崗位職責(zé) 1.在整個(gè)工作過程中，始終保持高度的客戶服務(wù)意識(shí)。? ? ? 2.能夠提出對(duì)酒店的運(yùn)作及環(huán)境有益的意見或建議。 3.熟悉掌握菜單及飲料單上的內(nèi)容，并可以詳細(xì)的給客人做出解釋。 4.了解健康食品的要求，并可以給出適當(dāng)?shù)慕ㄗh。 5.與經(jīng)理商討，并做到如何提高對(duì)客服務(wù)意識(shí)，達(dá)成一致標(biāo)準(zhǔn)并采取相應(yīng)的行動(dòng)。能夠達(dá)到產(chǎn)品知識(shí)的要求。 6.可以根據(jù)客人不同的國(guó)籍推薦菜單上的食品。 7.了解其他餐廳的菜肴，以便向客人推薦。 8.熟悉所有餐廳及酒店其他部門的營(yíng)業(yè)時(shí)間。 9.在工作中隨時(shí)檢查員工的產(chǎn)品知識(shí)。 10.遵守服務(wù)程序，保證餐廳的各個(gè)區(qū)域都符合早餐、午餐及晚餐的服務(wù)標(biāo)準(zhǔn)。其中包括收銀臺(tái)的準(zhǔn)備工作，及和廚師交流，餐廳預(yù)定的詳細(xì)情況。 11.檢查餐廳當(dāng)天預(yù)定，保證員工能夠按照預(yù)定準(zhǔn)備及正確擺臺(tái)，做好相應(yīng)的準(zhǔn)備，并能致電確認(rèn)預(yù)定。 12.完成賬單檢查表以準(zhǔn)備餐廳服務(wù)，確保所有服務(wù)都符合標(biāo)準(zhǔn)。 13.控制每個(gè)人員的分配，以確保顧客的期望得到滿足而達(dá)到預(yù)期的人員成本。 崗位要求 1.二至四年在四/五星級(jí)酒店的相關(guān)管理經(jīng)驗(yàn)。 2.良好的英語(yǔ)口譯及書寫能力。 3.具有積極合作的精神。以熱心的態(tài)度對(duì)待所有的工作， 并樂于利用一切機(jī)會(huì)學(xué)習(xí)技能以便于改進(jìn)自己的工作的技巧。 4.具有極強(qiáng)的應(yīng)變能力。靈活反應(yīng)并以積極的態(tài)面對(duì)需求更改的事情，包括任何工作要求的改變的。 5.具有較強(qiáng)的團(tuán)隊(duì)精神，通過合作及對(duì)同事工作的支持達(dá)到團(tuán)隊(duì)的共同目標(biāo)。 領(lǐng)導(dǎo)技能及培訓(xùn)技巧。 6.外向性格、可以長(zhǎng)時(shí)間的工作。

1、全面負(fù)責(zé)酒店餐飲部的運(yùn)營(yíng)管理，包括餐廳、宴會(huì)及客房送餐服務(wù)，確保高品質(zhì)的餐飲體驗(yàn)和卓越的賓客滿意度，實(shí)現(xiàn)經(jīng)營(yíng)目標(biāo)； 2、監(jiān)督日常餐飲運(yùn)營(yíng)，確保服務(wù)標(biāo)準(zhǔn)、食品安全及成本控制； 3、制定年度預(yù)算、營(yíng)收計(jì)劃及營(yíng)銷策略，提升盈利能力； 4、負(fù)責(zé)管理團(tuán)隊(duì)，優(yōu)化人員配置與績(jī)效； 5、處理賓客反饋，維護(hù)VIP客戶關(guān)系，提升品牌口碑； 6、甄選優(yōu)質(zhì)供應(yīng)商，管控采購(gòu)成本與庫(kù)存； 7、設(shè)計(jì)季節(jié)性菜單、主題宴會(huì)及特色活動(dòng)。 崗位職責(zé)： 1、酒店管理或相關(guān)專業(yè)本科以上學(xué)歷； 2、8年以上高端酒店餐飲管理經(jīng)驗(yàn)，3年以上同崗位經(jīng)歷； 3、精通餐飲運(yùn)營(yíng)、成本控制及市場(chǎng)趨勢(shì)，熟練使用酒店管理系統(tǒng)； 4、卓越的領(lǐng)導(dǎo)力、溝通能力及抗壓能力，英語(yǔ)流利。

