F&B Manager 餐饮部经理

• To ensure consistency in quality of service provided in all restaurants and bars meet the minimum standards of the hotel
确保各个餐厅和酒吧提供的服务始终符合饭店的标准。
• Walks all F&B front and back of the house areas on daily basis
每日视察餐饮部的前、后台。
• Notes any shortcomings in hardware and software and take appropriate actions
及时发现餐饮部在软、硬件方面所存在的问题，并采取正确的措施。
• Reviews service guidelines every 6 months, and implement accordingly to maximise guest satisfaction
每隔6月重新检查一遍服务指导原则，实施这些指导原则。
• Daily communication with the Executive Chef to ensure food prepared are of the agreed standards and consistent all the time
与行政总厨进行日常交流，确保所准备的食物始终如一地符合我们所认可的标准。
• To ensure consistency of quality, taste, presentation, temperature of beverage served in all restaurants and bars (according to group’s standard)
确保所有的餐厅和酒吧所提供的饮料的质量、味道、外观、温度等始终如一地保持标准（根据集团的标准）。
• Ensures maximum creativity in all wines, cocktails and mocktails presentation
确保所有的葡萄酒、鸡尾酒的外观发挥创造性。
• Ensures that the Hotel FSMS Program is strictly implemented, including the cleanliness of all restaurants and bars, personal hygiene standards for all food handlers and monthly Hygiene Audits
确保严格实施酒店食品安全管理系统计划、包括所有餐厅和酒吧的清洁、与食品服务有关的人员的个人卫生和每月卫生审计。
• To review overnight reports
检查夜班工作报告。
• To share information from divisions with F&B team to create day to day operation awareness
向餐饮部的所有员工通报餐饮部门的相关信息，使员工每天了解运营情况。
• To conduct monthly F&B meetings and review the following:
- Update status on maintenance by
Engineering department
- Update purchases and expenses
- Highlight achievements, problems and
challenges
- We Value Your Opinion Critique Forms
- Addresses specific training topics
每月举行餐饮部的例会，审议下列相关内容：
由工程部更新维修保养的情况
更新采购和花费用开支
强调成绩、问题和面临的困难
宾客意见调查表
解决有关培训方面的特殊问题
• To attend Executive Committee Meetings
参加行政管理委员会会议
• To attend Profit & Loss Meetings
参加利润和亏损分析会议
• To attend F&B Communication / Strategy Meetings
参加餐饮部交流/战略研讨会
• Attend daily Department Head’s morning briefing and share information
参加每日各部门总监晨会，通报和分享
各部门的信息。
• Conduct daily briefing which will include:
- Important hotel / division / section
information
- Emphasised current priorities, new
problems, services and product
- Daily guest feedback
- Banquet daily events of the day
举行每日通报会，内容包括：
有关酒店/部门的重要信息
重点强调当前的优先事宜、新问题、新式服务和新产品
当日的客户反馈意见
宴会部当日的活动安排
• Summarises all relevant data from current and previous years
提交当前和以前所有的相关资料
• Prepares a three month forecast on covers and average check to submit to the GM / Hotel Manager / Resident Manager on the first of each month
每个季度的首月为总经理/饭店经理/驻店经理提交该季度的住店人数和平均消费水平
• Monitors preparation of Annual Plan encompassing all F&B areas indicating priorities
监督年度计划的准备情况，年度计划应包括餐饮部所有区域，并注明相关的优先事项。
• Maintains proper and adequate controls are in place specifically over purchase orders and requisitions
保持充分而有效控制，尤其是对采购订单和申请单的控制。
• Monitors monthly food and beverage inventory turnover
监督每月餐饮库存的流失率。
• To ensure that purchasing, receiving and all storage are efficiently handled and that the goods purchased conform to the company’s specification
确保采购、收获和库房存储等工作的高效率，所购货物符合公司的要求。
• Review food and beverage cost analysis on a daily basis to maintain in line with budgeted and forecasted figures
每日对餐饮成本进行分析，使其维持在预算和预测之内。
• Review and analyze monthly Profit and Loss statement with Financial Controller and GM / Hotel Manager / Resident Manager
每月与总经理/饭店经理/驻店经理共同检查和分析利润和亏损情况。
• Recommends / institutes measures for control for any deviation of plus or minus 5%
建议/ 制定任何控制加分或减分行为的衡量措施。
• Plan future business strategy and review ongoing action plan progress
计划将来的经营战略，检查正在进行的行动计划的程序。