1.In the guidance of GM, be responsible for the entire hotel operation andoperation management indexes .
2.His/her scope of responsibilities covers the financial results (revenue,costof sales, payroll & related expenses, other expense, departmentalincome,gross operating income, net operating income) of the hotel.
3. He/she is also responsible for the standards of the product,service,management of human resources and the sales and marketing strategies,goals andresults.
4. Assists in the development and implementation of the StrategicPlan,Marketing Plan, Budget and Goals Programmed to ensure on an on-goingbasisoptimum guest satisfaction.
5.Establishesand maintains effective internal communication and meetings structures toensure optimum teamwork and productivity.
6.Under the direction of the General Manager must ensure all F&B, ROOMS teamall activity go smoothly and lead team improve service skill and strivetogether to achieve the forecast and target.
7. Termly contacting with the owners and maintaining the relationships.
8.Get the hotelmanagement and service quality improved.
9.This list is not include all work details,family member should complete tasksassigned by his/her superiors.
10.Qualityassurance according to SOP’S.
11.Responsible for assisting the General Manager in the running of the hotel by undertaking the overall direction and operations of all food and beverag outlets in thehotel and for ensuring the effective co-ordination of activitie between them.Accountable for the achievement of the overall goals and objectives of theF&B Division and for the hotel meeting its F&B financial and guestsatisfaction objectives
12. Directsand controls all subordinate Food and Beverage staff to ensure that all day-to-day operational matters are handled on time and guests expectations are met
13.Contributesto the morale and team spirit of the hotel by building and maintaining supportive and effective relationships with colleagues and associates,instilling confidence and demonstrating “chemistry” with key
14.Maintainsan efficient administration within the Food and Beverage divisio preparing andsubmitting operational reports on time
15.Ensuresthat the standards of Food and Beverage meet or exceed expectations by overseeing the quality, consistency and presentation in all outlets and makingsure that they conform to the hotel’s requisites at all times
16.Prepares,communicates and implements, in conjunction with the Executive Chef，an annualFood and Beverage promotion for all restaurants and assists Sales &Marketing in designing the advertising material for such promotions