【岗位职责】 1、监督团队中的主管，服务员以及接线员的工作 2、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 3、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 4、保持部门的持续提升 5、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 6、评估团队成员的工作表现并报告给部门经理 7、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 8、把客人对食品的建议和意见描述并传达给经理 9、确保工作状况在自己的掌控之下并井井有条 10、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 11、确保部门的餐具，瓷器和服务器皿的库存良好 12、在接线员部在的时候要替代他们的工作 13、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 14、餐饮部的知识丰富尤其在正式餐厅 【岗位要求】 1.至少2年以上的同岗位工作经验。 2.良好的运营和管理技能。 3.良好的仪容仪表。 4.积极主动。 5.团队有良好的沟通才能，监督和刺激员工的积极性。 6.良好的英文书面和口语能力。

【岗位职责】 1、监督团队中的主管，服务员以及接线员的工作 2、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 3、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 4、保持部门的持续提升 5、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 6、评估团队成员的工作表现并报告给部门经理 7、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 8、把客人对食品的建议和意见描述并传达给经理 9、确保工作状况在自己的掌控之下并井井有条 10、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 11、确保部门的餐具，瓷器和服务器皿的库存良好 【岗位要求】 1、熟练掌握岗位工作流程和服务技能； 2、具备较强的服务能力、洞察能力、沟通能力、承受能力、应变能力和组织指挥能力，并有效督导班组提供优质服务。

【岗位职责】 1、监督团队中的主管，服务员以及接线员的工作 2、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 3、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 4、保持部门的持续提升 5、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 6、评估团队成员的工作表现并报告给部门经理 7、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 8、把客人对食品的建议和意见描述并传达给经理 9、确保工作状况在自己的掌控之下并井井有条 10、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 11、确保部门的餐具，瓷器和服务器皿的库存良好 12、在接线员部在的时候要替代他们的工作 13、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 14、餐饮部的知识丰富尤其在正式餐厅 【岗位要求】 1、将会有夜班的工作 2、具备英语沟通能力并渴望学习具备其他国家语言

RESPONSIBILITIES 职责 · Manage day-to-day operations of In-Room Dining 管理送餐部的日常运作 · Handle complaints and make effective service recovery 处理投诉并采取有效的补救措施 · Ensure standards are being followed in accordance with F&B policies and procedures 确保遵循所有与餐饮部政策和程序一致的标准 · Ensure all talents have full product knowledge 确保所有人才有全面的产品知识 · Regularly inspect food & beverage quality 定期检查食品和酒水质量 QUALIFICATIONS 任职资格 · Degree in Hotel Restaurant Management or equivalent 酒店管理专业毕业或相等学历 · Excellent reading, written and oral proficiency in English 优秀的英语听，说，读，写能力 · Experienced in all aspects of restaurant service 餐饮服务方面经验丰富

岗位职责 1.监督团队中的主管及服务员的工作 2.根据公司的政策和知识来培训，评估和计划送餐部团队员 3.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 4.保持部门的持续提升 5.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 6.评估团队成员的工作表现并报告给部门经理 7.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 8.确保工作状况在自己的掌控之下并井井有条 9.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 10.确保部门的餐具，瓷器和服务器皿的库存良好 11.在接线员部在的时候要替代他们的工作 12.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 岗位要求 1.能够接受有夜班的工作 2.具备英语沟通能力并渴望学习具备其他国家语言 3.餐饮部的知识丰富尤其在西餐厅或送餐部

Job Summary: 1. Ensure that L&G report to work as scheduled. Document any late or absent employees. 2. Assign work and side duties to L&G 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. 3. Monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction. Ability to solve guest’s dissatisfaction (GXP) and answer all guests’ correspondence by mail, email and telephone or facsimile to ensure guests satisfaction. (within 24 hours at the latest for written document) 4. After the meeting with the banquet director/manager, review the menu for the group and necessary equipment. Ensure that delivery time, quantity, special requests are arranged as ordered. Candidate Profile: 1. Two years of related work experience. 2. Fluency in oral and reading English Understanding. 3. Marriott Group or Ritz-Carlton Hotel work experience preferred.

