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【崗位職責(zé)】 1、制定本部門預(yù)防性維修保養(yǎng)計(jì)劃有效保障酒店設(shè)備、設(shè)施安全經(jīng)濟(jì)運(yùn)行完好。 2、掌握當(dāng)班能源消耗及維修費(fèi)用，確保酒店最大限度的節(jié)能、節(jié)支。 3、推行節(jié)能運(yùn)行計(jì)劃的實(shí)施和運(yùn)行維修費(fèi)用預(yù)算的控制。 4、協(xié)助分析工程項(xiàng)目報(bào)價(jià)單，親臨現(xiàn)場檢查施工與工程進(jìn)度。 5、協(xié)助工程部經(jīng)理做好消防，安全工作。 6、協(xié)助建立完整的設(shè)備技術(shù)檔案和維修檔案。 【崗位要求】 1、大專以上文化程度；2年以上同崗位工作經(jīng)驗(yàn)。 2、必須掌握機(jī)電工程設(shè)備的基礎(chǔ)知識。 3、能充分領(lǐng)會工程部經(jīng)理的經(jīng)營意識，能組織和指揮工程部各項(xiàng)工作計(jì)劃的實(shí)施，確保工程部的正常運(yùn)轉(zhuǎn)。 4、有強(qiáng)烈的事業(yè)心與責(zé)任心和配合精神，秉公辦事，不謀私利。 5、身體健康，精力充沛。

【崗位職責(zé)】 1、全面負(fù)責(zé)區(qū)域內(nèi)酒店的整體運(yùn)營管理，制定并執(zhí)行年度經(jīng)營計(jì)劃，確保完成各項(xiàng)業(yè)績指標(biāo)； 2、統(tǒng)籌區(qū)域內(nèi)酒店的日常運(yùn)營，提升服務(wù)質(zhì)量和客戶滿意度； 3、負(fù)責(zé)區(qū)域內(nèi)酒店的預(yù)算編制、成本控制及收益管理，優(yōu)化經(jīng)營效益，提高盈利能力； 4、分析市場動態(tài)及競爭對手情況，制定并實(shí)施有效的市場營銷策略，提升品牌影響力和市場份額； 5、負(fù)責(zé)區(qū)域內(nèi)團(tuán)隊(duì)建設(shè)與管理，包括人才選拔、培訓(xùn)、考核及激勵(lì)，打造高效協(xié)作的運(yùn)營團(tuán)隊(duì)； 6、維護(hù)與業(yè)主、合作伙伴等外部關(guān)系，確保業(yè)務(wù)順利開展； 7、貫徹執(zhí)行公司各項(xiàng)規(guī)章制度及標(biāo)準(zhǔn)流程，確保區(qū)域內(nèi)酒店運(yùn)營符合公司要求。 【崗位要求】 1、大專及以上學(xué)歷，酒店管理、旅游管理、工商管理等相關(guān)專業(yè)優(yōu)先； 2、8年以上酒店行業(yè)工作經(jīng)驗(yàn)，其中5年以上區(qū)域管理或高端酒店總經(jīng)理崗位經(jīng)驗(yàn)； 3、熟悉酒店運(yùn)營管理全流程，具備出色的市場分析、經(jīng)營決策及團(tuán)隊(duì)管理能力； 4、具備優(yōu)秀的溝通協(xié)調(diào)能力及商務(wù)談判技巧，能夠高效處理內(nèi)外部關(guān)系； 5、年齡30-40歲，身體健康，能適應(yīng)高強(qiáng)度工作及出差安排； 6、具備較強(qiáng)的抗壓能力及責(zé)任心，目標(biāo)導(dǎo)向，結(jié)果驅(qū)動。

