职责描述： 1、负责公司酒店项目的业务拓展，完成新项目的寻找与开拓； 2、根据公司发展战略，扩大公司的信息渠道，扩大项目在市场的占有率。积极通过各种渠道收集整理项目信息，安排项目信息整理，跟踪项目，客户回访，挖掘潜在客户资源； 3、负责新项目的SWOT分析与制作； 4、负责开发项目的独立谈判； 5、负责与中介机构的合作关系建立及协议签署； 6、负责组织酒店项目分析会，根据各专业对项目评估结果，完成酒店项目计划书、服务建议书； 7、负责与业主保持良好沟通，关注项目进度，及时反馈跟进。 任职要求： 1. 大专以上学历，有丰富的商务拓展经验； 2、熟悉房地产市场或具备良好的酒店投资人人脉关系，有良好的社会关系、社会资源； 3、有项目独立开发成功经验； 4、良好的沟通、人际交往能力，思路敏捷，敬业负责，吃苦耐劳，富有挑战精神； 5、3年以上开发相关工作经验，能适应出差； 6、此岗位可以异地办公。

【岗位职责】 1、 全面负责酒店的经营管理。 2、 建立、健全酒店的组织管理系统，使之合理化、精简化、高效化。 3、 负责实现酒店的营业收入指标和利润指标。 4、 负责制定酒店的经营预算和决算，提出更新改造和投资计划。 5、 落实酒店年度财务预算，向各部门下达年度工作指标。 6、 督促酒店维修保养工作和酒店安全管理工作。 7、 负责做好酒店与各界人士的公共关系,树立酒店良好形象。 8、 做好酒店机构设置、员工编制及重要人事变更。 9、 指导培训工作，培养人才，提高整个酒店的服务质量和员工素质。 【岗位要求】 1、 大学专科以上学历。 2、 从事中、高星级酒店工作10 年以上，具有3年以上相关高层管理工作经验。 3、 熟悉酒店各部门服务及管理流程。 4、 善于管理和经营团队，事业心强。 5、 有较强的沟通、计划、决策和综合判断能力。

JOB SUMMARY Functions as the strategic business leader of the property's Hotel Operations. Areas of responsibility may include Front Office, , Recreation/Health Club, Housekeeping, Food and Beverage/Culinary and Engineering/Maintenance. Position works with direct reports (department heads) to develop and implement departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures Hotel Operations meet the brand’s standards, targets customer needs, ensures employee satisfaction, focuses on growing revenues and maximizes the financial performance of the department and developing positive owner relations. Develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand’s target customer and employees and provides a return on investment. CANDIDATE PROFILE Education and Experience • 2-year degree from an accredited university in Business Administration, Hotel and Restaurant Management, or related major; 4 years experience in the guest services, front desk, housekeeping, sales and marketing, management operations, or related professional area. OR • 4-year bachelor's degree in Business Administration, Hotel and Restaurant Management, or related major; 2 years experience in the guest services, front desk, housekeeping, sales and marketing, management operations, or related professional area. CORE WORK ACTIVITIES Managing Profitability • Demonstrates and communicates key drivers of guest satisfaction for the brand’s target customer. • Analyzes service issues and identifies trends. • Makes and executes the necessary decisions to keep property moving forward toward achievement of goals. • Works with hotel management team to develop an operational strategy that is aligned with the brand’s business strategy and leads its execution. Managing Revenue Goals • Monitors hotel operations sales performance against budget. • Reviews reports and financial statements to determine hotel operations performance against budget. • Coaches and supports operations team to effectively manage occupancy & rate, wages and controllable expenses. • Reviews the Wage Progress Report and compares budgeted wages to actual wages, coaching direct reports to address problem areas and holding team accountable for results. Leading Operations and Department Teams • Champions the brand’s service vision for product and service delivery and ensures alignment amongst the hotel leadership teams. • Develops systems to enable employees to understand guest satisfaction results. • Communicates a clear and consistent message regarding departmental goals to produce desired results. Managing the Guest Experience • Reviews guest feedback with leadership team and ensures appropriate corrective action is taken. • Responds to and handles guest problems and complaints. • Stays visible and interfaces with customers on a regular basis to obtain feedback on quality of product, service levels and overall satisfaction. • Creates an atmosphere in all Rooms and Food and Beverage areas that meets or exceeds guest expectations. Managing and Conducting Human Resources Activities • Facilitates the development of creative solutions to overcome obstacles and ensures implementation to continually improve guest satisfaction results. • Ensures employees are treated fairly and equitably. • Ensures that regular, ongoing communication is happening in Operations (e.g., pre-shift briefings, staff meetings). • Fosters employee commitment to providing excellent service, participates in daily stand-up meetings and models desired service behaviors in all interactions with guests and employees. • Incorporates guest satisfaction as a component of staff/operations meetings with an emphasis on generating innovative ways to continually improve results. • Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance. • Solicits employee feedback, utilizes an “open door policy” and reviews employee satisfaction results to identify and address employee problems or concerns. • Ensures property policies are administered fairly and consistently, disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. • Conducts annual performance appraisal with direct reports according to Standard Operating Procedures. • Champions change, ensures brand and regional business initiatives are implemented and communicates follow-up actions to team as necessary.

