• 五险一金
• 节日礼物
• 技能培训
• 带薪年假
• 岗位晋升
• 员工生日礼物
• 人性化管理
• 包吃
• 环境好
• 员工活动

The F&B director 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.
餐饮部总监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。
 
1.       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。
2.       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。
3.       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。
4.       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。
5.       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。
6.       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。
7.       To ensure that the Department Operational Budget is strictly adhered to.
确保严格遵守部门的营运预算范围。
8.       To ensure that all the outlets and banquets are managed efficiently according to the established concept statements.
根据已建立的概念陈诉，有效的管理各个部分和宴会部门。
 
9.       To closely monitor productivity levels, through productivity schedules, in each outlet and to take immediate corrective action if necessary.
密切留意员工的能力，如果有必要作出及时的调整。
10.   To monitor and control vacation planning for the department.
监督部门休假计划。
11.   To monitor, control and minimize overtime for the department.
监督并确保最少数量的加班。
12.   To ensure that the minimum operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual.
确保坚持运营标准以达到营运指南的设立的水准。
13.   To maintain and amended where appropriate all SOP’s in line with company Brand Standards and outlet requirements. 
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。
14.   To work with the Outlet Managers, Banquet Service Manager and all respective Chef de Cuisines to take corrective action where necessary.
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。
15.   To handle all guest complaints, requests and enquiry’s on food, beverage and service. Established procedures and protocol need to be clearly defined and adhered to in this area.
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。
16.   Take personal responsibility for maintaining and revising the Policies and Procedures manual associated with the department and inter dependent departments to ensure no ambiguity. 
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。
To establish a rapport with guests maintaining good customer relationship.
和客人建立良好的客户关系。
17.   To co-ordinate the formulation of the Annual Marketing Plan to establish a list of marketing activities in line with the Annual Business Plan. This should be supported by appropriate Advertising and Promotion budgets from suppliers
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。
18.   To ensure that all Food and Beverage forms and reports are completed and forwarded to the relevant office in a professional and timely manner.
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。
19.   To conduct monthly departmental meetings and daily operations briefing with outlet managers.
例行月度部门经理交流会和例会。
20.   To maintain good working relationships with colleagues and all other Departments.
合同事及其他部门保持良好的同事关系。
21.   To have a complete understanding of the Team Member Handbook and ensure that team members adhere to the regulations contained within.
充分的理解员工手册内容并确保员工执行各项条款。
22.   To train and develop Outlet Managers so that they are able to operate independently within their own profit centers.
培训并发展餐厅经理，使他们能够独立运营自己的部门。
23.   To ensure that each Outlet Managers plans and implements
建立并实施部门经理的发展计划。
24.   Effective training programs for their team member with the Training Manager and Departmental Trainers.
和培训部经理及部门培训主管共同完成员工培训计划。
25.   To develop F&B marketing activities and promotions in close cooperation with outlet managers, executive chef and Marketing Communications Manager.
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。
26.   To conduct annual PDR for direct reports and ensure process is followed through by all outlet Managers.
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。
27.   To ensure that all team members report for duty punctually wearing the correct uniform and name badge at all times.
确保所有员工准时出勤，工服整洁并配带名牌。
28.   To have a complete understanding of and adhere to the hotel’s policy relating to Fire, Hygiene, Health and Safety.
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。
29.   To be a key person in the driving of the Hotels Food Safety Management System (FSMS)
是食品安全系统的主要负责人。
30.   To ensure that one of the key responsibilities of all direct reports is the focus on the 9 High Risks policies as well as that, Health and Safety compliance is given top priority.
确保关注9项高风险方针，健康和安全是最重要的。
31.   To ensure that full compliance is maintained in all aspects of Health and Safety within the hotel and where any identified shortfalls are addressed with due priority.
确保健康安全系统很好的维持，并指出不足之处加以完善。  
32.   To assist in the building of an efficient team of team members by taking an active interest in their welfare, safety and development.
辅助组建一个团队负责员工福利，安全和发展的工作。
33.   To ensure that all team members provide a courteous and professional service at all times.
确保员工每时每刻位客人提供礼貌的专业的服务。
34.   To assist in the training of team members ensuring that they have the necessary skills to perform their duties with the maximum efficiency.
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。
35.   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。
36.   To ensure that all team members have a complete understanding of and adhere to the hotel’s policy relating to Fire, Hygiene, Health and Safety.
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。
37.   To carry out bi-yearly inventory of operating equipment.
进行两次年度营运设备的盘点。
38.   To carry out any other reasonable duties and responsibilities as assigned.     
很好地完成并承担责任针对其他附加指派的任务。
39.   The F&B director is required to focus on eight areas that directly impact Hilton Xi’ans key result areas.
餐饮部总监应具有以下方面的技能，这些技能将直接影响西安希尔顿酒店的几个主要环节。
40.   Under the 9 competencies have key strengths in People Management Communication and Planning.
在九项能力资格认证中, 人员管理沟通和计划安排为强项。
41.   Does any special assignment as assigned by the Director of Operation.
任何其他营运总监指派的工作。

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