• 五险一金
• 技能培训
• 带薪年假
• 岗位晋升
• 管理规范
• 年底双薪
• 包吃包住
• 人性化管理

Main Duties /主要职责
1.  Change Management – Generates activity and seeks new challenges to improve work performance; Demonstrate an optimistic outlook and recovers quickly from failure. 
变更管理——生成活动,寻求新的挑战来提高工作绩效;展示一个乐观的前景和恢复很快从失败中。
2.  Commercial Awareness – Shows awareness of markets and ensures up-to-date knowledge of competitive environment; Demonstrates an awareness of new business opportunities and seizes and acts upon them; Is aware of financial issues such as revenue enhancement, costs, profits / losses cash flow etc. Identifies opportunities to ensure sustainable profit growth is achieved through implementing cost-effective methods.
商业意识——显示市场意识,确保最新的知识竞争环境;展示了新的商业机会和抓住的认识和行为在他们身上;意识到财务问题,如收入提高,成本,利润/损失现金流等识别机会,以确保可持续的利润增长是通过实现成本效益的方法。
3.  Decision Making – Makes sound decisions quickly under pressure; Takes calculated risks based on adequate information and analysis; Makes a rational, balanced judgments on the basis of available information.
做决定-在压力下尽快做决定；需要计算风险基于适当的信息和分析;使一个理性的、平衡的判断的基础上提供的信息。
4.  Managing the Work of others – Works with an orientation to the future; Sets clear, appropriate, and well defined, quality objectives; Encourages others to comply with legal and personal obligations; Plans while taking into account change and possible difficulties; Provides teams with clear direction and keeps them focused on tasks; Actively supports autonomy and empowerment through appropriate delegation of work; Sees projects through to completion; ensures key objectives are met.
管理他人的工作,与未来的一个方向;设置清晰,适当的、定义良好的质量目标;鼓励其他人遵守法律和个人义务;计划虽然考虑到变化和可能的困难;为团队提供了明确的方向,让他们专注于任务;积极支持自主和权力通过适当的代表团的工作;认为通过完成项目;确保关键目标得到满足。
5.  Motivating and Influencing Others – Creates a climate of teamwork by encouraging harmony, co-operation and communication; Cares for others by monitoring their well-being; Inspires a positive attitude to work among subordinates and persuades others so that they can adjust their positions and readily gains agreement and support from others; Respects the contributions of others.
激励和影响他人,创造了一种团队合作的氛围,鼓励和谐、合作和沟通;关心他人通过监测他们的幸福;激发积极的态度与下属一起工作和说服他人,这样他们就可以调整自己的立场和容易获得协议和支持;尊重他人的贡献。
6.  Organization Savvy – Maintains awareness of organizational structure and goals; Accurately identifies and effectively presents the key points of an argument; Promotes ideas; Establishes links with people within and outside the business and uses this network for the organization advantage. 
组织精明——组织结构维护的意识和目标;准确地识别和有效地提供了论证的要点;促进思想;与人建立联系内外的业务,并使用这个网络组织的优势。
7.  People development – Encourages a culture of continuous personal and worked-related improvement through own actions and ensures learning from successes and failures; Guides and coaches staff; Passes on personal expertise and draws on the diverse backgrounds, skills and knowledge of people while defining and reinforcing standards and appropriate behavior. 
个人发展--鼓励持续的个人和工作相关的改进文化通过自己的行为和确保从成功和失败中学习;指导和培养人员;通过对个人专业知识和吸引不同背景,技能和知识的人而定义和加强标准和适当的行为。
8.  Problem Solution – Reconciles conflict and probes for information for more in-depth relevant information for decision-making; Analyses numerical data and relevant sources of information in order to draw appropriate conclusions and check facts to establish causes and effects; Produces new ideas and a range of solutions to meet the demands of the situation.
