【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)客戶忠誠度 3. 負(fù)責(zé)度假村內(nèi)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(guān)工作經(jīng)驗優(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； 一日三餐國際自助餐廳； 吧臺飲料暢飲； 度假村內(nèi)所有娛樂活動及場地設(shè)施免費(fèi)使用； 機(jī)場接送服務(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及社會保險； 國際化G.O團(tuán)隊； 擁有登臺演出的機(jī)會； 每年輪換海外及大中華區(qū)度假村工作機(jī)會； Club Med海外度假村免費(fèi)房間； 快速晉升通道。

Position Summary職位概述 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)。通過成本及庫存控制來獲得計劃盈利。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. 在整個工作過程中，始終保持高度的客戶服務(wù)意識。???? 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，并做到如何提高對客服務(wù)意識，達(dá)成一致標(biāo)準(zhǔn)并采取相應(yīng)的行動。 9.???????? By completing checklist in product knowledge. 能夠達(dá)到產(chǎn)品知識的要求。 10.???? Be able to make suggestions on the menu that might suit guests of different nationalities. 可以根據(jù)客人不同的國籍推薦菜單上的食品。 11.???? By knowing menu items of all other outlets to recommend guests to other outlets. 了解其他餐廳的菜肴，以便向客人推薦。 12.???? Confidently knowing opening hours of all restaurants & Hotel outlets. 熟悉所有餐廳及酒店其他部門的營業(yè)時間。 13.???? Being able to recommend other restaurants & city attractions to Hotel guests. 可以向客人推薦其它具有吸引力的餐廳或場所。 14.???? To actively check team member product knowledge on each shift. 在工作中隨時檢查員工的產(chǎn)品知識。 15.???? Undertake steps/process to ensure that all areas of the restaurant are set are set to the standards required for breakfast, lunch and dinner.? This also includes checking the cashier desk set-up& communicating with the Chefs about any details for the shift including how many reservations for the day. 遵守服務(wù)程序，保證餐廳的各個區(qū)域都符合早餐、午餐及晚餐的服務(wù)標(biāo)準(zhǔn)。其中包括收銀臺的準(zhǔn)備工作，及和廚師交流，餐廳預(yù)定的詳細(xì)情況。 16.???? Check reservations for the day, ensuring that the restaurant & team member have tables ready and large bookings have been confirmed by phone. 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，做好相應(yīng)的準(zhǔn)備，并能致電確認(rèn)預(yù)定。 17.???? By assisting service & kitchen team member where required and carry out any reasonable duties requested by the manager. 在必要的時候協(xié)助服務(wù)團(tuán)隊及廚房團(tuán)隊，并完成經(jīng)理交代的任務(wù)。 18.???? By ensuring all team member is briefed for the details of the shift ahead. 確保所有員工提前了解換班的詳細(xì)安排。 19.???? By completing checklist on preparing the restaurant for service. 完成賬單檢查表以準(zhǔn)備餐廳服務(wù)。 20.???? Greet guests with a smile, offer assistance with coats, bags etc., and introduce yourself. 微笑服務(wù)，協(xié)助顧客就座、掛外套及背包等，并做自我介紹。 21.???? Ensure all guests are escorted to a table, asked if they would prefer smoking or non smoking. 保證客人都被引領(lǐng)入座并詢問他們喜歡吸煙區(qū)或非吸煙區(qū)。 22.???? Follow up any guest questions or queries immediately and if you don’t know the answer, check with your Manager. 滿足客人的各項要求，如不能立即回答客人的問題請與經(jīng)理聯(lián)系。 23.???? Ensure all service procedures are carried out to the standards required. 確保所有服務(wù)都符合標(biāo)準(zhǔn)。 24.???? Make sure all areas are cleaned and maintained in accordance with operating procedure. 確保所有區(qū)域與開始用餐時一樣整潔。 25.???? To supervise the restaurant roster on a daily basis and ensure it is in line with the changing business levels. Make any changes in order to achieve the F&B Team service standards and budget goals. 在生意變化的基礎(chǔ)上調(diào)整員工排班，做任何變化要確保餐飲部服務(wù)質(zhì)量及預(yù)算。 26.???? Control the allocated labor for each shift to ensure that customer expectations are met whilst achieving the desired labor cost. 控制每個人員的分配，以確保顧客的期望得到滿足而達(dá)到預(yù)期的人員成本。 27.???? Assist the restaurant managers with training all team member for ‘induction training’ and ‘on the job training’. 協(xié)助餐廳經(jīng)理進(jìn)行就職培訓(xùn)，及在職培訓(xùn)。 28.???? Offer team member constructive feedback about their performance after every shift in an aim to develop their skills and confidence. 為提高員工的工作技能及自信心，在每個班次的工作之后總結(jié)他們的工作表現(xiàn)。 29.???? Provide leadership and direction for all team member while on duty by offering professional skills and leading by example. 通過體現(xiàn)自身的專業(yè)素質(zhì)，為餐廳的其他員工樹立良好榜樣。 30.???? Ensuring the shift is reviewed and hand-over and briefings are carried out. 確保每個班次的回顧，交接班及例會的召開。 31.???? The management reserves the right to change / extend this job description if necessary at any point of time during her / his employment. 如有必要，該部門有權(quán)更改或補(bǔ)充該職位描述。 32.???? Carries out any other reasonable duties and responsibilities as assigned. 完成任何其他合理的職責(zé)和被指派的職責(zé)。

Position Summary職位概述 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)。通過成本及庫存控制來獲得計劃盈利。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. 在整個工作過程中，始終保持高度的客戶服務(wù)意識。???? 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，并做到如何提高對客服務(wù)意識，達(dá)成一致標(biāo)準(zhǔn)并采取相應(yīng)的行動。 9.???????? By completing checklist in product knowledge. 能夠達(dá)到產(chǎn)品知識的要求。 10.???? Be able to make suggestions on the menu that might suit guests of different nationalities. 可以根據(jù)客人不同的國籍推薦菜單上的食品。 11.???? By knowing menu items of all other outlets to recommend guests to other outlets. 了解其他餐廳的菜肴，以便向客人推薦。 12.???? Confidently knowing opening hours of all restaurants & Hotel outlets. 熟悉所有餐廳及酒店其他部門的營業(yè)時間。 13.???? Being able to recommend other restaurants & city attractions to Hotel guests. 可以向客人推薦其它具有吸引力的餐廳或場所。 14.???? To actively check team member product knowledge on each shift. 在工作中隨時檢查員工的產(chǎn)品知識。 15.???? Undertake steps/process to ensure that all areas of the restaurant are set are set to the standards required for breakfast, lunch and dinner.? This also includes checking the cashier desk set-up& communicating with the Chefs about any details for the shift including how many reservations for the day. 遵守服務(wù)程序，保證餐廳的各個區(qū)域都符合早餐、午餐及晚餐的服務(wù)標(biāo)準(zhǔn)。其中包括收銀臺的準(zhǔn)備工作，及和廚師交流，餐廳預(yù)定的詳細(xì)情況。 16.???? Check reservations for the day, ensuring that the restaurant & team member have tables ready and large bookings have been confirmed by phone. 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，做好相應(yīng)的準(zhǔn)備，并能致電確認(rèn)預(yù)定。 17.???? By assisting service & kitchen team member where required and carry out any reasonable duties requested by the manager. 在必要的時候協(xié)助服務(wù)團(tuán)隊及廚房團(tuán)隊，并完成經(jīng)理交代的任務(wù)。 18.???? By ensuring all team member is briefed for the details of the shift ahead. 確保所有員工提前了解換班的詳細(xì)安排。 19.???? By completing checklist on preparing the restaurant for service. 完成賬單檢查表以準(zhǔn)備餐廳服務(wù)。 20.???? Greet guests with a smile, offer assistance with coats, bags etc., and introduce yourself. 微笑服務(wù)，協(xié)助顧客就座、掛外套及背包等，并做自我介紹。 21.???? Ensure all guests are escorted to a table, asked if they would prefer smoking or non smoking. 保證客人都被引領(lǐng)入座并詢問他們喜歡吸煙區(qū)或非吸煙區(qū)。 22.???? Follow up any guest questions or queries immediately and if you don’t know the answer, check with your Manager. 滿足客人的各項要求，如不能立即回答客人的問題請與經(jīng)理聯(lián)系。 23.???? Ensure all service procedures are carried out to the standards required. 確保所有服務(wù)都符合標(biāo)準(zhǔn)。 24.???? Make sure all areas are cleaned and maintained in accordance with operating procedure. 確保所有區(qū)域與開始用餐時一樣整潔。 25.???? To supervise the restaurant roster on a daily basis and ensure it is in line with the changing business levels. Make any changes in order to achieve the F&B Team service standards and budget goals. 在生意變化的基礎(chǔ)上調(diào)整員工排班，做任何變化要確保餐飲部服務(wù)質(zhì)量及預(yù)算。 26.???? Control the allocated labor for each shift to ensure that customer expectations are met whilst achieving the desired labor cost. 控制每個人員的分配，以確保顧客的期望得到滿足而達(dá)到預(yù)期的人員成本。 27.???? Assist the restaurant managers with training all team member for ‘induction training’ and ‘on the job training’. 協(xié)助餐廳經(jīng)理進(jìn)行就職培訓(xùn)，及在職培訓(xùn)。 28.???? Offer team member constructive feedback about their performance after every shift in an aim to develop their skills and confidence. 為提高員工的工作技能及自信心，在每個班次的工作之后總結(jié)他們的工作表現(xiàn)。 29.???? Provide leadership and direction for all team member while on duty by offering professional skills and leading by example. 通過體現(xiàn)自身的專業(yè)素質(zhì)，為餐廳的其他員工樹立良好榜樣。 30.???? Ensuring the shift is reviewed and hand-over and briefings are carried out. 確保每個班次的回顧，交接班及例會的召開。 31.???? The management reserves the right to change / extend this job description if necessary at any point of time during her / his employment. 如有必要，該部門有權(quán)更改或補(bǔ)充該職位描述。 32.???? Carries out any other reasonable duties and responsibilities as assigned. 完成任何其他合理的職責(zé)和被指派的職責(zé)。

