岗位要求1、大专以上学历，3年以上岗位工作经验；2、全面的餐饮部运营和现代管理知识；3、形象气质佳，有良好的沟通能力和语言表达能力，具备一定的英语基础优先；4、具有良好的道德观，热爱酒店工作，工作态度积极，具有较强的工作责任心、抗压能力。

SummaryThe Four Seasons Hotel Beijing is looking for IRD Manager who share a passion for excellence and who infuse enthusiasm into everything they do.We hire motivated people who we train to perform superbly, while we create an environment where they can flourish. Ultimately, our culture breeds success, and rewards it in many different ways. We encourage and expect all of our employees to behave consistently in a manner which demonstrates:Commitment to supportive teamwork and open communicationResponsibility for ongoing enhancement of their skills and performanceRecognition of personal accountability for their own actions and the outcomes of those actionsAn understanding of the effect of their behavior on our guests, their fellow employees and the reputation of the CompanyJoin our teamWe demonstrate our beliefs most meaningfully in the way we treat each other and by the example we set for one another. In all our interactions with our colleagues, we seek to deal with others as we would have them deal with us.Four Seasons Hotel Beijing provides employees with the same level of care that we expect to be shared with our guests. We have been ranked in FORTUNE Magazine’s 100 Best Companies to work for since 1998.Responsibilities1.Plan, organize, control and direct the work of employees in the department while ensuring guest satisfaction.2.Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control.3.Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Hotel Restaurant to ensure that established cultural and core standards are met; daily activities and planning for outlet operation.Preferred Qualifications and Skills1.College degree preferably specializing in hotel/restaurant management or equivalent experience is required.2.Two to three years previous experience in assistant manager or manager position in Food & Beverage.3.Requires reading, writing and oral proficiency in the English language.4.Mandarin speaking is a must and work authorization in China is requiredJoin us and Enjoy…An opportunity to build a life-long career with global potential and a real sense of pride in work well doneBest-in-industry trainingComplimentary stays at Four Seasons properties (based on availability) with discounted mealsIncentive bonus/competitive salariesEmployee service awardsAnnual employee party/social and sporting eventsLearn more about what it is like to work at Four Seasons – Visit us:http://jobs.fourseasons.com/https://www.linkedin.com/company/four-seasons-hotels-and-resortshttp://job.veryeast.cn/1154097Wechat: 北京四季HR

职责描述：                 - 组织和带领团队达到高标准的服务质量和利润       - 能够在快节奏的环境中按时完成各项任务      - 有效地领导、指导和培训团队成员 - 创新并寻求变革和改进的机会     任职要求：- 具有优秀的沟通技巧和快速的反应能力           - 在决策和问题解决方面具有创造性和主动性        - 至少3年送餐相关工作经验              - 精通中英文              

•       Response to guest requests.         对客人有求必应。•       Upsell our products.        能促进我们酒店产品的销售。•       Strong in Leadership skills & good training conducting skills.        领导技能及培训技巧。•       To maintain high team focus by showing co-operation and support to colleagues in the pursuit of team goals.        具有较强的团队精神，通过合作及对同事工作的支持达到团队的共同目标。•       To be flexible, responding quickly and positively to changing requirements including the performance of any tasks requested of you.        具有极强的应变能力。灵活反应并以积极的态度面对需求更改的事情，包括任何工作要求的改变的。•       Thorough knowledge of service, cost control in F&B, labor controls, beverage menu writing, maintenance, merchandising, computer and accountings.        具有彻底的关于服务,劳动力控制, 饮料, 维修, 广告, 电脑和财务方面的知识。•       Strong interpersonal skills and attention to detail.        强壮的人际处理能力并关注细节。•         Communication skills in English spoken/written.       具备英语听说读写的能力。•        Reliable and consistent.       可靠且能持续性地保持优质服务。•       6 – 12 months in the same position with similar operations style.       具有6-12个月同等职位的餐厅运作经验。所工作的品牌也需和费尔蒙同等级别。

岗位职责1.指导、监督送餐部领班、服务员及订餐员的服务工作。2.巡视和督导重要宾客房间的送餐服务工作。3.送餐前，检查送餐车、托盘及赠品，确保一切准备就绪，一旦需要，即可送出。4.控制营业所需的餐具，定期参加盘点。5.编制员工排班表，监督员工考勤记录；评估员工，培训员工，解决各方面的服务问题和宾客投诉。岗位要求1.热爱服务工作、工作踏实、认真、有较强的事业心和责任心。2.通晓餐厅管理和服务方面的知识,具有熟练的服务技能。3.有一定的外语会话能力和处理突发事件的应变能力。

