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崗位職責/職位描述

PRINCIPAL RESPONSIBILITIES 主要職責

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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)

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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