1.全面负责酒店餐饮部门的日常运营管理工作，包括餐厅、宴会、酒吧及SPA、活动中心、马场等区域的运营策划与执行。 2.制定并优化餐饮服务流程、标准及管理制度，确保服务质量和客户满意度达到酒店标准。 3.监督餐饮成本控制，包括食材采购、库存管理及人力成本优化，确保部门盈利目标达成。 4.策划并执行餐饮促销活动，提升餐厅营业额及品牌影响力。 5.负责餐饮团队的建设与管理，包括员工培训及职业发展规划。 6.协调与其他部门（如客房、市场、财务等）的协作，具备较强的沟通协调能力及突发事件处理能力，确保酒店整体运营顺畅。 7.熟悉餐饮市场动态及运营模式，具备优秀的成本控制及营销策划能力；精通本部门的业务知识，熟练掌握中餐、西餐、酒吧、茶馆的技能及管理技巧。 8.理客户投诉及突发事件，维护酒店声誉及客户关系。

【工作职责】 礼貌而高效地的方式处理所有客人和内部客人的投诉和询问，确保问题得到圆满解决。 经常亲自证实餐厅客人得到的是卓越的服务。 在餐厅区域花时间巡视（高峰时段）以确保员工很好地管理餐厅区域并使各项活动达到期望的满意度。 达到月度和年度个人目标和餐厅营业收入。 与部门成员一起准备年度市场计划，作为完成餐饮部年度市场计划的依据。 经过适当的培训、指导和/或教导，通过提高每位员工的技能和能力将其效力发挥。 【福利待遇】 为了吸引和留住优秀的人才，为员工打造无与伦比的体验，深圳柏悦酒店将为你提供以下全面的福利方案。 薪资： 提供有竞争力的薪酬/绩效激励/奖金 福利： 16天起带薪年假，每满一年增加一天; 每年12晚全球凯悦酒店免费住房 免费提供设施完备，拎包入住的员工宿舍; HyCare员工认可奖励项目 职业发展： 全球凯悦旗下酒店调动机会; 国内/海外交流培训项目 凯悦在线学习平台; 系统的服务技能与领导力培训 身心健康： 丰富的员工活动及节日福利; 周期性运动俱乐部活动; 自选补充健康福利保险计划 [Job Description] Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily. Personally and frequently verifies that guests in the Outlet are receiving the best possible service. Spends time in the Outlet (during peak periods) to ensure that the Outlet is managed well by the respective associates and functions to the expectations. Achieve the monthly and annual personal target and the outlet’s revenue. Prepares with the Outlet team, a yearly marketing plan which is the basis of the Food and Beverage Annual Marketing Plan. Improve the effectiveness of associates by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.

【岗位职责】 1、全面负责酒店餐饮部门的日常运营管理，包括餐厅、酒吧、宴会等业务板块，确保服务质量和运营效率； 2、制定并执行餐饮部门的年度经营计划、预算及营销策略，达成营收与利润目标； 3、监督餐饮服务标准、食品安全及卫生管理，确保符合集团及行业规范； 4、优化餐饮菜单设计、成本控制及供应链管理，提升菜品竞争力与毛利率； 5、负责团队建设与管理，包括员工招聘、培训、绩效考核及职业发展规划； 6、协调与其他部门（如客房、市场、财务等）的协作，提升宾客满意度与整体运营效能； 7、分析市场趋势与竞争对手动态，提出创新性经营策略，提升品牌影响力。 【岗位要求】 1、具备酒店或高端餐饮行业管理经验，熟悉餐饮运营全流程，有集团化餐饮管理经验者优先； 2、出色的领导力与团队管理能力，能有效激励和培养下属； 3、敏锐的市场洞察力与数据分析能力，擅长成本控制与营收优化； 4、精通食品安全法规及卫生标准，具备危机处理与突发事件应对能力； 5、优秀的沟通协调能力，能与内外部利益相关者高效合作； 6、对餐饮行业趋势有深刻理解，具备创新思维与执行力； 7、能适应高强度工作压力，接受集团内部调配或外派安排。

【岗位职责】 1、负责餐饮部行政管理工作,制定并实施餐饮经营的所有计划。 2、负责实现部门的营业收入指标和利润指标。 3、与行政总厨一起筹划和设计菜单，开发当地需求的餐饮产品。 4、熟悉饭店管理理论、餐饮管理理论、营销学和服务心理学。 5、协调与其他部门的工作关系，确保宾客得到满意的餐饮产品和良好的服务。 6、制定餐厅推销策略，督促员工做好食品饮料的推销工作，提高餐饮销售收入。 7、建全物资管理制度，对餐厅的设备、物资、用具等严格管理。 【岗位要求】 1、大专以上文化程度；3年以上同岗位工作经验。 2、精通本部门的业务知识，熟练掌握中餐、西餐、酒吧、茶馆的技能及管理技巧。 3、熟悉 食品原材料采购、储藏和厨房生产、餐厅服务全过程，善于安排各个环节的工作，能保证餐饮管理的协调发展。 4、具有食品原材料加工、餐饮成本核算方面的知识。掌握各种产品配方、各种食品原材料出料率标准，控制产品质量和成本消耗。 5、具有社会活动能力、组织领导工作能力和实际工作能力；善于调动餐饮 部各级管理人员的积极性。

