F&B Beverage Manager 餐饮部酒水经理

To produce an outstanding guest experience
within the outlet concept by managing a service team in cooperation with the
culinary team. The Restaurant / Outlet Manager provide a courteous,
professional and efficient service in accordance with the outlet, hotel and
Kempinski standards, driving sales and maximisesprofit.
在部门理念引导下，通过对服务团队的管理及与厨师团队的合作，为客人提供非比寻常的用餐体验。同时，以部门、酒店及凯宾斯基的标准为准则，为客人带来礼貌、专业、高效的服务，拉动销售且实现利益目标。
Responsible for Assistant Restaurant / trainee
负责监管餐厅副经理/实习生
Set an example by reporting to
duty punctually wearing business attire according to the hotels dress code
& Kempinski grooming standards, maintaining a high standard of personal
appearance and hygiene at all times.
为员工树立榜样，时刻以凯宾斯基饭店仪容仪表标准要求自己，并时刻保持高水准的形象及个人卫生
Provide
a professional and courteous service at all times and ensure that all employees
of the assigned outlet follow the example.
时刻提供专业且周到的服务，确保所有员工按照标准执行
Ensure that the place of work
and surrounding area is kept clean and organised at all times.
确保工作及相关周围区域始终保持整洁、有序
Execute and demand the team to
execute the highest level of service and set-up standards at all times.
时刻以高标准的服务及摆台要求团队
Be knowledgeable of all
services and products offered by the hotel.
熟知酒店所有提供的服务及产品
Understand thoroughly the
concept of the outlet and train all employees of the outlet in regards to the
concept.
熟知部门概念，并对所有员工进行相关培训
Set an example in terms of
service, products and guidance of the team that reflects the concept.
为所有员工在服务、产品及团队引导方面树立榜样
Perform up selling for all
items offered by the department assigned
促销部门所售酒水、食品
Produce reports and analysis of
the outlet and present report in the monthly meeting.
制作部门报告，并进行分析，在部门月度会议中分享
Lead the outlet efficiently in
cost and expenses, constantly delivering the highest quality as well as driving
high top line revenue and profit.
引导部门有效的控制成本及费用，始终保证部门的高品质，并且持续高收入及利润
Conduct monthly inventory (food, beverage, linen ext.) together with the finance department.
协助财务部一起进行月度盘点(食品、酒水、布草等)
Identify errors and correct
them as required during set-up, service and breakdown of operations.
能够准确识别及更正员工在工作中摆台、服务及分配上的错误
Implement a flexible work
schedule based on business patterns.
根据营业需要制定弹性工作日程