【岗位职责】 1. 通过与客户建立良好的关系为其提供服务（餐厅接待、服务质量、吧台酒水出品） 2. 组织和协调团队成员，为其分配工作季目标、按照Club Med的标准监督成员的工作态度和行为 3. 通过管理支出；提高服务团队的盈利；优化服务团队的预算；从而实现开源节流 4. 使餐饮团队的气氛温暖、友善；并根据度假村的晚间主题装饰餐厅和提供酒水出品 5. 确保餐饮团队成员的发展 6. 确保遵守Club Med的标准，并符合卫生和安全流程 【岗位要求】 1.年龄30岁以上，大专以上学历， 主修国际旅游/酒店管理/餐饮专业者优先 2. 有1年以上同等岗位管理职工作经验 3. 必须具备流利的英语，掌握法语者更佳 4. 该岗位需每周工作6天                【G.O福利】： 双人住宿； 一日三餐国际自助餐厅； 吧台饮料畅饮； 度假村内所有娱乐活动及场地设施免费使用； 机场接送服务； 工作满一年往返度假村和住址机票； 完善的工作意外伤害保险及社会保险； 国际化G.O团队； 拥有登台演出的机会； 每年轮换海外及大中华区度假村工作机会； Club Med海外度假村免费房间； 快速晋升通道。

【岗位职责】 1、负责餐饮部行政管理工作,制定并实施餐饮经营的所有计划。 2、负责实现部门的营业收入指标和利润指标。 3、与行政总厨一起筹划和设计菜单，开发当地需求的餐饮产品。 4、熟悉饭店管理理论、餐饮管理理论、营销学和服务心理学。 5、协调与其他部门的工作关系，确保宾客得到满意的餐饮产品和良好的服务。 6、制定餐厅推销策略，督促员工做好食品饮料的推销工作，提高餐饮销售收入。 7、建全物资管理制度，对餐厅的设备、物资、用具等严格管理。 【岗位要求】 1、大专以上文化程度；3年以上同岗位工作经验。 2、精通本部门的业务知识，熟练掌握中餐、西餐、酒吧、茶馆的技能及管理技巧。 3、熟悉 食品原材料采购、储藏和厨房生产、餐厅服务全过程，善于安排各个环节的工作，能保证餐饮管理的协调发展。 4、具有食品原材料加工、餐饮成本核算方面的知识。掌握各种产品配方、各种食品原材料出料率标准，控制产品质量和成本消耗。 5、具有社会活动能力、组织领导工作能力和实际工作能力；善于调动餐饮 部各级管理人员的积极性。

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

1、全面监控餐厅运转工作； 2、做好餐厅销售和市场定位分析工作； 3、餐厅人员配置与成本控制 ； 4、维护酒店各项规定做好员工培训；

1.对上级分配的任务按质、按量、按时完成。 2.发挥带头作用，对属下热情帮助、耐心辅导搞好现场培训。 3.主持班前、班后会，向下属传达每天沽清品种及特别介绍，传达上级有关指示，指导和监督服务员按要求与规范工作。 4.安排服务员的站岗位置和具体分工，保证分管区内的服务质量，物品摆放符合要求。 5.落实每天卫生工作，保持分管区内卫生整洁

Primary Responsibilities 主要职责 •Ensure that your team delivers quality services, both in the production of customer service at all points of sale in the hotel. •Ensure the correct operation of the various services in your department. •Effective leadership of all department managers. •Motivate and create a team spirit in all sections of the Food and Beverage. •Ensure that the profitability of your department is consistent. •Ensure that the health and safety regulations are complied with and applied in the department, especially HACCP standards. •Ensure that there is compliance with the work legislation in Food and Beverage departments. •保证团队的服务质量及对客人展示酒店产品销售的机遇； •保证分部门的正确运作和不同风格服务； •有效的领导分部门经理； •在餐饮部每一个小分部，激励并创造团队精神； •保证各个分部门的持续性盈利； •保证各个分部执行健康安全政策，特别是HACCP标准； •保证餐饮部的工作与相关要求一致。 Knowledge and Experience 知识和经验 •Proficient in English conversation; •Working experience in international five-star hotel is preferred; •Master the knowledge of tourism marketing, sales, sociology and hotel management; •Strong social activity ability, organizational leadership and practical work ability; •熟练的英文会话能力； •国际联号五星级酒店工作经历优先； •掌握旅游市场学、销售学、社会学和酒店管理学知识； •较强的社会活动能力，组织领导力和实际工作能力。

