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薪资: 2万-3万 经验:不限 企业类型:国际高端酒店/5星级
地区:辽宁-沈阳

1. To 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.具有积极合作的精神。以热心的态度对待所有的工作, 并乐于利用一切机会学习技能以便于改进自己的工作的技巧。2. To be flexible, responding quickly and positively to changing requirements including the performance of any tasks requested of you.具有极强的应变能力。灵活反应并以积极的态面对需求更改的事情,包括任何工作要求的改变的。3. To maintain high team focus by showing co-operation and support to colleagues in the pursuit of team goals.具有较强的团队精神,通过合作及对同事工作的支持达到团队的共同目标。4. Strong F&B and Conference & Banqueting operations knowledge and skills.极强的餐饮及会议,宴会运作方面的知识和技能。5. Strong leadership and people management skills, added with good training skills.极强的领导和人员管理技能,附加培训技能。6. Guest oriented and able to confidently build and exceed the service standards.以客户为导向,并能够自信地建立和超过服务标准 。7.Thorough knowledge of service, cost control in F&B, labor controls, beverage menu writing, maintenance, merchandising, computer and accountings.具有彻底的关于服务,劳动力控制, 饮料, 维修, 广告, 电脑和财务方面的知识。8. Strong interpersonal skills and attention to detail良好的人际处理能力并关注细节。10. Thorough knowledge of food and beverage operations including foods, beverages, supervisory aspects, service techniques, and guest interaction.通晓餐饮方面的知识及管理技能.11. Ability to communicate in English, both orally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect.用英语沟通的能力,及良好的情绪控制能力。12. Ability to work under pressure and deal with stressful situations during busy periods.能承受压力。

薪资: 2万-3万 经验:3年以上 企业类型:国内高端酒店/5星级
地区:北京-朝阳区

1、通晓中、西餐烹饪知识包括食品准备及原材料加工、烹饪制作知识等。2、具有酒店预算管理知识,能够编制预算。能够在预算规定的范围内开展各   项具体活动。3、精通市场推销技巧,善于开展饮食产品、设施和范围等推销活动;具有设   计、安排和实施销售活动的能力。4、具有管理、指导、激励下属员工工作和评价员工工作表现的能力以及督促、   开展部门员工培训的能力。5、善于同其他部门沟通与合作。6、具有与餐饮业有关人士进行联系的能力,较好的英语会话能力。7、湘菜出身优先!!

薪资: 2万-3万 经验:5年以上 企业类型:国际高端酒店/5星级
地区:天津 食宿:提供吃

确保所有食品的质量和清洁符合公司的最低标准。确保所有的食品最大发挥创造性。 负责保证员工之间畅通而有效的交流。  与管事部经理密切合作,监督并确保所有的清洁工作按规定准确完成。 定期视察饭店的前台和后台,确保所有设备工作状态良好,符合相关标准。 确保厨房的所有人员遵守公司的各项标准。保持对采购订单和采购申请单的充分而有效的控制。每月检查食品库存量及消耗慢的食品。 确保高效率地运行采购、收获及库房储存的工作,所采购的物品符合饭店的相关规定。 每日进行食品成本分析,以便与预算和预测目标保持一致。 每月对采购量最大的前20种商品进行分析 每月进行市场调研 监督并彻底实施有关原料卡和分肉试验的局域控制。 检查库房和冰箱,负责保持适当的库存量和废弃物的循环再利用。 每月与总经理/饭店经理/驻店经理一起检查并分析利润和亏损情况 

薪资: 2万-2.5万 经验:10年以上 企业类型:国际高端酒店/5星级
地区:广东-深圳 食宿:提供食宿

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。

薪资: 2万-3万 经验:3年以上 企业类型:日韩料理
地区:四川-成都 食宿:提供食宿

品牌理念 旬八这个名字是来自日本料理中节气概念,本品牌秉承着“现代与传统的融合,自然与人文的结合”的理念为客人提供优质的服务与产品。本公司的人才理念是“忠诚 沟通 职责”,以团队为工作核心,以不让任何人掉队为原则。本品牌将会为员工提供各种培训,和谐的工作环境,良好的晋升空间和薪酬福利。现高薪诚邀各界英才加入我们团队,一起为未来奋斗,共创美好明天!餐厅简介 旬八将会是成都第一间定位中高端的日式餐酒吧,位于成都城南高新区象南里步行街商圈,立志给予客户的现代充满日日本的生活方式体验。餐厅提供寿司,刺身,日料正餐和夜宵等。 The Shunpachi restaurant is a Japanese Bistro in Chengdu where is in the PebbleWale, GaoXin District. Shunpachi defines the modern Japanese lifestyle  for our customer.The restaurant would service and late-night food except dining.  职位要求 1.      拥有5年或以上的中高级品牌管理培训经验2.      拥有系统化的运营能力,现场销售能力和桌面服务能力3.      拥有完整的服务认知以及培训体系4.      拥有管理标准,管理方法与管理技巧,并能够系统的执行5.      对于餐厅的运营管理状态有明确的评估标准,能够有效的进行反馈6.      让餐厅有一个良好的工作气氛和工作环境7.      有大型餐饮连锁企业管理工作经验者优先8.      欢迎各个年龄的有志人士加入 薪资待遇1.     工资构成是基本工资加岗位工资加提成,具体情况面议2.     按国家要求购买五险一金3.     生日慰问等人文关怀4.     表现优异将会参加日本项目考察,培训