【职位描述】 With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others. 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 Assistant Food & Beverage Manager has the key responsibility of ensuring that all Food & Beverage outlets, Conference and Banqueting operations are managed as successful independent profit centers, ensuring maximum guest satisfaction and consistency in line with Hilton International standards. He / she will achieve these through the key strategies of planning, controlling, organizing and marketing. What will I be doing? As the Assistant Food & Beverage Manager, you will be responsible for performing the following tasks to the highest standards: • Listen and respond spontaneously to questions asked by guests, team members and suppliers. • Find an immediate solution to precise and simple problems. • Know how to improvise during an emergency. • Learn lessons from difficult experiences to be proactive in area of competence. • A peacemaker who does everything to anticipate and respond to guest needs, arbitrate divergent interests and guarantee a friendly environment. • Respect the procedures, is punctual, has a good personal appearance and accomplishes tasks with precision. • Trustworthy and monitors the quality of personal work, taking responsibility for it. • Ensure that rules and procedures are respected, advising the people involved in any situation which could result in a lack of quality / security. • Open and asks for advice from others, conscious of his role in creating a good team image. • A team player who demonstrates flexibility in adapting to team constraints. • Respect others and their cultures, encouraging consensus building. • Open to ideas of others, receptive to those ideas and able to adapt an established way of working. • Enthusiastically propose and implement creative solutions in area of responsibility in order to stay ahead of the game. • Understand relevant OH&S legislations and their implications on the operation of the department and communicate to the team their responsibilities within OH&S. • Ensure that safe and healthy working practices are implemented at all times. • Understand and know how to anticipate the needs of guests, getting feedback from guests. • Agree to and implement actions to make improvements to customer service. • Positively deal with and learning from customer complaints and comments with follow-up and feedback to the Food & Beverage Manager. • Make sure all customer requests and queries are responded to promptly and effectively while assisting on the floor during operation hours each day. • Uncover the major causes of satisfaction and dissatisfaction, ensuring that the information is communicated to the appropriate parties further up the hierarchy. • Ensure that all standards for service delivery as identified in the Guest Satisfaction Manual and the Standard Operating Procedures Manual are consistently delivered throughout the department. • Have detailed knowledge of departmental standards, explain these standards to the team and assess team members’ performance against these standards. • Monitor standards through regular standards review checks. • Develop action plans to address shortfalls in standards and identify shortfalls before they affect customer service. • Implement and follow-through with improvements identified. • Plan, prioritize, organize and control the day-to-day operation. • Communicate effectively with the Front Office and Groups & Tours teams to maximize in-house and group business for the atrium, ensuring direct liaison with Group Leaders upon arrival. • Describe, assign and delegate duties and authority for the operation of the restaurant at all times. • Understand the situation in other departments and their implications for your own department. • Plan ahead and ensure adequate resources are available. • Manage the departmental operation and take action where necessary to ensure it runs smoothly, participating in service duties during service periods, where necessary. • Coordinate with Engineering and Housekeeping departments to ensure that cleaning is followed-up with and procedures are maintained. • Maintain in-depth technical knowledge and skills required for the job. • Participate in future menu changes with the F&B Manager and the Executive Chef, taking into consideration new F&B trends, market demands and sales achievements. • Attend and participate in regular F&B, operational and roster meetings. • Assist the F&B Manager with the preparation of events brochures and outlet promotions. • Identify, communicate and act on potential sales leads. • Create an environment where “everyone sells”. • Set higher objectives than in the past, for self and the team, improving actions taken in order to create more sales. • Use key monitors and financial targets to evaluate the department’s performance and make future plans. • Complete regular financial and operating reports, as required or requested by the F&B Manager. • Forecast potential revenues and costs. • Following company’s control procedures, controlling costs without compromising standards. • Analyze and explain any financial variance against plan. • Set-up and maintain the leave plans for the department. • Understand the goals of the hotel and the department’s role in achieving it. • Communicate to the team key information concerning the strategy of the company. • Keep the team up to date on departmental, hotel and company activities through regular communication, meetings and memos, including special events and promotions in the restaurant. • Understand the quantity and quality of people needed to operate the department. • Carry out selection interviews and make effective recruitment decisions. • Ensure that new recruits have all relevant information before commencing employment. • Ensure that standards training, and assessments are carried out. • Regularly review individual and team performance against objectives and provide feedback. • Develop and implement department training plans to meet business needs. • Review and evaluate all training activities. • Assign projects and missions to facilitate personal development and that of the team. • Adhere to the hotel’s security and emergency policies and procedures. • Ensure that all team members have a complete understanding of and adhere to the hotel’s team member rules and regulations. • 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. 【任职要求】 What are we looking for? An Assistant Food & Beverage 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 in a managerial position in a 4 / 5-star category hotel. • Familiar with computer systems. • 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. • 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. • Diplomatic and shows enthusiasm and conviction that encourages guests to try new experiences. • Strong F&B and Conference & Banqueting operations knowledge and skills. • 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 food and beverage operations including food, beverages, supervisory aspects, service techniques, and guest interaction. • Able to work under pressure and deal with stressful situations during busy periods. 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、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，具有5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。

