職責描述：
1.???Director of F&B is responsible for the efficient and effective operation of whole Food & Beverage Department. To ensure guest services and products are delivered according to the standard to meet and exceed guest expectations. To achieve departmental goals, in terms of guest satisfaction， financial targets, associates training and high associate morale.
餐飲總監(jiān)負責整個餐飲部正常/有效的日常運作。確保對客服務(wù)及食物出品符合酒店的標準并力爭滿足及超越客人期望。樹立部門奮斗目標，包括客人滿意率，財務(wù)報告，人才培訓及鼓舞人才工作士氣等。。
2.???To set, in close conjunction with each Outlet Manager, Annual operating budgets, be part of the F&B business plan.
與各餐廳經(jīng)理緊密聯(lián)系，制定年度經(jīng)營預(yù)算，作為餐飲營銷計劃的一部分。
3.???To ensure that each outlet is managed by a Manager/ Management Team who are totally accountable for their profitability.
確保所有的餐廳都是由其經(jīng)理/管理團隊全權(quán)負責其盈利。
4.???To monitor all costs and recommend/institute measures to control them.
監(jiān)控所有成本，并建議/制定控制措施。
5.???To ensure that the Department's Operational Budget is strictly adhered to.
確保嚴格遵守部門的營運預(yù)算。
6.???To ensure monthly forecasts are prepared.
準備好每月預(yù)測。
7.???To prepare, along with his outlet teams, a yearly Marketing Plan for each outlet, this is the basis of the yearly business plan.
與團隊一起，為每個餐廳制定年度營銷計劃，這是年度商業(yè)計劃的基礎(chǔ)。
8.???To continuously seek ways to assist management in the outlet to maximize revenues and profit.
不斷尋找辦法去幫忙部門實現(xiàn)收入和利潤的最大化。
9.???To fully understand the market needs and desires for each outlet and ensure that the product lines (menus) are developed by the outlet management team accordingly.
充分了解市場對餐廳各部門的需求和期望，確保各餐廳管理團隊對于相應(yīng)產(chǎn)品線（菜單）的開發(fā)。
10. To ensure that all Food and Beverage forms and reports to be forwarded to the Area Food and Beverage Department are submitted properly.
確保所有轉(zhuǎn)交給區(qū)域餐飲部門的表格和報告都按時遞交。
11. To maintain all hotel records and forms as prescribed by hotel management and policies.
按照酒店管理規(guī)定和政策，保存所有酒店記錄和文件。
12. To always be up to date with financial results (budget versus actual) in sales and cost areas and ensure that sales and profit are maximized.
對于銷售和成本方面，隨時更新財務(wù)數(shù)據(jù)（預(yù)算與實際）， 并確保銷售額和利潤最大化。
13. To ensure that he schedules himself to be available and on duty during peak periods.
確保安排好自己的時間，在酒店高峰期值班。
14. To feel confident in leaving the operation for a period of time due to the qualified talents he has developed, and who are able to make their own decisions
暫時離開崗位也有自信運作平穩(wěn)，因為有自己帶領(lǐng)出來的有能力的、能做決定的人才。
15. To ensure that meetings are well planned and results-orientated
確保安排好以結(jié)果為導向的會議。
16. To conduct frequent and thorough inspections of Restaurant department (at least once a week)
對餐廳部門經(jīng)常地進行的徹底檢查（至少一周一次）。
17. To feel comfortable with using all F&B Hotel software as well as general administration programs
靈活地使用所有酒店軟件以及行政程序。
18. To recruit and select Food and Beverage Heads of department who are able to work within a decentralized management philosophy.
招聘和選擇能夠在分權(quán)管理理念下工作的餐飲各分部的負責人。
19. To train and develop heads of department so that they are able to operate independently within their own profit centers.
培訓和發(fā)展各部門的負責人，使其能夠在自己部門獨立運作。
20. To ensure that each head of department plans and implements effective training programs for their respective employees in conjunction with the Learning & Development Department and departmental trainers. To meet with departmental trainers on a monthly basis.
確保在學習與發(fā)展部和部門培訓員的共同配合下，各部門的負責人能夠為各自人才制定并實施有效的培訓計劃。每月與部門培訓員會面。
21. To ensure that each section heads of department maximizes productivity and morale within their respective departments and those they consistently maintain discipline following hotel guidelines and local legislation.
確保各部門負責人最大限度的提高各自部門的生產(chǎn)力和士氣，并始終遵守酒店的指導方針和當?shù)胤ㄒ?guī)。
22. To delegate responsibilities well.
很好的分配職責。
23. To give his section heads of department and employees positive feedback on their job performance.
對于下屬的工作表現(xiàn)給予正面、積極的反饋。
24. To personally and frequently verify that guest in the outlets are receiving the best possible service available.
經(jīng)常親自確認客人在餐廳接受到最好的服務(wù)。
25. To spend time in the various outlets (during peak periods) to ensure that the operation is managed well by his outlet team and functions properly and to his fullest expectations.
在各餐廳（高峰期期間），確保所有餐廳團隊管理良好，運作正常，達到其預(yù)期。
26. To be demanding and critical when it comes to service standards.
在服務(wù)標準方面要求嚴格。
27. To ensure that the outlet team projects professionalism, that employees are well trained in their jobs and are well-groomed and uniformed.
確保所有餐廳團隊的專業(yè)性，確保所有人才都得到了良好的培訓，且儀容儀表符合酒店規(guī)定。
28. To frequently verify that only fresh products are used in food preparation.
需要經(jīng)常檢查并確保新鮮食品原材料的使用。
29. To taste the food from various kitchens with the Chef's and be demanding and critical when it comes to food quality.
與廚師長一起品嘗各廚房的出品食物，且對于出品質(zhì)量進行嚴格要求。
30. To encourage and help the Executive Chef to be creative and ensure that he operates well as a Production Manager.
鼓勵并幫助行政總廚發(fā)揮創(chuàng)意，確保其作為出品經(jīng)理的良好工作表現(xiàn)。
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Required Qualifications 任職要求:：
Knowledge and Experience知識和經(jīng)驗
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·????????Good oral and written communication skills
良好的口頭及書面溝通能力
·????????Min 10-year experience in hotel engineering operation in similar capacity, preferably with international hotel chain
至少10年酒店相關(guān)運做經(jīng)驗，最好具有國際連鎖酒店工作經(jīng)驗
·????????Hotel Restaurant Management graduate
酒店管理專業(yè)畢業(yè)
·????????Associate degree or above
全日制大專（含）以上學歷
·????????Experienced in all aspects of restaurants service
餐飲服務(wù)的各方面豐富經(jīng)驗
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Competencies 技能
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·????????Must be well-presented and professionally groomed at all times?
始終保持良好和專業(yè)的形象
·????????Excellent leader and trainer with solid motivational and teamwork skills
優(yōu)秀的領(lǐng)導者和培訓師，具備良好的激勵和團隊合作能力
·????????Attention to detail and strong interpersonal skills to deal with diverse talent
注重細節(jié)，良好的人際交往能力，能夠和不同的人才相處
