岗位描述： 无论你是酒店职业经理人，无论你是地产企业从业者，无论你是地产销售员，无论你是建筑设计师，还是普通的打工者，你身边无处不在的酒店加盟信息，经雅阁商务团队的抽丝剥茧，都具有无穷价值，传递信息，创造价值，自当老板，轻松赚钱。 雅阁酒店集团城市合伙人招募，传递信息，创造价值，助力洽谈，分润百万，自当老板，轻松赚钱！欢迎加入雅阁AHG City Partner城市合伙人招募计划！ 雅阁酒店集团（纽交所股票代码NYSE：GHG）是澳大利亚最具规模的酒店管理集团。目前覆盖亚太区百余城市，拥有11个酒店品牌：雅阁大酒店、雅阁璞邸酒店、雅阁度假酒店、雅阁酒店、雅阁公寓、澳斯特酒店、雅阁澳斯特酒店、澳斯特精选酒店、澳斯特公寓、澳斯特WOW酒店及Metro酒店。从豪华酒店到精品酒店，从度假村到服务式公寓，您可在众多目的地中探索旅程中的别样精彩，迎接人生新的机遇。   【城市合伙人事业部】 联系人：周宁女士 联系电话：13632195789 邮箱：joline.zhou@argylehotels.com

【岗位职责】 1、制定及执行酒店市场销售计划 2、酒店市场开发、客源组织和酒店商品客房、餐饮、会议的销售工作。 3、分析市场动向、特点和发展趋势，设立市场目标。 4、走访客户，根据市场变化，并不断改进服务工作。 5、审核服务活动的策划方案，组织员工工作。 6、签定住房优惠协议、旅行社房价协议及各种合作协议、认报刊合同、广告宣传服务协议。 7、统筹酒店内外的公关宣传工作;审阅酒店对外发布的宣传稿件。 8、对外通过接待、出访、新闻媒介等，对内做好各部门的推销和宣传活动等，管理美工制作，以达到酒店经营的宣传目标。 【岗位要求】 1、大专以上文化程度；2年以上同岗位工作经验，国际联号酒店或国内五星级酒店工作经验优先。 2、按照公司整体要求，制定和组织实施公司在市场策划、销售管理、客户服务和物业管理的战略规划。 3、负责项目可行性比选阶段的市场研究、客户分析、市场定位和营销推广方案设计。 4、负责监督和考核公司各项目的营销推广、销售进度、销售回款和客户服务等，支持和保障项目实施。 5、负责组织营销推广、销售执行、客户服务等方面专业人员的培训。 6、英语口语和书写流利。

1. KEY RESPONSIBILITIES 主要职责 •Direct the entire operation of the hotel to maintain established quality standards and cost levels. Achieves guest satisfaction goals and assures the maintenance and security of the hotels physical assets. Maintains a positive community image and remains current on local and international business trends. 指导整个酒店的运作，以维持酒店既定的质量标准和成本水平；实现让客户满意的目标，并保证酒店有形资产的维护和安全；保持酒店正面积极的社会形象，紧跟当地和国际的商业发展趋势。 •Drive Brand and value initiatives, hotel performance, and the development of people 推动品牌和价值宣传措施，酒店的业绩及个人的发展。 2. ESSENTIAL DUTIES AND RESPONSIBILITIES – (Key Activities of the role) 本职工作﹣(职务的主要工作) •Develops and monitors the performance of financial and operational plans which support the overall objectives of the hotel and operating division; develops the annual budget and business plan, and makes recommendations for capital improvements to enhance the assets of the hotel and ensure brand loyalty 制定财务和运营计划并监督其执行情况，从而支持酒店和运营部门总体目标；制定年度预算和业务规划，对提高酒店资产的投资改进予以建议，从而确保酒店能够达到品牌的要求。 •Oversees the delivery of superior services to all guests ensuring the utmost quality and care is delivered including prompt response to requests and the effective resolution of all complaints to the satisfaction of guests 监督服务质量，确保为所有客人提供最优质的服务和无比的关怀，这包括及时对客人的要求予以回应和有效处理客人的投诉等顾客满意度的问题。 •Ensures that product quality and service standards are met in all areas of the hotel as pertains to physical appearance, maintenance and cleanliness. Establishes and maintains preventative maintenance programs to protect the physical assets of the hotel 通过对酒店外观形象的维护，建筑维修及卫生清洁，确保酒店各方面的产品质量和服务标准达到要求。制定并持续执行预防性维修计划以保护酒店的实物资产。 •Oversees the development and execution of marketing plans and yield management efforts to maximize revenue generation, Rev PAR and occupancy levels. Maximizes room revenues and profits by anticipating and planning for market shifts. Ensures the development of strategic marketing opportunities and tactical sales plans. 监督销售计划的制定与执行以及收益管理工作，从而使营业收入，平均每间客房收入和入住率 达到最高水平。通过对市场变化的预测和计划，最大程度的获取客房收入及利润。确保策略性的拓展市场机会，以及制定战略性的销售方案。 •Maximizes food and beverage revenues by ensuring optimal use of banquet/outlet space and most cost-effective management of the hotel's food and beverage outlets 通过确保最有效的利用酒店宴会和餐厅空间及最经济有效的管理酒店的餐饮商户使酒店最大程度的获取餐饮收入。 •Works closely with regional operating team in ensures optimum staffing levels relative to volume and productivity levels in all areas of the hotel. Maximizes training initiatives and plans to drive efficiencies and enhance operating and service performance of the hotel 同地区运营队伍密切合作来确保酒店各个岗位上的员工配置与工作量和生产力相符。最大程度的发挥培训的作用，以及策划如何提高工作效率，改进酒店的经营和服务表现。 •Develops and maintains rapport with key community contacts to ensure a visible presence in the local community. Ensures the handling of community/media related inquiries in the most effective manner, while referring sensitive matters to regional and corporate media/communications offices 建立并维护社区主要成员的友好关系，确保在当地社区树立起酒店的形象。 确保用积极的态度处理社区和媒体的询问，在遇到敏感问题时应提交给地区和集团的公关部门处理。 •Provides weekly and Monthly reports to corporate Operations team as requested on the financial and operational performance of the hotel against plan. 按要求向地区运营部门提供与计划对照的财务和运营表现的常规性和临时性信息以及状况报告。 •Oversees the security function to ensure a safe and secure environment for guests, employees, and hotel assets. Ensures compliance with brand standards 监督保安工作以确保为酒店的顾客，员工及资产提供安全可靠的环境。确保达到品牌的各项标准。 •Establishes and maintains a proactive human resources function to ensure employee motivation, training and development, pay and benefit administration, and compliance with policies and procedures and local labor regulations. Fosters positive employee/labor relations with employees and local bargaining units (as applies) 建立并完善酒店人力资源部门的职能，从而确保激发员工斗志，为员工提供培训及发展机会， 管理工资和福利，遵守政策法规和各项程序以及酒店所在地的劳工法。 同员工和当地的工会(如有的话)培养积极的关系。 •Fosters the development of a positive work environment for all employees. Mentors all levels of employees through formal and informal meetings, discussions and performance feedback 促进为员工提供积极进取的工作环境的建设。通过正式和非正式会议，讨论和工作业绩评定予以不同级别的员工指导。 •Works effectively with staff to address cultural and/or work environment issues so as to affect positive employee and guest experiences 同员工一起有效的讨论有关文化和工作环境的问题，从而为员工及顾客的体验带来正面影响。 •Champions the brand at all times and provides brand perspective site tours to perspective guests and tenants 时刻倡导品牌文化，为重要来宾和访客提供从品牌角度出发的现场参观。 •Secures the services and products of outside sources in cooperation with the Controller such as business insurance, security systems, vehicles and equipment, office supplies and furnishings and legal or other advisory/support services. 保证外包服务和产品与商业保险、安全系统、车辆和设备、办公用品和家具以及法律或其他咨询/支援服务相一致 •Measures the effectiveness of broad-based marketing plans and yield management efforts to maximize the number of market segments reached, and to diversify the sources of revenues 对范围广泛的营销计划和收益管理的效果进行测量，使酒店尽可能进入不同层次的细分市场，并使酒店的收入多源化。 •Employees will be required to perform any other job-related duties assigned by Corporate Head Office. 您还应接受集团总部指派的与该岗位相关的其它工作。 3. PROFESSIONAL EXPERIENCE 工作经验: •8 years and above previous concerned working experience in 5-star hotels of international chain, and the working experience with the same job is preferred. 八年以上国际连锁五星级酒店相关工作经验，具有本岗位工作经验者优先考虑。 •Type and level of experience required may vary slightly based on size and complexity of operation 类型和经验程度应视运营的规模和复杂性而有所不同。

