专业技能： 1.良好的人际交往能力和书面口头沟通表达的能力 2.优秀的组织能力 3.具有专业侍酒师资格证，WEST级别3/侍酒师（CMS）的证书 4.流利的普通话及良好的英语 5.熟悉使用办公软件，如: Word, Excel, Word, Outlook and Pow

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

成为更精彩的你: 侍酒师将负责管理酒店酒水体系，并协助日常运营和培训，确保客人在离开前感受到个性化的优良服务体验。 你的职业发展前景： 最大化盈利和收益，并将成本控制在预算内。帮助酒店餐厅的发展，并不断提升酒水体系。 你得到的： v  有趣、激发创意且充满活力的工作环境； v  尊重并鼓励自我实现和成长的企业文化； v  具有竞争性的薪酬福利和职业发展通道； v  与一群优秀的团队伙伴共同奋斗和成长！ 你负责的： 领导力 v  以身作则，为部门设定最高的个人和专业标准。 v  表彰部门内杰出员工，公平、及时并建设性地处理不合格的工作表现。 v  支持并监督团队成员，确保得到正确执行。 v  为自己以及下属的行动承担责任。 v  在酒店内营造积极性和热情的氛围。 v  实施长期策略目标以协助酒店取得成功和发展。 v  为相应职位寻求适合的人选。 v  不断地开发直属下级的潜力。 v  对太古酒店有深入的了解并在日常活动中有所体现。 v  对市场需求的变化做出及时应对，确保酒店运营策略符合市场需求。 v  在领导实践中锻炼道德判断、想象力和勇气。 v  协助执行每个餐饮运营场所的策略。 财务方面 v  在所有与预算有关的方面进行严格的财务管控，尤其是酒水销售成本方面。 v  检查所有物品的库存，确保破损登记在薄的同时保证最小破损率。 v  对酒水成本负责。 v  监管控制每月库存。 v  寻求收益及销量最大化的方式。 沟通技巧 v  以恰当的沟通方式与所有级别员工进行有效沟通。 v  与团队进行常规、简洁及准备妥当的会议交流，并保证后续跟进。 v  和团队一起参加每日和每周例会，并负责跟进。 v  保持开放，愿意接受不同的意见和新概念。 v  积极准备和参与餐饮及酒店行业会议。 v  在公司和行业内建立关系网，了解专业领域的最新发展。 运营 v  在服务时段协助团队提供服务，并通过向客人推荐酒水以提高其销售量。 v  与酒水总监合作，制作并更新主酒单及餐厅酒单，发展并不断更换杯选酒的种类。 v  根据酒水总监制定的酒水体系，保持与其相符的酒单。 v  与厨师长及餐厅经理协作，在必要时进行酒水配对。与管理层协作，为私人宴会挑选酒水。 v  支持创新，并实施促销计划。 v  对酒水质量进行管控。保持酒水的额定储藏量，并满足餐厅需求。 v  确保酒窖和储藏室区域万无一失并遵守安全准则。 确保储藏室和酒窖保持在正确的温度下，并确保酒水储藏安全以防止盗窃。 v  与餐厅及酒吧管理团队保持沟通。组织并跟进团队的培训及每日例会。 v  监管标准服务准则的遵循程度。 v  确保酒吧有保证日常运营和宴会的足够库存。 v  提交所需报告或文件并及时沟通。完成要求的每日餐饮报告。 v  寻求有益于客人的运营方式。寻求不影响对客服务水平或产品质量的成本缩减方法。 v  负责培训材料的及时更新。负责培训并鼓励团队。 v  确保自己和团队展示高水准的个人形象，正确着装并保持良好的个人卫生。 v  问候并欢迎所有客人。不断满足客人期望。确保所有互动都礼貌及时并准确，满足客人所需。 v  在不违反公司制度的前提下，与供应商保持良好的关系。 v  确保POS 数据及时更新并实时保持准确。 v  如有需要，帮助餐厅管理团队执行管理职能。 v  根据管理层安排，执行相应合理班次要求。 人力发展 v  根据酒店评估系统，管控团队的工作表现。 v  制定并检测部门培训方案。 技术能力 v  充分了解本职工作，并自学和参与公司培训项目来提升自己。 v  充分了解餐厅的运营架构及预算体系。 v  熟知所有酒店紧急程序，并确保团队在紧急状况发生时能够实施对应程序。 你需要的： v  六年及以上餐饮工作经验。两年及以上五星级酒店或高端餐厅的类似工作经验。 v  酒店管理专业本科、专科及酒管学校毕业。 v  具有优秀的领导能力和组织技巧。 v  熟悉费用管理。 v  精通英语。优秀的口头及书面沟通技巧。 v  具备良好的计算机技能。 v  目标导向，渴望学习和成长。 v  乐观开朗。抗压能力强。

