Job Summary:1. Managing In Villa Dining & Banquets Operations and Budgets2. Managing In Villa Dining & Banquets Revenue Management Strategy3. Ensuring and Delivering Exceptional Customer Service4. Conducting Human Resources ActivitiesCandidate Profile:1. 2 years experience in F&B outlet, Room Service, Banquets or related professional area2. Fluency in oral and reading English Understanding 3. Leadership, Managing Execution, Building Relationships, Generating Talent and Organizational Capability, Learning and Applying Personal Expertise

1. 不论职位和级别，在酒店内无论何时何地遇到客人或同事，都热情地招呼，为其解答问题、提供服务，承担责任解决问题，主动采取行动并积极跟进落实。2. 在服务期间积极收集客人及服务人员的反馈意见。3. 与总监商讨，并做到如何提高对客服务意识，达成一致标准并采取相应的行动。4. 以积极的态度从客人的投诉和建议，并在协助餐厅经理处理事件的过程中吸取经验。5. 在服务时间确保高效准确的传达客人的任何要求及需要。

岗位职责监督团队中的主管，服务员以及接线员的工作根据公司的政策和知识来培训，评估和计划送餐部团队员工与分析审计报告板块提高服务和餐饮质量来保持一致，客人的意见卡片建议事宜，需要规划到行动计划保持部门的持续提升 为了部门的正常愉悦的操作，掌握系统的使用和准备日常的工作贯彻等评估团队成员的工作表现并报告给部门经理有效的预防部门的一次性消费品的浪费，调料也是整体的食品成本把客人对食品的建议和意见描述并传达给经理确保工作状况在自己的掌控之下并井井有条为了能够最好的帮助到客人，要了解其他餐饮部门的工作流程与知识技能确保部门的餐具，瓷器和服务器皿的库存良好在接线员部在的时候要替代他们的工作贯彻部门经理的工作需要与任务，送餐部门是自己的主要工作职责，在紧急的情况下可以寻求其他部门的帮助，来管理其他区域因为缺席没来的主管，有时需要接受分配的特别任务来执行额外的职责餐饮部的知识丰富尤其在正式餐厅岗位要求将会有夜班的工作具备英语沟通能力并渴望学习具备其他国家语言

• 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。

您的职责是在遵循凯悦酒店集团的企业战略及品牌标准的前提下，协助保持所在部门的高效营运，并满足员工、客人及酒店业主的期望。 协助餐厅经理按照客房送餐的经营理念及凯悦酒店集团的标准来管理，使之成为成功的独立盈利中心，并在严格按预算范围经营的同时，最大程度地提高顾客满意度，并确保客房送餐盈利。You will be responsible to assist with the efficient running of the department in line with Hyatt Hotels Corporation's Corporate Strategic Priorities, whilst meeting employee, guest and owner expectations.   To assist the Outlet Manager in managing the assigned outlet as a successful independent profit centre, in line with the Room Service’s operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the Room Service.最好拥有酒店或旅游管理领域的本科专科学历或学徒经历；最少两年酒店或大型高级餐厅的客房送餐部副经理/领班工作经验。Ideally with a relevant degree, apprenticeship or diploma in Hospitality or restaurant management. Minimum 2 years work experience as Assistant Outlet Manager or Team Leader in a hotel or large restaurant 's Room Service with good standards.

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。

OUR HIRING PHILOSOTHY我们的招聘理念： HIRE FOR ATTITUDE 态度优先Good and positive hospitality attitude,always doing the right thing.具有良好、积极的工作态度和高度的工作责任感，正确决策TRAIN FOR SKILLS培养技能Strong will to learn and fast learner,can adapt to the age of great change and take challenge热衷学习新事物，灵活和适应变化，敢于挑战 TAP FOR POTENTIAL 发挥潜能You should have career developmentdesire to grow up yourself with Marriott拥有向上发展的欲望，发挥个人最大潜能，与万豪共同成长。

确保酒店最基本的品牌标准都要被贯彻执行。Ensures that minimum brand standards have been implemented.确保贯彻执行所有凯悦温情和餐饮经典20条的标准。Ensures that all Touches of Hyatt and the Food and Beverage Top 20 are implemented.对于客户调查结果做出回应并落实相应的改善措施。Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.以支持和灵活的态度与其他餐厅经理紧密合作，着眼于整个酒店的成功和酒店客人的满意度。Works closely with other Outlet Managers in a supportive and flexible manner, focusing on the overall success of the hotel and the sati sfaction of hotel guests.确保部门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 Outlet employees work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.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, provides feedback where appropriate.监督餐厅的服务和餐饮标准。在必要的地方与餐厅主管和厨师长一起实施正确的措施。Monitors service and food and beverage standards in the Outlet.  Work with theTeam Leader, and Chef de Cuisines to take corrective actions where necessary与厨师长共同对餐饮营运进行频繁而全面的检查。Conducts frequent and thorough inspections together with the Chef de Cuisines , of the Food and Beverage Operation.经常查证餐饮准备中仅可用新鲜的产品。Frequently verifies that only fresh products are used in food and beverage preparation. 协助行政总厨/厨师长提出富有创意的建议和想法。Assists the Executive Chef/Chef de Cuisines with creative suggestions and ideas.监督对所有运营设备和营业用品的月度盘点。Conducts monthly inventory checks on all operating equipment and supplies.针对每日营运和质量控制与厨房密切沟通。Liaises with the Kitchen on daily operations and quality control.对菜单上所有菜品和饮料有全面的知识和理解，并能推荐菜品和饮料的搭配及促销。Have 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.确保餐厅的前、后区域的洁净有序。Ensures that the outlet is kept clean and organised, both at the front as well as the back of house.与客房部配合，确保严格执行既定的清洁计划。Liaises and organises with Housekeeping Department that the established cleaning schedules are strictly adhered to.确保根据经营理念对部门进行高效地管理，根据标准提供有礼的、专业的、高效且富有弹性的服务。Ensure that the outlet is managed efficiently according to the established concept statement, providing courteous, professional, efficient and flexible service at all times.确保所有的设备和用品处于严格的安全库存量，并且确保部门有足够的设备和用品的配备。Establishes and strictly adheres to the par stocks for all operating equipment, supplies, inventoried items, and to ensure that the outlet is adequately equipped.从准备工作、服务和菜单方面主持 每日班前例会。Conducts daily pre-shift briefings to employees on preparation, service and menu.

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。

Responsible for In Room Dining

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。

统筹后勤部经理负责整个部门管理工作

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。