1、積極參與所有要求參加的會議。 Attendsand contributes to all meetings as required. 2、確保部門的服務是高效、優質且一致的，符合部門操作守則所規定的標準。 Ensuresservices provided by the department are always available and are always carriedout to define Standard with the utmost efficiency, consistency and courtesy asdetailed in the Department Operation Manual. 3、確保所有員工始終如一的提供禮貌而專業的服務。 Handlesguest and associate enquiries in a courteous and efficient manner, reportingcomplaints or problems if no immediate solution can be found. 4、了解雇員立法和勞資關系，嚴格遵循員工手冊的規章準則、酒店雇用政策、衛生政策和健康安全政策。 Isknowledgeable in statutory legislation in associate and industrial relations,understanding and strictly adhering to rules & regulations established inthe Associate Handbook and the hotel’s policies concerning fire, hygiene andhealth & safety. 5、積極提供有關員工的福利、安全和發展等方面的意見，實事求是的反饋現狀。 Takesan active involvement in the welfare, safety, development and well being ofassociates providing advice, counselling and truthful, diplomatic feedback. 6、高標準的要求餐廳部員工的言行舉止和衣著裝扮。 Ensuresall Outlet associates maintain high standards of personal presentation &grooming. 7、保持好積極正面的顧客關系和同事關系。 Maintainspositive guest and colleague interactions with good working relationships. 8、始終如一的負責任的態度和行為舉止，積極正面的體現凱悅國際和酒店的標準。 Exercisesresponsible management and behaviour at all times and positively representingthe hotel management team and Hyatt International. 9、承擔合理的工作職責和第二職責，并根據酒店、工業和公司的需要做相應的調整。 Respondsto requests to undertake any reasonable tasks and secondary duties and tochanges as dictated by the hotel, industry and company. 10、執行被分配到的其他合理的工作和職責。 Tocarry out any other reasonable duties and responsibilities as assigned.

1、協助咖啡廳經理管理的日常工作，確保員工能遵守酒店的服務標準和工作程序。 2、大學酒店管理專業畢業者優先 3、兩年以上國際五星級酒店相等職位管理經驗 4、餐飲相關英文知識 5、熟練掌握Micros點餐系統

SERVICE AND ORGANIZATION ? Ensure compliance with the customer contract for its service by applying standards for all his services ? Be the guarantor of a joyful environment within his perimeter.  ? Support the creation of innovative and diversified events ? Apply the implementation (early season), monitoring (season) and closure (end of season) processes for the entire department. ? Inform your manager of information from the field, dysfunctions observed in your department ? Propose appropriate solutions. ? Customize customer service without incurring additional costs or changes in the standards defined by the Services Department. ? Be present at key moments of the service to coordinate the teams and be the privileged and recognized interlocutor of the GMs. ? Adapt the organization according to infrastructures, ? Respect the pricing and strengthen emphasis, develop turnover on wines for sale if necessary ? Organize and distribute work for the restaurant team. ? To be a force of proposal on the evolution of high-end service in his service. QUALITY / HEALTH AND SAFETY: ? Establish, apply and monitor the application of health and safety standards in his department. ? Make a diagnosis, at the opening, of the state of his service (premises, equipment and resources available), ensure a control throughout the season and take necessary measures in case of problems (decision or request for intervention from his manager) ? Ensure the maintenance and preservation of premises and equipment ? Participate in the Health and Safety Unit. ? Ensure good waste management in the service (sorting, collection…) ? Ensure good management of dangerous products in the service (storage, protection equipment…) ? Limit electricity and water consumption  ECONOMIC RESULTS: ? Guarantee the operation of your service within a given framework (budget, performance, staff)  ? Ensure the follow-up and analysis of the various existing reporting tools and related action plans to rationalize management and optimize incomes in compliance with norms and standards. ? Submit monthly economic results to your manager. MANAGEMENT ? Demonstrate leadership ? Adopt a coaching posture in your management ? Ensure the reception, implementation and