SERVICE AND ORGANIZATION ? Ensure compliance with the customer contract for its service by applying standards for all his services ? Be the guarantor of a joyful environment within his perimeter.  ? Support the creation of innovative and diversified events ? Apply the implementation (early season), monitoring (season) and closure (end of season) processes for the entire department. ? Inform your manager of information from the field, dysfunctions observed in your department ? Propose appropriate solutions. ? Customize customer service without incurring additional costs or changes in the standards defined by the Services Department. ? Be present at key moments of the service to coordinate the teams and be the privileged and recognized interlocutor of the GMs. ? Adapt the organization according to infrastructures, ? Respect the pricing and strengthen emphasis, develop turnover on wines for sale if necessary ? Organize and distribute work for the restaurant team. ? To be a force of proposal on the evolution of high-end service in his service. QUALITY / HEALTH AND SAFETY: ? Establish, apply and monitor the application of health and safety standards in his department. ? Make a diagnosis, at the opening, of the state of his service (premises, equipment and resources available), ensure a control throughout the season and take necessary measures in case of problems (decision or request for intervention from his manager) ? Ensure the maintenance and preservation of premises and equipment ? Participate in the Health and Safety Unit. ? Ensure good waste management in the service (sorting, collection…) ? Ensure good management of dangerous products in the service (storage, protection equipment…) ? Limit electricity and water consumption  ECONOMIC RESULTS: ? Guarantee the operation of your service within a given framework (budget, performance, staff)  ? Ensure the follow-up and analysis of the various existing reporting tools and related action plans to rationalize management and optimize incomes in compliance with norms and standards. ? Submit monthly economic results to your manager. MANAGEMENT ? Demonstrate leadership ? Adopt a coaching posture in your management ? Ensure the reception, implementation and integration of GO/GEs in your department ? Define personal objectives and support his team or its affiliates, and evaluate them ? Supervise and lead in a transversal logic ? Implement and comply with HR procedures and have them validated by your own manager ? Manager by proximity: show, train and enforce ? Ensure good social climate in your department (pay particular attention to the staff restaurant) and organize meetings for corrective follow-up ? Be exemplary through his visibility among teams and customers We hope: You responsible for the implementation of the Service offer defined by the Management in restaurants and, if necessary, for diswashing.  You are responsible for the quality and relationships of your team with GMs. Your KPI -Client:Quality of reception and service -Business:Respect for equipment and heritage. Orders management And development of sales -People:Absenteeism rates, Turn over and team development

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

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

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

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

【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。

職位描述： 1.推薦酒店資源，牽頭與酒店建立合作關(guān)系； 2.協(xié)助與酒店的溝通,談判達(dá)成合同簽訂； 3.協(xié)調(diào)合作期間的問題。 任職要求： 1.具備酒店行業(yè)資源 2.具備良好的溝通協(xié)調(diào)能力。

To do whatever it takes to provide exceptional service for our customers and to strive for excellence to achieve customer satisfaction. 無論怎樣做都是為了向顧客提供優(yōu)質(zhì)的服務(wù)，達(dá)到顧客的滿意。 To adhere to the three steps of service to all our guests: 為顧客服務(wù)的三個步驟： 1. A warm and sincere greeting. Use the guest name, if and when possible 真誠而親切的問候，盡可能的使用顧客的名字 2. Anticipation and compliance with guest needs 預(yù)測并滿足顧客的需要 3. Fond farewell. Give them a warm good-bye and use their name, if and when possible 禮貌的道別,盡可能的使用顧客的名字和他們說再見。 Responsible for the service of all catering food and beverage. Direct all catering service efforts toward guest satisfaction, the achievement/maintenance of division stands, and profit maximization. 負(fù)責(zé)宴會服務(wù)，為了滿足客人直接參與服務(wù)工作，保證部門達(dá)到標(biāo)準(zhǔn)。