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

【崗位職責(zé)】 1、按照經(jīng)理的檢查表來開始和結(jié)束一天的營(yíng)運(yùn)； 2、與客人進(jìn)行積極的互動(dòng)，來尋求反饋； 3、在餐廳中，培訓(xùn)、維持和執(zhí)行所有的服務(wù)標(biāo)準(zhǔn)； 4、在班次上正確執(zhí)行收入和賬單控制程序； 5、處理日常員工的協(xié)作關(guān)系（例如時(shí)間調(diào)整）； 6、為所有的員工和客人，建立一個(gè)安全及衛(wèi)生的工作環(huán)境； 7、為餐廳營(yíng)運(yùn)提供盡可能的幫助（例如工作時(shí)間表，樓層安排，預(yù)定）； 8、主持餐廳每天的試菜和菜單培訓(xùn)課程； 9、確保服務(wù)的食品和飲料有質(zhì)量保證； 10、確保完成每天基本的工作。 【崗位要求】 1、具備2年以上的餐廳管理工作經(jīng)驗(yàn)； 2、有較好的服務(wù)精神和溝通技巧。 天津海河悅榕莊酒店是公正的雇主。凡符合條件的應(yīng)聘者，不論種族、膚色、性別、宗教信仰、年齡及國(guó)籍均會(huì)被考慮。

負(fù)責(zé)酒店餐飲部的餐飲營(yíng)銷工作 市場(chǎng)拓展與客戶開發(fā)：制定并執(zhí)行市場(chǎng)拓展計(jì)劃，通過多種渠道開發(fā)新客戶，擴(kuò)大餐飲業(yè)務(wù)的市場(chǎng)份額。例如，與當(dāng)?shù)仄髽I(yè)、旅行社、會(huì)議組織者等建立聯(lián)系，爭(zhēng)取合作機(jī)會(huì) 客戶關(guān)系維護(hù)：定期回訪老客戶，了解客戶需求和滿意度，及時(shí)處理客戶投訴和問題，以保持良好的客戶關(guān)系，促進(jìn)客戶重復(fù)購(gòu)買和推薦。 銷售活動(dòng)策劃與執(zhí)行：根據(jù)市場(chǎng)情況和餐廳特色，策劃并組織各類促銷活動(dòng)、主題宴會(huì)等，吸引更多客戶。同時(shí)，負(fù)責(zé)活動(dòng)的現(xiàn)場(chǎng)協(xié)調(diào)和執(zhí)行，確保活動(dòng)順利進(jìn)行。 商務(wù)洽談與合同簽訂：與客戶進(jìn)行商務(wù)洽談，協(xié)商餐飲服務(wù)的細(xì)節(jié)、價(jià)格、條款等，達(dá)成合作意向后簽訂合同。要確保合同條款清晰，保護(hù)餐廳的利益。 銷售數(shù)據(jù)分析與報(bào)告：收集、分析銷售數(shù)據(jù)，如銷售額、客戶數(shù)量、市場(chǎng)份額等，定期向上級(jí)匯報(bào)銷售業(yè)績(jī)和市場(chǎng)動(dòng)態(tài)，為決策提供依據(jù)

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(yǔ)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(yǔ)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