JOB SUMMARY Functions as the leader of the property’s sales department for properties with bookings over 300 peak rooms and significant local catering revenue. Manages the property's reactive and proactive sales efforts. Provides day to day leadership to sales associates to achieve property sales objectives with overall responsibility for achieving booking goals and property revenues. Implements the brand’s service strategy and applicable brand initiatives in all aspects of the sales process and focuses on building long-term, value-based customer relationships that enable achievement of the hotel’s’ sales objectives. Evaluates the property’s participation in the various sales channels (e.g., Area Sales, Group Sales within the Sales Office, electronic lead channels, etc.) and develops strong working relationships to proactively position and market the property. Manages the marketing budget to enable development of property specific campaigns, promotions and collateral to drive revenue and meet property objectives. Interfaces with regional marketing communications for regional and national promotions pull through. Develops and implements property–wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand’s target customer profile and property associates and provides a return on investment to the owner and Marriott International. CANDIDATE PROFILE Education and Experience Required: • 2-year degree from an accredited university in Business Administration, Marketing, Hotel and Restaurant Management, or related major; 4 years experience in the sales and marketing or related professional area. OR • 4-year bachelor's degree in Business Administration, Marketing, Hotel and Restaurant Management, or related major; 2 years experience in the sales and marketing or related professional area. Preferred: • 4 year college degree. • Demonstrated skills in supervising a team. • Lodging sales experience. • Hotel industry work experience, demonstrating progressive career growth and a pattern of exceptional performance. CORE WORK ACTIVITIES Managing Sales Activities • Manages the development of a strategic account plan for the demand generators in the market. • Manages the property's reactive and proactive sales efforts. • Determines and develops marketing communication activities, in conjunction with Regional Marketing Communications. • Provides customer intelligence in evaluating the market and economic trends that may lead to changes in sales strategy to meet or exceed customer expectations. • Reviews the Strategic Alignment Review (STAR) report, competitive shopping reports and uses other resources to maintain an awareness of the hotel’s market position. • Researches competitor’s sales team strategies to identify ways to grow occupancy and RevPAR and increase market share. • Attends sales strategy meetings to provide input on weekly and overall sales strategy. • Suggests innovative marketing ideas and develops deployment strategies to continue to grow market share. • Evaluates and supports participation and account deployment with Area Sales and Group Sales within the Sales Office. • Serves as the sales contact for the General Manager, property leadership team, Group Sales and Area Sales leaders. • Serves as the sales contact for customers; serves as the customer advocate. • Serves as hotel authority on sales processes and sales contracts. • Serves as the property sales liaison with Area Sales, Group Sales, Revenue Management, Event Management, Regional Marketing Communications and other hotel departments as appropriate. • Participates in sales calls with members of the Sales and Marketing team to acquire new business and/or close on business. • Identifies public relations opportunities and coordinates activities to augment the overall marketing communication strategy. • Supports the General Manager by coordinating crisis communications. • Executes and supports Marriott’s Customer Service Standards and hotel’s Brand Standards. • Executes and supports the operational aspects of business booked (e.g., generating proposal, writing contract, customer correspondence). • Participates in and practices daily service basics of the brand (e.g., , Marriott Hotels and Resorts (MHR) Spirit to Serve Daily Basics, Renaissance Hotels and Resorts (RHR) Savvy Service Basics, Courtyard, SpringHill Suites, Fairfield Inn Basics of the Day, Residence Inn Daily Huddle, or TownePlace Suites Morning Meeting). • Implements a seamless turnover from sales to operations and back to sales while consistently delivering high level of service. • Monitors the effective resolution of guest issues that arise as a result of the sales process by creating mechanisms to channel issues to property leadership and/or other appropriate stakeholders. • Maintains successful performance by increasing revenues, controlling expenses and providing a return on investment for the owner and Marriott International. • Implements the brand’s service strategy and applicable brand initiatives in all aspects of the sales process and focuses on building long-term, value-based customer relationships that enable achievement of the hotel’s’ sales objectives. • Interfaces with regional marketing communications for regional and national promotions pull through. • Performs other duties, as assigned, to meet business needs. Building Successful Relationships • Develops strong partnerships with local organizations to further increase brand/product awareness. • Develops and manages internal key stakeholder relationships. • Develops strong community and public relations by maintaining property participation in local, regional and national tradeshows and client events. • Executes exemplary customer service to drive customer satisfaction and loyalty by assisting the customer and monitoring their satisfaction before and during their program/event. • Serves the customer by understanding their needs and recommending the appropriate features and services that best meet their needs and exceed their expectations, while building a relationship and loyalty to Marriott. • Gains understanding of the hotel’s primary target customer and service expectations; serves the customer by understanding their business, business issues and concerns, to offer better business solution both prior to, and during the program/event. Leadership • Functions as the leader of the property’s sales department for properties with bookings over 300 peak rooms and significant local catering revenue. • Develops sales goals and strategies and verifies alignment with the brand business strategy. • Executes the sales strategy in order to meet individual booking goals for both self and staff. • Coaches leaders of revenue generating departments in developing effective revenue strategies and setting aggressive goals that will drive the property's financial performance. • Verifies Sales team understands and is leveraging Marriott International (MI) demand engines to full potential. • Works with Human Resources, Engineering and Loss Prevention to monitor compliance with local, state and federal regulations and/or union requirements. • Partners with Human Resources to attract, develop and retain the right people in order to support the strategic priorities of the market. • Creates effective structures, processes, jobs and performance management systems are in place. • Sets goals and expectations for direct reports using the Leadership Performance Process (LPP), aligns performance and rewards, addresses performance issues and holds staff accountable for successful results. • Forecasts talent needs and manages talent acquisition strategy with Human Resources (HR) to minimize lost time due to turnover. • Maintains an active list of the competition’s best sales people and executes a recruitment and acquisition plan with HR. • Supports tools and training resources to educate sales associates on winning catering solutions. • Champions leadership development and workforce planning priorities by assessing, selecting, retaining and developing diverse, high-caliber talent that can lead the organization today and strengthen the leadership bench for the future; continues to upgrade the sales & marketing talent; works with HR to anticipate future talent needs based on business growth plans. • Identifies, trains and mentors group sales associates; utilizes all available on the job training tools for associates. • Transfers functional knowledge and develops group sales skills of other discipline managers. • Provides day to day leadership to sales associates to achieve property sales objectives with overall responsibility for achieving booking goals and property revenues. • Evaluates the property’s participation in the various sales channels (e.g., Area Sales, Group Sales within the Sales Office, electronic lead channels, etc.) and develops strong working relationships to proactively position and market the property. • Manages the marketing budget to enable development of property specific campaigns, promotions and collateral to drive revenue and meet property objectives.

