Position Summary職位概述
Oversees and
directs all aspects of the hotel operational departments which include: Front
Desk Service, Food & Beverage/Kitchen, Housekeeping, Engineering,
Security, Fitness Centre and other relevant operating departments.? Ensures these departments are well run by
focusing on the following aspects: Maximization of revenues and profits,
minimization of operating costs, implementation and follow up of service standards/team
member training.? Ensures highest
levels of customer satisfaction.
負責監督導和指導酒店的運營部門包括前廳，餐飲/廚房，管家，工程，安保，健身中心及其他相關的經營部門。確保這些部門在以下幾個方面的正常運營：收入和利潤的最大化，運營成本最小化，實施和監督服務標準/團隊成員的培訓。確保顧客滿意度維持在最高水平。
1.????????
To
support the overall strategic management of the hotel by establishing
effective working relationships with senior colleagues:? in particular, the GM, DBD, FC& HRD.
通過和管理層建立良好的工作關系來支持酒店的管理戰略，尤其是和總經理，商務發展總監，財務總監和人力資源總監。
2.????????
Fully
contribute to the design of the hotel’s business strategy.
全力關注酒店的經營戰
3.????????
Actively
participate in the key management issues in the property (Capital projects,
refurbishment, training, customer service).
積極參與酒店內的管理核心項目。（固定資產，裝修改造，培訓和對客服務）
4.????????
Actively
support the DBD by ensuring that Front Desk and F&B team members are fully trained and committed to upselling.
確保餐飲部，前廳部的員工接受規范的促銷培訓并致力于更好的推銷產品，以此來積極支持商務發展部的工作。
5.????????
Actively
support the DBD in the generation of revenue by ensuring the highest possible
level of collaboration in Conference & Banqueting organization to
maximize yield and profit.
確保宴會部門的利潤以此來輔助商務發展部最大可能的創收。
6.????????
Conduct
routine inspections of all areas of the hotel.
對酒店的所有區域例行檢查。
7.????????
To
achieve the planned operational profit margins in both Food & Beverage
and Rooms
在餐飲和前廳部完成計劃的利潤。
8.????????
Ensure
that costs are controlled in a detailed and structured manner. Analyze costs
on a monthly basis and prepare action plans (Cost per occupied room, food
cost; beverage costs; payroll including overtime; other expenses; other
outsource labor or services).
具有細節的成本控制方法。每月分析成本并制定行動計劃(每間占有房的成本，食品成本，酒水成本，工資包含加班，其他花費，小時工和外包服務)。
9.????????
Ensure
that all labour costs are flexed according to levels of demand / activity /
season and that opportunities for a better balance between quality and cost
through clustering or outsourcing or both are explored fully.
確保所有的勞動力是根據需求/活動/季節來合理安排的。捕捉集團合作或外包的機會來平衡質量和成本。
10.???? To
jointly develop and maintain the closest possible understanding of revenue
(in rate, volume or Banqueting) from the DBD to ensure the greatest level of
alignment between revenue and cost.
共同開發維護和關注來自商務發展的收入（房價，數量或宴會），以確保收入與成本之間的最高水平。
11.???? Ensures
that purchasing delivers best quality for the most competitive price is
purchased.
確保所采購的物品物有所值。
12.???? To
manage all the direct reports (e.g. Chef, F & B Outlet Managers,
Housekeeper, Front Desk Manager, Banqueting Manager, Chief Engineer) in a
professional and motivating fashion.
用專業的和激勵的方法管理直接管理范圍內的團隊。（如：廚師，餐廳經理，管家，客戶經理，宴會經理，總工程師）
13.???? Set
objectives for each direct report.
為直接管理范圍內的部門設立目標。
14.???? Review
performance on a regular and consistent basis.
定期評估表現。
15.???? Offer
coaching and guidance when appropriate.
在必要時提供教導和指導。
16.???? Recommend
relevant salary reviews.
推薦相關的工資回顧。
17.???? Deal
effectively with instances of poor performance.
合理的處理不良表現。
18.???? Identify
development needs and future career paths.
確立發展需求和事業發展路線。
19.???? Conduct
regular Operations meetings including all direct reports.
組織定期的營運會議包含直接管理范圍內的分部門。
20.???? Recruit
high quality team members in conjunction with HR department.
