崗位職責：? 1、全面協助負責西餐廳運營及管理； 2、制定和實施餐廳相關營銷策略，達成業績目標；? 3、定期的回顧和更新運營標準； 4、管理督導員工遵守酒店及餐廳的規章制度，服務程序，保證餐廳運作順利。? 5、定期開展培訓，確保整個西餐廳達到酒店的服務標準，并維持較好的賓客滿意度 崗位要求： 1、具有大專或以上學歷，有一定的英語基礎； 2、精通西餐、酒吧的業務知識；有同崗工作經驗優先考慮； 3、具備專業的餐廳運營知識；? 4、具有較強的組織領導工作能力和實際工作能力。

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】 1. 迎賓接待與服務：熱情問候客人，引導入座，遞送菜單并介紹特色產品。 2. 點單與推薦：熟悉酒水、餐品知識，準確記錄訂單（包括特殊要求）并傳至后廚。 3. 餐品酒水服務：按標準提供飲品、食品服務，掌握基礎調制技巧，確保出品美觀。 4. 環境維護與清潔：保持吧臺、桌椅、餐具及環境整潔，定期消毒，并補充所需消耗品。 5. 營業支持與盤點：協助酒水、食材的庫存清點與上報補貨，做好每月用品盤點和登記。 6. 顧客關系與投訴處理：主動與客人溝通，維護良好關系，妥善處理服務中的意見和突發事件。 7. 收銀結算：操作收銀系統，核對賬單，完成結賬流程。 8. 執行培訓與標準：參加培訓，提升業務水平，確保所有服務符合品牌標準。 【任職要求】 1. 學歷與經驗：通常要求高中或大專以上學歷。部分崗位希望有1年以上餐飲或酒店服務經驗，國際聯號工作經驗優先。 2. 專業技能：具備酒水知識和服務技巧，部分酒店要求基礎英語溝通能力，會調酒、茶藝或收銀者更佳。 3. 個人素質：要求形象氣質佳，有良好的服務意識、溝通表達能力和應變能力，能機智靈活地處理突發事件。 4. 職業態度：擁有責任感和事業心，有團隊合作精神，遵守規章制度。

崗位概述 負責構建并推行酒店全域餐飲禮儀標準體系，通過制定服務標準、監督現場執行及處理敏感性客訴，驅動服務品質與文化體驗升級，同時協同培訓與市場部門強化禮儀滲透力，提升高端餐飲溢價能力與品牌價值。 技能要求 - 完全代表酒店，品牌和公司與顧客，員工和第三方交往的能力。 熟知餐飲服務禮儀。 具有解決問題、組織和培訓能力。 學歷要求 - 酒店管理，餐飲或相關專業的大專學歷。 職業經驗要求 - 2年相關工作經歷，或與此相當的教育和相關工作經驗結合的背景。具主管經驗優先考慮。

崗位職責 1.熟悉中餐廳的服務技巧和技能確保遵循酒店的政策方針和品牌標準 2.確保正確解釋酒店的服務標準和酒店政策給員工并且讓員工正確的執行提供良好的工作氛圍和建立和諧的團隊，增加團隊的士氣和工作效率 3.對于認可的員工實施培訓課程，進行全體員工的培訓和評估他們的能力 4.與廚師建立有效的溝通和友善的工作關 5.運營時候處理所有的客人建議并且記錄在部門日志上面。 6.設計客人和VIP客人的記錄并且維護 7.計劃和實施每日，每周和每月的清潔計劃 8.監督和保持餐飲部的預算，收入和成本的 9.建議和實施好的創意而形成額外的生意 10.根據不同時間制定適合的促銷方案

