【崗位職責(zé)】 1、全面負(fù)責(zé)全日制餐廳的日常運(yùn)營(yíng)管理工作，確保餐廳服務(wù)質(zhì)量和運(yùn)營(yíng)效率達(dá)到酒店標(biāo)準(zhǔn) 2、制定并執(zhí)行餐廳年度/月度經(jīng)營(yíng)計(jì)劃，完成營(yíng)收目標(biāo)和成本控制指標(biāo) 3、監(jiān)督食品出品質(zhì)量和服務(wù)流程，定期對(duì)菜品、服務(wù)進(jìn)行評(píng)估并提出改進(jìn)方案 4、負(fù)責(zé)餐廳員工排班、培訓(xùn)及績(jī)效考核，建立高效的服務(wù)團(tuán)隊(duì) 5、處理客人投訴及突發(fā)事件，維護(hù)酒店品牌形象和客戶關(guān)系 6、定期分析經(jīng)營(yíng)數(shù)據(jù)，制定營(yíng)銷策略提升餐廳營(yíng)業(yè)額和客戶滿意度 7、協(xié)調(diào)廚房、采購(gòu)等部門，確保食材供應(yīng)和出品質(zhì)量符合標(biāo)準(zhǔn) 8、嚴(yán)格執(zhí)行食品安全及衛(wèi)生管理制度，確保符合相關(guān)法規(guī)要求 【崗位要求】 1、大專及以上學(xué)歷，酒店管理、餐飲管理或相關(guān)專業(yè)優(yōu)先 2、2年以上星級(jí)酒店或高端餐飲機(jī)構(gòu)餐廳管理經(jīng)驗(yàn) 3、熟悉餐廳運(yùn)營(yíng)流程及服務(wù)標(biāo)準(zhǔn)，具備出色的現(xiàn)場(chǎng)管理能力 4、優(yōu)秀的團(tuán)隊(duì)領(lǐng)導(dǎo)能力和員工培訓(xùn)技巧，能有效激勵(lì)團(tuán)隊(duì) 5、具備較強(qiáng)的成本控制意識(shí)和經(jīng)營(yíng)數(shù)據(jù)分析能力 6、良好的溝通協(xié)調(diào)能力及突發(fā)事件處理能力 7、工作細(xì)致認(rèn)真，能適應(yīng)彈性工作時(shí)間安排 8、持有餐飲相關(guān)職業(yè)資格證書者優(yōu)先

1、具有普通院校大專以上學(xué)歷或同等學(xué)歷 2、具有2-3年其他星級(jí)酒店同職位工作經(jīng)驗(yàn) 3、了解酒店餐飲服務(wù)的程序和標(biāo)準(zhǔn)，熟悉各種宴會(huì)、酒會(huì)、茶話會(huì)、各種會(huì)議及展覽的設(shè)計(jì)布置與安排 4、具有較強(qiáng)的語(yǔ)言能力和交往能力，能夠與客人進(jìn)行有效的溝通，解決客人的投訴意見 5、有一定的財(cái)務(wù)知識(shí)，能熟練的制作各類營(yíng)業(yè)報(bào)表，熟悉計(jì)算機(jī)系統(tǒng) 6、具有一定的號(hào)召力和凝聚力，能調(diào)動(dòng)員工積極性，善于評(píng)估員工，培訓(xùn)員工。

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

崗位內(nèi)容： 1. 管理餐廳宴會(huì)日常運(yùn)營(yíng)，確保服務(wù)質(zhì)量、客戶滿意度和銷售目標(biāo)的達(dá)成。 2. 招聘、培訓(xùn)和管理宴會(huì)團(tuán)隊(duì)，維護(hù)員工工作積極性和滿意度。 3. 負(fù)責(zé)開展餐廳營(yíng)銷活動(dòng)，提高品牌知名度和影響力。 4. 管理餐桌供應(yīng)和庫(kù)存管理，保證餐廳物資流轉(zhuǎn)正常。 任職要求： 1. 具有餐廳宴會(huì)2年以上管理經(jīng)驗(yàn)。 2. 熟悉餐飲行業(yè)及相關(guān)監(jiān)管法規(guī)、了解宴會(huì)員工管理和團(tuán)隊(duì)協(xié)作技巧。 3. 具備專業(yè)的溝通能力、自我驅(qū)動(dòng)力和領(lǐng)導(dǎo)才華。

