【崗位職責(zé)】 1. 負(fù)責(zé)品酒課程的培訓(xùn)和銷(xiāo)售 2. 用高品質(zhì)的服務(wù)維護(hù)客戶(hù)忠誠(chéng)度 3. 負(fù)責(zé)度假村內(nèi)所有酒水的管理，儲(chǔ)藏和采購(gòu) 【崗位要求】 1. 需要有WSET證書(shū) 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(yǔ)和流利的普通話(huà)，掌握其它外語(yǔ)者（法語(yǔ)、日語(yǔ)及韓語(yǔ)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(guó)際自助餐廳； 吧臺(tái)飲料暢飲； 度假村內(nèi)所有娛樂(lè)活動(dòng)及場(chǎng)地設(shè)施免費(fèi)使用； 機(jī)場(chǎng)接送服務(wù)； 工作滿(mǎn)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(huì)保險(xiǎn)； 國(guó)際化G.O團(tuán)隊(duì)； 擁有登臺(tái)演出的機(jī)會(huì)； 每年輪換海外及大中華區(qū)度假村工作機(jī)會(huì)； 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)： 1.參加全日餐廳例會(huì)，每天召開(kāi)餐前會(huì)，安排當(dāng)日工作重點(diǎn)，及時(shí)傳達(dá)上級(jí)指示。 2.制訂服務(wù)領(lǐng)班，侍酒員崗位描述，界定其工作范圍。 3.巡視、監(jiān)督、檢查餐廳員工的各項(xiàng)工作。 4.定期對(duì)餐廳的員工工作進(jìn)行監(jiān)督及評(píng)價(jià)。 5.根據(jù)工作需要調(diào)配餐廳員工工作崗位，報(bào)上級(jí)批準(zhǔn)執(zhí)行 6.搞好客人關(guān)系，處理顧客投訴。 崗位要求： 1.西餐廳、咖啡廳行業(yè)3年以上從業(yè)經(jīng)歷； 2.熟悉西餐廳、咖啡廳的服務(wù)流程，對(duì)吧臺(tái)出品有一定了解； 3.具備相關(guān)的管理經(jīng)驗(yàn)和管理能力； 4.能對(duì)西餐廳服務(wù)員進(jìn)行培訓(xùn)； 5.熱愛(ài)酒店行業(yè)，有工作責(zé)任心。

1.食品衛(wèi)生經(jīng)理負(fù)責(zé)支持廚房部日常組織和運(yùn)營(yíng)的高效運(yùn)作，并以勤奮和熱情的態(tài)度來(lái)管理酒店食品安全，遵守當(dāng)?shù)睾蛧?guó)際法律的所有方面。 2.食品衛(wèi)生經(jīng)理給予廚師長(zhǎng)支持，確保在任何給定時(shí)間滿(mǎn)足國(guó)際，當(dāng)?shù)睾凸緦?duì)食品衛(wèi)生和食品安全的要求。 3.食品衛(wèi)生經(jīng)理記錄所有日志表，確保所有日志表都按照標(biāo)準(zhǔn)填寫(xiě)。 食品衛(wèi)生經(jīng)理收集填寫(xiě)的日志表并建立一個(gè)文件歸檔方法，以便在需要時(shí)允許并方便當(dāng)局進(jìn)入。她需要通知行政總廚任何引起她注意的問(wèn)題。 4.食品衛(wèi)生經(jīng)理監(jiān)測(cè)所有廚房的庫(kù)存，冰箱，冰柜，干貨倉(cāng)庫(kù)并每日檢查日志表。 5.食品衛(wèi)生經(jīng)理在各個(gè)餐廳輪流參加試菜，來(lái)評(píng)估食品質(zhì)量，過(guò)敏原政策的遵守情況，并給團(tuán)隊(duì)提供建議。 6.食品衛(wèi)生經(jīng)理需要建立一個(gè)給軟件和硬件備份的文件歸檔方法， 她/他需要努力跟進(jìn)，以確保在任何給定的時(shí)間都能合乎邏輯地找到所有文件。 7.與酒店清潔公司和衛(wèi)生署密切合作。 8.監(jiān)督餐飲部和廚房的所有員工，確保他們遵守衛(wèi)生條例。 9.與當(dāng)?shù)氐男l(wèi)生和健康機(jī)構(gòu)緊密合作并協(xié)調(diào)與酒店和政府機(jī)構(gòu)的相關(guān)事宜。 10.完全理解并嚴(yán)格執(zhí)行酒店關(guān)于防火、衛(wèi)生、健康和安全的制度。 11.與食品原材料的驗(yàn)收部門(mén)密切合作，同時(shí)與供應(yīng)商協(xié)調(diào)保證原材料運(yùn)輸過(guò)程中的衛(wèi)生（所有有關(guān)于供應(yīng)商的衛(wèi)生事宜應(yīng)匯報(bào)給行政總廚方便其與物料部經(jīng)理協(xié)調(diào)）。

