【崗位職責(zé)】 1. 負(fù)責(zé)品酒課程的培訓(xùn)和銷售 2. 用高品質(zhì)的服務(wù)維護(hù)客戶忠誠度 3. 負(fù)責(zé)度假村內(nèi)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(guān)工作經(jīng)驗(yàn)優(yōu)先 3. 須掌握具備基礎(chǔ)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(nèi)所有娛樂活動及場地設(shè)施免費(fèi)使用； 機(jī)場接送服務(wù)； 工作滿一年往返度假村和住址機(jī)票； 完善的工作意外傷害保險(xiǎn)及社會保險(xiǎn)； 國際化G.O團(tuán)隊(duì)； 擁有登臺演出的機(jī)會； 每年輪換海外及大中華區(qū)度假村工作機(jī)會； Club Med海外度假村免費(fèi)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

崗位職責(zé) 1、服從酒店品牌的方針政策，程序以及服務(wù)標(biāo)準(zhǔn)。 2、確保餐桌擺放都是正確，干凈整潔。 3、和廚房員工保持良好的關(guān)系和有效的溝通。 4、熱情迎接客人，介紹菜單，并促進(jìn)銷售，以達(dá)到預(yù)期的收益效果。 5、根據(jù)品牌標(biāo)準(zhǔn)為客人服務(wù)準(zhǔn)備酒水和食品。 6、與客人保持良好的關(guān)系，提供人性化得服務(wù) 7、根據(jù)庫存量安排采購單。 8、掌握西餅屋相關(guān)的食品，酒水以及服務(wù)知識 9、完成領(lǐng)導(dǎo)安排的相關(guān)工作任務(wù)。 崗位要求 1、高中以上學(xué)歷，五官端正。 2、1年相關(guān)的餐飲部服務(wù)工作經(jīng)驗(yàn)。 3、溝通表達(dá)能力強(qiáng)，積極熱情，注重個(gè)人儀容儀表。

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. 吧臺的日常和月盤點(diǎn)，填寫銷售盤點(diǎn)表。 4. 吧臺日常酒水的申領(lǐng)，補(bǔ)充和保管。 5. 吧臺設(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，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 2.一日三餐國際自助餐廳 3. 吧臺飲料暢飲 4. 度假村內(nèi)所有娛樂活動及場地設(shè)施免費(fèi)使用 5. 機(jī)場接送服務(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)及社會保險(xiǎn) 8. 國際化G.O團(tuán)隊(duì) 9. 擁有登臺演出的機(jī)會 10. 每年輪換海外及大中華區(qū)度假村工作機(jī)會 11. Club Med海外度假村免費(fèi)房間 12. 快速晉升通道

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Takes orders, promotes outlet’s specials and serves in accordance to the established standard. 負(fù)責(zé)下訂單，推銷部門特色菜，按照既定的標(biāo)準(zhǔn)服務(wù)客人。 Carry out pre-service duties and mis-en-place. 做好服務(wù)前的崗前職責(zé)和準(zhǔn)備工作。 Ensure grooming and general appearance of talent conforms to Hotel standards. 確保人才的儀容儀表符合酒店標(biāo)準(zhǔn)。 Ensure adequate supplies of materials, and requisition for general supplies. 確保材料供應(yīng)充足，并申請采購所需的物品。 Ensure all fixtures and operating equipment is in good working condition. 確保所有的設(shè)施和操作設(shè)備處于良好的工作狀態(tài)。 Ensure good general appearance and maintenance of restaurant working areas. 確保餐廳的美觀和維護(hù)工作。 Carries out assigned duties. 完成分配的任務(wù)。 ?Attention to detail, perfectionist. 注重細(xì)節(jié)，追求完美。 Takes every opportunity to be a “sales person” and promote special events, promotions and facilities. 抓住一切機(jī)會成為一名“銷售人員”，推廣特殊活動、促銷活動和設(shè)施。

