崗位職責： 1. 在宴會廳經理/副經理缺席時主持交接班說明會，確保員工了解酒店的活動和運營的要求。 2.解決所有的投訴，并在工作日志中記錄所有投訴以便進一步跟進的工作。 3. 監督現金的處理和存放程序，編制每日存款和流動資金報告，制定并指導員工執行現金安全制度，處理異常的付款情況。 4.監督服務設備的維護保養。 5.監督客用設施和服務的標準。 6.監督宴會廳的出品和服務情況。 崗位要求： 1.良好的溝通技能。 2.具有解決問題和培訓的能力。 3.1年以上同等工作經歷。

SERVICE AND ORGANIZATION ? Ensure compliance with the customer contract for its service by applying standards for all his services ? Be the guarantor of a joyful environment within his perimeter.  ? Support the creation of innovative and diversified events ? Apply the implementation (early season), monitoring (season) and closure (end of season) processes for the entire department. ? Inform your manager of information from the field, dysfunctions observed in your department ? Propose appropriate solutions. ? Customize customer service without incurring additional costs or changes in the standards defined by the Services Department. ? Be present at key moments of the service to coordinate the teams and be the privileged and recognized interlocutor of the GMs. ? Adapt the organization according to infrastructures, ? Respect the pricing and strengthen emphasis, develop turnover on wines for sale if necessary ? Organize and distribute work for the restaurant team. ? To be a force of proposal on the evolution of high-end service in his service. QUALITY / HEALTH AND SAFETY: ? Establish, apply and monitor the application of health and safety standards in his department. ? Make a diagnosis, at the opening, of the state of his service (premises, equipment and resources available), ensure a control throughout the season and take necessary measures in case of problems (decision or request for intervention from his manager) ? Ensure the maintenance and preservation of premises and equipment ? Participate in the Health and Safety Unit. ? Ensure good waste management in the service (sorting, collection…) ? Ensure good management of dangerous products in the service (storage, protection equipment…) ? Limit electricity and water consumption  ECONOMIC RESULTS: ? Guarantee the operation of your service within a given framework (budget, performance, staff)  ? Ensure the follow-up and analysis of the various existing reporting tools and related action plans to rationalize management and optimize incomes in compliance with norms and standards. ? Submit monthly economic results to your manager. MANAGEMENT ? Demonstrate leadership ? Adopt a coaching posture in your management ? Ensure the reception, implementation and integration of GO/GEs in your department ? Define personal objectives and support his team or its affiliates, and evaluate them ? Supervise and lead in a transversal logic ? Implement and comply with HR procedures and have them validated by your own manager ? Manager by proximity: show, train and enforce ? Ensure good social climate in your department (pay particular attention to the staff restaurant) and organize meetings for corrective follow-up ? Be exemplary through his visibility among teams and customers We hope: You responsible for the implementation of the Service offer defined by the Management in restaurants and, if necessary, for diswashing.  You are responsible for the quality and relationships of your team with GMs. Your KPI -Client:Quality of reception and service -Business:Respect for equipment and heritage. Orders management And development of sales -People:Absenteeism rates, Turn over and team development

職位描述: 1. 用英語為賓客提供優質的酒水服務。 2. 出品酒水并進行收費酒水的銷售。 3. 吧臺的日常和月盤點，填寫銷售盤點表。 4. 吧臺日常酒水的申領，補充和保管。 5. 吧臺設備、用品的保養使其正常運轉。 6.協助副經理進行部分管理 任職條件: 1.能使用英語進行日常溝通。 2.兩年以上酒水出品經驗，一定的管理經驗 3.良好的酒水知識，熱愛本職工作，有責任心，能吃苦耐勞。 4.身體健康，儀表端莊。 5.該崗位需每周工作6天?? ? ? ? ? ? 福利： 1. 雙人住宿 2.一日三餐國際自助餐廳 3. 吧臺飲料暢飲 4. 度假村內所有娛樂活動及場地設施免費使用 5. 機場接送服務 6. 工作滿一年往返度假村和住址機票 7. 完善的工作意外傷害保險及社會保險 8. 國際化G.O團隊 9. 擁有登臺演出的機會 10. 每年輪換海外及大中華區度假村工作機會 11. Club Med海外度假村免費房間 12. 快速晉升通道