问题解决方案——深入了解相关的信息;分析数值数据和相关的信息来源以得出适当的结论和检查事实建立原因和影响;产生新的想法和一系列的解决方案以满足形势的要求。
9.  Strategic Orientation – Selects the most appropriate tactic(s) from a range of alternatives and conveys the plan to others; Sets organizational strategy in line with organizational vision and uses multiple, relevant resources to achieve objectives; Negotiates with a variety of approaches.  
战略定位——选择最合适的策略(s)从一个范围的选择和表达的计划;集组织战略与组织愿景和使用多个相关资源来实现目标;与各种各样的谈判方法。
10.  Ensure that all the outlets and banquets are managed efficiently according to the established concept statements.
确保所有的媒体和宴会管理有效地根据既定的概念表述
11.  Monitor service and food and beverage standards in all outlets and banquets. Work with the Outlet Managers, Banquet Service Manager and respective Chef de Cuisine to take corrective action where necessary. 
监控服务和出品标准在所有餐厅和宴会。与各餐厅经理、宴会服务经理和各菜系的厨师在必要时采取纠正行动。
12.  Conduct frequent and thorough inspections together with the Executive Chef of the Food and Beverage Operation. 
与行政总厨一起进行频繁和彻底的检查食品和饮料的品质。
13.  Frequently verify that only fresh products are used in Food and Beverage preparation
经常验证,只有新鲜的产品用于食品和饮料准备
14.  Frequently taste Food and Beverage in all outlets and be demanding and critical when it comes to Food and Beverage quality.
经常品味各餐厅,严格要求食品和饮料出品质量,食品和饮料质量至关重要。 
15.  Work with the Executive Chef for creative suggestions and ideas. 
与行政总厨合作,提出创造性的建议和设想。
16.  Establish a rapport with guests maintaining good customer relationships and handle all guest complaints, requests and enquiries on food, beverage and service.
与客人建立一个融洽的良好的客户关系和处理所有客人投诉,要求和查询在食品和服务方面的缺陷。 
17.  Personally and frequently verify that guests in the outlet are receiving the best possible service.                                      本人经常确认客人在餐厅得到最好的服务。
18.  Spend time in the outlets (during peak periods) to ensure that the outlet is managed well by the respective Outlet team and functions to the fullest expectations. 
花时间在各分部门(在高峰时期),以确保各部门管理有序并达到期望。
19.  Prepare with the respective Outlet teams, a yearly marketing plan for each outlet, which is the basis of the Food and Beverage Annual Marketing Plan.
准备与各个分部门的年度餐饮营销计划基于原有的年度计划。
20.  Continuously seek ways to assist the Outlet Management maximize their revenues and profits.                                        协助各部门管理团队获取收入和利润最大化。 
21.  Monitor and analyses the activities and trends of competitive restaurants, bars and other hotel’s banqueting departments. 
监控和分析竞争餐馆、酒吧和其他酒店的宴会部门的活动和趋势
22.  Ensure that all Outlet Management Teams and Catering Department are fully aware of market needs and trends and that their products meet these requirements.
确保所有管理团队和后厨部门充分认识到他们的产品的市场需求和发展趋势,达到需求。 
23.  Develops and maintains a detailed Department Operations Manual that reflects policies and procedures, work processes and standards of performance within the Division. Ensures annual review to accurately reflect any changes.
开发和维护一个详细的部门操作手册,反映了政策和程序,部门内的工作流程和标准的性能。确保年度回顾准确反映任何改变。
24.  Maintains a comprehensive library of Manuals for all operational equipment.
保存所有设备的操作手册。
25.  Responsible for preparing the annual Food and Beverage Business Plan ensuring Divisional Objectives fully address business objectives of the hotel and needs of employees.
负责准备年度食品和饮料业务计划,确保部门目标完全解决酒店的业务目标和员工的需求。
26.  Prepares and regularly updates Food and Beverage Departmental Budget, in close cooperation with the General Manager and Director of Finance ensuring targets are met and costs are effectively controlled. 
