【職位描述】 行政 Administration § 協(xié)助餐飲部副總監(jiān)確保餐飲部運作符合其酒店策略，適當(dāng)執(zhí)行酒店規(guī)章。 Assist ADOFB to ensure that the Food and Beverage activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate. § 協(xié)助餐飲部行政總監(jiān)監(jiān)督部門營運手冊的準(zhǔn)備和更新工作。 F&B Manager to oversee the preparation and update of individual Departmental Operations Manuals. § 協(xié)助餐飲部行政總監(jiān)定期主持召開部門溝通會并確保分部門例會和會議確實有效且在必要時進行指導(dǎo)。 F&B Manager to conducts regular divisional communications meetings and ensures that departmental briefings and meetings are effective and conducted as necessary. 賓客服務(wù) Customer Service § 確保所有員工遵循品牌承諾并始終提供優(yōu)異的對客服務(wù)。 Ensures that all associates deliver the brand promise and provide exceptional guest service at all times. § 確保員工同樣在適當(dāng)?shù)臅r候為其他部門的內(nèi)部客人提供優(yōu)質(zhì)服務(wù)。 Ensures that associates also provide excellent service to internal customers in other departments as appropriate. § 在公共區(qū)域花時間觀察員工和客人之間的交流并和客人交談，必要的時候通過部門經(jīng)理在對客服務(wù)技能上對員工進行指導(dǎo)。 Spends time in public areas observing associate-guest interaction and talking with guests, working through Heads of Department to coach associates in guest service skills as necessary. § 禮貌而高效地處理所有客人和內(nèi)部客人的投訴和詢問，確保問題得到圓滿解決。 Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily. § 與客人和同事保持基于良好工作關(guān)系的互動接觸。 Maintains positive guest and colleague interactions with good working relationships 財務(wù) Financial § 將員工的工作能力通過多項技能、多項任務(wù)和有彈性的日程安排的運用而達到最大化，以完成經(jīng)營上的財政目標(biāo)和顧客期望。 Maximises associate productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests. § 確保每個盈利部門（例如：餐廳、酒吧、宴會廳）都在遵循品牌承諾的條件下以利潤最大化為目標(biāo)而運作。 Ensures that each profit centre (e.g. Outlet, Bar, Banquets) is operated in line with maximising profit while delivering on the brand promise. § 確保每個消耗部門（例如：管事部）同樣在遵循對客人的品牌承諾的條件下，以可能達到的最低成本損耗結(jié)構(gòu)運作。 Ensures that each cost centre (e.g. Stewarding) operates with the lowest possible cost structure while also delivering on the brand promise to the guest. § 協(xié)助餐飲部行政總監(jiān)組織餐飲部年度經(jīng)營計劃的準(zhǔn)備工作。 Assist EAM – F&B to coordinates the preparation of the Annual Business Plan for Food and Beverage. § 對經(jīng)營業(yè)績進行戰(zhàn)略分析以更便于得到準(zhǔn)確而有意義的預(yù)測，適當(dāng)?shù)臅r候讓各個部門經(jīng)理參與其中。 Analyses business performance strategically to facilitate accurate and meaningful forecasting, involving the respective Heads of Department as appropriate. § 以主要的業(yè)績表現(xiàn)指數(shù)為基礎(chǔ)對成本進行預(yù)先管理控制，適當(dāng)?shù)臅r候讓各個部門經(jīng)理參與其中。 Manages costs proactively based on key performance indicators, working through the respective Heads of Department as appropriate. § 確保與財務(wù)記錄的保留、錢款處理和許可以及及時而準(zhǔn)確的財政信息的上報全部符合酒店、公司和本地的制度、政策和規(guī)章的規(guī)定。 Ensures that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information § 協(xié)助進行盤點管理和酒店營運設(shè)備和其他設(shè)施持續(xù)的保存保養(yǎng)。 Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets. § 積極參加每周收益管理會議，監(jiān)督適用的價格結(jié)構(gòu)以達到收益和餐廳及宴會廳整體利潤的最大化。 Participates in weekly yield and revenue management meetings actively, overseeing the appropriate pricing structures to maximise yield and overall profits in Outlets and Banquets. 市場營銷 Marketing § 協(xié)助餐飲部行政總監(jiān)準(zhǔn)備、使用并更新一份年度市場計劃，按照部門需要分派到各個部門。 Assist EAM – F&B to prepares, utilises and updates an Annual Marketing Plan, broken down as necessary by department. § 不斷評估當(dāng)?shù)亍鴥?nèi)和國際市場趨勢、供應(yīng)商和其他酒店/餐飲企業(yè)營運狀況以確保酒店自身經(jīng)營狀況保持競爭力和領(lǐng)先位置。 Evaluates local, national and international market trends, vendors and other hotel/restaurant operations constantly to make sure that the hotel’s own operations remain competitive and cutting edge. § 鼓勵部門經(jīng)理尋求市場和公關(guān)方面的機會以加強關(guān)注力并最終帶來生意。 Encourages Heads of Department to look for Marketing and Public Relations opportunities to increase awareness and ultimately business. 營運 Operational § 確保酒店最基本的品牌標(biāo)準(zhǔn)都要被貫徹執(zhí)行并在適用的地方有選擇地執(zhí)行品牌標(biāo)準(zhǔn)。 Ensures that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate. § 監(jiān)督所有營運情況，尤其在旺季期間，并和各個部門經(jīng)理一起調(diào)整需要改動的地方。 Monitors all operations, especially during peak business periods, working through the respective Head of Department to make adjustments where necessary. § 確保貫徹執(zhí)行餐飲經(jīng)典20條的標(biāo)準(zhǔn)。 Ensures that the Food and Beverage Top 20 are implemented. § 對于客戶調(diào)查的結(jié)果作出反饋并確保落實相應(yīng)的改善措施。 Provides feedback on the results of the Consumer Audit and ensures that the relevant changes are implemented. § 以支持和靈活的態(tài)度與其他管理層成員緊密合作，著眼于整個酒店的成功和酒店客人的滿意度。 Works closely with other Leadership Committee members in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests. § 確保餐飲部員工以支持和靈活的態(tài)度和“團隊協(xié)作”的精神與其他部門合作。 Ensures that Food and Beverage associates work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”. § 確保所有員工要對季節(jié)性產(chǎn)品和市場上的新產(chǎn)品有最新的任何和了解。 Ensures that all associates are up to date with the availability of seasonal and new products on the market. § 在營運過程中將對于餐飲產(chǎn)品的檢驗和監(jiān)督貫穿始終，并在適當(dāng)?shù)那闆r下作出反饋。 Tastes and monitors the food and beverage products served throughout the operation, providing feedback where appropriate. 人事 Personnel § 監(jiān)督和協(xié)助所有餐飲部員工的聘用和篩選。確保部門經(jīng)理在招聘時遵循酒店指示，在篩選員工時以能力基礎(chǔ)進行選擇。 Oversees and assists in the recruitment and selection of all Food and Beverage associates. Ensures that Heads of Department follow hotel guidelines when recruiting and use a competency-based approach to selecting their associates. § 監(jiān)督餐飲部所有員工的守時性和儀容儀表，確保他們根據(jù)酒店和部門的儀容儀表要求身著正確的制服并保持高標(biāo)準(zhǔn)的儀容儀表和個人衛(wèi)生狀況。 Oversees the punctuality and appearance of all Food and Beverage associates, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards. § 經(jīng)過適當(dāng)?shù)呐嘤?xùn)、指導(dǎo)和/或教導(dǎo)，通過提高每個部門經(jīng)理的技能和能力將其效力發(fā)揮到最大化。 Maximises the effectiveness of Heads of Department by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring. § 指導(dǎo)部門經(jīng)理進行年度表現(xiàn)評估，支持他們的職業(yè)發(fā)展目標(biāo)。確保他們可以指導(dǎo)其員工進行年度表現(xiàn)評估。 Conducts annual Performance Development Discussions with Heads of Department and supports them in their professional development goals. Ensures that they in turn conduct annual Performance Development Discussions with their associates. § 確保每個分部門經(jīng)理在與培訓(xùn)經(jīng)理和部門培訓(xùn)員協(xié)調(diào)下為其員工制定培訓(xùn)計劃并落實有效的培訓(xùn)課程。 Ensures that each Head of Department plans and implements effective training programmes for their associates in coordination with the Training Manager and their Departmental Trainers. § 鼓勵員工成為有創(chuàng)意的、主動的、具有挑戰(zhàn)精神并可以認識到自身對于營運成功所作貢獻的員工。 Encourages associates to be creative and innovative, challenging and recognising them for their contribution to the success of the operation. § 支持落實以人為本，示范并加強凱悅價值觀和文化特性。 Supports the implementation of The People Philosophy, demonstrating and reinforcing Hyatt’s Values and Culture Characteristics. § 確保所有員工完全理解并嚴(yán)格遵守員工守則。 Ensures that all associates have a complete understanding of and adhere to associate rules and regulations. § 確保員工遵守所有與消防、防護和安全相關(guān)的酒店、公司和當(dāng)?shù)氐闹贫取⒄吆鸵?guī)章。 Ensures that associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security. § 對于員工意見調(diào)查做出反饋并落實相應(yīng)的改善措施。 Feedback the results of the Associate Opinion Survey and ensures that the relevant changes are implemented. 其他 Other Duties § 熟知與員工和行業(yè)相關(guān)的法律法規(guī)。 Is knowledgeable in statutory legislation in associate and industrial relations. § 理解并嚴(yán)格遵守員工手冊中的規(guī)章制度以及涉及到消防、衛(wèi)生、健康和安全的酒店政策。 Understands and strictly adheres to Rules and Regulations established in the Associate Handbook and the Hotel’s policies concerning fire, hygiene and health and safety. § 確保高標(biāo)準(zhǔn)的個人形象和儀容儀表。 Ensures high standards of personal presentation and grooming. § 與競爭酒店、商業(yè)伙伴和其他組織的相關(guān)代表保持強而專業(yè)的關(guān)系來往。 Maintains strong, professional relationship with the relevant representatives from competitor hotels, business partners and other organisations. § 根據(jù)行業(yè)、公司和酒店對于餐飲部要求的變化做出反應(yīng)。 Responds to changes in the Food and Beverage function as dictated by the industry, company and hotel. § 需要時參加培訓(xùn)課程和會議。 Attends training sessions and meetings as and when required. § 執(zhí)行分派的任何合理任務(wù)和額外職責(zé)。 Carries out any other reasonable duties and responsibilities as assigned. 【任職要求】 最好擁有酒店或旅游管理的本科或?qū)？茖W(xué)歷； 至少3年擔(dān)任國際聯(lián)號餐飲部經(jīng)理工作經(jīng)驗； 必須具有良好的經(jīng)營、行政管理和人際交往能力。

