Responsibilities of hotel executive director

Ensure that all staff in the food and beverage department provide quality service to guests. Provide a good communication bridge between the director of catering department and the restaurant manager.

Services:

1. Ensure that employees provide services to guests according to SGSS standards.

2. Ensure that employees complete tasks according to standards and procedures.

3. Pay attention to customer service and employee development.

4. Control the service quality of all restaurants during meals.

Training:

5. Recruit, train, develop and manage employees.

6. Provide training report to the restaurant manager.

7. Be an inspiring trainer.

Standards and procedures:

8. Ensure that employees complete tasks according to standards and procedures.

9. Assist the Director of Food and Beverage to develop and update.

Plan:

10. assist the director of food and beverage department in purchasing equipment.

Menu knowledge:

1 1. Be familiar with wine and wine service knowledge, understand all kinds of foods and make effective menus.

Management and communication:

12. The main responsibility is to ensure the normal operation of the food and beverage department, the employees abide by the rules, ensure the satisfaction of the guests, bring better benefits to the owners and reach the budget.

13. You don't need to work under anyone's management, and assume the responsibility of the food and beverage director when he is away.

14. Coordinate with other departments. Such as: engineering department, housekeeping department and sales department.

15. Assist the restaurant manager to communicate with employees.

16. Take the initiative to help the banquet hall manager finish the important banquet. Have the responsibility to provide creative suggestions to the banquet hall manager.

17. In order to increase the number of repeat customers, establish good relations and communicate with restaurant guests.

Meeting:

18. Attend the regular meeting of the Food and Beverage Department and give correct guidance to the restaurant in the absence of the Food and Beverage Director. (Popular recruitment: Suqian recruitment)

19. Meals and regular meetings in all restaurants and bars.

20. Negotiate the daily work details with the Director of Food and Beverage Department.

2 1. Negotiate the daily operation with the restaurant manager.

Cost control:

22. Determine the operation equipment according to the business requirements and the off-peak season.

23. Familiar with the operation of purchase order computer system.

Gfd:

24. Check the politeness and hygiene of employees, and review and emphasize it at the regular meeting.

Market research:

25. Be responsible for promoting the Food Festival of the Food and Beverage Department, obtaining the feedback from the guests, and analyzing the feedback from the guests according to their opinions to make corresponding strategies. Do an income analysis with competitors at least once every two weeks to find out the nuances and increase our market share.

Computer knowledge:

26. Good English expression and writing skills. Familiar with computer system, including format and software.

Certificate:

27. Obtain TSW, soft skills and MFT certificates in training skills and management skills.

Others:

28. Master Starwood's SPG promotion plan.

29. Collect and analyze financial reports and assist in making relevant decisions.

30. Provide creative suggestions to the food and beverage director and restaurant manager.

3 1. Provide report to supervisor.

32. Assist the operation of various restaurants during the peak meal period.

33. Assist the Food and Beverage Director to formulate and complete special banquets and food festivals.

34. Master catering production trends and technologies.

35. Assist the Director of Food and Beverage Department to find suitable bands for each department.