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1、3.03Job DescriptionsJob Title :Outlet Manager - CafePlace of Work :Cafe, Room Service, Personal BarResponsible To :Director of Food and Beverage Assistant Director of Food and Beverage Responsible For:All Cafe, Room Service and Personal Bar EmployeesScope and General Purpose of Job:To manage the Caf
2、e, Room Service and Personal Bar as successful independent profit centres, ensuring maximum guest satisfaction in consistency with Hyatt International standards, through planning, organizing, directing, and controlling the operation and administration.Main Duties1.To ensure that the monthly forecast
3、ed food and beverage revenue figures are achieved.2.To strictly adhere to the established operating expenses and that all costs are controlled.3.To participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requir
4、ements in line with the compilation of the annual Business Plan.3.03Job Descriptions (continued)4.To assist in the operations during busy periods.5.To establish and strictly adhere to the par stocks for all operating equipment and supplies and to ensure that the outlet is adequately equipped.6.To ma
5、intain a detailed guest history record file.7.To identify, in conjunction with the Director of Food and Beverage and Executive Chef, market needs and trends.8.To liaise closely with the Chef de Cuisine - Cafe on developing menus, food presentations and to relay guest comments.9.To conduct monthly in
6、ventory checks on all operating equipment and supplies.10.To control the requisitioning, storage and careful use of all operating equipment and supplies.11.To conduct daily pre-shift briefings to employees on preparation, service and menu.12.To liaise with the Kitchen and Beverage department on dail
7、y operation and quality.13.To handle all guest complaints, requests and enquiries on food, beverage and service.14.To establish a rapport with guests maintaining good customer relationship.15.To ensure that the outlet cashiering procedures are strictly adhered to.16.To ensure opening and closing tim
8、es and duties are adhered to.3.03Job Descriptions (continued)17.To revise and update the Outlet Departmental Operations Manual on an as needed basis.18.To participate in the formulation of the Annual Marketing Plan to establish a list of marketing activities in line with the compilation of the Annua
9、l Business Plan.19.To maintain the Daily Log Book.20.To plan the outlet weekly roster, staff vacation and work schedules to ensure that the outlet is adequately staffed to handle the level of business.21.To maintain the outlet bulletin board.22.To submit all guest/staff incident reports.23.To report
10、 “ lost and found” items.24.To maintain all hotel records and forms as prescribed by hotel management and policies.25.To maintain and update outlet menu maintenance.26.To ensure that the Outlet is kept clean and organized, both at the front as well as the back of house.27.To laise and organize with
11、Housekeeping Department that the established cleaning schedules are strictly adhere to.28.To issue repair and maintenance job orders to ensure the proper maintenance of the outlet.3.03Job Descriptions (continued)29.To report for duty punctually wearing the correct uniform and name badge at all times
12、.30.To provide a courteous and professional service at all times.31.To maintain good working relationships with your own colleagues, and all other departments.32.To have a complete understanding of and adhere to the hotels policy relating to Fire, Hygiene, Health and Safety.33.To maintain a high sta
13、ndard of personal grooming at all times.34.To have a complete understanding of the hotels employee handbook and adhere to the regulations contained within.35.To maintain a good rapport and working relationship with staff in the outlet and all other departments.36.To conduct monthly staff meetings.37
14、.To attend all meetings as required by Executive Management.38.To prepare and participate in the Monthly Objective Review.39.To undertake any reasonable tasks as assigned by the Food and Beverage Department.40.To respond to any changes in the restaurant function as dictated by the hotel.41.To behave
15、 at all times in a manner which projects the good image of the company.3.03Job Descriptions (continued)42.To identify training needs and plan training programs for the employees.43.To conduct training for the staff in accordance to the Training Plan in order that employees have the necessary skills
16、to perform their duties.44.To liaise and inform Food and Beverage Department and Human Resources Department of all training sessions.45.To develop departmental trainers and assign training responsibilities.46.To ensure that all employees maintain a high standard of personal appearance and hygiene at
17、 all times. 47.To conduct staff yearly performance appraisals.48.To ensure that all employees report for duty punctually wearing the correct uniform and name badge at all times.49.To assist in the building of an efficient team of employees by taking an active interest in their welfare, safety and de
18、velopment.50.To ensure that all employees provide a courteous and professional service at all times.51.To assist in the training of the employees ensuring that they have the necessary skills to perform their duties with maximum efficiency.52.To supervise the employees within the department, ensuring
19、 that the correct standards and methods of service are maintained as stated in the Departments Operations Manual.3.03Job Descriptions (continued)53.To ensure that all employees have a complete understanding of and adhere to the Hotels Employee Rules and Regulations.54.To ensure that all employees ha
20、ve a complete understanding of and adhere to the hotels policy relating to Fire, Hygiene, Health and Safety.55.To schedule employees in line with varying business levels in order to maximise productivity and minimise payroll costs.56.To select and recruit suitable employees for the restaurant using
21、prescribed employee specification forms and interview checklists.57.To maximise employee productivity and morale within the department and consistently maintain discipline within hotel guidelines and local legislation.58.To carry out quarterly, bi-yearly and yearly inventory of operating equipment.5
22、9.To plan and organize festive food promotions within the outlet.60.To carry out any other reasonable duties and responsibilities as assigned.3.03Job DescriptionsJob Title :Assistant Manager - CafePlace of Work :CafeResponsible To :Outlet Manager - CafeResponsible For:Team Leaders and all employees
23、in the CafeScope and General Purpose of Job:To assist the Outlet Manager in managing the Cafe Restaurant as a successful independent profit centre, ensuring maximum guest satisfaction in consistency with Hyatt International Standards, through planning, organizing, directing, and controlling the food