Position Summary 职位概述 Oversees and directs all aspects of the hotel operational departments which include: Front Desk Service, Food & Beverage/Kitchen, Housekeeping, Engineering, Security, Fitness Centre and other relevant operating departments.  Ensures these departments are well run by focusing on the following aspects: Maximization of revenues and profits, minimization of operating costs, implementation and follow up of service standards/team member training.  Ensures highest levels of customer satisfaction. 负责监督导和指导酒店的运营部门包括前厅，餐饮/厨房，管家，工程，安保，健身中心及其他相关的经营部门。确保这些部门在以下几个方面的正常运营：收入和利润的最大化，运营成本最小化，实施和监督服务标准/团队成员的培训。确保顾客满意度维持在最高水平。 1.         To support the overall strategic management of the hotel by establishing effective working relationships with senior colleagues:  in particular, the GM, DBD, FC& HRD. 通过和管理层建立良好的工作关系来支持酒店的管理战略，尤其是和总经理，商务发展总监，财务总监和人力资源总监。 2.         Fully contribute to the design of the hotel’s business strategy. 全力关注酒店的经营战 3.         Actively participate in the key management issues in the property (Capital projects, refurbishment, training, customer service). 积极参与酒店内的管理核心项目。（固定资产，装修改造，培训和对客服务） 4.         Actively support the DBD by ensuring that Front Desk and F&B team members are fully trained and committed to upselling. 确保餐饮部，前厅部的员工接受规范的促销培训并致力于更好的推销产品，以此来积极支持商务发展部的工作。 5.         Actively support the DBD in the generation of revenue by ensuring the highest possible level of collaboration in Conference & Banqueting organization to maximize yield and profit. 确保宴会部门的利润以此来辅助商务发展部最大可能的创收。 6.         Conduct routine inspections of all areas of the hotel. 对酒店的所有区域例行检查。 7.         To achieve the planned operational profit margins in both Food & Beverage and Rooms 在餐饮和前厅部完成计划的利润。 8.         Ensure that costs are controlled in a detailed and structured manner. Analyze costs on a monthly basis and prepare action plans (Cost per occupied room, food cost; beverage costs; payroll including overtime; other expenses; other outsource labor or services). 具有细节的成本控制方法。每月分析成本并制定行动计划(每间占有房的成本，食品成本，酒水成本，工资包含加班，其他花费，小时工和外包服务)。 9.         Ensure that all labour costs are flexed according to levels of demand / activity / season and that opportunities for a better balance between quality and cost through clustering or outsourcing or both are explored fully. 确保所有的劳动力是根据需求/活动/季节来合理安排的。捕捉集团合作或外包的机会来平衡质量和成本。 10.     To jointly develop and maintain the closest possible understanding of revenue (in rate, volume or Banqueting) from the DBD to ensure the greatest level of alignment between revenue and cost. 共同开发维护和关注来自商务发展的收入（房价，数量或宴会），以确保收入与成本之间的最高水平。 11.     Ensures that purchasing delivers best quality for the most competitive price is purchased. 确保所采购的物品物有所值。 12.     To manage all the direct reports (e.g. Chef, F & B Outlet Managers, Housekeeper, Front Desk Manager, Banqueting Manager, Chief Engineer) in a professional and motivating fashion. 用专业的和激励的方法管理直接管理范围内的团队。（如：厨师，餐厅经理，管家，客户经理，宴会经理，总工程师） 13.     Set objectives for each direct report. 为直接管理范围内的部门设立目标。 14.     Review performance on a regular and consistent basis. 定期评估表现。 15.     Offer coaching and guidance when appropriate. 在必要时提供教导和指导。 16.     Recommend relevant salary reviews. 推荐相关的工资回顾。 17.     Deal effectively with instances of poor performance. 合理的处理不良表现。 18.     Identify development needs and future career paths. 确立发展需求和事业发展路线。 19.     Conduct regular Operations meetings including all direct reports. 组织定期的营运会议包含直接管理范围内的分部门。 20.     Recruit high quality team members in conjunction with HR department. 与人力资源部一起挑选高质量的员工。 21.     Ensure sound performance management practices, through recognition and disciplinary action if necessary. 确保健全的绩效管理制度，在必要时采取处罚行动。 22.     To ensure the team members within Operations are well managed with clear objectives and well trained and that they are deployed in the most productive way. 很好的管理运营部的员工，并确保他们清楚目标并通过了完善的培训，以及最合理的部署。 23.     Set clear tasks for each team members. 为每位员工设定清晰的工作任务。 24.     Allocate team members to tasks in the most flexible and productive fashion (with HRD). 灵活的为分配员工以确保生产力的合理化（和人力资源总监）。 25.     Investigate opportunities for outsourcing. 寻找外包的机会。 26.     Ensure a fully trained team of departmental trainers is in place with departmental training action plans, rolling 3 month training plan (with HRD). 确保在各部门里有一位接受过部门培训员培训的员工，为部门制定培训计划，推出季度培训计划（和人力资源总监）。 27.     Ensure all team members are fully trained in job skills and customer service based on departmental service standards and records are maintained. (with HRD). 确保每位员工根据部门服务标准接受系统的工作技能培训和对客服务标准，记录要保留（和人力资源总监）。 28.     Ensure effective standards of two-way communication exists for all team members. 确保有效地进行双向沟通。 29.     Ensures that all team members attending training sessions are being briefed before and debriefed after. 确保员工按时参加先期和后期的培训。 30.     Responsible for the participation of all new team members to the Spirit of Hilton Orientation program and ensures departmental induction takes place. 确保新员工参加“希尔顿介绍”的出席情况并提供部门的简短介绍。 31.     Ensures that work schedules/rosters are written according to hotel needs and compliance to labour laws. 确保排班表是根据酒店的需求制定的并遵循了劳动法。 32.     To ensure the highest standards of quality in all aspects of the hotel operation, guaranteeing that brand values and standards are never compromised. 确保酒店运营维持在最高的质量标准，不违背品牌价值和标准。 33.     Ensure highest possible levels of customer service across the operation. 尽可能的提供高标准的服务。 34.     Actively follow up on SALT & AQ reports instituting corrective actions in a fast and effective manner. 积极跟进SALT和AQ、有效率的采取整改措施。 35.     Actively investigate what further reforms to the operation may be necessary to raise standards. 积极地讨论如何进一步的改革以及重新制定标准的可能。 36.     Ensure that brand standards / use of logo are never compromised. 确保不违反品牌标准和logo的使用规定。 37.     To oversee the running of all Food & Beverage operations ensuring that all department service standards are met consistently. 确保各餐厅一贯的遵循服务标准。 38.     Guarantee all aspects of food & service quality in all the outlets. 确保食品和酒水质量。 39.     Oversee the management of all outlets, the kitchen(s) and Banqueting ensuring that standards, efficiencies and quality are actively promoted and delivered. 确保厨房和宴会部门遵循标准，提供有效率的和高质量的服务。 40.     Ensure the most cost-effective F & B purchasing / menu engineering to meet cost/revenue priorities. 确保餐饮采购、菜单工程满座成本收益的优先次序。 41.     To investigate and implement new F& B concepts with the full involvement of the GM & the VP. 与总经理和副总裁一起开发实施新的餐饮理念。 42.     Through F&B departmental Managers ensure the most cost-effective promotion of all aspects of the F & B operation in conjunction with the DBD (menu presentations/menu/pricing/promotions and ongoing activities. 促动餐饮部经理与商务发展部共同创造本清利厚的餐饮推广活动（菜单/价钱/推广）。 43.     Assist DBD in establishing (with C&C Sales) an efficient and competitive C&C strategy including all pricing. 辅助商务发展总监建立一个有效的具有竞争力的会议和外卖战略包含价位。 44.     Evaluate competitors products and price policy twice per year. 对竞争对手的价格和产品进行一年两次的调查。 45.     To oversee the running of all Rooms Division operations ensuring that all departmental service standards are met consistently. 确保房务区域的所有部门一贯的遵循服务标准。 46.     To ensure that the Front Desk operation, including telephone and all uniformed services, works to the highest standards for customer satisfaction and cost-effectiveness. 确保所有前台员工包含总机，始终提供高标准的服务以及成本效应。 47.     To ensure that all Front Desk systems are fully and effectively utilized and that regular, ongoing training is organized. 前厅部的所有系统都在有效地利用，并持续地提供培训。 48.     To ensure that the housekeeping function (whether outsourced or not) is run to the highest professional quality standards at the lowest level of cost. 确保管家部（不论外包与否）使用最低的成本，达到高质量的标准。 49.     Ensures good work liaisons with other departments (Hsk/ Eng/ Accounting). 与其他部门保持良好的合作（管家，工程、财务）。 50.     Participates in Weekly FO meetings to analyse performance/business and to implement action for improvement and team spirit. 每周参加前厅部部门会议，分析表现/生意和制定发展计划。 51.     Ensures with the FDM and Revenue Manager that a maximum occupancy is reach daily. 与前厅和收入经理共同确保每天达到最高的出租率。 52.     Guides FDM on daily strategy (overbooking-out/booking). 每天为前厅经理提供战略的指引（预订）。 53.     Responsible to ensure best quality of cleanliness throughout the hotel. 确保酒店的卫生状况良好。 54.     Ensures VIP rooms are checked on a daily basis. 确保每天检查VIP房间。 55.     To oversee the running of an Engineering operation ensuring that all departmental service/legal/safety standards are met consistently. 确保工程部的运营一贯的遵循部门标准/法律/ 安保规定。 56.     To ensure that the Engineering team works within all legal and organizational standards and that technical efficiency is maintained at an optimum level. 确保工程部的各项工作均符合法律要求，技术标准和效率保持最佳水平。 57.     With the Chief Engineer and, most importantly, the General Manager, ensure that the highest possible attention is paid to the safety and security of all guests and staff through detailed reviews and checks on all procedures, equipment etc. 与总工程师，尤其是总经理，要通过细致的检查对与客人和员工安保工相关的事宜辅以高度重视。 58.     Challenge existing levels of POMEC expenditure with the Chief Engineer ensuring that energy, payroll and other costs are at the lowest possible level consistent with safety and quality standards. 与总工程师确保POMEC的开支，其中包含能源，薪金和其他花费在遵循安全质量标准的前提下保持最低的花费。 59.     Ensure effective planning of maintenance works to guarantee standard of product quality. 有效的计划维修工作来确保生产质量安全。 60.     Ensures through Chief Engineer that repairs are recorded and dealt with in the quickest possible time. 确保维修工作以及相关的事宜在第一时间解决并记录在案。 61.     To ensure that all IT supplies are ordered and delivered against clearly defined specifications and within or better than agreed budget limits. 确保所有的IT项目供应有序并明确界定的规格，并控制在预算范围内或有所结余。 62.     Ensure the IT SOX compliance. 确保遵循IT SOX的审核标准。 63.     Ensure all IT related contracts are up to date. 确保所有IT相关的合同及时更新。 64.     Ensure all IT operations are in line with the P&P. 确保IT相关的运营遵循各项规章制度。 65.     Prepare yearly budgets in conjunction with GM/DBD/FC/HRD for- revenue; FF&E; manning; capital expenditure; costs and expenses. 与GM/DBD/FC/HRD共同制定年度预算 – 收入，固定资产，人员，大额项目，成本和花费。 66.     Review and approval of all expense accounts for Operations Team. 审核和批准营运部门的所有花费。 67.     Adhere to the hotel’s security and emergency policies and procedures. 坚持酒店安全制度、紧急情况 处理规定和程序。 68.     To ensure that all team members have a complete understanding of and adhere to the Hotel’s Team member Rules and Regulations. 确保员工充分的理解并遵守员工手册内容。 69.     The management reserves the right to change / extend this job description if necessary at any point of time during her / his employment. 如有必要，该部门有权更改或补充该职位描述。 70.     Carries out any other reasonable duties and responsibilities as assigned. 完成任何其他合理的职责和被指派的职责。

