SERVICE AND ORGANIZATION • Guarantee the application of standards and ensure an optimal customer experience • Apply and enforce the restaurant manager's organization • Ensure the distribution, use and return of laundry • Allocate consumables and PMH products • Alert the restaurant manager about the need for laundry, consumables and PMH • Check the setting up of tables before/during and after the services • Control the dressing and decoration of buffets to enhance the value of kitchen services • Be present during the service and welcome GMs to restaurants • Supervise the restaurant team during the various stages of the service • Control the quality, speed, service and clearing of tables during service • Ensure the promotion of wines on the menu • Control the execution of the task schedule • Replace the Restaurant Manager in case of absence COMPLY WITH HYGIENE & SAFETY STANDARDS IN RESTAURANTS • Check the application of H.A.C.C.P method and the health and safety rules • Alert the restaurant manager to non-compliance with the implementation of the H.A.C.C.P. method and health and safety rules by restaurant teams • Ensure that unaccompanied minors do not consume alcohol, in particular that they do not help themselves at self-service alcoholic beverage dispensing points • Ensure that unfinished alcoholic beverages are systematically collected and cleared from the tables • Make sure that unfinished bottles of alcohol are cleared and secured in a place not accessible to customers • Ensure the maintenance and preservation of premises, equipment and materials • Transmit to technical services malfunctions and damage observed in restaurants • Respect and control the application of personal hygiene and clothing rules • Apply procedures for closing the activity • Respect the resort’s waste management rules (sorting, collection…) • Limit electricity and water consumption MANAGEMENT • Ensure the reception, implementation and integration of GO/GEs in your department • Define personal objectives and support his team or its affiliates, and evaluate them • Supervise and lead in a transversal logic • Implement and comply with HR procedures and have them validated by your own manager • Manager by proximity: show, train and enforce • Be exemplary through his visibility among teams and customers We hope you are ... • An explorer, available and ready to live in a Club Med resort • An experienced professional with qualifications • Enthusiastic about dining services and team management • A charismatic leader who manages a team of 10 to 30 people • A indispensable right arm, ready to assist the restaurant Manager with organizing the service and managing the teams • A friendly server who welcomes, seats and serves in the dining room (300 to 1000 meals per service) • An outstanding coach who supervises, unites and develops your teams • A good salesperson who stimulates additional sales • A sharp manager who can juggle between orders and stocks • A caretaker who makes certain of application and respect of health and safety standards

【岗位职责】 1、与客人进行积极的互动，来寻求反馈; 2、在餐厅中，培训、维持和执行所有的服务标准； 3、在班次上正确执行收入和账单控制程序； 4、处理日常员工的协作关系（例如时间调整）； 5、为所有的员工和客人，建立一个安全及卫生的工作环境； 6、为餐厅营运提供尽可能的帮助（例如工作时间表，楼层安排，预定）； 7、主持餐厅每天的试菜和菜单培训课程； 8、确保在餐厅营运时，协助服务员或领位，在各自的岗位上使客人满意； 9、确保服务的食品和饮料有质量保证； 10、保持员工制服的标准； 11、通过使用工作指令和检查，管理一个有效的工程维护及保养程序； 12、运用岗位的轮换制，来确保工作安排的合理性； 13、熟悉所有客人的奖励计划和关于他们账目的正确结算程序； 14、通过使用记录，菜单以及适当的参考手册对新加入的员工实施有效率的培训课程； 15、通过所有可能的培训和授权来激励员工解决问题的热情； 16、和员工建立有效的沟通，以争取他们的信任和尊重； 17、根据公平对待的政策，建立公平和一致的辅导及纪律处罚程序； 【岗位要求】 1、有2年以上的西餐厅管理经验； 2、有较好的服务精神和沟通技巧； 3、至少大专毕业；

1、与客人进行积极的互动，来寻求反馈。 2、在餐厅中，培训、维持和执行所有的服务标准。 3、在班次上正确执行收入和账单控制程序。 4、处理日常员工的协作关系（例如时间调整） 5、确保在餐厅营运时，协助服务员或领位，在各自的岗位上使客人满意。

1、按照西餐服务规程和质量要求开展西餐厅管理工作； 2、负责西餐厅费用控制和财产、设备以及物料用品管理； 3、保持西餐厅设备、设施整洁、完好以及及时保修和提出更新添置意见； 4、了解和掌握员工的思想状况和做好思想政治工作； 5、负责处理客人对餐厅的服务工作意见、建议和投诉；