岗位描述： 无论你是酒店职业经理人，无论你是地产企业从业者，无论你是地产销售员，无论你是建筑设计师，还是普通的打工者，你身边无处不在的酒店加盟信息，经雅阁商务团队的抽丝剥茧，都具有无穷价值，传递信息，创造价值，自当老板，轻松赚钱。 雅阁酒店集团城市合伙人招募，传递信息，创造价值，助力洽谈，分润百万，自当老板，轻松赚钱！欢迎加入雅阁AHG City Partner城市合伙人招募计划！ 雅阁酒店集团（纽交所股票代码NYSE：GHG）是澳大利亚最具规模的酒店管理集团。目前覆盖亚太区百余城市，拥有11个酒店品牌：雅阁大酒店、雅阁璞邸酒店、雅阁度假酒店、雅阁酒店、雅阁公寓、澳斯特酒店、雅阁澳斯特酒店、澳斯特精选酒店、澳斯特公寓、澳斯特WOW酒店及Metro酒店。从豪华酒店到精品酒店，从度假村到服务式公寓，您可在众多目的地中探索旅程中的别样精彩，迎接人生新的机遇。   【城市合伙人事业部】 联系人：周宁女士 联系电话：13632195789 邮箱：joline.zhou@argylehotels.com

1. KEY RESPONSIBILITIES 主要职责 •Direct the entire operation of the hotel to maintain established quality standards and cost levels. Achieves guest satisfaction goals and assures the maintenance and security of the hotels physical assets. Maintains a positive community image and remains current on local and international business trends. 指导整个酒店的运作，以维持酒店既定的质量标准和成本水平；实现让客户满意的目标，并保证酒店有形资产的维护和安全；保持酒店正面积极的社会形象，紧跟当地和国际的商业发展趋势。 •Drive Brand and value initiatives, hotel performance, and the development of people 推动品牌和价值宣传措施，酒店的业绩及个人的发展。 2. ESSENTIAL DUTIES AND RESPONSIBILITIES – (Key Activities of the role) 本职工作﹣(职务的主要工作) •Develops and monitors the performance of financial and operational plans which support the overall objectives of the hotel and operating division; develops the annual budget and business plan, and makes recommendations for capital improvements to enhance the assets of the hotel and ensure brand loyalty 制定财务和运营计划并监督其执行情况，从而支持酒店和运营部门总体目标；制定年度预算和业务规划，对提高酒店资产的投资改进予以建议，从而确保酒店能够达到品牌的要求。 •Oversees the delivery of superior services to all guests ensuring the utmost quality and care is delivered including prompt response to requests and the effective resolution of all complaints to the satisfaction of guests 监督服务质量，确保为所有客人提供最优质的服务和无比的关怀，这包括及时对客人的要求予以回应和有效处理客人的投诉等顾客满意度的问题。 •Ensures that product quality and service standards are met in all areas of the hotel as pertains to physical appearance, maintenance and cleanliness. Establishes and maintains preventative maintenance programs to protect the physical assets of the hotel 通过对酒店外观形象的维护，建筑维修及卫生清洁，确保酒店各方面的产品质量和服务标准达到要求。制定并持续执行预防性维修计划以保护酒店的实物资产。 •Oversees the development and execution of marketing plans and yield management efforts to maximize revenue generation, Rev PAR and occupancy levels. Maximizes room revenues and profits by anticipating and planning for market shifts. Ensures the development of strategic marketing opportunities and tactical sales plans. 监督销售计划的制定与执行以及收益管理工作，从而使营业收入，平均每间客房收入和入住率 达到最高水平。通过对市场变化的预测和计划，最大程度的获取客房收入及利润。确保策略性的拓展市场机会，以及制定战略性的销售方案。 •Maximizes food and beverage revenues by ensuring optimal use of banquet/outlet space and most cost-effective management of the hotel's food and beverage outlets 通过确保最有效的利用酒店宴会和餐厅空间及最经济有效的管理酒店的餐饮商户使酒店最大程度的获取餐饮收入。 •Works closely with regional operating team in ensures optimum staffing levels relative to volume and productivity levels in all areas of the hotel. Maximizes training initiatives and plans to drive efficiencies and enhance operating and service performance of the hotel 同地区运营队伍密切合作来确保酒店各个岗位上的员工配置与工作量和生产力相符。最大程度的发挥培训的作用，以及策划如何提高工作效率，改进酒店的经营和服务表现。 •Develops and maintains rapport with key community contacts to ensure a visible presence in the local community. Ensures the handling of community/media related inquiries in the most effective manner, while referring sensitive matters to regional and corporate media/communications offices 建立并维护社区主要成员的友好关系，确保在当地社区树立起酒店的形象。 确保用积极的态度处理社区和媒体的询问，在遇到敏感问题时应提交给地区和集团的公关部门处理。 •Provides weekly and Monthly reports to corporate Operations team as requested on the financial and operational performance of the hotel against plan. 按要求向地区运营部门提供与计划对照的财务和运营表现的常规性和临时性信息以及状况报告。 •Oversees the security function to ensure a safe and secure environment for guests, employees, and hotel assets. Ensures compliance with brand standards 监督保安工作以确保为酒店的顾客，员工及资产提供安全可靠的环境。确保达到品牌的各项标准。 •Establishes and maintains a proactive human resources function to ensure employee motivation, training and development, pay and benefit administration, and compliance with policies and procedures and local labor regulations. Fosters positive employee/labor relations with employees and local bargaining units (as applies) 建立并完善酒店人力资源部门的职能，从而确保激发员工斗志，为员工提供培训及发展机会， 管理工资和福利，遵守政策法规和各项程序以及酒店所在地的劳工法。 同员工和当地的工会(如有的话)培养积极的关系。 •Fosters the development of a positive work environment for all employees. Mentors all levels of employees through formal and informal meetings, discussions and performance feedback 促进为员工提供积极进取的工作环境的建设。通过正式和非正式会议，讨论和工作业绩评定予以不同级别的员工指导。 •Works effectively with staff to address cultural and/or work environment issues so as to affect positive employee and guest experiences 同员工一起有效的讨论有关文化和工作环境的问题，从而为员工及顾客的体验带来正面影响。 •Champions the brand at all times and provides brand perspective site tours to perspective guests and tenants 时刻倡导品牌文化，为重要来宾和访客提供从品牌角度出发的现场参观。 •Secures the services and products of outside sources in cooperation with the Controller such as business insurance, security systems, vehicles and equipment, office supplies and furnishings and legal or other advisory/support services. 保证外包服务和产品与商业保险、安全系统、车辆和设备、办公用品和家具以及法律或其他咨询/支援服务相一致 •Measures the effectiveness of broad-based marketing plans and yield management efforts to maximize the number of market segments reached, and to diversify the sources of revenues 对范围广泛的营销计划和收益管理的效果进行测量，使酒店尽可能进入不同层次的细分市场，并使酒店的收入多源化。 •Employees will be required to perform any other job-related duties assigned by Corporate Head Office. 您还应接受集团总部指派的与该岗位相关的其它工作。 3. PROFESSIONAL EXPERIENCE 工作经验: •8 years and above previous concerned working experience in 5-star hotels of international chain, and the working experience with the same job is preferred. 八年以上国际连锁五星级酒店相关工作经验，具有本岗位工作经验者优先考虑。 •Type and level of experience required may vary slightly based on size and complexity of operation 类型和经验程度应视运营的规模和复杂性而有所不同。

【岗位职责】 1、制定及执行酒店市场销售计划 2、酒店市场开发、客源组织和酒店商品客房、餐饮、会议的销售工作。 3、分析市场动向、特点和发展趋势，设立市场目标。 4、走访客户，根据市场变化，并不断改进服务工作。 5、审核服务活动的策划方案，组织员工工作。 6、签定住房优惠协议、旅行社房价协议及各种合作协议、认报刊合同、广告宣传服务协议。 7、统筹酒店内外的公关宣传工作;审阅酒店对外发布的宣传稿件。 8、对外通过接待、出访、新闻媒介等，对内做好各部门的推销和宣传活动等，管理美工制作，以达到酒店经营的宣传目标。 【岗位要求】 1、大专以上文化程度；2年以上同岗位工作经验，国际联号酒店或国内五星级酒店工作经验优先。 2、按照公司整体要求，制定和组织实施公司在市场策划、销售管理、客户服务和物业管理的战略规划。 3、负责项目可行性比选阶段的市场研究、客户分析、市场定位和营销推广方案设计。 4、负责监督和考核公司各项目的营销推广、销售进度、销售回款和客户服务等，支持和保障项目实施。 5、负责组织营销推广、销售执行、客户服务等方面专业人员的培训。 6、英语口语和书写流利。

岗位要求： 1、全面负责东莞南城新项目（高端服务式公寓）的筹开、日常运行和管理，有针对性的对工程进度及预开业时间制定筹备倒计时计划并执行，保障顺利营业。 2、负责建立健全服务公寓内部的组织系统、运行机制及各项规章制度并落实执行。  3、负责研究并掌握市场变化及其发展趋势，制定价格体系，适时提出阶段性工作重点，并组织实施。 4、提交服务公寓的年度预算、决算等相关方案，供集团总部决策参考。 5、指导制定筹备期及运营后日常培训计划，提高员工素质和服务质量。 6、经营好服务公寓品牌形象及对外形象，与社会各界保持良好的公共关系。 7、确定服务公寓合理的市场营销方案，带领团队不断开拓市场，完成业绩。 任职资格： 1、35-45岁，男女不限，商务形象良好，全日制本科以上学历，酒店管理相关管理类专业； 2、会商务英语，具有5年以上四星级以上酒店或服务式公寓管理经验，3年以上同岗位管理经验； 3、具有酒店或服务式公寓项目评估、筹建、经营相关工作经验，熟悉服务公寓经营与管理； 4、具有较强的沟通应变能力、协调社交能力、管理培训能力以及出色的团队领导能力； 5、具有较好的成本意识，有较强的责任心及奉献精神； 6、有高端服务式公寓筹备开业经验者优先。

SUMMARY OF POSITION Provide leadership and management for all operational hotel personnel: directly for two key management personnel and indirectly for management, non-management personnel. Accepts responsibility for the health, safety and welfare of the hotel guests and employees. Be accountable for all personnel actions, assets, and personal property and the end results of their use. Represent the hotel to civic, business, industry and local government. PREFERRED KNOWLEDGE / QUALIFICATIONS Reading, writing and oral proficiency in Chinese and English language. Degree required or equivalent experience in the form of 5-10 years hotel operations and/or management. Ability to maintain a calm demeanor during challenging situations.