准备食品和饮料部门预算并定期更新,与总经理和财务总监密切合作确保满足目标和成本有效控制。 
27.  Responsible for ensuring that all Corporate, Regional, hotel and governmental reports are compiled accurately and submitted in a timely manner. 
负责确保所有企业、区域、酒店和政府报告编制准确、及时提交
28.  Exercises efficient Payroll Management/Resource allocation through the establishment of a flexible workforce throughout the Division. This will be based on the principles of a flexible employee base (Full Time and Part Time employees), multi-skilling and multi-taking
通过建立一个灵活的劳动力调配，在部门练习高效的薪资管理/资源分配。这将是基于一个灵活的员工基础(全职和兼职员工),多技能和多任务的原则。
29.  Focus attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment. 
关注提高生产力水平,需要谨慎管理实用程序/工资成本在可接受准则确保最佳部署和所有设备的能源效率。
30.  Ensure new technology and equipment are embraced, improving productivity whilst taking work out of the system. 
确保接受新的技术和设备,提高生产力而采取系统的工作。
31.  Establish a well-organized Food and Beverage store, maintaining close control on the consumption of material, stores and inventory control. Physical inventories of all supplies and operating equipment are to be taken on a monthly and a quarterly basis respectively. 
建立一个有组织的餐饮仓库,保持密切控制材料的消耗,商店和库存控制。所有使用的物资都要进行都要分别了月度和季度盘点。
32.  Ensures adequate materials are on-hand to meet operational and service needs and assists, if necessary, materials/procurement personnel with sourcing desired/required materials at the best price.
确保足够的材料以满足运营和服务需求，如果有必要可在最优惠价格的基础上提供供应商资源。
33.  Reviews and approves all invoices and Purchase Requests involving Food and Beverage equipment and supplies etc.
检查和审批所有采购需求和票据，包括餐饮设备和供应商等。
34.  Recruit, select and develop Food and Beverage employees to work following the operational, financial, administrative philosophies willing to become multi skilled and perform multi tasks.
根据工作，财务和行政要求，招聘，挑选和发展餐饮部员工，使员工具备多技能的能力。
35.  Through hands on management, supervise closely all Food and Beverage employees in the performance of their duties in accordance with policies and procedures and applicable laws.
通过管理,密切监督所有餐饮部的员工工作表现，依法履行职责，政策和程序适用于法律。
36.  Delegate appropriately, duties and responsibilities to equipped and resourced employees, nurturing and developing them whilst ensuring standards of operation and safety are maintained. 
委派有责任心和有经验的员工,培养和发展他们的同时确保操作标准和安全维护。
37.  Instill the Training philosophies of the company and work closely with the Training Manager developing Departmental Trainers, ensuring that all Managers and Supervisors take an active role in the training and development of employees.
培训公司理念,与开发部门培训师培训经理紧密合作,确保所有经理和主管积极参与员工的培训和发展
38.  Develop and assist with training activities focused on improving skills and knowledge. 
开发和协助培训活动集中在提高技能和知识
39.  Ensure employees have a complete understanding of rules and regulations, and that behavior complies.
 确保员工有一个完整的理解的规章制度,行为符合。 
40.  Monitor employee morale and provide mechanisms for performance feedback and development.                                提升员工士气和提供绩效反馈机制和发展。
41.  Conduct annual Performance Appraisals providing honest and appropriate feedback. 
进行年度绩效评估提供诚实的和适当的反馈。
42.  Effectively communicate guiding principles and core values to all levels of employees.
对所有级别的员工有效沟通指导原则和核心价值观。
43.  Represents FOOD AND BEVERAGE on the hotel executive Committee, ensures the efficient and economic operation of the FOOD AND BEVERAGE Division providing services and support to other Divisions as required, maintaining equipment in optimum condition. 
