酒吧的負(fù)責(zé)人 1.負(fù)責(zé)餐廳的酒水管理工作。 2.建立、健全餐廳酒水的各項(xiàng)管理制度和工作規(guī)范。 3.檢查運(yùn)營(yíng)情況,督導(dǎo)、落實(shí)各項(xiàng)規(guī)章制度和工作規(guī)范，發(fā)現(xiàn)問(wèn)題及時(shí)予以解決。 4.督促員工做好會(huì)所所有設(shè)施設(shè)備的日常保養(yǎng)。 5.審核各種物品的申領(lǐng)，并控制成本。 6.有國(guó)際酒店同崗位的經(jīng)驗(yàn)3-5年。 調(diào)酒師 1.熟練掌握酒水知識(shí)。 2.根據(jù)出品標(biāo)準(zhǔn),結(jié)合哈爾濱特色,適時(shí)開(kāi)發(fā)創(chuàng)新產(chǎn)品。 3.所有酒品符合出品標(biāo)準(zhǔn)。 4.確保符合操作標(biāo)準(zhǔn)和食品衛(wèi)生相關(guān)政策。 5.熟練掌握經(jīng)典雞尾酒，分子雞尾酒并可以自創(chuàng)雞尾酒。 6.了解葡萄酒的相關(guān)知識(shí)。

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

Primary Responsibilities 主要職責(zé) ?Ensure that your team delivers quality services, both in the production of customer service at all points of sale in the hotel. ?Ensure the correct operation of the various services in your department. ?Effective leadership of all department managers. ?Motivate and create a team spirit in all sections of the Food and Beverage. ?Ensure that the profitability of your department is consistent. ?Ensure that the health and safety regulations are complied with and applied in the department, especially HACCP standards. ?Ensure that there is compliance with the work legislation in Food and Beverage departments. ?保證團(tuán)隊(duì)的服務(wù)質(zhì)量及對(duì)客人展示酒店產(chǎn)品銷售的機(jī)遇； ?保證分部門的正確運(yùn)作和不同風(fēng)格服務(wù)； ?有效的領(lǐng)導(dǎo)分部門經(jīng)理； ?在餐飲部每一個(gè)小分部，激勵(lì)并創(chuàng)造團(tuán)隊(duì)精神； ?保證各個(gè)分部門的持續(xù)性盈利； ?保證各個(gè)分部執(zhí)行健康安全政策，特別是HACCP標(biāo)準(zhǔn)； ?保證餐飲部的工作與相關(guān)要求一致。 Knowledge and Experience 知識(shí)和經(jīng)驗(yàn) ?Proficient in English conversation; ?Working experience in international five-star hotel is preferred; ?Master the knowledge of tourism marketing, sales, sociology and hotel management; ?Strong social activity ability, organizational leadership and practical work ability; ?熟練的英文會(huì)話能力； ?國(guó)際聯(lián)號(hào)五星級(jí)酒店工作經(jīng)歷優(yōu)先； ?掌握旅游市場(chǎng)學(xué)、銷售學(xué)、社會(huì)學(xué)和酒店管理學(xué)知識(shí)； ?較強(qiáng)的社會(huì)活動(dòng)能力，組織領(lǐng)導(dǎo)力和實(shí)際工作能力。