岗位职责： 1.负责餐饮部行政管理工作，制定并实施餐饮经营的所有计划； 2.负责实现餐饮部的营业收入指标和利润指标； 3.熟悉饭店管理理论、餐饮管理理论、营销学和服务心理学； 4.协调与其他部门的工作关系，确保宾客得到满意的餐饮产品和良好的服务； 5.制定餐厅推销策略，督促员工做好食品饮料的推销工作，提高餐饮销售收入； 6.建全物资管理制度，对餐厅的设备、物资、用具等严格管理。 岗位要求：  1、酒店管理类或相关专业大专以上学历优先，高档酒店任餐饮总监两年以上管理经验；  2、熟悉中、西餐厅、酒吧、会议及宴会的管理流程，服务程序，内含及标准，以及厨房操作管理流程；  3、对高档商务酒店餐饮的市场定位，菜品创新及成本控制方面有一定见解，对中、外主要饮食文化及当代的餐饮市场走向有广泛及深入地了解和敏锐的洞察力；  4、具备现代管理理念与管理技能，对“服务品质管理”有充分的理解与认知，并富于其在酒店服务管理中的应用；  5、熟练掌握计算机及酒店运营管理软件系统的使用；  6、具有社会活动能力、组织领导工作能力和实际工作能力；善于调动餐饮部各级管理人员的积极性。

JOB SUMMARYLocated in the center of Pearl River New City, The Ritz Carlton, Guangzhou is a luxury destination in the Southern China hub. Distinctive services and facilities include 350 guest rooms and 91 Residence, with the Club Lounge and suites and guest rooms newly renovated, as well as five restaurants and lounges, including the signature Cantonese restaurant, Lai Heen, which has received one Michelin star for the sixth consecutive year .The Ritz Carlton, Guangzhou is honored to have received the Forbes Travel Guide Five Star Award for the tenth consecutive year, solidifying its position as the premier hotel in Guangzhou to achieve such prestigious recognition. Immersive experiences. Bespoke service. Commitment to craft. The Ritz Carlton inspires life’s most meaningful moments.The Role of Director of Food and BeverageFunctions as the strategic business leader of the hotel food and beverage/culinary operation, including all Food and Beverage Outlets including Lai Heen Chinese Restaurant, LIMONI Western Restaurant, FOODS All Day Dining Restaurant, The Churchill Bar, Pearl Lounge, In Room Dining, all function rooms and off-site catering. Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures the food and beverage/culinary operation meets the brand’s target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department. Develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand’s target customer and property employees and provides a return on investment.Key FunctionsEnsure the profitability, efficiency and creativity in each Food and Beverage outlets including restaurants, bars, banquet functions, outside catering events and in-room dining.Partner with PR & Marketing team to increase exposure and coverage of the Food& Beverage outlets in various local and international media and continuously drive Dining Experience Reputations in the market. Have strong PR skill to push F&B Promotion.Work with Quality Leader to achieve Guest Voice, Social Platforms, Forbes, BSA and LQA Audit K Goal every year.Knowledgeable in OTA, Meituan, Dianping, and all the media platforms, consistently identifies opportunities to enhance profitability and create value by challenging existing processes, fostering innovation, and driving successful promotional strategies.Work closely with Executive Chef to maintain HACCP standards.Plan menus, prices and promotional events for all Food & Beverage outlets in order to maximize revenue generating opportunities.Identify areas for improvement in service and food & beverage quality by reviewing various service quality audit reports, guest feedback from various channels as well as guest incident reports, and formulate action plans.Stay attentive to market trends in culinary arts, beverages and service style in order to induce creativity in the operation; Manage Food & Beverage outlets concept changes and renovations as well as the annual CAPEX handling.Maintain a team of well-trained and motivated colleagues in order to deliver a high level of service according to Group’s and international luxury hotel standards.Meet and greet all VIPs and influential clients and ensure there is follow-up on all discussed details.Be part of the Guidance Team and provide advice and support in decisions and projects relating to the entire hotel.Work closely with all related departments within the hotel to maximize collaboration and efficiency.To be aware of and comply with all F&B license related matters.To report any defects in the building or equipment according to the Hotel procedures.To ensure any related accidents to colleagues, guests or visitors are reported in accordance with hotel procedures.Provide support to Human Resources in selecting, training and developing the best Ladies and Gentlemen. Build effective teams, and provide comprehensive development and succession plans for the division. Introduce effective training program across the division.Assures that financial goals of the division and the hotel are being met. Monitors and controls labor expense, and other divisional expenses such as food, beverage supplies and equipment. Works closely with Culinary, S&M and Finance to maximize F&B revenue. Assists in preparing business forecasts. Prepares Annual Budget for the division.Deliver Value Perception, Conduct monthly sales analysis via menu engineering; execute on beverage markup pricing strategy.Develop Diversified F&B Retail Products.Drive Digital Performance.Invest on Modern Marketing, Create storytelling content creation for social and digital use; drive Loyalty Performance.Implement R&B loyalty program.Education and ExperienceHigh Diploma or Degree holder in Hospitality Management.Minimum10 years’ relevant working experience in a 300 to 400 room size luxury hotel with at least 5 years in similar capacity in China.Beverage upsells skill is mandatory. Minimum 10 years of age to serve alcohol beverages.Senior leader with broad experience in Chinese Restaurant, All Day Dining and Banquet Event.Open to both Chinese and foreigner willing to accept a local compensation package.Knowledgeable of Food & Beverage in All Day Dining, Fine dining, Chinese restaurant and Conference & Banqueting operations and skills.Passion for Food & Beverage and customer service; clear focus on the customer needs and trends in order to meet customer satisfaction; and creativity and flair to exceed customer expectation.Proven record in managing F&B projects; good knowledge of financial statement and experience in budgeting.Education and ExperienceHigh Diploma or Degree holder in Hospitality Management.Minimum10 years’ relevant working experience in a 300 to 400 room size luxury hotel with at least 5 years in similar capacity in China.Beverage upsell skill is mandatory. Minimum 10 years of age to serve alcohol beverages.Senior leader with broad experience in Chinese Restaurant, All Day Dining and Banquet Event.Open to both Chinese and foreigner willing to accept a local compensation package.Knowledgeable of Food & Beverage in All Day Dining, Fine dining, Chinese restaurant and Conference & Banqueting operations and skills.Passion for Food & Beverage and customer service; clear focus on the customer needs and trends in order to meet customer satisfaction; and creativity and flair to exceed customer expectation.Proven record in managing F&B projects; good knowledge of financial statement and experience in budgeting.Excellent leadership skills and mastery in delegating multiple tasks.Demonstrate the highest level of hospitality and professionalism with guest-oriented and service-minded.Proactive, well-organized, detail-minded with excellent communication and interpersonal skills and can work independently under pressure.Excellent command of English, Chinese and Cantonese would be a plus, and hands-on experience in MS Office applications.HACCP certification is requiredSkills& AbilitiesHospitality Management: Understanding the principles of hospitality management, knowledge of Food and Beverage and Culinary.Business Acumen: Knowledge of business operations, including budgeting, forecasting, revenue management, and financial reporting. Understanding market dynamics, enterprise level objectives and important aspects of the company’s business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans. Aligning individual and team actions with strategies and plans to drive business results.Technology: Proficiency in hotel management software systems.Leadership and Team Management: Ability to lead, motivate, and manage a diverse team, fostering a positive work environment and promoting professional growth.Customer Service Excellence: Exceptional skills in managing guest experiences, handling F&B complaints, and ensuring guest satisfaction. Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market.Communication: Strong verbal and written communication skills, capable of effective interaction with guests, staff, and external stakeholders.Problem-Solving: Proficiency in identifying problems, analyzing potential solutions, and making decisive, effective decisions.Organizational Skills: Aptitude for managing multiple tasks and priorities, scheduling, and ensuring smooth operations across different departments.Attention to Detail: A keen eye for detail, ensuring all aspects of F&B and facility presentations meet or exceed hospitality standards.Adaptability: The ability to adapt to changing situations, guest needs, and industry trends, often with a proactive approach to innovation and improvement.Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.At more than100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world’s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate.Every day, we set the standard for rare and special luxury services the world over and pride ourselves on delivering excellence in the care and comfort of our guests.Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. Itis this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.Marriott International is an equal opportunity employer. We believe in hiring adverse workforce and sustaining an inclusive, people-first culture. Weare committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

