Administration 行政 Assist to ensure that the Niccolo Kitchen activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate. 协助确保Niccolo Kitchen活动符合各自的“企业战略”，并且酒店行动已经在适当情况下实施。 Oversee the preparation and update of individual Departmental Operations Manuals. 监督各部门操作手册的准备和更新。 Conduct regular divisional communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary. 定期举行部门通讯会议，确保部门通报和会议有效，并在必要时进行。 Customer Service 顾客服务 Ensure the delivery of brand promise and provide exceptional guest service at all times. 确保品牌承诺的交付，并随时提供卓越的客户服务。 Provide excellent service to internal customers in other departments as appropriate. 酌情为其他部门的内部客户提供优质的服务。 Handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily. 以诚恳高效的方式处理所有客人和内部客户的投诉和查询，以确保问题得到圆满解决。 Maintain positive guest and colleague interactions with good working relationships. 与良好的工作关系保持良好的客人和同事互动。 Establish a rapport with guests maintaining good customer relationships. 与客户建立良好的关系，保持良好的客户关系。 Personally and frequently verify that guests at Niccolo Kitchen are receiving the best possible service. 亲自经常核实Niccolo Kitchen客人正在接受最好的服务 Be present at Niccolo Kitchen during operational hours to ensure that they are managed well by the respective colleagues and functions to the fullest expectations. 在欣厨营运到场，以确保他们由各自的同事和职能得到充分的期望管理。 Financial 财务 Maximize colleague 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. 通过使用多层次，多任务和灵活的计划来最大限度地提高同事的生产力，以满足业务的财务目标以及客人的期望。 Ensure that the outlet is operated in line with maximizing profit while delivering on the brand promise. 确保插座符合最大化利润，同时履行品牌承诺。 Ensure to achieve the monthly and annual personal target and the outlet’s revenue. 确保实现每月和每年的个人目标和销售收入。 Ensure that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information. 确保遵守有关财务记录，货币处理和许可的所有酒店，公司和地方规则，政策法规，包括及时，准确地报告财务信息。 Manage costs proactively based on key performance indicators, work with the respective Heads of department as appropriate. 根据关键绩效指标主动管理成本，酌情与各部门主管合作。 Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system. 确保采用新的技术和设备，提高生产率，同时将系统从工作中脱离出来。 Marketing 营销 Prepare annual marketing plan with members of the department, as a base of annual marketing plan of RB&E Dept. 与部门成员制定年度营销计划，作为餐饮部年度营销计划的基础。 Evaluate local, national and international market trends, vendors and other hotel/restaurant operations constantly to make sure that the hotel’s operations remain competitive and cutting edge. 不断评估当地，国内和国际市场趋势，供应商和其他酒店/餐厅业务，确保酒店业务保持竞争力和前沿。 Continuously seek Marketing and Public Relations opportunities to increase awareness and ultimately business. 不断寻求营销和公共关系的机会，提高认识和最终业务。 Operational 操作 Assist to represent the division in ADRB&E absence. 协助代表助理餐饮总监缺席的部门 Embrace all the Forbes and WHM standards of Niccolo Hotels Global expectations and make sure these are all in place in the RB&E outlets while providing enough training to staff and checking in a daily basis with immediate corrective actions in place. 遵循所有福布斯标准和九龙仓酒店管理集团对尼依格罗品牌的期待，确保这些期待和标准在餐饮部实施。同时确保提供到给员工相应足量的培训，每天对此项目进行监管并且时刻纠正员工的行为。 Work closely with other Outlet Managers in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests. 与其他出口经理紧密合作，以支持和灵活的方式，重点关注酒店的整体成功和酒店客人的满意度。 