Under the Supervision of the Director of Culinary, within the limits of established policies, procedure, F&B criteria, oversee and direct all the stewarding operation.

在餐饮厨艺总监的管理下，按照已设定的政策和程序和餐饮部的要求，监督并指导所有管事部的营运。

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In the case of beinginformed in advance, F&B director and executive chief are to rectify orcancel the working arrangement after confirmation of the cutting-offinformation by engineering department.

在预先获知信息的情况下，经工程部确认，由餐饮总监和行政总厨负责安排调整或取消工作计划。

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Get known all information of competitors, such as rate, top accounts and production, room, F&B and events, and report to Director of Sales regularly.

了解并熟悉竞争对手的所有产品信息，包括公司协议价、主要客户及其产量、酒店客房、餐饮、会务等，并定期向销售总监汇报。

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