Act as a support to the Events Team in handling the administrative work of the office and guest enquiries. 處理宴會統(tǒng)籌部門的日常行政工作，協(xié)助宴會統(tǒng)籌經(jīng)理接待來訪客戶和接聽電話。 Handle the office administrative work including the distribution of correspondence with other departments, telephone enquires & assist in handling group & catering leads. 處理辦公室的行政工作，其中包括與其他部門間的信息傳遞，接聽客戶問詢電話，及協(xié)助團(tuán)隊和宴會活動的安排。 1. Administrative Support 行政業(yè)務(wù)協(xié)助 · Responsible for the daily administrative work of the department. · 負(fù)責(zé)部門內(nèi)部的日常行政工作 · Handling incoming calls and assist in handling guest enquiries. · 接聽客戶問詢電話， 協(xié)助接待客人來訪 · Assist in compiling periodical reports. · 協(xié)助準(zhǔn)備部門的日報表和月報表 · Complete the assign works by the leader. · 完成上級領(lǐng)導(dǎo)分配及安排的其他工作事項 2. Sales support 銷售協(xié)助 · Assist in data input in Opera S&C. · 協(xié)助輸入資料進(jìn)宴會銷售預(yù)訂系統(tǒng) · Handle sales enquiries to relay the requests to Event Mgr. · 接收客人活動的要求，并轉(zhuǎn)達(dá)至宴會統(tǒng)籌經(jīng)理處 · Reply to the customers’ inquiries and requirements, and follow up in time. · 回復(fù)客人的詢問和要求，并及時跟進(jìn) 3. Filing 文件歸檔 · Assist in handling the office filing system and be sure that all correspondence is properly filed. · 協(xié)助建立辦公室文件歸檔系統(tǒng)并準(zhǔn)確無誤地歸放各類文件，確保所有往來信息妥善存檔 4. Office Etiquette and Business Ethics 辦公室儀容儀表及商業(yè)道德行為 · Properly dressed in uniform with the general appearance according to the hotel standard. · 根據(jù)酒店的儀容儀表標(biāo)準(zhǔn)要求，穿著得當(dāng)?shù)慕y(tǒng)一制服 · Conducting business according to the Marriott guidelines and local law. · 遵守萬豪國際集團(tuán)的規(guī)定條例及地方法律 · Compliance to the standards set up for the outlet’s operation including telephone handling, punctuality, hotel rules, regulations and SOPs. · 依據(jù)現(xiàn)有的部門運(yùn)作標(biāo)準(zhǔn)，進(jìn)行有序地工作，其中包括：專業(yè)地電話接聽，準(zhǔn)時到崗，遵循酒店規(guī)章制度及標(biāo)準(zhǔn)操作規(guī)范 All job description shall be include the item as following所有職位描述中都應(yīng)包含以下工作職責(zé): 1. To perform any other duties as assigned by the Management.完成上級交給的其它工作任務(wù)。 2. Shall go to other departments of the hotel such as HSKP, F&B, FO, LP to support operation when necessary, and obey the arrangement. 在酒店運(yùn)營需要時，須前往客房部、餐飲部、前廳部、防損部等酒店其它部門支持運(yùn)營，并服從安排。 3. Follow all Marriott policies and procedures. 服從萬豪集團(tuán)的政策和程序

The incumbent will be adequately empowered to make decisions in varioussituations relating to guest complaints, staff issues and other coordinatingdepartment issues. Responsible for ensuring that food and beverage sales areproperly processed through the electronic register and that all dockets andcash are accounted for in accordance with Sheraton Policy and Procedures and toprovide service to guests as and when directed by the Restaurant Managers Leadingthe associates to provide?excellent service to the guests and achievedepartment goals and objectives. 有權(quán)在特定的場合對客人的投訴、員工放權(quán)及與其它部門的溝通作出相應(yīng)處理決定。確保所有客人消費(fèi)都正確無誤的輸入電子計算系統(tǒng)。另確保所有票據(jù)及現(xiàn)金都按照喜來登的正確步驟完成。同時依照餐廳經(jīng)理的指示對客人提供高質(zhì)量的服務(wù)。帶領(lǐng)小組成員出色完成上級交代任務(wù)，確保員工給客人提供優(yōu)質(zhì)的服務(wù)并達(dá)到部門目標(biāo)。