integration of GO/GEs in your department ? Define personal objectives and support his team or its affiliates, and evaluate them ? Supervise and lead in a transversal logic ? Implement and comply with HR procedures and have them validated by your own manager ? Manager by proximity: show, train and enforce ? Ensure good social climate in your department (pay particular attention to the staff restaurant) and organize meetings for corrective follow-up ? Be exemplary through his visibility among teams and customers We hope: You responsible for the implementation of the Service offer defined by the Management in restaurants and, if necessary, for diswashing.  You are responsible for the quality and relationships of your team with GMs. Your KPI -Client:Quality of reception and service -Business:Respect for equipment and heritage. Orders management And development of sales -People:Absenteeism rates, Turn over and team development

BASIC FUNCTION基本職責 The Western Restaurant Manager is responsible for providing an efficient and high quality service in western restaurant. The western restaurant is responsible for continually focusing on achieving and always ensuring the high quality service standard of an international luxury hotel is achieved. They must achieve guest satisfaction targets and team member satisfaction, and they are responsible for evaluating the performance, and developing and implementing regular skills training for all staff. Reports directly to the Director of F&B and is responsible for achieving service quality targets in restaurant, and for the implementation and compliance of all food and beverage policies and practices (SOP) of hotel and group. 西餐經理負責提供高效高質量的西餐服務。負責達到并始終維持國際品牌酒店的服務標準。實現客人滿意度和員工滿意度的目標，負責為西餐主管和員工評估，發展和開展技能培訓。確保實現餐廳服務目標，執行和落實餐飲各項政策和集團的標準工作操作流程。 ? DUTIES AND RESPONSIBILITIES職責和任務 1.????? Effectively manage the restaurant by ensuring the following:有效的管理餐廳，確保以下幾方面： ·? Oversee the Implementation of standards as detailed in the departmental standards ????and procedures manual.根據部門標準和程序手冊，監督執行的情況。 ·?? Adhere to bill paying procedures.遵循賬單支付的程序。 ·?? Conduct effective shift briefings ensuring all staff are aware of VIPs, special occasions, daily specials; emphasis on up selling certain products; etc.組織有效的交接班例會，確保所有員工知道了解貴賓、特別場合和每日的特色菜，并推銷更好的產品。 ·?? Personally meet and farewell a minimum of 80% of your customers.至少親自接待百分之八十的客人以及與他們告別。 ·?? To train and develop supervisors and staffs; so that they are able to achieve themselves job.培訓和發展主管和員工，以確保他們能夠獨立完成部門的工作。 ·?? Be an inspiration to all hotel staff to achieve luxury levels of performance.激勵員工以確保員工達到奢華的服務水平 2.????? Share recommendations and guest comments to Chef and Food and Beverage Director to reflect current customer profile.與廚師和餐飲總監共同分析客人的評論和建議以了解顧客最近的整體情況。 3.????? Develop and implement Promotions Calendar for F&B products in restaurant.在餐廳發展和執行餐飲部產品的促銷計劃。 4.????? Arrange outlet promotion plan（monthly，special day，etc） with chef, and push the promotion.與廚師長商定部門推廣計劃（包含月度，特殊節假日等），推進執行最終商定的推廣計劃。 5.????? Anticipate market changes and review operations when necessary.注意市場的變化，必要時回顧營運情況。 6.????? Conduct competitor analysis.分析競爭者的情況。 7.????? Create positive publicity opportunities.創造積極的公開機會。 8.????? Manage customer database and utilize effectively.管理顧客的資料并有效的利用。 9.????? Up-sell property facilities.推銷更好的設施。 10.??? Actively pursue cost saving measures.積極地采取開支節省措施。 11.??? Recycle wherever possible.合理利用有效資源。 12.??? Liaise with sales manager during tender process to obtain new accounts, Food and Beverage specific.在發展過程中與銷售部經理聯系，以獲得新的客戶和特色的食物和酒水。控制人力成本和酒水成本。 13.??? Stock control.庫存控制。 14.??? Analyze food and beverage statistics through point of sale system.分析食物和酒水的銷售額。 15.??? For conferring daily with department leaders and management on any operational problems. Conducting inspection tours of the operation to ensure proper cleanliness, manning and mise- en- place for daily business.與上級或主管級員工交流協商每日的運作問題。在每日營業期間視察運作的場地確保適當的情節、人事安排以及擺放等。 