To administer the day to day operations of the restaurant outlet in such a manner as to maximize revenues and minimize costs with particular attention to complete guest satisfaction, associate welfare, and profit margins. 負(fù)責(zé)餐廳每天的運(yùn)營(yíng)，努力降低成本、提高收入、特別是要使顧客滿(mǎn)意、員工滿(mǎn)意和利潤(rùn)達(dá)標(biāo)。 SPECIFIC DUTIES 工作任務(wù)： 1. MANAGING DAY-TO –DAY OPERATIONS 日常運(yùn)營(yíng)管理 Supervises and manages employees. Manages allday-to-day operations. Understands employee positions well enough to performduties in employees' absence.監(jiān)督和管理員工。管理所有日常操作。充分了解不同員工的崗位職責(zé)，當(dāng)員工缺席時(shí)及時(shí)做出相應(yīng)的安排。 Maintains service and sanitation standards inrestaurant, bar/lounge and room service areas.維護(hù)餐廳、吧臺(tái)和客房送餐等區(qū)域的服務(wù)和衛(wèi)生標(biāo)準(zhǔn)。 Reviews staffing levels to ensure that guestservice, operational needs and financial objectives are met.人員編制進(jìn)行復(fù)查,以確保客人服務(wù),滿(mǎn)足業(yè)務(wù)需求和財(cái)務(wù)目標(biāo)。2. LEADING FOOD ANDBEVERAGE TEAM 領(lǐng)導(dǎo)團(tuán)隊(duì) Utilizes interpersonal and communicationskills to lead, influence, and encourage others; advocates soundfinancial/business decision making; demonstrates honesty/integrity; leads byexample.利用人際關(guān)系和溝通技巧來(lái)領(lǐng)導(dǎo)、影響和鼓勵(lì)其他人;提倡健全的財(cái)務(wù)/業(yè)務(wù)決策;體現(xiàn)誠(chéng)實(shí)/完整性;領(lǐng)導(dǎo)以身作則。 Encourages and builds mutual trust, respect,and cooperation among team members.鼓勵(lì)和建立相互信任,尊重,注重團(tuán)隊(duì)成員之間的合作。

【崗位職責(zé)】 1、全面負(fù)責(zé)餐飲門(mén)店的日常運(yùn)營(yíng)管理，包括人員排班、服務(wù)標(biāo)準(zhǔn)執(zhí)行、成本控制、營(yíng)業(yè)額目標(biāo)達(dá)成、線(xiàn)上運(yùn)營(yíng)等； 2、制定并落實(shí)門(mén)店運(yùn)營(yíng)計(jì)劃，優(yōu)化工作流程，提升服務(wù)效率與顧客滿(mǎn)意度； 3、監(jiān)督食品衛(wèi)生安全及門(mén)店環(huán)境管理，確保符合國(guó)家相關(guān)法規(guī)及公司標(biāo)準(zhǔn)； 4、負(fù)責(zé)門(mén)店員工培訓(xùn)、績(jī)效考核及團(tuán)隊(duì)建設(shè)，提升員工專(zhuān)業(yè)技能與服務(wù)意識(shí)； 5、分析經(jīng)營(yíng)數(shù)據(jù)，提出改進(jìn)方案，推動(dòng)門(mén)店業(yè)績(jī)持續(xù)增長(zhǎng)； 6、處理顧客投訴及突發(fā)事件，維護(hù)門(mén)店品牌形象； 7、協(xié)調(diào)與景區(qū)其他部門(mén)的合作，配合景區(qū)整體運(yùn)營(yíng)需求。 【崗位要求】 1、具備餐飲行業(yè)管理經(jīng)驗(yàn)，熟悉門(mén)店運(yùn)營(yíng)全流程，3年以上同崗位經(jīng)驗(yàn)； 2、較強(qiáng)的團(tuán)隊(duì)管理能力，能有效調(diào)動(dòng)員工積極性，打造高效服務(wù)團(tuán)隊(duì)； 3、精通成本控制及利潤(rùn)分析，具備數(shù)據(jù)敏感性和經(jīng)營(yíng)優(yōu)化意識(shí)； 4、良好的溝通協(xié)調(diào)能力，能靈活應(yīng)對(duì)突發(fā)情況； 5、工作責(zé)任心強(qiáng)，適應(yīng)景區(qū)彈性工作時(shí)間及節(jié)假日高峰運(yùn)營(yíng)節(jié)奏； 6、對(duì)餐飲服務(wù)品質(zhì)有高標(biāo)準(zhǔn)要求，注重細(xì)節(jié)管理。

【崗位職責(zé)】 1、全面負(fù)責(zé)中餐廳的日常運(yùn)營(yíng)管理工作，包括人員調(diào)配、服務(wù)標(biāo)準(zhǔn)執(zhí)行、菜品質(zhì)量控制等，確保餐廳高效有序運(yùn)轉(zhuǎn)； 2、制定并落實(shí)餐廳的年度、季度、月度經(jīng)營(yíng)計(jì)劃，完成公司下達(dá)的營(yíng)收及利潤(rùn)指標(biāo)； 3、監(jiān)督餐廳成本控制，包括食材采購(gòu)、庫(kù)存管理及人力成本優(yōu)化，提升餐廳盈利能力； 4、負(fù)責(zé)餐廳員工培訓(xùn)、考核及團(tuán)隊(duì)建設(shè)，提升員工服務(wù)意識(shí)與專(zhuān)業(yè)技能； 5、處理顧客投訴及突發(fā)事件，維護(hù)餐廳品牌形象，提升顧客滿(mǎn)意度； 6、定期分析經(jīng)營(yíng)數(shù)據(jù)，提出改進(jìn)方案并推動(dòng)執(zhí)行，持續(xù)優(yōu)化餐廳運(yùn)營(yíng)效率； 7、協(xié)調(diào)與廚房、采購(gòu)、財(cái)務(wù)等部門(mén)的溝通協(xié)作，確保餐廳運(yùn)營(yíng)各環(huán)節(jié)順暢銜接； 8、執(zhí)行公司各項(xiàng)規(guī)章制度，確保餐廳符合衛(wèi)生、安全及消防等規(guī)范要求。 【崗位要求】 1、大專(zhuān)及以上學(xué)歷，酒店管理、餐飲管理或相關(guān)專(zhuān)業(yè)優(yōu)先； 2、8年以上中餐廳管理工作經(jīng)驗(yàn)，3年以上同崗位經(jīng)驗(yàn)，熟悉高端中餐運(yùn)營(yíng)模式； 3、具備出色的團(tuán)隊(duì)管理能力，能有效調(diào)動(dòng)員工積極性，打造高效服務(wù)團(tuán)隊(duì)； 4、精通餐飲成本控制、營(yíng)銷(xiāo)策劃及客戶(hù)關(guān)系維護(hù)，有較強(qiáng)的經(jīng)營(yíng)分析能力； 5、年齡28-40歲，形象氣質(zhì)佳，溝通表達(dá)能力強(qiáng)，能妥善處理各類(lèi)突發(fā)事件； 6、工作責(zé)任心強(qiáng)，抗壓能力突出，適應(yīng)景區(qū)工作節(jié)奏及節(jié)假日高峰運(yùn)營(yíng)需求； 7、持有餐飲行業(yè)相關(guān)職業(yè)資格證書(shū)者優(yōu)先考慮。

