Jing An Shangri-La, West Shanghai is located right in the heart of the Jing An central business District, it is the focal point of the Jing An Kerry Center. The hotel has total 508 guest rooms and 6 distinctive restaurants. It sits on a network of public transport,including direct underground passages to the Metro Lines 2 and 7. Its prime downtown location provides extensive convenient transportation coverage.  We are currently looking for a Director of Banquet Service to join our Food & Beverage team.As a Director of Banquet Service, we rely on you to:Coach and maximise the performance of the team Ensure every guest receives high quality service Maintain smooth banquet operation on a daily basisHas strong leadership quality with integrity and willing to challenge the status quoHighly motivated, mature and able to work independently with high speed of executionAttention to detail, service-minded We are looking for someone who:Has a passion for Food & Beverage Enjoys interacting with people Communicates and writes with fluency in English (and local language) Must have experience working in either a luxury restaurant or a 5* hotel environment A friendly, helpful and trustworthy leader Creative with an eye for detail Able to solve problem in a professional manner Enjoys planning, organizing and problem solving Enjoys being challenged If you are the right person, what are you waiting for？ Click the apply button now！

 【任职条件】1、具有3年以上的餐饮及宴会管理工作经验；2、有良好的思想政治素质和职业道德，组织纪律性强；3、具有高度的专业管理意识、判断、决策、应变能力及组织协调能力；4、具有丰富的宴会餐饮知识和服务操作技巧，耐心周到，善于待人，具有优秀的社交能力；5、善于协调部门内的人事问题和处理对客的各种投诉和纠纷；6、具有国家、行业认证的餐饮从业专业资格优先。【工作职责】1、根据业务的需要，合理安排员工的当值、休假时间；2、检查员工上岗前的仪容仪表，监督员工的工作纪律，维持宴会部的日常秩序；3、出席酒店和饮食部的各类工作会议，主持部门例会，传达和贯彻酒店及部门有关指令和信息；4、根据营业需要，提出更新或购置设备的建议，严格控制部门的各项营运开支；5、制定设施设备的维持保养计划，检查宴会部厅房及所有宴会仓库的清洁卫生工作；6、做好本部门和其他协作部门之间的沟通和协调工作；7、与厨房保持密切联系，定期商讨新菜式，及时反映客人意见并确保出品质量；8、开展员工的思想政治工作及业务培训工作，建立员工提合理化建议或意见的渠道和奖惩制度，定期评估员工的工作表现；9、处理客人的投诉，听取客人的意见及建议，不断完善服务工作；10、对每天的宴会、会议工作要做出合适的安排，对大型宴会或重要的会议、展览活动、要亲自和主办方进行洽谈；11、监管消防安全管理责任，安全生产责任工作。

岗位职责全面了解相关的食品、饮料、服务知识。确保准确无误的将酒店标准和政策传达给员工，并执行统一的品牌标准。按照宴会订单确保所有活动的摆台。确保摆台工作在活动开始前一小时按要求完成。对各种活动的更改、取消做出及时反应。向活动主办方负责人介绍自己。及时向员工介绍相关活动细节、特殊要求以及服务和食品项目。督促食品和饮料的准备工作并符合酒店服务标准。确保活动后账单的准确性并交由客人签字。对新入职员工和老员工进行培训。对员工进行季度评估和进行相关奖惩。在活动开始之前及时发现和弥补服务标准上的不足加以弥补并在之后予以贯彻和执行。按照活动要求有计划的安排员工工作以确保足够的餐前准备时间。确保所有的设备设施的合理摆放、维修及维护。负责宴会厅房及周边区域的年度维修、维护以及清洁计划。对所管辖区域提出合理化建议意见以不断提高。及时更新每日工作报告并向部门负责人汇报。协助餐饮部经理完成宴会推广活动的宣传册。对有可能举行的活动随时保持关注。运用关键信息及财务目标评估部门发展和制定相关发展计划。通过财务系统所提供的信息做出相关决定。按餐饮部总监要求完成正常的财务及工作报告。随时对部门收入及相关成本控制保持关注。控制成本并向本部门员工传达重要财务信息。分析和解释财务差异并制定相关预案。按照酒店及部门要求合理制定本部门员工年假计划并执行。及时向员工传达酒店重要信息，并随时关注酒店经营策略。为自己及部门设立目标，具有主人翁意识。在食品、饮料、纸张、能源、水等各方面节约开支（尽可能的回收再利用）每月向餐饮部总监提交本部门损益报告。运用切实可行、可衡量的方法不断加强节约各项成本、支出及用工的开支。岗位要求成熟稳重，平易近人，形象良好。自信心强。可以用英语流利的沟通可以承受相当的工作压力。可以独立完成工作。最少5年酒店管理工作经验。在酒店担任相同职务至少XXX年以上。全面的餐饮部运营及中餐、西餐知识。 有酒店开业经验优先。

