【崗位職責(zé)】 1. 負(fù)責(zé)品酒課程的培訓(xùn)和銷售 2. 用高品質(zhì)的服務(wù)維護(hù)客戶忠誠(chéng)度 3. 負(fù)責(zé)度假村內(nèi)所有酒水的管理，儲(chǔ)藏和采購(gòu) 【崗位要求】 1. 需要有WSET證書 2. 有相關(guān)工作經(jīng)驗(yàn)優(yōu)先 3. 須掌握具備基礎(chǔ)英語和流利的普通話，掌握其它外語者（法語、日語及韓語等）更佳 4. 該崗位需每周工作6天 【G.O福利】： 雙人住宿； 一日三餐國(guó)際自助餐廳； 吧臺(tái)飲料暢飲； 度假村內(nèi)所有娛樂活動(dòng)及場(chǎng)地設(shè)施免費(fèi)使用； 機(jī)場(chǎng)接送服務(wù)； 工作滿一年往返度假村和住址機(jī)票； 完善的工作意外傷害保險(xiǎn)及社會(huì)保險(xiǎn)； 國(guó)際化G.O團(tuán)隊(duì)； 擁有登臺(tái)演出的機(jī)會(huì)； 每年輪換海外及大中華區(qū)度假村工作機(jī)會(huì)； Club Med海外度假村免費(fèi)房間； 快速晉升通道。

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

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(yōu)質(zhì)的酒水服務(wù)。 2. 出品酒水并進(jìn)行收費(fèi)酒水的銷售。 3. 吧臺(tái)的日常和月盤點(diǎn)，填寫銷售盤點(diǎn)表。 4. 吧臺(tái)日常酒水的申領(lǐng)，補(bǔ)充和保管。 5. 吧臺(tái)設(shè)備、用品的保養(yǎng)使其正常運(yùn)轉(zhuǎn)。 6.協(xié)助副經(jīng)理進(jìn)行部分管理 任職條件: 1.能使用英語進(jìn)行日常溝通。 2.兩年以上酒水出品經(jīng)驗(yàn)，一定的管理經(jīng)驗(yàn) 3.良好的酒水知識(shí)，熱愛本職工作，有責(zé)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(guó)際自助餐廳 3. 吧臺(tái)飲料暢飲 4. 度假村內(nèi)所有娛樂活動(dòng)及場(chǎng)地設(shè)施免費(fèi)使用 5. 機(jī)場(chǎng)接送服務(wù) 6. 工作滿一年往返度假村和住址機(jī)票 7. 完善的工作意外傷害保險(xiǎn)及社會(huì)保險(xiǎn) 8. 國(guó)際化G.O團(tuán)隊(duì) 9. 擁有登臺(tái)演出的機(jī)會(huì) 10. 每年輪換海外及大中華區(qū)度假村工作機(jī)會(huì) 11. Club Med海外度假村免費(fèi)房間 12. 快速晉升通道

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

職位描述： 1.推薦酒店資源，牽頭與酒店建立合作關(guān)系； 2.協(xié)助與酒店的溝通,談判達(dá)成合同簽訂； 3.協(xié)調(diào)合作期間的問題。 任職要求： 1.具備酒店行業(yè)資源 2.具備良好的溝通協(xié)調(diào)能力。

