【崗位職責】 1. 負責品酒課程的培訓和銷售 2. 用高品質的服務維護客戶忠誠度 3. 負責度假村內所有酒水的管理，儲藏和采購 【崗位要求】 1. 需要有WSET證書 2. 有相關工作經驗優先 3. 須掌握具備基礎英語和流利的普通話，掌握其它外語者（法語、日語及韓語等）更佳 4. 該崗位需每周工作6天 【G.O福利】： 雙人住宿； 一日三餐國際自助餐廳； 吧臺飲料暢飲； 度假村內所有娛樂活動及場地設施免費使用； 機場接送服務； 工作滿一年往返度假村和住址機票； 完善的工作意外傷害保險及社會保險； 國際化G.O團隊； 擁有登臺演出的機會； 每年輪換海外及大中華區度假村工作機會； Club Med海外度假村免費房間； 快速晉升通道。

GENERAL MISSIONS ? Apply and enforce the bar manager's organization ? Centralize and transmit bar day stocks to the bar manager ? Control deliveries and ensure the distribution of products, consumables, PMH and laundry ? Alert the bar manager to the needs, products, consumables, PMH and laundry ? Check the setting up of bars before services ? Supervise the bar team during the various stages of the service ? Check the correct use of technical data sheets ? Welcome, advise and serve GMs: prepare and serve consumption according to technical specifications established in compliance with norms and standards ? Collect payment for drinks sold and record sales ? Ensure compliance with procedures (Free GO, Club Med Talent, Alcohol for Minors, etc.) ? Check the quality, speed, cleaning of the bar and tables during services ? Participate in the management of bars (inventory, invoicing, entry in Economat, budget reconciliation, Point of Sale, planning...) ? Identify malfunctions, implement corrective actions and propose action plans to your manager ? Propose actions to develop the sale of tailor-made products. ? Contribute to the atmosphere of the bar and offer his manager innovative and diversified events ECONOMIC RESULTS: ? Enforce sales prices, gratuities and receipts. ? Propose actions to achieve business objectives and instill commercial spirit in the team. ? Ensure the proper management of current stocks, and inventories, proper maintenance and use of equipment. HYGIENE & SAFETY ? Report to his manager difficulties of application relating to procedures and standards or health and safety standards ? Implement, apply and control the H.A.C.C.P. method and the hygiene and safety rules of the Bar ? Respect and control the rules of personal hygiene and clothing ? Make sure that unaccompanied minors do not consume alcohol ? Ensure that unfinished alcoholic beverages are systematically collected and cleared from the tables ? Make sure that unfinished bottles of alcohol are cleared and secured in a place not accessible to customers ? Ensure the maintenance and preservation of premises, equipment and materials; ? Apply procedures for closing the activity. ? Respect the resort’s waste management rules (sorting, collection…) ? Limit electricity and water consumption ? Respect the service’s rules for dangerous products management (storage, protection equipment…) MANAGEMENT ? Ensure the reception, implementation and integration of GO/GEs in your department ? Define personal objectives and support his team or its affiliates, and evaluate them ? Supervise and lead in a transversal logic ? Implement and comply with HR procedures and have them validated by your own manager ? Manager by proximity: show, train and enforce ? Be exemplary through his visibility among teams and customers YOU NEED -COORDINATION OF BAR OPERATION -Contributes to the operational follow-up of bars (organization, supply...).  -Involved in optimizing customer satisfaction and the achievement of business objectives and replaces the bar manager according to needs. YOUR KEY PERFORMANCE INDICATORS  ? Customer: Quality of welcome and service, ability to customize according to nationalities ? Business: respect for bar cost & sales development ? People: team training and development