【崗位職責(zé)】 1、營(yíng)運(yùn) 按照經(jīng)理的檢查表來(lái)開始和結(jié)束一天的營(yíng)運(yùn)。 與客人進(jìn)行積極的互動(dòng)，來(lái)尋求反饋。 在餐廳中，培訓(xùn)、維持和執(zhí)行所有的服務(wù)標(biāo)準(zhǔn)。 執(zhí)行規(guī)范的酒吧指南，并進(jìn)行展示，以確保給客人提供的飲料具有一貫的品質(zhì)。 在班次上正確執(zhí)行收入和賬單控制程序。 處理日常員工的協(xié)作關(guān)系（例如時(shí)間調(diào)整）。 為所有的員工和客人，建立一個(gè)安全及衛(wèi)生的工作環(huán)境。 為餐廳營(yíng)運(yùn)提供盡可能的幫助（例如工作時(shí)間表，樓層安排，預(yù)定）。 找到解決如電話服務(wù)，最后一分鐘的預(yù)定，或其他每天可能發(fā)生的問(wèn)題的方法。 主持餐廳每天的試菜和菜單培訓(xùn)課程。 確保在餐廳營(yíng)運(yùn)時(shí)，協(xié)助服務(wù)員或領(lǐng)位，在各自的崗位上使客人滿意。 確保服務(wù)的食品和飲料有質(zhì)量保證。 確保完成每天基本的工作。 保持員工制服的標(biāo)準(zhǔn)。 通過(guò)使用工作指令和檢查，管理一個(gè)有效的工程維護(hù)及保養(yǎng)程序。 理解和教導(dǎo)授權(quán)原則，以確保客人的滿意度。 運(yùn)用崗位的輪換制，來(lái)確保工作安排的合理性。 熟悉所有客人的獎(jiǎng)勵(lì)計(jì)劃和關(guān)于他們賬目的正確結(jié)算程序。 以身作則來(lái)激勵(lì)我們的員工取得成功。 2、人力資源 通過(guò)使用記錄，菜單以及適當(dāng)?shù)膮⒖际謨?cè)對(duì)新加入的員工實(shí)施有效率的培訓(xùn)課程。 通過(guò)所有可能的培訓(xùn)和授權(quán)來(lái)激勵(lì)員工解決問(wèn)題的熱情。 和員工建立有效的溝通，以爭(zhēng)取他們的信任和尊重。 根據(jù)公平對(duì)待的政策，建立公平和一致的輔導(dǎo)及紀(jì)律處罰程序。 3、 行政管理 直接或通過(guò)日志本與下一班次的主管或經(jīng)理進(jìn)行溝通。 確定并推薦獎(jiǎng)勵(lì)項(xiàng)目，新的主意和方法。 積極推動(dòng)部門與部門之間的關(guān)系。 【崗位要求】 必須有1年以上的餐廳管理經(jīng)驗(yàn)； 有較好的服務(wù)精神和溝通技巧； 普通話良好及基礎(chǔ)英語(yǔ)； 至少大專及以上學(xué)歷畢業(yè)；

崗位職責(zé)： 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(yīng)當(dāng)遵守餐廳，本酒店及九龍倉(cāng)酒店管理集團(tuán)既定的政策原則和運(yùn)作程序。全面負(fù)責(zé)餐廳行政管理和運(yùn)營(yíng)管理，最大化的利潤(rùn)，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(xié)助確保餐飲部運(yùn)作符合其酒店策略，適當(dāng)執(zhí)行酒店規(guī)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(yōu)異的對(duì)客服務(wù)。 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(nèi)部客人的投訴和詢問(wèn)，確保問(wèn)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(qū)域花時(shí)間巡視（高峰時(shí)段）以確保員工很好地管理餐廳區(qū)域并使各項(xiàng)活動(dòng)達(dá)到最佳滿意度。 6.Assist the Outlet Manager to achievethe monthly and annual personal target and the outlet’s revenue. 協(xié)助餐廳經(jīng)理達(dá)到月度和年度個(gè)人目標(biāo)和餐廳營(yíng)業(yè)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(tài)度和“團(tuán)隊(duì)協(xié)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(guò)多項(xiàng)技能、多項(xiàng)任務(wù)和有彈性的日程安排運(yùn)用而達(dá)到最大化，以完成經(jīng)營(yíng)上的財(cái)政目標(biāo)和顧客期望。 任職資格： 1.???University/ HigherDiploma graduate, major in Business Administration/ Hotel Management orequivalent. 大專學(xué)歷，高級(jí)文憑持有者。行政管理或酒店管理及相關(guān)專業(yè)。 2.???Catering schoolcertificate is an advantage. 餐飲學(xué)校文憑者優(yōu)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(jīng)驗(yàn)在同等職位。