【岗位职责】 岗位职责： 1.为总经理提供专业的咨询及行政上的支持。 2.制定开拓市场销售战略和促销计划，督导和协助市场销售计划的进展和实施。 3.监督和评估当前发起的市场销售活动以及市场动态。 4.管理客户关系及服务，包括客户需求、产品服务知识，销售的有效性交流技巧及客户反馈信息。 5.管理部门内部日常工作，确保正常运行。 任职要求： 1.本科及以上相关学历。 2.优秀的中，英文口头表达及书写能力。 3.在国际连锁饭店集团担任类似的工作岗位，具有5年的经验。 4.良好的人际交往、沟通技巧及抗压能力。 5.了解商务旅游、旅游业国际市场，会议旅游及餐饮销售。

酒店总经理/CEO/酒店合伙人  职位描述： 1. ‌项目开发‌：拓展全国酒店资源，开发合作项目，并进行资源整合、裂变延伸‌； 2. ‌项目签约‌：建立和维护良好的合作关系，对项目进行沟通、谈判、合同签订‌； 3. ‌项目维护‌：持续跟进项目运营情况，协调、解决合作期间的突发事件、纠纷等。 酒店总经理/CEO/酒店合伙人  职位要求： 1. 具备酒店行业资源‌； 2. 具备良好的沟通协调能力和市场拓展能力； 3. 热爱旅游、酒店行业，并在行业中深耕、发展。 ‌ ‌岗位亮点‌： 1. 合伙人享有高度的时间自由，能够灵活安排工作计划 ； 2. 资源可快速变现； 3. 在项目运营的整个周期内，合伙人可持续获得丰厚的利润分成：项目不停，收益不止！

岗位职责：  1、全面负责酒店的开业筹备及经营管理工作；  2、建立、健全酒店的组织管理系统，使之合理化、精简化、高效化；  3、负责实现酒店的营业收入指标和利润指标；  4、负责制定酒店的经营预算和决算，提出更新改造和投资计划；  5、落实酒店年度财务预算，向各部门下达年度工作指标；  6、督促酒店维修保养工作和酒店安全管理工作；  7、负责做好酒店与各界人士的公共关系,树立酒店良好形象；  8、做好酒店机构设置、员工编制及重要人事变更；  9、指导培训工作，培养人才，提高整个酒店的服务质量和员工素质。  岗位要求：  1、专科及以上学历，酒店、旅游管理等相关专业；  2、高端酒店行业同等职位至少3年工作经验； 3、具备高端五星级酒店酒店经理/驻店经理及以上从业经验；  4、熟悉酒店各部门服务及管理流程；  5、善于管理和经营团队，事业心强；  6、有较强的沟通、计划、决策和综合判断能力。

【岗位职责】 1. 管理所有厨房工作，包括管事部工作运营，重点是保持卫生标准和习惯，员工培训，以及监督食品的制作和外观，确保风格的一致性和符合顾客的要求； 2. 遵守当地的卫生和安全法规，或其它适用的规定，以及品牌规范和当地的规章制度； 3. 管理厨房和管事部所有工作，获得最佳部门效益； 4. 管理厨房和管事部所有工作 ，获得最佳的食品质量水平和实现最高的卫生标准； 5. 指导特别活动和特殊的食品销售工作； 6. 编制菜谱，并准确记录餐饮部制作和售出的所有菜肴的成本并予以更新; 7. 开发和编写标准菜谱; 8. 开发新的菜肴和产品; 9. 采取相应措施确保优秀餐饮技巧得以保持; 10. 拥有综合性的产品知识，包括配料、设备、供应商、市场和最新趋势，并对厨房运作进行适当调整; 11. 对以下各项的水平进行持续性的控制和分析：销售/成本/ 食物制作/食品的质量和外观/设施和设备的条件和清洁/客人满意度/市场推广工作； 12. 与培训部一起按照集团的指导方针制订培训计划并编写培训材料，为厨房员工和餐饮部其它员工提供培训。 13. 与餐饮总监一起开发受大众欢迎的菜单，使客人获得物有所值的产品； 14. 与餐饮总监一起计划和组织餐饮活动； 15. 更新酒店政策与工作程序档案，以及更新关于以下厨房的最新档案： /菜谱/  标准/ 人员和培训 / 促销 / 材料与设备 16. 制定食品生产部和管事部的工作目标，以及战略策略，工作程序和制度。 17. 与财务总监一起决定所有食品、材料和设备的最小和最大库存量。 18. 按照集团指导方针制定所有食品和设备的采购标准。 19. 监督本地竞争对手的情况，并将他们的运作与酒店的餐饮运作进行比较。 20. 和人力资源部一起进行人力规划和管理需求。 21. 和财务总监一起编制和管理部门预算。 岗位要求： 1. 完全代表酒店，品牌和公司与顾客，员工和第三方交往的能力； 2. 具有解决问题，组织和培训能力； 3. 至少3年以上同等岗位工作经验；