薪资: 1万-2万 经验:5年以上 企业类型:国际高端酒店/5星级
地区:上海-闵行区

Participates in the development of business strategies for restaurant which are aligned with the overall objectives of the hotel:参与餐厅的经营发展策略,需与酒店整体目标一致: Develops and implements business     strategies for the department.制定和执行部门经营策略 Monitors status regularly and adjusts     strategies as appropriate.定期监控发展情况并适时的调整策略 Develops and implements strategies for the     assigned Food and Beverage outlets that support achievement of the hotel’s     goals.制定和执行所在餐饮部门的经营策略以支持酒店整体业绩目标的完成 Communicates effectively with the Food and     Beverage Manager on all Food and Beverage issues, staffing, marketing, etc.针对餐饮收益、员工、市场等问题随时与餐饮经理保持有效沟通 Addresses customer concerns in a timely     manner.合时宜的满足客人需要 Develops and implements strategies to achieve revenue and profit goals:制定并执行经营策略以达到收入和利润目标 Assists in the development of the     marketing plan for the outlet.协助进行部门的市场发展计划 Develops and implements special promotions     and employee incentives.制定和执行特别推广活动以及员工奖励计划 Provides employees with current up-to-date     information on menu offerings.向员工提供菜单上的最新信息 Increase sales by coaching employees on     effective sales techniques.通过指导员工的有效销售技巧提高销售额 Maximises productivity by using     forecasting techniques to adjust scheduling.通过预计方法调整时间表以使生产力最大化 Manages the operation of assigned restaurants and/or lounges:管理制定餐厅和/或大堂吧区域运营 Coordinates the set-up of restaurant and     lounge areas in accordance with Brand’s standards 调整餐厅/酒廊的摆台,使之符合集团标准的要求。 Actively Drives Business by utilizing     Guest Data Base information, personal relation and contacts in cooperation     with F&B Sales Team利用顾客数据库的信息、人际关系和与餐饮部销售团队的合作来积极发展业务 Attending weekly BEO Meetings 参加每周BEO会议 Confirms daily specials and new menu     additions with the Executive Chef与行政总厨确认每日特别推荐以及菜单上新增加的菜品。 Oversees the food and beverage service     provided in assigned outlet; coaches employees on effective service and     food presentation techniques检查餐厅的食品及酒水服务,指导员工提高服务技能和食品展示技能。 Inspects restaurants and lounge areas on     an on-going basis and take appropriate steps to ensure facilities meet or     exceed the hotel’s standards at all times.在餐厅/酒廊进行巡检,并适当的抽查以保证所有的设施能够达到或超越酒店标准。 Leads monthly staff meetings; conducts     daily pre-shift meetings to discuss specials, house count, reservations     and new menu items.组织月度员工会议、每日班前会,分享特别信息,酒店住房率,预定情况以及菜单上新增的菜品。 Assists in quarterly inventories.协助进行季度盘存。 Works closely with Executive Chef to     develop menu pricing for beverage products.与行政总厨紧密合作,制作菜单及酒水单并定价 Assists when required with cost breakdowns     on food and beverage functions.在需要时协助进行食品及酒水成本的分析 Works in conjunction with the Human     Resources Department to ensure that all HR initiatives, both at corporate     and hotel level are implemented and adhered to in a pro-active and     professional manner.与人力资源部保持紧密联系,确保集团和酒店的认识精神都得以通过积极而专业的方法执行。 Ensures procurement procedures are     conducted through the use of Hotel’s Purchase Order System and ensures     that the Food and Beverage Manager has signed off.确保采购程序通过酒店采购订单系统正常进行,部门经理在使用完之后必须登出 Examine all beverage invoices, verifying     quantities ordered and received against the par levels and purchase     orders; compares quoted prices to invoice prices.  All invoices are to be recorded.检查所有酒水收货单,核对下单数量与接收数量是否一致,对比账面金额和发票金额。所有单据必须保留和记录。 Ensure all linen orders correspond to     actual orders.确保布草实际数量与采购数量一致 Maintains the quality of linen, and its     use.正确使用和维护布草 Verifies the extensions on beverage     invoices on a selective basis and checks invoice unit cost to match them     with the market quotation sheets.在可选择的基础上检验收货单上的酒水信息,检查单位成本,并与市场行情进行对比。 Maintains cost percentages on a daily basis forfood and beverage:控制每日酒水成本 Maintains liquor storeroom perpetual     inventory.持续进行酒水库的盘存 Supervises and assists all food and     beverage inventories.监督和协助进行食品和酒水的盘点 Conducts monthly stock take.组织带领月度盘点 Maintains safe working conditions within department and hotel维持好酒店和部门内安全的工作条件 Ensure that all employees follow safety     rules and procedures.确保员工遵循安全规章制度 Takes corrective action where required to     improve safety in work areas.在需要提高安全性的工作区域采取行动 Is responsible for the correct and safe     use, storage, security, maintenance and cleanliness of all assets in the     department.  E.g. silverware,     glassware, tables, chairs, etc.对部门物资得到正确、安全的使用、储存、维修和清洁承担责任。例如银器,玻璃器皿,餐桌,餐椅等。 Provide employees with the information needed to perform their job effectively:为员工提供必需的信息,提高他们的工作效率 Recruits and selects qualified candidates招募和选择符合条件的后备人才 Orients employees to the department and     hotel and provides on-the-job training on job responsibilities员工入职时向他们介绍部门和酒店情况,并为其提供在岗培训,告知其工作职责。 Prioritises and assigns work分配员工工作 Provides feedback to the employee and     Department Manager on the employee’s performance of job responsibilities向部门经理及员工反馈关于员工表现的信息 Create 100% guest satisfaction by providing ‘Yes I Can’ genuine hospitality and by exceeding guest expectations:通过提供超过客人期望的真诚的殷勤的YES  I  CAN的服务创造100%宾客满意度 Communicates and demonstrates ‘Yes I Can’     service to other employees.向员工传递和沟通“Yes! I Can!”的服务理念 Ensures that employees provide ‘Yes I Can’     genuine hospitality and teamwork on an on-going basis.确保员工在坚持团队合作的基础上提供了“Yes! I Can!”这样坦率真诚的服务。 Uses teamwork to support guests and     employees.通过团队合作支持客人和员工 Seeks opportunities to improve the     customer experience by seeking customer feedback and reviewing management     reports and developing strategies to improve department and hotel     services.寻找机会提高客人的用餐体验:搜集客人的反馈意见,回顾管理报告,制定新的政策来提高部门级酒店的服务。 Provides employees with the tools,     training and environment they need to deliver ‘Yes I Can’ service and     teamwork.为员工提供必需的工具、培训和环境来传递“Yes! I Can!”和团队合作精神。 Adheres to and ensures all line employees adhere to the hotel policies and procedures.确保所有岗位的员工都坚持遵循酒店的政策和程序 Attends work on time as scheduled.按照班表准时到岗 Follows hotel grooming and dress     standards.遵守酒店仪容仪表和着装标准 Minimises safety hazards by following all     safety rules and procedures.遵守和执行安全规章制度和程序,将安全危害减小到最低Refrain from personal conversations with other staff at the main entrance.禁止在公共区域和主要通道与其他同事私自聊天Assist Manager fully informed of all problems or unusual matters of significance.协助餐厅经理全面了解餐厅的所有问题和意外状况Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position.采用与酒店政策和程序协调一致的方法,及时有效的履行本岗位职责和义务,以达到本职位所要求的目标Maintains a favourable working relationship with all other company employees to foster and promote a co-operative and harmonious working environment.与其他部门同事建立良好的工作关系,创建和维护一个和谐的工作环境At all times projects a favourable image of the Hotel to the public.对外建立和维护酒店的良好形象

