岗位职责
1. To have complete knowledge on the food / beverage / service available in sections appointed.
具备有关指定部门的食品/酒水/服务方面的所有知识。
2. Maintain consistency in quality of food / beverage / service / cleanliness of sections appointed.
始终如一地保持指定餐厅的食品/酒水/服务/清洁度。
3. Constantly obtain customer feedback during operations to ensure satisfaction.
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。
4. Ensure effective communication within sections appointed and with other divisions.
确保指定部门内部及其与其它大部门之间的有效交流。
5. Observes staff individual performance / grooming / punctuality, and performs staff appraisals / disciplinary actions if required.
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。
6. Liaise with Stewarding department on quarterly inventory taking / costs / breakage.
与管事部联系有关季度库存的收货/成本/损坏的情况。
岗位要求
1. Neat appearance
良好的仪容仪表
2. Oral and written in English and Chinese
良好的中英文书写能力和口语能力
3. Minimum 2 years experience in an international class hotel
在国际酒店有至少2年的相关工作经验
4. Team pleyer with motivator and self starter.
鼓励他人,严于律己具备团队合作精神
5. Computer knowlegeable 相关电脑知识
6. Finance Knowlegeable 相关财务知识
岗位职责:
1、Supervise the service and delivery of menu items in assigned restaurant ensuring a high level of quality and consistency.
监督所在餐厅的服务和菜单内容的提供情况,确保高品质和一致性。
2、Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures. 遵守当地的卫生和安全法规,或其它适用的规定,以及品牌规范和当地的规章制度。
岗位要求:
1、2年相关工作经历
2、酒店管理,餐饮或相关专业的大专学历。
【职位描述】
• 负责大堂吧的所有活动,包括排班,分配任务,监督和管理服务,带领团队完成收益目标并控制成本。
• 负责协调日常服务工作,分配每天的任务和责任,并在没有经理的情况下管理部门,理解和准确的按照标准程序给客人服务。
• 负责及时回应员工和客户之间的紧急事件,并向上级主管报告客人的意见和建议。
• To take, control reservations and seating of the restaurant with regard to service standards and maximizing revenue.
• To ensure consistency and correct service techniques for all meal periods to be followed by all staff members.
• To be able to handle complaints or guests concerns.
【任职要求】
• 具有相关岗位五星级酒店三年以上工作经验
• 熟练的英语服务及沟通能力
• 具有较强服务意识、责任感及组织协调能力
•Extensive supervisory experience in food and beverage operations preferably in the luxury sector.
•Previous management experience in a 5 star operation or management of a high-end restaurant.
•Extremely flexible in their life to accommodate the ever changing business needs of a luxury hotel.