§? To assist with thedevelopment and maintenance of a detailed Department Operations Manual thatreflects policies and procedures work processes and standards of performancewithin the Division.
協(xié)助制定、保持及更新詳細(xì)的部門營(yíng)運(yùn)手冊(cè)。營(yíng)運(yùn)手冊(cè)要包括部門的政策及程序，部門的工作程序及標(biāo)準(zhǔn)。確保每年的更新要準(zhǔn)確反映任何改變。
§? To assists with thepreparation and regular update of the Food and Beverage Departmental Budget, inclose cooperation with Assistant Director of Food & Beverage and theDirector of Food and Beverage ensuring targets are met and costs areeffectively controlled.
協(xié)助準(zhǔn)備餐飲部的年度業(yè)務(wù)計(jì)劃，確保部門目標(biāo)中全面闡述了酒店的生意目標(biāo)及員工的需要。
§? To participate in theformulation of the Annual Marketing Plan to established a list of marketingactivities in line with the compilation of the Annual Business Plan.
與餐飲部總監(jiān)密切配合，協(xié)助準(zhǔn)備及定期更新餐飲部的部門預(yù)算，確保達(dá)到經(jīng)營(yíng)目標(biāo)及有效地控制成本。
§? To maintain the DailyLog Book
保存部門日志。
§? To submit thefollowing reports to the Director of Food and Beverage, in the absence of theOutlet manager arrange Assistant to do so:
協(xié)助餐務(wù)部經(jīng)理準(zhǔn)備及發(fā)出以下餐飲部文件
§? Weekly work schedule.
每月餐廳報(bào)告
§? Monthly consumptionreports of guest supplies.
每月客人用品消耗報(bào)告
§? Vacation schedule.
假期安排
§? Training forecast.
預(yù)計(jì)培訓(xùn)
§? Beverage shortage / overagereport.
酒水短缺 / 超額報(bào)告
§? Guest/staff incidentreport.
員工事故報(bào)告。
§? To plan the outletweekly roster and work schedules to ensure that the outlet is adequatelystaffed to handle the level of business.
根據(jù)營(yíng)業(yè)狀況排班，確保有足夠的人手。
§? To request guestsupplies according to consumption and established par stocks.
根據(jù)使用狀況和安全庫(kù)存量申領(lǐng)客人用品。
§? To maintain the outletbulletin board.
維護(hù)部門信息板。
§? To attend monthly Foodand Beverage meeting and daily operations meeting.
參加每月和每日餐飲部日常會(huì)議。
§? To attend all othermeetings and briefings as directed by the Director of Food and Beverage.
參加餐飲總監(jiān)主持的會(huì)議和簡(jiǎn)報(bào)。
§? To report “l(fā)oss andfound” items in line with the hotel’s Policies &Procedures.
根據(jù)酒店的規(guī)章制度和程序匯報(bào)客人遺留物品的情況。
§? To ensure that theoutlet is kept clean and organized, both at the front as well as the back ofthe house.
確保部門的前場(chǎng)和后場(chǎng)區(qū)域干凈、整潔有序。
§? To liaise and organizewith Stewarding and Housekeeping that the established cleaning schedules arestrictly adhered to.
聯(lián)系并且協(xié)調(diào)餐務(wù)部和客房部嚴(yán)格按照清潔時(shí)間表進(jìn)行清潔。
Payroll & Productivity Management
薪資和生產(chǎn)力管理
§? Exercises efficientPayroll Management/ Resource allocation through the establishment of a flexibleworkforce throughout the Division. This will be based on the principles of aflexible employee base (Full Time & Part Time employees), multi-skillingand multi-tasking.
通過(guò)在整個(gè)部門內(nèi)建立靈活的員工編制，實(shí)施高效的薪資管理/資源分配。這將依據(jù)一個(gè)靈活的員工基數(shù)（全職員工及臨時(shí)工）、多技能及多任務(wù)的原則。
§? Directs subordinatesto ensure productivity meets the Hyatt International Food and BeverageOperations Manual requirements.
引導(dǎo)員工以確保生產(chǎn)水平達(dá)到凱悅國(guó)際餐飲運(yùn)營(yíng)要求。
§? Focuses attention onimproving productivity levels and the need to prudently manage utility/ payrollcosts within acceptable guidelines ensuring optimum deployment and energyefficiency of all equipment.
