1. Assists DOFB in the overall running of the hotel by participating in the decision making of the hotel’s policies, philosophy, direction, goals and objectives and is responsible for their implementation thereafter.
协助餐饮总监负责酒店的营运。通过参加酒店政策，哲学，方向，目标和目的的制定和负责其之后的实施。
2. Oversees the performance of all Outlet Managers by providing guidance and assistance in the execution of their responsibilities and helping them set the agreed departmental objectives.
监督餐厅经理的行为通过提供在职责的实施方面提供向导和协助并且帮助他们制定共识的部门目标。
3. Directs and controls all subordinate Food and Beverage staff to ensure that all day-to-day operational matters are handled on time and guest’s expectations are met.
领导和控制餐饮部的下属员工保证日常事务准时处理和保证达到客人的期望。
4. Ensures that the standards of Food and Beverage meet or exceed expectations by overseeing the quality, consistency and presentation in all outlets and making sure that they conform to the hotel’s requisites at all times.
保证达到或超出餐饮标准期望。通过监督各部门的质量，一致性和展示，确定全部符合酒店标准。
5. Ensures that the standards of service in all outlets are in conformity with the requisite standards of the hotel and that they meet or exceed expectations by sending staff for training, etc.
保证各部门的标准服务与酒店的必须标准相符合，达到或者超出酒店标准期望，通过派员工培训，等等。
6. Prepares, communicates and implements, in conjunction with the Executive Chef, an annual Food and Beverage promotion for all restaurants and assists Sales & Marketing in designing the advertising material for such promotions.
与行政总厨协力，准备，沟通和执行餐饮部每个餐厅的促销和为了像这样的促销而设计销售广告。
7. Prepares, communicates and implements, in conjunction with the Executive Chef, menu change cycles for all restaurants.
与行政总厨协力，准备，沟通和执行所有餐厅的菜单循环改变。
8. Ensures the implementation and maintenance of O.E. par stock in all outlets and oversees the inventory taking and control.
确保每个部门OE贮存量的执行和维持，监督盘点的实施和控制。
9. Ensures the implementation and maintenance of beverage par stock in all outlets and oversees the stock taking and control.
确保每个部门酒水贮存量的执行和维持，监督盘点的实施和控制
10. Is responsible for all Food and Beverage pricing, maximizing outlets profitability while maintaining value- for-money principles.
负责所有餐饮价格，在保持物有所值的原则下使所有部门的利益最大化
11. Is responsible for strengthening cost-profit ratios by continuously monitoring the Food and Beverage cost and performing financial performance analysis.
通过监管餐饮成本和实施财务行为分析来坚固成本与收益的比例。
12. Is responsible for submitting to DOFB annual business plan
负责向餐饮总监提交每年的工作计划。.
13. Assists in the preparation of the hotel’s annual budget and, more specifically, prepares, monitors and controls the hotel’s Food and Beverage budget.
协助准备酒店年度销售预算，更具体的准备，监管和控制据点的餐饮预算。
14. Oversees the standards of cleanliness and hygiene in all Food and Beverage areas and takes appropriate action when necessary.
监督所有餐饮区域的清洁和卫生，必要时采取适当的行动。
15. Maintains an efficient administration within the Food and Beverage division preparing and submitting operational reports on time.
在餐饮部门保持有效的管理按时准备和提交营运报告
16. Ensures that house rules are followed and obeyed.
确保遵守和奉行内部的规定。
17. Adheres and ensures that all policies and procedures, and Staff handbook regulations are abided by
坚持遵守规章制度及员工手册上的规定。
岗位要求
1. Extensive knowledge of Food and Beverage working practices in a 5-star hospitality setting
在5星酒店有广泛的餐饮实际工作知识
2. Hard working, able to work under immense pressure and in a very fast paced working environment
在极大的压力和一个快节奏的工作环境下能努力工作
3. Able to manage large and diverse associates in a multi-unit setting
在一个多元化的单位里有能力掌管很多和多种多样的员工
4. Excellent communicator, organizer and motivator
优异的沟通者，组织者，激励者
5. Dynamic, innovative and self-motivated
有活力的，有变革的和自身推动的
6. Good planner and problem solver
很好的计划者和问题解决者
