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

監(jiān)督管事部每日的運(yùn)營(yíng)工作，負(fù)責(zé)維護(hù)整個(gè)食品服務(wù)區(qū)的衛(wèi)生狀況，控制庫房的發(fā)貨及分發(fā)瓷器、銀器和玻璃器皿，確保所有餐飲營(yíng)業(yè)場(chǎng)所有充足的設(shè)備進(jìn)行工作。 Supervise day-to-day operation of stewarding department. Responsible for total maintenance and sanitation in all food prodution service areas. Control storeroom orders and issue all china, silver and glass. Ensure all food and beverage outlets have sufficient to perform adequately. 遵守當(dāng)?shù)氐男l(wèi)生和安全法規(guī)，或其他適用的規(guī)定， 以及品牌規(guī)范和當(dāng)?shù)氐囊?guī)章制度。 Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

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)人身份參與過至少一家酒店的籌開籌備工作； 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、負(fù)責(zé)酒店咖啡吧的日常運(yùn)營(yíng)，包括咖啡豆研磨、咖啡機(jī)操作及調(diào)制各類咖啡飲品； 2、熟練掌握各種咖啡制作技巧，能夠根據(jù)客人需求提供高品質(zhì)的個(gè)性化服務(wù)； 3、保持工作區(qū)域的整潔衛(wèi)生，確保食品安全與衛(wèi)生標(biāo)準(zhǔn)得到嚴(yán)格執(zhí)行； 4、定期參與產(chǎn)品知識(shí)培訓(xùn)，了解市場(chǎng)動(dòng)態(tài)和新品信息，提升個(gè)人專業(yè)技能與服務(wù)水平。 5、協(xié)助進(jìn)行庫存管理工作，及時(shí)盤點(diǎn)并上報(bào)所需物料清單，保證正常運(yùn)營(yíng)不受影響。 6、有效處理客戶投訴和建議，提高客戶滿意度，維護(hù)酒店良好形象。 【崗位要求】 1、熱愛咖啡行業(yè)，具備基礎(chǔ)的咖啡知識(shí)和制作技能，有相關(guān)工作經(jīng)驗(yàn)者優(yōu)先考慮； 2、具備良好的服務(wù)意識(shí)和客戶溝通能力，能夠迅速響應(yīng)客戶需求并提供解決方案； 3、工作認(rèn)真負(fù)責(zé)細(xì)致，能夠承受一定的工作壓力并在快節(jié)奏環(huán)境中保持高效工作狀態(tài) ； 4、熟悉咖啡機(jī)及相關(guān)設(shè)備的使用和維護(hù)保養(yǎng)方法 ，確保設(shè)備處于最佳狀態(tài)運(yùn)行 。 5、優(yōu)秀的團(tuán)隊(duì)合作精神以及獨(dú)立解決問題的能力，對(duì)新的挑戰(zhàn)充滿熱情并積極應(yīng)對(duì)變化環(huán)境帶來的機(jī)遇與挑戰(zhàn)。

【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)來吸引客源，通過向客人提供規(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)】 - 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、儲(chǔ)藏和廚房生產(chǎn)、餐廳服務(wù)全過程，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、掌握一定的英語口語，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)到見解； 5、熟悉星級(jí)酒店籌開及運(yùn)營(yíng)標(biāo)準(zhǔn)和流程。