1、積極參與所有要求參加的會議。 Attendsand contributes to all meetings as required. 2、確保部門的服務是高效、優質且一致的，符合部門操作守則所規定的標準。 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的服務。 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系，嚴格遵循員工手冊的規章準則、酒店雇用政策、衛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、積極提供有關員工的福利、安全和發展等方面的意見，實事求是的反饋現狀。 Takesan active involvement in the welfare, safety, development and well being ofassociates providing advice, counselling and truthful, diplomatic feedback. 6、高標準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系和同事關系。 Maintainspositive guest and colleague interactions with good working relationships. 8、始終如一的負責任的態度和行為舉止，積極正面的體現凱悅國際和酒店的標準。 Exercisesresponsible management and behaviour at all times and positively representingthe hotel management team and Hyatt International. 9、承擔合理的工作職責和第二職責，并根據酒店、工業和公司的需要做相應的調整。 Respondsto requests to undertake any reasonable tasks and secondary duties and tochanges as dictated by the hotel, industry and company. 10、執行被分配到的其他合理的工作和職責。 Tocarry out any other reasonable duties and responsibilities as assigned.

對餐飲部總監、餐飲部經理負責，負責西餐廳整體策劃、經營和管理，努力完成營業指標，保證西餐廳及送餐部、大堂吧、茶室的服務質量，與客人建立良好的關系，不斷發展客源。

1、協助咖啡廳經理管理的日常工作，確保員工能遵守酒店的服務標準和工作程序。 2、大學酒店管理專業畢業者優先 3、兩年以上國際五星級酒店相等職位管理經驗 4、餐飲相關英文知識 5、熟練掌握Micros點餐系統

1.???????? To maintain a high customer service focus by approaching your job with the customers always in mind. 在整個工作過程中，始終保持高度的客戶服務意識。???? 2.???????? To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues. 保持積極的工作態度，做好本職工作，并且主動解決問題，能夠始終清晰的與客人或同事進行交流。 3.???????? To contribute ideas and suggestions to enhance operational/environmental procedures in the Hotel. 能夠提出對酒店的運作及環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商推薦酒店的服務及設施。 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. 建立一種每個員工都關注如何能為客人創造“一次特殊經歷”，提供非凡客戶服務的工作環境。 10.???? Actively seeking verbal feedback from customers and team member at each service period. 在服務期間積極收集客人及服務人員的反饋。 11.???? Agreeing and implementing actions to make improvements to customer service. 就如何改進對客服務采取相應的措施。 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. 在服務時間內以積極的態度，高效、準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. 當餐廳或酒吧繁忙的時候提供必要的幫助。 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. 積極主動的為客人服務，滿足客人任何合理要求，并且培訓員工能夠預見客人的需求。 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. 確保在對客服務指南，標準服務手冊中的所有標準都能夠在整個部門持續有效的貫徹。 16.?? Having detailed knowledge of all departmental Standards. 熟悉部門服務標準。 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標準。 18.?? Be able to assess team member performance against standards. 能夠按照服務標準評估其他員工的工作表現。 19.?? Ensure that training on Departmental Standards is regularly conducted in the outlets. 確保日常部門的培訓能夠按照服務標準進行。 20.?? Monitoring Standards through regular Standards Review checks. 通過反復檢查，督導服務標準的實施工作。 21.?? Developing action plans to address shortfalls in Standards and identifying shortfalls before they affect customer service. 針對工作中的不足制定計劃，以避免影響對客服務質量。 22.?? Implementing and following though improvements identified. 針對于工作中的不足采取必要的行動。 23.?? To plan, priorities organize and control the day-to-day operation. 計劃，確定優先次序，組織及控制每日餐廳的運營。 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。（考慮內部活動，客人入住率， 特殊活動及產品促銷等） 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. 有效的與前臺及團隊領隊協調，盡可能的增加餐廳生意，與領隊保持直接聯系。 26.?? To describe, assign and delegate duties and authority for the operation of the Restaurant at all times. 分配， 指派，組織授權餐廳日常的經營工作。 27.?? Understanding what’s going on in other departments and implications for your owndepartment. 了解酒店其他部門的經營活動及其與自己部門的影響。 28.?? Planning ahead and ensuring adequate resources are available. 預先準備并確保各種經營設施設備的充足。 29.?? Managing the departmental operation and taking action where necessary to ensure smooth running and participating in service duties during service periods, where necessary. 有效管理部門運作，為保證服務及餐廳的正常運營采取必要的措施。 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，保證部門設施的完好及清潔。 31.?? Ensuring the shift is reviewed and handovers and briefings are carried out. 確認每個班次之間做好總結，并與下個班次進行工作交接。 32.?? Maintaining in-depth technical knowledge and skills required for the job. 確保崗位所需知識的更新。 33.?? Maintain event and function histories to assist with returning events. 保留餐廳活動記錄。 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. 協助餐飲部經理及行政總廚根據餐飲發展趨勢，適當需求及銷售情況進行餐廳菜單的修改。 36.???? Carries out any other reasonable duties and responsibilities as assigned. 完成任何其他合理的職責和被指派的職責。 37.Senior Social Catering Leader experience will also be considered. 高級社會餐飲負責人經驗亦可考慮。

