【崗位職責(zé)】 1、負(fù)責(zé)餐廳線上線下營銷活動(dòng)的策劃、執(zhí)行與效果評(píng)估，提升品牌知名度和客戶流量； 2、制定并實(shí)施餐廳的年度、季度、月度營銷計(jì)劃，確保營銷目標(biāo)達(dá)成； 3、分析市場趨勢和競爭對手動(dòng)態(tài)，優(yōu)化營銷策略，提升餐廳市場競爭力； 4、管理社交媒體平臺(tái)（如微信、抖音、大眾點(diǎn)評(píng)等），策劃內(nèi)容并維護(hù)客戶互動(dòng)，提高用戶粘性； 5、協(xié)調(diào)與外部合作伙伴（如平臺(tái)、供應(yīng)商、KOL等）的關(guān)系，拓展?fàn)I銷渠道； 6、定期收集并分析客戶反饋，優(yōu)化服務(wù)流程和營銷方案，提升客戶滿意度； 7、協(xié)助門店運(yùn)營團(tuán)隊(duì)完成促銷活動(dòng)的落地執(zhí)行，確保活動(dòng)效果； 8、完成上級(jí)交辦的其他營銷相關(guān)工作。 【崗位要求】 1、對餐飲行業(yè)有濃厚興趣，具備較強(qiáng)的市場敏感度和創(chuàng)新思維； 2、優(yōu)秀的溝通協(xié)調(diào)能力和團(tuán)隊(duì)合作精神，能夠高效對接內(nèi)外部資源； 3、具備一定的數(shù)據(jù)分析能力，能通過數(shù)據(jù)優(yōu)化營銷策略； 4、熟悉主流社交媒體平臺(tái)的運(yùn)營規(guī)則和推廣方式； 5、抗壓能力強(qiáng)，適應(yīng)快節(jié)奏工作環(huán)境，能靈活應(yīng)對突發(fā)情況； 6、有餐飲、零售或相關(guān)行業(yè)營銷經(jīng)驗(yàn)者優(yōu)先，但無經(jīng)驗(yàn)者亦可培養(yǎng)； 7、工作積極主動(dòng)，責(zé)任心強(qiáng)，注重結(jié)果導(dǎo)向。

作為餐飲部的營業(yè)主管和市場專家，確保所有餐廳和宴會(huì)依照酒店標(biāo)準(zhǔn)成功運(yùn)作，并獨(dú)立實(shí)現(xiàn)盈利目標(biāo)。 To function as the Business Manager and MarketingSpecialist for the Food and Beverage Department, and to ensure that all theoutlets and banquets operate successfully,?in accordance with the standard ofthe hotel and are individually profitable.? 與競爭酒店、商業(yè)伙伴和其他組織的相關(guān)代表保持專業(yè)的關(guān)系來往。 Maintainsstrong, professional relationship with the relevant representatives fromcompetitor hotels, business partners and other organisations. 根據(jù)行業(yè)、公司和酒店對于餐飲部職能要求的變化做出反應(yīng)。 Respondsto changes in the Food and Beverage function as dictated by the industry,company and hotel. 確保貫徹執(zhí)行酒店最基本的品牌標(biāo)準(zhǔn)，并適當(dāng)?shù)貓?zhí)行品牌的選擇性標(biāo)準(zhǔn)。 Ensures that all company minimum brandstandards have been implemented, and that optional brand standards have beenimplemented where appropriate. 監(jiān)督所有營運(yùn)情況，尤其在生意高峰期，和各個(gè)部門經(jīng)理共同靈活調(diào)整必要之處。 Monitorsall operations, especially during peak business periods, working through therespective Head of Department to make adjustments where necessary. 執(zhí)行分派的任何合理任務(wù)和額外職責(zé)。 Carries out any other reasonable dutiesand responsibilities as assigned.

【崗位職責(zé)】 1、確保根據(jù)經(jīng)營理念對各餐廳和宴會(huì)部進(jìn)行高效地管理。 2、督導(dǎo)各餐廳和宴會(huì)部的服務(wù)、食品和酒水標(biāo)準(zhǔn)。指導(dǎo)餐廳經(jīng)理、宴會(huì)經(jīng)理和廚務(wù)部合作，以確保必要時(shí)采取正確的行動(dòng)。 3、確保各餐廳管理團(tuán)隊(duì)、宴會(huì)部及其產(chǎn)品符合市場的需要和發(fā)展趨勢。 4、經(jīng)常性檢查各餐廳食品和酒水，對食品和酒水質(zhì)量要嚴(yán)格甚至苛刻的把關(guān)。 5、處理所有客人關(guān)于食品、酒水和服務(wù)方面的投訴、要求和咨詢。 6、與客人建立并保持良好的客戶關(guān)系，及時(shí)處理客人投訴并滿足客人在餐飲方面的各種服務(wù)要求。 7、制定餐飲部年度市場營銷計(jì)劃，并在此基礎(chǔ)上，協(xié)助餐飲部各運(yùn)營場所制定部門年度營銷計(jì)劃。 8、持續(xù)尋找各種途徑協(xié)助餐廳管理，以獲得最大的營業(yè)額和利潤。 9、確保餐飲部順利和有效的運(yùn)營，并在需要時(shí)為其他部門提供服務(wù)及支持，并確保設(shè)備得到適當(dāng)維護(hù)。 10、指導(dǎo)下屬確保生產(chǎn)力水平符合凱悅設(shè)計(jì)標(biāo)準(zhǔn)及凱悅酒店集團(tuán)餐飲部運(yùn)營手冊的要求。 【崗位要求】 1、大專以上文化程度；2年以上同崗位工作經(jīng)驗(yàn)。 2、精通餐飲部各運(yùn)營場所的業(yè)務(wù)知識(shí)及管理技巧。 3、熟悉餐廳服務(wù)全過程，善于安排各個(gè)環(huán)節(jié)的工作，能保證餐飲管理的協(xié)調(diào)發(fā)展。 4、具有社會(huì)活動(dòng)能力、組織領(lǐng)導(dǎo)工作能力和實(shí)際工作能力；善于調(diào)動(dòng)餐飲部各級(jí)管理人員的積極性。

工作內(nèi)容： 1. 全面負(fù)責(zé)會(huì)所的服務(wù)管理和運(yùn)營，包括制定并實(shí)施會(huì)所服務(wù)標(biāo)準(zhǔn)，確保會(huì)所的安全和舒適； 2. 組織和協(xié)調(diào)各崗位的工作，提高服務(wù)質(zhì)量和效率； 3. 制定并更新會(huì)所服務(wù)標(biāo)準(zhǔn)，以提高客戶滿意度； 4. 制定會(huì)所所涉及場所服務(wù)培訓(xùn)方案并實(shí)施； 5. 其他工作。 任職要求： 1. 5年及以上會(huì)所/餐飲服務(wù)管理工作經(jīng)驗(yàn)，專科以上學(xué)歷； 2. 熟悉會(huì)所服務(wù)流程和規(guī)范，具備一定的物業(yè)管理經(jīng)驗(yàn)； 3. 具備較強(qiáng)的組織和協(xié)調(diào)能力，善于處理各種突發(fā)事件； 4. 具備一定的危機(jī)公關(guān)能力，能夠妥善處理投訴和糾紛； 5. 具備良好的溝通能力和服務(wù)意識(shí)，始終以客戶需求為導(dǎo)向。 工作地點(diǎn)：北京市朝陽區(qū)東三環(huán)亮馬橋

工作內(nèi)容： 1. 全面負(fù)責(zé)會(huì)所的服務(wù)管理和運(yùn)營，包括制定并實(shí)施會(huì)所服務(wù)標(biāo)準(zhǔn)，確保會(huì)所的安全和舒適； 2. 組織和協(xié)調(diào)各崗位的工作，提高服務(wù)質(zhì)量和效率； 3. 制定并更新會(huì)所服務(wù)標(biāo)準(zhǔn)，以提高客戶滿意度； 4. 制定會(huì)所所涉及場所服務(wù)培訓(xùn)方案并實(shí)施； 5. 其他工作。 任職要求： 1. 5年及以上會(huì)所/餐飲服務(wù)管理工作經(jīng)驗(yàn)，專科以上學(xué)歷； 2. 熟悉會(huì)所服務(wù)流程和規(guī)范，具備一定的物業(yè)管理經(jīng)驗(yàn)； 3. 具備較強(qiáng)的組織和協(xié)調(diào)能力，善于處理各種突發(fā)事件； 4. 具備一定的危機(jī)公關(guān)能力，能夠妥善處理投訴和糾紛； 5. 具備良好的溝通能力和服務(wù)意識(shí)，始終以客戶需求為導(dǎo)向。 工作地點(diǎn)：北京市朝陽區(qū)東三環(huán)亮馬橋

