We are looking for ADD Manager 我們正在尋找一位全日餐廳經(jīng)理 As an ADD Manager, we rely on you to 作為一位全日餐廳經(jīng)理，你的主要工作職責(zé)為： 1.??? To coach and maximise the performance of the team 2.??? Ensure every guest receives high quality service 3.??? Maintain smooth ADD operation on a daily basis 4.??? Support the Director of Food & Beverage from a planning and organising perspective 1、 指導(dǎo)并使團(tuán)隊(duì)的表現(xiàn)最大化； 2、 確保每位客人都能得到高質(zhì)量的服務(wù)； 3、 保持全日餐廳的正常運(yùn)作； 4、 從計(jì)劃和組織的角度支持餐飲總監(jiān)； We are looking for someone who: 我們正在尋找一位具備以下條件的候選人： 1.??? Has a passion for Food & Beverage 2.??? Enjoys interacting with people 3.??? Has high proficiency in both written and spoken English 4.??? Have at least 5 years’ experience working in either a luxury restaurant or a 5* hotel environment 5.??? A friendly, helpful and trustworthy leader 6.??? Upholds professional values, ethics and integrity at all times 1、 對(duì)餐飲服務(wù)有極高的熱情； 2、 喜歡與人溝通交流； 3、? 良好的英文書面與口語(yǔ)表達(dá)； 4、? 5年以上豪華餐廳或五星級(jí)酒店工作的經(jīng)驗(yàn)； 5、? 是一個(gè)友好，樂于助人和值得信賴的領(lǐng)導(dǎo)者； 6、? 在任何時(shí)候都秉持專業(yè)的價(jià)值觀、道德和誠(chéng)信 If you are the right person, what are you waiting for? Click the apply button now! 如果您覺得您適合以上條件，那還等什么呢？請(qǐng)點(diǎn)擊下面的申請(qǐng)按鍵吧！

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

1、積極參與所有要求參加的會(huì)議。 Attendsand contributes to all meetings as required. 2、確保部門的服務(wù)是高效、優(yōu)質(zhì)且一致的，符合部門操作守則所規(guī)定的標(biāo)準(zhǔn)。 Ensuresservices provided by the department are always available and are always carriedout to define Standard with the utmost efficiency, consistency and courtesy asdetailed in the Department Operation Manual. 3、確保所有員工始終如一的提供禮貌而專業(yè)的服務(wù)。 Handlesguest and associate enquiries in a courteous and efficient manner, reportingcomplaints or problems if no immediate solution can be found. 4、了解雇員立法和勞資關(guān)系，嚴(yán)格遵循員工手冊(cè)的規(guī)章準(zhǔn)則、酒店雇用政策、衛(wèi)生政策和健康安全政策。 Isknowledgeable in statutory legislation in associate and industrial relations,understanding and strictly adhering to rules & regulations established inthe Associate Handbook and the hotel’s policies concerning fire, hygiene andhealth & safety. 5、積極提供有關(guān)員工的福利、安全和發(fā)展等方面的意見，實(shí)事求是的反饋現(xiàn)狀。 Takesan active involvement in the welfare, safety, development and well being ofassociates providing advice, counselling and truthful, diplomatic feedback. 6、高標(biāo)準(zhǔn)的要求餐廳部員工的言行舉止和衣著裝扮。 Ensuresall Outlet associates maintain high standards of personal presentation &grooming. 7、保持好積極正面的顧客關(guān)系和同事關(guān)系。 Maintainspositive guest and colleague interactions with good working relationships. 8、始終如一的負(fù)責(zé)任的態(tài)度和行為舉止，積極正面的體現(xiàn)凱悅國(guó)際和酒店的標(biāo)準(zhǔn)。 Exercisesresponsible management and behaviour at all times and positively representingthe hotel management team and Hyatt International. 9、承擔(dān)合理的工作職責(zé)和第二職責(zé)，并根據(jù)酒店、工業(yè)和公司的需要做相應(yīng)的調(diào)整。 Respondsto requests to undertake any reasonable tasks and secondary duties and tochanges as dictated by the hotel, industry and company. 10、執(zhí)行被分配到的其他合理的工作和職責(zé)。 Tocarry out any other reasonable duties and responsibilities as assigned.

