**Description:**

1. Be responsible for the management of the F&B and formulate and implement all the plans for catering operations.
2. Responsible for achieving the revenue and profit targets of the department.
3. Work with the executive chef to plan and design the menu, and develop local-demand-oriented catering services.
4. Coordinate the working relationships with other departments to ensure that guests receive satisfactory dining products and excellent service.
<3Cspan style=font-family:Arial;>. Develop a restaurant promotion strategy, supervise the staff in promoting F&B, and increase the revenue from F&B services.
6. Establish a sound material management system and strictly manage the equipment, supplies, and utensils in the restaurant.


**Qualifications:**

1. More than 3 years of working experience in the same position at an international five-star hotel.
2. Proficient in the business knowledge of this department, and skilled in t...