SCOPE 工  作  范  围   Assisting Executive Assistant Manager - RB&E to provide quality management to the Hotel Restaurants, Bars & Events department and development affairs, and see to the departmental operations are in line with the prescribed corporate standards and in compliance with the current Chinese Government Policies. 协助餐饮及宴会总监向酒店餐厅、酒吧及活动部及发展事务部提供质量管理，并确保部门运作符合规定的公司标准，并符合中国政府现行政策。     PRIMARY RESPONSIBILITIES 工  作  职  责   Leadership Competencies 领导能力 ·         Change Management – Generates activity and seeks new challenges to improve work performance; demonstrate an optimistic outlook and recovers quickly from failure. 变革管理 – 生成活动并寻求新的挑战，以提高工作绩效;展现乐观的前景，并迅速从失败中恢复过来。 ·         Commercial Awareness – Shows awareness of markets and ensures up-to-date knowledge of competitive environment; demonstrates an awareness of new business opportunities and seizes and acts upon them; is aware of financial issues such as revenue enhancement, costs, profits / losses cash flow etc. Identifies opportunities to ensure sustainable profit growth is achieved through implementing cost-effective methods. 商业意识 – 显示市场意识，确保对竞争环境的最新了解;展示对新商业机会的认识，并抓住这些机会并采取行动;了解财务问题，如收入增加、成本、损益现金流等。通过实施具有成本效益的方法，确定确保实现可持续利润增长的机会。 ·         Decision Making – Makes sound decisions quickly under pressure; Takes calculated risks based on adequate information and analysis; Makes a rational, balanced judgments on the basis of available information. 决策 – 在压力下迅速做出合理的决策;根据充分的信息和分析承担计算的风险;根据现有信息做出合理、平衡的判断。 ·         Managing the Work of others – Works with an orientation to the future; Sets clear, appropriate, and well defined, quality objectives; Encourages others to comply with legal and personal obligations; Plans while taking into account change and possible difficulties; Provides teams with clear direction and keeps them focused on tasks; Actively supports autonomy and empowerment through appropriate delegation of work; Sees projects through to completion; ensures key objectives are met. 管理他人的工作 – 面向未来的工作;设定明确、适当和明确确定的质量目标;鼓励他人遵守法律和个人义务;计划，同时考虑到变化和可能的困难;为团队提供明确的方向，并让他们专注于任务;通过适当的工作授权，积极支持自主性和赋权;看到项目完成;确保关键目标实现。 ·         Motivating and Influencing Others – Creates a climate of teamwork by encouraging harmony, co-operation and communication; Cares for others by monitoring their well-being; Inspires a positive attitude to work among subordinates and persuades others so that they can adjust their positions and readily gains agreement and support from others; Respects the contributions of others. 激励和影响他人 – 通过鼓励和谐、合作和沟通，营造团队合作氛围;通过监测他人的福祉来关心他人;激发下属工作的积极态度，说服他人，使他们能够调整自己的职位，并随时获得他人的同意和支持;尊重他人的贡献。 ·         Organization Savvy – Maintains awareness of organizational structure and goals; accurately identifies and effectively presents the key points of an argument; Promotes ideas; Establishes links with people within and outside the business and uses this network for the organization’s advantage. 组织敏锐 – 保持对组织结构和目标的认识;准确识别并有效地提出论点的要点;推广创意;与企业内外人员建立联系，并利用此网络为组织谋取利益。 ·         People development – Encourages a culture of continuous personal and worked-related improvement through own actions and ensures learning from successes and failures; Guides and coaches colleagues; Passes on personal expertise and draws on the diverse backgrounds, skills and knowledge of people while defining and reinforcing standards and appropriate behavior. 人的发展 – 通过自己的行动鼓励不断的个人和与工作相关的改进文化，并确保从成功和失败中学习;指导和指导同事;传授个人专业知识，利用不同背景、技能和知识，同时确定和加强标准和适当的行为。 ·         Problem Solution – Reconciles conflict and probes for information for more in-depth relevant information for decision-making; Analyses numerical data and relevant sources of information in order to draw appropriate conclusions and check facts to establish causes and effects; Produces new ideas and a range of solutions to meet the demands of the situation. 问题解决方案 – 协调冲突并探询信息，以便为决策提供更深入的相关信息;分析数值数据和相关信息来源，以便得出适当的结论并核实事实，以确定原因和影响;提出新的想法和一系列的解决方案，以满足形势的需求。 ·         Strategic Orientation – Selects the most appropriate tactic(s) from a range of alternatives and conveys the plan to others; Sets organizational strategy in line with organizational vision and uses multiple, relevant resources to achieve objectives; Negotiates with a variety of approaches.  战略定位 – 从一系列备选方案中选择最合适的策略，并将计划传达给他人;根据组织愿景制定组织战略，利用多种相关资源实现目标;以各种方法进行谈判。   Operational  营运 ·         Ensure that all the outlets and banquets are managed efficiently according to the established concept statements. 