ROLE SUMMARY: This is a senior role, which supervises the daily operation of a customer facing information and retail services business, which benefits from 10% of the total footfall to Shanghai/Suzhou Village. The position holder will develop close relationships with Shanghai/Suzhou Village teams, with the purpose of growing sales, and maximizing the profitability of the Shanghai/Suzhou Village through the Retail offer and supporting services. Key interaction will be required with the Retail, Marketing/Tourism Teams, as well as the Community Relations Director to gather background knowledge, support & develop new initiatives, whilst also actively influencing positive business decisions. The successful role holder should model outstanding leadership, excellence in customer service, F&B services, exemplary Retail Store Standards, as well as high levels of team engagement & performance. KEY RESPONSIBILITIES:                                                                           1.     Work closely with the GWC manager on all day to day activities;2.     Oversee the day to day running of the GWC, supervising staff and ensure a VIP hospitality service is maintained at all times.3.     Manage the staff role in partnership with the GWC Manager;4.     To grow sales & profitability of Gift Card, Shopping Collection service Valet and B2B services;5.     Analyze our customer competitor requirements and positioning, create services to be competitive;6.     Interpret trends to facilitate planning a promotional calendar for all seasonal services;7.     Oversee staffing on a daily basis in partnership with the GWC Manager;8.     Consistent monitoring of competitors so that SHV/SZV become leader in the service offering;9.     Effectively network in all departments across the business;10.  Work alongside the team on the floor to understand back to floor basics and improve processes;11.  Drive the retail product offer and KPI’s of all services;  Tourism 1.    To provide effective and inspirational leadership for the Village Assistant Team, setting clear direction and providing feedback and support to enable great levels engagement, commitment & performance;2.    Support and meet Value Retail’s Tourism and Marketing objectives as defined and agreed in the annual promotional calendar;3.    Promote the Town center as a visitor destination and to enhance the local network by build relationships for the SHV/SZV with local businesses and stakeholders;4.    Promote local events, attractions and businesses;5.    Promote a Sustainable Tourism Program, including the widest possible use of public transport and other “green initiatives”;6.    Work with other Value Retail visitor center in Europe to exchange best practice initiatives and tourism opportunities;7.    Maintain a full and varied stock of Tourism and Marketing materials provided to visitors free of charge (leaflets and brochures) Hospitality1.    Ensure that the SHV/SZV Team offers standards of excellence in the welcome and customer care of all domestic and international visitors whilst complying with Value Retail and statutory training and support programs;2.    Create clear development plans for the team that deliver world class service and Hospitality;3.    Contribute in shaping and establishing critical Hospitality/Service/F&B service measures, ensuring that the team understands these standards and the part they play in delivering on these; Identify opportunities for the introduction of new services and communicate this through the appropriate channels. Retail & Hospitality Services1.    Work closely with the Retail and Marketing team to effectively plan for all key trading events and peak periods, including all key tourism and retail calendar events, such as National Holiday & Christmas, Chinese New Year etc.;2.    Ensure that the store is fully compliant with all legal Trading Standards obligations and Health & Safety legislation;3.    Monitor retail sales and profit targets, delivering action plans to maximize performance;4.    Manage and monitor KPI performance of Gift card, SCS (Shopping Collection Service) and online promotions through close review, timely reporting and follow up;5.    Support the operation of Valet parking and Valet carwash;6.    Weekly communication to the team of sales and KPI’s, to ensure that all staff understands their role in delivering them;7.    Maximize the margin performance through driving and making commercial decisions based on product knowledge, bestsellers performance and optimizing the Hospitality experience for all visitors to the SHV/SZV; supervise and drive the implementation of tourist services, such as hotel reservations;8.    Ensure security standards are met and adhered to at all time;9.    Ensure the department is fit to audit and provide an auditable trail facility. Industry Insights1.    Review competitor activity and provides regular feedback to the business;2.    Build develop and maintain relationships with B2B partners and internal cross function departments (eg: Marketing, Operations, Community Relations and Tourism). People Management1.    Consistently manage and review the performance & development of the team with the SZGWC Manager;2.    Actively promote, recognize and reward great performance SKILLS, EXPERIENCE & QUALIFICATIONS REQUIRED:1.    Proven track record of operating as a successful Tourism / Hospitality Manager2.    Strong hospitality/customer care skills3.    Career defined by a Tourism & Hospitality background4.    Strong F&B experience is a plus5.    Strong commercial acumen and the ability to deliver at a strategic level, with sound analytical insights6.    Transformational leader, fully conversant in the change process and an inspiring presence7.    Experience of sales in a Tourism/Retail setting, with the ability to motivate and drive the sales team8.    Tourism background particularly on the strategy and execution of the SZV operation9.    Demonstrable track record of effective people management10. Ability to plan, prioritize effectively11. Able to work individually or as part of a team12. Operates both operationally and strategically, as required13. Excellent verbal, written, interpersonal & communication skills, delivering with impact & influence14. Exemplary critical thinking skills and solution orientated15. Demonstrates drive, resilience and flexibility when working in a dynamic a fast paced environment16. Flexibility in terms of working hours & pattern (including weekends and Bank Holidays17. Interest in and knowledge of the local area18. Experience in a premium environment or market leading tourism destination19. Intuitively understands the importance of excellence of customer experience/hospitality.20. Easily collaborates across multi-functional teams, internally and externally21. Manages effectively across primary internal linkages, such as, Community Relations Tourism Retail, Marketing22. Act as an ambassador for Value Retail23. Strong cultural awareness24. Fluent in English and local Village language - other European languages advantageous25. Computer literate and fully competent in preparing regular reporting (statistical & financial)

