季国庆 Email and Phone Number

•Responsible for the management and achievement of profit for all food and beverage operations in the hotel including restaurants, bars.• Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures. Essential Duties and Responsibilities – (Key Activities of the role)• Oversee the management of restaurants, bars and outlets• Oversee the management of catering operations• Oversee the management of banquet operations • Manage staff within the hotel’s organization structure and human resource and hotel policies• Communicate regularly with food and beverage staff and conduct effective staff briefings• Provide a professional, advisory and executive support service to the General Manager to assist in meeting strategic goals• Establish systems which monitor the achievement of departmental goals• Ensure compliance with business operations and hospitality laws• Work with sales to manage the development of new products and services• Develop quality management systems• With Purchasing Manager, develop and monitor the implementation of purchasing procedures• Manage the delivery of high quality service to guests• Access and use Food and Beverage computer programs • Achieve budgeted revenues, prepare monthly forecast, monitor and control food, beverage and labor costs, and maximize profitability within all areas of the food and beverage department. Participate in the preparation of the annual departmental operating budget and financial plans that support the overall objectives of the hotel. • Ensure all staff is properly trained on quality and service standards and have the tools and equipment needed to effectively carry out their job functions. • Works with Human Resources on manpower planning and management needs• Works with Director of Finance in the preparation and management of the Department’s budget

To assist the F&B Director in the overall administration and operation of the F&B Division in sections appointed, to maximize profits. To ensure maintenance of quality standards, staff performance and customer satisfaction. Main target at F&B performance monitor and F&B promotion and operation• Ensure that FSMS, Hygiene and Food Safety Management Policies, Fire & Life Safety Standards are explained to staff, and are correctly applied• Monitor and ensure smooth operations of the sections appointed • Performance Monitor action plan and follow up• Conduct market surveys as required and plan / implement appropriate measures to increase market share• Review and update F&B promotional calendar every quarter with Executive Chef/ F&B director and Communication Manager.• Co-ordinate with the Executive chef / Outlet Manager on the set-up, implementation and sales of all outlet promotions and menu planningPrepare for the F&B Sales meeting the top spenders by outlets for review.• Provide intelligence information on F&B activities from hotel’s competitors.• Participate in effective staff management (staff hiring / termination / transfers / overtime) • Enforce staff motivation and team building• Maintains regular customer contact to obtain feedback / create future and potential clients• Proper and tactful handling of verbal complaints from customers and respond to customer critique forms• Ensure smooth and effective communication between F&B and other departments in the hotel• Ensure that quality of food / beverage / service provided are consistently maintained• Effective participating and control in inventory taking / costs / breakage• Assist the Director of Food & Beverage / Manager in the planning of budget / forecast / CAPEX / P&L for the division• Implement appropriate and effective measures to improve control of costs / expenses / labour

• 具备有关指定部门的食品/酒水/服务方面的所有知识。• 确保向员工说明集团总部和饭店的各项标准及规定，并保证这些标准和规定的正确实施。 • 监督并确保指定部门（根据各餐厅/宴会部/酒水的不同情况）的顺利运营• 始终如一地保持指定餐厅的食品/酒水/服务/清洁度。• 在运营中不断地收集客人的反馈意 见，以确保令客人喜出望外。• 正确并且有技巧地处理客人的口头投诉。• 确保指定部门内部及其与其它大部门之间的有效交流。• 按要求组织/参加餐饮大部及各部门会议。• 确保所有的材料、设备和机器的正确操作，定期清洗，以延长使用寿命。• 确保指定部门的总体维修保养，跟踪工程部的总体维修情况。• 就指定部门的各个方面提出改进建 议。 • 每日更新各部门的日志，并提交给部门总监。• 确保员工了解并使用饭店有关消防和生命安全/紧急事件的程序。• 确保员工对饭店食品安全和卫生标准给予必要的小心防范（参照集团互联网有关餐饮标准的规定）。• 检查客人意见调查/批评表/餐厅日志等有关运营问题/损益表的问题，以便： -实施食品/酒水/服务的改进措施 -发现培训需求（比如提高价位的能 力）• 与指定部门的厨师长协作，制定促销/菜单计划/员工培训的方案（根据具体情况）• 经部门总监的批准，参与有效的员工管理（聘用/解聘/调动/加班）。• 每周向部门总监提交员工考勤表/培训日程。 • 加强员工和团队合作。• 考察员工个人的工作表现/仪表着装/不迟到、不早退，对员工的工作表现/规范动作（如果要求的话）进行评估。• 与管事部联系有关季度库存的收货/成本/损坏的情况。• 批准指定餐厅的食品/酒水/总体申请/调动表，了解相关成本。• 注重食品、酒水、纸张、电、水等方面的节约（可以循环使用的，要循环使用。• 每月向餐饮部总监提交本部门的损益表。（如果可行）• 实施正确而有效的衡量措施，以改进对成本/开支/劳动力的控制。• 对直接竞争对手的活动了如指掌，寻求应对措施（通过SWOT分析和对竞争对手的定期调查）。• 及时更新市场上已有的新品种和新技术，力求不断完善相关的运营。