關(guān)注改進(jìn)生產(chǎn)力水平及在可接受的指引下謹(jǐn)慎管理用品/薪資，確保所有設(shè)備的優(yōu)化部署和高能效。
§? Ensures new technology& equipment are embraced as to improve productivity.
確保擁護(hù)使用新的技術(shù)和設(shè)備以提高生產(chǎn)力。
§? Reviews and constantlyseeks Productivity level improvements of all employees through the process of“taking work out of the system” (when appropriate) and through streamlining ofwork process.
通過(guò)“減少工作項(xiàng)目”（適合情況下）及簡(jiǎn)化工作系統(tǒng)不斷檢視及發(fā)現(xiàn)提高員工生產(chǎn)力水平的方法。
Operational
營(yíng)運(yùn)管理
§? To ensure that theoutlet is managed efficiently according to the established concept statement,providing courteous, professional, efficient and flexible service at all timesaccording to the established standards.
確保根據(jù)經(jīng)營(yíng)理念對(duì)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、高效并且富有彈性的服務(wù)。
§? To be a hands-onmanager and be present at all times in the outlet, especially during busyperiods.
在部門內(nèi)凡事親歷親為，特別是在工作繁忙期間。
§? To be flexible andadapt to rotate within the different departments, sub departments of the Foodand Beverage division or any others departments assigned by the hotel.
能夠工作得富有彈性，能夠適應(yīng)餐飲部不同部門和酒店安排的其它部門工作。
§? To ensure that correctoperating standards are adhered in order to achieve the level of serviceestablished in the Departmental Operations Manual.
根據(jù)部門營(yíng)運(yùn)手冊(cè)中的服務(wù)標(biāo)準(zhǔn)確保正確的營(yíng)運(yùn)標(biāo)準(zhǔn)。
§? To assignresponsibilities to subordinates and to check their performance periodically.
分派下屬的工作并且定期檢查下屬的表現(xiàn)。
§? To ensure tablereservations are taken properly in order to maximize the restaurant turnover.
確保部門以最大的接待能力接受預(yù)定。
§? To ensure that the parstocks for all operating equipment and supplies are strictly adhered to, andthat the outlet is adequately equipped.
確保所有的設(shè)備和用品處于嚴(yán)格的安全庫(kù)存量，并且確保部門有足夠的設(shè)備和用品的配備。
§? To conduct monthlyinventory checks on all operating equipment and supplies.
負(fù)責(zé)每月對(duì)部門的設(shè)備和用品進(jìn)行盤點(diǎn)。
§? To assist incontrolling the requisitioning, storage and careful use of all operatingequipment and supplies.
協(xié)助控制所有運(yùn)營(yíng)設(shè)備和物品的申請(qǐng)，儲(chǔ)存和謹(jǐn)慎使用。
§? To conduct dailypre-shift briefings to employees on preparation, service and menu.
從準(zhǔn)備工作、服務(wù)和菜單方面主持每日班前例會(huì)。
§? To liaise with theKitchen and other supporting departments on daily operation and quality.
為確保日常運(yùn)作和質(zhì)量，與廚房以及其它相關(guān)部門進(jìn)行聯(lián)絡(luò)。
§? To ensure that allbeverage orders are produced according to the established recipes and procedureset for the outlet
確保酒水的出品和服務(wù)是嚴(yán)格按照酒店確定的配方和程序。
§? To control therequisitioning, storage, and service/portioning of beverages
控制物品申請(qǐng)、庫(kù)存、酒水服務(wù)的量。
§? To control appropriatebeverage par stocks are maintained and record any spoilage and wastage
確保適當(dāng)?shù)木扑畮?kù)存，維護(hù)并且記錄酒水的報(bào)廢和浪費(fèi)。
§? To ensure that the barand surrounding area is kept clean and organized at all times
確保酒吧和周圍區(qū)域隨時(shí)保持整潔。
§? To handle all guestcomplaints, requests and inquiries on food, beverage and service.
處理客人關(guān)于食品、酒水和服務(wù)方面的投訴、要求以及疑問(wèn)。
§? To ensure that theoutlet cashiering procedures are strictly adhered to.
確保部門的收銀工作按照嚴(yán)格程序進(jìn)行。
§? To supervise and overseethe operation and administration of the outlet.