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

職位描述: 1. 用英語(yǔ)為賓客提供優(yōu)質(zhì)的酒水服務(wù)。 2. 出品酒水并進(jìn)行收費(fèi)酒水的銷售。 3. 吧臺(tái)的日常和月盤點(diǎn)，填寫銷售盤點(diǎn)表。 4. 吧臺(tái)日常酒水的申領(lǐng)，補(bǔ)充和保管。 5. 吧臺(tái)設(shè)備、用品的保養(yǎng)使其正常運(yùn)轉(zhuǎn)。 6.協(xié)助副經(jīng)理進(jìn)行部分管理 任職條件: 1.能使用英語(yǔ)進(jìn)行日常溝通。 2.兩年以上酒水出品經(jīng)驗(yàn)，一定的管理經(jīng)驗(yàn) 3.良好的酒水知識(shí)，熱愛本職工作，有責(zé)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(guó)際自助餐廳 3. 吧臺(tái)飲料暢飲 4. 度假村內(nèi)所有娛樂(lè)活動(dòng)及場(chǎng)地設(shè)施免費(fèi)使用 5. 機(jī)場(chǎng)接送服務(wù) 6. 工作滿一年往返度假村和住址機(jī)票 7. 完善的工作意外傷害保險(xiǎn)及社會(huì)保險(xiǎn) 8. 國(guó)際化G.O團(tuán)隊(duì) 9. 擁有登臺(tái)演出的機(jī)會(huì) 10. 每年輪換海外及大中華區(qū)度假村工作機(jī)會(huì) 11. Club Med海外度假村免費(fèi)房間 12. 快速晉升通道

【崗位職責(zé)】 1、負(fù)責(zé)餐廳客人的接待、引導(dǎo)及座位安排工作，確保客人得到及時(shí)、禮貌的服務(wù) 2、接聽餐廳預(yù)訂電話，準(zhǔn)確記錄客人預(yù)訂信息并做好相關(guān)安排 3、協(xié)助收銀員完成結(jié)賬工作，確保賬目準(zhǔn)確無(wú)誤 4、維護(hù)餐廳前廳區(qū)域的整潔與秩序，保持良好服務(wù)環(huán)境 5、處理客人簡(jiǎn)單的咨詢和投訴，及時(shí)反饋給上級(jí)管理人員 6、協(xié)助餐廳經(jīng)理完成日常運(yùn)營(yíng)相關(guān)工作 【崗位要求】 1、大專及以上學(xué)歷，酒店管理、旅游管理等相關(guān)專業(yè)優(yōu)先 2、形象氣質(zhì)良好，身高160cm以上，普通話標(biāo)準(zhǔn) 3、具備良好的服務(wù)意識(shí)和溝通能力，熱情主動(dòng) 4、有酒店或餐飲行業(yè)相關(guān)工作經(jīng)驗(yàn)者優(yōu)先，無(wú)經(jīng)驗(yàn)可培訓(xùn)上崗 5、工作細(xì)致認(rèn)真，具備基本的電腦操作能力

