餐饮经理

1）精通ADD餐厅、大堂吧及宴会厅的运营管理工作，具备丰富的实操经验与系统的运营策略规划能力；
2）依据酒店餐饮部整体运营状况，统筹协调部门内人员配置与工作衔接，保障餐饮板块有序运转，同时全面把控各餐饮区域的对客服务品质，确保服务标准落地；
3）全权处理各餐厅客诉及现场问题；针对非在岗期间发生的客诉与突发情况，需对各部门每日工作日志进行细致核查，追溯处理过程与结果；
4）负责确保餐饮部各区域环境整洁、布局合理、设施设备处于良好运行状态；督导检查餐台布置、备餐工作、服务区域规范及客房送餐服务等各环节的标准化执行；
5）主导员工服务标准培训工作，确保服务流程规范化；对于经审批生效的酒店运营规章，监督员工严格执行，保障合规性；
6）根据库存实时数据，审核各部门物资请购申请，确保食品、饮品等库存充足且合理；对必要的采购申请行使审批权，保障运营物资供应；
7）当餐厅需推出新品时，协同餐饮总监及西餐厅厨师长，共同策划并拟定特色菜单，确保菜品符合市场需求与品牌定位；
8）监督餐饮部各类器械、用具、餐具及厨房设备的规范使用与维护；全面保障餐饮区域整体清洁卫生，严格符合食品卫生安全管理规定及相关标准；
9）与销售部紧密联动，协同策划并执行餐厅促销活动及各类专项活动，提升营收与品牌影响力；
10）负责餐饮服务部人员招聘工作，严格遵循酒店招聘指导原则，依据岗位任职要求筛选适配人才，保障团队专业素养；
11）履行餐饮部经理的各项固有职责，并执行后续新增的相关岗位职责。
1) Proficient in the operation and management of ADD restaurant, lobby bar and banquet hall, with rich practical experience and systematic operational strategy planning capabilities;
2) Based on the overall operation status of the hotel's catering department, coordinate the personnel allocation and work coordination within the department to ensure the orderly operation of the catering section, and comprehensively control the guest service quality in each catering area to ensure the implementation of service standards;
3) Fully handle customer complaints and on-site issues of each restaurant; for customer complaints and emergencies that occur during off-duty periods, need to carefully check the daily work logs of each department, trace the handling process and results;
4) Responsible for ensuring the cleanliness, reasonable layout, and good operation status of each area of the catering department; supervise and inspect the standard implementation of various links such as table arrangement, pre-preparation work, service area norms, and room delivery services;
5) Lead the service standard training work of the catering department to ensure the standardization of service processes; for the hotel operation regulations that have been approved and effective, supervise employees to strictly implement, ensuring compliance;
6) Based on real-time inventory data, review the material purchase requests of each department to ensure sufficient and reasonable inventory of food, beverages, etc.; exercise approval authority for necessary purchase requests to ensure the supply of operational materials;
7) When a new product needs to be launched in the restaurant, collaborate with the F&B Director and the Head Chef of Western Cuisine to jointly plan and formulate a characteristic menu, ensuring that the dishes meet market demand and brand positioning;
8) Supervise the standardized use and maintenance of various equipment, utensils, tableware, and kitchen equipment in the catering department; comprehensively ensure the overall cleanliness and hygiene of the catering area, strictly in accordance with food hygiene safety management regulations and relevant standards;
9) Work closely with the Sales department, collaborate to plan and execute restaurant promotion activities and various special events, to increase revenue and brand influence;
10) Be responsible for the recruitment of personnel in the catering service department, strictly follow the hotel's recruitment guidelines, screen suitable talents based on job requirements, and ensure the professional quality of the team;
11) Fulfill the inherent duties of the catering department manager, and implement the newly added related job responsibilities.