崗位職責(zé)： 1、負(fù)責(zé)全日制餐廳（中式快餐，自助拿餐，自主收銀結(jié)賬）整體的餐廳運(yùn)營(yíng)管理；坐落于云頂滑雪場(chǎng)景區(qū)內(nèi)，有明顯的淡旺季，夏季淡季，冬天旺季。 2、負(fù)責(zé)餐廳人員服務(wù)技能培訓(xùn)、人工成本核算、餐廳及網(wǎng)紅產(chǎn)品營(yíng)銷(xiāo)等。 3、發(fā)展良好的賓客關(guān)系，滿(mǎn)足賓客特殊需求，處理各類(lèi)賓客投訴。 4、制定、推行和監(jiān)督本部門(mén)的各項(xiàng)管理制度。 任職要求： 1、有5年以上的酒店餐廳管理經(jīng)驗(yàn)，掌握餐飲各部門(mén)的崗位職責(zé)和工作程序。 2、具有強(qiáng)烈的事業(yè)心和責(zé)任感及高尚的職業(yè)道德。 3、身體健康，儀表端莊大方，氣質(zhì)高雅。 4、能夠根據(jù)市場(chǎng)變化和客人的需求，及時(shí)調(diào)整餐飲經(jīng)營(yíng)策略，善于組織和開(kāi)展各種食品展銷(xiāo)活動(dòng)。 5、具有酒店預(yù)算管理知識(shí)，能編制餐飲預(yù)算。

工作內(nèi)容： 1. 全面負(fù)責(zé)會(huì)所的服務(wù)管理和運(yùn)營(yíng)，包括制定并實(shí)施會(huì)所服務(wù)標(biāo)準(zhǔn)，確保會(huì)所的安全和舒適； 2. 組織和協(xié)調(diào)各崗位的工作，提高服務(wù)質(zhì)量和效率； 3. 制定并更新會(huì)所服務(wù)標(biāo)準(zhǔn)，以提高客戶(hù)滿(mǎn)意度； 4. 制定會(huì)所所涉及場(chǎng)所服務(wù)培訓(xùn)方案并實(shí)施； 5. 其他工作。 任職要求： 1. 5年及以上會(huì)所/餐飲服務(wù)管理工作經(jīng)驗(yàn)，專(zhuān)科以上學(xué)歷； 2. 熟悉會(huì)所服務(wù)流程和規(guī)范，具備一定的物業(yè)管理經(jīng)驗(yàn)； 3. 具備較強(qiáng)的組織和協(xié)調(diào)能力，善于處理各種突發(fā)事件； 4. 具備一定的危機(jī)公關(guān)能力，能夠妥善處理投訴和糾紛； 5. 具備良好的溝通能力和服務(wù)意識(shí)，始終以客戶(hù)需求為導(dǎo)向。 工作地點(diǎn)：北京市朝陽(yáng)區(qū)東三環(huán)亮馬橋

崗位職責(zé) 1.負(fù)責(zé)中餐廳，落實(shí)各個(gè)時(shí)期的工作任務(wù)。 2.制定中餐廳服務(wù)工作規(guī)范及工作制度并確保實(shí)施。 3.協(xié)助餐飲部經(jīng)理制定各項(xiàng)餐飲推銷(xiāo)計(jì)劃與策略。 4.監(jiān)督員工按照規(guī)范標(biāo)準(zhǔn)對(duì)客服務(wù)，對(duì)員工進(jìn)行績(jī)效評(píng)估，實(shí)施獎(jiǎng)懲制度。 5.處理賓客的投訴，不斷改善服務(wù)質(zhì)量。 6.抓好設(shè)備設(shè)施的維修保養(yǎng)，嚴(yán)格物資管理制度，做好餐廳安全和防火工作。 7.根據(jù)季節(jié)差異、客源情況為廚房制定特色菜單提供建議。 任職資格及福利待遇 1.精通中餐的業(yè)務(wù)知識(shí)，熟練掌握中餐的技能技巧； 2.具有較強(qiáng)的社會(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)中餐部各級(jí)管理人員的積極性； 3.具有食品原料學(xué)、烹調(diào)學(xué)、食品營(yíng)養(yǎng)衛(wèi)生和粵菜管理等方面的專(zhuān)業(yè)知識(shí)熟悉中餐食品原材料采購(gòu)、儲(chǔ)藏和廚房生產(chǎn)、中餐廳服務(wù)全過(guò)程，善于安排各個(gè)環(huán)節(jié)的工作，能保證中餐管理的協(xié)調(diào)發(fā)展； 4.具有中餐食品原材料加工、中餐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； 5.法定節(jié)假日補(bǔ)貼+五險(xiǎn)一金保險(xiǎn)福利+雙休制； 6.免費(fèi)食宿+免費(fèi)班車(chē)+免費(fèi)員工娛樂(lè)設(shè)施&項(xiàng)目； 7.有專(zhuān)業(yè)的鍛煉平臺(tái)和發(fā)展上升機(jī)會(huì)。 咨詢(xún)電話(huà)/微信：15001359203

工作內(nèi)容： 1. 全面負(fù)責(zé)會(huì)所的服務(wù)管理和運(yùn)營(yíng)，包括制定并實(shí)施會(huì)所服務(wù)標(biāo)準(zhǔn)，確保會(huì)所的安全和舒適； 2. 組織和協(xié)調(diào)各崗位的工作，提高服務(wù)質(zhì)量和效率； 3. 制定并更新會(huì)所服務(wù)標(biāo)準(zhǔn)，以提高客戶(hù)滿(mǎn)意度； 4. 制定會(huì)所所涉及場(chǎng)所服務(wù)培訓(xùn)方案并實(shí)施； 5. 其他工作。 任職要求： 1. 5年及以上會(huì)所/餐飲服務(wù)管理工作經(jīng)驗(yàn)，專(zhuān)科以上學(xué)歷； 2. 熟悉會(huì)所服務(wù)流程和規(guī)范，具備一定的物業(yè)管理經(jīng)驗(yàn)； 3. 具備較強(qiáng)的組織和協(xié)調(diào)能力，善于處理各種突發(fā)事件； 4. 具備一定的危機(jī)公關(guān)能力，能夠妥善處理投訴和糾紛； 5. 具備良好的溝通能力和服務(wù)意識(shí)，始終以客戶(hù)需求為導(dǎo)向。 工作地點(diǎn)：北京市朝陽(yáng)區(qū)東三環(huán)亮馬橋