-? ? ? Min. 5 years relevant working experience in international hotels -? ? ? 5年或以上相關(guān)工作經(jīng)驗 -? ? ? Strong communication and problem solving skills -? ? ? 良好的溝通能力和問題解決能力? ? ? -? ? ? Strong leadership and management skills -? ? ? 良好的領(lǐng)導(dǎo)技巧和管理能力 -? ? ? People-oriented , excellent interpersonal skills, a team player -? ? ? 良好的人際交往能力，有團隊合作精神

Direct andcontrol all subordinate associate to ensure that all day to day operationalmatters are handled on time and guest expectations are met 直接和協(xié)調(diào)所有下屬廚房確保所有業(yè)務(wù)事項時刻都按時已達到客人預(yù)期。 ?Provide guidanceand assistance to the outlet employees helping them in the execution of theirduties and responsibilities 提供指導(dǎo)和幫助,幫助每個部門員工執(zhí)行他們的責(zé)任和義務(wù)。 Oversee theservice standards in the outlet ensuring that they conform to the requisitestandards and meet or exceed customer expectations. 監(jiān)督服務(wù)標(biāo)準(zhǔn),確保它們符合標(biāo)準(zhǔn)和滿足所需,或超越顧客的期望。 ?Liase with theKitchen, Stewarding, Bars, Housekeeping and Engineering to ensure that theoperation runs smoothly in areas of joint responsibility. 與廚房,廳面、酒吧、客房、工程溝通,以確保運行順利的共同責(zé)任。 Assist in theplanning and execution of promotional activities as directed 協(xié)助制定和執(zhí)行的促銷活動。 Maximise revenuein the outlet by implementing upselling procedures 每個廳面實現(xiàn)出口利潤的最大化和促銷。 Assist inmonitoring and controlling the financial performance of the outlet controllingcosts and expenses?協(xié)助監(jiān)測和控制部門的成本和開支的控制顯示財政業(yè)績。 ?Assist inmonitoring and controlling the hotel’s OE inventory and participate ininventory taking 協(xié)助監(jiān)控參與酒店的部分盤點庫存。 Conduct frequentfront and back of house checks ensuring mise-en-place, service procedures,standards of cleanliness and hygiene, repair and maintenance, employee groomingand manning levels are in order and take appropriate action where necessary 進行經(jīng)常性的部門前線檢查,服務(wù)程序檢查,標(biāo)準(zhǔn)的清潔和衛(wèi)生、維修和保養(yǎng),員工培訓(xùn)和指令并在必要時采取適當(dāng)?shù)男袆印??Assist in the maintenanceof efficient administration preparing and submitting reports on time asdirected 保持一種高效的管理部門和按時提交部門運作報告

Effectively manage the restaurantby ensuring the following: 有效管理餐廳，確保以下幾方面： Overseethe Implementation of standards as detailed in the departmental standards and proceduresmanual 根據(jù)部門的標(biāo)準(zhǔn)和程序手冊，監(jiān)督執(zhí)行的情況 Adhereto opening and closing procedures 遵循開檔和關(guān)檔的程序 Adhereto bill paying procedures 遵循帳單支付的程序 Conducteffective shift briefings, ensuring all staff are aware of VIPs, specialoccasions, 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(chǎn)品 Personallymeet 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 Encourageand motivate staff to provide optimum service during all shifts 鼓勵和激發(fā)員工提供合適的服務(wù) Recommendationsand guest comments to Chef and Food and Beverage Director to reflect current customerprofile are shared 與廚師和餐飲總監(jiān)共同分析客人的評論和建議以了解顧客最近的整體情況 Developmentand implementation of Promotions Calendar for F&B products in restaurant 在餐廳發(fā)展和執(zhí)行餐飲部產(chǎn)品的促銷計劃 Special event concepts are managed 處理特別的活動計劃 Market changes are anticipated and reviewoperations when necessary 注意市場的變化，必要時回顧營運情況 Competitor analysis is conducted 分析競爭者的情況 Positivepublicity opportunities are created 創(chuàng)造積極的公開機會 Customerdatabase is managed and utilized effectively 管理顧客的資料并有效的利用 Property facilitiesare upsold 推銷更好的設(shè)施 Theactive pursuit of cost saving measures 積極地采取開支節(jié)省措施

Effectively manage the restaurant by ensuring the following: 有效管理餐廳的日常工作，確保日下工作正常進行： Oversee the Implementation of standards as detailed in the departmental standards and procedures manual 監(jiān)督部門工作標(biāo)準(zhǔn)和程序手冊中列出的各項規(guī)范的貫徹執(zhí)行 Adhere to opening and closing procedures 遵守開始營業(yè)和結(jié)束營業(yè)的程序 Adhere to bill paying procedures 遵守規(guī)定的結(jié)賬程序 Conduct effective shift briefings ensuring all staff are aware of VIPs, special occasions, daily specials, emphasis on upselling certain products, etc. 有效的進行交接班說明會，確保所有員工了解重要客人，特殊活動，每日特價，重點是推銷某些產(chǎn)品等 Personally meet and farewell a minimum of 80% of your customers 親自迎送80%以上的客人 Encourage and motivate staff to provide optimum service during all shifts 激勵在崗員工為客人提供卓越的服務(wù) Share recommendations and guest comments to Chef and Food and Beverage Manager to reflect current customer profile 與廚師和餐飲經(jīng)理交流意見和客人的建議從而反應(yīng)當(dāng)前客人的情況 Develop and implement Promotions Calendar for F&B products in restaurant 在餐廳制定和執(zhí)行餐飲產(chǎn)品促銷活動日歷 Manage special event concepts 特別活動的概念管理工作 Anticipate market changes and review operations when necessary 善于預(yù)測市場的變化情況，并在必要時審評運營工作 Conduct competitor analysis 對競爭對手進行分析 Create positive publicity opportunities 創(chuàng)造良好的公眾宣傳機會。 Manage customer database and utilize effectively 管理顧客數(shù)據(jù)庫并有效的加以使用。 Up-sell property facilities 推銷酒店的設(shè)施 Actively pursue cost saving measures 積極的實行節(jié)約成本的方法。 Recycle wherever possible 盡可能再利用能源。 Liaise with Sales Manager during tender process to obtain new accounts; Food and Beverage specific 在競標(biāo)過程中與銷售經(jīng)理密切合作爭取新的客戶；特別是餐飲部門的客戶 Manage wage and beverage cost 管理工資和飲料成本 Forecasting 進行預(yù)測工作 Stock control 有效的控制存貨 Analyze food and beverage statistics through point of sale system 通過銷售點銷售系統(tǒng)分析餐飲統(tǒng)計數(shù)據(jù)。 Works with Superior on manpower planning and management needs 和上級領(lǐng)導(dǎo)一起進行人力規(guī)劃和管理需求。 Works with Superior in the preparation and management of the Department’s budget 和上級領(lǐng)導(dǎo)一起編制和管理部門預(yù)算 Required Skills – 技能要求 Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company 完全代表酒店，品牌和公司與顧客，員工和第三方交往的能力 Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency 持有當(dāng)?shù)卣?guī)定的含酒精飲品知識課程證書或食品服務(wù)許可證或有效的健康或食品上崗證 Problem solving, reasoning, motivating, organizational and training abilities 具有解決問題，推理，號召，組織和培訓(xùn)能力 Good writing skills 具有良好的寫作技能 Leadership Skills 具有領(lǐng)導(dǎo)能力 Qualifications – 學(xué)歷 Diploma in Hotel Management, Food & Beverage, or related field 酒店管理，餐飲或相關(guān)專業(yè)的大專學(xué)歷 Experience – 經(jīng)歷 4 years related experience, including supervisory experience, or an equivalent combination of education and experience 4年相關(guān)工作經(jīng)歷，包括管理經(jīng)驗，或與此相當(dāng)?shù)慕逃拖嚓P(guān)工作經(jīng)驗結(jié)合的背景。