Responsible for guest satisfaction and serving food and beverages. 負(fù)責(zé)客人滿意度和餐飲服務(wù)。 Monitors and supervises flow of service at the assigned task. 監(jiān)管和監(jiān)督分配的任務(wù)的服務(wù)流程。 Briefs personnel on preparations, service and content of menu items. 指導(dǎo)人員做好準(zhǔn)備、服務(wù)和理解菜單的內(nèi)容。 Performs duties common to all waiters and other duties as may be assigned. 為所有服務(wù)員展示職責(zé)工作，如有安排，展示執(zhí)行其他工作。 Reports records of Sales, guest complaints, solutions and all concerns pertaining to personnel or equipment to Superiors. 向上級報(bào)告的銷售記錄，客人投拆、解決辦法及所涉及的人員或設(shè)備。 Ensure wherever possible that talents are provided with a work place free of discrimination, harassment and victimization. 確保人才不會受到與工作場所相關(guān)的歧視，騷擾和侵害。 Treats complaints of harassment and discrimination promptly and confidentially 及時(shí)并且保密地處理騷擾、歧視的投訴。 Treat customers and colleagues from all cultural groups with respect and sensitivity. 謹(jǐn)慎和尊重地對待不同文化群體的客戶和同事。 Identify and deal with issues which may cause cross cultural conflict or misunderstanding. 識別和謹(jǐn)慎處理那些可能會引起交叉文化引發(fā)的沖突或誤解。 Participates in daily briefings and monthly communication meetings to discuss various aspects of food service and preparation. 參加每日早會和每月討論食品服務(wù)和準(zhǔn)備的各個(gè)方面的交流會議。 Trains personnel according to established procedures; Conducts orientation of all new Talents and ongoing training of all Talent. 根據(jù)既定的程序培訓(xùn)人員，知道新人才的入職培訓(xùn)和所有人才的持續(xù)培訓(xùn)。 Establishes effective talent relations and maintains the highest level of professionalism, ethic and attitude towards all hotel guests, clients, heads of departments and Talents. 建立有效的人才關(guān)系，并保持對所有酒店客人、客戶、部門主管和同事的最高水平的專業(yè)精神，道德素質(zhì)和態(tài)度。

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

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(jù)各餐廳餐具的盤點(diǎn)情況，負(fù)責(zé)于采購部門溝通，提出器具購置計(jì)劃，保證及時(shí)補(bǔ)充餐具用具。 2. 檢查和管理各點(diǎn)餐具的使用情況，分析造成損耗的原因，提出降低損耗的建議。 3. 負(fù)責(zé)安排管事部員工的工作班次。 4.負(fù)責(zé)做好餐具用具的保管、發(fā)放、回收工作，負(fù)責(zé)廚房區(qū)域的環(huán)境衛(wèi)生。 5. 負(fù)責(zé)對下屬員工的考勤考核工作，督導(dǎo)員工做好安全工作。