1、全面負(fù)責(zé)餐飲門(mén)店從籌備到開(kāi)業(yè)的全過(guò)程管理，與品牌總部緊密合作，跟進(jìn)包括空間規(guī)劃、裝修等工作，確保最終呈現(xiàn)符合品牌形象與理念。 2、負(fù)責(zé)確定餐廳的經(jīng)營(yíng)政策，組織制定、復(fù)盤(pán)調(diào)整餐廳的短期工作計(jì)劃和長(zhǎng)期發(fā)展計(jì)劃。 3、根據(jù)餐廳的核心表達(dá)衍生出相應(yīng)匹配的消費(fèi)場(chǎng)景，運(yùn)用運(yùn)營(yíng)手段完成相應(yīng)的配套流程 4、根據(jù)市場(chǎng)需求來(lái)制訂包含成本管理，消費(fèi)結(jié)構(gòu)，定價(jià)策略等一系列的相應(yīng)的財(cái)務(wù)分析及預(yù)算，完成制定業(yè)績(jī)指標(biāo)。 5、負(fù)責(zé)組建一支高效、專(zhuān)業(yè)的餐飲團(tuán)隊(duì)，包括外場(chǎng)、吧臺(tái)、后廚等。制定并實(shí)施全面的培訓(xùn)計(jì)劃，提升團(tuán)隊(duì)成員的專(zhuān)業(yè)技能和服務(wù)水平，確保他們能夠?yàn)轭櫩吞峁┳吭降牟惋嬻w驗(yàn)。 6、負(fù)責(zé)門(mén)店員工的任用及管理培養(yǎng)以及發(fā)展，定期對(duì)員工進(jìn)行績(jī)效評(píng)估 7、負(fù)責(zé)門(mén)店人才培養(yǎng)工作的組織和實(shí)施，以餐廳核心理念為服務(wù)，使員工匹配相應(yīng)的各類(lèi)技能，經(jīng)驗(yàn)以及工作狀態(tài)。 8、 與品牌方合作，制定并執(zhí)行門(mén)店的市場(chǎng)營(yíng)銷(xiāo)策略，提升品牌形象，吸引并維護(hù)高端客戶(hù)群體。 9、建立并優(yōu)化門(mén)店的標(biāo)準(zhǔn)操作程序（SOP），確保服務(wù)品質(zhì)與運(yùn)營(yíng)效率達(dá)到國(guó)際高端標(biāo)準(zhǔn)。 10、配合主廚進(jìn)行新品研發(fā)，制定調(diào)整的產(chǎn)品價(jià)格，并組織實(shí)施各項(xiàng)銷(xiāo)售活動(dòng)。 11、負(fù)責(zé)門(mén)店安全和飲食衛(wèi)生工作，組織培訓(xùn)及監(jiān)督檢查工作，徹底杜絕安全隱患。 12、其他領(lǐng)導(dǎo)安排的工作。

工作職責(zé)：1.餐廳日常運(yùn)營(yíng)的管理：制定及落實(shí)執(zhí)行全年餐飲推廣活動(dòng)；研究市場(chǎng)趨勢(shì)及需要；研究新出品及特別食品推廣，并與各出品部及時(shí)溝通，監(jiān)察出品質(zhì)量配合營(yíng)運(yùn)政策；2.餐廳培訓(xùn)的管理：制定餐廳服務(wù)標(biāo)準(zhǔn)程序，監(jiān)察出品水平，建立和客人良好關(guān)系；積極宣傳酒店及餐飲各類(lèi)推廣，處理即時(shí)性問(wèn)題及處理客人投訴及匯報(bào)，主持日常和定期性的內(nèi)部會(huì)議；評(píng)估各級(jí)員工的各項(xiàng)工作表現(xiàn)；3.餐廳衛(wèi)生的管理：檢查每日客人就餐的安排及巡查場(chǎng)地，提供最佳的飲食服務(wù)及環(huán)境；4.餐廳成本控制的管理：監(jiān)察及控制餐廳的營(yíng)運(yùn)成本，定時(shí)進(jìn)行市場(chǎng)價(jià)格狀況及新產(chǎn)品的調(diào)查；5.崗位安全職責(zé)：遵守單位及部門(mén)各項(xiàng)規(guī)章制度、安全操作規(guī)范等安全管理制度，參加安全相關(guān)培訓(xùn)、開(kāi)展應(yīng)急處置、做好事件上報(bào)等安全工作。任職資格：1.本科以上，具有10年以上國(guó)際品牌酒店餐飲管理經(jīng)驗(yàn)；2.精于西餐廳/自助餐廳管理工作，擅長(zhǎng)西餐廳/自助餐廳經(jīng)營(yíng)策劃，熟練運(yùn)用餐廳各類(lèi)技能操作；3.具有較強(qiáng)的推銷(xiāo)能力，具備一定程度的中文書(shū)寫(xiě)及英文對(duì)話(huà)及書(shū)寫(xiě)能力，對(duì)電腦辦公室軟件操作有一定程度了解。

【崗位職責(zé)】 1、負(fù)責(zé)編制餐飲部所需餐具和用具的年度預(yù)算。 2、根據(jù)各餐廳餐具的盤(pán)點(diǎn)情況，負(fù)責(zé)于采購(gòu)部門(mén)溝通，提出器具購(gòu)置計(jì)劃，保證及時(shí)補(bǔ)充餐具用具。 3、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。 4、負(fù)責(zé)安排管事部員工的工作班次。 5、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。 6、負(fù)責(zé)對(duì)下屬員工的考勤考核工作，督導(dǎo)員工做好安全工作。 【崗位要求】 1、有較強(qiáng)的責(zé)任心,工作認(rèn)真踏實(shí)。 2、熟悉各種餐具用具的牌號(hào)、產(chǎn)地、特性及價(jià)格，懂得餐具用具的分類(lèi)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、具有2以上的同崗位工作經(jīng)驗(yàn)。 5、身體健康，精力充沛。

崗位職責(zé)： 1、維護(hù)餐廳各項(xiàng)設(shè)施設(shè)備的正常運(yùn)行，培訓(xùn)及督導(dǎo)員工正確使用，及時(shí)報(bào)修并跟進(jìn)維修效果； 2、巡視餐廳營(yíng)運(yùn)狀況，檢查下屬的工作情況和服務(wù)質(zhì)量； 3、落實(shí)部門(mén)計(jì)劃培訓(xùn)，提升員工的對(duì)客服務(wù)技能與水平； 4、緊密對(duì)接廚房，及時(shí)將菜品質(zhì)量及賓客反饋告知廚師長(zhǎng)，提升菜品質(zhì)量； 5、嚴(yán)格管控餐廳物品的申購(gòu)、領(lǐng)用、使用保管，監(jiān)督檢查節(jié)能控本情況； 6、組織執(zhí)行員工年度技能操作練習(xí)指導(dǎo)，進(jìn)行考核。 任職資格： 1、本科學(xué)歷，酒店管理相關(guān)專(zhuān)業(yè)優(yōu)先； 2、熟練掌握酒店餐飲相關(guān)知識(shí)，操作標(biāo)準(zhǔn)； 3、5年餐廳工作經(jīng)驗(yàn)，3年以上本崗位管理經(jīng)驗(yàn)，具備五星聯(lián)號(hào)同崗位經(jīng)驗(yàn)優(yōu)先； 4、具有較好的領(lǐng)導(dǎo)能力、人際能力、溝通能力、執(zhí)行能力； 5、具備基本計(jì)算機(jī)程序、軟件及電子表格系統(tǒng)的操作能力； 6、身體健康較強(qiáng)的抗壓力。