對(duì)餐飲部總監(jiān)、餐飲部經(jīng)理負(fù)責(zé)，負(fù)責(zé)西餐廳整體策劃、經(jīng)營(yíng)和管理，努力完成營(yíng)業(yè)指標(biāo)，保證西餐廳及送餐部、大堂吧、茶室的服務(wù)質(zhì)量，與客人建立良好的關(guān)系，不斷發(fā)展客源。

1.???????? To maintain a high customer service focus by approaching your job with the customers always in mind. 在整個(gè)工作過程中，始終保持高度的客戶服務(wù)意識(shí)。???? 2.???????? To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues. 保持積極的工作態(tài)度，做好本職工作，并且主動(dòng)解決問題，能夠始終清晰的與客人或同事進(jìn)行交流。 3.???????? To contribute ideas and suggestions to enhance operational/environmental procedures in the Hotel. 能夠提出對(duì)酒店的運(yùn)作及環(huán)境有益的意見或建議。 4.???????? 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(yīng)商推薦酒店的服務(wù)及設(shè)施。 5.???????? 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。 9.?????? Creating an environment where everyone in the department is focus on “creating that special experience” to deliver exceptional customer service. 建立一種每個(gè)員工都關(guān)注如何能為客人創(chuàng)造“一次特殊經(jīng)歷”，提供非凡客戶服務(wù)的工作環(huán)境。 10.???? Actively seeking verbal feedback from customers and team member at each service period. 在服務(wù)期間積極收集客人及服務(wù)人員的反饋。 11.???? Agreeing and implementing actions to make improvements to customer service. 就如何改進(jìn)對(duì)客服務(wù)采取相應(yīng)的措施。 6.???????? Positively dealing with and learning from customer complaints and comments with follow up and feedback to the Food and Beverage Manager. 以積極的態(tài)度處理客人的投訴及建議，并把必要的信息反饋給餐飲部經(jīng)理。 12.???? Making sure all customer requests and queries are responded to promptly and effectively while assisting on the floor during meal periods each day. 在服務(wù)時(shí)間內(nèi)以積極的態(tài)度，高效、準(zhǔn)確的定位及滿足客人要求及需要。 13.???? Be available to assist on duty in the Restaurant & Bars during any busy days or special events. 當(dāng)餐廳或酒吧繁忙的時(shí)候提供必要的幫助。 14.???? Be Pro-Active towards guests, assisting them with any reasonable requests, and training all team member to see these things before the guests ask. 積極主動(dòng)的為客人服務(wù)，滿足客人任何合理要求，并且培訓(xùn)員工能夠預(yù)見客人的需求。 15.?? To ensure all standards for Service Delivery as identified in the Guest Satisfaction Manual and the Standard Operating and Procedures Manual are consistently delivered throughout the department. 確保在對(duì)客服務(wù)指南，標(biāo)準(zhǔn)服務(wù)手冊(cè)中的所有標(biāo)準(zhǔn)都能夠在整個(gè)部門持續(xù)有效的貫徹。 16.?? Having detailed knowledge of all departmental Standards. 熟悉部門服務(wù)標(biāo)準(zhǔn)。 17.?? Being able to explain the standards to the team members and managers. 可以清楚的向其他員工解釋服務(wù)標(biāo)準(zhǔn)。 18.?? Be able to assess team member performance against standards. 能夠按照服務(wù)標(biāo)準(zhǔn)評(píng)估其他員工的工作表現(xiàn)。 19.?? Ensure that training on Departmental Standards is regularly conducted in the outlets. 確保日常部門的培訓(xùn)能夠按照服務(wù)標(biāo)準(zhǔn)進(jìn)行。 20.?? Monitoring Standards through regular Standards Review checks. 通過反復(fù)檢查，督導(dǎo)服務(wù)標(biāo)準(zhǔn)的實(shí)施工作。 21.?? Developing action plans to address shortfalls in Standards and identifying shortfalls before they affect customer service. 