FINANCIAL RETURNS:
l?? Manages all functions of the Food Production to achieve the optimum departmental profit.
控制好食品出品來達(dá)到部門最大利益。
l?? Manages all functions of the Food Production to achieve the optimum quality level of food production and sanitation.
做好食品控制來保證出品的水平及衛(wèi)生。
l?? Oversees special events and special food promotions.
監(jiān)督特別節(jié)日的特別食品推廣。
l?? Makes recipes and maintains up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
在餐飲部運(yùn)作中為所有菜式制作標(biāo)準(zhǔn)菜譜, 保持菜式的新穎性, 做好菜式的成本控制及銷售。
l?? Develops and writes standard recipes
制作標(biāo)準(zhǔn)菜譜
l?? Develops new dishes and products
創(chuàng)作新菜式及出品
l?? Takes steps to ensure that outstanding culinary technical skills are maintained
采取有效措施保證烹調(diào)技術(shù)地的水平一致。
l?? Maintains comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and make appropriate adjustments to kitchen operations accordingly?
具備全面的知識包括: 菜式成分, 設(shè)備, 供應(yīng)商, 食品當(dāng)前流行趨勢, 有針對性的對廚房運(yùn)作進(jìn)行改革。
l?? Controls and analyzes, on an on-going basis, the level of the following:?
在發(fā)展的基礎(chǔ)上控制及分析好以下內(nèi)容:
·?????????? Sales 銷售
·?????????? Costs 成本
·?????????? Issuing of food 食物的推廣
·?????????? Quality and presentation of food products 食物的賣相及質(zhì)量
·?????????? Condition and cleanliness of facilities and equipment 設(shè)備的運(yùn)作及清潔
·?????????? Guest satisfaction 顧客滿意程度
·?????????? Marketing 市場推廣
l?? Develops with the Training Manager training plans, develops training material in accordance with ICHG guidelines and implements training plans for the Food Production employees and other Food and Beverage employees.
制定培訓(xùn)計(jì)劃, 按照洲際集團(tuán)標(biāo)準(zhǔn)準(zhǔn)備培訓(xùn)資料, 對出品部及其他相關(guān)餐飲部員工進(jìn)行培訓(xùn)。
l?? Develops with the Food and Beverage Manager popular menus offering guests value for money in accordance with ICHG guidelines.
按照洲際集團(tuán)標(biāo)準(zhǔn)為顧客提供相關(guān)菜譜。
l?? Plans and organizes with the Food and Beverage Manager successful Food and Beverage activities in the hotel and overseas.
在海外及酒店內(nèi)部與餐飲部經(jīng)理共同制定及規(guī)劃相關(guān)餐飲活動。
l?? Attends and participates to other meetings as required by the administrative calendar
按照總部日程表參加各會議。
l?? Keeps an up-dated Hotel Policies and Procedures file and up-dated files on the following Food Production matters:
準(zhǔn)備一個(gè)包含酒店最新程序及政策的文件夾, 并隨時(shí)按照以下內(nèi)容對該文件夾進(jìn)行更新：
·?????????? Recipes 標(biāo)準(zhǔn)菜譜
·?????????? Finance 財(cái)務(wù)
·?????????? Standards 標(biāo)準(zhǔn)
·?????????? Personnel and Training 人事及培訓(xùn)
·?????????? Outlets 部門信息
·?????????? Promotions? 推廣活動
·?????????? Meetings 會議事項(xiàng)
·?????????? Projects 相關(guān)計(jì)劃
·?????????? Material and Equipment 原料及設(shè)備
·?????????? Miscellaneous 其他雜項(xiàng)
l?? Sets Food Production? and develops strategies, procedures and policies
?制定相關(guān)食物出品, 制定發(fā)展戰(zhàn)略, 程序及政策。
l?? Determines with the Finance Director the minimum and maximum stocks of all food, material and equipment
與財(cái)務(wù)總監(jiān)一起決定食物, 原料及設(shè)備的最大及最少庫存。
l?? Sets standards of all food and equipment purchases in accordance with ICHG guidelines
按照洲際集團(tuán)標(biāo)準(zhǔn)制定所有食品及設(shè)備的購買程序。
l?? Monitors local competitors and compare their operation with the hotel Food and Beverage operation
留意酒店相關(guān)競爭對手的活動, 與酒店的相關(guān)活動作出比較。
l?? Actively pursue HOE breakage controlling，ensure quarterly inventory breakage under 0.3%
積極的實(shí)行酒店?duì)I運(yùn)設(shè)備破損率控制，并保證每季度盤點(diǎn)破損率控制在0.3%以下。
l?? Works with superior in the preparation and management of the department’s budget and is aware of financial targets
協(xié)助上司準(zhǔn)備并管理部門預(yù)算，并了解財(cái)務(wù)目標(biāo)
l?? Recycles where-ever possible and enforces cost saving measures to staff
在任何可能的情況下進(jìn)行資源循環(huán)利用，增強(qiáng)員工的成本控制意識。
?
PEOPLE:
Works with the Human Resource Manager to ensure the departmental performance of staff is productive. Duties include :
與人力資源總監(jiān)一起工作保證部門員工的工作成績，職責(zé)包括：
l?? Plans for future staffing needs.
計(jì)劃未來員工的需要。
l?? Recruits in line with company guidelines.
根據(jù)公司方針招聘部門員工。
l?? Prepares detailed induction programmes for new staff.
為新員工準(zhǔn)備詳細(xì)的引導(dǎo)資料。
l?? Maintains a comprehensive, current and guest focused set of departmental standards and procedures and oversees their implementation.
維持一整套綜合的，合時(shí)的和以客人為中心的部門標(biāo)準(zhǔn)和程序，并監(jiān)督它們的貫徹情況。
l?? Ensures training needs analysis of Kitchen staff is carried out and training programmes are designed and implemented to meet needs.?
確保廚房員工的培訓(xùn)需要分析得到貫徹執(zhí)行， 培訓(xùn)計(jì)劃的設(shè)計(jì)和實(shí)施與需要相一致。
l?? Conducts probation and formal performance appraisal in line with company guidelines.
在公司政策方針指導(dǎo)下提供部門試用期員工和正式員工工作評估意見。
?
l?? Maintains up to date staff records and approves leave requests etc.
隨時(shí)更新部門員工信息及批準(zhǔn)員工請辭要求。
l?? Coaches, counsels and disciplines staff, providing constructive feedback to enhance performance.
指導(dǎo)，忠告和約束員工，提供有建設(shè)性的意見來提高工作成績。
l?? Regularly communicates with staff and maintains good relations.
定期與員工進(jìn)行交流，同員工之間保持良好的關(guān)系。
l?? Inspire others to excel by clearly communicating department and section goals and priorities, recognizing good performance and supporting employees when required.
通過對商業(yè)價(jià)值與導(dǎo)向的清晰交流來鼓勵他人進(jìn)行自我超越，認(rèn)可表現(xiàn)出色的員工并提供管理支持。
l?? Develop potential of others through training, coaching and development opportunities.
通過不斷的培訓(xùn)，指導(dǎo)和提供發(fā)展機(jī)會來發(fā)掘他人的潛力。