薪资: 1万-2万 经验:5年以上 企业类型:国际高端酒店/5星级
地区:安徽-芜湖 食宿:提供食宿

All Restaurant including all Outlets,Banquet, Occasionally off - Site Events .所有餐厅,包括所有餐厅、宴会厅、外卖宴会。Planning, Preparation and Implementation of High Quality Food& Beverage Products and Set-up’s in all Areas and  Restaurants.计划和准备执行高质量的食品和摆设在指定的餐厅。Seamless working with Recipes, Standards and Plating Guides.严格按照菜谱、标准和摆盘标准。Maintenance of all FSAA aspects within the hotel operation. 在酒店运营之中保持FSAA各方面要求。Must focus on constant improvement of Training Manuals and SOP’s必须对具有持续性的人员培训和SOP的提高和改善保持关注。Must participate actively in Daily Quality initiatives (Daily Briefings, Monthly Team Meetings) in order to constantly improve the operation, meet targets and keep communication flowing.必须积极主动参加每日质量会议(每日晨会、团队会议),以保持运营持续地提高,达到目标和保持顺畅地交流。Can be asked to work for off site events.可以被要求进行外卖工作。Can be asked to complete tasks and jobs outside the hotel areas.可以被要求在酒店以外的地点完成工作。Can be utilised during inventories.可以被要求进行盘存工作。All collegues have to be knowledgeable about occupancy, events, forecast and achievements.所有员工都应知道关于住宿率,宴会,预测计划和收益。Attending service briefings.参加服务部门的会议。Communication of item 86 to the service team.与服务员沟通断货的产品。Control of stations within the F&B.调节餐饮内部的岗位。Close working relationship with the Stewarding Department to ensure high levels of cleanliness and low levels of lost and breakages.与管事部紧密的工作关系确保高质量的清洁和最低程度的破损。Having a open-minded approach to constructive feedback 用虚心的态度去接受有建设性的意见。Purchase and control of produce.采购和控制产品。Listens and responds spontaneously to questions asked by the guests, team members and suppliers. Tries to find a solution.倾听和回应由客人,团队成员和供应商询问的问题,试图找到解决办法。Finds an immediate solution to precise and simple problems.找到能够准确解决问题的方法。Knows how to improvise on an emergency situation.了解怎样处理紧急情况。Learns lessons from difficult experiences to be proactive in ones area of competence.吸取以往的经验教训来增强对事务的预见性能力。Peacemaker. Does everything to anticipate and respond to guests needs. Arbitrates divergent interests and guaranty a friendly environment. 和平使者。预期并回复客人的需求。在确保友好环境的前提下合理的处理各项分歧。Respects the procedures. Is punctual, has a good appearance, accomplishes tasks with precision.遵守程序。准时的,良好的形象,精确的完成任务。Is trustworthy. Monitors the quality of owns work, and takes responsibility for it. Does what says will do.可信赖的。监督自己的工作并勇于承担责任,说到做到。Ensures that rules and procedures are respected. Advises the appropriate person of any situation which could result in a lack of quality/security.确保各项规章制度良好的遵守并执行。为将会导致破坏服务质量或安全问题的行为提出忠告。Is open to others. Asks for advise of others. Is conscious of his role in creating a team image.寻求他人的忠告。清楚自己的角色是在创建一个集体形象。Is a team player. Demonstrates flexibility in adapting to team constraints.团队的领导人。 灵活的适应团队的制约因素。Respects others and their cultures. Encourages consensus building. 尊重他人以及其文化特点。 鼓励建立共识。Is open to ideas of others, receptive to those ideas and able to adapt established way of working.听取并尊重他人的建议来适应已确定的工作方法。Enthusiastically proposes and implements creative solutions in area of responsibility in order to stay ahead of the game.踊跃提出并实施创造性的解决办法,以保持领先地位。Understanding relevant OH&S legislation & the implications on the operation of the department.了解 OH&S 的各项规定,并熟悉其与日常经营中的关系。Communicating to the team their responsibilities within OH&S.通过与员工交流使其了解 OH&S规定的责任及义务。Ensuring that safe and healthy working practices are implemented at all times.确保所有安全及卫生程序的执行。 Understands and knows how to anticipate the needs of the guests. Puts his self in position to get feedbacks from guests.理解和懂得如何预计客人的需要。 站在客人的立场上考虑问题。Agreeing and implementing actions to make improvements to customer service.就如何改进对客服务采取相应的措施。Making sure all customer requests and queries are responded to promptly and effectively while assisting on the floor during operation hours each day.在服务时间内以积极的态度,高效、准确的定位及满足客人要求及需要。To be able to uncover the major causes of satisfaction and dissatisfaction, and ensuring that the information is communicated to actors further up the hierarchy. 能够发现导致客人满意或不满意的缘由,并及时与管理层沟通确保进一步的跟踪服务。To ensure all standards for Service Delivery as identified in the Guest Satisfaction Manual and the Standard Operating and Procedures Manual are consistently delivered throughout the department.确保在对客服务指南,标准服务手册中的所有标准都能够在整个部门持续的贯彻。Having detailed knowledge of Departmental Standards.熟悉部门服务标准。Being able to explain the Standards to the team.可以清楚的向其他员工解释服务标准Assessing team member performance against standards.能够按照服务标准评估其他员工的工作表现。Monitoring Standards through regular Standards Review checks.通过反复检查,督导服务标准的实施工作。Developing action plans to address shortfalls in Standards and identifying shortfalls before they affect customer service.针对工作中的不足制定计划,以避免影响对客服务质量。Implementing and following though improvements identified.针对于工作中的不足采取必要的行动。To plan, priorities organize and control the day-to-day operation.计划,确定优先次序,组织及控制每日餐厅的运营。Communicating effectively with Front Office and Groups & Tours to maximise in house and group business for the Atrium, ensuring direct liaison with Group Leaders upon arrival.有效的与前台及团队领队协调,尽可能的增加餐厅生意,与领队保持直接联系。To describe, assign and delegate duties and authority for the operation of the Restaurant at all times.分配, 指派,组织授权餐厅日常的经营工作。Understanding what’s going on in other departments and implications for your own department.了解酒店其他部门的经营活动及其与自己部门的影响。Planning ahead and ensuring adequate resources are available预先准备并确保各种经营设施设备的充足。Managing the departmental operation and taking action where necessary to ensure smooth running and participating in service duties during service periods, where necessary.有效管理部门运作,为保证服务及餐厅的正常运营采取必要的措施。To co-ordinate with Engineering and Housekeeping Departments to ensure maintenance and cleanliness. Ensure follow-up procedures are maintained.与客房部及工程部通力合作,保证部门设施的完好及清洁。Maintaining in-depth technical knowledge and skills required for the job确保岗位所需知识的更新。To participate in future menu changes taking into consideration new F&B trends, market demands and sales achievements.根据餐饮发展趋势,适当需求及销售情况进行餐厅菜单的修改。Prepare the Events Brochure and outlet promotions.准备促销活动宣传册。Identifying, communicating and action potential sales leads.共同鉴定和沟通与潜在的销售线索。Creating an environment where “everyone sells”.建立一个每个人都进行促销的工作环境。 Set objectives for self and the team those are higher than in the past. Improve action taken in order to create more sales.为自己和团队设定高一层次的目标来增加销售额。Using key monitors and financial targets to evaluate the department’s performance and make future plans.在餐厅运营表现及财务目标的基础上,对餐厅的工作表现进行评估,制定未来发展计划。Forecasting potential revenues and costs.能够作出收入及成本预算。Following company control procedures.遵守酒店的各项财务制度。Controlling costs without compromising standards.坚决执行各种成本制度。Analyzing and explaining any financial variance against plan.为团队成员解释分析财务计划中的异常情况。Set up and maintain the Leave plans for the Department.制定部门休假计划。Understanding the aims of the hotel and the department’s role in achieving it.理解酒店的目标,清楚部门在完成目标过程中所扮演的角色。Communicating to the team the key information concerning the strategy of the company.与团队沟通关于酒店的主要发展策略。Keeping the team up-to-date about departmental, hotel and company activities through regular communication meetings & memos. This includes special events and promotions in the restaurant.随时更新团队成员与酒店其他部门的交流,了解酒店其他部门的活动,包括特殊活动,餐厅促销等等。Developing and implementing department training plans to meet business needs.为了满足商业需要,制定并实施部门培训计划。Reviewing and evaluating all training activities.回顾并评估所有培训活动。Assigning projects and missions to facilitate the development of him self and his team.合理的指派工作以此来发展自己和团队。Adhere to the hotel’s security and emergency policies and procedures.坚持酒店安全制度、紧急情况处理规定和程序。Reviews the roster prepared by department in advance that reflect business and high productivity whilst yielding a high degree of guest satisfaction.提前审阅部门安排的排班表,以提前反映出生意和高出品率同时很大程度影响客人的满意度。Keeps discipline and proper work practices for himself and the team members assigned to him at all times. Also checks on personal hygiene, clean uniforms, sanitation and cleanliness of the workstations, sanitation of the work tools. Be aware of the dangers of contaminated food and the needs to proper checking and turnover of the mise-en-place in the refrigerators. Reports to the DO on any problems to take appropriate actions.时刻保持自己和所管辖的员工的纪律性和适当的操作。并且检查个人卫生、整洁的工服、操作台的整洁和卫生、清洁的器具。知道污染食品的危险和适当检查,彻底清理冰箱的需要。向DO汇报所有的问题并采取适当的行动。Select team member that display qualities and attributes that reflect the department standards.选择有良好表现和工作态度的员工作为部门标准。Monitor food quality and quantity to ensure the most economical usage of ingredients.监控食品的质量和数量是确保最大限度的节约原材料。Liaise with the TM’s on daily basis to advise of any challenges and that the guest will experience no delays during the service period.组织员工日常基本的挑战,令客人感受无任何延误的服务。Check the quality of food prepared by team member to the required standard and make necessary adjustments.检查员工准备的食品质量按需求标准和做出必要的调整。Monitors the overall food operation and ensures that food items are being prepared in a timely and correct manner.监控整个食品操作并确保食品按时和正确地操作。Attends communication meetings and is responsible for ensuring all team member in his area receives this communication.参加交流会议并负责确保所有的员工获得此交流信息以确保员工的高度满意。Maintain at all times a professional and positive attitude towards his team members, and supervisors alike, and behave in accordance to the established hotel rules and team member handbook for him and team member under his supervision. To ensure smooth operation of the department.时刻保持对于同事和主管等一个专业和积极的态度,依据酒店的规则和员工手册的要求行为举止,确保部门的良好运营。Coordinate, organize and participate in all production pertaining to the kitchen. Checks and follow-up on the mise-en-place of the ala carte menu and daily menus, seasonal specials. Maintains the standards of preset recipes, portion control and costing at all times.协调、组织和参与和厨房有关的所有产品的制作,检查并依照零点菜单和每日菜单,季节特供菜单。时刻保持预先设置菜单的标准、份量和成本。Manages the training function and ensures all team member certified in their position before taking charge of an area of responsibility.管理培训和确保所有员工在他上任他的岗位之前具有该岗位合格的资质。Controls, monitors and is responsible for the optimum food cost to yield the maximum amount of outlet profit and maximum guest satisfaction.控制、监控和负责获得最佳的成本控制以获得各部分的最佳收益和最佳客人满意度。Works very closely with the Chef and meets regularly to determine menu selections and specials that is both satisfying to guest and profitable to outlet.与厨师紧密合作,常规会面决定菜单的选择,以同时让客人满意和获得各部分满意的收益。Reviews all time sheets to ensure that team member working times and meal breaks are accurate.检查所有的时间表以确保所有员工的工作时间和用餐时间准确。At all times understand, practice and promote the teamwork approach to achieve missions, goals, and overall departmental standards.时刻理解、实践和促进团队的工作方法,达到使命和目标和部门的总体标准。Conducts department meetings and communicates important hotel information to team member and receives feedback in the absence of the Chef, and communicates upwards to ensure a high level of team member satisfaction.召开会议和传达酒店通知和收集员工的反馈意见,确保员工很高的满意度。