To oversee the scheduling of service staff according to banquet functions, thus allowing enough time for mis-en-place. 2.         To be in charge for all banquet equipment in terms of storage and repairs and maintenance. 3.         To be in charge of annual repairs and maintenance program of all banquet function rooms, and also the cleanliness of the surrounding areas. 4.         To keep abreast of all changes and/or cancellations of all functions and updates the banquet operation of all these changes. 5.         To be in charge of all function setups and ensure that instructions are carried out according to the function orders. 6.    To ensure that all setups are ready at least one hour before the stipulated times. 7.    To take care of all VIP functions. 8.    To introduce himself to the person in charge of the function. 9.         To brief staff at the time they are scheduled on special notes of service and food items. 10.       To oversee all food and beverage preparation and their presentation and service according to pre-set standards of service. 11.   To ensure that all functions are properly billed and signed by the guests. 12.        To ensure training and supervision of new staff as well as retraining of the present staff. 13.        To be in charge of the quarterly staff evaluations and the discipline of the banquet staff. 14.   To keep an open communication between all departments and banquet. 15.   To control cost of the department. 16.   To liaise with Chef regarding menus and setups. 17.        To acquire casual labour and get approval from Director of Food and Beverage. 18.   To attend daily briefing and Food and Beverage meeting. 19.   To liaise with other departments in regard to such event. 20.   To trace all event history and guest history. 21.        To carry out any duties as and when required by the Director of Food and Beverage.  OTHER CONSIDERATIONS: 1.    To input ideas and suggestions for theme parties. 2.    To contact large organizations and city clubs in order to develop new accounts. 3.    To keep social contact with VIPs or regular guests. 4.    To input ideas and suggestion for marketing plans and special festive promotion. 5.    To setup policies and procedures in all events. 6.         To carry out any duties as and when required by the Director of Food and Beverage.  SPECIFICATIONS: 1.    Hotel school graduated. 2.    Mature, pleasant and well groomed. 3.    Self-motivated. 4.    Ability to communicate in English fluently. 5.    Can work under extreme pressure. 6.    Can work independently. 7.    At least 7 years’ experience in a well-established hotel in managerial position. 8.    Holding a similar position in a well established hotel for at least 3 years. 9.    Knowledge of all F&B operation aspects both in Western and Chinese cuisine. 10.   Pre-opening hotel experience is preferred.

