• 五险一金
• 节日礼物
• 技能培训
• 带薪年假
• 岗位晋升
• 管理规范
• 员工生日礼物
• 人性化管理

SCOPE 范围
To lead, guide and operate on a daily basis the F&B
Operation, Driving through KPI’s the goals for the F&B
department in relation to the 5 areas clearly laid out as part of LHG operating
system. This is order to specifically maximize: revenue, control cost in
operating % and not $ value, guest satisfaction, colleague welfare, and profit
margins.
管理所有餐厅每天的运营, 关注客人，提升顾客满意度,保障同事福利,尽可能在控制成本的基础上实现利润最大化。
 
PRINCIPAL
RESPONSIBILITIES 主要职责
1.           
Directly responsible for day to day operation, in
line with LHG brand standard as well as The Hotels of the World stretch goals
as well as the colleague handbook.
直接全面负责管理餐厅的运营，按照朗廷品牌标准，国际领先酒店的目标和员工手册条例保证其营运顺畅，实现利润最大化。
2.           
Work very close with Director of Food & Beverage to report and brief of daily operation and take a
sign of for any change of direction.
协助餐饮总监，汇报及传达每日运营情况并对任何情况做出及时有效的回应。
3.           
To ensure optimum guest satisfaction
at all times in keeping with policies. 
遵照酒店规章制度，提升客户满意度
4.           
To
drive a breakage program for the front of the house colleagues, working
together with all parties, stewarding, kitchen and whoever is involved, in
order to maintain breakage % level under the KPI agreed number.
领导前线同事按照损耗程序，并与管事部，厨房及相关部门一起，以将损耗率降至最低。
5.           
To ensure that any procedures set by
Finance, HR or other operating departments are on line and implemented
according.
确保严格按照财务部，人力资源部及其他营运部门制定的程序
6.           
Responsible for carry out or directly monitor any project agreed prior.
负责执行或直接监测事先商定的任何项目
7.           
Be responsible for control of security related issues like floor master
keys, cashier procedures and others.
负责控制并确保相关的安全问题，例如万能钥匙，收银程序等。
8.           
Ensure that fire, health, safety and hygiene standards are maintained
for the whole department.
保证消防，健康，安全及清洁的各项指标达到酒店标准并时刻保持。
9.           
Perform any
duties assigned by the Management deemed necessary. 
执行任何管理层委托的工作。
 
