1、315/315INDEXF&B Director 餐 飲 部 總 監(jiān) F & B Manager 餐 飲 部 經(jīng) 理 Asst. F & B Manager 餐 飲 部 經(jīng) 理 助 理 F&B Coordinator 餐飲部協(xié)調(diào)員Secretary 秘 書 F&B Clerk 餐飲部文員Catering Manager 宴會廳經(jīng)理Banquet Supervisor 宴 會 廳 主 管 Banquet Captain 宴 會 廳 領(lǐng) 班 Banquet waiters/waitress 宴 會 廳 男 女 服 務(wù) 員 Banquet Coordinator 宴 會 廳 協(xié) 調(diào) 員Canteen

2、 Supervisor 員工餐主管Canteen Attendant 員工餐服務(wù)員 Restaurant Manager Coffee House 咖 啡 廳 經(jīng) 理 Asst. Rest. Manager Coffee House 咖 啡 廳 經(jīng) 理 助 理 Rest. Supervisor Coffee House 咖 啡 廳 主 管 Rest. Captain Coffee House 咖 啡 廳 領(lǐng) 班 Rest. Hostess Coffee Shop 咖 啡 廳 領(lǐng) 位 Rest. Waiter/ waitress Coffee House 咖 啡 廳 男 女 服 務(wù) 員 Rest

3、. Bus boy Coffee House 咖 啡 廳 勤 雜 工 Room Service Manager 咖 啡 廳 送 餐 服 務(wù) 經(jīng) 理 Room Service Supervisor 咖 啡 廳 送 餐 服 務(wù) 主 管 Room Service Captain咖 啡 廳 送 餐 服 務(wù) 領(lǐng) 班 Room Service Ordertaker 送 餐 服 務(wù) 接 單 員 Room Service Waiter 送 餐 服 務(wù) 員 Restaurant Manager Chinese Restaurant 中 餐 廳 經(jīng) 理 Asst. Restaurant Mgr. Chinese

4、Restaurant 中 餐 廳 經(jīng) 理 助 理 Restaurant Supervisor Chinese Restaurant 餐 廳 主 管 Restaurant Captain Chinese Restaurant 餐 廳 領(lǐng) 班 Restaurant Hostess Chinese Restaurant餐 廳 女 領(lǐng) 班 Restaurant Waiter / waitress Chinese Restaurant餐 廳 男 女 服 務(wù) 員 Restaurant Busboy Chinese Restautant餐 廳 勤 雜 工 Beverage Manager/Asst. Bev

5、erage Manager 酒 水 部 經(jīng) 理 及 助 理 Beverage Supervisor 酒 水 部 主 管 Bar Captain 酒 水 部 領(lǐng) 班 Cocktail Waitress雞 尾 酒 服 務(wù) 員 Bartender調(diào) 酒 員 Fun Pub Manager夜 總 會 經(jīng) 理 Fun Pub Supervisor 夜 總 會 主 管 Fun Pub Captain夜 總 會 領(lǐng) 班 Disc Jockey唱 片 騎 士 Specialty Restaurant Manager 地 中 海 餐 廳 經(jīng) 理 Asisst. Specialty Restaurant Mana

6、ger 地 中 海 餐 廳 經(jīng) 理 助 理 Specialty Restaurant Supervisors 地 中 海 餐 廳 主 管 Specialty Restaurant Captain 地 中 海 餐 廳 領(lǐng) 班 Specialty Restaurant Hostess 地 中 海 餐 廳 領(lǐng) 位 Specialty Waiter/waitress 地 中 海 餐 廳 服 務(wù) 員 Delicatessen Assistant Manager 食 品 店 經(jīng) 理 助 理 Delicatessen Captain 食品店領(lǐng)班Delicatessen Waiter/tress 食品店服務(wù)員