在酒店行政委员会中代表餐饮部，确保食品饮料部门的高效和经济运作，为其他部门提供服务和支持，保持设备处于最佳状态。
44.  Conducts weekly Food and Beverage Meetings, ensuring all meetings are well planned, efficient and results oriented.
召开每周的餐饮部会议，并有计划，有效和以结果为导向。
45.  Attends and contributes to all Meetings as required.
参加所有必须的会议。 
46.  Ensure all employees provide a courteous and professional service at all times.
确保员工始终提供谦虚的，专业的服务。
47.  Handles guest and employee enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found, whilst feeding back a prompt follow up. 
彬彬有礼的和高效的处理客人和员工的查询方式,报告投诉或问题可以找到如果没有立即的解决方案,同时反馈及时跟进。
48.  Is knowledgeable in statutory legislation in employee and industrial relations, understanding and strictly adhering to rules and regulations established in the Employee handbook and the hotels policies concerning fire, hygiene and health and safety. 
熟悉员工和行业关系中的法定法规，了解并严格遵守员工手册中规定的规章制度和酒店关于消防、卫生、健康和安全的政策。
49.  Take an active involvement in the Welfare, Safety, Development and wellbeing of employees providing advice, counselling and truthful, diplomatic feedback. 
积极参与福利、安全、发展和幸福的员工提供建议、咨询和真实的、外交的反馈。
50.  Ensure high standards of personal presentation and grooming.
确保高标准的仪容仪表和个人展示。
51.  Maintains positive guest and colleague interactions with good working relationships.
较好维系正面客人以及同事之间的关系。
52.  Exercise responsible management and behavior at all times and positively representing the hotel executive team. 
将积极地，良好的管理能力和习惯展示给酒店管理团队。
53.  Respond to requests to undertake any reasonable tasks and secondary duties and to changes as dictated by the hotel, industry and company.
根据酒店、行业和公司的要求，对要求承担任何合理的任务和次要职责的要求作出回应。
54. Finish extra tasks arranged by superior randomly.
完成上级临时安排的其它工作任务。
Qualification: 任职要求
1. Ideally with a university degree or diploma in Hospitality or Tourism management.
大学以上文凭或相关旅游专业。
2. Catering school certificate is an advantage.
餐饮专业优先。 
3. Minimum 2 years work experience as Director of F&B; in large property. Preopening experience would be an advantage
至少两年餐饮总监同等职位经验；大型项目以及筹开经验优先；
4. Good operational, administrative and interpersonal skills are a must.  
必须具备很好的运营，管理以及人际关系技能。

酒店开业时间2004年，楼高5层，共有客房总数76间套，标间面积30平米。各式规格的会议厅27个。　　周围景观：美兰湖、北欧风情街、诺贝尔科技公园、市民广场、文华广场、商务广场、航模基地、婚纱摄影外景基地、宝山寺、蔬菜园区 　　地址：上海市宝山区罗店新镇罗芬路888号 　　星级：准5星 　　交通：离机场距离（公里）：27离火车站距离（公里）：25离市中心距离（公里）：30离展览中心距离（公里）：30离长途汽车站距离（公里）：30 　　公交：地铁七号线、公交963路、北华线 北罗专线 永罗线 　　餐饮：西餐厅：欧式风格的华丽厅堂，提供欧陆各式自助餐及零点。高雅的罗芬厅可举办小型西式宴请活动。 中餐厅：由广粤名厨和他的优秀团队主理地道广式精美菜肴以及正宗海派美食。装修精美的包间为私人宴请和商务会聚提供绝佳场所。 　　服务：商务中心、票务、停车场 　　会议：瑞典会议室、丹麦会议室、芬兰会议室、挪威会议室、冰岛会议室、美兰湖展览厅、北欧接待室、东方贵宾室、洽谈室、美湖兰会议厅、君华会议室、富士贵宾室、中央会议室、剧院、多功能厅、美兰湖国际会议厅、剑桥贵宾室 　　湖景套房 (1888元起，含早)    商务套间 (1588元起，含早)    湖景标房 (1188元起，含早)　    标房 (提前7天起预订) (998元起，含早)