.
2. Prepare the daily management system of the plaza and the supervisory layer of work procedures, standards, validate the operational layer of work procedures, standards, participate in the formulation of
Determine the work plan of the restaurant, bar, stewardship department, the kitchen, operating budgets, etc., and to supervise and check the staff to seriously carry out the implementation.
3, is responsible for the development of the square work plan, timely preparation of the theme of the event planning, operation, promotion plan.
4, to assist in the development and supervision of the implementation of various training programs.
5, is responsible for regular performance evaluation of subordinates, according to the appraisal system to put forward written recommendations for promotion and demotion.
6, with the director of catering, chef **** with the analysis of operating costs, take effective measures to strengthen cost control.
7, to assist the director of catering to develop and implement various catering promotional programs.
8, is responsible for the coordination between the restaurant, bar, stewardship department, the kitchen and the communication and cooperation with other related departments, especially
is to coordinate the relationship between the front desk service and the kitchen supply, to improve the efficiency of the work, and to reduce unnecessary errors.
9, often touring the business of each business location, responsible for supervising and checking the quality of restaurant services, the quality of production in the kitchen.
10, is responsible for a wide range of guests' opinions and suggestions, reasonable handling of guest complaints, and organizations to adjust the management system, work procedures
and be implemented.
11, is responsible for checking the staff appearance and implementation of rules and regulations, according to the system of rewards and punishments for the implementation of rewards and punishments.
12, is responsible for the jurisdiction of the safety management, to provide guests with a safe dining environment, food hygiene, to staff
provide a safe working environment, is responsible for supervising the subordinates within the jurisdiction of the facilities and equipment maintenance management.
13, on time to participate in various meetings organized by the higher-ups, and through the meeting to the subordinates to convey the layout of the work task, to ensure that the orders conveyed
smooth and task by task implementation.
14, to complete the catering director of the other tasks.
Conditions:
1, have a strong sense of enterprise and responsibility, work seriously and pragmatic, fair and strict in dealing with people.
2, proficiency in professional knowledge and skills in food and beverage management and service.
3, strong organizational and management skills, able to develop a variety of food service, production norms and procedures, and organize staff to seriously
implement.
4, with the ability to properly handle guest complaints and other emergencies.
5 healthy, energetic, no infectious diseases.
Power:
1 on the department management personnel have the right to choose, deploy, reward and punishment recommendations.
2 on the department staff have the right to choose, deploy, rewards and punishments.
3 have signed the subordinates reported requisition power, have signed and approved the subordinates reported within a day of vacation, attendance power.
4 Handling guest complaints, the power to return and exchange dishes and the power to discount.
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