餐饮总监-DOFB

1)资深奢华酒店西厨厨房背景，法餐，意餐为佳。
2)负责餐饮部经营任务指标的督导完成。
3)负责餐饮部规章制度、服务程序与标准的建立。
4)充分了解市场对餐厅各部门的需求和期望，确保各餐厅管理团队对于相应产品线（菜单）的开发。
5)对于销售和成本方面，负责餐饮部的收支管理及成本管控。
6)负责餐饮部品质服务质量兼安全的管控，确保所有的餐厅和宴会严格遵守公司和酒店的政策与程序，以及标准。
1) Senior Western chef background, French cuisine, Italian cuisine is better.
2) Responsible for the supervision and completion of the business task indicators of the catering department.
3) Responsible for the establishment of rules and regulations, service procedures and standards of the catering department.
4) Fully understand the market needs and expectations for each department of the restaurant, and ensure the development of the corresponding product line (menu) by the restaurant management team.
5) For sales and costs, be responsible for the income and expenditure management and cost control of the catering department.
6) Responsible for the quality and safety control of the food and beverage department, ensuring that all restaurants and banquets strictly comply with the company's and hotel policies and procedures, as well as standards.