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N:餐飲總監 Chief Operating Officer (南港區)
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企業名
良品餐飲有限公司
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工作地點
台北市南港區
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薪資
月薪36000~40000元
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工作內容
Position Overview:
The Director of Food & Beverage (F&B) oversees the planning, development, implementation, and management of all F&B operations within the organization. This role ensures a high standard of service, quality, and profitability, while aligning with the company’s vision and goals. The Director of F&B leads a diverse team and collaborates with other departments to create exceptional guest experiences and maintain operational excellence.
Key Responsibilities:
Strategic Leadership:
Develop and execute the F&B strategy in line with organizational objectives.
Identify new business opportunities, trends, and innovations to enhance F&B offerings.
Drive revenue growth through creative menu design, promotions, and cost control.
Operational Management:
Oversee daily F&B operations, ensuring efficiency, quality, and consistency.
Establish and enforce standard operating procedures (SOPs) for all F&B outlets.
Monitor inventory, procurement, and supply chain to maintain optimal stock levels.
Team Management:
Lead, mentor, and develop the F&B team, fostering a culture of excellence and collaboration.
Conduct regular performance evaluations and implement training programs.
Ensure compliance with safety, health, and hygiene standards.
Financial Management:
Prepare and manage the F&B budget, including revenue, cost, and profit targets.
Analyze financial performance, implementing corrective measures when necessary.
Optimize cost control while maintaining quality and guest satisfaction.
Guest Experience:
Ensure exceptional guest service, addressing feedback promptly and effectively.
Continuously improve the quality and presentation of food and beverage offerings.
Collaborate with marketing to design and execute promotions that enhance the guest experience.
Compliance and Sustainability:
Ensure all F&B operations comply with local laws, regulations, and industry standards.
Promote sustainability practices, including waste reduction and sourcing local ingredients.
Qualifications:
Bachelor’s degree in Hospitality Management, Culinary Arts, or a related field.
8+ years of progressive experience in F&B management, with at least 3 years in a senior leadership role.
Strong knowledge of food safety, quality assurance, and operational standards.
Proven ability to manage budgets, control costs, and drive profitability.
Excellent leadership, communication, and problem-solving skills.
Ability to adapt to a fast-paced environment and handle multiple priorities.
Preferred Skills:
Experience in large-scale operations or multi-unit management.
Knowledge of emerging F&B trends and guest preferences.
Proficiency in financial software and operational systems (e.g., POS, inventory management).
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