岗位职责：  1、负责酒店集团项目的开发、统筹工作，制定年度开发计划并组织实施；  2、负责开发团队的搭建和体系建设；   3、负责集团酒店项目审核；  4、负责集团项目开发推广工作；   5、指导开发团队项目洽谈和培训提升；  6、完成事业部总经理交办的其它工作。  任职要求：  1、大专以上学历，3年以上大型连锁酒店管理经验，具有1年以上开发团队管理经验；  2、有强烈的责任心和事业心,能够发展为长期合伙人；  3、具有较强的沟通、协调能力；  4、广东具有一定客户资源者优先。

职位描述   作为希尔顿花园酒店总经理负责管理酒店管理团队和酒店整体目标从而为宾客和会员提供一个良好的体验, 并同时保证酒店盈利水平和宾客的满意度。 服务于这个希尔顿品牌将会如何？ 希尔顿花园酒店在全球多个迷人目的地设立了酒店，在体现当地别具风情的文化和历史特色的同时，以现代时尚方式充分展现希尔顿引以为豪的悠久传统。希尔顿可为宾客提供精致宜人的环境和体现希尔顿服务精神的个性化关怀，全力打造无以伦比的非凡体验。 如果您能充分理解个性化关怀的重要性，并了解如何通过最具特色的客户服务提供同样最具特色的不同体验，那您也许正是我们正在努力寻找以加入希尔顿花园酒店团队的优秀人才。在希尔顿花园酒店，我们郑重承诺在宾客所入住的每一个杰出酒店提供丰富多彩的难忘体验。 我的具体职责是什么？ 作为希尔顿花园酒店总经理负责管理酒店管理团队和酒店整体目标从而为宾客和会员提供一个良好的体验，总经理同时还需要保证酒店盈利水平和宾客的满意度。具体来说, 您将要以最高标准来负责及执行以下工作: 管理酒店的持续盈利能力、确保酒店的收益和宾客的满意度达标甚至超过标准要求 领导指挥酒店的所有关键性事宜，包括资本项目，宾客服务以及酒店翻新 确保所有的决策对于酒店和集团都是利益最大化 提供可实现的酒店预算并且为酒店设置短期和长期的战略目标 为酒店员工组建有效的领导团队 领导指挥酒店所有的商务计划 符合甚至超过希尔顿品牌服务标准 确保成本得到控制同时收益机会有效发现并达成 管理和开发的酒店管理团队,以确保希尔顿全球职业发展和继任计划有效执行 定期与部门主管举行简报和沟通会议 应对审计，确保酒店能持续改进             职位要求   我们寻找什么样的人才？ 希尔顿酒店集团旗下品牌酒店及度假村的总经理始终要以宾客的利益为重并与其他团队成员密切合作若要成功地应聘这一职位，您的态度、行为、技能和价值观应符合下列标准： 有相似标准的酒店总经理或者运营总监的经历 酒店管理及相关的学位 具有很强的商业头脑以及随着经验不断增加的盈利能力 有相似规模酒店的经验预算管理,收益提案,结果预测的经验 杰出的领导能力 良好的沟通能力及技巧 深入了解酒店/休闲/服务行业 如果你有以下能力或经验会让你更胜任此职位: •  有相似标准的酒店总经理经验 我能享受哪些福利待遇？ 您的福利待遇将包括具有竞争力的薪酬福利和休假权利、员工可以成为希尔顿荣益会员，并借此享受我们全球各地酒店的优惠房价，以及由希尔顿酒店集团及合作伙伴所提供产品和服务的折扣。我们热切希望能为您详细说明希尔顿酒店集团这一全球性酒店企业可提供的众多丰厚待遇。 立即了解有关希尔顿酒店及度假村 --- 可在杰出酒店提供非凡体验的卓越品牌的更多信息。

职责简述 1、全面负责中厨房及宴会厨房工作，把握和提升中厨房出品，控制所有设施及成本，增加中餐部的利润。 2、研究当地餐饮市场，极积开创新菜。 岗位要求 1、有丰富的技术及行政经验，星级酒店同岗位工作经验5年以上。 2、接受过专业技术训练，粤菜背景，擅长粤菜烹饪。 3、熟悉成本核算、食物原料及食品营养等相关知识。 其他要求 国际联号工作经验：优先 计算机能力：良好

§  确保餐饮部运作符合其酒店策略，适当执行酒店规章。 Ensures that the Food and Beverage activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate. §  监督部门营运手册的准备和更新工作。 Oversees the preparation and update of individual Departmental Operations Manuals. §  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。 Conducts regular divisional communications meetings and ensures that departmental briefings and meetings are effective and conducted as necessary. §  确保所有员工遵循品牌承诺并始终提供优异的对客服务。 Ensures that all employees deliver the brand promise and provide exceptional guest service at all times. §  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。 Ensures that employees also provide excellent service to internal customers in other departments as appropriate. §  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。 Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily. §  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的运用而达到最大化，以完成经营上的财政目标和顾客期望。 Maximises employee 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. §  确保每个盈利部门（例如：餐厅、酒吧、宴会厅）都在遵循品牌承诺的条件下以利润最大化为目标而运作。 Ensures that each profit centre (e.g. Outlet, Bar, Banquets) is operated in line with maximising profit while delivering on the brand promise. §  确保每个消耗部门（例如：管事部）同样在遵循对客人的品牌承诺的条件下，以可能达到的最低成本损耗结构运作。 Ensures that each cost centre (e.g. Stewarding) operates with the lowest possible cost structure while also delivering on the brand promise to the guest. §  组织餐饮部年度经营计划的准备工作。 Coordinates the preparation of the Annual Business Plan for Food and Beverage. §  积极参加每周收益管理会议，监督适用的价格结构以达到收益和餐厅及宴会厅整体利润的最大化。 Participates in weekly yield and revenue management meetings actively, overseeing the appropriate pricing structures to maximise yield and overall profits in Outlets and Banquets. §  不断评估当地、国内和国际市场趋势、供应商和其他酒店/餐饮企业营运状况以确保酒店自身经营状况保持竞争力和领先位置。 Evaluates local, national and international market trends, vendors and other hotel/restaurant operations constantly to make sure that the hotel’s own operations remain competitive and cutting edge. §  鼓励部门经理寻求市场和公关方面的机会以加强关注力并最终带来生意。 Encourages Heads of Department to look for Marketing and Public Relations opportunities to increase awareness and ultimately business. §  确保餐饮部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。 Ensures that Food and Beverage employees work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”. §  确保所有员工要对季节性产品和市场上的新产品有最新的任何和了解。 Ensures that all employees are up to date with the availability of seasonal and new products on the market. §  在营运过程中将对于餐饮产品的检验和监督贯穿始终，并在适当的情况下作出反馈。 Tastes and monitors the food and beverage products served throughout the operation, providing feedback where appropriate. §  监督和协助所有餐饮部员工的聘用和筛选。确保部门经理在招聘时遵循酒店指示，在筛选员工时以能力基础进行选择。 Oversees and assists in the recruitment and selection of all Food and Beverage employees. Ensures that Heads of Department follow hotel guidelines when recruiting and use a competency-based approach to selecting their employees. §  指导部门经理进行年度表现评估，支持他们的职业发展目标。确保他们可以指导其员工进行年度表现评估。 Conducts annual Performance Development Discussions with Heads of Department and supports them in their professional development goals.  Ensures that they in turn conduct annual Performance Development Discussions with their employees. §  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。 Understands and strictly adheres to Rules and Regulations established in the Employee Handbook and the Hotel’s policies concerning fire, hygiene and health and safety.

岗位职责 1. 全面负责酒店的经营管理。 2. 建立、健全酒店的组织管理系统，使之合理化、精简化、高效化。 3. 负责实现酒店的营业收入指标和利润指标。 4. 负责制定酒店的经营预算和决算，提出更新改造和投资计划。 5. 落实酒店年度财务预算，向各部门下达年度工作指标。 6. 督促酒店维修保养工作和酒店安全管理工作。 7. 负责做好酒店与各界人士的公共关系,树立酒店良好形象。 8. 做好酒店机构设置、员工编制及重要人事变更。 9. 指导培训工作，培养人才，提高整个酒店的服务质量和员工素质。  任职资格 1. 相关管理专业。 2. 长期从事星级酒店工作，有数年相关高层管理工作经验。 3. 熟悉酒店各部门服务及管理流程。 4. 善于管理和经营团队，事业心强。 5. 有较强的沟通、计划、决策和综合判断能力。

负责自营的经济型酒店全面经营管理。 职责描述： 1、協助總經理全面經營管理； 2、制定及實施酒店的经营预算； 3、负责酒店各项管理体系的建立，完善相关规章管理制度。 任职要求： 1、大专以上学历，旅游、酒店管理等相关专业； 2、具有5年以上酒店營銷經驗; 3、具港澳地區酒店管理經驗優先； 4、熟悉酒店各部门服务工作及管理流程，具有较强的沟通、协调能力以及团队建设能力。

