如果您欣赏全球旅行对世界的影响，您可能就是我们正在寻找的希尔顿团队成员。因为在希尔顿，我们永远不会忘记我们在这里的初衷：取悦我们的客人、团队成员和业主。  餐饮总监将在运营总监的总体指导和监督下，在希尔顿酒店既定政策和程序以及《餐饮手册》的范围内，全面负责制定所有运营程序。他/她将采取必要行动，指导相关部门经理和员工的所有活动，根据既定方针，建立并保持最高水平的质量、培训、激励等。  我将做些什么？  作为餐饮总监，您将负责按照最高标准执行以下任务：  - 确定酒店所有餐饮事务的运营政策和标准。 - 制定餐饮销售、趋势和库存标准。 - 就政策、程序和设备方面的变革或创新提出建议。 - 就报告、预测预算、政策和未来规划与管理层协商。 - 审查价格、供应来源、餐饮销售、趋势和库存。 - 确保一流的食品和服务质量，让客人完全满意。 - 向管理层通报销售情况，提交月度财务报表和运营意见。 - 确保实现利润预算中列出的目标。 - 确保实现部门利润最大化。 - 确保部门在预算范围内运作。 - 确保整个部门的所有许可证都得到批准并可用。 - 监督部门聘用的所有用品和服务。 - 与供应商会面，了解新产品或新方法。 - 确保提供培训计划。 - 确保所有员工接受希尔顿国际标准的培训。 - 审查部门计划，确保未来部门主管的发展。 - 与总经理和运营总监一起定期审查职业发展路径。 - 确保员工纪律严明、积极主动、待人友好、举止得体。 - 确保了解餐饮准备和服务方面的趋势、做法和设备。 - 了解竞争对手的做法，确保随时进行最新的价格比较。 - 保持与工作职责相关的最高标准的个人职业形象、行为、知识和技能。 - 始终建立并保持有效的员工关系。 - 保持专业的商业机密。 - 在公司业务范围内，参与或执行管理层指派的任何其他任务。 - 履行总经理/运营总监指派的任何其他职责  - 确保向所有团队成员传达餐饮使命。 - 履行指派的其他合理职责。  If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.    The Director of Food & Beverage, under the general guidance and supervision of the Director of Operations and within limits of established Hilton hotel policies and procedure, and the Food & Beverage Manual, he / she will be fully responsible to establish all operation procedures. This role will take the necessary actions to guide managers in all activities and staff of the concerned department, establishing and maintaining the highest level of quality, training, motivation, etc., according to established guidelines.    What will I be doing?   As the Director of Food & Beverage, you will be responsible for performing the following tasks to the highest standards:  • Determine operational policies and standards on all Food & Beverage matters at hotel level.  • Establish standards of Food & Beverage sales, trends and inventories.  • Recommend changes or innovations in policies, procedures and equipment.  • Confer with the Management on reports, forecast budgets, policies and future planning.  • Review price, sources of supply, Food & Beverage sales, trends and inventories.  • Ensure top quality food and service to have complete guest satisfaction.  • Inform the Management on sales, submit monthly financial statements and comments on the operation.  • Ensure that goals are achieved as outlined in the profit budget.  • Ensure that maximum departmental profit is achieved.  • Ensure that the department operates within the budget.  • Ensure that all licenses for the entire department is approved and available.  • Oversee all supplies and services engaged by the department.  • Meet purveyors to learn of new products or methods.  • Ensure that training programs are available.  • Ensure that all employees are trained to Hilton international standards.  • Review departmental programs to ensure development of future departmental heads.  • Review regular career paths with the General Manager and Director of Operations.  • Ensure that the staff is highly disciplined, motivated, friendly and well mannered.  • Ensure awareness of trends, practices and equipment in food and beverage preparation and service.  • Aware of what the competition is doing the make sure price comparisons are up to date at all times.  • Maintain the highest standard of personal professional image, conduct, knowledge and skills related to your job responsibilities.  • Establish and maintain effective employee relations at all times.  • Maintain professional business confidentiality.  • Participate in or execute any other tasks that may be assigned by the Management within the scope of the company’s business.  • Perform any other duties as assigned by the General Manager / Director of Operations  • Ensure that Food & Beverage mission is established and instilled in all team members.  • Carry out any other reasonable duties and responsibilities as assigned.   Qualifications - Internal 我们需要什么样的人才？ 为希尔顿品牌服务的餐饮总监总是代表我们的客人与其他团队成员一起工作。要成功胜任这一职位，您必须具备以下态度、行为、技能和价值观：  - 在奢华酒店/五星级酒店担任餐饮总监的经验。 - 良好的英语口语和书面表达能力，以满足业务需求。  - 掌握数学知识。 - 熟悉计算机系统。 - 餐饮相关知识。 - 有上进心和责任感，对所有任务都充满热情，并能抓住机会学习新技能或知识，以提高个人业绩。 - 灵活应变，对不断变化的要求做出快速、积极的反应，包括完成要求你完成的任何任务。 - 在追求团队目标的过程中，与同事合作并给予支持，从而保持高度的团队关注。 - 熟悉食品与饮料、会议与宴会的运作和技能。 - 具有很强的领导、人员管理和培训技能。 - 以客为尊，能够自信地建立并超越服务标准。 - 对服务、餐饮成本控制、劳动力控制、饮料菜单编写、维护、商品销售、计算机和会计有透彻的了解。 - 人际交往能力强，注重细节。 - 在人员管理、沟通和规划方面具有优势。  - 全面了解餐饮业务，包括食品、饮料、监管方面、服务技巧和宾客互动。 - 精通数学和使用百分比的代数方程。 - 能够用英语与客人和员工进行口头和书面交流，其中一些人需要高度的耐心、机智和外交技巧来化解怒气和收敛情绪。 - 能够承受工作压力，并在繁忙时期应对紧张局面。 - 能够连续行走、站立和/或弯腰，以履行基本工作职能。   在希尔顿工作是一种什么样的体验？ 希尔顿是全球领先的酒店管理公司，业务涵盖从豪华的全方位服务酒店和度假村到长住套房和中等价位酒店等住宿领域。近一个世纪以来，希尔顿一直为商务和休闲旅客提供最优质的住宿、服务、设施和价值。希尔顿致力于延续其传统，为全球品牌提供卓越的宾客体验。我们的愿景是让热情好客的光辉洒满大地，我们的团队团结一致，每天在世界各地创造非凡的好客体验。而我们出色的团队成员正是这一切的核心！ What are we looking for?  A Director of Food & Beverage serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:  • Experience as Head of Food & Beverage in a Luxury/ 5-star category hotel.  • Good command in English, both verbal and written to meet business needs.   • Working knowledge of mathematics.  • Familiar with computer systems.  • Relevant knowledge of food and beverage.  • Motivated and committed, approaching all tasks with enthusiasm and seize opportunities to learn new skills or knowledge in order to improve personal performance.  • Flexible and responds quickly and positively to changing requirements including the performance of any tasks requested of you.  • Maintain high team focus by showing cooperation and support to colleagues in the pursuit of team goals.  • Knowledgeable of Food & Beverage and Conference & Banqueting operations and skills.  • Strong leadership, people management and training skills.  • Guest oriented and able to confidently build and exceed service standards.  • Thorough knowledge of services, cost control in F&B, labour controls, beverage menu writing, maintenance, merchandising, computer and accountings.  • Strong interpersonal skills and attention to details.  • Strengths in people management communication and planning.   • Thorough knowledge of food and beverage operations including food, beverages, supervisory aspects, service techniques, and guest interaction.  • Considerable skill in math and algebraic equations using percentages.  • Able to communicate in English, both verbally 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.  • Able to work under pressure and deal with stressful situations during busy periods.  • Able to walk, stand, and /or bend continuously to perform essential job functions.    What will it be like to work for Hilton?  Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

