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? Assist to ensure that the RB&E activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate. ? 協(xié)助確保“食品飲料”活動符合各自的“企業(yè)戰(zhàn)略”，并且酒店行動已在適當(dāng)情況下實(shí)施。 ? Conduct regular divisional communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary. 定期舉行部門通訊會議，確保部門通報和會議有效，并在必要時進(jìn)行 ? Restaurant/Bar Sales & Customer Relationship. 餐廳/酒吧銷售和客戶關(guān)系。 ? Solicit new and existing guests in RB&E to meet/exceed revenue goals. This will consist of telephone solicitation, outside sales calls, site inspections, private room and table visits, written communication and file maintenance. 征求新客人和現(xiàn)有客人達(dá)到/超過收入目標(biāo)。這將包括電話征求，外部銷售電話，現(xiàn)場檢查 私人房間和桌面訪問，書面溝通和文件維護(hù) ? Permanently extending guest preferences and database. 永久擴(kuò)展訪客偏好和數(shù)據(jù)庫 ? Actively offering the hotel RB&E facilities and building/maintaining guest relationship. 積極提供酒店RB＆E設(shè)施，建立/維護(hù)客人關(guān)系。 ? Actively creating customer loyalty by personal conversations, written correspondence, phone calls. 通過個人對話，書面通信，電話積極創(chuàng)造客戶忠誠度 ? Prepare annual marketing plan with members of the department, as a base of annual marketing plan of RB&E Dept. 準(zhǔn)備與部門成員的年度營銷計劃，作為RB＆E部門年度營銷計劃的基礎(chǔ) ? Evaluate 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. 不斷評估當(dāng)?shù)?，國?nèi)和國際市場趨勢，供應(yīng)商和其他酒店/餐廳業(yè)務(wù)，以確保酒店的運(yùn)營保持競爭力和前沿。 ? Continuously seek Marketing and Public Relations opportunities to increase awareness and ultimately business. 不斷尋求營銷和公共關(guān)系的機(jī)會，提高意識和最終的業(yè)務(wù)。 ? In charge of all RB&E promotions and marketing programmes; liaise with suppliers, PR. 負(fù)責(zé)所有餐飲部促銷和營銷計劃;與供應(yīng)商聯(lián)絡(luò)。 ? Develop strategies and tactics approved by the EAM of RB&E, to achieve goals and performance standards in RB&E. 制定行政助理經(jīng)理批準(zhǔn)的戰(zhàn)略和策略，以實(shí)現(xiàn)餐飲及宴會部的目標(biāo)和績效標(biāo)準(zhǔn)。 ? Coordinate weekly marketing meetings and follow up all activities. 協(xié)調(diào)每周營銷會議并跟進(jìn)所有活動。 ? Create marketing plans to increase revenue and generate business. 制定營銷計劃來增加收入并產(chǎn)生業(yè)務(wù)。 ? Develop and follow up on action plans related to RB&E activities and Promotions. 制定和跟蹤與餐飲部活動和促銷相關(guān)的行動計劃。 ? Secure all the necessary materials for promotions. 確保所有必要的材料進(jìn)行促銷。 ? To assist marketing department with proofing and checking (for RB&E items including special menus and collaterals) for artwork. 協(xié)助營銷部門進(jìn)行打樣和檢查（包括特殊菜單和附屬物）作藝術(shù)品。 ? Follow up on calendar / matrix schedule. 跟進(jìn)日歷/矩陣表。 ? Ensure all the RB&E promotional materials are sent to target customers. 確保將所有餐飲部宣傳資料發(fā)送給目標(biāo)客戶。 ? Work closely with PR on RB&E promotions. 與PR與餐飲部促銷活動緊密合作。 ? Maintain and expand networks for RB&E PR exercise. 保持和擴(kuò)大餐飲部PR運(yùn)動網(wǎng)絡(luò)。 ? Explore opportunities to develop and execute promotions that support RB&E PR exercise. 探索開發(fā)和執(zhí)行支持餐飲部 PR運(yùn)動的促銷活動的機(jī)會。 ? Attend the various events to build the relationship in the local market. 參加各種活動，在當(dāng)?shù)厥袌鼋㈥P(guān)系。 ? Coordinating menus with RB&E, Culinary and Marketing. 與餐飲部，烹飪和營銷協(xié)調(diào)菜單。 ? Assisting collateral designs and printing out the required menus. 協(xié)助抵押品設(shè)計并打印所需的菜單。 ? Drive the RB&E promotion within the given time frame of the action plans. 在行動計劃的給定時間內(nèi)推動餐飲部促銷活動。 ? Analyse the P&L for the promotion. 分析促銷的損益表。 ? Coordinate food promotions with overseas guest chefs. 與海外客座廚師協(xié)調(diào)食品促銷活動。 ? Set up, administer the RB&E voucher process. 設(shè)置，管理餐飲部憑證流程。 ? Conducting marketing research, competitor analysis and identify the key issues. 進(jìn)行市場研究，競爭對手分析，確定關(guān)鍵問題。 ? Producing the monthly RB&E marketing report. 生成每月餐飲部營銷報告。 ? Assist EAM with forecasting and budgeting. 協(xié)助負(fù)責(zé)預(yù)算和預(yù)算。 ? Oversee and assist in the recruitment and selection of all restaurant colleagues. Adhere to hotel guidelines when recruiting and use a competency-based approach to selecting colleagues. 監(jiān)督和協(xié)助招聘和選擇所有餐廳同事。在招聘和使用基于能力的方法選擇同事時，遵守酒店指南。 ? Oversee the punctuality and appearance of all Food and Beverage colleagues, 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. 監(jiān)督所有食品和飲料同事的準(zhǔn)時性和外觀，確保他們穿著正確的制服，并保持高標(biāo)準(zhǔn)的個人外觀和衛(wèi)生。 ? Maximize the effectiveness of colleagues by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring. 通過適當(dāng)?shù)呐嘤?xùn)，指導(dǎo)和/或指導(dǎo)，發(fā)揮他們的技能和能力，最大限度地發(fā)揮同事的成效。 ? Conduct annual Performance Appraisal with colleagues and to support them in their professional development goals. 與同事進(jìn)行年度績效評估，并支持他們的專業(yè)發(fā)展目標(biāo)。 ? Assist in the development of Departmental Trainers through ongoing feedback and monthly meetings. 通過持續(xù)反饋和月度會議，協(xié)助部門培訓(xùn)師的發(fā)展。 ? Plan and implement effective training programmes for colleagues in coordination with the Training Manager and Departmental Trainers. 與培訓(xùn)經(jīng)理和部門培訓(xùn)師協(xié)調(diào)，為同事制定并實(shí)施有效的培訓(xùn)計劃。 ? Oversee the preparation and posting of weekly work schedules, making sure that they reflect business needs and other key performance indicators. 監(jiān)督每周工作計劃的編制和發(fā)布，確保其反映業(yè)務(wù)需求和其他關(guān)鍵績效指標(biāo)。 ? Encourage colleagues to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation. 鼓勵同事具有創(chuàng)造性和創(chuàng)新性，挑戰(zhàn)并認(rèn)識到他們對于運(yùn)營成功的貢獻(xiàn) ? Support, demonstrate and reinforce the Niccolo Hotels Values and Culture Characteristics. 支持，展示和強(qiáng)化尼依格羅酒店價值觀和文化特征。 ? Ensure that all colleagues have a complete understanding of and adhere to colleague rules and regulations. 確保所有同事完全了解并遵守同事的規(guī)章制度。 ? Ensure that colleagues follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security. 確保同事遵守與火災(zāi)和危險安全以及安全相關(guān)的所有酒店，公司和地方規(guī)則，政策和法規(guī)。 ? Responsible for implementing the Restaurant Rev Management Program. 負(fù)責(zé)實(shí)施餐廳管理計劃。 ? To do all analysis. 做所有分析。 ? Analyse each promotion Profit and Loss. 分析每個促銷損益。 ? Prepare monthly reports, that consist of Restaurant Progress Chart, Competitive Analysis, Positioning Statement, Guest Utilization. 準(zhǔn)備月度報告，包括餐廳進(jìn)度表，競爭分析，定位聲明，訪客利用。 ? Exercise responsible management and behaviour at all times and positively representing the hotel management team. 隨時負(fù)責(zé)管理和行為，并積極代表酒店管理團(tuán)隊。 ? Understand and strictly adhere to Rules and Regulations established in the Colleague Handbook and the hotel’s policies concerning fire, hygiene, health and safety. 理解并嚴(yán)格遵守《員工手冊》中制定的規(guī)章制度以及酒店有關(guān)消防、衛(wèi)生、健康和安全的政策 ? Ensure high standards of personal presentation and grooming. 確保高標(biāo)準(zhǔn)的個人介紹和儀容儀表。 ? Respond to changes in the Food and Beverage function as dictated by the industry, company and hotel. 根據(jù)行業(yè)、公司和酒店的要求，應(yīng)對餐飲功能的變化。 ? Attend training sessions and meetings as and when required. 必要時參加培訓(xùn)課程和會議。 ? Carry out any other reasonable duties and responsibilities as assigned. 執(zhí)行分配的任何其他合理職責(zé)。