崗位描述： 1. 與既有的客戶及合作伙伴保持密切的聯系，有效跟進銷售機會 2. 拓展銷售渠道，挖掘潛在客戶群體 3. 定期組織食品文化推廣活動，維護既有客戶關系，發展新的銷售機會 4. 明細產品文化，為客戶提供特色派對策劃方案 5. 私人訂制聚會方案 6.有一定銷售或者餐飲背景，可以有計劃的安排客戶拜訪，銷售酒店餐飲產品。 收入組成：基本薪資+提成

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

Direct andcontrol all subordinate associate to ensure that all day to day operationalmatters are handled on time and guest expectations are met 直接和協調所有下屬廚房確保所有業務事項時刻都按時已達到客人預期。 ?Provide guidanceand assistance to the outlet employees helping them in the execution of theirduties and responsibilities 提供指導和幫助,幫助每個部門員工執行他們的責任和義務。 Oversee theservice standards in the outlet ensuring that they conform to the requisitestandards and meet or exceed customer expectations. 監督服務標準,確保它們符合標準和滿足所需,或超越顧客的期望。 ?Liase with theKitchen, Stewarding, Bars, Housekeeping and Engineering to ensure that theoperation runs smoothly in areas of joint responsibility. 與廚房,廳面、酒吧、客房、工程溝通,以確保運行順利的共同責任。 Assist in theplanning and execution of promotional activities as directed 協助制定和執行的促銷活動。 Maximise revenuein the outlet by implementing upselling procedures 每個廳面實現出口利潤的最大化和促銷。 Assist inmonitoring and controlling the financial performance of the outlet controllingcosts and expenses?協助監測和控制部門的成本和開支的控制顯示財政業績。 ?Assist inmonitoring and controlling the hotel’s OE inventory and participate ininventory taking 協助監控參與酒店的部分盤點庫存。 Conduct frequentfront and back of house checks ensuring mise-en-place, service procedures,standards of cleanliness and hygiene, repair and maintenance, employee groomingand manning levels are in order and take appropriate action where necessary 進行經常性的部門前線檢查,服務程序檢查,標準的清潔和衛生、維修和保養,員工培訓和指令并在必要時采取適當的行動。 ?Assist in the maintenanceof efficient administration preparing and submitting reports on time asdirected 保持一種高效的管理部門和按時提交部門運作報告

-      Min. 5 years relevant working experience in international hotels -      5年或以上相關工作經驗 -      Strong communication and problem solving skills -      良好的溝通能力和問題解決能力      -      Strong leadership and management skills -      良好的領導技巧和管理能力 -      People-oriented , excellent interpersonal skills, a team player -      良好的人際交往能力，有團隊合作精神

To maintain a high customer service focus by approaching your job with the customersalways in mind. 在服務工作的整個過程中，時刻保持高度的客戶服務意識。 To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues. 保持積極的工作態度，做好本職工作，并且主動解決問題，能夠始終清晰的與客人或同事進行交流。 To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance. 具有積極合作的精神。以熱心的態度對待所有的工作， 并樂于借助一切機會學習技能以便于改進自己的工作表現。 ?To be flexible, responding quickly and positively to changing requirements including the performance of any tasks requested of you. 具有極強的應變能力。反應迅速并以積極的態面對需求的改變， 包括任何工作要求的改變。 ?To maintain high team focus by showing co-operation and support to colleagues in the pursuit of team goals. 具有極強的團隊精神，通過合作及對同事工作的支持達到團隊的共同目標。 ?To contribute ideas & suggestions to enhance operational/environmental procedures in the Hotel. 能夠提出對酒店的運作及環境有益的意見或建議。 ?To actively promote the services and facilities of the Hilton Hotels to guests and suppliers of the Hotel. 能夠積極的向客人及供應商推薦酒店的服務及設施