職位概述： This position is concerned with the efficient and professional service of food and beverages within the Restaurant, ensuring that the restaurant returns a budgeted profit through tight cost and Stock control. Direct supervision of team member is necessary, while ensuring that all guests receive optimum  Service in accordance with the standards, policies and procedures of DT by Hilton Anshun. 餐廳主管/領(lǐng)班的職位要求能夠提供專業(yè)快捷的服務(wù)。通過成及庫存控制來獲得計(jì)劃盈利。直接督導(dǎo)員工的工作，通過遵守餐廳和 本酒店的規(guī)章制度以確保為客人提供符合 標(biāo)準(zhǔn)的完美服務(wù)。 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。        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。 6. 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(nèi)容，并可以詳細(xì)的給客人做出解釋。 7. Understand dietary requirements and offer appropriate suggestions. 了解健康食品的要求，并可以給出適當(dāng)?shù)慕ㄗh。 8. In consultation with the Manager, agreeing and implementing actions to make improvements to customer service. 與經(jīng)理商討，并做到如何提高對客服務(wù)意識，達(dá)成一致標(biāo)準(zhǔn)并采取相應(yīng)的行動。 9. By completing checklist in product knowledge. 能夠達(dá)到產(chǎn)品知識的要求。 10. 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。 11. 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(yè)時(shí)間。 12.Being able to recommend other restaurants & city attractions to Hotel guests. 可以向客人推薦其它具有吸引力的餐廳或場所。 13.To actively check team member product knowledge on each shift. 在工作中隨時(shí)檢查員工的產(chǎn)品知識。 14. Undertake steps/process to ensure that all areas of the restaurant are set are set to the standards required for breakfast, lunch and dinner.  This also includes checking the cashier desk set-up& communicating with the Chefs about any details for the shift including how many reservations for the day. 遵守服務(wù)程序，保證餐廳的各個(gè)區(qū)域都符合早餐、午餐及晚餐的服務(wù)標(biāo)準(zhǔn)。其中包括收銀臺的準(zhǔn)備工作，及和廚師交流，餐廳預(yù)定的詳細(xì)情況。 15. Check reservations for the day, ensuring that the restaurant & team member have tables ready and large bookings have been confirmed by phone. 檢查餐廳當(dāng)天預(yù)定，保證員工能夠按照預(yù)定準(zhǔn)備及正確擺臺，做好相應(yīng)的準(zhǔn)備，并能致電確認(rèn)預(yù)定。 16.By assisting bartenders & kitchen team member where required and carry out any reasonable duties requested by the Manager. 在必要的時(shí)候協(xié)助酒吧及廚房的同事，并完成經(jīng)理交代的任務(wù)。 17. By ensuring all team member is briefed for the details of the shift ahead. 確保所有員工提前了解換班的詳細(xì)安排。 18. By completing checklist on preparing the restaurant for service. 完成賬單檢查表以準(zhǔn)備餐廳服務(wù)。 19. Greet guests with a smile, offer assistance with coats, bags etc., and introduce yourself. 微笑服務(wù)，協(xié)助顧客就座、掛外套及背包等，并做自我介紹。 20. Ensure all guests are escorted to a table, asked if they would prefer smoking or non smoking. 保證客人都被引領(lǐng)入座并詢問他們喜歡吸煙區(qū)或非吸煙區(qū)。 21. 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(xiàng)要求，如不能立即回答客人的問題請與經(jīng)理聯(lián)系。 22. Ensure all service procedures are carried out to the standards required. 確保所有服務(wù)都符合標(biāo)準(zhǔn)。 23. Make sure all areas are cleaned and maintained in accordance with operating procedure. 確保所有區(qū)域與開始用餐時(shí)一樣整潔。 24. To supervise the restaurant roster on a daily basis and ensure it is in line with the changing business levels. Make any changes in order to achieve the F&B Team service standards and budget goals. 在生意變化的基礎(chǔ)上調(diào)整員工排班，做任何變化要確保餐飲部服務(wù)質(zhì)量及預(yù)算。 25. Control the allocated labor for each shift to ensure that customer expectations are met whilst achieving the desired labor cost. 控制每個(gè)人員的分配，以確保顧客的期望得到滿足而達(dá)到預(yù)期的人員成本。 26. Assist the restaurant manager with training all team member for ‘induction training’ and ‘on the job training’. 協(xié)助餐廳經(jīng)理進(jìn)行就職培訓(xùn)，及在職培訓(xùn)。

主要職責(zé)： 1、確保所有餐具干凈并被擦亮； 2、時(shí)刻保持服務(wù)區(qū)域環(huán)境干凈整潔； 3、根據(jù)建立的標(biāo)準(zhǔn)確保餐飲服務(wù)的質(zhì)量以及協(xié)調(diào)其他的事情。 職位要求： 1、有團(tuán)隊(duì)協(xié)作精神； 2、工作認(rèn)真效率高； 3、五官端正口齒清晰 4、服務(wù)意識好，好學(xué)上進(jìn)，做事踏實(shí)； 5、熱愛酒店行業(yè)。

【崗位職責(zé)】 1、全面負(fù)責(zé)大堂吧的日常運(yùn)營管理工作，包括人員排班、服務(wù)流程監(jiān)督及服務(wù)質(zhì)量把控 2、制定并執(zhí)行大堂吧服務(wù)標(biāo)準(zhǔn)與操作規(guī)范，確保服務(wù)品質(zhì)符合酒店品牌要求 3、負(fù)責(zé)酒水、食品等物料的庫存管理，控制成本并定期盤點(diǎn) 4、處理賓客投訴及突發(fā)事件，及時(shí)解決服務(wù)過程中的各類問題 5、培訓(xùn)并督導(dǎo)下屬員工，提升團(tuán)隊(duì)專業(yè)技能與服務(wù)意識 6、配合酒店?duì)I銷部門策劃并執(zhí)行特色飲品推廣活動 7、定期分析經(jīng)營數(shù)據(jù)，提出改進(jìn)建議以提升營收 【崗位要求】 1、2年以上星級酒店餐飲服務(wù)或酒吧管理工作經(jīng)驗(yàn) 2、熟悉酒水知識及咖啡飲品制作，持有調(diào)酒師資格證者優(yōu)先 3、具備優(yōu)秀的團(tuán)隊(duì)管理能力，能有效激勵(lì)5-10人服務(wù)團(tuán)隊(duì) 4、較強(qiáng)的成本控制意識與經(jīng)營分析能力 5、普通話流利，具備良好的英語溝通能力（CET-4及以上） 6、形象氣質(zhì)佳，身高要求女性160cm以上/男性170cm以上 7、能適應(yīng)倒班工作制，抗壓能力強(qiáng)