與人力資源部一起挑選高質量的員工。
21.???? Ensure
sound performance management practices, through recognition and disciplinary
action if necessary.
確保健全的績效管理制度，在必要時采取處罰行動。
22.???? To
ensure the team members within Operations are well managed with clear
objectives and well trained and that they are deployed in the most productive
way.
很好的管理運營部的員工，并確保他們清楚目標并通過了完善的培訓，以及最合理的部署。
23.???? Set
clear tasks for each team members.
為每位員工設定清晰的工作任務。
24.???? Allocate
team members to tasks in the most flexible and productive fashion (with HRD).
靈活的為分配員工以確保生產力的合理化（和人力資源總監）。
25.???? Investigate
opportunities for outsourcing.
尋找外包的機會。
26.???? Ensure
a fully trained team of departmental trainers is in place with departmental
training action plans, rolling 3 month training plan (with HRD).
確保在各部門里有一位接受過部門培訓員培訓的員工，為部門制定培訓計劃，推出季度培訓計劃（和人力資源總監）。
27.???? Ensure
all team members are fully trained in job skills and customer service based
on departmental service standards and records are maintained. (with HRD).
確保每位員工根據部門服務標準接受系統的工作技能培訓和對客服務標準，記錄要保留（和人力資源總監）。
28.???? Ensure
effective standards of two-way communication exists for all team members.
確保有效地進行雙向溝通。
29.???? Ensures
that all team members attending training sessions are being briefed before
and debriefed after.
確保員工按時參加先期和后期的培訓。
30.???? Responsible
for the participation of all new team members to the Spirit of Hilton
Orientation program and ensures departmental induction takes place.
確保新員工參加“希爾頓介紹”的出席情況并提供部門的簡短介紹。
31.???? Ensures
that work schedules/rosters are written according to hotel needs and
compliance to labour laws.
確保排班表是根據酒店的需求制定的并遵循了勞動法。
32.???? To
ensure the highest standards of quality in all aspects of the hotel
operation, guaranteeing that brand values and standards are never compromised.
確保酒店運營維持在最高的質量標準，不違背品牌價值和標準。
33.???? Ensure
highest possible levels of customer service across the operation.
盡可能的提供高標準的服務。
34.???? Actively
follow up on SALT & AQ
reports instituting corrective actions in a fast and effective manner.
積極跟進SALT和AQ、有效率的采取整改措施。
35.???? Actively
investigate what further reforms to the operation may be necessary to raise
standards.
積極地討論如何進一步的改革以及重新制定標準的可能。
36.???? Ensure
that brand standards / use of logo are never compromised.
確保不違反品牌標準和logo的使用規定。
37.???? To
oversee the running of all Food & Beverage operations ensuring that all
department service standards are met consistently.
確保各餐廳一貫的遵循服務標準。
38.???? Guarantee
all aspects of food & service quality in all the outlets.
確保食品和酒水質量。
39.???? Oversee
the management of all outlets, the kitchen(s) and Banqueting ensuring that
standards, efficiencies and quality are actively promoted and delivered.
確保廚房和宴會部門遵循標準，提供有效率的和高質量的服務。
40.???? Ensure
the most cost-effective F & B purchasing / menu engineering to meet
cost/revenue priorities.
確保餐飲采購、菜單工程滿座成本收益的優先次序。
41.???? To
investigate and implement new F& B concepts with the full involvement of
the GM & the VP.
與總經理和副總裁一起開發實施新的餐飲理念。
42.???? Through
F&B departmental Managers ensure the most cost-effective promotion of all
aspects of the F & B operation in conjunction with the DBD (menu
presentations/menu/pricing/promotions and ongoing activities.
促動餐飲部經理與商務發展部共同創造本清利厚的餐飲推廣活動（菜單/價錢/推廣）。
43.???? Assist
DBD in establishing (with C&C Sales) an efficient and competitive C&C
strategy including all pricing.
輔助商務發展總監建立一個有效的具有競爭力的會議和外賣戰略包含價位。
44.???? Evaluate
competitors products and price policy twice per year.
對競爭對手的價格和產品進行一年兩次的調查。
45.???? To
oversee the running of all Rooms Division operations ensuring that all
departmental service standards are met consistently.