工作內(nèi)容在遠(yuǎn)離家鄉(xiāng)的地方參加重要會(huì)議后，或長(zhǎng)時(shí)間等待延誤的航班后，還有什么比一位調(diào)酒師面帶微笑的悉心問(wèn)候更令人倍感愉悅呢?您不僅是酒店酒吧內(nèi)一張友善的面孔，還是一位樂(lè)于助人的主人、一位熟悉本地情況的專(zhuān)家，以及自豪的品牌形象大使。無(wú)論是嚴(yán)格按照賓客的要求準(zhǔn)備飲品，還是為他們呈上美味的食物，您都可以努力為他們打造輕松、難忘的體驗(yàn)。您的日常工作 ? 熱情歡迎每位賓客，為每位賓客的體驗(yàn)定下基調(diào) ·??按高標(biāo)準(zhǔn)調(diào)制和呈上飲品，并向賓客推薦促銷(xiāo)飲品 ·??與餐廳同事共同提供流暢的用餐服務(wù) ·??完成吧臺(tái)準(zhǔn)備工作——備好需要的所有用品、管理庫(kù)存、確保所有設(shè)備都能正常工作 ·??更換啤酒桶 ·??照看吧臺(tái)——保持吧臺(tái)干凈整潔，時(shí)刻確保存酒安全 ·??處理現(xiàn)金和信用卡交易 ·??精神飽滿(mǎn)——統(tǒng)一著裝，展現(xiàn)自豪感 ·??在同事需要幫助時(shí)，隨時(shí)準(zhǔn)備好承擔(dān)其他臨時(shí)職責(zé) ·??始終遵循安全程序 我們對(duì)您的要求 ·??身體健康——一天中的大部分時(shí)間您都需要站立工作，經(jīng)常需要彎腰和雙膝著地 ·??身強(qiáng)體健——有時(shí)您需要抬起或推/拉 50 磅（23公斤）的大件物品，比如酒桶和木箱 ·??能讀會(huì)寫(xiě)——您需要掌握良好的閱讀、寫(xiě)作技能和基本的數(shù)學(xué)知識(shí) ·??彈性排班——這份工作需要在夜間、周末和假日輪班工作 經(jīng)驗(yàn)豐富——您知道如何調(diào)制各種飲品，最好參加過(guò)正規(guī)的調(diào)酒培訓(xùn) ·??遵守規(guī)定——遵循當(dāng)?shù)赜嘘P(guān)食品加工和酒類(lèi)售賣(mài)的法律，您應(yīng)該達(dá)到最低年齡條件，并能流利使用當(dāng)?shù)卣Z(yǔ)言 ·??善于表達(dá)——溝通能力佳，熱情洋溢，富有親和力

BASIC FUNCTION基本職責(zé) Responsible for supervising and co-coordinating the activities of all personnel involved in the set-up and service of functions and catering. 管理和協(xié)調(diào)參與員工, 使其出色完成擺設(shè)和服務(wù)的各項(xiàng)工作。 JOB SPECIFICATION工作要求 1.     College level 大專(zhuān)水平 2.     Minimum 5 years’ experience in a hotel of international standard 國(guó)際知名酒店相關(guān)工作經(jīng)驗(yàn)5年以上 3.     Facility in verbal and written expressions 口頭和書(shū)面表達(dá)能力好 4.     Personable and aggressive 儀表端莊，富于進(jìn)取心  