1.对客人的投诉，不满进行妥善处理，并且进行书面备份，以作为提高服务质量的参考依据。。2.有处理付款方式的能力。3.对服务设施的维护情况进行监督。4.密切注意向客人提供的服务是否达到酒店的要求标准。5.发挥监督功能。  6.依据酒店规定章程对员工进行培训，记录下员工取得的点滴进步。7.参考酒店规定，对员工见习期间的工作表现给予客观评价。8.确保新员工在第一个月就很好地融入到团队当中。   9.协助部门内部对新员工进行指导教育。10.建立和客人良好的关系，及时想到他们的实际需要。11.想客人之所想，做客人之所需，使客人感到满意。   12.与国内外客人的互动交流中，努力塑造积极的酒店正面形象。13.执行公司品牌要求标准。14.坚持产品和服务的高标准，高质量，将酒店优质服务与好产品推销给客人。15.向客人提供帮助，满足客人需求。16.了解酒店中的方方面面，尤其是一些特别事宜，保证对客人提出的问题作出及时回复。17.提供给客人目前酒店的相关信息。18.保持与团队部门中的同事，上级领导团结合作，予以绝对信任。19.完成交接班手续。20.积极参与会议组织工作。21.积极与公司员工进行互动交流，建立良好的伙伴关系，积极发扬团队精神，保证有效的双向交流。22.制定行动计划与安排工作日程表，达到部门的要求规定。23.分配责任，整合资源，协调自身与他人的活动计划安排，尽快达成预定目标。24.对新员工制定指导方案，对责任分配要合理要便于执行。

To assist Private Kitchen Manager in the smooth running of the room service in such a manner as to maximize revenues and minimize costs with particular attention to complete guest satisfaction, colleague welfare, and profit margins.协助管理整个送餐部的整体运行，确保其顺利进行，以保证客人的满意度，同事的福利。同时要以酒店盈利为前提，尽可能地在控制成本的基础上扩大收入。

岗位职责1、指导、监督送餐部领班、服务员及订餐员的工作情况；2、定期对本部门人员进行技能技巧，应对技巧培训；3、督导和巡视重要宾客房间的送餐服务工作；4、送餐前，检查送餐车、托盘及赠品，确保一切准备就绪，一旦需要即可送出；5、送餐后,随时关注该房的动态、客人有什么需要,及时的提供服务；6、控制营业所需的餐具，定期参加盘点；7、编制员工排班表，监督员工考勤记录，每月进行评估员工；8、解决各方面的服务问题，处理客人的投诉。针对客人提出的建议给予感谢。岗位要求1、大专以上学历或同等学历，具有2年以上本岗位工作经验；2、通晓餐厅管理和服务方面的知识，具有熟练的服务技能；3、有一定的外语会话能力和处理餐厅突发事件的应变能力。

岗位职责/职位描述Duties and Responsibilities工作职责· Greet VIP guests personally亲自迎接贵宾· Liaise with other departments to ensure excellent service delivery与其它部门联系，以确保提供高质量的服务 · Oversee maintenance of efficient repeat guest history system对高效的常客客史档案系统维护实施监管· Perform such functions as to include but not be limited to:行使下列功能，包括但不仅限于：o Attending to special requests by guests回应客人提出的特别要求· Develop and implement guest telephone contact systems开发和应用客人电话联系系统· Handle guest complaints and refer them as necessary, follows up on corrective action处理客人投诉，如有必要则将其提交给有关部门，并对纠正措施进行跟进· Appraise appearance, discipline and efficiency of all staff under direct supervision and initiate immediate remedial action if necessary评估所有员工的外在形象、守纪情况和工作效率并进行直接监管，如有必要，可采取 直接的纠正措施· Organize and conduct regular meeting for all Guest Relation’s staff to facilitate communications and smooth operations组织和召开客户关系部全体人员参加的会议，以加强交流和保证业务的顺利进行· Works with Superior and Human Resources on manpower planning and management needs与上级领导和人力资源部一起进行人力规划和管理需求。· Works with Superior and Director of Finance in the preparation and management of the Department’s budget.与上级领导和财务总监一起编制和管理部门预算。

