一、Key Responsibilities 职责概述
This position is concerned with overall responsibility over Front Office operation and personnel with the hotel and a liaison role with all other departmental managers. 
此职位的工作职责包括负责整个前厅部的运营工作和前厅员工的管理工作，同时负责与其他部门经理之间进行有效的沟通。
 
二、Essential Duties and Responsibilities 主要职责和责任
1. To be responsible for the maximization of room revenue and profit through commercial rooms management; ensuring a consistently high standard of customer service within the department.
通过有效的商业运营，达到酒店利益的最大化；确保部门员工给客人提供一贯高标准的服务。
2. To maximize room sales and revenue for the hotel. Planning and monitoring of any upselling campaign being established at the Font Desk.
为酒店创造最高的收益。制定计划并时时监控前台已实施的促销活动。
3. To ensure commercial management techniques of availability control are applied, to achieve the maximization of room sales and revenue.
确保运用商业管理手段所达到的有效管理是可行的，并获得客房出租利益的最大化。
4. To make all decisions regarding overbooking the hotel on same day, ensure all out bookings are carried out by a member of management. Overbooking levels for future days will be monitored by the Revenue Manager.
全权处理同一天内酒店内的超额预定，并确保所有的超出预定由管理层的一名成员决定。超额预定的标准需要应收经理进行有效的监控。
5. To maintain a high standard of customer relations/customer service within Front Office. 
维护并保持前厅部与住店客人之间良好的关系，同时提供高标准的服务。
6. To ensure Front Office operates with a sales attitude, and all personnel are aware of sales opportunities within the hotel which will assist with the maximization of revenue.
确保时时保持销售的心态运营和管理前厅部，并确保员工也具有此种销售意识，这对于实现酒店收入的最大化有良好的辅助作用。
7. To ensure the necessary forward planning is carried out to achieve the pre-set annual budget for room revenue.
确保实施必要的及时计划已达到年度收入预算。
8. To keep senior management informed of any risk or opportunity in relation to the pre-set performance figures.
保持向高层管理人员通报任何风险或者是任何发展机会，这些风险或机会关系到酒店预先设定的业绩数字。
9. To ensure availability is reviewed as per minimum required standards.
确保每一个标准，即使是最小的但却是必要的标准，都及时有效的得以实施。
10. To ensure accurate advance booking count and forecasting is carried out.
采取措施以确保准确的提前预订计数和预测。
The F&B Manager has the key responsibility of ensuring that all the Food and Beverage outlets, Conference and Banqueting operations are managed as successful independent profit centers, ensuring maximum guest satisfaction and consistency inline with Hilton International Standards. This will be achieved through the key strategies of planning, controlling, organizing and marketing.
餐饮部经理的主要职责是确保所有小部门，会议及宴会的运营和成功的独立的利润部门，在符合希尔顿集团的标准前提下来达到客人的满意度并保持一贯性。此目标的实现需要通过战略策划，控制，组织和营销等途径来完成。
11. To ensure that each food and beverage outlet and Conference and Banqueting event is managed in line with key service standards and specified profit margins as an independent profit center.
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。
12. To ensure that each outlet is managed by a Management Team (Restaurant Manager/Head Chef) who are totally accountable for the profitability and service standards achieved.
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。
13. To co-ordinate the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, manning, operating equipment and FF&E requirements in line with the Annual Business Plan. This should also be supported by key marketing plans as well as revenue driven initiatives. 
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。
14. To provide accurate and realistic forecasts and updates on anticipated changes in the business whenever appropriate.
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。
15. To ensure that supplier liaison together with the Purchasing officer ensures maximum support with regards to sponsorship, marketing and pricing initiatives.
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。
16. To monitor all costs and recommend measures to control them.
监督成本并提出可衡量的控制成本的建议。

三、Qualifications 任职资格
1. University graduate, excellent command of written and spoken in English and Chinese language.
大学本科，良好的中英文读写能力。
2. 3 or 5 years of extensive Front office operating experience.
三至五年相关前厅部管理经验。
3. 5-8 years as Head of F&B in 4/5 Star category Hotel or individual restaurants with high standards.
五至八年餐饮经验/四/五星级酒店的咖啡厅或很高级别的个体餐厅。
4. Health Certificate.
健康证。
5. Relevant knowleage of  food baverage.
必要的餐饮相关专业知识。

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