MAIN MISSIONS: -He/she is responsible for budgets of the bar (sales, PMH, HR, energy, consumables) and manages the sales and the bar margins, notably by respecting the partnership agreements. -He/she optimizes the quality of the service, the application the hygiene and the safety procedures and the training of his/her team -He insures the delivery of the services integrating the animation of the village ORGANIZE THE BAR -Adapt the organization (production, distribution, storage) in function of infrastructures and existing equipments, theme and animation program -Establish the technical index cards (cocktails, snacks, glass type, hygiene,) and assure the follow-up -Determine product needs respecting for the ordering schedule -Control the rotation of day stocks taking into account hygiene standards and economical constraint -Apply the F&B agreements partnership according to sector  -Organize the workload of the bar team -Optimize the use of the given material MANAGE THE BAR -Create the conditions (organization, product selection, development) to reach and deliver the bar objectives in the respect with the Quali-Signs -Propose and establish actions to develop the sales and improve margins with the cooperation of the F&B manager or Hotel Services Manager -Identify and argue equipment requirements (PMH, Cleaning products) -Participate in the elaboration of the conditions of contract of the special events -Optimize the pricing, engage promotional actions, strengthen the display   ENFORCE THE APPLICATION OF THE SERVICES FOLLOWING THE DEFINED STANDARDS -Apply the procedures and the standards ("Quali-Signs" "Pro-Signs") -Control the application of Quali-Signs and Pro-Signs in bars - Engage corrective actions to be in line with Quali-Signs and Pro-Signs -Participate with the F&B Manager or Hotel Services Manager in the selection of the local goods (not referenced) -Give an opinion on the quality of the delivered goods -Be present at the key moments of the service to coordinate the teams and be the interlocutor of the GMs -Conceive with the coordinator of animation the “Mise en avant” of the services according to the themes and to the events -Report in the RRB or Responsible Hotelkeeper if necessary  ENFORCE THE APPLICATION OF THE STANDARDS OF HYGIENE AND SAFETY -Apply the HACCP method and the safety regulations - Control the application of the method HACCP and the safety regulations in bars -Engage corrective actions to be in line with the HACCP method and the safety regulations by monthly self-checks -Organize and inspect the cleaning of premises, equipments and materials -Watch the maintenance of premises and equipments -Report in the RRB or Responsible Hotelkeeper if necessary  MANAGE ITS BAR TEAM -Train GO / GE -Evaluate GO / GE on the objectives fixed with them -Reveal in his(her) team the GOs and GEs with potential ( key GO) -Elaborate the hourly schedules of the team, identify needs, establish and follow the punctuality/presence (within the framework of the regulation of the country) - Warn the F&B Manager or HSM if any noticed grave facts -Animate and motivate its team

GENERAL MISSIONS ? Apply and enforce the bar manager's organization ? Centralize and transmit bar day stocks to the bar manager ? Control deliveries and ensure the distribution of products, consumables, PMH and laundry ? Alert the bar manager to the needs, products, consumables, PMH and laundry ? Check the setting up of bars before services ? Supervise the bar team during the various stages of the service ? Check the correct use of technical data sheets ? Welcome, advise and serve GMs: prepare and serve consumption according to technical specifications established in compliance with norms and standards ? Collect payment for drinks sold and record sales ? Ensure compliance with procedures (Free GO, Club Med Talent, Alcohol for Minors, etc.) ? Check the quality, speed, cleaning of the bar and tables during services ? Participate in the management of bars (inventory, invoicing, entry in Economat, budget reconciliation, Point of Sale, planning...) ? Identify malfunctions, implement corrective actions and propose action plans to your manager ? Propose actions to develop the sale of tailor-made products. ? Contribute to the atmosphere of the bar and offer his manager innovative and diversified events ECONOMIC RESULTS: ? Enforce sales prices, gratuities and receipts. ? Propose actions to achieve business objectives and instill commercial spirit in the team. ? Ensure the proper management of current stocks, and inventories, proper maintenance and use of equipment. HYGIENE & SAFETY ? Report to his manager difficulties of application relating to procedures and standards or health and safety standards ? Implement, apply and control the H.A.C.C.P. method and the hygiene and safety rules of the Bar ? Respect and control the rules of personal hygiene and clothing ? Make sure that unaccompanied minors do not consume alcohol ? Ensure that unfinished alcoholic beverages are systematically collected and cleared from the tables ? Make sure that unfinished bottles of alcohol are cleared and secured in a place not accessible to customers ? Ensure the maintenance and preservation of premises, equipment and materials; ? Apply procedures for closing the activity. ? Respect the resort’s waste management rules (sorting, collection…) ? Limit electricity and water consumption ? Respect the service’s rules for dangerous products management (storage, protection equipment…) MANAGEMENT ? Ensure the reception, implementation and integration of GO/GEs in your department ? Define personal objectives and support his team or its affiliates, and evaluate them ? Supervise and lead in a transversal logic ? Implement and comply with HR procedures and have them validated by your own manager ? Manager by proximity: show, train and enforce ? Be exemplary through his visibility among teams and customers YOU NEED -COORDINATION OF BAR OPERATION -Contributes to the operational follow-up of bars (organization, supply...).  -Involved in optimizing customer satisfaction and the achievement of business objectives and replaces the bar manager according to needs. YOUR KEY PERFORMANCE INDICATORS  ? Customer: Quality of welcome and service, ability to customize according to nationalities ? Business: respect for bar cost & sales development ? People: team training and development