Onboard Duties ?Organisationof embarkation and disembarkation ?Ensuring smooth operation of transfers (transfer / luggage / times) ?Coordination of airport representative and assisting with passenger travels ?Handling / filing of cruise, land (if applicable) reports & daily program ?Managing and filing vendor vouchers & onboard bookings ?Organizing guest information documents (city maps/ brochures / hand outs, welcome letter, questionnaires) ?Organisingand presenting guest entertainment (games / lectures / presentations) according to the cruise layout & active guest relation ?Responsible for all public announcements (including bridge commentary) ?Facilitating and assisting guests with onboard cruise bookings ?Travel Concierge desk hours in accordance with the tour layout ?Receipt and handling of guest complaints & private guest excursions. Offer advice on food/restaurants, shopping, and activities during free time Shore Excursion ?Coordination of all excursions including audio equipment ?Liaising with local suppliers (reconfirmation of reservations, busses, guides…) ?Instructing and briefing local guides prior to shore-excursion ?Accompanying of all excursions and walks (with or without local guides) ?Controlling and monitoring of implementation and quality of the excursions

?The holder of the position undertakes not to pass over the company’s information, manuals, information on business developments and EDP data to any third party or publicize or retain same for personal use after leaving the job. ?The company reserves the right to demand compensation for damages in the event of a breach of this instruction and take legal action against the staff. ?Conduct and appearance in accordance

?Supervision/support of a professional welcoming and sales orientated F&B Service ?Coordinate with the Executive Chef dietary needs for guests according to manifest ?Ensuring absolute cleanliness and order in accordance with HACCP rules ?Operation of service procedures according to standards (e.g. menus, decoration,) ?Organisationand execution of F&B related ship functions and special events ?Responsible for sales for on-board products such as aperitifs, digestives and wines ?Preparation of opening and closing ships at start and end of season ?Act as Deputy Hotel Manager when Hotel Manager and Asst. HM are not available Management and motivation of the service crew ?Organisation, management and motivation of restaurant and bar (7-16 crew) ?Management of work schedules & Training of service department ?Luggage duty on embarkation and disembarkation day ?Participation in loadings and waste management Responsible for cost control and adherence to set budgets ?Cost control (incl. stock supply/inventory in accordance to the budget &standards) ?Daily closing of restaurant and bar area cash register

崗位職責(zé) 1、 有藏區(qū)同樣崗位的工作經(jīng)驗(yàn)。 2、全面負(fù)責(zé)酒店的經(jīng)營管理。 3、 建立、健全酒店的組織管理系統(tǒng)，使之合理化、精簡化、高效化。 4、 負(fù)責(zé)實(shí)現(xiàn)酒店的營業(yè)收入指標(biāo)和利潤指標(biāo)。 5、 負(fù)責(zé)制定酒店的經(jīng)營預(yù)算和決算，提出更新改造和投資計(jì)劃。 6、 落實(shí)酒店年度財(cái)務(wù)預(yù)算，向各部門下達(dá)年度工作指標(biāo)。 7、 督促酒店維修保養(yǎng)工作和酒店安全管理工作。 8、 負(fù)責(zé)做好酒店與各界人士的公共關(guān)系,樹立酒店良好形象。 9、 做好酒店機(jī)構(gòu)設(shè)置、員工編制及重要人事變更。 10、 指導(dǎo)培訓(xùn)工作，培養(yǎng)人才，提高整個(gè)酒店的服務(wù)質(zhì)量和員工素質(zhì)。 崗位要求 1、 本科以上學(xué)歷，相關(guān)管理專業(yè)。 2、 從事星級酒店工作10年以上，具有8年以上相關(guān)高層管理工作經(jīng)驗(yàn)。 3、 熟悉酒店各部門服務(wù)及管理流程。 4、 善于管理和經(jīng)營團(tuán)隊(duì)，事業(yè)心強(qiáng)。 5、 有較強(qiáng)的溝通、計(jì)劃、決策和綜合判斷能力。

