餐饮部总监 Director of Food & Beverage

【职位描述】
• 在符合服务标准，利润率和独立的利润部门的前提下，确保所有小部门，会议及宴会的正常运营。
• 确保所有的小部分具有完善的管理团队（餐厅经理/厨师长）对收入利润和服务标准承担责任。
• 在符合年度商务计划规则的前提下，明确的核算运营预算并决定部门应达到的收入、花费、人力、营运设备及固定资产。市场策划的关键和推动收入的举措将对核算运营预算起到辅助作用。
• 在适当的时候提供准确的和切合实际的预测及更新的预期变化。
• 确保供应商与采购部门联络并得到最大程度赞助，市场开发以及市场定价。
• 监督成本并提出可衡量的控制成本的建议。
• 确保严格遵守部门的营运预算范围。
• 根据已建立的概念陈诉，有效的管理各个部分和宴会部门。
• 密切留意员工的能力，如果有必要作出及时的调整。
• 监督部门休假计划。
• 监督并确保最少数量的加班。
• 确保坚持运营标准以达到营运指南的设立的水准。
• 在符合品牌标准和部门需求的前提下，维持服务手册内容并作适当的修改。
• 和餐厅经理，宴会经理及各区域厨师长在必要时采取纠正行动。
• Ensure that each food and beverage outlet and conference and banqueting event is managed in line with key service standards and specified profit margins as an independent profit centre.
• Ensure that each outlet is managed by a management team (Restaurant Manager / Head Chef) who are totally accountable for the profitability and service standards achieved.
• Coordinate the formulation of the annual operating budget in determining outlet projected revenues and expenses, manning, operating equipment and FF&E requirements in line with the annual business plans, supported by key marketing plans as well as revenue driven initiatives.
• Provide accurate and realistic forecasts and updates on anticipated changes in the business whenever appropriate.
• Ensure that supplier liaison with the Purchasing Officer ensures maximum support with regards to sponsorship, marketing and pricing initiatives.
• Monitor all costs and recommend measures to control them.
• Ensure that the department operational budget is strictly adhered to.
• Ensure that all outlets and banquets are managed efficiently according to the established concept statements.
• Closely monitor productivity levels through productivity schedules in each outlet and take immediate corrective action if necessary.
• Monitor and control vacation planning for the department.
• Monitor, control and minimize overtime for the department.
• Ensure that the minimum operating standards are adhered to in order to achieve the level of service established in the departmental operations manual.
• Maintain and amend where appropriate all SOPs in line with company brand standards and outlet requirements.
• Work with the Outlet Managers, Banquet Service Managers and all respective Chef de Cuisines to take corrective action where necessary.
【任职要求】
• 五至八年餐饮经验/四/五星级酒店或高标准的社会餐饮管理。
• 很好的英文掌握能力(口语和书写)。
• 工作中数学方面的知识。
• 计算机基本的软件知识。
• 必要的餐饮相关专业知识。
• 具有积极合作的精神。以热心的态度对待所有的工作， 并乐于利用一切机会学习技能以便于改进自己的工作的技巧。
• 具有极强的应变能力。灵活反应并以积极的态面对需求更改的事情，包括任何工作要求的改变的。
• 具有较强的团队精神，通过合作及对同事工作的支持达到团队的共同目标。
• 较强的餐饮及会议，宴会运作方面的知识和技能。
• 优秀的领导和人员管理技能，附加培训技能。
• 以客户为导向，并能够自信地建立和超过服务标准 。
• 具有全面的关于服务,劳动力控制, 饮料, 维修, 广告, 电脑和财务方面的知识。
• 优秀的人际处理能力并关注细节。
• 在九项能力资格认证中, 人员管理沟通和计划安排为强项。
• 通晓餐饮方面的知识及管理技能。
• 数学运算的能力。
• 用英语沟通的能力，及良好的情绪控制能力。
• 能承受压力。
• 身体状况良好。
• 5-8 years as Head of Food & Beverage in a 4 / 5-star category hotel or individual restaurants with high standards.
• Good command in English, both verbal & written.
• Working knowledge of mathematics.
• Familiar with computer systems.
• Relevant knowledge of food and beverage.
• Motivated and committed, approaching all tasks with enthusiasm and seize opportunities to learn new skills or knowledge in order to improve personal performance.
• Flexible and responds quickly and positively to changing requirements including the performance of any tasks requested of you.
• Maintain high team focus by showing cooperation and support to colleagues in the pursuit of team goals.
• Knowledgeable of Food & Beverage and Conference & Banqueting operations and skills.
• Strong leadership, people management and training skills.
• Guest oriented and able to confidently build and exceed service standards.
• Thorough knowledge of services, cost control in F&B, labour controls, beverage menu writing, maintenance, merchandising, computer and accountings.
• Strong interpersonal skills and attention to details.
• Key strengths (under the 9 competencies) in people management communication and planning.
• Thorough knowledge of food and beverage operations including food, beverages, supervisory aspects, service techniques, and guest interaction.
• Considerable skill in math and algebraic equations using percentages.
• Able to communicate in English, both verbally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect.
• Able to work under pressure and deal with stressful situations during busy periods.
• Able to walk, stand, and /or bend continuously to perform essential job functions.