SERVICE AND ORGANIZATION ? Guarantee the application of standards and ensure an optimal customer experience ? Apply and enforce the restaurant manager's organization ? Ensure the distribution, use and return of laundry ? Allocate consumables and PMH products ? Alert the restaurant manager about the need for laundry, consumables and PMH ? Check the setting up of tables before/during and after the services ? Control the dressing and decoration of buffets to enhance the value of kitchen services ? Be present during the service and welcome GMs to restaurants ? Supervise the restaurant team during the various stages of the service ? Control the quality, speed, service and clearing of tables during service ? Ensure the promotion of wines on the menu ? Control the execution of the task schedule ? Replace the Restaurant Manager in case of absence COMPLY WITH HYGIENE & SAFETY STANDARDS IN RESTAURANTS ? Check the application of H.A.C.C.P method and the health and safety rules ? Alert the restaurant manager to non-compliance with the implementation of the H.A.C.C.P. method and health and safety rules by restaurant teams ? Ensure that unaccompanied minors do not consume alcohol, in particular that they do not help themselves at self-service alcoholic beverage dispensing points ? Ensure that unfinished alcoholic beverages are systematically collected and cleared from the tables ? Make sure that unfinished bottles of alcohol are cleared and secured in a place not accessible to customers ? Ensure the maintenance and preservation of premises, equipment and materials ? Transmit to technical services malfunctions and damage observed in restaurants ? Respect and control the application of personal hygiene and clothing rules ? Apply procedures for closing the activity ? Respect the resort’s waste management rules (sorting, collection…) ? Limit electricity and water consumption MANAGEMENT ? Ensure the reception, implementation and integration of GO/GEs in your department ? Define personal objectives and support his team or its affiliates, and evaluate them ? Supervise and lead in a transversal logic ? Implement and comply with HR procedures and have them validated by your own manager ? Manager by proximity: show, train and enforce ? Be exemplary through his visibility among teams and customers We hope you are ... ? An explorer, available and ready to live in a Club Med resort ? An experienced professional with qualifications ? Enthusiastic about dining services and team management ? A charismatic leader who manages a team of 10 to 30 people ? A indispensable right arm, ready to assist the restaurant Manager with organizing the service and managing the teams ? A friendly server who welcomes, seats and serves in the dining room (300 to 1000 meals per service) ? An outstanding coach who supervises, unites and develops your teams ? A good salesperson who stimulates additional sales ? A sharp manager who can juggle between orders and stocks ? A caretaker who makes certain of application and respect of health and safety standards

【崗位職責】 1. 負責品酒課程的培訓和銷售 2. 用高品質的服務維護客戶忠誠度 3. 負責度假村內所有酒水的管理，儲藏和采購 【崗位要求】 1. 需要有WSET證書 2. 有相關工作經驗優先 3. 須掌握具備基礎英語和流利的普通話，掌握其它外語者（法語、日語及韓語等）更佳 4. 該崗位需每周工作6天 【G.O福利】： 雙人住宿； 一日三餐國際自助餐廳； 吧臺飲料暢飲； 度假村內所有娛樂活動及場地設施免費使用； 機場接送服務； 工作滿一年往返度假村和住址機票； 完善的工作意外傷害保險及社會保險； 國際化G.O團隊； 擁有登臺演出的機會； 每年輪換海外及大中華區度假村工作機會； Club Med海外度假村免費房間； 快速晉升通道。

【崗位職責】 1、負責餐飲部日常文書工作，包括文件整理、數據錄入、報表制作及存檔管理； 2、協助處理餐飲部與其他部門的溝通協調事宜，確保信息傳遞及時準確； 3、參與餐飲服務相關工作，包括但不限于點單、傳菜、餐前準備及餐后收尾； 4、協助統計餐飲部運營數據，如客流量、菜品銷售情況等，并提交分析報告； 5、維護餐飲部物資庫存，定期盤點并提交采購需求； 6、完成上級交辦的其他臨時性工作任務。 【崗位要求】 1、具備基礎的辦公軟件操作能力（如Word、Excel等），能熟練處理文檔及表格； 2、工作細致認真，責任心強，具備良好的溝通能力及團隊協作意識； 3、能適應餐飲服務相關工作，具備一定的體力及抗壓能力； 4、學習能力強，能快速掌握崗位相關業務流程； 5、無學歷及經驗要求，歡迎應屆生或轉行者應聘。

【崗位職責】 1、負責中餐廳日常運營管理工作，確保服務流程規范、高效； 2、督導服務員執行標準化服務流程，提升顧客用餐體驗； 3、協助餐廳經理制定排班計劃，合理調配人員，保障運營順暢； 4、處理顧客投訴及突發事件，及時反饋并跟進解決； 5、監督餐廳衛生、食品安全及設施維護，確保符合酒店標準； 6、定期組織員工培訓，提升團隊服務技能與職業素養； 7、完成上級交辦的其他工作任務。 注意：崗位周休兩天，購買五險一金 【崗位要求】 1、具備酒店或餐飲行業相關工作經驗，有領班或基層管理經驗者優先； 2、熟悉中餐廳服務流程及運營管理，具備較強的現場協調能力； 3、良好的溝通表達能力和團隊協作意識，能有效調動員工積極性； 4、責任心強，工作細致，能適應快節奏工作環境； 5、具備基礎電腦操作能力，能熟練使用辦公軟件； 6、身體健康，形象端正，無不良嗜好。