1. Good command of English language.Course on Chemical Usage and control environmental friendly waste disposal courses. 良好的英語(yǔ)基礎(chǔ)、化學(xué)使用及控制課程 2. Operating equipment knowledge. 運(yùn)作設(shè)備知識(shí) 3. Computer operation and familiarity with some software packages, including Spreadsheet programs. 精通計(jì)算機(jī)程序、熟知軟件及電子表格系統(tǒng) 4. Successful completion of Technical School preferred 中專(zhuān)或烹飪學(xué)校畢業(yè) 5. Operational experience in a 5 Star Hotel for 5-7years 在五星酒店工作至少5-7年 6. International experience, preferable 有國(guó)際酒店工作經(jīng)驗(yàn) 7. Good leadership skills 良好的領(lǐng)導(dǎo)能力 8. Good communication skills 良好的溝通能力

崗位職責(zé) 1、保持積極的工作態(tài)度，做好本職工作，并且主動(dòng)解決問(wèn)題，能夠始終清晰的與客人或同事進(jìn)行交流。 2、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。 3、在服務(wù)期間積極收集客人及服務(wù)人員的反饋。 4、以積極的態(tài)度處理客人的投訴及建議，并把必要的信息反饋給餐飲部經(jīng)理。 5、積極主動(dòng)的為客人服務(wù)，滿(mǎn)足客人任何合理要求，并且培訓(xùn)員工能夠預(yù)見(jiàn)客人的需求。 6、通過(guò)反復(fù)檢查，督導(dǎo)服務(wù)標(biāo)準(zhǔn)的實(shí)施工作。 7、計(jì)劃，確定優(yōu)先次序，組織及控制每日餐廳的運(yùn)營(yíng)。 8、制定每位員工的排班表及工作安排。（考慮內(nèi)部活動(dòng)，客人入住率， 特殊活動(dòng)及產(chǎn)品促銷(xiāo)等） 9、有效的與前臺(tái)及團(tuán)隊(duì)領(lǐng)隊(duì)協(xié)調(diào)，盡可能的增加餐廳生意，與領(lǐng)隊(duì)保持直接聯(lián)系。 10、分配， 指派，組織授權(quán)餐廳日常的經(jīng)營(yíng)工作。 11、預(yù)先準(zhǔn)備并確保各種經(jīng)營(yíng)設(shè)施設(shè)備的充足。 12、確認(rèn)每個(gè)班次之間做好總結(jié)，并與下個(gè)班次進(jìn)行工作交接。 13、確保崗位所需知識(shí)的更新。 14、與廚房的員工建立良好的溝通渠道。 15、協(xié)助餐飲部經(jīng)理及行政總廚根據(jù)餐飲發(fā)展趨勢(shì)，適當(dāng)需求及銷(xiāo)售情況進(jìn)行餐廳菜單的修改。 16、能夠預(yù)見(jiàn)營(yíng)業(yè)狀況的變化。 17、經(jīng)過(guò)與餐飲部經(jīng)理商議之后，進(jìn)行銷(xiāo)售促銷(xiāo)及員工獎(jiǎng)勵(lì)活動(dòng)。 18、協(xié)助餐飲部經(jīng)理，準(zhǔn)備促銷(xiāo)活動(dòng)宣傳冊(cè)。 19、在餐廳運(yùn)營(yíng)表現(xiàn)及財(cái)務(wù)目標(biāo)的基礎(chǔ)上,對(duì)餐廳的工作表現(xiàn)進(jìn)行評(píng)估，制定未來(lái)發(fā)展計(jì)劃。 20、完成餐飲部經(jīng)理要求的財(cái)務(wù)報(bào)表及各種日常財(cái)務(wù)報(bào)表。 22、根據(jù)酒店現(xiàn)狀及發(fā)展趨勢(shì)，選擇，培訓(xùn)，發(fā)展員工的技能以滿(mǎn)足酒店需要。 23、輔助并進(jìn)行高效的招聘工作。 24、了解 OH&S 的各項(xiàng)規(guī)定，并熟悉其與日常經(jīng)營(yíng)中的關(guān)系。 25、確保所有安全及衛(wèi)生程序的執(zhí)行。 26、確保每年至少組織一次食品安全培訓(xùn)。 27、完成任何其他合理的職責(zé)和被指派的職責(zé)。

作為餐飲部的營(yíng)業(yè)主管和市場(chǎng)專(zhuān)家，確保所有餐廳和宴會(huì)依照酒店標(biāo)準(zhǔn)成功運(yùn)作，并獨(dú)立實(shí)現(xiàn)盈利目標(biāo)。 To function as the Business Manager and MarketingSpecialist for the Food and Beverage Department, and to ensure that all theoutlets and banquets operate successfully,?in accordance with the standard ofthe hotel and are individually profitable.? 與競(jìng)爭(zhēng)酒店、商業(yè)伙伴和其他組織的相關(guān)代表保持專(zhuān)業(yè)的關(guān)系來(lái)往。 Maintainsstrong, professional relationship with the relevant representatives fromcompetitor hotels, business partners and other organisations. 根據(jù)行業(yè)、公司和酒店對(duì)于餐飲部職能要求的變化做出反應(yīng)。 Respondsto changes in the Food and Beverage function as dictated by the industry,company and hotel. 確保貫徹執(zhí)行酒店最基本的品牌標(biāo)準(zhǔn)，并適當(dāng)?shù)貓?zhí)行品牌的選擇性標(biāo)準(zhǔn)。 Ensures that all company minimum brandstandards have been implemented, and that optional brand standards have beenimplemented where appropriate. 監(jiān)督所有營(yíng)運(yùn)情況，尤其在生意高峰期，和各個(gè)部門(mén)經(jīng)理共同靈活調(diào)整必要之處。 Monitorsall operations, especially during peak business periods, working through therespective Head of Department to make adjustments where necessary. 執(zhí)行分派的任何合理任務(wù)和額外職責(zé)。 Carries out any other reasonable dutiesand responsibilities as assigned.

1、統(tǒng)籌負(fù)責(zé)餐廳服務(wù)事務(wù)，保障各餐廳的服務(wù)標(biāo)準(zhǔn)。 2、參與策劃大型宴會(huì)活動(dòng)，為社區(qū)重大活動(dòng)或慶典以及住戶(hù)活動(dòng)提供餐飲服務(wù)保障。 3、有較強(qiáng)的顧客意識(shí)，自主或配合進(jìn)行餐飲服務(wù)滿(mǎn)意度調(diào)查，負(fù)責(zé)處理餐廳內(nèi)住戶(hù)投訴及意見(jiàn)反饋，及時(shí)妥善處理投訴，保證住戶(hù)滿(mǎn)意，定期做投訴分析改善，并匯總上報(bào)餐飲總監(jiān)。 4、對(duì)各餐廳區(qū)域的物資設(shè)施進(jìn)行日常管理，確保物資設(shè)施數(shù)量齊全，使用狀態(tài)正常。 5、在公司整體制度框架下，組織制定、完善餐飲服務(wù)的相關(guān)制度、工作流程和作業(yè)指導(dǎo)書(shū)并落地實(shí)施；組織重要檔案資料的填報(bào)、分析及歸檔。 6、制定餐廳經(jīng)營(yíng)預(yù)算，每月/季/年統(tǒng)計(jì)分析餐廳經(jīng)營(yíng)數(shù)據(jù)，達(dá)成經(jīng)營(yíng)目標(biāo)。 7、負(fù)責(zé)餐飲服務(wù)團(tuán)隊(duì)管理和餐廳日常管理，管理指導(dǎo)部門(mén)員工，保證工作結(jié)果。 8、具備良好的培訓(xùn)能力，能制定循序漸進(jìn)的餐飲培訓(xùn)計(jì)劃，培訓(xùn)下屬服務(wù)知識(shí)和技能，培養(yǎng)后備人才。 9、完成領(lǐng)導(dǎo)交辦的其他工作。 任職要求： 1、本科及以上優(yōu)先；本科學(xué)歷，3年及以上工作經(jīng)驗(yàn)；酒店、餐飲、旅游服務(wù)行業(yè)優(yōu)先。 2、任職高端酒店餐廳或大型餐飲集團(tuán)大堂經(jīng)理等職務(wù)，具備豐富的餐廳服務(wù)經(jīng)驗(yàn)，熟悉餐飲服務(wù)流程。 3、青島健康證。 4、熟練使用電腦和辦公軟件。 5、具備高效執(zhí)行力，值得信任，善于培養(yǎng)指導(dǎo)他人，堅(jiān)忍不拔，敬業(yè)奉獻(xiàn)，有持續(xù)學(xué)習(xí)能力，有較強(qiáng)的服務(wù)意識(shí)。 6、熱情、真誠(chéng)、耐心，有親和力，具備良好的禮儀規(guī)范。