·         Ensures all department’s requirements are submitted/done on or before its due dates ·         确保在规定时间或在之前将所有部门要求的事情都提交/做好了。 ·         Responsible for the Department’s CAPEX ·         负责部门资本的支出。 ·         Responsible for all the Restaurant outlet menus, room service and hotel buffets ·         负责所有餐厅部门的菜单，送餐服务和酒店自助餐。 ·         Responsible for Ambassador’s career development and promotions, suspension and legal disciplinary actions when necessary ·         负责大使们的职业发展和晋升，在必要的情况下，留职查看和采取法律惩戒措施。 ·         Responsible for final authorization and approval of all market list, storeroom requisitions and urgent orders ·         负责所有市场清单，仓库下单和紧急订单的批准和最终的授权。 ·         Produces an up-to-date standard recipe file for all food items listed on the menus that includes: ·         为所有菜单上食品制作一个最新的标准菜谱文件,其中包括：        Sales History 销售记录        Actual cost 实际成本        Potential cost 潜在成本        Production Time 出品时间        Picture of the Finished Product 成品的照片 ·         Attends meetings and ensures relevant information are relayed on to his department ·         出席会议并确保相关信息传递给他的部门。 ·         Responsible for final authorization and approval of all vacation leave, Extra-Off Form, Overtime Request and such likes among all his subordinates ·         负责最终的授权和批准其所有下属的假期, 其他形式休假，加班要求等类似的休假。 ·         Ensures Ambassador’s annual vacation leaves are well executed according to plan ·         确保大使的年假都按计划执行。 ·         Conducts daily chef’s briefing  ·         开展日常的厨师短会。 ·         Reports directly to Director of F&B \ General Manager ·         直接向餐饮总监、总经理汇报工作。 ·         Ensures to maintain Ambassador’s highest productivity and efficiency level at all times ·         确保时刻维持大使的最高生产力和效率水平。 ·         Provides functional assistance and direction to the kitchen operation ·         为厨房操作提供功能性的帮助和方向。 ·         Ensures operation is running smoothly at all times ·         确保操作过程一直平稳运行。 ·         Has high knowledge of all preparation concerning ingredients, cooking techniques and presentation in all areas of the kitchen ·         熟练掌握厨房所有领域有关食材的准备工作,烹饪技巧和摆盘展示。 ·         Interact with individuals outside the hotel such as clients, suppliers, government officials, competitors and other member of the local community ·         在酒店外的个人交流，如与客户、供应商、政府官员、竞争对手和其他当地社区的成员的交流。 ·         Conduct functions as interviewing, hiring, employee orientation, performance appraisal, coaching, counselling and suspension if necessary, to ensure appropriate Ambassadoring and productivity. ·         行为作用如面试、招聘、员工入职培训、绩效考核、指导、咨询和必要时留职查看，以确大使权利和生产力的合理化。 ·         Coordinate functions and activities with other Food & Beverage Departments & sales ·         协调作用和配合其他餐饮部门&销售的活动。 ·         Maintain interdepartmental working relationships ·         维护与不同部门间的工作关系 ·         It is a company policy that the Executive Chef may be sent for a temporary assignment within the country or abroad to a sister hotel or F&B related establishment ·         公司政策声明行政总厨可能会被派往一个临时分配的国内或国外的姐妹酒店或与餐饮相关公司。 ·         Ensures food quality and food production standard practices are well maintained at all times ·         确保食品质量和食品出品标准操作都得到良好的维持。 ·         Ensures that production is done according to the standard recipes at all times ·         确保出品都是根据标准的食谱所做。 ·         Assist or execute inspections of physical aspects of the preparation areas ·         协助或执行对准备区域的物理方面的检查。 ·         Attends to clients’ food tastings/or as required by guests ·         参与客户的试菜/或满足客人要求。 ·         Implements the FOOD SAFETY AND SANITATION/HACCP standards and policies at all times ·         执行食品安全和卫生或者危害分析和关键环节控制点标准和政策。 ·         Responsible of creating new innovative dishes ·         负责制作新颖的菜品。 ·         Responsible in creating new menus, upgrading food quality and presentations ·         负责创建新菜单、提高食品质量和摆盘展示。 ·         Delegate work to his assistants and Sous Chefs ·         分工给他的助理和副厨师长们。 ·         Attends kitchen inspection walk-through with the Stewarding Department ·         与管事部一起参加厨房检查。 ·         Establishes and maintain effective employee relations in the department ·         建立和维护部门内有利的员工关系。 ·         Follow hotel rules and regulation at all times ·         时刻遵守酒店规章制度。 ·         Responsible for the preparation of menus, taking into consideration of the following: ·         负责菜单的准备工作,以下是需要考虑的内容: o    Local requirements o    当地需求 o    Market Needs o    市场需求 o    Competitions o    竞争对手 o    Trends o    趋势 o    Potential Costs o    潜在成本 o    Availability of food products o    出品的实用性 o    Merchandising and promotions o    营销和促销活动 ·         Controls and analyses, on an on-going basis the following: ·         在持续发展的基础上控制和分析,以下内容：: o    Cleanliness, sanitation and hygiene in line with company policy and the FSMS\HACCP Program o    符合公司政策和食品安全管理体系和危害分析关键环节控制点程序，做好清洁，环境卫生和个人卫生。    o    Perform related duties and special projects as assigned Quality levels of production and presentation in line with company standards. o    履行相关职责和特殊项目如分配出品的质量水平和符合公司标准的摆盘。 o    Guest satisfaction o    客人的满意度 o    Merchandising and marketing o    销售和营销 o    Operating Food Cost o    控制食品成本 ·         Implements an effective program in maintaining the ideal food and labour cost of the whole department ·         实现一个维持理想的食品和整个部门的劳动力成本的有效程序 ·         Supervises the function of all kitchen employees, facilities and costs, hence contributes to maximizing the overall Food and Beverage department profit. ·         监督所有厨房员工的工作，设施和成本，从而达到整个餐饮部利润的最大化。 ·         Ensure wherever possible that ambassadors are provided with a work place free of discrimination, harassment and victimisation ·         确保提供给大使们一个没有歧视、骚扰和危险的工作环境。 ·         Treat complaints of harassment and discrimination promptly and confidentially. ·         及时并且保密地处理骚扰、歧视的投诉。 ·         Treat customers and colleagues from all cultural groups with respect and sensitivity. ·         尊重及灵敏地对待来至不同文化群体的每一位客人和同事。 ·         Identify and deal with issues which may cause cross cultural conflict or misunderstanding. ·         识别和处理可能导致跨文化冲突或误解的问题。 ·         Develop formal training plans and conduct on the job training sessions for kitchen employees together with Department heads and sous chefs in kitchen. ·         为在厨房的厨房员工与部门主管和助理厨师，制定正规的培训计划，开展在职培训会议。 ·         Motivates a strong team amongst the kitchen Department. ·         在厨房部门激励出一个强大的团队。 ·         Identify training needs at the kitchen Department, develop & implements training for the Kitchen department staff. ·         明确厨房部门培训需求，为厨房部门员工制作和进行培训。 ·         Interviews, orients and hires employees for the kitchen Department. ·         为厨房部门，面试，讲解和雇佣员工。 ·         Coach, counsel and disciplines kitchen Department Ambassadors in accordance to the Hotel's policy. ·         按照酒店的政策，指导、劝告和训导厨房部门大使。 ·         Provide training to support quality standards to ensure a luxury guest experience ·         提供支持服务质量，确保奢华顾客体验的培训项目。 ·         Greet and be generous to all guests and colleagues and always willing to offer the assistance ·         热情大方地回应客人及同事，并乐于助人。 ·         Maintain employee relations ·         维护好与员工间的关系 ·         Strictly follow and practice our Sofitel Standard Greeting. ·         严格遵循和实践我们的索菲特标准的问候方式。 ·         Highly conversant in both the local language and English ·         善于运用当地语言和英语进行对话。 ·         Interact with Guests. ·         和客人进行互动交流。 ·         Coordinate with the department managers to help identify departmental trainer and training opportunities for ambassadors ·         协助各部门经理，明确部门培训师和大使们的培训机会。 ·         Share responsibilities for the integration and orientation process of new hires and assist with implementation of new policies, procedures and standards ·         分担责任，整合及介绍新员工入职程序，协助所有新的政策、程序和标准的执行。 ·         Keep the effective networking within the Sofitel and Accor Chef and F&B communities. ·         保持在索菲特和雅高厨师长和餐饮部的社区内的有效交流。 ·         All ambassadors are required to comply with every reasonable request from their hierarchical supervisor(s) within an amount of time that it takes to comply under normal circumstances. ·         所有大使在工作中都必须服从直属上司所发出的一切合理要求，并在正规场合一定时间里完成工作。 ·         All ambassadors may be assigned to other duties in the hotel as and when required by business levels. ·         当涉及到商业层面时，大使可能会签署酒店内相关的其他责任。 ·         All ambassadors are required to embody and practice the Hotel’s Energy/Cost Saving program efficiently. ·         所有大使都要求体现酒店节能意识并有效地操作节约成本的程序。 ·         Ensure that all potential and real Hazards are reported immediately and rectified ·         确保立即报告和纠正所有潜在的和实际的危险。 ·         Be fully conversant with all departmental Fire, Emergency and Bomb procedures ·         熟悉各个部门的消防、紧急和炸弹处理程序。 ·         Ensure that all emergency procedures are rehearsed, implemented and enforced to provide for the security and safety of guests and Ambassadors ·         为了客人们和大使们的安全和消防安全，必须确保所有的紧急程序都已经预演、落实和实施。 ·         Ensure the safety of the persons and the property of all within the premises by fairly applying Hotel Regulations by strict adherence to existing laws, statutes etc. ·         合理地遵守酒店规章制度和法律法规，确保在酒店内所有人的人生和财产安全。 ·         Ensure all Ambassador within the department work in a manner which is safe and unlikely to give risk of harm or injury to selves or others ·         确保所有大使都在部门内以安全的方式操作，避免不安全的或者冒险的行为造成自己或者其他工作人员的损伤。 ·         Use safe manual handling techniques and practise safe work habits following Accor Health, Safety and Environment policies, maintain procedures to minimise our impact on the environment and prevent pollution. ·         遵循雅高健康、安全和环境政策，养成使用安全操作手册和操作安全工作的习惯，维护程序，减少对环境的影响和防止污染。 ·         Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic. Adhere to Accor Internet and Email policy ·         确保保密和安全的存储所有知识产权和数据，包括所有印刷品和电子软件。遵守雅高互联网和电子邮件政策。 ·         Ensure Hotel, Customer and Ambassador Information or transactions are kept confidential during or after employment with the company.  保证酒店、客户和大使的信息和交易在公司使用期间和之后绝对保密。 ·         Ensures all department’s requirements are submitted/done on or before its due dates ·         Ensures all department’s requirements are submitted/done on or before its due dates ·         确保在规定时间或在之前将所有部门要求的事情都提交/做好了。 ·         Responsible for the Department’s CAPEX ·         负责部门资本的支出。 ·         Responsible for all the Restaurant outlet menus, room service and hotel buffets ·         负责所有餐厅部门的菜单，送餐服务和酒店自助餐。 ·         Responsible for Ambassador’s career development and promotions, suspension and legal disciplinary actions when necessary ·         负责大使们的职业发展和晋升，在必要的情况下，留职查看和采取法律惩戒措施。 ·         Responsible for final authorization and approval of all market list, storeroom requisitions and urgent orders ·         负责所有市场清单，仓库下单和紧急订单的批准和最终的授权。 ·         Produces an up-to-date standard recipe file for all food items listed on the menus that includes: ·         为所有菜单上食品制作一个最新的标准菜谱文件,其中包括：        Sales History 销售记录        Actual cost 实际成本        Potential cost 潜在成本        Production Time 出品时间        Picture of the Finished Product 成品的照片 ·         Attends meetings and ensures relevant information are relayed on to his department ·         出席会议并确保相关信息传递给他的部门。 ·         Responsible for final authorization and approval of all vacation leave, Extra-Off Form, Overtime Request and such likes among all his subordinates ·         负责最终的授权和批准其所有下属的假期, 其他形式休假，加班要求等类似的休假。 ·         Ensures Ambassador’s annual vacation leaves are well executed according to plan ·         确保大使的年假都按计划执行。 ·         Conducts daily chef’s briefing  ·         开展日常的厨师短会。 ·         Reports directly to Director of F&B \ General Manager ·         直接向餐饮总监、总经理汇报工作。 ·         Ensures to maintain Ambassador’s highest productivity and efficiency level at all times ·         确保时刻维持大使的最高生产力和效率水平。 ·         Provides functional assistance and direction to the kitchen operation ·         为厨房操作提供功能性的帮助和方向。 ·         Ensures operation is running smoothly at all times ·         确保操作过程一直平稳运行。 ·         Has high knowledge of all preparation concerning ingredients, cooking techniques and presentation in all areas of the kitchen ·         熟练掌握厨房所有领域有关食材的准备工作,烹饪技巧和摆盘展示。 ·         Interact with individuals outside the hotel such as clients, suppliers, government officials, competitors and other member of the local community ·         在酒店外的个人交流，如与客户、供应商、政府官员、竞争对手和其他当地社区的成员的交流。 ·         Conduct functions as interviewing, hiring, employee orientation, performance appraisal, coaching, counselling and suspension if necessary, to ensure appropriate Ambassadoring and productivity. ·         行为作用如面试、招聘、员工入职培训、绩效考核、指导、咨询和必要时留职查看，以确大使权利和生产力的合理化。 ·         Coordinate functions and activities with other Food & Beverage Departments & sales ·         协调作用和配合其他餐饮部门&销售的活动。 ·         Maintain interdepartmental working relationships ·         维护与不同部门间的工作关系 ·         It is a company policy that the Executive Chef may be sent for a temporary assignment within the country or abroad to a sister hotel or F&B related establishment ·         公司政策声明行政总厨可能会被派往一个临时分配的国内或国外的姐妹酒店或与餐饮相关公司。 ·         Ensures food quality and food production standard practices are well maintained at all times ·         确保食品质量和食品出品标准操作都得到良好的维持。 ·         Ensures that production is done according to the standard recipes at all times ·         确保出品都是根据标准的食谱所做。 ·         Assist or execute inspections of physical aspects of the preparation areas ·         协助或执行对准备区域的物理方面的检查。 ·         Attends to clients’ food tastings/or as required by guests ·         参与客户的试菜/或满足客人要求。 ·         Implements the FOOD SAFETY AND SANITATION/HACCP standards and policies at all times ·         执行食品安全和卫生或者危害分析和关键环节控制点标准和政策。 ·         Responsible of creating new innovative dishes ·         负责制作新颖的菜品。 ·         Responsible in creating new menus, upgrading food quality and presentations ·         负责创建新菜单、提高食品质量和摆盘展示。 ·         Delegate work to his assistants and Sous Chefs ·         分工给他的助理和副厨师长们。 ·         Attends kitchen inspection walk-through with the Stewarding Department ·         与管事部一起参加厨房检查。 ·         Establishes and maintain effective employee relations in the department ·         建立和维护部门内有利的员工关系。 ·         Follow hotel rules and regulation at all times ·         时刻遵守酒店规章制度。 ·         Responsible for the preparation of menus, taking into consideration of the following: ·         负责菜单的准备工作,以下是需要考虑的内容: o    Local requirements o    当地需求 o    Market Needs o    市场需求 o    Competitions o    竞争对手 o    Trends o    趋势 o    Potential Costs o    潜在成本 o    Availability of food products o    出品的实用性 o    Merchandising and promotions o    营销和促销活动 ·         Controls and analyses, on an on-going basis the following: ·         在持续发展的基础上控制和分析,以下内容：: o    Cleanliness, sanitation and hygiene in line with company policy and the FSMS\HACCP Program o    符合公司政策和食品安全管理体系和危害分析关键环节控制点程序，做好清洁，环境卫生和个人卫生。    