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薪资: 6千-7千 经验:不限 企业类型:国际高端酒店/5星级
地区:重庆-江北区

岗位职责Assist to ensure that the Food and Beverage activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.协助确保餐饮部运作符合其酒店策略,适当执行酒店规章。Oversee the preparation and update of individual Departmental Operations Manuals.在适当的时候协助准备和更新部门营运手册。Conduct regular divisional communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.协助定期主持召开部门沟通会并确保分部门例会和会议确实有效且在必要时进行指导。Ensure the delivery of brand promise and provide exceptional guest service at all times.确保所有员工遵循品牌承诺并始终提供优异的对客服务。Provide excellent service to internal customers in other departments as appropriate.确保员工同样在适当的时候为其他部门的内部客人提供优质服务Handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.礼貌而高效地处理所有客人和内部客人的投诉和询问,确保问题得到圆满解决。Maintain positive guest and colleague interactions with good working relationships.与客人和同事保持基于良好工作关系的互动接触。Establish a rapport with guests maintaining good customer relationships.与客人建立并保持良好的客户关系。Personally and frequently verify that guests at Banquet are receiving the best possible service.经常亲自证实宴会厅厅客人得到的是最好的服务。Spend time at Banquet (during peak periods) to ensure that they are managed well by the respective colleagues and functions to the fullest expectations.在宴会厅区域花时间巡视(高峰时段)以确保员工很好地管理宴会厅区域并使各项活动达到最佳满意度。Maximize colleague productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.将员工的工作能力通过多项技能、多项任务和有弹性的日程安排运用而达到最大化,以完成经营上的财政目标和顾客期望。Assist to improve productivity levels and the need to prudently manage utility/ payroll costs within acceptable guidelines, ensuring optimum deployment and energy efficiency of all equipment.协助工作效率水平的提高以及在适用的原则指引下对于设施设备或者支出成本的慎重管理的要求以达到所有设备的最佳调配和能源使用效率。Assists to ensure that the outlet is operated in line with maximizing profit while delivering on the brand promise.协助确保遵守品牌承诺以追求利润最大化为原则进行部门运作。Assist the Banquet Manager to achieve the monthly and annual personal target and the outlet’s revenue.协助宴会厅经理达到月度和年度个人目标和餐厅营业收入。Ensure that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information.确保与财务记录的保留、钱款处理和许可以及及时而准确的财政信息的上报全部符合酒店、公司和本地的制度、政策和规章的规定。Assist in the inventory management and ongoing maintenance of hotel operating equipment and other assets.协助进行盘点管理和酒店营运设备和其他设施持续的保养。Manage costs proactively based on key performance indicators, work with the respective Heads of department as appropriate.以主要的业绩表现指数为基础对成本进行预先管理控制,适当的时候让各个部门经理参与其中。Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.确保使用新技术和设备,简化工作系统提高工作效率。Ensure that minimum brand standards have been implemented.确保酒店所有的乃至最细小的品牌标准都要被贯彻执行。Embrace all the standard of Niccolo Hotels Global expectations.遵循执行全球尼依格罗酒店期望值。Work closely with other Outlet Managers in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.以支持和灵活的态度与其他员工紧密合作,着眼于整个酒店的成功和酒店客人的满意度。Ensure that Banquet colleagues work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.确保宴会厅员工以支持和灵活的态度和“团队协作”的精神与其他部门合作。Ensure consistent check and supervision on banquet items during operation, making feedback as appropriate.在营运过程中将对于宴会产品的检验和监督贯穿始终,并在适当的情况下作出反馈。Supervise on banquet services and catering standards, implement correct measure with Director of restaurant, Executive Chef and Niccolo Kitchen Chef where necessary.监督宴会的服务和餐饮标准。在必要的地方,与餐厅总监、行政总厨和厨师长一起实施正确的措施。Supervise usage of fresh products in the meal preparation procedure.监督餐饮准备中新鲜产品的使用。Give assistance to Executive Chef/ Niccolo Kitchen Chef on creative suggestions and ideas.协助行政总厨/欣厨厨师长提出富有创意的建议和想法。Give assistance in monitoring the monthly inventory of all operating equipment and operating supplies.协助监督对所有运营设备和营业用品的月度盘点。Ensure front and back of house area of the banquet clean and orderly.确保宴会厅的前、后区域的洁净有序。Communicate with Housekeeping department, ensuring established clean plan is carried out strictly.与客房部配合,确保严格执行既定的清洁计划。Oversee and assist in the recruitment and selection of all banquet colleagues. Adhere to hotel guidelines when recruiting and use a competency-based approach to selecting colleagues.监督和协助所有宴会厅员工的聘用和筛选。在招聘时遵循酒店指示,在筛选员工时以能力为基础进行选择。Oversee the punctuality and appearance of all banquet colleagues, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.监督宴会厅所有员工的守时性和仪容仪表,确保他们根据酒店和部门的仪容仪表要求身着正确的制服并保持高标准的仪容仪表和个人卫生状况。Maximize the effectiveness of colleagues by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.经过适当的培训、指导和/或教导,通过提高每位员工的技能和能力将其效力发挥到最大化。Conduct annual Performance Appraisal with colleagues and to support them in their professional development goals.指导员工进行年度表现评估,支持他们的职业发展目标。Assist in the development of Departmental Trainers through ongoing feedback and monthly meetings.通过持续的反馈和月度会议来协助部门培训员不断进步。Plan and implement effective training programmes for colleagues in coordination with the Training Manager and Departmental Trainers.与培训经理和部门培训员协调,为员工制定培训计划并落实有效的培训课程。Oversee the preparation and posting of weekly work schedules, making sure that they reflect business needs and other key performance indicators.监督每周工作时间安排的准备和记录,确保可以反映出营业需求和其他重要的业绩指数。Encourage colleagues to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.鼓励员工的创造性和创新,挑战和认可他们对于酒店经营的成功所作出的贡献。Support, demonstrate and reinforce the Niccolo Hotels Values and Culture Characteristics.支持证明加强尼依格罗酒店价值观和文化的特点。Ensure that all colleagues have a complete understanding of and adhere to colleague rules and regulations.确保所有员工都有一个全面的理解并遵守员工规则和条例。Ensure that colleagues follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.确保员工遵守所有与消防、防护和安全相关的酒店、公司和当地的制度、政策和规章。Exercise responsible management and behaviour at all times and positively representing the hotel management team and Marco Polo International.在任何时间表现负责的管理和行为,并以积极的形象代表酒店管理团队和马哥孛罗国际。 Understand and strictly adhere to Rules and Regulations established in the Colleague Handbook and the hotel’s policies concerning fire, hygiene, health and safety.理解并严格遵守员工手册中的规章制度以及涉及到消防、卫生、健康和安全的酒店政策。Ensure high standards of personal presentation and grooming.确保高标准的个人形象和仪容仪表。Respond to changes in the RB&E ge function as dictated by the industry, company and hotel.根据行业、公司和酒店对于餐饮部职能要求的变化做出反应。Attend training sessions and meetings as and when required.需要时参加培训课程和会议。Carry out any other reasonable duties and responsibilities as assigned.执行分派的任何合理任务和额外职责。

