Director of F&B 餐饮总监

【岗位职责】
1、全面负责酒店餐饮部门的日常运营管理工作，包括西餐厅、中餐厅、宴会等区域的运营与服务标准制定；
2、制定并执行餐饮部门的年度预算、经营计划及成本控制方案，确保部门盈利目标达成；
3、监督餐饮服务质量，优化服务流程，提升客户满意度，处理重大客户投诉及突发事件；
4、负责菜单设计、菜品研发及定价策略，定期评估供应商合作，确保食材质量与成本效益；
5、管理餐饮团队，包括人员招聘、培训、绩效考核及团队建设，提升员工专业素养与服务意识；
6、协调与其他部门（如前厅、市场、财务等）的协作，确保餐饮活动与酒店整体运营策略一致；
7、关注行业趋势及竞争对手动态，提出创新性经营策略，提升餐饮品牌竞争力。
1. Fully responsible for the daily operational management of the hotel's F&B department, including the operation and service standard formulation for areas such as Western restaurants, Chinese restaurants, and banquets;
2. Develop and implement the annual budget, business plan, and cost control schemes for the F&B department to ensure the achievement of departmental profit targets;
3. Supervise the quality of F&B services, optimize service processes, enhance customer satisfaction, and handle major customer complaints and emergencies;
4. Responsible for menu design, dish development, and pricing strategy, regularly evaluate supplier cooperation to ensure ingredient quality and cost-effectiveness;
5. Manage the F&B team, including recruitment, training, performance assessment, and team building, to improve employees' professional skills and service awareness;
6. Coordinate with other departments (such as Front Office, Marketing, Finance, etc.) to ensure that F&B activities align with the hotel's overall operational strategy;
7. Monitor industry trends and competitor activities, propose innovative business strategies, and enhance the competitiveness of the F&B brand.
【岗位要求】
1、具备餐饮管理相关经验，熟悉高端酒店或有团队管理经验者优先；
2、精通餐饮成本控制、供应链管理及食品安全规范，具备较强的数据分析与预算管理能力；
3、出色的沟通协调能力及客户服务意识，能高效处理突发事件与客户关系；
4、对市场趋势敏感，具备菜品创新与营销策划能力；
5、工作细致严谨，抗压能力强，能适应灵活排班及高强度工作环境；
6、持有餐饮管理、酒店管理相关证书或学历背景者优先。
1. Possess relevant experience in restaurant management, familiarity with high-end hotels or experience in team management is preferred;
2. Proficient in catering cost control, supply chain management, and food safety regulations, with strong data analysis and budget management abilities;
3. Excellent communication and coordination skills, with a strong sense of customer service, capable of efficiently handling emergencies and client relations;
4. Sensitive to market trends, with the ability for dish innovation and marketing planning;
5. Detail-oriented and rigorous in work, strong stress resistance, able to adapt to flexible scheduling and high-intensity work environments;
6. Holding certificates or educational background in restaurant management or hotel management is preferred.