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 for the restaurant area, ensuring a smooth running ??負責整個餐廳，保證經營順暢； -?Demonstrated excellent technical knowledge of restaurant operations ??具備優秀的專業的餐廳運營知識

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

職位描述: 1. 用英語為賓客提供優質的酒水服務。 2. 出品酒水并進行收費酒水的銷售。 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，補充和保管。 5. 吧臺設備、用品的保養使其正常運轉。 6.協助副經理進行部分管理 任職條件: 1.能使用英語進行日常溝通。 2.兩年以上酒水出品經驗，一定的管理經驗 3.良好的酒水知識，熱愛本職工作，有責任心，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. 度假村內所有娛樂活動及場地設施免費使用 5. 機場接送服務 6. 工作滿一年往返度假村和住址機票 7. 完善的工作意外傷害保險及社會保險 8. 國際化G.O團隊 9. 擁有登臺演出的機會 10. 每年輪換海外及大中華區度假村工作機會 11. Club Med海外度假村免費房間 12. 快速晉升通道

管理酒店的餐飲運營，確保已打造的餐飲品質和賓客服務質量標準，以及部門的收入和利潤目標。遵守當地的衛生和安全法規，或其它適用的規定，以及品牌規范和當地的規章制度，與酒店一起迅速成長為“客人摯愛的杰出酒店”。 Manage the food and beverage operations of thehotel to ensure the achievement of established?food and beverage quality and guest service quality standards anddepartmental revenue and profit goals. Adhere to local regulations concerninghealth, safety, or other compliance requirements, as well as brand standardsand local policies and procedures to become “Great Hotels Guests Love”. 協助處理餐飲部門日常事物，通報餐飲總監或其代理不需要其處理的主要決定和其它相關信息。 Assistsin managing the day-to-day operation of the Restaurants and Daliy’s? informs the Director of Food andBeverage or designate, of any major decision taken which did not requirehis/her action and any other relevant information? 持續性的控制和分析以下工作： Controlsand analyzes, on an on-going basis, the following: 銷售 Sales 成本 Costs 餐飲產品的質量和外觀 Qualityand presentation of food and beverage products 服務標準 Servicestandard 設施和設備的狀況和衛生 Conditionand cleanliness of facilities and equipment 娛樂活動的質量 Qualityof entertainment 賓客滿意度 Guestsatisfaction 市場 Marketing 協助餐飲總監按照洲際酒店集團的指導綱要制定深受歡迎且物有所值的菜單和酒水單。 Assists Director of Food & Beverage in developing popular menus and beverage listsoffering guests value for money in accordance with IHG guidelines. 協助餐飲總監在酒店和國外策劃和組織成功的餐飲活動。 AssistsDirector of Food & Beverage in planning and organizing successful Foodand Beverage activities in the hotel and overseas 主持每日例會，餐飲部會議以及為獲得最好成績所需的其它會議。 Conductsdaily briefings, Food and Beverage Meetings and other meetings as needed toobtain optimal results 根據行政管理活動時間表按要求參加所有其它會議。 Attendsand participates to other meetings as required by the administrative calendar 協助餐飲總監更新酒店規章制度的文件及所有與餐飲部相關的文件。 ?AssistsDirector of Food & Beverage in keeping an up-dated Hotel Policies andProcedures file and up-dated files on all Food and Beverage matters 協助餐飲總監制定餐飲目標和發展策略，工作程序和規章制度。 Assists Director of Food & Beverage in setting ?goalsand developing strategies, procedures and policies 協助餐飲總監確定所有餐飲，材料和設備的最低和最高存貨標準。 Assists Director of Food & Beverage in determining the minimum and maximum stocks ofall food, beverage, material and equipment 協助餐飲總監按照洲際酒店集團的指導綱要制定所有餐飲和設備的采購標準。 AssistsDirector of Food & Beverage in settings standards of all food, Beverageand equipment purchases in accordance with IHG guidelines 參與酒店的收入方案和市場計劃的編制工作。 Participatesin the preparation of the hotel's revenue plan and marketing programs? 監測本地競爭對手的餐飲運營情況，并與酒店進行比較。 Monitorslocal competitors and compare their operation with the hotel Food and Beverageoperation 通過商業雜志和現場拜訪不斷的了解酒店和餐廳領域內餐飲準備和服務方面的潮流，系統，操作和設備。 Maintainsknowledge of trends, systems, practices and equipment in food and beveragethrough trade literature, hotel show and site visits 執行分配給的相關職責和特殊項目。 Performsrelated duties and special projects as assigned 和餐飲總監一起進行人力規劃和管理需求。 Workswith Director of F&B on manpower planning and management needs 和餐飲總監一起編制和管理部門預算。 Workswith Director of F&B in the preparation and management of theDepartment’s budget

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

DUTIES AND RESPONSIBILITIES工作職責： Share recommendations and guest comments to Chef and Food and Beverage Manager to reflect current customer profile 與廚師和餐飲經理交流意見和客人的建議從而反應當前客人的情況。 Develop and implement Promotions Calendar for F&B products in restaurant 在餐廳制定和執行餐飲產品促銷活動日歷 Manage customer database and utilize effectively 管理顧客數據庫并有效的加以使用 Stock control 有效的控制存貨。 Analyze food and beverage statistics through point of sale system 通過銷售點銷售系統分析餐飲統計數據。 Works with Superior on manpower planning and management needs 和上級領導一起進行人力規劃和管理需求。 Works with Superior in the preparation and management of the Department’s budget 和上級領導一起編制和管理部門預算。 QUALIFICATIONS AND REQUIREMENTS任職要求： Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company. 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。 Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency. 持有當地政府規定的含酒精飲品知識課程證書或食品服務許可證或有效的健康或食品上崗證。 Problem solving, reasoning, motivating, organizational and training abilities. 具有解決問題，推理，號召，組織和培訓能力 Good writing skills 具有良好的寫作技能 Leadership Skills 具有領導能力