行政 Administration 确保餐饮部的活动和相应的合作战略等行动更好的实施 §  Ensures thatthe Food and Beverage activities are aligned with the respective CorporateStrategy, and that the Hotel Actions have been implemented where appropriate. 监督每个部门运营手册的准备和更新 §  Oversees thepreparation and update of individual Departmental Operations Manuals. 定期主持部门沟通会议和确保部门会议是有效和必须是在监管之下的 §  Conductsregular divisional communications meetings and ensures that departmentalbriefings and meetings are effective and conducted as necessary. 客户服务 Customer Service 确保所有的员工实现品牌承诺并且在任何时间都可以提供高标准的客户服务 §  Ensures thatall employees deliver the brand promise and provide exceptional guest serviceat all times. 确保员工总是提供优质的服务给其他部门的所有内部员工 §  Ensures thatemployees also provide excellent service to internal customers in otherdepartments as appropriate. 花时间在公共区域观察员工和客人之间的互动并和客人交谈，巡视所有部门并传授员工必要的客户服务技巧 Spends timein public areas observing employee-guest interaction and talking with guests,working through Heads of Department to coach employees in guest service skillsas necessary. 以礼貌和有效的方式来处理所有的客人和内部客人的投诉和需求并确保问题被满意的解决 §  Handles allguest and internal customer complaints and inquiries in a courteous andefficient manner, following through to make sure problems are resolvedsatisfactorily. 保持积极的客人和同事互动与良好的工作关系。 §  Maintainspositive guest and colleague interactions with good working relationships. 财务 Financial 通过多种技能训练，多种任务同时处理和灵活的计划安排最大化员工的生产力来实现财务目标和客人的期望 §  Maximisesemployee productivity through the use of multi-skilling, multi-tasking andflexible scheduling to meet the financial goals of the business as well as theexpectations of the guests. 确保每个利润中心（例如餐厅，酒吧，宴会厅）在保持品牌承诺的同时是按照最大化生产力来运作 §  Ensures thateach profit centre (e.g. Outlet, Bar, Banquets) is operated in line withmaximising profit while delivering on the brand promise. 确保每个利润中心（例如餐厅，酒吧，宴会厅）在保持品牌承诺的同时是按照最低的成本结构运作 §  Ensures thateach cost centre (e.g. Stewarding) operates with the lowest possible coststructure while also delivering on the brand promise to the guest. 协调年度餐饮部商业计划的准备工作 §  Coordinatesthe preparation of the Annual Business Plan for Food and Beverage. 分析企业绩效战略建立准确和有意义的预测 §  Analysesbusiness performance strategically to facilitate accurate and meaningfulforecasting, involving the respective Heads of Department as appropriate. 基于关键的绩效指标来主动的管理控制成本 §  Managescosts proactively based on key performance indicators, working through therespective Heads of Department as appropriate. 现金的处理和批准要确保和所有的酒店，公司和当地政策法规和财务记录保持一致同时提供及时和正确的财务信息报告 §  Ensures thatall hotel, company and local rules, policies and regulations relating tofinancial record keeping, money handling and licensing are adhered to,including the timely and accurate reporting of financial information 协助盘点管理并不时地进行酒店运营物品和资产的维护 §  Assists inthe inventory management and ongoing maintenance of hotel operating equipmentand other assets. 参与每周的收益管理会议，通过监督价格结构来实现收益的最大化在餐厅和宴会 §  Participatesin weekly yield and revenue management meetings actively, overseeing theappropriate pricing structures to maximise yield and overall profits in Outletsand Banquets. 营销 Marketing 准备，使用和更新年度市场计划 Prepares,utilises and updates an Annual Marketing Plan, brokendown as necessary by department.  经常评估当地的和国际的市场趋势，供应商和其他酒店的运营来确保我们酒店可以保持竞争力和市场尖端地位 §  Evaluateslocal, national and international market trends, vendors and otherhotel/restaurant    operations constantlyto make sure that the hotel’s own operations remain competitive and cuttingedge. 鼓励部门经理积极开拓更多的市场和公共关系来提高市场的认知度和生意 §  EncouragesHeads of Department to look for Marketing and Public Relations opportunities toincrease awareness and ultimately business. 运营管理 Operational 确保所有公司最低品牌标准已经实现,并在适当的地方实现了可选的品牌标准。 §  Ensures thatall company minimum brand standards have been implemented, and that optionalbrand standards have been implemented where appropriate. 监控所有操作,尤其是在业务高峰期间,通过各自的部门经理在必要时做出调整。 §  Monitors alloperations, especially during peak business periods, working through therespective Head of Department to make adjustments where necessary. 确保所有的凯悦温情和餐饮部经典20条被实施 §  Ensures thatall Touches of Hyatt and the Food and Beverage Top 20 are implemented. 在神秘顾客调查报告上提供反馈来确保相关的改变被实施 §    Provides feedback onthe results of the Consumer Audit and ensures that the relevant changes areimplemented. 运营管理（继续） Operational(continued) 在互相支持和灵活的基础上和其他的行政管理人员密切的合作来专注于酒店和酒店客人满意度的成功 §  Worksclosely with other Leadership Committeemembers in a supportive and flexible manner, focusing on the overall success ofthe hotel and the satisfaction of hotel guests. 确保餐饮部的员工以我们是同一个团队的精神和其他部门一起创造一个和谐互相协作灵活的氛围 §  Ensures that Food and Beverage employees work in a supportive andflexible manner with other departments, in a spirit of “We work through Teams”. 确保所有的员工都是可以和这个市场和新的产品与时俱进 §  Ensures that all employees are up to date with the availability ofseasonal and new products on the market. 品尝和监督餐饮部所有的产品在整个操作过程并适时的提供反馈意见 §  Tastes and monitors the food and beverage products served throughout theoperation, providing feedback where appropriate. 人事 Personnel 监督和协助所有餐饮部员工的招聘与选拔。确保部门经理在招聘时可以按照酒店的指导方针使用素能的方法来选择员工。 §  Oversees and assists in the recruitment and selection of all Food andBeverage employees.   Ensures that Headsof Department follow hotel guidelines when recruiting and use acompetency-based approach to selecting their employees. 监督所有的餐饮部员工的时效性，确保他们穿着正确的制服并按照酒店的仪容仪表标准保持高标准的个人形象和卫生 §  Oversees the punctuality and appearance of all Food and Beverageemployees, making sure that they wear the correct uniform and maintain a highstandard of personal appearance and hygiene, according to the hotel anddepartment’s grooming standards. 通过适当的培训，辅导和监督来最大化发挥部门经理的技能和能力 §  Maximises the effectiveness of Heads of Department by developing each oftheir skills and abilities through the appropriate training, coaching, and/ormentoring. 进行年度业绩发展与部门负责人讨论并支持他们的专业发展目标。确保他们反过来进行年度业绩发展与员工讨论。 §  Conducts annual Performance Development Discussions with Heads ofDepartment and supports them in their professional development goals.  Ensures that they in turn conduct annualPerformance Development Discussions with their employees. 确保每个部门负责人与培训经理和他们的部门培训师一起计划和实现有效的员工培训计划。 §  Ensures that each Head of Department plans and implements effectivetraining programmes for their employees in coordination with the TrainingManager and their Departmental Trainers. 鼓励员工的创造力和创新,具有挑战性和承认他们的贡献 §  Encourages employees to be creative and innovative, challenging andrecognising them for their contribution to the success of the operation. 支持人民哲学的实现、展示和加强凯悦价值观和文化的特征。 §  Supports the implementation of The People Philosophy, demonstrating andreinforcing Hyatt’s Values and Culture Characteristics. 确保所有员工完全理解并遵守员工规章制度。 §  Ensures that all employees have a complete understanding of and adhereto employee rules and regulations. §  确保员工遵循所有的酒店,公司和当地规则中任何与,火灾和自然灾害安全相关的政策，法规,和安全。Ensures that employees follow all hotel, companyand local rules, policies and regulations relating to fire and hazard safety,and security.    反馈员工意见调查结果并确保相关变更的实现。 §  Feedback the results of the Employee Opinion Survey and ensures that therelevant changes are implemented. 其他方面 Other Duties 丰富的经验对于员工和劳资关系上面 §  Is knowledgeable in statutory legislation in employee and industrialrelations. 理解并严格遵守员工手册规章制度建立,酒店的有关政策,卫生,健康和安全。 §  Understands and strictly adheres to Rules and Regulations established inthe Employee Handbook and the Hotel’s policies concerning fire, hygiene andhealth and safety. 确保高标准的个人形象和仪容仪表 §  Ensures high standards of personal presentation and grooming. 和我们相关的竞争酒店，生意伙伴和其他团体组织维护牢固的，专业的关系 §  Maintains strong, professional relationship with the relevantrepresentatives from competitor hotels, business partners and otherorganisations. 餐饮部作为变革的反应取决于酒店和公司 §  Responds to changes in the Food and Beverage function as dictated by theindustry, company and hotel. 参加必要的培训课程和相关会议 §  Attends training sessions and meetings as and when required. 进行任何其他合理的分配的职责和任务 §  Carries out any other reasonable duties and responsibilities asassigned.