Position Summary職位概述 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)。通過成本及庫存控制來獲得計劃盈利。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. 在整個工作過程中，始終保持高度的客戶服務(wù)意識。???? 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，并做到如何提高對客服務(wù)意識，達(dá)成一致標(biāo)準(zhǔn)并采取相應(yīng)的行動。 9.???????? By completing checklist in product knowledge. 能夠達(dá)到產(chǎn)品知識的要求。 10.???? Be able to make suggestions on the menu that might suit guests of different nationalities. 可以根據(jù)客人不同的國籍推薦菜單上的食品。 11.???? By knowing menu items of all other outlets to recommend guests to other outlets. 了解其他餐廳的菜肴，以便向客人推薦。 12.???? Confidently knowing opening hours of all restaurants & Hotel outlets. 熟悉所有餐廳及酒店其他部門的營業(yè)時間。 13.???? Being able to recommend other restaurants & city attractions to Hotel guests. 可以向客人推薦其它具有吸引力的餐廳或場所。 14.???? To actively check team member product knowledge on each shift. 在工作中隨時檢查員工的產(chǎn)品知識。 15.???? Undertake steps/process to ensure that all areas of the restaurant are set are set to the standards required for breakfast, lunch and dinner.? This also includes checking the cashier desk set-up& communicating with the Chefs about any details for the shift including how many reservations for the day. 遵守服務(wù)程序，保證餐廳的各個區(qū)域都符合早餐、午餐及晚餐的服務(wù)標(biāo)準(zhǔn)。其中包括收銀臺的準(zhǔn)備工作，及和廚師交流，餐廳預(yù)定的詳細(xì)情況。 16.???? Check reservations for the day, ensuring that the restaurant & team member have tables ready and large bookings have been confirmed by phone. 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，做好相應(yīng)的準(zhǔn)備，并能致電確認(rèn)預(yù)定。 17.???? By assisting service & kitchen team member where required and carry out any reasonable duties requested by the manager. 在必要的時候協(xié)助服務(wù)團(tuán)隊及廚房團(tuán)隊，并完成經(jīng)理交代的任務(wù)。 18.???? By ensuring all team member is briefed for the details of the shift ahead. 確保所有員工提前了解換班的詳細(xì)安排。 19.???? By completing checklist on preparing the restaurant for service. 完成賬單檢查表以準(zhǔn)備餐廳服務(wù)。 20.???? Greet guests with a smile, offer assistance with coats, bags etc., and introduce yourself. 微笑服務(wù)，協(xié)助顧客就座、掛外套及背包等，并做自我介紹。 21.???? Ensure all guests are escorted to a table, asked if they would prefer smoking or non smoking. 保證客人都被引領(lǐng)入座并詢問他們喜歡吸煙區(qū)或非吸煙區(qū)。 22.???? Follow up any guest questions or queries immediately and if you don’t know the answer, check with your Manager. 滿足客人的各項要求，如不能立即回答客人的問題請與經(jīng)理聯(lián)系。 23.???? Ensure all service procedures are carried out to the standards required. 確保所有服務(wù)都符合標(biāo)準(zhǔn)。 24.???? Make sure all areas are cleaned and maintained in accordance with operating procedure. 確保所有區(qū)域與開始用餐時一樣整潔。 25.???? To supervise the restaurant roster on a daily basis and ensure it is in line with the changing business levels. Make any changes in order to achieve the F&B Team service standards and budget goals. 在生意變化的基礎(chǔ)上調(diào)整員工排班，做任何變化要確保餐飲部服務(wù)質(zhì)量及預(yù)算。 26.???? Control the allocated labor for each shift to ensure that customer expectations are met whilst achieving the desired labor cost. 控制每個人員的分配，以確保顧客的期望得到滿足而達(dá)到預(yù)期的人員成本。 27.???? Assist the restaurant managers with training all team member for ‘induction training’ and ‘on the job training’. 協(xié)助餐廳經(jīng)理進(jìn)行就職培訓(xùn)，及在職培訓(xùn)。 28.???? Offer team member constructive feedback about their performance after every shift in an aim to develop their skills and confidence. 為提高員工的工作技能及自信心，在每個班次的工作之后總結(jié)他們的工作表現(xiàn)。 29.???? Provide leadership and direction for all team member while on duty by offering professional skills and leading by example. 通過體現(xiàn)自身的專業(yè)素質(zhì)，為餐廳的其他員工樹立良好榜樣。 30.???? Ensuring the shift is reviewed and hand-over and briefings are carried out. 確保每個班次的回顧，交接班及例會的召開。 31.???? The management reserves the right to change / extend this job description if necessary at any point of time during her / his employment. 如有必要，該部門有權(quán)更改或補(bǔ)充該職位描述。 32.???? Carries out any other reasonable duties and responsibilities as assigned. 完成任何其他合理的職責(zé)和被指派的職責(zé)。

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

Position Summary職位概述 Under the general guidance of the Chief Steward, within the established policies & procedures of Hilton, oversees & supervises all aspects of stewarding operation during a shift.The Steward Supervisor ensures that the cleanliness, hygiene and sanitation of all kitchen areas, equipment and utensils are maintained in accordance to established quality standards. 在管事部副經(jīng)理或經(jīng)理的指導(dǎo)監(jiān)督下制定希爾頓的政策和規(guī)章，監(jiān)督指導(dǎo)管事部的運(yùn)營。管事部主管負(fù)責(zé)確保整個廚房區(qū)域的清潔度，衛(wèi)生，設(shè)備和用具清潔衛(wèi)生達(dá)到品質(zhì)標(biāo)準(zhǔn)。 1.???????? To maintain a high customer service focus by approaching your job with the customers always in mind. 在服務(wù)工作的整個過程中，時刻保持高度的客戶服務(wù)意識。 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，并且主動解決問題，能夠始終清晰的與客人或同事進(jìn)行交流. 3.???????? Responsible for guiding the? steward supervisors and stewards in the performance of their jobs. 負(fù)責(zé)在工作中指導(dǎo)管理管事部主管和員工的工作執(zhí)行力。 4.???????? Assists the Chief Steward in controlling & analyzing on an on-going basis the following : Cleanliness standard for kitchen areas, banquet rooms (back of the house), equipment & utensils,Guests & team satisfaction, Operating supplies, cleaning supplies payroll and related costs,Breakage and Loss. 協(xié)助管事部經(jīng)理負(fù)責(zé)工作中控制和分析以下：廚房區(qū)域的清潔標(biāo)準(zhǔn)，宴會廚房（后區(qū)）、設(shè)備和廚房用具、客人和團(tuán)隊的滿意度、運(yùn)營物資，清潔物品，相關(guān)的費(fèi)用控制、破損和丟失。 5.???????? Responsible for providing sufficient equipment which are in accordance to sanitation standards and in good condition, to the outlets and kitchen sections. 負(fù)責(zé)提供足夠的設(shè)備無論是衛(wèi)生標(biāo)準(zhǔn)還是好的條件。 6.???????? Responsible for ensuring sufficient cleaning supplies and equipment to operate the stewarding section, During a shift. 負(fù)責(zé)確保充足的清潔劑和設(shè)備在當(dāng)班的時候。 7.???????? Responsible for the results in the implementation of the cleaning schedule. 負(fù)責(zé)按照清潔時間表執(zhí)行。 8.???????? Takes the daily inventory and requisition of cleaning supplies. 預(yù)備每天清潔用品的申請和盤點(diǎn)。 9.???????? Responsible for the proper handling and maintenance of all equipment in the Kitchen. 負(fù)責(zé)廚房所有設(shè)備的維護(hù)。 10.???? Responsible for the storage and safekeeping of all flatware, glassware, hollowware, utensils and related equipment. 負(fù)責(zé)所有庫房物品的安全。 11.???? Responsible for the sufficiency of cleaning supplies and equipment. 負(fù)責(zé)清潔物品和設(shè)備的充足。 12.???? Assigns specific tasks among the stewarding team . 安排細(xì)節(jié)的工作內(nèi)容。 13.???? Maintains and updates the steward Operating manual, chemical charts and cleaning chart? for team guidance. 按照管事部的操作手冊更新維護(hù)化學(xué)物品和清潔用品。 14.???? Prepares and monitors the requisitions of all chemicals and equipment. 按要求準(zhǔn)備和領(lǐng)取化學(xué)物品和設(shè)備。 15.???? Reports all accidents and incidents. 事故報告。 16.???? Conducts and prepares monthly operating equipment inventory. 準(zhǔn)備每月的盤點(diǎn)。 17.???? Reports and monitors the Breakage and Loss report for operating equipment. 報告和監(jiān)督破損丟失。 18.???? Keep the storeroom in order. 保持儲物室的物品擺放整齊。 19.???? Maintain the polishing machine and the deoxidizing bath in perfect order. 按規(guī)范清洗機(jī)器。 20.???? Use of the automatic dishwashing machine 能熟練操作自動洗碗機(jī)。 21.???? Provide the restaurants with sufficient dishes. 提供給各餐館以足夠的餐具器皿，做好補(bǔ)給工作。 22.???? Clean the floor and the tiles in the kitchen, corridors and stewarding areas. 清潔干凈廚房的地板，墻面瓷磚，走廊和所有管事工區(qū)。 23.???? Assists the Chief Steward to Checks all areas of the kitchen, canteen, store rooms are? up to the level of sanitation standard. 檢查所有區(qū)域包括廚房，員工餐廳，庫房等的衛(wèi)生標(biāo)準(zhǔn)。 24.???? By completing FSMS checklist on preparing for service. 在餐廳備餐的過程中嚴(yán)格遵守技能標(biāo)準(zhǔn)。 25.???? Check reservations for the day, ensuring that the team is aware of any busy areas in the operation. 檢查餐廳，保證員工正確擺臺，并致電確認(rèn)預(yù)定。 26.???? 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， 保證自己及他人的安全。 27.???? The management reserves the right to change / extend this job description if necessary at any point of time during her / his employment. 如有必要 ，該部門有權(quán)更改或補(bǔ)充該職位描述。 28.???? Carries out any other reasonable duties and responsibilities as assigned. 完成任何其他合理的職責(zé)和被指派的職責(zé)。