1.1. Outlet operation 管理餐廳運(yùn)行 · Develop Standards & Procedures, in keeping with the hotel policies and procedures· 按照飯店的標(biāo)準(zhǔn)程序制定服務(wù)標(biāo)準(zhǔn)及規(guī)則 · Complies with the hotel specific, guidelines of Sheraton Guests Satisfaction Index. The incumbent will initiate systems and procedures to meet and if possible exceed guest’s expectations· 遵守飯店的規(guī)章制度及喜來登令客人滿意計劃，推廣相關(guān)系統(tǒng)的程序知識，盡可能地超越客人期望 · Manage outlet service· 管理餐廳服務(wù) · Manage cash handling procedures· 管理現(xiàn)金的兌付和每日的結(jié)賬工作 · Manage the maintenance of equipment· 負(fù)責(zé)設(shè)備的維護(hù) · Monitor standards of guest facilities and services· 監(jiān)督客用設(shè)施和對客服務(wù)的標(biāo)準(zhǔn) · Control stock and monitor stock security procedures· 控制存貨并監(jiān)督存貨安全程序 2. Menu Knowledge 菜單、酒水知識 2.1. Menu 菜單 · Good command food product and menu knowledge.· 熟悉餐飲知識和餐廳菜單 · Total knowledge & understanding of Food Preparation Standard & Procedure.· 了解并熟知所有食品準(zhǔn)備的標(biāo)準(zhǔn)和程序 · Continually examine goods for quality and quantity· 控制食品出產(chǎn)的標(biāo)準(zhǔn) 2.2. Drink list 酒水 · Good command of beverage knowledge· 熟悉酒水知識 · Good Knowledge of Wines, Spirits and Cocktail Recipes· 熟悉葡萄酒、烈酒知識和雞尾酒的配制 · Implement beverage service skill· 酒水服務(wù)知識

1.1. Outlet operation 管理餐廳運(yùn)行 · Develop Standards & Procedures, in keeping with the hotel policies and procedures· 按照飯店的標(biāo)準(zhǔn)程序制定服務(wù)標(biāo)準(zhǔn)及規(guī)則 · Ensure all the staff carry out the tasks according to the S&P· 確保員工按照標(biāo)準(zhǔn)與程序完成任務(wù) · Complies with the hotel specific, guidelines of Sheraton Guests Satisfaction Index. The incumbent will initiate systems and procedures to meet and if possible exceed guest’s expectations· 遵守飯店的規(guī)章制度及喜來登令客人滿意計劃，推廣相關(guān)系統(tǒng)的程序知識，盡可能地超越客人期望 · Manage outlet service· 管理餐廳服務(wù) · Manage cash handling procedures· 管理現(xiàn)金的兌付和每日的結(jié)帳工作 · Oversee the preparation of daily banking and cash flow reports· 監(jiān)督每日財務(wù)報告 · Instruct staff in credit policies and facilities· 指導(dǎo)員工了解信用政策和設(shè)備 · Establish cash security procedures· 建立現(xiàn)金安全兌換程序 · Manage the maintenance of equipment· 負(fù)責(zé)設(shè)備的維護(hù) · Monitor standards of guest facilities and services· 監(jiān)督客用設(shè)施和對客服務(wù)的標(biāo)準(zhǔn) · Control stock and monitor stock security procedures· 控制存貨并監(jiān)督存貨安全程序 · Take part in menu and wine list creation· 參與菜單和酒單的編寫 2. Management/strategic planning 管理/戰(zhàn)備計劃 2.1. Take part in Strategic Planning and Development 參與戰(zhàn)略計劃的制定和開發(fā) · Take part in the preparation and planning and department/unit/outlet goals and objectives· 參與準(zhǔn)備和制定部門/單元/服務(wù)點(diǎn)的目標(biāo) · Determining a purchasing plan, according to the financial budget of the outlet.· 根據(jù)經(jīng)營情況，制定每年和每月預(yù)算 · Determining optimum staffing, product, stock and equipment levels, in relation to business needs, keeping in mind the various seasonal periods of business· 根據(jù)生意需求及淡、旺季情況決定運(yùn)作設(shè)備

To ensure smooth and efficient operation of the assigned outlet. Operatethe outlet as a business unit as per the standards and procedures and practicemanagerial principles, in order to achieve departmental goals, in terms ofGuest Satisfaction, financial targets, and training and high employee morale. 全面維持和保障餐廳的順利運(yùn)作，督導(dǎo)餐廳的服務(wù)和出品，確保能令客人滿意，并超越客人的期望。負(fù)責(zé)餐廳全體員工通過不斷的培訓(xùn)，提高職業(yè)技能，并帶領(lǐng)餐廳員工遵守酒店的公共形象與意識要求，促進(jìn)公司目標(biāo)的實(shí)現(xiàn)。根據(jù)標(biāo)準(zhǔn)與程序?qū)⒉蛷d作為生意單位來經(jīng)營。作為餐廳經(jīng)理應(yīng)不斷提高、完善管理技能，以實(shí)現(xiàn)本部門在客人滿意率、利潤收入指標(biāo)、提高員工士氣等方面目標(biāo)。

