協(xié)助確保餐飲部運(yùn)作符合其酒店策略，適當(dāng)執(zhí)行酒店規(guī)章。
Assists to ensure that the Food and Beverage activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.
監(jiān)督部門營運(yùn)手冊的準(zhǔn)備和更新的工作。
Oversees the preparation and update of individual Departmental Operations Manuals.定期主持召開部門溝通會并確保分部門例會和會議確實有效且在必要時進(jìn)行指導(dǎo)。
Conducts regular divisional communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.
賓客服務(wù)
Customer Service
確保所有員工遵循品牌承諾并始終提供優(yōu)異的對客服務(wù)。
Ensures that all employees deliver the brand promise and provide exceptional guest service at all times.
確保員工在適當(dāng)?shù)臅r候為其他部門的內(nèi)部客人提供優(yōu)質(zhì)服務(wù)。
Ensures that employees provide excellent service to internal customers in other departments as appropriate.
禮貌而高效的處理所有客人和內(nèi)部客人的投訴和詢問，確保問題得到圓滿解決。
Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
與客人和同事保持基于良好工作關(guān)系的互動接觸。
Maintains positive guest and colleague interactions with good working relationships.
與客人建立并保持良好的客戶關(guān)系。
Establishes a rapport with guests maintaining good customer relationships.經(jīng)常親自證實餐廳客人得到的是最好的服務(wù)。
Personally and frequently verifies that guests in the Outlet are receiving the best possible service.
在餐廳區(qū)域花時間巡視（高峰時段）以確保員工很好地管理餐廳區(qū)域并使各項工作達(dá)到最佳滿意度。
Spends time in the Outlet (during peak periods) to ensure that the Outlet is managed well by the respective employees and functions to the fullest expectations.
財務(wù)
Financial
將員工的工作能力通過多項技能、多項任務(wù)和有彈性的日程安排運(yùn)用而達(dá)到最大化，以完成經(jīng)營上的財政目標(biāo)和顧客期望。
Maximises employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
關(guān)注工作效率水平的提高以及在適用的原則指引下對于設(shè)施設(shè)備或者支出成本的慎重管理的要求以達(dá)到所有設(shè)備的最佳調(diào)配和能源使用效率。
Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.
確保遵守品牌承諾以追求利潤最大化為原則進(jìn)行部門運(yùn)作。
Ensures that the outlet is operated in line with maximising profit while delivering on the brand promise.
達(dá)到月度和年度個人目標(biāo)和餐廳營業(yè)收入。
Achieves the monthly and annual personal target and the outlet’s revenue.
協(xié)助餐飲部年度經(jīng)營計劃的準(zhǔn)備工作。
Assists in the preparation of the Annual Business Plan for Food and Beverage Division.
協(xié)助進(jìn)行月度的再度預(yù)測，適當(dāng)?shù)臅r候讓部門副經(jīng)理參與其中。
Assists in the monthly reforecasting, involves the AM as appropriate.
確保與財務(wù)記錄的保留、錢款處理及時而準(zhǔn)確的財政信息的上報全部符合酒店、公司和本地的制度、政策和規(guī)章的規(guī)定。
Ensures that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information
協(xié)助進(jìn)行盤點管理和酒店營運(yùn)設(shè)備和其他設(shè)施持續(xù)的保存保養(yǎng)。
Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets.
以主要的業(yè)績表現(xiàn)指數(shù)為基礎(chǔ)對成本進(jìn)行預(yù)先管理控制，適當(dāng)?shù)臅r候讓部門主管參與其中。
Manages costs proactively based on key performance indicators, works with the AM as appropriate.
確保使用新技術(shù)和設(shè)備，簡化工作系統(tǒng)提高工作效率。
Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.
有效控制部門破損，在規(guī)定范圍之內(nèi)。
Effectively control department breakage within the prescribed scope.
市場營銷
Marketing
與部門成員一起準(zhǔn)備年度市場計劃，作為完成餐飲部年度市場計劃的依據(jù)。
Prepares with the Outlet team, a yearly marketing plan which is the basis of the Food and Beverage Annual Marketing Plan.
