餐饮总监

1) Ability to ensure hotel’s standards, policies and procedures with food & beverage management and staff.
2) Ability to prioritize and organize work assignments, delegate work.
3) Ability to direct performance of food & beverage management and staff, and follow up with corrections where needed.
4) Ability to motivate food & beverage management and staffs and maintains a cohesive team.
5) Ability to ascertain food and beverage training needs and provide such training.
6) Ability to be a clear thinker, analyzes and resolves problems exercising good judgement.
7) Ability to focus attention on details.
8) Ability to suggestively sell food and beverage venues, menu items, beverages and wines.
9) Ability to input and access information into MICROS system.
10) Ability to exert physical effort when needed.
11) Ability to endure abundant physical movements in carrying out job duties.
12) Ability to ensure security and confidentiality of guest and hotel information.
13) Ability to work without directs supervision.
14) All product items, preparation method / time, ingredients, sauces, portion sizes, garnishes, presentation and prices.
15) Bar layout, table / seat / station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.