餐饮总监 Director of F&B

1. Responsible for the management and achievement of profit for all food and beverage operations in the hotel including restaurants, bars,catering and banquet operations.
负责管理酒店内餐饮工作各方面的运营和盈利，包括餐厅，酒吧和宴会管理。
2. Achieve budgeted revenues, prepare monthly forecast, monitor and control food, beverage and labor costs, and maximize profitability within all areas of the food and beverage department.
对餐饮预算和收益负责，完成预算收入，编制月度预算，监督和管理餐饮和人工费用，使餐饮部门所有领域的利润最大化。
3. Execute and implement the hotel's safety management regulations, and assume full responsibility for the safety management of the department and management area to which he/she belongs in his/her own post and during his/her duty period (during the Executive Committee members duty period). Responsible for fire, food hygiene and safety in the department and is the first person responsible for fire, food and host safety in the department.
执行和落实酒店安全管理规定，在本岗位和当值期间（行政值班期间），全面承担所属部门和管理区域的安全管理责任。负责本部门的消防、食品卫生安全工作，为本部门的消防、食品、员工安全第一负责人。
4. Follow all directives on sustainability and embrace the sustainability concept, participate in the sustainability initiatives and programs.
确保遵守有关六善可持续发展的所有指令， 践行可持续发展理念。 积极参加可持续发展活动。