职位介绍 :Duties and Responsibilities: - Set Food and Beverage objectives and guidelines and ensure all subordinates follow thoroughly - Participates in the preparation of the hotel’s budget plan and marketing programs. Monitor budget and cost control, focus on food, beverage and labour cost - Ensure the profitability, efficiency and creative running of restaurant and bar - Maintain a team of well-trained and motivated Restaurant and Bar staff in order to keep up the image of the hotel - Enhance cooperation and communication with other department on daily operation in order to improve service. - Be interactive with guest to achieve their expectation. - Inspect and greet the food preparation and service staff daily - Supervise the closing of the operation and observe the cleaning crew periodically in order to maintain sanitary condition in the hotel according to the set standards - Plan menus and prices for all restaurants in order to meet the budgeted sales volume - Work closely with the Executive chef regarding the production of the kitchen and keep the kitchen informed on any guest comment - Coordinate with Public Relations, Finance, Housekeeping, People Development and Engineering Departments for any project or plan they are involved in - Keep the General Manager informed on all the matters progressing in the Restaurant & Bar Department - Maintain desired visibility of the hotel on the local market - Handle/take appropriate actions regarding guest complaints - Control and monitor Restaurant & Bar services and preparation through the hotel - Control payroll, E.F.T.E. and headcount of the department - Follow up for any monthly or special promotional events - Review P&L statements for promotion and function, sales, future bookings, etc. - Control the Food and Beverage cost with Cost Controller to achieve budgeted profit goals - Set up rules and procedures for all Restaurant & Bar staff to follow - Attend meetings or seminars which concern the Restaurant & Bar Department - Plan yearly Restaurant & Bar marketing strategies/budget/Capital Expenditure (CAPEX)/Forecast - Check the food purchases on quality, quantity and price - Set up and monitor training programmes for the department - Be responsible for and accountable for the departmental operating budget - Find ways to improve the efficiency of the operation that will benefit our clients - Find methods of reducing costs without affecting the level of service or product received by guests - Propose, and initiate when approved, new services and products for our guests - Perform any other reasonable duties as required by the Management from time to time