確保房務區域的所有部門一貫的遵循服務標準。
46.???? To
ensure that the Front Desk operation, including telephone and all uniformed
services, works to the highest standards for customer satisfaction and
cost-effectiveness.
確保所有前臺員工包含總機，始終提供高標準的服務以及成本效應。
47.???? To
ensure that all Front Desk systems are fully and effectively utilized and
that regular, ongoing training is organized.
前廳部的所有系統都在有效地利用，并持續地提供培訓。
48.???? To
ensure that the housekeeping function (whether outsourced or not) is run to
the highest professional quality standards at the lowest level of cost.
確保管家部（不論外包與否）使用最低的成本，達到高質量的標準。
49.???? Ensures
good work liaisons with other departments (Hsk/ Eng/ Accounting).
與其他部門保持良好的合作（管家，工程、財務）。
50.???? Participates
in Weekly FO meetings to analyse performance/business and to implement action
for improvement and team spirit.
每周參加前廳部部門會議，分析表現/生意和制定發展計劃。
51.???? Ensures
with the FDM and Revenue Manager that a maximum occupancy is reach daily.
與前廳和收入經理共同確保每天達到最高的出租率。
52.???? Guides
FDM on daily strategy (overbooking-out/booking).
每天為前廳經理提供戰略的指引（預訂）。
53.???? Responsible
to ensure best quality of cleanliness throughout the hotel.
確保酒店的衛生狀況良好。
54.???? Ensures
VIP rooms are checked on a daily basis.
確保每天檢查VIP房間。
55.???? To
oversee the running of an Engineering operation ensuring that all
departmental service/legal/safety standards are met consistently.
確保工程部的運營一貫的遵循部門標準/法律/ 安保規定。
56.???? To
ensure that the Engineering team works within all legal and organizational
standards and that technical efficiency is maintained at an optimum level.
確保工程部的各項工作均符合法律要求，技術標準和效率保持最佳水平。
57.???? With
the Chief Engineer and, most importantly, the General Manager, ensure that
the highest possible attention is paid to the safety and security of all
guests and staff through detailed reviews and checks on all procedures,
equipment etc.
與總工程師，尤其是總經理，要通過細致的檢查對與客人和員工安保工相關的事宜輔以高度重視。
58.???? Challenge
existing levels of POMEC expenditure with the Chief Engineer ensuring that
energy, payroll and other costs are at the lowest possible level consistent
with safety and quality standards.
與總工程師確保POMEC的開支，其中包含能源，薪金和其他花費在遵循安全質量標準的前提下保持最低的花費。
59.???? Ensure
effective planning of maintenance works to guarantee standard of product
quality.
有效的計劃維修工作來確保生產質量安全。
60.???? Ensures
through Chief Engineer that repairs are recorded and dealt with in the
quickest possible time.
確保維修工作以及相關的事宜在第一時間解決并記錄在案。
61.???? To
ensure that all IT supplies
are ordered and delivered against clearly defined specifications and within
or better than agreed budget limits.
確保所有的IT項目供應有序并明確界定的規格，并控制在預算范圍內或有所結余。
62.???? Ensure the IT SOX compliance.
確保遵循IT SOX的審核標準。
63.???? Ensure all IT related contracts are up to date.
確保所有IT相關的合同及時更新。
64.???? Ensure all IT operations are in line with the
P&P.
確保IT相關的運營遵循各項規章制度。
65.???? Prepare
yearly budgets in conjunction with GM/DBD/FC/HRD
for- revenue; FF&E;
manning; capital expenditure; costs and
expenses.
與GM/DBD/FC/HRD共同制定年度預算 – 收入，固定資產，人員，大額項目，成本和花費。
66.???? Review
and approval of all expense accounts for Operations Team.
審核和批準營運部門的所有花費。
67.???? Adhere to the
hotel’s security and emergency policies and procedures.
堅持酒店安全制度、緊急情況處理規定和程序。
68.????
To ensure that all team members have a complete
understanding of and adhere to the Hotel’s Team member Rules and Regulations.
確保員工充分的理解并遵守員工手冊內容。
69.????
The
management reserves the right to change / extend this job description if
necessary at any point of time during her / his employment.
如有必要，該部門有權更改或補充該職位描述。
70.???? Carries out any other reasonable duties and
responsibilities as assigned.
完成任何其他合理的職責和被指派的職責。
