【岗位职责】
1. 结合餐饮部每日例会核心信息主持部门日例会，推进直属上级部署策略落地；以酒店整体利益为核心，推动部门利益较大化，同步统筹人力与资源配置规划，促进部门协作。
Host the daily departmental meeting based on the core information from the daily meeting of the catering department, and promote the implementation of the strategies deployed by the immediate superior; with the overall interests of the hotel as the core, maximize the department's interests, and simultaneously coordinate the planning of human resources and resource allocation to promote departmental collaboration.
2. 参与酒店相关会议，及时同步会议信息、部署任务，确保团队目标协同。
Participate in hotel-related meetings, promptly synchronize meeting information, accurately deploy tasks, and ensure the coordination of team goals.
3. 餐前统筹准备与团队部署，全流程管控出品质量；餐中核查食材新鲜度、感官标准（摆盘、口味一致性）及服务质量；餐后欢送客人、收集出品与服务反馈，及时同步团队，有必要做出适当调整。
Before the meal, coordinate and prepare in advance, and deploy the team; throughout the process, control the quality of the dishes; during the meal, check the freshness of the ingredients, sensory standards (presentation, consistency of taste) and service quality; after the meal, see off the guests, collect feedback on the dishes and service, and promptly synchronize with the team, making appropriate adjustments if necessary.
4. 与前厅经理共同搭建客人信息共享机制，从源头确保信息流转无阻碍。
Work with the front office manager to establish a guest information sharing mechanism to ensure smooth information flow from the source.
5. 与总机部门保持良好的沟通，定期组织向总机部门菜品及饮品专项培训，助力达成客房送餐服务的收入较大化。
Maintain good communication with the switchboard department, and regularly organize specialized training on dishes and beverages for the switchboard department to help maximize the revenue of room service.
6. 深化与住店客人的有效互动，搭建客人喜好档案管理机制；对预抵 VIP 客人，提前获取信息并内部同步，结合其个性化喜好做好筹备，配置对应礼遇。
Deepen effective interaction with hotel guests, establish a guest preference file management mechanism; for VIP guests arriving in advance, obtain information in advance and synchronize it internally. Based on their individual preferences, make precise preparations and provide corresponding privileges.
7. 确保客房欢迎礼品标准落实执行，并协同主厨定期更新产品，同时关注客人个性化需求，针对特殊喜好主动灵活调整，量身定制专属礼品方案。
Ensure that the standards for guest welcome gifts are implemented and enforced. Collaborate with the head chef to regularly update the products. At the same time, pay attention to the individual needs of guests and proactively and flexibly adjust according to their special preferences, and tailor specific gift plans for them.
8. 推动餐厅及送餐部服务优化，确保达成酒店设定的月度及年度满意度分数标准。
Promote the optimization of services in the restaurant and the delivery department, ensuring that the monthly and annual satisfaction scores set by the hotel are met.
9. 制定部门物资（酒水、客用品及设备）的安全库存与库存标准，基于生意情况季度更新。
Establish the safety stock and maximum stock levels for departmental supplies (such as beverages, guest amenities and equipment), and update them quarterly based on business conditions.
10. 执行餐饮部绩效考核体系，跟进指标设定及数据复盘，激励员工达成预算目标。
Implement the performance assessment system of the catering department, follow up on the setting of indicators and data review, and motivate employees to achieve the budget targets.
11. 协同上级编制送餐预算，全周期动态监控预算执行（确保累计偏差率≤±5%），依监控数据制定年度 CAPEX 及月度采购计划。
Collaborate with superiors to prepare the meal delivery budget, conduct dynamic monitoring of the budget execution throughout the entire cycle (ensuring that the cumulative deviation rate is ≤ ±5%), and formulate the annual CAPEX and monthly procurement plans based on the monitoring data.
12. 结合市场需求分析，协同直属上级及厨房团队拟定高质价比的餐厅与送餐菜单、饮品单，严执出品标准化规范。
Based on market demand analysis, collaborate with the immediate supervisor and the kitchen team to formulate high-quality and cost-effective restaurant and delivery menus, as well as beverage lists. Strictly adhere to the standardization regulations for food production.
13. 协同主厨与上级，结合酒店运营特色制定早餐及送餐运营服务标准，确保服务一致性。
Work with the head chef and the management team to formulate the standards for breakfast and delivery services based on the hotel's operational characteristics, ensuring consistent service quality.
14. 实时响应并处置运营突发状况，及时通报并总结成册编制应急预案案例集，形成可复用的经验知识库。
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.
15. 承接并执行上级或跨部门协作需求的突发性、临时性运营任务，确保任务执行质量与运营效率。
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.
16. 实时掌握本地竞品餐厅运营情况，对标自身开展对比分析，优化部门经营策略，借鉴竞品优势、补齐自身短板。
Real-time monitoring of the operational conditions of local competing restaurants, conducting comparative analysis with oneself, optimizing the department's business strategies, and accurately drawing on the advantages of competing restaurants while filling in the gaps in one's own weaknesses.
17. 市场洞察与客户需求分析，驱动产品创新研发与现有产品迭代优化的规划与执行。
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.
18. 依托线上线下全渠道学习体系持续提升市场敏锐度，了解市场动态将前沿市场趋势支持日常运营的管理工作。
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.
19. 协同上级开展人力规划与需求管理，推进培训体系建设、传递企业关爱，助力员工高效达标上岗；提升企业与员工双向满意度，构建共生共赢的良性循环。
Collaborate with superiors to carry out human resource planning and demand management, promote the construction of the training system, convey corporate care, and help employees achieve their goals efficiently and start their jobs smoothly; enhance the satisfaction of both the enterprise and its employees, and build a virtuous cycle of mutual benefit and win-win results.
20. 责任意识：对管理区域的收入、成本、安全、合规等指标全权负责，具备 结果导向 思维。
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.
21. 系统掌握涵盖食品安全规范及消防安全等在内的全部合规要求。
The system comprehensively masters all compliance requirements, including those related to food safety and fire safety.
【岗位要求】
1. 大专及以上学历。
Junior college education or above.
2. 至少3-5年酒店相关岗位工作经验。
At least 3-5 years of relevant work experience in hotels.
3. 熟练使用电脑办公软件。
Proficiency in using computer office software.
4. 熟悉餐饮运营工具。
Proficient in F&B operation tools.
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