Job Responsibilities岗位职责 The Supervisor’s main function is to promote and ensure guest satisfaction, achieved through his/her ability to develop and maintain a strong team environment, placing emphasis on associate satisfaction and the delivery of prompt, courteous service. The supervisor is accountable for sales and profit in his/her area.主管的主要工作要促进并且确保客人满意。通过他的/ 她的能力去发展和维持以形成一个强大的团队环境。同时着重于员工满意度，有效的送餐和礼貌的服务。 主管要对他的/ 她所负责的区域的销售和利润是负责。 1.Assume responsibility for the daily operations of the In Room Dining operation or any other assigned outlet to ensure a smooth running, profitable operation within the framework of the hotel.承担对客房送餐部日常营运的责任或任何其它分配的工作以确保运转平稳,并且在酒店框架中创收。 2.Assist in working toward positive financial results.协助部门向积极的财政结果努力。 3.Assist in ensuring that scheduling is done accurately and in a timely manner.协助确定本部门的正确工作安排并且及时地执行。 4.Assist in maintaining a highly motivated and well-trained staff.协助保持对员工较高的鼓励和较好的培训员工。 5.Initiate aggressive guest interaction through seeking and soliciting feedback from guests.经过寻找和听取来自客人的回馈来加强与客人的进一步互动。 6.Train, maintain and enforce all Food and Beverage service standards in Room Service.培训、保持和加强客房送餐部的餐饮服务标准。 7.Enforce the established drink recipe and presentation guidelines to ensure consistent quality beverage to our guests in accordance with the approved bar guide.按照酒吧要求加强建立酒水配方和展示册来确保服务给客人的酒水质量保持一致。 8.Handle daily associate relations (i.e. scheduling, time adjustments).处理日常员工关系 (例如： 排班,班次调整) 9.Find solutions for problems such as call outs, last minute orders, or any other daily problems that may arise.找到解决问题的方法，比如：外卖服务、最后点单时间, 或者其他可能发生的日常问题。 10.Conduct taste panels and menu classes on a daily basis for Room Service and DTS.组织客房送餐部和乐意为您服务中心的日常试菜和菜单培训。 Job Requirement岗位要求 1.At least 4 years F&B experience. 至少4 年的餐饮经验。 2.Demonstrated strong hospitality and communication skills.良好的好客和沟通技巧。 3.Demonstrated good communication in English and Mandarin.良好英语和普通话沟通能力。 4.Minimum vocational school.至少职业院校。

