1.? Assiststhe Area General Manager in the overall running of the hotel by participatingin the decision making of the hotel’s policies, philosophy, direction, goalsand objectives and is responsible for their implementation thereafter.
通過參與酒店政策、理念、方向、目標和宗旨的決策來協(xié)助區(qū)域總經理運營酒店，并對決策的實施負責。
2.? Overseesthe performance of all Outlet Managers by providing guidance and assistance inthe execution of their responsibilities and helping them set the agreeddepartmental objectives.
監(jiān)督各個廳面經理的表現情況，通過提供指導和協(xié)助幫助他們制定達成共識的廳面目標。
3.? Directsand controls all subordinate Food and Beverage staff to ensure that allday-to-day operational matters are handled on time and guests’ expectations aremet.
領導和指揮餐飲部全體員工以保證日常事務的合理處理及保證達到客人的期望。
4.? Ensuresthat the standards of Food and Beverage meet or exceed expectations byoverseeing the quality, consistency and presentation in all outlets and makingsure that they conform to the hotel’s requisites at all times.
保證餐飲部的標準達到或超出期望，監(jiān)督各廳面的質量、一致性和出品并確保其始終符合酒店要求。
5.? Ensuresthat the standards of service in all outlets are in conformity with the requisitestandards of the hotel and that they meet or exceed expectations by sendingstaff for training, etc.
保證各廳面的服務標準與酒店的要求相符合，通過派送員工培訓等方式達到或者超出期望。
6.? Prepares,communicates and implements, in conjunction with the Executive Chef and ChineseKitchen Chef, an annual Food and Beverage promotion for all restaurants andassists Sales & Marketing in designing the advertising material for suchpromotions.
與行政總廚和中廚廚師長共同準備、溝通和執(zhí)行餐飲部每個餐廳的年度促銷計劃，并協(xié)助銷售部設計各類促銷的廣告。
7.? Prepares,communicates and implements, in conjunction with the Executive Chef and ChineseKitchen Chef, menu change cycles for all restaurants.
與行政總廚和中廚房廚師長配合，準備、溝通和執(zhí)行所有餐廳菜單的變更。
8.? Ensuresthe implementation and maintenance of O.E. par stock in all outlets andoversees the inventory taking and control.
確保每個廳面營運用品貯存量的使用和維持，監(jiān)督盤點的實施并做好控制。
9.? Ensuresthe implementation and maintenance of beverage par stock in all outlets andoversees the stock taking and control.
確保每個廳面酒水貯存量的使用和維持，監(jiān)督盤點的實施和做好控制。
10. Isresponsible for all Food and Beverage pricing, maximizing outlets profitabilitywhile maintaining value- for-money principles.
負責所有餐飲價格的制定，在保證價格合理的原則下做到所有餐廳廳面收益最大化。
11. Isresponsible for strengthening cost-profit ratios by continuously monitoring theFood and Beverage cost and performing financial performance analysis.
通過持續(xù)的監(jiān)管餐飲成本和實施財務行為分析來強化成本與收益比例。
12. Isresponsible for the implementation and co-ordination of all Food and Beveragerelated aspects within the Group’s profit chain efforts.
遵循服務利潤鏈原理負責實施和協(xié)調所有餐飲方面事宜。
13. Isresponsible for submitting to the Area General Manager an annual business plan.
負責向區(qū)域總經理提交每年的餐飲部運營計劃。
14. Assistsin the preparation of the hotel’s annual budget and, more specifically,prepares monitors and controls the hotel’s Food and Beverage budget.
協(xié)助準備酒店年度預算，做好酒店餐飲部預算的監(jiān)管和控制。
15. Overseesthe standards of cleanliness and hygiene in all Food and Beverage areas andtakes appropriate action when necessary.
監(jiān)督所有餐飲區(qū)域的清潔和衛(wèi)生，必要時采取適當的行動。
16. Maintainsan efficient administration within the Food and Beverage division preparing andsubmitting operational reports on time.
在餐飲部門保持高效的管理，確保按時準備和提交相關營運報告。
17. Ensuresthat house rules are followed and obeyed.
確保遵守和奉行內部的規(guī)定。
18. Adheresand ensures that all policies and procedures, and Staff handbook regulationsare abided by
堅持遵守規(guī)章制度及員工手冊上的規(guī)定。