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

Managing Day - to - DayOperations 日常運(yùn)營(yíng)管理 l??Supervises and manages employees. Manages allday - to - day operations. Understands employee positions well enough toperform duties in employees' absence. 監(jiān)督和管理員工。負(fù)責(zé)所有日常運(yùn)營(yíng)工作。充分了解員工崗位，以便在員工缺勤時(shí)能履行其職責(zé)。 l??Maintains service and sanitation standards inrestaurant, bar/lounge and room service areas. 維持餐廳、酒吧 / 酒廊及客房服務(wù)區(qū)域的服務(wù)和衛(wèi)生標(biāo)準(zhǔn)。 l??Reviews staffing levels to ensure that guestservice, operational needs and financial objectives are met. 評(píng)估人員配置水平，確保滿足客戶服務(wù)、運(yùn)營(yíng)需求和財(cái)務(wù)目標(biāo)。 Leading Food andBeverage Team 領(lǐng)導(dǎo)餐飲團(tuán)隊(duì) l??Utilizes interpersonal and communicationskills to lead, influence, and encourage others; advocates soundfinancial/business decision making; demonstrates honesty/integrity; leads byexample. 運(yùn)用人際交往和溝通技巧來領(lǐng)導(dǎo)、影響和鼓勵(lì)他人；倡導(dǎo)合理的財(cái)務(wù) / 商業(yè)決策；展現(xiàn)誠(chéng)實(shí)正直的品質(zhì)；以身作則。 l??Encourages and builds mutual trust, respect,and cooperation among team members. 鼓勵(lì)并在團(tuán)隊(duì)成員之間建立相互信任、尊重與合作。 l??Serves as a role model to demonstrateappropriate behaviors. 充當(dāng)榜樣，展示恰當(dāng)?shù)男袨榕e止。 l??Identifies the developmental needs of othersand coaches, mentors, or otherwise helps others to improve their knowledge orskills. 識(shí)別他人的發(fā)展需求，并通過指導(dǎo)、輔導(dǎo)或其他方式幫助他人提升知識(shí)或技能。 l??Develops specific goals and plans toprioritize, organize, and accomplish your work. 制定具體目標(biāo)和計(jì)劃，以確定工作的優(yōu)先級(jí)、進(jìn)行組織安排并完成工作。 l??Ensures and maintains the productivity levelof employees. 確保并維持員工的工作效率。 l??Provides the leadership, vision and directionto bring together and prioritize the departmental goals in a way that will beefficient and effective. 提供領(lǐng)導(dǎo)力、愿景和方向，整合部門目標(biāo)并確定其優(yōu)先級(jí)，以實(shí)現(xiàn)高效和有效的運(yùn)作。 l??Ensures compliance with all food &beverage policies, standards and procedures by training, supervising, follow -up and hands - on management. 通過培訓(xùn)、監(jiān)督、跟進(jìn)和親身管理，確保遵守所有餐飲政策、標(biāo)準(zhǔn)和程序。 l??Ensures compliance with all applicable lawsand regulations. 確保遵守所有適用的法律法規(guī)。 l??Ensures compliance with food handling andsanitation standards. 確保遵守食品處理和衛(wèi)生標(biāo)準(zhǔn)。 l??Ensures staff understands local, state andFederal liquor laws. 確保員工了解當(dāng)?shù)亍⒅莺吐?lián)邦的酒類法律。 l??Establishes and maintains open, collaborativerelationships with employees and ensures employees do the same within the team. 與員工建立并維持開放、協(xié)作的關(guān)系，并確保團(tuán)隊(duì)成員之間也如此。 l??Establishes guidelines so employeesunderstand expectations and parameters. 制定指導(dǎo)方針，讓員工了解期望和工作范圍。 l??Monitors alcohol beverage service incompliance with local laws. 監(jiān)督酒水服務(wù)，確保其符合當(dāng)?shù)胤伞?Ensuring ExceptionalCustomer Service 確保卓越的客戶服務(wù) l??Provides services that are above and beyondfor customer satisfaction and retention. 提供超越常規(guī)的服務(wù)，以提高客戶滿意度和忠誠(chéng)度。 l??Improves service by communicating andassisting individuals to understand guest needs, providing guidance, feedback,and individual coaching when needed. 通過溝通和幫助員工了解客戶需求，在必要時(shí)提供指導(dǎo)、反饋和個(gè)別輔導(dǎo)來提升服務(wù)質(zhì)量。 l??Manages day - to - day operations, ensuresthe quality, standards and meets the expectations of the customers on a dailybasis. 管理日常運(yùn)營(yíng)，確保每天的服務(wù)質(zhì)量、標(biāo)準(zhǔn)符合客戶期望。 