針對(duì)工作中的不足制定計(jì)劃，以避免影響對(duì)客服務(wù)質(zhì)量。 22.?? Implementing and following though improvements identified. 針對(duì)于工作中的不足采取必要的行動(dòng)。 23.?? To plan, priorities organize and control the day-to-day operation. 計(jì)劃，確定優(yōu)先次序，組織及控制每日餐廳的運(yùn)營(yíng)。 24.?? Preparing rosters and job schedules for team member to meet business needs (taking into consideration internal activities and occupancy and external events, promotions etc). 制定每位員工的排班表及工作安排。（考慮內(nèi)部活動(dòng)，客人入住率， 特殊活動(dòng)及產(chǎn)品促銷等） 25.?? Communicating effectively with Front Office and Groups & Tours to maximise in house and group business for the restaurant, ensuring direct liaison with Group Leaders upon arrival. 有效的與前臺(tái)及團(tuán)隊(duì)領(lǐng)隊(duì)協(xié)調(diào)，盡可能的增加餐廳生意，與領(lǐng)隊(duì)保持直接聯(lián)系。 26.?? To describe, assign and delegate duties and authority for the operation of the Restaurant at all times. 分配， 指派，組織授權(quán)餐廳日常的經(jīng)營(yíng)工作。 27.?? Understanding what’s going on in other departments and implications for your owndepartment. 了解酒店其他部門的經(jīng)營(yíng)活動(dòng)及其與自己部門的影響。 28.?? Planning ahead and ensuring adequate resources are available. 預(yù)先準(zhǔn)備并確保各種經(jīng)營(yíng)設(shè)施設(shè)備的充足。 29.?? Managing the departmental operation and taking action where necessary to ensure smooth running and participating in service duties during service periods, where necessary. 有效管理部門運(yùn)作，為保證服務(wù)及餐廳的正常運(yùn)營(yíng)采取必要的措施。 30.?? To co-ordinate with Engineering and Housekeeping Departments to ensure maintenance and cleanliness. Ensure follow-up procedures are maintained. 與客房部及工程部通力合作，保證部門設(shè)施的完好及清潔。 31.?? Ensuring the shift is reviewed and handovers and briefings are carried out. 確認(rèn)每個(gè)班次之間做好總結(jié)，并與下個(gè)班次進(jìn)行工作交接。 32.?? Maintaining in-depth technical knowledge and skills required for the job. 確保崗位所需知識(shí)的更新。 33.?? Maintain event and function histories to assist with returning events. 保留餐廳活動(dòng)記錄。 34.?? To establish good communication with the Kitchen team. 與廚房的員工建立良好的溝通渠道。 35.?? To participate in future menu changes with the F&B Manager and the Executive Chef taking into consideration new F&B trends, market demands and sales achievements. 協(xié)助餐飲部經(jīng)理及行政總廚根據(jù)餐飲發(fā)展趨勢(shì)，適當(dāng)需求及銷售情況進(jìn)行餐廳菜單的修改。 36.???? Carries out any other reasonable duties and responsibilities as assigned. 完成任何其他合理的職責(zé)和被指派的職責(zé)。 37.Senior Social Catering Leader experience will also be considered. 高級(jí)社會(huì)餐飲負(fù)責(zé)人經(jīng)驗(yàn)亦可考慮。

1、協(xié)助咖啡廳經(jīng)理管理的日常工作，確保員工能遵守酒店的服務(wù)標(biāo)準(zhǔn)和工作程序。 2、大學(xué)酒店管理專業(yè)畢業(yè)者優(yōu)先 3、兩年以上國(guó)際五星級(jí)酒店相等職位管理經(jīng)驗(yàn) 4、餐飲相關(guān)英文知識(shí) 5、熟練掌握Micros點(diǎn)餐系統(tǒng)

