Workplace工作地点：Mingyue Lake Hotel 明月湖酒店 (二期酒店)
JobSummary岗位概述：
As the Banquet OperationsManager, he ensures the success and profitability of the events and meetings inaccordance with the hotel's standards. Read and analyze guest satisfaction tocollect guest information.
作为宴会的运营经理，依照酒店标准确保宴会及会议成功运作并独立盈利，阅读和分析客人的满意度来收集客人的信息。
KeyResponsibilities 主要工作职责
1. ADMINSTRATIVE RESPONSIBILITIES 行政职责
· Ensure that the Banquet activitiesare aligned with the respective Corporate Strategy, and that the Hotel Actionshave been implemented where appropriate.确保餐饮部宴会厅运作符合其酒店策略，适当执行酒店规章。
· Oversees the preparation andupdate of individual Departmental Operations Manuals.监督部门营运手册的准备和更新的工作。
· Conducts regular divisionalcommunications meetings and ensure that departmental briefings and meetings areeffective and conducted as necessary.定期主持召开部门沟通会议，确保分部门例会和会议确实有效且有必要进行。
2. CUSTOMER SERVICES 宾客服务
· Ensures that all employees deliver the brand promise and provide exceptionalguest service at all times.确保所有员工遵循品牌承诺并始终提供优异的宾客服务。
· Ensures that employees also provide excellent service to internalcustomers in other departments as appropriate.确保员工也为其他部门的内部客户提供良好的服务。
· Handles all guest and internal customer complaints and inquiries in acourteous and efficient manner, following through to make sure problems areresolved satisfactorily.礼貌而高效地处理所有客人和内部客人的投诉和询问，确保问题得到圆满解决。
· Maintains positive guest and colleague interactions with good workingrelationships.与客人和同事保持基于良好工作关系的互动接触。
· Establishes a rapport with guests maintaining good customerrelationships.与客人建立并保持良好的客户关系。
· Personally and frequently verifies that guests in the Outlet arereceiving the best possible service.经常亲自证实餐厅客人得到的是最好的服务。
· Spends time in the Outlet (during peak periods) to ensure that the Banquetis managed well by the respective employees and functions to the fullestexpectations.在宴会区域花时间巡视(高峰时段)以确保员工很好地管理餐厅区域并使各项工作达到最佳满意度。
1. FINANCIAL RESPONSIBIELITIES 财务职责
· Maximizes employee productivity through the use of multi-skilling,multi-tasking and flexible scheduling to meet the financial goals of thebusiness as well as the expectations of the guests.将员工的工作能力通过多项技能、多项任务和有弹性的日程安排运用而达到最大化，以完成经营上的财政目标和顾客期望。
· Focuses attention on improving productivity levels and the need toprudently manage utility/payroll costs within acceptable guidelines ensuringoptimum deployment and energy efficiency of all equipment.关注工作效率水平的提高以及在适用的原则指引下对于设施设备或者支出成本的慎重管理的要求，以达到所有设备的最佳调配和能源使用效率。
· Ensures that the outlet is operated in line with maximizing profit whiledelivering on the brand promise.确保遵守品牌承诺以追求利润最大化为原则进行部门运作。
· Achieves the monthly and annual personal target and the outlet’srevenue.达到月度和年度个人目标和餐厅营业收入。
· Assists in the preparation of the Annual Business Plan for Food andBeverage.协助餐饮部年度经营计划的准备工作。
· Assists in the monthly re-forecasting, involve department employees whenappropriate.协助进行月度的再度预测，适当的时候让部门员工参与其中。
· Ensures that all hotel, company and local rules, policies andregulations relating to financial record keeping, money handling and licensingare adhered to, including the timely and accurate reporting of financialinformation.确保与财务记录的保留、钱款处理和许可以及及时而准确的财政信息的上报全部符合酒店、公司和本地的制度、政策和规章的规定。
· Assists in the inventory management and ongoing maintenance of hoteloperating equipment and other assets.协助进行盘点管理和酒店营运设备和其他设施持续的保存保养。
· Manages costs proactively based on key performance indicators, workswith the respective Heads of Department as appropriate.以主要的业绩表现指数为基础对成本进行预先管理控制，适当的时候让各个部门经理参与其中。