不斷評估當(dāng)?shù)亍鴥?nèi)和國際市場趨勢、供應(yīng)商和其他酒店/餐飲企業(yè)營運(yùn)狀況以確保酒店自身經(jīng)營狀況保持競爭力和領(lǐng)先位置。
Evaluates 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.
不斷尋求市場和公關(guān)方面的機(jī)會以加強(qiáng)關(guān)注力并最終帶來生意。
Continuously seeks Marketing and Public Relations opportunities to increase awareness and ultimately business.
營運(yùn)
Operational
確保酒店最基本的品牌標(biāo)準(zhǔn)都要被貫徹執(zhí)行。
Ensures that minimum brand standards have been implemented.
確保貫徹執(zhí)行所有凱悅溫情和餐飲經(jīng)典20條的標(biāo)準(zhǔn)。
Ensures that all Touches of Hyatt and the Food and Beverage Top 20 are implemented.
對于客戶調(diào)查結(jié)果做出回應(yīng)并落實相應(yīng)的改善措施。
Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.
以支持和靈活的態(tài)度與其他餐廳經(jīng)理緊密合作，著眼于整個酒店的成功和酒店客人的滿意度。
Works closely with other Outlet Managers in a supportive and flexible manner, focusing on the overall success of the hotel and the sati sfaction of hotel guests.
確保部門員工以支持和靈活的態(tài)度和“團(tuán)隊協(xié)作”的精神與其他部門合作。
Ensures that Outlet employees work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.
在營運(yùn)過程中將對于餐飲產(chǎn)品的檢驗和監(jiān)督貫穿始終，并在適當(dāng)?shù)那闆r下作出反饋。
Tastes and monitors the food and beverage products served throughout the operation, provides feedback where appropriate.
監(jiān)督餐廳的服務(wù)和餐飲標(biāo)準(zhǔn)。在必要的地方與餐廳主管和廚師長一起實施正確的措施。
Monitors service and food and beverage standards in the Outlet. Work with theTeam Leader, and Chef de Cuisines to take corrective actions where necessary
與廚師長共同對餐飲營運(yùn)進(jìn)行頻繁而全面的檢查。
Conducts frequent and thorough inspections together with the Chef de Cuisines , of the Food and Beverage Operation.
經(jīng)常查證餐飲準(zhǔn)備中僅可用新鮮的產(chǎn)品。
Frequently verifies that only fresh products are used in food and beverage preparation.
協(xié)助行政總廚/廚師長提出富有創(chuàng)意的建議和想法。
Assists the Executive Chef/Chef de Cuisines with creative suggestions and ideas.
監(jiān)督對所有運(yùn)營設(shè)備和營業(yè)用品的月度盤點。
Conducts monthly inventory checks on all operating equipment and supplies.
針對每日營運(yùn)和質(zhì)量控制與廚房密切溝通。
Liaises with the Kitchen on daily operations and quality control.
對菜單上所有菜品和飲料有全面的知識和理解，并能推薦菜品和飲料的搭配及促銷。
Have a thorough knowledge and understanding of all food and beverage items in the menu and the ability to recommend Food and Beverage combinations and upsell alternatives.
確保餐廳的前、后區(qū)域的潔凈有序。
Ensures that the outlet is kept clean and organised, both at the front as well as the back of house.
與客房部配合，確保嚴(yán)格執(zhí)行既定的清潔計劃。
Liaises and organises with Housekeeping Department that the established cleaning schedules are strictly adhered to.
確保根據(jù)經(jīng)營理念對部門進(jìn)行高效地管理，根據(jù)標(biāo)準(zhǔn)提供有禮的、專業(yè)的、高效且富有彈性的服務(wù)。
Ensure that the outlet is managed efficiently according to the established concept statement, providing courteous, professional, efficient and flexible service at all times.
確保所有的設(shè)備和用品處于嚴(yán)格的安全庫存量，并且確保部門有足夠的設(shè)備和用品的配備。
Establishes and strictly adheres to the par stocks for all operating equipment, supplies, inventoried items, and to ensure that the outlet is adequately equipped.
從準(zhǔn)備工作、服務(wù)和菜單方面主持 每日班前例會。
Conducts daily pre-shift briefings to employees on preparation, service and menu.
