- Fluent English in Spoken - 良好的英语口语沟通能力 - Min 1 years relevant working experience in international hotels - 国际星级酒店工作经验1年或以上 - Good Food & Beverage knowledge - 具有一定餐饮知识 - Service-oriented and passionate - 具有服务热忱 - Good team player - 良好的团队合作精神

1.有一定餐饮服务意识 2.工作积极主动，勤学好问，吃苦耐劳 3.根据餐厅服务标准提供对客服务 4.愿意在酒店行业长期发展

1. Check storage areas for proper supplies, organization, and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficiencies. 检查仓库地区的存货量，摆放陈列和卫生情况，派专人去保持卫生清洁和整理货品陈列。 2. Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business. 建立易耗品，酒精饮料的平均存放量，完成对库房的补货或对增加物品的采购。 3. Requisition linens / skirting required for business and assign staff to transport such to the restaurant. 能够进行布草的存取，并分配员工运送到餐厅。 4. Check stock of wines / champagnes and inform the staff to order shortages noted. Ensure wines are received, properly stored, and kept secured. 检查葡萄酒/香槟酒的库存并及时提醒员工补充存货.确保葡萄酒的收货，正确和安全的被存放。 5. Review sales of previous day; resolve discrepancies with Finance. Track revenue against budget and forecast. 查看前一天的销售和酒水的成本, 解决账目上的差异问题，对比实际销售额与预算。 6. Prepare weekly schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands. 根据员工的具体情况制定每周员工排班表，如有特殊情况则进行更改。 7. Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations which compromise the department’s standards and delegate these tasks. 根据部门的运作程序为员工分配任务和职责，如在员工当班期间出现加班或是换班情况需及时与当事人进行沟通。 8. Monitor the preparation of station assignments, ensuring compliance to departmental standards. 检查岗位分配的准备情况，确保与部门标准相一致。 9. Conduct briefing with staff and review all information pertinent to the day’s business. 组织员工短会并在会上重温当天所有的相关信息。 10. Inspect grooming and attire of staff; rectify any deficiencies. 检查员工的仪容仪表并予与更正。

能为客人提供有效率以及专业的服务，在符合服务标准的前提下保证向客人提供周到的服务，令客人感到舒适满意。

负责引导管理餐厅服务员，通过快捷,礼貌和准确的服务确保客人的满意度。以万豪亲切和专业的方式接待并服务客人。以积极友好的形象同时面对客人及员工保持专业形象和一个始终干净明亮的餐厅。

【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。

1. Maintain complete knowledge and strictly abide to local liquor laws, particularly those prohibiting service to minors intoxicated persons and drunk driving. 完全了解本地的酒水管理制度并严格遵守，特别是严禁对未成年人贩卖酒精饮品。 2. Establish par levels for supplies, liquor, beer, wine and equipment. Complete requisitions to replenish shortages or additional items needs for the anticipated business. 建立易耗品，酒精饮料的平均存放量。完成对库房的补货或对增加物品的采购。 3. Requisition linens required for business and assign staff to transport such to the restaurant. 能够进行布草的存取，并分配员工运送到餐厅。 4. Check stock of wines / champagnes. Ensure wines are properly stored for service purposes, and kept at ideal condition for sales. 检查葡萄酒/香槟酒的库存并确保葡萄酒正常收货并正确和安全的被存放。 5. Meet with the employees to review daily specials; update board throughout shift. Ensure that staff is aware of such. 与厨师长每天一起查看每日精选和沽清物品，每隔一个班次要更新一次，确保所有的员工都知道。 6. Prepare special events in accordance with manager’s requests. Adjust junior staffs/ needs according to the business demands. 根据经理的要求准备特别的活动，根据工作需要调节员工工作。 7. Coordinate breaks for stuff. 合理调节员工的休息时间。 8. Assign work and side duties to stuff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situation which compromise the departments and delegate these tasks. 根据部门的运作程序为员工分配任务和职责，如在员工当班期间出现加班或是换班情况需及时与当事人进行沟通。 9. Monitor the preparation of station assignments, ensuring compliance to departmental standards. 检查工作的准备情况，确保和部门的标准相一致。 10. Inspect grooming and attire of staff; rectify any deficiencies. 检查员工的仪容仪表并予与更正。 11. Inspect, plan and ensure that all materials, equipment and service and service cart are incomplete readiness for service; rectify deficiencies with respective personal. 检查，计划和确保所有的设备，器皿和服务车都可用，如有任何问题需及时命相关人等进行修护。 12. Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personal. 持续检查员工各方面的行为和职责，确保所有的程序运作与部门标准相一致，如有不足之处需及时改正。