·?AIn the absence of a Manager, conducts shift briefings to ensure hotel activities and operational requirements are known ·?在經(jīng)理缺席時(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。? ·?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。 ·?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。 ·?Enforce shift hand over procedures ·?執(zhí)行交接班程序。 ·?Enforce correct bill paying procedures ·?遵守正確的結(jié)賬程序。 ·?Conduct effective shift briefings ensuring all staff are aware of VIPs, special occasions, daily specials; emphasis on up-selling certain products; etc ·?有效的進(jìn)行交接班說(shuō)明會(huì)，確保所有員工了解重要客人，特殊活動(dòng)，每日特價(jià)，重點(diǎn)是推銷某些產(chǎn)品等。 ·?Supervise cash handling and banking procedures ·?監(jiān)督現(xiàn)金的處理和存放程序。? ·?Prepare daily banking and cash flow reports ·?編制每日存款和流動(dòng)資金報(bào)告。 ·?Establish and instruct staff in cash security procedures ·?制定并指導(dǎo)員工執(zhí)行現(xiàn)金安全制度。? ·?Deal with irregular payments ·?處理異常的付款情況。? ·?Supervise the maintenance of service equipment ·?監(jiān)督服務(wù)設(shè)備的維護(hù)保養(yǎng)。 ·?Monitor standards of guest facilities and services ·?監(jiān)督客用設(shè)施和服務(wù)的標(biāo)準(zhǔn)。? ·?Control stock and monitor security procedures ·?控制存貨和監(jiān)督保安成序。? ·?Assist with menu and wine list creation ·?協(xié)助菜單和酒水單的設(shè)計(jì)工作。? ·?Supervise outlet service including Tea Lounge ·?監(jiān)督餐廳及茶樓的服務(wù)。 ·?Works with Superior on manpower planning and management needs ·?和上級(jí)領(lǐng)導(dǎo)一起進(jìn)行人力規(guī)劃和管理需求。 ·?Works with Superior in the preparation and management of the Department’s budget ·?和上級(jí)領(lǐng)導(dǎo)一起編制和管理部門預(yù)算。 ·?Share recommendations and guest comments to Chef and Food and Beverage Manager to reflect current customer profile ·?與廚師和餐飲經(jīng)理交流意見(jiàn)和客人的建議從而反應(yīng)當(dāng)前客人的情況。 ·?Manage special amenities and special events ·?特殊設(shè)施和活動(dòng)的管理工作。 ·?Anticipate market changes and review operations when necessary ·?有效的預(yù)測(cè)市場(chǎng)的變化，并在必要時(shí)審評(píng)運(yùn)營(yíng)工作 ·?Up-sell property facilities ·?推銷酒店的設(shè)施。 ·?Actively pursue cost saving measures ·?積極的實(shí)行節(jié)約成本的措施。 ·?Recycle wherever possible ·?盡可能再利用能源。 ·?Manage wage and beverage cost ·?管理工資和飲料成本。 ·?Forecasting ·?進(jìn)行預(yù)測(cè)工作。 ·?Stock control ·?有效的控制存貨。 ·?Analyze statistics and change your operations to reflect customer preferences ·?分析統(tǒng)計(jì)數(shù)據(jù)，按照客人的喜好改變運(yùn)營(yíng)方法。 ·?Mix your own shift hours to ensure you know what is happening in your department at all times (ie nights, days, week-ends and during the week, break, lunch and evening shifts) ·?混合自己的輪班時(shí)間確保隨時(shí)了解部門內(nèi)發(fā)生的事情(如夜班，白班，周末和周一至周五班，間休，午餐時(shí)間和晚班)。 ·?Make conversation to guests during their order and find out their likes and dislikes as well as building rapport ·?在客人點(diǎn)餐時(shí)與客人交談，發(fā)現(xiàn)客人的喜好，同時(shí)建立友善的關(guān)系。

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)： 1.全面督導(dǎo)酒店餐飲部運(yùn)營(yíng)管理工作,制定并實(shí)施餐飲經(jīng)營(yíng)的所有計(jì)劃； 2.負(fù)責(zé)實(shí)現(xiàn)酒店的營(yíng)業(yè)收入指標(biāo)和利潤(rùn)指標(biāo)； 3.與行政總廚/廚師長(zhǎng)一起籌劃和設(shè)計(jì)菜單，開(kāi)發(fā)當(dāng)?shù)匦枨蟮牟惋嫯a(chǎn)品； 4.協(xié)調(diào)與其他部門的工作關(guān)系，確保賓客得到滿意的餐飲產(chǎn)品和良好的服務(wù)； 5.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； 6.建立健全物資管理制度，對(duì)餐廳的設(shè)備、物資、用具等嚴(yán)格管理； 7.完成領(lǐng)導(dǎo)安排的其他工作任務(wù)。 任職條件： 1.具有3年以上同崗位工作經(jīng)驗(yàn)； 2.以部門負(fù)責(zé)人身份參與過(guò)至少一家酒店的籌開(kāi)籌備工作； 3.具有5年以上酒店、餐飲等行業(yè)工作經(jīng)歷或企業(yè)經(jīng)營(yíng)管理工作經(jīng)歷； 4.熟悉酒店管理理論、餐飲管理理論、營(yíng)銷學(xué)和服務(wù)心理學(xué)等知識(shí)領(lǐng)域； 5.熟練使用辦公軟件，并能夠運(yùn)用專業(yè)管理軟件進(jìn)行數(shù)據(jù)分析和決策； 6.良好的溝通能力和團(tuán)隊(duì)領(lǐng)導(dǎo)技能，能夠有效地管理和激勵(lì)員工； 7.具備較強(qiáng)的組織協(xié)調(diào)能力，能夠在多任務(wù)環(huán)境下有效工作； 8.同等條件下，中共黨員、具有國(guó)央企工作經(jīng)歷、具有軍隊(duì)工作經(jīng)歷者優(yōu)先。 9.服從工作地點(diǎn)調(diào)配。

