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崗位職責(zé)/職位描述

? ? ? ?（3年以上同等崗位工作經(jīng)驗，中餐行政總廚背景優(yōu)先，擁有洲際旗下酒店工作經(jīng)驗優(yōu)先）

·????????Assumes the duties andresponsibilities of the Director of Food &Beverage in his absence

·????????在餐飲總監(jiān)缺席時承擔(dān)其任務(wù)和職責(zé)。

·????????Assists the Chef in themanagement of the day to day operation of the Food Production and Stewardingsections and informs the Director of Food &Beverage of major decisions taken in his/her absence

·????????協(xié)助廚師管理食品生產(chǎn)和管事部的日常工作，并向餐飲總監(jiān)通報在其不缺席期間的重大決定。

·????????Controls and analyzes, on anon-going basis, the level of the following:

·????????對以下各項的水平進(jìn)行持續(xù)性的控制和分析：

·?????????Sales

·?????????銷售

·?????????Costs

·?????????成本

·?????????Issuing of food

·?????????食物發(fā)放

·?????????Quality and presentation of food and beverage products

·?????????食品的質(zhì)量和外觀

·?????????Condition and cleanliness of facilities and equipment

·?????????設(shè)施和設(shè)備的條件和清潔

·?????????Guest satisfaction?Marketing

·?????????市場工作

·????????Assists the Executive Chef indeveloping training plans, develops training material in accordance with IHG guidelines and implements training plans for the Food Production employees andother Food and Beverage employees

·????????按照洲際酒店集團(tuán)的指導(dǎo)方針，協(xié)助行政總廚制定培訓(xùn)計劃并編寫培訓(xùn)材料，并為食品生產(chǎn)部員工和餐飲部其它員工提供培訓(xùn)。

·????????Assists the Directorof Food & Beverage in developing and maintainingup-dated operations manuals for all Food Production and Stewarding sections

·????????協(xié)助餐飲總監(jiān)為所有食品制作和管事部門人員制作并保持運營手冊。

·????????Assists the Directorof Food & Beverage in developing popular menusoffering guests value for money in accordance with IHG guidelines

·????????依照洲際酒店集團(tuán)指導(dǎo)方針，協(xié)助餐飲總監(jiān)一起制作熱門菜單，使客人花的錢物有所值。

·????????Assists the Directorof Food & Beverage in planning and organizingsuccessful Food and Beverage activities

·????????協(xié)助餐飲總監(jiān)計劃和組織成功的餐飲活動。

·????????Conducts daily briefings andother meetings as needed to obtain optimal results

·????????按需要召開簡報會及其它會議，以取得效果。

·????????Attends and participates toother meetings as required by the administrative calendar

·????????按照管理日歷的要求，參加并參與其它會議。

·????????Assists the Directorof Food & Beverage in making recipes andmaintaining up-dated and accurate costing of all dishes prepared and sold inthe Food and Beverage operation

·????????協(xié)助餐飲總監(jiān)制定菜譜，并對餐飲部制作和售出的所有菜肴的成本保持準(zhǔn)確記錄。

·????????Assists the Directorof Food & Beverage in setting Food Production andStewarding goals and developing strategies, procedures and policies

·????????協(xié)助餐飲總監(jiān)制定食品制作和管事運作目標(biāo)，以及戰(zhàn)略、工作程序和政策。

·????????Assists the Directorof Food & Beverage in determining the minimum andmaximum stocks of all food, material and equipment

·????????與餐飲總監(jiān)一起決定所有食品、材料和設(shè)備的庫存。

·????????Assists the Directorof Food & Beverage in setting standards of all foodand equipment purchases in accordance with IHG guidelines

·????????協(xié)助餐飲總監(jiān)按照洲際酒店集團(tuán)指導(dǎo)方針制定所有食品和設(shè)備采購的標(biāo)準(zhǔn)

·????????Participates in the preparationof the hotel's revenue plan and marketing programs?

·????????參與酒店收益計劃和市場項目的準(zhǔn)備工作

·????????Monitors local competitors andcompare their operation with the hotel Food and Beverage operation

·????????監(jiān)視當(dāng)?shù)馗偁帉κ值那闆r，并將他們的運作與酒店的餐飲運作進(jìn)行比較

·????????Keeps aware of trends, systems,practices and equipment in food and beverage through trade literature, hotelshow and site visits

·????????通過行業(yè)書籍、酒店表演和現(xiàn)場訪問來了解餐飲業(yè)的趨勢、體系、慣例和設(shè)備

·????????Works with Directorof Food & Beverage in manpower planning andmanagement needs

·????????和餐飲總監(jiān)一起進(jìn)行人力規(guī)劃和管理需求。

·????????Works with Directorof Food & Beverage in the preparation andmanagement of the Department’s budget

·????????和餐飲總監(jiān)一起編制和管理部門預(yù)算。