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

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

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

【岗位职责】 1. 负责品酒课程的培训和销售 2. 用高品质的服务维护客户忠诚度 3. 负责度假村内所有酒水的管理，储藏和采购 【岗位要求】 1. 需要有WSET证书 2. 有相关工作经验优先 3. 须掌握具备基础英语和流利的普通话，掌握其它外语者（法语、日语及韩语等）更佳 4. 该岗位需每周工作6天 【G.O福利】： 双人住宿； 一日三餐国际自助餐厅； 吧台饮料畅饮； 度假村内所有娱乐活动及场地设施免费使用； 机场接送服务； 工作满一年往返度假村和住址机票； 完善的工作意外伤害保险及社会保险； 国际化G.O团队； 拥有登台演出的机会； 每年轮换海外及大中华区度假村工作机会； Club Med海外度假村免费房间； 快速晋升通道。

职位描述: 1. 用英语为宾客提供优质的酒水服务。 2. 出品酒水并进行收费酒水的销售。 3. 吧台的日常和月盘点，填写销售盘点表。 4. 吧台日常酒水的申领，补充和保管。 5. 吧台设备、用品的保养使其正常运转。 6.协助副经理进行部分管理 任职条件: 1.能使用英语进行日常沟通。 2.两年以上酒水出品经验，一定的管理经验 3.良好的酒水知识，热爱本职工作，有责任心，能吃苦耐劳。 4.身体健康，仪表端庄。 5.该岗位需每周工作6天             福利： 1. 双人住宿 2.一日三餐国际自助餐厅 3. 吧台饮料畅饮 4. 度假村内所有娱乐活动及场地设施免费使用 5. 机场接送服务 6. 工作满一年往返度假村和住址机票 7. 完善的工作意外伤害保险及社会保险 8. 国际化G.O团队 9. 拥有登台演出的机会 10. 每年轮换海外及大中华区度假村工作机会 11. Club Med海外度假村免费房间 12. 快速晋升通道

岗位职责 1.负责中餐厅，落实各个时期的工作任务。 2.制定中餐厅服务工作规范及工作制度并确保实施。 3.协助餐饮部经理制定各项餐饮推销计划与策略。 4.监督员工按照规范标准对客服务，对员工进行绩效评估，实施奖惩制度。 5.处理宾客的投诉，不断改善服务质量。 6.抓好设备设施的维修保养，严格物资管理制度，做好餐厅安全和防火工作。 7.根据季节差异、客源情况为厨房制定特色菜单提供建议。 岗位要求 1.1年以上同岗位工作经验； 至少熟练掌握一门外语。 2.精通中餐的业务知识，熟练掌握中餐的技能技巧； 3.具有较强的社会活动能力、组织领导工作能力和实际工作能力；善于调动中餐部各级管理人员的积极性。 4.具有食品原料学、烹调学、食品营养卫生和粤菜管理等方面的专业知识熟悉中餐食品原材料采购、储藏和厨房生产、中餐厅服务全过程，善于安排各个环节的工作，能保证中餐管理的协调发展。 5.具有中餐食品原材料加工、中餐成本核算方面的知识。掌握各种产品配方 ,各种食品原材料出料率标准，控制产品质量和成本消耗。

餐饮厅面服务员分为包房、自助、宴会、三种服务员、不同的服务员均有不同的岗位需求，薪资底薪2500起外加各类津贴，季度奖金等

岗位职责： 1、检查每日活动订单和工作日志，清楚了解所有活动和临时更改； 2、带领并指导团队成员对库存物品和各种设备设施进行管理级盘点； 3、带领并指导团队成员摆台； 4、配合宴会经理或副经理协调宴会活动； 5、检查员工到岗情况； 6、工作结束后检查宴会所有区域，确保厅房和各种设备设施的正确摆放并干净整 ； 7、在活动开始前为宴会成员分配工作； 8、能够高效完成所有正当活动需求； 9、能够胜任所有班次及经理安排的工作； 10、全面掌握各种类型活动的摆台方法。 岗位要求 1、心态乐观积极向上； 2、有餐饮服务经验优先考虑。