24、 and beverage operation and administration.Main Duties1.To participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.2.To assist the Outlet Ma
25、nager in efficiently managing the outlet according to the established concept statements.3.To ensure that the minimum operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual.3.03Job Descriptions (continued)4.To assign responsibili
26、ties to subordinates and to check their performance periodically.5.To assist in the operations during busy periods.6.To ensure that the par stocks for all operating equipment and supplies are strictly adhered to and that the outlet is adequately equipped.7.To assist in conducting monthly inventory c
27、hecks on all operating equipment and supplies.8.To assist in controlling the requisitioning, storage and careful use of all operating equipment and supplies.9.To conduct daily pre-shift briefings to employees on preparation, service and menu.10.To liaise with the Kitchen and Beverage department on d
28、aily operation and quality.11.to handle all guest complaints, requests and enquiries on food, beverage and service.12.To establish a rapport with guests maintaining good customer relationship.13.To ensure that the outlet cashiering procedures are strictly adhered to.14.To assist in the revision and
29、updating of the outlet Departmental Operations Manual on an as needed basis.15.To assist in the formulation of the Annual Marketing Plan to establish a list of marketing activities in line with the compilation of the Annual Business Plan.3.03Job Descriptions (continued)16.To maintain the Daily Log B
30、ook.17.To assist in planning the outlet weekly roster and work schedules to ensure that the outlet is adequately staffed to handle the level of business.18.To maintain the outlet bulletin board.19.To submit all guest/staff incident reports.20.To report “lost and found” items.21.To attend Daily Opera
31、tion Meetings in the absence of the Outlet Manager.22.To ensure that the outlet is kept clean and organized, both at the front as well as the back of house.23.To liaise and organise with Housekeeping Department that the established cleaning schedules are strictly adhered to.24.To issue repair and ma
32、intenance job orders to ensure proper maintenance of the outlet.25.To report for duty punctually wearing the correct uniform and name badge at all times.26.To provide courteous and professional service at all times.27.To maintain good working relationships with your own colleagues, and all other dep
33、artments.28.To have a complete understanding of and adhere to the hotels policy relating to Fire, Hygiene, Health and Safety.3.03Job Descriptions (continued)29.To maintain a high standard of personal appearance and hygiene at all times.30.To have a complete understanding of the hotels employee handb
34、ook and adhere to the regulations contained within.31.To maintain a good rapport and working relationship with staff in the outlet and all other departments.32.To attend all meetings as required by Executive Management.33.To undertake any reasonable tasks as assigned by the Food and Beverage Departm
35、ent.34.To respond to any changes in the restaurant function as dictated by the hotel.35.To assist in identifying training needs and plan training programs for the employees.36.To conduct training for the staff in accordance to the Quarterly Training Plan in order that employees have the necessary sk
36、ills to perform their duties.37.To liaise and inform Food and Beverage Department and Human Resources Department of all training sessions.38.To ensure that all employees maintain a high standard of personal appearance and hygiene at all times.39.To conduct staff yearly performance appraisals.40.To e
37、nsure that all employees report for duty punctually wearing the correct uniform and name badge at all times.3.03Job Descriptions (continued)41.To ensure that all employees provide a courteous and professional service at all times.42.To assist in the building of an efficient team of employees by taki
38、ng an active interest in their welfare, safety and development.43.To supervise the employees within the department, ensuring that the correct standards and methods of service are maintained as stated in the Departments Operations Manual.44.To ensure that all employees have a complete understanding o
39、f and adhere to the Hotels Employee Rules and Regulations.45.To ensure that all employees have a complete understanding of and adhere to the hotels policy relating to Fire, Hygiene, Health and Safety.46.To carry out quarterly, bi-yearly and yearly inventory of operating equipment.47.To assist in pla
40、nning and organizing festive food promotions within the outlet.48.To carry out any other reasonable duties and responsibilities as assigned.3.03Job DescriptionsJob Title :Team Leader - Cafe RestaurantPlace of Work :Cafe RestaurantResponsible To :Outlet Manager - Cafe, Assistant Manager - CafeRespons
41、ible For:Waiters and Waitresses, Hostesses, Bar Attendant - Main Service BarScope and General Purpose of Job:Responsible to supervise and oversee a pre-assigned section of the restaurant, assist hostess, Outlet Manager, or his/her Assistant Manager to ensure all guests are greeted and served in a co
42、urteous and efficient manner.Main Duties1.Reports to work on time, immaculately dressed and groomed, setting an example for all subordinates.2.Assumes all staff are on duty, checking attendance log daily for verification.3.Monitors staff performance.4.He/she must be familiar with:*Emergency procedur
43、es*All Cafe activities and promotions3.03Job Descriptions (continued)*Service hours of all outlets including specialties and entertainment*Knows employee handbook*Knows all house rules and regulations and maintains them*Maintains grooming standards5.To take food and beverage orders and execute them.
44、6.To send and collect operating equipment for burnishing according to the schedule established by the Stewarding Department.7.Performs duties delegated by supervisor.8.Read staff message board daily.9.Requests items from general store.10.Assists in staff training.11.Prepares daily log book.12.Check
45、all tables for complete set up to ensure nothing is missing and that all equipment is in proper condition.13.Check and maintain service station for proper mis-en-place.14.Informs and recommends daily specials.15.Knows all menu items and condiments which are served.16.Serve drinks first in proper man
46、ner and sequence.3.03Job Descriptions (continued)17.Knows preparation time of all dishes. Maintains service sequence and serves guests of the same table each meal course at same time.18.Inquiries if guests enjoyed their meal.19.Handle minor complaints promptly and informs Outlet Manager.20.To strictly adhere to the opening and closing procedures established for the outlet.21.To ensure that service station and surrounding area is kept clean and organized at all times.22.Knows check presentat