【崗位職責】 檢查每日活動訂單和工作日志對所有活動和臨時更改做到了如指掌。 帶領并指導團隊成員對庫存物品和各種設備設施進行管理級盤點。 帶領并指導團隊成員擺臺。 配合宴會經理及副經理協調宴會活動。 檢查員工到崗情況。 幫助員工不斷提高和發展。 問候客人，并和客人從頭至尾溝通活動細節，且適時提出合理化建議。 向工程部遞交工程維修單。 工作結束后檢查宴會所有區域，確保廳房和各種設備設施的正確擺放并干凈整 潔。 告知所有團隊成員有關活動細節。督促工作并按高標準執行 負責培訓及督促所有員工參加培訓活動。 能為各種活動做好臺型圖及設備方面的準備。 在活動開始前為宴會成員分配工作。 能夠高效完成所有正當活動需求。 能夠勝任所有班次及經理安排的工作。 能夠處理和準備臨時工申請。 負責接管在副經理或主管不在時的所有工作。 全面掌握各種類型活動的擺臺方法。 填寫工作日志給經理審批。記錄合理化建議以備改進。 【崗位要求】 為人誠實有上進心。 可以獨立的完成工作。 最少1年的宴會領班/主管工作經驗。 具有中西餐宴會服務知識。

【崗位職責】 1、負責餐廳收銀工作，包括賬單結算、現金及電子支付操作、開具發票等，確保賬目準確無誤； 2、熱情接待到店顧客，引導客人入座，協助安排座位，維持餐廳入口秩序； 3、熟悉餐廳菜品及酒水信息，解答顧客簡單咨詢，協助提升顧客用餐體驗； 4、每日營業結束后核對賬目，完成收銀報表，確保賬款與系統數據一致； 5、保持收銀臺及迎賓區域的整潔，維護良好的服務形象； 6、協助處理顧客投訴或特殊需求，及時反饋至相關部門。 【崗位要求】 1、具備良好的服務意識和溝通能力，能熱情、耐心地對待顧客； 2、工作細致認真，具備基本的財務意識，能熟練操作收銀系統及辦公軟件； 3、身高163+形象端正，舉止得體，能適應站立服務的工作要求； 4、具備團隊協作精神，能配合餐廳其他崗位完成服務工作； 5、有餐飲行業收銀或迎賓經驗者優先，無經驗者可提供崗前培訓； 6、能適應早晚班輪班工作制。

1、負責根據公司的年度工作計劃及經營目標，編制各項預算管理方案，制定部門的年度月度工作計劃。 2、負責制定部門年度培訓計劃并組織監督實施。 3、負責根據公司的規章制度，制定部門的執行細則。 4、負責合理規劃和配置本部門人力資源。 5、負責根據公司實施的質量管理體系標準，組織制定/完善本部門員工服務規范和操作規程，審核并監督執行，以確保本部門的服務質量達到標準。 6、負責協助人事部門做好員工的各類考核、培訓和發展計劃，及時評估計劃執行情況，有針對性組織員工進行學習和提高。 7負責建立本部門員工溝通渠道和程序，提高員工的忠誠度和滿意度，抓好隊伍建設。 8、負責對部門的安全生產進行監督，抓好設備、設施的維修保養工作，定期進行員工安全保衛和消防知識的培訓。 9、負責與公司簽訂《安全管理責任書》、《年度部門經營管理責任書》，并通過有效措施確保完成責任目標。 10、負責根據市場情況和季節創新產品銷售計劃，及時更改和完善本部門經營策略。 11、負責對部門的經營成本和費用進行合理控制，監督原材料、經營物料采購質量及費用控制，控制食品、飲品的出品標準規格和要求，實現降本增效的經營目標。 12、負責對部門的飲食出品質量的監控，使所有出品符合飲食衛生質量標準。 13、負責組織專人定期進行市場調研，并根據調研結果組織相關人員開發符合游客需求的餐飲品種，達到提升本部門營業收入的目的。 14、建立良好的賓客關系，及時處理客人投訴，不定期地征求賓客意見，聽取賓客對餐廳服務和食品的評價，及時進行研究，調整相應的對策，以便為賓客提供更好的消費享受。

崗位內容： 1. 管理餐廳宴會日常運營，確保服務質量、客戶滿意度和銷售目標的達成。 2. 招聘、培訓和管理宴會團隊，維護員工工作積極性和滿意度。 3. 負責開展餐廳營銷活動，提高品牌知名度和影響力。 4. 管理餐桌供應和庫存管理，保證餐廳物資流轉正常。 任職要求： 1. 具有餐廳宴會2年以上管理經驗。 2. 熟悉餐飲行業及相關監管法規、了解宴會員工管理和團隊協作技巧。 3. 具備專業的溝通能力、自我驅動力和領導才華。

1.制定與餐飲相關的制度和標準。 2.建立標準的餐飲銷售，趨勢和目錄。 3.不斷的改進制度，程序和設備。 4.在報告，預算，政策和未來計劃上與管理層協商。 5.查看價格，供貨來源，餐飲銷售，趨勢和清單。 6.確保優質食品和服務使客人滿意。 7.確保可以達到預算目標。 8.確?？梢蕴岣卟块T利潤。 9.確保培訓計劃按要求準時執行。 10.確保所有員工達到希爾頓酒店國際標準。 11.查看部門計劃來確保部門未來發展。 12.確保所有員工接受培訓，態度正確，友好和遵守紀律。 13.確保了解餐飲相關的準備和服務。 14.維護良好的專業個人形象。 15.建立和維護員工關系。 16.參與和執行與企業相關的一切工作。 17.保護商業秘密。 18.參與并執行任何酒店商務活動范圍之內的工作任務。 19.執行任何運營總監下達的工作任務。 20.加入酒店的項目工作組時，認真履行相應職責。 21.完成酒店管理層交代的其他任務。