MAIN MISSIONS: -He/she is responsible for budgets of the bar (sales, PMH, HR, energy, consumables) and manages the sales and the bar margins, notably by respecting the partnership agreements. -He/she optimizes the quality of the service, the application the hygiene and the safety procedures and the training of his/her team -He insures the delivery of the services integrating the animation of the village ORGANIZE THE BAR -Adapt the organization (production, distribution, storage) in function of infrastructures and existing equipments, theme and animation program -Establish the technical index cards (cocktails, snacks, glass type, hygiene,) and assure the follow-up -Determine product needs respecting for the ordering schedule -Control the rotation of day stocks taking into account hygiene standards and economical constraint -Apply the F&B agreements partnership according to sector  -Organize the workload of the bar team -Optimize the use of the given material MANAGE THE BAR -Create the conditions (organization, product selection, development) to reach and deliver the bar objectives in the respect with the Quali-Signs -Propose and establish actions to develop the sales and improve margins with the cooperation of the F&B manager or Hotel Services Manager -Identify and argue equipment requirements (PMH, Cleaning products) -Participate in the elaboration of the conditions of contract of the special events -Optimize the pricing, engage promotional actions, strengthen the display   ENFORCE THE APPLICATION OF THE SERVICES FOLLOWING THE DEFINED STANDARDS -Apply the procedures and the standards ("Quali-Signs" "Pro-Signs") -Control the application of Quali-Signs and Pro-Signs in bars - Engage corrective actions to be in line with Quali-Signs and Pro-Signs -Participate with the F&B Manager or Hotel Services Manager in the selection of the local goods (not referenced) -Give an opinion on the quality of the delivered goods -Be present at the key moments of the service to coordinate the teams and be the interlocutor of the GMs -Conceive with the coordinator of animation the “Mise en avant” of the services according to the themes and to the events -Report in the RRB or Responsible Hotelkeeper if necessary  ENFORCE THE APPLICATION OF THE STANDARDS OF HYGIENE AND SAFETY -Apply the HACCP method and the safety regulations - Control the application of the method HACCP and the safety regulations in bars -Engage corrective actions to be in line with the HACCP method and the safety regulations by monthly self-checks -Organize and inspect the cleaning of premises, equipments and materials -Watch the maintenance of premises and equipments -Report in the RRB or Responsible Hotelkeeper if necessary  MANAGE ITS BAR TEAM -Train GO / GE -Evaluate GO / GE on the objectives fixed with them -Reveal in his(her) team the GOs and GEs with potential ( key GO) -Elaborate the hourly schedules of the team, identify needs, establish and follow the punctuality/presence (within the framework of the regulation of the country) - Warn the F&B Manager or HSM if any noticed grave facts -Animate and motivate its team

【崗位職責(zé)】 1、負責(zé)餐飲部行政管理工作,制定并實施餐飲經(jīng)營的所有計劃。 2、負責(zé)實現(xiàn)部門的營業(yè)收入指標(biāo)和利潤指標(biāo)。 3、與行政總廚一起籌劃和設(shè)計菜單，開發(fā)當(dāng)?shù)匦枨蟮牟惋嫯a(chǎn)品。 4、熟悉飯店管理理論、餐飲管理理論、營銷學(xué)和服務(wù)心理學(xué)。 5、協(xié)調(diào)與其他部門的工作關(guān)系，確保賓客得到滿意的餐飲產(chǎn)品和良好的服務(wù)。 6、制定餐廳推銷策略，督促員工做好食品飲料的推銷工作，提高餐飲銷售收入。 7、建全物資管理制度，對餐廳的設(shè)備、物資、用具等嚴(yán)格管理。 【崗位要求】 1、大專以上文化程度；3年以上同崗位工作經(jīng)驗。 2、精通本部門的業(yè)務(wù)知識，熟練掌握中餐、西餐、酒吧、大堂吧的技能及管理技巧。 3、熟悉 食品原材料采購、儲藏和廚房生產(chǎn)、餐廳服務(wù)全過程，善于安排各個環(huán)節(jié)的工作，能保證餐飲管理的協(xié)調(diào)發(fā)展。 4、具有食品原材料加工、餐飲成本核算方面的知識。掌握各種產(chǎn)品配方、各種食品原材料出料率標(biāo)準(zhǔn)，控制產(chǎn)品質(zhì)量和成本消耗。 5、具有社會活動能力、組織領(lǐng)導(dǎo)工作能力和實際工作能力；善于調(diào)動餐飲 部各級管理人員的積極性。