Based within the Food & Beverage team in Guangzhou, the Assistant Director of Food & Beverage is responsible for the overall daily Food and Beverage operation, providing leadership and direction whilst maximizing revenue opportunities and always maintaining guest and colleagues’ satisfaction levels to the standard of the hotel and of the company. The Assistant Director of Food & Beverage reports to the Director of Food & Beverage. Duties and Supporting Responsibilities: To ensure Guest Satisfaction from arrival to departure following the standards and procedures manual, the Legendary Quality Experience (LQE), and our MO PILLARS. Assist the Director of F&B with strategic planning and decision-making. Oversee operations within the F&B department. Develop and implement policies and procedures to improve operational efficiency. Analyze financial reports and support budgeting processes. Coordinate with other departments to ensure seamless service delivery. Mentor and develop F&B managers and staff. Lead special projects or initiatives aimed at enhancing the guest experience. Job Requested: Diploma or Degree in a related discipline. Approve track record of success in a similar role, capability to build customer loyalty and guest satisfaction; delivery, profit and controlling costs. Three to five years 'experience in Food and Beverage of an international luxury hotel required. Strong interpersonal and problem-solving abilities. Highly responsible and reliable. Works well under pressure in a fast-paced environment. Ability to work cohesively and lead a team. Ability to focus attention on guest needs, always remaining calm and courteous. Fluent in English, speaking Mandarin would be an advantage.