确保所有餐厅和宴会都按照既定的概念声明进行高效管理。 ·         Monitor service and Restaurants, Bars & Events standards in all outlets and banquets. Work with the Outlet Managers, Banquet Service Manager and respective Chef de Cuisine’s to take corrective action where necessary. 监控所有商店和宴会的服务和餐厅、酒吧和活动标准。与餐厅经理、宴会服务经理和相应的厨师合作，在必要时采取纠正措施。 ·         Conduct frequent and thorough inspections together with the Executive Chef of the Restaurants, Bars & Events Operation. 与餐厅、酒吧和活动运营部行政主厨一起进行频繁和彻底的检查。 ·         Frequently verify that only fresh products are used in Restaurants, Bars & Events preparation. 经常验证餐厅、酒吧和活动准备中仅使用新鲜产品 ·         Frequently taste Restaurants, Bars & Events in all outlets and be demanding and critical when it comes to Restaurants, Bars & Events quality. 经常品尝餐厅，酒吧和活动在所有网点，并苛刻和关键，当涉及到餐厅，酒吧和活动的质量。 ·         Assist the Executive Chef with creative suggestions and ideas. 协助行政主厨提供创意建议和创意。   Guest Service 宾客服务 ·         Establish a rapport with guests maintaining good customer relationships and handle all guest complaints, requests and enquiries on food, beverage and service. 与保持良好客户关系的客人建立融洽的关系，处理所有客人对餐饮和服务的投诉、要求和查询。 ·         Personally and frequently verify that guests in the outlet are receiving the best possible service. 个人并经常验证客人正在接受最好的服务。 ·         Spend time in the outlets (during peak periods) to ensure that the outlet is managed well by the respective Outlet team and functions to the fullest expectations. 花时间在餐厅（在高峰期），以确保餐厅由各自的 餐厅团队管理良好，并充分发挥期望。   Marketing 市场营销 ·         Prepare with the respective Outlet teams, a yearly marketing plan for each outlet, which is the basis of the Restaurants, Bars & Events Annual Marketing Plan. 与各自的团队一起准备，每个餐厅的年度营销计划，这是餐厅、酒吧和活动年度营销计划的基础。 ·         Continuously seek ways to assist the Outlet Management maximize their revenues and profits. 不断寻求各种方法，帮助出口管理层实现收入和利润最大化。 ·         Monitor and analyses the activities and trends of competitive restaurants, bars and other hotel’s banqueting departments. 监控和分析竞争餐厅、酒吧和其他酒店宴会部门的活动和趋势。 ·         Ensure that all Outlet Management Teams and Catering Department are fully aware of market needs and trends and that their products meet these requirements. 确保所有出口管理团队和餐饮部门充分了解市场需求和趋势，并确保其产品满足这些要求。   Administration 行政 ·         Develops and maintains a detailed Department Operations Manual that reflects policies and procedures, work processes and standards of performance within the Division. Ensures annual review to accurately reflect any changes. 制定并维护详细的《部门业务手册》，反映政策和程序、工作流程和业绩标准。确保年度审核能够准确反映任何变化。 ·         Maintains a comprehensive library of Manuals for all operational equipment. 为所有操作设备维护一个全面的手册库。 ·         Responsible for preparing the annual Restaurants, Bars & Events Business Plan ensuring Divisional Objectives fully address business objectives of the hotel and needs of colleagues. 负责编制年度餐厅、酒吧及活动业务计划，确保部门目标充分满足酒店业务目标和同事的需求。 ·         Prepares and regularly updates Restaurants, Bars & Events Departmental Budget, in close cooperation with the General Manager and Director of Finance ensuring targets are met and costs are effectively controlled. 与总经理和财务总监密切合作，准备并定期更新餐厅、酒吧和活动部门预算，确保实现目标并有效控制成本。 ·         Responsible for ensuring that all Corporate, Regional, hotel and governmental reports are compiled accurately and submitted in a timely manner. 负责确保所有公司、地区、酒店和政府报告都准确编制并及时提交。   Payroll and Productivity Management 生产力管理 ·         Exercises efficient Payroll Management/Resource allocation through the establishment of a flexible workforce throughout the Division. This will be based on the principles of a flexible colleague base (Full Time and Part Time colleagues), multi-skilling and multi-taking 通过在该司建立灵活的工作人员队伍，实行有效的薪资管理/资源分配。这将基于灵活的同事基础（全职和兼职同事）、多技能、多取的原则。 ·         Directs subordinates to ensure productivity meets standards given in accordance with Design Standards and Criteria of Niccolo Hotels, Restaurants, Bars & Events Operations Manual. 指导下属确保生产率符合设计标准和标准以及尼依格罗国际餐厅、酒吧和活动运营手册规定的标准。 ·         Focus attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment. 重点关注提高生产率水平，以及需要在可接受的准则范围内审慎管理公用事业/工资成本，确保所有设备的最佳部署和能源效率。 ·         Ensure new technology and equipment are embraced, improving productivity whilst taking work out of the system. 确保采用新技术和设备，提高生产率，同时将工作从系统中拿出来。 ·         Establish a well-organized Restaurants, Bars & Events store, maintaining close control on the consumption of material, stores and inventory control. Physical inventories of all supplies and operating equipment are to be taken on a monthly and a quarterly basis respectively. 建立组织良好的餐厅、酒吧和活动商店，严格控制物料消耗、商店和库存控制。所有用品和操作设备的实际清单将分别按月和每季度进行。 ·         Ensures adequate materials are on-hand to meet operational and service needs and assists, if necessary, materials/procurement personnel with sourcing desired/required materials at the best price. 确保有足够的材料，以满足运营和服务需求，并在必要时协助材料/采购人员以最佳价格采购所需/所需材料。 ·         Reviews and approves all invoices and Purchase Requests involving Restaurants, Bars & Events equipment and supplies etc. 审核和批准所有发票和采购请求，涉及餐厅、酒吧和活动设备和用品等。   People Management 人事管理 ·         Recruit, select and develop Restaurants, Bars & Events colleagues to work following the operational, financial, administrative philosophies willing to become multi skilled and perform multi tasks. 招聘、选择和发展餐厅、酒吧和活动同事，遵循愿意成为多技能并完成多项任务的运营、财务、管理理念。 ·         Through hands on management, supervise closely all Restaurants, Bars & Events colleagues in the performance of their duties in accordance with policies and procedures and applicable laws. 通过实际管理，密切监督所有餐厅、酒吧和活动同事按照政策和程序以及适用法律履行职责。 ·         Delegate appropriately, duties and responsibilities to equipped and resourced colleagues, nurturing and developing them whilst ensuring standards of operation and safety are maintained. 适当地将职责和责任委托给配备设备和有资源的同事，培养和发展他们，同时确保运营和安全标准得到维护。 ·         Instill the Training philosophies of the company and work closely with the Training Manager developing Departmental Trainers, ensuring that all Managers and Supervisors take an active role in the training and development of colleagues. 灌输公司的培训理念，并与培训经理密切合作，培养部门培训员，确保所有经理和主管在同事的培训和发展中发挥积极作用。 ·         Develop and assist with training activities focused on improving skills and knowledge. 开展和协助开展以提高技能和知识为重点的培训活动。 ·         Ensure colleagues have a complete understanding of rules and regulations, and that behavior complies. 确保同事完全了解规则和法规，并且行为符合要求。 ·         Monitor colleague morale and provide mechanisms for performance feedback and development. 监控同事的士气，并提供绩效反馈和发展机制。 ·         Conduct annual Performance Appraisals providing honest and appropriate feedback. 进行年度绩效评估，提供诚实和适当的反馈。 ·         Effectively communicate guiding principles and core values to all levels of colleagues. 有效地向各级同事传达指导原则和核心价值观。   General 综合能力   ·         Represents Restaurants, Bars & Events on the hotel executive Committee, ensures the efficient and economic operation of the Restaurants, Bars & Events Division providing services and support to other Divisions as required, maintaining equipment in optimum condition. 代表酒店执行委员会的餐厅、酒吧和活动，确保餐厅、酒吧和活动部门高效、经济地运营，根据需要为其他部门提供服务和支持，保持设备处于最佳状态条件。 ·         Conducts weekly Restaurants, Bars & Events Meetings, ensuring all meetings are well planned, efficient and results oriented. 每周举办餐厅、酒吧和活动会议，确保所有会议计划周密、高效且注重结果。 ·         Attends and contributes to all Meetings as required. 根据需要参加并参加所有会议。 ·         Ensure all colleagues provide a courteous and professional service at all times. 确保所有同事始终提供礼貌和专业的服务。 ·         Handles guest and colleague enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found, whilst feeding back a prompt follow up. 以礼貌和高效的方式处理客人和同事的询问，如果找不到即时解决方案，请报告投诉或问题，同时反馈及时跟进。 ·         Is knowledgeable in statutory legislation in colleague and industrial relations, understanding and strictly adhering to rules and regulations established in the Colleague handbook and the hotels policies concerning fire, hygiene and health and safety. 熟悉同事和劳资关系的法律法规，了解并严格遵守《同事手册》中制定的规章制度以及酒店有关消防、卫生、健康与安全的政策。 ·         Take an active involvement in the Welfare, Safety, Development and wellbeing of colleagues providing advice, counselling and truthful, diplomatic feedback. 积极参与同事的福利、安全、发展和福祉，提供建议、咨询和真实的外交反馈。 ·         Ensure high standards of personal presentation and grooming. 确保高标准的个人展示和梳妆打扮。 ·         Maintains positive guest and colleague interactions with good working relationships. 保持积极的客人和同事的互动与良好的工作关系。 ·         Exercise responsible management and behavior at all times and positively representing the hotel executive team. 随时进行负责任的管理和行为，积极代表酒店管理团队。 ·         Respond to requests to undertake any reasonable tasks and secondary duties and to changes as dictated by the hotel, industry and company. 响应要求承担任何合理的任务和次要职责，以及酒店、行业和公司要求的变化。