1、負(fù)責(zé)根據(jù)公司的年度工作計(jì)劃及經(jīng)營(yíng)目標(biāo)，編制各項(xiàng)預(yù)算管理方案，制定部門的年度月度工作計(jì)劃。 2、負(fù)責(zé)制定部門年度培訓(xùn)計(jì)劃并組織監(jiān)督實(shí)施。 3、負(fù)責(zé)根據(jù)公司的規(guī)章制度，制定部門的執(zhí)行細(xì)則。 4、負(fù)責(zé)合理規(guī)劃和配置本部門人力資源。 5、負(fù)責(zé)根據(jù)公司實(shí)施的質(zhì)量管理體系標(biāo)準(zhǔn)，組織制定/完善本部門員工服務(wù)規(guī)范和操作規(guī)程，審核并監(jiān)督執(zhí)行，以確保本部門的服務(wù)質(zhì)量達(dá)到標(biāo)準(zhǔn)。 6、負(fù)責(zé)協(xié)助人事部門做好員工的各類考核、培訓(xùn)和發(fā)展計(jì)劃，及時(shí)評(píng)估計(jì)劃執(zhí)行情況，有針對(duì)性組織員工進(jìn)行學(xué)習(xí)和提高。 7負(fù)責(zé)建立本部門員工溝通渠道和程序，提高員工的忠誠(chéng)度和滿意度，抓好隊(duì)伍建設(shè)。 8、負(fù)責(zé)對(duì)部門的安全生產(chǎn)進(jìn)行監(jiān)督，抓好設(shè)備、設(shè)施的維修保養(yǎng)工作，定期進(jìn)行員工安全保衛(wèi)和消防知識(shí)的培訓(xùn)。 9、負(fù)責(zé)與公司簽訂《安全管理責(zé)任書》、《年度部門經(jīng)營(yíng)管理責(zé)任書》，并通過(guò)有效措施確保完成責(zé)任目標(biāo)。 10、負(fù)責(zé)根據(jù)市場(chǎng)情況和季節(jié)創(chuàng)新產(chǎn)品銷售計(jì)劃，及時(shí)更改和完善本部門經(jīng)營(yíng)策略。 11、負(fù)責(zé)對(duì)部門的經(jīng)營(yíng)成本和費(fèi)用進(jìn)行合理控制，監(jiān)督原材料、經(jīng)營(yíng)物料采購(gòu)質(zhì)量及費(fèi)用控制，控制食品、飲品的出品標(biāo)準(zhǔn)規(guī)格和要求，實(shí)現(xiàn)降本增效的經(jīng)營(yíng)目標(biāo)。 12、負(fù)責(zé)對(duì)部門的飲食出品質(zhì)量的監(jiān)控，使所有出品符合飲食衛(wèi)生質(zhì)量標(biāo)準(zhǔn)。 13、負(fù)責(zé)組織專人定期進(jìn)行市場(chǎng)調(diào)研，并根據(jù)調(diào)研結(jié)果組織相關(guān)人員開發(fā)符合游客需求的餐飲品種，達(dá)到提升本部門營(yíng)業(yè)收入的目的。 14、建立良好的賓客關(guān)系，及時(shí)處理客人投訴，不定期地征求賓客意見，聽取賓客對(duì)餐廳服務(wù)和食品的評(píng)價(jià)，及時(shí)進(jìn)行研究，調(diào)整相應(yīng)的對(duì)策，以便為賓客提供更好的消費(fèi)享受。

【崗位職責(zé)】 1、全面負(fù)責(zé)餐廳的日常運(yùn)營(yíng)管理工作，包括人員調(diào)配、服務(wù)標(biāo)準(zhǔn)執(zhí)行及成本控制； 2、制定并優(yōu)化餐飲服務(wù)流程，提升顧客滿意度，確保服務(wù)質(zhì)量符合酒店標(biāo)準(zhǔn)； 3、監(jiān)督食品衛(wèi)生與安全，嚴(yán)格執(zhí)行相關(guān)法規(guī)，確保用餐環(huán)境安全、整潔； 4、分析經(jīng)營(yíng)數(shù)據(jù)，制定銷售策略，完成月度、季度及年度營(yíng)收目標(biāo)； 5、負(fù)責(zé)員工培訓(xùn)與團(tuán)隊(duì)建設(shè)，提升員工專業(yè)技能與服務(wù)意識(shí)； 6、協(xié)調(diào)廚房與前廳工作，確保菜品質(zhì)量與出餐效率； 7、處理顧客投訴及突發(fā)事件，維護(hù)酒店品牌形象。 【崗位要求】 1、具備餐飲行業(yè)管理經(jīng)驗(yàn)，熟悉餐廳運(yùn)營(yíng)流程及服務(wù)標(biāo)準(zhǔn)； 2、較強(qiáng)的團(tuán)隊(duì)管理能力，能有效調(diào)動(dòng)員工積極性； 3、具備良好的溝通協(xié)調(diào)能力，能高效處理內(nèi)外部關(guān)系； 4、對(duì)市場(chǎng)趨勢(shì)敏感，具備一定的營(yíng)銷策劃能力； 5、工作細(xì)致、責(zé)任心強(qiáng)，能承受高強(qiáng)度工作壓力； 6、持有餐飲相關(guān)職業(yè)資格證書者優(yōu)先。

