Position Summary职位概述
Oversees and directs all aspects of the hotel operational departments which include: Front Desk Service, Food & Beverage/Kitchen, Housekeeping, Engineering, Security, Fitness Centre and other relevant operating departments. Ensures these departments are well run by focusing on the following aspects: Maximization of revenues and profits, minimization of operating costs, implementation and follow up of service standards/team member training. Ensures highest levels of customer satisfaction.
负责监督导和指导酒店的运营部门包括前厅，餐饮/厨房，客房，工程，安保，健身中心及其他相关的经营部门。确保这些部门在以下几个方面的正常运营：收入和利润的最大化，运营成本最小化，实施和监督服务标准/团队成员的培训。确保顾客满意度维持在最高水平。
1. To support the overall strategic management of the hotel by establishing effective working relationships with senior colleagues: in particular, the GM, DBD, FC& HRD.
通过和管理层建立良好的工作关系来支持酒店的管理战略，尤其是和总经理，商务发展总监，财务总监和人力资源总监。
2. Fully contribute to the design of the hotel’s business strategy.
全力关注酒店的经营战
3. Actively participate in the key management issues in the property (Capital projects, refurbishment, training, customer service).
积极参与酒店内的管理核心项目。（固定资产，装修改造，培训和对客服务）
4. Actively support the DBD by ensuring that Front Desk and F&B team members are fully trained and committed to upselling.
确保餐饮部，前厅部的员工接受规范的促销培训并致力于更好的推销产品，以此来积极支持商务发展部的工作。
5. Actively support the DBD in the generation of revenue by ensuring the highest possible level of collaboration in Conference & Banqueting organization to maximize yield and profit.
确保宴会部门的利润以此来辅助商务发展部最大可能的创收。
6. Conduct routine inspections of all areas of the hotel.
对酒店的所有区域例行检查。
7. To achieve the planned operational profit margins in both Food & Beverage and Rooms
在餐饮和前厅部完成计划的利润。
8. Ensure that costs are controlled in a detailed and structured manner. Analyze costs on a monthly basis and prepare action plans (Cost per occupied room, food cost; beverage costs; payroll including overtime; other expenses; other outsource labor or services).
具有细节的成本控制方法。每月分析成本并制定行动计划(每间占有房的成本，食品成本，酒水成本，工资包含加班，其他花费，小时工和外包服务)。
9. Ensure that all labour costs are flexed according to levels of demand / activity / season and that opportunities for a better balance between quality and cost through clustering or outsourcing or both are explored fully.
确保所有的劳动力是根据需求/活动/季节来合理安排的。捕捉集团合作或外包的机会来平衡质量和成本。
10. To jointly develop and maintain the closest possible understanding of revenue (in rate, volume or Banqueting) from the DBD to ensure the greatest level of alignment between revenue and cost.
共同开发维护和关注来自商务发展的收入（房价，数量或宴会），以确保收入与成本之间的最高水平。
11. Ensures that purchasing delivers best quality for the most competitive price is purchased.
确保所采购的物品物有所值。
12. To manage all the direct reports (e.g. Chef, F & B Outlet Managers, Housekeeper, Front Desk Manager, Banqueting Manager, Chief Engineer) in a professional and motivating fashion.
用专业的和激励的方法管理直接管理范围内的团队。（如：厨师，餐厅经理，管家，客户经理，宴会经理，总工程师）
13. Set objectives for each direct report.
为直接管理范围内的部门设立目标。
14. Review performance on a regular and consistent basis.
定期评估表现。
15. Offer coaching and guidance when appropriate.
在必要时提供教导和指导。
16. Recommend relevant salary reviews.
推荐相关的工资回顾。
17. Deal effectively with instances of poor performance.
合理的处理不良表现。
18. Identify development needs and future career paths.
确立发展需求和事业发展路线。
19. Conduct regular Operations meetings including all direct reports.
组织定期的营运会议包含直接管理范围内的分部门。
20. Recruit high quality team members in conjunction with HR department.
与人力资源部一起挑选高质量的员工。
21. Ensure sound performance management practices, through recognition and disciplinary action if necessary.
确保健全的绩效管理制度，在必要时采取处罚行动。
22. To ensure the team members within Operations are well managed with clear objectives and well trained and that they are deployed in the most productive way.
