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崗位職責(zé)/職位描述

1、Ensure manage theequipment and hygiene efficiently according published policy and procedure.

根據(jù)建立的政策和程序，確保始終有效的管理餐廳的設(shè)備和衛(wèi)生。

2、Assist manage inoperation.

在操作中始終協(xié)助督導(dǎo)進(jìn)行管理。

3、Exchange the positionflexible.

對(duì)餐飲部或酒店其他部門的崗位進(jìn)行靈活的調(diào)換。

4、Delegate associatetask and check regularly.

給下屬布置任務(wù)并定期檢查他們的表現(xiàn)。

5、Establishes andstrictly adheres to the par stocks for all operating equipment, supplies,inventoried items, and to ensure that the outlet is adequately equipped.

嚴(yán)格遵守所有的運(yùn)行設(shè)備、供應(yīng)品和存貨是同等量的，確保餐廳有足夠的設(shè)備。

6、Assists in conductingmonthly inventory checks on all operating equipment and supplies.

協(xié)助每月對(duì)所有設(shè)備和存貨進(jìn)行檢查。

7、Assist to controlnecessity and stock items and operate the equipment carefully

協(xié)助控制必需品，存貨，并小心操作所有的運(yùn)營設(shè)備和供應(yīng)品。

8、Ensure each outlet areequipped cleaning equipment.

確保每個(gè)餐廳能提供清潔、干凈的運(yùn)營設(shè)備。

9、Assist stewarding efficientand smooth in operation, ensure adhere to Hyatt standard at all times.

協(xié)助餐務(wù)部做流暢并有效的操作，確保始終能達(dá)到凱悅的標(biāo)準(zhǔn)。

10、Ensure food supplyarea tidy, clean and dry.

確保提供生產(chǎn)食物的區(qū)域是清潔并且干燥的。

11、Manage overnightcleaning in the kitchen area food and beverage area.

管理晚上的廚房、食物和飲料區(qū)域的清潔工作。

12、Ensure cleaning atheart of house area, remove the garbage according to the standard published.

確保后臺(tái)的清潔安排并根據(jù)建立的標(biāo)準(zhǔn)清理垃圾。

13、The minimum goals inoperation is achieve Department Operations Manual.

營運(yùn)基礎(chǔ)的標(biāo)準(zhǔn)是為了達(dá)到營運(yùn)手冊(cè)的服務(wù)標(biāo)準(zhǔn)。

14、Assist operation whenin busy period.

在繁忙的時(shí)候，協(xié)助運(yùn)作。

15、Conduct and attenddepartment briefing accordingly.

在每日上班前，對(duì)員工做指示。

16、Liaise with kitchenand related department in the daily operation.

在日常的營運(yùn)中，要和廚房及其他營運(yùn)部門進(jìn)行溝通。

17、Recommend to outletmanager in operation and procedure.

學(xué)習(xí)、評(píng)估營運(yùn)/程序并向餐廳經(jīng)理建議應(yīng)該改進(jìn)的地方。

18、Check associate’s workperformance and grooming.

檢查下屬的工作表現(xiàn)和他們的儀容儀表。

19、Is a hands-on managerand is present at all times in the department, especially during busy periods.

在服務(wù)的繁忙時(shí)候，對(duì)員工進(jìn)行督導(dǎo)、監(jiān)督并協(xié)助。

20、Liaise with kitchen indaily operation.

在日常工作中，要和廚房的同事進(jìn)行溝通。

21、Knowledgeable inequipment.

掌握必要大設(shè)備知識(shí)。

22、Report to StewardingManager in food and beverage.

向餐務(wù)部經(jīng)理報(bào)告食物和飲料的偏差。

23、Fully understand and strictin Department Operations Manual.

完全理解并執(zhí)行部門營運(yùn)手冊(cè)。

24、All the work processaccording to the work plan and training task list.

所有工作都要按照工作計(jì)劃和部門培訓(xùn)工序表。