• 五险一金
• 技能培训
• 带薪年假
• 员工生日礼物
• 年度旅游
• 包吃包住
• 地理位置优越
• 人性化管理
• 岗位晋升
• 年终奖

1.       Food & Beverage Department

  
1.1.       
  Outlet operation
  
·       
  Develop and update Standards
  & Procedures, in keeping with the hotel policies and procedures
  
·       
  Ensure service is friendly,
  prompt and courteous at all times.
  
·       
  Ensure all the staff carry out
  the tasks according to the S&P
  
·       
  Ensure all staff actively
  solicit guest feedback in order to seek continual improvement in service and
  guest satisfaction.
  
·       
  Complies with the hotel
  specific. The incumbent will initiate systems and procedures to meet and if
  possible exceed guest’s expectations
  
·       
  Monitor the Finance Daily
  Revenue Report with the previous day actual revenue and follow up the variance
  accordlingly in a timely manner.
  
·       
  Instruct staff in discount
  information
  
·       
  Monitor standards of guest
  facilities and services
  
·       
  Take part in menu and wine list
  creation 
  
2.       Management/strategic planning 
  
2.1.       
  Take part in Strategic Planning
  and Development
  
·        
  Take part in the preparation and
  planning and outlet goals and objectives
  
·        
  Record sales and marketing data,
  such as top sale beverage or dish and etc. Responsible for the data statistic
  and analysis to provide suggestions and prepare proposals for DOFB to draft
  the strategic plan. 
  
·        
  Determine a purchasing plan,
  according to the financial budget of the outlet.
  
·        
  Determine optimum staffing,
  product, stock and equipment levels, in relation to business needs, keeping
  in mind the various seasonal periods of business
  
2.2.       
   Assist with the Planning and implementation
  of sales & Marketing Strategies
  
·        
  Assist with the development of
  new products and services
  
·        
  Assist with the development of
  marketing strategies
  
·        
  Assist with the evaluation of
  sales and marketing activities
  
2.3.       
  Consider Economic/Political
  Social Issues Relevant to the Department
  
·        
  Take into account external
  economic issues when planning and making decisions
  
·        
  Anticipate economic business
  level fluctuations
  
·        
  Monitor information and trends
  in the industry
  
·        
  Interpret economic data
  
3.       Finance Management 
  
3.1.       
  POS. systems (Captain orders,
  shift change control of cash)
  
·        
  Ensure that all Checks are
  posted accurately to the appropriate codes and departments
  
·        
  All canceled dockets are to be
  summarized on the void and canceled summary and signed 
  
3.2.       
  Manage Financial Matters
  
·        
  Assist with the management of
  department finances
  
·        
  Prepare and manage outlet budgets
  both on revenue and cost.
  
·        
  Monitor, analyze and report
  variations from the budget
  
·        
  Prepare outlet mothly P&L
  analysis based on the Finance P&L reports
  
·        
  Make pricing decisions in
  cooperation with director of F&B
  
4.       Purchasing/Stock
  
4.1.       
  Manage Purchasing & Stock Control
  
·        
  In conjunction with
  the Purchasing Manager/ Director develop and monitor the implementation of
  purchasing procedures
  
·        
  Develop purchasing
  specifications, ie. Item name, item type and item size. Coordinate with Cost
  Control department to add items into MC system according to business needs.
  
·        
  Negotiate prices and terms of
  purchase
  
·        
  Prepare budgets for purchases
  
·        
  Establish economical order
  quantities
  
·        
  Develop stock control procedures
  
·        
  Ensure the accuracy of the
  monthly inventory 
  
4.2.       
  Supervise Purchasing & Stock
  control
  
·        
  Monitor the implementation of
  purchasing procedures
  
·        
  Monitor the implementation of
  stock control procedures
  
·        
  Prepare and interpret stock
  reports
  
·        
  Purchase stock/ inventory
  according to purchasing procedures and specifications
  
·        
  Handle and store stock according
  to stock control procedures
  
5.       Human Resources
  
5.1.       
  Talent Requistion
  
·      Determine the outlet manning annually
  
·      Update Lobby lounge organization chart regularly
  
·      Conduct the interview according the
  requirement of Behavior Interview
  
5.2.       
  Talent
  Development
  
·      Update the Job Description of all positions of the outlet
  regularly based on the actual operation and business needs
  
·      Update and content of NATPC regularly based on the JD
  
  
·      Obtain the Effective Training Skill Certificate
  
·      Conduct the new associates orientation 
  
·      Make sure the training plan and training record submission in a
  timely manner with accurate and true data
  
·      Give the one on one coaching and consultation to outlet
  associates according to their performance needs.
  