岗位职责 检查每日活动订单和工作日志对所有活动和临时更改做到了如指掌。 带领并指导团队成员对库存物品和各种设备设施进行管理级盘点。 带领并指导团队成员摆台。 配合宴会经理及副经理协调宴会活动。 检查员工到岗情况。 帮助员工不断提高和发展。 问候客人，并和客人从头至尾沟通活动细节，且适时提出合理化建议。 向工程部递交工程维修单。 工作结束后检查宴会所有区域，确保厅房和各种设备设施的正确摆放并干净整 洁。 告知所有团队成员有关活动细节。督促工作并按高标准执行 负责培训及督促所有员工参加培训活动。 能为各种活动做好台型图及设备方面的准备。 在活动开始前为宴会成员分配工作。 能够高效完成所有正当活动需求。 能够胜任所有班次及经理安排的工作。 能够处理和准备临时工申请。 负责接管在副经理或领班不在时的所有工作。 全面掌握各种类型活动的摆台方法。 填写工作日志给经理审批。记录合理化建议以备改进。 岗位要求 有上进心。 可以流利的用英语沟通。 可以独立的完成工作。 最少1年的宴会主管工作经验。 具有中西餐宴会服务知识。

全球最大的一价全包度假村福利再次来啦！ 喜欢咖啡、酒水饮品的你是否还在迷茫今年毕业后要何去何从？ 是否想趁年轻时多到世界各地看看呢？ 是否向往多彩多姿并充实的工作环境？ 是否担心酒水知识不熟练，英语无法完整的交流就要直接上岗呢？ 还不快来报名为你定制的ClubMed速成营？ 在远离日常喧嚣享受悠闲慢生活的度假村，边重温饮品知识边发掘不一样的自己。 你将与若干名志趣相投的小伙伴来到美丽的Club Med度假村参加为期两周的速成营，感受来自国际化团队的热情。 在欣赏壮丽山景的同时熟悉六大基酒，掌握调制技能出品简单的鸡尾酒和当地特色的“白沙日出”，通过考核后，将直接得到ClubMed度假村工作录用函哦！ 只要你 -大专以上学历，将于今年毕业 -热爱酒水咖啡等饮品，享受为客人制作酒水的成就感 -热爱结交新朋友，敢于用英语沟通交流就赶快加入我们吧！ 速成营需要支付费用吗？ 不用哦~，Club Med 不仅食宿全包，正式入职后还能报销往返交通费用哦，你只需拉上行李箱，即可出发!