o    Perform related duties and special projects as assigned Quality levels of production and presentation in line with company standards. o    履行相关职责和特殊项目如分配出品的质量水平和符合公司标准的摆盘。 o    Guest satisfaction o    客人的满意度 o    Merchandising and marketing o    销售和营销 o    Operating Food Cost o    控制食品成本 ·         Implements an effective program in maintaining the ideal food and labour cost of the whole department ·         实现一个维持理想的食品和整个部门的劳动力成本的有效程序 ·         Supervises the function of all kitchen employees, facilities and costs, hence contributes to maximizing the overall Food and Beverage department profit. ·         监督所有厨房员工的工作，设施和成本，从而达到整个餐饮部利润的最大化。 ·         Ensure wherever possible that ambassadors are provided with a work place free of discrimination, harassment and victimisation ·         确保提供给大使们一个没有歧视、骚扰和危险的工作环境。 ·         Treat complaints of harassment and discrimination promptly and confidentially. ·         及时并且保密地处理骚扰、歧视的投诉。 ·         Treat customers and colleagues from all cultural groups with respect and sensitivity. ·         尊重及灵敏地对待来至不同文化群体的每一位客人和同事。 ·         Identify and deal with issues which may cause cross cultural conflict or misunderstanding. ·         识别和处理可能导致跨文化冲突或误解的问题。 ·         Develop formal training plans and conduct on the job training sessions for kitchen employees together with Department heads and sous chefs in kitchen. ·         为在厨房的厨房员工与部门主管和助理厨师，制定正规的培训计划，开展在职培训会议。 ·         Motivates a strong team amongst the kitchen Department. ·         在厨房部门激励出一个强大的团队。 ·         Identify training needs at the kitchen Department, develop & implements training for the Kitchen department staff. ·         明确厨房部门培训需求，为厨房部门员工制作和进行培训。 ·         Interviews, orients and hires employees for the kitchen Department. ·         为厨房部门，面试，讲解和雇佣员工。 ·         Coach, counsel and disciplines kitchen Department Ambassadors in accordance to the Hotel's policy. ·         按照酒店的政策，指导、劝告和训导厨房部门大使。 ·         Provide training to support quality standards to ensure a luxury guest experience ·         提供支持服务质量，确保奢华顾客体验的培训项目。 ·         Greet and be generous to all guests and colleagues and always willing to offer the assistance ·         热情大方地回应客人及同事，并乐于助人。 ·         Maintain employee relations ·         维护好与员工间的关系 ·         Strictly follow and practice our Sofitel Standard Greeting. ·         严格遵循和实践我们的索菲特标准的问候方式。 ·         Highly conversant in both the local language and English ·         善于运用当地语言和英语进行对话。 ·         Interact with Guests. ·         和客人进行互动交流。 ·         Coordinate with the department managers to help identify departmental trainer and training opportunities for ambassadors ·         协助各部门经理，明确部门培训师和大使们的培训机会。 ·         Share responsibilities for the integration and orientation process of new hires and assist with implementation of new policies, procedures and standards ·         分担责任，整合及介绍新员工入职程序，协助所有新的政策、程序和标准的执行。 ·         Keep the effective networking within the Sofitel and Accor Chef and F&B communities. ·         保持在索菲特和雅高厨师长和餐饮部的社区内的有效交流。 ·         All ambassadors are required to comply with every reasonable request from their hierarchical supervisor(s) within an amount of time that it takes to comply under normal circumstances. ·         所有大使在工作中都必须服从直属上司所发出的一切合理要求，并在正规场合一定时间里完成工作。 ·         All ambassadors may be assigned to other duties in the hotel as and when required by business levels. ·         当涉及到商业层面时，大使可能会签署酒店内相关的其他责任。 ·         All ambassadors are required to embody and practice the Hotel’s Energy/Cost Saving program efficiently. ·         所有大使都要求体现酒店节能意识并有效地操作节约成本的程序。 ·         Ensure that all potential and real Hazards are reported immediately and rectified ·         确保立即报告和纠正所有潜在的和实际的危险。 ·         Be fully conversant with all departmental Fire, Emergency and Bomb procedures ·         熟悉各个部门的消防、紧急和炸弹处理程序。 ·         Ensure that all emergency procedures are rehearsed, implemented and enforced to provide for the security and safety of guests and Ambassadors ·         为了客人们和大使们的安全和消防安全，必须确保所有的紧急程序都已经预演、落实和实施。 ·         Ensure the safety of the persons and the property of all within the premises by fairly applying Hotel Regulations by strict adherence to existing laws, statutes etc. ·         合理地遵守酒店规章制度和法律法规，确保在酒店内所有人的人生和财产安全。 ·         Ensure all Ambassador within the department work in a manner which is safe and unlikely to give risk of harm or injury to selves or others ·         确保所有大使都在部门内以安全的方式操作，避免不安全的或者冒险的行为造成自己或者其他工作人员的损伤。 ·         Use safe manual handling techniques and practise safe work habits following Accor Health, Safety and Environment policies, maintain procedures to minimise our impact on the environment and prevent pollution. ·         遵循雅高健康、安全和环境政策，养成使用安全操作手册和操作安全工作的习惯，维护程序，减少对环境的影响和防止污染。 ·         Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic. Adhere to Accor Internet and Email policy ·         确保保密和安全的存储所有知识产权和数据，包括所有印刷品和电子软件。遵守雅高互联网和电子邮件政策。 ·         Ensure Hotel, Customer and Ambassador Information or transactions are kept confidential during or after employment with the company.  保证酒店、客户和大使的信息和交易在公司使用期间和之后绝对保密。 ·         确保在规定时间或在之前将所有部门要求的事情都提交/做好了。 ·         Responsible for the Department’s CAPEX ·         负责部门资本的支出。 ·         Responsible for all the Restaurant outlet menus, room service and hotel buffets ·         负责所有餐厅部门的菜单，送餐服务和酒店自助餐。 ·         Responsible for Ambassador’s career development and promotions, suspension and legal disciplinary actions when necessary ·         负责大使们的职业发展和晋升，在必要的情况下，留职查看和采取法律惩戒措施。 ·         Responsible for final authorization and approval of all market list, storeroom requisitions and urgent orders ·         负责所有市场清单，仓库下单和紧急订单的批准和最终的授权。 ·         Produces an up-to-date standard recipe file for all food items listed on the menus that includes: ·         为所有菜单上食品制作一个最新的标准菜谱文件,其中包括：        Sales History 销售记录        Actual cost 实际成本        Potential cost 潜在成本        Production Time 出品时间        Picture of the Finished Product 成品的照片 ·         Attends meetings and ensures relevant information are relayed on to his department ·         出席会议并确保相关信息传递给他的部门。 ·         Responsible for final authorization and approval of all vacation leave, Extra-Off Form, Overtime Request and such likes among all his subordinates ·         负责最终的授权和批准其所有下属的假期, 其他形式休假，加班要求等类似的休假。 ·         Ensures Ambassador’s annual vacation leaves are well executed according to plan ·         确保大使的年假都按计划执行。 ·         Conducts daily chef’s briefing  ·         开展日常的厨师短会。 ·         Reports directly to Director of F&B \ General Manager ·         直接向餐饮总监、总经理汇报工作。 ·         Ensures to maintain Ambassador’s highest productivity and efficiency level at all times ·         确保时刻维持大使的最高生产力和效率水平。 ·         Provides functional assistance and direction to the kitchen operation ·         为厨房操作提供功能性的帮助和方向。 ·         Ensures operation is running smoothly at all times ·         确保操作过程一直平稳运行。 ·         Has high knowledge of all preparation concerning ingredients, cooking techniques and presentation in all areas of the kitchen ·         熟练掌握厨房所有领域有关食材的准备工作,烹饪技巧和摆盘展示。 ·         Interact with individuals outside the hotel such as clients, suppliers, government officials, competitors and other member of the local community ·         在酒店外的个人交流，如与客户、供应商、政府官员、竞争对手和其他当地社区的成员的交流。 ·         Conduct functions as interviewing, hiring, employee orientation, performance appraisal, coaching, counselling and suspension if necessary, to ensure appropriate Ambassadoring and productivity. ·         行为作用如面试、招聘、员工入职培训、绩效考核、指导、咨询和必要时留职查看，以确大使权利和生产力的合理化。 ·         Coordinate functions and activities with other Food & Beverage Departments & sales ·         协调作用和配合其他餐饮部门&销售的活动。 ·         Maintain interdepartmental working relationships ·         维护与不同部门间的工作关系 ·         It is a company policy that the Executive Chef may be sent for a temporary assignment within the country or abroad to a sister hotel or F&B related establishment ·         公司政策声明行政总厨可能会被派往一个临时分配的国内或国外的姐妹酒店或与餐饮相关公司。 ·         Ensures food quality and food production standard practices are well maintained at all times ·         确保食品质量和食品出品标准操作都得到良好的维持。 ·         Ensures that production is done according to the standard recipes at all times ·         确保出品都是根据标准的食谱所做。 ·         Assist or execute inspections of physical aspects of the preparation areas ·         协助或执行对准备区域的物理方面的检查。 ·         Attends to clients’ food tastings/or as required by guests ·         参与客户的试菜/或满足客人要求。 ·         Implements the FOOD SAFETY AND SANITATION/HACCP standards and policies at all times ·         执行食品安全和卫生或者危害分析和关键环节控制点标准和政策。 ·         Responsible of creating new innovative dishes ·         负责制作新颖的菜品。 ·         Responsible in creating new menus, upgrading food quality and presentations ·         负责创建新菜单、提高食品质量和摆盘展示。 ·         Delegate work to his assistants and Sous Chefs ·         分工给他的助理和副厨师长们。 ·         Attends kitchen inspection walk-through with the Stewarding Department ·         与管事部一起参加厨房检查。 ·         Establishes and maintain effective employee relations in the department ·         建立和维护部门内有利的员工关系。 ·         Follow hotel rules and regulation at all times ·         时刻遵守酒店规章制度。 ·         Responsible for the preparation of menus, taking into consideration of the following: ·         负责菜单的准备工作,以下是需要考虑的内容: o    Local requirements o    当地需求 o    Market Needs o    市场需求 o    Competitions o    竞争对手 o    Trends o    趋势 o    Potential Costs o    潜在成本 o    Availability of food products o    出品的实用性 o    Merchandising and promotions o    营销和促销活动 ·         Controls and analyses, on an on-going basis the following: ·         在持续发展的基础上控制和分析,以下内容：: o    Cleanliness, sanitation and hygiene in line with company policy and the FSMS\HACCP Program o    符合公司政策和食品安全管理体系和危害分析关键环节控制点程序，做好清洁，环境卫生和个人卫生。    o    Perform related duties and special projects as assigned Quality levels of production and presentation in line with company standards. o    履行相关职责和特殊项目如分配出品的质量水平和符合公司标准的摆盘。 o    Guest satisfaction o    客人的满意度 o    Merchandising and marketing o    销售和营销 o    Operating Food Cost o    控制食品成本 ·         Implements an effective program in maintaining the ideal food and labour cost of the whole department ·         实现一个维持理想的食品和整个部门的劳动力成本的有效程序 ·         Supervises the function of all kitchen employees, facilities and costs, hence contributes to maximizing the overall Food and Beverage department profit. ·         监督所有厨房员工的工作，设施和成本，从而达到整个餐饮部利润的最大化。 ·         Ensure wherever possible that ambassadors are provided with a work place free of discrimination, harassment and victimisation ·         确保提供给大使们一个没有歧视、骚扰和危险的工作环境。 ·         Treat complaints of harassment and discrimination promptly and confidentially. ·         及时并且保密地处理骚扰、歧视的投诉。 ·         Treat customers and colleagues from all cultural groups with respect and sensitivity. ·         尊重及灵敏地对待来至不同文化群体的每一位客人和同事。 ·         Identify and deal with issues which may cause cross cultural conflict or misunderstanding. ·         识别和处理可能导致跨文化冲突或误解的问题。 ·         Develop formal training plans and conduct on the job training sessions for kitchen employees together with Department heads and sous chefs in kitchen. ·         为在厨房的厨房员工与部门主管和助理厨师，制定正规的培训计划，开展在职培训会议。 ·         Motivates a strong team amongst the kitchen Department. ·         在厨房部门激励出一个强大的团队。 ·         Identify training needs at the kitchen Department, develop & implements training for the Kitchen department staff. ·         明确厨房部门培训需求，为厨房部门员工制作和进行培训。 ·         Interviews, orients and hires employees for the kitchen Department. ·         为厨房部门，面试，讲解和雇佣员工。 ·         Coach, counsel and disciplines kitchen Department Ambassadors in accordance to the Hotel's policy. ·         按照酒店的政策，指导、劝告和训导厨房部门大使。 ·         Provide training to support quality standards to ensure a luxury guest experience ·         提供支持服务质量，确保奢华顾客体验的培训项目。 ·         Greet and be generous to all guests and colleagues and always willing to offer the assistance ·         热情大方地回应客人及同事，并乐于助人。 ·         Maintain employee relations ·         维护好与员工间的关系 ·         Strictly follow and practice our Sofitel Standard Greeting. ·         严格遵循和实践我们的索菲特标准的问候方式。 ·         Highly conversant in both the local language and English ·         善于运用当地语言和英语进行对话。 ·         Interact with Guests. ·         和客人进行互动交流。 ·         Coordinate with the department managers to help identify departmental trainer and training opportunities for ambassadors ·         协助各部门经理，明确部门培训师和大使们的培训机会。 ·         Share responsibilities for the integration and orientation process of new hires and assist with implementation of new policies, procedures and standards ·         分担责任，整合及介绍新员工入职程序，协助所有新的政策、程序和标准的执行。 ·         Keep the effective networking within the Sofitel and Accor Chef and F&B communities. ·         保持在索菲特和雅高厨师长和餐饮部的社区内的有效交流。 ·         All ambassadors are required to comply with every reasonable request from their hierarchical supervisor(s) within an amount of time that it takes to comply under normal circumstances. ·         所有大使在工作中都必须服从直属上司所发出的一切合理要求，并在正规场合一定时间里完成工作。 ·         All ambassadors may be assigned to other duties in the hotel as and when required by business levels. ·         当涉及到商业层面时，大使可能会签署酒店内相关的其他责任。 ·         All ambassadors are required to embody and practice the Hotel’s Energy/Cost Saving program efficiently. ·         所有大使都要求体现酒店节能意识并有效地操作节约成本的程序。 ·         Ensure that all potential and real Hazards are reported immediately and rectified ·         确保立即报告和纠正所有潜在的和实际的危险。 ·         Be fully conversant with all departmental Fire, Emergency and Bomb procedures ·         熟悉各个部门的消防、紧急和炸弹处理程序。 ·         Ensure that all emergency procedures are rehearsed, implemented and enforced to provide for the security and safety of guests and Ambassadors ·         为了客人们和大使们的安全和消防安全，必须确保所有的紧急程序都已经预演、落实和实施。 ·         Ensure the safety of the persons and the property of all within the premises by fairly applying Hotel Regulations by strict adherence to existing laws, statutes etc. ·         合理地遵守酒店规章制度和法律法规，确保在酒店内所有人的人生和财产安全。 ·         Ensure all Ambassador within the department work in a manner which is safe and unlikely to give risk of harm or injury to selves or others ·         确保所有大使都在部门内以安全的方式操作，避免不安全的或者冒险的行为造成自己或者其他工作人员的损伤。 ·         Use safe manual handling techniques and practise safe work habits following Accor Health, Safety and Environment policies, maintain procedures to minimise our impact on the environment and prevent pollution. ·         遵循雅高健康、安全和环境政策，养成使用安全操作手册和操作安全工作的习惯，维护程序，减少对环境的影响和防止污染。 ·         Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic. Adhere to Accor Internet and Email policy ·         确保保密和安全的存储所有知识产权和数据，包括所有印刷品和电子软件。遵守雅高互联网和电子邮件政策。 ·         Ensure Hotel, Customer and Ambassador Information or transactions are kept confidential during or after employment with the company.  保证酒店、客户和大使的信息和交易在公司使用期间和之后绝对保密。

