1. Be responsible for the administration of food and beverage department, make and implement all plans of catering business. 2. Responsible for the realization of the Department's operating revenue targets and profit targets. 3. Work with executive chef to plan and design menus and develop catering products for local needs. 4. Familiar with hotel management theory, catering management theory, marketing and service psychology. 5. Coordinate working relationship with other departments to ensure that guests get satisfactory food and beverage products and good service. 6. Formulate restaurant marketing strategy, urge employees to do a good job in food and beverage sales, and improve food and beverage sales revenue. 7. Complete the material management system and strictly manage the equipment, materials and appliances of the restaurant.

1. Females only. 2. Age: 25-40 3. Bachelor degree or above; more than 2 years working experience in the same position. 4. Master the business knowledge of the Department, and master the skills and management skills of Chinese food, Western food, bar and banquet. Be familiar with the whole process of food raw material purchase, storage, kitchen production and restaurant service, and be good at arranging the work of each link to ensure the coordinated development of catering management 5. Knowledge of food raw material processing and catering cost accounting. Master all kinds of product formula, raw material discharge rate standard, control product quality and cost consumption. 6. With the ability of social activities, organizational leadership and practical work ability; good at mobilizing the enthusiasm of all levels of food and beverage department management personnel.