1.負責在工作中指導管理管事部員工的工作執行力。 2.協助管事部副經理/經理控制以下： 廚房的衛生標準 如 廚房設備，廚房用具，客人和團隊的滿意度，破損和丟失，負責在運營期間對管事部團隊提供協助。 3.負責提供足夠的設備無論是衛生標準還是好的條件。 4.負責確保充足的清潔劑和設備在當班的時候。 5.負責按照清潔時間表執行。 6.安排細節的工作。 7.預備每天清潔用品的申請和盤點。 8.參加所有有關的會議和培訓。 9.每個班次結束前向管事部副經理 報告意外事故，破損和丟失。 10.將每天的清潔任務和結果記錄到交接本上。 11.有效的和上級或團隊溝通。 12.了解知道管事部每天，每周，每月的清潔任務需求。 13.檢查其他餐廳或宴會廳自助餐爐的擺臺和清潔。 14.上班前和下班后 檢查所有區域包括廚房，餐廳，庫房等等 工作環境和衛生。 15.主管在當班時檢查清潔任務的結果。 16.協助更新或評估清潔產品和清潔方法。 17.跟進運營，貫徹執行所有廚房已確定的衛生標準，廚房設備和用具。 18.主管團隊要控制和避免設備的損壞和清潔用品的損耗。 19.有能力完成所有管事部任務。 20.有能力操作管事部所有的清潔設備。 21.每天檢查操作設備庫房的安全。 22.協助管事部副經理/經理組建一只強大的團隊在管事部團隊培訓， 忠告和紀律使管事部團隊符合酒店的程序和政策。 23.向管事部副經理/經理匯報工作，在工作中協助廚房和餐廳，協助其他酒店其他部門，協助當值工程師檢修和維護設備。 24.如有必要，該部門有權更改或補充該職位描述。 25.加入酒店的項目工作組時，認真履行相應職責。 26.完成酒店管理層交代的其他任務。

崗位職責 1.要熟知菜單、食品配方及其它方面的知識，以向客人推薦各種食品及飲料。 2.清潔并擦亮所有器皿。 3.保持工作場地及餐具室內物品的齊全、干凈、整潔。 4.添加所需的布品及操作設備。 5.從倉庫內領取物品。 6.協助對酒吧的盤點并保持準確的盤存記錄。 7.根據餐廳的規定來擺放餐桌。 8.結束服務后，要清理所有的飯菜，并清潔桌面。 崗位要求 1.有從事同等崗位1年以上的工作經歷。 2.對工作認真踏實，工作態度端正，能吃苦耐勞。 3.掌握必需的食品、酒水知識，有一定的西餐服務技能。 4.身體健康，儀表端正。

崗位職責： 1. With the efficient and professional service ofRB&E, while ensuring guests receive optimum service in accordance with thestandards, policies and procedures of this hotel and Niccolo Way. 能為客人提供有效率以及專業的服務，在符合尼依格羅服務標準的前提下保證向客人提供周到的服務，令客人感到舒適滿意。 2. Ensure the delivery of brand promise and provideexceptional guest service at all times. 確保遵循品牌承諾并始終提供優異的對客服務。 3. Present menu to guest, answer guest inquiriesand offer food, beverage and service suggestion. 向客人呈送菜單，回答客人問詢并為客人提供關于食品、飲料及服務的建議。 4. Make order according to the procedures set andserve guests food and drink. 根據所定的程序接受點菜并為客人服務食品及飲料。 5. Fully conversant with all aspects of theInfrasys System. 完全了解電腦系統的各方面。 6. Record the guest order and provide products andservices, without undue delay. 記錄客人點菜并及時提供產品和服務，不得無故延誤。 7. Ensure well prepare before the meal according torequirement and operation need. 確保根據要求和運作需要做好餐前準備工作。 8. Ensure that the outlet is kept clean andorganized, both at the front as well as the back of house. 清潔并重新擺設餐臺和餐桌。 9. Ensure that all cups are clean and light. 確保所有杯具的光亮、潔凈。 10. Carry out any other reasonable duties andresponsibilities as assigned. 執行分派的任何合理任務和額外職責。 任職資格： 1.???High Schoolgraduate or above, hotel Management or equivalent. 高中及以上學歷，酒店管理相關專業。 2.???1 years relatedexperience or an equivalent combination of education and work-related experience. 一年相關經驗或與此相當的教育和相關工作經驗結合的背景。

