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.
2.Oversee the management of restaurants, bars and outlets.
3.Manage staff within the hotel’s organization structure and human resource and hotel policies.
4.Work with sales to manage the development of new products and services.
5.Participate with the chef and restaurant managers in the creation and merchandising of attractive menu designs to attract a predetermined customer market.
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
7. With 5 stars experience of international hotel is plus.