The goal and direction of the waiter in the catering department of a five-star hotel (targeted setting is related to my promotion, please give me a good detailed reference)

1. Catering, as you said, has great prospects. After all, when the economy is good, more people will go out to eat.

2. If you want to be a food and beverage director, you must start as a waiter. As for banquet or lunch, western food doesn't matter. As for being the general manager of a hotel, I usually start from the front-line departments such as sales. Because the general manager is directly responsible to the chairman, he can only speak with performance. The amount of hotel sales is directly related to performance. In addition, the general manager is also the maker of hotel management direction.

3. The basic staff of the food and beverage department are waiters, serving, pouring and serving. Not in the office, unless it's at the manager level.

I can't do anything about this problem. After all, I haven't opened a store, so it's hard to speculate.