Ensure that Food and Beverage colleagues work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”. 本着“我们通过团队工作”的精神，确保食品饮料同仁以其他部门的支持和灵活的方式工作。 Ensure consistent check and supervision on food and beverage items during operation, making feedback as appropriate. 确保运营期间对食品和饮料项目进行一致的检查和监督，酌情做出反馈。 Supervise on restaurant services and catering standards, implement correct measure with Assistant Director of restaurant, Executive Sous Chef and Sous Chef where necessary. 对餐厅服务和餐饮标准进行监督，并在必要时与助理餐饮总监和厨师长执行正确的措施。 Carry out inspection on RB&E operation with Executive Sous Chef frequently and thoroughly. 经常和彻底地执行食品和饮料操作检查。 Supervise usage of fresh products in the meal preparation procedure. 在进餐准备程序中监督新鲜食品的使用情况。 Give assistance to Executive Chef/ Executive Sous Chef on creative suggestions and ideas. 向行政总厨/执行副厨师提供有关创意建议和创意的协助。 Give assistance in monitoring the monthly inventory of all operating equipment and operating supplies. 协助监测所有作业设备和作业用品的每月库存。 Communicate on daily operations and quality control with kitchen closely. 与厨房密切沟通日常运作和质量控制。 Have a thorough knowledge and understanding of all food and beverage items in the menu and the ability to recommend Food and Beverage combinations and up sell alternatives. 对菜单中的所有食品和饮料项目进行全面的了解和了解，以及推荐食品和饮料组合和销售替代品的能力。 Ensure front and back of house area of the restaurant clean and orderly. 确保餐厅的正面和背面清洁有序。 Communicate with Housekeeping department, ensuring established clean plan is carried out strictly. 与家政部门沟通，确保制定清洁计划得到严格执行。

SERVICE AND ORGANIZATION • Ensure compliance with the customer contract for its service by applying standards for all his services • Be the guarantor of a joyful environment within his perimeter.  • Support the creation of innovative and diversified events • Apply the implementation (early season), monitoring (season) and closure (end of season) processes for the entire department. • Inform your manager of information from the field, dysfunctions observed in your department • Propose appropriate solutions. • Customize customer service without incurring additional costs or changes in the standards defined by the Services Department. • Be present at key moments of the service to coordinate the teams and be the privileged and recognized interlocutor of the GMs. • Adapt the organization according to infrastructures, • Respect the pricing and strengthen emphasis, develop turnover on wines for sale if necessary • Organize and distribute work for the restaurant team. • To be a force of proposal on the evolution of high-end service in his service. QUALITY / HEALTH AND SAFETY: • Establish, apply and monitor the application of health and safety standards in his department. • Make a diagnosis, at the opening, of the state of his service (premises, equipment and resources available), ensure a control throughout the season and take necessary measures in case of problems (decision or request for intervention from his manager) • Ensure the maintenance and preservation of premises and equipment • Participate in the Health and Safety Unit. • Ensure good waste management in the service (sorting, collection…) • Ensure