崗位職責(zé)： 1.建立餐飲企業(yè)培訓(xùn)體系； 2.根據(jù)公司發(fā)展戰(zhàn)略和年度經(jīng)營(yíng)計(jì)劃制定公司培訓(xùn)計(jì)劃及預(yù)算方案； 3.組織策劃大型培訓(xùn)項(xiàng)目，并進(jìn)行過(guò)程監(jiān)控、培訓(xùn)效果評(píng)估； 4.組織開(kāi)發(fā)培訓(xùn)課程及編寫培訓(xùn)教材，建立培訓(xùn)課程體系，熟悉各類培訓(xùn)課程開(kāi)發(fā)模型； 5.組建內(nèi)訓(xùn)師體系，并負(fù)責(zé)日常的選拔、管理、培養(yǎng)、激勵(lì) ； 6.負(fù)責(zé)對(duì)外的培訓(xùn)合作渠道的協(xié)調(diào)和管理； 7.建立門店后備人才梯隊(duì)，做好人才的選拔、考核、培養(yǎng)、評(píng)價(jià)，建立人才信息庫(kù)。 任職要求： 1.大專以上學(xué)歷，具備餐飲人才培訓(xùn)模塊相關(guān)工作10年以上； 2.具備良好的邏輯思維能力，出色的跨部門溝通協(xié)調(diào)能力、分析問(wèn)題及解決問(wèn)題的能力； 3.熟練掌握視頻制作、課件制作等技能； 4.具有較強(qiáng)的親和力和敬業(yè)精神，為人正直、誠(chéng)實(shí)，性格開(kāi)朗； 5.工作細(xì)致認(rèn)真，深入業(yè)務(wù)，抗壓能力強(qiáng)。 您可將個(gè)人簡(jiǎn)歷和求職意向發(fā)送至hht@dfwsgroup.com，如有合適職位，我們會(huì)第一時(shí)間與您聯(lián)系~

【崗位職責(zé)】 1.具體負(fù)責(zé)樓面的日常運(yùn)轉(zhuǎn)和管理工作，保證以舒適的就餐環(huán)境、良好的服務(wù)來(lái)吸引客源，通過(guò)向客人提供規(guī)范的服務(wù)程序，高標(biāo)準(zhǔn)的優(yōu)質(zhì)服務(wù)，來(lái)獲取最佳的經(jīng)濟(jì)效益和社會(huì)效益； 2.負(fù)責(zé)簽署樓面各種用品的領(lǐng)用單、設(shè)備維修單、損耗報(bào)告單等，保證樓面的正常運(yùn)行； 3.負(fù)責(zé)與相關(guān)部門的工作協(xié)調(diào)，發(fā)現(xiàn)問(wèn)題及時(shí)處理并尋求新的解決方案； 4.員工的儀容儀表，督導(dǎo)員工保持始終如一的衛(wèi)生標(biāo)準(zhǔn)； 5.營(yíng)業(yè)期間堅(jiān)持在第一戰(zhàn)線，加強(qiáng)餐中巡視，發(fā)現(xiàn)并糾正服務(wù)中出現(xiàn)的問(wèn)題，處理各種突發(fā)事件；熱情待客、主動(dòng)與顧客交流，迎送重要客人并在服務(wù)中給以特殊關(guān)照。記錄賓客信息，做好客源開(kāi)發(fā)與維護(hù)； 6.處理賓客的抱怨和不滿，認(rèn)真解決客人的投訴，并將客人的投訴意見(jiàn)及時(shí)向上級(jí)報(bào)告。 【崗位要求】 1.有良好的團(tuán)隊(duì)領(lǐng)導(dǎo)精神及執(zhí)行力。工作認(rèn)真負(fù)責(zé)，作風(fēng)正派； 2.熟悉餐飲前廳的經(jīng)營(yíng)管理工作，具有較強(qiáng)的工作責(zé)任感和敬業(yè)精神； 3.高端餐飲及酒店同崗位3年以上管理經(jīng)驗(yàn)者優(yōu)先考慮。 該職位為項(xiàng)目?jī)?chǔ)備，項(xiàng)目地點(diǎn)為山西太原、廣東珠海、浙江杭州、陜西西安

