【職位描述】 行政 Administration § 協助餐飲部副總監確保餐飲部運作符合其酒店策略，適當執行酒店規章。 Assist ADOFB to ensure that the Food and Beverage activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate. § 協助餐飲部行政總監監督部門營運手冊的準備和更新工作。 F&B Manager to oversee the preparation and update of individual Departmental Operations Manuals. § 協助餐飲部行政總監定期主持召開部門溝通會并確保分部門例會和會議確實有效且在必要時進行指導。 F&B Manager to conducts regular divisional communications meetings and ensures that departmental briefings and meetings are effective and conducted as necessary. 賓客服務 Customer Service § 確保所有員工遵循品牌承諾并始終提供優異的對客服務。 Ensures that all associates deliver the brand promise and provide exceptional guest service at all times. § 確保員工同樣在適當的時候為其他部門的內部客人提供優質服務。 Ensures that associates also provide excellent service to internal customers in other departments as appropriate. § 在公共區域花時間觀察員工和客人之間的交流并和客人交談，必要的時候通過部門經理在對客服務技能上對員工進行指導。 Spends time in public areas observing associate-guest interaction and talking with guests, working through Heads of Department to coach associates in guest service skills as necessary. § 禮貌而高效地處理所有客人和內部客人的投訴和詢問，確保問題得到圓滿解決。 Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily. § 與客人和同事保持基于良好工作關系的互動接觸。 Maintains positive guest and colleague interactions with good working relationships 財務 Financial § 將員工的工作能力通過多項技能、多項任務和有彈性的日程安排的運用而達到最大化，以完成經營上的財政目標和顧客期望。 Maximises associate productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests. § 確保每個盈利部門（例如：餐廳、酒吧、宴會廳）都在遵循品牌承諾的條件下以利潤最大化為目標而運作。 Ensures that each profit centre (e.g. Outlet, Bar, Banquets) is operated in line with maximising profit while delivering on the brand promise. § 確保每個消耗部門（例如：管事部）同樣在遵循對客人的品牌承諾的條件下，以可能達到的最低成本損耗結構運作。 Ensures that each cost centre (e.g. Stewarding) operates with the lowest possible cost structure while also delivering on the brand promise to the guest. § 協助餐飲部行政總監組織餐飲部年度經營計劃的準備工作。 Assist EAM – F&B to coordinates the preparation of the Annual Business Plan for Food and Beverage. § 對經營業績進行戰略分析以更便于得到準確而有意義的預測，適當的時候讓各個部門經理參與其中。 Analyses business performance strategically to facilitate accurate and meaningful forecasting, involving the respective Heads of Department as appropriate. § 以主要的業績表現指數為基礎對成本進行預先管理控制，適當的時候讓各個部門經理參與其中。 Manages costs proactively based on key performance indicators, working through the respective Heads of Department as appropriate. § 確保與財務記錄的保留、錢款處理和許可以及及時而準確的財政信息的上報全部符合酒店、公司和本地的制度、政策和規章的規定。 Ensures that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information § 協助進行盤點管理和酒店營運設備和其他設施持續的保存保養。 Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets. § 積極參加每周收益管理會議，監督適用的價格結構以達到收益和餐廳及宴會廳整體利潤的最大化。 Participates in weekly yield and revenue management meetings actively, overseeing the appropriate pricing structures to maximise yield and overall profits in Outlets and Banquets. 市場營銷 Marketing § 協助餐飲部行政總監準備、使用并更新一份年度市場計劃，按照部門需要分派到各個部門。 Assist EAM – F&B to prepares, utilises and updates an Annual Marketing Plan, broken down as necessary by department. § 不斷評估當地、國內和國際市場趨勢、供應商和其他酒店/餐飲企業營運狀況以確保酒店自身經營狀況保持競爭力和領先位置。 Evaluates local, national and international market trends, vendors and other hotel/restaurant operations constantly to make sure that the hotel’s own operations remain competitive and cutting edge. § 鼓勵部門經理尋求市場和公關方面的機會以加強關注力并最終帶來生意。 Encourages Heads of Department to look for Marketing and Public Relations opportunities to increase awareness and ultimately business. 營運 Operational § 確保酒店最基本的品牌標準都要被貫徹執行并在適用的地方有選擇地執行品牌標準。 Ensures that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate. § 監督所有營運情況，尤其在旺季期間，并和各個部門經理一起調整需要改動的地方。 Monitors all operations, especially during peak business periods, working through the respective Head of Department to make adjustments where necessary. § 確保貫徹執行餐飲經典20條的標準。 