Services:
1. Ensure that employees provide services to guests according to SGSS standards.
2. Ensure that employees complete tasks according to standards and procedures.
3. Pay attention to customer service and employee development.
4. Control the service quality of all restaurants during meals.
Training:
5. Recruit, train, develop and manage employees.
6. Provide training report to the restaurant manager.
7. Be an inspiring trainer.
Standards and procedures:
8. Ensure that employees complete tasks according to standards and procedures.
9. Assist the Director of Food and Beverage to develop and update.
Plan:
10. assist the director of food and beverage department in purchasing equipment.
Menu knowledge:
1 1. Be familiar with wine and wine service knowledge, understand all kinds of foods and make effective menus.
Management and communication:
12. The main responsibility is to ensure the normal operation of the food and beverage department, the employees abide by the rules, ensure the satisfaction of the guests, bring better benefits to the owners and reach the budget.
13. You don't need to work under anyone's management, and assume the responsibility of the food and beverage director when he is away.
14. Coordinate with other departments. Such as: engineering department, housekeeping department and sales department.
15. Assist the restaurant manager to communicate with employees.
16. Take the initiative to help the banquet hall manager finish the important banquet. Have the responsibility to provide creative suggestions to the banquet hall manager.
17. In order to increase the number of repeat customers, establish good relations and communicate with restaurant guests.
Meeting:
18. Attend the regular meeting of the Food and Beverage Department and give correct guidance to the restaurant in the absence of the Food and Beverage Director.
19. Meals and regular meetings in all restaurants and bars.
20. Negotiate the daily work details with the Director of Food and Beverage Department.
2 1. Negotiate the daily operation with the restaurant manager.
Cost control:
22. Determine the operation equipment according to the business requirements and the off-peak season.
23. Familiar with the operation of purchase order computer system.
Gfd:
24. Check the politeness and hygiene of employees, and review and emphasize it at the regular meeting.
Market research:
25. Be responsible for promoting the Food Festival of the Food and Beverage Department, obtaining the feedback from the guests, and analyzing the feedback from the guests according to their opinions to make corresponding strategies. Do an income analysis with competitors at least once every two weeks to find out the nuances and increase our market share.
Computer knowledge:
26. Good English expression and writing skills. Familiar with computer system, including format and software.
Certificate:
27. Obtain TSW, soft skills and MFT certificates in training skills and management skills.
Others:
28. Master Starwood's SPG promotion plan.
29. Collect and analyze financial reports and assist in making relevant decisions.
30. Provide creative suggestions to the food and beverage director and restaurant manager.
3 1. Provide report to supervisor.
32. Assist the operation of various restaurants during the peak meal period.
33. Assist the Food and Beverage Director to formulate and complete special banquets and food festivals.
34. Master catering production trends and technologies.
35. Assist the Director of Food and Beverage Department to find suitable bands for each department.
Professional knowledge and skills:
Good English expression and writing skills. Familiar with computer system, including format and software.
Education:
college diploma
At least 3 years of catering technology management course.
Experience:
4-5 years experience as restaurant manager in a five-star hotel, and more than 2 years management experience in the same position in a five-star hotel.
Other skill requirements:
Leadership skills and training skills
Outgoing personality, able to work long hours.
Job description:
The responsibility of the executive chef is to be responsible for the operation of all kitchens and ensure that all food is prepared according to Sheraton's high standards and quality. Hotel food, finished products or semi-finished products maintain consistent quality, taste and appearance. Provide high-quality food within the budget and ensure profits. Plan, produce, manage and coordinate the work of chefs, chefs and other kitchen employees. At the same time, we should also pay attention to the food, price and quality of competitors. Assist the daily operation of the food and beverage director and assume his responsibilities when necessary.
Duties and obligations:
Ensure that all kitchens operate safely and effectively. Control/inspect and manage the operation of the kitchen. Responsible for the training of relevant departments.
food and beverage department
1. Manage all kitchen operations.
6? 1 Supervise all kitchen operations.