1.根據(jù)預(yù)測(cè)、宴會(huì)預(yù)定、團(tuán)體餐安排及重要賓客的人數(shù)來安排工作。 2.做好餐廳運(yùn)營(yíng)包含但不局限于提高賓客滿意度、餐廳生意及賓客反饋跟進(jìn)。 3.合理安排人員，人工成本合理化。 4.負(fù)責(zé)部門員工培訓(xùn)，按照SOP流程規(guī)范化。 5.為餐廳運(yùn)營(yíng)提供良好建議，制定適合餐廳的推廣計(jì)劃。 6.協(xié)助餐飲部負(fù)責(zé)人做好餐廳運(yùn)營(yíng)及其他安排工作事項(xiàng)。 崗位要求 1.大專及以上學(xué)歷。 2.一年以上五星級(jí)酒店同等崗位工作經(jīng)驗(yàn)；精通西餐、酒吧的業(yè)務(wù)知識(shí)，熟練掌握本部門的技能技巧。 3.具有較強(qiáng)的社會(huì)活動(dòng)能力、組織領(lǐng)導(dǎo)工作能力和實(shí)際工作能力。 4.具有食品原材料加工、西餐成本核算方面的知識(shí)。 5.良好的溝通及協(xié)調(diào)能力。

BASIC FUNCTION基本職責(zé) The Western Restaurant Manager is responsible for providing an efficient and high quality service in western restaurant. The western restaurant is responsible for continually focusing on achieving and always ensuring the high quality service standard of an international luxury hotel is achieved. They must achieve guest satisfaction targets and team member satisfaction, and they are responsible for evaluating the performance, and developing and implementing regular skills training for all staff. Reports directly to the Director of F&B and is responsible for achieving service quality targets in restaurant, and for the implementation and compliance of all food and beverage policies and practices (SOP) of hotel and group. 西餐經(jīng)理負(fù)責(zé)提供高效高質(zhì)量的西餐服務(wù)。負(fù)責(zé)達(dá)到并始終維持國(guó)際品牌酒店的服務(wù)標(biāo)準(zhǔn)。實(shí)現(xiàn)客人滿意度和員工滿意度的目標(biāo)，負(fù)責(zé)為西餐主管和員工評(píng)估，發(fā)展和開展技能培訓(xùn)。確保實(shí)現(xiàn)餐廳服務(wù)目標(biāo)，執(zhí)行和落實(shí)餐飲各項(xiàng)政策和集團(tuán)的標(biāo)準(zhǔn)工作操作流程。 ? DUTIES AND RESPONSIBILITIES職責(zé)和任務(wù) 1.????? Effectively manage the restaurant by ensuring the following:有效的管理餐廳，確保以下幾方面： ·? Oversee the Implementation of standards as detailed in the departmental standards ????and procedures manual.根據(jù)部門標(biāo)準(zhǔn)和程序手冊(cè)，監(jiān)督執(zhí)行的情況。 ·?? Adhere to bill paying procedures.遵循賬單支付的程序。 ·?? Conduct effective shift briefings ensuring all staff are aware of VIPs, special occasions, daily specials; emphasis on up selling certain products; etc.組織有效的交接班例會(huì)，確保所有員工知道了解貴賓、特別場(chǎng)合和每日的特色菜，并推銷更好的產(chǎn)品。 ·?? Personally meet and farewell a minimum of 80% of your customers.至少親自接待百分之八十的客人以及與他們告別。 ·?? To train and develop supervisors and staffs; so that they are able to achieve themselves job.培訓(xùn)和發(fā)展主管和員工，以確保他們能夠獨(dú)立完成部門的工作。 ·?? Be an inspiration to all hotel staff to achieve luxury levels of performance.激勵(lì)員工以確保員工達(dá)到奢華的服務(wù)水平 2.????? Share recommendations and guest comments to Chef and Food and Beverage Director to reflect current customer profile.與廚師和餐飲總監(jiān)共同分析客人的評(píng)論和建議以了解顧客最近的整體情況。 3.????? Develop and implement Promotions Calendar for F&B products in restaurant.在餐廳發(fā)展和執(zhí)行餐飲部產(chǎn)品的促銷計(jì)劃。 4.????? Arrange outlet promotion plan（monthly，special day，etc） with chef, and push the promotion.與廚師長(zhǎng)商定部門推廣計(jì)劃（包含月度，特殊節(jié)假日等），推進(jìn)執(zhí)行最終商定的推廣計(jì)劃。 5.????? Anticipate market changes and review operations when necessary.注意市場(chǎng)的變化，必要時(shí)回顧營(yíng)運(yùn)情況。 6.????? Conduct competitor analysis.分析競(jìng)爭(zhēng)者的情況。 7.????? Create positive publicity opportunities.創(chuàng)造積極的公開機(jī)會(huì)。 