职位描述   作为希尔顿花园酒店总经理负责管理酒店管理团队和酒店整体目标从而为宾客和会员提供一个良好的体验, 并同时保证酒店盈利水平和宾客的满意度。 服务于这个希尔顿品牌将会如何？ 希尔顿花园酒店在全球多个迷人目的地设立了酒店，在体现当地别具风情的文化和历史特色的同时，以现代时尚方式充分展现希尔顿引以为豪的悠久传统。希尔顿可为宾客提供精致宜人的环境和体现希尔顿服务精神的个性化关怀，全力打造无以伦比的非凡体验。 如果您能充分理解个性化关怀的重要性，并了解如何通过最具特色的客户服务提供同样最具特色的不同体验，那您也许正是我们正在努力寻找以加入希尔顿花园酒店团队的优秀人才。在希尔顿花园酒店，我们郑重承诺在宾客所入住的每一个杰出酒店提供丰富多彩的难忘体验。 我的具体职责是什么？ 作为希尔顿花园酒店总经理负责管理酒店管理团队和酒店整体目标从而为宾客和会员提供一个良好的体验，总经理同时还需要保证酒店盈利水平和宾客的满意度。具体来说, 您将要以最高标准来负责及执行以下工作: 管理酒店的持续盈利能力、确保酒店的收益和宾客的满意度达标甚至超过标准要求 领导指挥酒店的所有关键性事宜，包括资本项目，宾客服务以及酒店翻新 确保所有的决策对于酒店和集团都是利益最大化 提供可实现的酒店预算并且为酒店设置短期和长期的战略目标 为酒店员工组建有效的领导团队 领导指挥酒店所有的商务计划 符合甚至超过希尔顿品牌服务标准 确保成本得到控制同时收益机会有效发现并达成 管理和开发的酒店管理团队,以确保希尔顿全球职业发展和继任计划有效执行 定期与部门主管举行简报和沟通会议 应对审计，确保酒店能持续改进             职位要求   我们寻找什么样的人才？ 希尔顿酒店集团旗下品牌酒店及度假村的总经理始终要以宾客的利益为重并与其他团队成员密切合作若要成功地应聘这一职位，您的态度、行为、技能和价值观应符合下列标准： 有相似标准的酒店总经理或者运营总监的经历 酒店管理及相关的学位 具有很强的商业头脑以及随着经验不断增加的盈利能力 有相似规模酒店的经验预算管理,收益提案,结果预测的经验 杰出的领导能力 良好的沟通能力及技巧 深入了解酒店/休闲/服务行业 如果你有以下能力或经验会让你更胜任此职位: •  有相似标准的酒店总经理经验 我能享受哪些福利待遇？ 您的福利待遇将包括具有竞争力的薪酬福利和休假权利、员工可以成为希尔顿荣益会员，并借此享受我们全球各地酒店的优惠房价，以及由希尔顿酒店集团及合作伙伴所提供产品和服务的折扣。我们热切希望能为您详细说明希尔顿酒店集团这一全球性酒店企业可提供的众多丰厚待遇。 立即了解有关希尔顿酒店及度假村 --- 可在杰出酒店提供非凡体验的卓越品牌的更多信息。

岗位职责 1. 全面负责酒店的经营管理。 2. 建立、健全酒店的组织管理系统，使之合理化、精简化、高效化。 3. 负责实现酒店的营业收入指标和利润指标。 4. 负责制定酒店的经营预算和决算，提出更新改造和投资计划。 5. 落实酒店年度财务预算，向各部门下达年度工作指标。 6. 督促酒店维修保养工作和酒店安全管理工作。 7. 负责做好酒店与各界人士的公共关系,树立酒店良好形象。 8. 做好酒店机构设置、员工编制及重要人事变更。 9. 指导培训工作，培养人才，提高整个酒店的服务质量和员工素质。  任职资格 1. 相关管理专业。 2. 长期从事星级酒店工作，有数年相关高层管理工作经验。 3. 熟悉酒店各部门服务及管理流程。 4. 善于管理和经营团队，事业心强。 5. 有较强的沟通、计划、决策和综合判断能力。

