• 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
• 年度旅游
• 人性化管理

All Restaurant including all Outlets,Banquet, Occasionally off - Site Events .
所有餐厅，包括所有餐厅、宴会厅、外卖宴会。
Planning, Preparation and Implementation of High Quality Food& Beverage Products and Set-up’s in all Areas and  Restaurants.
计划和准备执行高质量的食品和摆设在指定的餐厅。
Seamless working with Recipes, Standards and Plating Guides.
严格按照菜谱、标准和摆盘标准。
Maintenance of all FSAA aspects within the hotel operation. 
在酒店运营之中保持FSAA各方面要求。
Must focus on constant improvement of Training Manuals and SOP’s
必须对具有持续性的人员培训和SOP的提高和改善保持关注。
Must participate actively in Daily Quality initiatives (Daily Briefings, Monthly Team Meetings) in order to constantly improve the operation, meet targets and keep communication flowing.
必须积极主动参加每日质量会议（每日晨会、团队会议），以保持运营持续地提高，达到目标和保持顺畅地交流。
Can be asked to work for off site events.
可以被要求进行外卖工作。
Can be asked to complete tasks and jobs outside the hotel areas.
可以被要求在酒店以外的地点完成工作。
Can be utilised during inventories.
可以被要求进行盘存工作。
All collegues have to be knowledgeable about occupancy, events, forecast and achievements.
所有员工都应知道关于住宿率,宴会,预测计划和收益。
Attending service briefings.
参加服务部门的会议。
Communication of item 86 to the service team.
与服务员沟通断货的产品。
Control of stations within the F&B.
调节餐饮内部的岗位。
Close working relationship with the Stewarding Department to ensure high levels of cleanliness and low levels of lost and breakages.
与管事部紧密的工作关系确保高质量的清洁和最低程度的破损。
Having a open-minded approach to constructive feedback 
用虚心的态度去接受有建设性的意见。
Purchase and control of produce.
采购和控制产品。
Listens and responds spontaneously to questions asked by the guests, team members and suppliers. Tries to find a solution.
倾听和回应由客人，团队成员和供应商询问的问题，试图找到解决办法。
Finds an immediate solution to precise and simple problems.
找到能够准确解决问题的方法。
Knows how to improvise on an emergency situation.
了解怎样处理紧急情况。
Learns lessons from difficult experiences to be proactive in ones area of competence.
吸取以往的经验教训来增强对事务的预见性能力。
Peacemaker. Does everything to anticipate and respond to guests needs. Arbitrates divergent interests and guaranty a friendly environment. 
和平使者。预期并回复客人的需求。在确保友好环境的前提下合理的处理各项分歧。
Respects the procedures. Is punctual, has a good appearance, accomplishes tasks with precision.
遵守程序。准时的，良好的形象，精确的完成任务。
Is trustworthy. Monitors the quality of owns work, and takes responsibility for it. Does what says will do.
可信赖的。监督自己的工作并勇于承担责任，说到做到。
Ensures that rules and procedures are respected. Advises the appropriate person of any situation which could result in a lack of quality/security.
确保各项规章制度良好的遵守并执行。为将会导致破坏服务质量或安全问题的行为提出忠告。
Is open to others. Asks for advise of others. Is conscious of his role in creating a team image.
寻求他人的忠告。清楚自己的角色是在创建一个集体形象。
Is a team player. Demonstrates flexibility in adapting to team constraints.
团队的领导人。 灵活的适应团队的制约因素。
Respects others and their cultures. Encourages consensus building. 
尊重他人以及其文化特点。 鼓励建立共识。
Is open to ideas of others, receptive to those ideas and able to adapt established way of working.
听取并尊重他人的建议来适应已确定的工作方法。
Enthusiastically proposes and implements creative solutions in area of responsibility in order to stay ahead of the game.
踊跃提出并实施创造性的解决办法，以保持领先地位。
Understanding relevant OH&S legislation & the implications on the operation of the department.