薪资: 1.5万-2万 经验:5年以上 企业类型:国际高端酒店/5星级
地区:浙江-杭州 食宿:提供食宿

Job Specific Competencies:具体工作要求: Managerof F&B is required to focus on eight areas that directly impact Hilton keyresult areas.餐饮部经理应具有以下方面的技能,这些技能将直接影响希尔顿酒店的几个主要环节: StrongF&B and Conference & Banqueting operations knowledge and skills强壮的餐饮及会议,宴会运作方面的知识和技能Strongleadership and people management skills, added with good training skills强壮的领导和人员管理技能,附加培训技能Guestoriented and able to confidently build and exceed the service standards 以客户为导向,并能够自信地建立和超过服务标准5-7years in a managerial position五至七年的管理经验Thoroughknowledge of service, cost control in F&B, labor controls, beverage menuwriting, maintenance, merchandising, computer and accountings具有彻底的关于服务, 劳动力控制, 饮料, 维修, 广告, 电脑和财务方面的知识Stronginterpersonal skills and attention to detail强壮的人际处理能力并关注细节Underthe 9 competencies have key strengths in People Management Communication andPlanning在九项能力资格认证中, 人员管理沟通和计划安排为强项Showcommitment and ability to develop into Director of Operations as next role 展示自己的能力并设定项营运总监发展的目标Doesany special assignment as assigned by the Director of Operations任何其他营运总监指派的工作