Ensures that the Food and Beverage Top 20 are implemented. § 對于客戶調查的結果作出反饋并確保落實相應的改善措施。 Provides feedback on the results of the Consumer Audit and ensures that the relevant changes are implemented. § 以支持和靈活的態度與其他管理層成員緊密合作，著眼于整個酒店的成功和酒店客人的滿意度。 Works closely with other Leadership Committee members in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests. § 確保餐飲部員工以支持和靈活的態度和“團隊協作”的精神與其他部門合作。 Ensures that Food and Beverage associates work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”. § 確保所有員工要對季節性產品和市場上的新產品有最新的任何和了解。 Ensures that all associates are up to date with the availability of seasonal and new products on the market. § 在營運過程中將對于餐飲產品的檢驗和監督貫穿始終，并在適當的情況下作出反饋。 Tastes and monitors the food and beverage products served throughout the operation, providing feedback where appropriate. 人事 Personnel § 監督和協助所有餐飲部員工的聘用和篩選。確保部門經理在招聘時遵循酒店指示，在篩選員工時以能力基礎進行選擇。 Oversees and assists in the recruitment and selection of all Food and Beverage associates. Ensures that Heads of Department follow hotel guidelines when recruiting and use a competency-based approach to selecting their associates. § 監督餐飲部所有員工的守時性和儀容儀表，確保他們根據酒店和部門的儀容儀表要求身著正確的制服并保持高標準的儀容儀表和個人衛生狀況。 Oversees the punctuality and appearance of all Food and Beverage associates, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards. § 經過適當的培訓、指導和/或教導，通過提高每個部門經理的技能和能力將其效力發揮到最大化。 Maximises the effectiveness of Heads of Department by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring. § 指導部門經理進行年度表現評估，支持他們的職業發展目標。確保他們可以指導其員工進行年度表現評估。 Conducts annual Performance Development Discussions with Heads of Department and supports them in their professional development goals. Ensures that they in turn conduct annual Performance Development Discussions with their associates. § 確保每個分部門經理在與培訓經理和部門培訓員協調下為其員工制定培訓計劃并落實有效的培訓課程。 Ensures that each Head of Department plans and implements effective training programmes for their associates in coordination with the Training Manager and their Departmental Trainers. § 鼓勵員工成為有創意的、主動的、具有挑戰精神并可以認識到自身對于營運成功所作貢獻的員工。 Encourages associates to be creative and innovative, challenging and recognising them for their contribution to the success of the operation. § 支持落實以人為本，示范并加強凱悅價值觀和文化特性。 Supports the implementation of The People Philosophy, demonstrating and reinforcing Hyatt’s Values and Culture Characteristics. § 確保所有員工完全理解并嚴格遵守員工守則。 Ensures that all associates have a complete understanding of and adhere to associate rules and regulations. § 確保員工遵守所有與消防、防護和安全相關的酒店、公司和當地的制度、政策和規章。 Ensures that associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security. § 對于員工意見調查做出反饋并落實相應的改善措施。 Feedback the results of the Associate Opinion Survey and ensures that the relevant changes are implemented. 其他 Other Duties § 熟知與員工和行業相關的法律法規。 Is knowledgeable in statutory legislation in associate and industrial relations. § 理解并嚴格遵守員工手冊中的規章制度以及涉及到消防、衛生、健康和安全的酒店政策。 Understands and strictly adheres to Rules and Regulations established in the Associate Handbook and the Hotel’s policies concerning fire, hygiene and health and safety. § 確保高標準的個人形象和儀容儀表。 Ensures high standards of personal presentation and grooming. § 與競爭酒店、商業伙伴和其他組織的相關代表保持強而專業的關系來往。 Maintains strong, professional relationship with the relevant representatives from competitor hotels, business partners and other organisations. § 根據行業、公司和酒店對于餐飲部要求的變化做出反應。 Responds to changes in the Food and Beverage function as dictated by the industry, company and hotel. § 需要時參加培訓課程和會議。 Attends training sessions and meetings as and when required. § 執行分派的任何合理任務和額外職責。 Carries out any other reasonable duties and responsibilities as assigned. 【任職要求】 最好擁有酒店或旅游管理的本科或專科學歷； 至少3年擔任國際聯號餐飲部經理工作經驗； 必須具有良好的經營、行政管理和人際交往能力。

