崗位職責(zé)： 1、主持制訂西餐廳各項(xiàng)規(guī)章制度，并監(jiān)督實(shí)施，不斷完善西餐服務(wù)及提升西餐菜品的質(zhì)量 2、參與制訂、修訂西餐廳各項(xiàng)服務(wù)工作規(guī)范與工作標(biāo)準(zhǔn)，檢查相關(guān)人員對(duì)各項(xiàng)規(guī)章制度的執(zhí)行情況，發(fā)現(xiàn)問題時(shí)及時(shí)糾正和處理 3、參與制訂西餐廳的年、月度工作計(jì)劃，帶領(lǐng)領(lǐng)班、員工積極完成各項(xiàng)接待任務(wù)和經(jīng)營(yíng)指標(biāo)，并努力提高餐廳的銷售收入 4、參與制訂餐飲部的業(yè)務(wù)計(jì)劃，根據(jù)季節(jié)和市場(chǎng)需求參與編寫西餐廳的早餐菜單、正菜單及酒水單 5、配合銷售部做好西餐銷售工作，根據(jù)市場(chǎng)情況和不同時(shí)期的需要。配合制訂促銷計(jì)劃由特色的食品及時(shí)令菜式和飲品的推銷計(jì)劃等。 6、全面掌握西餐廳預(yù)訂和重要接待活動(dòng)。 7、抓好西餐廳的衛(wèi)生及安全工作，定期組織衛(wèi)生及安全檢查，開展經(jīng)常性的安全保衛(wèi)、防火教育，以確保西餐廳的安全。 8、及時(shí)處理客人投訴，積極聽取客人對(duì)西餐廳服務(wù)和食品的評(píng)價(jià)，及時(shí)進(jìn)行研究，調(diào)整相應(yīng)對(duì)策，并為客人提供良好的用餐環(huán)境。 9、監(jiān)督建立并完善西餐廳客戶接待檔案，并匯總存檔。 崗位要求： 大專以上學(xué)歷，熟悉西餐廳運(yùn)營(yíng)及各項(xiàng)管理工作。

崗位職責(zé)： 1、全面負(fù)責(zé)餐廳運(yùn)營(yíng)工作，包括：費(fèi)用預(yù)算、菜譜訂制、崗位培訓(xùn)、庫(kù)存管理； 2、全方面指導(dǎo)餐廳運(yùn)營(yíng)并且控制食品和服務(wù)的質(zhì)量； 3、妥善處理運(yùn)營(yíng)中的各種問題，以進(jìn)一步提高運(yùn)營(yíng)的效率， 4、處理客戶需求和各種意見、建議，并主動(dòng)跟進(jìn)以加強(qiáng)客戶服務(wù)的質(zhì)量； 5、實(shí)現(xiàn)銷售和利潤(rùn)目標(biāo)并將運(yùn)營(yíng)費(fèi)用控制在預(yù)算內(nèi); 6、全面管理店面并做好協(xié)調(diào)工作，妥善處理上、下級(jí)之間的關(guān)系； 7、工作團(tuán)隊(duì)建設(shè)，尤其是優(yōu)秀員工的培養(yǎng)，包括員工晉升和職位轉(zhuǎn)換； 8、與公司其他部門保持良好的協(xié)作和溝通。 任職要求： 1、1年及以上西餐廳工作經(jīng)驗(yàn)，2年及以上管理工作經(jīng)驗(yàn)，英語(yǔ)口語(yǔ)熟練者優(yōu)先 2、精通餐廳運(yùn)營(yíng)、崗位培訓(xùn)、菜單設(shè)計(jì)、成本控制、健康與安全和相關(guān)的衛(wèi)生標(biāo)準(zhǔn) 3、具有較強(qiáng)的領(lǐng)導(dǎo)能力、團(tuán)隊(duì)建設(shè)能力，可以有效激勵(lì)員工 4、倒班工作制

崗位職責(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)食品，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。