职位描述： 我们热情，不仅对客人 我们规范，不仅于制度 和我们一样，带着梦想 即刻起，点赞你的生活，从这一份工作开始! 只要你有才，虚以待位，只等你来! 无限的发展空间，我们的成长邀请你一同参与! 岗位要求：   信心十足，活力四射，深知灼见

确保餐厅、酒吧及宴会的顺利运作，并超越客人的期望。根据标准与程序将餐厅作为生意单位来经营。作为餐厅经理应不断提高、完善管理技能，以实现本部门在客人满意率、利润收入指标、提高员工士气等方面目标。 实现本部门在客人满意率、利润收入指标、提高员工士气等方面为达到目标。 管理全日制餐厅运行 按照饭店的标准程序制定服务标准及规则 确保员工按照标准与程序完成任务 遵守饭店的规章制度及明星服务标准，推广相关系统的程序知识，尽可能的超越客人期望 管理餐厅服务 管理现金的兑付和每日的结帐工作 监督每日财务报告 指导员工了解信用政策和设备 建立现金安全兑换程序 负责设备的维护 监督客用设施和对客服务的标准 控制存货并监督存货安全程序 参与菜单和酒单的编写 掌握市场营销数据根据经营情况，制定每年和每月预算 根据生意需求及淡、旺季情况决定运作设备 收银系统、现金、点菜单的管理 每天检查收银机工作系统 保证所有现金收入和收银系统按照标准和程序操作 确保所有帐单输入、打印正确 所有取消帐单、点菜单必须由餐厅经理签字和注明原因 管理采购/存货控制 监督采购及存货控制 培训、发展和管理员工 根据员工实际情况实行因材施教的培训 给予所管辖的员工以不断的建议和支持 指导员工表现，实施合适的管理方式给予员工动力和沟通 熟悉餐饮知识和餐厅菜单 与行政总厨共同磋商制定菜单 了解并熟知所有食品准备的标准和程序 控制食品出产的标准 确保员工根据明星服务标准给客人提供服务 加强、提高服务水准以超出规定的服务要求 承担起客人满意的责任 负责向客人传送高水平服务 负责对客服务战略的发展和实施 准时出席各种会议 组织召开餐前会议，传达信息

Scope of Position The Assistant Restaurant Manager contributes to the operational and financial aspects of the restaurant operation. He/she offers support to the Restaurant Manager in overseeing the overall organization, insuring the implementation and consistency of the company standards. Requirements Minimum of 3 years experience in a supervisory position, preferably in luxury hotel/restaurant environment Reading, writing and oral proficiency in the English language Reading, writing and oral proficiency in the local language Highly self motivated and able to motivate others Work in a safe, prudent and organized manner Have an in-depth knowledge of food and its preparation Have a good knowledge of wine and beverages Be able to relate to all levels of guest and management Have the ability to handle multiple tasks at one time Must have excellent attention to details, and extensive service knowledge Have mathematical skills, computer software aptitude and some hotel operation knowledge. Knowledge of specific hospitality industry applications Ability to recognize customers and remember their preferences Actively looking to be ‘Best in class’ Actively looking to use the career development within MOHG Desire to understand and research competition Committed to improvement and knowledge of hospitality outside work Multi-lingual Knowledge of specific hospitality industry applications is desirable Globally-recognized F&B certification requested Bachelor’s degree in hospitality or other related field 职责范围 餐厅副经理需监督餐厅运营的经营和财务的相关方面。他/她需保证公司标准的完成度和一致性，并支持餐饮总监完成酒店餐饮目标。 职位要求 在主管职位至少有3年经验，具有奢华酒店/餐厅背景为先 英语阅读，书写，口语流利 当地语言阅读，书写，口语流利 必须能够自我激励及他人 在安全，谨慎，有组织的方式下工作 具有深厚的食品和准备工作知识 了解酒和饮料知识 必须有能力使所有层次的客人和管理层相处融洽 必须有能力在同一时间处理多种任务 必须特别关注细节和拥有广泛的服务知识 具备数学技巧，电脑软件能力（按照要求）和一些酒店的运行知识 酒店行业应用知识 有能力辨认客人并记住他们的喜好 积极成为“行业中的最好” 积极在上海文华东方酒店里有职业发展 渴望理解和研究竞争 坚持改进和工作外知识的获取 多语种 具有特定酒店行业知识应聘者为先 需要全球认可的餐饮证书 酒店本科毕业或者其他相关领域