·         Ensures all department’s requirements are submitted/done on or before its due dates ·         确保在规定时间或在之前将所有部门要求的事情都提交/做好了。 ·         Responsible for the Department’s CAPEX ·         负责部门资本的支出。 ·         Responsible for all the Restaurant outlet menus, room service and hotel buffets ·         负责所有餐厅部门的菜单，送餐服务和酒店自助餐。 ·         Responsible for Ambassador’s career development and promotions, suspension and legal disciplinary actions when necessary ·         负责大使们的职业发展和晋升，在必要的情况下，留职查看和采取法律惩戒措施。 ·         Responsible for final authorization and approval of all market list, storeroom requisitions and urgent orders ·         负责所有市场清单，仓库下单和紧急订单的批准和最终的授权。 ·         Produces an up-to-date standard recipe file for all food items listed on the menus that includes: ·         为所有菜单上食品制作一个最新的标准菜谱文件,其中包括：        Sales History 销售记录        Actual cost 实际成本        Potential cost 潜在成本        Production Time 出品时间        Picture of the Finished Product 成品的照片 ·         Attends meetings and ensures relevant information are relayed on to his department ·         出席会议并确保相关信息传递给他的部门。 ·         Responsible for final authorization and approval of all vacation leave, Extra-Off Form, Overtime Request and such likes among all his subordinates ·         负责最终的授权和批准其所有下属的假期, 其他形式休假，加班要求等类似的休假。 ·         Ensures Ambassador’s annual vacation leaves are well executed according to plan ·         确保大使的年假都按计划执行。 ·         Conducts daily chef’s briefing  ·         开展日常的厨师短会。 ·         Reports directly to Director of F&B \ General Manager ·         直接向餐饮总监、总经理汇报工作。 ·         Ensures to maintain Ambassador’s highest productivity and efficiency level at all times ·         确保时刻维持大使的最高生产力和效率水平。 ·         Provides functional assistance and direction to the kitchen operation ·         为厨房操作提供功能性的帮助和方向。 ·         Ensures operation is running smoothly at all times ·         确保操作过程一直平稳运行。 ·         Has high knowledge of all preparation concerning ingredients, cooking techniques and presentation in all areas of the kitchen ·         熟练掌握厨房所有领域有关食材的准备工作,烹饪技巧和摆盘展示。 ·         Interact with individuals outside the hotel such as clients, suppliers, government officials, competitors and other member of the local community ·         在酒店外的个人交流，如与客户、供应商、政府官员、竞争对手和其他当地社区的成员的交流。 ·         Conduct functions as interviewing, hiring, employee orientation, performance appraisal, coaching, counselling and suspension if necessary, to ensure appropriate Ambassadoring and productivity. ·         行为作用如面试、招聘、员工入职培训、绩效考核、指导、咨询和必要时留职查看，以确大使权利和生产力的合理化。 ·         Coordinate functions and activities with other Food & Beverage Departments & sales ·         协调作用和配合其他餐饮部门&销售的活动。 ·         Maintain interdepartmental working relationships ·         维护与不同部门间的工作关系 ·         It is a company policy that the Executive Chef may be sent for a temporary assignment within the country or abroad to a sister hotel or F&B related establishment ·         公司政策声明行政总厨可能会被派往一个临时分配的国内或国外的姐妹酒店或与餐饮相关公司。 ·         Ensures food quality and food production standard practices are well maintained at all times ·         确保食品质量和食品出品标准操作都得到良好的维持。 ·         Ensures that production is done according to the standard recipes at all times ·         确保出品都是根据标准的食谱所做。 ·         Assist or execute inspections of physical aspects of the preparation areas ·         协助或执行对准备区域的物理方面的检查。 ·         Attends to clients’ food tastings/or as required by guests ·         参与客户的试菜/或满足客人要求。 ·         Implements the FOOD SAFETY AND SANITATION/HACCP standards and policies at all times ·         执行食品安全和卫生或者危害分析和关键环节控制点标准和政策。 ·         Responsible of creating new innovative dishes ·         负责制作新颖的菜品。 ·         Responsible in creating new menus, upgrading food quality and presentations ·         负责创建新菜单、提高食品质量和摆盘展示。 ·         Delegate work to his assistants and Sous Chefs ·         分工给他的助理和副厨师长们。 ·         Attends kitchen inspection walk-through with the Stewarding Department ·         与管事部一起参加厨房检查。 ·         Establishes and maintain effective employee relations in the department ·         建立和维护部门内有利的员工关系。 ·         Follow hotel rules and regulation at all times ·         时刻遵守酒店规章制度。 ·         Responsible for the preparation of menus, taking into consideration of the following: ·         负责菜单的准备工作,以下是需要考虑的内容: o    Local requirements o    当地需求 o    Market Needs o    市场需求 o    Competitions o    竞争对手 o    Trends o    趋势 o    Potential Costs o    潜在成本 o    Availability of food products o    出品的实用性 o    Merchandising and promotions o    营销和促销活动 ·         Controls and analyses, on an on-going basis the following: ·         在持续发展的基础上控制和分析,以下内容：: o    Cleanliness, sanitation and hygiene in line with company policy and the FSMS\HACCP Program o    符合公司政策和食品安全管理体系和危害分析关键环节控制点程序，做好清洁，环境卫生和个人卫生。    o    Perform related duties and special projects as assigned Quality levels of production and presentation in line with company standards. o    履行相关职责和特殊项目如分配出品的质量水平和符合公司标准的摆盘。 o    Guest satisfaction o    客人的满意度 o    Merchandising and marketing o    销售和营销 o    Operating Food Cost o    控制食品成本 ·         Implements an effective program in maintaining the ideal food and labour cost of the whole department ·         实现一个维持理想的食品和整个部门的劳动力成本的有效程序 ·         Supervises the function of all kitchen employees, facilities and costs, hence contributes to maximizing the overall Food and Beverage department profit. ·         监督所有厨房员工的工作，设施和成本，从而达到整个餐饮部利润的最大化。 ·         Ensure wherever possible that ambassadors are provided with a work place free of discrimination, harassment and victimisation ·         确保提供给大使们一个没有歧视、骚扰和危险的工作环境。 ·         Treat complaints of harassment and discrimination promptly and confidentially. ·         及时并且保密地处理骚扰、歧视的投诉。 ·         Treat customers and colleagues from all cultural groups with respect and sensitivity. ·         尊重及灵敏地对待来至不同文化群体的每一位客人和同事。 ·         Identify and deal with issues which may cause cross cultural conflict or misunderstanding. ·         识别和处理可能导致跨文化冲突或误解的问题。 ·         Develop formal training plans and conduct on the job training sessions for kitchen employees together with Department heads and sous chefs in kitchen. ·         为在厨房的厨房员工与部门主管和助理厨师，制定正规的培训计划，开展在职培训会议。 ·         Motivates a strong team amongst the kitchen Department. ·         在厨房部门激励出一个强大的团队。 ·         Identify training needs at the kitchen Department, develop & implements training for the Kitchen department staff. ·         明确厨房部门培训需求，为厨房部门员工制作和进行培训。 ·         Interviews, orients and hires employees for the kitchen Department. ·         为厨房部门，面试，讲解和雇佣员工。 ·         Coach, counsel and disciplines kitchen Department Ambassadors in accordance to the Hotel's policy. ·         按照酒店的政策，指导、劝告和训导厨房部门大使。 ·         Provide training to support quality standards to ensure a luxury guest experience ·         提供支持服务质量，确保奢华顾客体验的培训项目。 ·         Greet and be generous to all guests and colleagues and always willing to offer the assistance ·         热情大方地回应客人及同事，并乐于助人。 ·         Maintain employee relations ·         维护好与员工间的关系 ·         Strictly follow and practice our Sofitel Standard Greeting. ·         严格遵循和实践我们的索菲特标准的问候方式。 ·         Highly conversant in both the local language and English ·         善于运用当地语言和英语进行对话。 ·         Interact with Guests. ·         和客人进行互动交流。 ·         Coordinate with the department managers to help identify departmental trainer and training opportunities for ambassadors ·         协助各部门经理，明确部门培训师和大使们的培训机会。 ·         Share responsibilities for the integration and orientation process of new hires and assist with implementation of new policies, procedures and standards ·         分担责任，整合及介绍新员工入职程序，协助所有新的政策、程序和标准的执行。 ·         Keep the effective networking within the Sofitel and Accor Chef and F&B communities. ·         保持在索菲特和雅高厨师长和餐饮部的社区内的有效交流。 ·         All ambassadors are required to comply with every reasonable request from their hierarchical supervisor(s) within an amount of time that it takes to comply under normal circumstances. ·         所有大使在工作中都必须服从直属上司所发出的一切合理要求，并在正规场合一定时间里完成工作。 ·         All ambassadors may be assigned to other duties in the hotel as and when required by business levels. ·         当涉及到商业层面时，大使可能会签署酒店内相关的其他责任。 ·         All ambassadors are required to embody and practice the Hotel’s Energy/Cost Saving program efficiently. ·         所有大使都要求体现酒店节能意识并有效地操作节约成本的程序。 ·         Ensure that all potential and real Hazards are reported immediately and rectified ·         确保立即报告和纠正所有潜在的和实际的危险。 ·         Be fully conversant with all departmental Fire, Emergency and Bomb procedures ·         熟悉各个部门的消防、紧急和炸弹处理程序。 ·         Ensure that all emergency procedures are rehearsed, implemented and enforced to provide for the security and safety of guests and Ambassadors ·         为了客人们和大使们的安全和消防安全，必须确保所有的紧急程序都已经预演、落实和实施。 ·         Ensure the safety of the persons and the property of all within the premises by fairly applying Hotel Regulations by strict adherence to existing laws, statutes etc. ·         合理地遵守酒店规章制度和法律法规，确保在酒店内所有人的人生和财产安全。 ·         Ensure all Ambassador within the department work in a manner which is safe and unlikely to give risk of harm or injury to selves or others ·         确保所有大使都在部门内以安全的方式操作，避免不安全的或者冒险的行为造成自己或者其他工作人员的损伤。 ·         Use safe manual handling techniques and practise safe work habits following Accor Health, Safety and Environment policies, maintain procedures to minimise our impact on the environment and prevent pollution. ·         遵循雅高健康、安全和环境政策，养成使用安全操作手册和操作安全工作的习惯，维护程序，减少对环境的影响和防止污染。 ·         Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic. Adhere to Accor Internet and Email policy ·         确保保密和安全的存储所有知识产权和数据，包括所有印刷品和电子软件。遵守雅高互联网和电子邮件政策。 ·         Ensure Hotel, Customer and Ambassador Information or transactions are kept confidential during or after employment with the company.  保证酒店、客户和大使的信息和交易在公司使用期间和之后绝对保密。 ·         Ensures all department’s requirements are submitted/done on or before its due dates ·         Ensures all department’s requirements are submitted/done on or before its due dates ·         确保在规定时间或在之前将所有部门要求的事情都提交/做好了。 ·         Responsible for the Department’s CAPEX ·         负责部门资本的支出。 ·         Responsible for all the Restaurant outlet menus, room service and hotel buffets ·         负责所有餐厅部门的菜单，送餐服务和酒店自助餐。 ·         Responsible for Ambassador’s career development and promotions, suspension and legal disciplinary actions when necessary ·         负责大使们的职业发展和晋升，在必要的情况下，留职查看和采取法律惩戒措施。 ·         Responsible for final authorization and approval of all market list, storeroom requisitions and urgent orders ·         负责所有市场清单，仓库下单和紧急订单的批准和最终的授权。 ·         Produces an up-to-date standard recipe file for all food items listed on the menus that includes: ·         为所有菜单上食品制作一个最新的标准菜谱文件,其中包括：        Sales History 销售记录        Actual cost 实际成本        Potential cost 潜在成本        Production Time 出品时间        Picture of the Finished Product 成品的照片 ·         Attends meetings and ensures relevant information are relayed on to his department ·         出席会议并确保相关信息传递给他的部门。 ·         Responsible for final authorization and approval of all vacation leave, Extra-Off Form, Overtime Request and such likes among all his subordinates ·         负责最终的授权和批准其所有下属的假期, 其他形式休假，加班要求等类似的休假。 ·         Ensures Ambassador’s annual vacation leaves are well executed according to plan ·         确保大使的年假都按计划执行。 ·         Conducts daily chef’s briefing  ·         开展日常的厨师短会。 ·         Reports directly to Director of F&B \ General Manager ·         直接向餐饮总监、总经理汇报工作。 ·         Ensures to maintain Ambassador’s highest productivity and efficiency level at all times ·         确保时刻维持大使的最高生产力和效率水平。 ·         Provides functional assistance and direction to the kitchen operation ·         为厨房操作提供功能性的帮助和方向。 ·         Ensures operation is running smoothly at all times ·         确保操作过程一直平稳运行。 ·         Has high knowledge of all preparation concerning ingredients, cooking techniques and presentation in all areas of the kitchen ·         熟练掌握厨房所有领域有关食材的准备工作,烹饪技巧和摆盘展示。 ·         Interact with individuals outside the hotel such as clients, suppliers, government officials, competitors and other member of the local community ·         在酒店外的个人交流，如与客户、供应商、政府官员、竞争对手和其他当地社区的成员的交流。 ·         Conduct functions as interviewing, hiring, employee orientation, performance appraisal, coaching, counselling and suspension if necessary, to ensure appropriate Ambassadoring and productivity. ·         行为作用如面试、招聘、员工入职培训、绩效考核、指导、咨询和必要时留职查看，以确大使权利和生产力的合理化。 ·         Coordinate functions and activities with other Food & Beverage Departments & sales ·         协调作用和配合其他餐饮部门&销售的活动。 ·         Maintain interdepartmental working relationships ·         维护与不同部门间的工作关系 ·         It is a company policy that the Executive Chef may be sent for a temporary assignment within the country or abroad to a sister hotel or F&B related establishment ·         公司政策声明行政总厨可能会被派往一个临时分配的国内或国外的姐妹酒店或与餐饮相关公司。 ·         Ensures food quality and food production standard practices are well maintained at all times ·         确保食品质量和食品出品标准操作都得到良好的维持。 ·         Ensures that production is done according to the standard recipes at all times ·         确保出品都是根据标准的食谱所做。 ·         Assist or execute inspections of physical aspects of the preparation areas ·         协助或执行对准备区域的物理方面的检查。 ·         Attends to clients’ food tastings/or as required by guests ·         参与客户的试菜/或满足客人要求。 ·         Implements the FOOD SAFETY AND SANITATION/HACCP standards and policies at all times ·         执行食品安全和卫生或者危害分析和关键环节控制点标准和政策。 ·         Responsible of creating new innovative dishes ·         负责制作新颖的菜品。 ·         Responsible in creating new menus, upgrading food quality and presentations ·         负责创建新菜单、提高食品质量和摆盘展示。 ·         Delegate work to his assistants and Sous Chefs ·         分工给他的助理和副厨师长们。 ·         Attends kitchen inspection walk-through with the Stewarding Department ·         与管事部一起参加厨房检查。 ·         Establishes and maintain effective employee relations in the department ·         建立和维护部门内有利的员工关系。 ·         Follow hotel rules and regulation at all times ·         时刻遵守酒店规章制度。 ·         Responsible for the preparation of menus, taking into consideration of the following: ·         负责菜单的准备工作,以下是需要考虑的内容: o    Local requirements o    当地需求 o    Market Needs o    市场需求 o    Competitions o    竞争对手 o    Trends o    趋势 o    Potential Costs o    潜在成本 o    Availability of food products o    出品的实用性 o    Merchandising and promotions o    营销和促销活动 ·         Controls and analyses, on an on-going basis the following: ·         在持续发展的基础上控制和分析,以下内容：: o    Cleanliness, sanitation and hygiene in line with company policy and the FSMS\HACCP Program o    符合公司政策和食品安全管理体系和危害分析关键环节控制点程序，做好清洁，环境卫生和个人卫生。    