【岗位职责】 1. 通过与客户建立良好的关系为其提供服务（餐厅接待、服务质量、吧台酒水出品） 2. 组织和协调团队成员，为其分配工作季目标、按照Club Med的标准监督成员的工作态度和行为 3. 通过管理支出；提高服务团队的盈利；优化服务团队的预算；从而实现开源节流 4. 使餐饮团队的气氛温暖、友善；并根据度假村的晚间主题装饰餐厅和提供酒水出品 5. 确保餐饮团队成员的发展 6. 确保遵守Club Med的标准，并符合卫生和安全流程 【岗位要求】 1.年龄30岁以上，大专以上学历， 主修国际旅游/酒店管理/餐饮专业者优先 2. 有1年以上同等岗位管理职工作经验 3. 必须具备流利的英语，掌握法语者更佳 4. 该岗位需每周工作6天                【G.O福利】： 双人住宿； 一日三餐国际自助餐厅； 吧台饮料畅饮； 度假村内所有娱乐活动及场地设施免费使用； 机场接送服务； 工作满一年往返度假村和住址机票； 完善的工作意外伤害保险及社会保险； 国际化G.O团队； 拥有登台演出的机会； 每年轮换海外及大中华区度假村工作机会； Club Med海外度假村免费房间； 快速晋升通道。

MAIN MISSIONS: -He/she is responsible for budgets of the bar (sales, PMH, HR, energy, consumables) and manages the sales and the bar margins, notably by respecting the partnership agreements. -He/she optimizes the quality of the service, the application the hygiene and the safety procedures and the training of his/her team -He insures the delivery of the services integrating the animation of the village ORGANIZE THE BAR -Adapt the organization (production, distribution, storage) in function of infrastructures and existing equipments, theme and animation program -Establish the technical index cards (cocktails, snacks, glass type, hygiene,) and assure the follow-up -Determine product needs respecting for the ordering schedule -Control the rotation of day stocks taking into account hygiene standards and economical constraint -Apply the F&B agreements partnership according to sector  -Organize the workload of the bar team -Optimize the use of the given material MANAGE THE BAR -Create the conditions (organization, product selection, development) to reach and deliver the bar objectives in the respect with the Quali-Signs -Propose and establish actions to develop the sales and improve margins with the cooperation of the F&B manager or Hotel Services Manager -Identify and argue equipment requirements (PMH, Cleaning products) -Participate in the elaboration of the conditions of contract of the special events -Optimize the pricing, engage promotional actions, strengthen the display   ENFORCE THE APPLICATION OF THE SERVICES FOLLOWING THE DEFINED STANDARDS -Apply the procedures and the standards ("Quali-Signs" "Pro-Signs") -Control the application of Quali-Signs and Pro-Signs in bars - Engage corrective actions to be in line with Quali-Signs and Pro-Signs -Participate with the F&B Manager or Hotel Services Manager in the selection of the local goods (not referenced) -Give an opinion on the quality of the delivered goods -Be present at the key moments of the service to coordinate the teams and be the interlocutor of the GMs -Conceive with the coordinator of animation the “Mise en avant” of the services according to the themes and to the events -Report in the RRB or Responsible Hotelkeeper if necessary  ENFORCE THE APPLICATION OF THE STANDARDS OF HYGIENE AND SAFETY -Apply the HACCP method and the safety regulations - Control the application of the method HACCP and the safety regulations in bars -Engage corrective actions to be in line with the HACCP method and the safety regulations by monthly self-checks -Organize and inspect the cleaning of premises, equipments and materials -Watch the maintenance of premises and equipments -Report in the RRB or Responsible Hotelkeeper if necessary  MANAGE ITS BAR TEAM -Train GO / GE -Evaluate GO / GE on the objectives fixed with them -Reveal in his(her) team the GOs and GEs with potential ( key GO) -Elaborate the hourly schedules of the team, identify needs, establish and follow the punctuality/presence (within the framework of the regulation of the country) - Warn the F&B Manager or HSM if any noticed grave facts -Animate and motivate its team

【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、与行政副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；2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 部各级人员的积极性。

