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

Responsible forassisting Manager and Assistant Manager inthe supervision of restaurant daily operations in orderto meet andexceed customer needs andbusiness requirements, while ensuring adherence toservice standards and operating procedures. 負責協助經理及副經理監督餐廳日常作息， 以滿足并超越客戶及業務需求，并同時確保標準的服務流程。 Supervise and inspect restaurantopening and close duties. 監督、檢查餐廳開放和關閉工作。 Provide coachingand conducttraining for all reportingTalent to ensure that service standardsare followed. 訓練新人、輔導培訓以確保高水準的服務品質。 Take ordersfor and serve all food and beverage requestsusing suggestiveselling techniques. 提供高品質的餐飲服務，有效運用建議銷售促進收益。 Demonstration Whatever/Whenever attitudewhen respondingto guest request. 以顧客至上的宗旨服務。

1.  Maintain complete knowledge of: 必須掌握以下信息 a)  All Liquor brands, beers and non-alcoholic selections available in The Flair. 認知餐廳可提供的所有的酒精飲料，啤酒和非酒精飲料的牌子。 b)  The particular characteristics and description of every wine/champagne by the glass and major wine on the wine list. 酒水單上每種葡萄酒/香檳的具體特點和描述。 c)  Designated glassware and garnishes for drinks 飲料指定的杯子和裝飾。 d)  All menu items, preparation method/time, ingredients, sauces, portion size, garnishes, Presentation and prices 菜單的所有內容，烹調方式，成份，醬汁，分量，裝飾，擺放和價格。 e)  Daily menu specials and items out of stock. 每天的推介菜和沽清物品。 f)   Dining room layout, table/ seat/ station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code 餐廳的整體擺設桌子/座位/邊臺數，正確的桌面擺臺，房間的可容納量，運營時間，價格范圍和著裝要求 g)  Micros and manual system procedures.  Micros系統操作程序 h)  Daily house count, arrivals/ departures, VIPs  每日住房率，入住/離店，貴賓 i)   Schedule in house group activities, locations and times 記錄在店客人的日常行程表，如地點和時間等。 j)   Correct maintenance and use of equipment 正確的保養和運用各類設備。 k)   All department policies/ service procedures. 所有分部門的政策/服務程序。 2. Maintain complete knowledge and strictly abide to local liquor laws, particularly those prohibiting service to minors intoxicated persons and drunk driving. 完全了解本地的酒水管理制度并嚴格遵守，特別是嚴禁對未成年人販賣酒精飲品。 3. Establish par levels for supplies, liquor, beer, wine and equipment. Complete requisitions to replenish shortages or additional items needs for the anticipated business. 建立易耗品，酒精飲料的平均存放量。完成對庫房的補貨或對增加物品的采購。 4. Requisition linens required for business and assign staff to transport such to the restaurant. 能夠進行布草的存取，并分配員工運送到餐廳。

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

1.形象氣質良好，了解酒水相關知識； 2.熟悉高端酒吧運營管理和服務標準及工作流程； 3.有較高的處理突發事件的應變能力及對客溝通能力； 4.熱愛服務工作，工作踏實、認真，有較強的事業心和責任感。

Responsible formanaging daily operation inorder tomeet and exceed customer needs and business requirements; whilst ensuring adherence to service standards andoperating procedures. 負責管理每天的日常運作，以滿足并超越客戶和業務需求，并同時檢視服務標準和經營程序。 Manage daily operations and supervise deliveryto ensureconsistently deliveryof qualitylifestyle experienceto our guests. 管理日常作業，監督服務流程，提供客人一致性高品質的享受及WOW般的體驗。 Participate in the selection?of Talent. 制定和建立與酒店目標一致的團隊。

1、按時做好營業前的各項準備工作，并按要求設酒水服務臺 2、了解和掌握酒水知識，根據雞尾酒菜單調制經典的雞尾酒，所有制作飲品??? 循餐廳標準雞尾酒配方 3、掌握咖啡，茶等飲料操作和知識 4、遵循吧臺的出品標準和工作流程 5、營運過程中確保飲品服務順暢 6、熟知并且遵循餐廳衛生安全條例 7、負責吧臺機械設備的清理和保養 8、負責店內日常酒水盤點工作，核對酒水數量，準確下單