1.?????????????????? The ability to enhance guest dining experience by using Chinese food/ local products and promote throughout the year. 能夠通過(guò)使用中餐/本地產(chǎn)品提升客人的就餐體驗(yàn)，并全年推廣。 2.???????????????? To establish and follow up on standard, sequence of service and service procedure. 建立并跟進(jìn)服務(wù)標(biāo)準(zhǔn)、服務(wù)順序和服務(wù)程序。 3.???????????????? To supervise the consistency of quality and efficiency of food and service. 監(jiān)督食品和服務(wù)的質(zhì)量和效率的一致性。 4.???????????????? To ensure cleanliness of service area, pantry and guest area by establishing and enforcing clean-up schedules. 制定和執(zhí)行清潔時(shí)間表，確保服務(wù)區(qū)、餐具室和客人區(qū)的清潔。 5.???????????????? To maintain a friendly yet unobtrusive manner with all guests. 與所有客人保持友好而不唐突的態(tài)度。 6.???????????????? To posses management ability that ensures a successful handling of the Chinese restaurant. 具備管理能力，確保中餐廳的正常順暢的經(jīng)營(yíng)。 7.???????????????? Directs and controls all subordinate staff to ensure that all day to day operational matters are handled on time and guest expectations are met 指導(dǎo)并監(jiān)督下屬員工確保日常運(yùn)營(yíng)并達(dá)到客人期望值 8.???????????????? Provides guidance and assistance to the outlet employees helping them in the execution of their ???? duties and responsibilities 為下屬員工提供指引并輔助他們履行應(yīng)完成的任務(wù)及責(zé)任 9.???????????????? Oversees the service standards in the outlet ensuring that they conform to the requisite standards and meet or exceed customer expectations 執(zhí)行對(duì)服務(wù)流程標(biāo)準(zhǔn)的監(jiān)督以保證員工符合規(guī)定的標(biāo)準(zhǔn)同時(shí)達(dá)到或超越客人的期望 10.????????????? Liases with the kitchen, stewarding, bars, housekeeping and engineering to ensure that the operation runs smoothly in areas of joint responsibility 與廚房，管事部，酒吧，客房部及工程部等相關(guān)部門(mén)協(xié)調(diào)以確保每日運(yùn)營(yíng)順利進(jìn)行 11.??????????????? Assists in the planning and execution of promotional activities as directed 按要求輔助上級(jí)計(jì)劃與執(zhí)行食品的促銷(xiāo)活動(dòng) 12.?????????????? Maximises revenue in the outlet by implementing upselling proceedures 通過(guò)實(shí)踐產(chǎn)品推銷(xiāo)技巧實(shí)現(xiàn)利潤(rùn)最大化 13.?????????????? Assists in monitoring and controlling the financial performance of the outlet controlling costs and expenses 在成本與花銷(xiāo)的控制等財(cái)務(wù)事項(xiàng)中發(fā)揮監(jiān)督與控制的作用 14.????????????? Assists in monitoring and controlling the hotel’s OE inventory and participates in inventory taking 監(jiān)督及管理酒店的盤(pán)點(diǎn)并積極參與盤(pán)點(diǎn)的具體工作 15.?????????????? Conducts frequent front and back of house checks ensuring mise-en-place, service procedures, standards of cleanliness and hygiene, repair and maintenance, employee grooming and manning levels are in order and takes appropriate action where necessary 徹底并反復(fù)檢查以確保運(yùn)營(yíng)的準(zhǔn)備工作，服務(wù)程序，衛(wèi)生情況，設(shè)備的維修及保養(yǎng)，員工形象及禮貌等就緒無(wú)誤，若有缺失則立即采取行動(dòng) 16.????????????? Assists in the maintenance of efficient administration preparing and submitting reports on time as directed 按照要求在保持高效的準(zhǔn)備工作及及時(shí)總結(jié)報(bào)告中起到積極作用 17.?????????????? Assists in the selection, training and evaluation of subordinate employee 幫助選拔，培訓(xùn)及評(píng)估下屬員工 18.????????????? ?Coaches, counsels, disciplines and develops subordinate employees ?鍛煉,勸勉,規(guī)范及發(fā)展下屬員工