岗位职责 1、营运 通过使用历史数据和预测数据来制定一份可行的部门年度指标。 正确的预计商业需求已确保最有效率的人员配备和食物供给。 制定最有效率的管理者和员工的排班表。 <保证知晓和实施标准操作程序和本地标准操作程序。 定期的回顾和更新运营标准。 任何时候都要保持餐厅的安全和卫生标准。 执行39点卫生设备检查表，所有部门每月检查一次。 有责任管理好餐厅的所有财产和设施。 保持每月进行防护维修检查一次 坚持执行所有的待客原则。 最重要的是，通过自身的榜样和亲自动手去领导和激励员工。 能预测市场变化并在需要的情况下回顾运营。 对市场竞争者进行分析。 2、人力资源 每季度与人力资源总监一起为下属经理和主管制定和实行管理培训计划。 实行部门的每天15分钟培训项目。 负责专业和及时地完成所有员工的表现评估。 负责与餐饮总监一起进行员工管理，包括雇佣、训诫等。 对每位员工实行“打开大门”的政策。 3、 行政管理 负责餐厅所有的财务和帐单的处理程序。 有责任和财务部和人事部一起，正确地管理每位员工的加班时间和考勤系统。 定期的计划员工外出活动促进团队合作精神。 在24小时内用合适的方式回应客人疑问或顾虑。 4、市场推广 熟悉所有客人的奖励计划和关于他们账目的正确结算程序。 发展和执行计划以达到餐厅的市场占有率。 >每个季度要熟悉市场上的竞争者并加以分析。

岗位职责 1、确保餐厅政策和程序与品牌标准相符并得到贯彻和执行。 2、根据员工需求制定和实施相关培训计划并对他们的学习情况做出评估。 3、在制定计划及时发现和弥补服务标准上的不足加以弥补并在之后予以贯彻和执行。 4、指导下属的工作以确保相关政策和程序的执行。 5、和厨房保持及时有效沟通。 6、帮助团队成员指定培训计划。 7、协助餐厅经理进行培训。 8、保持并提升与下属员工的良好工作氛围和恰当的工作关系。 9、严格执行员工仪容仪表规范。 10、问候客人，解决客人提出的各种意见及问题，随时保持销售意识以增加收入。 11、在客人点单时向他们推荐餐厅的食品及饮料。 12、保持并不断拓展与客人的良好关系。 13、和相关供应商订货以确保合理的库存 14、能在经理不在时执行经理职责。 15、有能力完成所有工作以及经理安排下来的工作。 16、能相应的对食品促销等活动提出自己的合理化建议 17、丰富的食品饮料服务知识。 18、有灵巧的处理对客关系的技巧。 岗位要求 1、有现代的餐饮运营及管理经验。 2、有3-5年的餐饮运营的相关工作经验。 3、在同级酒店最少1年的同职务工作经验。 4、有优秀的餐饮销售能力。

【岗位要求】 英文和其它语言的沟通能力。 全面的中餐厅预定及销售经验和知识。 良好的沟通技能。 持有商业的敏锐感。 积极主动和精力充沛。 领导才干，和团队有良好的沟通。 优秀的书面和口语的英文能力。 整洁干净的仪容仪表。

五官端正； 正直、诚实、勤劳、热情； 良好的沟通能力； 具有国际性酒店同岗位、工作经验。

- 3年以上相关工作经验 - 尊重客人需求，认真对待客人的提问或投诉，热衷于满足客人期望，时刻提供专业和高水平的服务质量 - 工作自觉主动、负责任 - 性格开朗，能从容应对压力 - 具有良好的团队合作精神，全力支持并协助他人工作 - 出色的沟通及表达能力 - 愿意接受轮班工作 - At least 3 year similar working experience - Respects guest needs; takes great interest in satisfying them by taking theirinterests and complaints seriously; consistently delivers professional serviceswith high quality work standards - Acts on own initiative and takes responsibility for own work - Have a bright and cheerful disposition，can contend with pressure - Has team spirit, willing to provide assistance and helpful - Has good communication & interpersonal skills - Accepts to take shift wor