l??Displays leadership in guest hospitality,exemplifies excellent customer service and creates a positive atmosphere forguest relations. 在接待客人方面展現(xiàn)領(lǐng)導(dǎo)力，樹立卓越客戶服務(wù)的典范，營(yíng)造積極的客戶關(guān)系氛圍。 l??Empowers employees to provide excellentcustomer service. 賦予員工提供優(yōu)質(zhì)客戶服務(wù)的能力。 l??Acts as the guest service role model for therestaurants, sets a good example of excellent customer service and creates apositive atmosphere for guest relations. 擔(dān)任餐廳客戶服務(wù)的榜樣，樹立優(yōu)質(zhì)客戶服務(wù)的良好范例，營(yíng)造積極的客戶關(guān)系氛圍。 l??Handles guest problems and complaints. 處理客人的問題和投訴。 l??Meets with guests on an informal basis duringmeals or upon departure to obtain feedback on quality of food and beverage,service levels and overall satisfaction. 在客人用餐期間或離開時(shí)以非正式方式與客人交流，獲取關(guān)于餐飲質(zhì)量、服務(wù)水平和整體滿意度的反饋。 l??Ensures corrective action is taken tocontinuously improve service results. 確保采取糾正措施，持續(xù)提升服務(wù)效果。 l??Incorporates guest satisfaction as acomponent of departmental meetings with a focus on continuous improvement. 將客戶滿意度納入部門會(huì)議內(nèi)容，重點(diǎn)關(guān)注持續(xù)改進(jìn)。 l??Manages service delivery in outlets to ensureexcellent service from point of entry to departure (e.g., greeting fromhostess, speed of order taking and food and beverage delivery, fulfillment ofspecial requests, collection of payment & invitation to return). 管理各營(yíng)業(yè)點(diǎn)的服務(wù)提供，確保從客人進(jìn)門到離開都能提供優(yōu)質(zhì)服務(wù)（例如，女招待的問候、點(diǎn)單和餐飲送達(dá)的速度、特殊要求的滿足、收款以及邀請(qǐng)客人再次光臨）。 Managing and ConductingHuman Resource Activities 管理和開展人力資源活動(dòng) l??Provides guidance and direction tosubordinates, including setting performance standards and monitoringperformance. 為下屬提供指導(dǎo)和方向，包括設(shè)定績(jī)效標(biāo)準(zhǔn)和監(jiān)控績(jī)效。 l??Identifies the educational needs of others,develops formal educational or training programs or classes, and teaches orinstructs others. 識(shí)別他人的教育需求，制定正式的教育或培訓(xùn)計(jì)劃或課程，并進(jìn)行授課或指導(dǎo)。 l??Ensures employees are treated fairly andequitably. Strives to improve employee retention. 確保員工受到公平公正的對(duì)待。努力提高員工留存率。 l??Ensures employees receive on - going trainingto understand guest expectations. 確保員工接受持續(xù)培訓(xùn)，以了解客人的期望。 l??Solicits employee feedback, utilizes an"open door" policy and reviews employee satisfaction results toidentify and address employee problems or concerns. 征求員工反饋，采用 “開放門” 政策，查看員工滿意度結(jié)果，以識(shí)別和解決員工的問題或關(guān)切。 l??Strives to improve service performance. 努力提升服務(wù)績(jī)效。 l??Ensures recognition is taking place acrossareas of responsibility. 確保在各職責(zé)范圍內(nèi)都能對(duì)員工的工作給予認(rèn)可。 AdditionalResponsibilities 其他職責(zé) l??Provides information to supervisors, co -workers, and subordinates by telephone, in written form, e - mail, or inperson. 通過電話、書面形式、電子郵件或當(dāng)面向上級(jí)、同事和下屬提供信息。 l??Analyzes information and evaluating resultsto choose the best solution and solve problems. 分析信息并評(píng)估結(jié)果，以選擇最佳解決方案并解決問題。 l??Assists servers and hosts on the floor duringmeal periods and high - demand times. 在用餐時(shí)段和需求高峰期在現(xiàn)場(chǎng)協(xié)助服務(wù)員和接待員。 l??Recognizes good quality products andpresentations. 識(shí)別優(yōu)質(zhì)產(chǎn)品和展示。 l??Supervises daily shift operations in absenceof DOFB. 在餐飲總監(jiān)不在時(shí)監(jiān)督日常班次運(yùn)營(yíng)。 l??Oversees the financial aspects of thedepartment including purchasing and payment of invoices. 監(jiān)督部門的財(cái)務(wù)方面，包括采購(gòu)和發(fā)票支付。