1. Food & Beverage Department 餐飲部 1.1. Bar operation 管理酒吧運(yùn)行 · Develop Standards & Procedures, in keeping with the hotel policies and procedures· 按照飯店的標(biāo)準(zhǔn)程序制定服務(wù)標(biāo)準(zhǔn)及規(guī)則 · Complies with the hotel specific, guidelines of Sheraton Guests Satisfaction Index. The incumbent will initiate systems and procedures to meet and if possible exceed guest’s expectations· 遵守飯店的規(guī)章制度及喜來登令客人滿意計劃，推廣相關(guān)系統(tǒng)的程序知識，盡可能地超越客人期望 · Manage outlet service· 管理餐廳服務(wù) · Manage cash handling procedures· 管理現(xiàn)金的兌付和每日的結(jié)帳工作 · Manage the maintenance of equipment· 負(fù)責(zé)設(shè)備的維護(hù) · Monitor standards of guest facilities and services· 監(jiān)督客用設(shè)施和對客服務(wù)的標(biāo)準(zhǔn) · Control stock and monitor stock security procedures· 控制存貨并監(jiān)督存貨安全程序 2. Menu Knowledge 菜單、酒水知識 2.1. Menu 菜單 · Good command food product and menu knowledge.· 熟悉餐飲知識和餐廳菜單 · Total knowledge & understanding of Food Preparation Standard & Procedure.· 了解并熟知所有食品準(zhǔn)備的標(biāo)準(zhǔn)和程序 · Continually examine goods for quality and quantity· 控制食品出產(chǎn)的標(biāo)準(zhǔn) 2.2. Drink list 酒水 · Good command of beverage knowledge· 熟悉酒水知識 · Good Knowledge of Wines, Spirits and Cocktail Recipes· 熟悉葡萄酒、烈酒知識和雞尾酒的配制 · Implement beverage service skill· 酒水服務(wù)知識

3.Guest Service/Sales 對客服務(wù)/銷售 3.1.Manage Guest Service 管理對客服務(wù) ·Responsible for guest and staff satisfaction in the outlet.·加強(qiáng)、提高服務(wù)水準(zhǔn)以超出規(guī)定的服務(wù)要求 ·Continually improving and enhancing service standards, and updating the Standards and Procedures as and when required.·承擔(dān)起客人滿意的責(zé)任 ·Manage the delivery of high quality service to guests·負(fù)責(zé)向客人傳送高水平服務(wù) 3.3.Guest Service/ Relations 對客服務(wù)/關(guān)系 ·Make appropriate recommendations to guests.·為客人提出有創(chuàng)造性的建議 ·Deliver high quality service to guests·傳送高水平對客服務(wù) ·Ensure guest needs and reasonable requests are met·確保客人的需求和合理的要求被滿足 ·Seek opportunities to continually improve guest service·不斷尋找機(jī)會改進(jìn)對客服務(wù) ·Abide by the Sheraton Guest Satisfaction System·遵守喜來登顧客滿意標(biāo)準(zhǔn) ·Establish and maintain effective guest relations·建立和維持有效的對客關(guān)系 ·Demonstrate effective and appropriate interaction with guests whilst maintaining a professional approach and image·以職業(yè)化的態(tài)度和形象展示有效的和合適的對客服務(wù)技巧 ·Communicate with guests in a manner which promotes goodwill, trust and satisfaction· 用可以增進(jìn)友好、信任和滿意的態(tài)度與客人交流 ·Take appropriate action to resolve guest complaints·采取合適的行動解決客人抱怨 3.4.Sell and Promote Products and Services 銷售和促銷產(chǎn)品與服務(wù) ·Sell the hotel and Sheraton’s products and services using-selling and suggestive selling techniques·使用建議性銷售的技巧銷售喜來登的產(chǎn)品與服務(wù) ·Promote the hotel and Sheraton’s products·促銷酒店和喜來登的產(chǎn)品與服務(wù) ·Maintain a high level of product and service knowledge in order to explain and sell services and facilities to guests· 維持對產(chǎn)品和服務(wù)的高度了解以便于向客人解釋和銷售服務(wù)和設(shè)施