工作地址：上海市闵行区华漕镇金丰路555弄（可接受距离再投递~） 全额交金、做五休二、有食堂、有加班费/调休假 本职位要求在餐厅服务的服务人员能为客人提供有效率以及专业的服务，在符合国际服务标准的前提下保证向客人提供周到的服务，令客人感到舒适满意。 岗位职责： 1.熟悉掌握菜单并可以自如地向客人做以介绍，并根据客人的不同国籍，推荐菜单上的食品； 2.理解健康食品，并可以向客人提出合理的建议； 3.熟练正确地指出自助餐台上的食品；保证自助餐台的整洁； 4.达到TBS要求的产品知识水平，并根据TBS标准的要求，完成餐厅对客服务的准备工作； 5.遵守工作程序，确保餐厅根据早、中、晚餐以及客人的要求正确摆台，包括摆台、自助餐台的准备工作，各种服务设备准备就绪。以及确保已从当班主管处了解到本次活动各项细节。 6.保证各种设备设施的清洁，随时可以对客服务。 7.按照主管或经理的要求，协助饮料服务员及厨房员工。 8.微笑迎接客人，协助客人存放外套及背包并作自我介绍。 9.所有客人都需被引至桌旁，并询问就座吸烟区或非吸烟区。 10.确保客人就座后的两分钟内提供饮料，随后提供食品菜单。 11.确保所有服务都符合标准，在对所有客人的服务中尽到职责。 12.确保询问客人的饮料是否续杯，保证不发生空杯的情况。 13.满足客人要求，如果不能满足，提供客人另外的选择。 14.在服务每道菜之前，为客人准备相应的餐具。 15.服务后询问其是否满意，并询问客人是否有其他需要。 16.满足客人的各项要求，如不能马上答复客人，请与经理联系。 17.经过餐桌时需要确认客人是否有任何需要。 18.在客人进入或离开餐厅是都抱以微笑与问候，无论其是否在自己的服务区内。 19.确保达到TBS检查表中涉及的各项标准，以TBS标准为基本准则处理客人投诉。 20.严格执行服务程序，确保所有服务设施的清洁与完备。 21.在客人用餐接近尾声的时候，询问客人对用餐是否满意。 22.在客人结帐时，账单要与客人满意程度调查及其他宣传单一起放在账单夹中。 23.帮客人取回外套及背包，感谢客人的光临并祝愉快。 24.理解相关OH&S法规，并在餐厅的日常运营中执行。 25.在服务过程中确保严格遵守卫生及安全守则。 26.向上一级主管或经理汇报发生的任何事故。 27.协助指导和培训下级员工及新员工。 28.餐饮部的工作使命在所有员工当中被建立并贯彻。 29.完成任何其他合理的职责和被指派的职责。 任职资格： 高中及以上学历，三年以上相关工作经验者优先，持健康证； 具备良好的英语点单、交流能力； 有五星级酒店、高档会所或高级别餐厅行业经验者和开业酒店经验者优先； 具备高度的客户服务意识及积极的工作态度，做好本职工作，并且主动解决问题，能够始终清晰的与客人或同事进行交流； 具备良好的团队合作精神，通过合作及对同事工作的支持达到团队的共同目标； 具备良好的領导技能，分析技能，演示技能，培訓管理技能，组织有序，大型培训会控场能力；

岗位职责 确保餐厅政策和程序与品牌标准相符并得到贯彻和执行。 根据员工需求制定和实施相关培训计划并对他们的学习情况做出评估。 在制定计划及时发现和弥补服务标准上的不足加以弥补并在之后予以贯彻和执行。 指导下属的工作以确保相关政策和程序的执行。 和厨房保持及时有效沟通。 帮助团队成员指定培训计划。 协助餐厅经理进行培训。 保持并提升与下属员工的良好工作氛围和恰当的工作关系。 严格执行员工仪容仪表规范。 问候客人，解决客人提出的各种意见及问题，随时保持销售意识以增加收入。 在客人点单时向他们推荐餐厅的食品及饮料。 保持并不断拓展与客人的良好关系。 和相关供应商订货以确保合理的库存。 制定每周工作排班。 能相应的对食品促销等活动提出自己的合理化建议。 制定培训计划并实施。 丰富的食品饮料服务知识。 有灵巧的处理对客关系的技巧。 有相关的管理资质证书。 岗位要求 有现代的餐饮运营及管理经验。 有2年的餐饮运营的相关工作经验。 在同级酒店最少1年的同职务工作经验。 良好的运营及管理经验。 良好的个人仪表。 性格开朗、自信。 很好的与各级同事沟通，能指导并激励员工。 良好的英文听说水平。 薪资根据工作经验可谈，具体面议！

