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1.確保廚房部的各項活動及標(biāo)準(zhǔn)均與集團(tuán)策略保持一致，同時充分介紹、落實(shí)及保持凱悅國際酒店以及酒店的要求。 Ensures that culinary activities and standards arealigned with the respective Corporate Strategy, and initiatives ofHyatt International.? Establishes andadheres to hotel specifications and standards which are used to ensure thatstandards are introduced, implemented and consistently maintained. 2.在處理客人和內(nèi)部客人投訴時提供及時、有效而有禮的服務(wù)，確保達(dá)到專業(yè)、高品質(zhì)的工作水準(zhǔn)。及時的跟進(jìn)以確保令人滿意的解決方案。 Handles all guest and internal customer complaints and inquiries in a timely, courteous and efficient manner.?? Following through to make sure problems areresolved satisfactorily. 3.利用工作輪換、工作的多樣性及豐富員工的工作內(nèi)容等方法來提高工作效率和積極性。為客人提供最高品質(zhì)的服務(wù)為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 thebusiness as well as the expectations of the guests. 4.保證為客人提供最高水平的服務(wù)，同時完成部門的商業(yè)目標(biāo)使利潤最大化。 Ensures that each profit center (e.g. Outlet, Banquets) is operated inline with maximizing profit while delivering on the brand promise. 5.協(xié)助完成餐飲部年度營運(yùn)計劃的準(zhǔn)備。 Assists in the preparation of the AnnualBusiness Plan for Food and Beverage. 6.幫助產(chǎn)品描述，配方和其它數(shù)據(jù)的錄入及檢查，支持物料管理和成本審查的順利進(jìn)行。 Assists with the input and oversight ofproduct specifications, recipes and other data as required, supporting thesmooth operation of Materials Management and Cost Audit functions. 7.準(zhǔn)備，落實(shí)，更新年度市場計劃，當(dāng)有需要時按部門細(xì)分。 Prepares, utilizes and updates an Annual Marketing Plan, broken down asnecessary by department. 8.不斷發(fā)掘方法支持餐廳，提供創(chuàng)新產(chǎn)品提高餐廳收入和利潤。 Continuouslyexplores ways to support outlets in creating products that help to maximizerevenues and profits. 9.通過適當(dāng)?shù)呐嘤?xùn)，教練和或教導(dǎo)，開發(fā)部門領(lǐng)導(dǎo)的技能和能力以最大程度的提高有效性。 Develops the skills and effectiveness of associatesthrough the appropriate training, coaching and/or mentoring. 10.鼓勵員工積極創(chuàng)新、具有變革意識，接受挑戰(zhàn)，并認(rèn)可他們對成功運(yùn)營的貢獻(xiàn)。 Encourages associates to be creative and innovative, challenging andrecognizing them for their contribution to the success of the operation. 11.檢查廚房每周的排班表，確保計劃中體現(xiàn)了部門的商業(yè)目標(biāo)和酒店的服務(wù)標(biāo)準(zhǔn)。 Monitor weekly kitchen work rosters, making surethat they reflect business needs and other key performance indicators. 12.根據(jù)酒店、行業(yè)和公司的指引，應(yīng)對餐飲職能的變革。 Responds to changes in the Food and Beverage function as dictated bythe industry, company and hotel.