工作职责：1.     支持行政部门主导的活动及服务要求2.     指定、完善、执行、落实会务工作计划3.     带领会务团队保质保量地完成日常工作任务4.     针对日常工作中存在的问题，分析原因，制定整改措施并监督实施5.     及时处理顾客和客户服务需求、跟踪、落实完成情况6.     及时收集、分析客户及顾客意见、要求、向上级汇报并提供解决方案7.     解决客户投诉，并及时向上级汇报8.     管理会务团队建立检查设备的使用、保养状况、确保设施设备的状态良好的巡检表，并适时更新9.     会议室设备状态的跟踪及汇报10.  定期对下属进行评估11.  关注员工需求，保持与员工沟通的畅通12.  制定并实施会务团队的培训计划13.  根据岗位工作流程要求，对新员工进行上岗培训,对老员工进行定期的考核14.  针对巡查中发现的问题，及时对员工进行指导、培训，并反馈到罗氏管理部门15.  准确记录员工出勤情况16.  每季度完成客户满意度调查，对客户满意度加以监测记录，并做好相应的整改方案，以提高服务水平17.  遵从罗氏公司所有的政策及规程18.  优化服务流程，提升服务质量19.  会议室管理的季度性内部会议总结相应的服务20.  大型会务接待项目的人员分配及培训 任职资格：资质：本科学历或以上 经验：拥有8年国际五星级酒店服务及管理者优先考虑，拥有跨国企业行政管理服务支持的优先考虑，5年以上团队管理经验个人素质：1.    优秀的沟通技巧及中英文日常交流2.    注重细节3.    长相得体，彬彬有礼，热情开朗，有耐心4.    服务意识强，能积极主动地提供服务5.    乐于与不同组群的人员工作，协调能力强6.    个人精力充沛，能够在要求十分严格的环境中，高频率节奏下的持续工作7.    沟通能力强，善于听取意见，并及时给予反馈 能力/知识：1.    能够以普通话、英语和上海话进行日常交流。2.    熟练的电脑办公软件(Word、Excel)操作 能力3.    熟练掌握专业设备的使用4.    熟练掌握各项工作流程及质量标准5.    较强的责任心、执行力及领导力6.    专业技能培训能力7.    能够在高节奏、注重成效、协作性的环境中工作8.    有能力处理紧急情况9.    具有创新意识、灵活、清晰的思维方式10.  能够在未受监督的情况下工作 特殊品质：具有为顾客提供服务的热情工作地址：上海市浦东新区龙东大道

‍Check storage areas for proper supplies, organization and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficiencies.Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.The next day, check the previous day revenue report and inform Assistant F&B manager and or F&B manager to resolve any difference from Accounting. Analyze revenue and expense same as director / Manager.Check and organize Banquet Event Orders in accordance with department standards. Enter any changes to charts or necessary areasMake weekly schedule in accordance with staff assignment guidelines and business forecast. Adjust schedule to comply with any needs.Ensure all employees are working as scheduled.Coordinate breaks for staff.  Check function areas and rooms for cleanliness, proper furnishings and equipments. Instruct and rectify deficiencies with respective personnel.After the meeting with the Chef and Chief Steward, review the menu for the group and necessary equipments. Ensure that delivery time, quantity, special requests are arranged as ordered.Assign staff to stations according to group requirements and departmental standards.Assign work and side duties to staff in accordance with department procedures.Communicate additions or changes as they arise throughout the shift. Identifysituations which compromise the department standard and rectify those.Prepare station assignments according to department standard. Hold a line-up with service staff to share and review the Commitment to quality package, day’s work, set-up。Inspect grooming and attire of staff. rectify any deficiencies.Check, plan and ensure all equipments, wares, and service carts are ready for service. Rectify any deficiencies with respective personnel.Check table set-up. Make sure of its cleanliness and neatness meet group requirements and department standard. Rectify any deficiencies with respective personnel.Check bar set-up for cleanliness, organization and agreement with group requirements and department standard; resolve any problems.Check buffet tables/ registration table/ coffee breaks for cleanliness, attractiveness, and layout. Ensure agreement with function order and department standard; resolve any problems. Ensure replenishment of items as specified on event orders or requested by group organizers.Organize main table assembly. Assist and escort to the assigned function area.Meet group coordinator/organizer prior to function and confirm all arrangements are agreeable.Greet guests upon arrival and assist in seating as required by group organizer in accordance with department standard.Direct servers on timing of service throughout function.Communicate additional meal requirements and special request to the kitchen.Superintendent in all service areas and function ensures that department standards are met consistently. Resolve any problems with respective personnel. Assist staff with their job to ensure optimum service to guests.Observe guest reactions and confer frequently with service staff to ensure guest satisfaction.Anticipate guests’ needs respond promptly and acknowledge all guests under any situations. Work to build positive relationship with guest. Be familiar with all hotel service/features and local attractions/activities to respond accurately to any guest inquiry.Monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction. Ability to solve guests dissatisfaction (Mr. Biv) 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)Ensure unused food and condiments (butter, cream, etc.) are returned to the kitchen. All banquet supplies are returned to designated storage areas.Direct to put back and clean up function room. Ensure all department standards are met.Maintain cleanliness of equipment, supplies, working areas and condition.In accordance with department standard, when catering sales department staff are not present, taking a record and confirm banquet reservation/ cancellation，and inform them of the change.Ensure all duties are completed before staff sign out.Carry out formal training program once a week to meet job standard.  Hold department orientation for new employees. Continue training for existing employees.Give feedbacks to employees on their duty. In accordance with hotel standard, manage problems against the rules or hold counseling with employees.Work to create better a working environment and raise motivation and productivity of staff to maximum level.Answer all telephone/PHS calls.Submit repair orders to Engineer when necessary.Record pertinent information in log book.Complete all paperwork and closing duties in accordance with department standard.Complete training and certification check list.Ensure proper storage of items to be kept accordingly to security and safety procedures.

