餐飲總監(jiān)作為酒店行政委員團隊一員共同為酒店做出關鍵性戰(zhàn)略以及運營決策。主要負責餐飲運營包括所有餐廳，廚房，酒吧以及酒廊，宴會，送餐服務及酒吧。
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.
職責義務：
Duties & Responsibilities:
1.始終提供專業(yè)的，良好的服務。
Consistently offer professional, friendly andengaging service.
2.領導管理餐飲部門每天的運營，確保所有服務達到標準。
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.領導以及支持所有餐飲部門達成財務運營指標。
Lead and support all Food & Beveragedepartments in the achievement of their financial and operational targets.
5.準備年度預算以及管理執(zhí)行。
Prepare annual budgets and administer in afiscally responsible manner.
6.有效的執(zhí)行控制餐飲，人工以及運營費用。
Implement effective control of food, beverage,labour and operating expenses throughout the F&B division.
7.幫助準備年度戰(zhàn)略計劃以及完成目標。
Assist in the preparation of the annualstrategic plan and achieve the goals and targets therein.
8.確?？腿朔諛藴实膱?zhí)行以及始終如一的尋找方法提升產品服務創(chuàng)造利潤。
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.跟進部門政策，程序以及服務標準。
Follow department policies, procedures andservice standards.
11.跟進所有的安全政策。
Follow all safety policies.
12.其他任務的分配。
Other duties as assigned.
專業(yè)知識技能：
Job Knowledge / Skill:
1.個人需具備強大的餐飲知識，創(chuàng)造力天賦，具有豐富的奢華及地標酒店餐飲經驗，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)經驗管理經驗，大學文憑，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、儲藏和廚房生產、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，熟識江浙滬市場并能洞察本地及國際餐飲潮流趨勢。
Creative, familiar with Jiangsu, Zhejiangand Shanghai markets and insight into local and international restaurant trends.
5.愛護和關心員工，有激勵和調動員工積極性的能力。
Caring and caring for employees, have theability to motivate and motivate employees.