1. Ability to ensure hotel’s standards, policies, and procedures according to the Banquet Department Standard. 确保每个宴会厅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 assignment; delegate work. 能够很好的安排工作，懂得区分事情的优先次序。 3. Ability to direct performance, follow up with corrections and ascertain banquet training needs and provide such training 能够正确的领导员工工作，并根据需要提供培训。 4. Ability to be a clear thinker, analyze and resolve problems exercising good judgment. 能够作为思维清晰的思考者分析和解决问题，锻炼出色的判断能力。 5. Ability to pay attention to details. 能够关注细节。 6. Ability to understand guest’s service needs. 能够明白客人需求。 7. Ability to exert physical effort in transporting equipments and wares. 能够尽力保管保养好各类设备和器皿。 8. Ability to endure abundant physical movements in carrying out job duties. 能够在工作中保持体力充沛。 9. Ability to ensure security and confidentiality of guests，colleagues and hotel information. 能够确保对客人,同事和酒店的机密性信息保密。

岗位职责： 参与部门发展战略的整体策划，协助部门负责人完成运营制度体系的完善；  完成部门运营分析报告并提交负责人进行审核; 协助餐饮部负责人做好餐饮团队的运营管理、督导管理团队的日常工作开展，各项运营体系的建立，保障酒店餐饮部的正常运营需求； 指导餐饮部并优化运营标准，检查监督餐饮部在相关制度下的达标及各项指令的执行情况，协助部门总监提升营业业绩，服务品质及管理水平，打造品牌形象；  完成餐饮部公众号等自媒体的宣传计划，并做好客情管理。 任职要求： 擅长酒店运营体系的搭建、团队组建、运营管理； 有较强的领导能力，组织协调管理能力，有较高的市场敏锐度，熟悉品牌，营销传播技巧，优秀的资源整合能力； 具备一定的文字功底，熟悉互联网自媒体等宣传渠道，能独立完成分析报告。

负责引导管理餐厅服务员，通过快捷,礼貌和准确的服务确保客人的满意度。以万豪亲切和专业的方式接待并服务客人。以积极友好的形象同时面对客人及员工保持专业形象和一个始终干净明亮的餐厅。

【岗位职责】 1、营运 按照经理的检查表来开始和结束一天的营运。 与客人进行积极的互动，来寻求反馈。 在餐厅中，培训、维持和执行的服务标准。 执行规范的酒吧指南，并进行展示，以确保给客人提供的饮料具有一贯的品质。 在班次上正确执行收入和账单控制程序。 处理日常员工的协作关系（例如时间调整）。为所有的员工和客人，建立一个安全及卫生的工作环境。 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）。 找到解决如电话服务，最后一分钟的预定，或其他每天可能发生的问题的方法。 主持餐厅每天的试菜和菜单培训课程。 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。 确保服务的食品和饮料有质量保证。 确保完成每天基本的工作。 保持员工制服的标准。 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。 理解和教导授权原则，以确保客人的满意度。 运用岗位的轮换制，来确保工作安排的合理性。 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。 以身作则来激励我们的员工取得成功。>2、人力资源 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。 通过所有可能的培训和授权来激励员工解决问题的热情。 和员工建立有效的沟通，以争取他们的信任和尊重。 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。3、 行政管理 直接或通过日志本与下一班次的主管或经理进行沟通。 确定并推荐奖励项目，新的主意和方法。 积极推动部门与部门之间的关系。 【岗位要求】 1、必须有1年以上的餐厅管理经验 2、有较好的服务精神和沟通技巧 3、精通英语和中文 4、至少大专毕业

