure that through clearly defined service standards, guidance andfeedback, our employees are empowered to make decisions, which supports guestsatisfaction and improves morale.
确保通过明确的定义服务标准、指导和反馈，使我们的员工有权做出决定，来支持客户满意度并提高士气。
· Ensure the teamis well informed about regular, loyal guests and Special Guests and is able to identify the special occasions and creatememorable experiences.
确保团队充分了解常客，忠实客人和重要客人，并能够识别特殊场合并为客创造难忘的体验。
· Use the Art of Service; be responsible for the wholeguest journey in the F&B department.
使用服务艺术； 负责客人在整个餐饮部门的体验。
· Establish arapport with guests both local visitors and in-house guests maintaining goodcustomer relationship and handling all guest complaints, requests and inquirieson all hotelproducts and service.
与本地客人和住店客人建立友好关系，保持良好的客户关系，并处理餐饮客人的投诉以及所有客人关于酒店任何产品和服务的需求和咨询。
· Be a hands-onManager and be present in the operation, especially during busy periods.
成为一名实践经理，参与日常运营，特别是在繁忙时段。
· Ensure that theOutlet service team is efficient; technically and culturally correct but aboveall projects a warm and welcoming image.
确保餐厅服务团队的高效；在技术和文化上的正确性，但首先是拥有一个温暖和热情的形象。
· In combinationwith the Procurement manager, Head Chef and Bar Supervisor purchase food &beverage products that have a strong essence of sustainability and support thegrowing awareness of what we are eating and drinking.
与采购经理、总厨师长和酒吧主管在餐饮产品采购时合作，购买具有可持续性的产品，并对我们的饮食拥有超前的意识。
· Frequentlytaste Food & Beverage in outlet and be demanding and critical when it comesto Food & Beverage quality and service standards.
经常在餐厅进行试餐，对于食品和饮料的质量和服务标准来说至关重要。
· Ensure that theF&B outlet are organized and perform their duties and maintain their areasand equipment in accordance with the company brand standards.
确保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。
· Createefficient working methods (multi skilling and multitasking), procedures andclear instructions to the employees to ensure that productivity is optimised.
为员工创建高效的工作方法（多技能和多任务）、程序和明确的指示，以确保生产率得到优化。
· Work closelywith the Stewarding Manager and check the execution of the policies regardingsafety and hygiene (HACCP).
与管事部经理紧密合作，检查有关安全卫生政策的执行情况。
· Motivate andchallenge the team to be creative and innovative and appreciate them for theircontribution to the success of the operation.
激励和挑战团队创造性和创新性，并感谢他们对运营成功的贡献。
· Ensure that theF&B Department is kept clean and organized, both at the front as well asthe back of house.
确保餐饮部门的前区和后区保持整洁有序。
· Monitor andanalyse the activities and trends of competitive restaurants, bars and otherhotel's meeting & events departments and ensure that the F&B team arefully aware what is happening in the market.
监测和分析有竞争力的餐厅、酒吧及其他酒店宴会及会议部门的活动和趋势，确保餐饮团队充分了解市场发生的情况。
· Check all guest/ staff incident reports.
检查所有客人/员工的事故报告。
· Check that theestablished 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 allRepair and Maintenance and issue repair and maintenance job orders to ensurethe proper maintenance of the outlet.
检查所有维修和维护，并填写维修和维护作业单，以确保餐厅的正确维护。
· Participate in the hotel’s Duty ManagerRoster.
参与担任酒店值班经理的工作。
· Responsible and obliged for regulatoryassets. After leaving, the consequences will be borne if the asset issueis found to have been caused byimproper management after the reviewing of the asset.
有监管部门资产的责任和义务，在离职后，若在资产复盘后发现由管理不当引起的资产问题，将由本人负责。
· Follow and complete the work that isarranged by supervisor. perform other duties as assigned by superior.
按照上级领导的工作安排，完成工作，履行上级分派的其它职责。