SERVICE AND ORGANIZATION • Ensure compliance with the customer contract for its service by applying standards for all his services • Be the guarantor of a joyful environment within his perimeter.  • Support the creation of innovative and diversified events • Apply the implementation (early season), monitoring (season) and closure (end of season) processes for the entire department. • Inform your manager of information from the field, dysfunctions observed in your department • Propose appropriate solutions. • Customize customer service without incurring additional costs or changes in the standards defined by the Services Department. • Be present at key moments of the service to coordinate the teams and be the privileged and recognized interlocutor of the GMs. • Adapt the organization according to infrastructures, • Respect the pricing and strengthen emphasis, develop turnover on wines for sale if necessary • Organize and distribute work for the restaurant team. • To be a force of proposal on the evolution of high-end service in his service. QUALITY / HEALTH AND SAFETY: • Establish, apply and monitor the application of health and safety standards in his department. • Make a diagnosis, at the opening, of the state of his service (premises, equipment and resources available), ensure a control throughout the season and take necessary measures in case of problems (decision or request for intervention from his manager) • Ensure the maintenance and preservation of premises and equipment • Participate in the Health and Safety Unit. • Ensure good waste management in the service (sorting, collection…) • Ensure good management of dangerous products in the service (storage, protection equipment…) • Limit electricity and water consumption  ECONOMIC RESULTS: • Guarantee the operation of your service within a given framework (budget, performance, staff)  • Ensure the follow-up and analysis of the various existing reporting tools and related action plans to rationalize management and optimize incomes in compliance with norms and standards. • Submit monthly economic results to your manager. MANAGEMENT • Demonstrate leadership • Adopt a coaching posture in your 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 • Ensure good social climate in your department (pay particular attention to the staff restaurant) and organize meetings for corrective follow-up • Be exemplary through his visibility among teams and customers We hope: You responsible for the implementation of the Service offer defined by the Management in restaurants and, if necessary, for diswashing.  You are responsible for the quality and relationships of your team with GMs. Your KPI -Client:Quality of reception and service -Business:Respect for equipment and heritage. Orders management And development of sales -People:Absenteeism rates, Turn over and team development

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

GENERAL MISSIONS • Apply and enforce the bar manager's organization • Centralize and transmit bar day stocks to the bar manager • Control deliveries and ensure the distribution of products, consumables, PMH and laundry • Alert the bar manager to the needs, products, consumables, PMH and laundry • Check the setting up of bars before services • Supervise the bar team during the various stages of the service • Check the correct use of technical data sheets • Welcome, advise and serve GMs: prepare and serve consumption according to technical specifications established in compliance with norms and standards • Collect payment for drinks sold and record sales • Ensure compliance with procedures (Free GO, Club Med Talent, Alcohol for Minors, etc.) • Check the quality, speed, cleaning of the bar and tables during services • Participate in the management of bars (inventory, invoicing, entry in Economat, budget reconciliation, Point of Sale, planning...) • Identify malfunctions, implement corrective actions and propose action plans to your manager • Propose actions to develop the sale of tailor-made products. • Contribute to the atmosphere of the bar and offer his manager innovative and diversified events ECONOMIC RESULTS: • Enforce sales prices, gratuities and receipts. • Propose actions to achieve business objectives and instill commercial spirit in the team. • Ensure the proper management of current stocks, and inventories, proper maintenance and use of equipment. HYGIENE & SAFETY • Report to his manager difficulties of application relating to procedures and standards or health and safety standards • Implement, apply and control the H.A.C.C.P. method and the hygiene and safety rules of the Bar • Respect and control the rules of personal hygiene and clothing • Make sure that unaccompanied minors do not consume alcohol • 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; • Apply procedures for closing the activity. • Respect the resort’s waste management rules (sorting, collection…) • Limit electricity and water consumption • Respect the service’s rules for dangerous products management (storage, protection equipment…) 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 YOU NEED -COORDINATION OF BAR OPERATION -Contributes to the operational follow-up of bars (organization, supply...).  -Involved in optimizing customer satisfaction and the achievement of business objectives and replaces the bar manager according to needs. YOUR KEY PERFORMANCE INDICATORS  • Customer: Quality of welcome and service, ability to customize according to nationalities • Business: respect for bar cost & sales development • People: team training and development

【职位描述】 餐厅经理负责按照希尔顿规定的政策和程序对餐厅进行战略管理。 我将会做什么？ 作为餐厅经理，您将负责按照最高标准执行以下任务： - 在工作中始终以客户为中心，保持高度的客户服务意识。 - 发挥积极影响，承担个人责任，主动解决问题，始终与顾客和同事保持清晰的沟通。 - 为改进酒店的运营/环境程序献计献策。 - 积极向客人和酒店供应商宣传希尔顿酒店的服务和设施。 - 以确保自己和工作场所内其他人安全的方式履行所有职责和责任。 - 创造一种环境，让部门内的每个人都专注于 "创造特殊体验"，从而提供卓越的客户服务。 - 在每次服务期间，积极寻求客户和团队成员的口头反馈。 - 商定并实施改善客户服务的行动。 - 积极处理顾客的投诉和意见，并从中吸取经验教训，向餐饮部经理跟进和反馈。 - 每天用餐期间，在楼层协助工作时，确保及时有效地回应所有顾客的要求和询问。 - 在繁忙时段或特殊活动期间，协助餐厅和酒吧的值班工作。 - 积极主动地接待客人，协助他们满足任何合理要求，并培训所有团队成员，以确保他们能够满足客人的要求。 - 确保在每天用餐期间协助现场工作时，及时有效地回应所有顾客的要求和询问。 - 在任何繁忙的日子或特殊活动期间，随时在餐厅和酒吧协助值班。 - 积极主动地对待客人，协助他们满足任何合理要求，并培训所有团队成员在客人提出要求之前就看到这些事情。 - 确保《宾客满意度手册》和《标准操作程序手册》中规定的所有服务标准在整个部门得到贯彻执行。 - 熟悉希尔顿部门标准。 The Outlet Manager is concerned with the strategic management of the Restaurant, in line with prescribed Hilton policies and procedures.    What will I be doing?   As the Outlet Manager, you will be responsible for performing the following tasks to the highest standards:  • Maintain a high customer service focus by approaching your job with the customers always in mind.  • Have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues.  • Contribute ideas and suggestions to enhance operational / environmental procedures in the hotel.  • Actively promote the services and facilities of Hilton hotels to guests and suppliers of the hotel.  • Perform all duties and responsibilities in a manner that ensures your safety and that of others in your workplace.  • Create an environment where everyone in the department is focus on “creating that special experience” to deliver exceptional customer service.  • Actively seek verbal feedback from customers and team members at each service period.  • Agree on and implement actions to make improvements to customer service.  • Positively deal with and learn from customer complaints and comments with follow-up and feedback to the Food & Beverage Manager.  • Make sure all customers’ requests and queries are responded to promptly and effectively while assisting on the floor during meal periods each day.  • Be available to assist on duty in the restaurant and bars during any busy days or special events.  • Be proactive towards guests, assisting them with any reasonable requests, and training all team member to see these things before the guests ask.  • Ensure all standards for service delivery as identified in the Guest Satisfaction Manual and the Standard Operating Procedures Manual are consistently delivered throughout the department.  • Knowledgeable of Hilton departmental standards.  【任职要求】 我们在寻找什么？ 为希尔顿品牌服务的餐厅经理总是代表我们的客人与其他团队成员一起工作。要成功胜任这一职位，您应保持以下态度、行为、技能和价值观： - 在四星级/五星级酒店担任 2-4 年管理职位。 - 熟悉计算机系统。 - 有上进心和责任感，对所有工作都充满热情，并能抓住机会学习新技能或知识，以提高个人业绩。 - 灵活应变，对不断变化的要求做出快速、积极的反应，包括完成要求你完成的任何任务。 - 在追求团队目标的过程中，与同事合作并给予支持，从而保持高度的团队关注。 - 具有很强的领导、人员管理和培训技能。 - 以客人为导向，能够自信地建立并超越服务标准。 - 对服务、餐饮成本控制、劳动力控制、饮料菜单编写、维护、商品销售、计算机和会计有透彻的了解。 - 人际交往能力强，注重细节。 - 在人员管理、沟通和规划方面具有关键优势（9 项能力中的一项）。 - 透彻了解餐厅运营，包括食品、饮料、监督方面的知识、 - 服务技巧和宾客互动。 - 能够用英语与客人和员工进行口头和书面交流，其中有些人需要高度的耐心、机敏和外交技巧来化解愤怒、收集准确信息和解决问题。 - 能够在压力下工作，并在繁忙时期应对紧张局面。 - 性格外向，愿意长时间工作。 在希尔顿工作会是什么感觉？ 希尔顿是全球领先的酒店管理公司，横跨住宿领域，从豪华的全方位服务酒店和度假村到长住套房和中价位酒店。近一个世纪以来，希尔顿为商务和休闲旅行者提供了最好的住宿、服务、设施和价值。希尔顿致力于延续其传统，在其全球品牌中提供卓越的客人体验。我们的愿景是让地球充满好客的光芒和温暖，这使我们作为一个团队，每天都在世界各地创造非凡的接待体验。而我们了不起的团队成员正是这一切的核心所在！！！ What are we looking for?  An Outlet Manager serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:  • 2-4 years managerial position in a 4 / 5-star category hotel.  • Familiar with computer systems.  • Motivated and committed, approaching all tasks with enthusiasm and seize opportunities to learn new skills or knowledge in order to improve personal performance.  • Flexible and responds quickly and positively to changing requirements including the performance of any tasks requested of you.  • Maintain high team focus by showing cooperation and support to colleagues in the pursuit of team goals.  • Strong leadership, people management and training skills.  • Guest oriented and able to confidently build and exceed service standards.  • Thorough knowledge of service, cost control in F&B, labour controls, beverage menu writing, maintenance, merchandising, computer and accountings.  • Strong interpersonal skills and attention to details.  • Key strengths (under the 9 competencies) in people management communication and planning.  • Thorough knowledge of restaurant operations including food, beverages, supervisory aspects,  • service techniques, and guest interaction.  • Able to communicate in English, both verbally 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 accurate information and to resolve problems.  • Able to work under pressure and deal with stressful situations during busy periods.  • Outgoing personality and willing to work for long hours.    What will it be like to work for Hilton?  Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