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

This position is concerned with the efficient and professional service of food and beverages within the Restaurant, ensuring that the restaurant returns a budgeted profit through tight cost and Stock control. Direct supervision of team member is necessary, while ensuring that all guests receive optimum Service in accordance with the standards, policies and procedures of DT by Hilton Shenyang. 餐廳主管/領(lǐng)班的職位要求能夠提供專業(yè)快捷的服務(wù)。通過成及庫(kù)存控制來獲得計(jì)劃盈利。直接督導(dǎo)員工的工作，通過遵守餐廳和 本酒店的規(guī)章制度以確保為客人提供符合 標(biāo)準(zhǔn)的完美服務(wù)。 1. To maintain a high customer service focus by approaching your job with the customers always in mind. 在整個(gè)工作過程中，始終保持高度的客戶服務(wù)意識(shí)。 2. 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(tài)度，做好本職工作，并且主動(dòng)解決問題，能夠始終清晰的與客人或同事進(jìn)行交流。 3. To contribute ideas and suggestions to enhance operational/environmental procedures in the Hotel. 能夠提出對(duì)酒店的運(yùn)作及環(huán)境有益的意見或建議。 4. To actively promote the service and facilities of the Hilton Hotels to guests and suppliers of the hotel. 能夠積極的向客人及供應(yīng)商推薦酒店的服務(wù)及設(shè)施。 5. To perform all duties and responsibilities in a manner that ensures your safety and that of others in your workplace. 在工作過程中能夠做好本職工作，保證自己及其他人的安全。 6. Confidently knowing the food and beverage menu contents and be able to explain them in detail to guests. 熟悉掌握菜單及飲料單上的內(nèi)容，并可以詳細(xì)的給客人做出解釋。 7. Understand dietary requirements and offer appropriate suggestions. 了解健康食品的要求，并可以給出適當(dāng)?shù)慕ㄗh。 8. In consultation with the Manager, agreeing and implementing actions to make improvements to customer service. 與經(jīng)理商討，并做到如何提高對(duì)客服務(wù)意識(shí)，達(dá)成一致標(biāo)準(zhǔn)并采取相應(yīng)的行動(dòng)。

職位描述? ? 具備團(tuán)隊(duì)協(xié)作能力，能通過流程協(xié)同高效完成訂單 ? 高效且精力充沛，可多任務(wù)處理訂單或切換不同工作類型 ? 協(xié)助備餐間食品準(zhǔn)備，包括必要的清潔工作 ? 接受顧客點(diǎn)單，提供選酒指導(dǎo)及推薦服務(wù) ? 負(fù)責(zé)調(diào)配酒精/非酒精飲品 ? 及時(shí)補(bǔ)充庫(kù)存物資 ? 監(jiān)控酒類庫(kù)存（特別是葡萄酒和烈酒），記錄庫(kù)存狀態(tài)并通知經(jīng)理補(bǔ)貨 ? 保持吧臺(tái)清潔、清洗器具、準(zhǔn)備裝飾配料及日常保潔 ? 始終提供高效、周到、禮貌的專業(yè)服務(wù) 任職要求? ? 適應(yīng)快節(jié)奏動(dòng)態(tài)環(huán)境并高效開展工作 ? 出色的溝通與人際交往能力 ? 對(duì)餐飲領(lǐng)域（尤其是威士忌和雪茄）有濃厚興趣 ? 兼具獨(dú)立工作與團(tuán)隊(duì)協(xié)作能力 ? 可接受周末及公共假期工作安排 ? 無經(jīng)驗(yàn)者可培訓(xùn)

【崗位職責(zé)】 1、按照經(jīng)理的檢查表來開始和結(jié)束一天的營(yíng)運(yùn)； 2、與客人進(jìn)行積極的互動(dòng)，來尋求反饋； 3、在餐廳中，培訓(xùn)、維持和執(zhí)行所有的服務(wù)標(biāo)準(zhǔn)； 4、在班次上正確執(zhí)行收入和賬單控制程序； 5、處理日常員工的協(xié)作關(guān)系（例如時(shí)間調(diào)整）； 6、為所有的員工和客人，建立一個(gè)安全及衛(wèi)生的工作環(huán)境； 7、為餐廳營(yíng)運(yùn)提供盡可能的幫助（例如工作時(shí)間表，樓層安排，預(yù)定）； 8、主持餐廳每天的試菜和菜單培訓(xùn)課程； 9、確保服務(wù)的食品和飲料有質(zhì)量保證； 10、確保完成每天基本的工作。 【崗位要求】 1、具備3年以上的餐廳管理工作經(jīng)驗(yàn)； 2、有較好的服務(wù)精神和溝通技