1.1.Outlet operation 管理餐廳運(yùn)行 ·Develop Standards & Procedures, in keeping with the hotel policies and procedures·按照飯店的標(biāo)準(zhǔn)程序制定服務(wù)標(biāo)準(zhǔn)及規(guī)則 ·Complies with the hotel specific, guidelines of Sheraton Guests Satisfaction Index. The incumbent will initiate systems and procedures to meet and if possible exceed guests’ expectations·遵守飯店的規(guī)章制度及喜來登令客人滿意計劃，推廣相關(guān)系統(tǒng)的程序知識，盡可能地超越客人期望 ·Manage outlet service·管理餐廳服務(wù) ·Manage cash handling procedures·管理現(xiàn)金的兌付和每日的結(jié)帳工作 ·Manage the maintenance of equipment·負(fù)責(zé)設(shè)備的維護(hù) ·Monitor standards of guest facilities and services·監(jiān)督客用設(shè)施和對客服務(wù)的標(biāo)準(zhǔn) ·Control stock and monitor stock security procedures·控制存貨并監(jiān)督存貨安全程序 2.Menu Knowledge 菜單、酒水知識 2.1.Menu 菜單 ·Good command food product and menu knowledge.· 熟悉餐飲知識和餐廳菜單 ·Total knowledge & understanding of Food Preparation Standard & Procedure.·了解并熟知所有食品準(zhǔn)備的標(biāo)準(zhǔn)和程序 · Continually examine goods for quality and quantity·控制食品出產(chǎn)的標(biāo)準(zhǔn) 2.2.Drink list 酒水 ·Good command of beverage knowledge·熟悉酒水知識 ·Good Knowledge of Wines, Spirits and Cocktail Recipes·熟悉葡萄酒、烈酒知識和雞尾酒的配制 ·Implement beverage service skill·酒水服務(wù)知識 3.Guest Service/Sales 對客服務(wù)/銷售 3.1.Manage Guest Service 管理對客服務(wù) ·Responsible for guest and staff satisfaction in the outlet.·加強(qiáng)、提高服務(wù)水準(zhǔn)以超出規(guī)定的服務(wù)要求 ·Continually improving and enhancing service standards, and updating the Standards and Procedures as and when required.·承擔(dān)起客人滿意的責(zé)任 ·Manage the delivery of high quality service to guests·負(fù)責(zé)向客人傳送高水平服務(wù) ·Manage the development and implementation of guest service strategies·負(fù)責(zé)對客服務(wù)戰(zhàn)略的發(fā)展和實(shí)施 3.2.Manage the Sales and Promotion of Products and Services負(fù)責(zé)銷售和促銷產(chǎn)品與服務(wù) ·Master the Marriott rewards member· 掌握萬豪禮賞會員 ·Continually develop sales and promotional strategies for the Hotel’s products and services·不斷為酒店產(chǎn)品與服務(wù)發(fā)展銷售和促銷戰(zhàn)略

To ensure smooth and efficient operation of the assigned outlet. Operate the outlet as a business unit as per the standards and procedures and practice managerial principles, in order to achieve departmental goals, in terms of Guest Satisfaction, financial targets, and training and high employee morale. 全面維持和保障餐廳的順利運(yùn)作，督導(dǎo)餐廳的服務(wù)和出品，確保能令客人滿意，并超越客人的期望。負(fù)責(zé)餐廳全體員工通過不斷的培訓(xùn)，提高職業(yè)技能，并帶領(lǐng)餐廳員工遵守酒店的公共形象與意識要求，促進(jìn)公司目標(biāo)的實(shí)現(xiàn)。根據(jù)標(biāo)準(zhǔn)與程序?qū)⒉蛷d作為生意單位來經(jīng)營。作為餐廳經(jīng)理應(yīng)不斷提高、完善管理技能，以實(shí)現(xiàn)本部門在客人滿意率、利潤收入指標(biāo)、提高員工士氣等方面目標(biāo)。

工作職責(zé)： 1、負(fù)責(zé)酒店餐飲的日常經(jīng)營和管理。 2、研究分析市場狀況，了解客人的飲食需求. 根據(jù)酒店客人的飲食結(jié)構(gòu)和生活習(xí)慣，確定酒店餐飲工作經(jīng)營和管理目標(biāo)； 3、根據(jù)酒店總體的預(yù)算要求，分析各月、年度的餐飲市場狀況，指導(dǎo)和審定餐飲部門的月、季、年度預(yù)算指標(biāo)； 4、參與和指導(dǎo)餐飲部，定期研究，制定食品推廣計劃和餐飲部推廣計劃，審定各種時令和特價菜單； 5、制訂服務(wù)標(biāo)準(zhǔn)和操作規(guī)程，檢查管理人員的工作和餐廳的服務(wù)態(tài)度，服務(wù)規(guī)程、出品部門的食品(飲品）質(zhì)量及各項規(guī)章制度的執(zhí)行情況，發(fā)現(xiàn)問題及時糾正和處理； 6、定期檢查所屬部門的各項經(jīng)營情況，會同財務(wù)部對所屬部門的各項成本預(yù)算進(jìn)行審定，有效地監(jiān)督和控制成本，保證所屬部門的綜合毛利。 7、激勵、培訓(xùn)本部門的員工。 任職資格： 1、大專及以上學(xué)歷，具有五年以上星級酒店工作經(jīng)驗； 2、掌握一定的英語口語，并能進(jìn)行日常交流； 3、具有豐富的餐飲管理經(jīng)驗，良好的客戶關(guān)系，語言、文字表達(dá)能力強(qiáng)； 4、熟悉國內(nèi)知名品牌食品的現(xiàn)狀及發(fā)展趨勢，能夠把握行業(yè)技術(shù)發(fā)展趨勢和發(fā)展動向，對關(guān)鍵技術(shù)有獨(dú)到見解； 5、熟悉星級酒店籌開及運(yùn)營標(biāo)準(zhǔn)和流程。

