1. 作為酒店餐飲及廚房運(yùn)營(yíng)的戰(zhàn)略*，管理包括餐廳/酒吧，客房送餐，宴會(huì)/會(huì)議等。2. 從宏觀上把控部門戰(zhàn)略的發(fā)展及實(shí)施，確保品牌策略及推廣活動(dòng)的落實(shí)。3. 確保餐飲及廚房的運(yùn)作滿足品牌目標(biāo)客戶群體的需求，提高員工滿意度，關(guān)注提高收入，及*大化團(tuán)隊(duì)的各項(xiàng)財(cái)務(wù)表現(xiàn)。4. 作為行政委員成員，制定及實(shí)施酒店范圍與滿足及提高品牌目標(biāo)客戶群體及內(nèi)部員工滿意度相關(guān)的策略，不斷提高酒店投入的回報(bào)率。1. Functions as the strategic business leader of the propertys food beverage/culinary operation, including Restaurants/Bars, Room Service Banquets/Catering, where applicable. 2. Position oversees the development implementation of departmental strategies ensures implementation of the brservice strategy brinitiatives. 3. The position ensures the food beverage/culinary operation meets the brands target customer needs, ensures employee satisfaction, focuses on growing revenues maximizing the financial performance of the department. 4. Develops implements property-wide strategies that deliver products services to meet exceed the needs expectations of the brands target customer property employees provides a return on investment.