Primary Responsibilities主要职责
• Performs all duties as assigned by management.
及时完成酒店管理层布置的所有工作。
• Supervise the outlet staff, ensuring that the correct methods of service, the safety and hygiene standards specified by the management are maintained.
监督部门的所有员工，确保为客人提供正确的服务，通过管理保持客人安全及餐厅的卫生。
• Report to the management any complaints/negative comments. These are to be dealt within the initial stage and then referred to the F&B Management, verbally or through daily reports.
向管理部门上报任何不满或不良的评价。在初始阶段立即着手处理，并以口头或书面的形式向餐饮部门报告。
• Act with tact and diplomacy at all times to both staff and guests.
以老练及外交化 的形式对待员工及客人。
• To supervise the staff, ensuring that the correct methods of service are maintained, as agreed in standards of performance/ policies and procedures.
管理员工，确保员工以行为标准及规章制度所规定的正确方法工作。
• Responsible for the “on the job training” of all staff in the supervised outlet, to the agreed hotel standard not only for all new staff in the department, but also for staff employed for any length of time.
负责所属各营业场所的所有员工的“上岗培训”，无论新员工还是老员工，并使其达到酒店要求的标准。
• Build an efficient team and ensure continued improvement by taking an active interest in the welfare, safety, development and motivation of staff.
通过对员工福利，安全及个人发展的关注来鼓励员工，组建一支高效率队伍，并使其不断进步。
• Maintain an excellent personal appearance keeping in mind that the manager represents the department. Adhere to all rules and regulation by the attention of the F&B executive and Personal Manager.
保持良好的装束，并时刻记住经理代表该部门，按餐饮行政部门及人事经理的规章办事。
• Evaluate employees on a regular basis with regards to service, safety standards by the F&B Executive.
定期安餐饮行政部门规定的服务及安全标准给予员工评价。
• Deal with staff problems/disciplinary action as per correct hotel procedure when required and in close liaison with the Director of F&B and Personnel Manager.
处理员工问题，同餐饮总监及人事经理保持密切联系，并根据酒店的规章制度在必要时采取处罚措施。
• Ensure that all staff concerned have a clear understanding and are trained with regard to fire/evacuation procedures, emergency procedures and all other house rules/regulations as laid down in the employee handbook. Ensure that all employees receive a job description and work in accordance with standards already set.
确保相关员工对员工手册规定的紧急疏散及其它条款持有下正确的认识，确保所有员工都拿到工作内容并按其工作。
• Be familiar with work care legislation and ensure that all incidents and accidents are correctly recorded on the appropriate form and reported immediately to the Personnel Manager. Ensure that all staff is carrying out their duties in a safe manner at all times.
熟悉工作注意事项，确保所有事件及时记录在相应表格并向人事经理报告。
• Compile on a daily basis the revenue/cover report and present it to F&B Management nightly, including any relevant information i.e. regular guests, promotional sales and any appropriate activities.
搜集每日收入状况的信息，包括任何相关信息如：回头客，促销及其它活动，呈递餐饮负责人。
• Have a complete knowledge of all drinks lists, menus and wine list and to be able to advise guests accordingly. Detailed knowledge of beverage products in detail and of all other F&B outlets and hotel service is also required.
全面了解所有的饮料清单，菜单及酒水清单，以便向客人提供相应建议，同时对餐饮部其它营业场所的服务了解也是很必要的。
• Ensure that all reservations have been taken correctly and schedule the personnel accordingly.
确保正确执行所有预定的计划，制定出相应的个人计划。
• To practice economy in all areas, including use of water, electricity, etc. Maintain high standards hygiene and cleanliness of the working area up to the required health & safety level. Also make sure that equipment is always in a good and save working order.
在日常基础之上，力求在各方面都做到经济，节约，包括水电等。按照健康安全的水准来确保各营业场所的卫生及清洁，同时保证所有设备的良好工作次序。
• Responsible for overall appearance and set up in the outlet, checking of cleaning standard and housekeeping and the upkeep of repairs of equipment and maintenance in the outlets. Report to relevant department any correction of points not up to standard. Follow up of reported points to be carried out at all times.
负责经营场所的整体外观，检查卫生情况及各营业场所的整理及设备维修保养，向相关部门汇报不合标准的地方以便改正，确保需要改正的项目的实施。
• Be aware of costing, expenses and payroll against forecast and monitor department profitability accordingly.
清楚的了解预计的成本，开支及工资，并根据情况监控部门的利润。
• Responsible for the set up, implementation, sales and post mortem reports of all promotions in the outlets. Offer suggestions for future promotions and keep up to date with the promotional activities of competitive hotels.
负责建立，执行营业场所的销售及促销报告，对未来的促销活动提供建议，
• Constantly seek to improve service, reduce costs, increase sales, and offer suggestions for improvement to the F&B Management.
不断改进服务，降低成本，扩大销售，并向餐饮管理部门提供改进的建议。
• Responsible for all administrative requirements in the Rong Restaurant.
负责特色餐厅“容”的所有管理要求。
• Ensure that communication is maintained with competitors in order to benefit from information that may be of use in market comparisons.
确保与竞争性酒店保持联系与交流，以便获得市场竞争的信息。
• Be familiar with all departments and the structure of the hotel.
熟悉所有部门及酒店的框架。
• Overall responsible for all stocks and equipment within the Rong Restaurant.
总体负特色餐厅“容”所有的设备及贮藏。
• Communicate effectively and keep others informed.
同其它人及时有效的交流。
• Attend daily operational meeting, weekly F&B meeting and all other meetings as assigned by the management and give the necessary feedback to the staff in the outlet.
参加日常工作会议，餐饮部周日例会，及其他管理部门组织的会议，必要时向营业场所员工传达。
• Be familiar with all legislation applicable to the occupational health and safety.
熟悉所有与职业有关的健康和完全法规。
Knowledge and Experience知识和经验
• Good oral and written communication skills
良好的口头及书面沟通能力
• Min 5-year experience in hotel engineering operation in similar capacity, preferably with international hotel chain
至少5年酒店相关运做经验，最好具有国际连锁酒店工作经验
• Hotel Restaurant Management graduate
酒店管理专业毕业
• Associate degree or above
全日制大专（含）以上学历
• Experienced in all aspects of restaurants service
餐饮服务的各方面丰富经验
Competencies 技能
• Must be well-presented and professionally groomed at all times
始终保持良好和专业的形象
• Excellent leader and trainer with solid motivational and teamwork skills
优秀的领导者和培训师，具备良好的激励和团队合作能力
• Attention to detail and strong interpersonal skills to deal with diverse talent
注重细节，良好的人际交往能力，能够和不同的人才相处