【崗位職責(zé)】 1、負(fù)責(zé)餐廳日常收銀工作，包括賬單結(jié)算、現(xiàn)金及電子支付操作、發(fā)票開具等； 2、確保收銀系統(tǒng)數(shù)據(jù)準(zhǔn)確，及時核對賬目，避免差錯； 3、協(xié)助處理顧客結(jié)賬過程中的疑問或投訴，提供高效、友好的服務(wù)； 4、每日營業(yè)結(jié)束后完成對賬及現(xiàn)金清點(diǎn)，并提交相關(guān)報表； 5、維護(hù)收銀設(shè)備的正常運(yùn)行，及時上報故障或異常情況； 6、配合餐廳其他部門完成臨時性工作任務(wù)。 【崗位要求】 1、具備基礎(chǔ)的財務(wù)或收銀知識，有相關(guān)工作經(jīng)驗者優(yōu)先； 2、熟練使用收銀系統(tǒng)及辦公軟件（如Excel、POS機(jī)等）； 3、具備良好的溝通能力和服務(wù)意識，能耐心處理顧客需求； 4、工作細(xì)致認(rèn)真，責(zé)任心強(qiáng)，能適應(yīng)快節(jié)奏的工作環(huán)境； 5、可接受排班制工作（含早晚班及節(jié)假日）。 【崗位要求】 五險，提供食宿，工作環(huán)境優(yōu)雅，團(tuán)隊氛圍好

【崗位職責(zé)】 1、負(fù)責(zé)餐廳日常服務(wù)工作，提供餐飲服務(wù)，確保服務(wù)流程順暢高效。 2、按照希爾頓酒店服務(wù)標(biāo)準(zhǔn)，為客人提供熱情、專業(yè)的服務(wù)，及時響應(yīng)并滿足客人的合理需求。 3、保持工作區(qū)域的整潔與衛(wèi)生，確保設(shè)施設(shè)備正常運(yùn)行，發(fā)現(xiàn)問題及時上報維修。 4、協(xié)助處理客人投訴及突發(fā)事件，確保問題得到妥善解決，維護(hù)酒店品牌形象。 5、參與酒店組織的培訓(xùn)及會議，不斷提升服務(wù)技能與職業(yè)素養(yǎng)。 6、做好開餐前的各項準(zhǔn)備工作，負(fù)責(zé)中餐廳的各項接待服務(wù)：點(diǎn)菜、上菜、分菜、酒水服務(wù)、結(jié)賬等。做好餐廳餐具、布草、其他物品的補(bǔ)充、替換和服務(wù)結(jié)束工作 【崗位要求】 1、具備良好的服務(wù)意識和職業(yè)素養(yǎng)，熱愛酒店行業(yè)，愿意為客人提供優(yōu)質(zhì)服務(wù)。 2、形象端正，舉止得體，具備較強(qiáng)的溝通能力與團(tuán)隊協(xié)作精神。 3、能夠適應(yīng)倒班工作制，包括夜班及節(jié)假日排班。 4、無工作經(jīng)驗要求，有酒店或相關(guān)服務(wù)行業(yè)經(jīng)驗者優(yōu)先考慮。 5、身體健康，能夠勝任長時間站立及一定體力勞動的工作強(qiáng)度。