To be responsible for the dailysupervision of the restaurant, concentrating on service procedure and qualityof product. 負責(zé)餐廳的日常管理，主要是服務(wù)程序和產(chǎn)品質(zhì)量方面的管理。 Toensure that all restaurant mise-en-place is correctly prepared and ready foreach service period. 確保所有餐廳的準(zhǔn)備工作都做好，為各個服務(wù)時段做好準(zhǔn)備。 Tomaintain a breakage prevention program designed to minimize breakage ofoperating equipment, and to liaise directly with the Chief Stewardand recommend changes to policies or procedures. 設(shè)計一個破損的計劃，將經(jīng)營用具的損失減少到最小；和管事部負責(zé)人保持聯(lián)系；經(jīng)營方針和程序提出改進措施。 Tomaintain a close customer contact to ensure satisfaction and recognition ofregular guests. 和客人保持密切接觸，保證能得到客人的滿意和稱贊。 Toassist Manager in the planning, implementation and running of promotionalevents. 協(xié)助經(jīng)理計劃、組織和實施促銷活動。 Tocomply with any reasonable request made by the Manager or Food and BeverageDirector. 完成經(jīng)理和餐飲總監(jiān)的合理要求。 Tosupervise the service within the restaurant, to ensure that the service standards,quality of product, staffgrooming are to the requirements as specified withinthe Operation Policy of the outlet and the requirements of theHotel. 監(jiān)督餐廳的服務(wù)工作，保證服務(wù)標(biāo)準(zhǔn)、產(chǎn)品質(zhì)量和員工的儀容儀表符合餐廳經(jīng)營方針 和酒點要求。 Toensure that the Hostess staff perform all duties as are required, that thefront reception area of the restaurant is neat and tidy and that thereservation book is properly maintained. 保證迎賓員按照要求迎賓，餐廳前臺接待區(qū)域干凈整潔，正確記錄預(yù)定信息。 Tocheck and review all operating par stocks of condiments and restaurant suppliesand operating equipment used within the restaurant. To ensure that there issufficient stock for each day's trade, requisitioning where required anyequipment or supplies that are necessary. 檢查所有的調(diào)味品、餐廳供應(yīng)品以及經(jīng)營用具，保證有日常經(jīng)營所需的足夠的存貨，領(lǐng)取需要的用具和供應(yīng)品。 Toassist the restaurant manager with the restaurant guest recognition program. 協(xié)助經(jīng)理認知客人。 Toassist the restaurant manager in spot checks of the restaurant, to ensurecleanliness of the operation at all times. 協(xié)助餐廳經(jīng)理檢查餐廳，保證經(jīng)營過程的清潔、干凈。 Toassist the restaurant manager in spot checks of the restaurant to ensure thatall repairs and maintenance have been carried out, reporting anynew areas that need attention. And ensuring follow up within a time frame of 14 days. 協(xié)助餐廳經(jīng)理檢查餐廳，保證所有的修補和維護都已經(jīng)進行，匯報需要維修的地方，并保證在14天之內(nèi)跟蹤完成。 Toensure that all menus are clean, neat and tidy, free from marks and dirt,stains or watermarks. Replacing any menu with a new one as required. 保證所有菜單都干凈、整潔、美觀，沒有痕跡、污漬和水印。更換所有應(yīng)該更換的菜單。 Toensure that all staff report for work as per the posted roster, and that allleave and sick leave requests are handed to the Restaurant manager. 保證所有員工都按照排好的排班表上班，所有事假和病假的要求都要通過餐廳經(jīng)理。 Toassist during the service periods with actual service to the guest duringperiods of high business. 在營業(yè)高峰時間，協(xié)助為客人服務(wù)。 Toassist the restaurant manager at all times, ensuring a high level ofco-operation at all times. 協(xié)助餐廳經(jīng)理，保證餐廳隨時都能很好的合作。 Mustalways check personal hygiene and be well groomed in appearance, as per thegrooming standards of thehotel and the department. 按照酒店和部門儀容儀表要求，經(jīng)常檢查個人衛(wèi)生，注意儀表。 Mustalways maintain a professional image at all times, be friendly and smiling atall times when in contact withguests and staff alike. 隨時保持專業(yè)的形象，和客人及員工打交道時，態(tài)度友好，面帶微笑。 Ensureprompt and courteous service at all times, and ensure that all guest enquiriesare dealt with at all times. 提供快速禮貌的服務(wù)，保證所有客人的要求都得到滿足。 Mustbe aware of the importance of beverage sales within the outlet, and sees to itthat every effort is made bythe waiters and waitress's to sell the maximum numberof drinks possible. And to ensure that all beverages sold areas per the quality and presentation standards of the Hotel. 必須明白餐廳酒水銷售的重要性，保證每個服務(wù)員都盡了最大努力擴大銷售量，并保證所賣的酒水符合質(zhì)量要求和酒店的標(biāo)準(zhǔn)。 Toensure that all products and services ordered appear on all guest checks, andthat all items are properlyaccounted for, correct prices charged. And that all moniesdue are collected from the guest. 保證所有出售的產(chǎn)品都正確紀(jì)錄在賬單上，確保所有項目都正確核算，向客人收取費用。 Greetand escort guests to their table during high business periods, to ensure guestsare seated quicklyand not waiting at the entrance. 在營業(yè)高峰時期，歡迎客人并為客人領(lǐng)座，保證客人快速入座，不要讓客人在門口長時間等待。 Ensurethat all staff are at their assigned stations, and that work assignments havebeen issued and understood. 確保所有的員工都在指定的崗位，指定的崗位清楚明確。 Whenpresenting menus to guests or answering guest questions as to the menu content,the person must befully aware of all menu items and services that areoffered, and be able to explain them accordingly 當(dāng)遞給客人菜單或回答跟菜單有關(guān)的問題時，必須完全明白菜單上的項目和提供的服務(wù)，并能夠相應(yīng)地解釋。

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

崗位職責(zé)： 1.全面督導(dǎo)酒店餐飲部運營管理工作,制定并實施餐飲經(jīng)營的所有計劃； 2.負責(zé)實現(xiàn)酒店的營業(yè)收入指標(biāo)和利潤指標(biāo)； 3.與行政總廚/廚師長一起籌劃和設(shè)計菜單，開發(fā)當(dāng)?shù)匦枨蟮牟惋嫯a(chǎn)品； 4.協(xié)調(diào)與其他部門的工作關(guān)系，確保賓客得到滿意的餐飲產(chǎn)品和良好的服務(wù)； 5.制定餐廳推銷策略，督促員工做好食品飲料的推銷工作，提高餐飲銷售收入； 6.建立健全物資管理制度，對餐廳的設(shè)備、物資、用具等嚴(yán)格管理； 7.完成領(lǐng)導(dǎo)安排的其他工作任務(wù)。 任職條件： 1.具有3年以上同崗位工作經(jīng)驗； 2.以部門負責(zé)人身份參與過至少一家酒店的籌開籌備工作； 3.具有5年以上酒店、餐飲等行業(yè)工作經(jīng)歷或企業(yè)經(jīng)營管理工作經(jīng)歷； 4.熟悉酒店管理理論、餐飲管理理論、營銷學(xué)和服務(wù)心理學(xué)等知識領(lǐng)域； 5.熟練使用辦公軟件，并能夠運用專業(yè)管理軟件進行數(shù)據(jù)分析和決策； 6.良好的溝通能力和團隊領(lǐng)導(dǎo)技能，能夠有效地管理和激勵員工； 7.具備較強的組織協(xié)調(diào)能力，能夠在多任務(wù)環(huán)境下有效工作； 8.同等條件下，中共黨員、具有國央企工作經(jīng)歷、具有軍隊工作經(jīng)歷者優(yōu)先。 9.服從工作地點調(diào)配。

