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崗位職責/職位描述

崗位概述 Job Overview
"1.餐飲日常運營工作管理，確保餐飲酒水出品品質與服務質量，提升客戶滿意度進而達成經營目標。
Manage the daily operation of the catering business, ensuring the quality and service level of food and beverages, and enhancing customer satisfaction to achieve business goals.
2.嚴格遵守酒店規章制度、食品衛生安全與消防安全規范及國家相關法律法規。
Strictly abide by the hotel's rules and regulations, food hygiene and safety standards, fire safety norms, and relevant national laws and regulations."
核心職責 Core Responsibilities
1 "代表酒水板塊出席酒店相關會議，及時同步會議核心信息并精準部署后續工作任務。
Representing the beverage department to attend hotel-related meetings, promptly synchronizing the core information of the meetings and accurately planning the subsequent tasks."
2 "日常酒窖管理，規范儲存、定期庫存盤點等，保障酒品品質完好、庫存數據精準。
Daily wine cellar management involves standardizing storage procedures and conducting regular inventory checks, ensuring the integrity of the wine quality and the accuracy of inventory data."
3 "協助餐廳日常運營，根據客人需求推薦適配的酒水。
Assist in the daily operation of the restaurant and recommend suitable beverages according to the guests' needs."
4 "系統性維護客戶關系，通過個性化服務及線上（包括但不限于大眾點評，攜程，小紅書 ，抖音，Tripadviser等）建立深度連接，持續提升客戶滿意度并轉化為餐廳忠誠客戶。
Systematically maintain customer relationships by conducting interactive communication and providing personalized services, as well as establishing deep connections with online platforms (including but not limited to Dianping, Ctrip, Xiaohongshu, Douyin, Tripadviser, etc.). Continuously enhance customer loyalty and convert them into loyal customers of the restaurant."
5 "協助上級結合各部門業務需求，制定酒水、酒水工具及設備的安全與最高庫存標準；同時實時監控庫存動態，按需調整補貨節奏，保障物資供應穩定、避免積壓或短缺。
Assist the supervisor in formulating the safety and maximum inventory standards for beverages, beverage tools and equipment based on the business needs of each department. At the same time, monitor the inventory dynamics in real time and adjust the replenishment schedule as needed to ensure stable supply of materials and avoid overstocking or shortages."
6 "協同上級系統化編制餐飲預算，對執行過程實施全周期動態監控（確保累計偏差率≤±5%）。
Collaborate with the superior system to systematically prepare the catering budget, and implement full-cycle dynamic monitoring of the execution process (ensuring that the cumulative deviation rate is ≤ ±5%)."
7 "深化供應鏈協同，精細化管控構建可持續成本優勢，以此驅動營收規模增長，品牌口碑沉淀，及社會責任。
Deepen supply chain collaboration, implement refined management to build sustainable cost advantages, thereby driving revenue growth, brand reputation accumulation, and social responsibility."
8 "基于市場需求分析，協同上級擬定質價比高的酒水單，并嚴格執行標準化出品規范。
Based on the analysis of market demand, collaborate with superiors to formulate a beverage list with a high quality-price ratio, and strictly implement standardized production procedures."
9 "實時響應并處置運營突發狀況，及時通報并總結成冊編制應急預案案例集，形成可復用的經驗知識庫。
Respond and handle operational emergencies in real time, promptly notify and summarize them into a case collection for emergency response plans, and form a reusable knowledge base of experience."
10 "承接并執行上級或跨部門協作需求的突發性、臨時性運營任務，確保任務執行質量與運營效率。
Take on and execute sudden and temporary operational tasks based on the requirements from superiors or cross-departmental collaborations, ensuring the quality and efficiency of task execution."
11 "實時了解本地競爭對手的餐飲運營情況，并與自身進行比較，實時優化酒店餐飲經營策略，精準汲取競品優勢并補足自身短板。
Real-time monitoring of the restaurant operation conditions of local competitors, comparison with one's own situation, real-time optimization of hotel restaurant operation strategies, precise absorption of competitive advantages and supplementation of one's own weaknesses."
12 "市場洞察與客戶需求分析，驅動產品創新研發與現有產品迭代優化的規劃與執行。
Based on market insights and analysis of customer needs, drive the planning and execution of product innovation research and development as well as the iterative optimization of existing products."
13 "依托線上線下全渠道學習體系持續提升市場敏銳度，了解市場最新動態將前沿市場趨勢支持日常運營的管理工作。
Relying on the all-channel learning system both online and offline, continuously enhance market sensitivity, keep abreast of the latest market trends, and support daily operation management with cutting-edge market trends."
14 "責任意識：對管理區域的收入、成本、安全、合規等指標全權負責，具備 “結果導向” 思維。
Demonstrate a result-oriented closed-loop management mindset, assuming overall responsibility for operational indicators (revenue/cost) and control indicators (safety/compliance) in the managed area."
15 "系統掌握涵蓋食品安全規范及消防安全等在內的全部合規要求。
The system comprehensively masters all compliance requirements, including those related to food safety and fire safety."
16 "在首席侍酒師休假期間，代為履行其領域的職責。
During the chief sommelier's absence, I will take over his responsibilities in this area."