We are looking for ADD Manager 我們正在尋找一位全日餐廳經理 As an ADD Manager, we rely on you to 作為一位全日餐廳經理，你的主要工作職責為： 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、 指導并使團隊的表現最大化； 2、 確保每位客人都能得到高質量的服務； 3、 保持全日餐廳的正常運作； 4、 從計劃和組織的角度支持餐飲總監； 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、 對餐飲服務有極高的熱情； 2、 喜歡與人溝通交流； 3、? 良好的英文書面與口語表達； 4、? 5年以上豪華餐廳或五星級酒店工作的經驗； 5、? 是一個友好，樂于助人和值得信賴的領導者； 6、? 在任何時候都秉持專業的價值觀、道德和誠信 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？請點擊下面的申請按鍵吧！

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.根據預測、宴會預定、團體餐安排及重要賓客的人數來安排工作。 2.做好餐廳運營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。 3.合理安排人員，人工成本合理化。 4.負責部門員工培訓，按照SOP流程規范化。 5.為餐廳運營提供良好建議，制定適合餐廳的推廣計劃。 6.協助餐飲部負責人做好餐廳運營及其他安排工作事項。 崗位要求 1.大專及以上學歷。 2.一年以上五星級酒店同等崗位工作經驗；精通西餐、酒吧的業務知識，熟練掌握本部門的技能技巧。 3.具有較強的社會活動能力、組織領導工作能力和實際工作能力。 4.具有食品原材料加工、西餐成本核算方面的知識。 5.良好的溝通及協調能力。

崗位職責： 1.? 協助西餐廳經理負責管理西餐廳、送餐部的整體運營。 2.??依據酒店政策及規定，制定更新餐廳的服務標準和程序。 3.??處理賓客投訴，確保問題被解決并親自確認賓客對解決方案表示滿意。 4.? 負責員工的培訓工作，確保部門員工積極主動地為客人服務并征詢客人意見，以尋求對服務質量和客人滿意度的持續提高。 5.??協助發展新產品和服務、發展營銷戰略、評價市場營銷活動。 任職要求： 1.??精通西餐、酒吧的業務知識，熟練掌握本部門的技能技巧。 2.??較強的組織領導能力、溝通能力和實際工作能力。 3.? 良好的英文口語能力，及一定的閱讀和書寫能力。 4.? 具備5年以上西餐廳經驗或2年以上同崗位管理經驗。