跟進(jìn)酒店運(yùn)營(yíng)要求確定餐飲經(jīng)營(yíng)方針，指定具體的餐飲經(jīng)營(yíng)計(jì)劃并組織實(shí)施 策劃及組織餐飲活動(dòng)和宣傳、推廣活動(dòng) 定期檢查、控制餐飲部各項(xiàng)收支，指定餐飲價(jià)格，進(jìn)行有效的成本控制 定期同餐飲經(jīng)理，行政總廚研究新菜，并有針對(duì)性的組織各項(xiàng)促銷活動(dòng) 重視安全和衛(wèi)生工作，認(rèn)真貫徹實(shí)施食品衛(wèi)生安全 定期分析餐飲經(jīng)營(yíng)的客人和消費(fèi)，提高營(yíng)業(yè)額，吸引更多客人，推出合適的產(chǎn)品 深入餐廳征求客人意見，處理重大客人投訴 做好餐飲部門和其他部門的溝通協(xié)調(diào)工作 參與制定部門年度預(yù)算與財(cái)務(wù)計(jì)劃。重點(diǎn)監(jiān)控食品、酒水與人工成本等方面的預(yù)算和費(fèi)用 為下屬員工設(shè)定工作績(jī)效目標(biāo)。為員工提供教導(dǎo)、輔導(dǎo)并給予定期反饋 按照政府法規(guī)教育和培訓(xùn)所有團(tuán)隊(duì)員工。確保員工獲得質(zhì)量與服務(wù)標(biāo)準(zhǔn)方面的恰當(dāng)培訓(xùn) 備完成全部工作所需的工具與設(shè)備。 制定并達(dá)成質(zhì)量與賓客滿意度目標(biāo)。禮貌、迅速高效地對(duì)所有賓客提出的問題、投訴或要求予以響應(yīng)，確保賓客高度滿意。 根據(jù)下屬專長(zhǎng)和工作表現(xiàn)、安排合適工作崗位，負(fù)責(zé)對(duì)下屬進(jìn)行考核評(píng)估 負(fù)責(zé)指導(dǎo)各崗位工作，做好班組間協(xié)調(diào)工作，及時(shí)解決工作中出現(xiàn)的問題 定期參加市場(chǎng)調(diào)查，合理分析運(yùn)營(yíng)出品的成本 制定本部門的接班人培訓(xùn)計(jì)劃 積極主動(dòng)同財(cái)務(wù)溝通，及時(shí)關(guān)注運(yùn)營(yíng)成本問題 完成上級(jí)領(lǐng)導(dǎo)交代的其他任務(wù)。