崗位職責 1、具體實施對大堂吧的日常營運管理工作。 2、負責制定大堂吧工作計劃，并有效組織實施。 3、每日參與并檢查、指導大堂吧工作執行情況，及時發現問題、處理問題并做好記錄。 4、負責主持大堂吧每日例會；參加大堂吧/酒吧每周周會、每月月會、樓面協調會、餐飲部經營分析會，并確保上情下達、下情上呈。 5、負責部門新員工培訓和員工的在崗培訓工作，確保員工的素質、技能符合崗位要求。 6、合理調配人力，保證部門日常工作的人員配置并保持樓面清潔衛生和服務質量水準。 7、負責作業前菜單或工作單的查看，主動了解每位客人對服務和出品的特殊要求，并及時將信息傳達給服務人員和出品部門，且須一一檢查落實。 8、依據客人需求對大堂吧各項管理制度、政策以及部門操作程序、出品及服務標準提出有建設性的意見和建議。 9、與餐飲部其他部門的有效協調和溝通，使工作順利進行。 10、與客人建立良好的公共關系，并及時處理發生在部門的各類投訴、意外和突發事件。 11、關注市場，積極參與部門經營推廣方案的討論，并提出對經營有建設性的建議。 12、參與部門營運現場的操作、檢查、監督，并及時予以工作指導。 14、對直接下屬進行約談和工作評估，并適時有效的激勵各級員工士氣。 15、定時與成控部主管聯系，確保大堂吧酒水成本得到有效控制。 16、與營業部及其他部門密切聯系出色完成各項接待任務。 17、負責執行大堂吧設備、設施的維護保養工作，使之經常處于完好的狀態并得到合理的使用，防止事故發生。 18、負責檢查大堂吧員工個人、區域環境等衛生及員工操作安全狀況，貫徹執行飲食衛生制度，確保部門各項衛生及安全措施的實施。 崗位要求 1、同崗位工作經驗1年以上 2、性別不限，32歲以下，工作認真負責，并有一定的管理水平和經營理念 3、懂各種酒水知識，有一定英語對話能力

Supervise and coordinate operations to ensure compliance with hygiene and food safety standards. Advises on proper food handling practices and provides food hygiene training for all new hires and trainees. Identifies key areas of risk in various food operations and takes preemptive remedial action. Provides technical advice on product labeling issues for fulfilling government requirements. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees.

1.食品衛生經理負責支持廚房部日常組織和運營的高效運作，并以勤奮和熱情的態度來管理酒店食品安全，遵守當地和國際法律的所有方面。 2.食品衛生經理給予廚師長支持，確保在任何給定時間滿足國際，當地和公司對食品衛生和食品安全的要求。 3.食品衛生經理記錄所有日志表，確保所有日志表都按照標準填寫。 食品衛生經理收集填寫的日志表并建立一個文件歸檔方法，以便在需要時允許并方便當局進入。她需要通知行政總廚任何引起她注意的問題。 4.食品衛生經理監測所有廚房的庫存，冰箱，冰柜，干貨倉庫并每日檢查日志表。 5.食品衛生經理在各個餐廳輪流參加試菜，來評估食品質量，過敏原政策的遵守情況，并給團隊提供建議。 6.食品衛生經理需要建立一個給軟件和硬件備份的文件歸檔方法， 她/他需要努力跟進，以確保在任何給定的時間都能合乎邏輯地找到所有文件。 7.與酒店清潔公司和衛生署密切合作。 8.監督餐飲部和廚房的所有員工，確保他們遵守衛生條例。 9.與當地的衛生和健康機構緊密合作并協調與酒店和政府機構的相關事宜。 10.完全理解并嚴格執行酒店關于防火、衛生、健康和安全的制度。 11.與食品原材料的驗收部門密切合作，同時與供應商協調保證原材料運輸過程中的衛生（所有有關于供應商的衛生事宜應匯報給行政總廚方便其與物料部經理協調）。