Managing Day-to-Day Room Service Operations 管理客房送餐的日常运作 ·Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.监督和管理员工。管理所有的日常运作。了解员工的工作岗位，能够在员工缺席的情况下履行职责。Ensures property policies are administered fairly and consistently.确保财产政策得到公平和一致的管理。 ·Communicates areas in need of attention to staff and follows up to ensure follow through. 与员工沟通需要关注的地方，并跟进以确保贯彻执行。 ·Supervises daily shift operations and ensures compliance with all Room Service policies, standards and procedures.监督每天的工作并确保所有客房服务政策，标准和程序的执行。 ·Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.监督员工水平，确保客人服务、运营需求和财务目标得到满足。 · Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. 运用人际关系和沟通技巧去领导、影响和鼓励他人;提倡健全的财务/业务决策;演示了诚实、正直;领导以身作则。 ·Encourages and builds mutual trust, respect, and cooperation among team members.鼓励并建立团队成员之间的相互信任、尊重和合作。 ·Serves as a role model to demonstrate appropriate behaviors.充当行为榜样，展示适当的行为。 ·Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.为下属提供指导和指导，包括制定绩效标准和监控绩效。 ·Develops specific goals and plans to prioritize, organize, and accomplish your work.制定具体的目标和计划，按优先级排列、组织和完成工作。 ·Ensures and maintains the productivity level of employees. 确保并保持员工的生产力水平。 ·Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.提供领导、愿景和方向，将各部门的目标整合在一起，并以高效和有效的方式对其进行优先排序。 ·Celebrates successes and publicly recognizes the contributions of team members.庆祝成功，并公开认可团队成员的贡献。 · Communicates performance expectations in accordance with job descriptions for each position.根据每个职位的工作描述，沟通绩效预期。 ·Ensures that regular on-going communication is happening with employees to create awareness of business objectives, communicate expectations, recognize performance and produce desired results.确保与员工进行定期的沟通，以建立对业务目标的认识、沟通期望、认可绩效并产生预期结果。 ·Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.与员工建立并保持开放、协作的关系，并确保员工在团队中也这样做。 ·Observes service behaviors of employees and provides feedback to individuals.观察员工的服务行为，并向员工提供反馈。 · Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.征求员工的反馈意见，采用“门户开放”的政策，审查员工满意度结果，以发现并解决员工的问题或担忧。 ·Strives to improve service performance. 努力改善服务绩效。 ·Supervises service behaviors of employees and provides feedback to individuals.监督员工的服务行为，并向员工提供反馈。

1. Implement all sales action plans related to the respective market as outlined in sales action plan with supervision under Restaurante Operation Manager. 在经理督导下，制定每周及每月餐饮销售计划，执行相应的餐饮销售活动。 2. Ensure that the invoicing effectively corresponds to all services agreed upon and rendered. 确保对能对商品价格进行有效估价，尽可能地符合客人的意愿，将酒店服务做到最好。 3. Confidently knowing the food and beverage menu contents and be able to explain them in detail to guests. 熟悉掌握菜单及饮料单上的内容，并可以详细的给客人做出解释 4. Deliver Food and Beverage service of high standard and in accordance with departmental standards and    procedures 按照部门的规范和程序提供高标准的餐饮服务 5. Communicates to his/her superior any difficulties, guest comments and other relevant information    与上级领导交流有关疑难，客人意见和其它相关信息 6. Promote the hotel as often as possible through entertaining, conduction, site inspections, and presentation  hotel etc. 通过热情招待、加强交流、定点拜访、酒店介绍等销售技巧，提高销售业绩，促进酒店经营发展。 7. Pay visits to former, existing and potential clients in view of entering into contracts with them, especially commercial accounts. 保持与酒店老客户、现有及潜在客户之间的联系，尤其是商业合作上的联系。 8. Organize regular visits in accordance to a predetermined plan and maintain relationship well with customers. 根据预定计划组织定期的客户拜访，与客户保持良好关系。 9. Meet and accompany any top key accounts, VIP guests upon arrival to ensure statisfaction. 在主要客户及贵宾到店时欢迎其光临，并做好在店内的接待工作。 10.Provide after-sales service and in particular to ensure all guests complaints are taken seriously and discussed with the respective departments if necessary. 提供完善的售后服务，确保妥善处理所有客人投诉，如需要可与相关部门进行商讨沟通。 11.Keep himself/herself well informed about the restaurant especially in key departments. 始终了解餐厅的运营信息，尤掌握酒店重要部门的信息更新。 12.Get and well known all information of market by using competitor awareness tool, especially key F&B competitors, its production and related promotions and report to DOFB/FBM in a timely manner. 利用竞争对手分析工具了解并熟悉竞争对手相关产品信息，特别是重点客户及相应产量，密切监控竞争对手动态，并定期及时向餐饮总监/餐饮经理汇报。 13.Maintains a high level of exposure for the hotel in major market areas through sales call or joint sales call, telephone, fax, and written communications. 通过直接销售拜访、联合销售拜访、电话销售、通信等方式努力将酒店主要市场保持在一个高水准的位置。 14.Carry out any other reasonable duties and responsibilities as assigned. 完成任何其他合理的职责和被指派的职责。 15.The management reserves the right to change / extend this job description if necessary at any point of time during her / his employment. 如有必要 ，该部门有权更改或补充该职位描述。 Required Qualifications 任职要求 1. More than 1 year of the same position experience. 具有1年以上相关岗位工作经验。 2. Able to endure hard work.Have good sense of responsibility and team work. 工作勤奋，具有团队合作精神。 3.Communicate with guest efficiently.Customer oriented, Credibility. 与宾客的有效沟通能力强，具有服务意识，为人正直、诚实、敬业。 4. Good professional habits. Integrity. 具有良好的工作习惯、较高的职业素养与道德。