5.3.       
  Talent Retention
  
·      Conduct the exit interview for associates raise the resignation
  
·      Draft the individual development plan for each associates
  
·      Implement the Starwood Cares Program
  
·      Conduct the team building and implement motivation actions to
  make sure associates’ good performance are well recognized.
  
·      Organized the outlet associates activity to build up the
  emotional accounts
  
5.4.       
  Performance Management
  
·      Make sure the Performance Management
  Process is fully implemented in a timely manner and meet the HR requirement:
  goal setup, mid-year review and year-end review.
  
·      Make sure the probation evaluation of new
  associates/promoted associates is conducted in a timely manner
  
·      Take the effective interview with associates regarding their
  performance
  
·     
  Strictly follow the Starwood Disciplinary
  Action Program
  
6.       Menu Knowledge
  
6.1.       
  Menu
  
·        
  Good command food product and
  menu knowledge.
  
·        
  Consult with Executive chef,
  regarding menu planning and delivery of service.
  
·        
  Total knowledge &
  understanding of Food Preparation Standard & Procedure.
  
·        
  Continually examine goods for
  quality and quantity
  
·        
  Fully implementation of Sheraton
  brand F&B programs and make sure 100% compliance.
  
·        
  Strictly follow the EHC food and
  hygiene requirement in outlet
  
6.2.       
  Drink list
  
·        
  Good command of beverage
  knowledge
  
·        
  Good Knowledge of
  Wines, Spirits and Cocktail Recipes 
  
·        
  Implement beverage service skill
  
·        
  Implement the World of Wine
  program regarding the Brand Standard
  
7.       Guest Service/Sales
  
7.1.    Manage Guest Service
  
·        
  Ensure that service is carried
  out in accordance with S &P’s and SGSS standards
  
·        
  Responsible for guest and staff
  satisfaction in the outlet.
  
·        
  Continually improving and
  enhancing service standards, and updating the Standards and Procedures as and
  when required. 
  
·        
  Manage the delivery of high
  quality service to guests
  
·        
  Manage the development and
  implementation of guest service strategies
  
7.2.       
  Manage the Sales and Promotion
  of Products and Services
  
·        
  Continually develop sales and
  promotional strategies for the Hotel’s products and services
  
7.3.       
  Guest Service/ Relations
  
·        
  Make appropriate recommendations
  to guests.
  
·        
  Ensure guest needs and
  reasonable requests are met
  
·        
  Seek opportunities to
  continually improve guest service
  
·        
  Abide by the STAR service standard
  
·        
  Establish and maintain effective
  guest relations
  
·        
  Demonstrate effective and
  appropriate interaction with guests whilst maintaining a professional
  approach and image
  
·        
  Communicate with guests in a
  manner which promotes goodwill, trust and satisfaction
  
·        
  Take appropriate action to
  resolve guest complaints
  
·        
  Make sure all questions are well
  taken care of and personally check guest satisfaction of all questions
  
7.4.       
  Sell and Promote Products and
  Services
  
·        
  Sell the hotel and Sheraton’s
  products and services using-selling and suggestive selling techniques
  
·        
  Promote the hotel and Sheraton’s
  products 
  
·        
  Maintain a high level of product
  and service knowledge in order to explain and sell services and facilities to
  guests
  
8.       Computer
  
8.1.       
  Keep hotel
  IT system safety requirements
  
·     
  In time with
  the IT department manager to keep communication, solve the computer system
  problems.
  
·      Maintain security of data
  
·      Resolve systems and equipment problems
  
8.2.       
  Human Resources Computer
  Programs
  
·      Access and use Landa system
  
8.3.       
  Food & Beverage Computer
  
·      Access and use MICROS system
  
·      Access and use Food & Beverage computer programs（eat & drink more）
  
8.4.       
  Word Processing
  
·      Access and use word processing computer packages
  
9.      
  Safety/Cleaning/Maintenance
  
9.1.       
  Manage Safety/ Cleaning/ Maintenance
  
·        
  In conjunction with the Safety/
  Security Manager manage the development and implementation of safety/
  security policies and procedures for the department/ unit/ outlet
  
·        
  In conjunction with appropriate
  personnel manage the development and implementation of cleaning/ maintenance
  programs for the department/ unit/ outlet
  