1.监控营运开支，以确保销售成本与预算一致    2.确保对所有应急程序， 产品促销， 产品知识，重要客人，宴会和员工的了解，以便能答复他们的要求和问题3.保持高度集中，以确保宴会的顺利进行，促进良好的公共关系，纠正员工的错误行为和处理客户的投诉，以确保他们得到满意的回复

Duties and Responsibilities工作职责·         Effectively manage the restaurant by ensuring the following:·         有效管理餐厅的日常工作，确保日下工作正常进行：o    Oversee the Implementation of standards as detailed in the departmental standards and procedures manualo    监督部门工作标准和程序手册中列出的各项规范的贯彻执行。o    Adhere to opening and closing procedureso    遵守开始营业和结束营业的程序。o    Adhere to bill paying procedureso    遵守规定的结账程序。o    Conduct effective shift briefings ensuring all staff are aware of VIPs, special occasions, daily specials; emphasis on upselling certain products; etco    有效的进行交接班说明会，确保所有员工了解重要客人，特殊活动，每日特价，重点是推销某些产品等。o    Personally meet and farewell a minimum of 80% of your customerso    亲自迎送80%以上的客人。o    Encourage and motivate staff to provide optimum service during all shiftso    激励在岗员工为客人提供卓越的服务。·         Share recommendations and guest comments to Chef and Food and Beverage Manager to reflect current customer profile·         与厨师和餐饮经理交流意见和客人的建议从而反应当前客人的情况。·         Develop and implement Promotions Calendar for F&B products in restaurant·         在餐厅制定和执行餐饮产品促销活动日历。·         Manage special event concepts·         特别活动的概念管理工作。·         Anticipate market changes and review operations when necessary·         善于预测市场的变化情况，并在必要时审评运营工作。·         Conduct competitor analysis·         对竞争对手进行分析。·         Create positive publicity opportunities·         创造良好的公众宣传机会。·         Manage customer database and utilize effectively·         管理顾客数据库并有效的加以使用。·         Up-sell property facilities·         推销酒店的设施。·         Actively pursue cost saving measures·         积极的实行节约成本的方法。·         Recycle wherever possible·         尽可能再利用能源。·         Liaise with Sales Manager during tender process to obtain new accounts; Food and Beverage specific·         在竞标过程中与销售经理密切合作争取新的客户；特别是餐饮部门的客户。·         Manage wage and beverage cost·         管理工资和饮料成本。·         Forecasting·         进行预测工作。·         Stock control·         有效的控制存货。·         Analyze food and beverage statistics through point of sale system·         通过销售点销售系统分析餐饮统计数据。·         Works with Superior on manpower planning and management needs·         和上级领导一起进行人力规划和管理需求。·         Works with Superior in the preparation and management of the Department’s budget·         和上级领导一起编制和管理部门预算。Experience –经历·         3 years related experience, including supervisory experience, or an equivalent combination of education and experience·         3年相关工作经历，包括管理经验，或与此相当的教育和相关工作经验结合的背景。 

岗位内容：1、负责做好宴会厅房安排，向客人提供热情友好、周到服务；2、负责菜单和酒单的编写，制定菜单要注意搭配，做到斤两准确、保证质量，不错单漏单；3、负责按照中心的标准程序制定服务标准及规则，确保员工按照标准与程序完成任务。岗位要求：1、全日制统招本科及以上学历，旅游管理及相关专业，5年五星酒店同职位工作岗位经验；2、优秀的英语口语及书写能力优先。

岗位职责1. 全面了解相关的食品、饮料、服务知识。2. 确保准确无误的将酒店标准和政策传达给员工，并执行统一的品牌标准。3. 按照宴会订单确保所有活动的摆台。4. 确保摆台工作在活动开始前一小时按要求完成。5. 对各种活动的更改、取消做出及时反应。6. 向活动主办方负责人介绍自己。7. 及时向员工介绍相关活动细节、特殊要求以及服务和食品项目。8. 督促食品和饮料的准备工作并符合酒店服务标准。9. 确保活动后账单的准确性并交由客人签字。11. 对新入职员工和老员工进行培训。12.对员工进行季度评估和进行相关奖惩。13. 在活动开始之前及时发现和弥补服务标准上的不足加以弥补并在之后予以贯彻和执行。14.按照活动要求有计划的安排员工工作以确保足够的餐前准备时间。15.确保所有的设备设施的合理摆放、维修及维护。16.负责宴会厅房及周边区域的年度维修、维护以及清洁计划。17.对所管辖区域提出合理化建议意见以不断提高。18.及时更新每日工作报告并向部门负责人汇报。19.协助餐饮部经理完成宴会推广活动的宣传册。20.对有可能举行的活动随时保持关注。21.运用关键信息及财务目标评估部门发展和制定相关发展计划岗位要求1. 成熟稳重，平易近人，形象良好。2.自信心强3.可以承受相当的工作压力。4.可以独立完成工作。5.最少7年酒店管理工作经验。6.在酒店担任相同职务至少三年以上。7.全面的餐饮部运营及中餐、西餐知识。8.有酒店开业经验优先。

