【岗位职责】
1. 作为餐饮生意管理和市场分析专家，需根据酒店标准确保所有餐厅及宴会成功运营并盈利。
As an expert in F&B business management and market analysis, the Director of Food and Beverage is required to ensure the successful operation and profitability of all restaurants and banquets in accordance with hotel standards.
2. 监督部门营运手册的准备和更新。
Oversees the preparation and update of departmental operation manuals.
3. 主持日常部门沟通会议，确保例会有效率的进行。
Hosts daily departmental communication meetings and ensures efficient conduct of regular meetings.
4. 与厨房部建立密切关系。
Liaises with culinary division.
5. 确保所有员工传递品牌文化并向客人提供优质服务。
Ensures that all associates deliver the brand promise and provide exceptional guest service at all times.
6. 确保所有员工向所有其他部门的内部客人提供优质服务。
Ensures that associates also provide excellent service to internal customers in other departments as appropriate.
7. 在公共区域观察员工与客人的互动并与客人沟通，协同各部门经理指导员工提升对客服务技巧。
Spends time in public areas observing associate-guest interaction and talking with guests, working through department heads to coach associates in guest service skills as necessary.
8. 确保所有客人及内部客人的投诉都被快速及有效的处理。
Ensures that all guest and internal customer complaints are resolved in a quick and efficient manner.
9. 通过运用多项技能制，多项任务制及灵活的班表来将员工的产值达到客人的要求及酒店的财政目标。
Maximises associate productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
10. 确保所有盈利中心（如餐厅，酒吧，宴会）在提供优质服务的同时，能达到利益较大化。
Ensures that each profit centre (e.g. Outlets, Bar, Events) is operated in line with maximising profit while delivering on the brand promise.
11. 确保在提供优质服务的同时，所有的后场部门能用尽可能低的成本。
Ensures that each cost centre (e.g. Stewarding) operates with the lowest possible cost structure while also delivering on the brand promise to the guest.
12. 协调每年餐饮部生意计划的筹备。
Coordinates the preparation of the annual business plan for Food and Beverage.
13. 通过分析生意趋势走向来，与其他部门主管一起精确的预估营业额的预计。
Analyses business performance strategically to facilitate accurate and meaningful forecasting, involving the respective department heads as appropriate.
14. 根据营业额的关键性指标，主动与其他部门主管管理成本。
Manages costs proactively based on key performance indicators, working through the respective department heads as appropriate.
15. 确保所有与酒店及公司的财政记录都被完好保存，现金处理，执照申请都完全符合当地法律法规。
Ensures that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information.
16. 协助酒店营运器具及资产的库存管理与保护。尤其是使用率较高的瓷器，玻璃器皿及银器。
Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets. In particular, high use assets such as chinaware, glassware and flatware.
17. 参与每周的营业额会议，通过回顾价格定位将餐厅、宴会的利润较大化。
Participates in weekly yield and revenue management meetings actively, overseeing the appropriate pricing structures to maximise yield and overall profits in Outlets and Events.
18. 准备、运营及更新年度市场营销计划，必要时根据部门细分。
Prepares, utilises and updates an annual marketing plan, broken down as necessary by department.
19. 及时评估当地及国际市场趋势及其他酒店餐厅的运营来确保酒店营运具有竞争力。
Evaluates local, national and international market trends, vendors and other hotel/restaurant operations constantly to make sure that the hotel’s own operations remain competitive and cutting edge.
20. 监管所有的运营，尤其是生意高峰期，与部门经理在有需要的时候做出适当的调整。
Monitors all operations, especially during peak business periods, working through the respective Department Head to make adjustments where necessary.
21. 确保所有的餐饮基本条例被告知、执行及维系。
Ensures that all Food and Beverage Essentials are introduced, implemented and consistently maintained.
22. 确保餐饮部所有员工与其他部门的员工一起灵活工作，秉承团队协作的理念。
Ensures that Food and Beverage associates work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.
23. 确保所有员工都知晓市场上当季的产品信息。
Ensures that all associates are up to date with the availability of seasonal on the market.
24. 不时品尝食物及饮料的产品质量并及时给于反馈。
Tastes and monitors the food and beverage products served throughout the operation, providing feedback where appropriate.
25. 与总厨一起回顾及更新宴会管理的各个方面。
Reviews and updates (in coordination with Executive Chef) all aspects of events managements."
26. 监管及协助餐饮部门的员工招聘及甄选，确保所有部门经理在招聘时都遵从酒店的守则并在甄选时注重候选人的素能。
Oversees and assists in the recruitment and selection of all Food and Beverage associates. Ensures that department heads follow hotel guidelines when recruiting and use a competency-based approach to selecting their associates.
27. 监管餐饮部员工仪容仪表，确保员工制服都正确无误并根据酒店规章制度保持高标准的个人形象及卫生。
Oversees the punctuality and appearance of all Food and Beverage associates, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.
28. 通过发展客人技能、培训、指导、沟通，将部门经理的工作效率较大化。
Maximises the effectiveness of department heads by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.
29. 组织每年与餐饮部关键员工的个人表现评估讨论，并制定发展目标。确保部门经理也同样组织与基层员工的表现评估讨论。
Conducts annual performance development discussions with key Food and Beverage associates and supports them in their professional development goals. Ensures that they in turn conduct annual performance development discussions with their associates.
30. 确保所有部门经理在培训经理及部门培训员的协调下计划并执行培训。
Ensures that each department head plans and implements effective training programmes for their associates in coordination with the Training Manager and their Departmental Trainers.
31. 鼓励员工变得有创意，善于改革，挑战，从而在他们的工作中得到认可。
Encourages associates to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.
32. 确保所有员工完全理解员工守则。
Ensures that all associates have a complete understanding of and adhere to associate rules and regulations.
33. 确保素有员工遵守酒店及当地法律法规包括消防，灾难安全及保安。
Ensures that associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
34. 根据员工满意度调查作出反馈，并确保相关的改善执行。
Feedback the results of the Associate Engagement Survey and ensures that the relevant changes are implemented.
35. 作为公司文化，使命，愿景及核心价值的倡导者。
Models the Company’s culture, vision, mission and core values at all times.
36. 理解并严格遵守员工手册中的规章制度包括火灾、个人卫生、健康、安全。
Understands and strictly adheres to rules and regulations established in the associate handbook and the Hotel’s policies concerning fire, hygiene and health and safety.
37. 跟竞争酒店的员工、生意伙伴及其他组织保持良好及专业的关系。
Maintains strong, professional relationship with the relevant representatives from competitor hotels, business partners and other organizations.
38. 根据行业、公司及酒店在餐饮部分的变化做出回应。
Responds to changes in the Food and Beverage function as dictated by the industry, company and hotel.
39. 完成其他被指定的任务和责任。
Carries out any other reasonable duties and responsibilities as assigned.
【岗位要求】
1. 酒店管理学士学位。
Hotel Management or Business Degree required.
2. 5-10年在酒店餐饮部门管理经验包括5年餐饮部总监经理。
Five to ten years managerial experience in hotel Food and Beverage operations including three to five years in a Director of Food and Beverage position.
3. 社会餐饮经验。
Free standing or lifestyle restaurant operation.
4. 在世界奢华的酒店中有良好的业绩。
Track record in leading hotel company with good business and standards.【岗位职责】
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