1、年齡45周歲以下，凈身高170cm以上，五官端正，為人誠懇，具備良好的溝通協(xié)調(diào)能力，普通話標(biāo)準(zhǔn)，有C1/C2駕照； 2、大專以學(xué)歷或同等學(xué)歷，具備高端家庭總管家工作經(jīng)驗(yàn)優(yōu)先考慮，有豐富的團(tuán)隊(duì)管理經(jīng)驗(yàn)； 3、具備餐飲配菜能力，具備宴會(huì)服務(wù)管理能力；掌握一定的餐飲健康飲食知識(shí)，有營養(yǎng)師證最佳； 4、懂得家庭健康管理，以往服務(wù)中有健康管理經(jīng)歷； 5、可住家，周休一天。

崗位職責(zé)： 1、負(fù)責(zé)餐飲部行政管理工作，制定并實(shí)施餐飲經(jīng)營的所有計(jì)劃。 2、負(fù)責(zé)實(shí)現(xiàn)部門的營業(yè)收入指標(biāo)和利潤指標(biāo)。 3、與行政總廚一起籌劃和設(shè)計(jì)菜單，開發(fā)當(dāng)?shù)匦枨蟮牟惋嫯a(chǎn)品。 4、熟悉飯店管理理論、餐飲管理理論、營銷學(xué)和服務(wù)心理學(xué)。 5、協(xié)調(diào)與其他部門的工作關(guān)系，確保賓客得到滿意的餐飲產(chǎn)品和良好的服務(wù)。 6、制定餐廳推銷策略，督促員工做好食品飲料的推銷工作，提高餐飲銷售收入。 7、建全物資管理制度，對餐廳的設(shè)備、物資、用具等嚴(yán)格管理。 崗位要求： 1、酒店管理或相關(guān)專業(yè)大專以上學(xué)歷。 2、至少2年以上餐飲部負(fù)責(zé)人工作經(jīng)驗(yàn)。 3、有戰(zhàn)略管理、組織變革管理、管理能力開發(fā)、市場營銷、合同法、財(cái)務(wù)管理及談判技巧等方面的培訓(xùn)能力。 4、精通本部門的業(yè)務(wù)知識(shí)，熟練掌握中餐、西餐、酒吧、茶館的技能及管理技巧。 5、熟悉食品原材料采購、儲(chǔ)藏和廚房生產(chǎn)、餐廳服務(wù)全過程，善于安排各個(gè)環(huán)節(jié)的工作，能保證餐飲管理的協(xié)調(diào)發(fā)展。 6、具有食品原材料加工、餐飲成本核算方面的知識(shí)。掌握各種產(chǎn)品配方、各種食品原材料出料率標(biāo)準(zhǔn)，控制產(chǎn)品質(zhì)量和成本消耗。 7、具有社會(huì)活動(dòng)能力、組織領(lǐng)導(dǎo)工作能力和實(shí)際工作能力；善于調(diào)動(dòng)餐飲部各級(jí)管理人員的積極性。

工作職責(zé) 全面負(fù)責(zé)餐飲部的經(jīng)營管理工作，完成酒店下達(dá)的各項(xiàng)任務(wù)指標(biāo)。負(fù)責(zé)制訂餐飲部長短期工作計(jì)劃和經(jīng)營預(yù)算并組織實(shí)施，全面督導(dǎo)餐飲各部位工作正常運(yùn)轉(zhuǎn)。建立及保持良好的部門間員工關(guān)系，給與員工培訓(xùn)和發(fā)展。根據(jù)市場需求不斷推出新產(chǎn)品，確保為客人提供優(yōu)質(zhì)高效的產(chǎn)品及服務(wù)。 通過市場調(diào)研及考察，能夠精準(zhǔn)進(jìn)行本酒店的餐飲市場的研究及定位。 依據(jù)年度工作計(jì)劃，配合市場營銷部、公關(guān)部，分不同季節(jié)制定有關(guān)餐飲活動(dòng)年度推廣計(jì)劃，并按期實(shí)施。 根據(jù)市場需求，推進(jìn)行政總廚研發(fā)新菜品，關(guān)注菜品銷售及成本數(shù)據(jù)，并隨時(shí)調(diào)整方案。 不斷嘗試餐飲銷售不同渠道和市場的推廣，隨時(shí)關(guān)注集團(tuán)推出的餐飲產(chǎn)品建議，并確保落地。 根據(jù)餐飲部經(jīng)營計(jì)劃和預(yù)算，聽取各部門工作完成情況的匯報(bào)，對各部門經(jīng)營狀況評(píng)估。 主持建立和完善餐飲部的各項(xiàng)規(guī)章制度及服務(wù)程序與標(biāo)準(zhǔn)，并督導(dǎo)實(shí)施。 檢查管理人員的工作情況和餐廳服務(wù)規(guī)范及各項(xiàng)規(guī)章制度的執(zhí)行情況，發(fā)現(xiàn)問題及時(shí)采取措施，出色地完成各項(xiàng)接待任務(wù)。 負(fù)責(zé)下屬部門負(fù)責(zé)人的任用及其管理工作的日常督導(dǎo)，定期對下屬進(jìn)行績效評(píng)估。 根據(jù)飯店要求，參加酒店晨會(huì)，接收領(lǐng)導(dǎo)安排的臨時(shí)工作任務(wù)并安排落實(shí)，根據(jù)會(huì)議上安排的工作做好工作計(jì)劃與部署安排。 組織周例會(huì)，聽取匯報(bào)并檢查工作情況，控制餐飲部各項(xiàng)收支，制定餐飲價(jià)格，監(jiān)督采購和盤點(diǎn)工作，進(jìn)行有效的成本控制。 配合財(cái)務(wù)部，指派分管部門管理人員組織部門資產(chǎn)及運(yùn)營物品的盤存。 重視安全和飲食衛(wèi)生工作，認(rèn)真貫徹實(shí)施《食品衛(wèi)生法》，開展經(jīng)常性的安全保衛(wèi)、防火教育培訓(xùn)及考核，確保賓客安全和餐廳、廚房及庫房的安全。 根據(jù)《世紀(jì)金源食品安全操作手冊》的相關(guān)要求檢查營業(yè)部門、廚房食品登記表、檢查表，確保食品安全，經(jīng)常開展餐飲區(qū)域的食品衛(wèi)生抽查工作。 安排并帶領(lǐng)各分管部門管理人員進(jìn)行庫存與消耗情況盤點(diǎn)，食品安全規(guī)范檢查，工程類、衛(wèi)生類項(xiàng)目檢查整改，對抽查出的問題指定責(zé)任人，限期整改落實(shí)。 監(jiān)督設(shè)備、設(shè)施的維修保養(yǎng)，使之處于完好的狀態(tài)并得到合理的使用，加強(qiáng)日常管理，防止事故發(fā)生。 定期同餐飲部經(jīng)理、總廚師長研究新菜點(diǎn)、推出新菜單并有針對性地進(jìn)行各項(xiàng)促銷活動(dòng)。 組織和實(shí)施餐飲部員工的服務(wù)技能和烹飪技術(shù)培訓(xùn)工作，提高員工素質(zhì)，為公司樹立良好的形象和聲譽(yù)。 關(guān)注員工團(tuán)隊(duì)的基本建設(shè)，熟悉和掌握員工的思想狀況、工作表現(xiàn)和業(yè)務(wù)水平，不定期開展相應(yīng)的提高業(yè)務(wù)能力的培訓(xùn)，關(guān)注培養(yǎng)選拔人材，通過組織員工活動(dòng)，激發(fā)員工積極性。 根據(jù)各部門上報(bào)的培訓(xùn)計(jì)劃，不定期抽查分部培訓(xùn)過程是否符合集團(tuán)及公司培訓(xùn)體系要求，對部門培訓(xùn)方法的實(shí)用性，有效性提出合理意見。 根據(jù)各部門管理人員的工作狀況或工作結(jié)果，在有必要的情況下，及時(shí)給予業(yè)務(wù)指導(dǎo)以及合理化的意見或建議，對于需要協(xié)調(diào)或者超出分管部門權(quán)限的事項(xiàng)，幫助解決。 建立良好的對客關(guān)系，主動(dòng)征求客人的意見和建議，積極認(rèn)真地處理賓客的投訴，保證最大限度地滿足賓客的餐飲需求，提高餐飲服務(wù)質(zhì)量。 做好餐飲部與其他各部門之間的溝通、協(xié)調(diào)和配合工作。 根據(jù)集團(tuán)考勤制度檢查管理人員出勤情況。 檢查各分部管理人員在崗履職情況，部門員工是否符合儀容儀表規(guī)范、崗位職責(zé)及服務(wù)流程的要求。 檢查各分部近期工作完成情況，根據(jù)實(shí)際情況給予相應(yīng)的指導(dǎo)和幫助。 查看集團(tuán)以及內(nèi)部光合，查閱文件或通知，查閱過程中，如有疑問及時(shí)跟相關(guān)部門進(jìn)行溝通或問詢，確保理解每一項(xiàng)文件內(nèi)容或通知事項(xiàng)。 整理工作計(jì)劃以及通知事項(xiàng)，接收領(lǐng)導(dǎo)安排的臨時(shí)工作任務(wù)并安排落實(shí)，根據(jù)領(lǐng)導(dǎo)安排的工作做好工作計(jì)劃與部署安排。 任職要求 具有本科及以上學(xué)歷，如條件優(yōu)秀者可適當(dāng)放松學(xué)歷要求，三年同崗位或五年以上五星級(jí)酒店餐飲部經(jīng)理工作經(jīng)驗(yàn)。 具有迎合市場需求的創(chuàng)新產(chǎn)品研發(fā)能力。 熟悉餐飲市場環(huán)境并對酒店餐飲市場精準(zhǔn)定位有一定的研究。 針對各類數(shù)據(jù)敏感，具有一定的數(shù)據(jù)分析能力。 掌握常用辦公軟件的使用，具備一定的外語水平。 具有較強(qiáng)的餐飲推廣或策劃能力，并具有酒店預(yù)算管理知識(shí)。 具有較強(qiáng)的組織能力和領(lǐng)導(dǎo)能力，能夠調(diào)動(dòng)和發(fā)揮屬下各級(jí)管理人員的積極性。

