【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。

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

【餐廳經理崗位職責】 確保遵循酒店的政策方針和品牌標準。 確保所有隊員遵守酒店儀容儀表和個人衛生標準。 確保正確解釋酒店的服務標準和酒店政策給員工并且讓員工正確的執行。 確保團隊嚴格遵守時間。 提供良好的工作氛圍和建立和諧的團隊，增加團隊的士氣和工作效率。 處理員工問題時需要匯報給餐飲部總監和人力資源部總監。 輔導和勸告員工。 對于認可的員工實施培訓課程，進行全體員工的培訓和評估他們的能力。 通過葡萄酒的培訓和侍酒師一起發現潛在的團隊成員。 和廚師建立有效的溝通和友善的工作關系。 確保培訓和監管新的團隊成員，同時需要配合其他的員工。 負責團隊的季度評估和團隊紀律。 提前意識到缺少服務標準的對客服務并及時制定發展計劃，跟蹤和執行改變。 和其它部門建立關系。 準備每周班次表。 確保運營時候和大堂酒廊保持精密的聯系。 管理時間表格，出席記錄和所有員工的津貼。 根據餐飲辦公室最后的期限完成所有需要的報告。 在中餐廳有活動或者大型宴會時候準備分析報告。 監管維護申請。 出息餐飲部和每日會議。 每餐前的員工會議。 為以后的活動和促銷制定客人郵箱明細。 實施部門會議。 運營時候處理所有的客人建議并且記錄在部門日志上面。 設計客人和VIP客人的記錄并且維護。 計劃和實施每日，每周和每月的清潔計劃。 為家具和設備提供衛生及好的工作狀態。 監督和保持餐飲部的預算，收入 【酒吧經理崗位職責】 1、完成公司下達經營管理目標，保證計劃任務的順利完成； 2、制定酒吧的發展規劃、經營策略、市場定位、經營方針等各種方案及工作計劃； 3、完善客戶管理制度，接待重要客人，處理重要投訴，提升服務品質； 4、關注營業現場氣氛，對各部門的工作提出指導性意見； 5、處理各項外聯工作，掌握店內各項經營動態。有解決突發事件的能力； 6、了解同行業市場競爭情況及同行的新趨勢、新潮流； 7、制定酒吧的經營策略，市場策略及營銷方案。挖掘新的經濟增長點，提升酒吧市場占有率； 8、督促部門工作的順利進行，考核部門工作指標完成情況； 【崗位要求】 英文和其它語言的溝通能力。 全面的餐飲部運營知識。 餐廳經理崗位需4年及以上相關的工作經驗；酒吧經理需有三年以上酒吧娛樂夜場或連鎖餐飲酒店服務行業獨立管理工作經驗，具有較強的店務實操經驗;。 良好的管理技能。 持有商業的敏銳感。 積極主動和精力充沛。 領導才干，和團隊有良好的溝通。 優秀的書面和口語的英文能力。 整潔干凈的儀容儀表。

【崗位職責】 1、根據營業情況，對服務員進行工作任務分配，確保提供優質服務。 2、及時向經理和廚師長反饋客人對食品，服務方面的信息、了解客情，親自為重要客人服務。 3、妥善處理餐廳里發生的問題和客人的意見，并及時向經理匯報。 4、定期檢查，清點餐廳的設備、餐具、布草等物品，并將結果匯報給經理。 5、督促服務員做好餐廳安全和清潔衛生工作，保證達到飯店規定的標準。 6、餐飲服務工作，每日收銀工作等 【崗位要求】 1、中專及以上學歷，主管同崗位工作經驗1年以上。 2、有一定的地方菜肴、食品、酒水等方面的知識。 3、有一定的組織和管理能力，具有熟練的服務技能。 4、熱愛本職工作，工作勤勤懇懇，認真負責。 5、身體健康，儀表端莊。

1、帶領員工認真做好餐前準備，確保質量標準； 2、正式開餐后，督導服務員認真做好服務工作并親自參加服務工作； 3、及時跟蹤、檢查臺面，對不合格的地方進行指正、改正； 4、及時對餐臺上菜速度、情況了解，及時催菜； 5、餐后組織服務員及時清臺，整理好餐廳桌椅衛生，保持餐廳整潔和環境良好； 6、督導服務員認真落實餐廳各部門規章制度； 7、妥善處理客人投訴，不斷改善服務質量， 8、做好班組員工考勤、培訓工作。

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

溫泉中心服務員：男女不限，18--40歲，吃苦耐勞，主動服務意識強，有相關工作經驗者優先，薪資2000元。

1.?日常運營服務 - 負責大堂吧日常接待，包括迎賓、引座、點單、上菜及結賬等全流程服務，確保客人體驗流暢。 - 為客人提供飲品（咖啡、茶、雞尾酒等）和輕食（甜點、三明治等）推薦，介紹特色產品及優惠活動。 - 及時響應客人需求，如續水、更換餐具、處理投訴等，維持良好服務氛圍。 2.?環境與物品管理 - 負責大堂吧區域的衛生清潔，包括桌面、地面、餐具及設備（咖啡機、榨汁機等）的日常擦拭與消毒。 - 檢查并補充物料，如餐巾紙、調味品、酒水等，確保供應充足。 - 維護區域設施完好，發現損壞及時上報處理。 3.?操作與協作 - 按照標準流程制作簡單飲品，如咖啡、果汁等，保證出品質量。 - 準確記錄客人消費，使用收銀系統完成結算，確保賬目清晰。 - 配合后廚、客房等其他部門，協助傳遞信息或物品，保障整體服務效率。 4.?安全與規范 - 遵守酒店衛生標準和安全規定，如正確存放酒水、規范操作設備等。 - 留意客人及區域安全，發現異常情況及時報告。 - 保持個人儀容儀表整潔，符合酒店服務規范。