崗位職責 1、形象氣質佳。 2、對酒吧經理負責，具體實施對大堂吧的日常營運管理工作。 3、每日參與并檢查、指導大堂吧工作執行情況，及時發現問題、處理問題并做好記。 4、全程負責并參與每次的VIP服務，服務結束后，及時召集服務人員工進行總結。 5、依據客人需求對大堂吧各項管理制度、政策以及部門操作程序、出品及服務標準提出有建設性的意見和建議。 6、與餐飲部其他部門的有效協調和溝通，使工作順利進行。 7、與客人建立良好的公共關系，并及時處理發生在部門的各類投訴、意外和突發事件。 8、關注市場，積極參與部門經營推廣方案的討論，并提出對經營有建設性的建設。 崗位要求 1、同崗位工作經驗1年以上 2、性別不限，30歲以下，工作認真負責，并有一定的管理水平和經營理念 3、懂酒水知識，有一定英語對話能力

專業知識技能： 1.??實施工作標準與程序,敦促服務人員嚴格履行其崗位職責。 2.??根據營業情況,對服務人員進行工作任務分配,確保提供優質服務。 3.??與賓客和廚房保持良好工作關系,確保向餐廳經理及時反饋賓客對食品服務方面的信息。 4.??了解客情,親自為重要客人提供服務。 5.??處理餐廳中發生的問題,及時向餐廳經理匯報。 6.??定時檢查,清點餐廳中的設備、餐具、布草等物品，及時向餐廳經理匯報。 7.??具有基本的英語會話、聽、寫能力. 8.??具有較強的工作執行能力。 教育： 具有大專及以上學歷。 工作經驗 相同職位餐廳工作經驗兩年以上。 其它技能要求： 男性要求身高170cm以上，女性要求身高160cm以上.具有吃苦耐勞，善于學習，求上進的精神。

1.熟知當天訂餐情況，注意記錄賓客的特別活動(如生日慶祝會)。 2.迎接賓客，引導賓客到預訂臺位或賓客滿意的臺位。 3.隨時注意聽取賓客的意見，及時向上級反映。 4.給賓客提供個性化服務員。 5.掌握和運用禮貌語言，負責接聽電話，賓客電話訂餐應問清楚基本信息。 6.向客人介紹餐廳各式菜點、各種飲品和特式菜點，吸引賓客來餐廳就餐。

招募餐廳領班、宴會領班、餐廳服務員、宴會廳服務員 崗位職責： 熟知和了解并執行萬豪的SOP和酒店的LSOP原則； 為客人提供優良的服務，使顧客滿意。

【崗位職責】 1、在賓客面前隨時保持整潔友好愉快的形象。 2、 做好開餐前的準備工作，擺正、清理好咨客臺，并備好干凈的菜牌及食品卡。 3、 負責接收賓客的預定，包括電話預定和當面預定。 4、 賓客到店后，迎接問候賓客，并將其領入座位，并合理安排座位。 5、 和賓客交談，回答賓客提出的問題，包括本酒店的特殊活動和菜單等。 6、 記住所有賓客和常客的姓名。當客人再次光臨時熱情招呼 7、 負責了解餐廳到客情況，以便隨隨機應變的安排。 8、 負責幫客人存放衣帽、行李、文件、等物品。 9、 熟悉菜單和飲料單，為就餐的客人遞送餐單。 10、 客人離開時，送客拉門。 11、 對用餐人數、桌數等業務情況做好書面記錄，以便參詳，將菜單放入指定地點并保管好。

