All rules ®ulations are strictly adhered within the hotel including hotel’s policy onfire and safety as well as hygiene regulations including HACCP.
严格遵守酒店的各项消防,食品安全等规章制度,包括HACCP的卫生标准。
The sales aredriven to the outlet’s full potential and that budget is adhered to.
坚持销售,驱动各餐厅的潜在收入,以达到预算。
All costs are inline with sales without compromising quality
确保食品质量的同时控制成本。
The department isdriven in an entrepreneurial manner, looking for opportunities to generate morebusiness at all times.
推动部门员工的主人翁意识,寻找更多的生意机会。
Innovation and newideas are fostered, implemented and shared with other hotels via corporateoffice.
落实创新方案并将好的创新想法与其他酒店同事共同分享。
Internal talentsare grown to ensure a smooth transition in case of promotions and transfers.
注重内部人才的发展,确保晋升和调动顺利进行。
Prepare/consolidate theyearly budget for the department in cooperation with the Finance Department.
与财务部有效地合作准备/整合每年的部门预算。
Prepare the monthly incomestatement for each outlet and the department as a whole, hold the monthlyperformance meeting with the Outlet Management.
准备每个月各个分部门的损益分析报表。以部门为单位,与各分部门管理团队主持召开月度收入分析会。
Source the best availableproducts, constantly aim to improve quality, communicate about the productsboth internally and externally.
与内部和外部交流,不断寻求最好的食材,不断的提高出品质量。
Monitor and constantlyimprove quality and guest satisfaction with the given tools (Leading QualityAssurance, Customer Satisfaction Survey).
利用提供的工具不断地监督提高质量和客人的满意度。(领先质量保证,客人满意度调查)
Oversee every service atleast once a week (breakfast, lunch, dinner, lobby, banqueting, room service,bar).
每周至少一次的分部门监督审查(早餐,中餐,晚餐,大堂,宴会,送餐,酒吧)
Prepare a yearly marketingplan fot the department in cooperation with the Sales & MarketingDepartment including a competitor analysis and a revision of global trends.
与市场销售部配合准备每年的销售计划,包括竞争对手分析和跟新当今餐饮趋势。
Conduct the competitoranalysis through on-site inspections to assess the local food & beverageoffering including both hotel outlets and stand-alone restaurants.
通过现场勘查当地酒店餐厅和单体餐厅,做出竞争对手分析报告。
Analyse the global trends byreviewing print and web based media and attend local/regional trade shows andgastranomic events.
通过回收文本及网络媒体信息,参加当地贸易展览及烹饪宴会分析全球趋势。
Maintain an activerelationship with the hotel’s PR Manager in regards to hotel’s Food &Beverage outlets and events.
与公共关系经理对于餐饮部个餐厅及宴会产品设计等方面保持良好沟通关系。
Ensure that all OutletManagers are fully aware of market needs and trends and that their product andservice meet the demands.
确保所有餐厅经理都完全意识到市场的需求和动态,确保产品和服务满足市场要求。
Coordinate with the Chef toensure that employees are educated and aware of seasonal and new products on the market.
协调与厨师的工作,保证员工及时学习并意识到对市场季节性的和新产品。
Ensure that each Outlet Manager plans andimplements effective outlet specific training programs.
确保每个餐厅经理都能计划实施高效具体的培训计划。