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

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

職位描述： 1.推薦酒店資源，牽頭與酒店建立合作關系； 2.協助與酒店的溝通,談判達成合同簽訂； 3.協調合作期間的問題。 任職要求： 1.具備酒店行業資源 2.具備良好的溝通協調能力。

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】 - 負責餐飲部行政管理工作,制定并實施餐飲經營的所有計劃。 - 負責實現部門的營業收入指標和利潤指標。 - 與行政總廚一起籌劃和設計菜單，開發當地需求的餐飲產品。 ?- 熟悉飯店管理理論、餐飲管理理論、營銷學和服務心理學。 - 協調與其他部門的工作關系，確保賓客得到滿意的餐飲產品和良好的服務。 -?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。 -?建全物資管理制度，對餐廳的設備、物資、用具等嚴格管理。 【崗位要求】 - 酒店管理或相關專業大專以上學歷； - 工作經驗及年限：至少2年以上餐飲部負責人工作經驗； - 有戰略管理、組織變革管理、管理能力開發、市場營銷、合同法、財務管理及談判技巧等方面的培訓能力； -?精通本部門的業務知識，熟練掌握中餐、西餐、酒吧、茶館的技能及管理技巧。 -?熟悉 食品原材料采購、儲藏和廚房生產、餐廳服務全過程，善于安排各個環節的工作，能保證餐飲管理的協調發展。 -?具有食品原材料加工、餐飲成本核算方面的知識。掌握各種產品配方、各種食品原材料出料率標準，控制產品質量和成本消耗。 -?具有社會活動能力、組織領導工作能力和實際工作能力；善于調動餐飲 部各級管理人員的積極性。

協助酒店總經理和市場銷售部全面完成酒店年度經營指標，尤其在餐飲服務方面提供專業性的建議和行政支持。 組織建立和實施酒店和本部門的政策制度，確保運營符合商業法規和服務業法規。 制定本部門工作計劃、主要經營指標及相關考核體系，以及本部門質量管理體系。 制定本部門預算，并組織實施，監督管理各類成本及費用，使本部門利潤最大化。 管理部門內部運作，指導并監督本部門工作計劃的進展和實施。 管理重要餐飲客戶，包括并不僅限于政府、業主公司、重要公司客戶等，積極聽取及收集客戶反饋，最大限度拓展餐飲銷售機會。 不斷開發新產品和新服務以滿足客人需求。 管理本部門內部人力資源工作，包括招聘、培訓、團隊建設及員工表現評估等。 確保部門員工清晰工作職責，確保部門員工遵守員工守則及各項程序及規定。 保持與管理公司相關部門的密切溝通，確保品牌標準在酒店得以貫徹。 確保工作場地的健康安全，符合管理公司及當地政府的要求。 確保本部門員工熟悉餐飲產品知識，提高員工餐飲服務及銷售的有效性及溝通技巧。 定期與本部門員工進行交流，有效的主持部門及員工會議。 與采購部經理一起制定和監督本部門采購程序的執行。 確保本部門能夠正確掌握并使用相關餐飲管理系統。 確保所有員工接受正規的質量與服務規范培訓。 為員工配備有助其高效完成其工作的工具和設備，并確保本部門設施設備、辦公用品得到妥善管理。 全面負責酒店食品安全。 熟悉職業保健、安全職責相關政策和程序，以確保所有程序能得以貫徹執行，并在職業保健和安全職責方針的指導下確保行為落到實處。 確保員工熟悉酒店安全、急救和緊急情況的處理程序，并能正確的使用相關的設備。 及時對危險的情形采取補救措施，并對上級主管及相關部門通報存在的潛在危險。 按酒店及管理公司要求，記錄并向有關單位上報安全事故和意外事故。 完成上級安排的其它任務。

工作職責： 1、負責酒店餐飲的日常經營和管理。 2、研究分析市場狀況，了解客人的飲食需求. 根據酒店客人的飲食結構和生活習慣，確定酒店餐飲工作經營和管理目標； 3、根據酒店總體的預算要求，分析各月、年度的餐飲市場狀況，指導和審定餐飲部門的月、季、年度預算指標； 4、參與和指導餐飲部，定期研究，制定食品推廣計劃和餐飲部推廣計劃，審定各種時令和特價菜單； 5、制訂服務標準和操作規程，檢查管理人員的工作和餐廳的服務態度，服務規程、出品部門的食品(飲品）質量及各項規章制度的執行情況，發現問題及時糾正和處理； 6、定期檢查所屬部門的各項經營情況，會同財務部對所屬部門的各項成本預算進行審定，有效地監督和控制成本，保證所屬部門的綜合毛利。 7、激勵、培訓本部門的員工。 任職資格： 1、大專及以上學歷，具有五年以上星級酒店工作經驗； 2、掌握一定的英語口語，并能進行日常交流； 3、具有豐富的餐飲管理經驗，良好的客戶關系，語言、文字表達能力強； 4、熟悉國內知名品牌食品的現狀及發展趨勢，能夠把握行業技術發展趨勢和發展動向，對關鍵技術有獨到見解； 5、熟悉星級酒店籌開及運營標準和流程。