【崗位職責(zé)】 1、參加西餐餐廳例會(huì)，每天召開餐前會(huì)，安排當(dāng)日工作重點(diǎn)，及時(shí)傳達(dá)上級(jí)指示。 2、按工作程序做好與各西餐餐廳及廚房、飲料部關(guān)系，及時(shí)對(duì)部門間爭(zhēng)議提出界定要求。 3、按月制訂咖啡廳經(jīng)營(yíng)目標(biāo)和工作計(jì)劃，報(bào)批通過(guò)后執(zhí)行。 4、制訂服務(wù)領(lǐng)班，侍酒員崗位描述，界定其工作范圍。 5、巡視、監(jiān)督、檢查咖啡廳所屬員工的各項(xiàng)工作。 6、定期聽取服務(wù)領(lǐng)班和侍酒員的述職，并對(duì)其做出工作評(píng)定。 7、根據(jù)工作需要調(diào)配服務(wù)領(lǐng)班和侍酒員工作崗位，報(bào)西餐餐廳經(jīng)理批準(zhǔn)執(zhí)行。 8、掌握咖啡廳工作情況和有關(guān)數(shù)據(jù)。 9、搞好客人關(guān)系，處理顧客投訴。 10、填寫服務(wù)領(lǐng)班和侍酒員過(guò)失單和獎(jiǎng)勵(lì)單，按程序執(zhí)行獎(jiǎng)懲。 11、定期向西餐餐廳經(jīng)理述職，及時(shí)解決下級(jí)工作爭(zhēng)議。 12、關(guān)心咖啡廳所屬員工的思想、工作和生活。 【崗位要求】 1、西餐廳、咖啡廳行業(yè)三年以上從業(yè)經(jīng)歷； 2、熟悉西餐廳、咖啡廳的服務(wù)流程，對(duì)吧臺(tái)出品有一定了解； 3、具備相關(guān)的管理經(jīng)驗(yàn)和管理能力； 4、能對(duì)西餐廳、咖啡廳服務(wù)員進(jìn)行培訓(xùn)； 5、熱愛酒店行業(yè)，有工作責(zé)任心。

1.制作與餐飲相關(guān)的制度和標(biāo)準(zhǔn)。 2.建立標(biāo)準(zhǔn)的餐飲銷售，趨勢(shì)和目錄。 3.關(guān)注顧客的反饋并能分析跟蹤客人的需求。 4.在報(bào)告，預(yù)算，政策和未來(lái)計(jì)劃上與管理層協(xié)商。 5.制定餐飲銷售策略并拓展有效的銷售渠道。 6.確保優(yōu)質(zhì)食品和服務(wù)使客人滿意。 7.確保可以達(dá)到預(yù)算目標(biāo)。 8.確保部門利潤(rùn)合理化。 9.確保培訓(xùn)計(jì)劃按要求準(zhǔn)時(shí)執(zhí)行。 10.確保所有員工達(dá)到希爾頓酒店國(guó)際標(biāo)準(zhǔn)。 11.能帶領(lǐng)團(tuán)隊(duì)高效執(zhí)行重要接待活動(dòng)并創(chuàng)造良好的口碑。 12.關(guān)注員工的滿意度及未來(lái)發(fā)展，確保有效的培訓(xùn)計(jì)劃落實(shí)。 13.確保了解餐飲相關(guān)的準(zhǔn)備和服務(wù)。 14.維護(hù)良好的專業(yè)個(gè)人形象。 15.建立和維護(hù)員工關(guān)系。 16.參與和執(zhí)行與企業(yè)相關(guān)的一切工作。 17.保護(hù)商業(yè)秘密。 18.參與并執(zhí)行任何酒店商務(wù)活動(dòng)范圍之內(nèi)的工作任務(wù)。 19.執(zhí)行任何運(yùn)營(yíng)總監(jiān)下達(dá)的工作任務(wù)。 20.加入酒店的項(xiàng)目工作組時(shí)，認(rèn)真履行相應(yīng)職責(zé)。 21.有高效的市場(chǎng)分析力，能計(jì)劃和實(shí)施餐飲的促銷。 22.完成酒店管理層交代的其他任務(wù)。

