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職位描述：
職責描述：
主要職責
?manage the day-to-day operation of the food and beverage sections and designate of any major decision.
管理餐飲部的日常運作和任何重大決定的制定。
?controls and analyzes, on an on-going basis, the following:控制和分析一下內容：
?sales 銷售
?costs 成本
?quality and presentation of food and beverage products 餐飲產品的質量和介紹
?service standard 業(yè)務標準
?condition and cleanliness of facilities and equipment 設施和設備的清潔
?quality of entertainment 款待質量
?guest satisfaction 客人滿意度
?marketing 市場
?develop popular menus and beverage list offering guests’ value for money in accordance with mcil guidelines.
制定受歡迎的菜單和飲品單，按照mcil的指導方針提供客人物有所值的產品。
?ensure that all company and hotel policies and procedures and s.p.p.s. standards are adhered to.
確保所有公司和酒店的政策、程序以及 spps標準得到遵守。
?monitor service and food and beverage standards. to work with the managers of food and beverage to take corrective action where necessary.
監(jiān)督服務和餐飲標準。如有需要與餐飲各部門經理共事合作。
?plan and organize successful food and beverage activities in the hotel and overseas
在酒店及海外計劃和組織成功的餐飲活動。
?liaises with the executive chef concerning foods matters and manage administrative tasks (culinary supervision and procurement management)..
定期與行政總廚事項有關的食品和管理的行政任務（烹飪監(jiān)督和采購管理）
?manage outlets ，banquets and recreation
管理餐廳、宴會和康體。
?identify market needs for both hotel guests and the local market.
確定酒店客人和當地的市場需求
?train and develop f&b managers so that they are able to operate independently within their own profit centers.
培訓和發(fā)展餐飲經理，使他們能夠在自己的利潤中心獨立運作。
?direct each manager in planning and implementing effective training programs for their respective associates, in conjunction with the training manager and departmental trainers
指導每個經理與培訓經理和培訓部配合，為各自的員工規(guī)劃和實施有效的培訓計劃。
?direct each outlet manager in maximizing productivity and associate morale and in maintaining discipline
指導每個餐廳經理，最大限度地提高生產率和員工士氣并且維護紀律
?direct each outlet manager a in the planning and implementation of effective marketing plans to ensure maximum revenues and profits.
指導每個餐廳經理規(guī)劃和實施有效的市場營銷計劃，以確保最大限度的銷售收入和利潤。
?conducts daily briefings, food and beverage meetings and other meetings as needed to obtain optimal results.
進行每日例會，食品和飲料的會議和其他會議。
?attends and participates to other meetings as required by the administrative calendar.
按需要參加和出席行政例行會議
?keep an up-dated hotel policies and procedures file and up-dated files on all food and beverage matters
維護餐飲部更新酒店政策程序文件和更新文件
?determine the minimum and maximum stocks of all food, beverage, material and equipment
確定所有食品，飲料，材料和設備的最低和最高庫存。
?set standards of all food, beverage and equipment purchases in accordance with mcil guidelines
設置標準，對所有食品，飲料和設備采購按照mcil準則
?monitors local competitors and compare their operation with the hotel food and beverage operation
留意當地競爭者和比較它們關于酒店食品和飲料業(yè)務的運作
?maintains knowledge of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits
通過貿易文學，酒店展示和現場訪問保持對流行趨勢，制度，慣例和設備，食品和飲料的知識
任職要求：
1.通曉中、西餐烹飪知識包括食品準備及原材料加工、烹飪制作知識等。
2.具有酒店預算管理知識，能夠編織餐飲部預算。能夠在預算規(guī)定的范圍內開展各項具體活動。
3.精通市場推銷技巧，善于開展飲食產品、設施和范圍等推銷活動；具有設計、安排和實施銷售活動的能力。
4.具有管理、指導、激勵下屬員工工作和評價員工工作表現的能力以及督促、開展部門員工培訓的能力。
5.善于同其他部門溝通與合作，具有解決部門財務、人事、工程設備、公共衛(wèi)生等方面問題的能力。
6.具有與餐飲業(yè)有關人士進行聯系的能力，大專以上文化程度。