Familiar with daily in house VIP. 熟知每日在店的重要客人。 Ability to analysis monthly report. 对月度报告进行分析的能力。 Keep the sense to drive own outlet’s budget and revenue. 保持对部门收入与预算负责的意识。 Handle up-selling and cost control well. 可以很好的掌握促销以及成本控制。 Responsible of outlet’s revenue(food revenue and beverage revenue). 对营业点收入负责。（食品收入以及饮品收入） Responsible of outlet’s guest voice and third party media score. 对营业点的客人满意度以及第三方媒体评分负责。 Responsible of outlet’s OSE. 对本部门的运营资产负责。 Maintain complete knowledge of: 必须掌握以下信息 All liquor brands, beers and non-alcoholic selections available in I.R.D.                      送餐部可提供的所有的酒精饮料，啤酒和非酒精饮料的商标名。 The particular characteristics and description of every wine/champagne by the glass and major wines on the wine and beverage lists. 酒水单上每种葡萄酒/香槟的具体特点和描述。 Designated glassware and garnishes for drinks. 饮料指定的杯子和装饰。 All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices. 菜单的所有内容，烹调方式，成份，酱汁，分量，装饰，摆放和价格。 Daily menu specials and out of stock items. 每日菜单精选和沽清物品。 Infrasys system procedures. 系统操作程序 Guest room layout, locations and room numbers/names. 客房布局，位置和房间号/名字 Know the bonvoy lever and amenity standard. 知晓万豪旅享家会员级别以及欢迎水果标准。 Check the daily amenity list and spot check the presentation of amenity. 检查每日欢迎水果清单并且抽查欢迎水果出品 Communicate with chef about guest’s special requirement. 与厨房沟通客人的特殊需求。 Check storage areas for proper supplies, organization, and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficiencies. 检查仓库地区的存货量，摆放陈列和卫生情况。派专人去保持卫生清洁和整理货品陈列。 Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business. 建立易耗品，酒精饮料的平均存放量。完成对库房的补货或对增加物品的采购。 Requisition linens / skirting required for business and assign infrasys to transport such to the IRD back area. 能够进行布草的存取，并分配绅士淑女 运送到餐厅。 Review sales of previous day; resolve discrepancies with Finance. Track revenue against budget and forecast.  查看前一天的销售和酒水的成本，解决账目上的差异问题。对比实际销售额与预算。 Meet with the Chef to review daily specials and out of stock items; update board throughout shift. Ensure that infrasyss are aware of such.  与厨师长每天一起查看每日精选，每隔一个班次要更换一次。确保所有的绅士淑女 都知道。 Prepare weekly short schedules in accordance with infrasysing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands. 根据绅士淑女 的具体情况制定每周绅士淑女 排班表。如有特殊情况则进行更改。 Ensure that infrasys report to work as scheduled. Document any late or absent employees.  确保绅士淑女 是按照排班表工作。记录下绅士淑女 的迟到或是缺席情况。 Coordinate breaks for infrasys. 合理调节绅士淑女 的休息时间。 Assign work and side duties to infrasys in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations which compromise the department’s standards and delegate these tasks. 根据部门的运作程序为绅士淑女 分配任务和职责。如在绅士淑女 当班期间出现加班或是换班情况需及时与当事人进行沟通。发现有悖部门运作标准的情况并分配任务。 Conduct line-ups with infrasys and review all information pertinent to the day’s business.                 组织绅士淑女 短会并在会上重温当天所有的相关信息。 Inspect grooming and attire of infrasys; rectify any deficiencies. 检查绅士淑女 的仪容仪表并予与更正。 Inspect, plan and ensure that all materials, equipment and service carts are in complete readiness for service; rectify deficiencies with respective personnel. 检查，计划和确保所有的设备，器皿和服务车都可用。如有任何问题需及时命相关人等进行修护。 Constantly monitor infrasys performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel. 持续检查绅士淑女 各方面的行为和职责，确保所有的程序运作与部门标准相一致；如有不足之处需及时改正。 Inspect cart-table set-ups; check for cleanliness, neatness and agreement to departmental standards; rectify deficiencies with respective personnel. 检查餐车的清洁卫生以及整洁度是否和部门标准相一致。 Follow up on all special requests. 满足客人的所有特殊要求。 Check the pick-up station and side stations, ensuring agreement to standards of cleanliness, supply of stock and organization. 检查传菜台和工作台，确保与清洁标准相一致，补充和整理库存。 Anticipate heavy business times and organize procedures. 预计忙碌时间段并有组织的处理加班时间。 Anticipate guest’s needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Promote positive guest relations at all times. 预见客人的需求，无论多忙和无论多晚对所有的客人的要求都要迅速的作出回应。与客人建立一个良好的关系。 Be familiar with all department’s product/services/features and local attractions / activities to respond accurately to any customer inquiry. 熟悉所有酒店服务/特征和本地的观光景点以便可准确的回答客人的询问。 Monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction. Ability to solve guest’s dissatisfaction (GIA’s) and answer all guests’ correspondence by mail, email and telephone or facsimile to ensure guests satisfaction. (within 24 hours at the latest for written document) 聆听和处理客人的投诉并确保客人得到满意的答复。能够解决客人的不满意和回复所有客人的信件，电邮，电话或传真，以满足客人的需要。(在24小时内建立起书面文档) Monitor guest reactions and confer frequently with service infrasys to ensure guest satisfaction.          了解客人的反馈和意见并及时与绅士淑女 进行沟通并确保客人满意。 Check the status of all orders and ensure that they are delivered within designated timelines.           检查所有的酒水点单并确保它们都根据部门要求被派送到了指定的地点。 Monitor and ensure that all carts are cleared and reset according to department procedures.            检查和确保所有的餐车按部门运作要求被摆放干净和整齐。 Monitor and maintain cleanliness and working conditions of departmental equipment, supplies, and work areas. 检查和维护部门设备，供应品和工作区的清洁卫生和使用条件。 Assist infrasys with their job functions to ensure optimum service to guests.                          协助送餐部绅士淑女 完成他们的工作职责以确保为客人提供最适宜的服务。 Answer outlet telephone within 3 rings, using correct salutations and telephone etiquette.             在电话响三声内要接听，并要运用正确的电话礼仪。 Ensure accuracy of guest name and room number of each order for delivery.                       明确每个需要送餐的客人姓名和房间号。 Access all functions of the infrasys system in accordance to specifications. Restock journal tape and change ribbons as needed. 根据需要将所有新信息输入电脑系统。 Handle void checks in accordance with Finance Department procedures. 根据财务部标准处理删除账单。 Assist employees with expediting problem payments. Ensure all cashiering procedures are processed in compliance with Finance Department standards. 协助服务员更顺利的完成有关付款的问题，确保所有的资金运作都与财务部标准相一致。 Issue manual checks when the system is down and ensure accountability of such.                   在系统故障的情况下能够手写账单并确保其可用性。 Ensure all closing duties for infrasys re completed before infrasys sign out.　                            确保在绅士淑女 签退前完成了所有的工作。 Conduct a weekly formal training program on the required job functions with criteria expected and department orientation with new hires. Conduct ongoing training with existing infrasys. 根据绅士淑女 的岗位职责为新绅士淑女 作一个每周培训项目和部门培训。并对在岗绅士淑女 进行持续性的培训。 Provide feedback to infrasys on their performance. 对绅士淑女 的行为做出反馈。 Foster and promote a cooperative working climate, maximizing productivity and employee morale.       建立一个竞争的工作气氛，做大程度的提高绅士淑女 的士气和工作效率。 Respond to all pages by beeper/ phone calls promptly. 对所有的来电都要做出回应。 Complete work orders for maintenance repairs. 完成工程维修单并递交给工程部。 Document pertinent information in department log book. 将相关信息记录在部门交班本上。 Complete all paperwork and closing duties in accordance with departmental standards.               根据部门标准完成所有文字工作并结束当天工作。 Review status of assignments and any follow-up actions with on-coming supervisor.                 检查任务准备情况。并用下一班管理人员进行交班。 Successful completion of the training/certification process.  顺利完成相关的[培训/认证工作。 Report all food intoxication cases to the E.A.M.F&B and other F&B office management as stated in the related S.O.P.  根据相关的服务标准流程向酒店经理和餐饮部经理汇报所有的食物中毒事件。 Conduct by yearly competitor pricing surveys.  每年调查一次竞争对手的价格水平。 Assist and corporate with all day dining. 向全日餐厅提供协助并互相合作。 Focus on L&G sanctification. Control L&G turn over. 关注绅士淑女满意度，管控流失率。