Key Duties and Responsibilities 關(guān)鍵角色和職責(zé)? Ensure guests are welcomed by staff, seated and attended to warmly and courteously at all time and address guest issues during service according to company procedure. 確保客人受到員工的及時(shí)歡迎，一直熱情周到，并根據(jù)公司政策及標(biāo)準(zhǔn)解決客戶(hù)問(wèn)題。 Maintain a complete understanding of all policies, procedures, standards, specifications, guidelines and training programmes. 確保對(duì)所有政策，程序，標(biāo)準(zhǔn)，規(guī)格，準(zhǔn)則和培訓(xùn)計(jì)劃時(shí)刻有著全面深刻地了解。 Ensure company objectives are achieved in regards to sales, service, quality, appearance and sanitation of the establishment through the training of employee’s whist maintaining a positive and productive working environment. 通過(guò)培訓(xùn)員工的維持積極和富有成效的工作環(huán)境來(lái)確保企業(yè)的銷(xiāo)售，服務(wù)，質(zhì)量，外觀和衛(wèi)生設(shè)施的目標(biāo)。 Oversee employment performance appraisals are followed and completed on a timely basis. 監(jiān)督員工績(jī)效考核按時(shí)跟進(jìn)和完成。 Ensure reservations are maximised within the restaurant in liaison with Reception and the central reservations team. 與前臺(tái)接待及預(yù)定中心一起協(xié)作以確保餐廳預(yù)訂量最大化。 Maintain a comprehensive knowledge of the menu and an understanding of the wine list up selling to guests when appropriate. 保持對(duì)餐廳菜單的全面了解，并懂得運(yùn)用正確的葡萄酒知識(shí)，以便在適當(dāng)時(shí)向客人積極銷(xiāo)售產(chǎn)品。 Proactively communicate with the kitchen regarding menu changes, availabilities and specials. 隨時(shí)主動(dòng)與廚房團(tuán)隊(duì)交流溝通菜單的更改、菜品的可用性及每日特薦菜品等信息。 Ensure that staffing requirements are addressed and applicants selected according to company procedures. 確保餐廳人員配備要求得到解決，候選人錄取根據(jù)公司有關(guān)程序和要求進(jìn)行篩選和錄用。 Ensure adherence to cash handling and reconciliation procedures in accordance with company policy. 確保現(xiàn)金處理和對(duì)賬程序嚴(yán)格遵守公司規(guī)定并按照政策執(zhí)行。 Identify business opportunities which provide greatest return on investment aligned with company strategy. 尋找符合公司戰(zhàn)略的最大投資回報(bào)商業(yè)潛在機(jī)會(huì)。 Manage relevant reporting and analysis of the outlet to ensure cost effective goals are being met and surpassed. 管理餐廳的相關(guān)報(bào)告和分析，以確保成本效益目標(biāo)的達(dá)成并努力超越。 Maintain responsibility for leading, inspiring and motivating the restaurant team to achieve workforce stability, productivity and loyalty. 保持對(duì)領(lǐng)導(dǎo)、鼓勵(lì)和激勵(lì)餐廳團(tuán)隊(duì)的責(zé)任，保證員工工作的穩(wěn)定性、效率以及忠誠(chéng)度。 Works as a team, liaises and coordinates with team, peers and other senior managers of all divisions 以良好的團(tuán)隊(duì)意識(shí)與團(tuán)隊(duì)成員及別部門(mén)管理層進(jìn)行有效協(xié)調(diào)溝通。 Executes any other work or responsibility within his scope of duty given by the superior 協(xié)助上級(jí)執(zhí)行完成相應(yīng)職責(zé)工作。