o    Perform related duties and special projects as assigned Quality levels of production and presentation in line with company standards. o    履行相关职责和特殊项目如分配出品的质量水平和符合公司标准的摆盘。 o    Guest satisfaction o    客人的满意度 o    Merchandising and marketing o    销售和营销 o    Operating Food Cost o    控制食品成本 ·         Implements an effective program in maintaining the ideal food and labour cost of the whole department ·         实现一个维持理想的食品和整个部门的劳动力成本的有效程序 ·         Supervises the function of all kitchen employees, facilities and costs, hence contributes to maximizing the overall Food and Beverage department profit. ·         监督所有厨房员工的工作，设施和成本，从而达到整个餐饮部利润的最大化。 ·         Ensure wherever possible that ambassadors are provided with a work place free of discrimination, harassment and victimisation ·         确保提供给大使们一个没有歧视、骚扰和危险的工作环境。 ·         Treat complaints of harassment and discrimination promptly and confidentially. ·         及时并且保密地处理骚扰、歧视的投诉。 ·         Treat customers and colleagues from all cultural groups with respect and sensitivity. ·         尊重及灵敏地对待来至不同文化群体的每一位客人和同事。 ·         Identify and deal with issues which may cause cross cultural conflict or misunderstanding. ·         识别和处理可能导致跨文化冲突或误解的问题。 ·         Develop formal training plans and conduct on the job training sessions for kitchen employees together with Department heads and sous chefs in kitchen. ·         为在厨房的厨房员工与部门主管和助理厨师，制定正规的培训计划，开展在职培训会议。 ·         Motivates a strong team amongst the kitchen Department. ·         在厨房部门激励出一个强大的团队。 ·         Identify training needs at the kitchen Department, develop & implements training for the Kitchen department staff. ·         明确厨房部门培训需求，为厨房部门员工制作和进行培训。 ·         Interviews, orients and hires employees for the kitchen Department. ·         为厨房部门，面试，讲解和雇佣员工。 ·         Coach, counsel and disciplines kitchen Department Ambassadors in accordance to the Hotel's policy. ·         按照酒店的政策，指导、劝告和训导厨房部门大使。 ·         Provide training to support quality standards to ensure a luxury guest experience ·         提供支持服务质量，确保奢华顾客体验的培训项目。 ·         Greet and be generous to all guests and colleagues and always willing to offer the assistance ·         热情大方地回应客人及同事，并乐于助人。 ·         Maintain employee relations ·         维护好与员工间的关系 ·         Strictly follow and practice our Sofitel Standard Greeting. ·         严格遵循和实践我们的索菲特标准的问候方式。 ·         Highly conversant in both the local language and English ·         善于运用当地语言和英语进行对话。 ·         Interact with Guests. ·         和客人进行互动交流。 ·         Coordinate with the department managers to help identify departmental trainer and training opportunities for ambassadors ·         协助各部门经理，明确部门培训师和大使们的培训机会。 ·         Share responsibilities for the integration and orientation process of new hires and assist with implementation of new policies, procedures and standards ·         分担责任，整合及介绍新员工入职程序，协助所有新的政策、程序和标准的执行。 ·         Keep the effective networking within the Sofitel and Accor Chef and F&B communities. ·         保持在索菲特和雅高厨师长和餐饮部的社区内的有效交流。 ·         All ambassadors are required to comply with every reasonable request from their hierarchical supervisor(s) within an amount of time that it takes to comply under normal circumstances. ·         所有大使在工作中都必须服从直属上司所发出的一切合理要求，并在正规场合一定时间里完成工作。 ·         All ambassadors may be assigned to other duties in the hotel as and when required by business levels. ·         当涉及到商业层面时，大使可能会签署酒店内相关的其他责任。 ·         All ambassadors are required to embody and practice the Hotel’s Energy/Cost Saving program efficiently. ·         所有大使都要求体现酒店节能意识并有效地操作节约成本的程序。 ·         Ensure that all potential and real Hazards are reported immediately and rectified ·         确保立即报告和纠正所有潜在的和实际的危险。 ·         Be fully conversant with all departmental Fire, Emergency and Bomb procedures ·         熟悉各个部门的消防、紧急和炸弹处理程序。 ·         Ensure that all emergency procedures are rehearsed, implemented and enforced to provide for the security and safety of guests and Ambassadors ·         为了客人们和大使们的安全和消防安全，必须确保所有的紧急程序都已经预演、落实和实施。 ·         Ensure the safety of the persons and the property of all within the premises by fairly applying Hotel Regulations by strict adherence to existing laws, statutes etc. ·         合理地遵守酒店规章制度和法律法规，确保在酒店内所有人的人生和财产安全。 ·         Ensure all Ambassador within the department work in a manner which is safe and unlikely to give risk of harm or injury to selves or others ·         确保所有大使都在部门内以安全的方式操作，避免不安全的或者冒险的行为造成自己或者其他工作人员的损伤。 ·         Use safe manual handling techniques and practise safe work habits following Accor Health, Safety and Environment policies, maintain procedures to minimise our impact on the environment and prevent pollution. ·         遵循雅高健康、安全和环境政策，养成使用安全操作手册和操作安全工作的习惯，维护程序，减少对环境的影响和防止污染。 ·         Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic. Adhere to Accor Internet and Email policy ·         确保保密和安全的存储所有知识产权和数据，包括所有印刷品和电子软件。遵守雅高互联网和电子邮件政策。 ·         Ensure Hotel, Customer and Ambassador Information or transactions are kept confidential during or after employment with the company.  保证酒店、客户和大使的信息和交易在公司使用期间和之后绝对保密。 ·         确保在规定时间或在之前将所有部门要求的事情都提交/做好了。 ·         Responsible for the Department’s CAPEX ·         负责部门资本的支出。 ·         Responsible for all the Restaurant outlet menus, room service and hotel buffets ·         负责所有餐厅部门的菜单，送餐服务和酒店自助餐。 ·         Responsible for Ambassador’s career development and promotions, suspension and legal disciplinary actions when necessary ·         负责大使们的职业发展和晋升，在必要的情况下，留职查看和采取法律惩戒措施。 ·         Responsible for final authorization and approval of all market list, storeroom requisitions and urgent orders ·         负责所有市场清单，仓库下单和紧急订单的批准和最终的授权。 ·         Produces an up-to-date standard recipe file for all food items listed on the menus that includes: ·         为所有菜单上食品制作一个最新的标准菜谱文件,其中包括：        Sales History 销售记录        Actual cost 实际成本        Potential cost 潜在成本        Production Time 出品时间        Picture of the Finished Product 成品的照片 ·         Attends meetings and ensures relevant information are relayed on to his department ·         出席会议并确保相关信息传递给他的部门。 ·         Responsible for final authorization and approval of all vacation leave, Extra-Off Form, Overtime Request and such likes among all his subordinates ·         负责最终的授权和批准其所有下属的假期, 其他形式休假，加班要求等类似的休假。 ·         Ensures Ambassador’s annual vacation leaves are well executed according to plan ·         确保大使的年假都按计划执行。 ·         Conducts daily chef’s briefing  ·         开展日常的厨师短会。 ·         Reports directly to Director of F&B \ General Manager ·         直接向餐饮总监、总经理汇报工作。 ·         Ensures to maintain Ambassador’s highest productivity and efficiency level at all times ·         确保时刻维持大使的最高生产力和效率水平。 ·         Provides functional assistance and direction to the kitchen operation ·         为厨房操作提供功能性的帮助和方向。 ·         Ensures operation is running smoothly at all times ·         确保操作过程一直平稳运行。 ·         Has high knowledge of all preparation concerning ingredients, cooking techniques and presentation in all areas of the kitchen ·         熟练掌握厨房所有领域有关食材的准备工作,烹饪技巧和摆盘展示。 ·         Interact with individuals outside the hotel such as clients, suppliers, government officials, competitors and other member of the local community ·         在酒店外的个人交流，如与客户、供应商、政府官员、竞争对手和其他当地社区的成员的交流。 ·         Conduct functions as interviewing, hiring, employee orientation, performance appraisal, coaching, counselling and suspension if necessary, to ensure appropriate Ambassadoring and productivity. ·         行为作用如面试、招聘、员工入职培训、绩效考核、指导、咨询和必要时留职查看，以确大使权利和生产力的合理化。 ·         Coordinate functions and activities with other Food & Beverage Departments & sales ·         协调作用和配合其他餐饮部门&销售的活动。 ·         Maintain interdepartmental working relationships ·         维护与不同部门间的工作关系 ·         It is a company policy that the Executive Chef may be sent for a temporary assignment within the country or abroad to a sister hotel or F&B related establishment ·         公司政策声明行政总厨可能会被派往一个临时分配的国内或国外的姐妹酒店或与餐饮相关公司。 ·         Ensures food quality and food production standard practices are well maintained at all times ·         确保食品质量和食品出品标准操作都得到良好的维持。 ·         Ensures that production is done according to the standard recipes at all times ·         确保出品都是根据标准的食谱所做。 ·         Assist or execute inspections of physical aspects of the preparation areas ·         协助或执行对准备区域的物理方面的检查。 ·         Attends to clients’ food tastings/or as required by guests ·         参与客户的试菜/或满足客人要求。 ·         Implements the FOOD SAFETY AND SANITATION/HACCP standards and policies at all times ·         执行食品安全和卫生或者危害分析和关键环节控制点标准和政策。 ·         Responsible of creating new innovative dishes ·         负责制作新颖的菜品。 ·         Responsible in creating new menus, upgrading food quality and presentations ·         负责创建新菜单、提高食品质量和摆盘展示。 ·         Delegate work to his assistants and Sous Chefs ·         分工给他的助理和副厨师长们。 ·         Attends kitchen inspection walk-through with the Stewarding Department ·         与管事部一起参加厨房检查。 ·         Establishes and maintain effective employee relations in the department ·         建立和维护部门内有利的员工关系。 ·         Follow hotel rules and regulation at all times ·         时刻遵守酒店规章制度。 ·         Responsible for the preparation of menus, taking into consideration of the following: ·         负责菜单的准备工作,以下是需要考虑的内容: o    Local requirements o    当地需求 o    Market Needs o    市场需求 o    Competitions o    竞争对手 o    Trends o    趋势 o    Potential Costs o    潜在成本 o    Availability of food products o    出品的实用性 o    Merchandising and promotions o    营销和促销活动 ·         Controls and analyses, on an on-going basis the following: ·         在持续发展的基础上控制和分析,以下内容：: o    Cleanliness, sanitation and hygiene in line with company policy and the FSMS\HACCP Program o    符合公司政策和食品安全管理体系和危害分析关键环节控制点程序，做好清洁，环境卫生和个人卫生。    o    Perform related duties and special projects as assigned Quality levels of production and presentation in line with company standards. o    履行相关职责和特殊项目如分配出品的质量水平和符合公司标准的摆盘。 o    Guest satisfaction o    客人的满意度 o    Merchandising and marketing o    销售和营销 o    Operating Food Cost o    控制食品成本 ·         Implements an effective program in maintaining the ideal food and labour cost of the whole department ·         实现一个维持理想的食品和整个部门的劳动力成本的有效程序 ·         Supervises the function of all kitchen employees, facilities and costs, hence contributes to maximizing the overall Food and Beverage department profit. ·         监督所有厨房员工的工作，设施和成本，从而达到整个餐饮部利润的最大化。 ·         Ensure wherever possible that ambassadors are provided with a work place free of discrimination, harassment and victimisation ·         确保提供给大使们一个没有歧视、骚扰和危险的工作环境。 ·         Treat complaints of harassment and discrimination promptly and confidentially. ·         及时并且保密地处理骚扰、歧视的投诉。 ·         Treat customers and colleagues from all cultural groups with respect and sensitivity. ·         尊重及灵敏地对待来至不同文化群体的每一位客人和同事。 ·         Identify and deal with issues which may cause cross cultural conflict or misunderstanding. ·         识别和处理可能导致跨文化冲突或误解的问题。 ·         Develop formal training plans and conduct on the job training sessions for kitchen employees together with Department heads and sous chefs in kitchen. ·         为在厨房的厨房员工与部门主管和助理厨师，制定正规的培训计划，开展在职培训会议。 ·         Motivates a strong team amongst the kitchen Department. ·         在厨房部门激励出一个强大的团队。 ·         Identify training needs at the kitchen Department, develop & implements training for the Kitchen department staff. ·         明确厨房部门培训需求，为厨房部门员工制作和进行培训。 ·         Interviews, orients and hires employees for the kitchen Department. ·         为厨房部门，面试，讲解和雇佣员工。 ·         Coach, counsel and disciplines kitchen Department Ambassadors in accordance to the Hotel's policy. ·         按照酒店的政策，指导、劝告和训导厨房部门大使。 ·         Provide training to support quality standards to ensure a luxury guest experience ·         提供支持服务质量，确保奢华顾客体验的培训项目。 ·         Greet and be generous to all guests and colleagues and always willing to offer the assistance ·         热情大方地回应客人及同事，并乐于助人。 ·         Maintain employee relations ·         维护好与员工间的关系 ·         Strictly follow and practice our Sofitel Standard Greeting. ·         严格遵循和实践我们的索菲特标准的问候方式。 ·         Highly conversant in both the local language and English ·         善于运用当地语言和英语进行对话。 ·         Interact with Guests. ·         和客人进行互动交流。 ·         Coordinate with the department managers to help identify departmental trainer and training opportunities for ambassadors ·         协助各部门经理，明确部门培训师和大使们的培训机会。 ·         Share responsibilities for the integration and orientation process of new hires and assist with implementation of new policies, procedures and standards ·         分担责任，整合及介绍新员工入职程序，协助所有新的政策、程序和标准的执行。 ·         Keep the effective networking within the Sofitel and Accor Chef and F&B communities. ·         保持在索菲特和雅高厨师长和餐饮部的社区内的有效交流。 ·         All ambassadors are required to comply with every reasonable request from their hierarchical supervisor(s) within an amount of time that it takes to comply under normal circumstances. ·         所有大使在工作中都必须服从直属上司所发出的一切合理要求，并在正规场合一定时间里完成工作。 ·         All ambassadors may be assigned to other duties in the hotel as and when required by business levels. ·         当涉及到商业层面时，大使可能会签署酒店内相关的其他责任。 ·         All ambassadors are required to embody and practice the Hotel’s Energy/Cost Saving program efficiently. ·         所有大使都要求体现酒店节能意识并有效地操作节约成本的程序。 ·         Ensure that all potential and real Hazards are reported immediately and rectified ·         确保立即报告和纠正所有潜在的和实际的危险。 ·         Be fully conversant with all departmental Fire, Emergency and Bomb procedures ·         熟悉各个部门的消防、紧急和炸弹处理程序。 ·         Ensure that all emergency procedures are rehearsed, implemented and enforced to provide for the security and safety of guests and Ambassadors ·         为了客人们和大使们的安全和消防安全，必须确保所有的紧急程序都已经预演、落实和实施。 ·         Ensure the safety of the persons and the property of all within the premises by fairly applying Hotel Regulations by strict adherence to existing laws, statutes etc. ·         合理地遵守酒店规章制度和法律法规，确保在酒店内所有人的人生和财产安全。 ·         Ensure all Ambassador within the department work in a manner which is safe and unlikely to give risk of harm or injury to selves or others ·         确保所有大使都在部门内以安全的方式操作，避免不安全的或者冒险的行为造成自己或者其他工作人员的损伤。 ·         Use safe manual handling techniques and practise safe work habits following Accor Health, Safety and Environment policies, maintain procedures to minimise our impact on the environment and prevent pollution. ·         遵循雅高健康、安全和环境政策，养成使用安全操作手册和操作安全工作的习惯，维护程序，减少对环境的影响和防止污染。 ·         Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic. Adhere to Accor Internet and Email policy ·         确保保密和安全的存储所有知识产权和数据，包括所有印刷品和电子软件。遵守雅高互联网和电子邮件政策。 ·         Ensure Hotel, Customer and Ambassador Information or transactions are kept confidential during or after employment with the company.  保证酒店、客户和大使的信息和交易在公司使用期间和之后绝对保密。

