吃喝玩樂餐廳（意大利特色餐廳）經理
To assist with thedevelopment and maintenance of a detailed Department Operations Manual thatreflects policies and procedures work processes and standards of performancewithin the Division.
協助制定、保持及更新詳細的部門營運手冊。營運手冊要包括部門的政策及程序，部門的工作程序及標準。確保每年的更新要準確反映任何改變。
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.
協助準備餐飲部的年度業務計劃，確保部門目標中全面闡述了酒店的生意目標及員工的需要。
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.
與餐飲部總監密切配合，協助準備及定期更新餐飲部的部門預算，確保達到經營目標及有效地控制成本。
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:
協助餐務部經理準備及發出以下餐飲部文件
Weekly work schedule.
每月餐廳報告
Monthly consumptionreports of guest supplies.
每月客人用品消耗報告
Vacation schedule.
假期安排
Training forecast.
預計培訓
Beverage shortage / overagereport.
酒水短缺/ 超額報告
Guest/staff incidentreport.
員工事故報告。
To plan the outletweekly roster and work schedules to ensure that the outlet is adequatelystaffed to handle the level of business.
根據營業狀況排班，確保有足夠的人手。
To request guestsupplies according to consumption and established par stocks.
根據使用狀況和安全庫存量申領客人用品。
To maintain the outletbulletin board.
維護部門信息板。
To attend monthly Foodand Beverage meeting and daily operations meeting.
參加每月和每日餐飲部日常會議。
To attend all othermeetings and briefings as directed by the Director of Food and Beverage.
參加餐飲總監主持的會議和簡報。
To report “loss andfound” items in line with the Hyatt Regency Dongguan’s Policies &Procedures.
根據酒店的規章制度和程序匯報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.
確保部門的前場和后場區域干凈、整潔有序。
To liaise and organizewith Stewarding and Housekeeping that the established cleaning schedules arestrictly adhered to.
聯系并且協調餐務部和客房部嚴格按照清潔時間表進行清潔。
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.
確保根據經營理念對部門進行高效地管理，根據標準提供有禮的、專業的、高效并且富有彈性的服務。
To be a hands-onmanager and be present at all times in the outlet, especially during busyperiods.
在部門內凡事親歷親為，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.
根據部門營運手冊中的服務標準確保正確的營運標準。
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。
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.
確保所有的設備和用品處于嚴格的安全庫存量，并且確保部門有足夠的設備和用品的配備。
To conduct monthlyinventory checks on all operating equipment and supplies.
負責每月對部門的設備和用品進行盤點。
To assist incontrolling the requisitioning, storage and careful use of all operatingequipment and supplies.
協助控制所有運營設備和物品的申請，儲存和謹慎使用。
To conduct dailypre-shift briefings to employees on preparation, service and menu.
從準備工作、服務和菜單方面主持每日班前例會。
To liaise with theKitchen and other supporting departments on daily operation and quality.
為確保日常運作和質量，與廚房以及其它相關部門進行聯絡。
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是嚴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、庫存、酒水服務的量。
To control appropriatebeverage par stocks are maintained and record any spoilage and wastage
確保適當的酒水庫存，維護并且記錄酒水的報廢和浪費。
To ensure that the barand surrounding area is kept clean and organized at all times
確保酒吧和周圍區域隨時保持整潔。
To handle all guestcomplaints, requests and inquiries on food, beverage and service.
處理客人關于食品、酒水和服務方面的投訴、要求以及疑問。
To ensure that theoutlet cashiering procedures are strictly adhered to.
確保部門的收銀工作按照嚴格程序進行。
To supervise and overseethe operation and administration of the outlet.
監督管理和檢查部的運作和行政方面的工作。
To ensure the smoothand efficient operation of Banqueting and Convention services throughout theresort
確保宴會及會議服務平穩且高效的運行。
To study, evaluateoperation/procedure and suggest improvements to DOFB/Assistant.
學習和評估營運和工作程序，向餐飲總監或副總監提出建議。.
To act as a host tothe guests and ensure their satisfaction
對客人進行引導，確保客人滿意。
To check workperformance of subordinates and their grooming.
檢查下屬的工作表現和儀容儀表。
To supervise, overseeand assist subordinates during busy period in the service.
在營業繁忙期間督導、檢查并且協助下屬的工作。
To liaise with kitchencrew on daily operation.
在日常運作的時候與廚房進行緊密聯系。
To possess thoroughknowledge of menu and equipment.
具備充足的菜單和設備知識。
To work with Chef onthe menu, recipes and menu cycle concept.
和廚師長一起確定菜單、配方和菜單循環更新。
To report deviationsof the Catering and food and beverage products to the Director of Food andBeverage.
向餐飲總監匯報會議、餐飲產品的差異。
To fully understandand adhere to the Departmental Operations Manual.
充分理解并且執行部門運作手冊。
To perform all tasksin accordance to the Session Plans and Task Breakdowns from the DepartmentalTraining Manual.
根據會議計劃和部門運作手冊完成任務。
To fully understandand apply the philosophy of F&B Top 20’s.
完全理解并且運用餐飲20個最高標準的理念。
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。
