职位描述：
职责描述：
主要职责
manage the day-to-day operation of the food and beverage sections and designate of any major decision.
管理餐饮部的日常运作和任何重大决定的制定。
controls and analyzes, on an on-going basis, the following:控制和分析一下内容：
sales 销售
costs 成本
quality and presentation of food and beverage products 餐饮产品的质量和介绍
service standard 业务标准
condition and cleanliness of facilities and equipment 设施和设备的清洁
quality of entertainment 款待质量
guest satisfaction 客人满意度
marketing 市场
develop popular menus and beverage list offering guests’ value for money in accordance with mcil guidelines.
制定受欢迎的菜单和饮品单，按照mcil的指导方针提供客人物有所值的产品。
ensure that all company and hotel policies and procedures and s.p.p.s. standards are adhered to.
确保所有公司和酒店的政策、程序以及 spps标准得到遵守。
monitor service and food and beverage standards. to work with the managers of food and beverage to take corrective action where necessary.
监督服务和餐饮标准。如有需要与餐饮各部门经理共事合作。
plan and organize successful food and beverage activities in the hotel and overseas
在酒店及海外计划和组织成功的餐饮活动。
liaises with the executive chef concerning foods matters and manage administrative tasks (culinary supervision and procurement management)..
定期与行政总厨事项有关的食品和管理的行政任务（烹饪监督和采购管理）
manage outlets ，banquets and recreation
管理餐厅、宴会和康体。
identify market needs for both hotel guests and the local market.
确定酒店客人和当地的市场需求
train and develop f&b managers so that they are able to operate independently within their own profit centers.
培训和发展餐饮经理，使他们能够在自己的利润中心独立运作。
direct each manager in planning and implementing effective training programs for their respective associates, in conjunction with the training manager and departmental trainers
指导每个经理与培训经理和培训部配合，为各自的员工规划和实施有效的培训计划。
direct each outlet manager in maximizing productivity and associate morale and in maintaining discipline
指导每个餐厅经理，最大限度地提高生产率和员工士气并且维护纪律
direct each outlet manager a in the planning and implementation of effective marketing plans to ensure maximum revenues and profits.
指导每个餐厅经理规划和实施有效的市场营销计划，以确保最大限度的销售收入和利润。
conducts daily briefings, food and beverage meetings and other meetings as needed to obtain optimal results.
进行每日例会，食品和饮料的会议和其他会议。
attends and participates to other meetings as required by the administrative calendar.
按需要参加和出席行政例行会议
keep an up-dated hotel policies and procedures file and up-dated files on all food and beverage matters
维护餐饮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
确定所有食品，饮料，材料和设备的最低和最高库存。
set standards of all food, beverage and equipment purchases in accordance with mcil guidelines
设置标准，对所有食品，饮料和设备采购按照mcil准则
monitors local competitors and compare their operation with the hotel food and beverage operation
留意当地竞争者和比较它们关于酒店食品和饮料业务的运作
maintains knowledge of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits
通过贸易文学，酒店展示和现场访问保持对流行趋势，制度，惯例和设备，食品和饮料的知识
任职要求：
1.通晓中、西餐烹饪知识包括食品准备及原材料加工、烹饪制作知识等。
2.具有酒店预算管理知识，能够编织餐饮部预算。能够在预算规定的范围内开展各项具体活动。
3.精通市场推销技巧，善于开展饮食产品、设施和范围等推销活动；具有设计、安排和实施销售活动的能力。
4.具有管理、指导、激励下属员工工作和评价员工工作表现的能力以及督促、开展部门员工培训的能力。
5.善于同其他部门沟通与合作，具有解决部门财务、人事、工程设备、公共卫生等方面问题的能力。
6.具有与餐饮业有关人士进行联系的能力，大专以上文化程度。