Duties and Responsibilities工作職責(zé) ·???????? Meet and greet all guests, and potential guests, at the front of the Restaurant by ensuring the following: 在餐廳的前部迎接所有賓客和有可能的賓客，確保完成以下工作： o??? Ensure the restaurant is ready to receive guests prior to opening and that both wait staff and tables are ready in line with opening standards 確保在開始營(yíng)業(yè)前餐廳準(zhǔn)備就緒，侍應(yīng)生和餐桌服務(wù)員都遵守開始營(yíng)業(yè)規(guī)范。 o??? Ensure restaurant operating equipment is clean and in working order 確保餐廳運(yùn)營(yíng)設(shè)備的清潔并正常工作。 o??? Maintaining impeccable uniform and personal presentation standards in accordance with hotel policy 按照酒店的規(guī)定保持工服和個(gè)人儀表的高標(biāo)準(zhǔn)。 o??? Welcoming guests to the Restaurant, by using the Restaurant name 迎客人光臨餐廳，使用餐廳的名稱。 o??? Inquiring if they have a reservation and noting it in the reservation book if they do 詢問客人是否有預(yù)訂，如有預(yù)定在預(yù)訂冊(cè)上做記錄。 o??? Creating a reservation for them with their dining preferences if they do not and noting it in the reservation book 為客人登記預(yù)訂并注有用餐喜好，如客人沒有預(yù)訂則在預(yù)訂冊(cè)上記錄。 o??? Being attentive to guest requests 周到的滿足客人要求。 ? ·???????? Escort guests to their preferred table or reserved table and seat guests according to restaurant standards 陪同客人前往喜歡的餐臺(tái)或預(yù)訂的餐臺(tái)，按餐廳標(biāo)準(zhǔn)安排客人就坐。 ·???????? Take telephone bookings and document in the Reservation book according to restaurant standards 接聽電話訂位并按餐廳的規(guī)范在預(yù)訂冊(cè)上記錄。 ·???????? Train wait staff and bus staff in hostess standards 按領(lǐng)位員的標(biāo)準(zhǔn)培訓(xùn)員工。 ·???????? Be attentive to guests and resolve their complaints where possible, reporting all incidents to your Supervisor 周到的為客人服務(wù)，并盡可能解決客人的投訴，向上級(jí)領(lǐng)到報(bào)告所有事件。 ·???????? Maintain responsibility of cleanliness of hostess stations 保持迎賓臺(tái)的清潔。 ·???????? Maintain responsibility of cleanliness of all menus and drink menus 保持所有菜單和飲料單的清潔。 ·???????? Assist with beverage service 協(xié)助飲料服務(wù)。 ·???????? Assist with food service 協(xié)助食品服務(wù)。 ·???????? Maintain detailed knowledge of menu, including daily specials 對(duì)菜單有具體的了解，包括每日特價(jià)。 ·???????? Ensure tables are cleared quietly and efficiently 確保迅速且高效的清理餐桌。 ·???????? Carry food and beverage trays in a safe manner to minimize breakages 安全的舉餐盤使破損將到最低。 ·???????? Complete dockets accurately and clearly 準(zhǔn)確和清楚的填寫收據(jù)。 ·???????? Maintain current information on all general activities of the hotel 了解當(dāng)前酒店所有的活動(dòng)。

【崗位職責(zé)】 1、按照部門的規(guī)范和程序提供高標(biāo)準(zhǔn)的餐飲服務(wù)。 2、正確處理客人的投訴。 3、根據(jù)酒吧存貨量領(lǐng)取酒吧物品。 4、為酒吧侍應(yīng)生提供基本的飲料知識(shí)和飲料服務(wù)的培訓(xùn)。 5、召開每日例會(huì)和參加計(jì)劃好的餐飲部會(huì)議。 6、為銷售，飲品創(chuàng)新和利潤(rùn)制定部門的規(guī)范和程序。 【崗位要求】 1、掌握有關(guān)于食品，酒水，運(yùn)營(yíng)各個(gè)方面的知識(shí)以及工作能力 2、5年有關(guān)的工作經(jīng)驗(yàn)，3年以上主管級(jí)經(jīng)驗(yàn) 3、優(yōu)秀的行政管理技能 4、擁有敏銳的商業(yè)嗅覺 5、懂得自我激勵(lì)以及保持積極的態(tài)度 6、較強(qiáng)的領(lǐng)導(dǎo)能力，懂得激勵(lì)團(tuán)隊(duì)隊(duì)員以及跟團(tuán)隊(duì)的溝通

1.大專以上文化程度；3年以上同崗位工作經(jīng)驗(yàn)； 2.精通中餐的業(yè)務(wù)知識(shí)，熟練掌握中餐的技能技巧； 3.良好的運(yùn)營(yíng)和管理技能； 4.良好的溝通和表達(dá)能力。

崗位職責(zé) 1、能夠高效完成活動(dòng)需求； 2、能夠勝任所有班次及經(jīng)理安排的工作； 3、全面掌握各種類型活動(dòng)的擺臺(tái)方法； 4、關(guān)注宴會(huì)時(shí)間, 日期, 地點(diǎn), 客人人數(shù)的改變, 安排員工服務(wù)。 崗位要求 1、具有事業(yè)心和責(zé)任感,高尚的職業(yè)道德,良好的紀(jì)律修養(yǎng)； 2、掌握餐廳服務(wù)的標(biāo)準(zhǔn)和要求，了解宴會(huì)、會(huì)議服務(wù)程序，善于處理各類客人的實(shí)際問題； 3、具有同崗位工作經(jīng)驗(yàn)。