7、Revolving Restaurant Manager 旋 轉(zhuǎn) 餐 廳 經(jīng) 理 Assist Revolving Restaurant Manager 旋 轉(zhuǎn) 餐 廳 經(jīng) 理 助 理 Revolving Restaurant Supervisor 旋 轉(zhuǎn) 餐 廳 主 管 Revolving Restaurant Captain旋 轉(zhuǎn) 餐 廳 領(lǐng) 班 Revolving Restaurant Hostess旋 轉(zhuǎn) 餐 廳 領(lǐng) 位Revolving Restaurant Waiter/waitress 旋 轉(zhuǎn) 餐 廳 服 務(wù) 員 JOB DESCRIPTIONJOB TITLE : FOOD &

8、 BEVERAGE DIRECTOR職務(wù)餐飲部總 監(jiān) DEPARTMENT :F&B ADMINISTRATION部門餐飲管理JOB CODE :FB 1代碼 REPORT TO: GENERAL MANAGER上級主管總經(jīng)理GENERAL MISSION 職責(zé)概述 Responsible for overall supervision, planning, control and coordination of all activities of personnel engaged in office administration and operation of the departmen

9、t. 負(fù)責(zé)監(jiān)督、計劃、控制及協(xié)調(diào)有關(guān)辦公室行政管理及本部門各餐飲的工作。RESPONSIBILITIES AND MEANS 職責(zé)和方法Responsible for the overall operation and co-ordination of various Food & Beverage departments such as coffee shop, Room se4rvice, Specialty Restaurant, Night Club, all the kitchens, stewarding etc.全 面 負(fù) 責(zé) 餐 飲 部 分 部 門 的 運 作 如 , 咖 啡

10、廳 , 地 中 海 餐 廳 , 送 餐 服 務(wù) , 中 餐 廳 , 夜 總 會,所 有 廚 房 及 管 事 部 等 部 門 .ADMINISTRATIVE RESPONSIBILITIES行政職責(zé)Exercises administration and supervises through Food & Beverage Manager, Executive Chef and Restaurant Managers.通 過 餐 飲 部經(jīng) 理 , 行 政 總 廚 及 各 餐 廳 經(jīng) 理 進(jìn) 行 監(jiān) 督 管 理 Confers with management on reports, forecas

11、ts, budget policy and future planning.與 管 理 當(dāng) 局 商 議 報 告 , 預(yù) 算 及 今 后 的 計 劃 Prepares reports for management including budget and forecasts.準(zhǔn) 備 預(yù) 算 和 預(yù) 報 給 管 理 當(dāng) 局 Surnishes guidance to Restaurant Managers on employees training, public relations and sales promotion.對 各 餐 廳 經(jīng) 理 進(jìn) 行 公 關(guān) 意 識 機(jī) 及 銷 售 得 指 導(dǎo)

12、 培 訓(xùn) Take responsibility for any task assigned by the General Manager, even though it might not concern the Food & Beverage Department.聽 命 于 總 經(jīng) 理 的 任 何 工 作 委 派 ,既 使 此 事 可 能 與 餐 飲 部無 關(guān) Follow through on any task assigned by the General Manager, even though it might not concern the Food & Beverage De

13、partment負(fù) 責(zé)完 成 總 經(jīng) 理 的 分 派 的 任 何 工 作 安 排 ,及餐 飲 部 所 涉 及 的 工 作 并 需 在 有 效 時 間 內(nèi) 完 成 Give comments to the General Manager on the progress of all tasks assigned by the General Manager, and on those tasks, self assigned, within a reasonable time limit.對 那 些 由 總 經(jīng) 理 委 派 的 工 作 給 以 信 息 反 饋 .Performs related

14、duties and special projects as assigned負(fù) 責(zé) 及 完 成 其 他 任 何 特 別 的 工 作 委 派 TECHNICAL RESPONSIBILITIES 技術(shù)職責(zé) Recommends to management, regarding changes or innovations in plans, policies, procedures and equipment.就 有 關(guān) 計 劃 , 政 策 , 程 序 , 設(shè) 備 的 改 變 或 創(chuàng) 新 向 管 理 當(dāng) 局 加 以 建 議 To conduct, together with Food & Be