Cafe Gray Deluxe Restaurant Operations Manager / 西餐厅运营经理 WHAT YOU’LL DO: - Recognises outstanding individual performance in your department and deal with substandard performance fairly, immediately and constructively. - Gives clear, concise directions, provides support and supervise the team members to ensure that directions are properly executed. - Seeks responsibility and takes responsibility for your actions and the actions of those reporting to you. - Establishes a climate of motivation and enthusiasm in the hotel. - Assists to implement long term goals and strategies that will help the hotel to succeed and grow. - Gets the right people in the right job. - Adjusts to changes in market requirements and each hotel’s operational strategies to meet business needs. - Exercises moral judgment, imagination and courage in the practice of leadership. - Assists in the execution of each outlet overall strategy. - Keeps Restaurant Manager aware of all activities, issues related to the operation and shares guest’s feedbacks. - Is present on the floor during service to maximise guest experience. - Takes responsibility for a section of the restaurant, event space or lounge/ terrace and supervises the work from the team to ensure maximum guests’ satisfaction. - Makes sure that the front and back of houses are always impeccable and follows safety guidelines. - Controls that SOPs are followed. - Submits all required reports/ documents and communicate in a timely manner. - Finds ways to improve the efficiency of the operation that will benefit our clients. - Finds methods of reducing costs without affecting the level of service or product received by guests. - Ensures POS data are updated and correct at all times. - Performs any other reasonable duties as required by the Management from time to time. WHAT YOU’LL NEED: - Experience: At least 4-year experience in F&B. At least 1-year experience in the same role in 5-star hotel or high-end free-standing restaurant. - Education: Undergraduate degree in Hospitality from an accredited university, college or hotel school. - Skills: Good computer skills. Good command of English. Excellent oral and written communication skills. - Personality: Outgoing and goal driven personality, eager to learn and grow. Ability to work under pressure. Great leadership and organisational skills.

Establish the sort of wine for selling according to the requirement of the bar.根据酒吧的特点和要求，制定各酒吧的销售品种。 Establish the way of brewage and service for kinds of wines.制定各种酒水的配方、调制方法和服务方式。 Prepare the work flow in bar制定各酒吧的工作规程。 Be acquainted with the brand source and standard of wine and control the purchasing, receiving, storing and selling.熟悉酒水的来源，牌子及规格，控制酒水的进货、领取、保管销售。 Control the beverage deal, quality and quantity, decrease the cost if necessary. 控制酒水出品的份量和数量，检查出品的质量，减少损耗降低成本。 Monitor and ensure smooth operations of the bar, enhance the efficiency of the work and complete the mission in quantity.检查和督促部属严格履行职责，提高工作效率，按质量完成工作任务。 Conduct the training of service skills and technology of brewage培训本部的领班及员工的管理意识，服务技能和调酒技术。 Arrange the human resources and monitor the important cocktail in person.合理安排人力，检查各项任务的落实情况，对重要宴会酒会要到场指挥和督促。 Promote the wine termly in order to upselling.定期策划举办酒水促销活动，促进饮食销售。 Ensures that all materials, equipment and machinery are properly used and regularly cleaned, in order to prolong usage掌握各酒吧的设备、用具和财产，定期清点及作维修保养。 To be aware of and applies the procedures concerning hotel fire and life safety / emergency procedures负责所属范围内的卫生消防安全工作，确保安全运作。