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

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

此崗位為酒管公司旗下融悅庭品牌等酒店的招聘崗位，涉及全國范圍。 餐飲服務崗位職責： 1. 負責本區域環境衛生及物品擺放; 2. 負責本區域餐前各項準備工作和餐后的收尾工作; 3. 服從上級安排，主動、熱情服務賓客； 4. 熟悉菜品知識，掌握重點菜品的營銷話術，靈活推薦。 5. 遵守餐廳的各項規章制度; 6. 完成領導安排的其他工作任務。 前臺接待崗位職責： 1. 在前臺提供禮貌和高效的服務； 2. 為到達和離店客人辦理登記和退房手續； 3. 在賬單系統中修正、更新住店客人的活頁檔案； 4. 正確地安排到達客人所需要的房間； 5. 根據“團隊指引”，為到達和離店團隊作好所有必需的準備； 6. 保證按管理層要求做好每日報表和統計表； 7. 保證每個備用金有足夠的流通現金，并經常進行檢查以免短缺； 8. 分別與有關公司、團隊、客人等再次確認所有的到達預訂； 9. 嚴格控制所有的客房鑰匙，如有異常應向上級主管匯報； 10. 完成領導安排的其他工作任務。 任職條件： 1. 不超過30周歲； 2. 熟練掌握前臺、餐飲業務知識，熟練運用前臺操作系統、餐飲相關系統及辦公軟件； 3. 待人熱情友好，在工作中能始終保持微笑服務，認真細致，有責任心； 4. 普通話流利，英語基礎溝通能力良好； 5. 身體健康，精力充沛，形象氣質佳； 6. 具有優良的服務意識和敬業精神，能夠適應倒班工作制； 7. 實習期半年及以上，優秀者可轉正。

SERVICE AND ORGANIZATION ? Guarantee the application of standards and ensure an optimal customer experience ? Apply and enforce the restaurant manager's organization ? Ensure the distribution, use and return of laundry ? Allocate consumables and PMH products ? Alert the restaurant manager about the need for laundry, consumables and PMH ? Check the setting up of tables before/during and after the services ? Control the dressing and decoration of buffets to enhance the value of kitchen services ? Be present during the service and welcome GMs to restaurants ? Supervise the restaurant team during the various stages of the service ? Control the quality, speed, service and clearing of tables during service ? Ensure the promotion of wines on the menu ? Control the execution of the task schedule ? Replace the Restaurant Manager in case of absence COMPLY WITH HYGIENE & SAFETY STANDARDS IN RESTAURANTS ? Check the application of H.A.C.C.P method and the health and safety rules ? Alert the restaurant manager to non-compliance with the implementation of the H.A.C.C.P. method and health and safety rules by restaurant teams ? Ensure that unaccompanied minors do not consume alcohol, in particular that they do not help themselves at self-service alcoholic beverage dispensing points ? Ensure that unfinished alcoholic beverages are systematically collected and cleared from the tables ? Make sure that unfinished bottles of alcohol are cleared and secured in a place not accessible to customers ? Ensure the maintenance and preservation of premises, equipment and materials ? Transmit to technical services malfunctions and damage observed in restaurants ? Respect and control the application of personal hygiene and clothing rules ? Apply procedures for closing the activity ? Respect the resort’s waste management rules (sorting, collection…) ? Limit electricity and water consumption MANAGEMENT ? Ensure the reception, implementation and integration of GO/GEs in your department ? Define personal objectives and support his team or its affiliates, and evaluate them ? Supervise and lead in a transversal logic ? Implement and comply with HR procedures and have them validated by your own manager ? Manager by proximity: show, train and enforce ? Be exemplary through his visibility among teams and customers We hope you are ... ? An explorer, available and ready to live in a Club Med resort ? An experienced professional with qualifications ? Enthusiastic about dining services and team management ? A charismatic leader who manages a team of 10 to 30 people ? A indispensable right arm, ready to assist the restaurant Manager with organizing the service and managing the teams ? A friendly server who welcomes, seats and serves in the dining room (300 to 1000 meals per service) ? An outstanding coach who supervises, unites and develops your teams ? A good salesperson who stimulates additional sales ? A sharp manager who can juggle between orders and stocks ? A caretaker who makes certain of application and respect of health and safety standards