很好的管理运营部的员工，并确保他们清楚目标并通过了完善的培训，以及最合理的部署。
23. Set clear tasks for each team members.
为每位员工设定清晰的工作任务。
24. Allocate team members to tasks in the most flexible and productive fashion (with HRD).
灵活的为分配员工以确保生产力的合理化（和人力资源总监）。
25. Ensure a fully trained team of departmental trainers is in place with departmental training action plans, rolling 3 month training plan (with HRD).
确保在各部门里有一位接受过部门培训员培训的员工，为部门制定培训计划，推出季度培训计划（和人力资源总监）。
26. Ensure all team members are fully trained in job skills and customer service based on departmental service standards and records are maintained. (with HRD).
确保每位员工根据部门服务标准接受系统的工作技能培训和对客服务标准，记录要保留（和人力资源总监）。
27. Ensures that work schedules/rosters are written according to hotel needs and compliance to labour laws.
确保排班表是根据酒店的需求制定的并遵循了劳动法。
28. Actively follow up on SALT & AQ reports instituting corrective actions in a fast and effective manner.
积极跟进SALT和AQ、有效率的采取整改措施。
29. Actively investigate what further reforms to the operation may be necessary to raise standards.
积极地讨论如何进一步的改革以及重新制定标准的可能。
30. Ensure that brand standards / use of logo are never compromised.
确保不违反品牌标准和logo的使用规定。
31. To oversee the running of all Food & Beverage operations ensuring that all department service standards are met consistently.
确保各餐厅一贯的遵循服务标准。
32. Guarantee all aspects of food & service quality in all the outlets.
确保食品和酒水质量。
33. Oversee the management of all outlets, the kitchen(s) and Banqueting ensuring that standards, efficiencies and quality are actively promoted and delivered.
确保厨房和宴会部门遵循标准，提供有效率的和高质量的服务。
34. Ensure the most cost-effective F & B purchasing / menu engineering to meet cost/revenue priorities.
确保餐饮采购、菜单工程满座成本收益的优先次序。
35. To investigate and implement new F& B concepts with the full involvement of the GM & the VP.
与总经理和副总裁一起开发实施新的餐饮理念。
36. Through F&B departmental Managers ensure the most cost-effective promotion of all aspects of the F & B operation in conjunction with the DBD (menu presentations/menu/pricing/promotions and ongoing activities.
促动餐饮部经理与商务发展部共同创造本清利厚的餐饮推广活动（菜单/价钱/推广）。
37. Assist DBD in establishing (with C&C Sales) an efficient and competitive C&C strategy including all pricing.
辅助商务发展总监建立一个有效的具有竞争力的会议和外卖战略包含价位。
38. Evaluate competitors products and price policy twice per year.
对竞争对手的价格和产品进行一年两次的调查。
37. Challenge existing levels of POMEC expenditure with the Chief Engineer ensuring that energy, payroll and other costs are at the lowest possible level consistent with safety and quality standards.
与总工程师确保POMEC的开支，其中包含能源，薪金和其他花费在遵循安全质量标准的前提下保持最低的花费。
40. Prepare yearly budgets in conjunction with GM/DBD/FC/HRD for- revenue; FF&E; manning; capital expenditure; costs and expenses.
与GM/DBD/FC/HRD共同制定年度预算 – 收入，固定资产，人员，大额项目，成本和花费。
41. Adhere to the hotel’s security and emergency policies and procedures.
坚持酒店安全制度、紧急情况处理规定和程序。
Required Qualifications必要的资历要求：
1. Hospitality/Travel/leisure industry management professional，be good at F&B.
酒店、旅游、商务管理专业，餐饮背景出身。
2. Ideally, Education level: college degree or equivalent.
学历要求：大专以上或同等学历。
3. Excellent and fluent command of English, written & spoken.
流利的英语说写能力。
4. Ability to be resourceful, creative and maintain flexibility.
随机应变的能力，具有创造性。
5. Strong commercial acumen, with experience in F&B and Rooms Management .
强大的商业意识，具有餐饮和房务的管理经验。
6. Culturally aware and flexible.
具有不同的文化意识。
7. Working experience within Hilton Group.
有希尔顿集团内部酒店的工作经验。
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