行政
Administration
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§? 協(xié)助部門(mén)建立完善并且維護(hù)部門(mén)營(yíng)運(yùn)手冊(cè)，部門(mén)營(yíng)運(yùn)手冊(cè)應(yīng)當(dāng)反映出酒店政策和程序以及工作過(guò)程和標(biāo)準(zhǔn)。
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.
§? 與餐飲部副總監(jiān)和餐飲部總監(jiān)密切合作準(zhǔn)備和定期更新餐飲部預(yù)算，確保達(dá)到預(yù)算目標(biāo)并且有效的控制成本。
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.
§? 參與制定年度市場(chǎng)營(yíng)銷(xiāo)計(jì)劃，確定營(yíng)銷(xiāo)活動(dòng)，以配合年度商業(yè)計(jì)劃的完成。
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.
§? 維護(hù)部門(mén)日志。
To maintain the Daily Log Book
§? 向餐飲部總監(jiān)上交以下報(bào)告（如餐廳經(jīng)理缺席，安排副理上交）：
To submit the following reports to the Director of Food and Beverage, in the absence of the Outlet manager arrange Assistant to do so:
-????????? 每月餐廳報(bào)告
Weekly work schedule.
-????????? 每月客用品消耗報(bào)告
Monthly consumption reports of guest supplies.
-????????? 假期安排
Vacation schedule.
-????????? 預(yù)計(jì)培訓(xùn)
Training forecast.
-????????? 酒水短缺 / 超額報(bào)告
Beverage shortage / overage report.
-????????? 客人/員工事故報(bào)告。
Guest/staff incident report.
§? 根據(jù)營(yíng)業(yè)狀況排班，確保有足夠的人手。
To plan the outlet weekly roster and work schedules to ensure that the outlet is adequately staffed to handle the level of business.
§? 根據(jù)使用狀況和安全庫(kù)存量申領(lǐng)客人用品。
To request guest supplies according to consumption and established par stocks.
§? 維護(hù)部門(mén)信息板。
To maintain the outlet bulletin board.
§? 參加每月餐飲部會(huì)議和每日運(yùn)營(yíng)會(huì)議。
To attend monthly Food and Beverage meeting and daily operations meeting.
§? 參加餐飲部總監(jiān)主持的所有會(huì)議和簡(jiǎn)報(bào)。
To attend all other meetings and briefings as directed by the Director of Food and Beverage.
§? 根據(jù)酒店規(guī)章制度和程序處理“失物招領(lǐng)”。
To report “l(fā)oss and found” items in line with the Policies & Procedures.
§? 確保部門(mén)前場(chǎng)和后場(chǎng)區(qū)域干凈、整潔有序。
To ensure that the outlet is kept clean and organized, both at the front as well as the back of the house.
§? 與餐務(wù)部和客房部合作，嚴(yán)格按照清潔時(shí)間表進(jìn)行清潔。
To liaise and organize with Stewarding and Housekeeping that the established cleaning schedules are strictly adhered to.
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薪資和生產(chǎn)力管理
Payroll & Productivity Management
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§? 通過(guò)在整個(gè)部門(mén)內(nèi)建立靈活的員工編制，實(shí)施高效的薪資管理/資源分配。這將依據(jù)一個(gè)靈活的員工基數(shù)（全職員工及臨時(shí)工）、多技能及多任務(wù)的原則。
Exercises efficient Payroll Management/ Resource allocation through the establishment of a flexible workforce throughout the Division. This will be based on the principles of a flexible associate base (Full Time & Part Time associates), multi-skilling and multi-tasking.
§? 指導(dǎo)下屬確保生產(chǎn)力水平滿(mǎn)足凱悅酒店集團(tuán)餐飲部運(yùn)營(yíng)手冊(cè)的要求。
Directs subordinates to ensure productivity meets the Hyatt Hotels Corporation Food and Beverage Operations Manual requirements.
§? 關(guān)注改進(jìn)生產(chǎn)力水平及在可接受的指引下謹(jǐn)慎管理用品/薪資，確保所有設(shè)備的優(yōu)化部署和高效能。
Focuses attention on improving productivity levels and the need to prudently manage utility/ payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.
§? 確保使用新技術(shù)和新設(shè)備以提高生產(chǎn)力。
Ensures new technology & equipment are embraced as to improve productivity.
§? 通過(guò)“靈活處理工作”（適當(dāng)情況下）和簡(jiǎn)化工作流程，來(lái)回顧和不斷探索所有員工的生產(chǎn)力水平改善。
Reviews and constantly seeks Productivity level improvements of all associates through the process of “taking work out of the system” (when appropriate) and through streamlining of work process.