· Ensures new technology and equipment are embraced, improvingproductivity whilst taking work out of the system.确保使用新技术和设备，简化工作系统提高工作效率。
2. MARKETING RESPONSIBIELITIES 市场职责
· Prepares with the Outlet team, a yearly marketing plan which is thebasis of the Food and Beverage Annual Marketing Plan.与部门成员一起准备年度市场计划，作为完成餐饮部年度市场计划的依据。
· Evaluates local, national and international market trends, vendors andother hotel/restaurant operations constantly to make sure that the hotel’soperations remain competitive and cutting edge.不断评估当地、国内和国际市场趋势、供应商和其他酒店/餐饮企业营运状况以确保酒店自身经营状况保持竞争力和领先位置。
· Continuously seeks Marketing and Public Relations opportunities toincrease awareness and ultimately business.不断寻求营销和公共关系机会，以提高知名度并最终扩大业务。
5. Operational Responsibilities 运营职责
· Ensures that minimum brand standards have been implemented.确保酒店贯彻执行最基本的品牌标准。
· Responds to the results of the Consumer Audit and ensures that therelevant changes are implemented.对于客户调查结果做出回应，并落实相应的改善措施。
· Works closely with other Outlet Managers in a supportive and flexiblemanner, focusing on the overall success of the hotel and the satisfaction ofhotel guests.以支持和灵活的态度与其他员工紧密合作，着眼于整个酒店的成功和酒店客人的满意度。
· Ensures that Food and Beverage employees work in a supportive andflexible manner with other departments, in a spirit of “We work through Teams”. 确保餐饮部员工以支持和灵活的态度和“团队协作”的精神与其他部门合作。
宾客服务
· 确保所有员工遵循品牌承诺并始终提供优异的宾客服务。
确保员工也为其他部门的内部客户提供良好的服务。
· 礼貌而高效地处理所有客人和内部客人的投诉和询问，确保问题得到圆满解决。
· 与客人和同事保持基于良好工作关系的互动接触。
· 与客人建立并保持良好的客户关系。
经常亲自证实餐厅客人得到的是最好的服务。
· 在宴会区域花时间巡视(高峰时段)以确保员工很好地管理餐厅区域并使各项工作达到最佳满意度。
Key
Responsibilities 主要工作职责
1. ADMINSTRATIVE RESPONSIBILITIES 行政职责
·
Ensure that the Banquet
activities are aligned with the respective Corporate Strategy, and that the
Hotel Actions have been implemented where appropriate.确保餐饮部宴会厅运作符合其酒店策略，适当执行酒店规章。
·
Oversees the
preparation and update of individual Departmental Operations Manuals.监督部门营运手册的准备和更新的工作。
·
Conducts regular
divisional communications meetings and ensure that departmental briefings and
meetings are effective and conducted as necessary.定期主持召开部门沟通会议，确保分部门例会和会议确实有效且有必要进行。
2. CUSTOMER SERVICES 宾客服务
·
Ensures that all employees deliver the brand promise and provide exceptional
guest service at all times.确保所有员工遵循品牌承诺并始终提供优异的宾客服务。
·
Ensures that employees also provide excellent service to internal
customers in other departments as appropriate.确保员工也为其他部门的内部客户提供良好的服务。
·
Handles all guest and internal customer complaints and inquiries in a
courteous and efficient manner, following through to make sure problems are
resolved satisfactorily.礼貌而高效地处理所有客人和内部客人的投诉和询问，确保问题得到圆满解决。
·
Maintains positive guest and colleague interactions with good working
relationships.与客人和同事保持基于良好工作关系的互动接触。
·
Establishes a rapport with guests maintaining good customer
relationships.与客人建立并保持良好的客户关系。
·
Personally and frequently verifies that guests in the Outlet are
receiving the best possible service.经常亲自证实餐厅客人得到的是最好的服务。
·
Spends time in the Outlet (during peak periods) to ensure that the Banquet
is managed well by the respective employees and functions to the fullest
expectations.在宴会区域花时间巡视(高峰时段)以确保员工很好地管理餐厅区域并使各项工作达到最佳满意度。
3. FINANCIAL RESPONSIBIELITIES 财务职责
·
Maximizes employee productivity through the use of multi-skilling,
multi-tasking and flexible scheduling to meet the financial goals of the
business as well as the expectations of the guests.将员工的工作能力通过多项技能、多项任务和有弹性的日程安排运用而达到最大化，以完成经营上的财政目标和顾客期望。
·
Focuses 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.关注工作效率水平的提高以及在适用的原则指引下对于设施设备或者支出成本的慎重管理的要求，以达到所有设备的最佳调配和能源使用效率。
·