Administration 行政管理 -? To ensure that the Food and Beverage activities arealigned with the respective Corporate Strategy, and that the Hotel Actions havebeen implemented where appropriate. 負責(zé)確保餐飲部的運作與酒店的戰(zhàn)略發(fā)展一致，進行恰當(dāng)實施步驟。 -??To represent the Food and Beverage function on thehotel's Executive Committee. 酒店執(zhí)行委員會餐飲部的代表。 -??To oversee the preparation and update of individualDepartmental Operations Manuals. 負責(zé)監(jiān)督更新各個從屬部門勞動力。 -??To conduct regular divisional communications meetingsand ensure that departmental briefings and meetings are effective and conductedas necessary. 負責(zé)部門內(nèi)部有效溝通，確保部門必需的會議有效開展。 -??To ensure that guest history files are maintainedand utilised. 確保客人資料已存檔并隨時保持更新。 CustomerService 以客為尊 -??To ensure that all associates deliver the brandpromise and provide exceptional guest service at all times. 確保隨時為客人提供品牌和禮和專業(yè)化的服務(wù)。 -??To ensure that associates also provide excellentservice to internal customers in other departments as appropriate. 確保員工對酒店內(nèi)部客人即其他部門同事提供同樣的優(yōu)質(zhì)服務(wù)。 -??To spend time in public areas observing associate -guestinteraction and talking with guests, working through Heads of Department tocoach associates in guest service skills as necessary. 注意觀察員工與客人的互動，加強與客溝通。必要時到各部門去觀察并員工以提升服務(wù)技巧。 -??To handle all guest and internal customercomplaints and inquiries in a courteous and efficient manner, following throughto make sure problems are resolved satisfactorily. ?????? 禮貌而高效的處理顧客和員工的投訴，確保問題得到圓滿解決。 Financial 財務(wù)管理 -??To maximise associate productivity through the useof multi-skilling, multi-tasking and flexible scheduling to meet the financialgoals of the business as well as the expectations of the guests. 培養(yǎng)多技能和能擔(dān)當(dāng)多項任務(wù)的員工并靈活調(diào)度，以滿足酒店的財務(wù)目標(biāo)以及客人的? 期望。 -??To ensure that each revenue generating department (e.g.Outlet, Bar) is operated in line with maximising revenues and profit throughupselling, pricing activities and proper yield management, while delivering onthe brand promise. 通過向上銷售，定價活動和適當(dāng)?shù)氖找婀芾恚_保每個收益部門（如餐廳、酒吧）的利益大化。同時保持品牌承諾的服務(wù)。 -??To ensure that each cost centre (e.g. Stewarding) operateswith the lowest possible cost structure while also delivering on the brandpromise to the guest. 確保成本中心（如餐務(wù)部）的營運費用最小化，同時也需要保持品牌承諾的服務(wù)。 -??To coordinate the preparation of the AnnualBusiness Plan for Food and Beverage. 負責(zé)準(zhǔn)備和調(diào)整每年的餐飲部商業(yè)計劃。 -??To strategically analyse business performance tofacilitate accurate and meaningful forecasting, involving the respective Headsof Department as appropriate. ? ? 從戰(zhàn)略上分析經(jīng)營業(yè)績以便進行準(zhǔn)確的預(yù)測，包括相關(guān)部門負責(zé)人。 -??To proactively manage costs based on keyperformance indicators, working through the respective Heads of Department asappropriate. ????? 通過主動管理以主要績效指標(biāo)的成本為基礎(chǔ)，通過相關(guān)部門經(jīng)理負責(zé)執(zhí)行。 -??To ensure that all hotel, company and local rules,policies and regulations relating to financial record keeping, money handlingand licensing are adhered to, including the timely and accurate reporting offinancial information. ???確保酒店所有財務(wù)記錄、處理和經(jīng)營都遵守酒店和地方性法規(guī)、國家政策和法規(guī)，包括對財務(wù)信息及時準(zhǔn)確地作出報告。 Marketing 市場銷售 -??To prepare, utilise and update an Annual MarketingPlan, broken down as necessary by division and/or department. ? ? ?針對不同的部門情況，籌劃、更新年度市場計劃。 -??To constantly evaluate local, national andinternational market trends, vendors and other hotel operations to make surethat the hotel’s own operations remain competitive and cutting edge. ????? 不斷評估本地、國內(nèi)及國際市場的趨勢，供應(yīng)商和其他酒店運營，確保酒店的運作保持競爭力地位。 -??To encourage Heads of Department to look forMarketing and Public Relations opportunities to increase awareness andultimately business. ? ? ?鼓勵部門經(jīng)理通過尋找市場和公共關(guān)系的機會提升酒店知名度和最終業(yè)務(wù)量。 -??To actively participate in weekly yield and revenuemanagement meetings, overseeing the appropriate pricing structures to maximiseyield and overall profits. 積極參加每周的管理層效益會議，制定合適的價格使收益達到。 -??To entertain frequent and potential customers, inliaison with the Marketing Department. 與銷售部緊密合作，招待常客和潛在客戶。 Operational 營運管理 -??To ensure that all company minimum brand standardshave been implemented, and that optional brand standards have been implementedwhere appropriate. ?????? 確保所有公司達到的品牌標(biāo)準(zhǔn)，而可選的品牌標(biāo)準(zhǔn)已經(jīng)適當(dāng)安排。 -??To make sure that all Touches of Hyatt and the Foodand Beverage Top 20 are implemented. 確保貫徹實施凱悅溫情和餐飲部20項標(biāo)準(zhǔn)。 -??To feedback the results of the Consumer Audit andto ensure that the relevant changes are implemented. 通過消費者的結(jié)果審計確保落實相關(guān)費用。 -??To encourage associates to be creative andinnovative, challenging and recognising them for their contribution to thesuccess of the operation. ? ? ? ?鼓勵員工開拓創(chuàng)新，樂于挑戰(zhàn)和認可他們對酒店成功經(jīng)營做出的貢獻。 Personnel 人事管理 -??To oversee and assist in the recruitment andselection of all Food and Beverage associate. To make sure that Heads ofDepartment follow hotel guidelines when recruiting and use a competency-basedapproach to selecting their associate. 負責(zé)招募和挑選所有餐飲部員工，遵循酒店以能力為基準(zhǔn)的原則挑選員工。 -??To oversee the punctuality and appearance of all Foodand Beverage associates, making sure that they wear the correct uniform andmaintain a high standard of personal appearance and hygiene, according to thehotel and department’s grooming standards. 監(jiān)督所有餐飲部員工的行為與形象，確保他們依據(jù)酒店和部門的儀容儀表要求穿著制服，保持良好的個人儀表和衛(wèi)生。 -??To maximise the effectiveness of Heads ofDepartment by developing each of their skills and abilities through theappropriate training, coaching, and/or mentoring. 通過適當(dāng)?shù)呐嘤?xùn)和指導(dǎo)，使部門經(jīng)理的技能和能力得到提升。 -??To conduct annual Performance DevelopmentDiscussions with Heads of Department and to support them in their professionaldevelopment goals. To ensure that they in turn conduct annual PerformanceDevelopment Discussions with their associates. 通過進行年度評估來指導(dǎo)部門經(jīng)理的發(fā)展目標(biāo)。同樣確保部門經(jīng)理與員工進行年度評估。 -??To ensure that each Head of Department plans andimplements effective training programmes for their associates in coordinationwith the Training Manager and their Departmental Trainers. 確保各部門經(jīng)理為員工計劃和實施有效的培訓(xùn)課程，配合培訓(xùn)經(jīng)理和部門的培訓(xùn)師。 -??To encourage associates to be creative andinnovative, challenging and recognising them for their contribution to thesuccess of the operation. ? ? ?鼓勵員工開拓創(chuàng)新，樂于挑戰(zhàn)和認可他們對酒店成功經(jīng)營做出的貢獻。 -??To support the implementation of The PeoplePhilosophy, demonstrating and reinforcing Hyatt’s Values and CultureCharacteristics. 支持以人為本的理念，加強凱悅價值觀和凱悅文化。 -??To ensure that all associates have a completeunderstanding of and adhere to associate rules and regulations. ?確保所有的員工完全理解并遵守酒店規(guī)章制度。 -??To ensure that associates follow all hotel, companyand local rules, policies and regulations relating to fire and hazard safety,and security. ??? ???確保員工遵守所有的酒店、公司和地方法規(guī)、政策和相關(guān)火災(zāi)、消防和安全準(zhǔn)則。 -??To feedback the results of the Associate OpinionSurvey and to ensure that the relevant changes are implemented. 對員工滿意度調(diào)查的反饋做出相應(yīng)措施，并確保相關(guān)措施的實施。

1.過回顧和預(yù)測的方法，準(zhǔn)備部門的年度預(yù)算 2.確保了解和執(zhí)行萬豪酒店的標(biāo)準(zhǔn)和程序 3.確保運營標(biāo)準(zhǔn)周期性的回顧和更新。 4.執(zhí)行萬豪的衛(wèi)生清潔標(biāo)準(zhǔn)，每月以該標(biāo)準(zhǔn)對部門進行檢查。 5.負責(zé)部門固定資產(chǎn)的管理 6.與人力資源部共同制定和實施對下級員工的季度管理培訓(xùn)計劃 7.負責(zé)所有與員工有關(guān)的事宜，包括招聘、培訓(xùn)和處罰員工 8.負責(zé)所有財務(wù)的程序在本部門得到執(zhí)行。 9.對于顧客的詢問/關(guān)注，應(yīng)在24小時內(nèi)予以適當(dāng)?shù)拇饛?fù) 10.及時協(xié)助完成每年的員工意見調(diào)查，年終評估和領(lǐng)導(dǎo)成績評估工作。 11.制定營銷計劃并把他推向市場。 12.了解競爭對手，每個季度作一次市場競爭分析報告。