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

【崗位職責】 1. 負責品酒課程的培訓和銷售 2. 用高品質的服務維護客戶忠誠度 3. 負責度假村內所有酒水的管理，儲藏和采購 【崗位要求】 1. 需要有WSET證書 2. 有相關工作經驗優先 3. 須掌握具備基礎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； 一日三餐國際自助餐廳； 吧臺飲料暢飲； 度假村內所有娛樂活動及場地設施免費使用； 機場接送服務； 工作滿一年往返度假村和住址機票； 完善的工作意外傷害保險及社會保險； 國際化G.O團隊； 擁有登臺演出的機會； 每年輪換海外及大中華區度假村工作機會； Club Med海外度假村免費房間； 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

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

1.    做好餐前準備及服務人員協調安排； 2.    做好團隊人員的排班、培訓、工作安排等工作； 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.    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。

Deliver Food and Beverage service of high standard and in accordancewith departmental standards and procedures 按照部門的規范和程序提供高標準的餐飲服務。 Develop departmental standards and procedures to promotesalesmanship, beverage creativity and profit 為銷售，飲品創新和利潤制定部門的規范和程序。 Communicates to his/her superior any difficulties, guest commentsand other relevant information? 與上級領導交流有關疑難，客人意見和其它相關信息。 Delivers daily briefings and attends other Food and Beveragemeetings as scheduled 召開每日例會和參加計劃好的餐飲部會議。 Delivers prepared training sessions in line with a departmentalmonthly calender 按照部們的月度活動日歷提供制定的培訓課程。 Prepares for service by ensuring the department’s: 確保部門的以下各項工作就緒為客人提供服務： Groomingis impeccable and in accordance with ICHG personal presentation standards 遵守洲際酒店集團的個人儀表儀容規范著裝無可挑剔 Equipmentis clean 設備干凈 Equipmentis sorted and stored 設備分類且存放好 Glasswareis polished 玻璃器皿擦亮 Requirementsfor special occasions are ready 特別活動的要求準備就緒 Musicis on 放音樂 Lightingis on 開燈 Outletis ready for service and guest comfort 酒吧準備就緒為客人提供舒適的服務。 Carries out effective service by ensuring all staff are aware oftheir role in: 確保所有員工了解自己的職責高效的提供服務： Greetingand seating guests 迎賓并安排客人就坐 Explainingand up-selling daily beverage specials 說明并推銷每日的特價飲料 Processingfood orders accurately 準確的下食品單 Usingtrays and tray jacks effectively 有效的利用托盤和托盤架 Quicklytaking food and beverage orders 快速的為客人寫餐飲訂單 Ensuringpayment methods are handled accurately 確保準確的處理付款方式 Ensuringworking areas are cleaned and re-set quickly 確保工作區快速的清潔和重新擺放整齊 Ensuringthe bar is clean 確保吧臺干凈 Regularlycleaning ashtrays 定時清理煙灰缸 Conversingwith Guests in relation to the food and beverage products 與客人交談有關的餐飲產品 Carries out effective beverage service by ensuring: 通過確保以下內容高效的提供飲品服務： Beveragesare up-sold and regularly replenished, abiding by responsible alcohol serviceregulations 遵守酒精飲料服務歸定，推銷飲料并定時為客人續酒。 Conversewith Guests about wine, advising the types and styles of wine, taking wineorders and serving wine 與客人談論葡萄酒，建意葡萄酒的品種和風格，寫單和為客人送酒 Promotingand selling cocktails to guests 向客人推銷雞尾酒 Makingand presenting cocktails 調配和裝飾雞尾酒 Coffeeand tea is served hot and in accordance with standard 按規范提供熱的咖啡和茶 Patron care standards are adhered to by ensuring: 通過確保以下方面遵守賓客服務規范： Guestsare advised on alcoholic beverages 給予客人有關酒精飲料的建議 Thestrengths of alcohol is advised and guests are advised as to their effect 告知客人酒精強度，并告訴客人對他們的影響。 