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

崗位職責： 1.全面督導酒店餐飲部運營管理工作,制定并實施餐飲經營的所有計劃； 2.負責實現酒店的營業收入指標和利潤指標； 3.與行政總廚/廚師長一起籌劃和設計菜單，開發當地需求的餐飲產品； 4.協調與其他部門的工作關系，確保賓客得到滿意的餐飲產品和良好的服務； 5.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； 6.建立健全物資管理制度，對餐廳的設備、物資、用具等嚴格管理； 7.完成領導安排的其他工作任務。 任職條件： 1.具有3年以上同崗位工作經驗； 2.以部門負責人身份參與過至少一家酒店的籌開籌備工作； 3.具有5年以上酒店、餐飲等行業工作經歷或企業經營管理工作經歷； 4.熟悉酒店管理理論、餐飲管理理論、營銷學和服務心理學等知識領域； 5.熟練使用辦公軟件，并能夠運用專業管理軟件進行數據分析和決策； 6.良好的溝通能力和團隊領導技能，能夠有效地管理和激勵員工； 7.具備較強的組織協調能力，能夠在多任務環境下有效工作； 8.同等條件下，中共黨員、具有國央企工作經歷、具有軍隊工作經歷者優先。 9.服從工作地點調配。

崗位職責： 1.全面負責中餐廳運營管理工作； 2.全面負責中餐廳品質管理工作； 3.全面負責中餐廳營收及成本控制管理工作； 4.全面負責中餐廳員工培訓及發展工作； 5.全面負責中餐廳安全生產管理工作。 6.完成領導安排的其他工作任務。 任職條件： 1.2年以上酒店或餐飲行業餐廳經理相關工作經驗； 2.精通中餐的業務知識，熟練掌握中餐的業務及管理技能； 3.熟悉中餐服務全過程，善于安排各個環節的工作，能保證餐廳管理的協調發展； 4.具有較強的溝通協調能力、組織領導工作能力和實際工作能力。

崗位職責： 1.全面負責全日制餐廳的日常運營管理工作，確保餐廳服務質量和運營效率達到酒店標準; 2.制定并執行餐廳年度、季度、月度經營計劃，完成公司下達的營收和利潤指標; 3.監督餐廳食品質量、衛生標準和服務流程，定期檢查并落實整改措施； 4.負責餐廳員工排班、培訓及績效考核，提升團隊服務意識和專業技能; 5.處理顧客投訴及突發事件，維護餐廳良好形象和客戶關系; 6.控制餐廳運營成本，做好食材采購、庫存管理及損耗控制; 7.收集分析市場信息和顧客反饋，提出菜品創新和服務改進建議; 8.完成領導安排的其他工作任務。 任職條件： 1.2年以上同崗位工作經驗； 2.5年以上酒店或餐飲行業管理相關工作經驗， 3.精通餐飲部業務知識，熟練掌握全日餐廳、酒吧、茶吧的技能及管理技巧； 4.熟悉全日餐服務全過程，善于安排各個環節的工作，能保證餐廳管理的協調發展； 5.具有社會活動能力、組織領導工作能力和實際工作能力。 6.服從工作地點調配。

1. Food & Beverage Department 餐飲部 1.1. Bar operation 管理酒吧運行 · Develop Standards & Procedures, in keeping with the hotel policies and procedures· 按照飯店的標準程序制定服務標準及規則 · 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· 遵守飯店的規章制度及喜來登令客人滿意計劃，推廣相關系統的程序知識，盡可能地超越客人期望 · Manage outlet service· 管理餐廳服務 · Manage cash handling procedures· 管理現金的兌付和每日的結帳工作 · Manage the maintenance of equipment· 負責設備的維護 · Monitor standards of guest facilities and services· 監督客用設施和對客服務的標準 · Control stock and monitor stock security procedures· 控制存貨并監督存貨安全程序 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備的標準和程序 · Continually examine goods for quality and quantity· 控制食品出產的標準 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· 酒水服務知識