16.??? Must maintain effective discipline over the department, ensuring that all departmental rules and regulations are adhered to. And that all grooming and hygiene standards are maintained. Taking disciplinary action wherever required to enforce this.維持部門內有效的紀律，確保遵循所有部門的規章制度，儀容儀表和衛生標準。在需要貫徹執行的 地方采取處罰行動。 17.??? To be responsible for overall operations of the restaurant.負責餐廳所有的營運。 18.??? To assign and delegate responsibilities and authority for the operation areas within the department to the assistant manager and supervisors. Developing the position within a suitable time frame (to be discussed) so that they may be able to carry out the duties and responsibilities of the restaurant manager.為副經理/主管分配和委派部門內操作區域的責任和職責。在適當的時間周期內發展有潛力的員工，以便他們能夠執行餐廳經理的責任和職責。 19.??? To maintain effective communication on the activities of the department with the F&B office and other areas of the hotel, in order to provide the best possible service to the guests.與餐飲辦公室和酒店其他部門就酒店的活動保持有效的交流，以便為客人提供最佳的服務。 20.??? Industry, by means of monthly competitor evaluations, industry analysis and trade literature.每月評估競爭對手，行業分析和貿易文學注意發展趨勢、實操、可用的新產品和行業內的近況。 21.??? To maintain a high profile within the restaurant during service periods, with emphasis on guest relations and needs.在服務期間保持餐廳良好的形象，特別注意與客人的關系及他們的要求。 22.??? According to Wyndham Grand Brand standard，prepare the service sequence，food service standard，beverage pick up/service standard, etc.按照集團品牌標準起草制定部門服務流程，服務標準，出品標準等部門制度，跟進審批，并督促執行。 23.??? Arrange the training, to ensure that the outlet team projects professionalism, that employees are well trained in their jobs and are well-groomed and uniformed. Achieve training target and record by monthly.安排好部門培訓，確保我們團隊的專業性，員工受到專業的技能培訓和良好的專業形象; 完成部門每月培訓工作并做好匯總。 24.??? To plan and co-ordinate a guest recognition program, and implement once approved by the F&B Director.計劃和協調客人的優惠政策計劃，在餐飲總監的同意下立即執行。 25.? To ensure that all service and quality standards are maintained as per theoperating policy of the outlet and requirements as set by the hotel, and to correct whenever required.確保根據酒店的要求和餐廳的操作制度提供高質量的服務，并在有必要時糾正。 26.??? To attend and participate in all monthly F&B departmental meetings and daily morning briefings and to send replacement on scheduled days off.參加每月的餐飲部會議和每日晨會，并安排休息時的換班。 27.??? To do monthly maintenance checks on al equipment, furniture and fixtures and reports all areas in need of attention to the appropriate department.每月檢查所有的設備、家具和工具，向相應部門報告需要注意的相關區域。 28.??? To ensure the safety of all equipment held within the restaurant, ensuring that all equipment is properly handled, cleaned and stored at all times. Correcting any areas which are in need of attention, so that all compliance with established polices is carried out.安全的操作餐廳內的所有設備，確保時刻適當的操作、清潔和儲存。改進需要注意的區域，以遵循現有的制度。 29.??? To ensure that potential breakages are avoided and that staff are aware of the departmental breakage procedure. And that full compliance is received with regards to minimizing breakage.避免潛在的損壞，確保所有的員工注意部門的損壞程序并完全遵循以將損壞降到最低程度。 30.??? To actively participate in the set up and running of any promotion held in the outlet, including planning and implementation of such promotions.積極的參加餐廳組織的布置和運作促銷活動，包括這種促銷活動的計劃和執行。 31.??? Appraise performance of subordinates every 6 months and recommends appropriate action basing on results of rating.每六個月對下屬員工進行業績評估，并基于評估結果提出相應措施。 32.??? Anticipate and address guest issues and establish proactive processes to promote guest satisfaction.預測并解決客人的問題，建立積極主動的工作流程以提高客戶滿意度。 33.??? Interacts in a positive way with other departments to ensure a luxury guest experience.以積極的方式與其他部門進行溝通，以確保客人的奢華體驗。 34.??? Ensures compliance with local health and safety regulations.確保遵守當地的健康和安全法規。 35.??? Must be an example of the Wyndham Grand Values, brand standards, and a champion of grooming and appearance guidelines.確保成為溫德姆品牌價值觀，品牌標準及儀容儀表的典范。 36.??? Responsible for achieving the service quality performance rating for F&B above the competitor market average.確保我們的餐飲出品及服務高于市場平均水平。