總則
General
協(xié)助餐飲部員工的聘用和篩選。在招聘時遵循酒店指示，在篩選員工時以能力基礎(chǔ)進(jìn)行選擇。
Oversees and assists in the recruitment and selection of Food and Beverage employees. Adheres to hotel guidelines when recruiting and uses a competency-based approach to selecting employees.
監(jiān)督部門員工的守時性和儀容儀表，確保他們根據(jù)酒店和部門的儀容儀表要求身著正確的制服并保持高標(biāo)準(zhǔn)的儀容儀表和個人衛(wèi)生狀況。
Oversees the punctuality and appearance of outlet 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.
經(jīng)過適當(dāng)培訓(xùn)、指導(dǎo)，通過提高每位員工的技能和能力將其效力發(fā)揮到最大化。
Maximises the effectiveness of employees by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.
指導(dǎo)員工進(jìn)行年度表現(xiàn)評估，支持他們的職業(yè)發(fā)展目標(biāo)。
Conducts annual Performance Development Discussions with employees and to support them in their professional development goals.
通過持續(xù)的反饋和月度會議來幫助部門培訓(xùn)員不斷進(jìn)步。
Assists in the development of Departmental Trainers through ongoing feedback and monthly meetings.
與學(xué)習(xí)及發(fā)展部經(jīng)理和部門服務(wù)教練協(xié)調(diào)下為員工制定計劃并落實有效的培訓(xùn)課程。
Plans and implements effective training programmes for employees in coordination with the L&D Manager and Departmental Service Coach.
監(jiān)督每周工作時間安排的準(zhǔn)備和記錄，確保可以反映出營業(yè)需求和其他重要的業(yè)績指數(shù)。
Oversees the preparation and posting of weekly work schedules, making sure that they reflect business needs and other key performance indicators.
鼓勵員工成為有創(chuàng)意的、主動的、具有挑戰(zhàn)精神并可以認(rèn)識到自身對于營運(yùn)成功所作貢獻(xiàn)的員工。
Encourages employees to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.
支持落實以人為本，示范并加強(qiáng)凱悅價值觀和文化特性。
Supports the implementation of The People Philosophy, demonstrating and reinforcing Hyatt’s Values and Culture Characteristics.
確保所有員工完全理解并遵守員工守則。
Ensures that all employees have a complete understanding of and adhere to employee rules and regulations.
確保員工遵守與消防、防護(hù)和安全相關(guān)的酒店、公司和當(dāng)?shù)氐闹贫取⒄吆鸵?guī)章。
Ensures that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
對于員工意見調(diào)查做出反饋并落實相應(yīng)的改善措施。
Feedbacks the results of the Employee Opinion Survey and ensures that the relevant changes are implemented.
其他責(zé)任
Other Duties
熟知與員工和行業(yè)相關(guān)的法律法規(guī)。
Is knowledgeable in statutory legislation in employee and industrial relations.
在任何時間表現(xiàn)負(fù)責(zé)的管理和行為，并以積極的形象代表酒店管理團(tuán)隊和凱悅國際。
Exercises responsible management and behaviour at all times and positively representing the hotel management team and Hyatt International.
理解并遵守員工手冊中的規(guī)章制度以及涉及到消防、衛(wèi)生、健康和安全的酒店政策。
Understands and strictly adheres to Rules and Regulations established in the Employee Handbook and the hotel's policies concerning fire, hygiene, health and safety.
確保高標(biāo)準(zhǔn)的個人形象和儀容儀表。
Ensures high standards of personal presentation and grooming.
與競爭酒店、商業(yè)伙伴和其他組織的相關(guān)代表保持強(qiáng)而專業(yè)的關(guān)系來往。
Maintains strong, professional relationships with relevant representatives from competitor hotels, business partners and other organisations.
根據(jù)行業(yè)、公司和酒店對于餐飲職能要求的變化做出反應(yīng)。
Responds to changes in the Food and Beverage function as dictated by the industry, company and hotel.
要時參加培訓(xùn)課程和會議。
Attends training sessions and meetings as and when required.
執(zhí)行分派的任何合理任務(wù)和額外職責(zé)。
Carries out any other reasonable duties and responsibilities as assigned.
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