【崗位職責(zé)】 1、全面負(fù)責(zé)餐飲部的日常運(yùn)營(yíng)管理工作，制定并執(zhí)行部門工作計(jì)劃，確保餐飲服務(wù)質(zhì)量與經(jīng)營(yíng)目標(biāo)的達(dá)成； 2、監(jiān)督餐廳、宴會(huì)、會(huì)議等各環(huán)節(jié)的運(yùn)營(yíng)流程，優(yōu)化服務(wù)標(biāo)準(zhǔn)，提升客戶滿意度； 3、負(fù)責(zé)餐飲成本控制，包括物品采購(gòu)、庫(kù)存管理及損耗控制，確保利潤(rùn)目標(biāo)的實(shí)現(xiàn)； 4、組織員工培訓(xùn)，提升團(tuán)隊(duì)專業(yè)技能與服務(wù)意識(shí)，打造高效協(xié)作的餐飲服務(wù)團(tuán)隊(duì)； 5、處理客戶投訴及突發(fā)事件，維護(hù)賓館品牌形象，建立良好的客戶關(guān)系； 6、定期分析經(jīng)營(yíng)數(shù)據(jù)，提出改進(jìn)方案，推動(dòng)餐飲業(yè)務(wù)創(chuàng)新與業(yè)績(jī)?cè)鲩L(zhǎng)； 7、協(xié)調(diào)與其他部門的合作，確保餐飲服務(wù)與賓館整體運(yùn)營(yíng)的協(xié)同性。 【崗位要求】 1、具備較強(qiáng)的餐飲管理能力，熟悉酒店餐飲運(yùn)營(yíng)流程及服務(wù)標(biāo)準(zhǔn)； 2、優(yōu)秀的團(tuán)隊(duì)領(lǐng)導(dǎo)與溝通協(xié)調(diào)能力，能夠有效激勵(lì)員工并處理各類突發(fā)情況； 3、對(duì)成本控制、食品安全及衛(wèi)生管理有清晰的認(rèn)識(shí)與實(shí)踐經(jīng)驗(yàn)； 4、工作細(xì)致認(rèn)真，責(zé)任心強(qiáng)，具備較強(qiáng)的抗壓能力與問(wèn)題解決能力； 5、有餐飲行業(yè)相關(guān)經(jīng)驗(yàn)者優(yōu)先，無(wú)經(jīng)驗(yàn)但學(xué)習(xí)能力強(qiáng)、態(tài)度積極者亦可考慮。