To fully understand the market needs and desires for each outlet and ensure that the product lines are developed by the outlet management team accordingly. 充分了解市場對餐廳各部門的需求和期望，確保各餐廳管理團(tuán)隊(duì)對于相應(yīng)產(chǎn)品線（菜單）的開發(fā)。 To always be up to date with financial results (budget versus actual) in sales and cost areas and ensure that sales and profit are maximized. 對于銷售和成本方面，隨時(shí)更新財(cái)務(wù)數(shù)據(jù)（預(yù)算與實(shí)際）， 并確保銷售額和利潤最大化。 To ensure that the various outlets? adhere to all company and hotel policies, procedures and? standards. 確保所有的餐廳和宴會(huì)嚴(yán)格遵守公司和酒店的政策與程序，以及標(biāo)準(zhǔn)。 To ensure that he schedules himself/herself to be available in operation and on duty during peak periods. 能確保自己能在餐廳繁忙時(shí)工作和值班。 To conceive and develop products, concepts or change which generate incremental revenue following brand concept and standards. 創(chuàng)造和開發(fā)產(chǎn)品，概念或改進(jìn)產(chǎn)品，帶來收益 Minimum of 2-3 years' experience in the same position in an international luxury hotels. 至少2-3年同等崗位國際奢華酒店工作經(jīng)驗(yàn)?????? To be highly skilled in overall F&B operations with focus on service standards in a luxury brand environment.??????? 精通餐飲業(yè)務(wù)，并專注奢華品牌的服務(wù)標(biāo)準(zhǔn)。 Is highly organized and detailed orientated in daily work and event planning and execution. 在日常工作以及活動(dòng)的計(jì)劃和執(zhí)行方面具有高度組織性和計(jì)劃性。 Language：Fluent English is a must 語言：英語必須流利

Located in Hunan capital's premier address in Furong District entertainment and business hub, Niccolo Changsha has already become recognized as the epicenter for the city's glitterati and A-list events not only for the central location but also for the dramatic skyline views. The hotel enables a destination experience for captains of industry and leaders in style to embrace corporate and leisure travel, retail, and signature dining experiences in a refined, urban environment. Headquartered in Hong Kong, Wharf Hotels is the hotel management company of Marco Polo Hotels and Niccolo Hotels. The company is owned by The Wharf (Holdings) Limited, a Hong Kong-listed group with extensive interests in property, infrastructure, communications, and retail management. Wharf Hotels currently operates 15 hotels in the Asia Pacific region. The Director of Restaurants, Bars & Events shall report directly to Area Hotel Manager and functions as the strategic business leader overseeing all Restaurants, Bars and Events operations of Niccolo Changsha revenues and profitability, quality standards, and customer satisfaction; provides the leadership and strategy to inspire the team to drive business results and enhance the brands. Primary Responsibilities ?Oversee the operations of Niccolo Changsha. ?Responsible for the overall management of the hotels’ Restaurants, Bars, and Events including service and kitchen operations, revenues and profitability, quality improvements, and health and safety. ?As a member of the Executive Committee, develop and implement property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand's target customers and colleagues. ?Work closely with functional leaders of Restaurants, Bars & Events, and the Kitchen to ensure proper manpower deployment, talent development, reward, and retention are in place. ?Review the operational practice in all areas to ensure compliance with the Group's guidelines, audit requirements as well as legislative requirements. ?Develop and manage budget and forecast to maximize business performance and manpower productivity. ?Coach, support, and drive the team to effectively manage costs whilst providing exceptional service to customers If you are someone... ?Passionate, agile, and meticulous to instigate quality service and revenue growth ?Strong customer focus with a strategic mindset and personifies a contemporary chic ethos ?Able to think boldly outside-the-box with a sharp focus on business results ?Able to attract, motivate, lead, inspire and direct a talented team ?Bold determination and acting with resolve to address? ?Challenges and forge positive change leading to exceptional results ?Excellent communication skills with the ability to customize the message to the audience (guests, colleagues, owner, and other stakeholders) in English and Putonghua Experience ?Minimum 6 years of management working experience in established luxury international hotels with relevant exposure in Restaurants, Bars, and Events ?Proven record in leading functional teams to achieve a business result ?Previous work exposure in China is advantageous ?Working experience in the same position in luxury hotels is a must

