绣桥中餐厅经理 Chang'an Bridge Outlet Manager(储备)

§ To assist with thedevelopment and maintenance of a detailed Department Operations Manual thatreflects policies and procedures work processes and standards of performancewithin the Division.
协助制定、保持及更新详细的部门营运手册。营运手册要包括部门的政策及程序，部门的工作程序及标准。确保每年的更新要准确反映任何改变。
§ 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.
协助准备餐饮部的年度业务计划，确保部门目标中全面阐述了酒店的生意目标及员工的需要。
§ 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.
与餐饮部总监密切配合，协助准备及定期更新餐饮部的部门预算，确保达到经营目标及有效地控制成本。
§ To maintain the DailyLog Book
保存部门日志。
§ To submit thefollowing reports to the Director of Food and Beverage, in the absence of theOutlet manager arrange Assistant to do so:
协助餐务部经理准备及发出以下餐饮部文件
§ Weekly work schedule.
每月餐厅报告
§ Monthly consumptionreports of guest supplies.
每月客人用品消耗报告
§ Vacation schedule.
假期安排
§ Training forecast.
预计培训
§ Beverage shortage / overagereport.
酒水短缺 / 超额报告
§ Guest/staff incidentreport.
员工事故报告。
§ To plan the outletweekly roster and work schedules to ensure that the outlet is adequatelystaffed to handle the level of business.
根据营业状况排班，确保有足够的人手。
§ To request guestsupplies according to consumption and established par stocks.
根据使用状况和安全库存量申领客人用品。
§ To maintain the outletbulletin board.
维护部门信息板。
§ To attend monthly Foodand Beverage meeting and daily operations meeting.
参加每月和每日餐饮部日常会议。
§ To attend all othermeetings and briefings as directed by the Director of Food and Beverage.
参加餐饮总监主持的会议和简报。
§ To report “loss andfound” items in line with the hotel’s Policies &Procedures.
根据酒店的规章制度和程序汇报客人遗留物品的情况。
§ To ensure that theoutlet is kept clean and organized, both at the front as well as the back ofthe house.
确保部门的前场和后场区域干净、整洁有序。
§ To liaise and organizewith Stewarding and Housekeeping that the established cleaning schedules arestrictly adhered to.
联系并且协调餐务部和客房部严格按照清洁时间表进行清洁。
Payroll & Productivity Management
薪资和生产力管理
§ 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.
通过在整个部门内建立灵活的员工编制，实施高效的薪资管理/资源分配。这将依据一个灵活的员工基数（全职员工及临时工）、多技能及多任务的原则。
§ Directs subordinatesto ensure productivity meets the Hyatt International Food and BeverageOperations Manual requirements.
引导员工以确保生产水平达到凯悦国际餐饮运营要求。
§ Focuses attention onimproving productivity levels and the need to prudently manage utility/ payrollcosts within acceptable guidelines ensuring optimum deployment and energyefficiency of all equipment.
关注改进生产力水平及在可接受的指引下谨慎管理用品/薪资，确保所有设备的优化部署和高能效。
§ Ensures new technology& equipment are embraced as to improve productivity.
确保拥护使用新的技术和设备以提高生产力。
§ 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.
通过“减少工作项目”（适合情况下）及简化工作系统不断检视及发现提高员工生产力水平的方法。
Operational
营运管理
§ 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.
确保根据经营理念对部门进行高效地管理，根据标准提供有礼的、专业的、高效并且富有弹性的服务。
§ To be a hands-onmanager and be present at all times in the outlet, especially during busyperiods.
在部门内凡事亲历亲为，特别是在工作繁忙期间。
§ 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.
能够工作得富有弹性，能够适应餐饮部不同部门和酒店安排的其它部门工作。
§ To ensure that correctoperating standards are adhered in order to achieve the level of serviceestablished in the Departmental Operations Manual.
根据部门营运手册中的服务标准确保正确的营运标准。
§ To assignresponsibilities to subordinates and to check their performance periodically.
分派下属的工作并且定期检查下属的表现。
§ To ensure tablereservations are taken properly in order to maximize the restaurant turnover.
确保部门以最大的接待能力接受预定。
§ To ensure that the parstocks for all operating equipment and supplies are strictly adhered to, andthat the outlet is adequately equipped.
确保所有的设备和用品处于严格的安全库存量，并且确保部门有足够的设备和用品的配备。
§ To conduct monthlyinventory checks on all operating equipment and supplies.
