餐飲總監(jiān)作為酒店行政委員團(tuán)隊(duì)一員共同為酒店做出關(guān)鍵性戰(zhàn)略以及運(yùn)營(yíng)決策。主要負(fù)責(zé)餐飲運(yùn)營(yíng)包括所有餐廳，廚房，酒吧以及酒廊，宴會(huì)，送餐服務(wù)及酒吧。
The Director of Food and Beverage formspart of the Hotel Excom team who collectively make key strategic and operationaldecisions for the Hotel. The Director manages the Food & Beverage Operationwhich includes all restaurants, kitchens, bars & lounges, banqueting, roomservice and private bars. The primary responsibilities for this position are toensure our guests receive the highest level of food quality and service, manageand develop a team, devise and monitor an annual budget, manage labor controland operating expenses and develop relationships with key suppliers andindustry associates.
職責(zé)義務(wù)：
Duties & Responsibilities:
1.始終提供專業(yè)的，良好的服務(wù)。
Consistently offer professional, friendly andengaging service.
2.領(lǐng)導(dǎo)管理餐飲部門每天的運(yùn)營(yíng)，確保所有服務(wù)達(dá)到標(biāo)準(zhǔn)。
Lead and manage the day to day operations ofthe Food & Beverage Division ensuring all service standards are followed.
3.制定新的促銷，菜單以及革新理念；創(chuàng)造一個(gè)滿意的美食目的地提供給酒店以及外來客人。
Drive innovative promotions, menus andconcepts; creating a F&B destination of choice for both Hotel and externalguests.
4.領(lǐng)導(dǎo)以及支持所有餐飲部門達(dá)成財(cái)務(wù)運(yùn)營(yíng)指標(biāo)。
Lead and support all Food & Beveragedepartments in the achievement of their financial and operational targets.
5.準(zhǔn)備年度預(yù)算以及管理執(zhí)行。
Prepare annual budgets and administer in afiscally responsible manner.
6.有效的執(zhí)行控制餐飲，人工以及運(yùn)營(yíng)費(fèi)用。
Implement effective control of food, beverage,labour and operating expenses throughout the F&B division.
7.幫助準(zhǔn)備年度戰(zhàn)略計(jì)劃以及完成目標(biāo)。
Assist in the preparation of the annualstrategic plan and achieve the goals and targets therein.
8.確保客人服務(wù)標(biāo)準(zhǔn)的執(zhí)行以及始終如一的尋找方法提升產(chǎn)品服務(wù)創(chuàng)造利潤(rùn)。
Ensure the implementation of standards in guestservice and constantly seek out ways to improve product and service as well asincrease volumes and profits.
9.監(jiān)督篩選，培訓(xùn)以及同事的發(fā)展確保招聘的有效完成。
Oversee the selection, training and developmentof all Colleagues to ensure timely recruitment and career growth.
10.跟進(jìn)部門政策，程序以及服務(wù)標(biāo)準(zhǔn)。
Follow department policies, procedures andservice standards.
11.跟進(jìn)所有的安全政策。
Follow all safety policies.
12.其他任務(wù)的分配。
Other duties as assigned.
專業(yè)知識(shí)技能：
Job Knowledge / Skill:
1.個(gè)人需具備強(qiáng)大的餐飲知識(shí)，創(chuàng)造力天賦，具有豐富的奢華及地標(biāo)酒店餐飲經(jīng)驗(yàn)，具有良好的商業(yè)頭腦，良好的工作職業(yè)道德，以及管理能力。
The individuals who have a solid knowledgeof food & beverage, have creativity and flair, rich experience in luxuryand landmark hotels, and are able to evidence good business acumen, a strongwork ethic and people-management skills.
2.具備10年以上餐飲行業(yè)經(jīng)驗(yàn)管理經(jīng)驗(yàn)，大學(xué)文憑，具有專業(yè)的酒店飯店管理以及商業(yè)管理能力，或者類似要求的經(jīng)歷。
At least 10 years of management experiencein the catering industry, university diploma, professional hotel management andbusiness management, or similar experience.
3.熟悉食品原材料采購(gòu)、儲(chǔ)藏和廚房生產(chǎn)、餐廳服務(wù)全過程，善于安排各個(gè)環(huán)節(jié)的工作，能保證餐飲管理的協(xié)調(diào)發(fā)展。
Familiar with the whole process of food rawmaterial procurement, storage, kitchen production and restaurant service, goodat arranging all aspects of the work, to ensure the coordinated development ofcatering management.
4.具有創(chuàng)造性，熟識(shí)江浙滬市場(chǎng)并能洞察本地及國(guó)際餐飲潮流趨勢(shì)。
Creative, familiar with Jiangsu, Zhejiangand Shanghai markets and insight into local and international restaurant trends.
5.愛護(hù)和關(guān)心員工，有激勵(lì)和調(diào)動(dòng)員工積極性的能力。
Caring and caring for employees, have theability to motivate and motivate employees.
立即溝通
