Hotel Executive Director Responsibilities

Ensure that all employees in the catering department provide quality service to guests. Provide a good communication bridge between the catering department director and restaurant manager.

Service:

1. Ensure employees provide services to guests in accordance with SGSS standards.

2. Ensure employees complete tasks in accordance with standards and procedures.

3. The main focus is on guest service and employee development.

4. Control the quality of service during dining in all restaurants.

Training:

5. Recruit, train, develop and manage employees.

6. Provide training reports to each restaurant manager.

7. Be an inspiring trainer

Standards and procedures:

8. Ensure employees complete tasks in accordance with standards and procedures.

9. Assist the Food and Beverage Director in developing and updating it.

Plan:

10. Assist the Director of Food and Beverage Department in purchasing equipment.

Menu knowledge:

11. Be familiar with wine and beverage service knowledge and understand various foods and effective menu preparation.

Management and communication:

12. The main responsibility is to ensure the normal operation of the catering department, employees abide by the rules, ensure guest satisfaction, bring better benefits to the owners, and meet the budget.

13. Without having to work under anyone’s management, assume the responsibilities of the Food and Beverage Director in the absence of the Food and Beverage Director.

14. Coordinate with other departments. Such as: Engineering Department, Housekeeping Department, Sales Department.

15. Assist restaurant managers to communicate with employees.

16. Proactively help the banquet hall manager complete important banquets. Responsible for providing creative suggestions to the Banquet Hall Manager.

17. Communicate with restaurant guests in order to increase repeat customers and build good relationships.

Meetings:

18. Participate in regular meetings of the catering department and provide correct guidance to the restaurant when the catering director is absent. (Popular Recruitment: Suqian Recruitment)

19. Meals and regular meetings in all restaurants and bars.

20. Negotiate daily work details with *** the Director of Catering Department.

21. Negotiate with each restaurant manager on daily operations.

Cost control:

22. Determine operating equipment based on business needs and low and peak season conditions.

23. Familiar with P.O.S. computer system operation.

Grooming:

24. Check the politeness and hygiene of employees and review and emphasize them at regular meetings.

Market research:

25. Responsible for promoting food festivals in the catering department, obtaining customer feedback, and analyzing customer feedback to make corresponding strategies based on customer feedback. Conduct a revenue analysis with competitors at least once every two weeks to find out the subtle differences and increase our market share.

Computer knowledge:

26. Good English expression and writing skills. Familiar with computer systems including formats and software

Certificate:

27. Obtain TSW, SOFT SKILL, MFT training skills and management skills certificates.

Others:

28. Understand the Starwood SPG promotion plan.

29. Collect and analyze financial reports and assist in making relevant decisions.

30. Provide creative suggestions to the catering director and restaurant manager.

31. Provide reports to the Chief Steward.

32. Assist in the operation of various restaurants during peak dining periods.

33. Assist the catering director to formulate and complete special banquets and food festivals

34. Have a certain grasp of catering production trends and technologies.

35. Assist the Director of Food and Beverage to find appropriate bands for each department.