簡(jiǎn)要說(shuō)明： 作為酒店中餐廳的經(jīng)理，將全面負(fù)責(zé)餐廳的日常運(yùn)營(yíng)與管理，確保提供卓越的餐飲服務(wù)體驗(yàn)；需帶領(lǐng)團(tuán)隊(duì)執(zhí)行高標(biāo)準(zhǔn)的服務(wù)流程，優(yōu)化運(yùn)營(yíng)效率，提升賓客滿意度，同時(shí)實(shí)現(xiàn)餐廳的營(yíng)收與利潤(rùn)目標(biāo)。 崗位職責(zé) ? 1.運(yùn)營(yíng)管理-全面負(fù)責(zé)中餐廳的日常運(yùn)營(yíng)，監(jiān)督餐廳環(huán)境、餐具擺設(shè)、衛(wèi)生標(biāo)準(zhǔn)符合酒店品牌要求，確保菜品出品質(zhì)量穩(wěn)定，與廚師團(tuán)隊(duì)緊密合作優(yōu)化菜單，管理餐廳庫(kù)存、餐具及設(shè)備維護(hù)，控制損耗與成本； 2. 團(tuán)隊(duì)管理-招聘、培訓(xùn)及管理中餐廳服務(wù)團(tuán)隊(duì)，提升員工專業(yè)技能與服務(wù)意識(shí)，制定排班計(jì)劃，合理調(diào)配人力，確保高峰時(shí)段服務(wù)順暢，定期組織員工培訓(xùn)，營(yíng)造積極向上的團(tuán)隊(duì)氛圍，降低員工流失率； 3. ?客戶體驗(yàn)-處理特殊需求及投訴，確保高滿意度，收集賓客反饋，持續(xù)優(yōu)化服務(wù)流程與菜品設(shè)計(jì)，策劃并執(zhí)行季節(jié)性主題活動(dòng)； 4. 財(cái)務(wù)管理-制定餐廳年度預(yù)算，監(jiān)控營(yíng)收、成本及利潤(rùn)指標(biāo)，分析經(jīng)營(yíng)數(shù)據(jù)（翻臺(tái)率、人均消費(fèi)、客戶評(píng)價(jià)等），提出改進(jìn)方案，控制人力成本與物料采購(gòu)成本； 5. 市場(chǎng)協(xié)作-市場(chǎng)部合作推廣中餐廳特色，維護(hù)與高端客戶、企業(yè)客戶及旅行社的長(zhǎng)期合作關(guān)系； ? 崗位要求 ? 1.學(xué)歷： 大專及以上學(xué)歷，酒店管理、餐飲管理或相關(guān)專業(yè)優(yōu)先。 2. 經(jīng)驗(yàn)：5年以上高端中餐廳管理經(jīng)驗(yàn)，奢華酒店或米其林或者黑珍珠餐廳背景更佳。 3. 熟悉粵菜、川菜等主流中餐菜系及服務(wù)流程。