岗位职责 1、负责餐饮部行政管理工作,制定并实施餐饮经营的所有计划。 2、负责实现部门的营业收入指标和利润指标。 3、与行政总厨一起筹划和设计菜单，开发当地需求的餐饮产品。 4、熟悉饭店管理理论、餐饮管理理论、营销学和服务心理学。 5、协调与其他部门的工作关系，确保宾客得到满意的，餐饮产品和良好的服务。 6、制定餐厅推销策略，督促员工做好食品饮料的推销工作，提高餐饮销售收入。 7、建全物资管理制度，对餐厅的设备、物资、用具等严格管理。 岗位要求 1、惠州或周边城市定居，大专及以上学历，酒店管理/旅游管理专业优先。 2、精通本部门的业务知识，能自带客源者优先。 3、熟悉食品原材料采购、储藏和厨房生产、餐厅服务全过程，善于安排各个环节的工作，能保证餐饮管理的协调发展。 4、具有食品原材料加工、餐饮成本核算方面的知识。掌握各种产品配方、各种食品原材料出料率标准，控制产品质量和成本消耗。 5、具有社会活动能力、组织领导工作能力和实际工作能力，善于调动餐饮部各级管理人员的积极性。

FINANCIAL RETURNS财务回报  1、Participate in the preparation of the annual departmental operating budget and financial plans. Monitor budget and control expenses with a focus on food, beverage, and labour costs.参与准备部门年度预算与财务计划。监控预算并控制费用，重点监督食品、酒水与人力成本。 2、In partnership with other department heads, identify additional sales opportunities to enhance revenue. Drive promotions that deliver great dining experiences for our guests.与其他部门领导合作，发掘提高营收的各种销售机会。推出各种能为宾客带来杰出就餐体验的促销活动。 3、Ensure all credit and financial transactions are handled in a secure manner.确保安全处理信贷与财务交易。 PEOPLE员工团队  1、Direct day-to-day staffing requirements, plan and assign work, and establish performance and development goals for team members. Provide mentoring, coaching and regular feedback to help manage conflict and improve team member performance.处理员工日常事务，计划并分配工作，为每个员工设定工作和发展目标。为员工提供教导、辅导并给予定期反馈，协助解决各种员工矛盾，提高员工绩效。 2、Educate and train all team members in compliance with governmental regulations. Ensure staff is properly trained in quality and service standards and has the tools and equipment to carry out job duties.按照政府法规教育和培训所有团队员工。确保员工获得质量与服务标准方面的恰当培训，并为员工配备完成全部工作所需的工具与设备。 3、Promote teamwork and quality service through daily communication and coordination with other departments.通过与其它部门进行日常沟通和协作促进团队合作、提高服务质量。 GUEST EXPERIENCE宾客体验  1、Ensure that all food and beverage facilities and equipment are cleaned, vacuumed, and properly stocked according to anticipated business volume. Notify engineering immediately of any maintenance and repair needs.确保所有餐饮场所及设施设备的整洁、除尘到位并根据预期业务量储备适量库存。若有任何维修需求，应立即通知工程部。 2、Establish and achieve quality and guest satisfaction goals. Respond in a courteous and prompt manner to all guest questions, complaints and/or requests to ensure a high level of guest satisfaction.制定并达成质量目标与宾客满意度目标。礼貌、迅速高效地对所有宾客提出的问题、投诉或要求予以响应，确保宾客感到非常满意。 3、Analyse guest insights to identify and meet customer expectations and build on guest loyalty.站在宾客的角度分析他们的需求，识别并满足宾客的期望，树立宾客忠诚度。 RESPONSIBLE BUSINESS企业责任  1、Manage local food and beverage marketing programmes for the hotel; participate in and maintain system-wide food and beverage marketing programmes and promotions. Monitor local competitors and industry trends.为酒店管理本地餐饮市场营销计划；参加和维护整个系统的餐饮市场营销计划和促销活动。 2、Ensure the security and proper storage of food and beverage products, inventory and equipment, and replenish supplies in a timely and efficient manner while minimising waste.决定所有食品、酒水、物资和设备的最大及最小库存量。可能需对酒店的安全负责，确保将偷窃、犯罪和其它风险降至最低。