1.?????????To maintain a high customer service focus by approaching your job with the customers always in mind. 在整個工作過程中，始終保持高度的客戶服務(wù)意識。??????? 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。 9.???????Creating an environment where everyone in the department is focus on “creating that special experience” to deliver exceptional customer service. 建立一種每個員工都關(guān)注如何能為客人創(chuàng)造“一次特殊經(jīng)歷”，提供非凡客戶服務(wù)的工作環(huán)境。 10.?????Actively seeking verbal feedback from customers and team member at each service period. 在服務(wù)期間積極收集客人及服務(wù)人員的反饋。 11.?????Agreeing and implementing actions to make improvements to customer service. 就如何改進(jìn)對客服務(wù)采取相應(yīng)的措施。 6.?????????Positively dealing with and learning from customer complaints and comments with follow up and feedback to the Food and Beverage Manager. 以積極的態(tài)度處理客人的投訴及建議，并把必要的信息反饋給餐飲部經(jīng)理。 12.?????Making sure all customer requests and queries are responded to promptly and effectively while assisting on the floor during meal periods each day. 在服務(wù)時間內(nèi)以積極的態(tài)度，高效、準(zhǔn)確的定位及滿足客人要求及需要。 13.?????Be available to assist on duty in the Restaurant & Bars during any busy days or special events. 當(dāng)餐廳或酒吧繁忙的時候提供必要的幫助。 14.?????Be Pro-Active towards guests, assisting them with any reasonable requests, and training all team member to see these things before the guests ask. 積極主動的為客人服務(wù)，滿足客人任何合理要求，并且培訓(xùn)員工能夠預(yù)見客人的需求。 15.???To ensure all standards for Service Delivery as identified in the Guest Satisfaction Manual and the Standard Operating and Procedures Manual are consistently delivered throughout the department. 確保在對客服務(wù)指南，標(biāo)準(zhǔn)服務(wù)手冊中的所有標(biāo)準(zhǔn)都能夠在整個部門持續(xù)有效的貫徹。 16.???Having detailed knowledge of all departmental Standards. 熟悉部門服務(wù)標(biāo)準(zhǔn)。 17.???Being able to explain the standards to the team members and managers. 可以清楚的向其他員工解釋服務(wù)標(biāo)準(zhǔn)。 18.???Be able to assess team member performance against standards. 能夠按照服務(wù)標(biāo)準(zhǔn)評估其他員工的工作表現(xiàn)。 19.???Ensure that training on Departmental Standards is regularly conducted in the outlets. 確保日常部門的培訓(xùn)能夠按照服務(wù)標(biāo)準(zhǔn)進(jìn)行。 20.???Monitoring Standards through regular Standards Review checks. 通過反復(fù)檢查，督導(dǎo)服務(wù)標(biāo)準(zhǔn)的實(shí)施工作。 21.???Developing action plans to address shortfalls in Standards and identifying shortfalls before they affect customer service. 針對工作中的不足制定計劃，以避免影響對客服務(wù)質(zhì)量。 22.???Implementing and following though improvements identified. 針對于工作中的不足采取必要的行動。 23.???To plan, priorities organize and control the day-to-day operation. 計劃，確定優(yōu)先次序，組織及控制每日餐廳的運(yùn)營。 24.???Preparing rosters and job schedules for team member to meet business needs (taking into consideration internal activities and occupancy and external events, promotions etc). 制定每位員工的排班表及工作安排。（考慮內(nèi)部活動，客人入住率， 特殊活動及產(chǎn)品促銷等） 25.???Communicating effectively with Front Office and Groups & Tours to maximise in house and group business for the restaurant, ensuring direct liaison with Group Leaders upon arrival. 有效的與前臺及團(tuán)隊領(lǐng)隊協(xié)調(diào)，盡可能的增加餐廳生意，與領(lǐng)隊保持直接聯(lián)系。 26.???To describe, assign and delegate duties and authority for the operation of the Restaurant at all times. 分配， 指派，組織授權(quán)餐廳日常的經(jīng)營工作。 27.???Understanding what’s going on in other departments and implications for your owndepartment. 了解酒店其他部門的經(jīng)營活動及其與自己部門的影響。 28.???Planning ahead and ensuring adequate resources are available. 預(yù)先準(zhǔn)備并確保各種經(jīng)營設(shè)施設(shè)備的充足。 29.???Managing the departmental operation and taking action where necessary to ensure smooth running and participating in service duties during service periods, where necessary. 有效管理部門運(yùn)作，為保證服務(wù)及餐廳的正常運(yùn)營采取必要的措施。 30.???To co-ordinate with Engineering and Housekeeping Departments to ensure maintenance and cleanliness. Ensure follow-up procedures are maintained. 與客房部及工程部通力合作，保證部門設(shè)施的完好及清潔。 31.???Ensuring the shift is reviewed and handovers and briefings are carried out. 確認(rèn)每個班次之間做好總結(jié)，并與下個班次進(jìn)行工作交接。 32.???Maintaining in-depth technical knowledge and skills required for the job. 確保崗位所需知識的更新。 33.???Maintain event and function histories to assist with returning events. 保留餐廳活動記錄。 34.???To establish good communication with the Kitchen team. 與廚房的員工建立良好的溝通渠道。 35.???To participate in future menu changes with the F&B Manager and the Executive Chef taking into consideration new F&B trends, market demands and sales achievements. 協(xié)助餐飲部經(jīng)理及行政總廚根據(jù)餐飲發(fā)展趨勢，適當(dāng)需求及銷售情況進(jìn)行餐廳菜單的修改。. 36.???To attend & participate in regular F&B, operational & roster meetings. 參加餐飲部例會。 37.???To provide and communicate clear direction to the team. 為團(tuán)隊提供正確的信息渠道 38.?????Understanding the aims of the hotel and the department’s role in achieving it. 理解酒店的目標(biāo)，清楚部門在完成目標(biāo)過程中所扮演的角色。 39.?????Communicating aims to the team. 與團(tuán)隊溝通要達(dá)到的目標(biāo)。 40.?????Setting and agreeing to departmental objectives for self and team. 制定團(tuán)隊及成員的目標(biāo)。 41.?????Representing the needs of the team to others in the hotel. 代表團(tuán)隊與酒店的其他部門溝通。 42.?????Keeping the team up-to-date about departmental, hotel and company activities through regular communication meetings & memos. This includes special events and promotions in the restaurant.隨時更新團(tuán)隊成員與酒店其他部門的交流，了解酒店其他部門的活動，包括特殊活動，餐廳促銷等等。 43.???To seek out and maximize departmental and hotel revenue opportunities. 尋找機(jī)會，增加酒店及部門的收入。 44.???Being aware of potential highs and lows in the business. 能夠預(yù)見營業(yè)狀況的變化。 45.???Creating and implementing sales promotions and team member incentives as per discussion with F&B? Manager. 經(jīng)過與餐飲部經(jīng)理商議之后，進(jìn)行銷售促銷及員工獎勵活動。 46.???Assist F&B Manager with the preparation of the Events Brochure. 協(xié)助餐飲部經(jīng)理，準(zhǔn)備促銷活動宣傳冊。 47.???Identifying, communicating and actioning potential sales leads. 共同鑒定和溝通與潛在的銷售線索. 48.???Creating an environment where “everyone sells”. 建立一個每個人都進(jìn)行促銷的工作環(huán)境。 49.???To supervise the financial performance of the department in line with the profit plan. 在盈利預(yù)算的基礎(chǔ)上對餐廳的財務(wù)進(jìn)行管理。 50.???Using key monitors and financial targets to evaluate the department’s performance and make future plans. 在餐廳運(yùn)營表現(xiàn)及財務(wù)目標(biāo)的基礎(chǔ)上,對餐廳的工作表現(xiàn)進(jìn)行評估，制定未來發(fā)展計劃。 51.???To complete regular financial and operating reports, as required or requested by the Food & Beverage Manager. 完成餐飲部經(jīng)理要求的財務(wù)報表及各種日常財務(wù)報表。 52.???Forecasting potential revenues and costs. 能夠作出收入及成本預(yù)算。 53.???Following company control procedures. 遵守酒店的各項財務(wù)制度。 54.???Controlling costs without compromising standards. 堅決執(zhí)行各種成本制度。 55.???Analyzing and explaining any financial variance against plan. 為團(tuán)隊成員解釋分析財務(wù)計劃中的異常情況。 56.???Set up and maintain the Leave plans for the Department. 制定部門休假計劃。 57.???To assist with selecting, training, coaching and developing people to meet current and future needs of the department and the hotel. 根據(jù)酒店現(xiàn)狀及發(fā)展趨勢，選擇，培訓(xùn)，發(fā)展員工的技能以滿足酒店需要。 58.???Understanding the quantity and quality of people needed to operate the department. 了解部門正常運(yùn)轉(zhuǎn)所需要的人員及人員素質(zhì)。 59.???Assist with carrying out selection interviews and making effective recruitment decisions. 輔助并進(jìn)行高效的招聘工作。 60.???Ensuring that the new recruits have all relevant information before commencing employment.保證應(yīng)聘人員在入職前得到一切相關(guān)信息。 61.???Assist with planning and ensuring departmental orientation is carried out. 輔助制定并執(zhí)行部門入職培訓(xùn)計劃。 62.???Ensuring that the Orientation Training Manual for each outlets is kept up-to-date. 確保部門的培訓(xùn)指南定期更新。 63.???Ensuring Standard Training and assessment is carried out. 確定標(biāo)準(zhǔn)培訓(xùn)及評估的實(shí)施。 64.???To ensure the health, safety and well being of customers and all team members. 確保客人及員工的健康及安全。 65.?????Understanding relevant OH & S legislation & the implications on the operation of the department. 了解 OH&S 的各項規(guī)定，并熟悉其與日常經(jīng)營中的關(guān)系。 66.?????Communicating to the team their responsibilities within OH & S. 通過與員工交流使其了解?OH&S規(guī)定的責(zé)任及義務(wù)。 67.?????Ensuring that safe and healthy working practices are implemented at all times. 確保所有安全及衛(wèi)生程序的執(zhí)行。 68.?????Ensuring that Hygiene Training is conducted at least once per year. 確保每年至少組織一次食品安全培訓(xùn)。 69.?????Communicate with related restaurant chef in-charge and work out the marketing promotion plan.Attend the marketing meeting and clearly present own ideas and plan about the promtions and market situation. 和相關(guān)餐廳廚師長商討市場營銷計劃。參與市場營銷會議并清晰表達(dá)自己對推廣活動和市場動態(tài)的看法和計劃。 70.?????Positively organize the photo shooting object with marketing department. Attend the photo shooting progress and drive the ideas. 積極組織市場部門進(jìn)行拍攝任務(wù)。參與并給出想法。