POSITION PURPOSE 職位目標(biāo) Has overall responsibility for providing leadership and management for the Food & Beverage Division(F&B and Culinary) be accountable for its asset and performance – i.e., F&B revenue & profitability, Food quality, hygiene & cost, guest satisfaction, brand consistency and employee engagement.  This position is also responsible for establishing business plans which results in the long term continued growth and profitability of the division.  全面負(fù)責(zé)領(lǐng)導(dǎo)和管理餐飲板塊（餐飲服務(wù)和廚房）并對資產(chǎn)和績效負(fù)責(zé)，如，餐飲部的收入&盈利能力，食品質(zhì)量、衛(wèi)生及成本率，客人滿意度，品牌一致性和員工情感投入。該職位也負(fù)責(zé)建立將導(dǎo)致持續(xù)增長和盈利的商業(yè)計(jì)劃。   KEY ROLES & RESPONSIBILITIES 關(guān)鍵角色和職責(zé) ·Maintain and promote Raffles’ service culture and operating standards.  ·保持和促進(jìn)萊佛士酒店的服務(wù)文化和操作標(biāo)準(zhǔn) ·Direct all operational activities towards supporting the Hotel’s goals - Gross Operating Profit, Food quality, cost, Guest Satisfaction, Brand Consistency and Employee Engagement. ·管理所有符合酒店目標(biāo)的經(jīng)營活動(dòng)——營業(yè)總收入，食品質(zhì)量，成本率，客人滿意度，品牌一致性和員工情感投入 ·Set periodical business plan, budget, and forecast and performance reports.  ·定期制定商業(yè)計(jì)劃，預(yù)算，預(yù)測和業(yè)績報(bào)告 ·Assist in planning of menus and designing standard recipes in order to ensure consistent quality in food production, thereby satisfying guest needs and expectations ·協(xié)助菜單制定和設(shè)計(jì)標(biāo)準(zhǔn)配方以便確保在食品生產(chǎn)中保持始終如一的質(zhì)量，而滿足顧客的需求和期望。 ·Ensure a constantly good standard of food quality, creative presentation and profitability  確保維持食品質(zhì)量標(biāo)準(zhǔn)，創(chuàng)新表現(xiàn)和利潤率。 ·Coordinate the Division, interpretation and implementation of Raffles / hotel’s policies, operating procedures and training programs, manuals, directives, menus, work schedules, rules and regulations for the food and beverage staff. ·為部門員工協(xié)調(diào)發(fā)展，闡釋并執(zhí)行萊佛士酒店的政策，運(yùn)營程序和培訓(xùn)項(xiàng)目，手冊，指南，菜單，工作安排，規(guī)則和條例 ·Implement Raffles’ service culture and operating standards. ·執(zhí)行萊佛士的服務(wù)文化和操作標(biāo)準(zhǔn) ·Conduct random checks to ensure that all standards are being followed consistently in the F&B Division.  ·進(jìn)行隨機(jī)檢查確保餐飲板塊始終貫徹執(zhí)行所有標(biāo)準(zhǔn) ·Maintain up-to-date records on Division employees’ attendance, appearance, work and vacation schedules, labor costs, payroll, absenteeism, turnover and disciplinary action. ·對部門員工考勤，外表，工作和休假計(jì)劃，勞動(dòng)力成本，工資，缺勤，營業(yè)額和懲罰措施的最新記錄承擔(dān)職責(zé)。 ·Approve the employment and termination of Division talent and employees and is responsible for on-the-job training on a regular basis. ·批準(zhǔn)部門員工的雇傭和離職，負(fù)責(zé)定期的在職培訓(xùn) ·Coordinate the selection, purchasing, storage, inventorying, maintenance and usage of all related food and beverage supplies and equipment. ·協(xié)調(diào)所有部門相關(guān)的物品和設(shè)備的選擇，采購，存儲(chǔ)，盤點(diǎn)，維護(hù)和使用 ·Ensure the implementation of HACCP policies and procedures throughout the F&B Division.  ·確保HACCP政策和程序在整個(gè)餐飲部的實(shí)施 ·Handle all guest complaints in the food and beverage division ·處理整個(gè)餐飲板塊的客人投訴 ·Maintain current prices and approved purveyors listed based on quality, service and cost of all related food and beverage items for requisitioning purposes, store inventories, cost control procedures and forecasts. ·按照餐飲部所有相關(guān)項(xiàng)目的申請目的，庫存，成本控制程序和預(yù)測，根據(jù)質(zhì)量，服務(wù)，和成本維持當(dāng)前的價(jià)格和選擇供應(yīng)商 ·Work closely with local, state and governmental organizations in maintaining the highest standards of hygiene, sanitation and cleanliness in food and beverage areas. ·使部門緊密配合當(dāng)?shù)兀莺驼M織維護(hù)最高環(huán)境衛(wèi)生和清潔標(biāo)準(zhǔn) ·Develop new and special promotions that will improve guest satisfaction under the guidelines of the Raffles’ standards operating procedures. ·在萊佛士標(biāo)準(zhǔn)運(yùn)營程序指導(dǎo)方針下開發(fā)新的和特別的將提高客人滿意度的促銷活動(dòng) ·Develop and maintain effective communications between all operating departments. ·與所有運(yùn)作部門保持有效溝通 ·Conduct daily Division Meeting to discuss VIP guests in house & arrival, F&B revenue updates, operational challenges and ways to improve. ·召開每日的部門例會(huì)討論在店和即將到店的重要客人，餐飲部收入更新，經(jīng)營挑戰(zhàn)和改進(jìn)方法 ·Maintains a favorable working relationship with all divisions to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness ·與所有部門良好的工作關(guān)系，培養(yǎng)和促進(jìn)一種有利于提高員工士氣和工作效率的合作和協(xié)調(diào)的工作氛圍 ·Ensure that all F&B outlets update Guest Preference database on a regular basis  ·確保所有餐廳定期更新客人喜好數(shù)據(jù)庫 ·Coordinate promotional plan with Public Relation as well as menu cycles. ·與公共關(guān)系協(xié)調(diào)促銷計(jì)劃，協(xié)商菜單周期 ·Develop high performing F&B management team to take on the next role. Growing managers within Raffles  ·培養(yǎng)和發(fā)展高素質(zhì)的餐飲板塊管理團(tuán)隊(duì)，在萊佛士酒店內(nèi)部培養(yǎng)越來越多的管理者 ·Respond properly in any hotel emergency or safety situation. ·對酒店緊急情況或安全狀況做出適當(dāng)回應(yīng)   PERSONAL ATTRIBUTES 個(gè)人品質(zhì) ·Solid business / financial acumen with good understanding of luxury hotel operations ·扎實(shí)的商業(yè)/金融頭腦和對奢華酒店運(yùn)營的良好理解 ·Act as a role model in delivering elegant and understated service with sophistication ·作為一個(gè)成熟的提供高雅而低調(diào)服務(wù)的典范 ·Demonstrate leadership qualities to build strong employee engagement ·發(fā)揮領(lǐng)導(dǎo)力，建立良好的員工情感投入 ·Strong interpersonal skills and attention to detail ·優(yōu)秀的人際交往能力，注重細(xì)節(jié) ·Good communicator with fluency in English.  Ability to communicate in a Mandarin, where the hotel operates  is desirable ·流利地使用英語進(jìn)行溝通。能夠使用普通話交流更佳。 ·Proven organizational skills, able to set and meet deadlines with quality results. ·行之有效的組織能力，能夠在規(guī)定期限內(nèi)高質(zhì)量地完成工作 ·Good understanding of budgeting, forecasting, expenses and payroll control ·對預(yù)算，預(yù)測，費(fèi)用和工資控制有良好的理解 ·Executive presence – self assured exuding quiet confidence and humility ·自信和謙恭   QUALIFICATIONS 任職資格 ·Degree from a reputable hotel school preferred. ·著名酒店管理學(xué)校畢業(yè)優(yōu)先   EXPERIENCE 工作經(jīng)驗(yàn) ·Minimum 5-7 years of experience in managing culinary operations and 2-3 years on F&B or F&B Division in a luxury hotel gained from working in key cities / resorts destinations globally. ·至少5-7年全球主要城市和度假村奢華酒店廚房運(yùn)作及2-3年餐飲板塊管理經(jīng)驗(yàn)

任職要求： 1、有米其林、黑珍珠、高端私房菜、國際品牌酒店、高級(jí)管理經(jīng)驗(yàn) 2、會(huì)英文，有良好的溝通能力 3、有高級(jí)新店籌備經(jīng)驗(yàn)和團(tuán)隊(duì)統(tǒng)籌能力 4、要求女性，形象好，大專學(xué)歷以上，年齡35歲以下，身高163以上，外地人優(yōu)先考慮 5、對各項(xiàng)報(bào)表數(shù)據(jù)熟悉，能全面掌控?cái)?shù)據(jù)分析能力 崗位職責(zé)： 1、全面負(fù)責(zé)餐飲門店運(yùn)營管理工作，制定并執(zhí)行月度經(jīng)營計(jì)劃，確保達(dá)成業(yè)績指標(biāo) 2、優(yōu)化門店運(yùn)營流程，建立標(biāo)準(zhǔn)化管理體系，持續(xù)提升服務(wù)質(zhì)量和出品水平 3、負(fù)責(zé)門店人員管理，包括排班調(diào)度、培訓(xùn)考核、團(tuán)隊(duì)建設(shè)及員工關(guān)系處理 4、監(jiān)控門店各項(xiàng)經(jīng)營數(shù)據(jù)，分析成本結(jié)構(gòu)，制定成本管控措施 5、處理重大客訴及突發(fā)事件，維護(hù)品牌形象和顧客滿意度 6、執(zhí)行公司營銷活動(dòng)方案，策劃門店促銷活動(dòng)，提升營業(yè)額 7、負(fù)責(zé)門店食品安全、消防安全及環(huán)境衛(wèi)生管理，確保符合相關(guān)法規(guī)要求 福利：月休4天，包吃、包住走路5分鐘，獨(dú)立宿舍，業(yè)績提成，購買社保，健康證報(bào)銷，團(tuán)建活動(dòng)，節(jié)日福利，滿一年帶薪年假7天等等 上班地點(diǎn)：番禺漢溪

About Four Seasons Hotels and Resorts At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us. About Four Seasons Hotel Suzhou Nestled?on?a?private?island?in?Jinji?Lake,?Four?Seasons?Hotel?Suzhou?emerges?as?a?tranquil?oasis?embraced?by?lush?gardens?and?sparkling?waters.?As?an?urban?resort,?it?stands?just?steps?from?the city's coreyet within its bounds lies a tranqull sanctuary, where the hustle of downtown softens into serene privacy. The Hotel features 199 guest rooms and suites complemented by 11 standalone villas, providing an idylic sanctuary for family gatherings, romantic getaways, or business stays. About the role Reporting to the General Manager, this dynamic role oversees all operational, financial and people related matters in Food & Beverage, leading Culinary, Restaurant, Bar, Room Service and Banquet. To thrive in the role, the ideal candidate will have a solid track record in high quality and high volume operations, a thirst for multi-tasking and a hunger for delivering results, by cultivating a team culture that is fun, performance driven and constantly looking to evolve. The role balances the critical importance of strategic high level leadership with the day to day management of the operation, by developing and engaging the team, problem solving and delivering results for the business, from a people, product and profit perspective. The culture of Four Seasons is dynamic, fast-paced and responsive to business priorities. On offer is a strong sense of achievement, professional growth and the opportunity for industry recognition. What you will do Manage the day-to-day life of the Division, both at the operational and administrative levels Directing and controlling the activities of the various departments of the F&B Division to ensure the application of the Four Seasons quality standards, policies and procedures Monitor and explain the Profit and Loss statements, the Weekly Reports, and the Labor Reports to other members of the staff such as the Director of Finance Performing the necessary controls in all areas of the F&B Division to ensure that quality standards are met Prepare and conduct annual performance reviews in accordance with hotel policy and to inform management of any developments within the department Participate in the development of the team through personalized monitoring of each member of his or her team and by proposing training actions to improve individual performance Conducting recruitment interviews according to the Four Seasons Quality Criteria and conducting our "Evolve Interview Guide" to ensure that staff are well informed about the department's objectives and hotel policies Monitor the proper management of the Department's payroll Establish rational annual income and expenditure plans for the F&B Concentrate efforts on maximizing the Department's profit and controlling costs Contribute to the development of the hotel's annual marketing plan, taking advantage of all Departments to increase revenue and improve the hotel's image Work closely with the General Management, Chefs and Beverage Leaders to design the menus, offerings and corporate activations Communicate with all Departments of the hotel on business fluctuations and developments, special guests and groups Develop excellent relationships with guests, regulars and group contacts in order to provide a quality and personalized service to the clientele Be present on the operations and to position oneself as an interlocutor of choice Provide a personalized follow-up for each client during their stay. Ensure that there is attention in the room every day and that all customer requests are followed up Be an ambassador of the Four Seasons philosophy and ensure that it is understood and respected by all Work in harmony with colleagues and supervisors Track record of building, maintaining and leveraging positive & productive ownership relations, working collaboratively to achieve mutual goals Build effective relationships with all key stakeholders and create an environment that supports collaboration and involvement Key?Components Set strategic and operational direction in collaboration with the exec leadership team Provide dynamic leadership, coaching and feedback, development plans and succession plans for current and future leaders. Nurture a culture of connection craftsmanship and character, allowing people space to be themselves, whilst aligning teams with shared goals Drive performance, by setting metrics and benchmarks, identifying ways to improve how we do things and leading the way with industry trends Maintain a visibility in the operation at key times to support operational teams and the guest experience Proactively seek the industry’s top talent, ensuring we have the right people in the right roles, at the right times Develop strong internal relationships internally across the hotel, with our owners, suppliers and contractors Drive profitability by closely managing labour and operating expenses through effective scheduling, budgeting, menu engineering, purchasing decisions and stock control What you bring 3+ years' experience in a Director of Food and Beverage role in a luxury 5* hotel with a high focus on quality whilst operating at high volumes Understanding of the Chinese market, with preference given to candidates who have experience in China A leadership style that is authentic, engaging and strategic, based on identified business priorities A positive, can-do attitude that shows resilience and maturity with strong communication skills Understanding of luxury components, with a sharp attention to detail and high focus on service A Good command of both written and spoken Chinese and English Work authorization in China is a must What we offer Competitive Salary, wages, and a comprehensive benefits package Excellent Training and Development opportunities Employee Discount for stays at any Four Seasons worldwide Complimentary Dry Cleaning for Employee Uniforms Complimentary Employee Meals

