餐饮 总监 Direktur Makanan & Minuman

•Direct everyday activity, plan and assignwork ensuring you always have the right staffing numbers 指导日常行动，计划和分配工作，确保您始终拥有人数合适的员工团队

•Develop your team and improve theirperformance through coaching and feedback, and create performance anddevelopment goals for colleagues 通过辅导和提供反馈培养团队并提高绩效，为员工制定绩效和发展目标，表彰表现优异的员工

•Train colleagues to make sure theydeliver with compliance and to the standards we expect 为员工提供培训，确保他们的服务符合相关规定和我们期望的标准

•Drive a great working environment forteams to thrive - linking up departments to create sense of one team 为团队的发展创造一个良好的工作环境；紧密团结各部门，培养“一个团队”的意识

•Promote teamwork and quality servicethrough daily communication and coordination with other departments 与其他部门保持日常的沟通与协调，从而提高团队工作效率和服务质量

•Make sure all food and beverage equipmentis in operational condition and regularly cleaned 确保所有餐饮设备都能正常工作并定期清洁

•Make sure all food and beveragefacilities including banquet/convention spaces are clean and properly stockedto anticipated business volume. Notify engineering immediately of anymaintenance and repair needs 确保包括宴会、会议场所在内的所有餐饮设施干净整洁，并根据预期业务量储备适当的库存若有任何维修需求，应立即通知工程部

•Establish and achieve quality and guestsatisfaction goals. Help guests with their requests and complaints - makingsure you maintain a high level of guest satisfaction 制定并达成质量目标与宾客满意度目标。在宾客提出要求和投诉时提供帮助，确保维持高水平的宾客满意度

•Analyse guest insights to identify andmeet customer expectations and build on guest loyalty 以宾客的角度分析他们的需求，识别并满足宾客的期望，建立宾客忠诚度

•Regularly communicate with guests toensure expectations are met 定期与宾客沟通，确保他们的期望得到满足

•Manage hotel food and beverage marketingprogrammes and participate in and maintain system-wide food and beveragemarketing programmes and promotions 管理酒店的餐饮市场营销计划；参与并维护整个系统内的各种餐饮市场营销计划和促销活动

•Keep an eye on competitor activity /industry innovation. Review and approve menu design and concepts with theExecutive Chef 洞悉市场，关注竞争对手的活动和行业创新与行政主厨一起审查并核准菜单设计与构思

•Make sure food and drinks are secure andstored safely - always keep stock replenished to minimise waste 确保食物和饮品的安全以及安全储存，始终保持库存充足，并尽量减少浪费

•Handle food and beverage inventoryprocedures. Determine minimum and maximum stocks for all food, beverage,material, and equipment 处理食物和饮品的库存盘点决定所有食品、酒水、物资和设备的最大及最小库存量

•Other ad-hoc duties - unexpected momentswhen we have to pull together to get a task done 其他临时职责——需要全员出动完成任务的特殊时刻

•May also serve as manager on duty 有时可能要充当值班经理的角色

•Help prepare the hotel’s annual budgetand the setting of departmental goals 协助准备酒店年度预算，并设定部门目标

•Monitor budget and control expenses witha focus on food, beverage, and labour costs 监控预算并控制费用，重点监督食品、酒水与人力成本

•Working with the catering office,identify additional sales opportunities to enhance revenue 与商务业绩部合作，发现提升营收的各种营销机会

•Drive promotions that deliver greatdining experiences for guests at a good value 推出促销活动，为宾客带来各种超值的出色就餐体验

•Make sure credit and financialtransactions are handled securely确保安全处理信贷与财务交易•Supervises a large number of employees in multiple major food and beverage outlets and kitchens, and banquet and convention facilities. Oversees multiple managers and supervisors.  负责监管多处大型用餐场所、厨房及宴会与会议设施内的全体工作人员。监管多位经理和主管。