Event Manager 宴会统筹经理

DUTIES: Overall responsible for the administration and operations of Banquet section. Maximize profits, maintain food / beverage / service quality and ensure customer satisfaction.  REQUIREMENTS: Minimum 2 years experience in an similar capacity Team leader / builder Customer / people orientedWilling to work long hours

岗位职责    在部门总监的授权下全面负责宴会厅管理工作:    全面了解相关的食品、饮料、服务知识。确保准确无误的将酒店标准和政策传达给员工，并执行统一的品牌标准。按照宴会订单确保所有活动的摆台。确保摆台工作在活动开始前一小时按要求完成。对各种活动的更改、取消做出及时反应。向活动主办方负责人介绍自己。及时向员工介绍相关活动细节、特殊要求以及服务和食品项目。督促食品和饮料的准备工作并符合酒店服务标准。确保活动后账单的准确性并交由客人签字。   在活动开始之前及时发现和弥补服务标准上的不足加以弥补并在之后予以贯彻和执行。按照活动要求有计划的安排员工工作以确保足够的餐前准备时间。确保所有的设备设施的合理摆放、维修及维护。负责宴会厅房及周边区域的年度维修、维护以及清洁计划。对所管辖区域提出合理化建议意见以不断提高。及时更新每日工作报告并向部门负责人汇报。协助餐饮部经理完成宴会推广活动的宣传册。对有可能举行的活动随时保持关注。运用关键信息及财务目标评估部门发展和制定相关发展计划按部门总监要求完成正常的财务及工作报告。随时对部门收入及相关成本控制保持关注。控制成本并向本部门员工传达重要财务信在食品、饮料、纸张、能源、水等各方面节约开支（尽可能的回收再利用）每月向餐饮部总监提交本部门损益报告。运用切实可行、可衡量的方法不断加强节约各项成本、支出及用工的开支。岗位要求    形象良好，自信稳重。可以承受相当的工作压力。最少5年酒店管理工作经验。在酒店担任相同职务至少2年以上。全面的餐饮部运营及中餐、西餐知识。   有酒店开业经验优先。

岗位职责/职位描述1.  与餐饮部副总监一起制定宴会服务计划。2.  协助酒店新产品及服务的开发和推广。3.  管理财务报告，财务分析、协助部门制定预算，价格策略。4.  确保按照收入和开支预算实现经营目标。5.  与本部门及其他部门协作配合工作。6.  收集所有客人意见，制定提高，改进计划，预防和处理客人所关心的问题。7. 与客户洽谈，确保满足客人的需要。8. 与客户保持有效的适当地交流，同时表现出专业的形象及工作方式。9. 对饭店产品及服务有高度了解，以便更好地向客户销售饭店的服务及设施。10. 根据酒店的经营目标和方向，制订合理的行政及沟通规定及程序。11. 拜访有潜力的客户，发展并保持与客户合作的关系岗位要求：有五星级酒店销售经验者优先

岗位职责全面了解相关的食品、饮料、服务知识。1.确保准确无误的将酒店标准和政策传达给员工，并执行统一的品牌标准。2.按照宴会订单确保所有活动的摆台3.对各种活动的更改、取消做出及时反应4.及时向员工介绍相关活动细节、特殊要求以及服务和食品项目。5.督促食品和饮料的准备工作并符合酒店服务标准。6.确保活动后账单的准确性并交由客人签字。7.对新入职员工和老员工进行培训。8.对员工进行季度评估和进行相关奖惩。9.在活动开始之前及时发现和弥补服务标准上的不足加以弥补并在之后予以贯彻和执行。10.按照活动要求有计划的安排员工工作以确保足够的餐前准备时间。11.确保所有的设备设施的合理摆放、维修及维护。12.负责宴会厅房及周边区域的年度维修、维护以及清洁计划13.及时更新每日工作报告并向部门负责人汇报。岗位要求1.成熟稳重，平易近人，形象良好。2.自信心强。3.可以用英语流利的沟通4.可以承受相当的工作压力。5.可以独立完成工作。6.最少7年酒店管理工作经验。7.在酒店担任相同职务至少2年以上。8.全面的餐饮部运营及中餐、西餐知识

