1. Determines operational policies and standards on all Food & Beverage matters of hotel level.
制定與餐飲相關(guān)的制度和標(biāo)準(zhǔn)。
2. Establishes standards of food & beverage sales, trends and inventories.
建立標(biāo)準(zhǔn)的餐飲銷售，趨勢(shì)和目錄。
3. Recommends changes or innovations in policies, procedures and equipment.
不斷的改進(jìn)制度，程序和設(shè)備。
4. Confers with management on reports, forecast budgets, policies and future planning.
在報(bào)告，預(yù)算，政策和未來(lái)計(jì)劃上與管理層協(xié)商，并實(shí)現(xiàn)各種目標(biāo)。
5. Reviews price, sources of supply, food & beverage sales, trends and inventories.
查看價(jià)格，供貨來(lái)源，餐飲銷售，趨勢(shì)和清單。
6. Ensures top quality food and service to have complete guests’ satisfaction.
確保優(yōu)質(zhì)食品和服務(wù)使客人滿意。
7. Informs management on sales submits monthly financial statements and comments on the operation.
在月底每個(gè)管理人員提交財(cái)務(wù)報(bào)表和提出意見(jiàn)。
8. Ensures that goals are achieved as outlined in the profit budget.
確?？梢赃_(dá)到預(yù)算目標(biāo)。
9. Ensures that the maximum departmental profit achieved.
確?？梢宰畲笙薅忍岣卟块T利潤(rùn)。
10. Ensures that the department operates within the budget.
確保部門運(yùn)轉(zhuǎn)在預(yù)算內(nèi)。
11. Ensures that all licenses for the entire department is approved and available.
確保所有執(zhí)照已經(jīng)申領(lǐng)完成。
12. Prevents description of the department by overseeing all supplies and service.
對(duì)供給和服務(wù)做出提前監(jiān)督。
13. Meets purveyors to learn new products or methods.
和承辦商見(jiàn)面學(xué)習(xí)新產(chǎn)品的使用。
14. Ensures that a training program is available and followed.
確保培訓(xùn)計(jì)劃按要求準(zhǔn)時(shí)執(zhí)行。
15. Ensures that all employees are trained to a Hilton Hotel standard.
確保所有員工達(dá)到希爾頓酒店的標(biāo)準(zhǔn)。
16. Review departmental programs to ensure development of future departmental heads.
查看部門計(jì)劃來(lái)確保部門未來(lái)發(fā)展。
17. Review regular career paths with the General Manager and Director of Operations.
與總經(jīng)理和運(yùn)營(yíng)總監(jiān)回顧規(guī)則事業(yè)。
18. Ensures that the staff is highly disciplined, motivated, friendly and well mannered.
確保所有員工接受培訓(xùn)，態(tài)度正確，友好和遵守紀(jì)律。
19. Conducts salary reviews of personnel annually.
進(jìn)行員工年度薪資評(píng)定
20. Ensures awareness of trends, practices and equipment in food & beverage preparation and service.
確保了解餐飲相關(guān)的準(zhǔn)備和服務(wù)。
21. Keeps him aware of what the competition is doing the makes sure prices comparisons up-to -date at all times.
了解直到今日的所有價(jià)格比對(duì)。
22. Maintains the highest standard of personal professional image, conduct, knowledge and skills related to the job responsibility.
維護(hù)最高的專業(yè)個(gè)人形象。
23. Establishes & maintains effective employee relations at all times.
建立和維護(hù)員工關(guān)系。
24. Maintains professional business confidentiality.
保護(hù)商業(yè)機(jī)密。
25. Participates in, or executes, any other tasks that may be assigned by management within the scope of the companies’ business.
參與和執(zhí)行與企業(yè)相關(guān)的一切工作。
26. Performs any other duty as assigned by supervisors.
完成上級(jí)下達(dá)的任務(wù)。
27. Maintains professional business confidentiality.
保護(hù)商業(yè)秘密。
28. Participates in, or executes, any other tasks that may be assigned by management within the scope of the companies’ business.
參與并執(zhí)行任何酒店商務(wù)活動(dòng)范圍之內(nèi)的工作任務(wù)。
29. Performs any other duty as assigned by the Director of Operations.
執(zhí)行任何運(yùn)營(yíng)總監(jiān)下達(dá)的工作任務(wù)。
30. Food & Beverage mission is established and instilled in all team members.
餐飲部的工作使命在所有員工當(dāng)中被建立并貫徹。
