1.To ensure that each food and beverage outlet and Conference and Banqueting event is managed in line with key service standards and specified profit margins as an independent profit center.在符合服务标准，利润率和独立的利润部门的前提下，确保所有小部门，会议及宴会的正常运营。
2.To ensure that each outlet is managed by a Management Team (Restaurant Manager/Head Chef) who are totally accountable for the profitability and service standards achieved.确保所有的小部分具有完善的管理团队（餐厅经理/厨师长）对收入利润和服务标准承担责任。
3.To co-ordinate the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, manning, operating equipment and FF&E requirements in line with the Annual Business Plan. This should also be supported by key marketing plans as well as revenue driven initiatives.在符合年度商务计划规则的前提下，明确的核算运营预算并决定部门应达到的收入、花费、人力、营运设备及固定资产。市场策划的关键和推动收入的举措将对核算运营预算起到辅助作用。
4.To provide accurate and realistic forecasts and updates on anticipated changes in the business whenever appropriate.在适当的时候提供准确的和切合实际的预测及更新的预期变化。
5.To ensure that supplier liaison together with the Purchasing officer ensures maximum support with regards to sponsorship, marketing and pricing initiatives.确保供应商与采购部门联络并得到最大程度赞助，市场开发以及市场定价。
6.To monitor all costs and recommend measures to control them.监督成本并提出可衡量的控制成本的建议。
7.To ensure that the Department Operational Budget is strictly adhered to.确保严格遵守部门的营运预算范围。
8.To ensure that all the outlets and banquets are managed efficiently according to the established concept statements.根据已建立的概念陈诉，有效的管理各个部分和宴会部门。
9.To closely monitor productivity levels, through productivity schedules, in each outlet and to take immediate corrective action if necessary.密切留意员工的能力，如果有必要作出及时的调整。
10. To monitor and control vacation planning for the department.监督部门休假计划。
