定与实施计划:全面负责制定并实施餐饮部的工作计划和经营预算,确保为宾客提供优质高效的餐饮服务,并进行成本控制。
Plan Development
and Implementation:Comprehensively responsible for developing and implementing the work
plan and operating budget of the F&B department, ensuring the provision of
high-quality and efficient dining services to guests, and conducting cost control.
督导餐饮部的日常运作,认真组织落实各项任务,确保酒店精神得到贯彻,总经理的指示和指令得到执行。
Oversee the daily
operation of the F&B department, organize and implement various tasks
conscientiously, ensure the implementation of hotel spirit, and execute the
instructions and directives of the general manager.
熟悉目标市场,根据市场需求和消费者需求,制定市场计划和促销计划,与行政总厨研究新菜品,不断推出适应市场需求的食谱。
Familiar with the
target market, formulate marketing plans and promotional plans based on market
demand and consumer needs, research new dishes with the executive chef, and
continuously launch menus that meet market demand.
负责下属部门负责人的选拔推荐,定期对下属进行绩效评估,实施奖罚制度,做好内部协调和其他部门的沟通合作。
Responsible for
the selection and recommendation of department heads, regularly conduct
performance evaluations of subordinates, implement reward and punishment
systems, and coordinate internal and external communication and cooperation.
全面督导组织餐饮部的员工培训,提高员工素质,鼓励技术业务学习、交流和产品创新。
Comprehensively
oversee and organize the training of F&B department staff, improve staff
quality, and encourage technical and business learning, exchange, and product
innovation.
全面督导检查各餐厅服务质量和菜品质量,征集客人意见,加强现场督导,妥善处理客人投诉。
Comprehensively
oversee and inspect the service quality and food quality of various
restaurants, collect guest opinions, strengthen on-site supervision, and
properly handle guest complaints.
贯彻执行食品卫生制度,抓好卫生工作和安全工作,强化设备设施的维修和保养,确保饭店的安全生产。
Implement food
hygiene regulations, prioritize hygiene and safety work, strengthen the
maintenance and repair of equipment and facilities, and ensure the safe
production of the hotel.
宏观控制餐饮部收支状况,制定餐饮价格,正确控制毛利率,加强食品原料及物品的管理,降低费用、增加盈利。
Macroscopically
control the income and expenditure of the F&B department, formulate
catering prices, correctly control gross profit margin, strengthen the
management of food raw materials and items, reduce costs, and increase profits.
掌握和控制物品的使用情况,加强对餐饮财产的管理,定期分析财务数据,为总经理提供决策支持。
Master and control
the usage of items, strengthen the management of catering properties, regularly
analyze financial data, and provide decision support for the general manager.