餐饮部经理 F&B Manager

·         To always be up to date with financial results (budget versus actual) in sales and cost areas and ensure that sales and profit are maximized.
对于销售和成本方面，随时更新财务数据（预算与实际）， 并确保销售额和利润最大化。
·         To conduct frequent and thorough inspections of Restaurant department (at least once a week)
对餐厅部门经常地进行的彻底检查（至少一周一次）。
·         To ensure that each outlet is accounted for separately as an individual profit center.
确保每个餐厅都作为一个独立的利润中心进行单独核算。
·         To set, in close conjunction with each Outlet Manager, Annual operating budgets, be part of the F&B business plan.
与各餐厅经理紧密联系，制定年度经营预算，作为餐饮营销计划的一部分。
·         To monitor all costs and recommend/institute measures to control them.
监控所有成本，并建议/制定控制措施。
·         To ensure that the Department's Operational Budget is strictly adhered to.
确保严格遵守部门的营运预算。
·         To ensure monthly forecasts are prepared.
准备好每月预测。
·         To recruit and select Food and Beverage Heads of department who are able to work within a decentralized management philosophy.
招聘和选择能够在分权管理理念下工作的餐饮各分部的负责人。
·         To train and develop heads of department so that they are able to operate independently within their own profit centers.
培训和发展各部门的负责人，使其能够在自己部门独立运作。
·         To ensure that each head of department plans and implements effective training programs for their respective employees in conjunction with the Learning & Development Department and departmental trainers. To meet with departmental trainers on a monthly basis.
确保在学习与发展部和部门培训员的共同配合下，各部门的负责人能够为各自人才制定并实施有效的培训计划。每月与部门培训员会面。
·         To personally and frequently verify that guest in the outlets are receiving the best possible service available.
经常亲自确认客人在餐厅接受到最好的服务。
·         To spend time in the various outlets (during peak periods) to ensure that the operation is managed well by his outlet team and functions properly and to his fullest expectations.
在各餐厅（高峰期期间），确保所有餐厅团队管理良好，运作正常，达到其预期。
·         To be demanding and critical when it comes to service standards.
在服务标准方面要求严格。
·         To ensure that the outlet team projects professionalism, that employees are well trained in their jobs and are well-groomed and uniformed.
确保所有餐厅团队的专业性，确保所有人才都得到了良好的培训，且仪容仪表符合酒店规定。