3.Guest Service/Sales 對客服務/銷售 3.1.Manage Guest Service 管理對客服務 ·Responsible for guest and staff satisfaction in the outlet.·加強、提高服務水準以超出規定的服務要求 ·Continually improving and enhancing service standards, and updating the Standards and Procedures as and when required.·承擔起客人滿意的責任 ·Manage the delivery of high quality service to guests·負責向客人傳送高水平服務 3.3.Guest Service/ Relations 對客服務/關系 ·Make appropriate recommendations to guests.·為客人提出有創造性的建議 ·Deliver high quality service to guests·傳送高水平對客服務 ·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·不斷尋找機會改進對客服務 ·Abide by the Sheraton Guest Satisfaction System·遵守喜來登顧客滿意標準 ·Establish and maintain effective guest relations·建立和維持有效的對客關系 ·Demonstrate effective and appropriate interaction with guests whilst maintaining a professional approach and image·以職業化的態度和形象展示有效的和合適的對客服務技巧 ·Communicate with guests in a manner which promotes goodwill, trust and satisfaction· 用可以增進友好、信任和滿意的態度與客人交流 ·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 銷售和促銷產品與服務 ·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品與服務 ·Promote the hotel and Sheraton’s products·促銷酒店和喜來登的產品與服務 ·Maintain a high level of product and service knowledge in order to explain and sell services and facilities to guests· 維持對產品和服務的高度了解以便于向客人解釋和銷售服務和設施

1.1. Outlet operation 管理餐廳運行 · Develop Standards & Procedures, in keeping with the hotel policies and procedures· 按照飯店的標準程序制定服務標準及規則 · 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· 遵守飯店的規章制度及喜來登令客人滿意計劃，推廣相關系統的程序知識，盡可能地超越客人期望 · Manage outlet service· 管理餐廳服務 · Manage cash handling procedures· 管理現金的兌付和每日的結賬工作 · Manage the maintenance of equipment· 負責設備的維護 · Monitor standards of guest facilities and services· 監督客用設施和對客服務的標準 · Control stock and monitor stock security procedures· 控制存貨并監督存貨安全程序 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備的標準和程序 · Continually examine goods for quality and quantity· 控制食品出產的標準 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· 酒水服務知識

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質的服務，達到顧客的滿意。 To adhere to the three steps of service to all our guests: 為顧客服務的三個步驟： 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. 負責宴會服務，為了滿足客人直接參與服務工作，保證部門達到標準。

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. 有權在特定的場合對客人的投訴、員工放權及與其它部門的溝通作出相應處理決定。確保所有客人消費都正確無誤的輸入電子計算系統。另確保所有票據及現金都按照喜來登的正確步驟完成。同時依照餐廳經理的指示對客人提供高質量的服務。帶領小組成員出色完成上級交代任務，確保員工給客人提供優質的服務并達到部門目標。

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作，督導餐廳的服務和出品，確保能令客人滿意，并超越客人的期望。負責餐廳全體員工通過不斷的培訓，提高職業技能，并帶領餐廳員工遵守酒店的公共形象與意識要求，促進公司目標的實現。根據標準與程序將餐廳作為生意單位來經營。作為餐廳經理應不斷提高、完善管理技能，以實現本部門在客人滿意率、利潤收入指標、提高員工士氣等方面目標。

1.1.Outlet operation 管理餐廳運行 ·Develop Standards & Procedures, in keeping with the hotel policies and procedures·按照飯店的標準程序制定服務標準及規則 ·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·遵守飯店的規章制度及喜來登令客人滿意計劃，推廣相關系統的程序知識，盡可能地超越客人期望 ·Manage outlet service·管理餐廳服務 ·Manage cash handling procedures·管理現金的兌付和每日的結帳工作 ·Manage the maintenance of equipment·負責設備的維護 ·Monitor standards of guest facilities and services·監督客用設施和對客服務的標準 ·Control stock and monitor stock security procedures·控制存貨并監督存貨安全程序 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備的標準和程序 · Continually examine goods for quality and quantity·控制食品出產的標準 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·酒水服務知識 3.Guest Service/Sales 對客服務/銷售 3.1.Manage Guest Service 管理對客服務 ·Responsible for guest and staff satisfaction in the outlet.·加強、提高服務水準以超出規定的服務要求 ·Continually improving and enhancing service standards, and updating the Standards and Procedures as and when required.·承擔起客人滿意的責任 ·Manage the delivery of high quality service to guests·負責向客人傳送高水平服務 ·Manage the development and implementation of guest service strategies·負責對客服務戰略的發展和實施 3.2.Manage the Sales and Promotion of Products and Services負責銷售和促銷產品與服務 ·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·不斷為酒店產品與服務發展銷售和促銷戰略