【岗位职责】 1. 负责品酒课程的培训和销售 2. 用高品质的服务维护客户忠诚度 3. 负责度假村内所有酒水的管理，储藏和采购 【岗位要求】 1. 需要有WSET证书 2. 有相关工作经验优先 3. 须掌握具备基础英语和流利的普通话，掌握其它外语者（法语、日语及韩语等）更佳 4. 该岗位需每周工作6天 【G.O福利】： 双人住宿； 一日三餐国际自助餐厅； 吧台饮料畅饮； 度假村内所有娱乐活动及场地设施免费使用； 机场接送服务； 工作满一年往返度假村和住址机票； 完善的工作意外伤害保险及社会保险； 国际化G.O团队； 拥有登台演出的机会； 每年轮换海外及大中华区度假村工作机会； Club Med海外度假村免费房间； 快速晋升通道。

責任概要 负责主动寻求和管理不属于销售部管辖的餐厅销售相关事宜。积极地利用每个销售机会增加收入，利用住店客人和热点地区最大化收入。实现个人和团队的收入目标。负责通过在每一个客户的消费体验中提供卓越的服务来推进客户忠诚度。 工作能力 1.有能力管理多个相关利益 2.出色的解决问题的能力，有条理的优化利用资源 3.有较强的管理个人才能的能力，并能对日常和战略运营适当监督，同时也能参与战略全球项目的设计和开发活动 4.较强的分析与口头交流能力；优秀的人际交往关系；在跨团队合作中能够有效的与他人合作。较强的向行政管理层展示介绍的能力

职位描述: 1. 用英语为宾客提供优质的酒水服务。 2. 出品酒水并进行收费酒水的销售。 3. 吧台的日常和月盘点，填写销售盘点表。 4. 吧台日常酒水的申领，补充和保管。 5. 吧台设备、用品的保养使其正常运转。 6.协助副经理进行部分管理 任职条件: 1.能使用英语进行日常沟通。 2.两年以上酒水出品经验，一定的管理经验 3.良好的酒水知识，热爱本职工作，有责任心，能吃苦耐劳。 4.身体健康，仪表端庄。 5.该岗位需每周工作6天             福利： 1. 双人住宿 2.一日三餐国际自助餐厅 3. 吧台饮料畅饮 4. 度假村内所有娱乐活动及场地设施免费使用 5. 机场接送服务 6. 工作满一年往返度假村和住址机票 7. 完善的工作意外伤害保险及社会保险 8. 国际化G.O团队 9. 拥有登台演出的机会 10. 每年轮换海外及大中华区度假村工作机会 11. Club Med海外度假村免费房间 12. 快速晋升通道

岗位职责/职位描述 1.根据预定、团体餐安排及重要宾客的人数来安排工作，确保餐厅有效运转。 2.不断追求卓越业绩，确保餐厅利润最大化。 3.为客人创造独特的用餐体验，以提高客户满意度。 4.做好销售，宾客投诉、解决办法及相关员工、设备的记录。 5.有效管理团队，调动团队积极性。 岗位要求 1.具有良好的英文听说读写能力。 2.能够承担工作压力，不断迎接挑战。 3.2年以上5星级酒店同等工作经验；精通西餐、自助餐的业务知识，熟练掌握本部门的销售技能和服务技巧。 4.性格开朗，热情积极，擅长和客人沟通、互动。 5.具有较强的社会活动能力、组织领导工作能力、解决问题的能力。 6.具有主动性，能够带动团队实现经营目标。