岗位职责: 1.Plan, direct, control and co-ordinate activities of Chinese kitchen personnel engaged in preparing and cooking food to ensure efficient and profitable food service. 计划控制整个中餐厨房食品制作及成本人员的安排 2.Plan and approve menus for the various Chinese kitchens, sub-sections；check and approve requisitions of food items based on planned menus. 安排指定各个中餐厨房的菜单及检查订购食品 3.Estimate food consumption and requisitions of food stuffs and kitchen supplies; inspect delivery of perishable food items. 对食品定量及质量估计，验收食品 4.Review menus, analyze receipts, determins food, labor, and overhead costs and prices of menu items; confer with Executive Chef and Cost Controller on pricing of menu items. 复查菜单，分析决定配方，人员控制和行政总厨及成本控制员决定菜肴的售价。 5.Prepares market list indicating type of food item, quality and quantity. 制定市场单及食品质量和数量。 6.Plan overall food production; consider forecast, probable number of guests, supply and availability of food items, popularity of various dishes, regency of menu, local and international clientele and competition. 计划整个的食品制作，预计客人数及配备食品，制定菜单及本地和外国客人的要求。 7.Plan and approve recycling of leftover food. 计划多余的食品再循环利用。 8.Receive functions sheets from the Banquet Manager and schedule preparation of food. 根据宴会定单制作食品 （从宴会厅经理处） 9.Co-operate with the Purchasing Manager in location sources of raw food items; substitute imported items with local items. 与采购经理合作，利用本地原料替换进口原料 10.Ensure that all food prepared is served according to hotel standards and practices. 确保所有食品的准备服务是根据酒店的标准业务 11.Check all kitchen equipment making sure they are in good working condition, follow-up equipment that needs repairing or additional spare parts, replacement or disposal. 检查所有厨房设备确保他们运作正常， 哪些设备需要修理，多余的部分归还 12.Initiate purchase requisitions for kitchen equipment, spare parts or food items needed. 对厨房设备，部分所需要的食品开始打采购单 13.Check and follow up cleanliness of all kitchen equipment, spare parts or food items needed. 检查所有厨房设备的清洁，食品项目部分的需要 14.Prepare the schedules of all kitchen staff; control those schedules making sure all kitchens are covered properly. 制定厨房工作时间表，控制人员安排 15.Hire, train, guide and evaluate performance of kitchen personnel according to skill in the various kitchens. 根据各个厨房制定招聘员工级培训原则 16.May meet guests relative to special requests for unusual dished or banquet requirements. 与客人及宴会厅沟通有特殊的客人及特别的菜肴时 17.Make inspection trips through kitchens and other areas, to observe conditions, methods and progress of preparation production. 巡查厨房卫生及检查食品的制作过程 18.To manage outlet Chef’s in menu planning, effective roistering, cost control and other aspect of organizing, managing and running of kitchen operation in a highest standard. 管理厨房厨师长完成菜单、摆盘、成本控制. 高标准进行厨房运营管理。 19.Dictate a strict policy on kitchen, food and associates cleanliness, which will help to prevent any potential hygiene problems 制定严格的厨房策略，食品和员工的清洁标准，这将有助于防止任何潜在的卫生问题 20.To survey regularly new and trendy restaurants / hotels and be aware of new market trends to stay ahead of the competitors. 定期调查新时尚饮食.酒店业和了解新的市场趋势,在竞争中领先. 任职资格: 10 - 15 years Kitchen experience 10-15年厨房工作经验 3 - 4 years Chinese Executive 3-4年 中餐总厨从业经历 Thorough knowledge in Chinese / International Cuisine 深入了解中西方文化/国际烹饪 Ability to handle food complaints 能够处理食品投诉 Ability to draft menus of all kind in professional manner 能够拟定所有同类专业的菜单 Positive attitude/role model Initiative 态度端正/有以身作则的意识 Innovation Oriented 富有创新意识 Customer Service Oriented 富有服务意识 Good interpersonal skills 良好的与人沟通的能力 Enthusiastic 热情 Organized 有条理