薪资: 4.5千-8千 经验:3年以上 企业类型:有限服务中档酒店
地区:重庆-渝北区 食宿:提供食宿

1、实施工作标准和服务程序,督促员工严格履行其岗位职责。2、根据营业情况,对服务员进行工作任务分配,确保提供优质服务。3、与宾客和厨房保持良好的工作关系,及时向餐饮经理和厨师长反馈宾客对食品,服务方面的信息,不断提高餐饮产品和服务的质量。4、完成零餐、宴会接待工作及领导安排的其他任务。5、处理餐厅里发生的问题和宾客的意见,并及时向餐饮经理汇报。6、定期检查,清点餐厅的设备、餐具、布草等物品,将结果汇报给经理。任职资格1.高中以上学历或同等学历,1年以上中餐厅主管工作经历。2.有一定的组织和管理能力,具有熟练的中餐服务技能。3.热爱本职工作,工作勤勤恳恳,认真负责。4.身体健康,仪表端庄。

薪资: 6千-8千 经验:1年以上 企业类型:有限服务中档酒店
地区:重庆-渝北区 食宿:提供食宿

1、检查和督促中餐厅严格按照工作规程和质量标准进行工作,实行规范作业,确保安全、优质、高效。2、提供良好的工作氛围和建立和谐的团队,增加团队的士气和工作效率。3、抓好卫生和安全工作。4、制定中餐厅服务工作规范及工作制度并确保实施。5、处理宾客投诉,不断改善服务质量,收集与反馈宾客对菜品的意见和反映,会同行政总厨定期分析菜单6、督导贵宾、宴会服务,接待重要宾客,深入现场,确保优质服务。

薪资: 6千-8千 经验:5年以上 企业类型:国际高端酒店/5星级
地区:重庆-合川区 食宿:提供食宿

职位概要Position Summary:1、认真贯彻领导意图,积极落实各个时间的工作任务。加强厅面及厨房的服务,协调好各项工作,确保工作正常运行。2、热情待客,态度谦和,妥善处理客人投诉,不断改善服务质量,做好餐前、餐中、餐后检查和督促工作,营业时间坚持在一线指挥,及时发现和纠正服务中产生的问题。3、加强对餐厅财产管理,掌握和控制好物品使用情况。任职资格Job Qualification:1、教育背景:全日制专科以上学历。2、经验:从事5年以上餐饮工作经验,熟悉各个工作环节运作流程。

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