崗位職責： 1、維護餐廳各項設施設備的正常運行，培訓及督導員工正確使用，及時報修并跟進維修效果； 2、巡視餐廳營運狀況，檢查下屬的工作情況和服務質(zhì)量； 3、落實部門計劃培訓，提升員工的對客服務技能與水平； 4、緊密對接廚房，及時將菜品質(zhì)量及賓客反饋告知廚師長，提升菜品質(zhì)量； 5、嚴格管控餐廳物品的申購、領用、使用保管，監(jiān)督檢查節(jié)能控本情況； 6、組織執(zhí)行員工年度技能操作練習指導，進行考核。 任職資格： 1、本科學歷，酒店管理相關專業(yè)優(yōu)先； 2、熟練掌握酒店餐飲相關知識，操作標準； 3、5年餐廳工作經(jīng)驗，3年以上本崗位管理經(jīng)驗，具備五星聯(lián)號同崗位經(jīng)驗優(yōu)先； 4、具有較好的領導能力、人際能力、溝通能力、執(zhí)行能力； 5、具備基本計算機程序、軟件及電子表格系統(tǒng)的操作能力； 6、身體健康較強的抗壓力。

About Four Seasons Hotels and Resorts At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us. About Four Seasons Hotel Suzhou Nestled?on?a?private?island?in?Jinji?Lake,?Four?Seasons?Hotel?Suzhou?emerges?as?a?tranquil?oasis?embraced?by?lush?gardens?and?sparkling?waters.?As?an?urban?resort,?it?stands?just?steps?from?the city's coreyet within its bounds lies a tranqull sanctuary, where the hustle of downtown softens into serene privacy. The Hotel features 199 guest rooms and suites complemented by 11 standalone villas, providing an idylic sanctuary for family gatherings, romantic getaways, or business stays. About the role Reporting to the General Manager, this dynamic role oversees all operational, financial and people related matters in Food & Beverage, leading Culinary, Restaurant, Bar, Room Service and Banquet. To thrive in the role, the ideal candidate will have a solid track record in high quality and high volume operations, a thirst for multi-tasking and a hunger for delivering results, by cultivating a team culture that is fun, performance driven and constantly looking to evolve. The role balances the critical importance of strategic high level leadership with the day to day management of the operation, by developing and engaging the team, problem solving and delivering results for the business, from a people, product and profit perspective. The culture of Four Seasons is dynamic, fast-paced and responsive to business priorities. On offer is a strong sense of achievement, professional growth and the opportunity for industry recognition. What you will do Manage the day-to-day life of the Division, both at the operational and administrative levels Directing and controlling the activities of the various departments of the F&B Division to ensure the application of the Four Seasons quality standards, policies and procedures Monitor and explain the Profit and Loss statements, the Weekly Reports, and the Labor Reports to other members of the staff such as the Director of Finance Performing the necessary controls in all areas of the F&B Division to ensure that quality standards are met Prepare and conduct annual performance reviews in accordance with hotel policy and to inform management of any developments within the department Participate in the development of the team through personalized monitoring of each member of his or her team and by proposing training actions to improve individual performance Conducting recruitment interviews according to the Four Seasons Quality Criteria and conducting our "Evolve Interview Guide" to ensure that staff are well informed about the department's objectives and hotel policies Monitor the proper management of the Department's payroll Establish rational annual income and expenditure plans for the F&B Concentrate efforts on maximizing the Department's profit and controlling costs Contribute to the development of the hotel's annual marketing plan, taking advantage of all Departments to increase revenue and improve the hotel's image Work closely with the General Management, Chefs and Beverage Leaders to design the menus, offerings and corporate activations Communicate with all Departments of the hotel on business fluctuations and developments, special guests and groups Develop excellent relationships with guests, regulars and group contacts in order to provide a quality and personalized service to the clientele Be present on the operations and to position oneself as an interlocutor of choice Provide a personalized follow-up for each client during their stay. Ensure that there is attention in the room every day and that all customer requests are followed up Be an ambassador of the Four Seasons philosophy and ensure that it is understood and respected by all Work in harmony with colleagues and supervisors Track record of building, maintaining and leveraging positive & productive ownership relations, working collaboratively to achieve mutual goals Build effective relationships with all key stakeholders and create an environment that supports collaboration and involvement Key?Components Set strategic and operational direction in collaboration with the exec leadership team Provide dynamic leadership, coaching and feedback, development plans and succession plans for current and future leaders. Nurture a culture of connection craftsmanship and character, allowing people space to be themselves, whilst aligning teams with shared goals Drive performance, by setting metrics and benchmarks, identifying ways to improve how we do things and leading the way with industry trends Maintain a visibility in the operation at key times to support operational teams and the guest experience Proactively seek the industry’s top talent, ensuring we have the right people in the right roles, at the right times Develop strong internal relationships internally across the hotel, with our owners, suppliers and contractors Drive profitability by closely managing labour and operating expenses through effective scheduling, budgeting, menu engineering, purchasing decisions and stock control What you bring 3+ years' experience in a Director of Food and Beverage role in a luxury 5* hotel with a high focus on quality whilst operating at high volumes Understanding of the Chinese market, with preference given to candidates who have experience in China A leadership style that is authentic, engaging and strategic, based on identified business priorities A positive, can-do attitude that shows resilience and maturity with strong communication skills Understanding of luxury components, with a sharp attention to detail and high focus on service A Good command of both written and spoken Chinese and English Work authorization in China is a must What we offer Competitive Salary, wages, and a comprehensive benefits package Excellent Training and Development opportunities Employee Discount for stays at any Four Seasons worldwide Complimentary Dry Cleaning for Employee Uniforms Complimentary Employee Meals

