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五星酒店餐飲總監(jiān)

1.3-2萬(wàn)

職位描述

中餐廳西餐廳酒店五星級(jí)
1. According to the annual revenue budget issued by the hotel leaders, study and put forward
one-week business forecast and banquet forecast. Develop monthly, semiannual and
annual revenue plans.
全面負(fù)責(zé)餐飲部的總體行政管理和運(yùn)營(yíng)，直接對(duì)副總經(jīng)理負(fù)責(zé)，負(fù)責(zé)制定餐飲部長(zhǎng)期、短期的年度
和月度計(jì)劃，執(zhí)行質(zhì)量標(biāo)準(zhǔn)，組織、督促完成各項(xiàng)任務(wù)和經(jīng)營(yíng)指標(biāo)，保證員工工作表現(xiàn)良好，確
保客人對(duì)我們的服務(wù)感到滿意；并對(duì)月度、年度經(jīng)營(yíng)情況作分析并報(bào)副總經(jīng)理。
根據(jù)酒店領(lǐng)導(dǎo)下達(dá)的全年?duì)I收預(yù)算，制訂每月、半年和年度的營(yíng)收計(jì)劃。
2. Implemented hierarchical training plans for employees, and supervised and trained
subordinates.
落實(shí)對(duì)員工的分級(jí)培訓(xùn)計(jì)劃，督促和培訓(xùn)下屬工作。
3. Make menu, make, check and update various brochures.
做好菜單制作，制訂、檢查及更新各種宣傳冊(cè)。
4. Responsible for the work within the scope of responsibility and post responsibility, and
report to the general manager.
做好職責(zé)范圍和崗位責(zé)任內(nèi)的各項(xiàng)工作，對(duì)總經(jīng)理負(fù)責(zé)并報(bào)告工作。
5. develop and improve the food and beverage department of various service standards,
operating procedures and rules and regulations.
擬訂健全餐飲部的各種服務(wù)標(biāo)準(zhǔn)、操作規(guī)程和規(guī)章制度。
6. Wrote the department's annual work plan and summary.
撰寫(xiě)部門(mén)年度工作計(jì)劃及總結(jié)。
7. Fully responsible for the operation management and service quality of each restaurant,
ensuring the normal operation of each catering business.
全面負(fù)責(zé)各餐廳的經(jīng)營(yíng)管理、服務(wù)質(zhì)量工作，保證餐飲各經(jīng)營(yíng)業(yè)務(wù)的正常進(jìn)行，負(fù)責(zé)掌握食品和酒水毛
利率。
8. Participate in major events and discuss catering reception with guests.
參與重大活動(dòng)并與客人商談餐飲方面接待工作。
9. Make the task book and arrange the implementation of the task.
制作任務(wù)書(shū)，安排落實(shí)任務(wù)。
10. Be familiar with and understand the current food and beverage development and problems,
put forward reasonable opinions and suggestions to the resident manager in time, and
report some typical situations of the food and beverage department staff to the resident
manager in the process of serving guests.
熟悉和了解當(dāng)前餐飲發(fā)展情況及出現(xiàn)問(wèn)題，及時(shí)向駐店經(jīng)理提出合理的意見(jiàn)和建議，并將餐飲部員工在
對(duì)客人服務(wù)過(guò)程中出現(xiàn)的一些典型情況向駐店經(jīng)理反映。HR Coordinator
Job Description
Page 2 of 3
Duties & Responsibilities：
職責(zé)義務(wù)：
1. Carry out all the work, make the department within the jurisdiction in a good state
of operation. Responsible for document circulated, transfer, classified, the archive
work.
落實(shí)各項(xiàng)工作，使所轄范圍內(nèi)的部門(mén)處于良好運(yùn)作狀態(tài)。
定期清理續(xù)簽合同名單，并辦理相關(guān)程序。
2. Control and analyze the quality of food and beverage products; Customer service;
The situation of business promotion activities; Operating cost trendsSanitation
status.
控制和分析餐飲產(chǎn)品質(zhì)量；顧客應(yīng)得的服務(wù)；業(yè)務(wù)推廣活動(dòng)的態(tài)勢(shì)；營(yíng)業(yè)成本趨向（餐飲毛利
率）；衛(wèi)生清潔現(xiàn)狀。
3. Instruct and urge all departments to provide fast, effective and courteous service.
指導(dǎo)督促各部門(mén)開(kāi)展快捷、有效和禮貌的服務(wù)。
4. Ensure staff's appearance and uniform are in line with hotel standards.
確保員工的儀表及制服符合酒店標(biāo)準(zhǔn)。
5. Ensure the implementation of daily and monthly inventory. Keep close contact with
the kitchen for daily major events and products.
確保日清月結(jié)盤(pán)點(diǎn)工作的實(shí)行。與廚房保持密切聯(lián)系，了解每天重大活動(dòng)情況與產(chǎn)品情況
6. Spot check the pre-shift meeting of each team; VIP reception
抽查各個(gè)班組的班前會(huì)；VIP 接待情況。

工作地點(diǎn)

景德鎮(zhèn)昌江區(qū)昌南里長(zhǎng)天酒店中餐廳

職位發(fā)布者

李先生/HRD

昨日活躍
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