【崗位職責(zé)】 1. 主導(dǎo)餐廳的日常運(yùn)營(yíng)管理，確保餐廳的高效運(yùn)轉(zhuǎn)； 2. 監(jiān)督和管理前廳和廚房團(tuán)隊(duì)，確保食品安全和高效工作； 3. 制定并執(zhí)行餐廳的服務(wù)標(biāo)準(zhǔn)和流程，監(jiān)督員工服務(wù)質(zhì)量，處理顧客反饋，確保問題及時(shí)解決。 【任職要求】 1. 專業(yè)不限，具備5年以上餐飲服務(wù)管理經(jīng)驗(yàn)，具備高端餐廳、高端會(huì)所或者高端酒店管理經(jīng)驗(yàn)優(yōu)先； 2. 年齡39歲以下，具備良好的個(gè)人形象和氣質(zhì)，著裝整潔，舉止大方； 3. 強(qiáng)烈的責(zé)任心與領(lǐng)導(dǎo)力，能激勵(lì)團(tuán)隊(duì)達(dá)成目標(biāo)； 4. 優(yōu)秀的溝通與協(xié)調(diào)能力，能有效處理客戶需求和反饋； 【崗位福利】 五險(xiǎn)一金、月休6-7天、節(jié)日福利、生日福利、員工免費(fèi)體檢、工作服、工作餐、慰問金、家屬福利、司齡補(bǔ)貼

【崗位職責(zé)】 檢查每日活動(dòng)訂單和工作日志對(duì)所有活動(dòng)和臨時(shí)更改做到了如指掌。 帶領(lǐng)并指導(dǎo)團(tuán)隊(duì)成員對(duì)庫(kù)存物品和各種設(shè)備設(shè)施進(jìn)行管理級(jí)盤點(diǎn)。 帶領(lǐng)并指導(dǎo)團(tuán)隊(duì)成員擺臺(tái)。 配合宴會(huì)經(jīng)理及副經(jīng)理協(xié)調(diào)宴會(huì)活動(dòng)。 檢查員工到崗情況。 幫助員工不斷提高和發(fā)展。 問候客人，并和客人從頭至尾溝通活動(dòng)細(xì)節(jié)，且適時(shí)提出合理化建議。 向工程部遞交工程維修單。 工作結(jié)束后檢查宴會(huì)所有區(qū)域，確保廳房和各種設(shè)備設(shè)施的正確擺放并干凈整 潔。 告知所有團(tuán)隊(duì)成員有關(guān)活動(dòng)細(xì)節(jié)。督促工作并按高標(biāo)準(zhǔn)執(zhí)行 負(fù)責(zé)培訓(xùn)及督促所有員工參加培訓(xùn)活動(dòng)。 能為各種活動(dòng)做好臺(tái)型圖及設(shè)備方面的準(zhǔn)備。 在活動(dòng)開始前為宴會(huì)成員分配工作。 能夠高效完成所有正當(dāng)活動(dòng)需求。 能夠勝任所有班次及經(jīng)理安排的工作。 能夠處理和準(zhǔn)備臨時(shí)工申請(qǐng)。 負(fù)責(zé)接管在副經(jīng)理或領(lǐng)班不在時(shí)的所有工作。 全面掌握各種類型活動(dòng)的擺臺(tái)方法。 填寫工作日志給經(jīng)理審批。記錄合理化建議以備改進(jìn)。 【崗位要求】 有上進(jìn)心。 可以獨(dú)立的完成工作。 最少2年的宴會(huì)主管工作經(jīng)驗(yàn)。 具有中西餐宴會(huì)服務(wù)知識(shí)。

