Outlet Manager-Forty 8 Bar
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Summary
To assist with the development and maintenance of a detailed Department Operations Manual that reflects policies and procedures work processes and standards of performance within the Division.
To assists with the preparation and regular update of the Food and Beverage Departmental Budget, in close cooperation with Assistant Director of Food & Beverage and the Director of Food and Beverage ensuring targets are met and costs are effectively controlled.
To participate in the formulation of the Annual Marketing Plan to established a list of marketing activities in line with the compilation of the Annual Business Plan.
To maintain the Daily Log Book
To submit the following reports to the Director of Food and Beverage, in the absence of the Outlet manager arrange Assistant to do so:
Weekly work schedule.
Monthly consumption reports of guest supplies.
Vacation schedule.
Training forecast.
Beverage shortage / overage report.
Guest/staff incident report.
To plan the outlet weekly roster and work schedules to ensure that the outlet is adequately staffed to handle the level of business.
To request guest supplies according to consumption and established par stocks.
To maintain the outlet bulletin board.
To attend monthly Food and Beverage meeting and daily operations meeting.
To attend all other meetings and briefings as directed by the Director of Food and Beverage.
To report “loss and found” items in line with the Policies & Procedures.
To ensure that the outlet is kept clean and organized, both at the front as well as the back of the house.
To liaise and organize with Stewarding and Housekeeping that the established cleaning schedules are strictly adhered to.
Qualifications
薪资和生产力管理
Payroll & Productivity Management
Exercises efficient Payroll Management/ Resource 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.
Directs subordinates to ensure productivity meets the Hyatt Hotels Corporation Food and Beverage Operations Manual requirements.
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.
Ensures new technology & equipment are embraced as to improve productivity.
Reviews and constantly seeks Productivity level improvements of all associates through the process of “taking work out of the system” (when appropriate) and through streamlining of work process.
营运管理
Operational
To ensure that the outlet is managed efficiently according to the established concept statement, providing courteous, professional, efficient and flexible service at all times according to the established standards.
To be a hands-on manager and be present at all times in the outlet, especially during busy periods.
To be flexible and adapt to rotate within the different departments, sub departments of the Food and Beverage division or any others departments assigned by the hotel.
To ensure that correct operating standards are adhered in order to achieve the level of service established in the Departmental Operations Manual.
To assign responsibilities to subordinates and to check their performance periodically.
To ensure table reservations are taken properly in order to maximize the restaurant turnover.
To ensure that the par stocks for all operating equipment and supplies are strictly adhered to, and that the outlet is adequately equipped.
To conduct monthly inventory checks on all operating equipment and supplies.
To assist in controlling the requisitioning, storage and careful use of all operating equipment and supplies.
To conduct daily pre-shift briefings to associates on preparation, service and menu.
To liaise with the Kitchen and other supporting departments on daily operation and quality.
To ensure that all beverage orders are produced according to the established recipes and procedure set for the outlet
To control the requisitioning, storage, and service/portioning of beverages
To control appropriate beverage par stocks are maintained and record any spoilage and wastage
To ensure that the bar and surrounding area is kept clean and organized at all times
To handle all guest complaints, requests and inquiries on food, beverage and service.
To ensure that the outlet cashiering procedures are strictly adhered to.
To supervise and oversee the operation and administration of the outlet.
To ensure the smooth and efficient operation of Banqueting and Convention services throughout the resort.
To study, evaluate operation/procedure and suggest improvements to DOFB/Assistant.
To act as a host to the guests and ensure their satisfaction
To check work performance of subordinates and their grooming.
To supervise, oversee and assist subordinates during busy period in the service.
To liaise with kitchen crew on daily operation.
To possess thorough knowledge of menu and equipment.
To work with Chef on the menu, recipes and menu cycle concept.
To report deviations of the Catering and food and beverage products to the Director of Food and Beverage.
To fully understand and adhere to the Departmental Operations Manual.
To perform all tasks in accordance to the Session Plans and Task Breakdowns from the Departmental Training Manual.
To fully understand and apply the philosophy of F&B Top 20’s.
To fully understand and adhere to Hyatt’s Food and Beverage Vision and Mission.
- 协助部门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。
To assist with the development and maintenance of a detailed Department Operations Manual that reflects policies and procedures work processes and standards of performance within the Division.
- 与餐饮部副总监和餐饮部总监密切合作准备和定期更新餐饮部预算，确保达到预算目标并且有效的控制成本。
To assists with the preparation and regular update of the Food and Beverage Departmental Budget, in close cooperation with Assistant Director of Food & Beverage and the Director of Food and Beverage ensuring targets are met and costs are effectively controlled.
- 参与制定年度市场营销计划，确定营销活动，以配合年度商业计划的完成。
To participate in the formulation of the Annual Marketing Plan to established a list of marketing activities in line with the compilation of the Annual Business Plan.
- 维护部门日志。
To maintain the Daily Log Book
- 向餐饮部总监上交以下报告（如餐厅经理缺席，安排副理上交）：
To submit the following reports to the Director of Food and Beverage, in the absence of the Outlet manager arrange Assistant to do so:
- 每月餐厅报告
Weekly work schedule.
- 每月客用品消耗报告
Monthly consumption reports of guest supplies.
- 假期安排
Vacation schedule.
- 预计培训
Training forecast.
- 酒水短缺 / 超额报告
Beverage shortage / overage report.
- 客人/员工事故报告。
Guest/staff incident report.
- 根据营业状况排班，确保有足够的人手。
To plan the outlet weekly roster and work schedules to ensure that the outlet is adequately staffed to handle the level of business.
- 根据使用状况和安全库存量申领客人用品。
To request guest supplies according to consumption and established par stocks.
- 维护部门信息板。
To maintain the outlet bulletin board.
