崗位職責(zé)/職位描述

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在符合服務(wù)標(biāo)準(zhǔn)，利潤率和獨(dú)立的利潤部門的前提下，確保所有小部門，會(huì)議及宴會(huì)的正常運(yùn)營。

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確保所有的小部分具有完善的管理團(tuán)隊(duì)（餐廳經(jīng)理/廚師長）對(duì)收入利潤和服務(wù)標(biāo)準(zhǔn)承擔(dān)責(zé)任。

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在符合年度商務(wù)計(jì)劃規(guī)則的前提下，明確的核算運(yùn)營預(yù)算并決定部門應(yīng)達(dá)到的收入、花費(fèi)、人力、營運(yùn)設(shè)備及固定資產(chǎn)。市場策劃的關(guān)鍵和推動(dòng)收入的舉措將對(duì)核算運(yùn)營預(yù)算起到輔助作用。

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在適當(dāng)?shù)臅r(shí)候提供準(zhǔn)確的和切合實(shí)際的預(yù)測及更新的預(yù)期變化。

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確保供應(yīng)商與采購部門聯(lián)絡(luò)并得到贊助，市場開發(fā)以及市場定價(jià)。

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監(jiān)督成本并提出可衡量的控制成本的建議。

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確保嚴(yán)格遵守部門的營運(yùn)預(yù)算范圍。

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根據(jù)已建立的概念陳訴，有效的管理各個(gè)部分和宴會(huì)部門。

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密切留意員工的能力，如果有必要作出及時(shí)的調(diào)整。

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監(jiān)督部門休假計(jì)劃。

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監(jiān)督并確保加班的合理性。

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確保堅(jiān)持運(yùn)營標(biāo)準(zhǔn)以達(dá)到營運(yùn)指南的設(shè)立的水準(zhǔn)。

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在符合品牌標(biāo)準(zhǔn)和部門需求的前提下，維持服務(wù)手冊內(nèi)容并作適當(dāng)?shù)男薷摹?/p>

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和餐廳經(jīng)理，宴會(huì)經(jīng)理及各區(qū)域廚師長在必要時(shí)采取糾正行動(dòng)。

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處理客人投訴和關(guān)于各種在食品，飲料及服務(wù)方面的需求。已確定的程序和草案需要詳細(xì)的解釋說明并一貫的執(zhí)行。

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負(fù)責(zé)維護(hù)和修訂部門及相關(guān)部門的各項(xiàng)政策和程序，以避免含糊不清。

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和客人建立良好的客戶關(guān)系。

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在符合年度商務(wù)發(fā)展計(jì)劃的前提下建立市場活動(dòng)計(jì)劃。此目標(biāo)的實(shí)現(xiàn)需要通過適當(dāng)?shù)膹V告宣傳和推廣活動(dòng)的預(yù)算范圍來完成。

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確保完成所有關(guān)于餐飲的專業(yè)報(bào)表并及時(shí)轉(zhuǎn)交給相關(guān)的部門。

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例行月度部門經(jīng)理交流會(huì)和例會(huì)。

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合同事及其他部門保持良好的同事關(guān)系。

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充分的理解員工手冊內(nèi)容并確保員工執(zhí)行各項(xiàng)條款。

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培訓(xùn)并發(fā)展餐廳經(jīng)理，使他們能夠獨(dú)立運(yùn)營自己的部門。

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建立并實(shí)施部門經(jīng)理的發(fā)展計(jì)劃。

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和培訓(xùn)部經(jīng)理及部門培訓(xùn)主管共同完成員工培訓(xùn)計(jì)劃。

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通過與餐廳經(jīng)理，行政廚師長和公關(guān)部經(jīng)理的密切合作來發(fā)展餐飲部的各種推廣活動(dòng)。

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為餐廳經(jīng)理做年度評(píng)估，并確保餐廳經(jīng)理使用同樣的方法給員工做評(píng)估。

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充分理解并堅(jiān)持執(zhí)行酒店關(guān)于防火，衛(wèi)生和安全方面的方針。

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是食品安全系統(tǒng)的主要負(fù)責(zé)人。

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確保關(guān)注9項(xiàng)高風(fēng)險(xiǎn)方針，健康和安全是最重要的。

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確保健康安全系統(tǒng)很好的維持，并指出不足之處加以完善。??