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。

有同等星级酒店工作经验者优先考虑

·Oversees the preparation of kitchen equipment for use ·管理厨房设备使用前的准备工作。 ·Manage the receiving and storage of kitchen goods ·负责接收和存储厨房物品的管理工作。 ·Oversees the cleaning and storage of kitchen equipment ·监督厨房设备的清洁和存放。 ·Oversee the cleaning of the premises ·监督厨房的清洁工作。 ·Oversee the removal of waste ·管理废品的清除。 ·Oversee the handling of kitchen linen ·管理厨房布巾的处理工作。 ·Maintains a hygienic kitchen ·保持厨房的卫生。 ·Cleans the kitchen and equipment ·清洁厨房和设备。 ·Maintains high levels of personal hygiene for self and enforces hygiene standards for team ·保持高度的个人卫生并在小组中执行卫生标准。 ·Manages all functions of the Stewarding operation to achieve the optimum departmental costs ·管理管事部的各项职责，使部门成本控制到最低。 ·Manages all functions of the Stewarding operation to achieve the optimum quality level of sanitation ·管理管事部的各方面职责，使满意度达到最高水平。 ·Controls and analyzes, on an on-going basis, the level of the following: ·持续行的控制和分析以下各方面： o    Costs o    成本 o    Breakage o    破损量 o    Quality of support provided to other sections o    为其它部门提供我支持工作的质量 o    Condition and cleanliness of facilities and equipment o    设施设备的状况和清洁度 o    Guest satisfaction o    宾客满意度 ·Establishes and maintains effective employee and inter-departmental working relationships ·与员工和酒店其它部门建立并保持积极的工作关系。 ·Assists the Director of Food and Beverage and the Executive Chef in developing training plans, develops training material in accordance with ICHG guidelines and implements training plans for the Stewarding employees and other Food and Beverage employees. ·协助餐饮总监和行政总厨制定培训方案，按照洲际酒店集团的纲要制定培训材料，为管事部员工和餐饮部其它员工执行培训。 ·Conducts daily briefings and other meetings as needed to obtain optimal results ·必要时主持每体例会和其它会议，获得最佳的效果。 ·Handles administrative works and keeps up-dated files on the following Stewarding matters: ·处理行政工作，并更新与以下管事部相关事宜的文件。 o    Finance o    财务 o    Standards o    标准 o    Training o    培训 o    Outlets o    餐厅 o    Meetings o    会议 o    Miscellaneous o    其它 ·Assists the Director of Food and Beverage and the Executive Chef in settings Stewarding goals and developing strategies, procedures and policies ·协助餐饮总监和行政总厨设定管事部的目标和制定策略，程序和规定。 ·Determines the minimum and maximum stocks and controls the par-stocks of all material and equipment ·确定库存的最多和最少量，控制所有材料和设备的标准存货量。 ·Liaise with the Purchasing Manager and suppliers for any purchase needed for the stewarding operation ·联络采购经理和供应商有关管事部运营所需的采购物品。 ·Conducts inventories in coordination with employees of the accounting division ·配合会计部门员工进行盘点库存。 ·Liaise with employees of the Engineering Division to schedule preventive maintenance and repairs ·联系工程部员工安排预防性的维护维修。 ·Monitors local competitors and compare their operation with his operation ·监测本地竞争对手，与他们的运营进行比较。 ·Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits ·不断通过贸易宣传品，酒店展和现场参观了解餐饮的趋势，系统，操作和设备。 ·Works with Executive Chef in manpower planning and management needs ·和行政总厨一起进行人力规划和管理需求。 ·Works with Executive Chef in the preparation and management of the Department’s budget ·和行政总厨一起编制和管理部门预算。 ·2 years related experience including at least 1 year in supervisory capacity or an equivalent combination of education and experience. ·2年相关经验包括至少1年的管理经验或与此相当的教育和相关工作经验结合的背景。 ·Problem solving, reasoning, motivating, organizational and training abilities. ·具有解决问题，推理，号召，组织和培训能力。