1.?????????To maintain a high customer service focus by approaching your job with the customers always in mind. 在整個工作過程中，始終保持高度的客戶服務(wù)意識。??????? 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。 9.???????Creating an environment where everyone in the department is focus on “creating that special experience” to deliver exceptional customer service. 建立一種每個員工都關(guān)注如何能為客人創(chuàng)造“一次特殊經(jīng)歷”，提供非凡客戶服務(wù)的工作環(huán)境。 10.?????Actively seeking verbal feedback from customers and team member at each service period. 在服務(wù)期間積極收集客人及服務(wù)人員的反饋。 11.?????Agreeing and implementing actions to make improvements to customer service. 就如何改進(jìn)對客服務(wù)采取相應(yīng)的措施。 6.?????????Positively dealing with and learning from customer complaints and comments with follow up and feedback to the Food and Beverage Manager. 以積極的態(tài)度處理客人的投訴及建議，并把必要的信息反饋給餐飲部經(jīng)理。 12.?????Making sure all customer requests and queries are responded to promptly and effectively while assisting on the floor during meal periods each day. 在服務(wù)時間內(nèi)以積極的態(tài)度，高效、準(zhǔn)確的定位及滿足客人要求及需要。 13.?????Be available to assist on duty in the Restaurant & Bars during any busy days or special events. 當(dāng)餐廳或酒吧繁忙的時候提供必要的幫助。 14.?????Be Pro-Active towards guests, assisting them with any reasonable requests, and training all team member to see these things before the guests ask. 積極主動的為客人服務(wù)，滿足客人任何合理要求，并且培訓(xùn)員工能夠預(yù)見客人的需求。 15.???To ensure all standards for Service Delivery as identified in the Guest Satisfaction Manual and the Standard Operating and Procedures Manual are consistently delivered throughout the department. 確保在對客服務(wù)指南，標(biāo)準(zhǔn)服務(wù)手冊中的所有標(biāo)準(zhǔn)都能夠在整個部門持續(xù)有效的貫徹。 16.???Having detailed knowledge of all departmental Standards. 熟悉部門服務(wù)標(biāo)準(zhǔn)。 17.???Being able to explain the standards to the team members and managers. 可以清楚的向其他員工解釋服務(wù)標(biāo)準(zhǔn)。 18.???Be able to assess team member performance against standards. 能夠按照服務(wù)標(biāo)準(zhǔn)評估其他員工的工作表現(xiàn)。 19.???Ensure that training on Departmental Standards is regularly conducted in the outlets. 確保日常部門的培訓(xùn)能夠按照服務(wù)標(biāo)準(zhǔn)進(jìn)行。 20.???Monitoring Standards through regular Standards Review checks. 通過反復(fù)檢查，督導(dǎo)服務(wù)標(biāo)準(zhǔn)的實(shí)施工作。 21.???Developing action plans to address shortfalls in Standards and identifying shortfalls before they affect customer service. 針對工作中的不足制定計劃，以避免影響對客服務(wù)質(zhì)量。 22.???Implementing and following though improvements identified. 針對于工作中的不足采取必要的行動。 23.???To plan, priorities organize and control the day-to-day operation. 計劃，確定優(yōu)先次序，組織及控制每日餐廳的運(yùn)營。 24.???Preparing rosters and job schedules for team member to meet business needs (taking into consideration internal activities and occupancy and external events, promotions etc). 制定每位員工的排班表及工作安排。（考慮內(nèi)部活動，客人入住率， 特殊活動及產(chǎn)品促銷等） 25.???Communicating effectively with Front Office and Groups & Tours to maximise in house and group business for the restaurant, ensuring direct liaison with Group Leaders upon arrival. 有效的與前臺及團(tuán)隊領(lǐng)隊協(xié)調(diào)，盡可能的增加餐廳生意，與領(lǐng)隊保持直接聯(lián)系。 26.???To describe, assign and delegate duties and authority for the operation of the Restaurant at all times. 分配， 指派，組織授權(quán)餐廳日常的經(jīng)營工作。 27.???Understanding what’s going on in other departments and implications for your owndepartment. 了解酒店其他部門的經(jīng)營活動及其與自己部門的影響。 28.???Planning ahead and ensuring adequate resources are available. 預(yù)先準(zhǔn)備并確保各種經(jīng)營設(shè)施設(shè)備的充足。 29.???Managing the departmental operation and taking action where necessary to ensure smooth running and participating in service duties during service periods, where necessary. 有效管理部門運(yùn)作，為保證服務(wù)及餐廳的正常運(yùn)營采取必要的措施。 30.???To co-ordinate with Engineering and Housekeeping Departments to ensure maintenance and cleanliness. Ensure follow-up procedures are maintained. 與客房部及工程部通力合作，保證部門設(shè)施的完好及清潔。 31.???Ensuring the shift is reviewed and handovers and briefings are carried out. 確認(rèn)每個班次之間做好總結(jié)，并與下個班次進(jìn)行工作交接。 32.???Maintaining in-depth technical knowledge and skills required for the job. 確保崗位所需知識的更新。 33.???Maintain event and function histories to assist with returning events. 保留餐廳活動記錄。 34.???To establish good communication with the Kitchen team. 與廚房的員工建立良好的溝通渠道。 35.???To participate in future menu changes with the F&B Manager and the Executive Chef taking into consideration new F&B trends, market demands and sales achievements. 協(xié)助餐飲部經(jīng)理及行政總廚根據(jù)餐飲發(fā)展趨勢，適當(dāng)需求及銷售情況進(jìn)行餐廳菜單的修改。. 36.???To attend & participate in regular F&B, operational & roster meetings. 參加餐飲部例會。 37.???To provide and communicate clear direction to the team. 為團(tuán)隊提供正確的信息渠道 38.?????Understanding the aims of the hotel and the department’s role in achieving it. 理解酒店的目標(biāo)，清楚部門在完成目標(biāo)過程中所扮演的角色。 39.?????Communicating aims to the team. 與團(tuán)隊溝通要達(dá)到的目標(biāo)。 40.?????Setting and agreeing to departmental objectives for self and team. 制定團(tuán)隊及成員的目標(biāo)。 41.?????Representing the needs of the team to others in the hotel. 代表團(tuán)隊與酒店的其他部門溝通。 42.?????Keeping the team up-to-date about departmental, hotel and company activities through regular communication meetings & memos. This includes special events and promotions in the restaurant.隨時更新團(tuán)隊成員與酒店其他部門的交流，了解酒店其他部門的活動，包括特殊活動，餐廳促銷等等。 43.???To seek out and maximize departmental and hotel revenue opportunities. 尋找機(jī)會，增加酒店及部門的收入。 44.???Being aware of potential highs and lows in the business. 能夠預(yù)見營業(yè)狀況的變化。 45.???Creating and implementing sales promotions and team member incentives as per discussion with F&B? Manager. 經(jīng)過與餐飲部經(jīng)理商議之后，進(jìn)行銷售促銷及員工獎勵活動。 46.???Assist F&B Manager with the preparation of the Events Brochure. 協(xié)助餐飲部經(jīng)理，準(zhǔn)備促銷活動宣傳冊。 47.???Identifying, communicating and actioning potential sales leads. 共同鑒定和溝通與潛在的銷售線索. 48.???Creating an environment where “everyone sells”. 建立一個每個人都進(jìn)行促銷的工作環(huán)境。 49.???To supervise the financial performance of the department in line with the profit plan. 在盈利預(yù)算的基礎(chǔ)上對餐廳的財務(wù)進(jìn)行管理。 50.???Using key monitors and financial targets to evaluate the department’s performance and make future plans. 在餐廳運(yùn)營表現(xiàn)及財務(wù)目標(biāo)的基礎(chǔ)上,對餐廳的工作表現(xiàn)進(jìn)行評估，制定未來發(fā)展計劃。 51.???To complete regular financial and operating reports, as required or requested by the Food & Beverage Manager. 完成餐飲部經(jīng)理要求的財務(wù)報表及各種日常財務(wù)報表。 52.???Forecasting potential revenues and costs. 能夠作出收入及成本預(yù)算。 53.???Following company control procedures. 遵守酒店的各項財務(wù)制度。 54.???Controlling costs without compromising standards. 堅決執(zhí)行各種成本制度。 55.???Analyzing and explaining any financial variance against plan. 為團(tuán)隊成員解釋分析財務(wù)計劃中的異常情況。 56.???Set up and maintain the Leave plans for the Department. 制定部門休假計劃。 57.???To assist with selecting, training, coaching and developing people to meet current and future needs of the department and the hotel. 根據(jù)酒店現(xiàn)狀及發(fā)展趨勢，選擇，培訓(xùn)，發(fā)展員工的技能以滿足酒店需要。 58.???Understanding the quantity and quality of people needed to operate the department. 了解部門正常運(yùn)轉(zhuǎn)所需要的人員及人員素質(zhì)。 59.???Assist with carrying out selection interviews and making effective recruitment decisions. 輔助并進(jìn)行高效的招聘工作。 60.???Ensuring that the new recruits have all relevant information before commencing employment.保證應(yīng)聘人員在入職前得到一切相關(guān)信息。 61.???Assist with planning and ensuring departmental orientation is carried out. 輔助制定并執(zhí)行部門入職培訓(xùn)計劃。 62.???Ensuring that the Orientation Training Manual for each outlets is kept up-to-date. 確保部門的培訓(xùn)指南定期更新。 63.???Ensuring Standard Training and assessment is carried out. 確定標(biāo)準(zhǔn)培訓(xùn)及評估的實(shí)施。 64.???To ensure the health, safety and well being of customers and all team members. 確?？腿思皢T工的健康及安全。 65.?????Understanding relevant OH & S legislation & the implications on the operation of the department. 了解 OH&S 的各項規(guī)定，并熟悉其與日常經(jīng)營中的關(guān)系。 66.?????Communicating to the team their responsibilities within OH & S. 通過與員工交流使其了解?OH&S規(guī)定的責(zé)任及義務(wù)。 67.?????Ensuring that safe and healthy working practices are implemented at all times. 確保所有安全及衛(wèi)生程序的執(zhí)行。 68.?????Ensuring that Hygiene Training is conducted at least once per year. 確保每年至少組織一次食品安全培訓(xùn)。 69.?????Communicate with related restaurant chef in-charge and work out the marketing promotion plan.Attend the marketing meeting and clearly present own ideas and plan about the promtions and market situation. 和相關(guān)餐廳廚師長商討市場營銷計劃。參與市場營銷會議并清晰表達(dá)自己對推廣活動和市場動態(tài)的看法和計劃。 70.?????Positively organize the photo shooting object with marketing department. Attend the photo shooting progress and drive the ideas. 積極組織市場部門進(jìn)行拍攝任務(wù)。參與并給出想法。

中餐廳主管 Thisposition is concerned with the efficient and professional service of food andbeverages within the Restaurant, ensuring thatthe restaurant returns a budgeted profit through tight cost and Stock control.Directsupervision of team member is necessary, while ensuring that all guests receiveoptimum???????????? ?Service in accordance with the standards,policies and procedures of DT by HiltonShenyang. 餐廳主管的職位要求能夠提供專業(yè)快捷的服務(wù)。通過成本及庫存控制來獲得計劃盈利。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 withthe customers always in mind. 在整個工作過程中，始終保持高度的客戶服務(wù)意識。??????? 2.????????To have a positive impact, taking personal responsibility and initiativeto resolve issues, always clearly? communicatingwith both customers and colleagues. 保持積極的工作態(tài)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(jìn)行交流。 3.??? ??To contribute ideas andsuggestions to enhance operational/environmental procedures in the Hotel. 能夠提出對酒店的運(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 toguests 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 yoursafety 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 menucontents 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 offerappropriate 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 andimplementing actions to make improvements to customer service. 與經(jīng)理商討，并做到如何提高對客服務(wù)意識，達(dá)成一致標(biāo)準(zhǔn)并采取相應(yīng)的行動。 9.????????By completing checklist in product knowledge. 能夠達(dá)到產(chǎn)品知識的要求。 10.????Be able to make suggestions on the menu that mightsuit guests of different nationalities. 可以根據(jù)客人不同的國籍推薦菜單上的食品。 11.????By knowing menu items of all other outlets torecommend guests to other outlets. 了解其他餐廳的菜肴，以便向客人推薦。 12.????Confidently knowing opening hours of allrestaurants & Hotel outlets. 熟悉所有餐廳及酒店其他部門的營業(yè)時間。 13.????Being able to recommend other restaurants &city attractions to Hotel guests. 可以向客人推薦其它具有吸引力的餐廳或場所。 14.????To actively check team member product knowledge oneach shift. 在工作中隨時檢查員工的產(chǎn)品知識。 15.???? Undertake steps/process to ensure thatall areas of the restaurant are set are set to the standards required forbreakfast, lunch and dinner.? This alsoincludes checking the cashier desk set-up& communicating with the Chefsabout any details for the shift including how many reservations for the day. 遵守服務(wù)程序，保證餐廳的各個區(qū)域都符合早餐、午餐及晚餐的服務(wù)標(biāo)準(zhǔn)。其中包括收銀臺的準(zhǔn)備工作，及和廚師交流，餐廳預(yù)定的詳細(xì)情況。 16.????Check reservations for the day, ensuring that therestaurant & team member have tables ready and large bookings have beenconfirmed by phone. 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，做好相應(yīng)的準(zhǔn)備，并能致電確認(rèn)預(yù)定。 17.???? By assisting service & kitchen team member whererequired and carry out any reasonable duties requested by the manager. 在必要的時候協(xié)助服務(wù)團(tuán)隊及廚房團(tuán)隊，并完成經(jīng)理交代的任務(wù)。 18.????By ensuring all team member is briefed for thedetails of the shift ahead. 確保所有員工提前了解換班的詳細(xì)安排。 19.????By completing checklist on preparing the restaurantfor service. 完成賬單檢查表以準(zhǔn)備餐廳服務(wù)。 20.????Greet guests with a smile, offer assistance withcoats, bags etc., and introduce yourself. 微笑服務(wù)，協(xié)助顧客就座、掛外套及背包等，并做自我介紹。 21.????Ensure all guests are escorted to a table, asked ifthey would prefer smoking or non smoking. 保證客人都被引領(lǐng)入座并詢問他們喜歡吸煙區(qū)或非吸煙區(qū)。 22.????Follow up any guest questions or queriesimmediately and if you don’t know the answer, check with your Manager. 滿足客人的各項要求，如不能立即回答客人的問題請與經(jīng)理聯(lián)系。 23.????Ensure all service procedures are carried out tothe standards required. 確保所有服務(wù)都符合標(biāo)準(zhǔn)。 24.????Make sure all areas are cleaned and maintained inaccordance with operating procedure. 確保所有區(qū)域與開始用餐時一樣整潔。 25.????To supervise the restaurant roster on a daily basisand ensure it is in line with the changing business levels. Make any changes inorder to achieve the F&B Team service standards and budget goals. 在生意變化的基礎(chǔ)上調(diào)整員工排班，做任何變化要確保餐飲部服務(wù)質(zhì)量及預(yù)算。 26.????Control the allocated labor for each shift toensure that customer expectations are met whilst achieving the desired laborcost. 控制每個人員的分配，以確保顧客的期望得到滿足而達(dá)到預(yù)期的人員成本。 27.???? Assist the restaurant managers with trainingall team member for ‘induction training’ and ‘on the job training’. 協(xié)助餐廳經(jīng)理進(jìn)行就職培訓(xùn)，及在職培訓(xùn)。 28.???? Offer team member constructivefeedback about their performance after every shift in an aim to develop theirskills and confidence. 為提高員工的工作技能及自信心，在每個班次的工作之后總結(jié)他們的工作表現(xiàn)。 29.???? Provide leadership and direction forall team member while on duty by offering professional skills and leading byexample. 通過體現(xiàn)自身的專業(yè)素質(zhì)，為餐廳的其他員工樹立良好榜樣。 30.????Ensuring the shift is reviewed and hand-over andbriefings are carried out. 確保每個班次的回顧，交接班及例會的召開。