Compliancewith legal provisions of local liquor codes 遵守法律規定和地方酒精飲品條例 Levelof intoxication of guests is assessed and appropriate action taken 評定客人的醉酒程度并采取必要的措施 Adviseguest on the hotel’s policy of smoking 通知客人酒店的吸煙規定 Monitorfactors which interfere with the total experience of the guest 監測影響客人總體體驗的各方面工作 Cellar operations are carried out including: 酒窖管理包括： Correctuse of refrigeration system 正確的使用冰箱系統 Effectiveoperation of the post-mix syrups bulk dispense system 有效的使用后混合桶裝糖漿分裝設備 Operatingthe beer reticulation system 使用啤酒過濾裝置 Adheringto stock control procedures 遵循存貨管理程序 Take appropriate action to resolve guest complaints 正確處理客人的投訴。 Requisition bar items according to bar stocks 根據酒吧存貨量領取酒吧物品。 Train bar attendant, wait help and bus help in basic beverageknowledge and beverage service 為酒吧侍應生提供基本的飲料知識和飲料服務的培訓。 Complete spillage report and submit to Food and Beverage manager atthe Conclusion of each shift 填寫灑酒單并在每班結束后交給餐飲經理。 Assist the Food and Beverage Manager to source and review outletmusicians 協助餐飲經理尋找和審評音樂師。 Assist to promote the musicians 協助樂師的推廣工作。 Design promotional material which is aimed at increasing revenue,covers and profit for the Bar with the approval of the Food and BeverageManager 設計以增加收入，人數和利潤為目的的酒吧宣傳材料，然后由餐飲經理審批。 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 theDepartment’s budget 和上級領導一起編制和管理部門預算。

1. 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。 2. 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。 3. 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。 4. 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。 5. Assist in theplanning and execution of promotional activities as directed 協助制定和執行的促銷活動。 6. 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。 7. 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。 8. 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。 9. 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。 10. 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

崗位職責： 負責所有餐飲有關部門的清潔及消毒工作, 包括全日餐廳,中餐廳, 大堂酒吧, 宴會廳和所有廚房的食品準備區域, 地下一層, 干濕垃圾房及收貨平臺。

【崗位職責】 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)，應及時向主管匯報。 2、 替賓客存取保管衣物，并詢問有無貴重物品，貴重物品提醒賓客自行保管。 3、 迎接賓客，引導賓客到預訂臺位或賓客滿意的臺位。 4、 客滿時，負責安排好后到的賓客，使賓客樂于等位。 5、 隨時注意聽取賓客的意見，及時向上級反映。 6、 隨時注意在接待工作中的各種問題，及時向上級反映和協助處理。 7、 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。 8、 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。 【崗位要求】 1、中專以上學歷，經過餐飲服務培訓，有一定的日常外語會話能力。 2、有熟練的服務技能技巧和一定的應變能力，能妥善處理服務中出現的一般性問題。 3、掌握餐廳服務規程，了解餐廳各種菜肴的基本特點和簡單的烹制方法。 4、工作主動、熱情、認真，責任心較強。 5、形象氣質良好，儀表端莊。【女士：160cm以上， 男士：173cm以上】