【岗位职责】 1、确保每个时段的餐桌摆放都是正确的 2、确保边台在任何时候都保持干净整洁的状态 3、热情迎接客人，适当的处理客人的意见和问题 4、正确介绍菜单，适当的时候为客人提供好的建议 【岗位要求】 1、任何时候保持良好的仪容仪表 2、热情友好的接纳客人，有一定的服务意识 3、具备良好的沟通能力

1、每日、每周和每月进行快速检测并填写记录，具体包括蔬果农药残留、瘦肉精、油脂过氧化值、油脂酸价、孔雀石绿、亚硝酸盐、吊白块、甲醛。 2、每日对厨房、员工食堂、酒店开展监督检查，具体包括冰箱内原料、半成品、成品的摆放，标签、消毒液的配比及浓度，个人卫生情况，环境卫生情况及食品留样等，具体要求按食品卫生相关标准或规定执行。 3、开展月度专项检查并形成报告，同时根据专项检查内容进行相对应的ATP检测并记录。 4、每月对溯源平台、冷冻(藏)库食品仓库的摆放、保质期、温湿度以及送货单进行抽查并记录。 5、每月对晨检记录、日常巡查记录等报告进行整理归档。 6、对新发布的法律法规及时进行学习，对现有的相关食品法律法规进行梳理，并及时进行转化。 7、对各厨房开展食品卫生安全相关工作的指导。 8、完成上级领导交办的其他工作任务。 【岗位要求] 1、1年食品安全卫生相关工作经验 2、食品样品留样汇总文件记录 3、良好的沟通技巧 4、有卫生和食品安全控制方面的合格的培训计划

岗位职责 1.服从餐厅领班的安排，遵守饭店及部门规定的规章制度。 2.参加餐前会、听取领班布置的任务，了解当日预定情况，接受客人的预定。 3.迎送宾客，引导客人到预定的台位或客人满意的台位，熟记宾客的姓名，负责接待客人的订餐，认真做好记录。 4.做好客人就餐服务工作，并做好岗位清洁卫生工作。 5.参加餐厅和部门组织的各种培训工作，完成领班布置的其他各项工作。 任职资格： 1.熟悉餐厅特色，了解饭店餐饮服务设施，工作认真细致，态度端正，有较强的事业心。 2.具有较好的语言表达能力和外语会话能力，讲话口齿清楚，反映灵敏，有较强的沟通技巧。 3.身体健康，仪表端庄大方，气质较好。

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.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.大专学历或同等学历，有从事餐饮服务2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，有一定的西餐服务技能。 4.身体健康，仪表端正。

岗位职责 1. 熟知当天订餐情况，注意记录宾客的特别活动(如生日庆祝会)，应及时向主管汇报。 2. 替宾客存取保管衣物，并询问有无贵重物品，贵重物品提醒宾客自行保管。 3. 迎接宾客，引导宾客到预订台位或宾客满意的台位。 4. 客满时，负责安排好后到的宾客，使宾客乐于等位。 5. 随时注意听取宾客的意见，及时向上级反映。 6. 随时注意在接待工作中的各种问题，及时向上级反映和协助处理。 7. 掌握和运用礼貌语言，负责接听电话，宾客电话订餐应问清楚基本信息。 8. 向客人介绍餐厅各式菜点、各种饮品和特式菜点，吸引宾客来餐厅就餐。 岗位要求 1.高中毕业或具有同等学历，经过餐饮服务培训，有一定的日常外语会话能力。 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。