Being ambassador of Ritz-Carlton,Harbin from the first impression. 从给客人的第一印象代表哈尔滨丽思卡尔顿酒店。 Champion of western tea program. 西式茶项目负责人。 Ability to analysis monthly report. 对月度报告进行分析的能力。 Keep the sense to drive own outlet’s budget and revenue. 保持对部门收入与预算负责的意识。 Handle up-selling and cost control well. 可以很好的掌握促销以及成本控制。 Responsible of outlet’s revenue(food revenue and beverage revenue)， key of restaurant promoter. 对营业点收入负责。（食品收入以及饮品收入）,是餐厅推广的关键人员。 Responsible of outlet’s guest voice and third party media score. 对营业点的客人满意度以及第三方媒体评分负责。 Responsible of outlet wechat account. 部门微信账户负责人。 Organize restaurant promotion and calendar  and attend on market meeting, 计划餐厅推广以及推广日历，参加市场会议。 Responsible of outlet’s OSE. 对本部门的运营资产负责。 Flexible with the site inspection/activates in the outlet. 具备现场检查，灵活处理的能力。 Maintain complete knowledge of: 必须掌握以下信息 All Liquor brands, beers and non-alcoholic selections available in lobby lounge. 大堂吧可提供的所有的酒精饮料，啤酒和非酒精饮料的牌子。 The particular characteristics and description of every wine/champagne by the glass and major wine on the wine list. 酒水单每种葡萄酒/香槟的具体特点和描述。 Designated glassware and garnishes for drinks. 饮料指定的杯子和装饰。 All menu items, preparation method/time, ingredients, sauces, portion size, garnishes, Presentation and prices. 菜单的所有内容，烹调方式，成份，酱汁，分量，装饰，摆放和价格。 Daily menu specials . 每天的特价推介菜 The lobby lounge outlet layout, table/ seat/ station numbers, proper table set-ups, room capacity, hours of operation, price,range and dress code. 大堂吧的整体摆设桌子/座位/边台数，正确的桌面摆台，房间的可容纳量，运营时间，范围和制服。 infrasys and manual system procedures. 系统操作程序 Schedule in house group activities, locations and times. 记录在店客人的日常行程表，如地点和时间等。 Correct maintenance and use of equipment. 正确的保养和运用各类设备。 All department policies/ service procedures. 所有分部门的政策/服务程序。 Maintain complete knowledge and strictly abide to local liquor laws, particularly those prohibiting service to minors intoxicated persons and drunk driving. 完全了解本地的酒水管理制度并严格遵守，特别是严禁对未成年人贩卖酒精饮品。 Check Storage areas for proper suppliers, organization and cleanliness. Instruct designated personal to rectify any cleanliness / organization deficiencies. 检查仓库地区的存货量，摆放陈列和卫生情况。派指定的人去保持清洁卫生和整理货品陈列。 Establish par levels for supplies, liquor, beer, wine and equipment. Complete requisitions to replenish shortages or additional items needs for the anticipated business. 建立易耗品，酒精饮料的平均存放量。完成对库房的补货或对增加物品的采购。 Ensure that transfer slips and spill sheets are filled out and distributed in accordance with departmental standards. 确保调拨单按部门要求填写正确和发送。 Inspect quality and amounts of garnishes, ensuring agreement to departmental standards. 检查装饰品的质量和数量，确保符合部门标准。 Inspect bar set-ups; check for cleanliness, neatness and agreement to departmental standards; rectify deficiencies with respective personnel. 检查酒吧摆台，查看干净和整洁程度是否符合酒店标准。 Inspect all aspects of the outlet environment ensuring compliance with standards of cleanliness and order. Manager respective personal to rectify deficiencies. 检查部门环境的每个方面，确保与规定的卫生要求相一致。部门经理需到各处巡视检查。 Lines/ skirting requisition is based on the business level. 确保按照部门商务运营的需要安排布草供应。 Meet with the Chef to review daily food items requisition forms; update board throughout shift. Ensure that L&G is aware of such. 与厨师长每天一起查看每日食品的需求单，每隔一个班次要更换一次。确保所有的绅士淑女都知道。 Review sales and beverage Costs of previous day; resolve discrepancies with Accounting. Track revenue against budget. 查看前一天的销售和酒水的成本，解决账目上的差异问题。对比实际销售额与预算。 Prepare monthly short schedules in accordance with L&G guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands. 根据绅士淑女的具体情况制定每月绅士淑女排班表。如有特殊情况则进行更改。 Ensure that L&G reports to work as scheduled. Document any late or absent employees. 确保绅士淑女是按照排班表在工作。记录下绅士淑女的迟到或是缺席。 Coordinate breaks for stuff. 合理调节绅士淑女的休息时间。 Assign work and side duties to stuff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situation which compromise the departments and delegate these tasks. 根据部门的运作程序为绅士淑女分配任务和职责。如在绅士淑女当班期间出现加班或是换班情况需及时与当事人进行沟通。 Conduct line-ups with L&G and review all information pertinent to the day’s business. 组织绅士淑女短会并在会上重温当天所有的相关信息。 Inspect grooming and attire of L&G; rectify any deficiencies. 检查绅士淑女的仪容仪表并予与更正。 Inspect, plan and ensure that all materials, equipment and service and service cart are incomplete readiness for service; rectify deficiencies with respective personal. 检查，计划和确保所有的设备，器皿和服务车都可用。如有任何问题需及时命相关人等进行修护。 Coordinated music entertainment, ensuring correct volume and appropriateness to clientele. 检查背景音乐，确保音量适中并与主格调相符。 Monitor set-up and service, ensuring agreement to department standards. 