崗位職責(zé)： 1、酒吧日常酒水配制； 2、吧臺服務(wù)及日常準(zhǔn)備清潔工作； 3、作好與客人的溝通及好推銷工作； 4、準(zhǔn)確無誤的提供雞尾酒、咖啡、冰沙等其他飲料； 5、作好每日的盤點(diǎn)； 6、協(xié)助負(fù)責(zé)培訓(xùn)新進(jìn)員工。 任職資格： 1、男女不限，高中以上學(xué)歷，五官端正、熱情開朗大方，服務(wù)意識強(qiáng)； 2、具有3年以上調(diào)酒經(jīng)驗(yàn)，懂得各種酒類知識； 3、有中級以上調(diào)酒師技術(shù)證書優(yōu)先。 工作時(shí)間：倒班、月休6天

【崗位職責(zé)】 1、負(fù)責(zé)中餐廳日常運(yùn)營管理，包括人員排班、服務(wù)流程監(jiān)督及現(xiàn)場協(xié)調(diào)工作 2、督導(dǎo)服務(wù)員執(zhí)行標(biāo)準(zhǔn)化服務(wù)流程，確保餐飲服務(wù)質(zhì)量符合酒店標(biāo)準(zhǔn) 3、處理客人投訴及突發(fā)事件，及時(shí)解決服務(wù)過程中出現(xiàn)的問題 4、協(xié)助餐廳經(jīng)理完成經(jīng)營指標(biāo)，控制物料損耗及人力成本 5、定期檢查餐廳設(shè)施設(shè)備維護(hù)狀況，確保用餐環(huán)境安全整潔 6、組織員工進(jìn)行服務(wù)技能培訓(xùn)，提升團(tuán)隊(duì)專業(yè)水平 7、完成每日營業(yè)報(bào)表填寫及交接班記錄 【崗位要求】 1、高中及以上學(xué)歷，酒店管理、餐飲服務(wù)相關(guān)專業(yè)優(yōu)先 2、2年以上中餐廳服務(wù)工作經(jīng)驗(yàn)，1年以上同崗位管理經(jīng)驗(yàn) 3、熟悉中餐服務(wù)流程及標(biāo)準(zhǔn)，掌握基礎(chǔ)餐飲管理知識 4、具備較強(qiáng)的現(xiàn)場協(xié)調(diào)能力和突發(fā)事件處理能力 5、年齡20-35周歲，形象氣質(zhì)良好，普通話流利 6、能適應(yīng)倒班工作制，具有團(tuán)隊(duì)管理意識和服務(wù)熱忱 7、持有餐飲服務(wù)相關(guān)職業(yè)資格證書者優(yōu)先考慮

崗位職責(zé) 1.協(xié)助餐廳經(jīng)理主持交接班，確保工作人員了解酒店的活動和運(yùn)營的要求; 2.在自己當(dāng)班期間盡可能解決客人投訴，并在記錄跟進(jìn); 3.監(jiān)督現(xiàn)金的處理和存放，處理異常的付款情況; 4.培訓(xùn)實(shí)習(xí)生及兼職人員了解餐廳的操作流程。   崗位要求 1.中專及以上學(xué)歷，有從事餐飲服務(wù)1年以上的工作經(jīng)歷; 2.對工作認(rèn)真踏實(shí)，工作態(tài)度端正，能吃苦耐勞，適應(yīng)倒班工作; 3.掌握必需的食品、酒水知識，有一定的中、西餐服務(wù)技能; 4.身體健康，儀表端正。

