餐饮副总监 Assistant Director of Food & Beverage

1. Ability to ensure hotel’s standards, policies and procedures with food & beverage management and staff.
能够确保餐饮部管理层和员工遵守酒店的标准, 规章制度和程序
2. Ability to prioritize and organize work assignments, delegate work.
能够合理安排各种工作.
3. Ability to direct performance of food & beverage management and staff, and follow up with corrections where needed.
能够直接领导餐饮部经理和员工完成工作并对需要改进的地方进行跟进行能够督促餐饮部经理和员工,并维持一个团结的团体.
4. Ability to motivate food & beverage management and staffs and maintains a cohesive team.
能够激励餐饮部员工更好积极的工作保持紧密的团结。
5. Ability to ascertain food and beverage training needs and provide such training.
能够了解餐饮部员工的培训需求,并提供相应的培训
6. Ability to think clear, analyzes and resolves problems exercising good judgement.
能够清楚的分析问题, 对问题做出合理的判断并解决问题.
7. Ability to focus attention on details.
能够注意细节工作.
8. Ability to suggestively sell food and beverage venues, menu items, beverages and wines.
能够对客人介绍并销售餐厅场地,菜单上的食物,饮料和酒类
9. Ability to input and access information into MICROS system.
能够输入和查看Micros系统中的信息.
10. Ability to exert physical effort when needed.
能够在需要时发挥个人力量.
11. Ability to endure abundant physical movements in carrying out job duties.
能够执行工作职责时,持久并充分发挥个人能力
12. Ability to ensure security and confidentiality of guest and hotel information.
能够确保客人和酒店的信息安全.
13. Ability to work without directs supervision.
工作不需要督促
14. All product items, preparation method / time, ingredients, sauces, portion sizes, garnishes, presentation and prices.
所有的产品,制作方法/时间, 原料,酱料,份量, 产品展示和价格
15. Bar layout, table / seat / station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.
酒吧布局,餐桌/座位/区域号码, 合理的餐桌布置,可容纳人数,营业时间,价格范围和制服
16. MICROS and manual system procedures.
MICROS 和手工系统操作程序