岗位职责: Operate Excellently卓越运营 1.Plan, direct, control and co-ordinate activities of Chinese Kitchen personnel engaged in preparing and cooking food to ensure efficient and profitable food service. 计划控制整个中餐厅厨房食品制作及成本人员的安排 2.Plan and approve menus for the various Chinese Kitchens, sub-sections；check and approve requisitions of food items based on planned menus. 安排指定各个中餐厅厨房的菜单及检查订购食品 3.Estimate food consumption and requisitions of food stuffs and kitchen supplies; inspect delivery of perishable food items. 对食品定量及质量估计，验收食品 4.Review menus, analyze receipts, determine food。 复查菜单，分析决定配方 5.Prepares market list indicating type of food item, quality and quantity. 制定市场单及食品质量和数量 6.Plan overall food production; consider forecast, probable number of guests, supply and availability of food items, popularity of various dishes, regency of menu, local and international clientele and competition. 计划整个的食品制作，预计客人数及配备食品，制定菜单及本地和外国客人的要求 7.Plan and approve recycling of leftover food. 计划多余的食品再循环利用 8.Co-operate with the Purchasing Manager in location sources of raw food items; substitute imported items with local items. 与采购经理合作，利用本地原料替换进口原料 9.Ensure that all food prepared is served according to hotel standards and practices. 确保所有食品的准备服务是根据酒店的标准业务 10.Check kitchen equipment making sure they are in good working condition, follow-up equipment that needs repairing or additional spare parts, replacement or disposal. 检查厨房设备确保他们运作正常，哪些设备需要修理，多余的部分归还 11.Initiate purchase requisitions for kitchen equipment, spare parts or food items needed. 对厨房设备，部分所需要的食品开始打采购单 12.Check and follow up cleanliness of all kitchen equipment, spare parts or food items needed. 检查所有厨房设备的清洁，食品项目部分的需要 13.Prepare the schedules of all kitchen staff; control those schedules making sure all kitchens are covered properly. 制定厨房工作时间表，控制人员安排 14.Hire, train, guide and evaluate performance of kitchen personnel according to skill in the kitchens. 根据厨房制定招聘员工级培训原则 15.May meet guests relative to special requests for unusual dished or banquet requirements. 与客人及宴会厅沟通有特殊的客人及特别的菜肴时 16.Make inspection trips through kitchens and other areas, to observe conditions, methods and progress of preparation production. 巡查厨房卫生及检查食品的制作过程 17.Reviews findings from comment cards and guest satisfaction results with F& B team and ensures appropriate corrective action is taken. 与餐饮服务团队一起查看客人满意度调查结果，确保及时采取措施更正不完善的地方 18.Achieving/Exceeding Goals - Achieving and exceeding goals including performance goals, budget goals, team goals, etc. 实现/超越目标-实现和超过目标，包括绩效目标，预算目标，团队目标等 19.Optimize work processes to Festival value to revenue and operations 优化工作程序，为收益及运营增值 20.Coordinate departmental budgets and analyze departmental financial statements 统筹部门预算，分析部门财务报表 21.Ensures that all guest contact Chinese Kitchen employees deliver the brand promise and provide exceptional guest service at all times. 确保中餐厅厨房所有员工时刻提供给客人如酒店承诺的服务 22.Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily. 提供及时、有效而个人化的服务，确保达到专业、高品质的工作水准。遇到不能解决的问题时，迅速汇报，确保高效的服务 23.Ensures that each profit center (e.g. Outlet, Banquets) is operated in line with maximizing profit while delivering on the brand promise. 保证为客人提供最高水平的服务，同时完成部门的商业目标 24.Ensures that each cost center (e.g. Stewarding) operates with the lowest possible cost structure while also delivering on the brand promise to the guest. 在保证服务品质的同时控制成本 25.management and ongoing maintenance of hotel operating equipment and other assets. 管理库存，保养厨房内的设施，和其他固定资产 26.Tastes and monitors the food products served throughout the operation, providing feedback where appropriate. 检查和监督食品生产的每个过程，在适当的时候提供反馈信息 27.Works closely with the Stewarding Manager to ensure that hygiene standards are maintained and that operating equipment is cared for to maximize its useful life and to minimum breakage. 与管事经理一起保证厨房的卫生状况，保养厨房中的仪器，将破损率将到最低，延长它们的使用寿命 28.Complete other tasks assigned by superiors; Other assigned tasks. 完成上级交代的其他工作任务；其它上级安排的工作 29.Assist the Festival Executive Chef in daily operation management. 协助中餐行政总厨日常运营管理工作