Job Responsibilities 崗位職責(zé) 1.  In the absence of a Director, conducts shift briefings to ensure hotel activities and operational requirements are known.      在總監(jiān)缺席時(shí)主持交接班說(shuō)明會(huì)，確保員工了解酒店的活動(dòng)和運(yùn)營(yíng)的要求。  2.   Endeavour to resolve all complaints during shift and logs all complaints in log book for further follow up.      在自己當(dāng)班期間盡可能解決所有的投訴，并在工作日志中記錄所有投訴以便進(jìn)一步跟進(jìn)的工作。 3.   Oversee the Implementation of standards as detailed in the departmental standards and procedures manual.       監(jiān)督部門工作程序手冊(cè)中列出的各項(xiàng)規(guī)范的貫徹執(zhí)行。 4.   Enforce shift hand over procedures.       執(zhí)行交接班程序。 5.   Enforce correct bill paying procedures.       遵守正確的結(jié)賬程序。 Job Requirements 崗位要求 1. Possess excellent professional restaurant operation knowledge.    具備優(yōu)秀的專業(yè)的餐廳運(yùn)營(yíng)知識(shí) 2. Have excellent English and Mandarin expression skills.    具備優(yōu)秀的英語(yǔ)和普通話表達(dá)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(zé)】Responsibilities? 1. Arrange work according to forecast, group meal arrangement and VIP number. 根據(jù)預(yù)測(cè)、團(tuán)體餐安排及重要賓客的人數(shù)來(lái)安排工作。 2. Record sales, guest complaints, solutions and related staff and equipment. ?做好銷售，賓客投訴、解決辦法及相關(guān)員工、設(shè)備的記錄。 3. Make Suggestions to leaders to improve work efficiency, promote sales, and achieve the purpose of increasing source and saving cost. ? 給領(lǐng)導(dǎo)提出建議，提高工作效率，促進(jìn)銷售，并達(dá)到增源節(jié)支的目的。 4. Ensures that the maximize restaurant profits achieved. ? 確保可以最大限度提高餐廳利潤(rùn)。 5. Ensures top quality food and service to have complete guests’ satisfaction. ? 確保優(yōu)質(zhì)食品和服務(wù)使客人滿意。 【職位要求】Job Specs? 1. College degree or above, good command of one foreign language. 大專及以上學(xué)歷，熟練掌握一門外語(yǔ)。 2.? At least?3 years working experience in a similar position in 5 star hotel. 至少3年以上五星酒店相關(guān)工作崗位經(jīng)驗(yàn)。 3. Very good English skills (written & verbal) Computer operation and familiarity with some software packages, including Spreadsheet programs. 精湛的英語(yǔ)口語(yǔ)及書寫能力,精通計(jì)算機(jī)程序，熟知軟件及電子表格系統(tǒng)

【崗位職責(zé)】 通過(guò)使用歷史數(shù)據(jù)和預(yù)測(cè)數(shù)據(jù)來(lái)制定一份可行的部門年度指標(biāo)。 正確的預(yù)計(jì)商業(yè)需求已確保最有效率的人員配備和食物供給。 制定最有效率的管理者和員工的排班表。 保證知曉和實(shí)施標(biāo)準(zhǔn)操作程序和本地標(biāo)準(zhǔn)操作程序。 定期的回顧和更新運(yùn)營(yíng)標(biāo)準(zhǔn)。 任何時(shí)候都要保持餐廳的安全和衛(wèi)生標(biāo)準(zhǔn)。 有責(zé)任管理好餐廳的所有財(cái)產(chǎn)和設(shè)施。 保持每月進(jìn)行防護(hù)維修檢查一次 堅(jiān)持執(zhí)行所有的待客原則。 最重要的是，通過(guò)自身的榜樣和親自動(dòng)手去領(lǐng)導(dǎo)和激勵(lì)員工。 能預(yù)測(cè)市場(chǎng)變化并在需要的情況下回顧運(yùn)營(yíng)。 對(duì)市場(chǎng)競(jìng)爭(zhēng)者進(jìn)行分析。