• 五险一金
• 节日礼物
• 技能培训
• 带薪年假
• 岗位晋升
• 员工生日礼物
• 包吃包住
• 人性化管理

Responsible to the Managing Director, fully
responsible for the outlet's management and daily operation, to ensure the
successful realization of various business objectives.
对执行董事负责，全面负责餐厅的经营管理和日常运转工作，确保各营业目标的圆满实现。
According to the Managing Director's work policy,
formulate the department's annual revenue budget and operation plan, and
organize and arrange the specific implementation plan and achieve the budget.
依据执行董事的工作方针制定部门的年度收入预算与运营计划，并组织安排具体实施计划并达成预算。
Responsible for building and developing the
operation team, organizing the recruitment, training and assessment of planners
to meet the needs of operation and business development.
负责建设与发展运营团队，组织计划人员的招聘 培训 考核从而满足运营与业务拓展的需要。
Responsible for the establishment and improvement
of operation-related systems and work standards, as well as the implementation
of various management systems. Ensure a good cooperative relationship between
the various departments of the outlet (F&B Service, Culinary, Administration, Finance,
etc.), find conflicts and problems in a timely manner and coordinate and deal
with them.
负责建立与完善运营相关的系统与工作标准，及各项管理制度的贯彻执行。确保餐厅各部门（前厅、后厨、行政、财务等）之间良好合作关系，发现矛盾与问题及时协调与处理。
Grasp the market situation, and be responsible for
the formulation, deployment, supervision and implementation of the regional
annual market plan. (Foreign cooperation, channel management, media
cooperation, promotion planning and other related work implementation).
把握市场行情，负责区域的年度市场计划的制定，部署及监督与实施。（对外合作、渠道管理、媒体合作、推广策划等相关工作的落实）。
Develop annual sales plans for internal and
external banquets, deploy, supervise, and implement them.
制定年度内宴及外宴等销售计划，部署及监督与实施。
Responsible for the cost control of the entire
outlet (management and control of various financial expenses), adjust and
implement new measures in a timely manner when problems are found.
负责整个餐厅的成本控制（各项财务费用的管理与控制），发现问题及时调整并执行新的措施。
Responsible for coordinating and handling the
external public relations of the outlet.
负责协调处理餐厅外部公共关系。
Responsible for outlet public safety, food safety,
fire protection, etc., and regularly check the implementation of various safety
conditions. In particular, grasp the national guidelines and policies related
to food hygiene, and make corresponding summaries;






























负责餐厅公共安全、食品安全、消防等，定期检查各项安全的执行状况。特别把握国家有关食品卫生方面的方针、政策，作相应的总结；

创立于1901年的法国巴黎福楼法餐，落户北京的23年以来，不断将法国的美食和餐饮文化带给了京城的老饕们，深受中外食客们认可并且获得包括米其林餐盘在内的诸多殊荣。如今百年福楼迎来了他在中国的第23个年华。23年，可以使一个孩童长大成才，也可以使树木增长枝桠。福楼法餐厅在北京这片底蕴深厚的土地上，用低调谦虚的姿态执着前行，在二十三年时间里踏踏实实烹饪和创新法式美食。虽然是拥有着百年传承积淀的品牌，但福楼并未固步自封，除了经典的福楼·美颂和天津福楼外，福楼还在中国创立了福楼·罗蒂、福楼·毕斯罗、福楼·牛牌、福楼·艺面、福楼·陆85、枫丹露原等诸多福楼新概念品牌以满足不同人群的就餐需求。俗话说民以食为天，对美食的热爱是人的天性，而餐厅的使命就是满足人们的这种天性，福楼未来将一如既往的将最美好的食物提供给每位顾客，也希望人们能够在福楼了解更多法式文化。截止2015年福楼北京霄云路店、天津店、福楼咖啡芳草地店、福楼咖啡国贸店。2016年福楼在北京继续有新店开业，欢迎有梦想的你加入我们，我们的团队青春、多才、有梦想、颜值高。Founded in 1901, FLO settled in Beijing 23 years ago. Since then, it has been committed to introducing diners in Beijing to French cuisine and dining culture.The past 23 years have seen a lot of development for FLO in Beijing, and the brand has always moved forward with a down-to-earth attitude and a passion for creating French food that melds innovation and tradition. It may be a brand with more than 100 years of heritage, but FLO has never rested on its laurels. In addition to the iconic FLO Maison in Beijing & Tianjin, FLO has launched a number of other brands, including RÔTI, F.Bistronome, L’OX by FLO,LEO by FLO,Root 85 and La Rosee. It is human nature to love food, and the mission of any restaurant should always be to satisfy this love. In the future, FLO will continue to offer outstanding French cuisine and introduce more diners to French culture through food.