崗位職責(zé) 協(xié)助餐飲總監(jiān)全面管理餐廳（中餐包間/宴會廳/早餐廳），確保為客人提供優(yōu)質(zhì)服務(wù)，完成每月營業(yè)指標(biāo)。 1、每日參加餐飲部例會，并于開餐前召開餐廳班前會，布置任務(wù)。 2、安排各領(lǐng)班班次，督導(dǎo)領(lǐng)班日常工作，檢查每位員工的儀容儀表。 3、與廚師長合作，共同完成每月或每日的特選菜單。 4、控制全餐廳的經(jīng)營情況，確保服務(wù)質(zhì)量。 5、按中餐特點(diǎn)適時擬出食品節(jié)建議，制定食品節(jié)計劃及餐廳裝飾計 劃并組織實(shí)施。 6、對重要客人及宴會客人予以特殊關(guān)注。 7、處理客人投訴，與客人溝通，征求客人反饋、建議。 8、負(fù)責(zé)餐廳人事安排及績效評估，按獎懲制度實(shí)施。 9、督導(dǎo)實(shí)施培訓(xùn)，不斷提高餐廳服務(wù)員的專業(yè)技術(shù)知識和服務(wù)技巧， 改善服務(wù)態(tài)度。 10、負(fù)責(zé)餐廳硬件設(shè)施的維護(hù)和更新。 11、做好與其他部門間的溝通與合作。 12、適時填寫每日餐廳經(jīng)理日報表，將餐廳經(jīng)營情況及一切特殊情況 的發(fā)生，包括客人投訴，匯報給總經(jīng)理。 任職資格： ?完全代表酒店，品牌和公司與客戶、員工和第三方交往的能力； ? 根據(jù)地方政府部門要求的，食品服務(wù)許可證或有效的健康證； ? 具有解決問題，判斷分析、激勵、組織和培訓(xùn)能力； ? 熟悉中西餐烹飪知識及操作過程，熟知成本控制，能夠按照酒店標(biāo)準(zhǔn)準(zhǔn)備基本的菜品，有良好的服務(wù)意識； ? 出色的溝通能力、親和力、團(tuán)隊建設(shè)能力及承受工作壓力的能力。 ? 大專以上學(xué)歷或同等實(shí)踐經(jīng)驗者。 經(jīng)驗 ? 五年以上行業(yè)經(jīng)驗，兩年酒店餐飲部餐廳經(jīng)理崗位運(yùn)營管理的經(jīng)驗。

崗位職責(zé) 1、負(fù)責(zé)餐飲部行政管理工作,制定并實(shí)施餐飲經(jīng)營的所有計劃。 2、負(fù)責(zé)實(shí)現(xiàn)部門的營業(yè)收入指標(biāo)和利潤指標(biāo)。 3、與行政總廚一起籌劃和設(shè)計菜單，開發(fā)當(dāng)?shù)匦枨蟮牟惋嫯a(chǎn)品。 4、熟悉飯店管理理論、餐飲管理理論、營銷學(xué)和服務(wù)心理學(xué)。 5、協(xié)調(diào)與其他部門的工作關(guān)系，確保賓客得到滿意的餐飲產(chǎn)品和良好的服務(wù)。 6、制定餐廳推銷策略，督促員工做好食品飲料的推銷工作，提高餐飲銷售收入。 7、建全物資管理制度，對餐廳的設(shè)備、物資、用具等嚴(yán)格管理。 崗位要求 1、XX以上文化程度；X年以上同崗位工作經(jīng)驗。 2、精通本部門的業(yè)務(wù)知識，熟練掌握中餐、西餐、酒吧、茶館的技能及管理技巧。 3、熟悉 食品原材料采購、儲藏和廚房生產(chǎn)、餐廳服務(wù)全過程，善于安排各個環(huán)節(jié)的工作，能保證餐飲管理的協(xié)調(diào)發(fā)展。 4、具有食品原材料加工、餐飲成本核算方面的知識。掌握各種產(chǎn)品配方、各種食品原材料出料率標(biāo)準(zhǔn)，控制產(chǎn)品質(zhì)量和成本消耗。 5、具有社會活動能力、組織領(lǐng)導(dǎo)工作能力和實(shí)際工作能力；善于調(diào)動餐飲 部各級管理人員的積極性。

