 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 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。