CULINARY

Entry Level Manager

Full-time

Req ID: ZHU000237

Local

营运管理

Operational

§ 控制好厨房器械，与管事经理及时沟通，协调好各种器械的保养，清洗和运输，了解餐饮部各个餐厅的摆台标准，对餐厅的营运时间和闲忙时间段清楚，并以此安排好工作人员。避免人员浪费

Ensure proper coordination with kitchen and bar on daily or monthly specials and promotions: possesses sound knowledge of food & beverage, able to know each outlet set up standard and operating hour and procedure, arrange staffs accordingly

§ 根据安排负责主管的工作，并完成由餐饮部布置的其他工作任务

Performs duties common to all supervisor and other duties as may be assigned.

§ 负责员工的工作班次安排，以确保足够的人员完成工作，最大限度的利用现有的劳动力。根据房间入住数量、各餐段的闲忙时间，贵宾到达人数来排班。

Responsible for staff scheduling and payroll cost to ensure adequate coverage according to established practices and maximize on labor potential; Plans work assignment based on room occupancy forecast, and VIP list. Adjust schedules to meet emergencies, coordinates with other managers regarding emergency staffing.

§ 申请各种餐具采购单，每日提货申请等。要保持足够的存货以确保本部的正常运营。保证餐具的正常运行，最大限度的降低破损率

Managing the departmental operation and taking action where necessary to ensure smooth running and participating in service duties during service periods, where necessary.

§ 保证所有的盘点后的营运器械，不锈钢器械，各种餐具，玻璃器皿保养完好，在库房中编码登记Ensures that adequate inventories of equip, stainless cutlery and equipment are maintained.

§ 做好营运器械的进库出库记录。并加以控制，任何部门的提货超出平日的使用量，需要通知行政总厨，并与餐厅经理共同找出原因。

Maintains proper records equipment store sign in and out, if any department get equipments more frequently, have to inform with Executive chef and find out reason with restaurant manager

§ 每个月做小盘点，每三个月与各餐厅经理做酒店餐饮营运器械盘点根据市场导向的价格及产品，引进及尝试市场中出现的新产品。

Inventory every month and every three month doing hotel f&b operating equipment inventory with each department

§ 做好每个盘点的记录，并与管事部经理和各餐厅经理共同分析数目。找出所有不正常数据的原因。及时作出反应

Make record of inventory, Analysis the number with Executive chef and outlet managers.

§ 保证仓库和各餐厅的库存，如果需要增加购买，及时汇报给管事部经理

Check supply levels in storage closets. Complete requisition for additional supplies needed and submit to manager

§ 随时检查库房的干净整洁，所有用品的清洁状况，派专门人负责所有的物品，严格控制出货进货

Inspect cleanliness and organization of storage areas. Assign designated personnel to rectify any deficiencies

§ 检查所有的餐厅厨房管事部，所有的清洁用品，组织结构，机器的运转情况，保证所有的器械和工作区域干净整洁

Check work stations for proper supplies, organization, cleanliness and mechanical

problems. Instruct designated personnel to correct deficiencies.

§ 检查所有餐厅的服务器具，每个班次所使用的餐具数量，各个班次交接的情况，保证数目正确

Review kitchen and restaurant service needs from Stewarding throughout the shift and ensure that all requirements are met according to specifications.

§ 根据酒店餐厅的营运情况来决定餐具的发放数量，餐厅忙和酒店住房率高，发放多些餐具，酒店住房

Monitor and maintain designated par levels of operating equipment.

§ 检查洗碗机的温度，以及所有设备的温度达到清洗设备的要求，如果有任何问题，及时联系工程部或厂家进行调试维修

Monitor and ensure that all temperature and chemical solution requirements are met

with regard to dishwashing, pot washing and storage

§ 联系保持餐厅的整洁，保证没有苍蝇，昆虫，老鼠等动物在餐厅和厨房，发现要及时联系杀虫灭鼠公司进行消毒

Monitor and maintain pest control requirements in accordance with hotel standards.

§ 有任何宴会要与宴会经理共同协商所有用具并按照要求准备好

Coordinate and assist with banquet function requirements as assigned.

§ 给所有相关人员做培训，餐具保养，如何避免破损，洗碗机的使用，所有药剂的配比等

Conduct training of staff as assigned.

§ 监督所有的员工工作，在下班之前完成他们的工作，保证酒店各个厨房后区的干净

Ensure all staff assignments are completed before staff sign out.