【崗位職責(zé)】 1、負(fù)責(zé)餐廳日常服務(wù)工作，包括餐前準(zhǔn)備、餐中服務(wù)及餐后收尾工作； 2、按照服務(wù)標(biāo)準(zhǔn)為客人提供優(yōu)質(zhì)的餐飲服務(wù)，確保顧客用餐體驗(yàn)； 3、熟悉菜單內(nèi)容及酒水知識，能夠?yàn)轭櫩吞峁I(yè)的點(diǎn)餐建議； 4、保持餐廳環(huán)境整潔，定期檢查餐具、桌椅等設(shè)施的完好性； 5、協(xié)助處理顧客的投訴及特殊需求，并及時(shí)向上級反饋； 6、完成上級安排的其他臨時(shí)性工作任務(wù)。 【崗位要求】 1、初中及以上學(xué)歷，年齡18-35歲； 2、具備良好的服務(wù)意識和溝通能力，態(tài)度熱情、耐心細(xì)致； 3、能夠適應(yīng)早晚班及節(jié)假日排班工作； 4、有酒店或餐飲行業(yè)工作經(jīng)驗(yàn)者優(yōu)先，無經(jīng)驗(yàn)者可培訓(xùn)上崗； 5、身體健康，無不良嗜好，能勝任一定強(qiáng)度的體力工作； 6、具備團(tuán)隊(duì)合作精神，服從管理安排。

崗位職責(zé)： 1、自覺遵守公司內(nèi)的各項(xiàng)規(guī)章制度，工作安排； 2、儀容儀表大方，著裝整潔，準(zhǔn)時(shí)參加公司各項(xiàng)例會； 3、按要求做好責(zé)任區(qū)內(nèi)、餐臺、吧臺的環(huán)境衛(wèi)生； 4、做好餐具各項(xiàng)補(bǔ)充，以使替換； 5、熟知公司內(nèi)提供的飲品及特點(diǎn)； 6、做好收尾結(jié)束工作，做好防火、防盜。 任職資格： 1、18~35歲，高中以上學(xué)歷，身高160CM以上； 2、有1-3年以上服務(wù)員方面的工作經(jīng)驗(yàn)；無任何違犯犯罪行為，身體裸露部位無紋身； 3、形象好、氣質(zhì)佳，細(xì)心負(fù)責(zé)，表達(dá)能力及溝通能力強(qiáng)； 4、有前臺接待或客服方面的工作經(jīng)驗(yàn)更好，懂,英語者優(yōu)先。 工作時(shí)間：倒班，月休6天、底薪+提成

崗位職責(zé) 1、向賓客提供禮貌周全的服務(wù)，對于賓客的要求、不滿和需求及時(shí)做出回應(yīng)，無法解決的及時(shí)向領(lǐng)班或餐廳經(jīng)理匯報(bào)。 2、迎接問候賓客，將其領(lǐng)入座位并協(xié)助餐廳經(jīng)理對客訂座，并合理分配。 3、記住常客的姓名，菜品安排的大致規(guī)律。 4、積極和賓客交換意見，妥善回答賓客提出的問題。 5、接受電話訂座，對預(yù)定信息進(jìn)行登記和安排傳達(dá)。 6、回答賓客有關(guān)餐廳的節(jié)慶活動和菜單情況等。 任職條件： 1、形象氣質(zhì)佳，有較強(qiáng)的責(zé)任心，能夠吃苦耐勞，應(yīng)變能力與執(zhí)行能力強(qiáng)，有較強(qiáng)的親和力； 2、普通話流利，服務(wù)態(tài)度熱情，五官端正，18-30歲、身高160CM以上 ； 3、有相關(guān)餐飲經(jīng)驗(yàn)者，長期共同發(fā)展者優(yōu)先，幾個(gè)月就跳槽的不考慮！ 底薪+提成、包吃住（就住在公司附近）、節(jié)日福利、生日福利、工齡工資、帶薪年假等。        本職位為集團(tuán)旗下運(yùn)營的湘約時(shí)光中餐廳所招聘： 湘約時(shí)光2018年于貴陽成立，是一家專注于湘菜特色菜品的美食餐廳，致力于通過營造休閑且中高端的服務(wù)氛圍，出品上佳且極富地域特色的優(yōu)秀菜品，為顧客打造極具人文關(guān)懷的就餐體驗(yàn)。 湘約時(shí)光以中國經(jīng)典湘菜為主，結(jié)合貴陽當(dāng)?shù)仫嬍沉?xí)慣適當(dāng)調(diào)整菜品口味，并把湘菜中的特色菜品進(jìn)行融合以及挑選，在貴陽市場最大程度上還原湖南菜系，推廣湘菜文化。 湘約時(shí)光已在貴陽乃至貴州市場獲得極佳口碑，曾入選大眾點(diǎn)評平臺貴州湘菜熱門榜第二名。 目前湘約時(shí)光擁有一家直營店，位于貴陽市觀山湖區(qū)大唐東原財(cái)富廣場9號棟，餐廳擁有座位15桌、包房8間，1個(gè)宴會廳、高峰可接待296名賓客。現(xiàn)由于業(yè)務(wù)繁忙，面向社會誠招可共同長期發(fā)展的有識之士！

