Director of Food & Beverage 餐饮总监

1.To prepare, along with his outlet teams, a yearly Marketing Plan for each outlet, this is the basis of the yearly business plan.
与团队一起，为每个餐厅制定年度营销计划，这是年度商业计划的基础。
2.To continuously seek ways to assist management in the outlet to maximize revenues and profit.
不断寻找办法去帮忙部门实现收入和利润的最大化。
3.To fully understand the market needs and desires for each outlet and ensure that the product lines (menus) are developed by the outlet management team accordingly.
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。
4.To ensure that each outlet is accounted for separately as an individual profit center.
确保每个餐厅都作为一个独立的利润中心进行单独核算。
5.To set, in close conjunction with each Outlet Manager, Annual operating budgets, be part of the F&B business plan.
与各餐厅经理紧密联系，制定年度经营预算，作为餐饮营销计划的一部分。
6.To ensure that the outlet team projects professionalism, that employees are well trained in their jobs and are well-groomed and uniformed.
确保所有餐厅团队的专业性，确保所有人才都得到了良好的培训，且仪容仪表符合酒店规定。
7.Be familiar with Chinese and Western kitchen operation management.
熟悉中西厨房的运营管理。