【崗位職責(zé)】 1、營運(yùn) 按照經(jīng)理的檢查表來開始和結(jié)束一天的營運(yùn)。 與客人進(jìn)行積極的互動，來尋求反饋。 在餐廳中，培訓(xùn)、維持和執(zhí)行所有的服務(wù)標(biāo)準(zhǔn)。 執(zhí)行規(guī)范的酒吧指南，并進(jìn)行展示，以確保給客人提供的飲料具有一貫的品質(zhì)。 在班次上正確執(zhí)行收入和賬單控制程序。 處理日常員工的協(xié)作關(guān)系（例如時間調(diào)整）。 為所有的員工和客人，建立一個安全及衛(wèi)生的工作環(huán)境。 主持餐廳每天菜單及服務(wù)培訓(xùn)課程。 確保在餐廳營運(yùn)時，協(xié)助服務(wù)員或領(lǐng)位，在各自的崗位上使客人滿意。 確保服務(wù)的食品和飲料有質(zhì)量保證。 確保完成每天基本的工作。 保持員工制服的標(biāo)準(zhǔn)。 通過使用工作指令和檢查，管理一個有效的工程維護(hù)及保養(yǎng)程序。 理解和教導(dǎo)授權(quán)原則，以確保客人的滿意度。 運(yùn)用崗位的輪換制，來確保工作安排的合理性。 熟悉所有客人的獎勵計劃和關(guān)于他們賬目的正確結(jié)算程序。 以身作則來激勵我們的員工取得成功。 【崗位要求】 必須有1年以上的餐廳管理經(jīng)驗 有較好的服務(wù)精神和溝通技巧 英語與計算機(jī)水平良好

To ensure the efficient and effective operation of the Department to achieve guest satisfaction and to generate revenue to meet departmental objectives. 確保部門的高效運(yùn)行，使客人滿意，并完成部門的收入目標(biāo)。 1.???????? To maintain a high customer service focus by approaching your job with the customers always in mind. 在整個工作過程中，始終保持高度的客戶服務(wù)意識。??????? 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.?????? Actively seeking verbal feedback from customers and team members and managers at each service period. 在服務(wù)期間積極收集客人及服務(wù)人員的反饋。 7.?????? Act as an Event Service Leader for large VIP functions and be available to guests especially during set-up, coffee breaks and meal breaks. 在大型VIP活動，充當(dāng)會議宴會服務(wù)領(lǐng)班，特別是在擺臺、茶歇時間和用餐時間為客人提供服務(wù)。 8.?????? Meets and liaises with the Kitchen and Beverage Department before the event to go through the final details and special requests.? Maintain constant communication with the Chef de Cuisine Events to ensure a smooth operation. 在會議宴會開始之前，與廚房和酒水部會面并聯(lián)絡(luò)，了解詳細(xì)情況及特殊需求。與會議宴會的廚師長保持溝通，確保宴會的順利進(jìn)行。 9.?????? Keeps a stock of items to assist clients with last minute requests – both technical and ancillary products. 保管好各種物資，以在客戶緊急需要時提供給客戶，包括技術(shù)和輔助用品。 10.?? Works with Event Service Manager to plan and execute any Offsite Events. 與會議宴會經(jīng)理一起規(guī)劃和實(shí)施外賣。 11.?? Be fully conversant with all aspects of the Micros System. 充分了解Micros系統(tǒng)的各個方面。 12.?? Strictly adheres to all policies and procedures issued by Finance with regards to cashiering and cash handling. 嚴(yán)格遵守財務(wù)部發(fā)布與出納和現(xiàn)金處理相關(guān)的所有政策和程序。 13.?? Agreeing and implementing actions to make improvements to customer service. 就如何改進(jìn)對客服務(wù)采取相應(yīng)的措施。 14.?? Positively dealing with and learning from customer complaints and comments with follow up and feedback to the Banquet Manager. 以積極的態(tài)度處理客人的投訴及建議，并把必要的信息反饋給宴會廳服務(wù)經(jīng)理。 15.?? Be Pro-Active towards guests, assisting them with any reasonable requests, and training all team member to see these things before the guests ask. 主動的對待客人，滿足客人任何合理的要求，并且培訓(xùn)員工能夠預(yù)見客人的要求。 16.?? ?Having detailed knowledge of all departmental Standards. 熟悉部門服務(wù)標(biāo)準(zhǔn)。 17.?? Being able to explain the standards to the team members. 可以清楚的向其他員工解釋服務(wù)標(biāo)準(zhǔn)。 18.?? Assessing team member performance against Standards. 能夠按照服務(wù)標(biāo)準(zhǔn)對 其他員工的表現(xiàn)進(jìn)行評估。 19.?? Monitoring Standards through regular Standards Review checks. 通過反復(fù)檢查，督導(dǎo)服務(wù)標(biāo)準(zhǔn)的實(shí)施工作。 20.?? Developing action plans to address shortfalls in Standards and identifying shortfalls before they affect customer service. 針對工作中的不足制定計劃，以避免影響對客服務(wù)質(zhì)量。 21.?? Implementing and following though improvements identified. 針對于工作中的不足采取必要的行動。 22.?? Assist with preparing rosters and job schedules for team member to meet business needs (taking into consideration internal activities and occupancy and external events, promotions etc). 協(xié)助準(zhǔn)備制定每位員工的排班表，及工作安排。（考慮內(nèi)部活動，客人入住率，特殊活動及產(chǎn)品促銷等） 23.?? Maintain event and function histories to assist with returning events. 保留活動記錄。 24.?? To attend & participate in regular F&B, operational & roster meetings. 參加餐飲部例會。 25.?? Understanding the aims of the hotel and the department’s role in achieving it. 理解酒店的目標(biāo)，清楚部門在完成目標(biāo)過程中所扮演的角色。 26.?? Communicating aims to the team during trainings & communication meetings. 培訓(xùn)及部門會議時要有明確的目標(biāo)。 27.?? Getting members of the team to work co-operatively with others. 促使團(tuán)隊中的成員竭誠合作。 28.?? Assist with keeping the team up-to-date about departmental, hotel and company activities through regular communication meetings & memos. This includes special events and promotions in the restaurant. 在例行的交流會上協(xié)助團(tuán)隊成員掌握酒店及部門的第一手資料，其中包括特殊活動及促銷活動。 29.?? Control the labor in a reasonable ratio. 將人力成本控制在合理范圍內(nèi)。