15、verage Manager and /or Restaurant Managers, actual inspection tours, checks on departmental operations and special projects.與 餐 飲 部 經(jīng) 理 及 各 餐 廳 經(jīng) 理 一 起 進(jìn) 行 巡 查 并 對 部 位 的 操 作 及 特 別 事 宜 加 以 檢 查 Establishes standards and norms of food and beverage quality and purchasing.建 立 健 全 食 品 和 飲 品 銷 售 , 趨 勢 , 盤

16、存 等 加 以 復(fù) 審 Reviews prices, sources of supply, food and beverage sales, trends, inventories, etc.對 價 格 ,供 貨 來 源 ,食 品 及 飲 品 銷 售 ,趨 勢 ,盤 存 等 加 以 復(fù) 審 COMMERCIAL RESPONSIBILITIES 商業(yè)職責(zé) Works with Restaurant Managers in testing and experimental projects to upgrade product or procedure.為 了 使 產(chǎn) 品 更 上 一 層 樓

17、與 各 餐 廳 經(jīng) 理 們 一 起 進(jìn) 行 嘗 試 及 試 驗 性 的 工 作 Meets periodically with Restaurant Managers to review operations and discusses methods of improving procedures and ways to meet unusual business demands. 定 期 與 各 餐 廳 經(jīng) 理 碰 頭 以 復(fù) 審 經(jīng) 營 并 研 究 改 善 的 方 式 方 法 以 及 特 別 生 意 的 需 求 Meets with purveyors to learn of new p

18、roducts or methods.同 食 品 供 應(yīng) 商 接 觸 以 便 學(xué) 習(xí) 新 產(chǎn) 品 或 新 方 法 Meets with customer on special functions and its arrangements.與 客 人 商 談 宴 會 具 體 事 宜 Keeps aware of trends, practices and equipment in food and beverage preparation and service in the hotel and restaurant field through trade literature and actu

19、al visits.參 加 供 貨 會 并 閱 讀 產(chǎn) 品 資 料 以 對 新 產(chǎn) 品 新 方 案 及 新 設(shè) 備 加 以 了 解 Improves sales volume in all outlets by means of up-to-date marketing, menus (seasonal and special), festivals (barters, airlines or other sister hotels), and special food and beverage promotions.提 高 整 個 部 門 的 營 業(yè) 額 .換 句 話 說 ,憝 對 新 的

20、市 場 ,時 令 菜 ,節(jié) 日 (易 貨 ,航 空 及 其 他 兄 弟 飯 店 ),及 特 別 餐 飲 推 銷 HUMAN RESPONSIBILITIES 人事職責(zé)Maintains close liaison with other Division Heads and Department Heads.與 其 他 部 門 總 監(jiān) 或 經(jīng) 理 們 保 持 密 切 聯(lián) 系 Conducts constant training (not only on the job) and evaluation of each employee, rotation, incentive programs,

21、job descriptions, and initiates staff recreation.經(jīng) 常 對 每 個 員 工 進(jìn) 行 培 訓(xùn) 并 作 出 評 估 ,給 員 工 以 鼓 勵 及 交 流 工 作 職 責(zé) 以 及 娛 樂 活 動 的 培 訓(xùn) RELATION工作關(guān)系Establishes effective employee relations and maintains the highest level of professionalism, ethic and attitude towards all hotel guests, clients, heads of depart

22、ment and employees. 建立良好的人事關(guān)系，在工作中樹立良好的工作形象，給飯店的客人、客戶、部門經(jīng)理和員工以熱情和專業(yè)化的服務(wù)。JOB DESCRIPTIONJOB TITLE : FOOD & BEVERAGE MANAGER職務(wù)餐飲部經(jīng)理DEPARTMENT :F&B ADMINISTRATION部門餐飲管理JOB CODE :FB 2代碼 REPORT TO: RESIDENT MANAGER上級主管副總經(jīng)理GENERAL MISSION 職責(zé)概述 Responsible for overall supervision, planning, control and coo