Ensures that the outlet is operated in line with maximizing profit
while delivering on the brand promise.确保遵守品牌承诺以追求利润最大化为原则进行部门运作。
·
Achieves the monthly and annual personal target and the outlet’s
revenue.达到月度和年度个人目标和餐厅营业收入。
·
Assists in the preparation of the Annual Business Plan for Food and
Beverage.协助餐饮部年度经营计划的准备工作。
·
Assists in the monthly re-forecasting, involve department employees
when appropriate.协助进行月度的再度预测，适当的时候让部门员工参与其中。
·
Ensures that all hotel, company and local rules, policies and
regulations relating to financial record keeping, money handling and
licensing are adhered to, including the timely and accurate reporting of
financial information.确保与财务记录的保留、钱款处理和许可以及及时而准确的财政信息的上报全部符合 酒店、公司和本地的制度、政策和规章的规定。
·
Assists in the inventory management and ongoing maintenance of hotel
operating equipment and other assets.协助进行盘点管理和酒店营运设备和其他设施持续的保存保养。
·
Manages costs proactively based on key performance indicators, works
with the respective Heads of Department as appropriate.以主要的业绩表现指数为基础对成本进行预先管理控制，适当的时候让各个部门经理
参与其中。
·
Ensures new technology and equipment are embraced, improving
productivity whilst taking work out of the system.确保使用新技术和设备，简化工作系统提高工作效率。
4. MARKETING RESPONSIBIELITIES 市场职责
·
Prepares with the Outlet team, a yearly marketing plan which is the
basis of the Food and Beverage Annual Marketing Plan.与部门成员一起准备年度市场计划，作为完成餐饮部年度市场计划的依据。
·
Evaluates local, national and international market trends, vendors and
other hotel/restaurant operations constantly to make sure that the hotel’s
operations remain competitive and cutting edge.不断评估当地、国内和国际市场趋势、供应商和其他酒店/餐饮企业营运状况以确保酒店自身经营状况保持竞争力和领先位置。
·
Continuously seeks Marketing and Public Relations opportunities to
increase awareness and ultimately business.不断寻求营销和公共关系机会，以提高知名度并最终扩大业务。
5. Operational Responsibilities 运营职责
·
Ensures that minimum brand standards have been implemented.确保酒店贯彻执行最基本的品牌标准。
·
Responds to the results of the Consumer Audit and ensures that the
relevant changes are implemented.对于客户调查结果做出回应，并落实相应的改善措施。
·
Works closely with other Outlet Managers in a supportive and flexible
manner, focusing on the overall success of the hotel and the satisfaction of
hotel guests.以支持和灵活的态度与其他员工紧密合作，着眼于整个酒店的成功和酒店客人的满意度。
·
Ensures that Food and Beverage employees work in a supportive and
flexible manner with other
departments, in a spirit of “We work through Teams”. 确保餐饮部员工以支持和灵活的态度和“团队协作”的精神与其他部门合作。
·
Tastes and monitors the food and beverage products served throughout
the operation, providing feedback where appropriate.在营运过程中将对于餐饮产品的检验和监督贯穿始终，并在适当的情况下做出反馈。
·
Monitors service and Food and Beverage standards.监测服务和餐饮标准。
·
Conduct frequent and comprehensive inspections of banquet operations
with the Executive Chef.与行政总厨对宴会厅营运进行高频度且全面的检查。
·
Frequently verifies that only fresh products are used in food and beverage
preparation.验证确保食品和饮料制备中只使用新鲜产品。
·
Assists the Executive Chef with creative suggestions and ideas.协助行政总厨提出创造性建议和想法。
·
Conducts monthly inventory checks on all operating equipment and
supplies.每月对所有运行设备和用品进行库存检查。
·
Liaises with the Kitchen and Beverage Department on daily operations
and quality control.针对每日营运和质量控制与厨房和饮料部密切沟通
·
Have a thorough knowledge and understanding of all food and beverage
items in the menu and the ability to recommend Food and Beverage combinations
and upsell alternatives.对菜单上的所有菜品和饮料有全面的知识和理解，并能推荐菜品和饮料的搭配及促销。
·
Ensures that the Room Service area is kept clean and organized.确保包厢服务区保持清洁有序。
·
Liaises and organizes with Housekeeping Department that the