崗位職責(zé)： 1.負(fù)責(zé)餐飲廚房日常的經(jīng)營管理工作； 2.負(fù)責(zé)餐飲廚房服務(wù)品質(zhì)的維持與提升策劃，以及菜單的制定； 3.督導(dǎo)和檢查各廚房出品質(zhì)量，并用量化標(biāo)準(zhǔn)進(jìn)行審核； 4.主持召開餐飲廚房經(jīng)營例會或?qū)ｍ?xiàng)業(yè)務(wù)會議，對業(yè)務(wù)工作進(jìn)行協(xié)調(diào)、檢查； 5.督導(dǎo)檢查下屬部門原材料及各項(xiàng)成本控制； 6.根據(jù)季節(jié)差異、客人情況研究制定特別菜單； 7.確保廚房的食品安全符合市場監(jiān)管部門要求和規(guī)范； 8.研究當(dāng)?shù)夭惋嬍袌?，極積開創(chuàng)新菜； 9.完成領(lǐng)導(dǎo)安排的其他工作任務(wù)。 任職條件： 1.2年及以上行政總廚工作經(jīng)驗(yàn)，或具有5年及以上中高端酒店廚師長工作經(jīng)驗(yàn)，以廚房負(fù)責(zé)人身份至少籌備過一家中高端星級酒店。 2.具有中餐、全日餐廚房工作管理經(jīng)驗(yàn)及菜品研發(fā)能力； 3.熟悉并掌握食品安全政策法規(guī)； 4.具有較強(qiáng)的培訓(xùn)能力和帶隊(duì)伍能力，并注重培訓(xùn)和人才發(fā)展； 5.對數(shù)字敏感，具有成本管控意識，能夠推動收入和利潤增長，合理控制好食品成本； 6.具有較強(qiáng)的溝通和協(xié)調(diào)能力，對烹飪抱有熱情； 7.同等條件下，具有高級廚師資格證優(yōu)先。

?Professional preparation and distribution of daily meals including breakfast, lunch, tea time, dinner, etc. for crew and guests in accordance with Executive Chef manual and menu cycle ?Ordering of stock in cooperation with Executive Chef ?Correct handling of all products and equipment ?Ensuring of perfect cleanliness in working area in accordance with HACCP rules ?Conducting stock takes; inventory according to company procedures ?Preparation to open and close ships at start and end of season ?Assistance in other departments upon instruction from supervisors (if required) ?Performance according to company standards and HACCP rules ?Participation in loading processes ?Correct storage of stock; establishing of par levels ?Active participation in onboard training programs ?Luggage duty on embarkation and disembarkation day

?Supervision and support of a professional welcoming and sales orientated service in bar, lounge and on the sundeck ?Operation of bar procedures according to company standards (e.g. menus, decoration, appearance) ?Organisation, management, motivation and training of bar team (2 to 4 crew) ?Organisationand execution of F&B related ship functions and special events ?Serving drinks in accordance with company standards ?Creation of daily cocktails in accordance with company standards ?Preparation and set up of Café Lunch in the lounge in coorporationwith Executive Chef and Food & Beverage Manager ?Ensuring highest level of cleanliness within bar, pantry, lounge, sundeck in accordance with HACCP standards ?Cost control for bar in accordance with the budget ?Establishing of weekly stock order in cooperation with Food & Beverage Manager ?Responsible for the daily tallying of the bar revenue ?Conduction of stock takes; inventory according to company procedures ?Preparation of opening and closing ships at start and end of season ?Correct storage of stock; establishing of par levels ?Luggage duty on embarkation and disembarkation day ?Participation in loadings

