Dir-food & Beverage-a

4 weeks ago

Kuala Lumpur, Malaysia Marriott International, Inc Full time

**职位编号** 24064724
**工作类别** Food and Beverage & Culinary
**地点** Renaissance Kuala Lumpur Hotel & Convention Centre, Corner of Jalan Sultan Ismail and Jalan Ampang, Kuala Lumpur, Malaysia, Malaysia 在地图中查看
**编制** Full-Time
**远程申请?** N
**重新安置？** N
**职位类型** Management
**职位概述**

发挥酒店餐饮/厨房营运（适用时包括餐厅/酒吧、客房服务和宴会/餐饮）战略业务主管的职能。负责监督部门战略的制定和实施，并确保实施品牌服务战略和品牌举措。该职位确保餐饮/厨房营运满足品牌的目标客户需求，确保员工满意度，并致力于增加收入和最大限度提升部门的财务绩效。开发和实施全酒店战略，提供能满足或超越品牌的目标客户和酒店员工之需求和期望的产品和服务，并实现投资回报。

**求职者个人资料**

**教育和经验要求**
- 高中文凭或高中同等学历 (GED)；6 年餐饮、厨房、宴会管理或相关专业领域工作经验。

或者
- 在经认可的大学取得餐饮服务管理、酒店和餐厅管理、酒店管理、工商管理或相关专业的两年制学位；4 年餐饮、厨房、宴会管理或相关专业领域工作经验。

**技能与知识**
- **客户和个人服务** - 了解提供客户和个人服务的原则和流程。这包括客户需求评估，满足服务质量标准以及评估客户满意度。
- **财务资源管理** - 确定完成工作所需的花销，并对这些支出进行会计核算。
- **行政管理** - 了解战略规划、资源分配、人力资源建模、领导技巧、生产方法，以及人员和资源协调中涉及的业务和管理原则。
- **应用业务知识** - 了解市场动态、企业级目标和公司业务的重要方面，以准确诊断优势和劣势，预测机会和风险，确定问题并制定战略和计划。根据战略和计划调整个人和团队行动，以推动业务绩效。
- **物质资源管理** - 获得并监督适当使用完成特定工作所需的设备、设施和材料。

**核心工作活动**

**建立和维护餐饮/厨房目标**
- 设定期望并让餐饮领导团队负责展示所需的服务行为。
- 审核财务报告和报表，以确定餐饮部的预算执行情况。
- 根据品牌业务战略，对餐饮设备及翻新的资金支持提出建议。
- 与餐饮领导团队合作确定需关注的方面，并制定战略以改善该部门的财务业绩。
- 制定具有挑战性的、现实的和可实现的目标，以指导运营和绩效。
- 努力改善服务表现。

**制定和维护预算**
- 制定和管理餐饮预算。
- 监督部门的实际和预计销售情况，以确保达到或超过收入目标，并确定和应对机遇。
- 确保为餐饮区制定现金控制和酒类控制政策，且所有相关员工都予以遵守。
- 专注于维持利润率，而不影响客人或员工的满意度。

**领导餐饮/厨房团队**
- 利用人际关系和沟通技巧来引导、影响和鼓励他人；倡导健全的财务/业务决策；表现出诚实/正直；以身作则。
- 鼓励和建立团队成员之间的相互信任、尊重和合作。
- 实现和超越目标，包括绩效目标、预算目标和团队目标等。
- 树立榜样，示范适当的行为。
- 开发提高利润的手段，包括估算成本和收益，探索新的商业机会等。
- 通过质疑现有流程，鼓励创新和推动必要的变革，确定提高利润和创造价值的机会。
- 确保在餐饮的所有领域（如餐前简报、员工会议、烹饪团队）进行定期和持续的沟通。
- 与直属下属和整个餐饮团队建立并维持开放的合作关系。确保直属下属在他们的团队中也这样做。
- 制定符合品牌业务战略并引导执行的餐饮经营战略。
- 识别他人的发展需求，并指导、辅导或以其他方式帮助他人提升知识或技能。
- 了解市场趋势并引入新的餐饮产品，以满足或超越客户期望，创造更多收入并确保在市场中的竞争地位。

**确保卓越的客户服务**
- 提供超越预期的服务，实现客户满意并保留客人。
- 通过沟通和协助个人了解客人需求，并在需要时提供指导、反馈和个人辅导，改善服务质量。
- 与餐饮团队审查评论卡的结果和满意度结果，并确保采取适当的纠正措施。
- 审查评论卡、客人满意度结果和其他数据，以确定改善的方面。
- 授权员工提供卓越的客户服务。
- 估算成本收益比，维持利润和服务满意度之间的平衡。
- 与酒店领导层分享根据评论卡和客人满意度结果采取纠正行动的计划。

**管理和开展**人力资源活动**
- 为下属提供指导和指示，包括设定绩效标准和监督绩效。
- 辅导和支持餐饮领导团队有效管理工资、餐饮成本和可控费用（如餐厅用品、制服

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