本崗位代天津社會(huì)餐飲招聘，非重慶酒店招聘 工作地點(diǎn)：天津社會(huì)餐飲 【崗位職責(zé)】 1、全面負(fù)責(zé)天津社會(huì)餐飲項(xiàng)目的日常運(yùn)營管理，包括前廳服務(wù)、后廚出品、成本控制及客戶滿意度提升，確保4000平餐飲區(qū)域高效運(yùn)轉(zhuǎn)。 2、制定并執(zhí)行年度經(jīng)營計(jì)劃，統(tǒng)籌營銷策略、菜品研發(fā)及價(jià)格體系，達(dá)成營收與利潤目標(biāo)。 3、建立標(biāo)準(zhǔn)化服務(wù)流程及管理制度，監(jiān)督食品安全、衛(wèi)生標(biāo)準(zhǔn)及員工操作規(guī)范的落地執(zhí)行。 4、優(yōu)化人員配置與排班，組織員工培訓(xùn)與績效考核，打造高執(zhí)行力團(tuán)隊(duì)。 5、處理突發(fā)事件及客戶投訴，維護(hù)品牌形象，建立長期穩(wěn)定的客戶關(guān)系。 【崗位要求】 1、具備3年以上中大型社會(huì)餐飲或高端酒店餐飲管理經(jīng)驗(yàn)，有獨(dú)立操盤4000平以上餐飲項(xiàng)目經(jīng)驗(yàn)者優(yōu)先。 2、精通餐飲成本核算、供應(yīng)鏈管理及后廚動(dòng)線設(shè)計(jì)，熟悉市場流行菜品趨勢及本地化運(yùn)營策略。 3、擅長團(tuán)隊(duì)搭建與梯隊(duì)培養(yǎng)，能有效調(diào)動(dòng)員工積極性，具備處理復(fù)雜客訴及危機(jī)公關(guān)能力。 4、對數(shù)據(jù)敏感，能通過經(jīng)營數(shù)據(jù)分析制定優(yōu)化方案，熟練使用餐飲管理系統(tǒng)及辦公軟件。 5、抗壓能力強(qiáng)，適應(yīng)高強(qiáng)度工作節(jié)奏，能根據(jù)業(yè)務(wù)需求靈活調(diào)整工作重點(diǎn)。

工作職責(zé)： 1.建立和優(yōu)化品牌餐飲標(biāo)準(zhǔn)，培訓(xùn)和監(jiān)督標(biāo)準(zhǔn)落地； 2.主導(dǎo)完成年度非房板塊經(jīng)營預(yù)算指標(biāo)，經(jīng)營利潤； 3.保證出品的品質(zhì)，服務(wù)品質(zhì)符合品牌標(biāo)準(zhǔn)要求，對網(wǎng)評(píng)的分?jǐn)?shù)進(jìn)行考核、客訴率的處理等問題的及時(shí)跟進(jìn)； 4.餐飲相關(guān)產(chǎn)品研發(fā)、策劃、推廣，對效果進(jìn)行及時(shí)復(fù)盤； 5.輔助開發(fā)和籌建部門提供專業(yè)技術(shù)支持； 6.關(guān)注每一個(gè)服務(wù)流程，規(guī)避食品安全風(fēng)險(xiǎn)。 崗位要求： 1、大專及以上學(xué)歷， 2、五年以上高端酒店餐飲或知名社會(huì)餐飲運(yùn)營管理等相關(guān)經(jīng)驗(yàn)。

Main Duties Administration §? Ensures that the Foodand Beverage activities are aligned with the respective Corporate Strategy, andthat the Hotel Actions have been implemented where appropriate. §? Oversees thepreparation and update of individual Departmental Operations Manuals. §? Conducts regulardivisional communications meetings and ensures that departmental briefings andmeetings are effective and conducted as necessary. CustomerService §? Ensures that all associatesdeliver the brand promise and provide exceptional guest service at all times. §? Ensures that associatesalso provide excellent service to internal customers in other departments asappropriate. §? Spends time in publicareas observing associate-guest interaction and talking with guests, workingthrough Heads of Department to coach associates in guest service skills asnecessary. §? Handles all guest andinternal customer complaints and inquiries in a courteous and efficient manner,following through to make sure problems are resolved satisfactorily. §? Maintains positiveguest and colleague interactions with good working relationships. Financial §? Maximises associateproductivity through the use of multi-skilling, multi-tasking and flexiblescheduling to meet the financial goals of the business as well as theexpectations of the guests. §? Ensures that eachprofit centre (e.g. Outlet, Bar, Banquets) is operated in line with maximisingprofit while delivering on the brand promise. §? Ensures that each costcentre (e.g. Stewarding) operates with the lowest possible cost structure whilealso delivering on the brand promise to the guest. §? Coordinates thepreparation of the Annual Business Plan for Food and Beverage. §? Analyses businessperformance strategically to facilitate accurate and meaningful forecasting,involving the respective Heads of Department as appropriate. §? Manages costsproactively based on key performance indicators, working through the respectiveHeads of Department as appropriate. §? Ensures that allhotel, company and local rules, policies and regulations relating to financialrecord keeping, money handling and licensing are adhered to, including thetimely and accurate reporting of financial information §? Assists in theinventory management and ongoing maintenance of hotel operating equipment andother assets. §? Participates in weeklyyield and revenue management meetings actively, overseeing the appropriatepricing structures to maximise yield and overall profits in Outlets andBanquets. Marketing §? Prepares, utilises andupdates an Annual Marketing Plan, broken down as necessary by department. §? Evaluates local,national and international market trends, vendors and other hotel/restaurantoperations constantly to make sure that the hotel’s own operations remaincompetitive and cutting edge. §? Encourages Heads ofDepartment to look for Marketing and Public Relations opportunities to increaseawareness and ultimately business. Operational §? Ensures that allcompany minimum brand standards have been implemented, and that optional brandstandards have been implemented where appropriate. §? Monitors alloperations, especially during peak business periods, working through therespective Head of Department to make adjustments where necessary. §? Ensures that allTouches of Hyatt and the Food and Beverage Top 20 are implemented. §? Provides feedback onthe results of the Consumer Audit and ensures that the relevant changes areimplemented. Operational (continued) §? Works closely withother Leadership Committee members in a supportive and flexible manner,focusing on the overall success of the hotel and the satisfaction of hotelguests. §? Ensures that Food andBeverage associates work in a supportive and flexible manner with otherdepartments, in a spirit of “We work through Teams”. §? Ensures that all associatesare up to date with the availability of seasonal and new products on themarket. §? Tastes and monitorsthe food and beverage products served throughout the operation, providingfeedback where appropriate. Personnel §? Oversees and assistsin the recruitment and selection of all Food and Beverage associates.?? Ensures that Heads of Department followhotel guidelines when recruiting and use a competency-based approach toselecting their associates. §? Oversees thepunctuality and appearance of all Food and Beverage associates, making surethat they wear the correct uniform and maintain a high standard of personalappearance and hygiene, according to the hotel and department’s groomingstandards. §? Maximises theeffectiveness of Heads of Department by developing each of their skills andabilities through the appropriate training, coaching, and/or mentoring. §? Conducts annualPerformance Development Discussions with Heads of Department and supports themin their professional development goals.?Ensures that they in turn conduct annual Performance DevelopmentDiscussions with their associates. §? Ensures that each Headof Department plans and implements effective training programmes for their associatesin coordination with the Training Manager and their Departmental Trainers. §? Encourages associatesto be creative and innovative, challenging and recognising them for theircontribution to the success of the operation. §? Supports theimplementation of The People Philosophy, demonstrating and reinforcing Hyatt’sValues and Culture Characteristics. §? Ensures that all associateshave a complete understanding of and adhere to associate rules and regulations. §? Ensures that associatesfollow all hotel, company and local rules, policies and regulations relating tofire and hazard safety, and security. §? Feedback the resultsof the Associate Opinion Survey and ensures that the relevant changes areimplemented. Other Duties §? Is knowledgeable instatutory legislation in associate and industrial relations. §? Understands andstrictly adheres to Rules and Regulations established in the Associate Handbookand the Hotel’s policies concerning fire, hygiene and health and safety. §? Ensures high standardsof personal presentation and grooming. §? Maintains strong,professional relationship with the relevant representatives from competitorhotels, business partners and other organisations. §? Responds to changes inthe Food and Beverage function as dictated by the industry, company and hotel. §? Attends trainingsessions and meetings as and when required. §? Carries out any otherreasonable duties and responsibilities as assigned.