【岗位职责】 1、确保餐厅政策和程序与品牌标准相符并得到贯彻和执行。 2、根据员工需求制定和实施相关培训计划并对他们的学习情况做出评估。 3、在制定计划及时发现和弥补服务标准上的不足加以弥补并在之后予以贯彻和执行。 4、指导下属的工作以确保相关政策和程序的执行。 5、和厨房保持及时有效沟通。 6、帮助团队成员指定培训计划。 7、协助餐厅经理进行培训。 8、保持并提升与下属员工的良好工作氛围和恰当的工作关系。 9、严格执行员工仪容仪表规范。 10、问候客人，解决客人提出的各种意见及问题，随时保持销售意识以增加收入。 11、在客人点单时向他们推荐餐厅的食品及饮料。 12、保持并不断拓展与客人的良好关系。 13、和相关供应商订货以确保合理的库存。 14、制定每周工作安排。 15、能在经理不在时执行经理职责。 16、有能力完成所有工作以及经理安排下来的工作。 17、能相应的对食品促销等活动提出自己的合理化建议。 18、制定培训计划并实施。 19、丰富的食品饮料服务知识。 20、有灵巧的处理对客关系的技巧。 【岗位要求】 1、女性优先，有现代的餐饮运营及管理经验。 2、有5-8年的餐饮运营的相关工作经验。 3、最少2年的同职务工作经验。 4、良好的运营及管理经验。 5、良好的个人仪表。 6、性格开朗、自信。 7、很好的与各级同事沟通，能指导并激励员工。 8、良好的中文听说水平。

岗位职责 1.负责编制餐饮部所需餐具和用具的年度预算。     2.根据各餐厅餐具的盘点情况，负责于采购部门沟通，提出器具购置计划，保证及时补充餐具。 3.管理各点餐具的使用情况，分析损耗的原因，提出降低损耗的建议。 4.负责做好餐具用具的保管、发放、回收工作，负责厨房区域的环境卫生。 5.负责对下属员工的考勤考核工作，督导员工做好安全工作。 岗位要求 1.专科以上的文化程度或同等学历。 2.熟悉各种餐具用具的品牌、产地、特性及价格，懂得餐具用具的分类和保管方法。 3.熟悉各种洗涤剂和清洁剂的使用方法，熟悉常用的餐具洗涤设备及其操作方法，了解它们的维修保养方法。 4.有较强的责任心,工作认真踏实。 5.身体健康，精力充沛。

岗位职责 ·协助创建和管理葡萄酒名单，管理和培训员工的服务葡萄酒和调酒。 ·努力奋斗达到餐厅的既定目标，并注重市场战略的研究。 ·确保以最高标准向顾客提供服务。 ·负责酒库的日常运作，确保供销平衡。 ·尽可能降低损耗率,使我们得到更多的利润。 ·负责协助客人的葡萄酒选择。 ·积极思考努力提高我们的服务，使我们的客人获取更加完美的用餐体验。 ·开发新的想法，以提高收入和盈利水平，并提高服务质量。 ·定期培训员工相关酒水知识。   岗位要求 ·良好的团队合作精神，能够在压力下工作。 ·认真自信，积极主动，以客户为导向。 ·有意从事服务行业。 ·有相关工作经验者优先。 ·持有相关资质证书者优先 ·良好的中英文表达能力。 公司福利 ·提供用餐补贴 ·提供员工宿舍 ·缴纳社会保险 ·享受带薪年假 ·享受年度员工体检 ·完善的岗位晋升机制 ·季度/年度员工活动 ·丰富多样化培训

岗位职责 ·支持新的理念和项目的实施（包括促销和新的产品）。 ·总是作为一个良师益友，管理与指导下属员工。 ·促进同部门和公司的其他部门间建立良好的合作关系，使我们成为一个专业和积极主动的团队。 ·引导员工的发展，支持员工的决定，调整工作的内容。 ·通过参与组织员工活动以鼓励及提升团队合作精神。 ·达到员工满意度的目标。 ·与厨师团队保持良好的沟通，确保客人的特殊需要得到妥善安排。 ·在客人离开前，了解客人的反馈意见。 ·将每天服务中的问题记录在经理的报告中。 ·无论何时都视每一位员工为我们团队的一员，给予他们协助与培训，以帮助达到期望的服务标准。 ·需要时开展相关培训。 ·确保所有的员工了解自己的岗位职责，并已培训并被告知需完成这些工作。 坚持维护公司的规章制度。 ·通晓安全知识包括对于在工作场所任何具体危险的认识，根据健康和安全法案规定，精通健康有害物控制规程。 ·负责餐厅的日常运营工作。   岗位要求 ·至少5年以上高端餐饮工作经验。 ·良好的团队合作精神，能够在压力下工作。 ·认真自信，积极主动，以客户为导向。 ·良好的中英文表达能力。   公司福利 ·提供用餐补贴 ·缴纳社会保险 ·享受带薪年假 ·享受年度员工体检 ·完善的岗位晋升机制 ·季度/年度员工活动 ·丰富多样化培训

