通过部门内部的培训和同事之间的互帮互助，使新员工树立自信心，掌握相关行业知识，尽快地适应新的工作环境
Supportnew/existing team members with our mentoring/buddy program to promote selfconfidence and product knowledge.
定期与部门员工进行座谈会，及时了解他们的想法
Conduct regular divisional Hyatt Talks.
通过把经验丰富的员工培养成为优秀的部门培训员，让他们给新员工或缺乏经验的员工进行指导和帮助，来改善各部门的人员流失率
Togrow Senior team members to be good mentors for providing directives andassistance to employees to improve staff retention ratio.
分别给各部门及部门经理制定SMART 目标并定期检查和监督
SetSMART goals for all areas and all managers and monitor on a regular basis.
针对部门的核心员工，制定相应的职业发展规划
Create‘ProfessionDevelopment Plan for each key staff member.
确保我们员工的薪水不低于其他五星级酒店的支付水平
Ensure pay scale is in line with majordirect competitors.
自然环境
Physicalenvironment.
对摆设，菜单，音乐，员工制服，餐具，开放式厨房及酒吧布置进行整改
Revampdisplays, menus, music, uniforms, OEs, show kitchen and bar set ups.
每个星期对餐厅的工程和卫生例行检查
Producea weekly inspection follow up list with pictures.
每个星期针对还没有维修好的工程进行跟进
Produceweekly outstanding triton reports and track follow up.
每个餐厅建立一个专门负责工程维修的团队
Introduce an R&M team which isresponsible for each area.
进行各项质量检查，部门经理必须在相应的工作检查表上签名
Carry out quality check on anymaintenance tasks which should be signed off by the outlet manager.
加强预防性的维护意识，而不要等到问题发生了再作出反应
Enforce preventative maintenance insteadof reactive maintenance philosophy
5.产品
Product.
根据不同的季节，制作时令菜单和采购食材
Createa seasonal approach to purchasing and menu writing.
制作一份有新意的推广活动及菜单更新计划
Implementa creative promotional and menu cycle calendar.
保证新鲜食材的提供
Ensurewe attain the best ingredients available.
保证产品物有所值
Ensurequality driven value for money menus are provided in all outlets.
观察市场发展动态及关注新开张的餐厅及酒店
Monitormarket trends / new openings.
定期做市场调查来保证我们提供的产品迎合市场的需求
Conductsurveys to ensure we are offering the most popular and trendy products in themarket.
活动推广计划/菜单更新
Promotionalcalendar / menu cycle
制定一份创新的，以时令菜为基础的活动推广计划
Createan innovative “SeasonalBased” promotionalcalendar
通过房间内的电视机，房间内的宣传广告，嘉宾轩的试菜活动及电子邮件，把我们的特别活动呈现给住店客人
Exposureto in house guests via, in room TV, flyers, Grand Club tastings, and check inemail / offer
