餐饮总监 Director of Food & Beverage

参与准备部门年度预算与财务计划。监控预算并控制费用，重点监督食品、酒水与人力成本。
Participate in the preparation of the annual departmental operating budget and financial plans. Monitor budget and control expenses with a focus on food, beverage, and labour costs.  
与其他部门领导合作，发掘提高营收的各种销售机会。推出各种能为宾客带来杰出就餐体验的促销活 动。 
In partnership with the catering office, identify additional sales opportunities to enhance revenue. Drive promotions that deliver great dining experiences for guests at a good value
确保安全处理信贷与财务交易。
Ensure all credit and financial transactions are handled in a secure manner.
处理员工日常事务，计划并分配工作，为每个员工设定工作和发展目标。为员工提供教导、辅导并给予 定期反馈，协助解决各种员工矛盾，提高员工绩效。
Manage day-to-day staffing requirements, plan and assign work, and establish performance and development goals for team members. Provide mentoring, coaching and regular feedback to help manage conflict and improve team member performance. 
按照政府法规教育和培训所有团队员工。确保员工获得质量与服务标准方面的恰当培训，并为员工配备 完成全部工作所需的工具与设备。
Educate and train all team members in compliance with federal, state and local laws and safety regulations. Ensure staff is properly trained on quality and service standards, has the necessary tools and equipment, and is empowered to carry out job duties
确保所有餐饮场所及设施设备的整洁、除尘到位并根据预期业务量储备适量库存。若有任何维修需求， 应立即通知工程部。
Ensure that all food and beverage facilities including banquet/convention space are cleaned, vacuumed, and properly stocked according to anticipated business volume. Notify engineering immediately of any maintenance and repair needs.
制定并达成质量目标与宾客满意度目标。礼貌、迅速高效地对所有宾客提出的问题、投诉或要求予以响应，确保宾客感到非常满意。
Establish and achieve quality and guest satisfaction goals. Respond in a courteous and prompt manner to all guest questions, complaints and/or requests to ensure a high level of guest satisfaction.
为酒店管理本地餐饮市场营销计划；参加和维护整个系统的餐饮市场营销计划和促销活动
Manage local food and beverage marketing programmes for the hotel; participate in and maintain system-wide food and beverage marketing programmes and promotions.
决定所有食品、酒水、物资和设备的最大及最小库存量。
Conduct proper food and beverage inventory procedures. Determine minimum and maximum stocks for all food, beverage, material, and equipment.