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營(yíng)運(yùn)管理
Operational
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§? 確保根據(jù)經(jīng)營(yíng)理念對(duì)部門(mén)進(jìn)行高效地管理，根據(jù)標(biāo)準(zhǔn)始終提供禮貌、專(zhuān)業(yè)、高效和靈活的服務(wù)。
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.
§? 在部門(mén)內(nèi)凡事親歷親為，始終在餐廳參與運(yùn)營(yíng)，特別是在工作繁忙期間。
To be a hands-on manager and be present at all times in the outlet, especially during busy periods.
§? 能夠靈活并適應(yīng)餐飲部不同部門(mén)和酒店安排的其它部門(mén)的崗位輪換。
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.
§? 根據(jù)部門(mén)營(yíng)運(yùn)手冊(cè)中的服務(wù)標(biāo)準(zhǔn)，確保執(zhí)行正確的營(yíng)運(yùn)標(biāo)準(zhǔn)。
To ensure that correct operating standards are adhered in order to achieve the level of service established in the Departmental Operations Manual.
§? 為下屬分派工作并定期檢查工作表現(xiàn)。
To assign responsibilities to subordinates and to check their performance periodically.
§? 確保部門(mén)以最大的接待能力接受預(yù)定。
To ensure table reservations are taken properly in order to maximize the restaurant turnover.
§? 確保嚴(yán)格遵守所有運(yùn)營(yíng)設(shè)備和用品的庫(kù)存量，保證餐廳的順暢運(yùn)營(yíng)。
To ensure that the par stocks for all operating equipment and supplies are strictly adhered to, and that the outlet is adequately equipped.
§? 每月進(jìn)行運(yùn)營(yíng)設(shè)備及營(yíng)業(yè)用品盤(pán)點(diǎn)。
To conduct monthly inventory checks on all operating equipment and supplies.
§? 協(xié)助控制運(yùn)營(yíng)設(shè)備及營(yíng)業(yè)用品的申請(qǐng)、儲(chǔ)存及仔細(xì)使用所有設(shè)備和物品。
To assist in controlling the requisitioning, storage and careful use of all operating equipment and supplies.
§? 就每日準(zhǔn)備、服務(wù)及菜單為員工召開(kāi)班前溝通會(huì)。
To conduct daily pre-shift briefings to associates on preparation, service and menu.
§? 在每日運(yùn)營(yíng)及質(zhì)量方面與廚務(wù)部和其他支持部門(mén)密切配合。
To liaise with the Kitchen and other supporting departments on daily operation and quality.
§? 根據(jù)酒店既定的配方和程序，確保酒水的出品和服務(wù)。
To ensure that all beverage orders are produced according to the established recipes and procedure set for the outlet
§? 控制物品申請(qǐng)、庫(kù)存和酒水服務(wù)/份量。
To control the requisitioning, storage, and service/portioning of beverages
§? 確保適當(dāng)?shù)木扑畮?kù)存，維護(hù)并記錄酒水的報(bào)廢和浪費(fèi)。
To control appropriate beverage par stocks are maintained and record any spoilage and wastage
§? 確保酒吧和周?chē)鷧^(qū)域始終整潔。
To ensure that the bar and surrounding area is kept clean and organized at all times
§? 處理客人所有關(guān)于食品、酒水和服務(wù)方面的投訴、要求以及疑問(wèn)。
To handle all guest complaints, requests and inquiries on food, beverage and service.
§? 確保部門(mén)嚴(yán)格遵守收銀程序。
To ensure that the outlet cashiering procedures are strictly adhered to.
§? 監(jiān)督管理和檢查部門(mén)運(yùn)作和行政工作。
To supervise and oversee the operation and administration of the outlet.
§? 確保宴會(huì)及會(huì)議服務(wù)順利并高效的運(yùn)行。
To ensure the smooth and efficient operation of Banqueting and Convention services throughout the resort.
§? 學(xué)習(xí)和評(píng)估營(yíng)運(yùn)和工作程序，向餐飲部總監(jiān)或副總監(jiān)提出建議。.
To study, evaluate operation/procedure and suggest improvements to DOFB/Assistant.
§? 具有主人翁精神并確保客人滿(mǎn)意。
To act as a host to the guests and ensure their satisfaction
§? 檢查下屬的工作表現(xiàn)和儀容儀表。
To check work performance of subordinates and their grooming.