1、热爱餐饮经营与管理，具有良好的体质和心理素质。 2、精通中餐和西餐的菜肴制作特点。 3、具有良好的工作计划能力、组织经营活动能力、激励员工能力、产品创新能力、培训能力、解决客人投诉及解决问题的能力。 4、制定并组织实施年度、季度及月度的工作计划。 5、熟悉目标市场，了解宾客需求；带领部门员工积极完成接待任务和经营指标。 6、提高餐厅及宴会的业务管理及服务质量。 7、正确掌握毛利率，控制食品及饮品的标准和规格。 8、抓好食品安全工作，贯彻执行餐饮卫生制度。 9、建立大客户、VIP客户的客史档案，建立良好的对客关系。 职位福利：五险、员工餐、双休

【岗位职责】 确保遵循酒店的政策方针和品牌标准。 确保所有队员遵守酒店仪容仪表和个人卫生标准。 确保正确解释酒店的服务标准和酒店政策给员工并且让员工正确的执行。 确保团队严格遵守时间。 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。 处理员工问题时需要汇报给餐饮部总监和人力资源部总监。 辅导和劝告员工。 对于认可的员工实施培训课程，进行全体员工的培训和评估他们的能力。 和厨师建立有效的沟通和友善的工作关系。 确保培训和监管新的团队成员，同时需要配合其他的员工。 负责团队的季度评估和团队纪律。 提前意识到缺少服务标准的对客服务并及时制定发展计划，跟踪和执行改变。 和其它部门建立关系。 准备每周班次表。 确保运营时候和大堂酒廊保持精密的联系。 管理时间表格，出席记录和所有员工的津贴。 根据餐饮办公室最后的期限完成所有需要的报告。 在中餐厅有活动或者大型宴会时候准备分析报告。 监管维护申请。 出息餐饮部和每日会议。 每餐前的员工会议。 为以后的活动和促销制定客人邮箱明细。 实施部门会议。 运营时候处理所有的客人建议并且记录在部门日志上面。 设计客人和VIP客人的记录并且维护。 计划和实施每日，每周和每月的清洁计划。 为家具和设备提供卫生及好的工作状态。 监督和保持餐饮部的预算，收入 【岗位要求】 英文和其它语言的沟通能力。 全面的餐饮部运营知识。 2年相关的工作经验，5年主管级经验。 良好的管理技能。 持有商业的敏锐感。 积极主动和精力充沛。 领导才干，和团队有良好的沟通。 优秀的书面和口语的英文能力。 整洁干净的仪容仪表。

全球最大的一价全包度假村福利再次来啦！ 喜欢咖啡、酒水饮品的你是否还在迷茫今年毕业后要何去何从？ 是否想趁年轻时多到世界各地看看呢？ 是否向往多彩多姿并充实的工作环境？ 是否担心酒水知识不熟练，英语无法完整的交流就要直接上岗呢？ 还不快来报名为你定制的ClubMed速成营？ 在远离日常喧嚣享受悠闲慢生活的度假村，边重温饮品知识边发掘不一样的自己。 你将与若干名志趣相投的小伙伴来到美丽的Club Med度假村参加为期两周的速成营，感受来自国际化团队的热情。 在欣赏壮丽山景的同时熟悉六大基酒，掌握调制技能出品简单的鸡尾酒和当地特色的“白沙日出”，通过考核后，将直接得到ClubMed度假村工作录用函哦！ 只要你 -大专以上学历，将于今年毕业 -热爱酒水咖啡等饮品，享受为客人制作酒水的成就感 -热爱结交新朋友，敢于用英语沟通交流就赶快加入我们吧！ 速成营需要支付费用吗？ 不用哦~，Club Med 不仅食宿全包，正式入职后还能报销往返交通费用哦，你只需拉上行李箱，即可出发!