餐飲總監(jiān)作為酒店行政委員團(tuán)隊(duì)一員共同為酒店做出關(guān)鍵性戰(zhàn)略以及運(yùn)營決策。主要負(fù)責(zé)餐飲運(yùn)營包括所有餐廳，廚房，酒吧以及酒廊，宴會(huì)，送餐服務(wù)及酒吧。 The Director of Food and Beverage formspart of the Hotel Excom team who collectively make key strategic and operationaldecisions for the Hotel. The Director manages the Food & Beverage Operationwhich includes all restaurants, kitchens, bars & lounges, banqueting, roomservice and private bars. The primary responsibilities for this position are toensure our guests receive the highest level of food quality and service, manageand develop a team, devise and monitor an annual budget, manage labor controland operating expenses and develop relationships with key suppliers andindustry associates. 職責(zé)義務(wù)： Duties & Responsibilities: 1.始終提供專業(yè)的，良好的服務(wù)。 Consistently offer professional, friendly andengaging service. 2.領(lǐng)導(dǎo)管理餐飲部門每天的運(yùn)營，確保所有服務(wù)達(dá)到標(biāo)準(zhǔn)。 Lead and manage the day to day operations ofthe Food & Beverage Division ensuring all service standards are followed. 3.制定新的促銷，菜單以及革新理念；創(chuàng)造一個(gè)滿意的美食目的地提供給酒店以及外來客人。 Drive innovative promotions, menus andconcepts; creating a F&B destination of choice for both Hotel and externalguests. 4.領(lǐng)導(dǎo)以及支持所有餐飲部門達(dá)成財(cái)務(wù)運(yùn)營指標(biāo)。 Lead and support all Food & Beveragedepartments in the achievement of their financial and operational targets. 5.準(zhǔn)備年度預(yù)算以及管理執(zhí)行。 Prepare annual budgets and administer in afiscally responsible manner. 6.有效的執(zhí)行控制餐飲，人工以及運(yùn)營費(fèi)用。 Implement effective control of food, beverage,labour and operating expenses throughout the F&B division. 7.幫助準(zhǔn)備年度戰(zhàn)略計(jì)劃以及完成目標(biāo)。 Assist in the preparation of the annualstrategic plan and achieve the goals and targets therein. 8.確保客人服務(wù)標(biāo)準(zhǔn)的執(zhí)行以及始終如一的尋找方法提升產(chǎn)品服務(wù)創(chuàng)造利潤。 Ensure the implementation of standards in guestservice and constantly seek out ways to improve product and service as well asincrease volumes and profits. 9.監(jiān)督篩選，培訓(xùn)以及同事的發(fā)展確保招聘的有效完成。 Oversee the selection, training and developmentof all Colleagues to ensure timely recruitment and career growth. 10.跟進(jìn)部門政策，程序以及服務(wù)標(biāo)準(zhǔn)。 Follow department policies, procedures andservice standards. 11.跟進(jìn)所有的安全政策。 Follow all safety policies. 12.其他任務(wù)的分配。 Other duties as assigned. 專業(yè)知識(shí)技能： Job Knowledge / Skill: 1.個(gè)人需具備強(qiáng)大的餐飲知識(shí)，創(chuàng)造力天賦，具有豐富的奢華及地標(biāo)酒店餐飲經(jīng)驗(yàn)，具有良好的商業(yè)頭腦，良好的工作職業(yè)道德，以及管理能力。 The individuals who have a solid knowledgeof food & beverage, have creativity and flair, rich experience in luxuryand landmark hotels, and are able to evidence good business acumen, a strongwork ethic and people-management skills. 2.具備10年以上餐飲行業(yè)經(jīng)驗(yàn)管理經(jīng)驗(yàn)，大學(xué)文憑，具有專業(yè)的酒店飯店管理以及商業(yè)管理能力，或者類似要求的經(jīng)歷。 At least 10 years of management experiencein the catering industry, university diploma, professional hotel management andbusiness management, or similar experience. 3.熟悉食品原材料采購、儲(chǔ)藏和廚房生產(chǎn)、餐廳服務(wù)全過程，善于安排各個(gè)環(huán)節(jié)的工作，能保證餐飲管理的協(xié)調(diào)發(fā)展。 Familiar with the whole process of food rawmaterial procurement, storage, kitchen production and restaurant service, goodat arranging all aspects of the work, to ensure the coordinated development ofcatering management. 4.具有創(chuàng)造性，熟識(shí)江浙滬市場并能洞察本地及國際餐飲潮流趨勢。 Creative, familiar with Jiangsu, Zhejiangand Shanghai markets and insight into local and international restaurant trends. 5.愛護(hù)和關(guān)心員工，有激勵(lì)和調(diào)動(dòng)員工積極性的能力。 Caring and caring for employees, have theability to motivate and motivate employees.

【崗位職責(zé)】 1、 全面負(fù)責(zé)酒店的經(jīng)營管理。 2、 建立、健全酒店的組織管理系統(tǒng)，使之合理化、精簡化、高效化。 3、 負(fù)責(zé)實(shí)現(xiàn)酒店的營業(yè)收入指標(biāo)和利潤指標(biāo)。 4、 負(fù)責(zé)制定酒店的經(jīng)營預(yù)算和決算，提出更新改造和投資計(jì)劃。 5、 落實(shí)酒店年度財(cái)務(wù)預(yù)算，向各部門下達(dá)年度工作指標(biāo)。 6、 督促酒店維修保養(yǎng)工作和酒店安全管理工作。 7、 負(fù)責(zé)做好酒店與各界人士的公共關(guān)系,樹立酒店良好形象。 8、 做好酒店機(jī)構(gòu)設(shè)置、員工編制及重要人事變更。 9、 指導(dǎo)培訓(xùn)工作，培養(yǎng)人才，提高整個(gè)酒店的服務(wù)質(zhì)量和員工素質(zhì)。 【崗位要求】 1、 本科以上學(xué)歷，相關(guān)管理專業(yè)。 2、 從事酒店工作5年以上，具有3年以上相關(guān)高層管理工作經(jīng)驗(yàn)。 3、 熟悉酒店各部門服務(wù)及管理流程。 4、 善于管理和經(jīng)營團(tuán)隊(duì)，事業(yè)心強(qiáng)。 5、 有較強(qiáng)的溝通、計(jì)劃、決策和綜合判斷能力。