【崗位職責(zé)】 - 負(fù)責(zé)餐飲部行政管理工作,制定并實(shí)施餐飲經(jīng)營(yíng)的所有計(jì)劃。 - 負(fù)責(zé)實(shí)現(xiàn)部門的營(yíng)業(yè)收入指標(biāo)和利潤(rùn)指標(biāo)。 - 與行政總廚一起籌劃和設(shè)計(jì)菜單，開(kāi)發(fā)當(dāng)?shù)匦枨蟮牟惋嫯a(chǎn)品。 ?- 熟悉飯店管理理論、餐飲管理理論、營(yíng)銷學(xué)和服務(wù)心理學(xué)。 - 協(xié)調(diào)與其他部門的工作關(guān)系，確保賓客得到滿意的餐飲產(chǎn)品和良好的服務(wù)。 -?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(duì)餐廳的設(shè)備、物資、用具等嚴(yán)格管理。 【崗位要求】 - 酒店管理或相關(guān)專業(yè)大專以上學(xué)歷； - 工作經(jīng)驗(yàn)及年限：至少2年以上餐飲部負(fù)責(zé)人工作經(jīng)驗(yàn)； - 有戰(zhàn)略管理、組織變革管理、管理能力開(kāi)發(fā)、市場(chǎng)營(yíng)銷、合同法、財(cái)務(wù)管理及談判技巧等方面的培訓(xùn)能力； -?精通本部門的業(yè)務(wù)知識(shí)，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(gòu)、儲(chǔ)藏和廚房生產(chǎn)、餐廳服務(wù)全過(guò)程，善于安排各個(gè)環(huán)節(jié)的工作，能保證餐飲管理的協(xié)調(diào)發(fā)展。 -?具有食品原材料加工、餐飲成本核算方面的知識(shí)。掌握各種產(chǎn)品配方、各種食品原材料出料率標(biāo)準(zhǔn)，控制產(chǎn)品質(zhì)量和成本消耗。 -?具有社會(huì)活動(dòng)能力、組織領(lǐng)導(dǎo)工作能力和實(shí)際工作能力；善于調(diào)動(dòng)餐飲 部各級(jí)管理人員的積極性。

工作職責(zé)： 1、負(fù)責(zé)酒店餐飲的日常經(jīng)營(yíng)和管理。 2、研究分析市場(chǎng)狀況，了解客人的飲食需求. 根據(jù)酒店客人的飲食結(jié)構(gòu)和生活習(xí)慣，確定酒店餐飲工作經(jīng)營(yíng)和管理目標(biāo)； 3、根據(jù)酒店總體的預(yù)算要求，分析各月、年度的餐飲市場(chǎng)狀況，指導(dǎo)和審定餐飲部門的月、季、年度預(yù)算指標(biāo)； 4、參與和指導(dǎo)餐飲部，定期研究，制定食品推廣計(jì)劃和餐飲部推廣計(jì)劃，審定各種時(shí)令和特價(jià)菜單； 5、制訂服務(wù)標(biāo)準(zhǔn)和操作規(guī)程，檢查管理人員的工作和餐廳的服務(wù)態(tài)度，服務(wù)規(guī)程、出品部門的食品(飲品）質(zhì)量及各項(xiàng)規(guī)章制度的執(zhí)行情況，發(fā)現(xiàn)問(wèn)題及時(shí)糾正和處理； 6、定期檢查所屬部門的各項(xiàng)經(jīng)營(yíng)情況，會(huì)同財(cái)務(wù)部對(duì)所屬部門的各項(xiàng)成本預(yù)算進(jìn)行審定，有效地監(jiān)督和控制成本，保證所屬部門的綜合毛利。 7、激勵(lì)、培訓(xùn)本部門的員工。 任職資格： 1、大專及以上學(xué)歷，具有五年以上星級(jí)酒店工作經(jīng)驗(yàn)； 2、掌握一定的英語(yǔ)口語(yǔ)，并能進(jìn)行日常交流； 3、具有豐富的餐飲管理經(jīng)驗(yàn)，良好的客戶關(guān)系，語(yǔ)言、文字表達(dá)能力強(qiáng)； 4、熟悉國(guó)內(nèi)知名品牌食品的現(xiàn)狀及發(fā)展趨勢(shì)，能夠把握行業(yè)技術(shù)發(fā)展趨勢(shì)和發(fā)展動(dòng)向，對(duì)關(guān)鍵技術(shù)有獨(dú)到見(jiàn)解； 5、熟悉星級(jí)酒店籌開(kāi)及運(yùn)營(yíng)標(biāo)準(zhǔn)和流程。