【岗位职责】 1. 主管各项餐饮业务，在为宾客提供独特体验的同时，确保高质量的服务和标准。确保所有工作遵守政府关于健康、安全及其它方面的规定。 2. 参与准备部门年度预算与财务计划。监控预算并控制费用，重点监督食品、酒水与人力成本。 3. 与其他部门领导合作，发掘提高营收的各种销售机会。推出各种能为宾客带来杰出就餐体验的促销活动。 4. 确保安全处理信贷与财务交易。 5.  处理员工日常事务，计划并分配工作，为每个员工设定工作和发展目标。为员工提供教导、辅导并给予定期反馈，协助解决各种员工矛盾，提高团队成员的绩效。 6. 按照政府法规教育和培训所有团队员工。确保员工获得质量与服务标准方面的恰当培训，并为员工配备完成全部工作所需的工具与设备。 7. 通过与其它部门进行日常沟通和协作促进团队合作，提高服务质量。 8. 根据公司规定和政策，对员工工资、工作规程或其它人力资源相关事务提出建议或初拟方案。 9. 确保所有餐饮场所及设施设备的整洁、除尘到位并根据预期业务量储备适量库存。若有任何维修需求，应立即通知工程部。 10. 制定并达成质量目标与宾客满意度目标。礼貌、迅速、高效地对所有宾客提出的问题、投诉或要求予以响应，确保达到较高的客户满意度。 11. 站在宾客的角度分析他们的需求，识别并满足宾客的期望，树立宾客忠诚度。 12. 与宾客联络互动，确保达成宾客的期望。  13. 为酒店管理本地餐饮市场营销计划；参与并维护整个系统内的各种餐饮市场营销计划和促销活动。跟踪本地竞争酒店动向及行业趋势。 14. 确保食品、饮料、库存及设备的安全储存，及时、高效地补充供货，同时降低浪费的情况。 【岗位要求】 1. 3年以上同等岗位工作经验； 2. 精通本部门的业务知识，熟练掌握中餐、西餐、酒吧、茶馆的技能及管理技巧。 3. 熟悉食品原材料采购、储藏和厨房生产、餐厅服务全过程，善于安排各个环节的工作，能保证餐饮管理的协调发展。 4. 具有食品原材料加工、餐饮成本核算方面的知识。掌握各种产品配方、各种食品原材料出料率标准，控制产品质量和成本消耗。 5. 具有社会活动能力、组织领导工作能力和实际工作能力；善于调动餐饮部各级管理人员的积极性。

1.Manage Lounge and Bar operations. 负责酒水部运作。  2. Maintain excellent level of customer service. 保证对客优质服务水平。 3. Develop menus with other members of F&B team. 同团队成员一起制定菜单。 4.Set departmental targets and objectives, work schedules, budgets, and policies and procedures. 设定部门目标，工作计划，预算和规章制度。 5.Evaluate guest satisfaction levels with a focus on continuous improvement. 评估客户满意度并持续改善。 6. Ensure communication meetings are conducted and post-meeting minutes generated. 保证组织沟通会并形成会议纪要。 7.Assist other departments wherever necessary and maintain good working relationships. 必要时协助其他部门，保证良好的工作关系。 8.Comply with hotel security, fire regulations and all health and safety legislation. 遵守酒店安全、消防法规和所有健康与安全制度。 9. Drive sales to maximize budgeted revenue. 推动销售达到收益最大化。 10.Saving all kinds of expenses. 节约各项费用。 11. Saving the energy cost. 节约能源。 12.Incentivize team members to maximize sales and revenue. 激励团队成员强化销售与收益最大化。

【岗位职责】 1、制定和实施房务部的运行计划、预算计划。全面负责前厅部，客房部，水疗健身中心的运营和管理。 2、优化房务部的管理体系。下达房务部的运行管理目标，致力于保持高水平宾客满意度。 3、全面控制部门的管理费用、固定费用和变动费用，使效益最大化。 4、定时查阅各部门的工作日记和每周总结汇报，督查各部门的工作进度及时发现问题，纠正偏差，作出处理。 5、对本部门的安全、消防、卫生工作负责，及时掌握新的规范、条例。因地制宜的实施好各种防范工作。 6、 熟悉本部门经营范围内的经营管理和行政管理知识，了解与商业、酒店等经营有关的法律法规知识。 【岗位要求】 1、国际豪华品牌酒店同职位2年及以上管理经验 2、形象气质良好。 3、了解熟悉客人的消费心理关注客户需求。 4、全面负责房务部的运营、管理及使客房利益最大化。 5、具有良好的沟通技巧和对客沟通能力，和超前的创新意识、营销思路和丰富的房务管理经验。

【岗位职责】 1、制定和实施房务部的运行计划、预算计划。全面负责前厅部，客房部，水疗健身中心的运营和管理。 2、优化房务部的管理体系。下达房务部的运行管理目标，致力于保持高水平宾客满意度。 3、全面控制部门的管理费用、固定费用和变动费用，使效益最大化。 4、定时查阅各部门的工作日记和每周总结汇报，督查各部门的工作进度及时发现问题，纠正偏差，作出处理。 5、对本部门的安全、消防、卫生工作负责，及时掌握新的规范、条例。因地制宜的实施好各种防范工作。 6、 熟悉本部门经营范围内的经营管理和行政管理知识，了解与商业、酒店等经营有关的法律法规知识。 【岗位要求】 1、国际豪华品牌酒店同职位2年及以上管理经验 2、形象气质良好。 3、了解熟悉客人的消费心理关注客户需求。 4、全面负责房务部的运营、管理及使客房利益最大化。 5、具有良好的沟通技巧和对客沟通能力，和超前的创新意识、营销思路和丰富的房务管理经验。