崗位職責： 1.在賓客面前隨時保持整潔友好愉快的形象。 2.向賓客提供禮貌周全的服務，對于賓客的要求、不滿和需要及時做出回應及時向領班或餐廳經理匯報。 3.嚴格按照操作程序，對待所有餐具等，做到輕拿輕放，降低破損。 4.按照酒店的規章制度專業的處理詢問，結賬和付款。 5.以專業、積極的態度與本部門和酒店的職員合作，和睦相處，培養團隊以便更好的相互溝通。 6.滿足顧客的需求，處理顧客的詢問，并解決問題。 7.對酒店的產品和服務充分了解，以便更好的為顧客解釋和提供更優質的服務 8.協助客人并根據客人的要求提供幫助 9.充分了解酒店的特殊計劃和活動以便辨別和滿足顧客的需要。 10.充分了解酒店的及時信息以便為顧客提供更準確的信息。 崗位要求 1、身體健康，身材勻稱、五官端莊。 2、大專以上學歷或同等學歷，有從事酒店服務工作經歷。 3、工作認真、細致、工作態度端正，有一定的公關和社交知識。 4、有較好的語言的表達能力、講話口齒清楚反應靈敏。 5、身體健康、儀表端莊、氣質較好。

As the operational leader of our All-Day Dining (ADD) restaurant, you will oversee the venue's daily operations to deliver exceptional dining experiences. You will lead the team in executing high-standard service procedures, optimizing operational efficiency, controlling costs, and maintaining the restaurant's brand image and service quality. You will also be responsible for the management of the hotel’s room service operations and ensure that room service is carried out in an efficient and professional manner. 作為我們全日制餐廳的運營負責人，您將全面監督餐廳的日常運營，為客人提供卓越的用餐體驗。您將帶領團隊執行高標準服務流程，優化運營效率，控制成本，并維護餐廳的品牌形象和服務品質。同時，您還將負責管理酒店的客房送餐服務運營，確保客房送餐服務高效且專業地開展。

BASIC FUNCTION基本職責 Responsible for supervising and co-coordinating the activities of all personnel involved in the set-up and service of functions and catering. 管理和協調參與員工, 使其出色完成擺設和服務的各項工作。 JOB SPECIFICATION工作要求 1.     College level 大專水平 2.     Minimum 5 years’ experience in a hotel of international standard 國際知名酒店相關工作經驗5年以上 3.     Facility in verbal and written expressions 口頭和書面表達能力好 4.     Personable and aggressive 儀表端莊，富于進取心  

工作地點1:大理悅蓮莊青石&半山海景度假酒店 工作地點2:西雙版納悅蓮莊菠蘿&蓮府度假酒店 招聘人數:西雙版納及大理各1人 【崗位職責】 全面協助餐飲經理日常運營工作。 監督餐飲服務流程，優化操作規范，提升客戶用餐體驗，及時處理客人投訴及突發事件。 組織員工培訓，定期評估團隊績效，提升員工專業技能與服務意識。 協調廚房與餐廳工作，確保菜品出品效率與質量，配合營銷部門完成餐飲促銷活動。 【崗位要求】 大專學歷以上。 2年以上星級酒店或高端餐飲同崗位經驗。 熟悉餐飲服務流程及標準。