岗位职责： 1.掌握和执行餐饮部操作流程和制度，制定和执行餐饮部宾客满意度改善计划，确保餐饮部各项操作的内外部遵从性，保障客户服务与体验，确保达成宾客满意度达到或超出酒店要求。 2.规划和执行餐饮部年度营收、成本预算，确保部门年度预算符合酒店经营目标并达成。 3.引导员工积极销售酒店各类产品（客房、餐饮、会议等），增加酒店收益，确保部门销售目标的达成。 4.制定和执行餐饮部的食品安全卫生监督计划，达到食品安全风险降低的目标，确保每年的审计工作的顺利开展； 5.承接酒店人员管理策略，制定和监管餐饮部员工培训及人才发展计划并监督落地实施，确保部门培训完成情况符合酒店培训制度要求并推进酒店人才输出指标的完成。 6.执行和监管公司个人绩效管理程序和制度，结合所在部门特点，做好本部门下属员工个人绩效管理，确保酒店个人绩效管理符合公司导向及制度要求。 7.严格履行重大事项的汇报机制，及时反馈问题并跟进解决，确保汇报流程符合酒店汇报机制。 8.监管餐饮部员工严格执行SOP各项操作，确保无BCG违规事件、安全事故及重大投诉事件发生。 9.完成上级主管交办的其他事项。 岗位要求： 1.有国际品牌或米其林黑珍珠餐饮运营经验； 2.身体健康、形象良好； 3.抗压能力强，优秀的沟通与管理能力。 请注意：你的简历信息将会被我们转发到我们的第三方招聘系统进行流程使用。我们会采用合理的安全措施来保护您的个人数据安全，如您继续申请该职位，即表示您已知晓并认可我们的操作。

工作职责：1、了解并掌握中餐厅、西餐厅或宴会部的基础工作内容，掌握各种形式的接待，为客人提供热情礼貌、耐心周到的服务；2、了解餐厅餐品销售的规则，熟悉酒店的各项对客政策，学会处理简单的客人反馈；3、根据公司培养计划，参与酒店一线实践、轮岗培养；4、从协助工作到独立执行部门日常工作，完成上级交办的各项工作。任职资格：1、学历：全日制本科及以上学历；2、专业：不限（旅游管理，酒店管理优先）；3、英语水平：通过CET－4级；4、加分项：院校学生会、社团经验； 相关实习或工作经验。5、综合素质：① 热爱酒店行业，关注细节，同理心强；② 目标坚定，脚踏实地，有韧性；③ 良好的沟通、团队协作能力。

负责酒店餐饮后厨和楼面的管理

About Langham Hospitality Group A wholly-owned subsidiary of Great Eagle Holdings, Langham Hospitality Group (LHG) comprises a family of distinctive brands, including The Langham Hotels and Resorts, Cordis Hotels and Resorts, Eaton Workshop and Ying’nFlo. With over 40 hotels and residences in operation or development, LHG has a global footprint that extends across Asia, Europe, North America, Australasia and the Middle East. LHG's approach to hospitality centres on open and genuine interactions with guests, colleagues and the world around us. With dedicated colleagues across four continents, we foster an engaging and respectful workplace to nurture careers, delight guests, and embrace the company's vision to building great memories together. Key Responsibilities: Execute the Hotel’s strategic objectives in F&B Division Full accountability for the successful implementation of the F&B strategies and achievement of goals Develop an operating culture with a mindset towards performance, quality, lean operating techniques, and bottom line results. Tirelessly drives continuous improvement in all areas of F&B operations Recruit, mentor and develop talent in F&B Division Participate and lead F&B initiatives to provide a forum for identifying best practices and reviewing financial results to highlight successes and identify and rectify areas in need of improvement Ensure compliance with all LHG brand standards Provide timely forecasting and financial re-projections as required Work together with Executive Chef and Marketing to launch F&B promotion campaigns and events to maximize revenue. Qualifications: Luxury Hotel experience working in China Bachelor degree is a must  Pre-opening experience is a must  Currently in the capacity of Director of F&B Fluent written & spoken for both English and Mandarin Strong interpersonal skills Ability to present clear,concise and meaningful information to different stakeholders Ability to analyze,interpret, understand and present financial data Ability to solve practical and complex problems

岗位职责： 1）支撑集团经营战略落地，制定餐饮业务三年发展战略，组织、督促完成各项任务和经营指标，确保年度营收目标达成； 2）根据市场情况和季节构建标准化运营体系，涵盖采购、出品等环节，针对性地开发和提供能满足他们需求的餐饮产品和服务，负责控制食品、饮品标准规格和要求，确保门店餐厅运营提升； 2）优化餐饮毛利结构，正确控制毛利率和成本，实现毛利率提升， 3）负责标准化SPO体系制定及优化，监督酒店食品安全及卫生标准的执行，建立行之有效的餐饮成本管控流程并持续优化，推动各品牌餐饮品质，打造标志性菜品、服务； 任职资格: 1、大专及以上学历，3年及以上餐饮管理相关工作经验，有行政总厨经验者优先； 2、餐饮管理、餐饮服务、餐饮毛利核算及成本控制的经验与能力； 3、具有较强的口头表达和沟通能力，以及撰写业务报告的能力 4、思维逻辑严谨，具有较强的项目管理能力、创新思想、思路清晰。

【岗位职责】 1、制定餐饮经营策略，负责公司餐饮部门的规划和发展，确保餐厅的运营高效益。 2、管理餐厅人员，确保餐厅员工的工作效率，同时保持良好的员工关系。 3、负责餐厅预算和成本控制，制定合理的餐饮费用预算，控制餐厅成本，确保餐厅利润。 4、制定餐饮菜品，根据公司战略和市场需求，制定合理的餐饮菜品，确保餐厅餐饮质量。 5、定期对餐厅进行检查和维护，确保餐厅的正常运营，及时处理餐厅问题和隐患。 6、与其他部门协调合作，确保餐厅与公司其他部门的配合和协调。 7、完成公司交办的其他餐饮方面的工作。 【岗位要求】 1、大专以上学历，餐饮、食品或相关专业背景，5年以上餐饮行业工作经验，有潮州菜餐饮管理经验。 2、熟悉餐饮行业法规和标准，具备较强的数据分析能力。 3、 具备良好的沟通和领导能力，具备较强的团队管理能力。 4、热爱餐饮行业，具备良好的职业道德和责任心，能够承受较大的工作压力。 5、具备良好的服务意识和技能，能够提供优质的服务。