9.2.       
  Maintain a Safe and Secure
  Working Environment
  
·        
  Be aware of duty of care, and
  adhere to occupational health and safety legislation, policies and procedures
  
·        
  Initiate action to correct a
  hazardous situation and notify supervisors/ managers of potential danger
  
·        
  Adhere to the hotel’s security
  and emergency policies and procedures
  
·        
  Be familiar with property
  safety, current first aid fire emergency procedures
  
·        
  Log security incidents and
  accidents in accordance with hotel requirements
  
9.3.       
  Cleaning/ Maintenance Programs
  
·        
  Adhere to hotel cleaning and
  maintenance programs
  
·        
  Ensure a high level of cleaning
  is maintained in your work area
  
10.   Communication/General
  
10.1.   
  Meeting
  
·        
  Attend and conduct departmental,
  and Interdepartmental meetings
  
·        
  Conduct daily pre meal meeting
  with Dinning Room associates to keep them informed of updates, new
  directions, policies and procedures and daily menu items
  
10.2.   
  Develop Communication/
  Administration Systems and Procedure
  
·        
  Develop, implement and monitor
  hotel communication systems and procedures
  
·        
  Develop appropriate
  administrative policies and procedures in accordance with hotel goals and
  guidelines
  
10.3.   
  Manage Working Relationships
  
·        
  Prepare and conduct meeting and
  group presentations to keep staff/ management/ other parties informed of
  hotel operations and other relevant issues
  
·        
  Plan team systems and structures
  
·        
  Set team goals in consultation
  with team members according to hotel/ department goals, policies and
  practices
  
·        
  Manage cross cultural communication
  
10.4.   
  Maintain and Implement Effective
  Interpersonal Skills
  
·        
  Maintain personal presentation
  to hotel and Sheraton standards
  
·        
  Demonstrate professional
  attitude and behavior at all times
  
·        
  Analyze, evaluate and improve
  your personal performance on a continual basis
  
10.5.   
  Quality Systems
  
·        
  Apply hotel quality assurance
  principles
  
10.6.   
  Comply with all Hotel and
  Corporate Guidelines
  
·        
  Abide by the Starwood Code of
  Conduct
  
·        
  Abide by the Hotel Employee
  Handbook
  
·        
  Abide by both the Hotel and
  Sheraton policies and procedures
  
10.7.   
  Communication
  
·        
  Interact with department and
  hotel staff in a professional and positive manner to foster good rapport,
  promote team spirit and ensure effective two-way communication
  
·        
  Deal effectively with guests and
  workplace colleagues from a variety of cultures
  
·        
  Work effectively in a team
  
10.8.   
  Administration Procedures
  
·        
  Prepare and maintain files,
  reports, letters, memorandums and other relevant business documentation
  
·        
  Ensure a daily logbook for the
  outlet is maintained with information as to covers, revenues, special events,
  quest praise and complaints and other notes happenings. The logbook is left
  every night for Director F&B’s information & signature
  
·        
  Ensure all reporting and
  servicing deadlines are met on a timely basis
  
10.9.   
  Other Tasks
  
·        
  Carry out other tasks as
  directed by your Section Heads
  
 
  