Main Duties Administration §? Ensures that the Foodand Beverage activities are aligned with the respective Corporate Strategy, andthat the Hotel Actions have been implemented where appropriate. §? Oversees thepreparation and update of individual Departmental Operations Manuals. §? Conducts regulardivisional communications meetings and ensures that departmental briefings andmeetings are effective and conducted as necessary. CustomerService §? Ensures that all associatesdeliver the brand promise and provide exceptional guest service at all times. §? Ensures that associatesalso provide excellent service to internal customers in other departments asappropriate. §? Spends time in publicareas observing associate-guest interaction and talking with guests, workingthrough Heads of Department to coach associates in guest service skills asnecessary. §? Handles all guest andinternal customer complaints and inquiries in a courteous and efficient manner,following through to make sure problems are resolved satisfactorily. §? Maintains positiveguest and colleague interactions with good working relationships. Financial §? Maximises associateproductivity through the use of multi-skilling, multi-tasking and flexiblescheduling to meet the financial goals of the business as well as theexpectations of the guests. §? Ensures that eachprofit centre (e.g. Outlet, Bar, Banquets) is operated in line with maximisingprofit while delivering on the brand promise. §? Ensures that each costcentre (e.g. Stewarding) operates with the lowest possible cost structure whilealso delivering on the brand promise to the guest. §? Coordinates thepreparation of the Annual Business Plan for Food and Beverage. §? Analyses businessperformance strategically to facilitate accurate and meaningful forecasting,involving the respective Heads of Department as appropriate. §? Manages costsproactively based on key performance indicators, working through the respectiveHeads of Department as appropriate. §? Ensures that allhotel, company and local rules, policies and regulations relating to financialrecord keeping, money handling and licensing are adhered to, including thetimely and accurate reporting of financial information §? Assists in theinventory management and ongoing maintenance of hotel operating equipment andother assets. §? Participates in weeklyyield and revenue management meetings actively, overseeing the appropriatepricing structures to maximise yield and overall profits in Outlets andBanquets. Marketing §? Prepares, utilises andupdates an Annual Marketing Plan, broken down as necessary by department. §? Evaluates local,national and international market trends, vendors and other hotel/restaurantoperations constantly to make sure that the hotel’s own operations remaincompetitive and cutting edge. §? Encourages Heads ofDepartment to look for Marketing and Public Relations opportunities to increaseawareness and ultimately business. Operational §? Ensures that allcompany minimum brand standards have been implemented, and that optional brandstandards have been implemented where appropriate. §? Monitors alloperations, especially during peak business periods, working through therespective Head of Department to make adjustments where necessary. §? Ensures that allTouches of Hyatt and the Food and Beverage Top 20 are implemented. §? Provides feedback onthe results of the Consumer Audit and ensures that the relevant changes areimplemented. Operational (continued) §? Works closely withother Leadership Committee members in a supportive and flexible manner,focusing on the overall success of the hotel and the satisfaction of hotelguests. §? Ensures that Food andBeverage associates work in a supportive and flexible manner with otherdepartments, in a spirit of “We work through Teams”. §? Ensures that all associatesare up to date with the availability of seasonal and new products on themarket. §? Tastes and monitorsthe food and beverage products served throughout the operation, providingfeedback where appropriate. Personnel §? Oversees and assistsin the recruitment and selection of all Food and Beverage associates.?? Ensures that Heads of Department followhotel guidelines when recruiting and use a competency-based approach toselecting their associates. §? Oversees thepunctuality and appearance of all Food and Beverage associates, making surethat they wear the correct uniform and maintain a high standard of personalappearance and hygiene, according to the hotel and department’s groomingstandards. §? Maximises theeffectiveness of Heads of Department by developing each of their skills andabilities through the appropriate training, coaching, and/or mentoring. §? Conducts annualPerformance Development Discussions with Heads of Department and supports themin their professional development goals.?Ensures that they in turn conduct annual Performance DevelopmentDiscussions with their associates. §? Ensures that each Headof Department plans and implements effective training programmes for their associatesin coordination with the Training Manager and their Departmental Trainers. §? Encourages associatesto be creative and innovative, challenging and recognising them for theircontribution to the success of the operation. §? Supports theimplementation of The People Philosophy, demonstrating and reinforcing Hyatt’sValues and Culture Characteristics. §? Ensures that all associateshave a complete understanding of and adhere to associate rules and regulations. §? Ensures that associatesfollow all hotel, company and local rules, policies and regulations relating tofire and hazard safety, and security. §? Feedback the resultsof the Associate Opinion Survey and ensures that the relevant changes areimplemented. Other Duties §? Is knowledgeable instatutory legislation in associate and industrial relations. §? Understands andstrictly adheres to Rules and Regulations established in the Associate Handbookand the Hotel’s policies concerning fire, hygiene and health and safety. §? Ensures high standardsof personal presentation and grooming. §? Maintains strong,professional relationship with the relevant representatives from competitorhotels, business partners and other organisations. §? Responds to changes inthe Food and Beverage function as dictated by the industry, company and hotel. §? Attends trainingsessions and meetings as and when required. §? Carries out any otherreasonable duties and responsibilities as assigned.

Located in Hunan capital's premier address in Furong District entertainment and business hub, Niccolo Changsha has already become recognized as the epicenter for the city's glitterati and A-list events not only for the central location but also for the dramatic skyline views. The hotel enables a destination experience for captains of industry and leaders in style to embrace corporate and leisure travel, retail, and signature dining experiences in a refined, urban environment. Headquartered in Hong Kong, Wharf Hotels is the hotel management company of Marco Polo Hotels and Niccolo Hotels. The company is owned by The Wharf (Holdings) Limited, a Hong Kong-listed group with extensive interests in property, infrastructure, communications, and retail management. Wharf Hotels currently operates 15 hotels in the Asia Pacific region. The Director of Restaurants, Bars & Events shall report directly to Area Hotel Manager and functions as the strategic business leader overseeing all Restaurants, Bars and Events operations of Niccolo Changsha revenues and profitability, quality standards, and customer satisfaction; provides the leadership and strategy to inspire the team to drive business results and enhance the brands. Primary Responsibilities ?Oversee the operations of Niccolo Changsha. ?Responsible for the overall management of the hotels’ Restaurants, Bars, and Events including service and kitchen operations, revenues and profitability, quality improvements, and health and safety. ?As a member of the Executive Committee, develop and implement property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand's target customers and colleagues. ?Work closely with functional leaders of Restaurants, Bars & Events, and the Kitchen to ensure proper manpower deployment, talent development, reward, and retention are in place. ?Review the operational practice in all areas to ensure compliance with the Group's guidelines, audit requirements as well as legislative requirements. ?Develop and manage budget and forecast to maximize business performance and manpower productivity. ?Coach, support, and drive the team to effectively manage costs whilst providing exceptional service to customers If you are someone... ?Passionate, agile, and meticulous to instigate quality service and revenue growth ?Strong customer focus with a strategic mindset and personifies a contemporary chic ethos ?Able to think boldly outside-the-box with a sharp focus on business results ?Able to attract, motivate, lead, inspire and direct a talented team ?Bold determination and acting with resolve to address? ?Challenges and forge positive change leading to exceptional results ?Excellent communication skills with the ability to customize the message to the audience (guests, colleagues, owner, and other stakeholders) in English and Putonghua Experience ?Minimum 6 years of management working experience in established luxury international hotels with relevant exposure in Restaurants, Bars, and Events ?Proven record in leading functional teams to achieve a business result ?Previous work exposure in China is advantageous ?Working experience in the same position in luxury hotels is a must

To fully understand the market needs and desires for each outlet and ensure that the product lines are developed by the outlet management team accordingly. 充分了解市場(chǎng)對(duì)餐廳各部門(mén)的需求和期望，確保各餐廳管理團(tuán)隊(duì)對(duì)于相應(yīng)產(chǎn)品線(xiàn)（菜單）的開(kāi)發(fā)。 To always be up to date with financial results (budget versus actual) in sales and cost areas and ensure that sales and profit are maximized. 對(duì)于銷(xiāo)售和成本方面，隨時(shí)更新財(cái)務(wù)數(shù)據(jù)（預(yù)算與實(shí)際）， 并確保銷(xiāo)售額和利潤(rùn)最大化。 To ensure that the various outlets? adhere to all company and hotel policies, procedures and? standards. 確保所有的餐廳和宴會(huì)嚴(yán)格遵守公司和酒店的政策與程序，以及標(biāo)準(zhǔn)。 To ensure that he schedules himself/herself to be available in operation and on duty during peak periods. 能確保自己能在餐廳繁忙時(shí)工作和值班。 To conceive and develop products, concepts or change which generate incremental revenue following brand concept and standards. 創(chuàng)造和開(kāi)發(fā)產(chǎn)品，概念或改進(jìn)產(chǎn)品，帶來(lái)收益 Minimum of 2-3 years' experience in the same position in an international luxury hotels. 至少2-3年同等崗位國(guó)際奢華酒店工作經(jīng)驗(yàn)?????? To be highly skilled in overall F&B operations with focus on service standards in a luxury brand environment.??????? 精通餐飲業(yè)務(wù)，并專(zhuān)注奢華品牌的服務(wù)標(biāo)準(zhǔn)。 Is highly organized and detailed orientated in daily work and event planning and execution. 在日常工作以及活動(dòng)的計(jì)劃和執(zhí)行方面具有高度組織性和計(jì)劃性。 Language：Fluent English is a must 語(yǔ)言：英語(yǔ)必須流利

