IHG洲际酒店部门岗位职责JOB DESCRIPTION JB 4 - 餐饮服务FOOD AND BEVERAGE MANAGER.doc
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1、JOB DESCRIPTIONJOB TITLE:Food and Beverage ManagerAREA/DEPARTMENT:Food and Beverage / Service JOB BAND:4HOTEL LEVEL:II IIIREPORTS TO:Director of Food & Beverage / Executive Assistant Manager / Hotel Manager/ Resident Manager/ General Manager POSITIONS SUPERVISED:Restaurant Manager/ Bar Manager/ Room
2、 Service Manager/ Banquet Service ManagerJOB SCOPE: Under the general guidance and supervision of the General Manager and delegate and within the limits of established InterContinental Hotel Group polices, procedures, oversees all aspects of the Food and Beverage operation. Promotes the desired work
3、 culture around the five core values of Trust, Integrity, Respect, One Team and Service of the InterContinental Hotels Group and the brand ethos. TESTIMONIAL: I hereby confirm having read the duties and agree to perform these duties as set out in the Job Description to the required standards. Signat
4、ure: Date: Key Responsibilities Supervises the functioning of all Food and Beverage employees, facilities, sales and costs, to ensure maximum departmental profit is achieved Controls and analyses, on an on-going basis, in order to optimize the following: Quality levels of product and service Guest s
5、atisfaction Merchandising and marketing Operating costs Sanitation and cleanliness (hygiene) Coordinates and supervises the preparation, presentation and service of food products to ensure the highest quality at all times Establishes and maintains effective employee relations Supervises an coordinat
6、es pricing and preparation of menus, beverage and wine lists by taking into consideration such factors as: Local requirements Market needs Competition Trends Recipes Potential costs Availability of Food and Beverage products Merchandising and promotions. Coordinates with the Finance Manager to deter
7、mine the minimum and maximum Food and Beverage par stocks. Approves all wine purchases and other Food and Beverage items in accordance with InterContinental Hotel Group quality and quantity standards Conducts weekly Food and Beverage meetings relating to, but not limited to, the following: Overall F
8、ood and Beverage financial results and profitability Projected business Operations results and problems Changes in procedures New management policies Quality improvement Sales improvement Productivity improvement Attends all other meetings as required by the administrative calendar Keeps and up-to-d
9、ate standard recipe file for all Food and Beverage items to include: Sales history Sales mix Actual costs Potential costs Par stock Production time Implements a daily, weekly and monthly checklist for all Food and Beverage departments. Ensures proper follow-up to attain maximum quality and efficienc
10、y Keeps aware of trends, systems, practices and equipment in Food and Beverage preparation and service in the hotel and restaurant field through trade literature and actual visits Interacts with individuals outside the hotel including, but not limited to, clients, suppliers, government officials, co
11、mpetitors and other members of the local communityHuman Resource Responsibilities Works with the Human Resource Manager to ensure the departmental performance of staff is productive. Duties include:o Plans for future staffing needs o Recruits in line with company guidelines o Prepares detailed induc
12、tion programmes for new staffo Maintains a comprehensive, current and guest focused set of departmental standards and procedures and oversees their implementationo Ensures training needs analysis of Food and Beverage staff is carried out and training programmes are designed and implemented to meet n
13、eedso Conducts probation and formal performance appraisal in line with company guidelineso Maintains up to date staff records and approves leave requests etco Coaches, counsels and disciplines staff, providing constructive feedback to enhance performanceo Regularly communicates with staff and mainta
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