了解 OH&S 的各项规定，并熟悉其与日常经营中的关系。
Communicating to the team their responsibilities within OH&S.
通过与员工交流使其了解 OH&S规定的责任及义务。
Ensuring that safe and healthy working practices are implemented at all times.
确保所有安全及卫生程序的执行。 
Understands and knows how to anticipate the needs of the guests. Puts his self in position to get feedbacks from guests.
理解和懂得如何预计客人的需要。 站在客人的立场上考虑问题。
Agreeing and implementing actions to make improvements to customer service.
就如何改进对客服务采取相应的措施。
Making sure all customer requests and queries are responded to promptly and effectively while 
assisting on the floor during operation hours each day.
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。
To be able to uncover the major causes of satisfaction and dissatisfaction, and ensuring that the information is communicated to actors further up the hierarchy. 
能够发现导致客人满意或不满意的缘由，并及时与管理层沟通确保进一步的跟踪服务。
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.
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的贯彻。
Having detailed knowledge of Departmental Standards.
熟悉部门服务标准。
Being able to explain the Standards to the team.
可以清楚的向其他员工解释服务标准
Assessing team member performance against standards.
能够按照服务标准评估其他员工的工作表现。
Monitoring Standards through regular Standards Review checks.
通过反复检查，督导服务标准的实施工作。
Developing action plans to address shortfalls in Standards and identifying shortfalls before they affect customer service.
针对工作中的不足制定计划，以避免影响对客服务质量。
Implementing and following though improvements identified.
针对于工作中的不足采取必要的行动。
To plan, priorities organize and control the day-to-day operation.
计划，确定优先次序，组织及控制每日餐厅的运营。
Communicating effectively with Front Office and Groups & Tours to maximise in house and group business for the Atrium, ensuring direct liaison with Group Leaders upon arrival.
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。
To describe, assign and delegate duties and authority for the operation of the Restaurant at all times.
分配， 指派，组织授权餐厅日常的经营工作。
Understanding what’s going on in other departments and implications for your own department.
了解酒店其他部门的经营活动及其与自己部门的影响。
Planning ahead and ensuring adequate resources are available
预先准备并确保各种经营设施设备的充足。
Managing the departmental operation and taking action where necessary to ensure smooth running and participating in service duties during service periods, where necessary.
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。
To co-ordinate with Engineering and Housekeeping Departments to ensure maintenance and cleanliness. Ensure follow-up procedures are maintained.
与客房部及工程部通力合作，保证部门设施的完好及清洁。
Maintaining in-depth technical knowledge and skills required for the job
确保岗位所需知识的更新。
To participate in future menu changes taking into consideration new F&B trends, market demands and sales achievements.
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。
Prepare the Events Brochure and outlet promotions.
准备促销活动宣传册。
Identifying, communicating and action potential sales leads.
共同鉴定和沟通与潜在的销售线索。
Creating an environment where “everyone sells”.
建立一个每个人都进行促销的工作环境。 
Set objectives for self and the team those are higher than in the past. Improve action taken in order to create more sales.
为自己和团队设定高一层次的目标来增加销售额。
Using key monitors and financial targets to evaluate the department’s performance and make future 
plans.
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。
Forecasting potential revenues and costs.
能够作出收入及成本预算。
Following company control procedures.
遵守酒店的各项财务制度。
Controlling costs without compromising standards.
坚决执行各种成本制度。
Analyzing and explaining any financial variance against plan.
为团队成员解释分析财务计划中的异常情况。
Set up and maintain the Leave plans for the Department.
制定部门休假计划。
Understanding the aims of the hotel and the department’s role in achieving it.
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。
Communicating to the team the key information concerning the strategy of the company.
与团队沟通关于酒店的主要发展策略。
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.
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。
Developing and implementing department training plans to meet business needs.
为了满足商业需要，制定并实施部门培训计划。
Reviewing and evaluating all training activities.