检查摆台和服务，确保与部门标准相一致。 Constantly monitor L&G performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personal. 持续检查绅士淑女各方面的行为和职责，确保所有的程序运作与部门标准相一致；如有不足之处需及时改正。 Ensure that the Host (ess) stand is clean, organized and stocked with designated supplies.    确保咨客台干净整洁地被拜访在指定的地点。 Review the reservation book, pre-assign designated table and follow up on all special requests. 查看预定本，预先准备好预定桌和所需的特殊用品。 Ensure that specified amount of menus and wine list are available and in good condition for each meal period. Ensure that daily specials are inserted into each menu. 确保在每个用餐时段的酒水和食品数量充足。同时确保每日精选被放入了菜单中。 Check the pick-up station and side station, ensuring agreement to standards of cleanliness, supply of stock and organization. 检查取酒台和工作台，确保与清洁标准相一致，补充和整理库存。 Monitor and assist Host(ess) in greeting escorting guests to their table according to departmental procedures. Ensure that tables seated to best service the guest. 根据部门标准协助咨客问候客人并将客人带到座位上。确保餐桌处于最佳状态。 Anticipate heavy business time and organize procedures to handle extended waiting lines. 预见忙碌时间段并有组织的处理等候的客人。 Anticipate guest’s needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Promote positive guest relation at all times. 预见客人的需求，无论多忙和无论多晚对所有的客人的要求都要迅速的作出回应。与客人建立一个良好的关系。 Be familiar with all hotel service/ features and local attractions/ activities to respond accurately to any guest inquiry. 熟悉所有酒店服务/特征和本地的观光景点以便可准确的回答客人的询问。 Monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction. 根据部门标准掌握和处理客人的抱怨并确保客人满意。 Monitor and handle problems with intoxicated guest and / or altercations. 能够解决酒醉和/或发生争吵的客人的问题。 Monitor guest reactions and confer frequently with service L&G to ensure guest satisfaction. 了解客人的反馈和意见并及时与绅士淑女进行沟通，确保客人的满意。 Check the status of all orders and ensure that they are delivered within designated timelines in accordance with departmental standards. 检查所有的酒水点单并确保它们都根据部门要求被派送到了指定的地点。 Monitor and ensure that all tables are cleared and reset according to department procedures. 检查和确保所有的桌子按部门运作要求被摆放干净和整齐。 Monitor and maintain cleanliness and working conditions of departmental equipment, supplies and work areas. 检查和维护部门设备，供应品和工作区的清洁卫生和使用条件。 Assist The Churchill L&G with their job functions to ensure optimum service to guests. 协助大堂吧绅士淑女完成他们的工作职责以确保为客人提供最适宜的服务。 Answer outlet phone within 3 rings, using correct salutations and telephone etiquette. 在电话响三声内要接听，并要运用正确的电话礼仪。 Assist servers with expediting problem payments. Ensure all cashing procedures are processed in compliance with Finance dept. standards. 协助服务员更顺利的完成有关付款的问题，确保所有的资金运作都与财务部标准相一致。 Handle void checks in accordance with Finance dept. procedures. 根据财务部标准处理过期账单。 Issue manual checks when the system is down and ensure accountability of such. 在系统故障的情况下能够手写账单并确保其可用性。 Ensure all closing duties for stuff are completed before L&G signs out. 确保在绅士淑女签退前完成了所有的工作。 Conduct a weekly formal training program on the required job function with criterion expected and department orientation with new hires. Conduct ongoing training with existing L&G. 根据绅士淑女的岗位职责为新绅士淑女作一个每周培训项目和部门培训。并对在岗绅士淑女进行持续性的培训。 Provide feedback to L&G on their performance. Handle disciplinary problems and counsel employees according to hotel standards. 对绅士淑女的行为做出反馈。根据酒店标准处理各类问题。 Foster and promote a cooperative working climate, maximizing productivity and employee morale. 建立一个竞争的工作气氛，做大程度的提高绅士淑女的士气和工作效率。 Complete work orders for maintenance repairs and submits to Engineering. Contact engineering directly for urgent repairs. 完成工程维修单并递交给工程部。如有紧急故障则直接通知工程部。 Document pertinent information in department logbook. 将相关信息记录在部门交班本上。 Complete all paperwork and closing duties in accordance with departmental standards. 根据部门标准完成所以文字工作并结束当天工作。 Ensure that all bars are secure when not open for business. 确保所有吧台在没开始营业前都是安全的。 Successful completion of the training / certification process. 顺利完成相关的[培训/认证工作。 Report all food intoxication cases to the Hotel Manager i/c. F&B and F&B Manager as stated in the related S.O.P. 根据相关的服务标准流程向酒店经理和餐饮部经理报告所有的食物中毒事件。         Analyze guest type and market share. 分析客人类型和市场占有率。 Conduct by yearly competitor pricing surveys  每年调查一次竞争对手的价格水平。 Manage the independent third party. 管理第三方。 Ensure quality of afternoon tea.(assist to train and check presentation of lobby lounge) 确保高质量的下午茶。（协助行政酒廊培训以及出品） Corporation with FO to provide necessary service during check in/out. 与前台合作在必要时在客人办理入住，退房的高峰期提供协助。 Engage with each/every guest. 为每一位客人提供良好服务，保持情感投入。 Assist the defining moment if needed. 在必要时候协助入夜仪式。