監(jiān)督管理和檢查部的運(yùn)作和行政方面的工作。
§? To ensure the smoothand efficient operation of Banqueting and Convention services throughout theresort
確保宴會(huì)及會(huì)議服務(wù)平穩(wěn)且高效的運(yùn)行。
§? To study, evaluateoperation/procedure and suggest improvements to DOFB/Assistant.
學(xué)習(xí)和評(píng)估營(yíng)運(yùn)和工作程序，向餐飲總監(jiān)或副總監(jiān)提出建議。.
§? To act as a host tothe guests and ensure their satisfaction
對(duì)客人進(jìn)行引導(dǎo)，確保客人滿意。
§? To check workperformance of subordinates and their grooming.
檢查下屬的工作表現(xiàn)和儀容儀表。
§? To supervise, overseeand assist subordinates during busy period in the service.
在營(yíng)業(yè)繁忙期間督導(dǎo)、檢查并且協(xié)助下屬的工作。
§? To liaise with kitchencrew on daily operation.
在日常運(yùn)作的時(shí)候與廚房進(jìn)行緊密聯(lián)系。
§? To possess thoroughknowledge of menu and equipment.
具備充足的菜單和設(shè)備知識(shí)。
§? To work with Chef onthe menu, recipes and menu cycle concept.
和廚師長(zhǎng)一起確定菜單、配方和菜單循環(huán)更新。
§? To report deviationsof the Catering and food and beverage products to the Director of Food andBeverage.
向餐飲總監(jiān)匯報(bào)會(huì)議、餐飲產(chǎn)品的差異。
§? To fully understandand adhere to the Departmental Operations Manual.
充分理解并且執(zhí)行部門運(yùn)作手冊(cè)。
§? To perform all tasksin accordance to the Session Plans and Task Breakdowns from the DepartmentalTraining Manual.
根據(jù)會(huì)議計(jì)劃和部門運(yùn)作手冊(cè)完成任務(wù)。
§? To fully understandand apply the philosophy of F&B Top 20’s.
完全理解并且運(yùn)用餐飲20個(gè)最高標(biāo)準(zhǔn)的理念。
§? To fully understandand adhere to Hyatt’s Food and Beverage Vision and Mission.
完全理解凱悅餐飲部使命和愿景。
§? Through hands onmanagement, supervises closely all Food and Beverage Service employees in theperformance of their duties in accordance with policies & procedures andapplicable laws.
通過(guò)參與管理，對(duì)所有餐飲服務(wù)人員進(jìn)行緊密督導(dǎo)，使他們的工作表現(xiàn)符合政策、程序及有關(guān)法律。
§? Delegatesappropriately duties and responsibilities, to equipped and resourced employees,nurturing and developing them whilst ensuring standards of operation and safetyare maintained.
適當(dāng)?shù)胤峙渎氊?zé)和責(zé)任，以使員工掌握技能并獲得資源；在確保保持運(yùn)營(yíng)及安全標(biāo)準(zhǔn)的同時(shí)，關(guān)心并發(fā)展員工。
§? Instils and supportsthe Training initiatives and philosophies of the company and works closely withthe Training Manager and Banquet Service Manager to develop a team ofmulti-skill employees.
灌注并支持公司的培訓(xùn)理念，并與餐務(wù)部經(jīng)理及培訓(xùn)部經(jīng)理緊密配合發(fā)展一支積極的部門培訓(xùn)員隊(duì)伍。
§? Develops and assistswith training activities focused on improving skills and knowledge.
發(fā)展并協(xié)助針對(duì)提高技能和知識(shí)的培訓(xùn)活動(dòng)。
§? Ensures employees havea complete understanding of rules and regulations, and that behaviour complies.
確保員工完全理解酒店的規(guī)章制度并遵照?qǐng)?zhí)行。
§? Monitors employee moraleand provides mechanism for performance feedback and development.
關(guān)注員工士氣并對(duì)工作表現(xiàn)及發(fā)展提供反饋。
§? Assists in conductingthe annual Performance Appraisals providing honest and appropriate feedback.
進(jìn)行年度表現(xiàn)評(píng)估，提供誠(chéng)實(shí)并適合的反饋。
§? Effectivelycommunicates guiding principles and core values to all levels of employees.
以有效的溝通原則和核心價(jià)值面對(duì)各層員工。
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