As a Director of Rooms, We rely on you to - Collate and analyse the forecast from the Front Office, Housekeeping, Laundry and all areas under the Rooms Division; - Submit reports to GM/RM in relation to the budget from Front Office Department; - Review key assumptions; - Review ATR and occupancy monthly; - Analyse variances; - Develop and implement action plans to maximise performance and profitability; - Work closely with Sales & Marketing and Reservations teams. We are looking for someone who - Takes pride in being a hotelier; - Preferably comes from a hotel-related education background;  - Preferably has relevant experience with an International 5 Star Hotel Group; - Is self-driven, goal-oriented, willing to challenge the status quo; - Upholds professional values, ethics and integrity at all times; - Enjoys working as part of a team; - Demonstrated leadership competencies; - Communicates and writes with fluency in English (as well as the local language); - Has strong interpersonal and communication skills. If you are the right caididate, what are you waiting for? Click on the application button now!

You will be responsible for the efficient running of the division in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.  The Director of Food and Beverage is responsible to function as the Business Manager and a Marketing Specialist for the Food and Beverage Department, to ensure that all the outlets and banquets operate successfully, in accordance with the standard of the hotel and are individually profitable.

You will be responsible for the efficient running of the division in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.  The Executive Chef is responsible to function as the Production Manager for the Food and Beverage Department, to ensure that all the outlets and banquets operate successfully, in accordance with the standard of the hotel and are individually profitable. Ideally with an apprenticeship or professional diploma in Food Production. Minimum 2 years work experience as Executive Chef, or Executive Sous chef in larger operation. Good practical, operational and adequate administrative skills with a flair for creativity are a must.

请在简历上附上近照，我们会自动拒绝所有不带照片的简历，并请提供英文简历至邮箱helen.liao@gardenhotel.com，谢谢。 Please be aware that we will automatically reject all resumes without photos, and please send your English CV to helen.liao@gardenhotel.com. Thank you. 【任职条件】 1、具有良好的思想素质和道德品质，组织纪律性强，服务观念好； 2、 具有高度的责任心、进取心好敬业奉献精神，热情主动的工作态度； 3、 具有较为全面的现代酒店管理知识和房务管理经验，能制定并实施客房销售策略； 4、 掌握房务部门运作规律，具有较强的组织领导能力、协调控制能力； 5、 良好的社交能力和语言、文字表达能力，能在实际工作中熟练运用英语； 6、 性格开朗，身体健康，精力充沛，思维敏捷。 【工作描述】 房务总监是房务部的行政及业务主管，负责房务部的整体工作。房务总监在总经理的领导下，组织部门开展前台接待、客房服务和各项服务配套、保障工作，完成房务部的日常工作任务。贯彻执行酒店行政当局的各项决议，通过科学化、标准化、程序化的经营管理，确保完成酒店行政当局的各项工作任务。

RESPONSIBILITY   - Be a strategic leader, question the status quo and think outside the box. - Focused on both the development and execution of the (long-term) commercial strategies. - Good business, organizational and analytical skills. Be detail-oriented with the ability to translate results into understandable and actionable information. - Be hands-on, with a focus on solution-driven actions. Ability to drive change. - Knowledgeable and proficient in office and online tools and systems required for the function. - Effectively communicate messages to different audiences, both written and verbally. Ability to facilitate discussion and present to diverse audiences in terms of size and experience level. - Build and maintain relationships with all stakeholders. Ability to work independently and as part of a team, multi-task and work under pressure. REQUIREMENTS - Minimum 3 years' experience in Revenue Optimization roles. - Previous experience in driving commercial strategies with focus on pricing, distribution and inventory optimization. - College degree (Bachelor) in business, economics, marketing or strategy. - Fluent in English, both written and verbal, with additional languages (especially those relevant to hotel location) preferred.   如果您就是合适的人选，那还等什么？马上点击申请按钮吧！