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輔助組建一個(gè)團(tuán)隊(duì)負(fù)責(zé)員工福利，安全和發(fā)展的工作。

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確保員工每時(shí)每刻位客人提供禮貌的專業(yè)的服務(wù)。

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為員工提供培訓(xùn)，確保他們有足夠的技能來很好地完成工作。

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確保員工充分理解并遵守酒店關(guān)于衛(wèi)生，健康和安全方面的規(guī)定。

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進(jìn)行兩次年度營運(yùn)設(shè)備的盤點(diǎn)。

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在九項(xiàng)能力資格認(rèn)證中, 人員管理溝通和計(jì)劃安排為強(qiáng)項(xiàng)。

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堅(jiān)持酒店安全制度、緊急情況處理規(guī)定和程序。

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確保員工充分的理解并遵守員工手冊內(nèi)容。

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Ensure that each food and
beverage outlet and conference and banqueting event is managed in line with key
service standards and specified profit margins as an independent profit.

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Ensure that each outlet is
managed by a management team (Restaurant Manager / Head Chef) who are totally
accountable for the profitability and service standards achieved.

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Coordinate the formulation
of the annual operating budget in determining outlet projected revenues and
expenses, manning, operating equipment and FF&E requirements in line with
the annual business plans, supported by key marketing plans as well as revenue
driven initiatives.

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Provide accurate and
realistic forecasts and updates on anticipated changes in the business whenever
appropriate.

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Ensure that supplier
liaison with the Purchasing Officer ensures maximum support with regards to
sponsorship, marketing and pricing initiatives.

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Monitor all costs and
recommend measures to control them.

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Ensure that the department operational
budget is strictly adhered to.

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Ensure that all outlets and
banquets are managed efficiently according to the established concept
statements.

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Closely monitor
productivity levels through productivity schedules in each outlet and take
immediate corrective action if necessary.

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Monitor and control
vacation planning for the department.

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Monitor, control and
minimize overtime for the department.

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Ensure that the minimum
operating standards are adhered to in order to achieve the level of service
established in the departmental operations manual.

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Maintain and amend where
appropriate all SOPs in line with company brand standards and outlet
requirements.?

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Work with the Outlet
Managers, Banquet Service Managers and all respective Chef de Cuisines to take
corrective action where necessary.

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Handle all guest
complaints, requests and enquiries on food, beverages and services, adhering to
established and clearly defined procedures and protocols.

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Take personal
responsibility for maintaining and revising the policies and procedures manual
associated with the department and inter dependent departments to ensure no
ambiguity.?

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Establish a rapport with
guests. maintaining good customer relationship.

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Coordinate the formulation
of the annual marketing plan to establish a list of marketing activities in
line with the annual business plan, supported by appropriate advertising and promotion
budgets from suppliers.

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Ensure that all Food &
Beverage forms and reports are completed and forwarded to the relevant office
in a professional and timely manner.

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Conduct monthly
departmental meetings and daily operations briefings with Outlet Managers.

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Maintain good working
relationships with colleagues and all other departments.

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Have complete understanding
of the team member handbook and ensure that team members adhere to the
regulations contained within.

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Train and develop Outlet
Managers so that they are able to operate independently within their own profit .

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Ensure that each Outlet
Manager plans and implements effective training programs for their team members
with the Training Manager and Departmental Trainers.

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Develop F&B marketing
activities and promotions in close cooperation with Outlet Managers, the Executive
Chef and the Marketing Communications Manager.

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Conduct annual PDR for
direct reports and ensure process is followed-through by all Outlet Managers.

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Ensure that all team
members report for duty punctually wearing the correct uniform and name badge
at all times.

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Have a complete
understanding of and adhere to the hotel’s policy relating to Fire, Hygiene,
Health and Safety.

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Be the key person in
driving the hotel’s Food Safety Management System (FSMS).

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Ensure that one of the key
responsibilities of all direct reports is to focus on the 9 high risk policies
as well as to give Health and Safety compliance top priority.

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Ensure that full compliance
is maintained in all aspects of Health and Safety within the hotel and any
identified shortfalls are addressed with due priority.

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Assist in the building of
an efficient team of team members by taking an active interest in their
welfare, safety and development.

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Ensure that all team
members provide courteous and professional service at all times.

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Assist in the training of
team members ensuring that they have the necessary skills to perform their
duties with maximum efficiency.

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Ensure that all team
members have a complete understanding of and adhere to the hotel’s policy
relating to Fire, Hygiene, Health and Safety.

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Carry out bi-yearly
inventory of operating equipment.

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Adhere to the hotel’s
security and emergency policies and procedures.

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Ensure that all team
members have a complete understanding of and adhere to the hotel’s team member rules
and regulations.