Effectively manage the restaurant by ensuring the following: 有效管理餐廳的日常工作，確保日下工作正常進行： Oversee the Implementation of standards as detailed in the departmental standards and procedures manual 監督部門工作標準和程序手冊中列出的各項規范的貫徹執行 Adhere to opening and closing procedures 遵守開始營業和結束營業的程序 Adhere to bill paying procedures 遵守規定的結賬程序 Conduct effective shift briefings ensuring all staff are aware of VIPs, special occasions, daily specials, emphasis on upselling certain products, etc. 有效的進行交接班說明會，確保所有員工了解重要客人，特殊活動，每日特價，重點是推銷某些產品等 Personally meet and farewell a minimum of 80% of your customers 親自迎送80%以上的客人 Encourage and motivate staff to provide optimum service during all shifts 激勵在崗員工為客人提供卓越的服務 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 special event concepts 特別活動的概念管理工作 Anticipate market changes and review operations when necessary 善于預測市場的變化情況，并在必要時審評運營工作 Conduct competitor analysis 對競爭對手進行分析 Create positive publicity opportunities 創造良好的公眾宣傳機會。 Manage customer database and utilize effectively 管理顧客數據庫并有效的加以使用。 Up-sell property facilities 推銷酒店的設施 Actively pursue cost saving measures 積極的實行節約成本的方法。 Recycle wherever possible 盡可能再利用能源。 Liaise with Sales Manager during tender process to obtain new accounts; Food and Beverage specific 在競標過程中與銷售經理密切合作爭取新的客戶；特別是餐飲部門的客戶 Manage wage and beverage cost 管理工資和飲料成本 Forecasting 進行預測工作 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 Required Skills – 技能要求 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 Qualifications – 學歷 Diploma in Hotel Management, Food & Beverage, or related field 酒店管理，餐飲或相關專業的大專學歷 Experience – 經歷 4 years related experience, including supervisory experience, or an equivalent combination of education and experience 4年相關工作經歷，包括管理經驗，或與此相當的教育和相關工作經驗結合的背景。

1.??? 做好餐前準備工作，熟悉當班客情，以便為客人提供更 好的用餐體驗； 2.??? 熟練掌握菜單，為客人用餐提供專業服務； 3.??? 在規定區域里，保持良好的狀態迎接客人； 4.??? 開餐間，要使用禮貌用語和微笑； 5.??? 留意客人及餐廳的一切狀況，做好前后場的協調，及時 滿足客人的需求； 6.??? 及時向上級匯報客人用餐意見及建議； 7.??? 收臺及恢復臺型； 8.??? 服從領導的工作安排。 ? 任職要求： 1.??? 品德端正，工作認真負責； 2.??? 接受應屆畢業生，有餐廳服務相關經驗者優先； 3.??? 良好的溝通能力及良好的服務意識，做事積極主動； 4.? ? 年齡18-25周歲，女士身高168cm及以上， 男士178cm及以上。

【崗位職責】 1、確保公司的政策和程序，并服從品牌標準。 2、自信地知道食品和飲料菜單內容并能夠詳細地解釋給客人，理解餐飲需求并提供適當的建議。 3、確保餐廳區域每餐段都將按標準設定，這包括擺臺,設置自助餐,所有設備準備好,確保你已經被你的主管做了餐前會議。 4、確保自助餐臺的干凈和整潔。 5、確保服務臺保持干凈和整潔。 6、有效地與廚房溝通。 7、確保完全了解食品出品，以做更好推銷。 8、對客人和同事禮貌友好。 9、呈現菜單給客人和點飲品。 10、向客人推薦菜品和飲品。 【崗位要求】 1、良好的溝通能力。 2、形象好。 3、掌握簡單的英語溝通技能。 4、有意向在酒店餐飲方面發展。

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

崗位職責 1. 確保執行酒店政策方針和品牌服務標準。 2. 對于認可的員工實施培訓課程，進行部門員工的培訓和評估他們的能力。 3. 提前意識到缺少服務標準的對客服務并及時制定發展計劃，跟蹤和執行改變。 4. 帶領部門員工維護已確定的政策和方針。 5. 提出好的主意和建議在設計菜單和酒店產品銷售的時候。 6. 全面的食品和酒水知識。 7. 熟練運用客人維護技能。 8. 領導素能。 崗位要求 1. 良好的運營和管理技能。 2. 良好的儀容儀表。 3. 工作積極主動，良好的溝通技能，監督和刺激員工的積極性。 4. 良好的英文書面和口語能力。