1.?????????????????? The ability to enhance guest dining experience by using Chinese food/ local products and promote throughout the year. 能夠通過使用中餐/本地產品提升客人的就餐體驗，并全年推廣。 2.???????????????? To establish and follow up on standard, sequence of service and service procedure. 建立并跟進服務標準、服務順序和服務程序。 3.???????????????? To supervise the consistency of quality and efficiency of food and service. 監督食品和服務的質量和效率的一致性。 4.???????????????? To ensure cleanliness of service area, pantry and guest area by establishing and enforcing clean-up schedules. 制定和執行清潔時間表，確保服務區、餐具室和客人區的清潔。 5.???????????????? To maintain a friendly yet unobtrusive manner with all guests. 與所有客人保持友好而不唐突的態度。 6.???????????????? To posses management ability that ensures a successful handling of the Chinese restaurant. 具備管理能力，確保中餐廳的正常順暢的經營。 7.???????????????? Directs and controls all subordinate staff to ensure that all day to day operational matters are handled on time and guest expectations are met 指導并監督下屬員工確保日常運營并達到客人期望值 8.???????????????? Provides guidance and assistance to the outlet employees helping them in the execution of their ???? duties and responsibilities 為下屬員工提供指引并輔助他們履行應完成的任務及責任 9.???????????????? Oversees the service standards in the outlet ensuring that they conform to the requisite standards and meet or exceed customer expectations 執行對服務流程標準的監督以保證員工符合規定的標準同時達到或超越客人的期望 10.????????????? Liases with the kitchen, stewarding, bars, housekeeping and engineering to ensure that the operation runs smoothly in areas of joint responsibility 與廚房，管事部，酒吧，客房部及工程部等相關部門協調以確保每日運營順利進行 11.??????????????? Assists in the planning and execution of promotional activities as directed 按要求輔助上級計劃與執行食品的促銷活動 12.?????????????? Maximises revenue in the outlet by implementing upselling proceedures 通過實踐產品推銷技巧實現利潤最大化 13.?????????????? Assists in monitoring and controlling the financial performance of the outlet controlling costs and expenses 在成本與花銷的控制等財務事項中發揮監督與控制的作用 14.????????????? Assists in monitoring and controlling the hotel’s OE inventory and participates in inventory taking 監督及管理酒店的盤點并積極參與盤點的具體工作 15.?????????????? Conducts frequent front and back of house checks ensuring mise-en-place, service procedures, standards of cleanliness and hygiene, repair and maintenance, employee grooming and manning levels are in order and takes appropriate action where necessary 徹底并反復檢查以確保運營的準備工作，服務程序，衛生情況，設備的維修及保養，員工形象及禮貌等就緒無誤，若有缺失則立即采取行動 16.????????????? Assists in the maintenance of efficient administration preparing and submitting reports on time as directed 按照要求在保持高效的準備工作及及時總結報告中起到積極作用 17.?????????????? Assists in the selection, training and evaluation of subordinate employee 幫助選拔，培訓及評估下屬員工 18.????????????? ?Coaches, counsels, disciplines and develops subordinate employees ?鍛煉,勸勉,規范及發展下屬員工

Key Responsible: 主要工作職責： ? ·???????? Greet all guests and take beverage and food orders in a prompt and professional manner. 快速和專業的迎接所有客人，為客人點餐。 ·???????? Serve cocktails and/or menu items to bar guests; up-sell when taking orders. 為酒吧客人提供雞尾酒和餐單上的項目；點單時向客人推銷。 ·???????? Perform pre- and post-shift side-work.? Stock service station.? Fold and stack cocktail napkins and prepare bowls of bar snacks. 工作前后的準備和收尾工作。清點服務站。折疊雞尾酒餐巾和準備酒吧零食。 ·???????? Record order on guest check and ring up on pre-check register or according to hotel procedures.? Complete customer payment transactions according to cash and charge procedures. 在客人帳單上進行記錄，登錄帳號或按酒店程序進行工作。按現金收款程序完成顧客的付款。 ·???????? Clear and clean tables in a prompt and efficient manner.? Clean and/or wipe down stools, tables, chairs, walls, windows, mirrors, and floors as necessary.? Empty trash and ashtrays. 高效快速的清理和清潔餐臺。需要時清理和抹擦廢物，桌椅，墻壁，窗戶，鏡子和地面。清倒垃圾。 ·???????? Assist Bartender in preparation of fruits and garnishes; may assist Bartender in setup and replenishment of appetizers or “happy hour” buffet, if applicable. 協助吧臺侍應生準備水果和裝飾品；必要的話，協助吧臺侍應生擺放和補充開胃品或“快樂時光”的自助餐臺。 ·???????? Monitor guest behavior and amount of alcohol consumption to determine when alcohol service to the guest should cease; notify management of incidents involving excessive alcohol consumption or impaired condition of customers; check identification whenever age of a guest requesting an alcoholic beverage service is questionable. 監督客人的行為和酒精飲品消耗量從而決定什么時候應控制客人的酒精量；將因酒精過量而引發的事故或客人的受傷程度匯報給管理層；在對飲用酒精飲品的客人的年齡有質疑時檢查客人的身份證。 ·???????? Alert Management of any service and/or safety issues. Make appropriate service recovery gestures according to established guidelines in order to ensure total guest satisfaction.? ?? 警告管理層有關服務或安全的事宜。按照設定的指導綱要進行適當的補救服務以確保客人的滿意度。 ·???????? Perform other duties as assigned 完成分配給的其它工作。 Qualification： 任職資格： ? ·??????????? Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company. 完全代表酒店，品牌和公司與顧客，員工和第三方交往的能力。 ·??????????? Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency. 持有當地政府規定的含酒精飲品知識課程證書或食品服務許可證或有效的健康或食品上崗證。