作为餐饮部经理，您将应以最高标准完成以下任务 ： ·         在符合服务标准，利润率和独立的利润部门的前提下，确保所有小部门，会议及宴会的正常运营。 ·         确保所有的小部分具有完善的管理团队（餐厅经理/厨师长）对收入利润和服务标准承担责任。 ·         在符合年度商务计划规则的前提下，明确的核算运营预算并决定部门应达到的收入、花费、人力、营运设备及固定资产。市场策划的关键和推动收入的举措将对核算运营预算起到辅助作用。 ·         在适当的时候提供准确的和切合实际的预测及更新的预期变化。 ·         确保供应商与采购部门联络并得到最大程度赞助，市场开发以及市场定价。 ·         监督成本并提出可衡量的控制成本的建议。 ·         确保严格遵守部门的营运预算范围。 ·         根据已建立的概念陈诉，有效的管理各个部分和宴会部门。 ·         密切留意员工的能力，如果有必要作出及时的调整。 ·         监督部门休假计划。 ·         监督并确保最少数量的加班。 ·         确保坚持运营标准以达到营运指南的设立的水准。 ·         在符合品牌标准和部门需求的前提下，维持服务手册内容并作适当的修改。 ·         和餐厅经理，宴会经理及各区域厨师长在必要时采取纠正行动。 ·         处理客人投诉和关于各种在食品，饮料及服务方面的需求。已确定的程序和草案需要详细的解释说明并一贯的执行。 ·         负责维护和修订部门及相关部门的各项政策和程序，以避免含糊不清。 ·         和客人建立良好的客户关系。 ·         在符合年度商务发展计划的前提下建立市场活动计划。此目标的实现需要通过适当的广告宣传和推广活动的预算范围来完成。 ·         确保完成所有关于餐饮的专业报表并及时转交给相关的部门。 ·         例行月度部门经理交流会和例会。 ·         合同事及其他部门保持良好的同事关系。 ·         充分的理解员工手册内容并确保员工执行各项条款。 ·         培训并发展餐厅经理，使他们能够独立运营自己的部门。 ·         建立并实施部门经理的发展计划。 ·         和培训部经理及部门培训主管共同完成员工培训计划。 ·         通过与餐厅经理，行政厨师长和公关部经理的密切合作来发展餐饮部的各种推广活动。 ·         为餐厅经理做年度评估，并确保餐厅经理使用同样的方法给员工做评估。 ·         确保所有员工准时出勤，工服整洁并配带名牌。 ·         充分理解并坚持执行酒店关于防火，卫生和安全方面的方针。 ·         是食品安全系统的主要负责人。 ·         确保关注9项高风险方针，健康和安全是最重要的。 ·         确保健康安全系统很好的维持，并指出不足之处加以完善。   ·         辅助组建一个团队负责员工福利，安全和发展的工作。 ·         确保员工每时每刻位客人提供礼貌的专业的服务。 ·         为员工提供培训，确保他们有足够的技能来很好地完成工作。 ·         确保员工充分理解并遵守酒店关于卫生，健康和安全方面的规定。 ·         进行两次年度营运设备的盘点。 ·         在九项能力资格认证中, 人员管理沟通和计划安排为强项。 ·         坚持酒店安全制度、紧急情况处理规定和程序。 ·         确保员工充分的理解并遵守员工手册内容。 ·         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。

体系化建设： 1.负责建立并完善集团运营部内部管理流程与制度； 2.负责建立并完善集团运营部与酒店管理团队之间的管理流程与制度，创造顺畅高效的沟通与技术支持平台。 3.负责制定相关运营管理制度要求下的汇报系统。 项目管控 ： 1. 根据市场发展，公司战略规划和成控原则协助研发低成本、高效的酒店产品和服务，并统筹监督执行，不断更新优化； 2.负责监督旗下酒店执行雅阁集团运营标准，确保旗下酒店管理及服务质量符合雅阁集团要求； 3.负责针对酒店主要运营部门，如客房、餐饮、前厅部、工程部、财务部的运营工作提供技术支持和专业化的指导； 4.负责定期收取运营管理流程规定的报告文件等； 5.保持与酒店总经理之间定期的业务咨询沟通，及时了解酒店经营动态和支持需求，维护良好的沟通机制； 6.根据项目情况及公司发展要求，负责编制相关报告，如年度工作计划、相关部门培训要求； 7.根据公司相关规定，负责定期提交工作总结、计划等文件； 8.在保证酒店服务品质和经营结果的基础上，负责运营费用的收缴。 团队建设 ： 1.建立高效的运营团队，包括销售、运营工程、财务的管控，根据公司发展需求和酒店经营需要提供专业的技术支持和管理之道； 2.建立并维护运营团队与酒店管理团队的沟通及汇报程序。 商务发展支持 ： 1.参与商务发展洽谈项目的讨论，提供专业的意见和建议，保证后期签约项目能够符合雅阁集团运营要求和市场发展需求，确保后期运营质量 2.商务发展洽谈项目提供相关专业的报告。

工作职责: 1、全面负责酒店运营管理工作； 2、执行公司产品、对客服务、品牌、价格等连锁标准，根据公司要求，监控分店服务质量，及时处理宾客投诉和意见，提升宾客满意度，增进客户体验感受； 3、组建团队，带领酒店全体员工共同努力完成酒店的各项经营管理指标； 4、与投资人保持良好关系，处理并解决好投资人对酒店经营管理的诉求； 5、推广分店品牌和维护品牌形象，保障分店及品牌的良好口碑。 任职资格: 1、5年以上高端酒店从业经验，熟悉酒店整体运营及管理； 2、善于团队建设和成本控制，良好的沟通能力； 3、具备强效的执行力、协调能力、创新能力和危机处理能力； 4、热爱生活，热爱旅行，自身拥有美好的生活方式，热爱实践并不断学习和创造生活美学。 备注：能接受全国派遣者优先考虑。

岗位职责： 1、负责总经办日常工作的对外对内协调工作； 2、配合酒店总经理做好酒店运营管理，确保各项经营数据按时达标； 3、配合酒店总经理做好公司团队建设和培养，提升员工对客服务品质和员工素质； 4、督导酒店各部门工作的组织实施和校准； 岗位要求: 1、本科及以上学历，有2年及以上星级酒店一线部门管理工作经验； 2、认同公司企业文化，具有良好的管理和团队建设能力，有较强学习能力； 3、良好的沟通技巧，较强的语言表达能力和灵活的处事能力； 4、英语四级以上水平，精通英文书写、口语表达。 5、良好的沟通、组织、协调能力，能独立协调对内对外各种关系。

岗位职责：  1.负责酒店客房的筹建和开业准备工作以及开业后的日常管理工作；  2. 建立酒店房务部的组织架构、管理体系和各项制度程序；  3.负责房务部各类用品用具的选购以及使用管理；  4. 负责制定部门的经营预算，制定详细的管理和工作计划；  5. 负责房务部的成本控制，确保酒店环境、公共区域及客房的安全、卫生和质量；  6. 建立专业高效的房务服务团队，培养富有团队精神的员工队伍；  7. 树立酒店良好形象，与酒店相关各界人士建立良好公共关系。  岗位要求：  1. 大专以上学历，8-10年以上，高星级酒店房务管理工作经验；  2.有星级酒店的全程筹备经验，具备筹备开业经验；  3.熟识酒店客房公寓的平面布局，具有一定的审图能力，熟识设施设备和工作用房的配置；熟识旅业经营的相关法律法规，熟识旅业开业前的相关证照的办理要求及流程。  4. 具有丰富的房务管理知识（包括客房和前厅运作管理）；具有较强的服务管理意识。  5. 良好的管理能力，富有事业心和责任心。  6. 良好的沟通协调能力和判断力。  7. 良好的职业形象。

请在简历上附上近照，我们会自动拒绝所有不带照片的简历，并请提供英文简历至邮箱helen.liao@gardenhotel.com，谢谢。 Please be aware that we will automatically reject all resumes without photos, and please send your English CV to helen.liao@gardenhotel.com. Thank you. 【任职条件】 1.具有大专以上学历或同等文化程度。 2.热爱酒店行业，敬业乐业，具有强烈的事业心和责任感，高尚的职业道德。 3.熟悉政务接待管理、服务标准，有五年以上同星级酒店政务接待管理经验。 4.能用英语进行专业交谈。 5.具有较强的策划能力。 6.具有较强的组织能力和领导能力，能够调动和发挥属下各级管理人员的积极性。 7.有较强的协调工作能力，善于协调部门与其它各部门之间的工作关系。 8.掌握、熟悉酒店餐饮部各岗位职责和工作程序。 9.具有较强的培训工作能力。 10.熟悉食品安全法律、法规、标准和技术规范。 【工作描述】 政务接待总监是酒店政务接待部门的行政及业务负责人，负责主持政务接待部门的整体工作，在严格执行酒店及本部门规章制度和部门操作程序的基础上，统筹安排、组织协调、监督检查本部员工开展工作。 【工作职责】 1.在总经理的直接领导下，根据酒店餐饮经营管理策略和方针，全面负责政务接待事务部的管理工作。使各项服务工作达到质量标准，为客人提供满意的服务。 2.负责制订贵宾服务部短期工作计划并组织实施；负责部门工作正常运转，确保为贵宾提供优质高效的接待服务。 3.主持建立和完善各部位的规章制度、工作程序与标准并组织落实。 4.组织经理定期研究、检查服务质量和工作。制定、完善所属部门的各项内部制度和规定。 5.抓好各项服务的创新和落实，改进和提高服务质量，提升酒店政务接待服务的良好声誉。 6.与宾客建立良好的关系，虚心听取客人的意见，妥善处理客人的投诉。 7.协调本部门与其他部门的关系，搞好团结协作，完成酒店的贵宾接待任务。 8.完成上级分配的其它工作任务。

岗位职责： 1、提供优质专业的管家服务； 2、全权管理府邸所有事务，确保府邸所有设施设备的正常运作，工作范围包括但不仅限于家务管理、人员管理、资产管理、安全管理等。 岗位要求： 1、具有海外留学或海外工作经验，精通英语听说读写； 2、曾任职国际联号奢华品牌行政管家、前厅部经理或以上职位者优先考虑； 3、形象良好，出色的沟通能力及人际关系技巧，较强的组织协调能力，性格稳重，做事有条理。 4、能接受长期外派，国外工作交流学习等安排。

