• 技能培训
• 管理规范
• 人性化管理
• 五险一金
• 带薪年假
• 工作在云端
• 集团免费房
• 提供食宿
• 包吃包住
• 岗位晋升

Main Duties
Administration
§  Ensures that the Foodand Beverage activities are aligned with the respective Corporate Strategy, andthat the Hotel Actions have been implemented where appropriate.
§  Oversees thepreparation and update of individual Departmental Operations Manuals.
§  Conducts regulardivisional communications meetings and ensures that departmental briefings andmeetings are effective and conducted as necessary.
CustomerService
§  Ensures that all associatesdeliver the brand promise and provide exceptional guest service at all times.
§  Ensures that associatesalso provide excellent service to internal customers in other departments asappropriate.
§  Spends time in publicareas observing associate-guest interaction and talking with guests, workingthrough Heads of Department to coach associates in guest service skills asnecessary.
§  Handles all guest andinternal customer complaints and inquiries in a courteous and efficient manner,following through to make sure problems are resolved satisfactorily.
§  Maintains positiveguest and colleague interactions with good working relationships.

Financial
§  Maximises associateproductivity through the use of multi-skilling, multi-tasking and flexiblescheduling to meet the financial goals of the business as well as theexpectations of the guests.
§  Ensures that eachprofit centre (e.g. Outlet, Bar, Banquets) is operated in line with maximisingprofit while delivering on the brand promise.
§  Ensures that each costcentre (e.g. Stewarding) operates with the lowest possible cost structure whilealso delivering on the brand promise to the guest.
§  Coordinates thepreparation of the Annual Business Plan for Food and Beverage.
§  Analyses businessperformance strategically to facilitate accurate and meaningful forecasting,involving the respective Heads of Department as appropriate.
§  Manages costsproactively based on key performance indicators, working through the respectiveHeads of Department as appropriate.
§  Ensures that allhotel, company and local rules, policies and regulations relating to financialrecord keeping, money handling and licensing are adhered to, including thetimely and accurate reporting of financial information
§  Assists in theinventory management and ongoing maintenance of hotel operating equipment andother assets.
§  Participates in weeklyyield and revenue management meetings actively, overseeing the appropriatepricing structures to maximise yield and overall profits in Outlets andBanquets.
Marketing
§  Prepares, utilises andupdates an Annual Marketing Plan, broken down as necessary by department.
§  Evaluates local,national and international market trends, vendors and other hotel/restaurantoperations constantly to make sure that the hotel’s own operations remaincompetitive and cutting edge.
§  Encourages Heads ofDepartment to look for Marketing and Public Relations opportunities to increaseawareness and ultimately business.
Operational
§  Ensures that allcompany minimum brand standards have been implemented, and that optional brandstandards have been implemented where appropriate.
§  Monitors alloperations, especially during peak business periods, working through therespective Head of Department to make adjustments where necessary.
§  Ensures that allTouches of Hyatt and the Food and Beverage Top 20 are implemented.
§  Provides feedback onthe results of the Consumer Audit and ensures that the relevant changes areimplemented.

Operational (continued)
§  Works closely withother Leadership Committee members in a supportive and flexible manner,focusing on the overall success of the hotel and the satisfaction of hotelguests.
§  Ensures that Food andBeverage associates work in a supportive and flexible manner with otherdepartments, in a spirit of “We work through Teams”.
§  Ensures that all associatesare up to date with the availability of seasonal and new products on themarket.
§  Tastes and monitorsthe food and beverage products served throughout the operation, providingfeedback where appropriate.
Personnel
§  Oversees and assistsin the recruitment and selection of all Food and Beverage associates.   Ensures that Heads of Department followhotel guidelines when recruiting and use a competency-based approach toselecting their associates.
§  Oversees thepunctuality and appearance of all Food and Beverage associates, making surethat they wear the correct uniform and maintain a high standard of personalappearance and hygiene, according to the hotel and department’s groomingstandards.
§  Maximises theeffectiveness of Heads of Department by developing each of their skills andabilities through the appropriate training, coaching, and/or mentoring.
§  Conducts annualPerformance Development Discussions with Heads of Department and supports themin their professional development goals. Ensures that they in turn conduct annual Performance DevelopmentDiscussions with their associates.
§  Ensures that each Headof Department plans and implements effective training programmes for their associatesin coordination with the Training Manager and their Departmental Trainers.
§  Encourages associatesto be creative and innovative, challenging and recognising them for theircontribution to the success of the operation.
§  Supports theimplementation of The People Philosophy, demonstrating and reinforcing Hyatt’sValues and Culture Characteristics.
§  Ensures that all associateshave a complete understanding of and adhere to associate rules and regulations.
§  Ensures that associatesfollow all hotel, company and local rules, policies and regulations relating tofire and hazard safety, and security.
§  Feedback the resultsof the Associate Opinion Survey and ensures that the relevant changes areimplemented.

Other Duties
§  Is knowledgeable instatutory legislation in associate and industrial relations.
§  Understands andstrictly adheres to Rules and Regulations established in the Associate Handbookand the Hotel’s policies concerning fire, hygiene and health and safety.
§  Ensures high standardsof personal presentation and grooming.
§  Maintains strong,professional relationship with the relevant representatives from competitorhotels, business partners and other organisations.
§  Responds to changes inthe Food and Beverage function as dictated by the industry, company and hotel.
§  Attends trainingsessions and meetings as and when required.
§  Carries out any otherreasonable duties and responsibilities as assigned.

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