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(fù)責(zé)協(xié)助經(jīng)理及副經(jīng)理監(jiān)督餐廳日常作息， 以滿足并超越客戶及業(yè)務(wù)需求，并同時(shí)確保標(biāo)準(zhǔn)的服務(wù)流程。 Supervise and inspect restaurantopening and close duties. 監(jiān)督、檢查餐廳開(kāi)放和關(guān)閉工作。 Provide coachingand conducttraining for all reportingTalent to ensure that service standardsare followed. 訓(xùn)練新人、輔導(dǎo)培訓(xùn)以確保高水準(zhǔn)的服務(wù)品質(zhì)。 Take ordersfor and serve all food and beverage requestsusing suggestiveselling techniques. 提供高品質(zhì)的餐飲服務(wù)，有效運(yùn)用建議銷售促進(jìn)收益。 Demonstration Whatever/Whenever attitudewhen respondingto guest request. 以顧客至上的宗旨服務(wù)。

崗位職責(zé) 1.?在整個(gè)工作過(guò)程中，始終保持高度的客戶服務(wù)意識(shí)； 2.?確保所有服務(wù)都符合標(biāo)準(zhǔn)； 3.?確保所有區(qū)域與開(kāi)始用餐時(shí)一樣整潔； 4.?在生意變化的基礎(chǔ)上調(diào)整員工排班，做任何變化要確保餐飲部服務(wù)質(zhì)量及預(yù)算； 5.?控制每個(gè)人員的分配，以確保顧客的期望得到滿足而達(dá)到預(yù)期的人員成本； 6.?協(xié)助酒吧副經(jīng)理進(jìn)行就職培訓(xùn)，及在職培訓(xùn)； 7.?通過(guò)體現(xiàn)自身的專業(yè)素質(zhì)，為酒吧的其他員工樹立良好榜樣； 8.?確保每個(gè)班次的回顧，交接班及例會(huì)的召開(kāi)； 9. 完成上級(jí)交辦的其他工作。 任職要求 1.?高中及以上學(xué)歷，二至四年在四/五星級(jí)酒店的相關(guān)管理經(jīng)驗(yàn)； 2.?具有較強(qiáng)的團(tuán)隊(duì)精神； 3.?具有較強(qiáng)的人際交往能力； 4. 具有一定領(lǐng)導(dǎo)技能及培訓(xùn)技巧。

1.形象氣質(zhì)良好，了解酒水相關(guān)知識(shí)； 2.熟悉高端酒吧運(yùn)營(yíng)管理和服務(wù)標(biāo)準(zhǔn)及工作流程； 3.有較高的處理突發(fā)事件的應(yīng)變能力及對(duì)客溝通能力； 4.熱愛(ài)服務(wù)工作，工作踏實(shí)、認(rèn)真，有較強(qiáng)的事業(yè)心和責(zé)任感。

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(rèn)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(diǎn)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(nèi)容，烹調(diào)方式，成份，醬汁，分量，裝飾，擺放和價(jià)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(shè)桌子/座位/邊臺(tái)數(shù)，正確的桌面擺臺(tái)，房間的可容納量，運(yùn)營(yíng)時(shí)間，價(jià)格范圍和著裝要求 g)  Micros and manual system procedures.  Micros系統(tǒng)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(diǎn)和時(shí)間等。 j)   Correct maintenance and use of equipment 正確的保養(yǎng)和運(yùn)用各類設(shè)備。 k)   All department policies/ service procedures. 所有分部門的政策/服務(wù)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(yán)格遵守，特別是嚴(yán)禁對(duì)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(duì)庫(kù)房的補(bǔ)貨或?qū)υ黾游锲返牟少?gòu)。 4. Requisition linens required for business and assign staff to transport such to the restaurant. 能夠進(jìn)行布草的存取，并分配員工運(yùn)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

