POSITION SUMMARY:
职位概述：
Assist in managing all food production and stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer’s expectations. Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.
协助管理所有厨房工作及管事部工作运营，重点遵守卫生标准和习惯，员工培训，以及监督食品的制作和外观，确保风格的一致性并符合顾客的要求。遵守当地的卫生和安全法规，或其它适用的规定，以及品牌规范和当地的规章制度。
RESPONSIBILITIES
职责：
- Management of western kitchen day operation of the Food Production and and inform the DFB of major decisions taken in his/her absence.
- 管理西厨房食品生产，并向行餐饮总监通报其缺席期间的重大决定。
- Control and analyze, on an on-going basis, the level of the following:
- 持续性地控制和分析以下各项：
- Sales
- 销售
- Costs
- 成本
- Quality and presentation of food and beverage products
- 食物和饮料制作与质量
- Condition and cleanliness of facilities and equipment
- 设施及设备的情况和清洁。
- Guest satisfaction
- 客人满意度
- Marketing
- 场
- Assist the in developing training plans, develops training material in accordance with Wyndham guidelines and implements training plans for the Food Production employees and other Food and Beverage employees.
- 协助餐饮总监按照温德姆指导方针制订培训计划并编写培训材料，为食品生产部的员工和餐饮部其它员工提供培训。
- Assist the DFB in developing popular menus offering guests value for money in accordance with WHG guidelines.
- 协助餐饮总监依照温德姆指导方针一起开发受大众欢迎的菜品，使客人获得物有所值的产品。
- Assist the Executive Chef in planning and organizing successful Food and Beverage activities.
- 协助餐饮总监计划和组织成功的餐饮活动。
- Conduct daily briefings and other meetings as needed to obtain optimal results.
- 主持每日例会及其它会议，以取得最佳效果。
- Assist the DFB in developing and maintaining up-dated operations manuals for all Food Production sections.
- 协助餐饮总监制定食品生产部的工作目标，以及战略策略、工作程序和制度。
- Setting standards of all food and equipment purchases in accordance with WHG guidelines.
- 按照温德姆指导方针制定所有食品和设备的采购标准。
- Monitor local competitors and compare their operation with the hotel Food and Beverage operation.
- 参与酒店收益计划和市场项目的准备工作。
- Monitor local competitors and compare their operation with the hotel Food and Beverage operation.
- 关注本地竞争对手的餐饮运营情况，并与酒店进行比较。
- Keep aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits.
- 不断通过贸易宣传、酒店展和现场参观，了解餐饮的趋势、系统、操作和设备。
- Work with Executive Chef in manpower planning and management needs.
- 与餐饮总监一起在人力资源规划和管理需求方面进行合作。
- Work with DFB in the preparation and management of the Department’s budget.
- 与餐饮总监一起编制和管理部门预算。
- Complete the other tasks and jobs which assigned by the leader.
完成上级布置的其他任务。
ABILITIES / KEY COMPETENCIES / SKILLS:
能力、关键资质、技能：
- Good communication skills
- 良好沟通能力。
-
Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.
- 持有当地政府规定的含酒精饮品知识课程证书或食品服务许可证或有效的健康或食品上岗证。
- Problem solving, reasoning, motivating, organizational and training abilities.
- 具备较强的问题解决、推理、号召、组织及培训能力。