崗位職責： 1. Ensuring that the restaurant returns a budgetedprofit through tight cost and stock control.?Direct supervision of colleagues is necessary, while ensuring that allguests receive optimum service in accordance with the standards, policies andprocedures of this hotel and Niccolo Way. 通過成本及庫存控制來獲得計劃盈利。直接督導員工的工作，通過遵守餐廳和本酒店的規章制度以確保為客人提供符合標準的完美服務。 2.Ensure the delivery ofbrand promise and provide exceptional guest service at all times. 確保遵循品牌承諾并始終提供優異的對客服務。 3.Handle all guest andinternal customer complaints and inquiries in a courteous and efficient manner,following through to make sure problems are resolved satisfactorily. 禮貌而高效地處理所有客人和內部客人的投訴和詢問，確保問題得到圓滿解決。 4.Focus attention onimproving productivity levels and the need to prudently manage utility/payrollcosts within acceptable guidelines ensuring optimum deployment and energyefficiency of all equipment. 關注工作效率水平的提高以及在適用的原則指引下對于設施設備或者支出成本的慎重管理的要求以達到所有設備的最佳調配和能源使用效率。 5.Assist to ensure thatthe outlet is operated in line with maximizing profit while delivering on thebrand promise. 確保遵守品牌承諾以追求利潤最大化為原則進行部門運作。 6.Work closely with otherOutlet Managers in a supportive and flexible manner, focusing on the overallsuccess of the hotel and the satisfaction of hotel guests. 以支持和靈活的態度與其他員工緊密合作，著眼于整個酒店的成功和酒店客人的滿意度。 7.Have a thoroughknowledge and understanding of all food and beverage items in the menu and theability to recommend Food and Beverage combinations and up sell alternatives. 對菜單上的所有菜品和飲料有全面的知識和理解，并能推薦菜品和飲料的搭配及促銷。 8.Exercise responsiblesupervisory behavior at all times and positively representing the hotel teamand WHM. 在任何時間表現負責的行為，并以積極的形象代表酒店管理團隊和九龍倉酒店管理集團。 9.Understand and strictlyadhere to Rules and Regulations established in the Colleague Handbook and thehotel’s policies concerning fire, hygiene, health and safety. 理解并嚴格遵守員工手冊中的規章制度以及涉及到消防、衛生、健康和安全的酒店政策。 10.Carry out any otherreasonable duties and responsibilities as assigned. 執行分派的任何合理任務和額外職責。 任職資格： 1.???High Schoolgraduate or above, hotel Management or equivalent. 高中及以上學歷，酒店管理相關專業。 2.???Catering schoolcertificate is an advantage. 餐飲學校文憑者優先。 3.???At least 1 yearworking experience on the same position in RB&E. 至少1年在同等職位上的管理工作經驗

該職位需要雞尾酒烈酒葡萄酒知識豐富，熟練制作雞尾酒，有創意意識，有個人風格 崗位職責 1.要熟知菜單、食品配方及其它方面的知識，以向客人推薦各種食品及飲料。 2.清潔并擦亮所有器皿。 3.保持工作場地及餐具室內物品的齊全、干凈、整潔。 4.添加所需的布品及操作設備。 5.從倉庫內領取物品。 6.協助對酒吧的盤點并保持準確的盤存記錄。 7.根據餐廳的規定來擺放餐桌。 8.結束服務后，要清理所有的飯菜，并清潔桌面。 崗位要求 1.有從事同等崗位2年以上的工作經歷。 2.對工作認真踏實，工作態度端正，能吃苦耐勞。 3.掌握必需的食品、酒水知識，有一定的西餐服務技能。 4.身體健康，儀表端正。 工資可談

