吃喝玩樂(lè)餐廳（意大利特色餐廳）經(jīng)理
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(mén)營(yíng)運(yùn)手冊(cè)。營(yíng)運(yùn)手冊(cè)要包括部門(mén)的政策及程序，部門(mén)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(mén)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(mén)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(mén)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(mén)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 Hyatt Regency Dongguan’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(mén)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。
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(mén)進(jìn)行高效地管理，根據(jù)標(biāo)準(zhǔn)提供有禮的、專(zhuān)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(mén)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(mén)和酒店安排的其它部門(mén)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(mén)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(mén)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(mén)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(mén)的設(shè)備和用品進(jìn)行盤(pán)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(mén)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?chē)鷧^(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(mén)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(mén)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(mén)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。