Administration 行政管理 -? To ensure that the Food and Beverage activities arealigned with the respective Corporate Strategy, and that the Hotel Actions havebeen implemented where appropriate. 負(fù)責(zé)確保餐飲部的運(yùn)作與酒店的戰(zhàn)略發(fā)展一致，進(jìn)行恰當(dāng)實(shí)施步驟。 -??To represent the Food and Beverage function on thehotel's Executive Committee. 酒店執(zhí)行委員會(huì)餐飲部的代表。 -??To oversee the preparation and update of individualDepartmental Operations Manuals. 負(fù)責(zé)監(jiān)督更新各個(gè)從屬部門勞動(dòng)力。 -??To conduct regular divisional communications meetingsand ensure that departmental briefings and meetings are effective and conductedas necessary. 負(fù)責(zé)部門內(nèi)部有效溝通，確保部門必需的會(huì)議有效開展。 -??To ensure that guest history files are maintainedand utilised. 確保客人資料已存檔并隨時(shí)保持更新。 CustomerService 以客為尊 -??To ensure that all associates deliver the brandpromise and provide exceptional guest service at all times. 確保隨時(shí)為客人提供品牌和禮和專業(yè)化的服務(wù)。 -??To ensure that associates also provide excellentservice to internal customers in other departments as appropriate. 確保員工對酒店內(nèi)部客人即其他部門同事提供同樣的優(yōu)質(zhì)服務(wù)。 -??To spend time in public areas observing associate -guestinteraction and talking with guests, working through Heads of Department tocoach associates in guest service skills as necessary. 注意觀察員工與客人的互動(dòng)，加強(qiáng)與客溝通。必要時(shí)到各部門去觀察并員工以提升服務(wù)技巧。 -??To handle all guest and internal customercomplaints and inquiries in a courteous and efficient manner, following throughto make sure problems are resolved satisfactorily. ?????? 禮貌而高效的處理顧客和員工的投訴，確保問題得到圓滿解決。 Financial 財(cái)務(wù)管理 -??To maximise associate productivity through the useof multi-skilling, multi-tasking and flexible scheduling to meet the financialgoals of the business as well as the expectations of the guests. 培養(yǎng)多技能和能擔(dān)當(dāng)多項(xiàng)任務(wù)的員工并靈活調(diào)度，以滿足酒店的財(cái)務(wù)目標(biāo)以及客人的? 期望。 -??To ensure that each revenue generating department (e.g.Outlet, Bar) is operated in line with maximising revenues and profit throughupselling, pricing activities and proper yield management, while delivering onthe brand promise. 通過向上銷售，定價(jià)活動(dòng)和適當(dāng)?shù)氖找婀芾恚_保每個(gè)收益部門（如餐廳、酒吧）的利益大化。同時(shí)保持品牌承諾的服務(wù)。 -??To ensure that each cost centre (e.g. Stewarding) operateswith the lowest possible cost structure while also delivering on the brandpromise to the guest. 確保成本中心（如餐務(wù)部）的營運(yùn)費(fèi)用最小化，同時(shí)也需要保持品牌承諾的服務(wù)。 -??To coordinate the preparation of the AnnualBusiness Plan for Food and Beverage. 負(fù)責(zé)準(zhǔn)備和調(diào)整每年的餐飲部商業(yè)計(jì)劃。 -??To strategically analyse business performance tofacilitate accurate and meaningful forecasting, involving the respective Headsof Department as appropriate. ? ? 從戰(zhàn)略上分析經(jīng)營業(yè)績以便進(jìn)行準(zhǔn)確的預(yù)測，包括相關(guān)部門負(fù)責(zé)人。 -??To proactively manage costs based on keyperformance indicators, working through the respective Heads of Department asappropriate. ????? 通過主動(dòng)管理以主要績效指標(biāo)的成本為基礎(chǔ)，通過相關(guān)部門經(jīng)理負(fù)責(zé)執(zhí)行。 -??To ensure that all hotel, company and local rules,policies and regulations relating to financial record keeping, money handlingand licensing are adhered to, including the timely and accurate reporting offinancial information. ???確保酒店所有財(cái)務(wù)記錄、處理和經(jīng)營都遵守酒店和地方性法規(guī)、國家政策和法規(guī)，包括對財(cái)務(wù)信息及時(shí)準(zhǔn)確地作出報(bào)告。 Marketing 市場銷售 -??To prepare, utilise and update an Annual MarketingPlan, broken down as necessary by division and/or department. ? ? ?針對不同的部門情況，籌劃、更新年度市場計(jì)劃。 -??To constantly evaluate local, national andinternational market trends, vendors and other hotel operations to make surethat the hotel’s own operations remain competitive and cutting edge. ????? 不斷評(píng)估本地、國內(nèi)及國際市場的趨勢，供應(yīng)商和其他酒店運(yùn)營，確保酒店的運(yùn)作保持競爭力地位。 -??To encourage Heads of Department to look forMarketing and Public Relations opportunities to increase awareness andultimately business. ? ? ?鼓勵(lì)部門經(jīng)理通過尋找市場和公共關(guān)系的機(jī)會(huì)提升酒店知名度和最終業(yè)務(wù)量。 -??To actively participate in weekly yield and revenuemanagement meetings, overseeing the appropriate pricing structures to maximiseyield and overall profits. 積極參加每周的管理層效益會(huì)議，制定合適的價(jià)格使收益達(dá)到。 -??To entertain frequent and potential customers, inliaison with the Marketing Department. 與銷售部緊密合作，招待常客和潛在客戶。 Operational 營運(yùn)管理 -??To ensure that all company minimum brand standardshave been implemented, and that optional brand standards have been implementedwhere appropriate. ?????? 確保所有公司達(dá)到的品牌標(biāo)準(zhǔn)，而可選的品牌標(biāo)準(zhǔn)已經(jīng)適當(dāng)安排。 -??To make sure that all Touches of Hyatt and the Foodand Beverage Top 20 are implemented. 確保貫徹實(shí)施凱悅溫情和餐飲部20項(xiàng)標(biāo)準(zhǔn)。 -??To feedback the results of the Consumer Audit andto ensure that the relevant changes are implemented. 通過消費(fèi)者的結(jié)果審計(jì)確保落實(shí)相關(guān)費(fèi)用。 -??To encourage associates to be creative andinnovative, challenging and recognising them for their contribution to thesuccess of the operation. ? ? ? ?鼓勵(lì)員工開拓創(chuàng)新，樂于挑戰(zhàn)和認(rèn)可他們對酒店成功經(jīng)營做出的貢獻(xiàn)。 Personnel 人事管理 -??To oversee and assist in the recruitment andselection of all Food and Beverage associate. To make sure that Heads ofDepartment follow hotel guidelines when recruiting and use a competency-basedapproach to selecting their associate. 負(fù)責(zé)招募和挑選所有餐飲部員工，遵循酒店以能力為基準(zhǔn)的原則挑選員工。 -??To oversee the punctuality and appearance of all Foodand Beverage associates, making sure that they wear the correct uniform andmaintain a high standard of personal appearance and hygiene, according to thehotel and department’s grooming standards. 監(jiān)督所有餐飲部員工的行為與形象，確保他們依據(jù)酒店和部門的儀容儀表要求穿著制服，保持良好的個(gè)人儀表和衛(wèi)生。 -??To maximise the effectiveness of Heads ofDepartment by developing each of their skills and abilities through theappropriate training, coaching, and/or mentoring. 通過適當(dāng)?shù)呐嘤?xùn)和指導(dǎo)，使部門經(jīng)理的技能和能力得到提升。 -??To conduct annual Performance DevelopmentDiscussions with Heads of Department and to support them in their professionaldevelopment goals. To ensure that they in turn conduct annual PerformanceDevelopment Discussions with their associates. 通過進(jìn)行年度評(píng)估來指導(dǎo)部門經(jīng)理的發(fā)展目標(biāo)。同樣確保部門經(jīng)理與員工進(jìn)行年度評(píng)估。 -??To ensure that each Head of Department plans andimplements effective training programmes for their associates in coordinationwith the Training Manager and their Departmental Trainers. 確保各部門經(jīng)理為員工計(jì)劃和實(shí)施有效的培訓(xùn)課程，配合培訓(xùn)經(jīng)理和部門的培訓(xùn)師。 -??To encourage associates to be creative andinnovative, challenging and recognising them for their contribution to thesuccess of the operation. ? ? ?鼓勵(lì)員工開拓創(chuàng)新，樂于挑戰(zhàn)和認(rèn)可他們對酒店成功經(jīng)營做出的貢獻(xiàn)。 -??To support the implementation of The PeoplePhilosophy, demonstrating and reinforcing Hyatt’s Values and CultureCharacteristics. 支持以人為本的理念，加強(qiáng)凱悅價(jià)值觀和凱悅文化。 -??To ensure that all associates have a completeunderstanding of and adhere to associate rules and regulations. ?確保所有的員工完全理解并遵守酒店規(guī)章制度。 -??To ensure that associates follow all hotel, companyand local rules, policies and regulations relating to fire and hazard safety,and security. ??? ???確保員工遵守所有的酒店、公司和地方法規(guī)、政策和相關(guān)火災(zāi)、消防和安全準(zhǔn)則。 -??To feedback the results of the Associate OpinionSurvey and to ensure that the relevant changes are implemented. 對員工滿意度調(diào)查的反饋?zhàn)龀鱿鄳?yīng)措施，并確保相關(guān)措施的實(shí)施。

MAJOR RESPONSIBILITIES 責(zé)任概要 : Functionsas the Strategic Business Leader ofthe hotel’s Food and Beverage operation including restaurants, bars andlounges, room service, banquets and catering, where applicable. Positionoversees the development and implementation of departmental strategies andensures implementation of the brand service strategy and brandinitiatives.? The position ensures theFood and Beverage operation meets the brand’s target customer needs, ensuresassociate satisfaction, focuses on growing revenues and maximizes the financialperformance of the department.? As amember of the executive committee develops and implements hotel-wide strategiesthat deliver products and services to meet or exceed the needs and expectationsof the brand’s target customer and property associates and provide a return oninvestment to the owner and Marriott International.

Scope of Position Assistant Director of F&B in administering the operations of all F&B venues, include all the restaurants, banquet, F&B sales, event, all the kitchens, stewarding, hygiene department, in such a manner as to maximize revenues and minimize costs with particular attention to complete guest satisfaction, associate welfare, and profit margins. If you are Passion for Excellence Fan of Luxury Service Eye for Details Positive Attitude Team Player Join us to continue legacy Hospitality in dynamic Shenzhen!

