餐饮部总监 DOFB

1. Assistthe General Manager in the overall running of the hotel by participating in thedecision making of the hotel’s policies, philosophy, direction, goals and objectivesand is responsible for their implementation there after.
通过制定酒店政策,企业哲学,发展方向,目标和宗旨并将其实现来协助总经理对酒店进行运转。
2.Overseethe performance of the Executive Chef and all Outlet Managers by providingguidance and assistance & responsibility in the execution of theirresponsibilities and helping them set the agreed Departmental objectives.
通过提供引导,协助执行职责和帮助制定部门目标,监督和负责行政总厨和所有餐厅经理达到业绩目标。
3.Direct and control all subordinateFood and Beverage associate to ensure that all day-to-day operational mattersare handled on time and guests’ expectations are met.
管理和控制所有餐饮部员工以确保日常事务及时被处理并达到客人期望值。
4.Ensurethat the standards of Food and Beverage meet or exceed expectations byoverseeing the quality, consistency and presentation in all outlets and makingsure that they conform to the hotel’s requisites at all times.
通过监督所有餐饮部门食品和酒水的质量,一致性和各分部的产品展示,确保任何时候都符合酒店标准或超出标准。
5.Ensurethat the standards of service in all outlets are in conformity with therequisite standards of the hotel and that they meet or exceed expectations bysending associate for training, etc.
选派员工参加培训以确保所有服务标准符合酒店标准或超出标准。
6.Prepare,communicate and implement, in conjunction with the Executive Chef, an annualFood and Beverage promotion for all restaurants and assists Sales &Marketing in designing the advertising material for such promotions.
协同行政总厨起草,沟通和实施年度促销计划并协助销售部制定促销广告。
7.Prepare, communicate and implement, in conjunction with the Executive Chef,menu change cycles for all restaurants.
协同行政总厨起草,沟通和实施所有餐厅的餐单更新。
8.Ensure the implementation and maintenance of FF&E and O.E. par stock in all outlets’ and kitchens’ and oversees the inventory taking and control, takeresponsibility for F&B all areas FF&E and O.E stocking accuracy and result.
确保所有餐厅和厨房的固定资产和运营资产的正常运行和维修并负责盘点的执行力和控制。对餐饮各区域固定资产和运营资产盘点准确性和盘点结果负责。
9.Ensure the implementation and maintenance of beverage par stock in alloutlets and oversees the stock taking and control.
确保所有餐厅的酒水的运行和保质并监督盘点的执行和控制。
10.Responsible for all Food and Beverage pricing,maximizing outlets profitability while maintaining value- for-money principles.
负责餐饮部价格以及维持等值原则盈利。
11.Responsible for strengthening cost-profit ratios by continuously monitoringthe Food and Beverage cost and performing financial performance analysis.
通过监控餐饮成本和财务状况分析加强利润率的提高。
12.Responsible for the implementation and co-ordination of all Food andBeverage related aspects within the group’s Balanced Scorecard Programme andfor the Group’s profit chain efforts.
负责实施和协调餐饮基于集团平衡计分卡项目和集团利润率之间。
13.Responsible for submitting to the General Manager an annual business plan.
负责提交年度计划准则给总经理。
14.Assist in the preparation of the hotel’s annual budget and, morespecifically, prepare, monitor and control the hotel’s Food and Beveragebudget.
协助制定酒店年度预算,更具体的说是监督和控制餐饮部预算。
15.Oversee the standards of cleanliness and hygiene in all Food and Beverageareas and take appropriate action when necessary.
监督所有餐饮分部的清洁和卫生并在适当的时候采取适当的行动。
16.Maintain an efficient administration within the Food and Beverage Divisionpreparing and submitting operational reports on time.
维持有效率的行政并及时呈递运营报告
天津海河悦榕庄酒店是公正的雇主。凡符合条件的应聘者，不论种族、肤色、性别、宗教信仰、年龄及国籍均会被考虑。