1.1. Outlet operation 管理餐廳運行 · Develop Standards & Procedures, in keeping with the hotel policies and procedures· 按照飯店的標準程序制定服務標準及規則 · Ensure all the staff carry out the tasks according to the S&P· 確保員工按照標準與程序完成任務 · 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· 遵守飯店的規章制度及喜來登令客人滿意計劃，推廣相關系統的程序知識，盡可能地超越客人期望 · Manage outlet service· 管理餐廳服務 · Manage cash handling procedures· 管理現金的兌付和每日的結帳工作 · Oversee the preparation of daily banking and cash flow reports· 監督每日財務報告 · Instruct staff in credit policies and facilities· 指導員工了解信用政策和設備 · Establish cash security procedures· 建立現金安全兌換程序 · Manage the maintenance of equipment· 負責設備的維護 · Monitor standards of guest facilities and services· 監督客用設施和對客服務的標準 · Control stock and monitor stock security procedures· 控制存貨并監督存貨安全程序 · Take part in menu and wine list creation· 參與菜單和酒單的編寫 2. Management/strategic planning 管理/戰備計劃 2.1. Take part in Strategic Planning and Development 參與戰略計劃的制定和開發 · Take part in the preparation and planning and department/unit/outlet goals and objectives· 參與準備和制定部門/單元/服務點的目標 · Determining a purchasing plan, according to the financial budget of the outlet.· 根據經營情況，制定每年和每月預算 · Determining optimum staffing, product, stock and equipment levels, in relation to business needs, keeping in mind the various seasonal periods of business· 根據生意需求及淡、旺季情況決定運作設備

Act as a support to the Events Team in handling the administrative work of the office and guest enquiries. 處理宴會統籌部門的日常行政工作，協助宴會統籌經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，及協助團隊和宴會活動的安排。 1. Administrative Support 行政業務協助 · Responsible for the daily administrative work of the department. · 負責部門內部的日常行政工作 · Handling incoming calls and assist in handling guest enquiries. · 接聽客戶問詢電話， 協助接待客人來訪 · Assist in compiling periodical reports. · 協助準備部門的日報表和月報表 · Complete the assign works by the leader. · 完成上級領導分配及安排的其他工作事項 2. Sales support 銷售協助 · Assist in data input in Opera S&C. · 協助輸入資料進宴會銷售預訂系統 · Handle sales enquiries to relay the requests to Event Mgr. · 接收客人活動的要求，并轉達至宴會統籌經理處 · Reply to the customers’ inquiries and requirements, and follow up in time. · 回復客人的詢問和要求，并及時跟進 3. Filing 文件歸檔 · Assist in handling the office filing system and be sure that all correspondence is properly filed. · 協助建立辦公室文件歸檔系統并準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道德行為 · Properly dressed in uniform with the general appearance according to the hotel standard. · 根據酒店的儀容儀表標準要求，穿著得當的統一制服 · Conducting business according to the Marriott guidelines and local law. · 遵守萬豪國際集團的規定條例及地方法律 · Compliance to the standards set up for the outlet’s operation including telephone handling, punctuality, hotel rules, regulations and SOPs. · 依據現有的部門運作標準，進行有序地工作，其中包括：專業地電話接聽，準時到崗，遵循酒店規章制度及標準操作規范 All job description shall be include the item as following所有職位描述中都應包含以下工作職責: 1. To perform any other duties as assigned by the Management.完成上級交給的其它工作任務。 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營，并服從安排。 3. Follow all Marriott policies and procedures. 服從萬豪集團的政策和程序

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作，督導餐廳的服務和出品，確保能令客人滿意，并超越客人的期望。負責餐廳全體員工通過不斷的培訓，提高職業技能，并帶領餐廳員工遵守酒店的公共形象與意識要求，促進公司目標的實現。根據標準與程序將餐廳作為生意單位來經營。作為餐廳經理應不斷提高、完善管理技能，以實現本部門在客人滿意率、利潤收入指標、提高員工士氣等方面目標。