崗位職責(zé) 1.確保遵循酒店的政策方針和品牌標(biāo)準(zhǔn)。 2.確保所有隊(duì)員遵守酒店儀容儀表和個(gè)人衛(wèi)生標(biāo)準(zhǔn)。 3.確保正確解釋酒店的服務(wù)標(biāo)準(zhǔn)和酒店政策給員工并且讓員工正確的執(zhí)行。 4.確保團(tuán)隊(duì)嚴(yán)格遵守時(shí)間。 5.提供良好的工作氛圍和建立和諧的團(tuán)隊(duì)，增加團(tuán)隊(duì)的士氣和工作效率。 6.輔導(dǎo)和勸告員工。 7.對(duì)于認(rèn)可的員工實(shí)施培訓(xùn)課程，進(jìn)行全體員工的培訓(xùn)和評(píng)估他們的能力。 8.和廚師建立有效的溝通和友善的工作關(guān)系。 9.確保培訓(xùn)和監(jiān)管新的團(tuán)隊(duì)成員，同時(shí)需要配合其他的員工。 10.負(fù)責(zé)團(tuán)隊(duì)的季度評(píng)估和團(tuán)隊(duì)紀(jì)律。 提前意識(shí)到缺少服務(wù)標(biāo)準(zhǔn)的對(duì)客服務(wù)并及時(shí)制定發(fā)展計(jì)劃，跟蹤和執(zhí)行改變。 11.和其它部門建立關(guān)系。 12.確保運(yùn)營(yíng)時(shí)候和大堂酒廊保持精密的聯(lián)系。 13.根據(jù)餐飲辦公室最后的期限完成所有需要的報(bào)告。 14.每餐前的員工會(huì)議。 15.實(shí)施部門會(huì)議。 16.運(yùn)營(yíng)時(shí)候處理所有的客人建議并且記錄在部門日志上面。 17.設(shè)計(jì)客人和VIP客人的記錄并且維護(hù)。 18.計(jì)劃和實(shí)施每日，每周和每月的清潔計(jì)劃。 為家具和設(shè)備提供衛(wèi)生及好的工作狀態(tài)。 19.監(jiān)督和保持餐飲部的預(yù)算，收入和成本的目標(biāo)。 20.回顧運(yùn)營(yíng)的最低庫(kù)存量，尤其是葡萄酒庫(kù)存和其它飲料庫(kù)存并且關(guān)注咖啡，茶和果汁的使用。 21.實(shí)施和維護(hù)茶的挑選，防止出現(xiàn)滯銷產(chǎn)品和多余產(chǎn)品。 22.建議和實(shí)施好的創(chuàng)意而形成額外的生意。 通過餐飲部總監(jiān)積極的完成葡萄酒促銷和達(dá)到銷售目標(biāo)。 23.通過盤點(diǎn)來控制成本。 崗位要求 1.英文和其它語(yǔ)言的溝通能力。 2.全面的餐飲部運(yùn)營(yíng)知識(shí)。 3.良好的管理技能。 4.積極主動(dòng)和精力充沛。 5.領(lǐng)導(dǎo)才干，和團(tuán)隊(duì)有良好的溝通。 6.優(yōu)秀的書面和口語(yǔ)的英文能力。 7.整潔干凈的儀容儀表。

一、擅長(zhǎng)【網(wǎng)紅飲品制作、高檔餐廳自助服務(wù)】； 二、熟悉廚房日常運(yùn)作流程，熟悉食品安全衛(wèi)生法。 三、接受優(yōu)秀的資深主管晉升。

崗位職責(zé) 1.關(guān)注宴會(huì)時(shí)間, 日期, 地點(diǎn), 客人人數(shù)的改變, 安排員工服務(wù)。 2.負(fù)責(zé)所有座位安排表, 保證餐前準(zhǔn)備的充分, 提前檢查管事部的準(zhǔn)備工作。 3.協(xié)助其助手或員工擺臺(tái),清潔。 4.負(fù)責(zé)重要人物的宴會(huì), 密切注意他們的任何需要。 5.負(fù)責(zé)宴會(huì)廳廚房的正常運(yùn)作, 與行政總廚聯(lián)系以確保出品。 6.在宴會(huì)后確認(rèn)所有的宴會(huì)帳單已經(jīng)結(jié)清并顯示在帳目上。 崗位要求 1.大專以上學(xué)歷。具有事業(yè)心和責(zé)任感,高尚的職業(yè)道德,良好的紀(jì)律修養(yǎng). 2.有3年以上餐廳管理經(jīng)驗(yàn)，具有餐飲管理、市場(chǎng)營(yíng)銷學(xué)等方面知識(shí)，中級(jí)英語(yǔ)水平。 3.掌握餐廳服務(wù)的標(biāo)準(zhǔn)和要求，了解宴會(huì)、會(huì)議服務(wù)程序，善于處理各類客人的實(shí)際問題。 4.具有很強(qiáng)的語(yǔ)言表達(dá)能力，善于評(píng)估員工、培訓(xùn)員工并激勵(lì)下屬員工工作。

