職位描述
中餐廳西餐廳酒店五星級
1. According to the annual revenue budget issued by the hotel leaders, study and put forward
one-week business forecast and banquet forecast. Develop monthly, semiannual and
annual revenue plans.
全面負責餐飲部的總體行政管理和運營，直接對副總經理負責，負責制定餐飲部長期、短期的年度
和月度計劃，執行質量標準，組織、督促完成各項任務和經營指標，保證員工工作表現良好，確
?？腿藢ξ覀兊姆崭械綕M意；并對月度、年度經營情況作分析并報副總經理。
根據酒店領導下達的全年營收預算，制訂每月、半年和年度的營收計劃。
2. Implemented hierarchical training plans for employees, and supervised and trained
subordinates.
落實對員工的分級培訓計劃，督促和培訓下屬工作。
3. Make menu, make, check and update various brochures.
做好菜單制作，制訂、檢查及更新各種宣傳冊。
4. Responsible for the work within the scope of responsibility and post responsibility, and
report to the general manager.
做好職責范圍和崗位責任內的各項工作，對總經理負責并報告工作。
5. develop and improve the food and beverage department of various service standards,
operating procedures and rules and regulations.
擬訂健全餐飲部的各種服務標準、操作規程和規章制度。
6. Wrote the department's annual work plan and summary.
撰寫部門年度工作計劃及總結。
7. Fully responsible for the operation management and service quality of each restaurant,
ensuring the normal operation of each catering business.
全面負責各餐廳的經營管理、服務質量工作，保證餐飲各經營業務的正常進行，負責掌握食品和酒水毛
利率。
8. Participate in major events and discuss catering reception with guests.
參與重大活動并與客人商談餐飲方面接待工作。
9. Make the task book and arrange the implementation of the task.
制作任務書，安排落實任務。
10. Be familiar with and understand the current food and beverage development and problems,
put forward reasonable opinions and suggestions to the resident manager in time, and
report some typical situations of the food and beverage department staff to the resident
manager in the process of serving guests.
熟悉和了解當前餐飲發展情況及出現問題，及時向駐店經理提出合理的意見和建議，并將餐飲部員工在
對客人服務過程中出現的一些典型情況向駐店經理反映。HR Coordinator
Job Description
Page 2 of 3
Duties & Responsibilities：
職責義務：
1. Carry out all the work, make the department within the jurisdiction in a good state
of operation. Responsible for document circulated, transfer, classified, the archive
work.
落實各項工作，使所轄范圍內的部門處于良好運作狀態。
定期清理續簽合同名單，并辦理相關程序。
2. Control and analyze the quality of food and beverage products; Customer service;
The situation of business promotion activities; Operating cost trendsSanitation
status.
控制和分析餐飲產品質量；顧客應得的服務；業務推廣活動的態勢；營業成本趨向（餐飲毛利
率）；衛生清潔現狀。
3. Instruct and urge all departments to provide fast, effective and courteous service.
指導督促各部門開展快捷、有效和禮貌的服務。
4. Ensure staff's appearance and uniform are in line with hotel standards.
確保員工的儀表及制服符合酒店標準。
5. Ensure the implementation of daily and monthly inventory. Keep close contact with
the kitchen for daily major events and products.
確保日清月結盤點工作的實行。與廚房保持密切聯系，了解每天重大活動情況與產品情況
6. Spot check the pre-shift meeting of each team; VIP reception
抽查各個班組的班前會；VIP 接待情況。
工作地點
景德鎮昌江區昌南里長天酒店中餐廳
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