OPERATIONS
 
1.           
To ensure OE (Operation Equipment) used
in each department is adequate and in perfect conditions.
确保各部门营运设备的合理使用及维护，使其保持理想状态
2.           
Be aware of special cashiering procedures, executive checks, etc. and
ensure they are properly accounted for.
熟知收银相关程序，包括内部转账程序，账单程序以及确保其正确入账。
3.           
Be aware of all Langham’s guest programmes, discounts,
etc.
知晓所有朗廷的对客程序，相关折扣等。
4.           
Know the LHI brands, snap
shot, F&B concept briefs and any other operating information’s by heart and
make sure it is driven down the line through senior managers and all colleagues
on the floor
了解朗廷品牌，传达并确保经理主管和所有同事理解酒店餐饮理念和任何营运信息。
5.           
Be aware and be present for
any special events or requests.
知晓并参与特殊的宴会或任何有需求的场合
6.           
Be part and drive F&B promotions along side with F&B Sales Manager from organization to delivery of the same
同餐饮销售经理一起自始至终参与餐饮推广
7.           
Be aware of guest complaints and personally get involved if necessary.
了解客人的投诉，如有必要能亲自解决
8.           
During operating hours be on the floor to improve service level as well
attend and solve on the spot guest complains as well as review procedures.
营运时间需在前线提高服务水平，解决客人投诉，检查服务流程
9.           
Above all, lead by example through a “hands-on” approach to motivate colleagues to excel. 综上所述，要以身作则，为同事树立起良好的榜样，激励同事的工作热情。
HUMAN RESOURCES
1.           
Monitor and make sure colleagues are well dressed and groomed according
to standards at all time. Guest contact servers or attendants must maintain a
sharp look—proper uniform clean, pressed; shoes shined; hair at correct length
and clean; hands well-manicured.
监督同事仪容仪表。无论对客或非对客同事都必须严格遵守仪容仪表的规定：制服要干净平整并按照要求穿戴，鞋子要擦亮，头发按照要求长短修剪并保持干净，手指甲要修剪整齐
2.           
Train senior managers and key colleagues to the latest detail in order
to provide the highest level of service to our customers. 
为给客人提供最高水平的服务，培训经理主管及领班最新的业务知识。
3.           
Enforce colleague discipline, coach and counsel,
as necessary. Participate with management in all salary & manning reviews.
在必要时，严格执行同事处罚和口头及书面警告处分。参预管理同事薪酬复查调整。
4.           
To conduct a daily Manager meeting using the “show time （briefing）” module, also make        sure
each department carries out a monthly meeting and be present to share key
points. 
参考每日培训模式，建立每日经理会议制度，确保各部门建立每月部门会议并参与和分享重要信息。
5.           
Be responsible to the
performance review of all F&B colleagues.
负责餐饮部所有同事的工作表现评估。
ADMINISTRATIVE
1.           
Create an electronic daily log book by department to key in important
information such as: daily revenue, covers divided by in house, walk-in,
beverage sales, etc and any important information to be shared.
建立各部门每日交接簿，记录并分享重要信息诸如：每日营业额，包括驻店客人，来店散客，酒水销售等
2.           
Make sure that SOP (Standards Operating Procedures) are written to the
last detail and used on a daily basis to train managers and colleagues. 
确保时时更新SOP（标准操作流程）用以每天培训经理及同事
3.           
Be involved in the F&B budget and strategic departmental decision 
参与决定餐饮预算及部门营业策略
4.           
Communicate daily with management the operational and personnel
problems, complaints and comments and develop solutions to such.
每日与上级进行交流沟通，汇报所有营运和人事相关问题，客人的意见和投诉，发展完善解决方针。
5.           
Attend the following meetings, if & when necessary: Sales strategy,
BEO, colleagues gathering and F & B related.
必要时参加下列会议：销售策略会议，宴会会议，同事会议和餐饮部相关会议。
6.           
Supervise inventory counts, as required. 
监督库存计数。
7.           
Honour all reasonable requests made by a manager, which is may be
outside your normal job activities to achieve complete guest satisfaction and
service throughout the hotel.
为最大地满足客人的需求以达到酒店服务的高标准，接受并履行经理委派的可能超正常工作范畴的所有合理的要求。
8.           
Administers
the performance appraisal process for direct report managers. Develops business
goals and creates appropriate development plans. Assists colleagues based on
their individual strengths, development needs, career aspirations and
abilities.
执行表现评估的步骤。发展业务目标，并制定适当的发展计划。根据同事的长处，帮助其进行发展职业抱负和能力。
 
 
MARKETING
1.           
Assist in the development and execution of marketing plans for the
outlet.
协助所有餐厅制订的市场推广计划的发展及实施。
2.           
Be a sales person through, be a Langham ambassador at all times
始终将自己定位于销售人员及朗廷大使
REQUIREMENTS 职位要求
1.        
Education 教育学历
Minimum vocational
school.
至少为专业学校毕业。
2.        
Experience 经验
Minimum 10 years
operations experience, at
least 3 years management experience.
10年以上相关经验，具备至少3年以上管理经验
3.        
Job Skill / Knowledge 工作技能 / 知识
Demonstrated
leadership qualities.
能体现领导者的素质。
Demonstrated
good technical knowledge of restaurant operations.
具备优秀的专业的餐厅运营知识。
Demonstrated
strong hospitality and communication skills.
能体现良好的服务精神和沟通技巧。
Demonstrated strong work ethic.
具备和实现优秀的职业道德。
Demonstrated great
hospitality skills and sensitivity to guest needs.
良好的服务待客技巧预知客人的需求。
Demonstrated a good
understanding of food production.
对食物产品知识的充分了解。
4.        
Computer Knowledge 电脑知识
Knowledge of
MS office software, worked with Micros, Opera, MC, and major operating systems
会使用微软办公软件，Micros, Opera, MC及主要营运系统
5.        
Language Proficiency 语言能力
Demonstrated excellent communication
skills in English and Mandarin.












































































































































































































































具备优秀的英语和普通话表达能力。

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