23、rdination of all activities of personnel engaged in office administration and operation of the department. 負(fù)責(zé)監(jiān)督、計劃、控制及協(xié)調(diào)有關(guān)辦公室行政管理及本部門各餐飲的工作。RESPONSIBILITIES AND MEANS 職責(zé)和方法Implements and enforces safety regulations and house rules.加強(qiáng)安全及內(nèi)部的規(guī)章制度。Establishes control procedures in all operation aspect i

24、n accordance with the Hotel policy.要根據(jù)飯店的規(guī)章制度建立本部的規(guī)章制度。ADMINISTRATIVE RESPONSIBILITIES行政職責(zé)Develops and administers F&B budget, action plan and promotional activities of the department; stimulates sales and profit, controls operating expenses.制定并管理餐飲部的預(yù)算，開展促銷活動。增加銷售額, 控制成本及提高利潤。Involves Chef in plann

25、ing of menus, deciding in pricing which is market-sensitive.協(xié)助廚師長制定菜單和定價。Develops wine and beverage lists with Beverage Manager.與酒水部經(jīng)理制定酒水單。Provides Management with information regarding client satisfaction and activities of competition; Prepares monthly F&B report .向管理層提供有關(guān)客人的滿意情況及競爭活動，并負(fù)責(zé)每月餐飲部的報告。

26、TECHNICAL RESPONSIBILITIES 技術(shù)職責(zé) Uses all resources, labor, material and equipment effectively.有效利用現(xiàn)有的勞力、物力。Establishes short and long term plans and goals.制定長期和短期計劃、目標(biāo)。Completes weekly inspection on overall outlets appearance the maintenance of all fixtures, fittings and operating equipment. 每星期要對各部

27、門進(jìn)行檢查。如所有燈飾、家具及設(shè)備的保養(yǎng)情況。Establishes par stock for operating supplies to ensure the smooth operation of the department.保持足夠的存貨以確保本部正常運營。Initiates regular F&B meeting schedules that involves full participation.起草餐飲部的會議計劃。COMMERCIAL RESPONSIBILITIES 商業(yè)職責(zé) Attends to guest complaints, requests or inquirie

28、s regarding food and services and immediately takes all required corrective measures.關(guān)注客人對飯菜及服務(wù)的投訴、要求和需求，并立即采取有效措施。Makes frequent suggestions to Management in reference to improvement of general operation, cost control and profitability.向管理層提出建議，以提高工作效率，并達(dá)到節(jié)流增源的效果。HUMAN RESPONSIBILITIES 人事職責(zé)Leads th

29、e team by holding daily briefings and monthly communication meetings to discuss various aspects of service and preparation with all concerned.通過晨會及每月的交流會議來討論、總結(jié)在服務(wù)及工作中出現(xiàn)的問題。Trains and develops subordinates; follows-up and enforces orientation of all new employees and ongoing training of all staff.盡快

30、讓所有的新員工熟悉飯店，并進(jìn)一步對員工進(jìn)行培訓(xùn)。Observes and records employee performance hence inspires others to goal achievement and shows interest in staff career development.觀察并記錄員工的工作表現(xiàn)，關(guān)心員工的發(fā)展，激發(fā)員工去達(dá)到工作目標(biāo)。Conducts interviews with potential candidates and responsible for recruitment of staff. 主持面試并負(fù)責(zé)挑選員工。RELATION工作關(guān)系

31、Establishes effective employee relations and maintains the highest level of professionalism, ethic and attitude towards all hotel guests, clients, heads of department and employees. 建立良好的人事關(guān)系，在工作中樹立良好的工作形象，即給客人、客戶及部門經(jīng)理以熱情和專業(yè)化的服務(wù)。JOB DESCRIPTIONJOB TITLE : ASST. FOOD & BEVERAGE MANAGER職務(wù)餐飲部副經(jīng)理DEPARTM

32、ENT : FOOD & BEVERAGE SERVICE部門餐飲部JOB CODE :FB 3代碼REPORT TO: FOOD & BEVERAGE MANAGER上級主管餐飲部經(jīng)理GENERAL MISSION 職責(zé)概述 Assists the F&B Manager in the overall supervision, planning, control and coordination of all activities of personnel engaged in office administration and operation of the department. 協(xié)助