 1. 持有食品服务许可或当地政府规定的，有效的卫生或食品上岗证。 2. 能够与团队成员及酒店客人沟通互动。 3.5年以上厨房操作经验，能够按照标准食谱提供烹饪食品服务，熟悉和掌握各种菜品的基本制作技术，要求色、香、味、形符合质量标准。 4. 协助定购、验收及存放货品， 根据预测人数并参照标准严格控制早餐备餐数量。 5.每天根据餐厅经营需要，按照厨师长拟定的菜单及分菜的先后顺序，掌握好火候保证准时出菜。 6.在菜肴烹饪过程中，严格按照操作规程，同时，要针对客人不同的饮食习惯，随时改变烹饪操作，以满足其需要。 7. 清洁厨房操作间，保持洲际酒店集团和卫生部门的相关标准及要求。 ·8.保持高标准的个人卫生并对所有的客人和员工呈现出一份干净专业的形象。 ·9.严格遵守全部操作设备及配件的库存标准，确保餐饮设施的足够装备, 确保厨房所有操作设备设施的正常维护和保养，保证厨房的正常使用。

岗位职责： 1、具备指定餐厅的食品/酒水/服务/制作的方法和时间的全面知识； 2、采取必要的防范措施，注重饭店的安全和卫生标准； 3、确保个人仪表和行为符合饭店标准； 4、监督并确保指定餐厅的顺利运营； 5、确保服务/品种符合饭店的基本标准和标准程序； 6、为客人提供服务之前，实现检查质量/外观/食品温度/酒水/服务等的情况； 7、服务之前或之后，检查部门的清洁情况。 岗位要求 1、工作态度端正，能吃苦耐劳； 2、掌握食品、酒水知识，有一定的餐饮服务技能； 3、能承受倒班。

