1、有較強(qiáng)的責(zé)任心,工作認(rèn)真踏實。 2、熟悉各種餐具用具的特性，懂得餐具用具的分類和保管方法。 3、熟悉各種洗滌劑和清潔劑的使用方法，熟悉常用的餐具洗滌設(shè)備及其操作方法，了解它們的維修保養(yǎng)方法。 4、身體健康，精力充沛。 5、具有同等工作經(jīng)驗者優(yōu)先考慮。

職位描述： 1.推薦酒店資源，牽頭與酒店建立合作關(guān)系； 2.協(xié)助與酒店的溝通,談判達(dá)成合同簽訂； 3.協(xié)調(diào)合作期間的問題。 任職要求： 1.具備酒店行業(yè)資源 2.具備良好的溝通協(xié)調(diào)能力。

【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及社會保險； 國際化G.O團(tuán)隊； 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海外度假村免費房間； 快速晉升通道。

【崗位職責(zé)】 1、全面負(fù)責(zé)餐廳的籌備及運營管理工作，確保公司的政策和品牌標(biāo)準(zhǔn)有效落地執(zhí)行。 2、嚴(yán)格控制人工成本、食品成本，保障餐廳運營良好，提升顧客滿意度。 3、與廚師做好溝通，做好促銷計劃/菜單計劃/員工培訓(xùn)。 4、做好餐廳及后廚員工的團(tuán)隊管理工作，關(guān)注員工狀態(tài)和情緒，積極組織團(tuán)隊活動，提升凝聚力。 5、全面負(fù)責(zé)餐廳的食品安全，確保全體員工了解必要的食品衛(wèi)生標(biāo)準(zhǔn)。 6、確保全體員工意識到關(guān)于酒店消防方面的緊急情況的重要性。 7、研究市場，做好充足的準(zhǔn)備應(yīng)對餐飲市場變化，提升酒店餐飲運營能力。 8、負(fù)責(zé)餐飲各項數(shù)據(jù)報表及經(jīng)營匯報，預(yù)算等工作。 【崗位要求】 1、3年以上星級酒店餐飲工作經(jīng)驗，有較強(qiáng)的運營和管理能力。 2、大專以上學(xué)歷，酒店管理、旅游管理專業(yè)優(yōu)先。 3、形象好、有上進(jìn)心、溝通能力強(qiáng)。

【崗位職責(zé)】 1、負(fù)責(zé)酒店餐飲部的籌備及運營管理管理工作,制定并實施餐飲經(jīng)營的所有計劃。 2、負(fù)責(zé)實現(xiàn)部門的營業(yè)收入指標(biāo)和利潤指標(biāo)。 3、與行政總廚一起籌劃和設(shè)計菜單，開發(fā)當(dāng)?shù)匦枨蟮牟惋嫯a(chǎn)品。 4、熟悉飯店管理理論、餐飲管理理論、營銷學(xué)和服務(wù)心理學(xué)。 5、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)。 6、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。 7、建全物資管理制度，對餐廳的設(shè)備、物資、用具等嚴(yán)格管理。 【崗位要求】 1、大專以上文化程度；5年以上同崗位工作經(jīng)驗；有省會城市知名酒店品牌同崗位工作經(jīng)驗優(yōu)先。 2、精通本部門的業(yè)務(wù)知識，熟練掌握中餐、西餐、酒吧、茶館的技能及管理技巧。 3、熟悉 食品原材料采購、儲藏和廚房生產(chǎn)、餐廳服務(wù)全過程，善于安排各個環(huán)節(jié)的工作，能保證餐飲管理的協(xié)調(diào)發(fā)展。 4、具有食品原材料加工、餐飲成本核算方面的知識。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。 5、具有社會活動能力、組織領(lǐng)導(dǎo)工作能力和實際工作能力；善于調(diào)動餐飲 部各級管理人員的積極性。