崗位職責(zé) 1、 維護(hù)公司形象積，極提高服務(wù)意識； 2、 協(xié)助總經(jīng)理確立酒店的經(jīng)營計(jì)劃（月、季、年）、發(fā)展規(guī)劃及經(jīng)營方針，制定酒店的經(jīng)營管理目標(biāo)，配合總經(jīng)理做好酒店的經(jīng)營管理工作； 3、 按照酒店經(jīng)營和服務(wù)的規(guī)范要求及質(zhì)量標(biāo)準(zhǔn)，協(xié)助總經(jīng)理制定完善酒店的各項(xiàng)規(guī)章制度，建立健全內(nèi)部組織系統(tǒng)，協(xié)調(diào)各部門關(guān)系，建立內(nèi)部合理而有效的運(yùn)行機(jī)制； 4、 協(xié)助總經(jīng)理做好酒店的市場拓展、人力資源開發(fā)和計(jì)劃財(cái)務(wù)工作； 5、 協(xié)助總經(jīng)理做好酒店的安全管理，切實(shí)抓好酒店的安全生產(chǎn)、食品衛(wèi)生和治安、消防管理工作； 6、 協(xié)助總經(jīng)理做好酒店資產(chǎn)管理，控制酒店?duì)I銷成本，減少浪費(fèi)，提高經(jīng)濟(jì)效益； 7、 負(fù)責(zé)重要客人的接待工作，保持與社會各界的廣泛聯(lián)系，塑造企業(yè)良好的內(nèi)、外部形象； 8、 協(xié)助總經(jīng)理做好酒店的行政及后勤管理工作，重點(diǎn)抓好固定資產(chǎn)的維護(hù)保養(yǎng)、更新和能源管理工作； 9、 協(xié)助總經(jīng)理完成公司下達(dá)的各項(xiàng)指標(biāo)，負(fù)責(zé)檢查酒店以崗位責(zé)任制為起點(diǎn)的《政策與程序》等管理制度的落實(shí)執(zhí)行情況； 10、 協(xié)助總經(jīng)理建立酒店與客戶、供應(yīng)商、合作伙伴、上級主管、政府機(jī)構(gòu)、金融機(jī)構(gòu)、媒體等部門間順暢的渠道； 11、 建立酒店內(nèi)部良好的溝通渠道，協(xié)調(diào)各部門關(guān)系； 12、 營造企業(yè)文化氛圍，塑造和強(qiáng)化酒店客觀價(jià)值； 13、 負(fù)責(zé)酒店員工隊(duì)伍建設(shè)，培養(yǎng)、選拔中高層管理人員和優(yōu)秀員工； 14、 協(xié)助總經(jīng)理處理酒店重大突發(fā)事件； 15、 協(xié)助總經(jīng)理監(jiān)督、控制經(jīng)營計(jì)劃的實(shí)施過程； 16、 按時(shí)完成上級領(lǐng)導(dǎo)交辦的其它工作。

大專及以上學(xué)歷 有從事中高端連鎖酒店管理經(jīng)驗(yàn)

此崗位為北京融通旅發(fā)酒店管理有限公司旗下項(xiàng)目酒店招聘，包括融悅庭酒店等。 崗位職責(zé)： 1.?全面負(fù)責(zé)酒店的籌備開業(yè)及經(jīng)營管理工作； 2.?建立、健全酒店的組織管理體系； 3.?負(fù)責(zé)實(shí)現(xiàn)酒店的營業(yè)收入指標(biāo)和利潤指標(biāo)； 4.?負(fù)責(zé)制定酒店的經(jīng)營預(yù)算和決算； 5.?落實(shí)酒店年度財(cái)務(wù)預(yù)算和年度工作指標(biāo)； 6.?督促酒店維修保養(yǎng)工作和酒店安全管理工作； 7.?負(fù)責(zé)做好酒店與各界人士的公共關(guān)系,樹立酒店良好形象； 8.?做好酒店機(jī)構(gòu)設(shè)置、員工編制及重要人事變更； 9.?指導(dǎo)培訓(xùn)工作，培養(yǎng)人才，提高整個(gè)酒店的服務(wù)質(zhì)量和員工素質(zhì)； 10.?做好為軍惠軍服務(wù)，提升客戶滿意度； 11.?完成公司領(lǐng)導(dǎo)安排的其他任務(wù)。 崗位職責(zé)： 1.?專科及以上學(xué)歷，年齡不超過45歲； 2.?中共黨員優(yōu)先，具有相關(guān)專業(yè)資格證者優(yōu)先； 3.?具備酒店3個(gè)以上業(yè)務(wù)部門崗位工作經(jīng)歷，熟悉酒店各部門服務(wù)及管理流程； 4.?5年以上酒店部門負(fù)責(zé)人或3年以上總經(jīng)理助理、副總經(jīng)理工作經(jīng)驗(yàn)，酒店市場銷售、房務(wù)管理出身優(yōu)先考慮； 5.?善于管理和經(jīng)營團(tuán)隊(duì)，事業(yè)心強(qiáng)； 6.?有較強(qiáng)的計(jì)劃、組織、協(xié)調(diào)、控制和綜合決策能力； 7.?可接受工作地點(diǎn)調(diào)配。