工作內(nèi)容監(jiān)督所在餐廳的服務(wù)和菜單內(nèi)容的提供情況，確保高品質(zhì)和一致性。遵守當(dāng)?shù)氐男l(wèi)生和安全法規(guī)，或其它適用的規(guī)定，以及品牌規(guī)范和當(dāng)?shù)氐囊?guī)章制度您的日常工作 ·? 協(xié)助部門(mén)經(jīng)理參加交接班說(shuō)明會(huì)，確保員工了解酒店的活動(dòng)和運(yùn)營(yíng)的要求 ·? 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 ·? 監(jiān)督現(xiàn)金的處理和存放程序 ·? 編制每日存款和流動(dòng)資金報(bào)告 ·? 制定并指導(dǎo)員工執(zhí)行現(xiàn)金安全制度 ·? 處理異常的付款情況 ·? 監(jiān)督服務(wù)設(shè)備的維護(hù)保養(yǎng) ·? 監(jiān)督客用設(shè)施和服務(wù)的標(biāo)準(zhǔn) ·? 協(xié)助菜單和酒水單的設(shè)計(jì)工作 ·? 和上級(jí)領(lǐng)導(dǎo)一起進(jìn)行人力規(guī)劃和管理需求 ·? 和上級(jí)領(lǐng)導(dǎo)一起編制和管理部門(mén)預(yù)算 我們對(duì)您的要求 ·? 具有領(lǐng)導(dǎo)能力 ·? 具有良好的寫(xiě)作技能 ·? 具有解決問(wèn)題，推理，號(hào)召，組織和培訓(xùn)能力 ·? 2年相關(guān)工作經(jīng)歷，包括管理經(jīng)驗(yàn)，或與此相當(dāng)?shù)慕逃拖嚓P(guān)工作經(jīng)驗(yàn)結(jié)合的背景 ·? 持有當(dāng)?shù)卣?guī)定的含酒精飲品知識(shí)課程證書(shū)或食品服務(wù)許可證或有效的健康或食品上崗證 ·? 完全代表酒店，品牌和公司與顧客，員工和第三方交往的能力 ·? 酒店管理，餐飲或相關(guān)專(zhuān)業(yè)的大專(zhuān)學(xué)歷 如何履行職責(zé)？ 我們發(fā)自?xún)?nèi)心地關(guān)懷他人，每天踐行“時(shí)刻展示真正的待客之道”的承諾。這是IHG旗下所有酒店全體員工團(tuán)結(jié)一心的源動(dòng)力。 每一個(gè)酒店品牌均以自己的方式展示真正的待客之道；真正的待客之道的關(guān)鍵是所有具體和核心的服務(wù)技能。 ·? 誠(chéng)摯態(tài)度 (True Attitude)：關(guān)心賓客，希望給賓客留下正面的印象并建立真摯的情感紐帶 ·? 真正自信 (True Confidence)：具備履行本職工作所需的知識(shí)與技能，并贏(yíng)得賓客的信任，讓他們相信您可在其入住期間為其提供幫助和支持 ·? 用心傾聽(tīng) (True Listening)：重視賓客表達(dá)的觀(guān)點(diǎn)，留意到常被忽視的身體語(yǔ)言并了解賓客的愿望與需求 ·? 積極響應(yīng) (True Responsiveness)：及時(shí)周到地滿(mǎn)足賓客的需求 本職位描述所說(shuō)明的只是該職位的主要職責(zé)與完成標(biāo)準(zhǔn)，并不囊括此職位的所有職責(zé)或資格要求。