【崗位職責(zé)】 無論在餐廳或是酒吧為客人提供五星級的殷勤好客餐飲服務(wù)，盡可能的令客人滿意。每位員工都會通過一線水準(zhǔn)服務(wù)證書，接受培訓(xùn)員培訓(xùn)以備培訓(xùn)新入職員工并能獨立、熟練上崗。以友好、嫻熟的專業(yè)水準(zhǔn)為客人提供出色的餐飲服務(wù)，確保客人滿意。營造健康的工作環(huán)境并融入其中。 【崗位要求】 有1年以上的餐廳管理經(jīng)驗 有較好的服務(wù)精神和溝通技巧

【崗位職責(zé)】 1、全面負(fù)責(zé)餐飲部的日常運營管理工作，包括餐廳、酒吧、宴會等區(qū)域的運營與服務(wù)標(biāo)準(zhǔn)執(zhí)行 2、制定并落實餐飲部年度預(yù)算、經(jīng)營計劃，達(dá)成營收與利潤指標(biāo) 3、監(jiān)督食品衛(wèi)生安全及服務(wù)質(zhì)量，確保符合五星級酒店標(biāo)準(zhǔn) 4、優(yōu)化餐飲成本控制體系，管理食材采購、庫存及損耗控制 5、策劃并執(zhí)行季節(jié)性菜單更新、主題營銷活動及VIP客戶接待方案 6、負(fù)責(zé)餐飲團(tuán)隊建設(shè)，包括員工培訓(xùn)、排班管理及績效考核 7、處理客戶投訴及突發(fā)事件，維護(hù)酒店品牌形象 【崗位要求】 1、大專及以上學(xué)歷，酒店管理、餐飲管理或相關(guān)專業(yè)優(yōu)先 2、5年以上高星級酒店餐飲管理經(jīng)驗，3年以上同崗位管理經(jīng)驗 3、精通餐飲運營全流程，熟悉食品安全管理體系 4、具備出色的成本控制能力與數(shù)據(jù)分析能力 5、優(yōu)秀的團(tuán)隊管理能力，能有效激勵50人以上團(tuán)隊 6、持有餐飲職業(yè)經(jīng)理人資格證或相關(guān)專業(yè)證書者優(yōu)先 7、具備高端宴會策劃及餐廳運營經(jīng)驗者優(yōu)先

職位描述 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。 1、熱愛酒店服務(wù)行業(yè)工作； 2、具備良好的服務(wù)意識，服務(wù)技能、技巧； 3、英語聽、說流利者優(yōu)先錄用； 4、身體健康、品貌端正； 5、四星或五星級酒店相關(guān)崗位工作經(jīng)驗者優(yōu)先錄用；

【崗位職責(zé)】 檢查每日活動訂單和工作日志對所有活動和臨時更改做到了如指掌。 帶領(lǐng)并指導(dǎo)團(tuán)隊成員對庫存物品和各種設(shè)備設(shè)施進(jìn)行管理級盤點。 帶領(lǐng)并指導(dǎo)團(tuán)隊成員擺臺。 配合宴會經(jīng)理及副經(jīng)理協(xié)調(diào)宴會活動。 檢查員工到崗情況。 幫助員工不斷提高和發(fā)展。 問候客人，并和客人從頭至尾溝通活動細(xì)節(jié)，且適時提出合理化建議。 向工程部遞交工程維修單。 工作結(jié)束后檢查宴會所有區(qū)域，確保廳房和各種設(shè)備設(shè)施的正確擺放并干凈整 潔。 告知所有團(tuán)隊成員有關(guān)活動細(xì)節(jié)。督促工作并按高標(biāo)準(zhǔn)執(zhí)行 負(fù)責(zé)培訓(xùn)及督促所有員工參加培訓(xùn)活動。 能為各種活動做好臺型圖及設(shè)備方面的準(zhǔn)備。 在活動開始前為宴會成員分配工作。 能夠高效完成所有正當(dāng)活動需求。 能夠勝任所有班次及經(jīng)理安排的工作。 能夠處理和準(zhǔn)備臨時工申請。 負(fù)責(zé)接管在副經(jīng)理或領(lǐng)班不在時的所有工作。 全面掌握各種類型活動的擺臺方法。 填寫工作日志給經(jīng)理審批。記錄合理化建議以備改進(jìn)。 【崗位要求】 有上進(jìn)心。 可以流利的用英語溝通。 可以獨立的完成工作。 宴會主管工作經(jīng)驗。 具有中西餐宴會服務(wù)知識。