確保宴會部運(yùn)作符合其酒店策略，適當(dāng)執(zhí)行酒店規(guī)章。 Assist to ensure that the banquet activities are aligned withthe respective Corporate Strategy, and that the Hotel Actions have beenimplemented where appropriate. 定期主持召開部門溝通會并確保分部門例會和會議確實(shí)有效且在必要時(shí)進(jìn)行指導(dǎo)。 Conducts regulardivisional communications meetings and ensure that departmental briefings andmeetings are effective and conducted as necessary. 監(jiān)督部門營運(yùn)手冊的準(zhǔn)備和更新的工作。 Oversee the preparation and update of individual DepartmentalOperations Manuals. ?確保所有員工遵循品牌承諾并始終提供優(yōu)異的對客服務(wù)。 Ensures that all employeesdeliver the brand promise and provide exceptional guest service at all times. 確保員工同樣在適當(dāng)?shù)臅r(shí)候?yàn)槠渌块T的內(nèi)部客人提供優(yōu)質(zhì)服務(wù)。 Ensure that employees alsoprovide excellent service to internal customers in other departments asappropriate. 禮貌而高效地處理所有客人和內(nèi)部客人的投訴和詢問，確保問題得到圓滿解決。 Handle all guest andinternal customer complaints and inquiries in a courteous and efficient manner,following through to make sure problems are resolved?satisfactorily. 與客人和同事保持基于良好工作關(guān)系的互動接觸。 Maintain positive guestand colleague interactions with good working relationships. 與客人建立并保持良好的客戶關(guān)系。 Establish a rapport withguests maintaining good customer relationships. 經(jīng)常親自證實(shí)餐廳客人得到的是最好的服務(wù)。 Personally, and frequentlyverifies that guests in the banquet area are receiving the best possibleservice. 在宴會區(qū)域花時(shí)間巡視（高峰時(shí)段）以確保員工很好地管理餐廳區(qū)域并使各項(xiàng)工作達(dá)到最佳滿意度。 Spends time in the Outlet(during peak periods) to ensure that the Outlet is managed well by therespective employees and functions to the fullest expectations. 將員工的工作能力通過多項(xiàng)技能、多項(xiàng)任務(wù)和有彈性的日程安排運(yùn)用而達(dá)到最大化，以完成經(jīng)營上的財(cái)政目標(biāo)和顧客期望。 Maximizes employeeproductivity through the use of multi-skilling, multi-tasking and flexiblescheduling to meet the financial goals of the business as well as theexpectations of the guests. 關(guān)注工作效率水平的提高以及在適用的原則指引下對于設(shè)施設(shè)備或者支出成本的慎重管理的要求以達(dá)到所有設(shè)備的最佳調(diào)配和能源使用效率。 Focus attention onimproving productivity levels and the need to prudently manage utility/payrollcosts within acceptable guidelines ensuring optimum deployment and energyefficiency of all equipment. 確保遵守品牌承諾以追求利潤最大化為原則進(jìn)行部門運(yùn)作。 Ensure that the outlet isoperated in line with maximizing profit while delivering on the brand promise. 達(dá)到月度和年度宴會，會議中心及接待樓營業(yè)收入。 Achieve the monthly andannual the banquet, conference center and reception building revenue. 協(xié)助餐飲部年度經(jīng)營計(jì)劃的準(zhǔn)備工作。 Assist in the preparationof the Annual Business Plan for Food and Beverage. 協(xié)助進(jìn)行月度的再度預(yù)測，適當(dāng)?shù)臅r(shí)候讓各個(gè)部門經(jīng)理參與其中。 Assists in the monthlyre-forecasting, involves the respective Heads of Department as appropriate. 確保與財(cái)務(wù)記錄的保留、錢款處理和許可以及及時(shí)而準(zhǔn)確的財(cái)政信息的上報(bào)全部符合酒店、公司和本地的制度、政策和規(guī)章的規(guī)定。 Ensures that all hotel,company and local rules, policies and regulations relating to financial recordkeeping, money handling and licensing are adhered to, including the timely andaccurate reporting of financial information 協(xié)助進(jìn)行盤點(diǎn)管理和酒店?duì)I運(yùn)設(shè)備和其他設(shè)施持續(xù)的保存保養(yǎng)。 Assist in the inventorymanagement and ongoing maintenance of hotel operating equipment and otherassets. 以主要的業(yè)績表現(xiàn)指數(shù)為基礎(chǔ)對成本進(jìn)行預(yù)先管理控制，適當(dāng)?shù)臅r(shí)候讓各個(gè)部門經(jīng)理參與其中。 Manages costs proactivelybased on key performance indicators, works with the respective Heads ofDepartment as appropriate. 確保使用新技術(shù)和設(shè)備，簡化工作系統(tǒng)提高工作效率。 Ensures new technology andequipment are embraced, improving productivity whilst taking work out of thesystem. 在營運(yùn)過程中將對于餐飲產(chǎn)品的檢驗(yàn)和監(jiān)督貫穿始終，并在適當(dāng)?shù)那闆r下做出反饋。 