• Monitor and review service and food Quality Standards for the Department. Purchase operational supplies as required within budget and outlook. Match the Marriott brand standard. Implement strategies aimed at cost minimization, Ensure operation runs within out looked financial framework productivity maximization without reduction of Quality Standards.监督部门服务和菜品质量,在预算内购置经营所需物品，符合集团标准，保证不降低服务标准的前提下进行成本管理和控制，保证经营和支出相协调，满足预算要求和运营，以取得最大化的效益。• Complete and update annually Standards and Procedures for the Housekeeping Department. Coaching and managing associates daily working basis to match the related standard. Supervise Outlet Operations During Assigned Shifts对服务的“标准和程序”进行及时更新，指导和管理员工的日常工作，满足相应的标准和程序。 在所在的班次期间，管理餐厅运营事务。• Train staffs the menu and promotion of food /beverage item ingredients to support take order rightly, assist and check in the production of food &beverage orders according to the established recipes and procedures in the outlet.培训员工零点菜单及促销的食品和酒水知识，使其能正确的为客人点单。按照配方和程序协助和加查食品和酒水的出品质量。• Check staffs to serve food and beverage orders according to the established service sequences and procedures in the Departmental Operations Manual 通过部门营运手册中制定的服务顺序和程序来检查员工食品和酒水的服务。• Check daily logbook for the outlet is maintained with information as to covers, revenues, special events, quest praise and complaints and other notes happenings.每日查看餐厅日志，并确定相关信息得以正确纪录（如用餐人数，收入，预订，宴会和客人意见等）• Demonstrate effective and appropriate interaction with guests whilst maintaining a professional approach and image.以职业化的态度和形象展示有效的和恰当的对客服务技巧。

岗位职责/职位描述岗位职责1.管理整个送餐部的运营，遵循既定的为实现专业经营管理的最高标准，同时有效和公平管理员工的发展。2.完成操作设备的每周清洁计划（餐车，工作间等等）3.定期检查食品和酒水质量4.控制送餐部设备的库存5.在坚持酒店的服务标准和人力成本预算内合理安排员工

岗位职责 1.指导、监督送餐部领班、服务员及订餐员的服务工作。 2.巡视和督导重要宾客房间的送餐服务工作。 3.送餐前，检查送餐车、托盘及赠品，确保一切准备就绪，一旦需要，即可送出。 4.控制营业所需的餐具，定期参加盘点。 5.编制员工排班表，监督员工考勤记录；评估员工，培训员工，解决各方面的服务问题和宾客投诉。 岗位要求 1.热爱服务工作、工作踏实、认真、有较强的事业心和责任心。 2.通晓餐厅管理和服务方面的知识,具有熟练的服务技能。 3.有一定的外语会话能力和处理突发事件的应变能力。

带领员工完成送餐部的工作目标，有效指导员工以优质的服务向客人提供美好的送餐体验。

岗位职责：1、指导、监督送餐部主管、领班、服务员的工作情况；2、定期对本部门人员进行技能技巧，应对技巧培训；3、督导和巡视重要宾客房间的送餐服务工作；4、送餐前，检查送餐车、托盘及赠品，确保一切准备就绪，一旦需要即可送出；5、送餐后,随时关注该房的动态、客人有什么需要,及时提供服务；6、控制营业所需的餐具，定期进行盘点；7、编制员工排班表，监督员工考勤记录，每月评估员工；8、解决各方面的服务问题，处理客人的投诉。针对客人提出的建议给予感谢。岗位要求：1、大专以上学历，酒店管理专业或有同星级酒店三年以上同岗位工作经验者优先；2、通晓餐厅管理和服务方面的知识，具有熟练的服务技能；3、有一定的英语会话能力和处理餐厅突发事件的应变能力。