回顾并评估所有培训活动。
Assigning projects and missions to facilitate the development of him self and his team.
合理的指派工作以此来发展自己和团队。
Adhere to the hotel’s security and emergency policies and procedures.
坚持酒店安全制度、紧急情况处理规定和程序。
Reviews the roster prepared by department in advance that reflect business and high productivity whilst yielding a high degree of guest satisfaction.
提前审阅部门安排的排班表，以提前反映出生意和高出品率同时很大程度影响客人的满意度。
Keeps discipline and proper work practices for himself and the team members assigned to him at all times. Also checks on personal hygiene, clean uniforms, sanitation and cleanliness of the workstations, sanitation of the work tools. Be aware of the dangers of contaminated food and the needs to proper checking and turnover of the mise-en-place in the refrigerators. Reports to the DO on any problems to take appropriate actions.
时刻保持自己和所管辖的员工的纪律性和适当的操作。并且检查个人卫生、整洁的工服、操作台的整洁和卫生、清洁的器具。知道污染食品的危险和适当检查，彻底清理冰箱的需要。向DO汇报所有的问题并采取适当的行动。
Select team member that display qualities and attributes that reflect the department standards.
选择有良好表现和工作态度的员工作为部门标准。
Monitor food quality and quantity to ensure the most economical usage of ingredients.
监控食品的质量和数量是确保最大限度的节约原材料。
Liaise with the TM’s on daily basis to advise of any challenges and that the guest will experience no delays during the service period.
组织员工日常基本的挑战，令客人感受无任何延误的服务。
Check the quality of food prepared by team member to the required standard and make necessary adjustments.
检查员工准备的食品质量按需求标准和做出必要的调整。
Monitors the overall food operation and ensures that food items are being prepared in a timely and correct manner.
监控整个食品操作并确保食品按时和正确地操作。
Attends communication meetings and is responsible for ensuring all team member in his area receives 
this communication.
参加交流会议并负责确保所有的员工获得此交流信息以确保员工的高度满意。
Maintain at all times a professional and positive attitude towards his team members, and supervisors alike, and behave in accordance to the established hotel rules and team member handbook for him and team member under his supervision. To ensure smooth operation of the department.
时刻保持对于同事和主管等一个专业和积极的态度，依据酒店的规则和员工手册的要求行为举止，确保部门的良好运营。
Coordinate, organize and participate in all production pertaining to the kitchen. Checks and follow-up on the mise-en-place of the ala carte menu and daily menus, seasonal specials. Maintains the standards of preset recipes, portion control and costing at all times.
协调、组织和参与和厨房有关的所有产品的制作，检查并依照零点菜单和每日菜单，季节特供菜单。时刻保持预先设置菜单的标准、份量和成本。
Manages the training function and ensures all team member certified in their position before taking charge of an area of responsibility.
管理培训和确保所有员工在他上任他的岗位之前具有该岗位合格的资质。
Controls, monitors and is responsible for the optimum food cost to yield the maximum amount of outlet profit and maximum guest satisfaction.
控制、监控和负责获得最佳的成本控制以获得各部分的最佳收益和最佳客人满意度。
Works very closely with the Chef and meets regularly to determine menu selections and specials that is both satisfying to guest and profitable to outlet.
与厨师紧密合作，常规会面决定菜单的选择，以同时让客人满意和获得各部分满意的收益。
Reviews all time sheets to ensure that team member working times and meal breaks are accurate.
检查所有的时间表以确保所有员工的工作时间和用餐时间准确。
At all times understand, practice and promote the teamwork approach to achieve missions, goals, and overall departmental standards.
时刻理解、实践和促进团队的工作方法，达到使命和目标和部门的总体标准。
Conducts department meetings and communicates important hotel information to team member and receives feedback in the absence of the Chef, and communicates upwards to ensure a high level of team member satisfaction.
召开会议和传达酒店通知和收集员工的反馈意见，确保员工很高的满意度。

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