§? To assist with thedevelopment and maintenance of a detailed Department Operations Manual thatreflects policies and procedures work processes and standards of performancewithin the Division. 協(xié)助制定、保持及更新詳細的部門營運手冊。營運手冊要包括部門的政策及程序，部門的工作程序及標(biāo)準(zhǔn)。確保每年的更新要準(zhǔn)確反映任何改變。 §? To assists with thepreparation and regular update of the Food and Beverage Departmental Budget, inclose cooperation with Assistant Director of Food & Beverage and theDirector of Food and Beverage ensuring targets are met and costs areeffectively controlled. 協(xié)助準(zhǔn)備餐飲部的年度業(yè)務(wù)計劃，確保部門目標(biāo)中全面闡述了酒店的生意目標(biāo)及員工的需要。 §? To participate in theformulation of the Annual Marketing Plan to established a list of marketingactivities in line with the compilation of the Annual Business Plan. 與餐飲部總監(jiān)密切配合，協(xié)助準(zhǔn)備及定期更新餐飲部的部門預(yù)算，確保達到經(jīng)營目標(biāo)及有效地控制成本。 §? To maintain the DailyLog Book 保存部門日志。 §? To submit thefollowing reports to the Director of Food and Beverage, in the absence of theOutlet manager arrange Assistant to do so: 協(xié)助餐務(wù)部經(jīng)理準(zhǔn)備及發(fā)出以下餐飲部文件 §? Weekly work schedule. 每月餐廳報告 §? Monthly consumptionreports of guest supplies. 每月客人用品消耗報告 §? Vacation schedule. 假期安排 §? Training forecast. 預(yù)計培訓(xùn) §? Beverage shortage / overagereport. 酒水短缺 / 超額報告 §? Guest/staff incidentreport. 員工事故報告。 §? To plan the outletweekly roster and work schedules to ensure that the outlet is adequatelystaffed to handle the level of business. 根據(jù)營業(yè)狀況排班，確保有足夠的人手。 §? To request guestsupplies according to consumption and established par stocks. 根據(jù)使用狀況和安全庫存量申領(lǐng)客人用品。 §? To maintain the outletbulletin board. 維護部門信息板。 §? To attend monthly Foodand Beverage meeting and daily operations meeting. 參加每月和每日餐飲部日常會議。 §? To attend all othermeetings and briefings as directed by the Director of Food and Beverage. 參加餐飲總監(jiān)主持的會議和簡報。 §? To report “l(fā)oss andfound” items in line with the hotel’s Policies &Procedures. 根據(jù)酒店的規(guī)章制度和程序匯報客人遺留物品的情況。 §? To ensure that theoutlet is kept clean and organized, both at the front as well as the back ofthe house. 確保部門的前場和后場區(qū)域干凈、整潔有序。 §? To liaise and organizewith Stewarding and Housekeeping that the established cleaning schedules arestrictly adhered to. 聯(lián)系并且協(xié)調(diào)餐務(wù)部和客房部嚴(yán)格按照清潔時間表進行清潔。 Payroll & Productivity Management 薪資和生產(chǎn)力管理 §? Exercises efficientPayroll Management/ Resource allocation through the establishment of a flexibleworkforce throughout the Division. This will be based on the principles of aflexible employee base (Full Time & Part Time employees), multi-skillingand multi-tasking. 通過在整個部門內(nèi)建立靈活的員工編制，實施高效的薪資管理/資源分配。這將依據(jù)一個靈活的員工基數(shù)（全職員工及臨時工）、多技能及多任務(wù)的原則。 §? Directs subordinatesto ensure productivity meets the Hyatt International Food and BeverageOperations Manual requirements. 引導(dǎo)員工以確保生產(chǎn)水平達到凱悅國際餐飲運營要求。 §? Focuses attention onimproving productivity levels and the need to prudently manage utility/ payrollcosts within acceptable guidelines ensuring optimum deployment and energyefficiency of all equipment. 關(guān)注改進生產(chǎn)力水平及在可接受的指引下謹慎管理用品/薪資，確保所有設(shè)備的優(yōu)化部署和高能效。 §? Ensures new technology& equipment are embraced as to improve productivity. 確保擁護使用新的技術(shù)和設(shè)備以提高生產(chǎn)力。 §? Reviews and constantlyseeks Productivity level improvements of all employees through the process of“taking work out of the system” (when appropriate) and through streamlining ofwork process. 通過“減少工作項目”（適合情況下）及簡化工作系統(tǒng)不斷檢視及發(fā)現(xiàn)提高員工生產(chǎn)力水平的方法。 Operational 營運管理 §? To ensure that theoutlet is managed efficiently according to the established concept statement,providing courteous, professional, efficient and flexible service at all timesaccording to the established standards. 確保根據(jù)經(jīng)營理念對部門進行高效地管理，根據(jù)標(biāo)準(zhǔn)提供有禮的、專業(yè)的、高效并且富有彈性的服務(wù)。 §? To be a hands-onmanager and be present at all times in the outlet, especially during busyperiods. 在部門內(nèi)凡事親歷親為，特別是在工作繁忙期間。 §? To be flexible andadapt to rotate within the different departments, sub departments of the Foodand Beverage division or any others departments assigned by the hotel. 能夠工作得富有彈性，能夠適應(yīng)餐飲部不同部門和酒店安排的其它部門工作。 §? To ensure that correctoperating standards are adhered in order to achieve the level of serviceestablished in the Departmental Operations Manual. 根據(jù)部門營運手冊中的服務(wù)標(biāo)準(zhǔn)確保正確的營運標(biāo)準(zhǔn)。 §? To assignresponsibilities to subordinates and to check their performance periodically. 分派下屬的工作并且定期檢查下屬的表現(xiàn)。 §? To ensure tablereservations are taken properly in order to maximize the restaurant turnover. 確保部門以最大的接待能力接受預(yù)定。 §? To ensure that the parstocks for all operating equipment and supplies are strictly adhered to, andthat the outlet is adequately equipped. 確保所有的設(shè)備和用品處于嚴(yán)格的安全庫存量，并且確保部門有足夠的設(shè)備和用品的配備。 §? To conduct monthlyinventory checks on all operating equipment and supplies. 負責(zé)每月對部門的設(shè)備和用品進行盤點。 §? To assist incontrolling the requisitioning, storage and careful use of all operatingequipment and supplies. 協(xié)助控制所有運營設(shè)備和物品的申請，儲存和謹慎使用。 §? To conduct dailypre-shift briefings to employees on preparation, service and menu. 從準(zhǔn)備工作、服務(wù)和菜單方面主持每日班前例會。 §? To liaise with theKitchen and other supporting departments on daily operation and quality. 為確保日常運作和質(zhì)量，與廚房以及其它相關(guān)部門進行聯(lián)絡(luò)。 §? To ensure that allbeverage orders are produced according to the established recipes and procedureset for the outlet 確保酒水的出品和服務(wù)是嚴(yán)格按照酒店確定的配方和程序。 §? To control therequisitioning, storage, and service/portioning of beverages 控制物品申請、庫存、酒水服務(wù)的量。 §? To control appropriatebeverage par stocks are maintained and record any spoilage and wastage 確保適當(dāng)?shù)木扑畮齑妫S護并且記錄酒水的報廢和浪費。 §? To ensure that the barand surrounding area is kept clean and organized at all times 確保酒吧和周圍區(qū)域隨時保持整潔。 §? To handle all guestcomplaints, requests and inquiries on food, beverage and service. 處理客人關(guān)于食品、酒水和服務(wù)方面的投訴、要求以及疑問。 §? To ensure that theoutlet cashiering procedures are strictly adhered to. 確保部門的收銀工作按照嚴(yán)格程序進行。 §? To supervise and overseethe operation and administration of the outlet. 監(jiān)督管理和檢查部的運作和行政方面的工作。 §? To ensure the smoothand efficient operation of Banqueting and Convention services throughout theresort 確保宴會及會議服務(wù)平穩(wěn)且高效的運行。 §? To study, evaluateoperation/procedure and suggest improvements to DOFB/Assistant. 學(xué)習(xí)和評估營運和工作程序，向餐飲總監(jiān)或副總監(jiān)提出建議。. §? To act as a host tothe guests and ensure their satisfaction 對客人進行引導(dǎo)，確保客人滿意。 §? To check workperformance of subordinates and their grooming. 檢查下屬的工作表現(xiàn)和儀容儀表。 §? To supervise, overseeand assist subordinates during busy period in the service. 在營業(yè)繁忙期間督導(dǎo)、檢查并且協(xié)助下屬的工作。 §? To liaise with kitchencrew on daily operation. 在日常運作的時候與廚房進行緊密聯(lián)系。 §? To possess thoroughknowledge of menu and equipment. 具備充足的菜單和設(shè)備知識。 §? To work with Chef onthe menu, recipes and menu cycle concept. 和廚師長一起確定菜單、配方和菜單循環(huán)更新。 §? To report deviationsof the Catering and food and beverage products to the Director of Food andBeverage. 向餐飲總監(jiān)匯報會議、餐飲產(chǎn)品的差異。 §? To fully understandand adhere to the Departmental Operations Manual. 充分理解并且執(zhí)行部門運作手冊。 §? To perform all tasksin accordance to the Session Plans and Task Breakdowns from the DepartmentalTraining Manual. 根據(jù)會議計劃和部門運作手冊完成任務(wù)。 §? To fully understandand apply the philosophy of F&B Top 20’s. 完全理解并且運用餐飲20個最高標(biāo)準(zhǔn)的理念。 §? To fully understandand adhere to Hyatt’s Food and Beverage Vision and Mission. 完全理解凱悅餐飲部使命和愿景。 §? Through hands onmanagement, supervises closely all Food and Beverage Service employees in theperformance of their duties in accordance with policies & procedures andapplicable laws. 通過參與管理，對所有餐飲服務(wù)人員進行緊密督導(dǎo)，使他們的工作表現(xiàn)符合政策、程序及有關(guān)法律。 §? Delegatesappropriately duties and responsibilities, to equipped and resourced employees,nurturing and developing them whilst ensuring standards of operation and safetyare maintained. 適當(dāng)?shù)胤峙渎氊?zé)和責(zé)任，以使員工掌握技能并獲得資源；在確保保持運營及安全標(biāo)準(zhǔn)的同時，關(guān)心并發(fā)展員工。 §? Instils and supportsthe Training initiatives and philosophies of the company and works closely withthe Training Manager and Banquet Service Manager to develop a team ofmulti-skill employees. 灌注并支持公司的培訓(xùn)理念，并與餐務(wù)部經(jīng)理及培訓(xùn)部經(jīng)理緊密配合發(fā)展一支積極的部門培訓(xùn)員隊伍。 §? Develops and assistswith training activities focused on improving skills and knowledge. 發(fā)展并協(xié)助針對提高技能和知識的培訓(xùn)活動。 §? Ensures employees havea complete understanding of rules and regulations, and that behaviour complies. 確保員工完全理解酒店的規(guī)章制度并遵照執(zhí)行。 §? Monitors employee moraleand provides mechanism for performance feedback and development. 關(guān)注員工士氣并對工作表現(xiàn)及發(fā)展提供反饋。 §? Assists in conductingthe annual Performance Appraisals providing honest and appropriate feedback. 進行年度表現(xiàn)評估，提供誠實并適合的反饋。 §? Effectivelycommunicates guiding principles and core values to all levels of employees. 以有效的溝通原則和核心價值面對各層員工。

