1. According to the annual revenue budget issued by the hotel leaders, study and put forward
one-week business forecast and banquet forecast. Develop monthly, semiannual and
annual revenue plans.
全面负责餐饮部的总体行政管理和运营，直接对副总经理负责，负责制定餐饮部长期、短期的年度
和月度计划，执行质量标准，组织、督促完成各项任务和经营指标，保证员工工作表现良好，确
保客人对我们的服务感到满意；并对月度、年度经营情况作分析并报副总经理。
根据酒店领导下达的全年营收预算，制订每月、半年和年度的营收计划。
2. Implemented hierarchical training plans for employees, and supervised and trained
subordinates.
落实对员工的分级培训计划，督促和培训下属工作。
3. Make menu, make, check and update various brochures.
做好菜单制作，制订、检查及更新各种宣传册。
4. Responsible for the work within the scope of responsibility and post responsibility, and
report to the general manager.
做好职责范围和岗位责任内的各项工作，对总经理负责并报告工作。
5. develop and improve the food and beverage department of various service standards,
operating procedures and rules and regulations.
拟订健全餐饮部的各种服务标准、操作规程和规章制度。
6. Wrote the department's annual work plan and summary.
撰写部门年度工作计划及总结。
7. Fully responsible for the operation management and service quality of each restaurant,
ensuring the normal operation of each catering business.
全面负责各餐厅的经营管理、服务质量工作，保证餐饮各经营业务的正常进行，负责掌握食品和酒水毛
利率。
8. Participate in major events and discuss catering reception with guests.
参与重大活动并与客人商谈餐饮方面接待工作。
9. Make the task book and arrange the implementation of the task.
制作任务书，安排落实任务。
10. Be familiar with and understand the current food and beverage development and problems,
put forward reasonable opinions and suggestions to the resident manager in time, and
report some typical situations of the food and beverage department staff to the resident
manager in the process of serving guests.
熟悉和了解当前餐饮发展情况及出现问题，及时向驻店经理提出合理的意见和建议，并将餐饮部员工在
对客人服务过程中出现的一些典型情况向驻店经理反映。HR Coordinator
Job Description
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Duties & Responsibilities：
职责义务：
1. Carry out all the work, make the department within the jurisdiction in a good state
of operation. Responsible for document circulated, transfer, classified, the archive
work.
落实各项工作，使所辖范围内的部门处于良好运作状态。
定期清理续签合同名单，并办理相关程序。
2. Control and analyze the quality of food and beverage products; Customer service;
The situation of business promotion activities; Operating cost trendsSanitation
status.
控制和分析餐饮产品质量；顾客应得的服务；业务推广活动的态势；营业成本趋向（餐饮毛利
率）；卫生清洁现状。
3. Instruct and urge all departments to provide fast, effective and courteous service.
指导督促各部门开展快捷、有效和礼貌的服务。
4. Ensure staff's appearance and uniform are in line with hotel standards.
确保员工的仪表及制服符合酒店标准。
5. Ensure the implementation of daily and monthly inventory. Keep close contact with
the kitchen for daily major events and products.
确保日清月结盘点工作的实行。与厨房保持密切联系，了解每天重大活动情况与产品情况
6. Spot check the pre-shift meeting of each team; VIP reception
抽查各个班组的班前会；VIP 接待情况。