岗位职责： 1、制定景区销售目标和工作计划，并组织实施，完成销售指标并定期反馈数据； 2、负责和团队成员共同建立、维护线上线下销售渠道，并有效提升渠道转化及销售占比； 3、负责行业业态、市场信息、客户需求等信息的搜集与整理，为运营负责人决策提供支持； 4、负责外部合作伙伴关系的管理，建立并维持与各大平台的合作； 5、负责有效挖掘客源并转为销售收入； 6、积极挖掘公司销售产品，培训团队成员； 7、负责销售团队的日常管理与业绩提升培训，带领团队完成销售目标。 任职要求： 1、营销、旅游、经管等专业大专以上学历； 2、30-45岁，3年以上人文景区销售管理工作经验； 3、熟知旅游市场及自媒体/新媒体的运营与操作，有一定的大客户资源； 4、具有较强的事业心、谈判能力和数据分析能力； 5、持C1驾照；

岗位职责 1、高层管理职位，协助决策层制定公司发展战略，负责其功能领域内短期及长期的公司决策和战略，对公司中长期目标的达成产生重要影响； 2、全面统筹规划人力资源开发及战略管理，拟定人力资源规划方案，并监督各项计划的实施； 3、建立并完善人力资源管理体系，研究、设计人力资源管理模式（包含招聘、培训、绩效、薪酬及员工发展等体系的全面建设），制定和完善人力资源管理制度； 4、向公司决策层提供人力资源、组织机构等方面的建议并致力于提高公司综合管理水平，控制人力资源成本； 5、及时处理公司管理过程中的重大人力资源问题，指导员工职业生涯规划； 6、负责公司的整体企业文化建设。 任职资格 1、人力资源管理或相关专业本科以上学历； 2、五年以上地产行业行政人事管理经验，三年以上人力资源总监或人力资源部经理工作经验； 3、了解现代企业人力资源管理模式和实践经验积累，对人力资源管理各个职能模块均有较深入的认识，熟悉国家及上海地区相关的政策、法律法规； 4、很强的计划性和实施执行的能力；有亲和力，很强的激励、沟通、协调、团队领导能力，责任心、事业心； 5、具备良好的人际交往能力、组织协调能力、沟通能力以及解决复杂问题的能力。 6、熟悉房地产行业。

JOB RESPONSIBILIES【岗位职责】 Responsible for the administration and operations of all Food and Beverage venues ensuring maintenance of standards and maximum profitability. Ensuring all Asset Management is adhering strictly adhere to as per Finance Asset Management Policy & Procedures. 负责所有餐饮管理和运营，以确保维护标准和利润最大化。确保所有资产管理严格依照财务资产管理政策和程序。 1.Leadership skills 领导能力 2.Management skills 管理技能 3.Delegation skills 授权能力 4.Organisational & time management skills 组织和时间管理技能 5.Analytical and numerical skills 分析和数据技巧 6.Business acumen 商业头脑 7.Communication skills (written/verbal) 交流能力(书面/口头) 8.Assertiveness 自信 9.Strong Technical skills 较强电脑技能 10.Legislation knowledge 法律知识 11.Sound Food & Beverage skills 良好的餐饮技能 12.Problem solving skills 解决问题的能力 13.Selling & Marketing skills 销售与营销技巧 14.Quality awareness 质量意识 15.FSMS management experience is preferred 有FSMS管理工作经验为佳。

1、负责制定并实施地产业务板块的人力资源战略规划； 2、负责制定并组织实施有关人力资源年月度计划或专题计划； 3、负责地产板块组织机构和职能管理，定岗定编规划和控制； 4、负责组织制定人力资源政策并监督管理； 5、负责组织地产各部门职责权限的编制、实施指导与完善; 6、负责公司岗位规范化管理、负责定岗定编组织、审核和控制； 7、负责进行人力资源需求分析，制定地产业务板块的招聘计划并组织实施、负责选择招聘渠道并落实招聘计划； 8、负责建立并保持地产的培训管理体系； 9、负责提出人才培养计划和关键岗位人才梯队建设； 10、根据地产业务需求建立绩效考核体系、指导各部门建立绩效考核指标及考核标准、组织实施绩效；考核工作的跟进，追踪并组织实施绩效改善方案: 11、负责统计分析人力资源成本并报告，提出人员改进计划； 12、负责处理员工与公司矛盾，建立健全员工沟通渠道，建立、保持良好的劳资关系； 13、参与并协调解决员工之间的纠纷，营造和谐的，工作环境； 14、执行有关职工社会保险等各种社会保障政策和规定； 15、员工入离职手续办理及各种员工劳动关系的跟进。