一、岗位职责 1、制定和执行餐饮部的整体发展战略，具备全面的企业战略规划能力和市场预测能力。 2、负责餐饮部的预算管理和成本控制。需要制定合理的预算，并通过有效的成本控制措施，确保餐饮部的盈利能力和良好的经济效益。 3、设计和监督餐厅的运营流程。需建立高效的餐饮运营体系，确保菜品制作、服务流程和客户满意度等方面的持续优化。 4、指导和培训员工。需负责培训和发展餐饮部员工，提升其专业素质和服务水平，以保持高效的团队工作和提供卓越的顾客体验。 5、监控并分析市场竞争对手的变化。需时刻关注市场竞争动态，分析竞争对手的策略，并做出相应的调整和优化。 6、协调餐饮部与其他部门的合作。需积极与市场部、人力资源部等其他部门进行协作和沟通，以保持良好的内外部合作关系。 二、任职条件 1、本岗位女性优先，餐饮行业经验丰富，对餐饮行业有深入的了解和经验积累，对行业趋势和市场需求有清晰的认知。 2、卓越的管理能力。需具备出色的领导才能和团队管理能力，能够有效地组织团队、协调资源并解决问题。 3、 优秀的沟通和协调能力。需与各部门合作，以高效的沟通和协调能力解决问题和推动工作进展。 4、良好的市场洞察力。需对市场趋势和消费者需求有准确的洞察力，能够灵活调整策略以适应市场变化。 5、电脑技能和语言能力。需熟练使用办公软件和餐饮管理系统。 6、需具备全面的管理能力、行业经验和市场洞察力。具备出色的团队管理能力和沟通协调能力，以推动餐饮部的发展和创造卓越的顾客体验。

Key Responsibilities 主要职责    1、Development of all budgets, forecasts and schedules inline with the hotel business plan. 和酒店商业计划一致的情况下，提出并制定各项标准，回顾及规划。 2、Implements guidelines, policies, and procedures forthose operating department. 为操作部门贯彻执行方针、政策、程序。 3、Manage performance issues that arise within therespective operating departments. 管理各个餐饮部门出现的问题。 4、Interviews, selects, trains, appraise, coaches,counsels and disciplines departmental employees/managers according to companystandards. 按照公司标准面试、筛选、培训、评估、指导、心理咨询及处分等。 5、Ensures guest and employee satisfaction, whilemaintaining market competitiveness and exceptional financial performance. 确保客人和员工满意度的同时，确保市场竞争力和最大化的收益。 6、Be an inspiration to all hotel staff to achieve luxurylevels of performance. 激励员工并达到奢华酒店应有的标准。 7、Must be an example of the Sofitel Values, brandstandards, and a champion of grooming and appearance guidelines. 必须作为一个索菲特大使，体现索菲特价值和品牌标准。

工作地点：深圳宝利来国际大酒店 【岗位职责】 1、负责餐饮部行政管理工作,制定并实施餐饮经营的所有计划。 2、负责实现部门的营业收入指标和利润指标。 3、与行政总厨一起筹划和设计菜单，开发当地需求的餐饮产品。 4、熟悉饭店管理理论、餐饮管理理论、营销学和服务心理学。 5、协调与其他部门的工作关系，确保宾客得到满意的餐饮产品和良好的服务。 6、制定餐厅推销策略，督促员工做好食品饮料的推销工作，提高餐饮销售收入。 7、建全物资管理制度，对餐厅的设备、物资、用具等严格管理。 【岗位要求】 1、3年以上同岗位工作经验。 2、精通本部门的业务知识，熟练掌握中餐、西餐、日餐、酒吧的技能及管理技巧。 3、熟悉 食品原材料采购、储藏和厨房生产、餐厅服务全过程，善于安排各个环节的工作，能保证餐饮管理的协调发展。 4、具有食品原材料加工、餐饮成本核算方面的知识。掌握各种产品配方、各种食品原材料出料率标准，控制产品质量和成本消耗。 5、具有社会活动能力、组织领导工作能力和实际工作能力；善于调动餐饮 部各级管理人员的积极性。

核心职责： 一 经营管理 1. 全权负责门店营收、利润目标达成，制定年度/月度经营计划，把控成本、毛利、费用。 2. 牵头统筹规划门店菜品研发并积极向上推荐，监督出品质量与标准化，保障口碑与复购。 3. 负责营销推广，策划活动、拓展客源，维护大客户关系，提升门店知名度。 二 团队管理 1. 搭建门店组织架构，招聘、培训、考核全体员工（前厅+后厨+行政），储备人才梯队。 2. 执行并落实好岗位职责与公司奖惩制度，激发团队积极性，处理员工纠纷，稳定团队。 3. 现场带队落实服务标准，提升服务质量，处理客诉，保障顾客满意度。 三 日常运营 1. 统筹门店日常运营，监督前厅服务、后厨出品、卫生及食品安全、安全生产、物资管控全流程。 2. 管理门店物资采购、库存盘点，严控损耗，降低运营成本。 3. 定期检查设备维护保养，保障门店正常运转，排查安全隐患（消防、食品、人身安全） 四 合规与行政 1. 落实食品安全、消防、环保等各项法规，证照齐全且按时年检。 2. 做好财务对账、报表上报，对接总部/上级部门，及时请示汇报。 3. 完善门店管理制度与台账，凡事留痕，确保合规运营。 五 品牌与发展 1. 维护品牌形象，严格执行品牌标准，提升门店口碑与行业影响力。 2. 收集市场竞品信息，优化门店经营策略，推动门店产品与服务升级迭代。 3. 配合总部战略落地，完成各项交办任务。 任职要求： 1、粤菜酒家／餐厅3年以上店总／店长岗位经验。 2、年龄：28-40优先 3、有极强责任心、执行力与抗压能力。 4、有筹建新店经验优先。 待遇：面议