能为客人提供有效率以及专业的服务，在符合服务标准的前提下保证向客人提供周到的服务，令客人感到舒适满意。

能为客人提供有效率以及专业的服务，在符合服务标准的前提下保证向客人提供周到的服务，令客人感到舒适满意。

能为客人提供有效率以及专业的服务，在符合服务标准的前提下保证向客人提供周到的服务，令客人感到舒适满意。

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、要熟知菜单、食品配方及其它方面的知识，以向客人推荐各种食品及饮料。 2、每日清洁并擦亮所有器皿。 3、保持工作场地及餐具室内物品的齐全、干净、整洁。 4、添加所需的布品及操作设备。 5、从仓库内领取物品。 6、根据标准的手册来完成服务工作。 7、根据餐厅的规定来摆放餐桌。 8、结束服务后，要清理所有的饭菜，并清洁桌面。 岗位要求 1、高中及以上学历或同等学历，有从事餐饮服务1年以上的工作经历。 2、对工作认真踏实，工作态度端正，能吃苦耐劳。 3、掌握必需的食品、酒水知识，有一定的服务意识。 4、身体健康，仪表端正。

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

岗位职责 1、负责市场调研和需求分析 2、负责年度整体销售目标任务的完成 3、制定销售计划和销售方案的落实 4、组建销售队伍，培训销售人员，评估销售业绩，建设销售团队。 5、严格执行岗位职责和工作程序，保证服务标准和操作方法的正确性，善于发现出品和服务方面的问题，善于言谈，善于沟通，善于处理各类紧急事件及有关的客人投诉。 6、有一定的网络新媒体营销思路及经验。 岗位要求 1、餐饮销售经理岗位3年以上工作经验 2、具备较强的市场分析、营销、推广能力和良好的人际沟通、协调能力，分析和解决问题的能力 3、身高163以上，形象气质佳优先。

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、按照宴会厅服务规程和质量要求，负责宴会厅的管理工作，并与厨房保持密切联系，协调工作； 2、了解掌握宴会供餐菜单，组织人员和落实场地布置； 3、负责宴会厅费用控制和财产、设备和物料用品的管理，做好财产物账和物料用品的领用、保管及耗用报损工作； 4、负责宴会厅房及周边区域的年度维修、维护以及清洁计划，保持宴会厅设备设施整洁、完好、有效，及时报修和提出更新添置意见； 5、负责处理客人对宴会厅服务工作的意见、建议和投诉，认真改进工作，对所管辖区域提出合理化建议意见以不断提高； 6、坚持让客人完全满意的服务宗旨，加强服务现场管理，检查和督导宴会厅员工严格执行服务规程。做好餐前准备、餐间服务和餐后结束工作，并抓好员工的岗位业务培训。 岗位要求： 1、有较强的领导能力，组织协调管理能力，可以承受工作压力； 2、具有良好的工作计划能力、信息沟通能力、处理顾客投诉和解决问题的能力。

岗位职责： 建立良好的协作关系，沟通与餐饮部各部门、各餐厅、各厨房的联系，协调进行工作。并以市场为导向做好市场调查研究，不断提出餐厅促销措施。 坚持服务现场的管理，检查和督导员工严格按照餐厅服务规程和质量要求做好各项工作，确保安全、优质、高效。 负责餐厅工作人员的岗位业务培训，不断提高全员业务素质。 负责餐厅设备财产管理、预算管理和费用管理，严格控制物料消耗和成本费用。 做好客史资料的积累和建档工作。 任职要求： 掌握餐饮管理基本知识，熟悉西餐厅服务工作规程，成本核算，懂得接待礼仪。  熟悉电脑操作。 具有良好的培训技巧。

【岗位职责】 1、负责编制餐饮部所需餐具和用具的年度预算。 2、根据各餐厅餐具的盘点情况，负责于采购部门沟通，提出器具购置计划，保证及时补充餐具用具。 3、检查和管理各点餐具的使用情况，分析造成损耗的原因，提出降低损耗的建议。 4、负责安排管事部员工的工作班次。 5、负责做好餐具用具的保管、发放、回收工作，负责厨房区域的环境卫生。 6、负责对下属员工的考勤考核工作，督导员工做好安全工作。 【岗位要求】 1、有较强的责任心,工作认真踏实。 2、熟悉各种餐具用具的牌号、产地、特性及价格，懂得餐具用具的分类和保管方法。 3、熟悉各种洗涤剂和清洁剂的使用方法，熟悉常用的餐具洗涤设备及其操作方法，了解它们的维修保养方法。 4、具有中专以上的文化程度或同等学历。 5、身体健康，精力充沛。 6、中专及以上学历，有较强的责任心，懂得餐具用具的分类和保管方法，熟悉餐具洗涤设备操作方法、维修保养方法，有3年以上相关工作经验。

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

【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。