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

Effectively manage the restaurantby ensuring the following: 有效管理餐廳，確保以下幾方面： Overseethe Implementation of standards as detailed in the departmental standards and proceduresmanual 根據部門的標準和程序手冊，監督執行的情況 Adhereto opening and closing procedures 遵循開檔和關檔的程序 Adhereto bill paying procedures 遵循帳單支付的程序 Conducteffective shift briefings, ensuring all staff are aware of VIPs, specialoccasions, daily specials; emphasis on up-selling certain products; etc 組織有效的交接班例會，確保所有員工知道了解貴賓、特別場合和每日的特色菜，并推銷更好的產品 Personallymeet and farewell a minimum of 80% of your customers 至少親自接待百分之八十的客人以及與他們告別 Encourageand motivate staff to provide optimum service during all shifts 鼓勵和激發員工提供合適的服務 Recommendationsand guest comments to Chef and Food and Beverage Director to reflect current customerprofile are shared 與廚師和餐飲總監共同分析客人的評論和建議以了解顧客最近的整體情況 Developmentand implementation of Promotions Calendar for F&B products in restaurant 在餐廳發展和執行餐飲部產品的促銷計劃 Special event concepts are managed 處理特別的活動計劃 Market changes are anticipated and reviewoperations when necessary 注意市場的變化，必要時回顧營運情況 Competitor analysis is conducted 分析競爭者的情況 Positivepublicity opportunities are created 創造積極的公開機會 Customerdatabase is managed and utilized effectively 管理顧客的資料并有效的利用 Property facilitiesare upsold 推銷更好的設施 Theactive pursuit of cost saving measures 積極地采取開支節省措施

招募宴會主管 崗位職責： 協助經理負責宴會正常運營，努力降低成本、提高收入、特別是要使顧客滿意、員工滿意和使利潤最大化。 為客人提供高品質的用餐服務。

崗位職責： 1、負責餐飲部行政管理工作，制定并實施餐飲經營的所有計劃。 2、負責實現部門的營業收入指標和利潤指標。 3、與行政總廚一起籌劃和設計菜單，開發當地需求的餐飲產品。 4、熟悉飯店管理理論、餐飲管理理論、營銷學和服務心理學。 5、協調與其他部門的工作關系，確保賓客得到滿意的餐飲產品和良好的服務。 6、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。 7、建全物資管理制度，對餐廳的設備、物資、用具等嚴格管理。 崗位要求： 1、酒店管理或相關專業大專以上學歷。 2、至少2年以上餐飲部負責人工作經驗。 3、有戰略管理、組織變革管理、管理能力開發、市場營銷、合同法、財務管理及談判技巧等方面的培訓能力。 4、精通本部門的業務知識，熟練掌握中餐、西餐、酒吧、茶館的技能及管理技巧。 5、熟悉食品原材料采購、儲藏和廚房生產、餐廳服務全過程，善于安排各個環節的工作，能保證餐飲管理的協調發展。 6、具有食品原材料加工、餐飲成本核算方面的知識。掌握各種產品配方、各種食品原材料出料率標準，控制產品質量和成本消耗。 7、具有社會活動能力、組織領導工作能力和實際工作能力；善于調動餐飲部各級管理人員的積極性。