§ 参与员工的评估，给每个员工制定目标，建立一个良好的工作气氛

Go through staff performance with staffs, set target for each employee, Foster and promote a cooperative working climate

行政

Administration

§ 协助厨师长建立完善并且维护部门营运手册，部门营运手册应当反映出酒店政策和程序以及工作过程和标准。确保每年进行回顾，反映出改变。

Assists the Chef de Cuisine with the development and maintenance of a detailed Department Operations Manual that reflects Policies & Procedures, work processes and standards of performance within the Division. Ensures annual review to accurately reflect any changes.

§ 协助厨师长准备和定期更新厨务部预算，确保达到预算目标并且有效的控制成本。

Assists with the preparation and regular update of the Food and Beverage Departmental Budget in close cooperation with the Chef de Cuisine, ensuring targets are met and costs are effectively controlled.

薪资和生产力管理

Payroll & 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/ Resources 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 & Part Time associates), multi-skilling and multi-tasking.

§ 指导下属确保生产力水平满足凯悦设计标准和凯悦酒店集团餐饮部营运手册的要求。

Directs subordinates to ensure productivity meets standards given in accordance with Hyatt Design Standards & Criteria and the Hyatt Hotels Corporation Food and Beverage 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。

Focuses 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。

Ensures new technology & equipment are embraced, improving productivity whilst taking work out of the system.

人员管理

People Management

§ 协助引导员工在工作中遵循经营、财务及行政管理的理念，确保员工掌握多项技能并承担多项工作。

Assists Outlet Chefs and Kitchen Apprentices to work following the operational, financial, administrative philosophies ensuring associates are multi skilled and perform multi tasks.

§ 通过参与管理，根据酒店制度和程序以及相关适用法律，对所有厨师进行紧密督导。

Through hands-on management, supervises closely all Outlet Chefs and Kitchen Commis in the performance of their duties in accordance with Policies & Procedures and applicable laws.

§ 给具备能力和资源的员工委派适当的工作和责任，在培养和发展员工的同时确保营运标准和安全。

Delegates appropriately duties and responsibilities to equipped and resourceful associates, nurturing and developing them whilst ensuring standards of operation and safety are maintained.

§ 拥护和支持酒店的培训精神和以人为本的管理哲学，并和进修及培训发展部经理、厨师长密切合作培养和发展员工。

Instils and supports the Training initiatives and philosophies of the company and works closely with the Learning and Development Manager and Chef de Cuisine in the training and development of associates.

§ 发展及协助针对提高技能和知识的培训活动。

Develops and assists with training activities focused on improving skills and knowledge.

§ 确保员工完全理解酒店的规章制度并遵照执行。

Ensures associates have a complete understanding of Rules & Regulations, and that behaviour complies.

§ 监督员工士气并提供工作表现及发展的反馈。

Monitors associate morale and provides mechanism for performance feedback and development.

§ 进行员工年度表现发展评估，提供真实和准确的回馈。

Conducts annual Performance Development, providing honest and appropriate feedback.

§ 将指导原则及核心价值有效地传达给所有层级的员工。

Effectively communicates guiding principles and core values to all levels of associates.

总则

General

§ 按要求出席所有会议并作出贡献。

Attends and contributes to all Meetings as required.

§ 确保所有员工始终提供礼貌和专业的服务。

Ensures all associates provide courteous and professional service at all times.

§ 礼貌而高效的处理客人和员工询问，对不能立即解决的投诉和问题进行汇报，并及时回馈和跟进。

Handles guest and associate enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found, whilst providing feedback for a prompt follow up.

§ 了解关于员工及行业关系的法律、法规，理解并严格遵守员工手册中的规章制度，及酒店关于防火、卫生、健康和安全的制度。

Is knowledgeable in statutory legislation in associate and industrial relations, understanding and strictly adhering to Rules & Regulations established in the Associate Handbook and the Hotel’s policies concerning fire, hygiene and health & safety.

§ 积极参与员工福利、安全、发展及健康的活动，并给予建议、咨询和真实、恰当的反馈。

Is actively involved in the welfare, safety, development and well-being of associates providing advice, counselling and truthful, diplomatic feedback.

§ 确保高标准的个人形象和仪容仪表。

Ensures high standards of personal presentation & grooming.

§ 与客人和同事保持基于良好工作关系的接触。

Maintains positive guest and colleague interactions with good working relationships.

§ 始终展现负责的管理和行为，并以积极的形象代表酒店管理团队和凯悦酒店集团。

Exercises responsible management and behaviour at all times and positively representing the Hotel Management Team and Hyatt Hotels Corporation.

§ 根据酒店、行业和公司的指引，回应需求、改变，执行任何合理的任务及额外职责。

Responds to requests to undertake any reasonable tasks and secondary duties and to changes as dictated by the hotel, industry and company.