PRINCIPAL RESPONSIBILITIES 主要职责
1. Responsible for driving business and revenue to the F&B outlets across the board in making sure the business matches our outlet concept and positioning as well as is on line with Local and LHG Standards. Revenue, covers, etc need to be documented and traceable by a self generated tool. The forecast and achievements need to be discussed and reviewed on a monthly basis with EAM F&B.
负责推动餐厅生意及收入并确保与业务相匹配的概念和定位，以及与朗廷标准和世界领先酒店目标相符的方针。收入，盈利等数据需存档并可追溯。每月与餐饮总监讨论及回顾销售预测及最终销售额。
2. Work very closely with EAM F&B, Chinese Operations Manager and ADFB as well all outlets managers and chefs in order to plan, execute and deliver the best to our customers.
与餐饮总监，餐饮部经理以及总厨紧密合作，共同制定计划，实行并让我们的客人享受到最好的服务。
3. Any change of directions or unusual decisions to be take prior discussion and approval of EAM F&B
任何方针的改变及非寻常的决策改变之前应先于餐饮总监事先商讨。
F&B PR Function （Hotel PR will liaise by communication department）
1. Responsible to guide the F&B team internally for all upcoming promotions
负责带领餐饮部团队为即将到来的促销活动做准备
2. Conduct research on market trends and potential restaurants’ upcoming competitions to have better strategic marketing planning.
调查市场竞争对手及潜在竞争对手的趋势已制定出市场策略计划
3. Effectively map out and manager joint promotions, alliances and campaigns with third
parties for more exposures in the marketplace.
有效的制定及领导促销活动，与第三方合作以占领更多的市场份额
OPERATIONS
1.To know the Hotel inside in and out with all details such as Hotel designer company name, artists name for artefacts’, LHG Brands, Hotel facts and details, product description, F&B Concepts, OE （Operation Equipment） details and Unique selling points, used in each department.
熟知酒店各部门的信息例如酒店设计公司名称，艺术家的艺术品，朗廷品牌，酒店详细介绍，餐饮理念，产品说明，设施细节及独特的销售卖点。
2. Create a comprehensive and updated guest database which is used according for our F&B promotions.
建立全面的最新的顾客资料以用于餐饮促销
3. Be flexible to cooperate in anyways with the F&B department to make a day to day operation as well special event happen according to our standards as well as with LHG standards in order to set a new F&B bar.
与餐饮运作部门灵活合作，根据酒店及朗廷标准处理特殊事件，建立一个全新的餐饮酒吧
HUMAN RESOURCES
1. Monitor and make sure colleagues are well dressed and groomed according to standards at all time. Guest contact servers or attendants must maintain a sharp look—proper uniform clean, pressed; shoes shined; hair at correct length and clean; hands well-manicured.
监督同事仪容仪表。无论对客或非对客同事都必须严格遵守仪容仪表的规定：制服要干净平整并按照要求穿戴，鞋子要擦亮，头发按照要求长短修剪并保持干净，手指甲要修剪整齐
2.Train any colleague to the latest detail in order to provide the highest level of service to our customers.
为给客人提供最高水平的服务，培训经理主管及邻班最新的业务知识。
ADMINISTRATIVE
1. Create an electronic daily log book to key in important information such as: generated daily revenue, covers any other sales reports, PR update, etc and any important information to be shared.
建立并分享电子每日交接记录表，输入重要信息例如每日收入，销售报表，公关信息以及其他需要被分享的重要信息等。
2. Make sure that SOP （Standards Operating Procedures） is written to the last detail and used on a daily basis to train managers and colleagues.
确保时时更新SOP（标准操作流程）用以每天培训经理及同事
3. Be involved in the F&B budget and strategic departmental decision
参与决定餐饮预算及部门营业策略
MARKETING
1. Assist in the development and execution of marketing plans for the outlet.
同时协助于为所有餐厅制订的市场推广计划的发展及实施。
2. Be a sales person through, be a Langham ambassador at all times
始终将自己定位于销售人员及朗廷大使