To be responsible for the dailysupervision of the restaurant, concentrating on service procedure and qualityof product. 負責餐廳的日常管理，主要是服務程序和產品質量方面的管理。 Toensure that all restaurant mise-en-place is correctly prepared and ready foreach service period. 確保所有餐廳的準備工作都做好，為各個服務時段做好準備。 Tomaintain a breakage prevention program designed to minimize breakage ofoperating equipment, and to liaise directly with the Chief Stewardand recommend changes to policies or procedures. 設計一個破損的計劃，將經營用具的損失減少到最小；和管事部負責人保持聯系；經營方針和程序提出改進措施。 Tomaintain a close customer contact to ensure satisfaction and recognition ofregular guests. 和客人保持密切接觸，保證能得到客人的滿意和稱贊。 Toassist Manager in the planning, implementation and running of promotionalevents. 協助經理計劃、組織和實施促銷活動。 Tocomply with any reasonable request made by the Manager or Food and BeverageDirector. 完成經理和餐飲總監的合理要求。 Tosupervise the service within the restaurant, to ensure that the service standards,quality of product, staffgrooming are to the requirements as specified withinthe Operation Policy of the outlet and the requirements of theHotel. 監督餐廳的服務工作，保證服務標準、產品質量和員工的儀容儀表符合餐廳經營方針 和酒點要求。 Toensure that the Hostess staff perform all duties as are required, that thefront reception area of the restaurant is neat and tidy and that thereservation book is properly maintained. 保證迎賓員按照要求迎賓，餐廳前臺接待區域干凈整潔，正確記錄預定信息。 Tocheck and review all operating par stocks of condiments and restaurant suppliesand operating equipment used within the restaurant. To ensure that there issufficient stock for each day's trade, requisitioning where required anyequipment or supplies that are necessary. 檢查所有的調味品、餐廳供應品以及經營用具，保證有日常經營所需的足夠的存貨，領取需要的用具和供應品。 Toassist the restaurant manager with the restaurant guest recognition program. 協助經理認知客人。 Toassist the restaurant manager in spot checks of the restaurant, to ensurecleanliness of the operation at all times. 協助餐廳經理檢查餐廳，保證經營過程的清潔、干凈。 Toassist the restaurant manager in spot checks of the restaurant to ensure thatall repairs and maintenance have been carried out, reporting anynew areas that need attention. And ensuring follow up within a time frame of 14 days. 協助餐廳經理檢查餐廳，保證所有的修補和維護都已經進行，匯報需要維修的地方，并保證在14天之內跟蹤完成。 Toensure that all menus are clean, neat and tidy, free from marks and dirt,stains or watermarks. Replacing any menu with a new one as required. 保證所有菜單都干凈、整潔、美觀，沒有痕跡、污漬和水印。更換所有應該更換的菜單。 Toensure that all staff report for work as per the posted roster, and that allleave and sick leave requests are handed to the Restaurant manager. 保證所有員工都按照排好的排班表上班，所有事假和病假的要求都要通過餐廳經理。 Toassist during the service periods with actual service to the guest duringperiods of high business. 在營業高峰時間，協助為客人服務。 Toassist the restaurant manager at all times, ensuring a high level ofco-operation at all times. 協助餐廳經理，保證餐廳隨時都能很好的合作。 Mustalways check personal hygiene and be well groomed in appearance, as per thegrooming standards of thehotel and the department. 按照酒店和部門儀容儀表要求，經常檢查個人衛生，注意儀表。 Mustalways maintain a professional image at all times, be friendly and smiling atall times when in contact withguests and staff alike. 隨時保持專業的形象，和客人及員工打交道時，態度友好，面帶微笑。 Ensureprompt and courteous service at all times, and ensure that all guest enquiriesare dealt with at all times. 提供快速禮貌的服務，保證所有客人的要求都得到滿足。 Mustbe aware of the importance of beverage sales within the outlet, and sees to itthat every effort is made bythe waiters and waitress's to sell the maximum numberof drinks possible. And to ensure that all beverages sold areas per the quality and presentation standards of the Hotel. 必須明白餐廳酒水銷售的重要性，保證每個服務員都盡了最大努力擴大銷售量，并保證所賣的酒水符合質量要求和酒店的標準。 Toensure that all products and services ordered appear on all guest checks, andthat all items are properlyaccounted for, correct prices charged. And that all moniesdue are collected from the guest. 保證所有出售的產品都正確紀錄在賬單上，確保所有項目都正確核算，向客人收取費用。 Greetand escort guests to their table during high business periods, to ensure guestsare seated quicklyand not waiting at the entrance. 在營業高峰時期，歡迎客人并為客人領座，保證客人快速入座，不要讓客人在門口長時間等待。 Ensurethat all staff are at their assigned stations, and that work assignments havebeen issued and understood. 確保所有的員工都在指定的崗位，指定的崗位清楚明確。 Whenpresenting menus to guests or answering guest questions as to the menu content,the person must befully aware of all menu items and services that areoffered, and be able to explain them accordingly 當遞給客人菜單或回答跟菜單有關的問題時，必須完全明白菜單上的項目和提供的服務，并能夠相應地解釋。