营运管理 Operational §  协助餐厅经理确保根据经营理念对部门进行高效地管理，根据标准提供礼貌、专业、高效和灵活的服务。 Assists the Outlet Manager to ensure that the outlet is managed efficiently according to the established concept statement, providing courteous, professional, efficient and flexible service at all times. §  在部门内凡事亲历亲为，始终在餐厅参与运营，特别是在工作繁忙期间。 Is a hands-on manager and is present at all times in the Outlet, especially during busy periods. §  建立并严格遵守所有运营设备、用品和备用品的库存量，保证餐厅的顺畅运营。 Establishes and strictly adheres to the par stocks for all operating equipment, supplies, inventoried items, and to ensure that the outlet is adequately equipped. §  协助每月进行运营设备及营业用品盘点。 Assists in conducting monthly inventory checks on all operating equipment and supplies. §  在餐厅经理缺勤时，就每日准备、服务及菜单为员工召开班前沟通会。 In the absence of Outlet Manager, conducts daily pre-shift briefings to associates on preparation, service and menu. §  在每日运营及质量控制方面与厨务部密切配合。 Liaises with the Culinary Department on daily operations and quality control. §  具备充足的菜单和酒水知识，能够向客人推荐和促销餐饮产品。 Has a thorough knowledge and understanding of all food and beverage items in the menu and the ability to recommend Food and Beverage combinations and upsell alternatives. §  确保餐厅前场和后场始终整洁有序。 Ensures that the outlet is kept clean and organised, both at the front as well as the back of house. §  与客房部合作，严格按照清洁时间表进行清洁。 Liaises and organises with Housekeeping Department that the established cleaning schedules are strictly adhered to. §  定期巡视检查部门，以确保卫生情况始终符合标准。 Conducts regular inspections of the Outlet ensuring standards of cleanliness is maintained at all times. §  协调并维护设备维修报告并且认真记录。 Coordinates and maintains machine maintenance reports and records. §  处理客人所有关于食品、酒水和服务方面的要求以及疑问。 Handles all guest requests and inquiries on food, beverage and service. §  确保所有员工和客人建立良好的宾客关系。 Ensures that all associates establish a rapport with guests.   行政 Administration §  协助部门建立完善并且维护部门营运手册，部门营运手册应当反映出酒店政策和程序以及工作过程和标准。确保每年进行回顾，反映出改变。 Assists with the development and maintenance of a detailed Department Operations Manual that reflects policies & procedures, work processes and standards of performance within the Division. Ensures annual review to accurately reflect any changes. §  与餐厅经理密切合作准备和定期更新餐饮部预算，确保达到预算目标并且有效的控制成本。 Assists with the preparation and regular update of the Food and Beverage Departmental Budget, in close cooperation with the Outlet Manager ensuring targets are met and costs are effectively controlled. §  持续监控和确保正确处理和管理“失物招领”物品。 Constantly monitors and ensures the proper handling and control of lost and found items. §  维护部门日志。 Maintains the Daily Log Book.   薪资与生产力管理 Payroll & Productivity Management §  通过在整个部门内建立灵活的员工编制，实施高效的薪资管理/资源分配。这将依据一个灵活的员工基数（全职员工及临时工）、多技能及多任务的原则。 Exercises efficient Payroll Management/ Resource allocation through the establishment of a flexible workforce throughout the Division. This will be based on the principles of a flexible associate base (Full Time & Part Time associates), multi-skilling and multi-tasking. §  指导下属确保生产力水平满足凯悦酒店集团餐饮部营运手册的要求。 Directs subordinates to ensure productivity meets the Hyatt Hotels Corporation Food and Beverage Operations Manual requirements. §  关注改进生产力水平及在可接受的指引下谨慎管理用品/薪资，确保所有设备的优化部署和高效能。 Focuses attention on improving productivity levels and the need to prudently manage utility/ payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment. §  确保使用新技术和新设备以提高生产力。 Ensures new technology & equipment are embraced as to improve productivity. §  通过“灵活处理工作”（适当情况下）和简化工作流程，来回顾和不断探索所有员工的生产力水平改善。 Reviews and constantly seeks Productivity level improvements of all associates through the process of “taking work out of the system” (when appropriate) and through streamlining of work process.   人员管理 People Management §  通过参与管理，根据酒店制度和程序以及相关适用法律，对所有餐饮部员工进行紧密督导。 Through hands on management, supervises closely all Food and Beverage Service associates in the performance of their duties in accordance with policies & procedures and applicable laws. §  给具备能力和资源的员工委派适当的工作和责任，在培养和发展员工的同时确保营运标准和安全。 Delegates appropriately duties and responsibilities, to equipped and resourced associates, nurturing and developing them whilst ensuring standards of operation and safety are maintained. §  拥护和支持酒店的培训精神和以人为本的管理哲学，并和进修及培训发展部经理、餐厅经理密切合作培养和发展员工。 Instils and supports the Training initiatives and philosophies of the company and works closely with the Learning and Development Manager and Outlet Manager to develop a team of multi-skill associates. §  发展并协助针对提高技能和知识的培训活动。 Develops and assists with training activities focused on improving skills and knowledge. §  确保员工完全理解酒店的规章制度并遵照执行。 Ensures associates have a complete understanding of rules and regulations, and that behaviour complies. §  监督员工士气并提供工作表现及发展的反馈。 Monitors associate morale and provides mechanism for performance feedback and development. §  进行员工年度表现发展评估，提供真实和准确的回馈。 Assists in conducting the annual Performance Appraisals providing honest and appropriate feedback. §  将指导原则及核心价值有效地传达给所有层级的员工。 Effectively communicates guiding principles and core values to all levels of associates.   总则 General §  按要求出席所有会议并作出贡献。 Attends and contributes to all meetings as required. §  确保部门的服务一贯按照部门营运手册的标准，高效、一致和礼貌的完成。 Ensures services provided by the department are always available and are always carried out to define Standard with the utmost efficiency, consistency and courtesy as detailed in the Department Operation Manual. §  礼貌而高效的处理客人和员工询问，对不能立即解决的投诉和问题进行汇报。 Handles guest and associate enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found. §  了解关于员工及行业关系的法律、法规，理解并严格遵守员工手册中的规章制度，及酒店关于防火、卫生、健康和安全的制度。 Is knowledgeable in statutory legislation in associate and industrial relations, understanding and strictly adhering to rules & regulations established in the Associate Handbook and the hotel’s policies concerning fire, hygiene and health & safety. §  积极参与员工福利、安全、发展及健康的活动，并给予建议、咨询和真实、恰当的反馈。 Takes an active involvement in the welfare, safety, development and well-being of associates providing advice, counselling and truthful, diplomatic feedback. §  确保所有员工具有高标准的个人形象和仪容仪表。 Ensures all Outlet associates maintain high standards of personal presentation & grooming. §  与客人和同事保持基于良好工作关系的接触。 Maintains positive guest and colleague interactions with good working relationships. §  始终展现负责的管理和行为，并以积极的形象代表酒店管理团队和凯悦酒店集团。 Exercises responsible management and behaviour at all times and positively representing the hotel management team and Hyatt Hotels Corporation. §  根据酒店、行业和公司的指引，回应需求、改变，执行任何合理的任务及额外职责。 Responds to requests to undertake any reasonable tasks and secondary duties and to changes as dictated by the hotel, industry and company.   其他方面 Other Comments §   职位属于“副理”级并享有相应的福利。 Position is ranked as “Assistant Manager” with related benefits provided. §   积极参与前场营运的各项活动。  Actively participate in operation team’s activities.