岗位职责1.关注宴会时间, 日期, 地点, 客人人数的改变, 安排员工服务。2.负责所有座位安排表, 保证餐前准备的充分, 提前检查管事部的准备工作。3.协助其助手或员工摆台,清洁。4.负责重要人物的宴会, 密切注意他们的任何需要。5.负责宴会厅厨房的正常运作, 与行政总厨联系以确保出品。6.在宴会后确认所有的宴会帐单已经结清并显示在帐目上。岗位要求1.大专以上学历。具有事业心和责任感,高尚的职业道德,良好的纪律修养.2.有5年以上餐厅管理经验，具有餐饮管理、市场营销学等方面知识，中级英语水平。3.掌握餐厅服务的标准和要求，了解宴会、会议服务程序，善于处理各类客人的实际问题。4.具有很强的语言表达能力，善于评估员工、培训员工并激励下属员工工作。

任职条件：1、女性,年龄25-35岁，形象良好，反应灵敏。2、有酒店宴会销售经验者优先 。3、具备良好的沟通与应变协调能力。岗位职责：1、根据酒店近期和远期的餐饮和宴会经营目标和规划，负责对外宴会的预定和开发，负责宴会业务拓展方案的实施。2、研究和分析宴会市场的形势和同行营销策略，定期向部门总监汇报婚宴市场调研和分析报告，并提出相应的调整对策和建议。3、与餐饮部通力合作，做好婚宴和宴会商场的细分，选择并确定营销项目和对象。4、与部门总监共同商讨并制定酒店宴会销售和婚庆市场的价格策略。5、代表酒店参加各类婚庆展，婚博会等市场营销推介活动。6、做好各类宴会，婚宴的预定及场地安排工作，及时协调相关部门完成并实施各类宴会，婚宴的接待工作。7、做好日常婚宴和宴会的销售记录，定期向部门总监汇报销售预定情况，并向各相关部门进行通告。8、提前下发各类宴会和婚宴的接待《任务单》，确保接待活动顺利，有序。9、接待来酒店考察现场和参观的客户，并主动介绍酒店产品及菜肴特色。10、配合计划财务部做好向客户追索应收账款工作。11、完成上级交办的其他工作。

岗位职责：1. 负责宴会的销售工作。2. 掌握宴会厅的预订情况，做好充足的准备工作。3. 与宾客和厨房保持良好的工作关系，及时向总监和总厨反馈会员对食品，服务方面的意见，不断提高餐饮产品和服务的质量。4. 收集客人意见，建立健全客户档案。 岗位要求：1. 三年以上从事星级酒店宴会销售工作经验，熟悉佛山本地餐饮市场。2. 具有良好的沟通、表达能力及服务意识。3. 热爱本职工作，工作勤恳，认真负责。4. 形象大方、举止端庄。

工作职责：1、负责宴会厅、会议设施的管理工作，监管中餐厅服务管理工作；2、根据宴会统筹和销售预订情况，统筹宴会服务管理工作，接待好会议及做好前期计划3、同销售部餐饮部设计宴会产品及打包，适时组织宴会推广，做好接待和服务工作。4、分管中餐厅工作，包括接待服务计划。5、与厨房、市场销售部、及跨部门的沟通协调工作，让宴会和会议产品以最佳状态呈现给客人，提升酒店宴会和会议及餐饮的收益。6、培训下属和提供发展机会。岗位要求：1、国际品牌相关岗位8年经验。2、熟悉国际品牌宴会和会议服务操作流程、标准。3、有筹备酒店经验。5、对粤菜体系熟悉。

岗位职责：1、负责宴会厅员工的管理与调度，监督安排宴会餐前准备、餐中服务、餐后收尾工作；2、负责制定、修订宴会厅的工作程序和标准，督导下属员工的工作；3、了解宴会厅的经营情况和服务质量状况，处理客诉，保证客户满意度；4、负责宴会厅人事（宴会服务、前台、保洁、PT）安排及绩效评估；5、督导、检查并组织培训，确保宴会服务质量；6、安排、检查营业场所清洁工作，负责宴会厅设施设备的报修、保养和更新工作；9、做好与其他部门的沟通与合作。任职要求：1、具备较强的组织领导能力、协调能力和实际协作能力，并善于与人沟通；2、具有3-5年同岗位餐饮管理的工作经验，熟悉餐饮生产的全过程，掌握宴会厅各岗位的工作程序与标准；3、了解酒店餐饮服务的程序和标准，熟悉各种宴会、酒会、茶话会、各种会议及展台的设计、布置与操作；4、具有丰富的宴会服务经验、推销意识和推销技巧；5、具有较强的语言能力和交际能力，能与客人进行有效的沟通，解决客人的投诉；6、善于评估和培训员工；具有一定的号召力和凝聚力，能将员工的工作积极性调动起来；7、四星级酒店同岗位经验优先。月休四天，五险一金，各项节假日福利，广阔职业发展空间……