【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(gòu)、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。

協(xié)助酒店總經(jīng)理和市場(chǎng)銷售部全面完成酒店年度經(jīng)營(yíng)指標(biāo)，尤其在餐飲服務(wù)方面提供專業(yè)性的建議和行政支持。 組織建立和實(shí)施酒店和本部門的政策制度，確保運(yùn)營(yíng)符合商業(yè)法規(guī)和服務(wù)業(yè)法規(guī)。 制定本部門工作計(jì)劃、主要經(jīng)營(yíng)指標(biāo)及相關(guān)考核體系，以及本部門質(zhì)量管理體系。 制定本部門預(yù)算，并組織實(shí)施，監(jiān)督管理各類成本及費(fèi)用，使本部門利潤(rùn)最大化。 管理部門內(nèi)部運(yùn)作，指導(dǎo)并監(jiān)督本部門工作計(jì)劃的進(jìn)展和實(shí)施。 管理重要餐飲客戶，包括并不僅限于政府、業(yè)主公司、重要公司客戶等，積極聽取及收集客戶反饋，最大限度拓展餐飲銷售機(jī)會(huì)。 不斷開發(fā)新產(chǎn)品和新服務(wù)以滿足客人需求。 管理本部門內(nèi)部人力資源工作，包括招聘、培訓(xùn)、團(tuán)隊(duì)建設(shè)及員工表現(xiàn)評(píng)估等。 確保部門員工清晰工作職責(zé)，確保部門員工遵守員工守則及各項(xiàng)程序及規(guī)定。 保持與管理公司相關(guān)部門的密切溝通，確保品牌標(biāo)準(zhǔn)在酒店得以貫徹。 確保工作場(chǎng)地的健康安全，符合管理公司及當(dāng)?shù)卣囊蟆?確保本部門員工熟悉餐飲產(chǎn)品知識(shí)，提高員工餐飲服務(wù)及銷售的有效性及溝通技巧。 定期與本部門員工進(jìn)行交流，有效的主持部門及員工會(huì)議。 與采購(gòu)部經(jīng)理一起制定和監(jiān)督本部門采購(gòu)程序的執(zhí)行。 確保本部門能夠正確掌握并使用相關(guān)餐飲管理系統(tǒng)。 確保所有員工接受正規(guī)的質(zhì)量與服務(wù)規(guī)范培訓(xùn)。 為員工配備有助其高效完成其工作的工具和設(shè)備，并確保本部門設(shè)施設(shè)備、辦公用品得到妥善管理。 全面負(fù)責(zé)酒店食品安全。 熟悉職業(yè)保健、安全職責(zé)相關(guān)政策和程序，以確保所有程序能得以貫徹執(zhí)行，并在職業(yè)保健和安全職責(zé)方針的指導(dǎo)下確保行為落到實(shí)處。 確保員工熟悉酒店安全、急救和緊急情況的處理程序，并能正確的使用相關(guān)的設(shè)備。 及時(shí)對(duì)危險(xiǎn)的情形采取補(bǔ)救措施，并對(duì)上級(jí)主管及相關(guān)部門通報(bào)存在的潛在危險(xiǎn)。 按酒店及管理公司要求，記錄并向有關(guān)單位上報(bào)安全事故和意外事故。 完成上級(jí)安排的其它任務(wù)。

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。