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Responsible for the management of all aspects of the Restaurants’ functions, in accordance with operation standards. Strong support to Manager. Directs, implements and maintains a service and management philosophy which serves as a guide to respective staff. Ability to lead while the manager is on leave.餐厅副经理是对餐厅的各方面都要负责的管理者，根据酒店的标准，餐厅副经理要懂得寄于经理全力的支持与帮助，懂得运用服务和管理哲学去指挥和领导员工。在经理休假期间，能够起到领导作用1. Ability to ensure restaurant’s standards, policies and procedures with restaurant staff.确保每个鲜坊的员工都认真按照酒店的标准，政策和程序工作。2. Ability to prioritize and organize work assignments; delegate work能够很好的安排分派，合理安排工作并懂得区分事情的优先次序。3. Ability to direct performance of restaurant staff and follow up with corrections where needed.能够指挥鲜坊员工在正确的方向下工作4. Ability to motivate restaurant staff and maintain a cohesive team能够鼓舞鲜坊员工的积极性并能创造一个凝聚力强的工作环境。5. Ability to ascertain restaurant training needs and provide such training能够知道鲜坊培训需要并提供相关的培训。6. Ability to be a clear thinker, analyzes and resolve problems exercising good judgment.能够思维清晰的分析和解决问题，锻炼出色的判断能力。7. Ability to focus attention on details  能够关注细节。

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