Position Summary職位概述 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)。通過成本及庫存控制來獲得計劃盈利。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. 在整個工作過程中，始終保持高度的客戶服務(wù)意識。???? 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，并做到如何提高對客服務(wù)意識，達(dá)成一致標(biāo)準(zhǔn)并采取相應(yīng)的行動。 9.???????? By completing checklist in product knowledge. 能夠達(dá)到產(chǎn)品知識的要求。 10.???? Be able to make suggestions on the menu that might suit guests of different nationalities. 可以根據(jù)客人不同的國籍推薦菜單上的食品。 11.???? By knowing menu items of all other outlets to recommend guests to other outlets. 了解其他餐廳的菜肴，以便向客人推薦。 12.???? Confidently knowing opening hours of all restaurants & Hotel outlets. 熟悉所有餐廳及酒店其他部門的營業(yè)時間。 13.???? Being able to recommend other restaurants & city attractions to Hotel guests. 可以向客人推薦其它具有吸引力的餐廳或場所。 14.???? To actively check team member product knowledge on each shift. 在工作中隨時檢查員工的產(chǎn)品知識。 15.???? Undertake steps/process to ensure that all areas of the restaurant are set are set to the standards required for breakfast, lunch and dinner.? This also includes checking the cashier desk set-up& communicating with the Chefs about any details for the shift including how many reservations for the day. 遵守服務(wù)程序，保證餐廳的各個區(qū)域都符合早餐、午餐及晚餐的服務(wù)標(biāo)準(zhǔn)。其中包括收銀臺的準(zhǔn)備工作，及和廚師交流，餐廳預(yù)定的詳細(xì)情況。 16.???? Check reservations for the day, ensuring that the restaurant & team member have tables ready and large bookings have been confirmed by phone. 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，做好相應(yīng)的準(zhǔn)備，并能致電確認(rèn)預(yù)定。 17.???? By assisting service & kitchen team member where required and carry out any reasonable duties requested by the manager. 在必要的時候協(xié)助服務(wù)團(tuán)隊及廚房團(tuán)隊，并完成經(jīng)理交代的任務(wù)。 18.???? By ensuring all team member is briefed for the details of the shift ahead. 確保所有員工提前了解換班的詳細(xì)安排。 19.???? By completing checklist on preparing the restaurant for service. 完成賬單檢查表以準(zhǔn)備餐廳服務(wù)。 20.???? Greet guests with a smile, offer assistance with coats, bags etc., and introduce yourself. 微笑服務(wù)，協(xié)助顧客就座、掛外套及背包等，并做自我介紹。 21.???? Ensure all guests are escorted to a table, asked if they would prefer smoking or non smoking. 保證客人都被引領(lǐng)入座并詢問他們喜歡吸煙區(qū)或非吸煙區(qū)。 22.???? Follow up any guest questions or queries immediately and if you don’t know the answer, check with your Manager. 滿足客人的各項要求，如不能立即回答客人的問題請與經(jīng)理聯(lián)系。 23.???? Ensure all service procedures are carried out to the standards required. 確保所有服務(wù)都符合標(biāo)準(zhǔn)。 24.???? Make sure all areas are cleaned and maintained in accordance with operating procedure. 確保所有區(qū)域與開始用餐時一樣整潔。 25.???? To supervise the restaurant roster on a daily basis and ensure it is in line with the changing business levels. Make any changes in order to achieve the F&B Team service standards and budget goals. 在生意變化的基礎(chǔ)上調(diào)整員工排班，做任何變化要確保餐飲部服務(wù)質(zhì)量及預(yù)算。 26.???? Control the allocated labor for each shift to ensure that customer expectations are met whilst achieving the desired labor cost. 控制每個人員的分配，以確保顧客的期望得到滿足而達(dá)到預(yù)期的人員成本。 27.???? Assist the restaurant managers with training all team member for ‘induction training’ and ‘on the job training’. 協(xié)助餐廳經(jīng)理進(jìn)行就職培訓(xùn)，及在職培訓(xùn)。 28.???? Offer team member constructive feedback about their performance after every shift in an aim to develop their skills and confidence. 為提高員工的工作技能及自信心，在每個班次的工作之后總結(jié)他們的工作表現(xiàn)。 29.???? Provide leadership and direction for all team member while on duty by offering professional skills and leading by example. 通過體現(xiàn)自身的專業(yè)素質(zhì)，為餐廳的其他員工樹立良好榜樣。 30.???? Ensuring the shift is reviewed and hand-over and briefings are carried out. 確保每個班次的回顧，交接班及例會的召開。 31.???? The management reserves the right to change / extend this job description if necessary at any point of time during her / his employment. 如有必要，該部門有權(quán)更改或補(bǔ)充該職位描述。 32.???? Carries out any other reasonable duties and responsibilities as assigned. 完成任何其他合理的職責(zé)和被指派的職責(zé)。

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. 吧臺的日常和月盤點(diǎn)，填寫銷售盤點(diǎn)表。 4. 吧臺日常酒水的申領(lǐng)，補(bǔ)充和保管。 5. 吧臺設(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，一定的管理經(jīng)驗 3.良好的酒水知識，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 2.一日三餐國際自助餐廳 3. 吧臺飲料暢飲 4. 度假村內(nèi)所有娛樂活動及場地設(shè)施免費(fèi)使用 5. 機(jī)場接送服務(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及社會保險 8. 國際化G.O團(tuán)隊 9. 擁有登臺演出的機(jī)會 10. 每年輪換海外及大中華區(qū)度假村工作機(jī)會 11. Club Med海外度假村免費(fèi)房間 12. 快速晉升通道

1.????????To maintain a high customer service focus by approaching your job withthe customers always in mind. 在整個工作過程中，始終保持高度的客戶服務(wù)意識。??????? 2.????????To have a positive impact, taking personal responsibility and initiativeto resolve issues, always clearly communicating with both customers andcolleagues. 保持積極的工作態(tài)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(jìn)行交流。 3.????????To contribute ideas and suggestions to enhance operational/environmentalprocedures in the Hotel. 能夠提出對酒店的運(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 toguests 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 yoursafety 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。 9.?????? Creating anenvironment where everyone in the department is focus on “creating that specialexperience” to deliver exceptional customer service. 建立一種每個員工都關(guān)注如何能為客人創(chuàng)造“一次特殊經(jīng)歷”，提供非凡客戶服務(wù)的工作環(huán)境。 10.????Actively seeking verbalfeedback from customers and team member at each service period. 在服務(wù)期間積極收集客人及服務(wù)人員的反饋。 11.???? Agreeing andimplementing actions to make improvements to customer service. 就如何改進(jìn)對客服務(wù)采取相應(yīng)的措施。 6.????????Positively dealing withand learning from customer complaints and comments with follow up and feedbackto the Food and Beverage Manager. 以積極的態(tài)度處理客人的投訴及建議，并把必要的信息反饋給餐飲部經(jīng)理。 12.???? Making sureall customer requests and queries are responded to promptly and effectivelywhile assisting on the floor during meal periods each day. 在服務(wù)時間內(nèi)以積極的態(tài)度，高效、準(zhǔn)確的定位及滿足客人要求及需要。 13.???? Be availableto assist on duty in the Restaurant & Bars during any busy days or specialevents. 當(dāng)餐廳或酒吧繁忙的時候提供必要的幫助。 14.???? BePro-Active towards guests, assisting them with any reasonable requests, andtraining all team member to see these things before the guests ask. 積極主動的為客人服務(wù)，滿足客人任何合理要求，并且培訓(xùn)員工能夠預(yù)見客人的需求。 15.?? To ensureall standards for Service Delivery as identified in the Guest SatisfactionManual and the Standard Operating and Procedures Manual are consistentlydelivered throughout the department. 確保在對客服務(wù)指南，標(biāo)準(zhǔn)服務(wù)手冊中的所有標(biāo)準(zhǔn)都能夠在整個部門持續(xù)有效的貫徹。 16.??Having detailed knowledge of all departmental Standards. 熟悉部門服務(wù)標(biāo)準(zhǔn)。 17.??Being able to explain the standards to the team members and managers. 可以清楚的向其他員工解釋服務(wù)標(biāo)準(zhǔn)。 18.??Be able to assess team member performance against standards. 能夠按照服務(wù)標(biāo)準(zhǔn)評估其他員工的工作表現(xiàn)。 19.??Ensure that training on Departmental Standards is regularly conducted inthe outlets. 確保日常部門的培訓(xùn)能夠按照服務(wù)標(biāo)準(zhǔn)進(jìn)行。 20.??Monitoring Standards through regular Standards Review checks. 通過反復(fù)檢查，督導(dǎo)服務(wù)標(biāo)準(zhǔn)的實(shí)施工作。 21.??Developing action plans to address shortfalls in Standards andidentifying shortfalls before they affect customer service. 針對工作中的不足制定計劃，以避免影響對客服務(wù)質(zhì)量。 22.??Implementing and following though improvements identified. 針對于工作中的不足采取必要的行動。 23.?? To plan,priorities organize and control the day-to-day operation. 計劃，確定優(yōu)先次序，組織及控制每日餐廳的運(yùn)營。 24.?? Preparing rosters and job schedules for team member to meet businessneeds (taking into consideration internal activities and occupancy and externalevents, promotions etc). 制定每位員工的排班表及工作安排。（考慮內(nèi)部活動，客人入住率， 特殊活動及產(chǎn)品促銷等） 25.?? Communicating effectively with Front Office and Groups & Tours tomaximise in house and group business for the restaurant, ensuring directliaison with Group Leaders upon arrival. 有效的與前臺及團(tuán)隊領(lǐng)隊協(xié)調(diào)，盡可能的增加餐廳生意，與領(lǐng)隊保持直接聯(lián)系。 26.?? To describe, assign and delegate duties and authority for the operationof the Restaurant at all times. 分配， 指派，組織授權(quán)餐廳日常的經(jīng)營工作。 27.??Understanding what’s going on in other departments and implications foryour owndepartment. 了解酒店其他部門的經(jīng)營活動及其與自己部門的影響。 28.??Planning ahead and ensuring adequate resources are available. 預(yù)先準(zhǔn)備并確保各種經(jīng)營設(shè)施設(shè)備的充足。 29.?? Managing the departmental operation and taking action where necessary toensure smooth running and participating in service duties during serviceperiods, where necessary. 有效管理部門運(yùn)作，為保證服務(wù)及餐廳的正常運(yùn)營采取必要的措施。 30.?? To co-ordinate with Engineering and Housekeeping Departments to ensuremaintenance and cleanliness. Ensure follow-up procedures are maintained. 與客房部及工程部通力合作，保證部門設(shè)施的完好及清潔。 31.??Ensuring the shift is reviewed and handovers and briefings are carriedout. 確認(rèn)每個班次之間做好總結(jié)，并與下個班次進(jìn)行工作交接。 32.??Maintaining in-depth technical knowledge and skills required for the job. 確保崗位所需知識的更新。 33.??Maintain event and function histories to assist with returning events. 保留餐廳活動記錄。 34.??To establish good communication with the Kitchen team. 與廚房的員工建立良好的溝通渠道。 35.??To participate in future menu changes with the F&B Manager and theExecutive Chef taking into consideration new F&B trends, market demands andsales achievements. 協(xié)助餐飲部經(jīng)理及行政總廚根據(jù)餐飲發(fā)展趨勢，適當(dāng)需求及銷售情況進(jìn)行餐廳菜單的修改。. 36.??To attend & participate in regular F&B, operational & rostermeetings. 參加餐飲部例會。 37.?? To provideand communicate clear direction to the team. 為團(tuán)隊提供正確的信息渠道 38.???? Understandingthe aims of the hotel and the department’s role in achieving it. 理解酒店的目標(biāo)，清楚部門在完成目標(biāo)過程中所扮演的角色。 39.???? Communicatingaims to the team. 與團(tuán)隊溝通要達(dá)到的目標(biāo)。 40.???? Setting andagreeing to departmental objectives for self and team. 制定團(tuán)隊及成員的目標(biāo)。 41.???? Representingthe needs of the team to others in the hotel. 代表團(tuán)隊與酒店的其他部門溝通。 42.???? Keeping theteam up-to-date about departmental, hotel and company activities throughregular communication meetings & memos. This includes special events andpromotions in the restaurant.隨時更新團(tuán)隊成員與酒店其他部門的交流，了解酒店其他部門的活動，包括特殊活動，餐廳促銷等等。 43.?? To seek outand maximize departmental and hotel revenue opportunities. 尋找機(jī)會，增加酒店及部門的收入。 44.??Being aware of potential highs and lows in the business. 能夠預(yù)見營業(yè)狀況的變化。 45.??Creating and implementing sales promotions and team member incentives asper discussion with F&B? Manager. 經(jīng)過與餐飲部經(jīng)理商議之后，進(jìn)行銷售促銷及員工獎勵活動。 46.??Assist F&B Manager with the preparation of the Events Brochure. 協(xié)助餐飲部經(jīng)理，準(zhǔn)備促銷活動宣傳冊。 47.??Identifying, communicating and actioning potential sales leads. 共同鑒定和溝通與潛在的銷售線索. 48.??Creating an environment where “everyone sells”. 建立一個每個人都進(jìn)行促銷的工作環(huán)境。 49.?? Tosupervise the financial performance of the department in line with the profitplan. 在盈利預(yù)算的基礎(chǔ)上對餐廳的財務(wù)進(jìn)行管理。 50.??Using key monitors and financial targets to evaluate the department’sperformance and make future plans. 在餐廳運(yùn)營表現(xiàn)及財務(wù)目標(biāo)的基礎(chǔ)上,對餐廳的工作表現(xiàn)進(jìn)行評估，制定未來發(fā)展計劃。 51.??To complete regular financial and operating reports, as required orrequested by the Food & Beverage Manager. 完成餐飲部經(jīng)理要求的財務(wù)報表及各種日常財務(wù)報表。 52.??Forecasting potential revenues and costs. 能夠作出收入及成本預(yù)算。 53.??Following company control procedures. 遵守酒店的各項財務(wù)制度。 54.??Controlling costs without compromising standards. 堅決執(zhí)行各種成本制度。 55.??Analyzing and explaining any financial variance against plan. 為團(tuán)隊成員解釋分析財務(wù)計劃中的異常情況。 56.??Set up and maintain the Leave plans for the Department. 制定部門休假計劃。 57.?? To assistwith selecting, training, coaching and developing people to meet current andfuture needs of the department and the hotel. 根據(jù)酒店現(xiàn)狀及發(fā)展趨勢，選擇，培訓(xùn)，發(fā)展員工的技能以滿足酒店需要。 58.??Understanding the quantity and quality of people needed to operate thedepartment. 了解部門正常運(yùn)轉(zhuǎn)所需要的人員及人員素質(zhì)。 59.??Assist with carrying out selection interviews and making effectiverecruitment decisions. 輔助并進(jìn)行高效的招聘工作。 60.??Ensuring that the new recruits have all relevant information beforecommencing employment.保證應(yīng)聘人員在入職前得到一切相關(guān)信息。 61.??Assist with planning and ensuring departmental orientation is carriedout. 輔助制定并執(zhí)行部門入職培訓(xùn)計劃。 62.??Ensuring that the Orientation Training Manual for each outlets is keptup-to-date. 確保部門的培訓(xùn)指南定期更新。 63.??Ensuring Standard Training and assessment is carried out. 確定標(biāo)準(zhǔn)培訓(xùn)及評估的實(shí)施。 64.?? To ensurethe health, safety and well being of customers and all team members. 確保客人及員工的健康及安全。 65.????Understanding relevant OH & S legislation & the implications onthe operation of the department. 了解 OH&S 的各項規(guī)定，并熟悉其與日常經(jīng)營中的關(guān)系。 66.????Communicating to the team their responsibilities within OH & S. 通過與員工交流使其了解OH&S規(guī)定的責(zé)任及義務(wù)。 67.????Ensuring that safe and healthy working practices are implemented at alltimes. 確保所有安全及衛(wèi)生程序的執(zhí)行。 68.????Ensuring that Hygiene Training is conducted at least once per year. 確保每年至少組織一次食品安全培訓(xùn)。 69.????Communicate with related restaurant chef in-charge and work out themarketing promotion plan.Attend the marketing meeting and clearly present ownideas and plan about the promtions and market situation. 和相關(guān)餐廳廚師長商討市場營銷計劃。參與市場營銷會議并清晰表達(dá)自己對推廣活動和市場動態(tài)的看法和計劃。 70.????Positively organize the photo shooting object with marketing department.Attend the photo shooting progress and drive the ideas. 積極組織市場部門進(jìn)行拍攝任務(wù)。參與并給出想法。