崗位職責(zé) 1、負(fù)責(zé)餐飲部行政管理工作,制定并實(shí)施餐飲經(jīng)營的所有計(jì)劃。 2、負(fù)責(zé)實(shí)現(xiàn)部門的營業(yè)收入指標(biāo)和利潤指標(biāo)。 3、與行政總廚一起籌劃和設(shè)計(jì)菜單，開發(fā)當(dāng)?shù)匦枨蟮牟惋嫯a(chǎn)品。 4、熟悉飯店管理理論、餐飲管理理論、營銷學(xué)和服務(wù)心理學(xué)。 5、協(xié)調(diào)與其他部門的工作關(guān)系，確保賓客得到滿意的餐飲產(chǎn)品和良好的服務(wù)。 6、制定餐廳推銷策略，督促員工做好食品飲料的推銷工作，提高餐飲銷售收入。 7、建全物資管理制度，對餐廳的設(shè)備、物資、用具等嚴(yán)格管理。 崗位要求 1、大專以上文化程度；5年以上同崗位工作經(jīng)驗(yàn)。 2、精通本部門的業(yè)務(wù)知識(shí)，熟練掌握中餐、西餐、酒吧、茶館的技能及管理技巧。 3、熟悉 食品原材料采購、儲(chǔ)藏和廚房生產(chǎn)、餐廳服務(wù)全過程，善于安排各個(gè)環(huán)節(jié)的工作，能保證餐飲管理的協(xié)調(diào)發(fā)展。 4、具有食品原材料加工、餐飲成本核算方面的知識(shí)。掌握各種產(chǎn)品配方、各種食品原材料出料率標(biāo)準(zhǔn)，控制產(chǎn)品質(zhì)量和成本消耗。 5、具有社會(huì)活動(dòng)能力、組織領(lǐng)導(dǎo)工作能力和實(shí)際工作能力；善于調(diào)動(dòng)餐飲 部各級(jí)管理人員的積極性。

協(xié)助集團(tuán)運(yùn)營中心總經(jīng)理完成以下工作 體系化建設(shè)： 1.負(fù)責(zé)建立并完善集團(tuán)運(yùn)營部內(nèi)部管理流程與制度； 2.負(fù)責(zé)建立并完善集團(tuán)運(yùn)營部與酒店管理團(tuán)隊(duì)之間的管理流程與制度，創(chuàng)造順暢高效的溝通與技術(shù)支持平臺(tái)。 3.負(fù)責(zé)制定相關(guān)運(yùn)營管理制度要求下的匯報(bào)系統(tǒng)。 項(xiàng)目管控： 1.負(fù)責(zé)組織編撰合約項(xiàng)目前期可行性報(bào)告，如市場定位、經(jīng)營分析、經(jīng)營預(yù)測等； 2.負(fù)責(zé)監(jiān)督旗下酒店執(zhí)行雅閣集團(tuán)運(yùn)營標(biāo)準(zhǔn)，確保旗下酒店管理及服務(wù)質(zhì)量符合雅閣集團(tuán)要求； 3.負(fù)責(zé)針對酒店主要運(yùn)營部門，如客房、餐飲、前廳部、工程部、財(cái)務(wù)部的運(yùn)營工作提供技術(shù)支持和專業(yè)化的指導(dǎo)； 4.負(fù)責(zé)定期收取運(yùn)營管理流程規(guī)定的報(bào)告文件等； 5.保持與酒店總經(jīng)理之間定期的業(yè)務(wù)咨詢溝通，及時(shí)了解酒店經(jīng)營動(dòng)態(tài)和支持需求，維護(hù)良好的溝通機(jī)制； 6.根據(jù)項(xiàng)目情況及公司發(fā)展要求，負(fù)責(zé)編制相關(guān)報(bào)告，如年度工作計(jì)劃、相關(guān)部門培訓(xùn)要求； 7.根據(jù)公司相關(guān)規(guī)定，負(fù)責(zé)定期提交工作總結(jié)、計(jì)劃等文件； 8.在保證酒店服務(wù)品質(zhì)和經(jīng)營結(jié)果的基礎(chǔ)上，負(fù)責(zé)運(yùn)營費(fèi)用的收繳。 團(tuán)隊(duì)建設(shè)： 1.建立高效的運(yùn)營團(tuán)隊(duì)，包括銷售、運(yùn)營工程、財(cái)務(wù)的管控，根據(jù)公司發(fā)展需求和酒店經(jīng)營需要提供專業(yè)的技術(shù)支持和管理之道； 2.建立并維護(hù)運(yùn)營團(tuán)隊(duì)與酒店管理團(tuán)隊(duì)的溝通及匯報(bào)程序。 商務(wù)發(fā)展支持： 1.參與商務(wù)發(fā)展洽談項(xiàng)目的討論，提供專業(yè)的意見和建議，保證后期簽約項(xiàng)目能夠符合雅閣集團(tuán)運(yùn)營要求和市場發(fā)展需求，確保后期運(yùn)營質(zhì)量； 2.商務(wù)發(fā)展洽談項(xiàng)目提供相關(guān)專業(yè)的報(bào)告。

職位概述 主管各項(xiàng)餐飲業(yè)務(wù)，在為賓客提供獨(dú)特的體驗(yàn)的同時(shí)，確保高質(zhì)量的服務(wù)和標(biāo)準(zhǔn)。確保所有工作遵守政府對健康、安全及其它相關(guān)規(guī)定。 在洲際酒店及度假村?，我們希望賓客感覺風(fēng)格獨(dú)特、時(shí)尚現(xiàn)代和深入洞悉，這意味我們需要你： ? 親切、充滿自信、體現(xiàn)尊重來展現(xiàn)富有魅力的你。 ? 理解和預(yù)測賓客的需要、做到細(xì)心周到、具主人翁精神、把事情辦好，保持專注當(dāng)下。 ? 見多識(shí)廣、分享閱歷、展現(xiàn)你的風(fēng)格來創(chuàng)造令人感覺特別的時(shí)刻，做到令人難忘。 工作職責(zé) 財(cái)務(wù)回報(bào) ? 參與準(zhǔn)備部門年度預(yù)算與財(cái)務(wù)計(jì)劃。監(jiān)控預(yù)算并控制費(fèi)用，重點(diǎn)監(jiān)督食品、酒水與人力成本。 ? 與其他部門領(lǐng)導(dǎo)合作，發(fā)掘提高營收的各種銷售機(jī)會(huì)。推出各種能為賓客帶來杰出就餐體驗(yàn)的促銷活動(dòng)。 ? 確保安全處理信貸與財(cái)務(wù)交易。 員工團(tuán)隊(duì) ? 處理員工日常事務(wù)，計(jì)劃并分配工作，為每個(gè)員工設(shè)定工作和發(fā)展目標(biāo)。為員工提供教導(dǎo)、輔導(dǎo)并給予定期反饋，協(xié)助解決各種員工矛盾，提高員工績效。 ? 按照政府法規(guī)教育和培訓(xùn)所有團(tuán)隊(duì)員工。確保員工獲得質(zhì)量與服務(wù)標(biāo)準(zhǔn)方面的恰當(dāng)培訓(xùn)，并為員工配備完成全部工作所需的工具與設(shè)備。 ? 通過與其它部門進(jìn)行日常溝通和協(xié)作促進(jìn)團(tuán)隊(duì)合作、提高服務(wù)質(zhì)量。 ? 根據(jù)公司規(guī)定和政策，對員工工資、工作規(guī)程或其它人力資源相關(guān)事務(wù)提出建議或初擬方案。 賓客體驗(yàn) ? 確保所有餐飲場所及設(shè)施設(shè)備的整潔、除塵到位并根據(jù)預(yù)期業(yè)務(wù)量儲(chǔ)備適量庫存。若有任何維修需求，應(yīng)立即通知工程部。 ? 制定并達(dá)成質(zhì)量目標(biāo)與賓客滿意度目標(biāo)。禮貌、迅速高效地對所有賓客提出的問題、投訴或要求予以響應(yīng)，確保賓客感到非常滿意。 ? 站在賓客的角度分析他們的需求，識(shí)別并滿足賓客的期望，樹立賓客忠誠度。 ? 與賓客聯(lián)絡(luò)互動(dòng)，確保達(dá)成賓客的期望。 企業(yè)責(zé)任 ? 為酒店管理本地餐飲市場營銷計(jì)劃；參加和維護(hù)整個(gè)系統(tǒng)的餐飲市場營銷計(jì)劃和促銷活動(dòng)。 ? 決定所有食品、酒水、物資和設(shè)備的最大及最小庫存量。 第 2 頁，共 2 頁 IC/JD_F&B Director/CMH_GC/ZHCN/A4/04.2012 可能需對酒店的安全負(fù)責(zé)，確保將偷竊、犯罪和其它風(fēng)險(xiǎn)降至最低。完成其它分配的任務(wù)，可能需要擔(dān)任值班經(jīng)理。 職責(zé) 此崗位是提供綜合服務(wù)的大型豪華酒店或度假村餐飲部門的最高職位。負(fù)責(zé)監(jiān)管多處大型用餐場所、廚房及宴會(huì)與會(huì)議設(shè)施內(nèi)的全體工作人員。監(jiān)督眾多經(jīng)理和主管。 任職要求 酒店管理、烹飪或相關(guān)專業(yè)學(xué)士及以上學(xué)歷或同等資歷，4年以上相關(guān)工作經(jīng)驗(yàn)含管理經(jīng)驗(yàn)。必須掌握本地語言。必須持有本地政府部門規(guī)定的證書或許可證。