餐饮部经理

负责餐饮和宴会服务、营销、战略定位、运营模式、实施规划等方面的管理工作；培训、指导、管理下属，建设团队；制定发展工作计划及指标；提升经营中的服务、营业额、成本、利润、顾客满意度等综合运营指标的顺利达成。
Responsible for the management of F&B & events service, marketing plan, strategic positioning, operational model, implementation planning; Train, guide and manage staff to build an effective team; Set business objective, development plans and indicators; Improve service, drive turnover、cost、profit、customer satisfaction and other comprehensive operating targets:
1. 与餐饮各团队合作，根据公司的指导方针为客人提供物有所值的菜品;
Responsible for providing value for money dishes to guests in collaboration with the F&B team in accordance with company guidelines;
2. 提升餐饮服务水平，确保团队成员接受持续培训，以促进员工在公司内部的发展和职业发展，营造热情和激励的氛围；
Improve F&B services, ensure the staff receive ongoing training to promote their development and career development, creating a welcoming and motivating atmosphere;
3. 合理调整团队班次和工作任务分配，确保员工按照既定的模式进行有效的管理;
Team re-structure and workload re-arrangement, ensure team members are effectively managed according to established concepts;
4. 进行日常简报，并向团队分派日常工作;
Conduct daily briefings and inform team on daily’s duties;
5. 对员工进行培训需求分析，设计和实施培训方案，根据公司的指导方针进行试用期和正式的员工进行绩效考核;
Conduct training needs analysis, ensure training programmes are designed and implemented to meet needs, conduct probation and formal performance appraisal in line with company guidelines;
6. 完成餐饮和宴会收入计划以及参与市场计划的制定。
Achieve F&B and events targets, and participate marketing & sales plan.