1.Supervises and co-ordinates activities of all personnel assigned in the various restaurants and bars.
组织协调各部门和酒吧相关人员的事宜。
2.Endorse the time schedules of employees for each dinning the bar area; trains all service personnel with regard to content and preparation.
制定餐厅和酒吧区域员工的排班表；为员工培训
3.Prepares daily assignments of event orders and volume of business. Inspects service personnel as to their appearance.
根据当天的宴会单和生意情况,制定员工的每日工作，检查员工仪容仪表.
4.Approves requisitions of all outlets ensuring that par stocks are maintained. Makes sure that adequate stock of food and beverage items are maintained in storerooms, and initiates necessary requisitions.
根据存货情况,批准每个部门请购申请单.确保仓库中食品和饮料充足,批准必须的申请.
5. Attends to guest complains and problems regarding service in outlets. Checks all log books for problems and guest complains, which may have occurred in his absence.
处理每个餐厅客人投诉和问题.对于不在时发生的客人投诉和问题,检查各部门每天的日志薄.
6.Initiates purchase requisitions, misconduct, memoranda, employee ratings, spoilage and breakage reports and other inter-office memoranda. Executes the general responsibilities necessary to minimize costs of operating all service units in the hotel.
批准采购申请单,过失单,备忘录,损耗单及其他办公室内部备忘录.有义务使酒店各项服务的成本运作降到最低.
7.Ensures that all F & B outlets are clean, orderly, and prepared for business; checks set-up of counters, including the mise-en-place, service areas, room service and food service outlet pantries and their areas.
确保餐饮部各部门的干净,有条理,可运作;检查柜台的摆设,包括准备工作,服务区域,客房服务及食品室等.
8.Trains the service personnel how to handle various types of service; supervises hotel service employees in accordance with operating policies which he may help to establish.
培训员工的各项服务标准;对于其有可能参与制定的酒店运作规则,监督其员工实行并符合标准.
9.Checks special function sheets against room set-up and personnel scheduled; may work with Banquet Manager in scheduling service for all functions.
检查各项特别宴会的人员编制和房间摆设情况;有可能与宴会厅经理协作制定各项宴会的服务安排.
10.May schedule periodic food and beverage employees meeting to ensure correct interpretation of hotel policies.
每隔一段时间召开的餐饮部员工大会,使酒店的各项规则准确传达给每位员工.
11.Co-ordinates with Banquet Manager and assists Executive Chef in planning menus for special parties and with the Executive Manager when there is need to change restaurant menu.
与宴会厅经理和行政总厨拟定特别宴会的菜单,当餐厅的菜单需要换时,与行政经理一起进行.
12.Establishes standards of performance such as amount of linen to be used in dining areas, number of covers to be served per employee, setting of labor cost goals, etc.
建立起一些相关的标准,如用餐区域发放多少块毛巾,每位员工服务多少客人和劳动力的花费目标等.
13.Ensures proper handling of machinery, equipment, tableware, kitchen utensils and other operation equipment in use.
确保器械,用具,餐具,厨房用具及其他用具的正确使用.
14.Ensures that overall F&B cleanliness and sanitation is maintained in the hotel.
确保全餐饮部的整洁和卫生.
15.Keeps track of inventories of all operation supplies and equipment.
监控物品和器械的盘底情况.
16.Co-ordinates with the Sales Department regarding promotions and special events in the restaurant.
和销售部协调,搞好餐厅的促销活动和特别的活动.
17.Performs duties common to all managers and other duties as may be assigned.
履行每个经理应有的职责及其他以后相应制定出的职责.