good management of dangerous products in the service (storage, protection equipment…) • Limit electricity and water consumption  ECONOMIC RESULTS: • Guarantee the operation of your service within a given framework (budget, performance, staff)  • Ensure the follow-up and analysis of the various existing reporting tools and related action plans to rationalize management and optimize incomes in compliance with norms and standards. • Submit monthly economic results to your manager. MANAGEMENT • Demonstrate leadership • Adopt a coaching posture in your management • Ensure the reception, implementation and integration of GO/GEs in your department • Define personal objectives and support his team or its affiliates, and evaluate them • Supervise and lead in a transversal logic • Implement and comply with HR procedures and have them validated by your own manager • Manager by proximity: show, train and enforce • Ensure good social climate in your department (pay particular attention to the staff restaurant) and organize meetings for corrective follow-up • Be exemplary through his visibility among teams and customers We hope: You responsible for the implementation of the Service offer defined by the Management in restaurants and, if necessary, for diswashing.  You are responsible for the quality and relationships of your team with GMs. Your KPI -Client:Quality of reception and service -Business:Respect for equipment and heritage. Orders management And development of sales -People:Absenteeism rates, Turn over and team development

【工作职责】 · 保持积极的工作态度，做好本职工作，并且主动解决问题，能够始终清晰的与客人或同事进行交流。 · 能够提出对酒店的运作及环境有益的意见或建议。 · 能够积极的向客人及供应商推荐酒店的服务及设施。 · 在服务时间内以积极的态度，高效、准确的定位及满足客人要求及需要。 · 积极主动的为客人服务，满足客人任何合理要求，并且培训员工能够预见客人的需求。 · 确保在对客服务指南，标准服务手册中的所有标准都能够在整个部门持续有效的贯彻。 · 制定每位员工的排班表及工作安排。 · 有效管理部门运作，为保证服务及餐厅的正常运营采取必要的措施。 · 与客房部及工程部通力合作，保证部门设施的完好及清洁，与厨房建立良好沟通。 · 协助餐饮部经理及行政总厨根据餐饮发展趋势，适当需求及销售情况进行餐厅菜单的修改。 · 理解酒店的目标，清楚部门在完成目标过程中所扮演的角色。 · 与团队沟通要达到的目标，制定团队及成员的目标。 · 随时更新团队成员与酒店其他部门的交流，了解酒店其他部门的活动，包括特殊活动，餐厅促销等等。 · 在盈利预算的基础上对餐厅的财务进行管理。 · 在餐厅运营表现及财务目标的基础上,对餐厅的工作表现进行评估，制定未来发展计划。 · 完成相应的部门报表及各种日常财务报表，为团队解释分析财务计划中的异常情况。 · 制定部门休假计划。 · 根据酒店现状及发展趋势，选择，培训，发展员工的技能以满足酒店需要。 · 了解部门正常运转所需要的人员及人员素质。 · 辅助并进行高效的招聘工作。 · 保证应聘人员在入职前得到一切相关信息。 · 辅助制定并执行部门入职培训计划。 · 确保部门的培训指南定期更新。 · 确定标准培训及评估的实施。 · 确保客人及员工的健康及安全。 · 确保所有安全及卫生程序的执行。 · 确保每年至少组织一次食品安全培训。 · 如有必要，该部门有权更改或补充该职位描述。 · 完成任何其他合理的职责和被指派的职责。 【岗位要求】 · 有大堂吧或酒吧经理、副经理经验者优先。 · 流利的英文听说读写能力。 · 了解并熟练掌握相关餐厅营业知识，包括餐厅的食品、酒水、管理方面、服务技能及与客人交流沟通。 · 优秀的领导和人员管理技能，附加培训技能。 · 能有效抗压并有效处理业务繁忙时的工作。 · 外向性格。 · 以客户为导向，并能够自信地建立和超过服务标准 。 · 优秀的人际处理能力并关注细节，以较强的人际交往能力提高客人满意度。 · 具有较强的团队精神，通过合作及对同事工作的支持达到团队的共同目标。 · 具有极强的应变能力，灵活反应并以积极的态面对需求更改的事情，包括任何工作要求的改变的。

岗位职责 1、负责餐厅的全面运作和日常管理工作。 2、根据对员工的评估制定和实施培训及发展战略来适应不断变化的业务需求。 3、保证服务标准的实施，确保客人的满意度达到部门的目标。 4、通过与厨师有效沟通制定如何增加销售额的行动计划。 5、对餐厅产品进行持续的监督和质量控制，对菜单价格进行监控。 6、确保所有安全及卫生程序的执行，食品以及酒水的安全性得到保证。 岗位要求 1. 大专及以上学历。 2. 5年以上星级酒店工作经验，熟知西餐厅运营工作。 3. 具有餐厅预算管理知识，能够编织餐厅预算。能够在预算规定的范围内开展各项具体活动。 4. 熟知市场推销技巧，善于开展饮食产品、设施和范围等推销活动；具有设计、安排和实施推销活动的能力。 5. 具有管理、指导、激励下属员工工作和评价员工工作表现的能力以及督促、开展部门员工培训的能力。 6. 善于同其他部门沟通与合作，具有解决部门财务、人事、工程设备、公共卫生等方面问题的能力。 7. 具备解决突发性事件的应变能力。