招聘Beverage Manager酒水经理_裸心泊招聘信息-最佳东方

主要工作职责:

Core Responsibilities:

1．管理大堂吧和餐饮部酒水运行

The Living Room operation

• 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

To ensure all standards for Service Delivery as identified in the Guest Satisfaction Manual and the Standard Operating and Procedures Manual are consistently delivered throughout the department.

• 熟悉部门服务标准

Having detailed knowledge of all departmental Standards.

• 可以清楚的向其他员工解释服务标准

Being able to explain the standards to the staffs and managers.

• 能够按照服务标准评估其他员工的工作表现

Be able to assess staffs’ performance against standards.

• 确保日常部门的培训能够按照服务标准进行

Ensure that training on Departmental Standards is regularly conducted in the outlets.

• 通过反复检查，督导服务标准的实施工作

Monitoring Standards through regular Standards Review checks.

• 针对工作中的不足制定计划，以避免影响对客服务质量

Developing action plans to address shortfalls in Standards and identifying shortfalls before they affect customer service.

• 针对于工作中的不足采取必要的行动

Implementing and following though improvements identified.

• 计划，确定优先次序，组织及控制每日餐厅的运营

To plan, priorities organize and control the day-to-day operation.

• 制定每位员工的排班表及工作安排。（考虑内部活动，客人入住率，特殊活动及产品促销等）

Preparing rosters and job schedules for staffs to meet business needs (taking into consideration internal activities and occupancy and external events, promotions etc).

• 有效的与前台及团队领队协调，尽可能的增加餐厅生意，与领队保持直接联系

Communicating effectively with Front Office and Groups & Tours to maximize in house and group business for the restaurant, ensuring direct liaison with Group Leaders upon arrival.

• 分配，指派，组织授权餐厅日常的经营工作

To describe, assign and delegate duties and authority for the operation of the Restaurant at all times.

2. 管理/策略计划

Management/strategic planning

• 协助餐饮部总监及行政总厨，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

To participate in future menu changes with the F&B Director and Executive Chef taking into consideration new F&B trends, market demands and sales achievements.

• 参加餐饮部例会

To attend & participate in regular F&B, operational & roster meetings.

• 为团队提供正确的信息渠道

To provide and communicate clear direction to the team.

• 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

Understanding the aims of the hotel and the department’s role in achieving it.

• 与团队沟通要达到的目标

Communicating aims to the team.

• 制定团队及成员的目标

Setting and agreeing to departmental objectives for self and team.

• 代表团队与酒店的其他部门沟通

Representing the needs of the team to others in the hotel.

• 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

Keeping the team up-to-date about departmental, hotel and company activities through regular communication meetings & memos. This includes special events and promotions in the restaurant.

• 寻找机会，增加酒店及部门的收入

To seek out and maximize departmental and hotel revenue opportunities.

• 能够预见营业状况的变化

Being aware of potential highs and lows in the business.

• 经过与餐饮部总监商议之后，进行销售促销及员工奖励活动

Creating and implementing sales promotions and team member incentives as per discussion with F&B Director.

• 协助餐饮部总监，准备促销活动宣传册

Assist F&B Director with the preparation of the Events Brochure.

• 共同鉴定和沟通与潜在的销售线索

Identifying, communicating and actioning potential sales leads.

• 建立一个每个人都进行促销的工作环境

Creating an environment where “everyone sells”.

3. 财务管理

Finance Management

• 在盈利预算的基础上对餐厅的财务进行管理

To supervise the financial performance of the department in line with the profit plan.

• 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

Using key monitors and financial targets to evaluate the department’s performance and make future plans.

• 完成餐饮部总监要求的财务报表及各种日常财务报表

To complete regular financial and operating reports, as required or requested by the Food & Beverage Director.

• 能够针对酒水做出收入及成本预算

Forecasting potential revenues and costs.

• 遵守酒店的各项财务制度

Following company control procedures.

• 坚决执行各种成本制度

Controlling costs without compromising standards.

• 为团队成员解释分析财务计划中的异常情况

Analyzing and explaining any financial variance against plan.

4. 采购/存货

Purchasing/Stock

• 与采购经理/餐饮总监配合发展和监督采购程序的完成同时建立存货控制程序。

Manage Purchasing & Stock Control，Develop stock control procedures

• 监督采购及存货控制，准备和解释存货报告

Supervise Purchasing & Stock control，Prepare and interpret stock reports.

5. 人力资源及培训

Human Resources and Training

Analysing and explaining any financial variance against plan.

• 制定部门休假计划

Set up and maintain the Leave plans for the Department.

