1.????????Sets expectations and holds food and beverageleadership team accountable for demonstrating desired service behaviours. 設定期望值，并領導整個餐飲部的服務工作。
2.????????Develops and manages Food and Beverage budget. 發(fā)展和管理餐飲部預算。
3.????????Reviews financial reports and statements todetermine how Food and Beverage is performing against budget. 審查財務報告和財務報表，確定根據(jù)預算經營餐飲部。
4.????????Coaches and supports food & beverage leadershipteam to effectively manage wages, food & beverage cost and controllableexpenses (e.g., restaurant supplies, uniforms, etc.). 培訓和支持餐飲部領導團隊有效地管理工資，食品及飲料的成本及可控的費用（例如，餐廳用品，制服等） 。
5.????????Identifies opportunities to increase profits andcreate value by challenging existing processes, encouraging innovation anddriving necessary change. 抓住機會，通過富有挑戰(zhàn)性的舉措，鼓勵創(chuàng)新和推動必要的變革來增加利潤，創(chuàng)造價值。
6.????????Makes recommendations for CAPEX funding of food andbeverage equipment and renovations in accordance with brand business strategy. 按照品牌經營戰(zhàn)略，為CAPEX餐飲設備和變革基金提出建議。
7.????????Reviews findings from comment cards and guestsatisfaction results with F& B team and ensures appropriate correctiveaction is taken. 與餐飲部團隊一起查看客人意見卡和客人滿意度調查結果，確保及時采取措施更正不完善的地方。
8.????????Works with food and beverage leadership team todetermine areas of concern and develops strategies to improve the department’sfinancial performance. 通餐飲部領導團隊一起確定需要關注的領域，改進戰(zhàn)略來提高部門的財政收入。
9.????????Ensures that regular, on-going communication occursin all areas of food and beverage (e.g., pre-meal briefings, staff meetings,culinary team). 確保餐飲部所有領域中（例如，開餐前的例會，員工會議，廚房）定期、持續(xù)的溝通。
10.???? Reviewscomment cards, guest satisfaction results and other data to identify areas ofimprovement. 查看意見卡，客人滿意度調查的結果和其他數(shù)據(jù)，確定需要改善的地方。
11.???? Hiresfood & beverage leadership team members who demonstrate strong functionalexpertise, creativity and entrepreneurial leadership to meet the business needsof the operation. 提升餐飲部領導團隊中具有扎實的專業(yè)知識，創(chuàng)造力和企業(yè)領導能力的員工，以滿足運營需要。
12.???? Establishesand maintains open, collaborative relationships with direct reports and entirefood & beverage team. Ensures direct reports do the same for their team. 通過直接報告的形式在整個餐飲部建立和保持開放、協(xié)作的關系。確保各團隊也采用直接報告。
13.???? Monitorsthe department’s actual and projected sales to ensure revenue goals are met orexceeded and opportunities are identified and addressed. 監(jiān)控部門實際和預計的銷售，確保銷售收入目標達到或超過既定值。
14.???? Ensurescash control and liquor control policies are in place in food & beverageareas and followed by all related associates. 確保餐飲部所有相關員工根據(jù)規(guī)定實行現(xiàn)金控制和酒類管制政策。
15.???? Focuseson maintaining profit margins without compromising guest or associatesatisfaction. 重點是保持利潤率但不得降低客人或員工的滿意度。
16.???? Developsa food and beverage operating strategy that is aligned with the brand’sbusiness strategy and leads its execution. 開發(fā)符合品牌標準的餐飲經營戰(zhàn)略，并執(zhí)行。
17.???? Empowersassociates to provide excellent guest service. 使員工能夠向客人提供優(yōu)質的服務。
18.???? Setsgoals and expectations for direct reports using the performance review processand holds staff accountable for successful performance. 設定目標和期望，采用直接報告的方式檢查工作，使員工感到優(yōu)秀工作表現(xiàn)是其盡的責任。
19.???? Staysaware of market trends and introduces new food and beverage products to meet orexceed customer expectations, generate increased revenue and ensure acompetitive position in the market. 應具有市場發(fā)展趨勢的意識，引進新的食品和飲料，以滿足或超越客人的期望，創(chuàng)造更多的收入，并確保有競爭力的市場地位。
20.???? Strivesto improve service performance. 努力提高服務品質。
21.???? Sharesplans to take corrective action based on comment cards and guest satisfactionresults with hotel leadership. 根據(jù)意見卡和客人滿意度調查結果，與酒店領導團隊共享需要整改的計劃。
22.???? Coachesteam by providing specific feedback to improve performance. 根據(jù)具體反饋來培訓團隊，以提高服務品質。
23.???? Ensuresassociates are treated fairly and equitably. 確保公平、公正對待每一個員工。
24.???? Bringsissues to the attention of Human Resources as necessary. 根據(jù)需要，將問題提供給人力資源部。
25.???? Estimatefood, liquor, wine, and other beverage consumption in order to anticipateamounts to be purchased or requisitioned. 估計食品，酒，飲料的消費，提前申請和采購。
26.???? Orderand purchase equipment and supplies. 采購設備和營運物品。