如果您欣赏全球旅行对世界的影响，您可能就是我们正在寻找的希尔顿团队成员。因为在希尔顿，我们永远不会忘记我们在这里的初衷：取悦我们的客人、团队成员和业主。    餐厅主管/领班的职责是在餐厅内提供高效、专业的食品和饮料服务，通过严格控制成本和库存，确保餐厅获得预算利润。该职位直接监督团队成员，同时确保所有客人都能享受到符合希尔顿标准、政策和程序的最佳服务。   我将做些什么？  作为餐厅主管/领班，你将负责按照最高标准执行以下任务：  - 在工作中始终以客户为中心，保持高度的客户服务意识。 - 发挥积极影响，承担个人责任，主动解决问题，始终与顾客和同事保持清晰的沟通。 - 为改进酒店的运营/环境程序献计献策。 - 积极向客人和酒店供应商宣传希尔顿酒店的服务和设施。 - 以确保自己和工作场所其他人安全的方式履行所有职责和责任。 - 自信地了解餐饮菜单内容，并向客人详细解释。 - 了解饮食要求并提供适当的建议。 - 与经理协商，商定并实施改善客户服务的行动。 - 完成产品知识核对表。 - 就菜单提出适合不同国籍客人的建议。 - 熟悉所有其他分店的菜单，向客人推荐其他分店。 - 自信地了解所有餐厅和酒店分店的营业时间。 - 能够向酒店客人推荐其他餐厅和城市景点。 - 每班积极检查团队成员的产品知识。 - 采取步骤/流程，确保餐厅所有区域的早餐、午餐和晚餐设置符合标准要求，包括检查收银台的设置，与厨师沟通当班的任何细节和当天的预订数量。 - 检查当天的预订情况，确保餐厅和团队成员准备好餐桌，并通过电话确认大额预订。 - 在需要时协助调酒师和厨房团队成员，并履行经理要求的任何合理职责。 - 确保向所有团队成员介绍当班细节。 - 完成餐厅服务准备清单。 - 微笑迎接客人，帮助客人拿外套、包等，并做自我介绍。 - 引导客人入座，并询问他们是选择吸烟桌还是非吸烟桌。 - 立即跟进客人的任何问题或询问，如果没有答案，请向经理询问。 - 确保所有服务程序均按要求标准执行。 - 确保所有区域都按照操作流程进行清洁和维护。 - 监督餐厅每天的轮值情况，确保其符合不断变化的业务水平，并做出任何变动，以达到餐饮团队的服务标准和预算目标。 - 控制每班分配的劳动力，确保在达到预期劳动力成本的同时，满足客户的期望。 - 协助餐厅经理对所有团队成员进行 "入职培训 "和 "在职培训"。 - 在每次轮班后，就团队成员的表现提供建设性的反馈意见，以提高他们的技能和信心。 - 在值班期间，通过提供专业技能和以身作则，为所有团队成员提供领导和指导。 - 确保对轮班工作进行总结、交接和简报。 - 履行分配的其他合理职责。 - 管理层保留对本职位说明进行修改的权利，恕不提前通知。 If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.     The Outlet Supervisor/Team Leader is concerned with the efficient and professional service of food and beverages within the restaurant, ensuring that the restaurant returns a budgeted profit through tight cost and stock control. This role directly supervises team members while ensuring that all guests receive optimum service in accordance with the standards, policies and procedures of Hilton.    What will I be doing?   As the Outlet Supervisor/Team Leader, you will be responsible for performing the following tasks to the highest standards:  • Maintain a high customer service focus by approaching your job with the customers always in mind.  • Have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues.  • Contribute ideas and suggestions to enhance operational / environmental procedures in the hotel.  • Actively promote the services and facilities of Hilton hotels to guests and suppliers of the hotel.  • Perform all duties and responsibilities in a manner that ensures your safety and that of others in your workplace.  • Confidently know the food and beverage menu contents and explain them in detail to guests.  • Understand dietary requirements and offer appropriate suggestions.  • In consultation with the Manager, agree and implement actions to make improvements to customer service.  • Complete the checklist in product knowledge.  • Make suggestions on the menu that might suit guests of different nationalities.  • Familiarize with menu items of all other outlets to recommend guests to other outlets.  • Confidently know the opening hours of all restaurants and hotel outlets.  • Able to recommend other restaurants and city attractions to hotel guests.  • Actively check team members’ product knowledge on each shift.  • Undertake steps / processes to ensure that all areas of the restaurant are set to the standards required for breakfast, lunch and dinner, including the checking of the cashier desk set-up and communicating with the Chefs on any details for the shift and number of reservations for the day.  • Check reservations for the day, ensuring that the restaurant and team members have tables ready and large bookings have been confirmed by phone.  • Assist bartenders and kitchen team members where required and carry out any reasonable duties requested by the Manager.  • Ensure that all team members are briefed for the details of the shift ahead.  • Complete the checklist on preparing the restaurant for service.  • Greet guests with a smile, offer assistance with coats, bags, etc., and introduce yourself.  • Escort guests to a table and ask if they would prefer a smoking or non-smoking table.  • Follow-up on any guest questions or queries immediately and if you don’t have the answer, check with your Manager.  • Ensure that all service procedures are carried out to the standards required.  • Make sure that all areas are cleaned and maintained in accordance with operating procedure.  • Supervise the restaurant roster on a daily basis and ensure it is in line with the changing business levels, making any changes in order to achieve the F&B team service standards and budget goals.  • Control the allocated labour for each shift to ensure that customer expectations are met whilst achieving the desired labour cost.  • Assist restaurant managers with training all team members for the ‘induction training’ and ‘on the job training’.  • Offer team members constructive feedback about their performance after every shift in an aim to develop their skills and confidence.  • Provide leadership and direction for all team members while on duty by offering professional skills and leading by example.  • Ensure that the shift is reviewed, handovers and briefings are carried out.  • Carry out any other reasonable duties and responsibilities as assigned.  • The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Qualifications - Internal 我们需要什么样的人才？ 为希尔顿品牌服务的主管/领班始终代表我们的客人工作，并与其他团队成员合作。要成功胜任这一职位，您必须具备以下态度、行为、技能和价值观：  - 良好的英语口语和书面表达能力，以满足业务需求。 - 有上进心和责任感，对所有任务都充满热情，并能抓住机会学习新技能或知识，以提高个人业绩。 - 灵活应变，对不断变化的要求做出快速、积极的反应，包括完成要求你完成的任何任务。 - 在追求团队目标的过程中，与同事合作并给予支持，从而保持高度的团队关注。 - 具有很强的领导能力和培训技能。 - 性格外向，愿意长时间工作。   在希尔顿工作是一种什么样的体验？ 希尔顿是全球领先的酒店管理公司，业务涵盖从豪华的全方位服务酒店和度假村到长住套房和中等价位酒店等住宿领域。近一个世纪以来，希尔顿一直为商务和休闲旅客提供最优质的住宿、服务、设施和价值。希尔顿致力于延续其传统，为全球品牌提供卓越的宾客体验。我们的愿景是让热情好客的光辉洒满大地，我们的团队团结一致，每天在世界各地创造非凡的好客体验。而我们出色的团队成员正是这一切的核心！ What are we looking for?  An Outlet Supervisor/Team Leader serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:  • Good English skills, both verbal and written to meet business needs.  • Motivated and committed, approaching all tasks with enthusiasm and seize opportunities to learn new skills or knowledge in order to improve personal performance.  • Flexible and responds quickly and positively to changing requirements including the performance of any tasks requested of you.  • Maintain high team focus by showing cooperation and support to colleagues in the pursuit of team goals.  • Strong leadership and training skills.  • Outgoing personality and willing to work for long hours.    What will it be like to work for Hilton?  Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