·?Be responsible for overal supervision, planning, control and coordination of all activities of personnel engaged in serving food and beverages in the Cuisime? Restaurant. 負(fù)責(zé)整個(gè)全日制餐廳及送餐部的管理、規(guī)劃和控制及各項(xiàng)合作的交流及人員分配。 · To continuously seek ways to assist management in the outlet to maximize revenues and profit. 想方設(shè)法，協(xié)助管理餐廳部門(mén)的收入和利潤(rùn)最大化。 ·? To fully understand the market needs and desires for each outlet and ensure that the product lines (menus) are developed by the outlet management team accordingly. 充分了解市場(chǎng)對(duì)餐廳各部門(mén)的需求和期望，確保各餐廳管理團(tuán)隊(duì)對(duì)于相應(yīng)產(chǎn)品線(xiàn)（菜單）的開(kāi)發(fā)。 · Maintains quality goals by following up, eye for detail, following reports and guest comments, Medium reports, mystery shoppers. 維護(hù)并跟蹤質(zhì)量目標(biāo)，關(guān)注細(xì)節(jié)，跟進(jìn)報(bào)告和客人的評(píng)論、媒體報(bào)道、神秘者。 · Responds effectively to internal audit reports, investigation following guest comments. 有效地回應(yīng)內(nèi)部審計(jì)報(bào)告，跟進(jìn)客人的評(píng)論的調(diào)查。 ·? All Talents may be assigned to other duties in the hotel as and when required by business levels. 所有人才都要求體現(xiàn)酒店節(jié)能意識(shí)并有效地操作節(jié)約成本的程序。 Minimum 1 year experience in the same position in international five star hotels, with fluent oral and written English 至少在國(guó)際級(jí)別五星級(jí)酒店擔(dān)任相應(yīng)職位達(dá)1年以上，英文聽(tīng)說(shuō)讀寫(xiě)俱佳。

餐飲總監(jiān)作為酒店行政委員團(tuán)隊(duì)一員共同為酒店做出關(guān)鍵性戰(zhàn)略以及運(yùn)營(yíng)決策。主要負(fù)責(zé)餐飲運(yùn)營(yíng)包括所有餐廳，廚房，酒吧以及酒廊，宴會(huì)，送餐服務(wù)及酒吧。 The Director of Food and Beverage formspart of the Hotel Excom team who collectively make key strategic and operationaldecisions for the Hotel. The Director manages the Food & Beverage Operationwhich includes all restaurants, kitchens, bars & lounges, banqueting, roomservice and private bars. The primary responsibilities for this position are toensure our guests receive the highest level of food quality and service, manageand develop a team, devise and monitor an annual budget, manage labor controland operating expenses and develop relationships with key suppliers andindustry associates. 職責(zé)義務(wù)： Duties & Responsibilities: 1.始終提供專(zhuān)業(yè)的，良好的服務(wù)。 Consistently offer professional, friendly andengaging service. 2.領(lǐng)導(dǎo)管理餐飲部門(mén)每天的運(yùn)營(yíng)，確保所有服務(wù)達(dá)到標(biāo)準(zhǔn)。 Lead and manage the day to day operations ofthe Food & Beverage Division ensuring all service standards are followed. 3.制定新的促銷(xiāo)，菜單以及革新理念；創(chuàng)造一個(gè)滿(mǎn)意的美食目的地提供給酒店以及外來(lái)客人。 Drive innovative promotions, menus andconcepts; creating a F&B destination of choice for both Hotel and externalguests. 4.領(lǐng)導(dǎo)以及支持所有餐飲部門(mén)達(dá)成財(cái)務(wù)運(yùn)營(yíng)指標(biāo)。 Lead and support all Food & Beveragedepartments in the achievement of their financial and operational targets. 5.準(zhǔn)備年度預(yù)算以及管理執(zhí)行。 Prepare annual budgets and administer in afiscally responsible manner. 6.有效的執(zhí)行控制餐飲，人工以及運(yùn)營(yíng)費(fèi)用。 Implement effective control of food, beverage,labour and operating expenses throughout the F&B division. 7.幫助準(zhǔn)備年度戰(zhàn)略計(jì)劃以及完成目標(biāo)。 Assist in the preparation of the annualstrategic plan and achieve the goals and targets therein. 8.確保客人服務(wù)標(biāo)準(zhǔn)的執(zhí)行以及始終如一的尋找方法提升產(chǎn)品服務(wù)創(chuàng)造利潤(rùn)。 Ensure the implementation of standards in guestservice and constantly seek out ways to improve product and service as well asincrease volumes and profits. 9.監(jiān)督篩選，培訓(xùn)以及同事的發(fā)展確保招聘的有效完成。 Oversee the selection, training and developmentof all Colleagues to ensure timely recruitment and career growth. 10.跟進(jìn)部門(mén)政策，程序以及服務(wù)標(biāo)準(zhǔn)。 Follow department policies, procedures andservice standards. 11.跟進(jìn)所有的安全政策。 Follow all safety policies. 12.其他任務(wù)的分配。 Other duties as assigned. 專(zhuān)業(yè)知識(shí)技能： Job Knowledge / Skill: 1.個(gè)人需具備強(qiáng)大的餐飲知識(shí)，創(chuàng)造力天賦，具有豐富的奢華及地標(biāo)酒店餐飲經(jīng)驗(yàn)，具有良好的商業(yè)頭腦，良好的工作職業(yè)道德，以及管理能力。 The individuals who have a solid knowledgeof food & beverage, have creativity and flair, rich experience in luxuryand landmark hotels, and are able to evidence good business acumen, a strongwork ethic and people-management skills. 2.具備10年以上餐飲行業(yè)經(jīng)驗(yàn)管理經(jīng)驗(yàn)，大學(xué)文憑，具有專(zhuān)業(yè)的酒店飯店管理以及商業(yè)管理能力，或者類(lèi)似要求的經(jīng)歷。 At least 10 years of management experiencein the catering industry, university diploma, professional hotel management andbusiness management, or similar experience. 3.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。 Familiar with the whole process of food rawmaterial procurement, storage, kitchen production and restaurant service, goodat arranging all aspects of the work, to ensure the coordinated development ofcatering management. 4.具有創(chuàng)造性，熟識(shí)江浙滬市場(chǎng)并能洞察本地及國(guó)際餐飲潮流趨勢(shì)。 Creative, familiar with Jiangsu, Zhejiangand Shanghai markets and insight into local and international restaurant trends. 5.愛(ài)護(hù)和關(guān)心員工，有激勵(lì)和調(diào)動(dòng)員工積極性的能力。 Caring and caring for employees, have theability to motivate and motivate employees.

