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.
通过参与酒店政策、理念、方向、目标和宗旨的决策来协助区域总经理运营酒店，并对决策的实施负责。
2. Overseesthe performance of all Outlet Managers by providing guidance and assistance inthe execution of their responsibilities and helping them set the agreeddepartmental objectives.
监督各个厅面经理的表现情况，通过提供指导和协助帮助他们制定达成共识的厅面目标。
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.
领导和指挥餐饮部全体员工以保证日常事务的合理处理及保证达到客人的期望。
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.
保证餐饮部的标准达到或超出期望，监督各厅面的质量、一致性和出品并确保其始终符合酒店要求。
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.
保证各厅面的服务标准与酒店的要求相符合，通过派送员工培训等方式达到或者超出期望。
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.
与行政总厨和中厨厨师长共同准备、沟通和执行餐饮部每个餐厅的年度促销计划，并协助销售部设计各类促销的广告。
7. Prepares,communicates and implements, in conjunction with the Executive Chef and ChineseKitchen Chef, menu change cycles for all restaurants.
与行政总厨和中厨房厨师长配合，准备、沟通和执行所有餐厅菜单的变更。
8. Ensuresthe implementation and maintenance of O.E. par stock in all outlets andoversees the inventory taking and control.
确保每个厅面营运用品贮存量的使用和维持，监督盘点的实施并做好控制。
9. Ensuresthe implementation and maintenance of beverage par stock in all outlets andoversees the stock taking and control.
确保每个厅面酒水贮存量的使用和维持，监督盘点的实施和做好控制。
10. Isresponsible for all Food and Beverage pricing, maximizing outlets profitabilitywhile maintaining value- for-money principles.
负责所有餐饮价格的制定，在保证价格合理的原则下做到所有餐厅厅面收益最大化。
11. Isresponsible for strengthening cost-profit ratios by continuously monitoring theFood and Beverage cost and performing financial performance analysis.
通过持续的监管餐饮成本和实施财务行为分析来强化成本与收益比例。
12. Isresponsible for the implementation and co-ordination of all Food and Beveragerelated aspects within the Group’s profit chain efforts.
遵循服务利润链原理负责实施和协调所有餐饮方面事宜。
13. Isresponsible for submitting to the Area General Manager an annual business plan.
负责向区域总经理提交每年的餐饮部运营计划。
14. Assistsin the preparation of the hotel’s annual budget and, more specifically,prepares monitors and controls the hotel’s Food and Beverage budget.
协助准备酒店年度预算，做好酒店餐饮部预算的监管和控制。
15. Overseesthe standards of cleanliness and hygiene in all Food and Beverage areas andtakes appropriate action when necessary.
监督所有餐饮区域的清洁和卫生，必要时采取适当的行动。
16. Maintainsan efficient administration within the Food and Beverage division preparing andsubmitting operational reports on time.
在餐饮部门保持高效的管理，确保按时准备和提交相关营运报告。
17. Ensuresthat house rules are followed and obeyed.
确保遵守和奉行内部的规定。
18. Adheresand ensures that all policies and procedures, and Staff handbook regulationsare abided by
坚持遵守规章制度及员工手册上的规定。
