1. Understandsand knows how to anticipate the needs of the guests. Puts his self in positionto get feedbacks from guests.
积极满足客人的需求，准确定位自身以对客人进行反馈。
2. Agreeingand implementing actions to make improvements to customer service.Positively dealing withand learning from customer complaints and comments with follow up and feedbackto the Food and Beverage Manager.
同意并执行能够促进客人服务的行动，以积极的态度处理客人的投诉及建议，并把必要的信息反馈给餐饮部经理。
3. Makingsure all customer requests and queries are responded to promptly andeffectively while assisting on the floor during operation hours each day.
保证在服务期间，客人的一切需求与投诉都能够及时高效地解决。
4. Beavailable to assist on duty in the Restaurant & Bars during any busy daysor special events.
能够在忙碌日与特殊情况在餐厅及吧台当班。
5. Tobe able to uncover the major causes of satisfaction and dissatisfaction, andensuring that the information is communicated to actors further up thehierarchy.
能够发现引起客人满意或不满意的主要原因，并保证能够及时与相关人沟通信息。
6. Havingdetailed knowledge of Departmental Standards. Being able to explain theStandards to the team.
了解部门标准的细节，并能够向团队解释标准。
7. Assessingstaff performance against Standards. Monitoring Standardsthrough regular Standards Review checks.
通过反复检查，督导服务标准的实施工作。
8. Developingaction plans to address shortfalls in Standards and identifying shortfallsbefore they affect customer service. Implementing and followingthough improvements identified.
在影响到客人服务之前发展改进不足的工作计划，并保证相一致的执行。
9. Preparingrosters and job schedules for staff to meet business needs (taking intoconsideration internal activities and occupancy and external events, promotionsetc.)
准备考勤及员工工作日程以达到商务需求（考虑内部活动，客人入住率，特殊活动及产品促销等等）。
10. Communicating effectivelywith Front Office and Groups & Tours to maximise in house and groupbusiness for the Atrium, ensuring direct liaison with Group Leaders uponarrival.
协助与前厅部和团队客人的沟通，最大限度地满足团队客人的房内餐饮，并保证在团队客人到达时与团队客人带领者的联络。
11. To describe, assign anddelegate duties and authority for the operation of the Restaurant at all times.
分配，指派，组织授权餐厅日常的经营工作。
12. Understanding what’s going on in otherdepartments and implications for your own department.
随时更新与其他部门的交流。
13. Planning ahead andensuring adequate resources are available. Managing the departmentaloperation and taking action where necessary to ensure smooth running andparticipating in service duties during service periods, where necessary.
预先准备并确保各种经营设施设备的充足，在需要时管理部门运营，做出行动，以保证在服务期间内服务的流畅进行。
14. To co-ordinate withEngineering and Housekeeping Departments to ensure maintenance and cleanliness.Ensure follow-up procedures are maintained.
与客房部及工程部通力合作，保证部门设施的完好及清洁，以保证跟进服务的持续性。
15. Ensuring the shift isreviewed and handovers and briefings are carried out.Maintainingin-depth technical knowledge and skills required for the job.
确认每个班次之间做好总结，并与下个班次进行工作交接，保证对工作所需求的技能知识的深入了解。
16. Maintain event andfunction histories to assist with returning events.Toestablish good communication with the Kitchen team.
保持工作职能的更新，与厨房部建立良好沟通。
17. To participate in futuremenu changes with the F&B Manager and the Executive Chef taking intoconsideration new F&B trends, market demands and sales achievements.
协助餐饮经理及行政总厨根据餐饮发展趋势，适当需求及销售情况进行餐厅菜单修改。
18. To attend &participate in regular F&B, operational & roster meetings.Beingaware of potential highs and lows in the business.
参加餐饮部的例会，能够意识到商务中的各种情况。
19. Creating and implementingsales promotions and staff incentives as per discussion with F&B ServiceManager.
经过与餐饮部经理商议之后，进行销售促销及员工奖励活动。
20. AssistF&B Manager with the preparation of the Events Brochure. Identifying,communicatingand actioning potential sales leads.
协助餐饮部经理，准备促销活动宣传册。
21. Creating an environmentwhere “everyone sells”. Set objectives for selfand the team that are higher than in the past. Improve action taken in order tocreate more sales.
