餐飲部部長 Food & Beverage Director

1.負責餐飲部門整體營運管理，督導各餐廳、酒吧及相關餐飲服務，確保營運順暢。
2.規劃年度營運預算，控管成本與庫存，管理部門財務績效，達成年度營運目標。
3.督導各餐廳經理、副理及管理團隊，推動人才培育與教育訓練，提升團隊管理及營運能力。
4.維持餐飲品質與服務標準，提升顧客滿意度，妥善處理客訴並持續推動服務改善。
5.制定年度市場策略及行銷計畫，規劃餐飲活動與促銷方案，提升品牌吸引力及市場競爭力。
6.分析營運及銷售數據，制定改善措施，提升餐飲營收、營運效率及獲利能力。
7.建立部門內部及跨部門的有效溝通與協調機制，確保資訊傳達、資源整合及各項營運計畫順利執行。 定期召開部門會議並參與跨部門協調會議，追蹤工作進度、解決營運問題，提升團隊協作與執行效率。
8.與客房、工程、採購、財務及人力資源等部門密切合作，統籌協調營運資源、人力配置及設備需求，確保餐飲營運與服務順暢。
9.與主廚及相關團隊共同規劃各餐廳與宴會菜單，依據市場需求、季節食材及活動主題，制定菜色組合與定價，兼顧餐飲品質、成本效益及顧客需求。

1.Oversee the overall operations of the Food & Beverage Department, including restaurants, bars, and related dining services, ensuring smooth operations.

2.Prepare annual operating budgets, control costs and inventory, and manage departmental financial performance to achieve annual business objectives.

3.Lead restaurant managers, assistant managers, and management teams, promoting talent development and training to strengthen leadership and operational capabilities.

4.Maintain food, beverage, and service standards, enhance guest satisfaction, handle guest complaints effectively, and drive continuous service improvement.

5.Develop annual marketing strategies and plans, including F&B events and promotions, to strengthen brand appeal and market competitiveness.

6.Analyze operational and sales data and implement improvement initiatives to increase F&B revenue, operational efficiency, and profitability.

7.Establish effective communication and coordination within the department and across departments to ensure clear information sharing, resource alignment, and successful execution of operational plans. Conduct regular departmental meetings and participate in cross-departmental coordination meetings to monitor progress, resolve operational issues, and improve teamwork and execution.

8.Work closely with Rooms Division, Engineering, Purchasing, Finance, and Human Resources to coordinate operational resources, staffing, and equipment requirements, ensuring smooth F&B operations and service delivery.
9.Collaborate with chefs and relevant teams to plan restaurant and banquet menus, developing menu selections and pricing based on market demand, seasonal ingredients, and event themes while ensuring quality, cost-effectiveness, and guest satisfaction.