薪资: 1万-2万 经验:不限 企业类型:国际高端酒店/5星级
地区:河南-郑州

Specific Job Knowledge,Skill and Ability工作技能技巧要求:1.S To 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.具有积极合作的精神。以热心的态度对待所有的工作,并乐于利用一切机会学习技能以便于改进自己的工作的技巧。2.To be flexible,responding quickly and positively to changing requirements including the performance of any tasks requested of you.具有极强的应变能力。灵活反应并以积极的态面对需求更改的事情,包括任何工作要求的改变的。3.To maintain high team focus by showing co-operation and support to colleagues in the pursuit of team goals.具有较强的团队精神,通过合作及对同事工作的支持达到团队的共同目标。4.trong F&B and Conference&Banqueting operations knowledge and skills.强壮的餐饮及会议,宴会运作方面的知识和技能。5.Strong leadership and people management skills,added with good training skills.强壮的领导和人员管理技能,附加培训技能。6.Guest oriented and able to confidently build and exceed the service standards.以客户为导向,并能够自信地建立和超过服务标准。7.Thorough knowledge of service,cost control in F&B,labor controls,beverage menu writing,maintenance,merchandising,computer and accountings.具有彻底的关于服务,劳动力控制,饮料,维修,广告,电脑和财务方面的知识。8.Strong interpersonal skills and attention to detail强壮的人际处理能力并关注细节。9.Under the 9 competencies have key strengths in People Management Communication and Planning.在九项能力资格认证中,人员管理沟通和计划安排为强项。Required Qualifications必要的资历要求:1.5-8 years as Head of F&B in 4/5 Star category Hotel or individual restaurants with high standards.五至八年餐饮经验/四/五星级酒店的咖啡厅或很高级别的个体餐厅。2.Health Certificate.健康证。3.Good command in English(verbal&written).很好的英文掌握能力(口语和书写)。4.Working knowledge of mathematics.工作中数学方面的知识。5.PC and basic software knowledge.计算机基本的软件知识。6.Relevant knowleage of food baverage.必要的餐饮相关专业知识。

薪资: 1.5万-2万 经验:不限 企业类型:国内高端酒店/5星级
地区:上海

岗位职责:岗位提要:全面负责制订并实施餐饮部工作计划和经营预算,督导餐饮部日常运转管理,确保为客人提供优质高效的餐饮服务并进行有效的成本控制。所辖部门包括:V99(前后场),大堂吧,咖啡厅,宴会厅1. 负责制订餐饮部营销计划、长短期经营预算,带领全体员工积极完成和超额完成 经营指标。2. 主持建立和完善餐饮部各项规章制度及服务程序与标准,并督导实施。3. 定期深入各部门听取汇报并检查工作情况,控制餐饮部各项收支,制定餐饮价格,监督采购和盘点工作,进行有效的成本控制。4. 检查管理人员的工作情况和餐厅服务规范及各项规章制度的执行情况,发现问题及时采取措施,出色地完成各项接待任务。5. 定期同餐厅经理、行政总厨研究新菜点,推出新菜单并有针对性地进行各项促销活动。6. 负责下属部门负责人的任用及其管理工作的日常督导,定期对下属进行绩效评估。建立良好的对客关系,主动征求客人对餐饮的意见和建议,积极认真地处理宾客的投诉,保证最大限度地满足宾客的餐饮需求,提高餐饮服务质量。7. 重视安全和饮食卫生工作,认真贯彻实施“食品卫生法”,开展经常性的安全保卫、防火教育,确保宾客安全和餐厅、厨房及库房的安全。8. 做好餐饮部与其他各部门之间的沟通、协调和配合工作。9. 参加每日总经理工作例会,主持每日餐饮部例会,保证餐饮部的工作指令得到有效的执行。10 . 组织和实施餐饮部员工的服务技术和烹饪技术培训工作,提高员工素质,为饭店树立良好的形象和声誉。11.完成上级交办的其他工作。任职条件:1、身高:男性身高178CM,女160CM2、年龄:32-40岁3、学历:酒店旅游管理大专或本科以上学历4、语言:英语会话5、性别:不限6、工作年限:五星级酒店餐饮部同等岗位10年以上  7、所持证书:普通话标准,至少一门外语熟练,酒店A级或国家四极水平8、其他条件:建立良好的客户关系,广泛听取、搜集宾客的意见和建议、积极认真的处理宾客的投诉,保证最大限度地满足宾客的需求,提高产品及服务质量。做好与其他各部门之间的沟通协调和配合工作。有强烈的事业心和责任感,忠于企业,工作认真,讲究效率,坚持原则,不谋私利,处事公正,知人善任。具有较强的组织管理能力,能科学地制定各项餐饮计划,有效地控制餐饮成本,合理地安排工作,能督导各种餐饮服务规范和菜肴质量标准的执行,具有较强的口头表达能力和撰写业务报告的能力。

薪资: 1万-2万 经验:5年以上 企业类型:国际高端酒店/5星级
地区:浙江-杭州

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;1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。

薪资: 1.5万-2万 经验:3年以上 企业类型:国际高端酒店/5星级
地区:海南-三亚 食宿:提供食宿

Key Duties and Responsibilities关键角色和职责Operational- Promotes an awareness of guest requirements throughout the organization, leads and assist in monitoring and analyzing the activities and trends of competitive Food and Beverage Operations, recommend to Management modernization of equipment, service methods, presentations and improved guest satisfaction, to be innovative, and creative around the delivery of offered products, ensures efficient communication across the F&B team, represents and decides on the direction of the F&B operations, develops and coaches direct reports and promotes succession planning运营管理—加强对整个酒店的客户要求意识,领导和协助监测和分析竞争对手的活动和趋势,提出建议以使管理设备更加现代化,服务方式新颖化,改善客户满意度,以更富有创造力的产品服务客人,确保餐饮团队的高效沟通,为餐饮的运营做正确决策,改善和分析报告,促进计划成功;▪ Financial- Monitor and control F&B profit and loss, ensures financial strategy, works on incremental revenue streams, be cost effective and provide solutions to improve problem areas and assist in implementing corrective measures财务管理—监督和控制餐饮利润和成本,确保财务战略,增加收入来源,有效成本控制,并提供解决方案来改善问题领域并协助实施纠正措施Skills, Experience & Educational Requirements技能、经验及教育背景Proactively seeks out to improve and add new skills: identifies the areas of development and creates a plan主动寻求改进和增加新技能:确定提高项目并制定相应实践计划。▪ Take opportunity of training opportunities把握每一个培训机会。▪ Seeks out mentor opportunities and proactively asks for feedback from others积极向导师型同事学习,并主动要求他人反馈。