崗位要求 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(nèi)物品的齊全、干凈、整潔。 4.添加所需的布品及操作設(shè)備。 5.從倉庫內(nèi)領(lǐng)取物品。 6.根據(jù)標(biāo)準(zhǔn)的手冊來完成服務(wù)工作。 7.根據(jù)餐廳的規(guī)定來擺放餐桌。 8.結(jié)束服務(wù)后，要清理所有的飯菜，并清潔桌面。

【崗位職責(zé)】 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(nèi)物品的齊全、干凈、整潔。 4.添加所需的布品及操作設(shè)備。 5.從倉庫內(nèi)領(lǐng)取物品。 6.根據(jù)標(biāo)準(zhǔn)的手冊來完成服務(wù)工作。 7.根據(jù)餐廳的規(guī)定來擺放餐桌。 8.結(jié)束服務(wù)后，要清理所有的飯菜，并清潔桌面。 【崗位要求】 1、有志在酒店行業(yè)發(fā)展的實(shí)習(xí)生； 2、熱愛服務(wù)行業(yè)，具有良好的顧客服務(wù)意識、親和力、溝通技巧和團(tuán)隊(duì)合作精神。

崗位職責(zé): 1.積極配合主管工作，服從主管或主管以上領(lǐng)導(dǎo)指揮，團(tuán)結(jié)及善于幫助同事工作。 2.懂得和熟悉本餐廳的業(yè)務(wù)工作。 3.具有良好的會話能力，善于運(yùn)用語言技巧，為客人提供最佳服務(wù)。做到：文明有禮、掌握原則、有問必答、言簡意明。 4.迎賓帶客到位，服務(wù)員應(yīng)主動上前替客人拉椅子，做好接待工作。 5.接待顧客應(yīng)主動、熱情、禮貌、耐心、周到，使顧客有賓至如歸之感。 6.工作時(shí)要做到四勤：即口勤、眼勤、手勤、腳勤。及時(shí)了解客人心態(tài)需求，為顧客提供服務(wù)。 7.工作責(zé)任心要強(qiáng)，有獨(dú)立處理事務(wù)的能力，發(fā)現(xiàn)問題及時(shí)上報(bào)，善于班前或班后會提出問題，及時(shí)轉(zhuǎn)告客人提出的意見。 10.做好上班前后餐廳的衛(wèi)生工作，積極檢查備用餐具是否齊全，餐臺上器皿及需用品是否整潔和齊備。 崗位要求: 1.有從事餐飲服務(wù)的工作經(jīng)驗(yàn)。 2.對工作認(rèn)真踏實(shí)、態(tài)度端正，能吃苦耐勞。 3.身體健康，儀容儀表得體。

【崗位職責(zé)】 1、 熟知當(dāng)天訂餐情況，注意記錄賓客的特別活動(如生日慶祝會)，應(yīng)及時(shí)向主管匯報(bào)。 2、 替賓客存取保管衣物，并詢問有無貴重物品，貴重物品提醒賓客自行保管。 3、 迎接賓客，引導(dǎo)賓客到預(yù)訂臺位或賓客滿意的臺位。 4、 客滿時(shí)，負(fù)責(zé)安排好后到的賓客，使賓客樂于等位。 5、 隨時(shí)注意聽取賓客的意見，及時(shí)向上級反映。 6、 隨時(shí)注意在接待工作中的各種問題，及時(shí)向上級反映和協(xié)助處理。 7、 掌握和運(yùn)用禮貌語言，負(fù)責(zé)接聽電話，賓客電話訂餐應(yīng)問清楚基本信息。 8、 向客人介紹餐廳各式菜點(diǎn)、各種飲品和特式菜點(diǎn)，吸引賓客來餐廳就餐。 【崗位要求】 1、工作主動、熱情、認(rèn)真，責(zé)任心較強(qiáng)。 2、身體健康，儀表端莊。