BASIC FUNCTION基本職責 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. 西餐經理負責提供高效高質量的西餐服務。負責達到并始終維持國際品牌酒店的服務標準。實現客人滿意度和員工滿意度的目標，負責為西餐主管和員工評估，發展和開展技能培訓。確保實現餐廳服務目標，執行和落實餐飲各項政策和集團的標準工作操作流程。 ? DUTIES AND RESPONSIBILITIES職責和任務 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.根據部門標準和程序手冊，監督執行的情況。 ·?? 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，確保所有員工知道了解貴賓、特別場合和每日的特色菜，并推銷更好的產品。 ·?? 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.培訓和發展主管和員工，以確保他們能夠獨立完成部門的工作。 ·?? Be an inspiration to all hotel staff to achieve luxury levels of performance.激勵員工以確保員工達到奢華的服務水平 2.????? Share recommendations and guest comments to Chef and Food and Beverage Director to reflect current customer profile.與廚師和餐飲總監共同分析客人的評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.在餐廳發展和執行餐飲部產品的促銷計劃。 4.????? Arrange outlet promotion plan（monthly，special day，etc） with chef, and push the promotion.與廚師長商定部門推廣計劃（包含月度，特殊節假日等），推進執行最終商定的推廣計劃。 5.????? Anticipate market changes and review operations when necessary.注意市場的變化，必要時回顧營運情況。 6.????? Conduct competitor analysis.分析競爭者的情況。 7.????? Create positive publicity opportunities.創造積極的公開機會。 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.推銷更好的設施。 10.??? Actively pursue cost saving measures.積極地采取開支節省措施。 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.在發展過程中與銷售部經理聯系，以獲得新的客戶和特色的食物和酒水?？刂迫肆Τ杀竞途扑杀?。 13.??? Stock control.庫存控制。 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.與上級或主管級員工交流協商每日的運作問題。在每日營業期間視察運作的場地確保適當的情節、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.維持部門內有效的紀律，確保遵循所有部門的規章制度，儀容儀表和衛生標準。在需要貫徹執行的 地方采取處罰行動。 17.??? To be responsible for overall operations of the restaurant.負責餐廳所有的營運。 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.為副經理/主管分配和委派部門內操作區域的責任和職責。在適當的時間周期內發展有潛力的員工，以便他們能夠執行餐廳經理的責任和職責。 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保持有效的交流，以便為客人提供最佳的服務。 20.??? Industry, by means of monthly competitor evaluations, industry analysis and trade literature.每月評估競爭對手，行業分析和貿易文學注意發展趨勢、實操、可用的新產品和行業內的近況。 21.??? To maintain a high profile within the restaurant during service periods, with emphasis on guest relations and needs.在服務期間保持餐廳良好的形象，特別注意與客人的關系及他們的要求。 22.??? According to Wyndham Grand Brand standard，prepare the service sequence，food service standard，beverage pick up/service standard, etc.按照集團品牌標準起草制定部門服務流程，服務標準，出品標準等部門制度，跟進審批，并督促執行。 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，確保我們團隊的專業性，員工受到專業的技能培訓和良好的專業形象; 完成部門每月培訓工作并做好匯總。 24.??? To plan and co-ordinate a guest recognition program, and implement once approved by the F&B Director.計劃和協調客人的優惠政策計劃，在餐飲總監的同意下立即執行。 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.確保根據酒店的要求和餐廳的操作制度提供高質量的服務，并在有必要時糾正。 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議和每日晨會，并安排休息時的換班。 27.??? To do monthly maintenance checks on al equipment, furniture and fixtures and reports all areas in need of attention to the appropriate department.每月檢查所有的設備、家具和工具，向相應部門報告需要注意的相關區域。 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.安全的操作餐廳內的所有設備，確保時刻適當的操作、清潔和儲存。改進需要注意的區域，以遵循現有的制度。 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作促銷活動，包括這種促銷活動的計劃和執行。 31.??? Appraise performance of subordinates every 6 months and recommends appropriate action basing on results of rating.每六個月對下屬員工進行業績評估，并基于評估結果提出相應措施。 32.??? Anticipate and address guest issues and establish proactive processes to promote guest satisfaction.預測并解決客人的問題，建立積極主動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行溝通，以確?？腿说纳萑A體驗。 34.??? Ensures compliance with local health and safety regulations.確保遵守當地的健康和安全法規。 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值觀，品牌標準及儀容儀表的典范。 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高于市場平均水平。