Functions as the strategic business leader of theproperty’s food and beverage operation, including Restaurants/Bars, RoomService and Banquets/Catering, where applicable.? Position oversees the development and implementationof departmental strategies and ensures implementation of the brand servicestrategy and brand initiatives. The position ensures the food and beverageoperation meets the brand’s target customer needs, ensures employeesatisfaction, and focuses on growing revenues and maximizing the financialperformance of the department. Develops and implements property-wide strategiesthat deliver products and services to meet or exceed the needs and expectationsof the brand’s target customer and property employees and provides a return oninvestment.

工作職責： 1、建立并完善部門流程制度，完成部門年、季、月工作計劃與經(jīng)營指標，完善日常成本管控， 不斷提升餐飲服務質(zhì)量， 完善團隊建設； 2、制定餐廳經(jīng)營管理計劃，分析經(jīng)營管理情況，并向上級匯報，領導下屬完成各項接待任務與經(jīng)營指標； 3、處理客人投訴，與客人溝通，征得客人反饋建議。適時將餐廳經(jīng)營情況及一切特殊情況的發(fā)生，包括客人投訴理； 4、督導實施培訓，確保服務員有良好的專業(yè)知識、技巧及良好的工作態(tài)度； 5、不斷提高中餐的菜肴質(zhì)量、菜肴品種和服務方式，爭取進一步提高營業(yè)額。 任職要求： 1、專科以上學歷，酒店管理相關專業(yè)文憑； 2、熟練掌握酒店餐飲相關知識，操作標準； 3、具有解決問題，組織和培訓能力； 4、5年酒店餐飲工作經(jīng)驗，三年以上管理工作經(jīng)驗； 5、具有較好的領導能力、判斷決策能力、人際能力、溝通能力、影響力、計劃與執(zhí)行能力、客戶服務能力； 6、較強的抗壓力。

【崗位職責】 - 負責餐飲部行政管理工作,制定并實施餐飲經(jīng)營的所有計劃。 - 負責實現(xiàn)部門的營業(yè)收入指標和利潤指標。 - 與行政總廚一起籌劃和設計菜單，開發(fā)當?shù)匦枨蟮牟惋嫯a(chǎn)品。 ?- 熟悉飯店管理理論、餐飲管理理論、營銷學和服務心理學。 - 協(xié)調(diào)與其他部門的工作關系，確保賓客得到滿意的餐飲產(chǎn)品和良好的服務。 -?制定餐廳推銷策略，督促員工做好食品飲料的推銷工作，提高餐飲銷售收入。 -?建全物資管理制度，對餐廳的設備、物資、用具等嚴格管理。 【崗位要求】 - 酒店管理或相關專業(yè)大專以上學歷； - 工作經(jīng)驗及年限：至少2年以上餐飲部負責人工作經(jīng)驗； - 有戰(zhàn)略管理、組織變革管理、管理能力開發(fā)、市場營銷、合同法、財務管理及談判技巧等方面的培訓能力； -?精通本部門的業(yè)務知識，熟練掌握中餐、西餐、酒吧、茶館的技能及管理技巧。 -?熟悉 食品原材料采購、儲藏和廚房生產(chǎn)、餐廳服務全過程，善于安排各個環(huán)節(jié)的工作，能保證餐飲管理的協(xié)調(diào)發(fā)展。 -?具有食品原材料加工、餐飲成本核算方面的知識。掌握各種產(chǎn)品配方、各種食品原材料出料率標準，控制產(chǎn)品質(zhì)量和成本消耗。 -?具有社會活動能力、組織領導工作能力和實際工作能力；善于調(diào)動餐飲 部各級管理人員的積極性。