餐饮部副经理（中餐背景）

通过协助餐饮部市场、销售和产品战略的开发和管理，实现收入目标：
Achieves revenue goals by assisting in the development and management of the food & beverage marketing, sales and product strategies：
1. 定期分析销售和竞争的状况，制定提高市场份额的战略。
Analyzes sales and competition on a regular basis and develops strategies to increase market share.
2.协助制定和实施餐饮部市场和销售计划。
Assists with the development and implementation of the food and beverage marketing and sales plan.
3.根据竞争、市场趋势、成本等因素，协助开发和实施菜单产品和定价。
Assists with the development and implementation of the menu offerings and pricing based on competition, market trends, costs, etc.
4.每月盘点库存，保持最佳库存水平，以满足客户需求，检测废物，避免超额费用，以获得最佳利润，同时不会对酒店业绩造成负面影响。
Takes monthly inventories for supplies and maintains optimum stock levels to meet customer demand, detect waste and avoid excess expense for optimal profit without adversely affecting hotel performance.
5. 建立矩阵和系统，以确保酒店的顺利运作。
Establish matrices and systems to ensure smooth functioning hotel outlets.
6.坚持丽笙酒店集团市场和销售标准。
Adheres to RHG’s marketing and sales standards.
7.与各个餐厅员工亲密合作， 以达到每日， 每周和每月的营收目标。
Works with restaurant staff to achieve daily, weekly, or monthly revenue goals.
通过管理餐饮部日常运营来最大化盈利能力：
Maximizes profitability by managing Food & Beverage operations：
1.定期分析业务结果，并采取行动以适当的方式改进结果。
Analyzes business results on a regular basis and takes actions to improve results as appropriate.
2.确保厨房工作人员/管事部和前场服务人员之间的协调一致。
Ensures that there is smooth coordination between the kitchen staff/stewards and the front-house serving staff.
3.计划新的和流行的菜单并且跟进，以确保一流的质量和及时的服务。
Plans new and popular menus and monitors to ensure top-notch quality and prompt service.
4.在可能的情况下，充分利用全系统的专业知识和资源，以便在成本有效的基础上纳入最佳做法和交付服务。
Leverages system-wide expertise and resources where possible in order to incorporate best practices and deliver services on a cost effective basis.
5.为预测的业务确定适当的人员配备水平并相应地安排员工。
Determines appropriate staffing levels for forecasted business and schedules employees accordingly.
6.定期评估食品和饮料服务质量和服务水平，并实施改善相关领域的战略。
Evaluates food & beverage service quality and service levels regularly and implements strategies to improve areas of concern.
7.为餐饮部中每个指定的团队设定目标并监督部门经理。
Sets objectives for each specified team within food and beverage and supervises the department managers.
8.确保部门遵守丽笙酒店集团、酒店、当地和国家的健康、卫生和安全政策。
Ensures department adheres to RHG, hotel, local and state health, hygiene and safety policies.
9.执行任何部门总监或其直属领导分配的其他合理工作任务。
Perform other reasonable duties as directed by the Department Head or his/her supervisor.
制定和实施支持员工参与的策略和实践：
Develops and implements strategies and practices which support employee engagement：
1.招聘和选拔合格的候选人。
Recruits and selects qualified candidates.
2.为员工提供了解期望和履行工作职责所需的指导和培训。
Provides employees with the orientation and training needed to understand expectations and perform job responsibilities.
3.传达业绩预期，并为员工提供持续的反馈。
Communicates performance expectations and provides employees with on-going feedback.
4.为员工提供指导和咨询，以达到绩效目标并发挥最大潜能。
Provides employees with coaching and counseling as needed to achieve performance objectives and reach their fullest potential.
通过贯彻“是，我行！”的精神，确保100%客人满意度，充分展示酒店行业待客之道，超越客人的预期：
Creates 100% guest satisfaction by providing the Yes I Can! experience through performance that demonstrates the standards of, genuine hospitality and exceeding guest expectations：
1.在提供客人服务时，给予个人关注，承担个人责任并使用团队合作。
Gives personal attention, takes personal responsibility and uses teamwork when providing guest service.
2.倾听，用同理心道歉，找到解决方案，并在解决客户问题时跟进。
Listens, apologizes with empathy, finds a solution and follows through when resolving guest problems.
3.持续不断地提供“是，我行！”真诚的待客之道及团队合作。
Provides Yes I Can! genuine hospitality and teamwork on an ongoing basis.
4.当客人不满意的时候，要承担责任，并使用最好的判断力来使用百分百的客人满意度。
Assumes the responsibility to notice when the guest is not satisfied and uses their best judgment as to when it is appropriate to use the 100% Guest Satisfaction.
5.履行其他职责，提供品牌服务的行为和真诚的待客之道。
Performs other duties required to provide the service brand behavior and genuine hospitality.