如果您欣赏全球旅行对世界的影响，您可能就是我们正在寻找的希尔顿团队成员。因为在希尔顿，我们永远不会忘记我们在这里的初衷：取悦我们的客人、团队成员和业主。    餐厅主管/领班的职责是在餐厅内提供高效、专业的食品和饮料服务，通过严格控制成本和库存，确保餐厅获得预算利润。该职位直接监督团队成员，同时确保所有客人都能享受到符合希尔顿标准、政策和程序的最佳服务。   我将做些什么？  作为餐厅主管/领班，你将负责按照最高标准执行以下任务：  - 在工作中始终以客户为中心，保持高度的客户服务意识。 - 发挥积极影响，承担个人责任，主动解决问题，始终与顾客和同事保持清晰的沟通。 - 为改进酒店的运营/环境程序献计献策。 - 积极向客人和酒店供应商宣传希尔顿酒店的服务和设施。 - 以确保自己和工作场所其他人安全的方式履行所有职责和责任。 - 自信地了解餐饮菜单内容，并向客人详细解释。 - 了解饮食要求并提供适当的建议。 - 与经理协商，商定并实施改善客户服务的行动。 - 完成产品知识核对表。 - 就菜单提出适合不同国籍客人的建议。 - 熟悉所有其他分店的菜单，向客人推荐其他分店。 - 自信地了解所有餐厅和酒店分店的营业时间。 - 能够向酒店客人推荐其他餐厅和城市景点。 - 每班积极检查团队成员的产品知识。 - 采取步骤/流程，确保餐厅所有区域的早餐、午餐和晚餐设置符合标准要求，包括检查收银台的设置，与厨师沟通当班的任何细节和当天的预订数量。 - 检查当天的预订情况，确保餐厅和团队成员准备好餐桌，并通过电话确认大额预订。 - 在需要时协助调酒师和厨房团队成员，并履行经理要求的任何合理职责。 - 确保向所有团队成员介绍当班细节。 - 完成餐厅服务准备清单。 - 微笑迎接客人，帮助客人拿外套、包等，并做自我介绍。 - 引导客人入座，并询问他们是选择吸烟桌还是非吸烟桌。 - 立即跟进客人的任何问题或询问，如果没有答案，请向经理询问。 - 确保所有服务程序均按要求标准执行。 - 确保所有区域都按照操作流程进行清洁和维护。 - 监督餐厅每天的轮值情况，确保其符合不断变化的业务水平，并做出任何变动，以达到餐饮团队的服务标准和预算目标。 - 控制每班分配的劳动力，确保在达到预期劳动力成本的同时，满足客户的期望。 - 协助餐厅经理对所有团队成员进行 "入职培训 "和 "在职培训"。 - 在每次轮班后，就团队成员的表现提供建设性的反馈意见，以提高他们的技能和信心。 - 在值班期间，通过提供专业技能和以身作则，为所有团队成员提供领导和指导。 - 确保对轮班工作进行总结、交接和简报。 - 履行分配的其他合理职责。 - 管理层保留对本职位说明进行修改的权利，恕不提前通知。 If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.     The Outlet Supervisor/Team Leader is concerned with the efficient and professional service of food and beverages within the restaurant, ensuring that the restaurant returns a budgeted profit through tight cost and stock control. This role directly supervises team members while ensuring that all guests receive optimum service in accordance with the standards, policies and procedures of Hilton.    What will I be doing?   As the Outlet Supervisor/Team Leader, you will be responsible for performing the following tasks to the highest standards:  • Maintain a high customer service focus by approaching your job with the customers always in mind.  • Have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues.  • Contribute ideas and suggestions to enhance operational / environmental procedures in the hotel.  • Actively promote the services and facilities of Hilton hotels to guests and suppliers of the hotel.  • Perform all duties and responsibilities in a manner that ensures your safety and that of others in your workplace.  • Confidently know the food and beverage menu contents and explain them in detail to guests.  • Understand dietary requirements and offer appropriate suggestions.  • In consultation with the Manager, agree and implement actions to make improvements to customer service.  • Complete the checklist in product knowledge.  • Make suggestions on the menu that might suit guests of different nationalities.  • Familiarize with menu items of all other outlets to recommend guests to other outlets.  • Confidently know the opening hours of all restaurants and hotel outlets.  • Able to recommend other restaurants and city attractions to hotel guests.  • Actively check team members’ product knowledge on each shift.  • Undertake steps / processes to ensure that all areas of the restaurant are set to the standards required for breakfast, lunch and dinner, including the checking of the cashier desk set-up and communicating with the Chefs on any details for the shift and number of reservations for the day.  • Check reservations for the day, ensuring that the restaurant and team members have tables ready and large bookings have been confirmed by phone.  • Assist bartenders and kitchen team members where required and carry out any reasonable duties requested by the Manager.  • Ensure that all team members are briefed for the details of the shift ahead.  • Complete the checklist on preparing the restaurant for service.  • Greet guests with a smile, offer assistance with coats, bags, etc., and introduce yourself.  • Escort guests to a table and ask if they would prefer a smoking or non-smoking table.  • Follow-up on any guest questions or queries immediately and if you don’t have the answer, check with your Manager.  • Ensure that all service procedures are carried out to the standards required.  • Make sure that all areas are cleaned and maintained in accordance with operating procedure.  • Supervise the restaurant roster on a daily basis and ensure it is in line with the changing business levels, making any changes in order to achieve the F&B team service standards and budget goals.  • Control the allocated labour for each shift to ensure that customer expectations are met whilst achieving the desired labour cost.  • Assist restaurant managers with training all team members for the ‘induction training’ and ‘on the job training’.  • Offer team members constructive feedback about their performance after every shift in an aim to develop their skills and confidence.  • Provide leadership and direction for all team members while on duty by offering professional skills and leading by example.  • Ensure that the shift is reviewed, handovers and briefings are carried out.  • Carry out any other reasonable duties and responsibilities as assigned.  • The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Qualifications - Internal 我们需要什么样的人才？ 为希尔顿品牌服务的主管/领班始终代表我们的客人工作，并与其他团队成员合作。要成功胜任这一职位，您必须具备以下态度、行为、技能和价值观：  - 良好的英语口语和书面表达能力，以满足业务需求。 - 有上进心和责任感，对所有任务都充满热情，并能抓住机会学习新技能或知识，以提高个人业绩。 - 灵活应变，对不断变化的要求做出快速、积极的反应，包括完成要求你完成的任何任务。 - 在追求团队目标的过程中，与同事合作并给予支持，从而保持高度的团队关注。 - 具有很强的领导能力和培训技能。 - 性格外向，愿意长时间工作。   在希尔顿工作是一种什么样的体验？ 希尔顿是全球领先的酒店管理公司，业务涵盖从豪华的全方位服务酒店和度假村到长住套房和中等价位酒店等住宿领域。近一个世纪以来，希尔顿一直为商务和休闲旅客提供最优质的住宿、服务、设施和价值。希尔顿致力于延续其传统，为全球品牌提供卓越的宾客体验。我们的愿景是让热情好客的光辉洒满大地，我们的团队团结一致，每天在世界各地创造非凡的好客体验。而我们出色的团队成员正是这一切的核心！ What are we looking for?  An Outlet Supervisor/Team Leader serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:  • Good English skills, both verbal and written to meet business needs.  • Motivated and committed, approaching all tasks with enthusiasm and seize opportunities to learn new skills or knowledge in order to improve personal performance.  • Flexible and responds quickly and positively to changing requirements including the performance of any tasks requested of you.  • Maintain high team focus by showing cooperation and support to colleagues in the pursuit of team goals.  • Strong leadership and training skills.  • Outgoing personality and willing to work for long hours.    What will it be like to work for Hilton?  Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