崗位定位： 全面負(fù)責(zé)制定并實(shí)施餐飲部的工作計劃；督導(dǎo)各級管理人員對各餐廳、廚房的日常管理工作，確保能夠給客人提供優(yōu)質(zhì)高效的服務(wù)；制定本部門的各項預(yù)算，控制本部門的各項費(fèi)用在預(yù)算指標(biāo)之內(nèi)，完成本部門制定的各類經(jīng)營目標(biāo)。 職責(zé)與工作任務(wù)： 1.部門內(nèi)部管理 （1）制定部門內(nèi)部的經(jīng)營計劃及預(yù)算； （2）完善餐飲部服務(wù)規(guī)范和工作程序； （3）檢查和督促各部門嚴(yán)格按照工作規(guī)程和質(zhì)量標(biāo)準(zhǔn)進(jìn)行工作； （4）參加酒店組織的各類會議，負(fù)責(zé)匯報部門工作； （5）接受酒店上級領(lǐng)導(dǎo)的檢查和評估； （6）主持召開部門的工作會議； （7）貫徹實(shí)施餐飲經(jīng)營計劃并控制費(fèi)用預(yù)算，分析原因，提出改進(jìn)措施； （8）做好各餐廳之間及餐飲前廳與后廚之間的溝通協(xié)調(diào)工作； （9）審批與簽署本部門使用的各種單據(jù)； （10）督促做好設(shè)備、設(shè)施的維修保養(yǎng)工作，加強(qiáng)日常管理，防止事故發(fā)生； （11）參與制訂菜單、特別推薦菜單及酒水單； （12）定期與行政總廚研究新菜品，推出新菜單； （13）制定餐飲部各級管理人員和服務(wù)、工作人員的考核標(biāo)準(zhǔn)； （14）檢查各環(huán)節(jié)的出品質(zhì)量，對出現(xiàn)的質(zhì)量問題分析原因，并落實(shí)解決措施； （15）組織相關(guān)營業(yè)點(diǎn)做好有關(guān)菜品、飲品的銷售工作； （16）完成酒店布置的各項工作任務(wù)。 2.部門間協(xié)作 （1）配合市場營銷部完成重大活動及VIP客戶的服務(wù)接待工作； （2）配合酒店人力行政部，落實(shí)完成對員工的各項培訓(xùn)工作及員工升職或調(diào)崗工作； （3）配合市場營銷部，落實(shí)完成賓客意見及建議的整改工作及對餐飲產(chǎn)品的銷售工作； （4）配合保安部做好安全防范工作，并簽訂安全責(zé)任書； （5）與財務(wù)部配合進(jìn)行大項費(fèi)用開支的可行性分析及每月的物資盤點(diǎn)工作； （6）協(xié)同采購部做好物品及食品原材料的采購工作； （7）與前廳部溝通配合，做好每日預(yù)報表的打印工作及大堂吧的收銀工作； （8）與客房部溝通協(xié)調(diào)，做好客房送餐和贈送果盤時進(jìn)房和餐具收回工作； （9）做好與其他部門之間的溝通、協(xié)調(diào)和密切配合。 ??

【崗位職責(zé)】 - 負(fù)責(zé)餐飲部行政管理工作,制定并實(shí)施餐飲經(jīng)營的所有計劃。 - 負(fù)責(zé)實(shí)現(xiàn)部門的營業(yè)收入指標(biāo)和利潤指標(biāo)。 - 與行政總廚一起籌劃和設(shè)計菜單，開發(fā)當(dāng)?shù)匦枨蟮牟惋嫯a(chǎn)品。 ?- 熟悉飯店管理理論、餐飲管理理論、營銷學(xué)和服務(wù)心理學(xué)。 - 協(xié)調(diào)與其他部門的工作關(guān)系，確保賓客得到滿意的餐飲產(chǎn)品和良好的服務(wù)。 -?制定餐廳推銷策略，督促員工做好食品飲料的推銷工作，提高餐飲銷售收入。 -?建全物資管理制度，對餐廳的設(shè)備、物資、用具等嚴(yán)格管理。 【崗位要求】 - 酒店管理或相關(guān)專業(yè)大專以上學(xué)歷； - 工作經(jīng)驗及年限：至少2年以上餐飲部負(fù)責(zé)人工作經(jīng)驗； - 有戰(zhàn)略管理、組織變革管理、管理能力開發(fā)、市場營銷、合同法、財務(wù)管理及談判技巧等方面的培訓(xùn)能力； -?精通本部門的業(yè)務(wù)知識，熟練掌握中餐、西餐、酒吧、茶館的技能及管理技巧。 -?熟悉 食品原材料采購、儲藏和廚房生產(chǎn)、餐廳服務(wù)全過程，善于安排各個環(huán)節(jié)的工作，能保證餐飲管理的協(xié)調(diào)發(fā)展。 -?具有食品原材料加工、餐飲成本核算方面的知識。掌握各種產(chǎn)品配方、各種食品原材料出料率標(biāo)準(zhǔn)，控制產(chǎn)品質(zhì)量和成本消耗。 -?具有社會活動能力、組織領(lǐng)導(dǎo)工作能力和實(shí)際工作能力；善于調(diào)動餐飲 部各級管理人員的積極性。