主要职责：管理和监督班次的日常计划和维护，以确保一个集成、高效和盈利的组织。 协助餐厅经理进行招聘，建立操作系统以及新员工的入职和制定培训计划。 协助餐厅经理及时、准确和公平地准备每周前台员工时间表，包括女服务员、女主人、门卫和保安。 遵循Fotografiska独有的服务标准，始终如一地致力于改善服务交付，实施所有系统以确保顺利交付。 通过预订平台有效控制和最大化会员和客人的预订。  对与每日预订和活动预订相关的每项服务的人员配备水平的成本效益和效率分配进行服务前和离职后分析。 展示部门运营和核心标准、政策和标准操作程序的知识。  实施有效的政策，以确保餐厅和酒吧的整体清洁符合健康码标准 每天与酒吧经理就菜单更改进行联络，并相应地更新菜单和团队。 在服务前简报中有效沟通有关食品、饮料、会员、客人和日常运营的信息。 服务后完成执行报告。  对所有前台员工进行有效的评估和评估。  对所有前台员工进行有效的绩效管理和纪律。  团队成员的持续发展，以确保成长、知识和专业精神。  确保所有会员和客人的客户关系都达到Fotografiska的代名词，并解决客户投诉和通信。 任职要求： 教育 专门从事餐厅/酒店管理或同等资格的大学学位 语言 优秀的普通话和英语口语，听力和写作沟通能力 工作经历 3 +多年大型高档，多出口饮料运营管理经验  知识 对餐厅、酒吧/酒廊操作程序有广泛的了解 成本控制、人工控制、维护和销售 餐饮电脑系统运营 技能 有效的影响力技巧，良好的谈判技巧，演讲技巧，有效的冲突管理技巧，良好的培训技巧 能够获取和维护关系、员工、客户和供应商 工作环境和时间表 能够在某些晚上，周末和节假日工作

【岗位职责】 1、监督团队中的主管，服务员以及接线员的工作 2、根据公司的政策和知识来培训，评估和计划送餐部团队员工 3、与分析审计报告板块提高服务和餐饮质量来保持一致，客人的意见卡片建议事宜，需要规划到行动计划 4、保持部门的持续提升 5、为了部门的正常愉悦的操作，掌握系统的使用和准备日常的工作贯彻等 6、评估团队成员的工作表现并报告给部门经理 7、有效的预防部门的一次性消费品的浪费，调料也是整体的食品成本 8、把客人对食品的建议和意见描述并传达给经理 9、确保工作状况在自己的掌控之下并井井有条 10、为了能够最好的帮助到客人，要了解其他餐饮部门的工作流程与知识技能 11、确保部门的餐具，瓷器和服务器皿的库存良好 12、在接线员部在的时候要替代他们的工作 13、贯彻部门经理的工作需要与任务，送餐部门是自己的主要工作职责，在紧急的情况下可以寻求其他部门的帮助，来管理其他区域因为缺席没来的主管，有时需要接受分配的特别任务来执行额外的职责 14、餐饮部的知识丰富尤其在正式餐厅 【岗位要求】 1、将会有夜班的工作 2、具备英语沟通能力并渴望学习具备其他国家语言

【岗位职责】 1、中餐厅副经理2名；西餐厅副经理2名 2、监督餐厅的日常运营，协助菜单安排和打印，保持卫生标准，开餐期间协助服务人员和领位做好服务，还包括员工的培训和班次安排与客人沟通以获得关于产品质量和服务水平的反馈监督员工服务质量，确保客人服务，运营需求和财务目标得到满足 3、确保所有员工都有适当的用品，设备和制服，并符合仪容仪表标准 4、授权员工在指导方针内提供优质的客户服务 5、处理员工相关的问题 6、处理客人的问题和投诉，必要时寻求经理的帮助 7、确保员工的工作表现达到预期 【岗位要求】 1、4年餐饮部工作经验和至少2年管理岗位经验 2、具备优秀的专业的全日餐厅、酒吧餐厅运营知识 3、具备优秀的英语和普通话表达能力