§? 在營(yíng)業(yè)繁忙期間督導(dǎo)、檢查并且協(xié)助下屬的工作。
To supervise, oversee and assist subordinates during busy period in the service.
§? 在每日運(yùn)營(yíng)方面與廚務(wù)部密切配合。
To liaise with kitchen crew on daily operation.
§? 具備充足的菜單和設(shè)備知識(shí)。
To possess thorough knowledge of menu and equipment.
§? 和廚師長(zhǎng)一起確定菜單、配方和菜單循環(huán)更新。
To work with Chef on the menu, recipes and menu cycle concept.
§? 向餐飲總監(jiān)匯報(bào)會(huì)議、餐飲產(chǎn)品的差異。
To report deviations of the Catering and food and beverage products to the Director of Food and Beverage.
§? 充分理解并且執(zhí)行部門(mén)營(yíng)運(yùn)手冊(cè)。
To fully understand and adhere to the Departmental Operations Manual.
§? 根據(jù)部門(mén)營(yíng)運(yùn)手冊(cè)中的工作計(jì)劃和工序表完成任務(wù)。
To perform all tasks in accordance to the Session Plans and Task Breakdowns from the Departmental Training Manual.
§? 完全理解并且運(yùn)用餐飲寶典20條的理念。
To fully understand and apply the philosophy of F&B Top 20’s.
§? 完全理解并遵守凱悅餐飲部愿景和使命。
To fully understand and adhere to Hyatt’s Food and Beverage Vision and Mission.
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人員管理
People Management
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§? 通過(guò)參與管理，根據(jù)酒店制度和程序以及相關(guān)適用法律，對(duì)所有餐飲部員工進(jìn)行緊密督導(dǎo)。
Through hands on management, supervises closely all Food and Beverage Service associates in the performance of their duties in accordance with policies & procedures and applicable laws.
§? 給具備能力和資源的員工委派適當(dāng)?shù)墓ぷ骱拓?zé)任，在培養(yǎng)和發(fā)展員工的同時(shí)確保營(yíng)運(yùn)標(biāo)準(zhǔn)和安全。
Delegates appropriately duties and responsibilities, to equipped and resourced associates, nurturing and developing them whilst ensuring standards of operation and safety are maintained.
§? 擁護(hù)和支持酒店的培訓(xùn)精神和以人為本的管理哲學(xué)，并和進(jìn)修及培訓(xùn)發(fā)展部經(jīng)理、會(huì)議宴會(huì)服務(wù)經(jīng)理密切合作培養(yǎng)和發(fā)展員工。
Instils and supports the Training initiatives and philosophies of the company and works closely with the Learning and Development Manager and Event Service Manager to develop a team of multi-skill associates.
§? 發(fā)展并協(xié)助針對(duì)提高技能和知識(shí)的培訓(xùn)活動(dòng)。
Develops and assists with training activities focused on improving skills and knowledge.
§? 確保員工完全理解酒店的規(guī)章制度并遵照?qǐng)?zhí)行。
Ensures associates have a complete understanding of rules and regulations, and that behaviour complies.
§? 監(jiān)督員工士氣并提供工作表現(xiàn)及發(fā)展的反饋。
Monitors associate morale and provides mechanism for performance feedback and development.
§? 進(jìn)行員工年度表現(xiàn)發(fā)展評(píng)估，提供真實(shí)和準(zhǔn)確的回饋。
Assists in conducting the annual Performance Appraisals providing honest and appropriate feedback.
§? 將指導(dǎo)原則及核心價(jià)值有效地傳達(dá)給所有層級(jí)的員工。
Effectively communicates guiding principles and core values to all levels of associates.
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總則
General
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§? 完全擁護(hù)和理解凱悅酒店集團(tuán)以人為本的企業(yè)文化– 言出必行。
Fully embraces and articulates Hyatt People Philosophy guidelines – walking the talk
§? 主持部門(mén)會(huì)議并確保會(huì)議有計(jì)劃、高效并以結(jié)果為導(dǎo)向。
Conducting regular departmental meetings ensuring all meetings are well planned, efficient and results oriented.
§? 按要求出席所有會(huì)議并作出貢獻(xiàn)。
Attends and contributes to all meetings as required.
