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崗位職責/職位描述

1. Directlyresponsible for restaurant & culinary areas, ensuring a smooth running,profitable operation within the framework of the Hotel.
直接對整個餐飲部所有區域負責, 保證一切正常, 并有利酒店營運。
2. In charge of developing, monitoring and managing the annual operating budget via:
負責發展、監督和管理全年的預算：
A. Controllablecosts 可控制成本
B. Wageprogress reports 工資進度報告
C. Profitand Loss statement 損益報告
3. Enforcethe Marriott food preparation and presentation guidelines to ensure consistentquality culinary offerings to our guests.
堅持萬豪集團的領導方針和營運標準, 保證服務質量。
4. Be responsible for maintaining the overall welfare of our associates by providing them with the training and resources to take care of our guests.
為員工提供相關培訓以滿足他們對客服務的需求。
5. EnforceMarriott’s 30 point Sanitation Checklist by having all culinary areas inspectedon a monthly basis.
每月對所有經營區域進行執行萬豪標準衛生檢查。
6. Achievedepartmental Budget goals by maintaining efficient cost expenditure.
有效的控制開支以達到部門預算目標。
7. Toaccurately forecast business demands on a weekly basis to ensure efficientstaffing & food production.
以每周為一階段真實的預測營運需求來保證有足夠的員工和物資。
8. Tosupervise the completion of the wage progress report on a weekly basis andcritique discrepancies.
監督每周工資報告。
9. Establishdepartment standard procedures and revise if needed.
建立部門標準并執行，在必要的時候做調整和修改。
10. Attendinternal / external meetings and share information to department; representFood & Beverage department when Director of Food & Beverage is absent
按要求主持會議并傳達既要，必要時代表餐飲部出席活動。
11. IncreaseGuest Satisfaction.
提升顧客滿意度。