Director of F&B 餐饮总监

岗位职责：
1. According to the General Manager's work policy, formulate the department's annual revenue budget and operation plan, organize and arrange the specific implementation plan and achieve the budget；
依据总经理的工作方针制定部门的年度收入预算与运营计划，并组织安排具体实施计划并达成预算。
2. Responsible for the establishment and improvement of operation-related systems and work standards, as well as the implementation of various management systems. Ensure a good cooperative relationship between the various departments of the outlet, find conflicts and problems in a timely manner and coordinate and deal with them；
负责建立与完善运营相关的系统与工作标准，及各项管理制度的贯彻执行。确保餐厅各部门之间良好合作关系，发现矛盾与问题及时协调与处理。
3. Responsible for building and developing the operation team, organizing the recruitment, training and assessment of planners to meet the needs of operation and business development；
负责建设与发展运营团队，组织计划人员的招聘、培训、考核从而满足运营与业务拓展的需要。
4. Responsible for the cost control of the entire outlet (management and control of various financial expenses), adjust and implement new measures in a timely manner when problems are found.
负责整个餐厅的成本控制（各项财务费用的管理与控制），发现问题及时调整并执行新的措施。
5.Grasp the market situation, and be responsible for the formulation, deployment, supervision and implementation of the regional annual market plan. (Foreign cooperation, channel management, media cooperation, promotion planning and other related work implementation).
把握市场行情，负责区域的年度市场计划的制定，部署及监督与实施。（对外合作、渠道管理、媒体合作、推广策划等相关工作的落实）。
6. Responsible for outlet public safety, food safety, fire protection, etc., and regularly check the implementation of various safety conditions. In particular, grasp the national guidelines and policies related to food hygiene, and make corresponding summaries;
负责餐厅公共安全、食品安全、消防等，定期检查各项安全的执行状况。特别把握国家有关食品卫生方面的方针、政策，作相应的总结；
7. Participate in related meetings, conduct daily work check.
参与相关会议，进行每日检查。
岗位要求：
1. Fully understand the jobs and contents of each department before and after the outlet, and be familiar with the overall operation process and system of the outlet;
餐厅前后各部门的工作职职与内容充分了解，并熟悉餐厅整体运营流程与制度；
2. In-depth understanding and experience of western food and drinks;
对西餐食品与酒水有深入的了解与经验；
3. In-depth understanding and experience of western food service;
对西餐服务有深入的了解与经验；
4. Good oral and written communication skills, social activities and organizational coordination skills;
良好的口头与书面沟通能力，社交活动能力及组织协调能力；
5. Have basic market planning, sales and financial management capabilities.
具备基本市场策划，销售与财务管理能力。