§? 了解關(guān)于員工及行業(yè)關(guān)系的法律、法規(guī)，理解并嚴(yán)格遵守勞動(dòng)合同和員工手冊(cè)中的規(guī)章制度，及酒店關(guān)于防火、衛(wèi)生、健康、安全和緊急情況處理的制度。
Is knowledgeable in statutory legislation in associate and industrial relations, understanding and strictly adhering to rules and regulations established in the Collective Labour Agreement, Associate Handbook and the hotels policies concerning Fire, Hygiene, Health and Safety and Emergency situation
§? 禮貌而高效的處理客人和員工詢(xún)問(wèn)，對(duì)不能立即解決的投訴和問(wèn)題進(jìn)行匯報(bào)，并及時(shí)回饋和跟進(jìn)。
Handles guest and associate enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found, whilst feeding back a prompt follow up.
§? 積極參與員工福利、安全、發(fā)展及健康的活動(dòng)，并給予建議、咨詢(xún)和真實(shí)、恰當(dāng)?shù)姆答仭?Take an active involvement in the Welfare, Safety, Development and well-being of associates providing advice, counselling and truthful, diplomatic feedback.
§? 遵守當(dāng)?shù)胤桑ū静块T(mén)相關(guān)法律并遵照?qǐng)?zhí)行。
To comply with local legislation and be conversant and act in accordance with any legal issues relating to your department.
§? 確保排班表和考勤準(zhǔn)時(shí)上交。
To ensure rosters are posted and timesheets submitted on time.
§? 與客人和同事保持基于良好工作關(guān)系的接觸。
Maintains positive guest and colleague interactions with good working relationships.
§? 始終展現(xiàn)負(fù)責(zé)的管理和行為，并以積極的形象代表酒店管理團(tuán)隊(duì)和凱悅酒店集團(tuán)。
Exercise responsible management and behaviour at all times and positively representing the hotel management team and Hyatt Hotels Corporation.
§? 確保所有員工根據(jù)合約的雇傭條件、當(dāng)?shù)胤ㄒ?guī)以及公司/酒店的政策與程序得到公平和一致的對(duì)待。
To ensure that all associates are treated fairly and consistently as outlined in their terms and conditions of employment, local legislation, and company/hotel policies and procedures
§? 按照要求參加培訓(xùn)課程。
To attend training sessions when required.
§? 準(zhǔn)時(shí)到崗，始終穿著正確的制服并佩戴名牌。
To report for duty punctually, wearing the correct uniform and name badge at all times
§? 確保高標(biāo)準(zhǔn)的個(gè)人形象和儀容儀表。
Ensure high standards of personal presentation and grooming.
§? 始終提供友好、禮貌、專(zhuān)業(yè)的服務(wù)并確保客人滿(mǎn)意。
To provide a friendly, courteous, professional service and ensure guests satisfaction at all times.
§? 了解關(guān)于員工及行業(yè)關(guān)系的法律、法規(guī)，理解并嚴(yán)格遵守員工手冊(cè)中的規(guī)章制度，及酒店關(guān)于防火、衛(wèi)生、健康和安全的制度。
Is knowledgeable in statutory legislation in associate and industrial relations, understanding and strictly adhering to rules & regulations established in the Associate Handbook and the hotel’s policies concerning fire, hygiene and health & safety.
§? 確保每位員工按照要求參加培訓(xùn)課程。
To ensure that all associates attend the training sessions when required.
§? 確保每位員工準(zhǔn)時(shí)到崗，始終穿著正確的制服并佩戴名牌。
To ensure that all associates report for duty punctually, wearing the correct uniform and name badges at all time.
§? 確保每位員工保持高標(biāo)準(zhǔn)的個(gè)人形象和衛(wèi)生標(biāo)準(zhǔn)，并遵守酒店和部門(mén)的儀容儀表要求。
To ensure that all associates maintain a high standard of personal appearance and hygiene and adhere to the hotel and department’s grooming standard.
§? 確保所有員工始終提供友好、禮貌、專(zhuān)業(yè)的服務(wù)并確?？腿藵M(mǎn)意。
To ensure that all associates provide a friendly, courteous, professional service and ensure guests satisfaction at all times.
§? 積極地交叉銷(xiāo)售其他餐廳的餐飲。
To actively cross-sell other Food & Beverage outlets.
§? 協(xié)助進(jìn)行季度、半年、年度運(yùn)營(yíng)設(shè)備盤(pán)點(diǎn)
To assist in carrying out quarterly, Bi-yearly, yearly inventory of operating equipment
§? 根據(jù)酒店、行業(yè)和公司的指引，回應(yīng)需求、改變，執(zhí)行任何合理的任務(wù)及額外職責(zé)。
Respond to requests to undertake any reasonable tasks and secondary duties and to changes as dictated by the hotel, industry & company.