【崗位職責】 1.具體負責樓面的日常運轉和管理工作，保證以舒適的就餐環境、良好的服務來吸引客源，通過向客人提供規范的服務程序，高標準的優質服務，來獲取最佳的經濟效益和社會效益； 2.負責簽署樓面各種用品的領用單、設備維修單、損耗報告單等，保證樓面的正常運行； 3.負責與相關部門的工作協調，發現問題及時處理并尋求新的解決方案； 4.員工的儀容儀表，督導員工保持始終如一的衛生標準； 5.營業期間堅持在第一戰線，加強餐中巡視，發現并糾正服務中出現的問題，處理各種突發事件；熱情待客、主動與顧客交流，迎送重要客人并在服務中給以特殊關照。記錄賓客信息，做好客源開發與維護； 6.處理賓客的抱怨和不滿，認真解決客人的投訴，并將客人的投訴意見及時向上級報告。 【崗位要求】 1.有良好的團隊領導精神及執行力。工作認真負責，作風正派； 2.熟悉餐飲前廳的經營管理工作，具有較強的工作責任感和敬業精神； 3.高端餐飲及酒店同崗位3年以上管理經驗者優先考慮。 該職位為項目儲備，項目地點為山西太原、廣東珠海、浙江杭州、陜西西安

【崗位職責】 1、負責餐廳日常收銀工作，包括賬單結算、現金及電子支付操作、發票開具等； 2、確保收銀系統數據準確，及時核對賬目，避免差錯； 3、協助處理顧客結賬過程中的疑問或投訴，提供高效、友好的服務； 4、每日營業結束后完成對賬及現金清點，并提交相關報表； 5、維護收銀設備的正常運行，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。 【崗位要求】 1、具備基礎的財務或收銀知識，有相關工作經驗者優先； 2、熟練使用收銀系統及辦公軟件（如Excel、POS機等）； 3、具備良好的溝通能力和服務意識，能耐心處理顧客需求； 4、工作細致認真，責任心強，能適應快節奏的工作環境； 5、可接受排班制工作（含早晚班及節假日）。 【崗位要求】 五險，提供食宿，工作環境優雅，團隊氛圍好

【崗位職責】 1、負責餐廳日常服務工作，提供餐飲服務，確保服務流程順暢高效。 2、按照希爾頓酒店服務標準，為客人提供熱情、專業的服務，及時響應并滿足客人的合理需求。 3、保持工作區域的整潔與衛生，確保設施設備正常運行，發現問題及時上報維修。 4、協助處理客人投訴及突發事件，確保問題得到妥善解決，維護酒店品牌形象。 5、參與酒店組織的培訓及會議，不斷提升服務技能與職業素養。 6、做好開餐前的各項準備工作，負責中餐廳的各項接待服務：點菜、上菜、分菜、酒水服務、結賬等。做好餐廳餐具、布草、其他物品的補充、替換和服務結束工作 【崗位要求】 1、具備良好的服務意識和職業素養，熱愛酒店行業，愿意為客人提供優質服務。 2、形象端正，舉止得體，具備較強的溝通能力與團隊協作精神。 3、能夠適應倒班工作制，包括夜班及節假日排班。 4、無工作經驗要求，有酒店或相關服務行業經驗者優先考慮。 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度。

崗位職責 協助餐飲總監全面管理餐廳（中餐包間/宴會廳/早餐廳），確保為客人提供優質服務，完成每月營業指標。 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。 2、安排各領班班次，督導領班日常工作，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、控制全餐廳的經營情況，確保服務質量。 5、按中餐特點適時擬出食品節建議，制定食品節計劃及餐廳裝飾計 劃并組織實施。 6、對重要客人及宴會客人予以特殊關注。 7、處理客人投訴，與客人溝通，征求客人反饋、建議。 8、負責餐廳人事安排及績效評估，按獎懲制度實施。 9、督導實施培訓，不斷提高餐廳服務員的專業技術知識和服務技巧， 改善服務態度。 10、負責餐廳硬件設施的維護和更新。 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理日報表，將餐廳經營情況及一切特殊情況 的發生，包括客人投訴，匯報給總經理。 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； ? 根據地方政府部門要求的，食品服務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，能夠按照酒店標準準備基本的菜品，有良好的服務意識； ? 出色的溝通能力、親和力、團隊建設能力及承受工作壓力的能力。 ? 大專以上學歷或同等實踐經驗者。 經驗 ? 五年以上行業經驗，兩年酒店餐飲部餐廳經理崗位運營管理的經驗。