【岗位职责】 1、全面负责公司餐饮部门的运营管理，制定并执行餐饮经营策略，确保完成年度经营目标； 2、监督餐饮服务质量，优化服务流程，提升客户满意度及品牌口碑； 3、负责餐饮成本控制，包括食材采购、库存管理及人力成本优化，确保利润率达标； 4、策划并执行餐饮促销活动，开发新菜品及特色服务，提升市场竞争力； 5、管理餐饮团队，包括招聘、培训、绩效考核及员工职业发展规划； 6、协调与其他部门的合作，确保餐饮服务与酒店整体运营无缝衔接； 7、关注行业动态及市场趋势，及时调整经营策略以应对市场变化。 【岗位要求】 1、具备丰富的餐饮行业管理经验，熟悉高端酒店或连锁餐饮运营模式； 2、出色的团队领导能力，能够有效激励和管理多元化团队； 3、精通餐饮成本控制及财务管理，具备较强的数据分析能力； 4、敏锐的市场洞察力，能够独立策划并执行营销方案； 5、优秀的沟通协调能力，能够处理复杂问题并与各部门高效协作； 6、对食品安全、卫生标准及相关法律法规有深刻理解； 7、具备创新思维和抗压能力，能够在快节奏环境中高效工作。 8、工作时间：16:00-01:00

岗位职责 1.负责餐饮部行政管理工作,制定并实施餐饮经营的所有计划。 2.负责实现部门的营业收入指标和利润指标。 3.与行政总厨一起筹划和设计菜单，开发当地需求的餐饮产品。 4.熟悉饭店管理理论、餐饮管理理论、营销学和服务心理学。 5.协调与其他部门的工作关系，确保宾客得到满意的餐饮产品和良好的服务。 6.制定餐厅推销策略，督促员工做好食品饮料的推销工作，提高餐饮销售收入。 7.建全物资管理制度，对餐厅的设备、物资、用具等严格管理。 岗位要求 1.大专以上文化程度；2年以上同岗位工作经验。 2.精通本部门的业务知识，熟练掌握中餐、西餐、酒吧、茶馆的技能及管理技巧。 3.熟悉 食品原材料采购、储藏和厨房生产、餐厅服务全过程，善于安排各个环节的工作，能保证餐饮管理的协调发展。 4.具有食品原材料加工、餐饮成本核算方面的知识。掌握各种产品配方、各种食品原材料出料率标准，控制产品质量和成本消耗。 5.具有社会活动能力、组织领导工作能力和实际工作能力；善于调动餐饮 部各级管理人员的积极性。

【岗位职责】 1、负责餐饮部行政管理工作,制定并实施餐饮经营的所有计划。 2、负责实现部门的营业收入指标和利润指标。 3、与行政总厨一起筹划和设计菜单，开发当地需求的餐饮产品。 4、熟悉饭店管理理论、餐饮管理理论、营销学和服务心理学。 5、协调与其他部门的工作关系，确保宾客得到满意的餐饮产品和良好的服务。 6、制定餐厅推销策略，督促员工做好食品饮料的推销工作，提高餐饮销售收入。 7、建全物资管理制度，对餐厅的设备、物资、用具等严格管理。 【岗位要求】 1、大专以上文化程度；五年以上同岗位工作经验，有珠三角相关管理资历的优先考虑。 2、精通本部门的业务知识，熟练掌握中餐、西餐、酒吧、宴会的技能及管理技巧。 3、熟悉食品原材料采购、储藏和厨房生产、餐厅服务全过程，善于安排各个环节的工作，能保证餐饮管理的协调发展。 4、具有食品原材料加工、餐饮成本核算方面的知识。掌握各种产品配方、各种食品原材料出料率标准，控制产品质量和成本消耗。 5、具有社会活动能力、组织领导工作能力和实际工作能力；善于调动餐饮部各级管理人员的积极性。

岗位职责/职位描述 1.承接酒管品牌各项标准，负表酒店餐厅总体运营及管理工作，建立健全统高效的组织管理，运营体系和服务体系。 2.统筹管理酒店中西餐、宴会餐、风味餐、自助餐、咖啡、甜品等厨房生产工作，包括菜单更新，菜品研发，原材料选购，厨房日常运维等工作。 3.统筹酒店餐厅菜品宣传，出新，客户喜好调研，餐厅营销等工作。 4.统筹管理酒店餐饮服务团队，包括人员分配、人员管理、人员培训、考勤管理等工作。 5.负责把控餐饮部门全面安全管理工作，包括消防用火安全、食品卫生安全，发现安全隐患及时消除. 岗位要求： 1.大专及以上(特别优秀者可适当放宽)。 2.酒店旅游管理、餐饮管理专业优先。 3.10年以上大型餐饮、服务行业管理工作经验，特别优秀者可适当放宽。 4.熟练掌握餐厅的标准与要求，善于处理客诉，及食品监管会等问题。 5.有较强的语言沟通表达能力，善于培训、激励下属员工。 6.熟练使用Excel等office软件。 7.具备积极的变革态度和决心，能够适应和应对不断变化的工作环境并主动寻求创新和改进。 工作地点： 北京西城区，北京深圳大厦项目