Tastes and monitors the food and beverage products served throughout the operation, provides feedback where appropriate. 監(jiān)督餐飲的服務(wù)和餐飲標(biāo)準(zhǔn)。在必要的地方包括宴會廳，會議中心及接待樓，與宴會副經(jīng)理、行政副總廚和廚師長一起實(shí)施正確的措施。 Monitors service and food and beverage standards in the BQT, Meeting Center and Villas.? Work with the Assistant BQT Managers, Executive Sous Chefs and Chef de Cuisines to take corrective actions where necessary. 與行政副總廚共同對涉及點(diǎn)位餐飲營運(yùn)進(jìn)行頻繁而全面的檢查。 Conducts frequent and thorough inspections together with the Executive Sous Chef, of the Food and Beverage Operation. 經(jīng)常查證餐飲準(zhǔn)備中僅可用新鮮的產(chǎn)品。 Frequently verifies that only fresh products are used in food and beverage preparation. 幫助行政總廚/行政副總廚提出富有創(chuàng)意的建議和想法。 Assist the Executive Chef/Executive Sous Chefs with creative suggestions and ideas. 監(jiān)督對所有運(yùn)營設(shè)備和營業(yè)用品的月度盤點(diǎn)。 Conduct monthly inventory checks on all operating equipment and supplies. 針對每日營運(yùn)和質(zhì)量控制與廚房密切溝通。 Liaise with the Kitchen and Beverage Department on daily operations and quality control. 對菜單上的所有菜品和飲料有全面的知識和理解，并能推薦菜品和飲料的搭配及促銷。 Have a thorough knowledge and understanding of all food and beverage items in the menu and the ability to recommend Food and Beverage combinations and upsell alternatives. 確保宴會的前、后區(qū)域的潔凈有序。 Ensure that banquet area is kept clean and organized, both at the front as well as the back of house. 與客房部配合，確保嚴(yán)格執(zhí)行既定的清潔計(jì)劃。 Liaises and organizes with Housekeeping Department that the established cleaning schedules are strictly adhered to. 監(jiān)督和協(xié)助所有宴會部員工的聘用和篩選。在招聘時(shí)遵循酒店指示，在篩選員工時(shí)以能力基礎(chǔ)進(jìn)行選擇。 Oversees and assists in the recruitment and selection of all banquet employees.?? Adheres to hotel guidelines when recruiting and uses a competency-based approach to selecting employees. 監(jiān)督餐飲部所有員工的守時(shí)性和儀容儀表，確保他們根據(jù)酒店和部門的儀容儀表要求身著正確的制服并保持高標(biāo)準(zhǔn)的儀容儀表和個(gè)人衛(wèi)生狀況。 Oversees the punctuality and appearance of all Food and Beverage employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards. 經(jīng)過適當(dāng)?shù)呐嘤?xùn)、指導(dǎo)和/或教導(dǎo)，通過提高每位員工的技能和能力將其效力發(fā)揮到最大化。 Maximize the effectiveness of employees by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring. 指導(dǎo)員工進(jìn)行年度表現(xiàn)評估，支持他們的職業(yè)發(fā)展目標(biāo)。 Conduct annual Performance Development Discussions with employees and to support them in their professional development goals. 通過持續(xù)的反饋和月度會議來幫助部門培訓(xùn)員不斷進(jìn)步。 Assist in the development of Departmental Trainers through ongoing feedback and monthly meetings. 與培訓(xùn)經(jīng)理和部門培訓(xùn)員協(xié)調(diào)下為員工制定計(jì)劃并落實(shí)有效的培訓(xùn)課程。 Plan and implement effective training programmers for employees in coordination with the Training Manager and Departmental Trainers. 監(jiān)督每周工作時(shí)間安排的準(zhǔn)備和記錄，確?？梢苑从吵鰻I業(yè)需求和其他重要的業(yè)績指數(shù)。 Oversee the preparation and posting of weekly work schedules, making sure that they reflect business needs and other key performance indicators. 鼓勵(lì)員工成為有創(chuàng)意的、主動的、具有挑戰(zhàn)精神并可以認(rèn)識到自身對于營運(yùn)成功所作貢獻(xiàn)的員工。 Encourage employees to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation. 支持落實(shí)以人為本，示范并加強(qiáng)諾金價(jià)值觀和文化特性。 Support the implementation of The People Philosophy, demonstrating and reinforcing NUO’s Values and Culture Characteristics. 確保所有員工完全理解并嚴(yán)格遵守員工守則。 Ensure that all employees have a complete understanding of and adhere to employee rules and regulations. 確保員工遵守所有與消防、防護(hù)和安全相關(guān)的酒店、公司和當(dāng)?shù)氐闹贫取⒄吆鸵?guī)章。 Ensure that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security. 對于員工意見調(diào)查做出反饋并落實(shí)相應(yīng)的改善措施。 Feedbacks the results of the Employee Opinion Survey and ensures that the relevant changes are implemented.

