I'm a food and beverage operation supervisor. Generally, food and beverage services leave at 9: 31-11: 31 in the morning, except for the staff on duty at 2: 11 at noon, and go to work at 4:31-5:11 in the afternoon, and usually leave work at 9: 11-9: 31 in the evening. The staff on duty will stay until the market closes.

the staff you need must be set up according to the needs, and each post must be set up according to the workload. If you are not familiar with food and beverage yourself, you should use the executive chef of the kitchen department, who can guarantee the hotel dishes so that you don't have to worry about them. The lobby manager can make your hotel service better. If a hotel has a guest room, it also needs a room manager, besides what you mentioned: the doorman "Welcome", the waiter, the bartender "Divide the cashier and the bartender", the purchasing, warehouse keeper, cashier, room manager, linen room staff, plumber, night duty manager, security personnel, general manager, assistant general manager, vice president and various departments. You recruit a vice president, and I'll help you with everything. How about I cook it for you? I have ten years of catering experience. You can contact ljfcc88@163.com. I am now the operation supervision manager of a catering company, and graduated from hotel management.