6? 1 Organize to handle special events and food innovation.
6? 1 Design menu and cost control
6? 1 Develop and write down the standard formula.
6? 1 Develop new dishes and products
6? 1 vegetables take measures to ensure that excellent cooking techniques are not spread abroad.
6? 1 Have rich product knowledge, including all kinds of raw materials/equipment/suppliers/markets and fashion trends, so as to adjust the operation of the kitchen accordingly.
2. Maintain hygiene standards and habits.
6? 1 Keep the kitchen clean
6? Clean the kitchen and equipment.
6? 1 Maintain personal hygiene
Management/combat readiness plan
1. Assist in marketing planning and implementation.
6? 1 Grasp the marketing data
6? 1 Assist in preparing marketing plan.
6? 1 Assist in developing new products and services.
6? 1 Assist in formulating marketing strategy
6? 1 Assist in evaluating marketing activities.
2. Consider information on economic/political/social factors related to this sector.
6? 1 Consider external economic factors when making plans and decisions.
6? 1 Forecast the level of economic fluctuation
6? 1 Track enterprise information and development trends
6? 1 Interpreting economic data
6? 1 Consider the political and social impact in business operations.
3. Consider tourism activities related to the department
6? 1 Consider tourism events when making plans and decisions.
6? 1 tourism data analysis
6? 1 Keep in touch with relevant groups.
6? 1 Confirm the overall environment of the quality management system
4. Quality management system
6? 1 Supervise the implementation of the quality management system.
financial management
1. Managing finance
6? 1 Assist in financial management.
6? 1 unit/team project preparation and supervision
6? 1 Prepare and supervise the budget of the unit/team.
6? 1 Monitor, analyze and report budget changes.
6? 1 Prepare the performance report of the unit/group.
6? 1 Perform and interpret ratio analysis
6? 1 Cost-benefit measurement system of development department
6? 1 Procedures for establishing, tracking, reporting and controlling department turnover costs
Procurement/inventory
1. Manage purchasing/inventory control
6? 1 cooperate with the purchasing manager.
6? 1 Formulate and supervise the completion of procurement procedures.
6? 1 Create purchase details
6? 1 Evaluate the prices of goods and services
6? 1 Negotiate price and purchase terms
6? 1 Prepare purchasing budget
6? 1 Establish an economic order quantity
6? 1 Establish inventory control procedures
buy
6? 1 Purchase raw materials and inventory according to procurement procedures and specifications.
3. Storage control
6? 1 Handle and store goods according to storage control procedures.
human resources
1. Operation management
6? 1 coordinates within the department/unit/service point.
6? 1 Establish the actual working level of departments/units/service points.
6? 1 Evaluate performance with other departments/units.
6? 1 Coordination with other departments/units.
6? 1 Work efficiency of supervision unit
2. Managing professional relationships
6? 1 Avoid and adjust complaints
6? 1 Communicate with employees to avoid conflicts at work.
6? 1 dispute resolution
6? 1 Restrict employees from observing discipline
3. Staff management
6? 1 Define and formulate the staffing plan for each position in this department.
6? 1 Recruit employees
6? 1 Prepare employee roster
6? 1 Encourage employees to master multiple skills.
6? 1 Maintain the latest employee records.
6? 1 Use "Sheraton Human Resource Management System" to formulate the job description of the responsible area.
6? 1 Use Sheraton Human Resource Management System to manage the training and development of employees.
6? 1 Can work side by side with employees.
6? 1 Assist in planning and implementing in-store education.
6? 1 Conduct employee performance evaluation.
6? 1 Conduct employee exit interview.
4. Instruct employees
6? 1 Give continuous advice and support to the employees under its jurisdiction.
6? 1 Guide employee performance
6? 1 Implement appropriate management methods to encourage and communicate with employees.
5. (One-on-one) Instruct employees
6? 1 Provide individual face-to-face instruction to employees when necessary.
Customer service guide
1. Manage customer service
6? 1 Management provides quality service for guests.
6? 1 Manage the formulation and implementation of customer service strategy.
