餐饮总监 DOFB

1.负责餐饮部行政管理工作,制定并实施餐饮经营的所有计划，
2.负责实现部门的营业收入指标和利润指标，
3.与行政总厨一起筹划和设计菜单，开发当地需求的餐饮产品，
4.制定餐厅推销策略，督促员工做好食品饮料的推销工作，提高餐饮销售收入，
5.建全物资管理制度，对餐厅的设备、物资、用具等严格管理。
1. Responsible for the administrative management of the catering department, formulate and implement all plans for catering operations,
2. Responsible for achieving the department's operating income and profit indicators.
3. Work with the Executive Chef to plan and design menus and develop food and beverage products for local needs,
4. Formulate restaurant sales strategies, urge employees to do a good job in food and beverage sales, and increase catering sales revenue.
5. Establish a complete material management system, and strictly manage the equipment, materials, and utensils of the restaurant.