崗位職責: 1、有較強的責任心,工作認真踏實。 2、熟悉各種餐具用具的牌號特性及價格，懂得餐具用具的分類和保管方法。 3、熟悉各種洗滌劑和清潔劑的使用方法，熟悉常用的餐具洗滌設備及其操作方法，了解它們的維修保養方法。 4、具有中專以上的文化程度或同等學歷。 5、身體健康，精力充沛。 崗位要求: 1、負責藍鳥云外包人員管理。 2、負責編制餐飲部所需餐具和用具的年度預算。 3、檢查和管理各崗位餐具的使用情況，分析造成損耗的原因，提出降低損耗的建議。 4、負責安排管事部員工的工作班次。 5、負責做好餐具用具的保管、發放、回收工作，負責廚房區域的環境衛生。 6、負責對下屬員工的考勤考核工作，督導員工做好安全工作。

【崗位職責】 1、負責酒店餐飲部門的市場推廣策略制定與執行，包括但不限于餐廳、酒吧、宴會等業務板塊； 2、策劃并組織各類餐飲促銷活動、節日主題推廣及會員營銷計劃，提升品牌影響力及客戶粘性； 3、分析市場趨勢及競爭對手動態，定期提交餐飲市場調研報告，優化推廣方案； 4、與市場傳訊團隊協作，統籌線上線下推廣渠道； 【崗位要求】 1、專科及以上學歷，市場營銷、酒店管理等相關專業優先； 2、2年以上奢華酒店或高端餐飲行業市場推廣經驗，熟悉餐飲運營流程； 3、具備出色的活動策劃能力及創意敏感度，能獨立完成推廣方案； 4、優秀的溝通協調能力及跨部門合作經驗，抗壓性強； 5、中英文流利，能撰寫推廣文案及英文匯報材料。

PRINCIPAL RESPONSIBILITIES 主要職責 ? 1. Responsible for driving business and revenue to the F&B outlets across the board in making sure the business matches our outlet concept and positioning as well as is on line with Local and LHG Standards. Revenue, covers, etc need to be documented and traceable by a self generated tool. The forecast and achievements need to be discussed and reviewed on a monthly basis with EAM F&B. 負責推動餐廳生意及收入并確保與業務相匹配的概念和定位，以及與朗廷標準和世界領先酒店目標相符的方針。收入，盈利等數據需存檔并可追溯。每月與餐飲總監討論及回顧銷售預測及最終銷售額。 2. Work very closely with EAM F&B, Chinese Operations Manager and ADFB as well all outlets managers and chefs in order to plan, execute and deliver the best to our customers. 與餐飲總監，餐飲部經理以及總廚緊密合作，共同制定計劃，實行并讓我們的客人享受到最好的服務。 3. Any change of directions or unusual decisions to be take prior discussion and approval of EAM F&B 任何方針的改變及非尋常的決策改變之前應先于餐飲總監事先商討。 F&B PR Function (Hotel PR will liaise by communication department) ? 1. Responsible to guide the F&B team internally for all upcoming promotions 負責帶領餐飲部團隊為即將到來的促銷活動做準備 2. Conduct research on market trends and potential restaurants’ upcoming competitions to have better strategic marketing planning. 調查市場競爭對手及潛在競爭對手的趨勢已制定出市場策略計劃 3. Effectively map out and manager joint promotions, alliances and campaigns with third parties for more exposures in the marketplace. 有效的制定及領導促銷活動，與第三方合作以占領更多的市場份額 OPERATIONS 1.To know the Hotel inside in and out with all details such as Hotel designer company name, artists name for artefacts’, LHG Brands, Hotel facts and details, product description, F&B Concepts, OE (Operation Equipment) details and Unique selling points, used in each department. 熟知酒店各部門的信息例如酒店設計公司名稱，藝術家的藝術品，朗廷品牌，酒店詳細介紹，餐飲理念，產品說明，設施細節及獨特的銷售賣點。 2. Create a comprehensive and updated guest database which is used according for our F&B promotions. 建立全面的最新的顧客資料以用于餐飲促銷 3. Be flexible to cooperate in anyways with the F&B department to make a day to day operation as well special event happen according to our standards as well as with LHG standards in order to set a new F&B bar. 與餐飲運作部門靈活合作，根據酒店及朗廷標準處理特殊事件，建立一個全新的餐飲酒吧 HUMAN RESOURCES 1. Monitor and make sure colleagues are well dressed and groomed according to standards at all time. Guest contact servers or attendants must maintain a sharp look—proper uniform clean, pressed; shoes shined; hair at correct length and clean; hands well-manicured. 監督同事儀容儀表。無論對客或非對客同事都必須嚴格遵守儀容儀表的規定：制服要干凈平整并按照要求穿戴，鞋子要擦亮，頭發按照要求長短修剪并保持干凈，手指甲要修剪整齊 2.Train any colleague to the latest detail in order to provide the highest level of service to our customers. 為給客人提供最高水平的服務，培訓經理主管及鄰班最新的業務知識。 ADMINISTRATIVE 1. Create an electronic daily log book to key in important information such as: generated daily revenue, covers any other sales reports, PR update, etc and any important information to be shared. 建立并分享電子每日交接記錄表，輸入重要信息例如每日收入，銷售報表，公關信息以及其他需要被分享的重要信息等。 2. Make sure that SOP (Standards Operating Procedures) is written to the last detail and used on a daily basis to train managers and colleagues. 確保時時更新SOP（標準操作流程）用以每天培訓經理及同事 3. Be involved in the F&B budget and strategic departmental decision 參與決定餐飲預算及部門營業策略 MARKETING 1. Assist in the development and execution of marketing plans for the outlet. 同時協助于為所有餐廳制訂的市場推廣計劃的發展及實施。 2. Be a sales person through, be a Langham ambassador at all times 始終將自己定位于銷售人員及朗廷大使