希爾頓在全球?100?多個國家和地區(qū)擁有數(shù)以千計的酒店，提供無數(shù)令人愉悅的機(jī)會。?從敞開的大門到熱情的微笑，再到與眾不同的體驗，我們?yōu)槊磕昱c我們在一起的數(shù)百萬旅行者提供他們永遠(yuǎn)不會忘記的歡迎。 除了我們旗艦品牌希爾頓酒店及度假村還包括：華爾道夫酒店及度假村、LXR、康萊德酒店及度假村、希爾頓嘉悅里酒店、Signia、格芮希爾頓精選酒店、希爾頓逸林酒店及度假村、Tapestry Collection by?Hilton、希爾頓尊盛酒店、Tempo、?Motto、希爾頓花園酒店、希爾頓歡朋酒店、Tru?by?Hilton、希爾頓欣庭酒店、希爾頓惠庭酒店和希爾頓分時度假俱樂部。? 如果您熱衷全球旅行對世界的影響，您可能就是我們正在尋找的希爾頓團(tuán)隊成員。?因為在希爾頓酒店，我們永遠(yuǎn)不會忘記我們在這里的原因：使我們的客人，團(tuán)隊成員和業(yè)主都滿意。? ? 餐飲部經(jīng)理的主要職責(zé)是確保所有小部門，會議及宴會的運(yùn)營和成功的獨(dú)立的利潤部門，在符合希爾頓集團(tuán)的標(biāo)準(zhǔn)前提下來達(dá)到客人的滿意度并保持一貫性。此目標(biāo)的實(shí)現(xiàn)需要通過戰(zhàn)略策劃，控制，組織和營銷等途徑來完成。? ? 我的具體職責(zé)是什么??? 作為餐飲部經(jīng)理，您將應(yīng)以最高標(biāo)準(zhǔn)完成以下任務(wù)：? ? 在符合服務(wù)標(biāo)準(zhǔn)，利潤率和獨(dú)立的利潤部門的前提下，確保所有小部門，會議及宴會的正常運(yùn)營。? ? 確保所有的小部分具有完善的管理團(tuán)隊（餐廳經(jīng)理/廚師長）對收入利潤和服務(wù)標(biāo)準(zhǔn)承擔(dān)責(zé)任。? ? 在符合年度商務(wù)計劃規(guī)則的前提下，明確的核算運(yùn)營預(yù)算并決定部門應(yīng)達(dá)到的收入、花費(fèi)、人力、營運(yùn)設(shè)備及固定資產(chǎn)。? ? 市場策劃的關(guān)鍵和推動收入的舉措將對核算運(yùn)營預(yù)算起到輔助作用。? ? 在適當(dāng)?shù)臅r候提供準(zhǔn)確的和切合實(shí)際的預(yù)測及更新的預(yù)期變化。? ? 確保供應(yīng)商與采購部門聯(lián)絡(luò)并得到最大程度贊助，市場開發(fā)以及市場定價。? ? 監(jiān)督成本并提出可衡量的控制成本的建議。? ? 確保嚴(yán)格遵守部門的營運(yùn)預(yù)算范圍。? ? 根據(jù)已建立的概念陳訴，有效的管理各個部分和宴會部門。? ? 密切留意員工的能力，如果有必要作出及時的調(diào)整。? ? 監(jiān)督部門休假計劃。? ? 監(jiān)督并確保最少數(shù)量的加班。? ? 確保堅持運(yùn)營標(biāo)準(zhǔn)以達(dá)到營運(yùn)指南的設(shè)立的水準(zhǔn)。? ? 在符合品牌標(biāo)準(zhǔn)和部門需求的前提下，維持服務(wù)手冊內(nèi)容并作適當(dāng)?shù)男薷摹? ? 和餐廳經(jīng)理，宴會經(jīng)理及各區(qū)域廚師長在必要時采取糾正行動。? ? 處理客人投訴和關(guān)于各種在食品，飲料及服務(wù)方面的需求。已確定的程序和草案需要詳細(xì)的解釋說明并一貫的執(zhí)行。? ? 負(fù)責(zé)維護(hù)和修訂部門及相關(guān)部門的各項政策和程序，以避免含糊不清。? ? 和客人建立良好的客戶關(guān)系。? ? 在符合年度商務(wù)發(fā)展計劃的前提下建立市場活動計劃。此目標(biāo)的實(shí)現(xiàn)需要通過適當(dāng)?shù)膹V告宣傳和推廣活動的預(yù)算范圍來完成。? ? 確保完成所有關(guān)于餐飲的專業(yè)報表并及時轉(zhuǎn)交給相關(guān)的部門。? ? 例行月度部門經(jīng)理交流會和例會。? ? 合同事及其他部門保持良好的同事關(guān)系。? ? 充分的理解員工手冊內(nèi)容并確保員工執(zhí)行各項條款。? ? 培訓(xùn)并發(fā)展餐廳經(jīng)理，使他們能夠獨(dú)立運(yùn)營自己的部門。? ? 建立并實(shí)施部門經(jīng)理的發(fā)展計劃。? ? 和培訓(xùn)部經(jīng)理及部門培訓(xùn)主管共同完成員工培訓(xùn)計劃。? ? 通過與餐廳經(jīng)理，行政廚師長和公關(guān)部經(jīng)理的密切合作來發(fā)展餐飲部的各種推廣活動。? ? 為餐廳經(jīng)理做年度評估，并確保餐廳經(jīng)理使用同樣的方法給員工做評估。? ? 確保所有員工準(zhǔn)時出勤，工服整潔并配帶名牌。? ? 充分理解并堅持執(zhí)行酒店關(guān)于防火，衛(wèi)生和安全方面的方針。? ? 是食品安全系統(tǒng)的主要負(fù)責(zé)人。? ? 確保關(guān)注9項高風(fēng)險方針，健康和安全是最重要的。? ? 確保健康安全系統(tǒng)很好的維持，并指出不足之處加以完善。???? ? 輔助組建一個團(tuán)隊負(fù)責(zé)員工福利，安全和發(fā)展的工作。? ? 確保員工每時每刻位客人提供禮貌的專業(yè)的服務(wù)。? ? 為員工提供培訓(xùn)，確保他們有足夠的技能來很好地完成工作。? ? 確保員工充分理解并遵守酒店關(guān)于衛(wèi)生，健康和安全方面的規(guī)定。? ? 進(jìn)行兩次年度營運(yùn)設(shè)備的盤點(diǎn)。? ? 在九項能力資格認(rèn)證中,?人員管理溝通和計劃安排為強(qiáng)項。? ? 堅持酒店安全制度、緊急情況處理規(guī)定和程序。? ? 確保員工充分的理解并遵守員工手冊內(nèi)容。? ? 如有必要，該部門有權(quán)更改或補(bǔ)充該職位描述。? ? 完成任何其他合理的職責(zé)和被指派的職責(zé)。

