餐饮部副总监 Assistant Director of F&B

1. 确保餐饮部运作符合其酒店策略，适当执行酒店规章。
Ensures that the Food and Beverage activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.
2. 监督部门营运手册的准备和更新工作。
Oversees the preparation and update of individual Departmental Operations Manuals.
3. 确保所有员工遵循品牌承诺并始终提供优异的对客服务。
Ensures that all employees deliver the brand promise and provide exceptional guest service at all times.
4. 礼貌而高效地处理所有客人和内部客人的投诉和询问，确保问题得到圆满解决。
Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
5. 将员工的工作能力通过多项技能、多项任务和有弹性的日程安排的运用而达到最大化，以完成经营上的财政目标和顾客期望。
Maximizes employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
6. 确保每个盈利部门（例如：餐厅、酒吧、宴会厅、会议中心、接待楼）都在遵循品牌承诺的条件下以利润最大化为目标而运作。
Ensures that each profit center (e.g. Outlet, Bar, Banquets, Conference Center and Reception building ) is operated in line with maximizing profit while delivering on the brand promise.
7. 对经营业绩进行战略分析以更便于得到准确而有意义的预测，适当的时候让各个部门经理参与其中。
Analyses business performance strategically to facilitate accurate and meaningful forecasting, involving the respective Heads of Department as appropriate.
8. 协助进行盘点管理和酒店营运设备和其他设施持续的保存保养。
Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets.
9. 不断评估当地、国内和国际市场趋势、供应商和其他酒店/餐饮企业营运状况以确保酒店自身经营状况保持竞争力和领先位置。
Evaluates local, national and international market trends, vendors and other hotel/restaurant operations constantly to make sure that the hotel’s own operations remain competitive and
cutting edge.
10. 确保酒店最基本的品牌标准都要被贯彻执行并在适用的地方有选择地执行品牌标准。
Ensures that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.
11. 以支持和灵活的态度与其他管理层成员紧密合作，着眼于整个酒店的成功和酒店客人的满意度。
Works closely with other Executive Committee members in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
12. 经过适当的培训、指导和/或教导，通过提高每个部门经理的技能和能力将其效力发挥到最大化。
Maximizes the effectiveness of Heads of Department by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.
13. 根据行业、公司和酒店对于餐饮部要求的变化做出反应。
Responds to changes in the Food and Beverage function as dictated by the industry, company and hotel.