1.處理異常的付款情況。 2.積極的實行節約成本的方法，盡可能再利用能源。 3.監督現金的處理和存放程序。 4.編制每日存款和流動資金報告。 5. 制定并指導員工執行現金安全制度。 6.監督服務設備的維護保養。 7.監督客用設施和服務的標準。 8.協助菜單和酒水單的設計工作。 9.控制存貨和監督保安成序。 10.監督餐廳的服務。 11.協助準備有效的部門工作時間表。 12.遵照酒店的制度和部門的程序， 培訓及訓練員工，并提供有建設性的反饋信息以提高工作成績。 13.以專業積極的姿態與部門和酒店員工接觸，建立良好的關系、增進團隊精神并確保有效的雙方交流。流。 14.掌握酒店特別推銷及活動以便為客人解釋。 15.掌握并能為客人提供酒店最新的信息。 16.執行能提高賓客體驗的程序。 17.確保所有餐飲設備運行狀況良好、定時清潔。 18.禮貌、迅速、高效地對所有賓客提出的問題、投訴或要求予以響應，確保達到較高的客戶滿意度。 #大堂吧主管

崗位概述 高效執行餐飲服務流程，確保餐品呈現標準與時效性，通過標準化禮儀動作為賓客提供熱情專業的用餐體驗，支持餐廳日常運營。 技能要求 - 完全代表酒店，品牌和公司與顧客，員工和第三方交往的能力。 基礎餐飲服務技能（托盤/擺臺）。 儀態管理能力（站姿/走姿）。 基礎應變能力（客訴首接反饋）。 學歷要求 - 酒店管理，餐飲或相關專業的大專學歷。 職業經驗要求 - 經驗不限，接受崗前禮儀培訓。

崗位概述 全面負責酒店后廚衛生安全體系、設備運維及成本控制戰略，通過標準化流程、跨部門資源整合及行業創新應用，保障餐飲后臺高效合規運營，并驅動團隊效能持續提升。 技能要求 - 具備良好的溝通能力。 食品服務許可或當地政府規定的有效的衛生或健康上崗證。 具有解決問題、組織和培訓能力。 學歷要求 - 具有相關領域的大專學歷或職業證書。 職業經驗要求 - 2年相關經驗包括至少1年的管理經驗或與此相當的教育和相關工作經驗結合的背景。

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質的酒水服務。 2. 出品酒水并進行收費酒水的銷售。 3. 吧臺的日常和月盤點，填寫銷售盤點表。 4. 吧臺日常酒水的申領，補充和保管。 5. 吧臺設備、用品的保養使其正常運轉。 6.協助副經理進行部分管理 任職條件: 1.能使用英語進行日常溝通。 2.兩年以上酒水出品經驗，一定的管理經驗 3.良好的酒水知識，熱愛本職工作，有責任心，能吃苦耐勞。 4.身體健康，儀表端莊。 5.該崗位需每周工作6天?? ? ? ? ? ? 福利： 1. 雙人住宿 2.一日三餐國際自助餐廳 3. 吧臺飲料暢飲 4. 度假村內所有娛樂活動及場地設施免費使用 5. 機場接送服務 6. 工作滿一年往返度假村和住址機票 7. 完善的工作意外傷害保險及社會保險 8. 國際化G.O團隊 9. 擁有登臺演出的機會 10. 每年輪換海外及大中華區度假村工作機會 11. Club Med海外度假村免費房間 12. 快速晉升通道