建立一个每个人都进行促销的工作环境，寻找机会，增加酒店及部门的收入。
22. Using key monitors andfinancial targets to evaluate the department’s performance and make futureplans.
在餐厅运营表现及财务目标的基础上,对餐厅的工作表现进行评估，制定未来发展计划。
23. Analysing financialinformation that is provided via the Micros and Payroll System, to assistdecision making.
通过对Micros系统及薪金水平进行分析，制定工作计划。
24. To complete regularfinancial and operating reports, as required or requested by the Food &Beverage Service Manager.
完成餐饮部经理要求的财务报表及各种日常财务报表。
25. Forecasting potential revenuesand costs. Following company control procedures.
26. 能够作出收入及成本预算，遵守酒店的各项财务制度。
27. Controlling costs withoutcompromising standards. Communicating relevant financial information to the team.
坚决执行各种成本制度，与团队成员分享近期财务状况。
28. Analysing and explainingany financial variance against plan.
为团队成员解释分析财务计划中的异常情况。
29. Set up and maintain theLeave plans for the Department. Understanding the aims of the hotel andthe department’s role in achieving it.
协助餐厅经理制定员工休假计划，理解酒店的目标，清楚部门在完成目标过程中所扮演的角色。
30. Communicating to the teamthe key information concerning the strategy of the company.
与团队沟通酒店运营的关键信息。
31. Setting and agreeing todepartmental objectives for self and team. Representing the needs ofthe team to others in the hotel.
建立并同意部门目标，代表团队与酒店其他部门
32. Getting members of theteam to work co-operatively with others.
促使团队中的成员竭诚合作。
33. Keeping the teamup-to-date about departmental, hotel and company activities through regularcommunication meetings & memos. This includes special events and promotionsin the restaurant.
随时更新团队成员与酒店其他部门的交流，了解酒店其他部门的活动，包括特殊活动，餐厅促销等等。
34. Involving the team indeveloping action plans to contribute in achieving operational objectives inline with strategy.
有效管理部门运作，为保证服务及餐厅的正常运营采取必要的措施。
35. Understanding the quantityand quality of people needed to operate the department.
了解部门正常运转所需要的人数及人员素质。
36. Carrying out selectioninterviews and making effective recruitment decisions.Ensuringthe new recruits have all relevant information before commencing employment.
负责面试并进行高效的招聘工作，保证应聘人员在入职前得到一切相关信息。
37. Planning and ensuringdepartmental orientation is carried out. Ensuring StandardsTraining and assessments are carried out.
保证部门目标以及服务标准培训计划的执行。
38. Regularly reviewingindividual & team performance against objectives & providing feedback.
根据部门目标及反馈，经常性的对员工及团队的表现加以评估。
39. Developing andimplementing department training plans to meet business needs.Reviewing and evaluatingall training activities.
为了满足商业需要，制定并实施部门培训计划，回顾并评估所有培训活动。
40. Carrying out annualappraisals in accordance with legal and hotel guidelines with all staff andidentify individuals training needs.
根据法律及酒店指南开展年度评估活动，并指出个人发展计划。
41. Introduce appropriateProduct knowledge courses.
介绍合适的产品知识课程。
42. To participate intraineeship programmes, providing structured training to those people startingcareers in the Hospitality industry.
参加培训计划，为培训生制定结构严谨的培训计划，以帮助开展其服务业的职业生涯。
43. Assigning projects andmissions to facilitate the development of him self and his team.
分配任务以利于自身及团队的发展。
44. Performany other duties assigned by the Food & Beverage manager.
执行餐饮部经理分配的任何其他工作任务。
45. Food& Beverage mission is established and instilled in all team members.
餐饮部的工作使命在所有员工当中被建立并贯彻。
任职要求：
1. One to two years of relevant working experience is preferred.
一至两年国际品牌同岗位相关工作经验者优先。
2. Tohave a positive impact, taking personal responsibility and initiative toresolve issues, always clearly communicating with both customers andcolleagues.
积极的工作态度, 做好本职工作，并且主动解决问题，能够始终清晰的与客人或同事进行交流。
3. Tobe flexible, responding quickly and positively to changing requirementsincluding the performance of any tasks requested of you.
具有极强的应变能力, 反映迅速并以积极的态度面对要求的改变，包括任何工作要求的改变。
4. Tomaintain high team focus by showing co-operation and support to colleagues inthe pursuit of team goals.
具有极强的团队精神， 通过合作及对同事工作的支持达到团队的目标。
5. Tocontribute ideas and suggestions to enhance operational/environmentalprocedures in the Hotel.
能够提出对酒店的运作及环境有益的意见或建议。
6. Toactively promote the services and facilities of the Hilton Hotels to guests andsuppliers of the Hotel.
积极的向客人及供应商推荐酒店的服务及设施。
7. Toperform all duties and responsibilities in a manner that ensures your safetyand that of others in your workplace.
在工作过程中能够做好本职工作，保证自己及其他人的安全。