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

【职位描述】 With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others. If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike. The Assistant Banquet Manager is concerned with the strategic management of the Banquet, in line with prescribed Hilton International policies and procedures. What will I be doing? As the Assistant Banquet Manager, you will be responsible for performing the following tasks to the highest standards: • Maintain a high customer service focus by approaching your job with the customers always in mind. • Have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues. • Be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance. • Flexible, respond quickly and positively to changing requirements including the performance of any tasks requested of you. • Maintain high team focus by showing cooperation and support to colleagues in the pursuit of team goals. • Contribute ideas and suggestions to enhance operational / environmental procedures in the hotel. • Actively promote the services and facilities of Hilton hotels to guests and suppliers of the hotel. • perform all duties and responsibilities in a manner that ensures your safety and that of others in your workplace. • Actively seeking verbal feedback from customers and staff at every opportunity. • Agree on and implement actions to make improvements to customer service with consultation with your Manager. • Positively deal with and learn from customer complaints and comments with follow-up and feedback to the Restaurant Manager. • Make sure all customer requests and queries are responded to promptly and effectively while assisting on the floor during peak periods each day. • Be available to assist on duty in the hotels during any busy days or special events. • Maintain a presence in the lobby, setting the example to team members for guest service. • Be proactive towards guests, assisting them with any reasonable request, and training all team members to see these things before guests ask. • Knowledgeable of Hilton departmental standards. • Able to explain the standards to the team and train each team member individually with specific job skills checklists that relate to their responsibilities. • Assess staff performance against standards. • Assist in implementing and following through with improvements identified. • Assist in preparing rosters and job schedules for team members to meet business needs (taking into consideration internal activities, occupancy, external events, promotions etc.) • Assist with communication to the Front Office and Groups & Tours to maximize in house and group business for Food & Beverage, ensuring direct liaison with Group Leaders upon arrival. • Describe, assign and delegate duties and authority for the operation of the Restaurant at all times. • Understand the situation in other departments and its implication for your own department. • Planning ahead and ensuring adequate resources are available. • Manage departmental operation and take action where necessary to ensure it runs smoothly, participating in service duties during service periods, where necessary. • Coordinate with Engineering and Housekeeping departments to ensure that cleaning is followed-up with and procedures are maintained. • Ensure that the shift is reviewed, handovers and briefings are carried out. • Maintain in-depth technical knowledge and skills required for the job. • Establish good communication with the Kitchen team. • Understand the goals of the hotel and the department’s role in achieving it, communicating goals to the team and getting members of the team to work cooperatively with others. • Assist with keeping the team up to date about departmental, hotel and company activities through regular communication meetings and memos, including special events and promotions in the restaurant. • Be aware of potential highs and lows in the business. • Identify, communicate and act on potential sales leads. • Create an environment where “everyone sells”. • Assist with forecasting potential revenues and costs. • Follow company’s control procedures. • Communicate relevant financial information to the team. • Assist the Manager in maintaining leave plans for the department. • Understand the quantity and quality of people needed to operate the department. • Assist with carrying out selection interviews and making effective recruitment decisions. • Ensure that new recruits have all relevant information before commencing employment. • Assist with planning and ensuring that departmental orientation is carried out. • Ensure that standards training, and assessments are carried out. • Assist with regular reviews of individual and team performance against objectives, providing feedback. • Assist with developing and implementing department training plans to meet business needs. • Assist with carrying out annual appraisals in accordance with legal and hotel guidelines with all staff and identify individual training needs. • Understand relevant OH&S legislations and their implications on the operation of the department. • Communicate to the team their responsibilities within OH&S. • Ensure that safe and healthy working practices are implemented at all times. • Carry out any other reasonable duties and responsibilities as assigned. • The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. 【任职要求】 What are we looking for? An Assistant Banquet Manager serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: • 2-4 years in a managerial position in a 4 / 5-star category hotel. • Good English skills, both written and verbal to meet business needs. • Familiar with computer systems. • Motivated and committed, approaching all tasks with enthusiasm and seize opportunities to learn new skills or knowledge in order to improve personal performance. • Flexible and responds quickly and positively to changing requirements including the performance of any tasks requested of you. • Maintain high team focus by showing cooperation and support to colleagues in the pursuit of team goals. • Strong leadership, people management and training skills. • Guest oriented and able to confidently build and exceed service standards. • Thorough knowledge of service, cost control in F&B, labour controls, beverage menu writing, maintenance, merchandising, computer and accountings. • Strong interpersonal skills and attention to details. • Key strengths (under the 9 competencies) in people management, communication and planning. • Able to work under pressure and deal with stressful situations during busy periods. • Outgoing personality and willing to work for long hours. What will it be like to work for Hilton? Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!