1.制定與餐飲相關(guān)的制度和標(biāo)準(zhǔn)。 2.建立標(biāo)準(zhǔn)的餐飲銷售，趨勢(shì)和目錄。 3.不斷的改進(jìn)制度，程序和設(shè)備。 4.在報(bào)告，預(yù)算，政策和未來(lái)計(jì)劃上與管理層協(xié)商。 5.查看價(jià)格，供貨來(lái)源，餐飲銷售，趨勢(shì)和清單。 6.確保優(yōu)質(zhì)食品和服務(wù)使客人滿意。 7.確保可以達(dá)到預(yù)算目標(biāo)。 8.確保可以提高部門利潤(rùn)。 9.確保培訓(xùn)計(jì)劃按要求準(zhǔn)時(shí)執(zhí)行。 10.確保所有員工達(dá)到希爾頓酒店國(guó)際標(biāo)準(zhǔn)。 11.查看部門計(jì)劃來(lái)確保部門未來(lái)發(fā)展。 12.確保所有員工接受培訓(xùn)，態(tài)度正確，友好和遵守紀(jì)律。 13.確保了解餐飲相關(guān)的準(zhǔn)備和服務(wù)。 14.維護(hù)良好的專業(yè)個(gè)人形象。 15.建立和維護(hù)員工關(guān)系。 16.參與和執(zhí)行與企業(yè)相關(guān)的一切工作。 17.保護(hù)商業(yè)秘密。 18.參與并執(zhí)行任何酒店商務(wù)活動(dòng)范圍之內(nèi)的工作任務(wù)。 19.執(zhí)行任何運(yùn)營(yíng)總監(jiān)下達(dá)的工作任務(wù)。 20.加入酒店的項(xiàng)目工作組時(shí)，認(rèn)真履行相應(yīng)職責(zé)。 21.完成酒店管理層交代的其他任務(wù)。

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(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(yíng)的所有計(jì)劃。 2、負(fù)責(zé)實(shí)現(xiàn)部門的營(yíng)業(yè)收入指標(biāo)和利潤(rùn)指標(biāo)。 3、與中/西廚師長(zhǎng)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(yíng)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(duì)餐廳的設(shè)備、物資、用具等嚴(yán)格管理。 【崗位要求】 1、大專及以上文化程度；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、宴會(huì)的技能及管理技巧（中餐廳管理背景優(yōu)先考慮）。 3、熟悉食品原材料采購(gòu)、儲(chǔ)藏和廚房生產(chǎn)、餐廳服務(wù)全過(guò)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。

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

【崗位職責(zé)】 1、嚴(yán)格執(zhí)行服務(wù)流程，負(fù)責(zé)餐廳桌椅清潔、環(huán)境維護(hù)及餐前擺臺(tái)工作，確保各類用品齊全且符合運(yùn)營(yíng)標(biāo)準(zhǔn)。 2、以主動(dòng)、熱情、禮貌的態(tài)度接待顧客，提供耐心周到的服務(wù)，營(yíng)造賓至如歸的用餐體驗(yàn)。 3、熟練運(yùn)用禮貌用語(yǔ)，關(guān)注客人需求，高效完成點(diǎn)餐、上菜、席間服務(wù)等全流程工作。 4、掌握餐廳菜品、酒水及特色服務(wù)內(nèi)容，適時(shí)向顧客推薦并促成消費(fèi)提升。 5、配合團(tuán)隊(duì)協(xié)作，服從工作調(diào)配，協(xié)助同事完成高峰時(shí)段服務(wù)及突發(fā)情況處理。 6、定期參與服務(wù)技能與禮儀培訓(xùn)，持續(xù)優(yōu)化服務(wù)細(xì)節(jié)與專業(yè)素養(yǎng)。 【崗位要求】 1、年齡18-30周歲，身體健康，無(wú)傳染病史；女性身高≥1.58米，男性身高≥1.68米，能適應(yīng)高強(qiáng)度站立工作。 2、大專及以上學(xué)歷，具備1年以上餐飲服務(wù)經(jīng)驗(yàn)，熟悉中西餐服務(wù)流程者優(yōu)先。 3、普通話流利，具備基礎(chǔ)英語(yǔ)溝通能力，善于通過(guò)語(yǔ)言表達(dá)傳遞服務(wù)熱情。 4、吃苦耐勞，責(zé)任心強(qiáng)，能適應(yīng)早晚班輪換及節(jié)假日排班制度。 5、具備團(tuán)隊(duì)合作意識(shí)與服務(wù)創(chuàng)新精神，無(wú)不良職業(yè)記錄。