Responsible forpreparing the annual Food and Beverage Business Plan ensuring DivisionalObjectives fully address business objectives of the hotel and needs of Associates. 负责准备餐饮的年度计划，确保部门目标能完全与酒店目标一致并满足员工需要。 Prepares and regularlyupdates Food and Beverage Departmental Budget in close cooperation with theGeneral Manager and Director of Food and Beverage, ensuring targets are met andcosts are effectively controlled. 准备及与总经理和餐饮总监紧密合作，定期更新餐饮预算，确保达到预期目标及有效控制成本。 Ensures accuratemaintenance of recipes, conversion recipes, yield tables and productspecifications. 确保烹饪配方的正确管理，变化，制作表格及生产说明书。 Responsible forensuring that all Corporate, Divisional, Hotel and Governmental reports arecompiled accurately and submitted in a timely manner. 负责所有行政报告，部门报告，酒店报告及政府报告的准确性并准时提交。 Buys locally availablefresh products wherever possible and has limited menus which are changedfrequently to ensure that the guest is always offered a variety of food items. 购买当地新鲜产品，以保证频繁更换的菜单的正常供应，总是能为客人提供花样繁多的菜肴。 Oversees the planningof menus and utilisation of food surpluses and leftovers, taking into accountprobable number of guests, market conditions, and popularity of various dishesand frequency of menu. 考虑到正确的就餐人数及市场条件，菜肴的受欢迎程度及菜单不断更新的因素，监督菜单的设计及利用剩余的食品原料， Reviews menus,analyses recipes, determines food, labour, overhead costs and assigns prices tomenu items. 回顾菜单，分析烹饪配方，确定选材，进行人员分配，计算管理费用的成本及菜式定价。 Directs foodapportionment policy to control costs. 指导食物订购的方向，以控制成本。 Introduces and teststhe market with new products which are market-orientated in terms of price andproduct. 根据市场导向的价格及产品，引进及尝试市场中出现的新产品。 Frequently verifiesthat only fresh products are used in Food & Beverage preparation. 经常核实餐饮准备中的必备的新鲜食物。 Serves fresh food toguests, which is prepared a la minute which is consistently of high quality,and which reflects the style of the outlet concept. 为客人提供新鲜食物，即使是最后一分钟准备，都要保证食物的高质量，并持之以恒，充分体现餐厅的风格及经营概念。 Supervises OutletChefs and Commissary Kitchen personnel and coordinates their assignments toensure economical and timely food production. 监督各厨房厨师及中央厨房人员，协调他们的工作任务，确保经济省时的食物生产。 Observes methods offood preparation and cooking, sizes of portions, and garnishing of foods toensure food is prepared in prescribed manner. 观察食物准备及烹饪的方法，食物的大小及分量，以及食物的装饰，确保食物按照所规定的方式去准备。 Frequently tastes foodand beverage in all outlets and is demanding and critical in standards andquality. 经常到各厨房及餐厅进行食物和饮料品尝测试，并严格要求达到质量标准。 Estimates foodconsumption and purchases or requisitions of foodstuffs and kitchen supplies. 对食物的消费，采购，食物原材料及供应进行评估。 Devises special dishesand develops innovative recipes. 设计特殊菜肴，以及发展革新的烹饪处方。 Establishes andenforces nutrition and sanitation standards for all restaurants. 建立及加强食品营养以及各餐厅的卫生环境。 Works together withthe DF&B, encouraging creativity, supporting marketing and up-sellingactivities. 与餐饮行政总监工作，鼓励创新，支持市场营销及促销活动。

【岗位职责】 1、 在每个主要控制领域下有一个对总体目标的简要说明，接下来是更加详细的关于角色和责任的说明； 2、财务会计和控制； 3、在健康的控制环境中实践最佳的财务会计流程； 4、全面管理酒店会计记录和财务报告以确认符合公司,业主,法规和财政要求及时间要求； 5、如适用上述必须包括酒店国际的分公司或子公司的账务； 6、确认资产负债表真实反映酒店的资产和负债、 资产负债表必须定期审查及进行所有账户的调节； 7、确认遵循酒店全球的管理协议,以及所有业主/租赁协议； 8、维护一个内部控制的重点系统,这将提供一个有效的及的对酒店资产,负债,收入和成本的全面控制、 确保遵循公司政策； 9、代表经营者和业主,保持对酒店资产,负债,收入和支出的控制,并对酒店的财务业绩提供管理,领导和负责； 10、确保遵循法律和税收政策并保持足够的保险保障、管理养老金计划,在适用情况下确保有足够的会计,精算和法律控制； 11、确保为进口,货币转移和酒店营运(酒吧,俱乐部,娱乐场所等)业务获得有效的许可证和执照、 负责保管和更新所有会影响酒店的财务状况的契约和合同； 12、与内部和外部审计联络合作、 确保有效的酒店审计程序已到位,并在必要时及时纠正、 特别强调确保所有的营业收入被记录、使用月度控制检查单， 必要时进行阶段性自我审计； 13、开发财务会计和控制程序的最佳实践、 财务报告和控制需持续审查和发展的领域,以达到影响和效率最大化、管理报告； 14、专注,创新和平衡报告以激励管理行动； 15、制定高质量的，及时准确的管理信息和绩效衡量、报告应发人深省及面向行动、实施报告应包含关键性能指标的基准,定义和衡量指标,并采用平衡记分卡。 报告应不仅反映酒店的历史业绩,并应反映外部及今后的内容、确保公司报告及时和正确。确保所有公司报告与内部一致的,尤其是HLBFS报告,管理报告,营运趋势报告,逐步转换报告,损益表,资产负债表和现金流报告与试算平衡表调节、 维持每月进行这些调节的依据； 16、营业支持为经营提供最高标准的财务和商业支持，为酒店总经理和团队提供关于财务和商业事项的支持 【岗位要求】 1、至少3年同岗位工作经验