8.????? Manage customer database and utilize effectively.管理顧客的資料并有效的利用。 9.????? Up-sell property facilities.推銷更好的設(shè)施。 10.??? Actively pursue cost saving measures.積極地采取開支節(jié)省措施。 11.??? Recycle wherever possible.合理利用有效資源。 12.??? Liaise with sales manager during tender process to obtain new accounts, Food and Beverage specific.在發(fā)展過程中與銷售部經(jīng)理聯(lián)系，以獲得新的客戶和特色的食物和酒水。控制人力成本和酒水成本。 13.??? Stock control.庫(kù)存控制。 14.??? Analyze food and beverage statistics through point of sale system.分析食物和酒水的銷售額。 15.??? For conferring daily with department leaders and management on any operational problems. Conducting inspection tours of the operation to ensure proper cleanliness, manning and mise- en- place for daily business.與上級(jí)或主管級(jí)員工交流協(xié)商每日的運(yùn)作問題。在每日營(yíng)業(yè)期間視察運(yùn)作的場(chǎng)地確保適當(dāng)?shù)那楣?jié)、人事安排以及擺放等。 16.??? Must maintain effective discipline over the department, ensuring that all departmental rules and regulations are adhered to. And that all grooming and hygiene standards are maintained. Taking disciplinary action wherever required to enforce this.維持部門內(nèi)有效的紀(jì)律，確保遵循所有部門的規(guī)章制度，儀容儀表和衛(wèi)生標(biāo)準(zhǔn)。在需要貫徹執(zhí)行的 地方采取處罰行動(dòng)。 17.??? To be responsible for overall operations of the restaurant.負(fù)責(zé)餐廳所有的營(yíng)運(yùn)。 18.??? To assign and delegate responsibilities and authority for the operation areas within the department to the assistant manager and supervisors. Developing the position within a suitable time frame (to be discussed) so that they may be able to carry out the duties and responsibilities of the restaurant manager.為副經(jīng)理/主管分配和委派部門內(nèi)操作區(qū)域的責(zé)任和職責(zé)。在適當(dāng)?shù)臅r(shí)間周期內(nèi)發(fā)展有潛力的員工，以便他們能夠執(zhí)行餐廳經(jīng)理的責(zé)任和職責(zé)。 19.??? To maintain effective communication on the activities of the department with the F&B office and other areas of the hotel, in order to provide the best possible service to the guests.與餐飲辦公室和酒店其他部門就酒店的活動(dòng)保持有效的交流，以便為客人提供最佳的服務(wù)。 20.??? Industry, by means of monthly competitor evaluations, industry analysis and trade literature.每月評(píng)估競(jìng)爭(zhēng)對(duì)手，行業(yè)分析和貿(mào)易文學(xué)注意發(fā)展趨勢(shì)、實(shí)操、可用的新產(chǎn)品和行業(yè)內(nèi)的近況。 21.??? To maintain a high profile within the restaurant during service periods, with emphasis on guest relations and needs.在服務(wù)期間保持餐廳良好的形象，特別注意與客人的關(guān)系及他們的要求。 22.??? According to Wyndham Grand Brand standard，prepare the service sequence，food service standard，beverage pick up/service standard, etc.按照集團(tuán)品牌標(biāo)準(zhǔn)起草制定部門服務(wù)流程，服務(wù)標(biāo)準(zhǔn)，出品標(biāo)準(zhǔn)等部門制度，跟進(jìn)審批，并督促執(zhí)行。 23.??? Arrange the training, to ensure that the outlet team projects professionalism, that employees are well trained in their jobs and are well-groomed and uniformed. Achieve training target and record by monthly.安排好部門培訓(xùn)，確保我們團(tuán)隊(duì)的專業(yè)性，員工受到專業(yè)的技能培訓(xùn)和良好的專業(yè)形象; 完成部門每月培訓(xùn)工作并做好匯總。 