崗位要求： 1、中端酒店總經(jīng)理崗位工作滿三年以上，其中在一處擔(dān)任總經(jīng)理崗位滿二年。 2、熟練掌握OTA,數(shù)字敏感，邏輯條理清晰。 3、良好的職業(yè)操守，較強(qiáng)的溝通協(xié)調(diào)及抗壓能力。 4、有進(jìn)取心，有自我驅(qū)動力和學(xué)習(xí)能力。 5、年齡45歲以內(nèi)，大專以上學(xué)歷。 6、服從大區(qū)域委派。 福利待遇： 1、底薪+績效。 2、晉升機(jī)會。 3、提供食宿。 4、提供免費(fèi)培訓(xùn)，帶薪年假等員工福利。

1、善于診斷酒店運(yùn)營管理中的問題，并提供解決辦法，提升酒店經(jīng)營水平 2、善于團(tuán)隊(duì)管理，營造好的團(tuán)隊(duì)氛圍 3、善于酒店品質(zhì)維護(hù)及提升 4、掌握線上運(yùn)營，及線下市場開發(fā) 5、有處理突發(fā)事件，協(xié)調(diào)外界關(guān)系能力 6、有成功帶店工作經(jīng)驗(yàn)

SERVICE AND ORGANIZATION ? Guarantee the application of standards and ensure an optimal customer experience ? Apply and enforce the restaurant manager's organization ? Ensure the distribution, use and return of laundry ? Allocate consumables and PMH products ? Alert the restaurant manager about the need for laundry, consumables and PMH ? Check the setting up of tables before/during and after the services ? Control the dressing and decoration of buffets to enhance the value of kitchen services ? Be present during the service and welcome GMs to restaurants ? Supervise the restaurant team during the various stages of the service ? Control the quality, speed, service and clearing of tables during service ? Ensure the promotion of wines on the menu ? Control the execution of the task schedule ? Replace the Restaurant Manager in case of absence COMPLY WITH HYGIENE & SAFETY STANDARDS IN RESTAURANTS ? Check the application of H.A.C.C.P method and the health and safety rules ? Alert the restaurant manager to non-compliance with the implementation of the H.A.C.C.P. method and health and safety rules by restaurant teams ? Ensure that unaccompanied minors do not consume alcohol, in particular that they do not help themselves at self-service alcoholic beverage dispensing points ? Ensure that unfinished alcoholic beverages are systematically collected and cleared from the tables ? Make sure that unfinished bottles of alcohol are cleared and secured in a place not accessible to customers ? Ensure the maintenance and preservation of premises, equipment and materials ? Transmit to technical services malfunctions and damage observed in restaurants ? Respect and control the application of personal hygiene and clothing rules ? Apply procedures for closing the activity ? Respect the resort’s waste management rules (sorting, collection…) ? Limit electricity and water consumption MANAGEMENT ? Ensure the reception, implementation and integration of GO/GEs in your department ? Define personal objectives and support his team or its affiliates, and evaluate them ? Supervise and lead in a transversal logic ? Implement and comply with HR procedures and have them validated by your own manager ? Manager by proximity: show, train and enforce ? Be exemplary through his visibility among teams and customers We hope you are ... ? An explorer, available and ready to live in a Club Med resort ? An experienced professional with qualifications ? Enthusiastic about dining services and team management ? A charismatic leader who manages a team of 10 to 30 people ? A indispensable right arm, ready to assist the restaurant Manager with organizing the service and managing the teams ? A friendly server who welcomes, seats and serves in the dining room (300 to 1000 meals per service) ? An outstanding coach who supervises, unites and develops your teams ? A good salesperson who stimulates additional sales ? A sharp manager who can juggle between orders and stocks ? A caretaker who makes certain of application and respect of health and safety standards