【崗位職責】 1、負責餐飲部行政管理工作,制定并實施餐飲經營的所有計劃。 2、負責實現部門的營業收入指標和利潤指標。 3、與行政總廚一起籌劃和設計菜單，開發當地需求的餐飲產品。 4、熟悉飯店管理理論、餐飲管理理論、營銷學和服務心理學。 5、協調與其他部門的工作關系，確保賓客得到滿意的餐飲產品和良好的服務。 6、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。 7、建全物資管理制度，對餐廳的設備、物資、用具等嚴格管理。 【崗位要求】 1、大專以上文化程度；3年以上同崗位工作經驗。 2、精通本部門的業務知識，熟練掌握中餐、西餐、酒吧、大堂吧的技能及管理技巧。 3、熟悉 食品原材料采購、儲藏和廚房生產、餐廳服務全過程，善于安排各個環節的工作，能保證餐飲管理的協調發展。 4、具有食品原材料加工、餐飲成本核算方面的知識。掌握各種產品配方、各種食品原材料出料率標準，控制產品質量和成本消耗。 5、具有社會活動能力、組織領導工作能力和實際工作能力；善于調動餐飲 部各級管理人員的積極性。

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.在餐廳提供順暢、有效的服務，確保這些服務達到凱悅標準; 2.在服務的時候可以向客人推薦菜單，回答相關的要求并根據食物和飲料給客人一些建議; 3.根據順序和程序為客人安排座位，點單并服務食物和飲料; 4.根據部門營運手冊的要求確保餐廳里所有的食物和飲料，機器和設備都是正常的; 5.努力使我們的客人滿意，讓他們能經常光顧餐廳; 6.為客人點單和上菜，要避免不必要的延誤； 7.掌握關于餐廳菜單和酒單的知識； 8.確保所有的桌子都是干凈的并在每桌吃完后重新收拾; 9.要準確的為客人做預定并確定用餐的人數. 【任職要求】 1.大專以上學歷，有國際聯號酒店工作經驗者優先； 2.性格開朗，工作踏實，具有較強的服務意識和工作責任感； 3.形象氣質佳，溝通能力強。