崗位職責(zé) 1. 控制飲品的申領(lǐng)，確保所有供應(yīng)品原料存貨充足 2. 具備飲品和雞尾酒的專業(yè)知識(shí) 3. 監(jiān)控所有飲品配方的標(biāo)準(zhǔn) 4. 執(zhí)行必要的一般職責(zé)，以降低餐廳的運(yùn)營(yíng)成本并達(dá)到銷售目標(biāo) 5. 監(jiān)督所在餐廳的服務(wù)和菜單內(nèi)容的提供情況，確保高品質(zhì)和一致性 6. 處理所有客人對(duì)于飲品及服務(wù)的投訴、要求或咨詢 7. 遵守當(dāng)?shù)氐男l(wèi)生和安全法規(guī)，或其它適用的規(guī)定，以及品牌規(guī)范和當(dāng)?shù)氐囊?guī)章制度 崗位要求 1. 了解酒水相關(guān)知識(shí) 2. 熟悉酒吧運(yùn)營(yíng)管理和服務(wù)標(biāo)準(zhǔn)及工作流程 3. 有較好的處理突發(fā)事件的應(yīng)變能力及對(duì)客溝通能力 4. 英語(yǔ)良好

崗位職責(zé) 1、 為整個(gè)的餐飲廚房運(yùn)作和集團(tuán)管理酒店食品安全管理體系 2、出席必要的會(huì)議并且按照行政總廚辦公室的指示進(jìn)行培訓(xùn)。 3、 負(fù)責(zé)餐飲部每天的審計(jì)和行動(dòng)方案和報(bào)告 4、負(fù)責(zé)培訓(xùn)廚房和餐飲的所有員工關(guān)于食品安全與衛(wèi)生的知識(shí)   5、 與內(nèi)外客人和團(tuán)隊(duì)成員保持良好的溝通 6、按照標(biāo)準(zhǔn)檢查和維持垃圾房的衛(wèi)生 7、 審閱垃圾分類方法 8、與客人、供應(yīng)商、政府、競(jìng)爭(zhēng)者和其他團(tuán)員保持聯(lián)系 9、安排，實(shí)施&跟蹤有關(guān)酒店食品安全管理體系的會(huì)議 10、出席指定的會(huì)議，處理重要的各種外部團(tuán)體的來話者和來訪者 11、必須有高水平的人際交往能力去駕馭敏感自信的局面 12、能與所有層次的公共和個(gè)人團(tuán)體聯(lián)系溝通 13、 你將在特定團(tuán)隊(duì)的幫助下繼續(xù)提高酒店食品安全管理體系并且關(guān)注危害分析和關(guān)鍵環(huán)節(jié)控制點(diǎn)的鑒定合格程度 14、與行政總廚和行政副總廚溝通，廚師在酒店食品安全管理體系的各個(gè)方面，確保適當(dāng)?shù)暮献鳌?崗位要求 1、 持有行業(yè)衛(wèi)生資格證書或者職業(yè)安全證書者優(yōu)先 2、 在勞動(dòng)衛(wèi)生領(lǐng)域工作最少2年 3、 能夠聽說、書寫漢語(yǔ)和英語(yǔ) 4、 數(shù)學(xué)上的技能：基礎(chǔ)的數(shù)學(xué)知識(shí) 5、 精通很多電腦程序，比如，微軟辦公軟件，文檔和表格