工作職責(zé)： 1.建立和優(yōu)化品牌餐飲標(biāo)準(zhǔn)，培訓(xùn)和監(jiān)督標(biāo)準(zhǔn)落地； 2.主導(dǎo)完成年度非房板塊經(jīng)營(yíng)預(yù)算指標(biāo)，經(jīng)營(yíng)利潤(rùn)； 3.保證出品的品質(zhì)，服務(wù)品質(zhì)符合品牌標(biāo)準(zhǔn)要求，對(duì)網(wǎng)評(píng)的分?jǐn)?shù)進(jìn)行考核、客訴率的處理等問(wèn)題的及時(shí)跟進(jìn)； 4.餐飲相關(guān)產(chǎn)品研發(fā)、策劃、推廣，對(duì)效果進(jìn)行及時(shí)復(fù)盤(pán)； 5.輔助開(kāi)發(fā)和籌建部門(mén)提供專(zhuān)業(yè)技術(shù)支持； 6.關(guān)注每一個(gè)服務(wù)流程，規(guī)避食品安全風(fēng)險(xiǎn)。 崗位要求： 1、大專(zhuān)及以上學(xué)歷， 2、五年以上高端酒店餐飲或知名社會(huì)餐飲運(yùn)營(yíng)管理等相關(guān)經(jīng)驗(yàn)。

About Four Seasons Hotels and Resorts At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us. About Four Seasons Hotel Suzhou Nestled?on?a?private?island?in?Jinji?Lake,?Four?Seasons?Hotel?Suzhou?emerges?as?a?tranquil?oasis?embraced?by?lush?gardens?and?sparkling?waters.?As?an?urban?resort,?it?stands?just?steps?from?the city's coreyet within its bounds lies a tranqull sanctuary, where the hustle of downtown softens into serene privacy. The Hotel features 199 guest rooms and suites complemented by 11 standalone villas, providing an idylic sanctuary for family gatherings, romantic getaways, or business stays. About the role Reporting to the General Manager, this dynamic role oversees all operational, financial and people related matters in Food & Beverage, leading Culinary, Restaurant, Bar, Room Service and Banquet. To thrive in the role, the ideal candidate will have a solid track record in high quality and high volume operations, a thirst for multi-tasking and a hunger for delivering results, by cultivating a team culture that is fun, performance driven and constantly looking to evolve. The role balances the critical importance of strategic high level leadership with the day to day management of the operation, by developing and engaging the team, problem solving and delivering results for the business, from a people, product and profit perspective. The culture of Four Seasons is dynamic, fast-paced and responsive to business priorities. On offer is a strong sense of achievement, professional growth and the opportunity for industry recognition. What you will do Manage the day-to-day life of the Division, both at the operational and administrative levels Directing and controlling the activities of the various departments of the F&B Division to ensure the application of the Four Seasons quality standards, policies and procedures Monitor and explain the Profit and Loss statements, the Weekly Reports, and the Labor Reports to other members of the staff such as the Director of Finance Performing the necessary controls in all areas of the F&B Division to ensure that quality standards are met Prepare and conduct annual performance reviews in accordance with hotel policy and to inform management of any developments within the department Participate in the development of the team through personalized monitoring of each member of his or her team and by proposing training actions to improve individual performance Conducting recruitment interviews according to the Four Seasons Quality Criteria and conducting our "Evolve Interview Guide" to ensure that staff are well informed about the department's objectives and hotel policies Monitor the proper management of the Department's payroll Establish rational annual income and expenditure plans for the F&B Concentrate efforts on maximizing the Department's profit and controlling costs Contribute to the development of the hotel's annual marketing plan, taking advantage of all Departments to increase revenue and improve the hotel's image Work closely with the General Management, Chefs and Beverage Leaders to design the menus, offerings and corporate activations Communicate with all Departments of the hotel on business fluctuations and developments, special guests and groups Develop excellent relationships with guests, regulars and group contacts in order to provide a quality and personalized service to the clientele Be present on the operations and to position oneself as an interlocutor of choice Provide a personalized follow-up for each client during their stay. Ensure that there is attention in the room every day and that all customer requests are followed up Be an ambassador of the Four Seasons philosophy and ensure that it is understood and respected by all Work in harmony with colleagues and supervisors Track record of building, maintaining and leveraging positive & productive ownership relations, working collaboratively to achieve mutual goals Build effective relationships with all key stakeholders and create an environment that supports collaboration and involvement Key?Components Set strategic and operational direction in collaboration with the exec leadership team Provide dynamic leadership, coaching and feedback, development plans and succession plans for current and future leaders. Nurture a culture of connection craftsmanship and character, allowing people space to be themselves, whilst aligning teams with shared goals Drive performance, by setting metrics and benchmarks, identifying ways to improve how we do things and leading the way with industry trends Maintain a visibility in the operation at key times to support operational teams and the guest experience Proactively seek the industry’s top talent, ensuring we have the right people in the right roles, at the right times Develop strong internal relationships internally across the hotel, with our owners, suppliers and contractors Drive profitability by closely managing labour and operating expenses through effective scheduling, budgeting, menu engineering, purchasing decisions and stock control What you bring 3+ years' experience in a Director of Food and Beverage role in a luxury 5* hotel with a high focus on quality whilst operating at high volumes Understanding of the Chinese market, with preference given to candidates who have experience in China A leadership style that is authentic, engaging and strategic, based on identified business priorities A positive, can-do attitude that shows resilience and maturity with strong communication skills Understanding of luxury components, with a sharp attention to detail and high focus on service A Good command of both written and spoken Chinese and English Work authorization in China is a must What we offer Competitive Salary, wages, and a comprehensive benefits package Excellent Training and Development opportunities Employee Discount for stays at any Four Seasons worldwide Complimentary Dry Cleaning for Employee Uniforms Complimentary Employee Meals

崗位職責(zé)： 1.主導(dǎo)海鮮姿造產(chǎn)品線(xiàn)的研發(fā)與升級(jí)，融合本土食材與高端海鮮，建立差異化菜單體系； 2.嚴(yán)格把控食材溯源、活體養(yǎng)護(hù)、冷鮮保存技術(shù)，確保食品安全與鮮度標(biāo)準(zhǔn)符合集團(tuán)“數(shù)字化餐飲”要求； 3.參與設(shè)計(jì)擺盤(pán)藝術(shù)方案，制定標(biāo)準(zhǔn)化操作手冊(cè)，定期培訓(xùn)團(tuán)隊(duì)實(shí)現(xiàn)視覺(jué)與味覺(jué)的雙重體驗(yàn)升級(jí)。 4.搭建海鮮姿造專(zhuān)屬的“前廳后廚”協(xié)同流程，優(yōu)化出餐動(dòng)線(xiàn)及活鮮展示服務(wù)標(biāo)準(zhǔn)，提升客戶(hù)沉浸式體驗(yàn)感； 5.組建并培訓(xùn)海鮮姿造專(zhuān)項(xiàng)團(tuán)隊(duì)（含廚師、服務(wù)師、活鮮養(yǎng)護(hù)員），建立“技術(shù)+服務(wù)”雙通道晉升機(jī)制； 6.孵化海鮮姿造子品牌，制定單店盈利模型及區(qū)域復(fù)制策略，支持集團(tuán)全國(guó)化布局。 任職要求： 1.8年以上高端海鮮/日料/藝術(shù)餐飲管理經(jīng)驗(yàn)，有成功打造區(qū)域爆款海鮮姿造案例； 2.熟悉供應(yīng)鏈全鏈路成本結(jié)構(gòu)，具備海鮮品類(lèi)損耗管控實(shí)戰(zhàn)方法論； 3.需要具備創(chuàng)業(yè)型思維，能從0-1搭建團(tuán)隊(duì)、設(shè)計(jì)商業(yè)模式，適應(yīng)快速試錯(cuò)迭代的創(chuàng)業(yè)環(huán)境； 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~