Customer Service對客服務 Ensure the delivery of brand promise and provide exceptional guest serviceat all times. 確保遵循品牌承諾并始終提供優異的對客服務。 Provide excellent service to internal customers in other departments asappropriate. 在適當的時候為其他部門的內部客人提供優質服務。 Handle all guest and internal customer complaints and inquiries in acourteous and efficient manner, following through to make sure problems areresolved satisfactorily. 禮貌而高效地處理所有客人和內部客人的投訴和詢問，確保問題得到圓滿解決。 Maintain positive guest and colleague interactions with good workingrelationships. 與客人和同事保持基于良好工作關系的互動接觸。 Establish a rapport with guests maintaining good customer relationships. 與客人建立并保持良好的客戶關系。 Financial? 財政 Focus attention on improving productivity levels and the need to prudentlymanage utility/payroll costs within acceptable guidelines ensuring optimumdeployment and energy efficiency of all equipment. 關注工作效率水平的提高以及在適用的原則指引下對于設施設備或者支出成本的慎重管理的要求以達到所有設備的最佳調配和能源使用效率。 Assist to ensure that the outlet is operated in line with maximizing profitwhile delivering on the brand promise. 確保遵守品牌承諾以追求利潤最大化為原則進行部門運作。 Assist the Outlet Assistant Manager to achieve the monthly and annualpersonal target and the outlet’s revenue. 協助餐廳助理經理達到月度和年度個人目標和餐廳營業收入。 Ensure that all hotel, company and local rules, policies and regulationsrelating to financial record keeping, money handling and licensing are adheredto, including the timely and accurate reporting of financial information 確保與財務記錄的保留、錢款處理和許可以及及時而準確的財政信息的上報全部符合酒店、公司和本地的制度、政策和規章的規定。 Assist in the inventory management and ongoing maintenance of hoteloperating equipment and other assets. 協助進行盤點管理和酒店營運設備和其他設施持續的保存保養。 Ensure new technology and equipment are embraced, improving productivitywhilst taking work out of the system. 確保使用新技術和設備，簡化工作系統提高工作效率。 Operational? 營運 Ensure that minimum brand standards have been implemented. 確保酒店所有的乃至最細小的品牌標準都要被貫徹執行。 Embrace all the standard of Niccolo Hotels Global expectations. 遵循執行全球尼依格羅酒店期望值。 Work closely with other Outlet Managers in a supportive and flexiblemanner, focusing on the overall success of the hotel and the satisfaction ofhotel guests. 以支持和靈活的態度與其他員工緊密合作，著眼于整個酒店的成功和酒店客人的滿意度。 Ensure that Food and Beverage colleagues work in a supportive and flexiblemanner with other departments, in a spirit of “We work through Teams”. 以支持和靈活的態度和“團隊協作”的精神與其他部門合作。 Have a thorough knowledge and understanding of all food and beverage itemsin the menu and the ability to recommend Food and Beverage combinations and upsell alternatives. 對菜單上的所有菜品和飲料有全面的知識和理解，并能推薦菜品和飲料的搭配及促銷。 Ensure that the outlet is kept clean and organized, both at the front aswell as the back of house. 在每次用餐結束后清理臺面或餐桌并重新擺臺。 In the absence of Assistant Outlet Manager, conduct daily pre-shiftbriefings to colleagues on preparation, service and menu. 在助理經理不在時，給員工進行日常關于餐前準備、服務及菜單的例會。 Assist to liaise with the Kitchen and Beverage Department on dailyoperations and quality control if appropriate. 針對每日營運和質量控制，協助與廚房及酒水部門密切溝通。 Perform the function of cashier and responsible for Infrasys cashieringprocedure. 嚴格遵守財務部發出的關于收銀及現金處理的政策和程序。 Verify all credit cards presented by guest within validity of the card. 核對所有客人呈交信用卡，確保所有信用卡都在有效期內。 Verify cash received ensuring only genuine money been collected. 核對收取的現金，確保所收現金都是真鈔。 §?? Be a hands-on captain and be present at all times in the Outlet, especiallyduring busy periods. 做一個有執行能力的主管并時常出現在部門，特別是部門繁忙時。 Ensure par stock level of all items and guest supplies according to hotelrequirement. 按照要求維持所有物品和客用品的標準庫存量。 Personnel 人事 Support, demonstrate and reinforce the Niccolo Hotels Values andCulture Characteristics. 支持、證明并加強尼依格羅酒店價值觀和文化的特點。 Other Duties? 其他職責 Exercise responsible supervisory behavior at all times and positivelyrepresenting the hotel team and Marco Polo International. 在任何時間表現負責的行為，并以積極的形象代表酒店管理團隊和馬哥孛羅國際。 Understand and strictly adhere to Rules and Regulations established in theColleague Handbook and the hotel’s policies concerning fire, hygiene, healthand safety. 理解并嚴格遵守員工手冊中的規章制度以及涉及到消防、衛生、健康和安全的酒店政策。 Ensure high standards of personal presentation and grooming. 確保高標準的個人形象和儀容儀表。 Respond to changes in the Food and Beverage function as dictated by theindustry, company and hotel. 根據行業、公司和酒店對于餐飲部職能要求的變化做出反應。 Attend training sessions and meetings as and when required. 需要時參加培訓課程和會議。 Carry out any other reasonable duties and responsibilities as assigned. 執行分派的任何合理任務和額外職責。

1. In line with prescribed Niccolo policies and procedures. Overallresponsible for administration and operations of the sections appointed in theRB&E division. Maximize profits, saving cost and guest satisfaction. 符合規定的尼依格羅酒店的政策和程序。全面負責餐飲部門任命的業務。提升利潤，節省成本和客戶滿意度。 2. Solicit new and existing guests in RB&E to meet/exceed revenuegoals. This will consist of telephone solicitation, outside sales calls, siteinspections, private room and table visits, written communication and filemaintenance. 征求新客人和現有客人達到/超過收入目標。這將包括電話征求，外部銷售電話，現場檢查 私人房間和桌面訪問，書面溝通和文件維護 3. Permanently extending guest preferences and database. 擴展訪客偏好和數據庫 4. Actively offering the hotel RB&E facilities andbuilding/maintaining guest relationship. 積極提供酒店RB＆E設施，建立/維護客人關系。 5. Actively creating customer loyalty by personal conversations, writtencorrespondence, phone calls. 通過個人對話，書面通信，電話積極創造客戶忠誠度 6. Prepare annual marketing plan with members of the department, as a baseof annual marketing plan of RB&E Dept. 準備與部門成員的年度營銷計劃，作為RB＆E部門年度營銷計劃的基礎 7. Evaluate local, national and international market trends, vendors andother hotel/restaurant operations constantly to make sure that the hotel’soperations remain competitive and cutting edge. 不斷評估當地，國內和國際市場趨勢，供應商和其他酒店/餐廳業務，以確保酒店的運營保持競爭力和前沿。 8. Continuously seek Marketing and Public Relations opportunities toincrease awareness and ultimately business. 不斷尋求營銷和公共關系的機會，提高意識和最終的業務。 9. Ensure high standards of personal presentation and grooming. 確保高標準的個人介紹和儀容儀表。 10.Carry out any other reasonable duties and responsibilities asassigned. 執行分配的任何其他合理職責。