作為餐飲部的營業主管和市場專家，確保所有餐廳和宴會依照酒店標準成功運作，并獨立實現盈利目標。 To function as the Business Manager and MarketingSpecialist for the Food and Beverage Department, and to ensure that all theoutlets and banquets operate successfully,?in accordance with the standard ofthe hotel and are individually profitable.? 與競爭酒店、商業伙伴和其他組織的相關代表保持專業的關系來往。 Maintainsstrong, professional relationship with the relevant representatives fromcompetitor hotels, business partners and other organisations. 根據行業、公司和酒店對于餐飲部職能要求的變化做出反應。 Respondsto changes in the Food and Beverage function as dictated by the industry,company and hotel. 確保貫徹執行酒店最基本的品牌標準，并適當地執行品牌的選擇性標準。 Ensures that all company minimum brandstandards have been implemented, and that optional brand standards have beenimplemented where appropriate. 監督所有營運情況，尤其在生意高峰期，和各個部門經理共同靈活調整必要之處。 Monitorsall operations, especially during peak business periods, working through therespective Head of Department to make adjustments where necessary. 執行分派的任何合理任務和額外職責。 Carries out any other reasonable dutiesand responsibilities as assigned.

? Have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks always reflecting change in trends, guest expectations and operating philosophies. 具備全面的工作知識和能力，負責監督、糾正和展示一切反映趨勢變化、客戶期望和經營理念的所有職責和任務。 ? Assist in delivering the day-to-day operations of the restaurant in an entrepreneurial way and according to the concept statement of the restaurant. 根據餐廳的概念，協助以主人翁精神提供餐廳的日常運作。 ? Work closely together with Stewarding and Kitchen as partners of the same F&B team, ensuring smooth and efficient service and creating memorable guest experiences. 與管事部和廚房緊密合作，與餐飲和廚房緊密合作，確保順利高效的服務，創造難忘的客人體驗。 ? Have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks based on the service sequence agreed, which are aligned with the restaurant concept. 具有充分的工作知識和能力根據按照餐廳概念規定的服務順序去監督、糾正和展示所有崗位和工作。 ? Assign responsibilities to the team implementing Multi-Tasking principle and check their performance regularly. 按照“一職多能”的原則給團隊分配責任，并定期檢查其績效。 ? Ensure the team have up to date knowledge of the offering and ensure that regular food tastings and training is taking place. 確保團隊具備最新的產品知識，并確保定期進行試餐和培訓。 ? Be hands on Team Leader and be present at all times in the outlet, especially during busy periods. 做一個親力親為的主管，并隨時在餐廳參與運營，特別是在繁忙時期。 ? Ensure that through clearly defined service standards, guidance and feedback, our employees are empowered to make decisions, which supports guest satisfaction and improves morale. 確保通過明確的服務標準，指導和反饋，使員工有權作出決定，支持客戶滿意度，提高士氣。 ? Utilise technology available in the hotel and department to optimise productivity, improve service delivery and facilitate internal communication. 利用酒店和部門提供的技術來優化生產力，改進服務提供并促進內部溝通。 ? Be armed with knowledge on the product (location, history, concept story, etc.) and able to share this with our guests and new recruits in ways that enrich experiences. 