崗位職責/職位描述

崗位職責

Job Description

1.負責餐飲部員工的崗位業務培訓，督促各崗位抓好培訓工作、提高全員業務素質。

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.檢查各類用具的破損丟失情況，將各項易耗品費用降到最低點。

Check the damage and loss of all kinds of appliances, and reduce the cost of the expendable items to the lowest.

3.督促廚師長做好食品衛生成本核算、食品價格等工作，定期研究新菜加以推廣、提高食品的出成率及邊腳料的利用率， 最大限度盈得利潤。

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.發展良好的賓客關系，滿足賓客特殊需求，處理各類賓客投訴。

Develop good guest relationship to meet the special needs of guests and handle all kinds of guest complaints.

5.制定、推行和監督本部門的各項管理制度。

To formulate, implement and supervise various management systems in this department.

崗位要求
Job Requirements

1.有5年以上的酒店管理經驗，掌握餐飲各部門的崗位職責和工作程序。

More than 5 years of hotel management experience, grasp the responsibilities and work procedures of F&B.

2.具有強烈的事業心和責任感及高尚的職業道德。

Strong sense of professionalism and sense of responsibility and noble professional ethics.

3.身體健康，儀表端莊大方，氣質高雅。

Healthy, dignified, generous and elegant.

4.夠根據市場變化和客人的需求，及時調整餐飲經營策略，善于組織和開展各種食品展銷活動。

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.有酒店預算管理知識，能編制餐飲預算。

Kownledge of hotel budget management and budget preparation.