负责每月对部门的设备和用品进行盘点。
§ To assist incontrolling the requisitioning, storage and careful use of all operatingequipment and supplies.
协助控制所有运营设备和物品的申请，储存和谨慎使用。
§ To conduct dailypre-shift briefings to employees on preparation, service and menu.
从准备工作、服务和菜单方面主持每日班前例会。
§ To liaise with theKitchen and other supporting departments on daily operation and quality.
为确保日常运作和质量，与厨房以及其它相关部门进行联络。
§ To ensure that allbeverage orders are produced according to the established recipes and procedureset for the outlet
确保酒水的出品和服务是严格按照酒店确定的配方和程序。
§ To control therequisitioning, storage, and service/portioning of beverages
控制物品申请、库存、酒水服务的量。
§ To control appropriatebeverage par stocks are maintained and record any spoilage and wastage
确保适当的酒水库存，维护并且记录酒水的报废和浪费。
§ To ensure that the barand surrounding area is kept clean and organized at all times
确保酒吧和周围区域随时保持整洁。
§ To handle all guestcomplaints, requests and inquiries on food, beverage and service.
处理客人关于食品、酒水和服务方面的投诉、要求以及疑问。
§ To ensure that theoutlet cashiering procedures are strictly adhered to.
确保部门的收银工作按照严格程序进行。
§ To supervise and overseethe operation and administration of the outlet.
监督管理和检查部的运作和行政方面的工作。
§ To ensure the smoothand efficient operation of Banqueting and Convention services throughout theresort
确保宴会及会议服务平稳且高效的运行。
§ To study, evaluateoperation/procedure and suggest improvements to DOFB/Assistant.
学习和评估营运和工作程序，向餐饮总监或副总监提出建议。.
§ To act as a host tothe guests and ensure their satisfaction
对客人进行引导，确保客人满意。
§ To check workperformance of subordinates and their grooming.
检查下属的工作表现和仪容仪表。
§ To supervise, overseeand assist subordinates during busy period in the service.
在营业繁忙期间督导、检查并且协助下属的工作。
§ To liaise with kitchencrew on daily operation.
在日常运作的时候与厨房进行紧密联系。
§ To possess thoroughknowledge of menu and equipment.
具备充足的菜单和设备知识。
§ To work with Chef onthe menu, recipes and menu cycle concept.
和厨师长一起确定菜单、配方和菜单循环更新。
§ To report deviationsof the Catering and food and beverage products to the Director of Food andBeverage.
向餐饮总监汇报会议、餐饮产品的差异。
§ To fully understandand adhere to the Departmental Operations Manual.
充分理解并且执行部门运作手册。
§ To perform all tasksin accordance to the Session Plans and Task Breakdowns from the DepartmentalTraining Manual.
根据会议计划和部门运作手册完成任务。
§ To fully understandand apply the philosophy of F&B Top 20’s.
完全理解并且运用餐饮20个最高标准的理念。
§ To fully understandand adhere to Hyatt’s Food and Beverage Vision and Mission.
完全理解凯悦餐饮部使命和愿景。
§ Through hands onmanagement, supervises closely all Food and Beverage Service employees in theperformance of their duties in accordance with policies & procedures andapplicable laws.
通过参与管理，对所有餐饮服务人员进行紧密督导，使他们的工作表现符合政策、程序及有关法律。
§ Delegatesappropriately duties and responsibilities, to equipped and resourced employees,nurturing and developing them whilst ensuring standards of operation and safetyare maintained.
适当地分配职责和责任，以使员工掌握技能并获得资源；在确保保持运营及安全标准的同时，关心并发展员工。
§ 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训理念，并与餐务部经理及培训部经理紧密配合发展一支积极的部门培训员队伍。
§ Develops and assistswith training activities focused on improving skills and knowledge.
发展并协助针对提高技能和知识的培训活动。
§ Ensures employees havea complete understanding of rules and regulations, and that behaviour complies.
确保员工完全理解酒店的规章制度并遵照执行。
§ Monitors employee moraleand provides mechanism for performance feedback and development.
关注员工士气并对工作表现及发展提供反馈。
§ Assists in conductingthe annual Performance Appraisals providing honest and appropriate feedback.
进行年度表现评估，提供诚实并适合的反馈。
§ Effectivelycommunicates guiding principles and core values to all levels of employees.
以有效的沟通原则和核心价值面对各层员工。