1. The Food & Beverage Western Cuisine Director is responsible for the overall administration and operation of the Western Restautant Dept. to maximize profits, enforce quality standards, maintenance of high staff performance and ensures customer satisfaction.
西餐營運長負責西餐處的整體管理和運營，以實現利潤最大化，執行質量標準，保持高員工績效並確保客戶滿意度。
2.Oversee the management of restaurants, bars and outlets.
視察餐廳，酒吧和各單位的管理。
3.Manage staff within the hotel’s organization structure and human resource and hotel policies.
根據酒店組織結構，人力資源及酒店政策管理員工。
4.Work with sales to manage the development of new products and services.
和行銷部配合工作發展新的產品和服務。
5.Participate with the chef and restaurant managers in the creation and merchandising of attractive menu designs to attract a predetermined customer market.
與廚師和餐廳經理一起參與創造和推銷有吸引力的菜單設計，以吸引預定的客戶市場。
6.Implement effective controls of food, beverage, and labor costs among all sub-departments and monitor the food and beverage budget to ensure efficient operation and that expenditures stay within budget limitations, including achieving budgeted revenue and labor expenses
在所有子部門實施有效的食品，飲料和勞動力成本控制，監控食品和飲料預算，確保有效運作，支出保持在預算限制範圍內，包括實現預算收入和人工費用
7. With 5 stars experience of international hotel is plus.
擁有五星級國際酒店經驗者優先。
展開 英產假免費供餐有休息寢室員工餐廳春酒