JOB SUMMARY Functions as the strategic business leader of the property’s food and beverage/culinary operation, including Restaurants/Bars, Room Service and Banquets/Catering, where applicable. Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures the food and beverage/culinary operation meets the brand’s target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department. Develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand’s target customer and property employees and provides a return on investment. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related professional area. OR • 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in the food and beverage, culinary, event management, or related professional area. Skills and Knowledge • Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. • Management of Financial Resources - Determining how money will be spent to get the work done, and accounting for these expenditures. • Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources. • Applied Business Knowledge - Understanding market dynamics, enterprise level objectives and important aspects of the company’s business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans. Aligning individual and team actions with strategies and plans to drive business results. • Management of Material Resources - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work. CORE WORK ACTIVITIES Developing and Maintaining Food and Beverage/Culinary Goals • Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors. • Reviews financial reports and statements to determine how Food and Beverage is performing against budget. • Makes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy. • Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department’s financial performance. • Establishes challenging, realistic and obtainable goals to guide operation and performance. • Strives to improve service performance. Developing and Maintaining Budgets • Develops and manages Food and Beverage budget. • Monitors the department’s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed. • Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees. • Focuses on maintaining profit margins without compromising guest or employee satisfaction. Leading Food and Beverage/Culinary Team • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Serves as a role model to demonstrate appropriate behaviors. • Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc. • Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change. • Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team). • Establishes and maintains open, collaborative relationships with direct reports and entire food & beverage team. Ensures direct reports do the same for their team. • Develops a food and beverage operating strategy that is aligned with the brand’s business strategy and leads its execution. • Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. • Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Reviews findings from comment cards and guest satisfaction results with F& B team and ensures appropriate corrective action is taken. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. • Empowers employees to provide excellent guest service. • Estimates cost and benefit ratio, maintaining balance between profit and service satisfaction. • Shares plans to take corrective action based on comment cards and guest satisfaction results with property leadership. Managing and Conducting Human Resource Activities • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Coaches and supports food & beverage leadership team to effectively manage wages, food & beverage cost and controllable expenses (e.g., restaurant supplies, uniforms, etc.). • Hires food & beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation. • Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance. • Ensures that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns. • Brings issues to the attention of Human Resources as necessary. • Ensures employees are treated fairly and equitably. • Coaches team by providing specific feedback to improve performance. Additional Responsibilities • Informs and/or update the executives, the peers and the subordinates on relevant information in a timely manner. • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned. • Order and purchase equipment and supplies.

JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing). CANDIDATE PROFILE Education and Experience • High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Leading Kitchen Operations for Property • Leads kitchen management team. • Provides direction for all day-to-day operations. • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensures property policies are administered fairly and consistently. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities • Develops and implements guidelines and control procedures for purchasing and receiving areas. • Establishes goals including performance goals, budget goals, team goals, etc. • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Participates in the budgeting process for areas of responsibility. • Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met • Provides direction for menu development. • Monitors the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented, and create decorative food displays. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Follows proper handling and right temperature of all food products. • Ensures employees maintain required food handling and sanitation certifications. • Maintains purchasing, receiving and food storage standards. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Ensures employees are treated fairly and equitably. • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. • Observes service behaviors of employees and provides feedback to individuals and or managers. • Manages employee progressive discipline procedures for areas of responsibility. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems.

JOB SUMMARY Functions as the strategic business leader of the property's Rooms department. Responsible for planning, developing, implementing and evaluating the quality of property’s rooms. Position works with direct reports to develop and implement departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures Rooms operations meet the brand’s standards, targets customer needs, ensures employee satisfaction, focuses on growing revenues and maximizes the financial performance of the department. Develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand’s target customer and employees and provides a return on investment to the owner and company. CANDIDATE PROFILE Education and Experience • 2-year degree from an accredited university in Business Administration, Hotel and Restaurant Management, or related major; 4 years experience in the guest services, front desk, housekeeping, sales and marketing, management operations, or related professional area. OR • 4-year bachelor's degree in Business Administration, Hotel and Restaurant Management, or related major; 2 years experience in the guest services, front desk, housekeeping, sales and marketing, management operations, or related professional area. CORE WORK ACTIVITIES Leading Rooms Team • Champions the brand’s service vision for product and service delivery. • Communicates a clear and consistent message regarding departmental goals to produce desired results. • Makes and executes the necessary decisions to keep property moving forward toward achievement of goals. • Monitors and promotes room rates, specials, and promotions at the residence. Managing Profitability • Analyzes service issues and identifies trends. • Works with Rooms team to develop an operational strategy that is aligned with the brand’s business strategy and leads its execution. • Reviews and audits expenses. Managing Revenue Goals • Monitors Rooms operations sales performance against budget. • Reviews reports and financial statements to determine Rooms operations performance against budget. • Coaches and supports operations team to effectively manage occupancy and rate, wages and controllable expenses. • Compares budgeted wages to actual wages, coaching direct reports to address problem areas and holding team accountable for results. Ensuring and Providing Exceptional Customer Service • Demonstrates and communicates key drivers of guest satisfaction for the brand’s target customer. • Delivers excellent customer service throughout the customer experience and encourages the same from other employees. • Reviews guest feedback with leadership team and ensures appropriate corrective action is taken. • Coordinates and communicates event details both verbally and in writing to the customer and property operations. • Creates an atmosphere in all Rooms areas that meets or exceeds guest expectations. • Responds to and handles guest problems and complaints. • Uses personal judgment and expertise to enhance the customer experience. • Stays available to solve problems and/or suggest alternatives to previous arrangements. • Interacts with guests to obtain feedback on product quality and service levels. • Stays visible and interfaces with customers on a regular basis to obtain feedback on quality of product, service levels and overall satisfaction. • Works to continually improve customer service by integrating obtained feedback and personal judgment into action plans. • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. • Ensures that employees understand expectations and parameters for Room duties. • Facilitates the development of creative solutions to overcome obstacles and ensures implementation to continually improve guest satisfaction results. Managing and Conducting Human Resources Activities • Interviews and hires employees. • Ensures employees are treated fairly and equitably. • Ensures that regular, ongoing communication is happening in Rooms (e.g., pre-shift briefings, staff meetings). • Fosters employee commitment to providing excellent service, participates in daily stand-up meetings and models desired service behaviors in all interactions with guests and employees. • Incorporates guest satisfaction as a component of staff/operations meetings with an emphasis on generating innovative ways to continually improve results. • Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance. • Solicits employee feedback, utilizes an “open door policy” and reviews employee satisfaction results to identify and address employee problems or concerns. • Ensures property policies are administered fairly and consistently, disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. • Conducts annual performance appraisal with direct reports according to Standard Operating Procedures. • Champions change, ensures brand and regional business initiatives are implemented and communicates follow-up actions to team as necessary. • Identifies talents of direct reports and their teams, and assists with their growth and development plans.