崗位職責(zé) 1.按公司標(biāo)準(zhǔn)為客人提供餐飲服務(wù)，為客人服務(wù)食品和飲品，并將撤下的瓷器、玻璃用具、餐具送回管事部清洗。 2.負(fù)責(zé)自己所管轄邊柜的瓷器、玻璃用具、餐具的供應(yīng)，并保持邊柜干凈，餐具擺放有條理。 3.協(xié)助領(lǐng)班為客人服務(wù)。 4. 清理餐具，保證餐桌干凈，符合標(biāo)準(zhǔn)。 5. 參加餐前例會。 6.協(xié)助領(lǐng)班做好每月盤點。 7. 確保個人儀表和制服符合標(biāo)準(zhǔn)。 崗位要求 1.身高女160cm以上，男170以上。 2.有酒店相關(guān)工作經(jīng)驗。 3.文明禮貌、遵守紀(jì)律。

1、督導(dǎo)完成餐廳日常經(jīng)營工作，檢查員工的儀表及個人衛(wèi)生、制服、頭發(fā)、指甲、鞋子是否符合要求 2、重視屬下員工的培訓(xùn)工作，定期組織員工學(xué)習(xí)服務(wù)技巧技能，定期檢查并做好培訓(xùn)記錄 3、領(lǐng)導(dǎo)餐廳小組對餐廳服務(wù)質(zhì)量檢查，把好餐廳出品服務(wù)的每一關(guān) 4、加強(qiáng)對餐廳財產(chǎn)管理，掌握和控制好物品的使用情況，減少費用開支和物品損耗 5.、與廚師長保持良好的合作關(guān)系，根據(jù)季節(jié)差異、客人情況研究制定特別菜單

1、根據(jù)酒店的規(guī)章制度建立本部門的規(guī)章制度。 2、制定并管理餐飲部的預(yù)算，開展促銷活動。增加銷售額, 控制成本及提高利潤。 3、全面落實酒店餐飲部的各項標(biāo)準(zhǔn)。 4、協(xié)助廚師長制定菜單和定價。 5、制定酒水單。 6、向管理層提供有關(guān)客人的滿意情況及競爭活動，并負(fù)責(zé)每月餐飲部的報告。 7、制定并嚴(yán)格執(zhí)行廚房及餐廳的食品營養(yǎng)和衛(wèi)生標(biāo)準(zhǔn)。 8、保持足夠的存貨以確保本部正常運營。 9、向管理層提出建議，以提高工作效率，并達(dá)到節(jié)流增源的效果。 10、有政務(wù)接待、全服務(wù)型酒店工作經(jīng)驗 崗位要求 1、大專以上文化程度；5年以上星級酒店工作經(jīng)驗。 2、有強(qiáng)烈的事業(yè)心，責(zé)任感和勇于開拓的精神。 3、在口頭和書面上有良好的溝通技巧，并且擁有工作崗位需要的最基本的語言交流能力。 4、獨立工作和承擔(dān)壓力的能力。工資面議