  
1.      
  餐饮部

  
1.1.         
  管理盛宴全日餐厅运作
  
·       
  依据酒店的政策和程序制定和更新餐厅的服务标准和程序
  
·       
  确保餐厅服务始终保持友好、及时和礼貌的方式完成
  
·       
  确保员工按照标准与程序完成工作任务
  
  
·       
  确保员工积极的征询客人意见反馈以寻求对服务质量和客人满意度的持续提高
  
  
·       
  遵守酒店的规章制度，推广相关系统的程序知识，尽可能的超越客人期望
  
  
·       
  根据餐厅前日的实际营收核对财务每日的收入报表，并及时跟进任何差异。
  
  
·       
  指导员工了解折扣信息
  
·       
  监督客用设施和对客服务的标准
  
·       
  参与菜单和酒单的编写
  
2.      
  管理/战备计划
  
2.1.         
  参与战略计划的制定和开发
  
·        
  参与准备和制定餐厅的目标
  
  
·        
  记录销售数据，例如畅销酒水或菜品等。负责对数据进行统计和分析，以为餐饮总监制定战略计划提供建议或起草方案。
  
  
·        
  根据餐厅的财务预算决定采购计划。
  
  
·        
  根据生意需求，决定最佳的人员安排，出品供应和库存数量，牢记各项业务的淡、旺季时间
  
  
2.2.         
  协助市场营销战略的计划和实施
  
  
·        
  协助发展新产品和服务
  
  
·        
  协助发展营销战略
  
  
·        
  协助评价市场营销活动
  
  
2.3.         
  考虑与部门相关的经济/政治/社会因素的资料
  
·        
  在制定计划和决策时考虑外部经济因素
  
·        
  预测经济波动水平
  
·        
  监测本行业的咨询和发展趋势
  
·        
  解读经济数据
  
3.      
  财务管理
  
3.1.         
  收银系统、现金、点菜单的管理
  
  
·        
  确保所有帐单输入、打印正确
  
·        
  所有取消帐单、点菜单必须由餐厅经理签字和注明原因
  
  
3.2.         
  日常财务管理
  
·        
  协助管理部门财务
  
  
·        
  准备和管理餐厅的预算，收入和成本。
  
  
·        
  控制、分析和报告预算的变动
  
  
·        
  根据财务收入损益报表进行餐厅的月度收入损益分析
  
·        
  与餐饮总监配合制定价格决策
  
4.      
  采购/存货
  
4.1.         
  管理采购和库存控制
  
·        
  与采购经理/餐饮总监配合发展和监督采购程序的执行
  
  
·        
  确定采购明细单，例如物品的名称、型号、大小。和成本部协调，根据生意需求在MC系统里面加项。
  
  
·        
  商议价格和采购条款
  
·        
  准备采购预算
  
·        
  制定合算的订购数量
  
·        
  制定库存控制程序
  
·        
  确保每月盘点的准确性
  
4.2.         
  监督采购及存货控制
  
·        
  监督采购流程的执行
  
  
·        
  监督库存控制流程的执行
  
  
·        
  准备和解释存货报告
  
·        
  按照采购程序和明细单进行采购和库存
  
·        
  按照存货控制程序处理和储存存货
  
  
5.      
  人力资源
  
5.1.
  人员招聘
  
·      制定年度部门人员编制
  
·      定期更新部门组织架构图
  
·      根据行为面试的要求进行面试
  
  
5.2.
  人才发展
  
·      根据实际运作和生意需求定期更新部门所有岗位的岗位职责
  
  
·      根据岗位职责定期更新“新员工培训档案”的内容
  
·      获得“有效培训技巧”证书
  
·      执行部门新员工入职培训
  
·      确保部门培训计划和培训报告的内容准确真实及准时上交
  
  
·      根据员工表现需求提供一对一的辅导和咨询
  
  
5.3.
  人才保留
  
·      对离职员工进行离职面谈
  
  
·      为员工制定个人成长计划
  
·      执行关爱项目
  
·      负责部门团队建设，并采取激励措施，确保好的工作表现得到认可和肯定
  
  
  
·      组织部门员工活动建立情感账户
  
  
5.4.
  员工工作表现管理
  
·      确保员工工作表现管理程序按照人力资源部要求按时完成：目标设立、年中评估、年底评估
  
  
  
·      确保及时完成新员工及提升员工的试用期评估
  
  
  