【岗位职责】 1、负责餐饮部行政管理工作,制定并实施餐饮经营的所有计划。 2、负责实现部门的营业收入指标和利润指标。 3、与行政总厨一起筹划和设计菜单，开发当地需求的餐饮产品。 4、熟悉饭店管理理论、餐饮管理理论、营销学和服务心理学。 5、协调与其他部门的工作关系，确保宾客得到满意的餐饮产品和良好的服务。 6、制定餐厅推销策略，督促员工做好食品饮料的推销工作，提高餐饮销售收入。 7、建全物资管理制度，对餐厅的设备、物资、用具等严格管理。 【岗位要求】 1、大专以上文化程度；5年以上同岗位工作经验。 2、精通本部门的业务知识，熟练掌握中餐、西餐、酒吧、宴会的技能及管理技巧。 3、熟悉食品原材料采购、储藏和厨房生产、餐厅服务全过程及集团SFS审计所有要求，善于安排各个环节的工作，能保证餐饮管理的协调发展。 4、具有食品原材料加工、餐饮成本核算方面的知识。掌握各种产品配方、各种食品原材料出料率标准，控制产品质量和成本消耗。 5、具有社会活动能力、组织领导工作能力和实际工作能力；善于调动餐饮 部各级管理人员的积极性。

【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 Director of Finance is an integral part of the 4D structure within the hotel, providing support and technical expertise to other members of the team. This role is responsible for all accounting and financial requirements for the hotel in an environment of tight control. He / she will provide financial support, advice and expertise to the General Manager and hotel team, with the aim of maximizing value, developing the quality of the Finance function within the hotel. What will I be doing? As the Director of Finance, you will be responsible for performing the following tasks to the highest standards: Financial Accounting & Control: Best practice financial accounting processes in a robust control environment Management Reporting: Focused, innovative and balanced reporting that stimulates management action Business Support: Provision of the highest standards of financial and commercial support to the Business Investment Optimizing returns on capital investment Looking Ahead: Operating against meaningful strategic plans and budgets with accurate forecasting Investment in People: Ensuring the best person in each job, in an environment of continuous development Cash & Working Capital: Optimize cash position in an environment of tight control 【任职要求】 What are we looking for? To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: • University qualification and above. • Finance / Accounting major and certified, e.g. ACCA/ CPA. • 5 year in hotel accounting with at least 2 years in similar position with an international hotel. • Fluent in oral and written English to meet business needs. • Possess system skills in OnQ, Check SCM, SUN, OPERA / OnQ PMS, MICROS, HRLINK, • Proficient in Microsoft Windows, Word, Excel and PowerPoint. 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!

SPA技师招聘要求及标准 一、任职资格 1. 20-35岁，163cm以上，性格开朗随和，形象气质佳，声音甜美，有亲和力，衣着整齐大方得体。 2.有SPA技师经验者优先 3.待遇：RMB10000-30000元/月 二、岗位职责： 1.遵守各项规章制度，服从部门领导的工作调配及安排，热爱本职工作，讲究职业道德，做到文明服务，诚心待客。 2.微笑服务、礼貌待客，根据客人的需要为客人选择适合的消费项目，指压手法应熟练。 3.认真学习业务，不断提高技术。 4.我们将提供优厚的待遇及岗位技能培训（有经验者优先）