33、餐飲部經(jīng)理全面負(fù)責(zé)監(jiān)督、計劃、控制及協(xié)調(diào)有關(guān)辦公室行政管理及本部門各方面的工作。RESPONSIBILITIES AND MEANS 責(zé)任和方法 Enforces safety regulations and house rules.加強(qiáng)安全及內(nèi)部的規(guī)章制度。Assumes all duties of the F&B Manager in his absence; performs any other duties that may be assigned.在餐飲部經(jīng)理不在的情況下，代理她/他的工作，并完成上級布置的其它工作。ADMINISTRATIVE RESPONSIBILITIES行政職

34、責(zé) Confers with the F&B Manager in developing F&B budget, action plan and promotional activities of the department; stimulates sales and profit, controls operating expenses. 協(xié)助餐飲部經(jīng)理制定預(yù)算，計劃并開展促銷活動；增加銷售額，提高利潤并控制成本等方面的工作.Provides Management with information regarding client satisfaction and activities o

35、f competition.向管理層提供有關(guān)客人的滿意情況及各種活動的情況。Participates in menu planning and pricing with F&B Manager and Executive Chef.協(xié)助餐飲部經(jīng)理及行政總廚制定菜單及定價。Develops wine and beverage lists with Beverage Manager; Authorizes Beverage requisitions.協(xié)助酒水經(jīng)理制定酒水單。Coordinate group meal arrangements and inform all concerned.協(xié)助安

36、排團(tuán)隊就餐，并通知相關(guān)事宜。TECHNICAL RESPONSIBILITIES 技術(shù)職責(zé) Oversees Stock levels in stores for operation and month-end inventories.負(fù)責(zé)檢查部門庫存及月末的庫存量。Oversees Department Inspection and all follow ups with concerned department.關(guān)注部門的各項事宜并與有關(guān)部門跟進(jìn)執(zhí)行。Liaisons with Purchasing Manager pertaining to all Purchase requests a

37、nd orders. 和采購部經(jīng)理聯(lián)系有關(guān)的采購申請單及定單。Liaisons with public relations pertaining to all jobs requisition promotional matters.與公關(guān)部聯(lián)系有關(guān)工作要求，促銷事宜。COMMERCIAL RESPONSIBILITIES 商業(yè)職責(zé)Makes frequent suggestions to Management in reference to improvement of general operation, cost control and profitability. 向管理層提出建議以提

38、高工作較率，并達(dá)到節(jié)流增源的較果。Attends to guest complaints, requests or inquiries regarding food and services and immediately takes all required corrective measures.關(guān)注客人對飯菜及服務(wù)的投拆、要求和需求。并立即采取有效措施。Meets and negotiates dealings with suppliers then submit proposal to F&B Manager.與供貨商洽談業(yè)務(wù)并提交建議書。Involved in Entertainme

39、nt audition and dealings.檢驗樂隊的演奏質(zhì)量并處理相應(yīng)的工作。HUMAN RESPONSIBILITIES人事職責(zé)Leads the team by holding daily briefings and monthly communication meetings, in the absence of the F&B Manager, to discuss various aspects of service and preparation with all concerned. 通過晨會及每月的交流會來討論、總結(jié)工作及服務(wù)中的問題。Trains and develo

40、ps subordinates; follows-up and enforces orientation of all new employees and ongoing training of all staff.盡快讓所有的新員工熟悉飯店，并對員工進(jìn)行培訓(xùn)。Observes and records employee performance able to makes recommendation for staff promotions.觀察并記錄員工的工作表現(xiàn)，激發(fā)員工達(dá)到工作目標(biāo)，關(guān)心員工的發(fā)展。Conducts interviews with potential candidates

41、.參加面試。RELATION工作關(guān)系Establishes effective employee relations and maintains the highest level of professionalism, ethic and attitude towards all hotel guests, clients, heads of department and employees. 建立良好的人事關(guān)系，在工作中樹立良好的工作形象，給飯店的客人、客戶、部門經(jīng)理和員工以熱情和專業(yè)化的服務(wù)。JOB DESCRIPTIONJOB TITLE : FOOD & BEVERAGE COORD