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1.崗位：后鍋主管 2.職務: 主管級 3.直接上級：廚師長 4.工作概述：協助廚師長工作，負責廚房的日常生產與管理，緊密配合廚師長，確保所生產的食品令賓客滿意，激發員工工作樂趣。 5.崗位職責 5.1 協助行政總廚完成各項工作計劃和工作標準，并貫徹實施。 5.2負責廚房行政事務管理，參加廚房每日工作例會，匯報炒鍋崗工作狀況和員工意見， 接受廚師長的任務安排。 5.3負責廚房后鍋崗位人事管理工作。 （1）???? 合理安排工作班次，科學定崗分工。 （2）????協助行政總廚與人力資源部選聘廚師。 （3）????配合廚房培訓計劃組織下屬廚師參加技能培訓和知識學習，提高工作能力和自身素質。 （4）????協助行政總廚完成對下屬員工的考核與績效評估，對下屬優秀員工進行推薦晉升 5.4負責中廚房炒鍋崗點食品成本控制工作。 5.5參與烹飪工作，監督控制各類飲食活動的操作流程。 5.6負責中廚房炒鍋崗食品生產質量管理。 5.7努力學習和提高烹飪技藝與管理水平。 6.任職要求： 6.1自然條件：身體健康，儀表端正，年齡30-45歲為佳，宜男性。 ? 6.2文化程度：中專、職高以上學歷或具同等學歷。 6.3工作經驗：五年以上大、中型酒店后鍋崗位工作經歷，曾任主管2年以上或社會炒鍋經歷，有高級技術或職稱。 6.4 業務素質：有強烈的事業心和責任感，勇于創新，組織能力強，開朗外向，有良好的 人際關系。 6.5專業能力及技能水平 （1）????熟悉炒鍋工作流程和崗位技術操作與要求。 （2）????熟悉廚房各規章制度及飲食業有關法規。 （3）????具有食品原料、營養與衛生、烹飪、飲食服務與管理知識。

酒吧主管負責監督酒吧的日常運營，確保高效的服務和良好的顧客體驗。 The bar supervisor is responsible for overseeing the daily operations of the bar, ensuring efficient service and a positive customer experience.

露臺酒吧領班負責為顧客提供優質的酒水和服務，確保顧客在露臺酒吧享受愉快的體驗。 La Terrazza Captain are responsible for providing excellent beverage service to customers, ensuring a pleasant experience in the La Terrazza?.

1.崗位職責 職??? 位：水吧主管 職???級：主管級????????????????????????????????????????? 直接上司：餐飲經理 直接下屬：服務員?????? 工作概述：在餐飲經理領導下，負責餐廳的正常運作：咖啡、酒水出品、成本控制、人員管理等。 具體職責： (1)? 認真貫徹餐飲經理各月、季度的營業計劃，積極配合完成各項要求和任務； (2)? 根據市場情況在不同時期、季節及客人的需要制定每月、季度推廣計劃和方針并推廣； (3)? 制定水吧各項工作制度及服務流程，操作規范、出品份量、出品速度、出品裝飾等標準； (4)? 根據實際情況（庫存、銷售）制定進貨計劃交至采購部按計劃采購，正確控制毛利率，抓好成本核算降低損耗，增加盈利； (5)? 檢查工作、服務態度、出品質量及衛生清潔，發現問題及時糾正、處理； (6)? 負責餐廳員工的培訓工作，掌握員工的思想動向及工作態度； (7)? 負責組織餐廳咖啡、酒水、日常用品、布草的補充和領用、更換工作； (8)? 做好每日的盤點工作及存取酒工作； (9)? 負責監控餐廳設備設施的維修保養工作，經常檢查咖啡廳的設備狀況，加強對日常用品用具的管理和存放，做好咖啡廳的安全防火防盜工作； (10)加強對餐飲水吧的財產管理工作，出品、裝飾等。 2.任職要求 (1)? 自然條件：五官端正、年齡23-30、男女不限、身高男170cm以上，女160cm以上 (2)? 文化程度：中專以上 (3)? 語言能力：語言表達清晰，英語口語流利 (4)? 工作經驗：3年以上相關工作經驗 (5)? 業務素質：能夠協助經理負責部門考勤、排班、培訓、衛生檢查等工作，跟進及督導現場服務工作，并合理的進行工作分工 (6)? 思想素質：有責任心，并能夠帶領團隊完成各項任務 (7)? 其它要求：能吃苦耐勞，熱愛集體