2. Manage the sales and promotion of products and services.
6? 1 Continuously develop the sales and promotion strategies of hotel products and services.
3. Customer service relationship
6? 1 Provide quality service to customers.
6? 1 Make sure to meet the needs and reasonable requirements of the guests.
6? 1 Look for opportunities to continuously improve service quality.
6? 1 Conforms to Sheraton Customer Satisfaction System
6? 1 Establish and maintain effective customer relationships.
6? 1 Demonstrate an effective and appropriate relationship with customers while maintaining a professional manner and image.
6? 1 Communicate with guests in a way that can promote goodwill, trust and satisfaction.
6? 1 Take appropriate measures to eliminate guest complaints.
4. Sales and promotion of products and services
6? 1 Selling hotel and Sheraton products and services by suggesting sales skills.
6? 1 Promote the sales of products and services of hotels and Sheraton.
6? 1 Maintain a high level of product and service knowledge, so as to explain services and facilities to customers and sell them.
computer
1. Human resource computer system
6? 1 Master and use Sheraton human resource management system.
2. Catering computer system
6? 1 master and use the catering computer system
3. Word processing system
6? 1 master and use word processing computer software
Safety/cleaning/maintenance
1. Manage safety/cleaning/maintenance
6? 1 Cooperate with the security manager to establish and implement the security policies and procedures of departments/units/service points.
6? 1 Establish and implement cleaning and maintenance procedures for departments/units/service points with suitable candidates.
2. Maintain a safe and reliable working environment.
6? 1 Emphasize the maintenance responsibility and abide by the health and safety regulations/policies and procedures in the work area.
6? 1 Take actions to eliminate hazards and report hidden dangers to superiors or managers.
6? 1 Comply with the hotel security system, emergency handling regulations and procedures.
6? 1 Be familiar with the handling procedures of property safety, emergency rescue and fire alarm.
6? 1 Record safety logs and accident records according to the requirements of the hotel.
3. Cleaning/maintenance work
6? 1 Insist on hotel cleaning and maintenance
6? 1 Keep the maintenance work area highly clean and tidy.
Communicate daily work
1. Manage working relationships
6? 1 Prepare and preside over meetings or group presentations, and inform employees/managers/other organizations about hotel operations and other aspects.
6? 1 system and structure of the arrangement working group
6? 1 according to the hotel/department objectives, policies and actual conditions, work with the working group members to set the group objectives.
6? 1 Managing cultural exchange
2. Maintain and implement effective interpersonal communication skills.
6? 1 Make personal performance meet hotel and Sheraton standards.
6? 1 Show professional attitude and behavior at any time.
6? 1 Analyze, measure and improve your personal performance with ever-increasing standards.
3. Quality system
6? 1 Implement the hotel quality assurance principle.
4. Obey all the work instructions of the hotel and the company.
6? 1 Comply with Sheraton Code of Conduct
6? 1 Observe Sheraton Employee Manual
6? 1 abide by the rules and regulations of the hotel and Sheraton.
exchange; communicate
6? 1 Establish close relationship with all departments and hotel employees in a professional/positive way, and promote team spirit and effective two-way communication.
6? 1 Communicate effectively with guests and colleagues from different cultural backgrounds.
6? 1 is valid in the population.
6. Program management
6? 1 Prepare and maintain documents/reports/letters/memos and other relevant business information.
6? 1 Ensure that all reports and services are completed on time.
7. Other tasks
6? 1 Complete other tasks assigned by superiors.
Professional knowledge and skills:
1. Must be familiar with western food and basic Asian cuisine.
2. Skilled and excellent skills
3. Must have enough ability to create new dishes and set appropriate standards for food production and display.
4. Be a good trainer.
5. High English level and good communication skills.
Education:
Graduated from basic university
First choice-professional chef, graduated from technical service school.
Experience:
At least 5 years experience as a five-star hotel supervisor and 3 years experience as an executive chef.
Other skill requirements:
Training skills and leadership skills
Proactive working attitude and strong adaptability