一、酒店服務員崗位主要職責如下： 　　1、按時到崗，接受領班分配的任務； 　　2、做好所轄區域環境、物品設備、餐具用具的衛生清潔工作； 　　3、做好開餐前的各項準備工作，及時按要求補充各種物品； 　　4、按照標準和要求，規范擺臺，布置餐廳，了解預定及菜品酒水信息； 　　5、按照餐廳規定的服務標準和程序細心周到地做好各個環節(如迎客、 點菜、巡臺、起菜、買單、送客等)的對客服務工作； 　　6、主動征詢客人對菜肴和服務的意見，接受和處理客人的投訴并及時向餐廳領班匯報； 　　7、積極參與餐廳組織的各項培訓活動，不斷提高服務技能、技巧，提高自身綜合素質； 　　8、遵守酒店的各種規章制度； 　　9、完成上級布置的其他各項任務。 　　二、酒店服務員崗位要求如下： 　　1、品行端正，能吃苦耐勞； 　　2、形象好，氣質佳，普通話流利； 　　4、上進心強，責任心強； 　　5、具有良好的綜合素質和團隊精神。

崗位要求 1.熟悉各種餐具用具的品牌、產地、特性及價格，懂得餐具用具的分類和保管方法； 2.熟悉各種洗滌劑和清潔劑的使用方法，熟悉熟悉常用的餐具洗滌設備及操作方法，了解它們的維修保養放放； 3.有較強的責任心，工作認真踏實。 崗位職責 1.負責酒店所需餐具和用具的年度預算。 2.跨部門溝通，提出器具購置計劃，保證及時補充餐具用具。 3.檢查和管理各點餐具的使用情況，分析造成損耗的原因，提出降低損耗的建議。 4.負責安排管事部員工的工作班次。 5.負責做好餐具用具的保管、發放、回收工作，負責廚房區域的環境衛生。 6.負責對下屬員工的考勤考核工作，督導員工做好安全工作。

Ensure manage theequipment and hygiene efficiently according published policy and procedure. 根據建立的政策和程序，確保始終有效的管理餐廳的設備和衛生。 Assist manage inoperation. 在操作中始終協助督導進行管理。 Exchange the positionflexible. 對餐飲部或酒店其他部門的崗位進行靈活的調換。 Delegate associatetask and check regularly. 給下屬布置任務并定期檢查他們的表現。 Establishes andstrictly adheres to the par stocks for all operating equipment, supplies,inventoried items, and to ensure that the outlet is adequately equipped. 嚴格遵守所有的運行設備、供應品和存貨是同等量的，確保餐廳有足夠的設備。 Assists in conductingmonthly inventory checks on all operating equipment and supplies. 協助每月對所有設備和存貨進行檢查。 Assist to controlnecessity and stock items and operate the equipment carefully 協助控制必需品，存貨，并小心操作所有的運營設備和供應品。 Ensure each outlet areequipped cleaning equipment. 確保每個餐廳能提供清潔、干凈的運營設備。 Assist stewarding efficientand smooth in operation, ensure adhere to Hyatt standard at all times. 協助餐務部做流暢并有效的操作，確保始終能達到凱悅的標準。 Ensure food supplyarea tidy, clean and dry. 確保提供生產食物的區域是清潔并且干燥的。 Manage overnightcleaning in the kitchen area food and beverage area. 管理晚上的廚房、食物和飲料區域的清潔工作。 Ensure cleaning atheart of house area, remove the garbage according to the standard published. 確保后臺的清潔安排并根據建立的標準清理垃圾。 The minimum goals inoperation is achieve Department Operations Manual. 營運最基礎的標準是為了達到營運手冊的服務標準。 Assist operation whenin busy period. 在繁忙的時候，協助運作。 Conduct and attenddepartment briefing accordingly. 在每日上班前，對員工做指示。 Liaise with kitchenand related department in the daily operation. 在日常的營運中，要和廚房及其他營運部門進行溝通。 Recommend to outletmanager in operation and procedure. 學習、評估營運/程序并向餐廳經理建議應該改進的地方。