岗位职责 1.要熟知菜单、食品配方及其它方面的知识，以向客人推荐各种食品及饮料。 2.清洁并擦亮所有器皿。 3.保持工作场地及餐具室内物品的齐全、干净、整洁。 4.添加所需的布品及操作设备。 5.从仓库内领取物品。 6.根据标准的手册来完成服务工作。 7.根据餐厅的规定来摆放餐桌。 8.结束服务后，要清理所有的饭菜，并清洁桌面。 岗位要求 1.大专学历或同等学历，有从事餐饮服务2年以上的工作经历。 2.对工作认真踏实，工作态度端正，能吃苦耐劳。 3.掌握必需的食品、酒水知识，有一定的西餐服务技能。 4.身体健康，仪表端正。

岗位要求： 1. 保持清新,整洁,优雅状态,为宾客提供热情,礼貌,周到,高质量的餐饮服务.   2. 积极配合领班工作,服从领班及上级领导指挥,团结,善于帮助同事工作.   3. 工作时要做到四勤:口勤,眼勤,手勤,脚勤,及时了解客人的要求.   4. 工作责任心强,有独立处理业务的能力,发现问题及时上报,善于班前班后提出问题, 及时转达客人提出的意见.   7. 做好上班前后的卫生工作,积极检查备用餐具是否齐全,餐台上器皿及需 要用品是否整洁和齐备.   9. 具有良好的会话能力,善于运用语言技巧,为客人提供最佳服务.做到:文明有礼, 掌握原则,有问必答,言简意明.  10. 加强业务知识的学习,不断掌握服务技能,提供服务质量.  11.能够吃苦耐劳，具备较强的责任心。

热爱酒店行业，形象好，气质佳，从事过星级酒店餐饮业，手里有一定的客户资源。

【岗位职责】 1.熟悉吧台客存酒的品种及数量，积极配合服务员领取物品并做好登记； 2.具备一定的沟通能力和营销能力； 3.为客人提供和推销优质的酒水及服务； 4.检杳己开封酒水是否变质； 5.做好下班前的善后工作，认真核对库存进行盘点、记录； 6.熟悉各种酒水的香型，价位及饮用方式，与前厅服务员保持良好的合作关系，做好酒水的推销工作； 7.每日盘点吧台内的酒水数量； 8.做好酒水摆放柜的陈列； 9.检查酒的库存，及时通知补货； 10.随时检查冷藏柜的温度在指定范围内。 【岗位要求】 1. 具备卓越的人际交往能力及观察能力； 2. 具备酒水食物知识与服务意识； 3. 具备两年以上同等职位的工作经验； 该职位为项目储备，项目地点为山西太原、广东珠海、浙江杭州、陕西西安