24.??? To plan and co-ordinate a guest recognition program, and implement once approved by the F&B Director.計(jì)劃和協(xié)調(diào)客人的優(yōu)惠政策計(jì)劃，在餐飲總監(jiān)的同意下立即執(zhí)行。 25.? To ensure that all service and quality standards are maintained as per theoperating policy of the outlet and requirements as set by the hotel, and to correct whenever required.確保根據(jù)酒店的要求和餐廳的操作制度提供高質(zhì)量的服務(wù)，并在有必要時(shí)糾正。 26.??? To attend and participate in all monthly F&B departmental meetings and daily morning briefings and to send replacement on scheduled days off.參加每月的餐飲部會(huì)議和每日晨會(huì)，并安排休息時(shí)的換班。 27.??? To do monthly maintenance checks on al equipment, furniture and fixtures and reports all areas in need of attention to the appropriate department.每月檢查所有的設(shè)備、家具和工具，向相應(yīng)部門報(bào)告需要注意的相關(guān)區(qū)域。 28.??? To ensure the safety of all equipment held within the restaurant, ensuring that all equipment is properly handled, cleaned and stored at all times. Correcting any areas which are in need of attention, so that all compliance with established polices is carried out.安全的操作餐廳內(nèi)的所有設(shè)備，確保時(shí)刻適當(dāng)?shù)牟僮鳌⑶鍧嵑蛢?chǔ)存。改進(jìn)需要注意的區(qū)域，以遵循現(xiàn)有的制度。 29.??? To ensure that potential breakages are avoided and that staff are aware of the departmental breakage procedure. And that full compliance is received with regards to minimizing breakage.避免潛在的損壞，確保所有的員工注意部門的損壞程序并完全遵循以將損壞降到最低程度。 30.??? To actively participate in the set up and running of any promotion held in the outlet, including planning and implementation of such promotions.積極的參加餐廳組織的布置和運(yùn)作促銷活動(dòng)，包括這種促銷活動(dòng)的計(jì)劃和執(zhí)行。 31.??? Appraise performance of subordinates every 6 months and recommends appropriate action basing on results of rating.每六個(gè)月對(duì)下屬員工進(jìn)行業(yè)績(jī)?cè)u(píng)估，并基于評(píng)估結(jié)果提出相應(yīng)措施。 32.??? Anticipate and address guest issues and establish proactive processes to promote guest satisfaction.預(yù)測(cè)并解決客人的問題，建立積極主動(dòng)的工作流程以提高客戶滿意度。 33.??? Interacts in a positive way with other departments to ensure a luxury guest experience.以積極的方式與其他部門進(jìn)行溝通，以確保客人的奢華體驗(yàn)。 34.??? Ensures compliance with local health and safety regulations.確保遵守當(dāng)?shù)氐慕】岛桶踩ㄒ?guī)。 35.??? Must be an example of the Wyndham Grand Values, brand standards, and a champion of grooming and appearance guidelines.確保成為溫德姆品牌價(jià)值觀，品牌標(biāo)準(zhǔn)及儀容儀表的典范。 36.??? Responsible for achieving the service quality performance rating for F&B above the competitor market average.確保我們的餐飲出品及服務(wù)高于市場(chǎng)平均水平。

工作職責(zé) 1、實(shí)施工作標(biāo)準(zhǔn)和服務(wù)程序，督促員工嚴(yán)格履行其崗位職責(zé)。 2、根據(jù)營(yíng)業(yè)情況，對(duì)服務(wù)員進(jìn)行工作任務(wù)分配，確保提供優(yōu)質(zhì)服務(wù)。 3、與賓客和廚房保持良好的工作關(guān)系，及時(shí)反饋賓客對(duì)出品，服務(wù)方面的信息，不斷提高餐飲產(chǎn)品和服務(wù)的質(zhì)量。 4、了解客情，親自為重要賓客服務(wù)。 5、處理餐廳里發(fā)生的問題和賓客的意見。 6、定期檢查，清點(diǎn)餐廳的設(shè)備、餐具、布草等物品。 崗位要求 1、有一定的組織和管理能力，具有熟練的餐飲服務(wù)技能。 2、熱愛本職工作，工作勤勤懇懇，認(rèn)真負(fù)責(zé)。 3、身體健康、儀表端莊。