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崗位職責/職位描述

Primary Responsibilities主要職責

·????????To maintain all hotel records and forms as prescribed by hotel management and policies.

按照酒店管理規定和政策，保存所有酒店記錄和文件。

·????????To be able to plan ahead (is pro-active instead of reactive).

能夠提前做好計劃（積極主動，而不是被動做事）。

·????????To always be up to date with financial results (budget versus actual) in sales and cost areas and ensure that sales and profit are maximized.

對于銷售和成本方面，隨時更新財務數據（預算與實際）， 并確保銷售額和利潤。

·????????To control expenses wisely.

明智地控制花費。

·???????To ensure that deadlines?on all projects are met.

準備好每月預測。

·?????? To fully understand the market needs and desires for each outlet and ensure that the product lines (menus) are developed by the outlet management team accordingly.

充分了解市場對餐廳各部門的需求和期望，確保各餐廳管理團隊對于相應產品線（菜單）的開發。

·????????To frequently verify that only fresh products are used in food preparation.

需要經常檢查并確保新鮮食品原材料的使用。

·????????To taste the food from various kitchens with the Chef's and be demanding and critical when it comes to food quality.

與廚師長一起品嘗各廚房的出品食物，且對于出品質量進行嚴格要求。

·????????To encourage and help the Executive Chef to be creative and ensure that he operates well as a Production Manager.

鼓勵并幫助行政總廚發揮創意，確保其作為出品經理的良好工作表現。

Knowledge and Experience知識和經驗

·????????Good oral and written communication skills

良好的口頭及書面溝通能力

·????????Min 10-year experience in hotel engineering operation in similar capacity, preferably with international hotel chain

至少10年酒店相關運做經驗，具有國際連鎖酒店工作經驗

·????????Hotel Restaurant Management graduate

酒店管理專業畢業

·????????Associate degree or above

全日制大專（含）以上學歷

·????????Experienced in all aspects of restaurants service

餐飲服務的各方面豐富經驗