掌握產品知識（地點、歷史、概念故事等），并與客人和新員工分享這一點，豐富經驗。 ? Ensure your teams know how to use the interdepartmental communication tools so as to ensure guest requirements are attended to in the quickest possible way. 確保您的團隊知道如何使用部門間通訊工具，以便以最快的方式確保客人的要求。 ? Welcome any guest that walks into the outlet, ensuring serving to the guest needs is attended to with intuitive but always culturally correct service. 歡迎所有進入餐廳的客人，確保用直覺按照企業文化根據客人需要提供正確的服務。 ? Recognize regular and loyal guests, spot the special occasions and create memorable experiences. 認出常客和忠誠的客人，發現特殊場合，使他們有難忘的體驗。 ? Cultivate “We win and lose as teams…” attitude in the team. 培養團隊中的“共進退”的態度。 ? Use the Art of Service; be responsible for the whole guest journey in and beyond the outlet. 使用服務藝術，并負責客人在餐廳和酒吧時和離店時的體驗。 ? Ensure effective communications and handover between shifts. 確保有效的溝通和班次之間交接。 ? Assign opening and closing duties, responsibilities and workstations and monitor duties through completion. 分配開餐和關餐的職責、責任和工作崗位，并完成監督任務。 ? Handle guest enquiries in a courteous and efficient manner, ensure guest’s complaints are handled in a guest-oriented manner and assure follow up with guests. 以禮貌有效的方式處理客人查詢，確保客人的投訴以客為尊的方式處理，并保證與客人的跟進。 ? Ensure that the set-up of the outlet, the lighting and all aspects related to guest’s experience are monitored and up to standard, before each service and in accordance with the reservations made and taking into consideration the weather conditions. 確保餐廳布置、照明以及客人體驗相關的所有方面都被監控并達到標準，確保在每次服務之前，考慮到預定和天氣情況。 ? Execute instruction given by the outlet manager pertaining that buffet, tags, set ups (when appropriate) reflect the standards of the hotel. 根據餐廳經理的指示，按照酒店標準準備自助餐、標簽、擺臺（如適用）。 ? Ensure that team members know their responsibility, and that they are organized in such a way that service is smooth, efficient, and reflects the standards and values of the hotel. 確保團隊成員知道他們的責任，并且有條理的使服務順利、高效、反映酒店的標準和價值。 ? Complete the digital logbook on a daily basis and send to F&B office every day. 每天完成電子日志，并每天發送到餐飲辦公室。 ? Ensure that the outlet is kept clean and organized, both at the front as well as the back of house. 確保餐廳保持清潔和有條理的，無論是在前區還是后區。 ? Monitor that adequate hygiene procedures and standards are respected at all time. 監控任何時候都遵守適當的食品衛生程序和標準。

Responsible for providing a full range of operational and administrative support to Director, Beverage + Food with great energy with positive professional attitude. 負責為總監提供全方位的運營和行政支持，給予飲食部極大的能量以及積極的專業態度。 In a professional and stylish manner ensure the smooth operation of beverage + food department and maximize the quality of W experience.? 用專業和時尚的風格確保飲食部的運行平穩和最大化W的體驗質量。 Work with individual venue managers regarding food + beverage quality, service, cleanliness, merchandizing and promotions. 與各個餐廳經理一起共事有關餐飲的質量，服務，清潔，商品和促銷活動。 Assist with beverage + food function management. 協助飲食部的運行管理。