established cleaning schedules are strictly adhered to.与客房部配合，确保严格执行既定的清洁计划。
6.HUMAN RESOURCE RESPONSIBIELITIES 人事职责
·
Oversees and assists in the recruitment and selection of all Banquet
employees. Adheres to hotel guidelines when recruiting and uses a
competency-based approach to selecting e7mployees.监督和协助所有宴会员工的聘用和筛选。在招聘在筛选员工时在招聘时遵守酒店的指导方针，以能力基础进行选择。
·
Oversees the punctuality and appearance of all Banquet employees,
making sure that they wear the correct uniform and maintain a high standard
of personal appearance and hygiene, according to the hotel and department’s
grooming standards.监督所有宴会员工的守时性和仪容仪表，确保他们制服穿着正确，并根据酒店和部门的仪容仪表标准保持高标准的个人仪容仪表和卫生。
·
Maximizes the effectiveness of employees by developing each of their
skills and abilities through the appropriate training, coaching, and/or
mentoring.经过适当的培训、指导和/或教导，通过提高每位员工的技能和能力将其效力发挥到最大化。
·
Conducts annual Performance Development Discussions with employees and
to support them in their professional development goals.与员工进行年度绩效发展讨论，支持他们实现职业发展目标。
·
Assists in the development of Departmental Trainers through ongoing
feedback and monthly meetings.通过持续的反馈和月度会议来帮助部门培训员不断进步。
·
Plans and implements effective training programmed for employees in
coordination with the Training Manager and Departmental Trainers.与培训经理和部门培训员协调，为员工制定计划并落实有效的培训课程。
·
Oversees the preparation and posting of weekly work schedules, making
sure that they reflect business needs and other key performance indicators.监督每周工作时间安排的准备和记录，确保可以反映出营业需求和其他重要的业绩指数。
·
Encourages employees to be creative and innovative, challenging and
recognizing them for their contribution to the success of the operation.鼓励员工成为有创意的、主动的、具有挑战精神，并认可他们对于营运成功所做出的贡献。
·
Supports the implementation of The People Philosophy, demonstrating
and reinforcing Brand’s Values and Culture Characteristics.支持落实以人为本，示范并加强品牌价值观和文化特色。
·
Ensures that all employees have a complete understanding of and adhere
to employee rules and regulations.确保所有员工完全理解并严格遵守员工守则。
·
Ensures that employees follow all hotel, company and local rules,
policies and regulations relating to fire and hazard safety, and security.确保员工遵守所有与消防、防护和安全相关的酒店、公司和当地的制度、政策和规章。
·
Feedbacks the results of the Employee Opinion Survey and ensures that
the relevant changes are implemented.对于员工意见调查做出反馈并落实相应的改善措施。
7.OTHER RESPONSIBIELITIES 其他职责
·
Is knowledgeable in statutory legislation in employee and industrial
relations. 熟知与员工和行业相关的法律法规。
·
Exercises responsible management and behavior at all times, positively
representing the hotel management team.始终表现负责的管理和行为，并以积极的形象代表酒店管理团队
·
Understands and strictly adheres to Rules and Regulations established
in the Employee Handbook and the hotel's policies concerning fire, hygiene,
health and safety.理解并严格遵守员工手册中的规章制度以及涉及到消防、卫生、健康和安全的酒店政策。
·
Ensures high standards of personal presentation and grooming.确保保持高标准的个人形象和仪容仪表.
·
Maintains strong, professional relationships with relevant
representatives from competitor hotels, business partners and other
organizations, including local schools, hotel schools and universities.与竞争对手的酒店代表、生意伙伴和其他公司组织，包括本地的学校、旅游学校和大学保持良好的合作关系.
·
Responds to changes in the Room Service function as dictated by the
industry, company and hotel.根据行业、公司和酒店对于餐饮职能要求的变化做出反应.
·
Attends training sessions and meetings as and when required.需要时参加培训课程和会议.
·
Carries out any other reasonable duties and responsibilities as
assigned.执行分派的任何合理任务和额外职责.
·
Your JD would be updated base on needs. We would acknowledge the
latest JD signed.根据工作需要或工作调动,您的岗位职责将会被调整，以最新版本为准
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