§? To assist with thedevelopment and maintenance of a detailed Department Operations Manual thatreflects policies and procedures work processes and standards of performancewithin the Division. 協助制定、保持及更新詳細的部門營運手冊。營運手冊要包括部門的政策及程序，部門的工作程序及標準。確保每年的更新要準確反映任何改變。 §? To assists with thepreparation and regular update of the Food and Beverage Departmental Budget, inclose cooperation with Assistant Director of Food & Beverage and theDirector of Food and Beverage ensuring targets are met and costs areeffectively controlled. 協助準備餐飲部的年度業務計劃，確保部門目標中全面闡述了酒店的生意目標及員工的需要。 §? To participate in theformulation of the Annual Marketing Plan to established a list of marketingactivities in line with the compilation of the Annual Business Plan. 與餐飲部總監密切配合，協助準備及定期更新餐飲部的部門預算，確保達到經營目標及有效地控制成本。 §? To maintain the DailyLog Book 保存部門日志。 §? To submit thefollowing reports to the Director of Food and Beverage, in the absence of theOutlet manager arrange Assistant to do so: 協助餐務部經理準備及發出以下餐飲部文件 §? Weekly work schedule. 每月餐廳報告 §? Monthly consumptionreports of guest supplies. 每月客人用品消耗報告 §? Vacation schedule. 假期安排 §? Training forecast. 預計培訓 §? Beverage shortage / overagereport. 酒水短缺 / 超額報告 §? Guest/staff incidentreport. 員工事故報告。 §? To plan the outletweekly roster and work schedules to ensure that the outlet is adequatelystaffed to handle the level of business. 根據營業狀況排班，確保有足夠的人手。 §? To request guestsupplies according to consumption and established par stocks. 根據使用狀況和安全庫存量申領客人用品。 §? To maintain the outletbulletin board. 維護部門信息板。 §? To attend monthly Foodand Beverage meeting and daily operations meeting. 參加每月和每日餐飲部日常會議。 §? To attend all othermeetings and briefings as directed by the Director of Food and Beverage. 參加餐飲總監主持的會議和簡報。 §? To report “loss andfound” items in line with the hotel’s Policies &Procedures. 根據酒店的規章制度和程序匯報客人遺留物品的情況。 §? To ensure that theoutlet is kept clean and organized, both at the front as well as the back ofthe house. 確保部門的前場和后場區域干凈、整潔有序。 §? To liaise and organizewith Stewarding and Housekeeping that the established cleaning schedules arestrictly adhered to. 聯系并且協調餐務部和客房部嚴格按照清潔時間表進行清潔。 Payroll & Productivity Management 薪資和生產力管理 §? Exercises efficientPayroll Management/ Resource allocation through the establishment of a flexibleworkforce throughout the Division. This will be based on the principles of aflexible employee base (Full Time & Part Time employees), multi-skillingand multi-tasking. 通過在整個部門內建立靈活的員工編制，實施高效的薪資管理/資源分配。這將依據一個靈活的員工基數（全職員工及臨時工）、多技能及多任務的原則。 §? Directs subordinatesto ensure productivity meets the Hyatt International Food and BeverageOperations Manual requirements. 引導員工以確保生產水平達到凱悅國際餐飲運營要求。 §? Focuses attention onimproving productivity levels and the need to prudently manage utility/ payrollcosts within acceptable guidelines ensuring optimum deployment and energyefficiency of all equipment. 關注改進生產力水平及在可接受的指引下謹慎管理用品/薪資，確保所有設備的優化部署和高能效。 §? Ensures new technology& equipment are embraced as to improve productivity. 確保擁護使用新的技術和設備以提高生產力。 §? Reviews and constantlyseeks Productivity level improvements of all employees through the process of“taking work out of the system” (when appropriate) and through streamlining ofwork process. 通過“減少工作項目”（適合情況下）及簡化工作系統不斷檢視及發現提高員工生產力水平的方法。 Operational 營運管理 §? To ensure that theoutlet is managed efficiently according to the established concept statement,providing courteous, professional, efficient and flexible service at all timesaccording to the established standards. 確保根據經營理念對部門進行高效地管理，根據標準提供有禮的、專業的、高效并且富有彈性的服務。 §? To be a hands-onmanager and be present at all times in the outlet, especially during busyperiods. 在部門內凡事親歷親為，特別是在工作繁忙期間。 §? To be flexible andadapt to rotate within the different departments, sub departments of the Foodand Beverage division or any others departments assigned by the hotel. 能夠工作得富有彈性，能夠適應餐飲部不同部門和酒店安排的其它部門工作。 §? To ensure that correctoperating standards are adhered in order to achieve the level of serviceestablished in the Departmental Operations Manual. 根據部門營運手冊中的服務標準確保正確的營運標準。 §? To assignresponsibilities to subordinates and to check their performance periodically. 