崗位職責(zé) 1.帶領(lǐng)員工進(jìn)行餐前準(zhǔn)備及餐廳擺設(shè)工作，確保所有物品及用具處于清潔、完整及良好狀態(tài)。 2. 保持與廚房、管事部的聯(lián)系，確保溝通順暢。 3.確保以規(guī)定標(biāo)準(zhǔn)為客人提供食物及飲品。 4. 掌握餐飲菜單各項目，以便為客人提供適當(dāng)?shù)慕ㄗh。 5.注意聆聽客人的要求與不滿，如實向經(jīng)理匯報。 6. 參加對客服務(wù)，督導(dǎo)員工每日的工作，如實做出評估。 7. 嚴(yán)格控制食品出品及服務(wù)質(zhì)量，妥善處理發(fā)現(xiàn)的問題并及時向經(jīng)理匯報。 8. 控制餐廳日常供應(yīng)品的使用，并執(zhí)行月末盤點。 9. 確保本人和服務(wù)員的儀容儀表符合標(biāo)準(zhǔn)。 10.負(fù)責(zé)員工日常班次、休假安排，合理有效地調(diào)動餐廳人員。 11.協(xié)助經(jīng)理完成員工培訓(xùn)工作，不斷提高員工業(yè)務(wù)素質(zhì)。 12.妥善處理餐廳內(nèi)發(fā)生的問題和客人投訴,并及時向經(jīng)理匯報。 崗位要求 1. 高中以上學(xué)歷，2年以上四星級以上酒店同等工作經(jīng)驗； 2.認(rèn)同錦江價值觀，有很強(qiáng)的服務(wù)意識和學(xué)習(xí)能力； 3.愛崗敬業(yè)，注重工作結(jié)果； 4.誠信，正直，有親和力。 5.有很強(qiáng)的執(zhí)行力，富有激情，能出色完成餐飲部經(jīng)理下達(dá)的各種指令。

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

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)行收費酒水的銷售。 3. 吧臺的日常和月盤點，填寫銷售盤點表。 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，一定的管理經(jīng)驗 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及社會保險 8. 國際化G.O團(tuán)隊 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海外度假村免費房間 12. 快速晉升通道

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

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

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

You will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting associate, guest and owner expectations. To function as the Director of Food & Beverage for the Food and Beverage Department, to ensure that all the outlets and banquets operate successfully,in accordance with the standard of the hotel and are individually profitable.

【職位描述】 ?協(xié)助餐廳經(jīng)理確保根據(jù)經(jīng)營理念對部門進(jìn)行高效地管理，根據(jù)標(biāo)準(zhǔn)提供有禮的、專業(yè)的、高效并且富有彈性的服務(wù)。 ?為確保日常運作和質(zhì)量，與廚房以及其它相關(guān)部門進(jìn)行聯(lián)絡(luò)。 ?通過參與管理，對所有餐飲服務(wù)人員進(jìn)行緊密督導(dǎo)，使他們的工作表現(xiàn)符合政策、程序及有關(guān)法律。 【任職要求】 ?酒店管理或旅游管理專業(yè)專科/本科學(xué)歷； ?至少1年的餐廳主管工作經(jīng)驗； ?優(yōu)秀的處理問題能力，行政能力和人際溝通能力。

-協(xié)助制定、保持及更新詳細(xì)的部門營運手冊。營運手冊要包括部門的政策及程序，部門的工作程序及標(biāo)準(zhǔn)。確保每年的更新要準(zhǔn)確反映任何改變。 -確保根據(jù)經(jīng)營理念對部門進(jìn)行高效地管理，根據(jù)標(biāo)準(zhǔn)提供有禮的、專業(yè)的、高效并且富有彈性的服務(wù)。 -能夠工作得富有彈性，能夠適應(yīng)餐飲部不同部門和酒店安排的其它部門工作。 -處理客人關(guān)于食品、酒水和服務(wù)方面的投訴、要求以及疑問。 -適當(dāng)?shù)胤峙渎氊?zé)和責(zé)任，以使員工掌握技能并獲得資源；在確保保持運營及安全標(biāo)準(zhǔn)的同時，關(guān)心并發(fā)展員工。

