【岗位职责】 1.在遵循酒店服务流程标准的基础上，设计出能体现中国餐饮文化、同时符合国际奢华餐饮评价体系的迎宾、侍酒、分餐及送客流程。 2.完全理解主厨的创作理念和每道菜的亮点，并能准确、生动地传达给服务团队和宾客。 3.对每一道菜进行最终检查，确保符合出菜标准。 4.营业高峰期，在现场指挥团队，确保在突发状况下，服务质量不降级。 5.熟记常客的客史档案并利用系统记录，确保服务团队能提供个性化的惊喜服务。 6.当出现菜品投诉或服务失误时，即时安抚宾客，迅速给出让客人满意的解决方案。 7.引导宾客更好地理解和欣赏中餐文化，在恰当的时机介绍菜品背后的故事或食材的独特之处。 8.定期组织服务团队进行业务培训。 9.在高压的工作环境中激励团队成员，同时营造一个互相尊重、积极向上的团队氛围。 10.关注翻台率、人均消费等关键数据，并协同后厨和前厅，通过推出季节性菜单或搭配酒水套餐等方式提升营收。 11.维护线上门店。 12.监管本部门内固定资产和设施设备，确保丢失和破损在正常范围内。 13.根据业务和酒店的需要，随时增加的其他职责和任务。 【Job Responsibilities】 Design guest greeting, wine service, tableside preparation, and farewell procedures that reflect Chinese culinary culture while meeting international luxury dining standards, based on hotel service protocols. Fully understand the Chef's creative philosophy and the highlights of each dish, and communicate them accurately and vividly to the service team and guests. Conduct final inspection of every dish to ensure compliance with plating standards. Command the team on-site during peak hours to ensure service quality remains uncompromised in unexpected situations. Memorize regular guests' profiles and utilize system records to ensure the service team delivers personalized surprise experiences. Immediately comfort guests and promptly provide satisfactory solutions when food complaints or service errors occur. Guide guests to better understand and appreciate Chinese culinary culture, introducing the stories behind dishes or unique ingredients at appropriate moments. Regularly organize business training for the service team. Motivate team members in a high-pressure work environment while fostering a respectful and positive team atmosphere. Monitor key data such as table turnover rate and average spending per guest; collaborate with the kitchen and front of house to increase revenue through seasonal menus or beverage pairing packages. Maintain online store presence. Supervise fixed assets and facilities within the department, ensuring loss and damage remain within normal range. Other duties and tasks as assigned based on business and hotel needs. 【岗位要求】 1.酒店管理等相关专业，大专及以上学历优先。 2.具备8年以上高端餐饮（五星级酒店、米其林或黑珍珠餐厅）从业经验。 3.拥有至少2年以上高端餐厅担任餐厅经理或店长的全面管理经验。 4.普通话标准，具备一定的英语听说读写能力，能作为工作语言与外籍宾客沟通。 5.具备一定的餐酒搭配知识，能根据菜单设计合理的配酒或配茶方案。 6.具备商业敏锐度，能通过分析数据，协同后厨推出营销方案。 7.精通成本管控。 8.能够熟练使用办公软件。 9.年龄40周岁及以下，身体健康，善于沟通，有亲和力，形象气质佳。 10.拥有米其林餐厅或黑珍珠餐厅管理经验者待遇从优。 【Job Requirements】 College degree or above in Hotel Management or related majors preferred. Minimum 8 years of experience in high-end dining (five-star hotels, Michelin or Black Pearl restaurants). At least 2 years of comprehensive management experience as Restaurant Manager or Store Manager in high-end restaurants. Standard Mandarin; proficient English listening, speaking, reading, and writing skills, capable of communicating with international guests as a working language. Solid knowledge of food and wine pairing, able to design appropriate wine or tea pairing proposals based on menus. Business acumen with ability to analyze data and collaborate with the kitchen to develop marketing initiatives. Proficient in cost control. Proficient in office software. Age 40 or below, in good health, excellent communication skills, approachable, with outstanding appearance and demeanor. Preferential treatment for candidates with Michelin or Black Pearl restaurant management experience.

【岗位职责】 1、准确、高效地将厨房制作完成的菜品传送至指定餐桌 2、保持传菜过程中的菜品摆盘完整及卫生标准 3、协助服务员进行餐具回收与基础餐前准备工作 4、及时反馈顾客特殊需求及菜品异常情况5、维护传菜区域整洁，确保通道畅通无阻 【岗位要求】 1、身体健康，能适应长时间站立及托盘负重工作 2、具备基础餐饮卫生意识，无不良卫生习惯 3、反应敏捷，能准确记忆桌号与菜品对应关系 4、服从排班安排，节假日及高峰时段需在岗 5、有团队协作精神，能与厨房、前厅人员有效配合

切大锅菜，给工人打餐，日常卫生工作

【岗位职责】 1、负责厨房日常运营管理，包括食材采购计划、成本控制及菜品质量把控2、统筹安排炉灶区域工作流程，合理分配厨师团队工作任务 3、研发符合公司要求的特色菜品，定期更新菜单 4、严格执行食品安全卫生标准，确保厨房设备规范使用与维护 5、负责新入职厨师的技能培训与工作指导 【岗位要求】 1、初中及以上学历，持有健康证及厨师职业资格证书 2、2年以上中餐厨房工作经验，1年以上炉灶主管或同等岗位管理经验 3、精通北方菜系烹饪技法，能独立设计宴席菜单 4、具备较强的成本管控意识与团队管理能力 5、身体健康，能适应早晚班工作安排 早晚各130的饭 中午600的饭，三个菜