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】 對于認可的員工實施培訓課程，進行全體員工的培訓和評估他們的能力。 良好的工作氛圍和下屬員工良好的工作關系。 在經理缺席期間負責運營。 接受餐廳經理安排的其它工作。 【崗位要求】 全面的餐飲服務經驗和時尚的管理主義。 至少2年的餐飲運營經驗。至少1年以上的同崗位工作經驗。 良好的運營和管理技能。良好的儀容儀表。積極主動。

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。

In the absence of a Manager, conducts shift briefings to ensure hotelactivities and operational requirements are known 在經理缺席時主持交接班說明會，確保員工了解酒店的活動和運營的要求。 Endeavour to resolve all complaints during shift and logs all complaintsin log book for further follow up 在自己當班期間盡可能解決所有的投訴，并在工作日志中記錄所有投訴以便進一步跟進的工作。 Supervise cash handling and banking procedures 監督現金的處理和存放程序。 Prepare daily banking and cash flow reports 編制每日存款和流動資金報告。 Establish and instruct staff in cash security procedures 制定并指導員工執行現金安全制度。 Deal with irregular payments 處理異常的付款情況。 Supervise the maintenance of service equipment 監督服務設備的維護保養。 Monitor standards of guest facilities and services 監督客用設施和服務的標準。 Control stock and monitor security procedures 控制存貨和監督保安成序。 Assist with menu and wine list creation 協助菜單和酒水單的設計工作。 Supervise functions 監督各項職能。 Supervise outlet service 監督餐廳的服務。 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 theDepartment’s budget 和上級領導一起編制和管理部門預算

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。

? 2024年7月-2025年8月間畢業的本科及以上人才 ? 有酒店實習&工作經驗者優先 ? 流利的英文口語能力 ? 實習期1年 ? 具備抗壓能力、團隊精神、進取精神等優點 ? 實習期結束后，根據工作表現安排至少主管級別崗位

崗位職責? 1、服從廚師長的工作安排，負責做好打荷工作。 2、做好打荷工作的準備工作。 3、按要求為各種菜品圍邊，整理并出菜。 4、按照菜品種類按順序為爐灶廚師分派需烹調的菜品。 5、按衛生要求執行各項衛生制度，做到打荷臺隨用隨潔，各種圍邊點綴物品保持新鮮，個人衛生符合衛生條件。 6、熟悉各種食品原料的質量， 了解各種菜肴主輔料搭配比例， 嚴格鑒別各式菜點質量， 準確及時地做好各項工作。 7、接到點菜單及宴會單，根據所用餐具、用品及菜品名稱檢查所配菜品的主輔料比例，確切掌握出菜順序和速度、時間。牢把菜點質量關，確保質量不合格的菜點不進入餐廳。 ?任職要求： 1、18-34周歲，身體健康 2、熱愛酒店行業，服從管理

1、負責餐廳開餐準備、席間服務、餐后收尾工作; 2、負責推介餐廳飲品及特色菜點。

1. 服從餐廳經理的督導，并監督領班工作，指導餐廳日常工作，編制餐廳排班表，分派組織工作任務，對其所轄員工進行檢測、評估、培訓。 2. 每餐巡視檢查餐廳營業區域，督導員工做好餐前準備、餐廳衛生、鋪臺、檢查餐廳所需物品是否齊全，使用規范，保證餐廳服務的正常開展。 3. 每餐開餐前開好班前會，檢查員工儀容儀表、個人衛生，并督導員工按照開餐服務程序和質量標準提供優質服務，處理特殊情況。 4. 安排客人定餐、定座和宴會預定落實。親自參加以對貴賓樓、VIP客人的服務，處理客人投訴。 5. 協調與廚房的關系，了解當日缺菜，不斷解決問題，提高服務效率與質量。積極協同其他部門工作。 6. 負責對餐廳物品、飲料商品、餐具、布草領用配備的日常管理，定期盤點 7. 員工在工作生活上遇到困難或工作情緒不對時，要主動找其談話，幫其想辦法解決。 8. 對待工作不循私情，監督檢查餐廳安全，正常營業狀況，每日做出主管工作日志。

【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。