Position Summary 职位概述 Oversees and directs all aspects of the hotel operational departments which include: Front Desk Service, Food & Beverage/Kitchen, Housekeeping, Engineering, Security, Fitness Centre and other relevant operating departments.  Ensures these departments are well run by focusing on the following aspects: Maximization of revenues and profits, minimization of operating costs, implementation and follow up of service standards/team member training.  Ensures highest levels of customer satisfaction. 负责监督导和指导酒店的运营部门包括前厅，餐饮/厨房，管家，工程，安保，健身中心及其他相关的经营部门。确保这些部门在以下几个方面的正常运营：收入和利润的最大化，运营成本最小化，实施和监督服务标准/团队成员的培训。确保顾客满意度维持在最高水平。 1.         To support the overall strategic management of the hotel by establishing effective working relationships with senior colleagues:  in particular, the GM, DBD, FC& HRD. 通过和管理层建立良好的工作关系来支持酒店的管理战略，尤其是和总经理，商务发展总监，财务总监和人力资源总监。 2.         Fully contribute to the design of the hotel’s business strategy. 全力关注酒店的经营战 3.         Actively participate in the key management issues in the property (Capital projects, refurbishment, training, customer service). 积极参与酒店内的管理核心项目。（固定资产，装修改造，培训和对客服务） 4.         Actively support the DBD by ensuring that Front Desk and F&B team members are fully trained and committed to upselling. 确保餐饮部，前厅部的员工接受规范的促销培训并致力于更好的推销产品，以此来积极支持商务发展部的工作。 5.         Actively support the DBD in the generation of revenue by ensuring the highest possible level of collaboration in Conference & Banqueting organization to maximize yield and profit. 确保宴会部门的利润以此来辅助商务发展部最大可能的创收。 6.         Conduct routine inspections of all areas of the hotel. 对酒店的所有区域例行检查。 7.         To achieve the planned operational profit margins in both Food & Beverage and Rooms 在餐饮和前厅部完成计划的利润。 8.         Ensure that costs are controlled in a detailed and structured manner. Analyze costs on a monthly basis and prepare action plans (Cost per occupied room, food cost; beverage costs; payroll including overtime; other expenses; other outsource labor or services). 具有细节的成本控制方法。每月分析成本并制定行动计划(每间占有房的成本，食品成本，酒水成本，工资包含加班，其他花费，小时工和外包服务)。 9.         Ensure that all labour costs are flexed according to levels of demand / activity / season and that opportunities for a better balance between quality and cost through clustering or outsourcing or both are explored fully. 确保所有的劳动力是根据需求/活动/季节来合理安排的。捕捉集团合作或外包的机会来平衡质量和成本。 10.     To jointly develop and maintain the closest possible understanding of revenue (in rate, volume or Banqueting) from the DBD to ensure the greatest level of alignment between revenue and cost. 共同开发维护和关注来自商务发展的收入（房价，数量或宴会），以确保收入与成本之间的最高水平。 11.     Ensures that purchasing delivers best quality for the most competitive price is purchased. 确保所采购的物品物有所值。 12.     To manage all the direct reports (e.g. Chef, F & B Outlet Managers, Housekeeper, Front Desk Manager, Banqueting Manager, Chief Engineer) in a professional and motivating fashion. 用专业的和激励的方法管理直接管理范围内的团队。（如：厨师，餐厅经理，管家，客户经理，宴会经理，总工程师） 13.     Set objectives for each direct report. 为直接管理范围内的部门设立目标。 14.     Review performance on a regular and consistent basis. 定期评估表现。 15.     Offer coaching and guidance when appropriate. 在必要时提供教导和指导。 16.     Recommend relevant salary reviews. 推荐相关的工资回顾。 17.     Deal effectively with instances of poor performance. 合理的处理不良表现。 18.     Identify development needs and future career paths. 确立发展需求和事业发展路线。 19.     Conduct regular Operations meetings including all direct reports. 组织定期的营运会议包含直接管理范围内的分部门。 20.     Recruit high quality team members in conjunction with HR department. 与人力资源部一起挑选高质量的员工。 21.     Ensure sound performance management practices, through recognition and disciplinary action if necessary. 确保健全的绩效管理制度，在必要时采取处罚行动。 22.     To ensure the team members within Operations are well managed with clear objectives and well trained and that they are deployed in the most productive way. 很好的管理运营部的员工，并确保他们清楚目标并通过了完善的培训，以及最合理的部署。 23.     Set clear tasks for each team members. 为每位员工设定清晰的工作任务。 24.     Allocate team members to tasks in the most flexible and productive fashion (with HRD). 灵活的为分配员工以确保生产力的合理化（和人力资源总监）。 25.     Investigate opportunities for outsourcing. 寻找外包的机会。 26.     Ensure a fully trained team of departmental trainers is in place with departmental training action plans, rolling 3 month training plan (with HRD). 确保在各部门里有一位接受过部门培训员培训的员工，为部门制定培训计划，推出季度培训计划（和人力资源总监）。 27.     Ensure all team members are fully trained in job skills and customer service based on departmental service standards and records are maintained. (with HRD). 确保每位员工根据部门服务标准接受系统的工作技能培训和对客服务标准，记录要保留（和人力资源总监）。 28.     Ensure effective standards of two-way communication exists for all team members. 确保有效地进行双向沟通。 29.     Ensures that all team members attending training sessions are being briefed before and debriefed after. 确保员工按时参加先期和后期的培训。 30.     Responsible for the participation of all new team members to the Spirit of Hilton Orientation program and ensures departmental induction takes place. 确保新员工参加“希尔顿介绍”的出席情况并提供部门的简短介绍。 31.     Ensures that work schedules/rosters are written according to hotel needs and compliance to labour laws. 确保排班表是根据酒店的需求制定的并遵循了劳动法。 32.     To ensure the highest standards of quality in all aspects of the hotel operation, guaranteeing that brand values and standards are never compromised. 确保酒店运营维持在最高的质量标准，不违背品牌价值和标准。 33.     Ensure highest possible levels of customer service across the operation. 尽可能的提供高标准的服务。 34.     Actively follow up on SALT & AQ reports instituting corrective actions in a fast and effective manner. 积极跟进SALT和AQ、有效率的采取整改措施。 35.     Actively investigate what further reforms to the operation may be necessary to raise standards. 积极地讨论如何进一步的改革以及重新制定标准的可能。 36.     Ensure that brand standards / use of logo are never compromised. 确保不违反品牌标准和logo的使用规定。 37.     To oversee the running of all Food & Beverage operations ensuring that all department service standards are met consistently. 确保各餐厅一贯的遵循服务标准。 38.     Guarantee all aspects of food & service quality in all the outlets. 确保食品和酒水质量。 39.     Oversee the management of all outlets, the kitchen(s) and Banqueting ensuring that standards, efficiencies and quality are actively promoted and delivered. 确保厨房和宴会部门遵循标准，提供有效率的和高质量的服务。 40.     Ensure the most cost-effective F & B purchasing / menu engineering to meet cost/revenue priorities. 确保餐饮采购、菜单工程满座成本收益的优先次序。 41.     To investigate and implement new F& B concepts with the full involvement of the GM & the VP. 与总经理和副总裁一起开发实施新的餐饮理念。 42.     Through F&B departmental Managers ensure the most cost-effective promotion of all aspects of the F & B operation in conjunction with the DBD (menu presentations/menu/pricing/promotions and ongoing activities. 促动餐饮部经理与商务发展部共同创造本清利厚的餐饮推广活动（菜单/价钱/推广）。 43.     Assist DBD in establishing (with C&C Sales) an efficient and competitive C&C strategy including all pricing. 辅助商务发展总监建立一个有效的具有竞争力的会议和外卖战略包含价位。 44.     Evaluate competitors products and price policy twice per year. 对竞争对手的价格和产品进行一年两次的调查。 45.     To oversee the running of all Rooms Division operations ensuring that all departmental service standards are met consistently. 确保房务区域的所有部门一贯的遵循服务标准。 46.     To ensure that the Front Desk operation, including telephone and all uniformed services, works to the highest standards for customer satisfaction and cost-effectiveness. 确保所有前台员工包含总机，始终提供高标准的服务以及成本效应。 47.     To ensure that all Front Desk systems are fully and effectively utilized and that regular, ongoing training is organized. 前厅部的所有系统都在有效地利用，并持续地提供培训。 48.     To ensure that the housekeeping function (whether outsourced or not) is run to the highest professional quality standards at the lowest level of cost. 确保管家部（不论外包与否）使用最低的成本，达到高质量的标准。 49.     Ensures good work liaisons with other departments (Hsk/ Eng/ Accounting). 与其他部门保持良好的合作（管家，工程、财务）。 50.     Participates in Weekly FO meetings to analyse performance/business and to implement action for improvement and team spirit. 每周参加前厅部部门会议，分析表现/生意和制定发展计划。 51.     Ensures with the FDM and Revenue Manager that a maximum occupancy is reach daily. 与前厅和收入经理共同确保每天达到最高的出租率。 52.     Guides FDM on daily strategy (overbooking-out/booking). 每天为前厅经理提供战略的指引（预订）。 53.     Responsible to ensure best quality of cleanliness throughout the hotel. 确保酒店的卫生状况良好。 54.     Ensures VIP rooms are checked on a daily basis. 确保每天检查VIP房间。 55.     To oversee the running of an Engineering operation ensuring that all departmental service/legal/safety standards are met consistently. 确保工程部的运营一贯的遵循部门标准/法律/ 安保规定。 56.     To ensure that the Engineering team works within all legal and organizational standards and that technical efficiency is maintained at an optimum level. 确保工程部的各项工作均符合法律要求，技术标准和效率保持最佳水平。 57.     With the Chief Engineer and, most importantly, the General Manager, ensure that the highest possible attention is paid to the safety and security of all guests and staff through detailed reviews and checks on all procedures, equipment etc. 与总工程师，尤其是总经理，要通过细致的检查对与客人和员工安保工相关的事宜辅以高度重视。 58.     Challenge existing levels of POMEC expenditure with the Chief Engineer ensuring that energy, payroll and other costs are at the lowest possible level consistent with safety and quality standards. 与总工程师确保POMEC的开支，其中包含能源，薪金和其他花费在遵循安全质量标准的前提下保持最低的花费。 59.     Ensure effective planning of maintenance works to guarantee standard of product quality. 有效的计划维修工作来确保生产质量安全。 60.     Ensures through Chief Engineer that repairs are recorded and dealt with in the quickest possible time. 确保维修工作以及相关的事宜在第一时间解决并记录在案。 61.     To ensure that all IT supplies are ordered and delivered against clearly defined specifications and within or better than agreed budget limits. 确保所有的IT项目供应有序并明确界定的规格，并控制在预算范围内或有所结余。 62.     Ensure the IT SOX compliance. 确保遵循IT SOX的审核标准。 63.     Ensure all IT related contracts are up to date. 确保所有IT相关的合同及时更新。 64.     Ensure all IT operations are in line with the P&P. 确保IT相关的运营遵循各项规章制度。 65.     Prepare yearly budgets in conjunction with GM/DBD/FC/HRD for- revenue; FF&E; manning; capital expenditure; costs and expenses. 与GM/DBD/FC/HRD共同制定年度预算 – 收入，固定资产，人员，大额项目，成本和花费。 66.     Review and approval of all expense accounts for Operations Team. 审核和批准营运部门的所有花费。 67.     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。 68.     To ensure that all team members have a complete understanding of and adhere to the Hotel’s Team member Rules and Regulations. 确保员工充分的理解并遵守员工手册内容。 69.     The management reserves the right to change / extend this job description if necessary at any point of time during her / his employment. 如有必要，该部门有权更改或补充该职位描述。 70.     Carries out any other reasonable duties and responsibilities as assigned. 完成任何其他合理的职责和被指派的职责。

As a Director of Rooms, We rely on you to - Collate and analyse the forecast from the Front Office, Housekeeping, Laundry and all areas under the Rooms Division; - Submit reports to GM/RM in relation to the budget from Front Office Department; - Review key assumptions; - Review ATR and occupancy monthly; - Analyse variances; - Develop and implement action plans to maximise performance and profitability; - Work closely with Sales & Marketing and Reservations teams. We are looking for someone who - Takes pride in being a hotelier; - Preferably comes from a hotel-related education background;  - Preferably has relevant experience with an International 5 Star Hotel Group; - Is self-driven, goal-oriented, willing to challenge the status quo; - Upholds professional values, ethics and integrity at all times; - Enjoys working as part of a team; - Demonstrated leadership competencies; - Communicates and writes with fluency in English (as well as the local language); - Has strong interpersonal and communication skills. If you are the right caididate, what are you waiting for? Click on the application button now!

You will be responsible for the efficient running of the division in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.  The Director of Food and Beverage is responsible to function as the Business Manager and a Marketing Specialist for the Food and Beverage Department, to ensure that all the outlets and banquets operate successfully, in accordance with the standard of the hotel and are individually profitable.

You will be responsible for the efficient running of the division in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.  The Executive Chef is responsible to function as the Production Manager for the Food and Beverage Department, to ensure that all the outlets and banquets operate successfully, in accordance with the standard of the hotel and are individually profitable. Ideally with an apprenticeship or professional diploma in Food Production. Minimum 2 years work experience as Executive Chef, or Executive Sous chef in larger operation. Good practical, operational and adequate administrative skills with a flair for creativity are a must.

【岗位职责】 1、负责为SPA客人提供专业的美容服务； 2、定期简历宾客及常客档案，了解客户的爱好、要求及皮肤的特性，以便更好的提供服务； 3、负责保管美容及按摩工具，对工具、美容用品的采购提出建议。 【岗位要求】 1、限女性，皮肤好，仪表大方，熟悉美容产品和手法； 2、持有美容师证书者、有美容院及大型会所工作经验者优先考虑； 3、良好的语言表达能力，善于沟通，服务意识强，工作耐心细致； 4、吃苦耐劳，爱岗敬业，良好的个人素质，较高的职业素养和道德； 5、性格开朗乐观，积极向上，团队协作能力强。

岗位职责： 1、据公司发展战略和运营情况，按董事长的要求起草工作计划、报告、总结、请示、合同等公文函件，审核待董事长签发的各类文稿。 2、负责协调董事长出席会议、重要活动的安排，组织起草董事长讲话稿及工作会议报告,编定会议纪要和决议，并检查各部门贯彻执行情况。 3、协助庄园领导跟进对外关系维护，落实各级单位的来访接待工作，负责整理相关资料、筹备会议、设定参观路线、讲解项目情况、安排食宿及接送领导等工作。 4、负责公共危机事件的预防和处理，拟定各类危机处理预案。 5、负责公司的整体企业文化建设，致力于提高公司综合管理水平及提升对外品牌形象。 6、对公司决策的落实情况进行监督，配合公司相关部门对管理制度、流程等执行情况进行监督检查，并根据公司需要组织拟订相关细则和实施办法。 7、通过各类信息、文件的收集、整理、上传下达及各项监督类工作、运营类工作，协助公司领导决策实施，为公司领导工作提供便利。 岗位要求： 1、统招本科以上学历，行政管理、文秘、房地产开发等相关专业，具有良好文案撰写及文件审核能力。 2、有5年以上年以上事长助理/秘书、总办主任或房地产开发管理工作经验，能独立完成房地产项目各项工作的协调及监督管理。 3、有行政接待的工作经验，有一定的公关、应酬能力，能独立组织和协调各部门完成接待工作。  4、具备房地产开发经验，了解房地产开发的各个环节及操作流程，熟悉房地产开发所需办理的各类证件及其办理流程，有知名房地产企业任职的经验可优先考虑。