Responsible formanaging daily operation inorder tomeet and exceed customer needs and business requirements; whilst ensuring adherence to service standards andoperating procedures. 負(fù)責(zé)管理每天的日常運(yùn)作，以滿足并超越客戶和業(yè)務(wù)需求，并同時(shí)檢視服務(wù)標(biāo)準(zhǔn)和經(jīng)營(yíng)程序。 Manage daily operations and supervise deliveryto ensureconsistently deliveryof qualitylifestyle experienceto our guests. 管理日常作業(yè)，監(jiān)督服務(wù)流程，提供客人一致性高品質(zhì)的享受及WOW般的體驗(yàn)。 Participate in the selection?of Talent. 制定和建立與酒店目標(biāo)一致的團(tuán)隊(duì)。

Responsible for the assisting in the management of all aspects of the Restaurant’s functions, in accordance with restaurants’ standards. Directs implements and maintains a service and management philosophy which serves as a guide to respective staff. 特色餐廳餐廳副經(jīng)理是對(duì)餐廳的各方面都要負(fù)責(zé)的管理者，根據(jù)酒店的標(biāo)準(zhǔn)，餐廳經(jīng)理要懂得運(yùn)用服務(wù)和管理哲學(xué)去指揮和領(lǐng)導(dǎo)員工。

- College degree - Min.3-5 years relevant working experience in international hotels - Strong F&B skills - Fluency English in written and spoken - Good service passion and enthunestic

1、按時(shí)做好營(yíng)業(yè)前的各項(xiàng)準(zhǔn)備工作，并按要求設(shè)酒水服務(wù)臺(tái) 2、了解和掌握酒水知識(shí)，根據(jù)雞尾酒菜單調(diào)制經(jīng)典的雞尾酒，所有制作飲品??? 循餐廳標(biāo)準(zhǔn)雞尾酒配方 3、掌握咖啡，茶等飲料操作和知識(shí) 4、遵循吧臺(tái)的出品標(biāo)準(zhǔn)和工作流程 5、營(yíng)運(yùn)過(guò)程中確保飲品服務(wù)順暢 6、熟知并且遵循餐廳衛(wèi)生安全條例 7、負(fù)責(zé)吧臺(tái)機(jī)械設(shè)備的清理和保養(yǎng) 8、負(fù)責(zé)店內(nèi)日常酒水盤點(diǎn)工作，核對(duì)酒水?dāng)?shù)量，準(zhǔn)確下單

我們熱情，不僅對(duì)客人 我們規(guī)范，不僅于制度 和我們一樣，帶著夢(mèng)想 即刻起，點(diǎn)贊你的生活，從這一份工作開(kāi)始! 只要你有才，虛以待位，只等你來(lái)! 無(wú)限的發(fā)展空間，我們的成長(zhǎng)邀請(qǐng)你一同參與!

酒吧主管負(fù)責(zé)監(jiān)督酒吧的日常運(yùn)營(yíng)，確保高效的服務(wù)和良好的顧客體驗(yàn)。 The bar supervisor is responsible for overseeing the daily operations of the bar, ensuring efficient service and a positive customer experience.

