Key Responsibilities:
Oversee the management of outlets and banquet operations, and lead all daily food & beverage preparation processes.監督及管理酒店各餐廳、酒吧和宴會場地的營運，並統籌每日餐飲部的準備工作。
Ensure high standards are maintained in all areas of food & beverage quality, service, safety, cleanliness and hygiene. 確保部門在食品及飲料質量、服務、安全、清潔和衛生等方面都能保持高標準水平。
Review pricing strategies, outlet menu concepts, staffing levels, service standard and profit margins.適時對定價策略、菜單設計、人員配備、服務標準和利潤率等項目進行審查。
Achieve budgeted revenues & expenses and maximize profitability related to the food & beverage department. 達成收入和支出的年度預算計劃，並最大限度地提高餐飲部的盈利能力。
Work with the sales team to manage the development of new products and services. 與酒店的銷售團隊合作，跟進新產品和服務的開發管理工作。
Develop promotions and advertising campaigns to increase sales and attract new customers. 制定促銷和廣告活動，以提升其銷售額並開發新客戶。
Coach, train and manage employees within the hotel’s organization structure. 根據酒店的組織架構指導、培訓和管理員工。
Manage inventory of food, beverage, and supplies to ensure that restaurants have adequate supplies for service. 對食品及飲料和一般性用品的庫存進行管理，確保餐廳得以正常運作。
Ensure compliance with preparation and maintenance of required records, reports, and paperwork for the food & beverage department. 跟進部門所需記錄、報告和文書工作的準備和維護。
Perform any other job-related duties as needed and required.根據營運需要和實際要求，執行其他與工作相關的職責。