【崗位職責(zé)】 1、全面負責(zé)餐廳的日常運營管理工作，包括人員排班、服務(wù)標(biāo)準(zhǔn)執(zhí)行、菜品質(zhì)量控制等； 2、制定并優(yōu)化餐廳服務(wù)流程及管理制度，確保服務(wù)高效、規(guī)范，提升顧客滿意度； 3、監(jiān)督餐廳衛(wèi)生、安全及設(shè)備維護，確保符合酒店及行業(yè)相關(guān)標(biāo)準(zhǔn)； 4、負責(zé)餐廳成本控制，包括食材采購、庫存管理及損耗控制，協(xié)助制定預(yù)算并落實執(zhí)行； 5、定期組織員工培訓(xùn)，提升團隊專業(yè)技能與服務(wù)意識，打造高素質(zhì)服務(wù)團隊； 6、處理顧客投訴及突發(fā)事件，維護酒店品牌形象； 7、與廚房及其他部門協(xié)調(diào)合作，確保菜品出品質(zhì)量與運營順暢； 8、分析經(jīng)營數(shù)據(jù)，提出改進建議并推動落實，完成業(yè)績目標(biāo)。 【崗位要求】 1、具備全日制餐廳工作管理經(jīng)驗； 2、工作細致認真，責(zé)任心強； 3、熟悉西餐服務(wù)流程及標(biāo)準(zhǔn)，對西餐文化有較深理解； 5、具備較強的團隊管理能力、溝通協(xié)調(diào)能力及抗壓能力； 6、具備基礎(chǔ)的財務(wù)知識，能夠進行成本分析與控制。

【崗位職責(zé)】 1、負責(zé)餐飲部行政管理工作,制定并實施餐飲經(jīng)營的所有計劃。 2、負責(zé)實現(xiàn)部門的營業(yè)收入指標(biāo)和利潤指標(biāo)。 3、與行政總廚一起籌劃和設(shè)計菜單，開發(fā)當(dāng)?shù)匦枨蟮牟惋嫯a(chǎn)品。 4、熟悉飯店管理理論、餐飲管理理論、營銷學(xué)和服務(wù)心理學(xué)。 5、協(xié)調(diào)與其他部門的工作關(guān)系，確保賓客得到滿意的餐飲產(chǎn)品和良好的服務(wù)。 6、制定餐廳推銷策略，督促員工做好食品飲料的推銷工作，提高餐飲銷售收入。 7、建全物資管理制度，對餐廳的設(shè)備、物資、用具等嚴(yán)格管理。 【崗位要求】 1、大專以上文化程度；五年以上同崗位工作經(jīng)驗。 2、精通本部門的業(yè)務(wù)知識，熟練掌握中餐、西餐、酒吧、茶館的技能及管理技巧。 3、熟悉 食品原材料采購、儲藏和廚房生產(chǎn)、餐廳服務(wù)全過程，善于安排各個環(huán)節(jié)的工作，能保證餐飲管理的協(xié)調(diào)發(fā)展。 4、具有食品原材料加工、餐飲成本核算方面的知識。掌握各種產(chǎn)品配方、各種食品原材料出料率標(biāo)準(zhǔn)，控制產(chǎn)品質(zhì)量和成本消耗。 5、具有社會活動能力、組織領(lǐng)導(dǎo)工作能力和實際工作能力；善于調(diào)動餐飲 部各級管理人員的積極性。

崗位職責(zé): 1. 負責(zé)酒店所有餐廳、宴會、客房送餐等餐飲部門的日常運營管理，確保服務(wù)品質(zhì)與食品安全；制定并執(zhí)行年度餐飲預(yù)算，控制成本（食材、人力、能耗等），提升利潤率。 2. 主導(dǎo)菜單研發(fā)，結(jié)合市場趨勢與客戶需求，定期更新菜品，突出酒店特色；監(jiān)督食材采購、儲存及標(biāo)準(zhǔn)化操作流程，保證菜品質(zhì)量與穩(wěn)定性。 3. 組建并培訓(xùn)廚師及服務(wù)團隊，制定績效考核制度，提升團隊專業(yè)水平與服務(wù)意識；協(xié)調(diào)與前廳、銷售等部門合作，確保宴會、VIP接待等活動的順利執(zhí)行。 4. 嚴(yán)格執(zhí)行食品安全法規(guī)及酒店衛(wèi)生標(biāo)準(zhǔn)，定期檢查廚房設(shè)備維護情況。 5. 處理賓客對餐飲的投訴與建議，提升客戶滿意度。 任職要求: 1. 餐飲管理、烹飪藝術(shù)等相關(guān)專業(yè)大專及以上學(xué)歷，持有廚師職業(yè)資格證（如高級廚師證等）。 2. 5年以上星級酒店或高端餐飲行業(yè)經(jīng)驗，其中3年以上同崗位管理經(jīng)驗；熟悉中西餐烹飪工藝，具備融合菜系開發(fā)能力者優(yōu)先。 3. 出色的成本控制、團隊管理及溝通協(xié)調(diào)能力；對餐飲市場敏感，具備創(chuàng)新思維和營銷策劃能力；熟練使用餐飲管理軟件及Office辦公軟件。 4. 抗壓能力強，能適應(yīng)高強度工作；注重細節(jié)，對菜品呈現(xiàn)與服務(wù)品質(zhì)有極高要求。

【崗位職責(zé)】 1、全面負責(zé)會所的日常運營管理工作，制定并執(zhí)行經(jīng)營計劃，確保會所高效運轉(zhuǎn)； 2、監(jiān)督會所服務(wù)質(zhì)量，優(yōu)化服務(wù)流程，提升客戶滿意度，維護良好的客戶關(guān)系； 3、負責(zé)會所團隊管理，包括員工招聘、培訓(xùn)、績效考核及日常工作的協(xié)調(diào)與監(jiān)督； 4、制定并執(zhí)行營銷策略，拓展客戶資源，提升會所的市場占有率和品牌影響力； 5、控制會所運營成本，合理調(diào)配資源，確保經(jīng)營目標(biāo)的達成。 【崗位要求】 1、具備較強的管理能力和團隊協(xié)作精神，能夠帶領(lǐng)團隊完成經(jīng)營目標(biāo)； 2、優(yōu)秀的溝通與協(xié)調(diào)能力，能夠妥善處理客戶關(guān)系及員工關(guān)系； 3、對服務(wù)行業(yè)有深刻理解，熟悉會所或高端服務(wù)場所的運營模式； 4、具備市場敏感度，能夠制定并執(zhí)行有效的營銷策略； 5、工作細致認真，責(zé)任心強，能夠承受較大的工作壓力； 6、35歲以下，形象佳，有相關(guān)行業(yè)經(jīng)驗者優(yōu)先。

1. 統(tǒng)籌酒店現(xiàn)有“智空間”自助早餐日常運營，優(yōu)化成本、服務(wù)及品質(zhì)，達成經(jīng)營目標(biāo)； 2.定期分析早餐運營數(shù)據(jù)（客流量、滿意度、成本率等），制定改進方案并落地執(zhí)行； 3.?負責(zé)酒店三樓露臺休閑餐飲項目全周期籌備及搭建：從市場調(diào)研、定位策劃到落地的全流程工作，輸出可行性報告及實施方案；負責(zé)空間設(shè)計、菜單開發(fā)、設(shè)備采購及團隊組建及服務(wù)流程搭建，確保項目符合酒店品牌調(diào)性；制定運營標(biāo)準(zhǔn)及營銷方案，推動項目快速盈利；? 4.?聯(lián)動各部門策劃營銷活動，提升餐飲客源轉(zhuǎn)化率及品牌影響力； 5.制定開業(yè)前營銷方案，協(xié)同銷售部完成品牌包裝、定價策略及預(yù)售推廣。 任職要求： 1.大專及以上學(xué)歷； 2.3年以上酒店/高端餐飲行業(yè)經(jīng)驗，有完整新項目（從0到1）籌建案例; 3.抗壓能力強，擅長團隊管理與跨部門協(xié)作.

