 To assist with the development and maintenance of a detailed Department Operations Manual that reflects policies and procedures work processes and standards of performance within 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 the preparation and regular update of the Food and Beverage Departmental Budget, in close cooperation with Assistant Director of Food & Beverage and the Director of Food and Beverage ensuring targets are met and costs are effectively 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 the formulation of the Annual Marketing Plan to established a list of marketing activities 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 Daily Log Book

保存部门日志。

 To submit the following reports to the Director of Food and Beverage, in the absence of the Outlet 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 consumption reports 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 / overage report.

酒水短缺 / 超额报告

 Guest/staff incident report.

员工事故报告。

 To plan the outlet weekly roster and work schedules to ensure that the outlet is adequately staffed to handle the level of business.

根据营业状况排班，确保有足够的人手。

 To request guest supplies 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 outlet bulletin board.

维护部门信息板。

 To attend monthly Food and Beverage meeting and daily operations meeting.

参加每月和每日餐饮部日常会议。

 To attend all other meetings 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 and found” items in line with the Hyatt Regency Dongguan’s Policies & Procedures.

根据东莞松山湖凯悦酒店的规章制度和程序汇报客人遗留物品的情况。

 To ensure that the outlet is kept clean and organized, both at the front as well as the back of the house.

确保部门的前场和后场区域干净、整洁有序。

 To liaise and organize with Stewarding and Housekeeping that the established cleaning schedules are strictly 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。

 To ensure that the outlet is managed efficiently according to the established concept statement, providing courteous, professional, efficient and flexible service at all times according 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-on manager and be present at all times in the outlet, especially during busy periods.

在部门内凡事亲历亲为，特别是在工作繁忙期间。

 To be flexible and adapt to rotate within the different departments, sub departments of the Food and 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 correct operating standards are adhered in order to achieve the level of service established 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 assign responsibilities 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 table reservations 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 par stocks for all operating equipment and supplies are strictly adhered to, and that 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 monthly inventory 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 in controlling the requisitioning, storage and careful use of all operating equipment 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 daily pre-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 the Kitchen 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 all beverage orders are produced according to the established recipes and procedure set 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 the requisitioning, storage, and service/portioning of beverages

控制物品申请、库存、酒水服务的量。

 To control appropriate beverage 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 bar and 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 guest complaints, 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 the outlet 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 oversee the 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 smooth and efficient operation of Banqueting and Convention services throughout the resort

确保宴会及会议服务平稳且高效的运行。

 To study, evaluate operation/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 to the guests and ensure their satisfaction

对客人进行引导，确保客人满意。

 To check work performance of subordinates and their grooming.

检查下属的工作表现和仪容仪表。

 To supervise, oversee and 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 kitchen crew on daily operation.

在日常运作的时候与厨房进行紧密联系。

 To possess thorough knowledge of menu and equipment.

具备充足的菜单和设备知识。

 To work with Chef on the 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 deviations of the Catering and food and beverage products to the Director of Food and Beverage.

向餐饮总监汇报会议、餐饮产品的差异。

 To fully understand and adhere to the Departmental Operations Manual.

充分理解并且执行部门运作手册。

 To perform all tasks in accordance to the Session Plans and Task Breakdowns from the Departmental Training Manual.

根据会议计划和部门运作手册完成任务。

 To fully understand and 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 understand and adhere to Hyatt’s Food and Beverage Vision and Mission.

完全理解凯悦餐饮部使命和愿景。

中餐厅经理 大专以上学历，具有同岗位经验