餐饮部经理

岗位职责
Job Description
1.负责餐饮部员工的岗位业务培训，督促各岗位抓好培训工作、提高全员业务素质。
Responsible for the training of the staff in the catering department, urge all positions to do well in training and improve the professional quality of the staff.
2.检查各类用具的破损丢失情况，将各项易耗品费用降到最低点。
Check the damage and loss of all kinds of appliances, and reduce the cost of the expendable items to the lowest.
3.督促厨师长做好食品卫生成本核算、食品价格等工作，定期研究新菜加以推广、提高食品的出成率及边脚料的利用率， 最大限度盈得利润。
Urge the chef to do a good job in the cost accounting of food hygiene, food prices and so on. To promote the promotion of new dishes regularly, improve the production rate of food and the utilization rate of edge material, and maximize profits.
4.发展良好的宾客关系，满足宾客特殊需求，处理各类宾客投诉。
Develop good guest relationship to meet the special needs of guests and handle all kinds of guest complaints.
5.制定、推行和监督本部门的各项管理制度。
To formulate, implement and supervise various management systems in this department.
岗位要求
Job Requirements
1.有5年以上的酒店管理经验，掌握餐饮各部门的岗位职责和工作程序。
More than 5 years of hotel management experience, grasp the responsibilities and work procedures of F&B.
2.具有强烈的事业心和责任感及高尚的职业道德。
Strong sense of professionalism and sense of responsibility and noble professional ethics.
3.身体健康，仪表端庄大方，气质高雅。
Healthy, dignified, generous and elegant.
4.够根据市场变化和客人的需求，及时调整餐饮经营策略，善于组织和开展各种食品展销活动。
Be able to adjust the catering management strategy according to the market changes and customer needs, be good at organizing and carrying out various food exhibition and marketing activities.
5.有酒店预算管理知识，能编制餐饮预算。
Kownledge of hotel budget management and budget preparation.