岗位职责： 1、精通西式菜系、中式粤菜烹饪、海鲜烹调等； 2、对菜系创新研发有自己独特的见解，擅长食材营养搭配。 3、制定及监督菜式的出品质量，定期制定新菜单。 岗位要求： 1、有一定的英语口语基础，粤语流利。 2、性格稳重，做事有条理，沟通能力强。 3、能接受长期外派，国外工作交流学习等安排。

岗位职责 1. 全面负责酒店的经营管理，制定年度经营计划，对酒店的业绩、服务及品质负责，确保酒店经营和管理指标的完成； 2. 负责酒店组织市场推广及销售工作，做好酒店市场调研、掌握顾客需求和市场动态，不断开拓酒店市场及客户维护，领导酒店完成经营指标； 4. 根据品牌运营标准，结合酒店具体实际，健全并严格落实酒店规章制度、操作流程，使酒店的每一项工作“规范化、细节化、效率化”； 5. 全面负责酒店团队员工招聘、培训及人事管理工作，组建高效富有竞争力的酒店团队； 6. 督导部门人员的日常工作，负责店内人事工作的监督、指导工作，实行走动式管理酒店各部门、区域，并直接与顾客和员工接触、交流； 7. 负责酒店的财务管理、负责酒店财产使用和保管，确保资产保值，账款合规，各种证照的保管。 8. 负责酒店的成本管控，严格审查酒店各项成本费用支出，督导酒店节能工作，确保酒店的运营成本和费用得到合理控制，确保酒店资产的损耗率符合公司规定； 9. 建立高效的客户意见反馈机制，及时有效处理住店宾客投诉和宾客意见的收集反馈，不断提升服务质量； 10. 负责酒店治安和消防安全，酒店食品卫生安全，确保酒店安全零事故； 11. 与相关单位建立联系，负责做好酒店与各界人士的公共关系,树立酒店良好形象；  任职要求： 1. 大学本科以上学历，熟悉广州市场，销售背景的优先; 2. 五年以上酒店管理工作经验，熟悉酒店各部门的经营管理工作; 3. 通晓酒店各部门的经营管理工作，尤其是市场销售、客房，餐饮，前厅等职能部门，理解酒店的管理机制和程序; 4. 有较强的沟通协调和创新能力，有良好的团队意识和领导能力 5.热爱酒店行业，有很好的服务意识，沉稳干练； 6.一定的英文听说读写水平及电脑操作能力；

·         具有至少五年在国际连锁酒店的相关管理经验。 ·         良好的中英文读写能力。 ·         具备制订和执行营业预算及经营计划的能力。 ·         具备高效地推广和将品牌定位在理想的水平的能力。 ·         具备管理销售部的能力。 ·         具备协助总经理和管理层达到酒店总体经营目标的能力。 ·         掌握政治，经济和社会方面的知识及市场趋势。 ·         具有良好的沟通技巧，良好组织及展示技巧。 ·         具有领导，指导和发展员工的能力。 ·         具备处理危机的知识和能力

1. KEY RESPONSIBILITIES 主要职责 Direct and organize the Food & Beverage function within the hotel in order to maintain high standards of food and beverage quality, service, and merchandising to maximize profits. Participate in total hotel management as a member of the hotel Executive Committee. 带领和组织酒店内的餐饮经营活动，保证高品质的食品和酒水质量、服务和经营以实现最大化利润。作为酒店行政委员会成员之一参与全面酒店管理。 Responsible for the management and achievement of profit for all food and beverage operations in the hotel including Restaurants, Bars, Kitchen Operations, Catering and Banquet Operations. 负责管理酒店内餐饮工作各方面的运营和盈利，包括餐厅，酒吧，厨房和宴会管理。 Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures. 遵守当地的卫生和安全法规，或其它适用的规定，以及品牌规范和当地的规章制度。 2.ESSENTIAL DUTIES AND RESPONSIBILITIES (Key Activities of the Role) 本职工作（职务的主要工作） Oversee the management of Restaurants, Bars. 监督餐厅，酒吧的管理工作。 Oversee the management of the Kitchen Operations. 监督厨房的经营管理工作。 Oversee the management of Catering & Banquet Operations. 监督宴会的经营管理工作。 Manage staff within the hotel’s organization structure and human resource and hotel policies. 在酒店的组织结构及人力资源和酒店的规章范围内管理员工。 Provide a professional, advisory and executive support service to the General Manager to assist in meeting strategic goals. 在实现战略目标的工作中为总经理提供专业性的建议和行政支持服务。 Establish systems which monitor the achievement of departmental goals. 设立监督实现部门目标的系统。 Ensure compliance with business operations and hospitality laws. 确保运营符合商业法规和服务业法规。 Work with sales to manage the development of new products and services. 同销售人员一起管理和开发新产品和新服务。 With Purchasing Manager, develop and monitor the implementation of purchasing procedures. 与采购部经理一起制定和监督采购程序的执行。 Manage the delivery of high quality service to guests. 为客人提供高品质服务的管理工作。 Achieve budgeted revenues, prepare monthly forecast, monitor and control food, beverage and labor costs, and maximize profitability within all areas of the food and beverage department. Participate in the preparation of the annual departmental operating budget and financial plans that support the overall objectives of the hotel. 完成预算收入，编制月度预算，监督和管理餐饮和人工费用，使餐饮部门所有领域的利润最大化。参加部门年度运营预算和财务计划的编制工作，以支持酒店的总体目标。 Ensure all staff is properly trained on quality and service standards and have the tools and equipment needed to effectively carry out their job functions. 确保所有员工接受正规的质量与服务规范培训，并配有高效完成其工作的工具和设备。 Works with Human Resources on manpower planning and management needs. 和人力资源部一起进行人力规划和管理需求。 Works with Director of Finance in the preparation and management of the Department’s budget. 和财务总监一起编制和管理部门预算。 Employees will be required to perform any other job-related duties assigned by their supervisor. 您还应接受您的主管指派的与该岗位相关的其它工作。 3. JOB REQUIREMENT 任职要求 5 years and above previous concerned working experience in 5-star hotels of international chain, and the working experience with the same job is preferred. 五年以上国际连锁五星级酒店相关工作经验，具有本岗位工作经验者优先考虑 Operational knowledge of food and beverage operations  专业餐饮运作知识

1.KEY RESPONSIBILITIES 主要职责 Reviews, analysis and advises General Manager and the Management Team of the performance of Hotel. Reviews on month end / long term plans / budgeting and forecasting aspects. Maximizes profitability of hotels through benchmark / best practices and ensures sound controls and accounting standards are in place as per company Policy & Procedures to safeguards assets and return to the owners. 回顾和分析酒店业绩表现并向总经理和管理层提出建议。审查月终和长期预算与预测方面的工作，通过设定基准和最优业务样板使酒店获得最大的利润，并确保妥善的管理方法和财会规范按公司的规章制度执行，从而保障业主的资产与回报。 2.ESSENTIAL DUTIES AND RESPONSIBILITIES (Key Activities of the role) 本职工作﹣(职务的主要工作) Assists and provides financial guidance in the formulation and implementation of Strategic Plan, Budget and KPO’s (Goals Program) 在销售战略计划，预算及个人发展目标的制定和实施上提供协助和财务指导。 Ensure an up to date cash flow projection is maintained and maximizes cash flow performance of the hotel through controls on inventory, credit and collection, disbursements, deposits and remittances. 通过控制库存、信贷及应收款回笼、支出、存款和付款确保实时流动资金规划并使酒店流动资金最大化。 Prepares outlooks for forthcoming months and forecasts for the remainder of the year 为即将到来的月份做准备，并为一年中其他的剩余月份作财务预测。 Prepares monthly position of actual results against budget, analyze results and recommend to Executive Committee measures required to meet budget 每月准备财务报表，将实际发生额与预算进行比较，并将比较分析结果交与行政委员会，以衡量是否符合预算要求。 Prepare consolidated quarterly position assessments for the General Manager 编制季度财务评估，交与总经理。 Distributes outlook and forecast information as an up to date management tool for operating departments 为营运部门提供分析和预测信息作为实时的管理工具。 Implement and review financial controls and policies 执行并回顾现行财务控制及政策制度。 Manage internal and external audits when they occur 负责处理内部及外部的审计工作。 Provides administrative support to Management with reference to policy enforcement, business advice and operational assistance 为政策执行、经营建议及业务协助提供行政支持。 Identifies training needs, develops formal training plans and conducts training sessions for accounting and operational staff in coordination with other departments 为财务部及运作员工如何与其他部门沟通协调方面的培训，确认培训需求，并提供正式的培训计划及开展培训。 Obtains appropriate legal counsel regarding the business practices of the hotel and maintains an awareness of local laws, rules and regulations 了解酒店商业惯例的法律知识，并了解当地法律法规。 Provides safekeeping, including proper storage , access and check for all contracts, leases and other financial records 建立有效的保管机制，包括合适的存档及查阅、审阅所有合同，租赁及其他财务记录的管理措施。 Follows up on all capital expenditures to ensure compliance with original justification and approval 跟进所有资本性支出，确保支出是按最初的规定及批准执行的。 Implements and maintains acceptable accounting practices and procedures as required by hotel Policy, generally accepted accounting practices, and as affected by local conditions 按照酒店政策贯彻并维护会计惯例及会计程序；（有些惯例应按照当地地方规定进行修改后执行）。 Review of operating equipment stores to avoid unnecessary/excessive purchases and to eliminate (or at least be aware) of obsolete slow moving items 检查经营设备库存量，避免不必要的或多余的购买，并清除（最少要了解）积压的物品。 Ensure all accounts are reconciled on monthly basis, review and approve those reconciliation’s. 确保每月核对各科目的账户余额。复核并批准那些核对明细表。 3. JOB REQUIREMENT 5 years and above previous concerned working experience in 5-star hotels of international chain, and the working experience with the same job is preferred. 五年以上国际连锁五星级酒店相关工作经验，具有本岗位工作经验者优先考虑 College Degree and above, major in Finance and Economics; or have a qualification certificate of Senior Accountant or CPA 大专以上学历，财经类专业；或持有高级会计师或注册会计师资格证