岗位职责1、全面了解相关的食品、饮料、服务知识。2、确保准确无误的将酒店标准和政策传达给员工，并执行统一的品牌标准。3、按照宴会订单确保所有活动的摆台。4、确保摆台工作在活动开始前一小时按要求完成。5、对各种活动的更改、取消做出及时反应。6、及时向员工介绍相关活动细节、特殊要求以及服务和食品项目。7、督促食品和饮料的准备工作并符合酒店服务标准。8、协助餐饮部经理完成宴会推广活动的宣传册。9、运用关键信息及财务目标评估部门发展和制定相关发展计划。10、运用切实可行、可衡量的方法不断加强节约各项成本、支出及用工的开支。岗位要求1、成熟稳重，平易近人，形象良好。2、可以承受相当的工作压力。3、可以独立完成工作。4、最少5年酒店管理工作经验。5、在酒店担任相同职务至少3年以上。6、全面的餐饮部运营及中餐、西餐知识。

岗位职责提供令客人喜出望外的服务。详细并准确的告知员工每个活动的细节，并确保全面的贯彻执行。落实经宴会经理告知的活动临时变更信息。对新入职员工和老员工进行培训。协助宴会经理在活动开始之前及时发现和弥补服务标准上的不足加以弥补并在之后予以贯彻和执行。按照活动要求有计划的安排员工工作以确保足够的餐前准备时间。礼貌、准时、高效的工作，和员工一起始终呈现给客人令人愉快和乐于助人的态度，对有可能举行的活动随时保持关注控制成本并向本部门员工传达重要财务信息。按宴会经理的阐述和要求为每个活动摆台并注意所有细节。确保所有宴会摆台工作在活动开始前一小时按要求完成，各岗位员工准备就绪。控制所有宴会厅房的分布格局及摆设。负责所有宴会厅房及库房的整洁及卫生坚持在例会上和同事从各个层面对服务及投诉进行跟进和讨论。查看每周活动预订情况预先对人员安排和设备设施进行准备。按照宴会订单制作台型图和人员安排及时预订小时工并提交预订申请在宴会经理未在岗时执行经理的工作职责。具备相关的成本核算知识。具有各种活动摆台的相关知识。职位要求大专以上学历有国际联号酒店同等职位2年以上工作经验身体健康，形象气质佳有英语听说能力佳

岗位职责全面了解相关的食品、饮料、服务知识。确保准确无误的将酒店标准和政策传达给员工，并执行统一的品牌标准。按照宴会订单确保所有活动的摆台。确保摆台工作在活动开始前一小时按要求完成。对各种活动的更改、取消做出及时反应。向活动主办方负责人介绍自己。及时向员工介绍相关活动细节、特殊要求以及服务和食品项目。督促食品和饮料的准备工作并符合酒店服务标准。确保活动后账单的准确性并交由客人签字。对新入职员工和老员工进行培训。对员工进行季度评估和进行相关奖惩。在活动开始之前及时发现和弥补服务标准上的不足加以弥补并在之后予以贯彻和执行。按照活动要求有计划的安排员工工作以确保足够的餐前准备时间。确保所有的设备设施的合理摆放、维修及维护。负责宴会厅房及周边区域的年度维修、维护以及清洁计划。对所管辖区域提出合理化建议意见以不断提高。及时更新每日工作报告并向部门负责人汇报。协助餐饮部经理完成宴会推广活动的宣传册。对有可能举行的活动随时保持关注。运用关键信息及财务目标评估部门发展和制定相关发展计划。通过财务Micros系统所提供的信息做出相关决定。按餐饮部总监要求完成正常的财务及工作报告。随时对部门收入及相关成本控制保持关注。控制成本并向本部门员工传达重要财务信息。分析和解释财务差异并制定相关预案。按照酒店及部门要求合理制定本部门员工年假计划并执行。及时向员工传达酒店重要信息，并随时关注酒店经营策略。为自己及部门设立目标，具有主人翁意识。在食品、饮料、纸张、能源、水等各方面节约开支（尽可能的回收再利用）每月向餐饮部总监提交本部门损益报告。运用切实可行、可衡量的方法不断加强节约各项成本、支出及用工的开支。<岗位要求成熟稳重，平易近人，形象良好。自信心强。可以用英语流利的沟通可以承受相当的工作压力。可以独立完成工作。最少5年酒店管理工作经验。在酒店担任相同职务至少XXX年以上。全面的餐饮部运营及中餐、西餐知识。 有酒店开业经验优先。