薪资: 9千-1.8万 经验:不限 企业类型:国际高端酒店/5星级
地区:浙江-嘉兴-南湖区 食宿:提供食宿

Under the general guidance and supervision of the Director of Operations and within limits of establish Hilton Hotel policies, procedure of Food & Beverage Manual, he will be fully responsible to establish all operation procedures and necessary actions to be taken to guide any manager all activities and staff of the concerned department. To establish and maintain the highest level of quality, training, motivation, etc. With regards to the established guidelines.在营运总监的监督和指导下按照希尔顿国际酒店的标准、程序和餐饮手册,餐饮部经理要对所有相关操作行为和员工负责。建立和维护最高标准的质量,培训,动机等。遵循以有的指导方针。1.Determines operational policies and standards on all Food & Beverage matters of hotel level.制定与餐饮相关的制度和标准。2.Establishes standards of food & beverage sales, trends and inventories.建立标准的餐饮销售,趋势和目录。3.Recommends changes or innovations in policies, procedures and equipment.不断的改进制度,程序和设备。4.Confers with management on reports, forecast budgets, policies and future planning.在报告,预算,政策和未来计划上与管理层协商。5.Reviews price, sources of supply, food & beverage sales, trends and inventories.查看价格,供货来源,餐饮销售,趋势和清单。6.Ensures top quality food and service to have complete guests’ satisfaction.确保优质食品和服务使客人满意。7.Informs management on sales submits monthly financial statements and comments on the operation.在月底每个管理人员提交财务报表和提出意见。8.Ensures that goals are achieved as outlined in the profit budget.确保可以达到预算目标。9.Ensures that the maximum departmental profit achieved.确保可以最大限度提高部门利润。10.Prevents description of the department by overseeing all supplies and service.对供给和服务做出提前监督。11.Meets purveyors to learn new products or methods.和承办商见面学习新产品的使用。12.Ensures that the staff is highly disciplined, motivated, friendly and well mannered.确保所有员工接受培训,态度正确,友好和遵守纪律。13.Ensures awareness of trends, practices and equipment in food & beverage preparation and  service.确保了解餐饮相关的准备和服务。14.Keeps him aware of what the competition is doing the makes sure prices comparisons up-to -date at all times.了解直到今日的所有价格比对。15.Establishes & maintains effective employee relations at all times.建立和维护员工关系。16.Performs any other duty as assigned by the Director of Operations and General Manager.执行任何工作任务都像执行运营总监和总经理下达的任务一样。

薪资: 1.2万-1.8万 经验:不限 企业类型:国内高端酒店/5星级
地区:河南-郑州 食宿:提供食宿

1.必要的餐饮相关专业知识。2.二至四年在四/五星级酒店的相关管理经验。3.很好的英文掌握能力(口语和书写)4.计算机基本的软件知识5.领导技能及培训技巧。

薪资: 1.2万-1.6万 经验:3年以上 企业类型:国内高端酒店/5星级
地区:江苏-苏州-虎丘区 食宿:提供住

【部门】:宴会部【职位】:宴会部经理【职能】:管理【项目】:全国一站式婚礼宴会中心------------------------------------------------------------------------------------   A岗位职责:1、根据公司的营销策略,制订宴会部整体营销计划,根据酒店的主要目标市场,有针对性的开发新产品,满足客人需求,力争经济效益,全面和超额完成总经理下达的各项经济指标;2、负责制订本部门各类人员的岗位职责、操作程序和服务规范,并督促各层管理人员培训检查,督促落实,为客人提供合格产品和满意的服务;3、亲自组织、安排大型团体就餐和重要宴会,确保宴会产品和服务质量;4、与厨师长一起,进行固定菜单和变动菜单的筹划与设计,积极开发新产品,不断推出新的菜肴品种;5、加强对各岗位的督查,并加强以餐饮采购、验收、储存的管理与控制,降低成本,减少浪费,发现问题及时解决;6、督促厨师长对厨房生产进行科学管理,健全厨房组织,合理进行布局,保证菜肴质量,减少生产中的浪费,调动厨房工作人员的积极性;7、负责督促有关人员学习《食品卫生法》,认真执行《食品卫生法》的相关规定,严格消毒制度,掌握食物属性,严防食物中毒,确保用餐安全;8、建立客史档案,负责收集、处理宾客对餐饮质量的意见和投诉,想方设法满足宾客各种需求,提高社会效益和经济效益;9、完成上级交给的其它工作。B任职要求:1、专业知识:具有旅游市场学、销售学、社会学、酒店管理、仪器原料学、烹调学、掌握食品营业卫生和饮食管理等知识;2、工作能力:具有较强的社会活动能力,组织领导能力和实际工作能力;3、熟悉饮食生产的全过程,善于安排各个环节的工作,掌握饮食各部门的岗位职责和工作程序;4、能够根据市场变化和客人需求,及时调整饮食经营策略,善于安排组织和开展各种食品展销活动;5、具有酒店预算管理知识,能编制宴会部预算,执行预算目标。C汇报上级:运营中心总监D薪酬结构:底薪+绩效+提成E基本福利:五险一金、节假日福利、通讯补贴、内部晋升等东庆童话(中国)欢迎有志之士加入一起发展壮大。

薪资: 1万-1.5万 经验:8年以上 企业类型:国际高端酒店/5星级
地区:辽宁-大连-金州区 食宿:提供食宿

1. 参与准备部门年度预算与财务计划。监控预算并控制费用,重点监督食品、酒水与人力成本。 2. 与其他部门领导合作,发掘提高营收的各种销售机会。推出各种能为宾客带来杰出就餐体验的促销活动。 3. 确保安全的处理信贷与财务交易。 4. 处理员工日常事务,计划并分配工作,为每个员工设定工作和发展目标。为员工提供教导、辅导并给予定期反馈,协助解决各种员工矛盾,提高员工绩效。 5. 按照政府法规教育和培训所有团队员工。确保员工获得质量与服务标准方面的恰当培训,并为员工配备完成全部工作所需的工具与设备。 6. 通过与其它部门进行日常沟通和协作促进团队合作、提高服务质量。 7. 确保所有餐饮场所及设施设备的整洁、除尘到位并根据预期业务量储备适量库存。若有任何维修需求,应立即通知工程部。 8. 制定并达成质量目标与宾客满意度目标。礼貌、迅速高效地对所有宾客提出的问题、投诉或要求予以响应,确保宾客感到非常满意。 9. 站在宾客的角度分析他们的需求,识别并满足宾客的期望,树立宾客忠诚度。 10. 与宾客联络互动,确保达成宾客的期望。 11. 为酒店管理本地餐饮市场营销计划;参加和维护整个系统的餐饮市场营销计划和促销活动。 12. 决定所有食品、酒水、物资和设备的最大及最小库存量。 13. 完成其它分配的任务。

