messages.role: user
messages.content: create the KPIs for the above job description
messages.role: assistant
messages.content: For the job description "Digital Marketing Manager," here are some Key Performance Indicators (KPIs) that could be used to measure success:
  
  1. Website Traffic: Number of visitors to the company's website, as well as the increase or decrease in traffic over time.
  2. Conversion Rate: The percentage of website visitors who take a desired action, such as making a purchase, filling out a form, or subscribing to a newsletter.
  3. Cost Per Acquisition (CPA): The cost of acquiring a new customer through digital marketing efforts.
  4. Return on Ad Spend (ROAS): The return on investment from advertising spend, expressed as a ratio.
  5. Social Media Engagement: Number of likes, shares, comments, and followers on social media platforms.
  6. Email Open Rate: The percentage of emails sent that are opened by recipients.
  7. Click-Through Rate (CTR): The percentage of email recipients who click on a link within the email.
  8. Lead Generation: Number of new leads generated through digital marketing efforts.
  9. Customer Lifetime Value (CLV): The total value a customer will bring to the company over the course of their relationship.
  10. Search Engine Ranking: The position of the company's website in search engine results for relevant keywords.
  11. Bounce Rate: The percentage of visitors who leave the website after only viewing one page.
  12. Time on Site: The average amount of time visitors spend on the website.
  13. Organic Traffic: The percentage of website traffic that comes from unpaid search engine results.
  14. Mobile Conversion Rate: The conversion rate for visitors accessing the website on a mobile device.
  15. Customer Satisfaction Score (CSAT): A measure of customer satisfaction with the company's products or services.
  16. Net Promoter Score (NPS): A measure of customer loyalty and willingness to recommend the company to others.
  17. Sales Revenue: The total revenue generated from digital marketing efforts.
  18. Brand Awareness: The percentage of people who are aware of the company's brand.
  19. Inbound Links: The number of external websites that link to the company's website.
  20. Video Views: The number of views of the company's videos on YouTube or other video platforms.
messages.role: user
messages.content: Administration
  	To design all the kitchen outlets of the new company projects. Plans, organizes, and controls all aspects of new projects, such as kitchen payroll budget and productivity, equipment, and menu design
  	To ensure that culinary activities are aligned with the respective Corporate Strategy. 
  	To oversee the preparation and update of individual Departmental Operations Manuals and S.O.P.’s
  	To conduct regular communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.
  
  Customer Service
  	To ensure that all guest contact culinary employees deliver the brand promise and provide exceptional guest service at all times.
  	To ensure that employees also provide excellent service to other departments as appropriate.
  	To spend time in culinary areas observing employee-guest/employee-internal customer interaction, working through Heads of Department to coach employees as necessary.
  
  Financial
  	To ensure that each profit centre (e.g. Outlet, ) is operated in line with maximising profit while delivering on the brand promise.
  	To ensure that each cost centre operates with the lowest possible cost structure while also delivering on the brand promise to the guest.
  	To proactively manage costs based on key performance indicators, working through the respective Executive Chefs as appropriate.
  	To ensure that all company and local rules, policies and regulations relating to record keeping, and licensing are adhered to.
  	To assist in the inventory management and ongoing maintenance of hotel operating equipment and other assets.
  	To assist with the input of product specifications, recipes and other data as required, supporting the smooth operation of Procurement Management and F&B Cost Control functions.
  
  Marketing
  	To constantly evaluate local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the Resort’s own operations remain competitive and cutting edge.
  
  Operational
  	To ensure that all company brand standards have been implemented, and that optional brand standards have been implemented where appropriate.
  	To monitor all operations, especially during peak business periods, working through the respective Executive Chef to make adjustments where necessary.
  	To feedback the results of the Review Pro Survey and to ensure that the relevant changes are implemented.
  	To encourage the Executive Chefs and all Outlet Chefs to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.
  	To make sure that culinary employees work in a supportive and flexible manner with other departments, with  a teamwork spirit. 
  	To make sure that all employees are up to date with the availability of seasonal and new products on the market.
  	To taste and monitor the food products served throughout the operation, providing feedback where appropriate.
  	To work with the F&B purchasing Manager in the procurement of the best product for the best price. 
  	To work closely with the Hotels General Managers to ensure that hygiene standards are maintained, and that operating equipment is cared for to maximise its useful life and to minimise breakage and wastage. 
  	To oversee the quality and variety of food and beverages served in the Employee Restaurants of the Resort ensuring that this outlet is operated to the same standard as any other outlet.
  
  Personnel
  	To oversee and assist in the recruitment and selection of all culinary employees. To make sure that Outlet Chefs follow the Resort’s  guidelines when recruiting and use a competency-based approach to selecting their employees.
  	To oversee the punctuality and appearance of all culinary employees, 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.
  	To maximise the effectiveness of all outlet chefs by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.
  	To conduct annual Performance Development Discussions with the outlets chefs and to support them in their professional development goals. To ensure that they in turn conduct annual Performance Development Discussions with their employees.
  	To ensure that each Executive Chef plans and implements effective training programmes for their employees in coordination with the Training Manager and their Departmental Trainers.
  	To demonstrate and reinforce the company’s Values and Culture Characteristics.
  	To ensure that all employees have a complete understanding of and adhere to employee rules and regulations.
  	To ensure that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
  	To feedback the results of the Employee Opinion Survey and to ensure that the relevant changes are implemented.
  
  Other Duties
  	To attend training sessions and meetings as and when required.
  	To carry out any other reasonable duties and responsibilities as assigned
  