行政
Administration
1.建立完善并且維護(hù)部門營運手冊，部門營運手冊應(yīng)當(dāng)反映出酒店政策和程序以及工作過程和標(biāo)準(zhǔn)。確保每年進(jìn)行回顧，反映出改變。
Develops, maintains and updates a detailed Department Operations Manual that reflects policies & procedures, work processes and standards of performance within the Division. Ensures annual review to accurately reflect any changes.?
2.負(fù)責(zé)準(zhǔn)備餐飲部年度商業(yè)計劃，確保部門目標(biāo)充分體現(xiàn)酒店目標(biāo)并滿足員工需要。
Responsible for preparing the annual Food and Beverage Business Plan ensuring Divisional Objectives fully address business objectives of the hotel and needs of associates.?
3.與總經(jīng)理和餐飲部總監(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)并且有效控制成本。
Prepares and regularly updates Food and Beverage Departmental Budget in close cooperation with the General Manager and Director of Food and Beverage, ensuring targets are met and costs are effectively controlled.?
4.確保廚房所有表格及報告準(zhǔn)時上交到總部。
Ensures that all Kitchen forms and reports are forwarded in time to the Corporate/ Divisional Food and Beverage Departments.?
5.確保烹飪配方、轉(zhuǎn)換烹飪配方、收益表和生產(chǎn)說明的準(zhǔn)確維護(hù)。
Ensures accurate maintenance of recipes, conversion recipes, yield tables and product specifications.?
6.負(fù)責(zé)所有集團(tuán)報告、部門報告、酒店報告及政府報告的準(zhǔn)確性并及時提交。
Responsible for ensuring that all Corporate, Divisional, Hotel and Governmental reports are compiled accurately and submitted in a timely manner.?
營運
Operational
1.盡可能購買當(dāng)?shù)匦迈r產(chǎn)品，通過有限的菜單的頻繁更換，確保為客人提供花樣繁多的菜肴。
Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure that the guest is always offered a variety of food items.?
2.考慮到正確的就餐人數(shù)、市場條件、菜肴的受歡迎程度及菜單不斷更新的因素，監(jiān)督菜單的設(shè)計及利用剩余的食品原料，
Oversees the planning of menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various dishes and frequency of menu.?
3.回顧菜單、分析烹飪配方、確定選材、進(jìn)行人員分配、計算管理費用的成本及菜式定價。
Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items.?
4.指導(dǎo)原材料分?jǐn)傊贫?，以控制成本?Directs food apportionment policy to control costs.?
5.根據(jù)價格及產(chǎn)品的市場導(dǎo)向，引進(jìn)及嘗試市場中出現(xiàn)的新產(chǎn)品。
Introduces and tests the market with new products which are market-orientated in terms of price and product.?
6.經(jīng)常檢查，確保餐飲準(zhǔn)備中必須使用新鮮的食物。
Frequently verifies that only fresh products are used in Food & Beverage preparation.?
7.為客人提供新鮮食物，即使是最后一分鐘準(zhǔn)備，都要保證食物的高質(zhì)量，并持之以恒，充分體現(xiàn)餐廳的風(fēng)格及經(jīng)營概念。
Serves fresh food to guests, which is prepared a la minute which is consistently of high quality, and which reflects the style of the outlet concept.?
8.監(jiān)督各廚房廚師及中央廚房人員并協(xié)調(diào)他們的工作任務(wù)，確保經(jīng)濟(jì)省時的食物生產(chǎn)。
Supervises Outlet Chefs and Commissary Kitchen personnel and coordinates their assignments to ensure economical and timely food production.?
9.觀察食物準(zhǔn)備及烹飪的方法、食物的大小及分量和食物的裝飾，確保食物按照所規(guī)定的方式準(zhǔn)備。
Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.?
10.經(jīng)常到各廚房及餐廳進(jìn)行食物和飲料品嘗測試，并嚴(yán)格要求達(dá)到質(zhì)量標(biāo)準(zhǔn)。
Frequently tastes food and beverage in all outlets and is demanding and critical in standards and quality.?
11.對食物的消費、采購、食物原材料及供應(yīng)進(jìn)行評估。
Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.?
12.設(shè)計特殊菜肴，以及發(fā)展革新的烹飪處方。
Devises special dishes and develops innovative recipes.?
13.建立及加強(qiáng)食品營養(yǎng)以及各餐廳的衛(wèi)生環(huán)境。
Establishes and enforces nutrition and sanitation standards for all restaurants.?
14.與餐飲部總監(jiān)工作，鼓勵創(chuàng)新，支持市場營銷及促銷活動。
Works together with the Director of Food and Beverage, encouraging creativity, supporting marketing and up-selling activities.