Supervise the operation and cleaning of the stewarding department during the shift, and ensure that food and beverage materials meet a high hygiene standard. 在當(dāng)班期間負(fù)責(zé)監(jiān)督管事部的運(yùn)營(yíng)和清潔工作，確保餐飲物資達(dá)到高度衛(wèi)生標(biāo)準(zhǔn). Comply with relevant health and safety regulations, or other applicable regulations, brand specifications and departmental rules and regulations. 遵守相關(guān)衛(wèi)生和安全法規(guī)，或其它適用的規(guī)定， 以及品牌規(guī)范和部門(mén)規(guī)章制度. Preparation of kitchen equipment before use. 廚房設(shè)備使用前的準(zhǔn)備工作. Clean and store equipment. 清潔和存放設(shè)備. Clean the kitchen and maintain kitchen and personal hygiene清理廚房保持廚房及個(gè)人衛(wèi)生. Dispose of waste products and cloth towels, etc. 處理廢品和布巾等. Qualifications 任職要求 Good health and under 55 years of age. 身體健康、年齡55歲以下. Obey the leadership. 服從領(lǐng)導(dǎo)管理.

-具有專(zhuān)業(yè)烹飪學(xué)校培訓(xùn) ?Holds diploma/certificate in Culinary training. -具有良好的食品衛(wèi)生知識(shí) ? Good Hygiene Knowledge. - 具有基本的烹飪技藝 ? Basic Culinary skills. - 具有酒店，餐廳或旅游等相關(guān)經(jīng)驗(yàn)優(yōu)先考慮 ? Essential prerequisite is experience in the Hotel, Restaurant or Travel industry.

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(yǔ)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(xiāo)售。 3. 吧臺(tái)的日常和月盤(pán)點(diǎn)，填寫(xiě)銷(xiāo)售盤(pán)點(diǎn)表。 4. 吧臺(tái)日常酒水的申領(lǐng)，補(bǔ)充和保管。 5. 吧臺(tái)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(yǔ)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(shí)，熱愛(ài)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(guó)際自助餐廳 3. 吧臺(tái)飲料暢飲 4. 度假村內(nèi)所有娛樂(lè)活動(dòng)及場(chǎng)地設(shè)施免費(fèi)使用 5. 機(jī)場(chǎng)接送服務(wù) 6. 工作滿(mǎn)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(huì)保險(xiǎn) 8. 國(guó)際化G.O團(tuán)隊(duì) 9. 擁有登臺(tái)演出的機(jī)會(huì) 10. 每年輪換海外及大中華區(qū)度假村工作機(jī)會(huì) 11. Club Med海外度假村免費(fèi)房間 12. 快速晉升通道

【崗位職責(zé)】 1、全面負(fù)責(zé)管事部的日常運(yùn)營(yíng)管理工作，確保部門(mén)高效運(yùn)轉(zhuǎn)； 2、制定并執(zhí)行餐具、器皿、設(shè)備的清潔、消毒、保養(yǎng)及庫(kù)存管理流程； 3、監(jiān)督并指導(dǎo)員工正確使用清潔設(shè)備及化學(xué)藥劑，確保操作符合衛(wèi)生安全標(biāo)準(zhǔn)； 4、定期檢查廚房、餐廳區(qū)域的衛(wèi)生狀況，確保符合酒店及行業(yè)規(guī)范； 5、負(fù)責(zé)管事部員工的排班、培訓(xùn)及績(jī)效考核，提升團(tuán)隊(duì)專(zhuān)業(yè)能力； 6、協(xié)調(diào)與其他部門(mén)（如餐飲部、廚房部）的協(xié)作，保障運(yùn)營(yíng)順暢； 7、控制部門(mén)成本，合理采購(gòu)清潔用品及設(shè)備，避免浪費(fèi)； 8、處理突發(fā)問(wèn)題，如設(shè)備故障或衛(wèi)生緊急事件，確保及時(shí)解決。 【崗位要求】 1、具備較強(qiáng)的管理能力，能夠高效組織團(tuán)隊(duì)完成工作任務(wù)； 2、熟悉酒店管事部工作流程及衛(wèi)生安全標(biāo)準(zhǔn)，有同崗位經(jīng)驗(yàn)者； 3、具備良好的溝通協(xié)調(diào)能力，能夠與其他部門(mén)緊密配合； 4、責(zé)任心強(qiáng)，注重細(xì)節(jié)，能夠確保工作質(zhì)量符合高標(biāo)準(zhǔn)； 5、能適應(yīng)快節(jié)奏工作環(huán)境，具備較強(qiáng)的抗壓能力； 6、愿意接受輪班工作安排，包括節(jié)假日和周末； 7、無(wú)學(xué)歷及年齡限制，歡迎有相關(guān)經(jīng)驗(yàn)人員加入。