·      采取有效面谈以帮助员工提高工作表现
  
  
·      严格遵守员工工作表现管理
  
6.      
  菜单、酒水知识
  
6.1.         
  菜单
  
·        
  熟悉掌握餐饮知识和餐厅菜单
  
  
·        
  与行政总厨共同磋商制定菜单以及上菜服务
  
·        
  了解并熟知所有食品准备的标准和程序
  
·        
  控制食品出产的标准
  
  
·        
  执行喜来登品牌要求的餐饮项目并确保百分百符合品牌标准。
  
·        
  在餐厅严格执行EHC的食品卫生和安全审计的要求
  
6.2.         
  酒水
  
·        
  熟悉酒水知识
  
·        
  熟悉葡萄酒、烈酒知识和鸡尾酒的配制
  
  
·        
  熟悉酒水服务技巧
  
·        
  执行品牌标准要求的WOW项目。
  
  
7.      
  对客服务/销售
  
7.1.         
  管理对客服务
  
·        
  确保员工根据标准与程序给客人提供服务
  
·        
  承担起客人满意的责任
  
·        
  持续加强和提高服务水准，在有需要的时候更新标准和程序
  
  
·        
  负责向客人传送高水平服务
  
  
·        
  负责对客服务战略的发展和实施
  
  
7.2.         
  负责销售和促销产品与服务
  
  
·        
  掌握喜达屋顾客优先计划
  
·        
  不断为酒店产品与服务发展销售和促销战略
  
7.3.         
  对客服务/关系
  
·        
  为客人提出有创造性的建议
  
·        
  确保客人的需求和合理的要求被满足
  
  
·        
  不断寻找机会改进对客服务
  
  
·        
  遵守明星服务标准
  
·        
  建立和维持有效的对客关系
  
·        
  以职业化的态度和形象展示有效的和合适的对客交流
  
  
·        
  用可以增进友好、信任和满意的态度与客人交流
  
·        
  采取合适的行动解决客人抱怨
  
  
·        
  确保所有的问题被依次解决并亲自确认客人对所有问题都满意
  
  
7.4.         
  销售和促销产品与服务
  
·        
  使用鼎力销售的方法和建议性销售的技巧销售喜来登的产品与服务
  
  
·        
  促销酒店和喜来登的产品与服务
  
·        
  维持对产品和服务的高度了解以便于向客人解释和销售服务和设施
  
  
8.      
  电脑
  
8.1.
  遵守酒店IT系统安全要求
  
·      及时与IT部经理保持沟通，解决电脑系统故障
  
  
·      维护安全数据
  
·      解决系统和设备问题
  
8.2.
  人力资源电脑系统
  
·      掌握Landa
  system 的使用
  
8.3.
  餐饮电脑系统
  
·      掌握MICROS 电脑系统
  
·      掌握和使用餐饮网页（eat & drink more）
  
  
8.4.
  文字工作
  
·      掌握和使用文字处理软件包
  
9.      
  安全/清洁/养护
  
9.1.         
  管理安全/清洁/养护
  
·        
  与安全保卫经理配合为部门/单元/服务点建立并实施安全保卫政策和程序
  
  
·        
  与合适的人员一起为部门/单元/服务点建立和实施清洁/养护程序
  
  
  
  
9.2.         
  维持一个安全可靠的工作环境
  
·        
  强调保养职责，遵守工作区健康和安全法规、政策和程序
  
  
·        
  采取行动排除危险，向上级或经理报告危险隐患
  
  
·        
  坚持酒店安全制度、紧急情况处理规定和程序
  
·        
  熟悉对财产安全、紧急救护和火警等处理程序
  
·        
  依照酒店要求记录安全日志和事故记录
  
9.3.         
  清洁/养护工作
  
·        
  坚持酒店的清洁和养护
  
  
·        
  保持维护所在工作区域的高度整洁
  
  
10.  
  沟通/日常工作
  
10.1.     
  会议
  
·        
  准时出席各种会议
  
  
·        
  组织召开餐前会议，传达信息
  
  
  
  
10.2.     
  建立沟通/管理系统和程序
  
·        
  建立，实施和监督酒店沟通系统和程序
  
  
·        
  配合酒店目标和方针建立合适的管理政策和程序
  
  
  
10.3.     
  管理工作关系
  
·        
  准备和主持会议或小组展示向员工/管理者/其它组织通告酒店运作和其它方面的情况
  
  
·        
  安排工作小组的体系和结构
  
·        
  根据酒店/部门目标、政策和实际情况与工作小组成员一起制定小组目标
  
  
·        
  管理跨文化交流
  
10.4.     
  维持和实施有效的人际交流技巧
  
  
·        
  使个人表现达到酒店和喜来登标准
  
  
·        
  随时表现出职业态度和行为
  
  
·        
  以不断提高的标准分析、衡量、改善你的个人表现
  
10.5.     
  质量体系
  
·        
  实施酒店质量保障原则
  
10.6.     
  遵守酒店和公司的所有工作指南
  
·        
  遵守喜达屋行为准则
  
·        
  遵守酒店员工手册
  
·        
  遵守酒店和喜来登和规章制度
  
  
10.7.     
  沟通
  
·        
  以职业的、肯定的方式与部门和酒店员工建立起亲密关系以促进团队精神和有效的双向交流
  
  
·        
  与具不同文化背景的客人和同事有效沟通
  
·        
  在团队内有效工作
  
10.8.     
  程序管理
  
·        
  准备和维护文档、报告、信函、备忘录和其它相关业务资料
  
  
·        
  确保在餐厅的每日工作日志中记录下餐具情况，收入和利润，特殊事件，客人表扬和投诉及其它需记录下的事件。工作日志每天工作结束前需交给餐饮总监过目和签字
  
  
·        
  保证所有报告和服务都按时完成
  
  
10.9.     
  其它任务
  
l  完成你上级交待的其它任务

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