首席调酒师 Head Mixologist

§ 负责管理现有鸡尾酒、新鸡尾酒以及主题派对鸡尾酒的品控质量。
Manages the quality of current and new cocktails as well as theme partycocktails.
§ 确保根据经营理念对部门进行高效地管理，根据标准始终提供礼貌、专业、高效和灵活的服务。
To ensure that the baris managed efficiently according to the established concept statement,providing courteous, professional, efficient and flexible service at all timesaccording to the established standards.
§ 在部门内凡事亲历亲为，始终在餐厅与酒吧参与运营与销售酒水，特别是在工作繁忙期间。
Tobe a hands-on manager and be present at all times in the outlet, especiallyduring busy periods.
§ 能够灵活并适应餐饮部不同部门和酒店安排的其它部门的岗位轮换。
Tobe flexible and adapt to rotate within the different departments, subdepartments of the Food and Beverage division or any others departmentsassigned by the hotel.
§ 根据部门营运手册中的服务标准，确保执行正确的营运标准。
Toensure that correct operating standards are adhered in order to achieve thelevel of service established in the Departmental Operations Manual.
§ 为下属分派工作并定期检查工作表现。
Toassign responsibilities to subordinates and to check their performanceperiodically.
§ 确保酒吧和整个酒店鸡尾酒的质量，特别是宴会、外卖和特殊活动的酒水出品。
To ensure quality isbeing provided for not only bar but also cocktails throughout the entire hotel,especially Banquet.
§ 确保严格遵守所有运营设备和用品的库存量，保证餐厅的顺畅运营。
Toensure that the par stocks for all operating equipment and supplies arestrictly adhered to, and that the outlet is adequately equipped.
§ 协助控制运营设备及营业用品的申请、储存及仔细使用所有设备和物品。
Toassist in controlling the requisitioning, storage and careful use of alloperating equipment and supplies.
§ 就每日准备、服务及菜单为员工召开班前沟通会。
Toconduct daily pre-shift briefings to associates on preparation, service andmenu.
§ 在每日运营及质量方面与厨务部和其他支持部门密切配合。
Toliaise with the Kitchen and other supporting departments on daily operation andquality.
§ 根据酒店既定的配方和程序，确保酒水的出品和服务。
Toensure that all beverage orders are produced according to the establishedrecipes and procedure set for the outlet
§ 控制物品申请、库存和酒水服务/份量。
Tocontrol the requisitioning, storage, and service/portioning of beverages
§ 确保适当的酒水库存，维护并记录酒水的报废和浪费。
Tocontrol appropriate beverage par stocks are maintained and record any spoilageand wastage
§ 确保酒吧和周围区域始终整洁。
Toensure that the bar and surrounding area is kept clean and organized at alltimes
§ 处理客人所有关于酒水和服务方面的投诉、要求以及疑问。
Tohandle all guest complaints, requests and inquiries on beverage and service.
§ 确保部门严格遵守收银程序。
Toensure that the outlet cashiering procedures are strictly adhered to.
§ 监督管理和检查部门运作和行政工作。
To supervise and oversee the operation and administration of the bar.
§ 学习和评估营运和工作程序，向餐饮部总监或副总监提出建议。.
Tostudy, evaluate operation/procedure and suggest improvements to DOFB/Assistant.
§ 检查下属的工作表现和仪容仪表。
Tocheck work performance of subordinates and their grooming.
§ 在营业繁忙期间督导、检查并且协助下属的工作。
Tosupervise, oversee and assist subordinates during busy period in the service.
§ 具备充足的菜单和设备知识。
Topossess thorough knowledge of menu and equipment.
§ 完全理解并且运用餐饮宝典20条的理念。
Tofully understand and apply the philosophy of F&B Top 20’s.
§ 完全理解并遵守凯悦餐饮部愿景和使命。
Tofully understand and adhere to Hyatt’s Food and Beverage Vision and Mission.