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崗位職責(zé)/職位描述

? Support the F&B Manager in the development and the execution of the concept of each of the different outlets.
支持餐飲部經(jīng)理發(fā)展和執(zhí)行每個(gè)不同餐廳的概念。
? Work closely together with Stewarding and Kitchen as partners of the same F&B team, ensuring smooth and efficient service and create 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(wù)，創(chuàng)造難忘的客人體驗(yàn)。
? Ensure each F&B outlet reflects a contemporized reinvention of regional Food and Beverage offerings and traditions through its crafts (cooking methods, presentations, service sequences etc.).
確保每個(gè)餐廳通過其手藝（烹飪方法，演示，服務(wù)順序等）反映出當(dāng)?shù)氐牟惋嫯a(chǎn)品和傳統(tǒng)的現(xiàn)代化改造。
? Assist in the development of new ideas related to the re-invention of the local craftsmanship in each of the venues.
協(xié)助開發(fā)關(guān)于重塑每個(gè)地點(diǎn)當(dāng)?shù)厥炙囅嚓P(guān)的新思路。
? Ensure that all the outlets and meeting & events are managed efficiently according to the established concept statements (including décor, smell and music) and adhere to Company and Hotel Policies & Procedures and Standards.
確保所有餐廳和會(huì)議及宴會(huì)按照既定的概念（包括裝飾，氣味和音樂）有效管理，并遵守公司和酒店政策、程序和標(biāo)準(zhǔn)。
? Aware of trends and propose ideas to the F&B Manager to build the range and quality of locally influenced F&B items to stimulate growth in sales for the outlets.
意識(shí)到趨勢(shì)，并向餐飲部經(jīng)理提出想法，以建立當(dāng)?shù)亓餍械牟惋嬳?xiàng)目的范圍和質(zhì)量，以刺激餐廳銷售增長。
? 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(shù)來優(yōu)化生產(chǎn)力，改進(jìn)服務(wù)提供并促進(jìn)內(nèi)部溝通。
? Review the analysis of all F&B orientated feedback websites and evaluates guest satisfaction levels and advises the F&B Manager of actions to be taken to improve guest satisfaction.
檢查所有餐飲導(dǎo)向反饋網(wǎng)站的分析，并評(píng)估客人滿意度，并向餐飲部經(jīng)理建議需要采取的行動(dòng)以提高客人滿意度的建議。
? Ensure that everyone strives - as a team together, to have every guest served correctly through clear communications and teamwork.
確保每個(gè)人一起努力，通過明確的溝通和團(tuán)隊(duì)協(xié)作，使每個(gè)客人都能得到正確地服務(wù)。
? Cultivate “We win and lose as teams…” attitude in the team.
培養(yǎng)團(tuán)隊(duì)中的“共進(jìn)退”的態(tài)度。
? Ensure the team is well informed about regular, loyal guests and Special Guest, is able to identify the special occasions and create memorable experiences.
確保團(tuán)隊(duì)充分了解常客、忠實(shí)客人和特別客人，能夠識(shí)別特殊場(chǎng)合，為客人創(chuàng)造難忘的體驗(yàn)。
? Use the Art of Service; be responsible for the whole guest journey in and beyond the own department.
使用服務(wù)藝術(shù); 并負(fù)責(zé)客人在本部門內(nèi)或之外的體驗(yàn)。
? 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(wù)標(biāo)準(zhǔn)、指導(dǎo)和反饋，使我們的員工有權(quán)做出決定，支持客戶滿意度，提高士氣。
? Establish a rapport with guests both local visitors and in-house guests maintaining good customer relationship.
與本地客人和住客建立友好關(guān)系，保持良好的客戶關(guān)系。
? Be a hands-on Manager and be present in the Operation, especially during busy periods.
成為一名親力親為的經(jīng)理，參與日常運(yùn)營，特別是在繁忙時(shí)期。
? Ensure that the Outlet service team is efficient; technically and culturally correct but above all projects a warm and welcoming image.
確保餐廳服務(wù)團(tuán)隊(duì)有效率；在技術(shù)和文化上是正確的，但首先要樹立溫暖和熱情的形象。
? In combination with the F&B Manager and Procurement manager purchase food & beverage products that have a strong essence of sustainability and support the growing awareness of what we are eating and drinking.
與餐飲部經(jīng)理和采購經(jīng)理合作，購買具有可持續(xù)性的飲食產(chǎn)品，并對(duì)我們的飲食擁有超前的意識(shí)。
? Frequently taste Food & Beverage in all outlets and be demanding and critical when it comes to Food & Beverage quality and service standards.
經(jīng)常在所有餐廳進(jìn)行試餐，對(duì)于食品和飲料的質(zhì)量和服務(wù)標(biāo)準(zhǔn)來說至關(guān)重要。
? Ensure that all the F&B outlets are organized and perform their duties and maintain their areas and equipment in accordance with the company brand standards.
確保所有餐廳按照公司品牌標(biāo)準(zhǔn)，有條理的履行職責(zé)、維護(hù)區(qū)域和設(shè)備。
? Create efficient working methods, procedures and clear instructions to the employees to ensure that productivity is optimised.
為員工創(chuàng)造有效的工作方法、程序和明確的指示，以確保生產(chǎn)力得到優(yōu)化。
? Ensure that the F&B Department is kept clean and organized, both at the front as well as the back of house.
確保餐飲部門的前區(qū)和后區(qū)保持整潔有序。
? Check all guest/ staff incident reports and advise the F&B Manager accordingly.
檢查所有客人/員工的事故報(bào)告，并根據(jù)情況與餐飲部經(jīng)理商議處理。
? Check that the established cleaning / pest control schedules are strictly adhered to.
檢查確定的清潔及有害生物控制計(jì)劃是否得到嚴(yán)格遵守。
? Check all Repair and Maintenance and issue repair and maintenance job orders to ensure the proper maintenance of the F&B areas.
檢查所有維修和維護(hù)，并填寫維修和維護(hù)作業(yè)單，以確保對(duì)餐飲區(qū)域的正確維護(hù)。
? Implement the execution of the policies regarding safety and hygiene (HACCP).
執(zhí)行安全衛(wèi)生政策（HACCP）。
? Coordinate the responsibilities to the team - implementing multi skilled and multi-tasking principle - and check their performance periodically.
將責(zé)任與團(tuán)隊(duì)協(xié)調(diào)一致 - 實(shí)施多技能和多任務(wù)原則，并定期檢查團(tuán)隊(duì)績效。
? 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.
確保團(tuán)隊(duì)知道如何使用部門間溝通工具，以便以最快的方式確保客人的要求。
? Conduct daily pre-shift briefings to team on (group) reservations, special guests, room occupancy, arrivals & departures, function / events of the day and special attention that is needed.
將（團(tuán)體）預(yù)訂、特別客人、入住率、抵達(dá)和離店信息、當(dāng)天的會(huì)議及宴會(huì)信息以及需要特別注意的信息在每日班前例會(huì)上告知團(tuán)隊(duì)。
? Be demanding and critical when it comes to service standards and inspire active engagement with the guests.
在服務(wù)標(biāo)準(zhǔn)方面嚴(yán)格要求，并激勵(lì)團(tuán)隊(duì)與客人的積極互動(dòng)。