42、INATOR職務(wù)餐飲部協(xié)調(diào)員DEPARTMENT :F&B ADMINISTRATION部門餐飲管理JOB CODE :FB 4代碼 REPORT TO: F&B DIRECTOR上級主管餐飲部總監(jiān)GENERAL MISSION 職責(zé)概述 Responsible for the daily movement and liaison closely with the Food & Beverage Manager and Outlet Managers in the Food & Beverage Department and Coordinates with other department

43、concern.緊密與餐飲經(jīng)理及各分部經(jīng)理聯(lián)系, 負(fù)責(zé)餐飲部日常的工作.Attends the Daily Food & Beverage briefing and any other meetings as required.參加每日餐飲部會議及其他相關(guān)的會議To assist the Director of Food & Beverage and Food & Beverage Manager in the forecast budget on F&B revenue and to achieve maximum productivity.在增加餐飲收入及產(chǎn)品上給予餐飲部總監(jiān)及餐飲部經(jīng)理大

44、力協(xié)助.RESPONSIBILITIES AND MEANS 責(zé)任和方法Performs duties common to all non-supervisory personnel in a timely and efficient manner in accordance with the Hotel policies.根據(jù)飯店的規(guī)章制度，要及時、快速的完成本職工作。Maintains professional business confidentiality.保守機(jī)密。ADMINISTRATIVE RESPONSIBILITIES行政職責(zé)Assumes the administrativ

45、e responsibilities of the Food & Beverage Office in the absence of Food & Beverage Manager but to liaison closely with the Director of Food & Beverage.當(dāng)餐飲部經(jīng)理不在職時, 替代其職務(wù).密切與餐飲總監(jiān)聯(lián)系 To assist the Director of Food &Beverage and Food & Beverage Manager in the planning of the daily operations.協(xié)助餐飲總監(jiān)及餐飲經(jīng)理計

46、劃每日運作To conduct monthly survey of competitive products, packages, rates or any other information related to the Food & Beverage Department.對競爭者的有關(guān)產(chǎn)品, 特式, 價格進(jìn)行市場調(diào)查, 更好掌握市場動向.To prepare monthly and fortnightly forecast of all Food & Beverage outlet promotions either definite or tentative and to be dis

47、tributed to all departments concerned to enable them to prepare their requirements. 準(zhǔn)備餐飲部短期的明確的特式, 并通知有關(guān)部門以便使他們能作出相應(yīng)準(zhǔn)備.Follow up closely with our PR Department / Art Department on pre-marketing material.與公關(guān)部/美工部就有關(guān)材料問題緊密合作To assist and ensure smooth operation of the Department and to deliver a consi

48、stent quality of service according to standard set.協(xié)助并確保部門的暢通運作及服務(wù)標(biāo)準(zhǔn).To be in attendance during the peak hours of service and to provide support and assistance to the Food & Beverage outlets Service Team as and when needed.在酒店營業(yè)的高峰期或需要時加入餐廳服務(wù).To report of any malpractice, irregularity or discrepancy

49、 to the Director of Food&Beverage without delay. 及時向餐飲總監(jiān)報告有關(guān)任何瀆職, 不正常的情況Attends to any complaints from the clients and must have the ability to react sensibly and effectively in any situation.參與并學(xué)會如何有效合理地處理客人的投訴.To follow all rules and regulations of the Hotel Hand-book and perform duties as specifi

50、ed by the Management.嚴(yán)格遵照員工手冊的各項規(guī)定, 遵循管理層的安排.To work closely and with all supporting departments and to be constantly aware of appearance, condition and working environment of all areas within the Hotel.緊密與相關(guān)部門合作, 關(guān)注酒店內(nèi)部的面貌, 工作環(huán)境等.To have product knowledge pertaining to Food & Beverage Outlets and e

