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Job responsibilities:

1. Assist catering managers in formulating long-term and short-term annual and monthly plans for restaurants, and organize and supervise the completion of various business indicators;

2. Establish and improve the rules and regulations of each department post, work procedures and standard processes, and do a good job of VIP customer follow-up service;

3. To comprehensively supervise the hygiene situation, mental status and on-site service skills of employees in all positions, organize periodic and systematic training according to off-season and peak season, and improve service quality;

4. Supervise weekly and monthly cost control, inspect the use of consumables, tableware and kitchen costs in various regions, and put forward reasonable suggestions;

5. Hold regular departmental meetings, inspect and supervise the normal operation of restaurants and kitchens, follow up the docking and communication with other departments;

6. Collect the quality of dishes, give feedback and adopt reasonable suggestions.

7. Complete monthly staff talk in catering department every month.

8. Maintenance of equipment and facilities to ensure the integrity of various facilities.

Requirements:

1. College degree or above, Professional Diploma in Hotel management, proficiency in hotel catering related knowledge, operating standards;

2. More than three years working experience in catering industry and two years working experience in management.

3. Ability of leadership, teamwork, organization and coordination. For emergencies, it has the ability to respond quickly.

4. Dedicated, meticulous, conscientious, rigorous, team spirit.

Company benefits:

1. Salary and benefits: Enjoy year-end awards at the end of the year.

2. Social insurance: Five Social Insurance and One Housing Fund

3. Other benefits: The company provides free 4/day shuttle buses (Wuzhen-Tongxiang).

The company organizes a wealth of staff activities (interest classes, staff outings, birthday activities, single youth parties, etc.).