รายละเอียดงาน1. Responsible for the administrative management of the F&B department and for developing and implementing all operational plans.
2. Achieve departmental revenue and profit targets.
3. Collaborate with the Head Chef to plan and design menus and develop food and beverage products tailored to local market needs.
4. Be familiar with hotel management theory, F&B management theory, marketing, and service psychology.
5. Coordinate with other departments to ensure guests receive satisfactory food and beverage products and excellent service.
6. Develop restaurant promotion strategies, supervise staff in promoting food and beverage items, and increase F&B sales revenue.
7. Establish sound material management systems and strictly manage restaurant equipment, supplies, and utensils.