• 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

To assist with selecting, training, coaching and developing people to meet current and future needs of the department and the hotel.

• 了解部门正常运转所需要的人员及人员素质

Understanding the quantity and quality of people needed to operate the department.

• 辅助并进行高效的招聘工作

Assist with carrying out selection interviews and making effective recruitment decisions.

• 保证应聘人员在入职前得到一切相关信息

Ensuring that the new recruits have all relevant information before commencing employment.

辅助制定并执行部门入职培训计划

Assist with planning and ensuring departmental orientation is carried out.

• 确保部门的培训指南定期更新

Ensuring that the Orientation Training Manual for each outlet is kept up-to-date.

• 确定标准培训及评估的实施

Ensuring Standard Training and assessment is carried out.

• 确保客人及员工的健康及安全

To ensure the health, safety and well-being of customers and all staffs

• 确保所有安全及卫生程序的执行

Ensuring that safe and healthy working practices are implemented at all times.

• 确保每年至少组织一次食品安全培训

Ensuring that Hygiene Training is conducted at least once per year.

• 如有必要，该部门有权更改或补充该职位描述

The management reserves the right to change / extend this job description if necessary at any point of time during her / his employment.

• 完成任何其他合理的职责和被指派的职责

Carries out any other reasonable duties and responsibilities as assigned.

• 对各大堂吧员工进行情感投入，确保员工满意度达到酒店设定的目标

To ensure that The Living Room staffs engagement, ensue TMS score achieve hotel’s goal.

• 确保各大堂吧员工的离职率控制在酒店设定的目标范围

To ensure The Living Room staffs turn-over rate in line with hotel target.

6. 菜单、酒水知识

Menu Knowledge

• 熟悉餐饮酒水知识和餐厅菜单与行政总厨共同磋商制定菜单。

Good command food and beverage product and menu knowledge. Consult with Executive chef, regarding menu planning and delivery of service.

• 了解并熟知所有食品准备的标准和程序,控制食品出产的标准。

Total knowledge & understanding of Food and beverage Preparation Standard & Procedure.

7. 对客服务/销售

Guest Service/Sales

• 在整个工作过程中，始终保持高度的客户服务意识

To maintain a high customer service focus by approaching your job with the customers always in mind.

• 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

To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues.

• 能够提出对酒店的运作及环境有益的意见或建议。

To actively promote the service and facilities of the Hilton Hotels to guests and suppliers of the hotel.

• 在工作过程中能够做好本职工作，保证自己及其他人的安全

To perform all duties and responsibilities in a manner that ensures your safety and that of others in your workplace.

• 建立一种每个员工都关注如何能为客人创造“一次特殊经历”，提供非凡客户服务的工作环境

Creating an environment where everyone in the department is focus on “creating that special experience” to deliver exceptional customer service.

• 在服务期间积极收集客人及服务人员的反馈

Actively seeking verbal feedback from customers and team member at each service period.

• 就如何改进对客服务采取相应的措施

Agreeing and implementing actions to make improvements to customer service.

• 以积极地态度处理客人的投诉及建议，并把必要的信息反馈给餐饮部总监

Positively dealing with and learning from customer complaints and comments with follow up and feedback to the Food and Beverage Manager.

• 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

Making sure all customer requests and queries are responded to promptly and effectively while assisting on the floor during meal periods each day.

• 当餐厅或酒吧繁忙的时候提供必要的帮助

Be available to assist on duty in the Restaurant & Bars during any busy days or special events.

• 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

Be Pro-Active towards guests, assisting them with any reasonable requests, and training all team member to see these things before the guests ask.

8. 沟通/日常工作

Communication/General

• 了解酒店其他部门的经营活动及其与自己部门的影响

Understanding what’s going on in other departments and implications for your own department.

• 预先准备并确保各种经营设施设备的充足

Planning ahead and ensuring adequate resources are available.

• 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

Managing the departmental operation and taking action where necessary to ensure smooth running and participating in service duties during service periods, where necessary.

• 与客房部及工程部通力合作，保证部门设施的完好及清洁

To co-ordinate with Engineering and Housekeeping Departments to ensure maintenance and cleanliness. Ensure follow-up procedures are maintained.

• 确认每个班次之间做好总结，并与下个班次进行工作交接

Ensuring the shift is reviewed and handovers and briefings are carried out.

• 确保岗位所需知识的更新

Maintaining in-depth technical knowledge and skills required for the job.

• 保留餐厅活动记录

Maintain event and function histories to assist with returning events.

• 与厨房的员工建立良好的沟通渠道

To establish good communication with the Kitchen team.

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