【岗位职责】 负责整个酒店群的工程及安全的统筹及运营管理工作，同时要兼任政府事务的沟通与协调 1. 总负责所有的机械、电的维修和酒店楼体及其中所有设备的维修及预防维修，并且须保证所有设备、大楼系统的效率和安全操作，特别是火灾报警预防系统。教工程安全部所有员工理论以及实践上的知识。 2. 负责满足客人的高标准要求,负责高效率的工作,成本控制,节约能源等。 3. 工程总监应监督整个酒店设施的正常运行,包括电,水,煤气,油,冷冻设备,空调,管道,泥瓦工作,地毯,室内装璜,厨房设备,洗衣房设备,锅炉,冷冻机设备,配电间,电梯,客房的修理和保养,成本控制和仓库等。 4. 详细制定预防维修计划的每个项目，包括机修，强/弱电或其它部门，如洗衣房、厨房、游泳池等的机器或设备。也包括一些主要的设备，如冷冻机，锅炉，冷却塔，空气处理系统和风扇，水泵，自动控制系统等。把这些计划合并成一个综合的预防维修的主题；指导并监督工程部经理以及其下队伍的工作，亦包括外来供应商对材料不断的补充. 5. 在设法增加产品并节约成本的情况下，确保维持产品的有效化和多样化。在防止员工加班过多的情况下，定期复查员工人数，确保人员平衡，以便于所有的员工在工作时间内各尽其职。正确对待每年的员工评估表，薪金调整，以及优秀员工提升。 6. 和当地的权威结构，如消防局，电力局，供水局，煤气公司，城市大厦及健康检测中心等机构保持联系，以此来确保在需要时提供帮助和设备，以遵从所有的需要； 7. 与所有的供应商安排且商议服务合同，要求其符合相关政策的需要。协调并监督供应商的工作确保主要设备和系统的合同都按照客观且充分的要求设计； 8. 根据所有的工作，包括外来的供应商或咨询者，记录下所有的详细说明，且收取由采购部经理处获得的报价单。和选取的供应商进行磋商，并且进一步的跟进，确保所有的工作在需要的时间段且完全符合并墨守公司，当地和地区健康或安全的标准的情况下完成。 9. 确保酒店长期的需求，包括修理/修复或者更新/更换工作，等。相应地给总经理提出建议，并且作出4至5年的综合计划。在相应的工程中扮演項目经理一职，在需要时和相关的部门总监取得联系。 10. 研究且安排相关的政策和程序以及联合指示的补充工作，特别是那些和火灾、生命安全、能源消耗控制，以及管理和预算准备的控制。 11. 完成并提供所有的常规报告和总经理/业主公司/酒店管理公司所需的数据。在办公室保留所有有效的记录/存挡系统 12. 同客房部及前台部门紧密配合以保证这两个部门的顺利运转和客人的高要求 13. 和其他的部门总监一起召开会议和晨会，以此来回顾当前设备的状况。并定期与采购部经理碰面磋商来回顾当前采购需求的状态和要求，特别是那些重要/紧急的，并且确保所有在操作过程中的项目都是必须的。 14.督促部门经理按时完成工作任务； 15. 准备建立工程,维修的预算,资本投资等并进行控制； 16. 准备所有机器和设备正确运作所需备件和材料的清单，确保有充足的备品来维持保证后面的工作。组织且监督工程部仓库保管员的工作，包括包括充足且有效的库存/存货的控制。 17. 应控制成本和其它与工程部有关的材料,工具和备件的流动； 18. 工程部仓库应每月提供给财务部一份仓库的清单报表； 19. 在需要时评估并组织培训工作，并且发展部门内/外或者其它酒店或公司的所有有潜力的员工。 需要时，评估并推荐员工的调换部门，提升，处分或者免职。 20. 应鼓励和督促部门经理,督导和其它员工注意礼仪,礼貌,执行预防性保养项目,防止安装和设备的严重故障,事故的发生和财产的损失等； 21. 应负责工程安全部员工的纪律工作,如果总经理要求,他还应负责酒店其它员工的纪律工作； 22. 为保护整个酒店的财产,应同安保部配合,建立起酒店的24小时消防规则； 23. 成为一名EET成员。在遇到火警的情况下，对任何的火警信息必须立即作出反应； 24. 负责建立节能和控制能源,负责如何正确使用工具,设备,安全操作等； 25. 应每月写一个工程部工作进展的报告,包括电,水,煤气,油的消耗数字,工程单的完成情况,人力数字等； 26. 经常检查大楼的状态及其设备，确保监督整体的工作进程。 【岗位要求】 国际联号酒店、大型酒店群项目工作经验优先； 工程安全总监岗位至少工作5年以上；

销售总监/项目合伙人   职位描述： 1. ‌项目开发‌：拓展全国酒店资源，开发合作项目，并进行资源整合、裂变延伸‌； 2. ‌项目签约‌：建立和维护良好的合作关系，对项目进行沟通、谈判、合同签订‌； 3. ‌项目维护‌：持续跟进项目运营情况，协调、解决合作期间的突发事件、纠纷等。 销售总监/项目合伙人    职位要求： 1. 具备酒店行业资源‌； 2. 具备良好的沟通协调能力和市场拓展能力； 3. 热爱旅游、酒店行业，并在行业中深耕、发展。 ‌ ‌岗位亮点‌： 1. 合伙人享有高度的时间自由，能够灵活安排工作计划 ； 2. 资源可快速变现； 3. 在项目运营的整个周期内，合伙人可持续获得丰厚的利润分成：项目不停，收益不止！

岗位职责 1.在总经理带领下，负责酒店的日常经营管理工作，对各项经营管理指标负责。  2.提出酒店的经营管理思路，协助确定酒店年度经营计划，并指挥落实。 3.协助建立健全酒店内部管理系统、运行机制及各项规章制度。 4.协调各部门关系。  5.研究市场发展趋势和客户需求，推出符合市场趋势的酒店产品。  6.审定酒店的市场营销方案，和客户满意度，不断提高酒店整体经营状态和水平。  7.提高酒店的管理水平、服务质量。  8.协助总经理负责酒店人才培养，提高酒店整体管理水平，员工素质和服务质量。 任职条件 1 大专及以上学历，酒店管理等相关专业。  2 工作经历主要为国际品牌酒店，具备同岗位工作经验。  3 具备丰富的酒店筹建筹开工作经历，并担任关键岗位角色。  4 熟悉酒店各部门服务及管理流程，尤其具备丰富的房务体系专业知识。  5 善于管理和经营团队，事业心强，富有激情。  6 有较强的适应、沟通、计划、决策和综合判断能力。  7 英语可作为工作语言。  8 能服从岗位工作安排，职业形象较好。 具体工作城市和业务，将会根据实际情况进行安排和确认。 请注意：你的简历信息将会被我们转发到我们的第三方招聘系统进行流程使用。我们会采用合理的安全措施来保护您的个人数据安全，如您继续申请该职位，即表示您已知晓并认可我们的操作。

【职责内容】 康旭生物集团主要做女性私密领域，隶属于厂家被誉为国家高新企业，拥有17款专利产品 现招聘私密销售高手老师，形象气质好，气场强，能适应出差，销售能力强，公司五天休息，可享受累计休息，前期培训需要来公司，其它时间除了市场就是回家休息，很少有各种类型的培训会，员工大会，军训会等/ 老师整体收入在中国美业私密领域里整体收入可观，感兴趣的可以加微信或者拨打电话，请告知是在138网看到的信息，不备注微信一律不加谢谢配合！