分派下屬的工作并且定期檢查下屬的表現。 §? To ensure tablereservations are taken properly in order to maximize the restaurant turnover. 確保部門以最大的接待能力接受預定。 §? To ensure that the parstocks for all operating equipment and supplies are strictly adhered to, andthat the outlet is adequately equipped. 確保所有的設備和用品處于嚴格的安全庫存量，并且確保部門有足夠的設備和用品的配備。 §? To conduct monthlyinventory checks on all operating equipment and supplies. 負責每月對部門的設備和用品進行盤點。 §? To assist incontrolling the requisitioning, storage and careful use of all operatingequipment and supplies. 協助控制所有運營設備和物品的申請，儲存和謹慎使用。 §? To conduct dailypre-shift briefings to employees on preparation, service and menu. 從準備工作、服務和菜單方面主持每日班前例會。 §? To liaise with theKitchen and other supporting departments on daily operation and quality. 為確保日常運作和質量，與廚房以及其它相關部門進行聯絡。 §? To ensure that allbeverage orders are produced according to the established recipes and procedureset for the outlet 確保酒水的出品和服務是嚴格按照酒店確定的配方和程序。 §? To control therequisitioning, storage, and service/portioning of beverages 控制物品申請、庫存、酒水服務的量。 §? To control appropriatebeverage par stocks are maintained and record any spoilage and wastage 確保適當的酒水庫存，維護并且記錄酒水的報廢和浪費。 §? To ensure that the barand surrounding area is kept clean and organized at all times 確保酒吧和周圍區域隨時保持整潔。 §? To handle all guestcomplaints, requests and inquiries on food, beverage and service. 處理客人關于食品、酒水和服務方面的投訴、要求以及疑問。 §? To ensure that theoutlet cashiering procedures are strictly adhered to. 確保部門的收銀工作按照嚴格程序進行。 §? To supervise and overseethe operation and administration of the outlet. 監督管理和檢查部的運作和行政方面的工作。 §? To ensure the smoothand efficient operation of Banqueting and Convention services throughout theresort 確保宴會及會議服務平穩且高效的運行。 §? To study, evaluateoperation/procedure and suggest improvements to DOFB/Assistant. 學習和評估營運和工作程序，向餐飲總監或副總監提出建議。. §? To act as a host tothe guests and ensure their satisfaction 對客人進行引導，確保客人滿意。 §? To check workperformance of subordinates and their grooming. 檢查下屬的工作表現和儀容儀表。 §? To supervise, overseeand assist subordinates during busy period in the service. 在營業繁忙期間督導、檢查并且協助下屬的工作。 §? To liaise with kitchencrew on daily operation. 在日常運作的時候與廚房進行緊密聯系。 §? To possess thoroughknowledge of menu and equipment. 具備充足的菜單和設備知識。 §? To work with Chef onthe menu, recipes and menu cycle concept. 和廚師長一起確定菜單、配方和菜單循環更新。 §? To report deviationsof the Catering and food and beverage products to the Director of Food andBeverage. 向餐飲總監匯報會議、餐飲產品的差異。 §? To fully understandand adhere to the Departmental Operations Manual. 充分理解并且執行部門運作手冊。 §? To perform all tasksin accordance to the Session Plans and Task Breakdowns from the DepartmentalTraining Manual. 根據會議計劃和部門運作手冊完成任務。 §? To fully understandand apply the philosophy of F&B Top 20’s. 完全理解并且運用餐飲20個最高標準的理念。 §? To fully understandand adhere to Hyatt’s Food and Beverage Vision and Mission. 完全理解凱悅餐飲部使命和愿景。 §? Through hands onmanagement, supervises closely all Food and Beverage Service employees in theperformance of their duties in accordance with policies & procedures andapplicable laws. 通過參與管理，對所有餐飲服務人員進行緊密督導，使他們的工作表現符合政策、程序及有關法律。 §? Delegatesappropriately duties and responsibilities, to equipped and resourced employees,nurturing and developing them whilst ensuring standards of operation and safetyare maintained. 適當地分配職責和責任，以使員工掌握技能并獲得資源；在確保保持運營及安全標準的同時，關心并發展員工。 §? Instils and supportsthe Training initiatives and philosophies of the company and works closely withthe Training Manager and Banquet Service Manager to develop a team ofmulti-skill employees. 灌注并支持公司的培訓理念，并與餐務部經理及培訓部經理緊密配合發展一支積極的部門培訓員隊伍。 §? Develops and assistswith training activities focused on improving skills and knowledge. 發展并協助針對提高技能和知識的培訓活動。 §? Ensures employees havea complete understanding of rules and regulations, and that behaviour complies. 確保員工完全理解酒店的規章制度并遵照執行。 §? Monitors employee moraleand provides mechanism for performance feedback and development. 關注員工士氣并對工作表現及發展提供反饋。 §? Assists in conductingthe annual Performance Appraisals providing honest and appropriate feedback. 進行年度表現評估，提供誠實并適合的反饋。 §? Effectivelycommunicates guiding principles and core values to all levels of employees. 以有效的溝通原則和核心價值面對各層員工。