工作概要：

- 负责整个餐饮部的运作, 执行餐饮部的运作标准以达到收入最大化，控制成本的同时完善宾客满意度,员工福利以及收益值。能较先感知餐饮的动态以利于成为行业前沿,体验新的生活方式。

主要职责：

- 确保所有餐饮区域包括餐厅、酒廊，宴会服务，厨房等的顺利营运及盈利。

- 保持食品和饮料的出品质量、服务和市场营销的高标准，通过出色的对客服务，最大限度地提高利润。

- 确保集团运作标准的认知及实施，进行回顾分析并定期向总部反馈。

- 开发并实施酒店的政策与程序、年度业务计划和餐饮部在餐饮服务，餐厅和酒水等领域的营销策略。

- 提高食品质量和品种，与行政总厨一同进行新菜式的创新。顺应市场的需求，开发并回顾年度/季度/每月/每周/每天的促销菜单。

- 确保酒店准备就绪进行营运管理审查，并负责所有后续工作及整改方案，并确保符合集团指导方针

- 发展及更新相关政策和程序及营运手册和在酒店范围内实施，并确保符合集团指导方针和集团旗下各家酒店的一致性

所需技能：

- 善于与人打交道，是团队的激励者

- 有在国外的工作经验，涵盖多元文化，掌握多种语言

- 具备扎实的领导能力和培训技能

- 能够敏锐洞悉市场趋势和变化

资历/经验：

- 酒店管理专业或大学毕业

- 5-10年酒店餐饮运作管理经验

- 具有单体酒店或生活品质餐厅运作经验

Job Description:

Directs the overall Food & Beverage Operatio, administe the entire Food & Beverage operation in such a manner as to maximize revenues and control costs with particular attention to complete guest satisfaction, associate welfare, and profit margi. Be at the fore front of F&B trends in order to portray a leading edge and lifestyle experience.

Essential Duties and Respoibilities:

- Eures a smooth and profitable operation of all Restaurants, F&B Lounges, Banquet Service, Culinary and Catering areas.

- Maintai high standards of Food & Beverage quality, service and marketing to maximize profits through outstanding customer service.

- Eures the awareness and implementation of Group Operational Standards. Conduct review and feedback to Corporate Office periodically.

- Develops and enforces Hotel’s policies & procedures, annual operatio plan and F&B marketing strategies in the food service, restaurants and beverage areas.

- Enhances the food quality, variety and the innovation for new dishes with Executive Chief Chef and Banquet Services in order to make a difference in the way today’s guest appreciate comfort food and ambience. Develops and reviews the yearly / seasonal/monthly weekly/daily promotional menus driven by market and the community.

- Eures individual property readiness for Operational Review Management and takes respoibility for all follow up and corrective action as maybe needed to eure compliance with company guidance.

- Develops and updates policies and manuals, as related to the DivisioDepartment, for implementation in the hotel, while euring compliance to the same for coistency across the group.

Required Skills:

- People peon and a good motivator.

- International experience, multi-cultured and languages.

- Solid leadehip and training skills

- Finger on the pulse in market trends and changes.

Qualificatio Experience:

- Hotel or Univeity degree required.

- 5-10 yea managerial experience in Hotel’s F&B operatio.

- Free standing or lifestyle restaurant operation.