北京招聘

职位描述
KEY RESPONSIBILITIES
Job Summary – (Role Summary)
• Responsible for the management and achievement of profit for all food and beverage operations in the hotel including restaurants, bars, kitchen operations, catering and banquet operations.
• Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.
Essential Duties and Responsibilities – (Key Activities of the role)
• Oversee the management of restaurants, bars and outlets
• Oversee the management of the kitchen operations
• Oversee the management of catering operations
• Oversee the management of banquet operations
• Manage staff within the hotel’s organization structure and human resource and hotel policies
• Communicate regularly with food and beverage staff and conduct effective staff briefings
• Provide a professional, advisory and executive support service to the General Manager to assist in meeting strategic goals
• Establish systems which monitor the achievement of departmental goals
• Ensure compliance with business operations and hospitality laws
• Work with sales to manage the development of new products and services
• Develop quality management systems
• With Purchasing Manager, develop and monitor the implementation of purchasing procedures
• Manage the delivery of high quality service to guests
• Access and use Food and Beverage computer programs
• Achieve budgeted revenues, prepare monthly forecast, monitor and control food, beverage and labor costs, and maximize profitability within all areas of the food and beverage department. Participate in the preparation of the annual departmental operating budget and financial plans that support the overall objectives of the hotel.
• Ensure all staff is properly trained on quality and service standards and have the tools and equipment needed to effectively carry out their job functions.
• Works with Human Resources on manpower planning and management needs
• Works with Director of Finance in the preparation and management of the Department’s budget
职位资格和技能
REQUIRED QUALIFICATIONS
Required Skills –
• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.
• Problem solving, reasoning, motivating, organizational and training abilities.
• Good Communication and writing skills
Qualifications –
• Bachelor’s degree in Hotel Management, culinary arts, or related field.
Experience –
• 5 years related experience, including management experience, or an equivalent combination of education and experience
Job Board Specific Data
ACCOUNTABILITY
Number of employees supervised –
Direct F&B Manager / Executive Chef / Conference & Banquet Manager/ Chief Steward
Indirect NA
Annual Operating Profit/Payroll Budget –
• Department Budget and Headcounts
Key Metrics –
• Departments Budget
• Food Cost
• Employee Satisfaction Survey
Decision Making Responsibilities (Decision Rights) –
• Department Budget
KEY RELATIONSHIPS
Key Internal Relationships –
• Hotel Executive Committee Members and Corporate Employees
Key External Relationships –
• Interacts with guests and individuals outside the hotel including, but not limited to, current and potential clients, owning company representatives, suppliers, competitors and other members of the local community.

我们的工作不同并且喜好不同，但是我们都同样对生活充满着激情。因此，我们承诺为所有激情澎湃的员工提供“尽炫自我”的空间，将把洲际酒店集团建成一个员工们愿意投身于工作之中的地方，就如同他们乐于将精力、热情和执着专注于他们的喜好那样。

现在就递上你的简历，申请你在洲际的职业生涯！