- 参加每月餐饮部会议和每日运营会议。
To attend monthly Food and Beverage meeting and daily operations meeting.
- 参加餐饮部总监主持的所有会议和简报。
To attend all other meetings and briefings as directed by the Director of Food and Beverage.
- 根据酒店规章制度和程序处理“失物招领”。
To report “loss and found” items in line with the Policies & Procedures.
- 确保部门前场和后场区域干净、整洁有序。
To ensure that the outlet is kept clean and organized, both at the front as well as the back of the house.
- 与餐务部和客房部合作，严格按照清洁时间表进行清洁。
To liaise and organize with Stewarding and Housekeeping that the established cleaning schedules are strictly adhered to.
Qualifications
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（全职员工及临时工）、多技能及多任务的原则。
Exercises efficient Payroll Management/ Resource 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酒店集团餐饮部运营手册的要求。
Directs subordinates to ensure productivity meets the Hyatt Hotels Corporation Food and Beverage Operations Manual requirements.
- 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.
- 确保使用新技术和新设备以提高生产力。
Ensures new technology & equipment are embraced as to improve productivity.
- 通过“灵活处理工作”（适当情况下）和简化工作流程，来回顾和不断探索所有员工的生产力水平改善。
Reviews and constantly seeks Productivity level improvements of all associates through the process of “taking work out of the system” (when appropriate) and through streamlining of work process.
营运管理
Operational
- 确保根据经营理念对部门进行高效地管理，根据标准始终提供礼貌、专业、高效和灵活的服务。
To ensure that the outlet is managed efficiently according to the established concept statement, providing courteous, professional, efficient and flexible service at all times according to the established standards.
- 在部门内凡事亲历亲为，始终在餐厅参与运营，特别是在工作繁忙期间。
To be a hands-on manager and be present at all times in the outlet, especially during busy periods.
- 能够灵活并适应餐饮部不同部门和酒店安排的其它部门的岗位轮换。
To be flexible and adapt to rotate within the different departments, sub departments of the Food and Beverage division or any others departments assigned by the hotel.
- 根据部门营运手册中的服务标准，确保执行正确的营运标准。
To ensure that correct operating standards are adhered in order to achieve the level of service established in the Departmental Operations Manual.
- 为下属分派工作并定期检查工作表现。
To assign responsibilities to subordinates and to check their performance periodically.
- 确保部门以最大的接待能力接受预定。
To ensure table reservations are taken properly in order to maximize the restaurant turnover.
- 确保严格遵守所有运营设备和用品的库存量，保证餐厅的顺畅运营。
To ensure that the par stocks for all operating equipment and supplies are strictly adhered to, and that the outlet is adequately equipped.
- 每月进行运营设备及营业用品盘点。
To conduct monthly inventory checks on all operating equipment and supplies.
- 协助控制运营设备及营业用品的申请、储存及仔细使用所有设备和物品。
To assist in controlling the requisitioning, storage and careful use of all operating equipment and supplies.
- 就每日准备、服务及菜单为员工召开班前沟通会。
To conduct daily pre-shift briefings to associates on preparation, service and menu.
- 在每日运营及质量方面与厨务部和其他支持部门密切配合。
To liaise with the Kitchen and other supporting departments on daily operation and quality.
- 根据酒店既定的配方和程序，确保酒水的出品和服务。
To ensure that all beverage orders are produced according to the established recipes and procedure set for the outlet
- 控制物品申请、库存和酒水服务/份量。
To control the requisitioning, storage, and service/portioning of beverages
- 确保适当的酒水库存，维护并记录酒水的报废和浪费。
To control appropriate beverage par stocks are maintained and record any spoilage and wastage
- 确保酒吧和周围区域始终整洁。
To ensure that the bar and surrounding area is kept clean and organized at all times
- 处理客人所有关于食品、酒水和服务方面的投诉、要求以及疑问。
To handle all guest complaints, requests and inquiries on food, beverage and service.
- 确保部门严格遵守收银程序。
To ensure that the outlet cashiering procedures are strictly adhered to.
- 监督管理和检查部门运作和行政工作。
To supervise and oversee the operation and administration of the outlet.
- 确保宴会及会议服务顺利并高效的运行。
To ensure the smooth and efficient operation of Banqueting and Convention services throughout the resort.
- 学习和评估营运和工作程序，向餐饮部总监或副总监提出建议。.
To study, evaluate operation/procedure and suggest improvements to DOFB/Assistant.
- 具有主人翁精神并确保客人满意。
To act as a host to the guests and ensure their satisfaction
- 检查下属的工作表现和仪容仪表。
To check work performance of subordinates and their grooming.
- 在营业繁忙期间督导、检查并且协助下属的工作。
To supervise, oversee and assist subordinates during busy period in the service.
- 在每日运营方面与厨务部密切配合。
To liaise with kitchen crew on daily operation.
- 具备充足的菜单和设备知识。
To possess thorough knowledge of menu and equipment.
- 和厨师长一起确定菜单、配方和菜单循环更新。
To work with Chef on the menu, recipes and menu cycle concept.
- 向餐饮总监汇报会议、餐饮产品的差异。
To report deviations of the Catering and food and beverage products to the Director of Food and Beverage.
- 充分理解并且执行部门营运手册。
To fully understand and adhere to the Departmental Operations Manual.
- 根据部门营运手册中的工作计划和工序表完成任务。
To perform all tasks in accordance to the Session Plans and Task Breakdowns from the Departmental Training Manual.
- 完全理解并且运用餐饮宝典20条的理念。
To fully understand and apply the philosophy of F&B Top 20’s.
- 完全理解并遵守凯悦餐饮部愿景和使命。
To fully understand and adhere to Hyatt’s Food and Beverage Vision and Mission.
- Dipartimento: Management