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

【崗位職責(zé)】 1、負(fù)責(zé)度假村餐廳的日常運(yùn)營(yíng)管理，確保服務(wù)質(zhì)量和顧客滿(mǎn)意度。 2、制定并執(zhí)行餐飲服務(wù)標(biāo)準(zhǔn)、流程及管理制度，監(jiān)督員工操作規(guī)范，提升整體服務(wù)水平。 3、負(fù)責(zé)餐飲成本控制，包括食材采購(gòu)、庫(kù)存管理及損耗控制，確保部門(mén)運(yùn)營(yíng)符合預(yù)算要求。 4、策劃并組織季節(jié)性餐飲活動(dòng)、主題晚宴及特色菜單設(shè)計(jì)，提升賓客用餐體驗(yàn)。 5、協(xié)調(diào)與其他部門(mén)的協(xié)作，確保餐飲服務(wù)與度假村整體運(yùn)營(yíng)無(wú)縫銜接。 6、負(fù)責(zé)餐飲團(tuán)隊(duì)的人員招聘、培訓(xùn)、排班及績(jī)效管理，打造高效專(zhuān)業(yè)的服務(wù)團(tuán)隊(duì)。 7、處理賓客投訴及突發(fā)事件，及時(shí)解決問(wèn)題并優(yōu)化服務(wù)流程。 8、關(guān)注行業(yè)趨勢(shì)及動(dòng)態(tài)，提出創(chuàng)新性餐飲服務(wù)方案。 【崗位要求】 1、具備餐飲管理相關(guān)經(jīng)驗(yàn)，熟悉高端酒店或度假村餐飲運(yùn)營(yíng)模式者優(yōu)先。 2、出色的團(tuán)隊(duì)管理能力，能夠有效激勵(lì)員工并提升團(tuán)隊(duì)凝聚力。 3、具備較強(qiáng)的成本控制意識(shí)及數(shù)據(jù)分析能力，能獨(dú)立制定預(yù)算并優(yōu)化運(yùn)營(yíng)效率。 4、優(yōu)秀的溝通協(xié)調(diào)能力，能與各部門(mén)及外部供應(yīng)商高效合作。 5、對(duì)餐飲市場(chǎng)趨勢(shì)敏感，具備創(chuàng)新思維和策劃能力。 6、能適應(yīng)彈性工作時(shí)間，包括周末及節(jié)假日值班。 7、身體健康，形象端正，具備良好的職業(yè)素養(yǎng)和服務(wù)意識(shí)。

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、檢查服務(wù)員的儀表儀容，監(jiān)督送餐部服務(wù)員和訂餐員的工作。 2、安排服務(wù)員給賓客送贈(zèng)品(如果籃、花籃、巧克力等)。 3、安排服務(wù)員收回房間通道及其他區(qū)域用過(guò)的餐車(chē)及餐具，并送往洗碗間。 4、送餐前，檢查送餐車(chē)、托盤(pán)及贈(zèng)品，確保一切準(zhǔn)備就緒，一旦需要，即可送出。 5、控制營(yíng)業(yè)所需的餐具，定期參加盤(pán)點(diǎn)。 【崗位要求】 1、中技以上學(xué)歷，有在5星級(jí)同崗位工作1年以上。 2、熟悉菜肴酒水知識(shí)，送餐服務(wù)的工作規(guī)范及質(zhì)量標(biāo)準(zhǔn)。 3、熟知接待服務(wù)中的禮節(jié)禮儀。 4、有較強(qiáng)的語(yǔ)言表達(dá)能力，及推銷(xiāo)能力。 5、良好的英語(yǔ)口語(yǔ)能力，能用英語(yǔ)為外賓客提供服務(wù)。