营运管理
Operational
协助并确保根据经营理念对各餐厅和宴会部进行高效地管理。
To assist in ensuring that all the outlets and banquets is managed efficiently according to the established concept statements.
协助并且督导各餐厅和宴会部的服务、食品和酒水标准。与餐厅经理、宴会经理和相应的厨师长合作，以确保必要时采取正确的行动。
To assist and monitor service and food and beverage standards in all outlets and banquets. Work with the Outlet Managers, Banquet Service Manager and respective Chef de Cuisine’s to take corrective action where necessary.
为下属分派工作并定期检查下属表现。
To assign responsibilities to subordinates and to check their performance periodically.
在必要时对餐厅、宴会和会议进行协助。
To assist any of the outlets and Banquet and Convention when necessary.
经常性检查各餐厅食品和酒水，对食品和酒水质量要严格甚至苛刻的把关。
Frequently test Food and Beverage in all outlets and be demanding and critical when it comes to Food and Beverage quality.
处理所有客人关于食品、酒水和服务方面的投诉、要求和咨询。
To handle all guest complaints, requests and enquires on food, beverage and service.
客户服务
Customer Service
与客人建立并保持良好的客户关系，及时处理客人投诉并满足客人在餐饮方面的各种服务要求。
Establish a rapport with guests maintaining good customer relationships and handle all guest complaints, requests and enquiries on food, beverage and service.
经常在餐厅与客人沟通以便清楚了解客人是否获得最好的服务。
Personally and frequently verify that guests in the outlet are receiving the best possible service.
经常巡视各餐厅（特别是在繁忙时段），以确保餐厅的管理及运作达到最理想效果。
Spend time in the outlets (during peak periods) to ensure that the outlet is managed well by the respective Outlet team and functions to the fullest expectations.
营销
Marketing
在餐饮部年度市场营销计划基础上，协助各部门制定部门年度营销计划。
Assist in preparing with the respective Outlet teams, a yearly marketing plan for each outlet, which is the basis of the Food and Beverage Annual Marketing Plan.
持续寻找各种途径协助餐厅管理，以获得最大的营业额和利润。
Continuously seek ways to assist the Outlet Management maximize their revenues and profits.
协助、检查并分析与本酒店有竞争关系的餐厅、酒吧和其它酒店宴会服务的活动和趋势。
Assist and monitor and analyse the activities and trends of competitive restaurants, bars and other hotel’s banqueting departments.
确保各餐厅管理团队、宴会部及其产品符合市场的需要和发展趋势。
Ensure that all Outlet Management Teams and Catering Department are fully aware of market needs and trends and that their products meet these requirements.
薪资及生产力管理
Payroll and Productivity Management
通过在整个部门内建立灵活的员工编制，实施高效的薪资管理/资源分配。 这将依据一个灵活的员工基数（全职员工和临时工）、多技能及多任务的原则。
Exercises efficient Payroll Management/Resource allocation through the establishment of a flexible workforce throughout the Division. This will be based on the principles of a flexible associate base (Full Time and Part Time associates), multi-skilling and multi-tasking.
指导下属确保生产力水平符合凯悦设计标准及凯悦酒店集团餐饮部运营手册的要求。
Directs subordinates to ensure productivity meets standards given in accordance with Hyatt Design Standards and Criteria and the Hyatt Hotels Corporation Divisional Operations Manual.
关注改进生产力水平及在可接受的指引下谨慎管理用品/薪资，确保所有设备的优化部署和高效能。
Focus attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.
确保新技术和新设备的使用，“灵活处理工作”的同时提高生产力。
Ensure new technology and equipment are embraced, improving productivity whilst taking work out of the system.
确保日常所需的足够物料，如有必要，与物料部沟通要求寻找价格最合理的供应商提供物料。
Ensure adequate materials are on-hand to perform routine maintenance and assists, if necessary, materials/procurement personnel with sourcing desired/required materials at the best price.
确保所有有关酒店用具和货品的发票和采购申请单都被批准。
Ensure that all invoices and Purchase Requests involving hotel equipment and supplies, etc. have been appropriately approved.
监督并询问每月部门报告、趋势和差异。
Monitor and question each monthly divisional report, plotting trends and variance.