中餐厅主管 我们在寻找一位中餐厅主管 作为中餐厅主管，我们希望您: 1. 有指定部门的食品、酒水及服务的全面知识。 2. 协助确保餐饮部指定部门的顺利运营，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。 3. 懂得正确处理客人的细小投诉，并向经理汇报，以便采取正确行动。 4. 确保部门员工与其它部门员工之间的合作和交流。 5. 参与到酒店各种产品的推广并提出合理建议。 6. 及时向经理反应员工及客人的反馈，并做出回应。 7. 负责与客人及员工良好沟通，支持帮助经理更好的完成工作。 我们在寻找这样的您： 1. 具有良好工作态度。 2. 拥有良好的健康状态及干净整齐的仪表。 3. 拥有流利的口语及中文英文的沟通能力。 4. 在国际酒店有至少1年的相关工作经验（中餐厅）或者餐饮销售经验。 5. 具有团队合作的精神。

岗位职责 1.参加全日餐厅例会，每天召开餐前会，安排当日工作重点，及时传达上级指示。 2.按工作程序做好与餐厅及厨房、饮料部关系，及时对部门间争议提出界定要求。 3.巡视、监督、检查咖啡厅所属员工的各项工作。 4.根据工作需要调配服务领班和侍酒员工作岗位，报上级批准执行 5.做好对客沟通，处理顾客投诉。 岗位要求 1.西餐厅、咖啡厅行业1年以上从业经历； 2.熟悉西餐厅、咖啡厅的服务流程，对吧台出品有一定了解； 3.具备相关的管理经验和管理能力； 4.能对西餐厅、咖啡厅服务员进行培训； 5.热爱酒店行业，有工作责任心。

【岗位职责】 1、对酒吧经理负责，具体实施对大堂吧的日常营运管理工作。 2、负责制定大堂吧工作计划，并有效组织实施。 3、每日参与并检查、指导大堂吧工作执行情况，及时发现问题、处理问题并做好记录。 4、负责主持大堂吧每日例会；参加大堂吧/酒吧每周周会、每月月会、楼面协调会、餐饮部经营分析会，并确保上情下达、下情上呈。 5、负责部门新员工培训和员工的在岗培训工作，确保员工的素质、技能符合岗位要求。 6、合理调配人力，保证部门日常工作的人员配置并保持楼面清洁卫生和服务质量水准。 7、负责作业前菜单或工作单的查看，主动了解每位客人对服务和出品的特殊要求，并及时将信息传达给服务人员和出品部门，且须一一检查落实。 8、全程负责并参与每次的VIP服务，服务结束后，及时召集服务人员工进行总结。 9、依据客人需求对大堂吧各项管理制度、政策以及部门操作程序、出品及服务标准提出有建设性的意见和建议。 10、与餐饮部其他部门的有效协调和沟通，使工作顺利进行。 11、与客人建立良好的公共关系，并及时处理发生在部门的各类投诉、意外和突发事件。 12、关注市场，积极参与部门经营推广方案的讨论，并提出对经营有建设性的建议。 13、参与部门营运现场的操作、检查、监督，并及时予以工作指导。 14、对直接下属进行约谈和工作评估，并适时有效的激励各级员工士气。 15、定时与成控部主管联系，确保大堂吧酒水成本得到有效控制。 16、与营业部及其他部门密切联系出色完成各项接待任务。 17、负责执行大堂吧设备、设施的维护保养工作，使之经常处于完好的状态并得到合理的使用，防止事故发生。 18、负责检查大堂吧员工个人、区域环境等卫生及员工操作安全状况，贯彻执行饮食卫生制度，确保部门各项卫生及安全措施的实施。 【岗位要求】 1、同岗位工作经验2年以上 2、性别不限，工作认真负责 3、懂各种酒水知识，有一定英语对话能力

1、主要负责日料餐厅的宾客接待，菜单翻译等等；熟悉本岗位职责和日常工作情况，做好日料餐厅物品准备； 2、了解菜单，酒水知识，能够为宾客提供规范化，标准化服务； 3、做餐厅安全员，工作中发现安全隐患及时上报； 4、做好餐厅工作的数据记录，服务中主动与宾客交谈，写好宾客档案； 5、做好每班每日交接工作； 6、爱护餐厅设施设备，每日认真做好检查

岗位职责 1、熟练掌餐饮各项工作流程，并能迅速解决突发问题； 2、有一定的服务意识，热爱服务行业； 3、高效完成上级安排的工作。 岗位要求 1、必须具备1年以上相关工作经验； 2、具有良好的外表、和开朗的性格； 3、具有较强的管理能力、及良好的人际关系。

【岗位职责】 1、确保服从集团品牌的方针政策，程序以及品牌标准； 2、根据员工的个人质素做出相应的培训计划，完成并考核； 3、依据不足之处制订和实施行动计划在影响到客户服务之前； 4、协助下级员工遵守已建立的程序和方针政策； 5、帮助准备培训计划； 6、带领下属创造一个好的工作氛围； 7、注意个人形象的展示和恪守时间标准； 8、热情迎接客人，适当的处理客人的意见和问题，并促进销售，以达到预期的收益效果； 9、正确介绍水单、小吃等，适当的时候为客人提供好的建议,为客人服务茶水、咖啡及和酒水； 10、与客人保持良好的关系，提供人性化得服务； 11、根据库存量安排采购单； 12、准备每周的班次表； 13、在必要的情况下根据部门经理的要求完成其他工作,在菜单和其他部门促销活动计划时提供好的建议； 14、执行培训计划，合理安排时间； 15、掌握相关的食品，酒水以及服务知识； 16、灵活运用与客人相处的技巧； 17、具备管理能力的质素。 【岗位要求】 1、掌握所一定的咖啡、茶的制作方便； 2、在相关的岗位至少有1年的工作经验； 3、良好的沟通协调能力； 4、能够适应倒班工作。

岗位职责 1.负责餐厅的服务管理，规范服务员标准，为客人提供高标准的优质服务； 2.严格管理本餐厅的设备、物资、用具等，做到帐物相符，保持规定的完好率； 3.负责本部门服务规范和工作流程的贯彻实施； 4.妥善处理客人投诉，搞好对客关系； 5.检查餐厅营业区域，督导人员工做好餐前准备； 6.做好餐厅安全和防火工作； 岗位要求 1.必须具备2年以上相关工作经验； 2.有熟练的服务技能技巧和一定的应变能力，能妥善处理服务中出现的一般性问题； 3.掌握餐厅服务规程，了解餐厅各种菜肴的基本特点和简单的烹制方法； 4.工作主动、热情、认真，责任心较强； 5.身体健康，仪表端庄。