露臺(tái)酒吧領(lǐng)班負(fù)責(zé)為顧客提供優(yōu)質(zhì)的酒水和服務(wù)，確保顧客在露臺(tái)酒吧享受愉快的體驗(yàn)。 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(zé) 職??? 位：水吧主管 職???級(jí)：主管級(jí)????????????????????????????????????????? 直接上司：餐飲經(jīng)理 直接下屬：服務(wù)員?????? 工作概述：在餐飲經(jīng)理領(lǐng)導(dǎo)下，負(fù)責(zé)餐廳的正常運(yùn)作：咖啡、酒水出品、成本控制、人員管理等。 具體職責(zé)： (1)? 認(rèn)真貫徹餐飲經(jīng)理各月、季度的營(yíng)業(yè)計(jì)劃，積極配合完成各項(xiàng)要求和任務(wù)； (2)? 根據(jù)市場(chǎng)情況在不同時(shí)期、季節(jié)及客人的需要制定每月、季度推廣計(jì)劃和方針并推廣； (3)? 制定水吧各項(xiàng)工作制度及服務(wù)流程，操作規(guī)范、出品份量、出品速度、出品裝飾等標(biāo)準(zhǔn)； (4)? 根據(jù)實(shí)際情況（庫(kù)存、銷售）制定進(jìn)貨計(jì)劃交至采購(gòu)部按計(jì)劃采購(gòu)，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(wù)態(tài)度、出品質(zhì)量及衛(wèi)生清潔，發(fā)現(xiàn)問(wèn)題及時(shí)糾正、處理； (6)? 負(fù)責(zé)餐廳員工的培訓(xùn)工作，掌握員工的思想動(dòng)向及工作態(tài)度； (7)? 負(fù)責(zé)組織餐廳咖啡、酒水、日常用品、布草的補(bǔ)充和領(lǐng)用、更換工作； (8)? 做好每日的盤點(diǎn)工作及存取酒工作； (9)? 負(fù)責(zé)監(jiān)控餐廳設(shè)備設(shè)施的維修保養(yǎng)工作，經(jīng)常檢查咖啡廳的設(shè)備狀況，加強(qiáng)對(duì)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(qiáng)對(duì)餐飲水吧的財(cái)產(chǎn)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(yǔ)言能力：語(yǔ)言表達(dá)清晰，英語(yǔ)口語(yǔ)流利 (4)? 工作經(jīng)驗(yàn)：3年以上相關(guān)工作經(jīng)驗(yàn) (5)? 業(yè)務(wù)素質(zhì)：能夠協(xié)助經(jīng)理負(fù)責(zé)部門考勤、排班、培訓(xùn)、衛(wèi)生檢查等工作，跟進(jìn)及督導(dǎo)現(xiàn)場(chǎng)服務(wù)工作，并合理的進(jìn)行工作分工 (6)? 思想素質(zhì)：有責(zé)任心，并能夠帶領(lǐng)團(tuán)隊(duì)完成各項(xiàng)任務(wù) (7)? 其它要求：能吃苦耐勞，熱愛(ài)集體

·????????Responsible for coordinating the work of theSenior F&B Team Members and all Food and Beverage Team Members in anefficient manner, whilst maintaining quality and standards. ??????????? 負(fù)責(zé)有效地協(xié)調(diào)高級(jí)餐飲部成員和所有餐飲部成員的工作，同時(shí)保持質(zhì)量和標(biāo)準(zhǔn)。 ·????????Have a full knowledge of the Outletoperations and roles therein. ??????????? 全面了解門店的運(yùn)營(yíng)和職責(zé)。 ·????????Ensure all food and beverage items served toguests are of the highest standard and presentation. Be attentive in checkingquality of food and beverage service. ??????????? 確保提供給客人的所有食物和飲料都是高標(biāo)準(zhǔn)的。注意檢查餐飲服務(wù)的質(zhì)量 ·????????Understand and supervise opening and closing proceduresincluding a thorough knowledge of the Point of Sale System. ?????????? ?理解并監(jiān)督開(kāi)關(guān)程序，包括銷售點(diǎn)系統(tǒng)的全面知識(shí)。 ·????????Ensure cleanliness of bar, tables, chairs,floor and general equipment. In liaison with Outlet Assistant Manager, ensuresufficient equipment for the operation of the outlet. ??????????? 確保酒吧、桌椅、地板和一般設(shè)備的清潔。與餐廳副經(jīng)理保持聯(lián)系，確保餐廳有足夠的設(shè)備進(jìn)行運(yùn)作。 ·????????Assign team members to their stations andinform of any special request such as VIP guest or returning guests. ??????????? 分配團(tuán)隊(duì)成員到他們的位置，并通知任何特殊要求，如VIP客人或回程客人。 ·????????Ensure linen exchange procedure is followedand all care is taken with linen. ??????????? 確保按照布草交換程序進(jìn)行，并注意布草的使用 ·????????Ensure all back of house areas are cleanedand equipment stocked ??????????? 確保所有房間后方區(qū)域清潔，設(shè)備備齊 ·????????Handle customer concerns and complaints withconcern and understanding according to Hotel standard. ??????????? 根據(jù)酒店標(biāo)準(zhǔn)，以關(guān)心和理解的態(tài)度處理客戶的問(wèn)題和投訴。 ·????????Actively solicit guest feedback in order toseek continual improvement in service and to ensure guest satisfaction. ??????????? 積極征求客人的反饋，以尋求服務(wù)的持續(xù)改進(jìn)，確保客人滿意。