Director of Food & Beverage 餐饮总监

Set an example by reportingto duty punctually wearing business attire according to the hotels dress code& Kempinski grooming standards, maintaining a high standard of personalappearance and hygiene at all times.
以身作则，按照酒店着装规范和凯宾斯基仪容标准穿着商务装上班，始终保持高标准的个人仪容和卫生。
Provide a professional andcourteous service at all times and ensure that all employees follow theexample.
始终提供专业、礼貌的服务，并确保所有员工以身作则。
Establish systems whichmonitor the achievement of departmental goals.
设立并监督实现部门目标的系统。
Achieve budgeted revenues,prepare monthly forecast, monitor and control food, beverage and labor costs,and maximize profitability within all areas of the food and beveragedepartment. Participate in thepreparation of the annual departmental operating budget and financial plansthat support the overall objectives of the hotel.
完成预算收入，编制月度预算，监督和管理餐饮和人工费用，使餐饮部门所有领域的利润最大化。参加部门年度运营预算和财务计划的编制工作，以支持酒店的总体目标。
Oversee the management of restaurants,bars, catering, banquet operations, kitchens and stewarding.
监督各餐厅、酒吧和宴会运营、厨房及管事部的管理工作。
Communicate regularly withfood and beverage employees and conduct effective employee briefings.
定期与餐饮员工进行交流，有效地主持员工会议。
Ensure compliance withbusiness operations and hospitality laws.
确保运营符合商业法规和服务业法规。
Recipes are maintainedup-dated and accurate costing of all dishes prepared and sold in the Food andBeverage operation.
在餐饮运作过程中，需保证菜单定期更新并且成本计算准确。
Manage all functions of theFood Production and Stewarding operations to achieve the optimum departmentalprofit.
管理食品生产和管事部的各项运营工作，以实现最佳部门利润。
Source the best availableproducts, constantly aim to improve quality, communicate about the productsboth internally and externally.
致力于寻找可供选择的最好的产品，持续不断地提升产品质量，对内对外进行充分的产品沟通宣传。
Monitor and constantlyimprove quality and guest satisfaction with the given tools (KEA).
通过指定的质量测评工具（KEA）监控并不断提高客人的满意度。
Manage the delivery of highquality service to guests.
监管员工为客人提供高品质的服务。
Handle guest complaints inprompt and courteous manner.
及时、礼貌地处理客人投诉。
Provide a professional,advisory and executive support service to the General Manager to assist inmeeting strategic goals.
在实现战略目标的工作中为总经理提供专业性的建议和行政支持服务。
Prepare a yearly marketingplan for the department in cooperation with the Sales & MarketingDepartment including a competitor analysis and a revision of global trends.
与市场销售部合作，为部门制定年度营销计划，包括竞争对手分析和全球趋势的更新。
Works with Director ofFinance in the preparation and management of the Department’s budget.
和财务总监一起编制和管理部门预算。
Determine the minimum andmaximum stocks of all food, material and equipment with the Director of Finance.
与财务总监一起确定所有食品、材料和设备的最低及最高库存。
With Purchasing Manager,develop and monitor the implementation of purchasing procedures.
与采购部经理一起制定和监督采购程序的执行。
Manage employee within thehotel’s organization structure and human resource and hotel policies.
根据酒店的组织架构、人力资源政策及酒店政策，进行员工管理。
Works with Human Resourceson F&B manpower planning and management needs.
和人力资源部一起进行餐饮部人力规划和管理需求。
Ensure all employee isproperly trained on quality and service standards and have the tools andequipment needed to effectively carry out their job functions.
确保所有员工接受正规的质量与服务规范培训，并配有高效完成其工作的工具和设备。
Respond to any changeswithin the Food & Beverage department as dictated by the hotel management.
将酒店管理层的指示传达给所有餐饮部的同事。
Coach, counsel anddiscipline staff, providing constructive feedback to enhance performance.
指导、建议和惩戒员工、提供建设性反馈，以此提高绩效。
Be aware of duty of care andadhere to health and safety legislation, policies and procedures.
了解工作职责，遵守健康安全法规、政策与程序。
All rules & regulationsare strictly established and adhered to within the hotel including hotel’spolicy on fire and safety as well as hygiene regulations including HACCP.
严格制定并遵守所有规章制度，包括酒店的消防和安全政策，以及包括HACCP在内的卫生规定。
Log security incidents andaccidents in accordance with hotel requirements.
根据酒店要求记录安全事件和事故。