1.負責(zé)制定西餐廳服務(wù)規(guī)范、程序和推銷策略并組織實施,業(yè)務(wù)上要精益求精，不斷提高管理水平。 2.熱情待客，態(tài)度謙和，妥善處理客人的投訴，不斷提高服務(wù)質(zhì)量。 3.加強現(xiàn)場管理，及時發(fā)現(xiàn)和解決服務(wù)中出現(xiàn)的問題。 4.加強對餐廳財產(chǎn)的管理，掌握和控制物品的使用情況，減少費用開支和物品損耗。 5.負責(zé)西餐廳美化工作和大堂吧的清潔衛(wèi)生工作，抓好餐具、用具的清潔消毒工作。 6.主動與客人溝通，采取正確方法處理客人投訴。 7.重視員工的培訓(xùn)工作，定期組織員工學(xué)習(xí)服務(wù)技巧技能，對員工進行餐飲服務(wù)意識、推銷意識的訓(xùn)練，定期檢查并做好培訓(xùn)記錄,并對員工進行考核。 崗位要求 1.全面的餐飲部西餐廳和大堂吧運營知識。 2.三年以上相關(guān)的職位工作經(jīng)驗，良好的管理技能。 3.具備領(lǐng)導(dǎo)才干和團隊有良好的溝通協(xié)調(diào)能力。 4.具有優(yōu)秀的英語書面和口語能力，語言的溝通能力佳。

【崗位職責(zé)】 1.具體負責(zé)樓面的日常運轉(zhuǎn)和管理工作，保證以舒適的就餐環(huán)境、良好的服務(wù)來吸引客源，通過向客人提供規(guī)范的服務(wù)程序，高標(biāo)準(zhǔn)的優(yōu)質(zhì)服務(wù)，來獲取最佳的經(jīng)濟效益和社會效益； 2.負責(zé)簽署樓面各種用品的領(lǐng)用單、設(shè)備維修單、損耗報告單等，保證樓面的正常運行； 3.負責(zé)與相關(guān)部門的工作協(xié)調(diào)，發(fā)現(xiàn)問題及時處理并尋求新的解決方案； 4.員工的儀容儀表，督導(dǎo)員工保持始終如一的衛(wèi)生標(biāo)準(zhǔn)； 5.營業(yè)期間堅持在第一戰(zhàn)線，加強餐中巡視，發(fā)現(xiàn)并糾正服務(wù)中出現(xiàn)的問題，處理各種突發(fā)事件；熱情待客、主動與顧客交流，迎送重要客人并在服務(wù)中給以特殊關(guān)照。記錄賓客信息，做好客源開發(fā)與維護； 6.處理賓客的抱怨和不滿，認真解決客人的投訴，并將客人的投訴意見及時向上級報告。 【崗位要求】 1.有良好的團隊領(lǐng)導(dǎo)精神及執(zhí)行力。工作認真負責(zé)，作風(fēng)正派； 2.熟悉餐飲前廳的經(jīng)營管理工作，具有較強的工作責(zé)任感和敬業(yè)精神； 3.高端餐飲及酒店同崗位3年以上管理經(jīng)驗者優(yōu)先考慮。 該職位為項目儲備，項目地點為山西太原、廣東珠海、浙江杭州、陜西西安

【崗位職責(zé)】 按照經(jīng)理的檢查表來開始和結(jié)束一天的營運。 與客人進行積極的互動，來尋求反饋。 在餐廳中，培訓(xùn)、維持和執(zhí)行所有的服務(wù)標(biāo)準(zhǔn)。 執(zhí)行規(guī)范的酒吧指南，并進行展示，以確保給客人提供的飲料具有一貫的品質(zhì)。 在班次上正確執(zhí)行收入和賬單控制程序。 處理日常員工的協(xié)作關(guān)系（例如時間調(diào)整）。 為所有的員工和客人，建立一個安全及衛(wèi)生的工作環(huán)境。 為餐廳營運提供盡可能的幫助（例如工作時間表，樓層安排，預(yù)定）。 確保在餐廳營運時，協(xié)助服務(wù)員或領(lǐng)位，在各自的崗位上使客人滿意。 確保服務(wù)的食品和飲料有質(zhì)量保證。 確保完成每天基本的工作。 運用崗位的輪換制，來確保工作安排的合理性。 熟悉所有客人的獎勵計劃和關(guān)于他們賬目的正確結(jié)算程序。 以身作則來激勵我們的員工取得成功。 上級領(lǐng)導(dǎo)安排的其他工作。 【崗位要求】 1.必須有3年以上的餐廳管理經(jīng)驗 2.有較好的服務(wù)精神和溝通技巧

崗位職責(zé) 1.負責(zé)餐廳的日常管理工作，并與廚房保持密切聯(lián)系，確保餐廳的服務(wù)質(zhì)量,直接對餐廳經(jīng)理負責(zé)； 2.嚴(yán)格執(zhí)行衛(wèi)生標(biāo)準(zhǔn)，確保食品符合衛(wèi)生標(biāo)準(zhǔn)和公司要求； 3.高效完成上級安排的工作。 崗位要求 1.大學(xué)專科以上或同等學(xué)歷畢業(yè)； 2.必須具備3年以上相關(guān)工作經(jīng)驗； 3.具有良好的外表和開朗的性格； 4.具有較強的管理能力、及良好的人際關(guān)系。

西餐廳主管的職位要求能夠提供專業(yè)快捷的服務(wù)。通過成本及庫存控制來獲得計劃盈利。直接督導(dǎo)員工的工作，通過遵守餐廳和 本酒店的規(guī)章制度以確保為客人提供符合 標(biāo)準(zhǔn)的完美服務(wù)。 1.?在整個工作過程中，始終保持高度的客戶服務(wù)意識。? 2.?保持積極的工作態(tài)度，做好本職工作，并且主動解決問題，能夠始終清晰的與客人或同事進行交流。 3.?具有積極合作的精神，以極其熱心的態(tài)度對待所有的工作，并且樂于借助一切機會學(xué)習(xí)新技能以便于改進自己的工作表現(xiàn)。 4.?具有極強的應(yīng)變能力, 反映迅速并以積極的態(tài)度面對要求的改變，包括任何工作要求的改變。 5.?具有極強的團隊精神， 通過合作及對同事工作的支持達到團隊的目標(biāo)。 6.?能夠提出對酒店的運作及環(huán)境有益的意見或建議。 7.?能夠積極的向客人及供應(yīng)商推薦酒店的服務(wù)及設(shè)施。 8.在工作過程中能夠做好本職工作，保證自己及其他人的安全。

【崗位職責(zé)】 - 負責(zé)餐飲部行政管理工作,制定并實施餐飲經(jīng)營的所有計劃。 - 負責(zé)實現(xiàn)部門的營業(yè)收入指標(biāo)和利潤指標(biāo)。 - 與行政總廚一起籌劃和設(shè)計菜單，開發(fā)當(dāng)?shù)匦枨蟮牟惋嫯a(chǎn)品。 ?- 熟悉飯店管理理論、餐飲管理理論、營銷學(xué)和服務(wù)心理學(xué)。 - 協(xié)調(diào)與其他部門的工作關(guān)系，確保賓客得到滿意的餐飲產(chǎn)品和良好的服務(wù)。 -?制定餐廳推銷策略，督促員工做好食品飲料的推銷工作，提高餐飲銷售收入。 -?建全物資管理制度，對餐廳的設(shè)備、物資、用具等嚴(yán)格管理。 【崗位要求】 - 酒店管理或相關(guān)專業(yè)大專以上學(xué)歷； - 工作經(jīng)驗及年限：至少2年以上餐飲部負責(zé)人工作經(jīng)驗； - 有戰(zhàn)略管理、組織變革管理、管理能力開發(fā)、市場營銷、合同法、財務(wù)管理及談判技巧等方面的培訓(xùn)能力； -?精通本部門的業(yè)務(wù)知識，熟練掌握中餐、西餐、酒吧、茶館的技能及管理技巧。 -?熟悉 食品原材料采購、儲藏和廚房生產(chǎn)、餐廳服務(wù)全過程，善于安排各個環(huán)節(jié)的工作，能保證餐飲管理的協(xié)調(diào)發(fā)展。 -?具有食品原材料加工、餐飲成本核算方面的知識。掌握各種產(chǎn)品配方、各種食品原材料出料率標(biāo)準(zhǔn)，控制產(chǎn)品質(zhì)量和成本消耗。 -?具有社會活動能力、組織領(lǐng)導(dǎo)工作能力和實際工作能力；善于調(diào)動餐飲 部各級管理人員的積極性。