1.确保厨房部的各项活动及标准均与集团策略保持一致，同时充分介绍、落实及保持凯悦国际酒店以及酒店的要求。

Ensures that culinary activities and standards are aligned with the respective Corporate Strategy, and initiatives of Hyatt International. Establishes and adheres to hotel specifications and standards which are used to ensure that standards are introduced, implemented and consistently maintained.

2.在处理客人和内部客人投诉时提供及时、有效而有礼的服务，确保达到专业、高品质的工作水准。及时的跟进以确保令人满意的解决方案。

Handles all guest and internal customer complaints and inquiries in a timely, courteous and efficient manner.  Following through to make sure problems are resolved satisfactorily.

3.利用工作轮换、工作的多样性及丰富员工的工作内容等方法来提高工作效率和积极性。为客人提供最高品质的服务为酒店吸引更多的客人。

Maximizes associate productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.

4.保证为客人提供最高水平的服务，同时完成部门的商业目标使利润最大化。

Ensures that each profit center (e.g. Outlet, Banquets) is operated inline with maximizing profit while delivering on the brand promise.

5.协助完成餐饮部年度营运计划的准备。

Assists in the preparation of the Annual Business Plan for Food and Beverage.

6.帮助产品描述，配方和其它数据的录入及检查，支持物料管理和成本审查的顺利进行。

Assists with the input and oversight of product specifications, recipes and other data as required, supporting the smooth operation of Materials Management and Cost Audit functions.

7.准备，落实，更新年度市场计划，当有需要时按部门细分。

Prepares, utilizes and updates an Annual Marketing Plan, broken down as necessary by department.

8.不断发掘方法支持餐厅，提供创新产品提高餐厅收入和利润。

Continuously explores ways to support outlets in creating products that help to maximize revenues and profits.

9.通过适当的培训，教练和或教导，开发部门领导的技能和能力以最大程度的提高有效性。

Develops the skills and effectiveness of associates through the appropriate training, coaching and/or mentoring.

10.鼓励员工积极创新、具有变革意识，接受挑战，并认可他们对成功运营的贡献。

Encourages associates to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.

11.检查厨房每周的排班表，确保计划中体现了部门的商业目标和酒店的服务标准。

Monitor weekly kitchen work rosters, making sure that they reflect business needs and other key performance indicators.

12.根据酒店、行业和公司的指引，应对餐饮职能的变革。

Responds to changes in the Food and Beverage function as dictated by the industry, company and hotel.

1.同品牌同等职位经验5年及以上；

2.具有创新、变革能力；

3.具有主动发现市场变化，并提出解决方案的能力；

4.能积极、主动带领团队提供高质量食物及服务；

5.英文听、写、说流利。