薪资: 1万-1.5万 经验:5年以上 企业类型:国际高端酒店/5星级
地区:广东-深圳 食宿:提供食宿

1. Select, train, evaluate, lead, motivate, coach, and discipline all employees, supervisors and assistant managers in the Hotel’s Restaurant to ensure that established cultural and core standards are met long-range strategic planning for operation. (20%)2. The ability to be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts. (20%)3.Describe and ensure quality of all food items, ingredients, and preparation methods. (10%)4.The ability to work closely with the Director of Food & Beverage, Executive Chef and Sous Chefs to design an effective menu and wine list while ensuring excellent product quality at a fair price and attend regular operational meetings to ensure effective coordination and cooperation between departments.  (10%)5.Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control. (10%)6.Observe physical condition of facilities and equipment in the outlet and make recommendations for corrections and improvements as needed.  (10%)7.Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact. (10%)8.Work harmoniously and professionally with co-workers and supervisors. (10%)9.Assist with the service of food and beverages to guests.10.Assist in making dining reservations and seating of guests.11.Assist with the cleaning of operational areas.

薪资: 8千-1.5万 经验:5年以上 企业类型:国内高端酒店/5星级
地区:广东-深圳 食宿:提供食宿

岗位职责1.制定各餐厅、酒吧、宴会及管事部等的工作计划,长短期经营预算,主持建立和完善各部门的规章制度及工作程序和标准,并组织落实;2.定期深入各听取汇报并检查工作情况,控制各部门收支状况,制订餐饮价格,监督采购和盘点,并进行有效的成本控制;3.负责分配下属部门负责人的任务并对其管理工作进行日常督导;4.参加餐饮部例会,完成上传下达工作;5.作好餐饮部下属各部门的内部协调及与其他相关部门的沟通合作;6.定期对下属进行绩效评估;7.组织并落实所辖部门的员工培训,提高员工素质;8.协助餐饮总监完成餐饮部其他工作。9.督导完成餐厅日常经营工作,编制人员出勤表,检查员工的出勤情况,检查员工的仪容仪表是否符合要求;10.具有为酒店做贡献的精神,不断提高管理艺术,负责制定餐厅经理推销策略,服务规范与程序并组织实施,业务上要求精益求精;11.视属下员工的培训工作,定期组织员工学习服务技巧技能,对员工进行会所意识、推销意识的训练,定期检查并做好培训纪录;12.热情待客、态度谦和,妥善处理客人的投诉,不断改善服务质量。加强现场管理,营业时间坚持在一线,及时发现与纠正服务当中出现的问题;13.对餐厅服务质量进行检查,把好餐厅出品服务的每一关;14.加强对餐厅财产管理,掌握和控制好物品的使用情况,减少费用开支与物品损耗;15.负责同职责餐厅的卫生清洁工作,保持环境卫生,负责餐厅美化工作,抓好餐具、用具的清洁消毒;16.定时检查餐厅设备的情况,建立物资管理制度,做好维护保养的工作,并做好餐厅安全与防火工作;17.与厨师长保持良好的合作关系,根据季节差异、客人情况研究制定特别菜单;18.定期召开餐厅员工会议,检讨近期服务情况;19.维护好客人关系,主动与客人沟通;处理客人投诉,并立即采取行动予与解决。岗位要求1.能熟练掌握餐饮管理工作技巧;2.熟悉餐饮服务艺术及厨房工作技能;3.具有财务管理的基本知识,具备最新市场营销理念、创新意识;4.具有很好的组织协调能力,较强的人际沟通能力。5.大学专科(含)以上学历,接受过酒店经营管理专业培训。6. 至少五年以上五星级酒店中餐厅管理工作经验,其中三年为餐饮部主管以上工作经历。

薪资: 8千-1.5万 经验:10年以上 企业类型:国内高端酒店/5星级
地区:广东-广州 食宿:提供食宿

岗位概述1. 按照酒店的标准制定服务标准及规范、及各项规章制度2. 控制食品及饮品的标准、规格和要求,正确掌握毛利率,抓好成本核算3. 留意餐厅的营业状况(特别是生意高峰期),亲自指挥,参与服务客人,按制定的服务标准提供优质的服务,并监督员工的表现,及时发现员工存在的问题,及时作补救措施4. 制定营销策略和开拓市场5. 协助市场营销战略的计划 工作技能1. 制定本部营业预算,领导全体员工完成各项接待任务和经营指标;2. 制定各岗位工作程序及标准,检查全体员工的工作及各项制度的执行情况,善于发现问题并及时纠正和处理,能较好的维护客情;3. 了解食品标准和要求,制订符合市场情况和不同时期的饮食推广;4. 制定宴会服务标准及程序,熟悉各式宴会的布置及安排;5. 具有一定的号召力和凝聚力,抓好员工的基本建设,培训、考核及选拔人材,激发员工的积极性;

薪资: 8千-1.5万 经验:10年以上 企业类型:国内高端酒店/5星级
地区:广东-广州 食宿:提供食宿

工作职责:1.负责西餐厅及宴会的运营管理工作;2.指导并提供优质的顾客服务,负责与顾客进行良好沟通,维护客户关系,保持良好的顾客满意度;3.与主厨密切沟通,根据季节、节日或市场需求,定期更换西餐厅菜单,适时推出各项餐饮项目推广,并带领团队做好各项餐饮销售、宴会接待和业务推广工作.任职要求:1. 大专以上学历,西餐管理经验5年以上;2. 具有高星级奢华品牌酒店西餐厅管理经验或曾在海外从事过西餐管理工作的人选优先考虑3. 英语流利,普通话标准;4. 具有良好的学习主动性以及开放包容的思想,关注客户需求和体验。