51、specially Banquet Department. To ensure good working relationship among the outlet manager within the Department.具備有關(guān)餐飲產(chǎn)品的知識,尤其是宴會部. 確保部門內(nèi)部的融洽的工作氣氛.Ability to work independently and efficiently with minimum supervision and have positive attitude.工作態(tài)度積極向上, 有能力獨立有效地領(lǐng)工作.To finalize all details for the

52、Food & Beverage department with the Food & Beverage Manager and which must be approved by Director of Food & Beverage before distribution.在分發(fā)任何決議之前需最后確認(rèn)有關(guān)細(xì)節(jié)并報由餐飲總監(jiān)批準(zhǔn).Makes procedural recommendations and ensures enforcement of existing policies and procedures.及時建議適用的政策與程序并確保現(xiàn)有政策與程序的有效執(zhí)行.Is responsibl

53、e for the atmosphere in the Food & Beverage department and takes all necessary actions to improve it or meets the requirement of the guests.負(fù)責(zé)關(guān)注餐飲各部門的環(huán)境氣氛, 積極改進(jìn)以合客人的要求Makes frequent suggestions to Management in reference to improvement of general operation, cost control and profitability.不斷地給予管理層建議以

54、提高整體運作, 有效控制成本.Establishes effective employee relations and maintains the highest level of professionalism, ethic and attitude towards all the hotel guest, clients, heads of department and employee.建立良好的同事關(guān)系, 保持高質(zhì)量的服務(wù)水準(zhǔn), 以積極熱情的態(tài)度面對我們的客人, 客戶, 領(lǐng)導(dǎo)和員工.JOB DESCRIPTIONJOB TITLE:SECRETARY職務(wù)秘書DEPARTMENT:F&B

55、 ADMINSTRATION部門餐飲行政JOB CODE:FB 5代碼REPORT TO:FOOD AND BEVERAGE DIRECTOR上級主管餐飲部總監(jiān)GENERAL MISSION 職責(zé)概述Responsible for rendering secretarial and administrative services for F&B department.負(fù)責(zé)餐飲部的文書及行政服務(wù)工作。RESPONSIBILITIES AND MEANS 責(zé)任和方法Performs duties common to all non-supervisory personnel in a timely

56、 and efficient manner in accordance with the Hotel policies.根據(jù)飯店的規(guī)章制度，要及時、快速的完成本職工作。Maintains professional business confidentiality.保守機(jī)密。ADMINISTRATIVE RESPONSIBILITIES行政職責(zé)Sees to proper handling, usage and maintenance of office equipment and supplies; maintains cleanliness of the F&B Office.正確操作、使用

57、、保養(yǎng)辦公設(shè)備及用品，保持辦公室的清潔。Types memorandums, letters, faxes, reports and other correspondence including those of confidential nature for Superior, his assistants and Banquet Service personnel.負(fù)責(zé)經(jīng)理、經(jīng)理助理及宴會銷售人員的備忘錄、信件、傳真、報告的打印工作，并要保守機(jī)密。Maintains proper records all memos and letters; Organizes and files docu

58、ments in a systematic manner i.e. according to departments.正確記錄、整理、存檔所有的備忘錄及信件。Takes and transcribes minutes of departmental meetings.做晨會記錄。Drafts routine and simple correspondence and memorandum for approval of superior.按照上級的要求起草普通、簡單的信件及備忘錄。Answers and places telephone calls for superiors; arrange

59、s appointments for superior and reminds him of it.接聽電話并為上級安排約會，需要時及時提醒上級。Opens reads and sorts incoming mail for the department; dispatches and records outgoing mail.打開、閱讀、整理部門的郵件，分發(fā)信件并做好記錄。Maintains adequate stock of office supplies; controls all stationary supplies for the department.保持并控制好本部的辦公用品

60、。Liaisons with purchasing secretary pertaining & all purchase request and purchase orders.聯(lián)絡(luò)采購部秘書有關(guān)采購單與采購要求。TECHNICAL RESPONSIBILITIES 技術(shù)職責(zé)Well versed with personal computer and operates various computer software programs such as Lotus, Window 95, PageMaker etc. in order to increase office efficienc