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

The Asst. F&B Manager has the key responsibility of ensuring thatall the Food and Beverage outlets. Conference and Banqueting operations aremanaged as successful independent profit centers, ensuring maximum guestsatisfaction and consistency inline with Hilton International Standards. Thiswill be achieved through the key strategies of planning, controlling,organizing and marketing. 餐飲部副經(jīng)理的主要職責(zé)是確保所有分部門，會議及宴會的運(yùn)營和成功的獨(dú)立的利潤部門，在符合希爾頓集團(tuán)的標(biāo)準(zhǔn)前提下來達(dá)到客人的滿意度并保持一貫性。此目標(biāo)的實(shí)現(xiàn)需要通過戰(zhàn)略策劃，控制，組織和營銷等途徑來完成。 1.????????Listens and respondsspontaneously to questions asked by the guests, team members and suppliers.Tries to find a solution. 傾聽和回應(yīng)由客人，團(tuán)隊成員和供應(yīng)商詢問的問題，試圖找到解決辦法。 2.????????Finds an immediatesolution to precise and simple problems. 找到能夠準(zhǔn)確解決問題的方法。 3.????????Knows how to improviseon an emergency situation. 了解怎樣處理緊急情況。 4.????????Learns lessons fromdifficult experiences to be proactive in ones area of competence. 吸取以往的經(jīng)驗教訓(xùn)來增強(qiáng)對事務(wù)的預(yù)見性能力。 5.????????Peacemaker. Doeseverything to anticipate and respond to guests needs. Arbitrates divergentinterests and guaranty a friendly environment. 和平使者。預(yù)期并回復(fù)客人的需求。在確保友好環(huán)境的前提下合理的處理各項分歧。 6.????????Respects the procedures.Is punctual, has a good appearance, accomplishes tasks with precision. 遵守程序。準(zhǔn)時的，良好的形象，精確的完成任務(wù)。 7.????????Is trustworthy. Monitorsthe quality of owns work, and takes responsibility for it. Does what says willdo. 可信賴的。監(jiān)督自己的工作并勇于承擔(dān)責(zé)任，說到做到。 8.????????Ensures that rules andprocedures are respected. Advises the appropriate person of any situation whichcould result in a lack of quality/security. 確保各項規(guī)章制度良好的遵守并執(zhí)行。為將會導(dǎo)致破壞服務(wù)質(zhì)量或安全問題的行為提出忠告。 9.????????Is open to others. Asksfor advise of others. Is conscious of his role in creating a team image. 尋求他人的忠告。清楚自己的角色是在創(chuàng)建一個集體形象。 10.???? Is a teamplayer. Demonstrates flexibility in adapting to team constraints. 團(tuán)隊的領(lǐng)導(dǎo)人。 靈活的適應(yīng)團(tuán)隊的制約因素。 11.???? Respectsothers and their cultures. Encourages consensus building. 尊重他人以及其文化特點(diǎn)。 鼓勵建立共識。 12.???? Is open toideas of others, receptive to those ideas and able to adapt established way ofworking. 聽取并尊重他人的建議來適應(yīng)已確定的工作方法。 13.???? Enthusiasticallyproposes and implements creative solutions in area of responsibility in orderto stay ahead of the game. 踴躍提出并實(shí)施創(chuàng)造性的解決辦法，以保持地位。 14.???? Understandingrelevant OH&S legislation & the implications on the operation of thedepartment. 了解 OH&S 的各項規(guī)定，并熟悉其與日常經(jīng)營中的關(guān)系。 15.???? Communicatingto the team their responsibilities within OH&S. 通過與員工交流使其了解 OH&S規(guī)定的責(zé)任及義務(wù)。 16.???? Ensuringthat safe and healthy working practices are implemented at all times. 確保所有安全及衛(wèi)生程序的執(zhí)行。 17.???? Understandsand knows how to anticipate the needs of the guests. Puts his self in positionto get feedbacks from guests. 理解和懂得如何預(yù)計客人的需要。 站在客人的立場上考慮問題。 18.???? Agreeingand implementing actions to make improvements to customer service. 就如何改進(jìn)對客服務(wù)采取相應(yīng)的措施。 19.???? Positivelydealing with and learning from customer complaints and comments with follow upand feedback to the Food and Beverage Manager. 以積極的態(tài)度處理客人的投訴及建議，并把必要的信息反饋給餐飲部經(jīng)理。 20.???? Making sureall customer requests and queries are responded to promptly and effectivelywhile assisting on the floor during operation hours each day. 在服務(wù)時間內(nèi)以積極的態(tài)度，高效、準(zhǔn)確的定位及滿足客人要求及需要。 21.???? To be ableto uncover the major causes of satisfaction and dissatisfaction, and ensuringthat the information is communicated to actors further up the hierarchy. 能夠發(fā)現(xiàn)導(dǎo)致客人滿意或不滿意的緣由，并及時與管理層溝通確保進(jìn)一步的跟蹤服務(wù)。 22.???? To ensureall standards for Service Delivery as identified in the Guest SatisfactionManual and the Standard Operating and Procedures Manual are consistentlydelivered throughout the department. 確保在對客服務(wù)指南，標(biāo)準(zhǔn)服務(wù)手冊中的所有標(biāo)準(zhǔn)都能夠在整個部門持續(xù)的貫徹。 23.???? Havingdetailed knowledge of Departmental Standards. 熟悉部門服務(wù)標(biāo)準(zhǔn)。 24.???? Being ableto explain the Standards to the team. 可以清楚的向其他員工解釋服務(wù)標(biāo)準(zhǔn) 25.???? Assessingteam member performance against standards. 能夠按照服務(wù)標(biāo)準(zhǔn)評估其他員工的工作表現(xiàn)。 26.???? MonitoringStandards through regular Standards Review checks. 通過反復(fù)檢查，督導(dǎo)服務(wù)標(biāo)準(zhǔn)的實(shí)施工作。 27.???? Developingaction plans to address shortfalls in Standards and identifying shortfallsbefore they affect customer service. 針對工作中的不足制定計劃，以避免影響對客服務(wù)質(zhì)量。 28.???? Implementingand following though improvements identified. 針對于工作中的不足采取必要的行動。 29.????To plan, prioritiesorganize and control the day-to-day operation. 計劃，確定優(yōu)先次序，組織及控制每日餐廳的運(yùn)營。 30.???? Communicatingeffectively with Front Office and Groups & Tours to maximise in house andgroup business for the Atrium, ensuring direct liaison with Group Leaders uponarrival. 有效的與前臺及團(tuán)隊領(lǐng)隊協(xié)調(diào)，盡可能的增加餐廳生意，與領(lǐng)隊保持直接聯(lián)系。 31.???? Todescribe, assign and delegate duties and authority for the operation of theRestaurant at all times. 分配， 指派，組織授權(quán)餐廳日常的經(jīng)營工作。 32.???? Understandingwhat’s going on in other departments and implications for your own department. 了解酒店其他部門的經(jīng)營活動及其與自己部門的影響。 33.???? Planningahead and ensuring adequate resources are available 預(yù)先準(zhǔn)備并確保各種經(jīng)營設(shè)施設(shè)備的充足。 34.???? Managingthe departmental operation and taking action where necessary to ensure smoothrunning and participating in service duties during service periods, wherenecessary. 有效管理部門運(yùn)作，為保證服務(wù)及餐廳的正常運(yùn)營采取必要的措施。 35.???? Toco-ordinate with Engineering and Housekeeping Departments to ensure maintenanceand cleanliness. Ensure follow-up procedures are maintained. 與客房部及工程部通力合作，保證部門設(shè)施的完好及清潔。 36.???? Maintainingin-depth technical knowledge and skills required for the job 確保崗位所需知識的更新。 37.???? Toparticipate in future menu changes with the F&B Manager and the ExecutiveChef taking into consideration new F&B trends, market demands and salesachievements. 協(xié)助餐飲部經(jīng)理及行政總廚根據(jù)餐飲發(fā)展趨勢，適當(dāng)需求及銷售情況進(jìn)行餐廳菜單的修改。 38.???? To attend& participate in regular F&B, operational & roster meetings. 參加餐飲部例會。 39.???? AssistF&B Manager with the preparation of the Events Brochure and outletpromotions. 協(xié)助餐飲部經(jīng)理，準(zhǔn)備促銷活動宣傳冊。 40.???? Identifying,communicating and action potential sales leads. 共同鑒定和溝通與潛在的銷售線索。 41.???? Creating anenvironment where “everyone sells”. 建立一個每個人都進(jìn)行促銷的工作環(huán)境。 42.???? Setobjectives for self and the team those are higher than in the past. Improveaction taken in order to create more sales. 為自己和團(tuán)隊設(shè)定高一層次的目標(biāo)來增加銷售額。 43.???? Using keymonitors and financial targets to evaluate the department’s performance andmake future plans. 在餐廳運(yùn)營表現(xiàn)及財務(wù)目標(biāo)的基礎(chǔ)上,對餐廳的工作表現(xiàn)進(jìn)行評估，制定未來發(fā)展計劃。 44.???? To completeregular financial and operating reports, as required or requested by the Food& Beverage Manager. 完成餐飲部經(jīng)理要求的財務(wù)報表及各種日常財務(wù)報表。 45.???? Forecastingpotential revenues and costs. 能夠作出收入及成本預(yù)算。 46.???? Followingcompany control procedures. 遵守酒店的各項財務(wù)制度。 47.???? Controllingcosts without compromising standards. 堅決執(zhí)行各種成本制度。 48.???? Analyzingand explaining any financial variance against plan. 為團(tuán)隊成員解釋分析財務(wù)計劃中的異常情況。 49.???? Set up andmaintain the Leave plans for the Department. 制定部門休假計劃。 50.???? Understandingthe aims of the hotel and the department’s role in achieving it. 理解酒店的目標(biāo)，清楚部門在完成目標(biāo)過程中所扮演的角色。 51.???? Communicatingto the team the key information concerning the strategy of the company. 與團(tuán)隊溝通關(guān)于酒店的主要發(fā)展策略。 52.???? Keeping theteam up-to-date about departmental, hotel and company activities throughregular communication meetings & memos. This includes special events andpromotions in the restaurant. 隨時更新團(tuán)隊成員與酒店其他部門的交流，了解酒店其他部門的活動，包括特殊活動，餐廳促銷等等。 53.???? Understandingthe quantity and quality of people needed to operate the department. 了解部門正常運(yùn)轉(zhuǎn)所需要的人員及人員素質(zhì)。 54.???? Carryingout selection interviews and making effective recruitment decisions. 負(fù)責(zé)面試并進(jìn)行高效的招聘工作。 55.???? Ensuringthe new recruits have all relevant information before commencing employment. 保證應(yīng)聘人員在入職前得到一切相關(guān)信息。 56.???? EnsuringStandards Training and assessments are carried out. 確定標(biāo)準(zhǔn)培訓(xùn)及評估的實(shí)施。 57.???? Regularlyreviewing individual & team performance against objectives & providingfeedback. 根據(jù)部門目標(biāo)及反饋，經(jīng)常性的對員工及團(tuán)隊的表現(xiàn)加以評估。 58.???? Developingand implementing department training plans to meet business needs. 為了滿足商業(yè)需要，制定并實(shí)施部門培訓(xùn)計劃。 59.???? Reviewingand evaluating all training activities. 回顧并評估所有培訓(xùn)活動。 60.???? Assigningprojects and missions to facilitate the development of him self and his team. 合理的指派工作以此來發(fā)展自己和團(tuán)隊。 61.????Adhere to the hotel’s security and emergencypolicies and procedures. 堅持酒店安全制度、緊急情況處理規(guī)定和程序。 62.???? To ensure that all team members have acomplete understanding of and adhere to the Hotel’s Team member Rules and Regulations.確保員工充分的理解并遵守員工手冊內(nèi)容。 63.????Communicatewith related restaurant chef in-charge and work out the marketing promotionplan. Organize the marketing meeting and clearly present own ideas andplan about the promtions and market situation. 和相關(guān)餐廳廚師長商討市場營銷計劃。組織市場營銷會議并清晰表達(dá)自己對推廣活動和市場動態(tài)的看法和計劃。 64.???? The management reserves the right to change / extend this jobdescription if necessary at any point of time during her / his employment. 如有必要，該部門有權(quán)更改或補(bǔ)充該職位描述。