崗位職責： 1. In line with prescribed WHM policies andprocedures. Overall responsible for Niccolo Kitchen administration andoperations of the sections appointed in the RB&E division. Maximizeprofits, saving cost and guest satisfaction. 應當遵守餐廳，本酒店及九龍倉酒店管理集團既定的政策原則和運作程序。全面負責餐廳行政管理和運營管理，最大化的利潤，減少成本以及贏得客人的滿意度。。 2. Assist to ensure that the Food andBeverage activities are aligned with the respective Corporate Strategy, andthat the Hotel Actions have been implemented where appropriate. 協助確保餐飲部運作符合其酒店策略，適當執行酒店規章。 3.Ensure the delivery of brand promiseand provide exceptional guest service at all times. 確保所有員工遵循品牌承諾并始終提供優異的對客服務。 4.Handle all guest and internalcustomer complaints and inquiries in a courteous and efficient manner,following through to make sure problems are resolved satisfactorily. 禮貌而高效地處理所有客人和內部客人的投訴和詢問，確保問題得到圓滿解決。 5.Spend time at Niccolo Kitchen (duringpeak periods) to ensure that they are managed well by the respective colleaguesand functions to the fullest expectations. 在餐廳區域花時間巡視（高峰時段）以確保員工很好地管理餐廳區域并使各項活動達到最佳滿意度。 6.Assist the Outlet Manager to achievethe monthly and annual personal target and the outlet’s revenue. 協助餐廳經理達到月度和年度個人目標和餐廳營業收入。 7.Ensure that Food and Beveragecolleagues work in a supportive and flexible manner with other departments, ina spirit of “We work through Teams”. 確保餐飲部員工以支持和靈活的態度和“團隊協作”的精神與其他部門合作。 8.Maximize colleague productivitythrough the use of multi-skilling, multi-tasking and flexible scheduling tomeet the financial goals of the business as well as the expectations of theguests. 將員工的工作能力通過多項技能、多項任務和有彈性的日程安排運用而達到最大化，以完成經營上的財政目標和顧客期望。 任職資格： 1.???University/ HigherDiploma graduate, major in Business Administration/ Hotel Management orequivalent. 大專學歷，高級文憑持有者。行政管理或酒店管理及相關專業。 2.???Catering schoolcertificate is an advantage. 餐飲學校文憑者優先 3.???At least 2 yearsworking experience on the same position in RB&E. 至少2年酒店餐飲工作經驗在同等職位。

1.制作與餐飲相關的制度和標準。 2.建立標準的餐飲銷售，趨勢和目錄。 3.關注顧客的反饋并能分析跟蹤客人的需求。 4.在報告，預算，政策和未來計劃上與管理層協商。 5.制定餐飲銷售策略并拓展有效的銷售渠道。 6.確保優質食品和服務使客人滿意。 7.確保可以達到預算目標。 8.確保部門利潤合理化。 9.確保培訓計劃按要求準時執行。 10.確保所有員工達到希爾頓酒店國際標準。 11.能帶領團隊高效執行重要接待活動并創造良好的口碑。 12.關注員工的滿意度及未來發展，確保有效的培訓計劃落實。 13.確保了解餐飲相關的準備和服務。 14.維護良好的專業個人形象。 15.建立和維護員工關系。 16.參與和執行與企業相關的一切工作。 17.保護商業秘密。 18.參與并執行任何酒店商務活動范圍之內的工作任務。 19.執行任何運營總監下達的工作任務。 20.加入酒店的項目工作組時，認真履行相應職責。 21.有高效的市場分析力，能計劃和實施餐飲的促銷。 22.完成酒店管理層交代的其他任務。

Position Summary 職位概述 1.To actively promote the service and facilities of the Hilton Hotels to guests and suppliers of the hotel. 能夠積極的向客人及供應商推薦酒店的服務及設施。 2.To perform all duties and responsibilities in a manner that ensures your safety and that of others in your workplace. 在工作過程中能夠做好本職工作，保證自己及其他人的安全。 3.Confidently knowing the food and beverage menu contents and be able to explain them in detail to guests. 熟悉掌握菜單及飲料單上的內容，并可以詳細的給客人做出解釋。 4.Understand dietary requirements and offer appropriate suggestions. 了解健康食品的要求，并可以給出適當的建議。 5.By completing checklist in product knowledge. 能夠達到產品知識的要求。 6.Be able to make suggestions on the menu that might suit guests of different nationalities. 可以根據客人不同的國籍推薦菜單上的食品。 7.By knowing menu items of all other outlets to recommend guests to other outlets. 了解其他餐廳的菜肴，以便向客人推薦。 8.Confidently knowing opening hours of all restaurants & Hotel outlets. 熟悉所有餐廳及酒店其他部門的營業時間。 9.Follow up any guest questions or queries immediately and if you don’t know the answer, check with your Manager. 滿足客人的各項要求，如不能立即回答客人的問題請與經理聯系。 10Ensure all service procedures are carried out to the standards required. 確保所有服務都符合標準。