崗位職責(zé) Job description 1.熟練掌握餐廳服務(wù)專業(yè)技能，并能迅速解決突發(fā)問題； 1. Proficient in restaurant service professional skills, and able to quickly solve unexpected problems； 2.嚴(yán)格執(zhí)行衛(wèi)生標(biāo)準(zhǔn)，確保食品出品符合衛(wèi)生標(biāo)準(zhǔn)和公司要求； 2. Strictly implement hygiene standards to ensure that food products meet health standards and company requirements； 3.高效完成上級安排的工作。 3. Efficiently complete the work arranged by superiors. 崗位要求 Job requirements 1.大學(xué)專科以上或同等學(xué)歷畢業(yè)； 1. College degree or above, or equivalent； 2.必須具備2年以上相關(guān)工作經(jīng)驗； 2.Must have more than 2 years of relevant work experience; 3.具有良好的外表、和開朗的性格； 3. Have a good appearance and cheerful personality; 4.有正常的英語表達(dá)能力； 4. Have normal English expression ability; 5.具有較強(qiáng)的管理能力、及良好的人際關(guān)系。 5. Strong management skills and good interpersonal relationships.

職位描述 1.按照部門的規(guī)范和程序提供高標(biāo)準(zhǔn)的餐飲服務(wù)。 2.與上級領(lǐng)導(dǎo)交流有關(guān)疑難，客人意見和其它相關(guān)信息。 3.與員工建立并保持良好的工作關(guān)系。 4.參加和參與每日的例會和其它計劃好的會議。 5.參加和參與計劃好的培訓(xùn)課程。 6.確保部門的各項工作就緒為客人提供服務(wù)。 7.高效的提供飲品服務(wù)。 8.遵守賓客服務(wù)規(guī)范。 9.飲品與甜品管理。 10.正確處理客人的投訴。 11.承擔(dān)相關(guān)的職責(zé)和安排的特別項目。 職位資格和技能 1.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。 2.持有當(dāng)?shù)卣?guī)定的含酒精飲品知識課程證書或食品服務(wù)許可證或有效的健康或食品上崗證。 3.能夠讀寫英語。 4.高中或酒店管理，餐飲或相關(guān)領(lǐng)域的職業(yè)證書。 5.1年相關(guān)工作經(jīng)歷，或與此相當(dāng)?shù)慕逃拖嚓P(guān)工作經(jīng)驗結(jié)合的背景。

【崗位職責(zé)】 檢查每日活動訂單和工作日志對所有活動和臨時更改做到了如指掌。 帶領(lǐng)并指導(dǎo)團(tuán)隊成員對庫存物品和各種設(shè)備設(shè)施進(jìn)行管理級盤點。 帶領(lǐng)并指導(dǎo)團(tuán)隊成員擺臺。 配合宴會經(jīng)理及副經(jīng)理協(xié)調(diào)宴會活動。 檢查員工到崗情況。 幫助員工不斷提高和發(fā)展。 問候客人，并和客人從頭至尾溝通活動細(xì)節(jié)，且適時提出合理化建議。 向工程部遞交工程維修單。 工作結(jié)束后檢查宴會所有區(qū)域，確保廳房和各種設(shè)備設(shè)施的正確擺放并干凈整潔。 告知所有團(tuán)隊成員有關(guān)活動細(xì)節(jié)。督促工作并按高標(biāo)準(zhǔn)執(zhí)行 能為各種活動做好臺型圖及設(shè)備方面的準(zhǔn)備。 能夠高效完成所有正當(dāng)活動需求。 能夠勝任所有班次及經(jīng)理安排的工作。 能夠處理和準(zhǔn)備臨時工申請。 負(fù)責(zé)接管在副經(jīng)理或領(lǐng)班不在時的所有工作。 全面掌握各種類型活動的擺臺方法。 填寫工作日志給經(jīng)理審批。記錄合理化建議以備改進(jìn)。 【崗位要求】 有上進(jìn)心。 可以獨立的完成工作。 具有中西餐宴會服務(wù)知識。