【崗位職責】 1、負責餐飲部員工的崗位業務培訓，督促各崗位抓好培訓工作、提高全員業務素質。 2、檢查各類用具的破損丟失情況，將各項易耗品費用降低。 3、督促廚師長做好食品衛生成本核算、食品價格等工作，定期研究新菜加以推廣、提高食品的出成率及邊腳料的利 用率。 4、發展良好的賓客關系，滿足賓客特殊需求，處理各類賓客投訴。 5、制定、推行和監督本部門的各項管理制度。 【崗位要求】 1、2年以上餐廳同等管理崗位工作經驗,有酒店或連鎖餐飲管理經驗者優先考慮； 2、熟悉掌握餐飲管理與服務的專業知識和技能； 3、具有較強的組織管理能力，合理分配員工工作； 4、掌握有效控制餐飲成本的途徑，督導各種餐飲服務規范、菜肴質量標準的執行； 5、具有較強的口頭表達、撰寫業務報告的能力； 6、能妥善處理客人投訴及其他突發事件的能力； 7、有較強的事業心和責任感，工作認真踏實，為人處事公正嚴肅。

Key Responsible: 主要工作職責： 1.To be responsible for the daily supervision of the restaurant, concentrating on service procedure and quality of product. 負責餐廳的日常管理，主要是服務程序和產品質量方面的管理。 2.To ensure that all restaurant mise en place is correctly prepared and ready for each service period. 確保所有餐廳的準備工作都做好，為各個服務時段做好準備。 3.In the absence of a Manager, conducts shift briefings to ensure hotel activities and operational requirements are known  經理不在時，組織交接班例會，確保員工知曉酒店的活動和運作要求 4.Endeavour to resolve all complaints during shift and logs all complaints in log book for further follow up 換班中盡量解決所有的抱怨，并記錄在值班日記上以便進一步跟蹤調查   Qualification: 任職資格 1.At least one year working experience in the same position in 5 star hotel 有同等星級酒店相同崗位工作經驗1年以上。 2. Have good image and temperament; good sense of service and willing to develop yourself in the hopitality industry 形象氣質良好，有較強的服務意識，有志在酒店業發展。 3. Have good working attitude and sense of teamwork 良好的工作態度及團隊合作意識。 4. Commitment to quality in everyting you do 在對客服務的每個細節中都保證質量。

As the operational leader of our Chinese Dining Restaurant, you will oversee the venue's daily operations to deliver exceptional dining experiences. You will lead the team in executing high-standard service procedures, optimizing operational efficiency, controlling costs, and maintaining the restaurant's brand image and service quality. 作為我們全日制餐廳的運營負責人，您將全面監督餐廳的日常運營，為客人提供卓越的用餐體驗。您將帶領團隊執行高標準服務流程，優化運營效率，控制成本，并維護餐廳的品牌形象和服務品質。

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 Chief Steward is responsible for overseeing the efficient and hygienic operation of the hotel’s stewarding department. This includes managing the cleaning, storage, and maintenance of all kitchen equipment, utensils, and service ware, as well as supervising the stewarding team to ensure compliance with health, safety, and sanitation standards. The Chief Steward works closely with the culinary and food & beverage teams to ensure seamless service delivery. 管事部經理負責高效、衛生地管理酒店管事部的整體運作。其職責包括廚房設備、餐具及服務用具的清潔、儲存與維護管理，同時監督管事團隊嚴格遵守健康、安全及衛生標準。該崗位需與餐飲及烹飪團隊密切協作，確保服務順暢高效。