薪资: 1万-1.5万 经验:不限 企业类型:国际高端酒店/5星级
地区:重庆-南岸区

有相关万豪集团旗下工作经验优先考虑。

薪资: 1万-1.5万 经验:5年以上 企业类型:国内高端酒店/5星级
地区:上海 食宿:面议

 职位概述:总体负责所指定的餐饮部门的行政管理和运营管理。使利润最大化,保持食品/酒水/服务的质量,确保令客人喜出望外。 核心工作:一般知识l  具备有关指定部门的食品/酒水/服务方面的所有知识。l  确保向员工说明饭店的各项标准及规定,并保证这些标准和规定的正确实施 运营管理 / 交流l  监督并确保指定部门(根据各餐厅/宴会部/酒水的不同情况)的顺利运营l  始终如一地保持指定餐厅的食品/酒水/服务/清洁度。l  在运营中不断地收集客人的反馈意 见,以确保令客人喜出望外。l  正确并且有技巧地处理客人的口头投诉。l  确保指定部门内部及其与其它大部门之间的有效交流。l  按要求组织/参加餐饮大部及各部门会议。l  确保所有的材料、设备和机器的正确操作,定期清洗,以延长使用寿命。l  确保指定部门的总体维修保养,跟踪工程部的总体维修情况。l  就指定部门的各个方面提出改进建议。l  每日更新各部门的日志,并提交给部门总监。 消防和生命安全l  确保员工了解并使用饭店有关消防和生命安全/紧急事件的程序。 卫生确保员工对饭店食品安全和卫生标准给予必要的小心防范。 员工管理 / 培训l  检查客人意见调查/批评表/餐厅日志等有关运营问题/损益表的问题,以便:-实施食品/酒水/服务的改进措施-发现培训需求(比如提高价位的能力)l  与指定部门的厨师长协作,制定促销/菜单计划/员工培训的方案(根据具体情况)l  经部门总监的批准,参与有效的员工管理(聘用/解聘/调动/加班)。l  每周向部门总监提交员工考勤表/培训日程。l  加强员工和团队合作。l  考察员工个人的工作表现/仪表着装/不迟到、不早退,对员工的工作表现/规范动作(如果要求的话)进行评估。 成本控制l  与管事部联系有关季度库存的收货/成本/损坏的情况l  批准指定餐厅的食品/酒水/总体申请/调动表,了解相关成本。l  注重食品、酒水、纸张、电、水等方面的节约(可以循环使用的,要循环使用。l  每月向餐饮部总监提交本部门的损益表。(如果可行)l  实施正确而有效的衡量措施,以改进对成本/开支/劳动力的控制。l  餐饮部各部门负责人,将根据酒店绩效考核办法,负责落实完成部门相关营业指标。例如;西餐/中餐营业额;西餐/中餐/宴会成本控制率;西餐/中餐/宴会费用控制率;西餐/中餐/宴会员工流失率.相关具体内容请参阅酒店绩效考核办法; 市场销售 / 战略规划l  对直接竞争对手的活动了如指掌,寻求应对措施(通过SWOT分析和对竞争对手的定期调查)。l  及时更新市场上已有的新品种和新技术,力求不断完善相关的运营。l  遵循财务相关规章制度 任职要求:1.中、英文口语和书写流利(根据所指定的部门而定)2.餐饮/服务管理专业    大专/本科学历3.至少1年的相关工作经验,3年餐饮管理经验4.工作积极主动,追求职业价值

薪资: 8千-1.5万 经验:5年以上 企业类型:国际高端酒店/5星级
地区:广东-广州

To administer the day to day operations of the restaurant outlet in such a manner as to maximize revenues and minimize costs with particular attention to complete guest satisfaction, colleague welfare, and profit margins.管理餐厅每天的运营, 关注客人,提升顾客满意度,保障同事福利,尽可能在控制成本的基础上实现利润最大化。1. M inimum 5 years restaurant operations experience, at least 2 year management experience.五年餐厅工作经验和至少有两年以上的餐厅管理经验2. Excellent command of both spoken and written English and Mandarin书面与口语形式上都精通英语和普通话。3. Minimum vocational school with proven Food & Beverage Experience至少为专业学校毕业。

薪资: 1万-1.5万 经验:8年以上 企业类型:国际高端酒店/5星级
地区:福建-厦门 食宿:提供食宿

1.       To monitor all costs and recommend measures to control them.监督成本并提出可衡量的控制成本的建议。2.       To ensure that the Department Operational Budget is strictly adhered to.确保严格遵守部门的营运预算范围。3.       To ensure that all the outlets and banquets are managed efficiently according to the established concept statements.根据已建立的概念陈诉,有效的管理各个部分和宴会部门。4.       To closely monitor productivity levels, through productivity schedules, in each outlet and to take immediate corrective action if necessary.密切留意员工的能力,如果有必要作出及时的调整。5.       To monitor and control vacation planning for the department.监督部门休假计划。6.       To monitor, control and minimize overtime for the department.监督并确保最少数量的加班。7.       To ensure that the minimum operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual.确保坚持运营标准以达到营运指南的设立的水准。8.       To maintain and amended where appropriate all SOP’s in line with company Brand Standards and outlet requirements. 在符合品牌标准和部门需求的前提下,维持服务手册内容并作适当的修改。9.       To work with the Outlet Managers, Banquet Service Manager and all respective Chef de Cuisines to take corrective action where necessary.和餐厅经理,宴会经理及各区域厨师长在必要时采取纠正行动。10.   To handle all guest complaints, requests and enquiry’s on food, beverage and service. Established procedures and protocol need to be clearly defined and adhered to in this area.处理客人投诉和关于各种在食品,饮料及服务方面的需求。已确定的程序和草案需要详细的解释说明并一贯的执行。

薪资: 1万-1.5万 经验:3年以上 企业类型:国际高端酒店/5星级
地区:浙江-杭州 食宿:面议

 岗位职责-  协助餐饮部总监对整个餐饮部的有效运作。、-  确保客人服务和产品符合标准,以满足客人的期望。-  在客人满意度、财务目标、员工培训等方面实现部门目标。-  能够独立工作,能够在高压环境中成长,能以积极的心态面对困难并找到合理的解决方式。-  良好的组织能力以及时间管理能力。-  与员工、客户、供应商之间建立良好的工作关系。-  有能力迅速的上传下达任务岗位要求-  持有酒店管理专业的文凭/学位,擅长餐饮管理。-  出色的英文口语以及书面表达能力。-  至少5年的餐厅经理工作经验 或两年以上餐饮部经理的工作经验。优先考虑具有筹备酒店经验。-  具有良好计算机技能,特别是在办公软件,电子邮件上。-  优秀的沟通和分析能力。-  优秀的客户服务技巧,良好的餐饮服务技能。-  食品服务许可或当地政府规定的有效的卫生或健康上岗证。

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