崗位職責(zé)： 1.全面負(fù)責(zé)中餐廳運(yùn)營管理工作； 2.全面負(fù)責(zé)中餐廳品質(zhì)管理工作； 3.全面負(fù)責(zé)中餐廳營收及成本控制管理工作； 4.全面負(fù)責(zé)中餐廳員工培訓(xùn)及發(fā)展工作； 5.全面負(fù)責(zé)中餐廳安全生產(chǎn)管理工作。 6.完成領(lǐng)導(dǎo)安排的其他工作任務(wù)。 任職條件： 1.2年以上酒店或餐飲行業(yè)餐廳經(jīng)理相關(guān)工作經(jīng)驗(yàn)； 2.精通中餐的業(yè)務(wù)知識，熟練掌握中餐的業(yè)務(wù)及管理技能； 3.熟悉中餐服務(wù)全過程，善于安排各個(gè)環(huán)節(jié)的工作，能保證餐廳管理的協(xié)調(diào)發(fā)展； 4.具有較強(qiáng)的溝通協(xié)調(diào)能力、組織領(lǐng)導(dǎo)工作能力和實(shí)際工作能力。

崗位要求： 1、中端酒店總經(jīng)理崗位工作滿三年以上，其中在一處擔(dān)任總經(jīng)理崗位滿二年。 2、熟練掌握OTA,數(shù)字敏感，邏輯條理清晰。 3、良好的職業(yè)操守，較強(qiáng)的溝通協(xié)調(diào)及抗壓能力。 4、有進(jìn)取心，有自我驅(qū)動力和學(xué)習(xí)能力。 5、年齡45歲以內(nèi)，大專以上學(xué)歷。 6、服從大區(qū)域委派。 福利待遇： 1、底薪+績效。 2、晉升機(jī)會。 3、提供食宿。 4、提供免費(fèi)培訓(xùn)，帶薪年假等員工福利。

?Assistance with preparation and cooking daily meals (including breakfast, lunch, Tea Time, dinner, etc.) for crew and guests in accordance with Executive Chef Manual and menu cycle ?Handling all groceries, products and galley equipment with care ?Inventory according to instructions ?Separation and disposal of waste / garbage ?Conduction of stock takes; inventory according to company procedures ?Preparation of opening and closing ships at start and end of season ?Assistance in other departments upon instruction from supervisors (if required) ?Performance according to company standards and HACCP rules ?Participation in loadings ?Luggage duty on embarkation and disembarkation day ?Correct storage of stock; establishing of par levels ?Active participation in onboard training programs

?Organisationof arrivals and transfer to the Hotel and Vessel ?Ensuring smooth operation of transfers (transfer / luggage / times) ?Assistance to guests with lost luggage ?Coordination of airport representative and assisting with passenger travels ?Organizing guest information documents (city maps/ brochures / hand outs, welcome letter, questionnaires) ?Tour Director desk hours in accordance with the tour layout ?Responsible for providing relevant information about the tour, welcome briefing and local, cultural and historic commentary on the coach ?Offer advice on food/restaurants, shopping, and activities during free time ?Receipt and handling of guest complaints & private guest excursions ?Liaising with Lead Travel Concierge to inform about special guest needs and communicate estimated arrival time and check actual docking location Excursion ?Coordination of all excursions including audio equipment ?Liaising with local suppliers (reconfirmation of reservations, motor coaches, guides…) ?Instructing and briefing local guides prior to excursions ?Accompanying of all excursions and walks (with or without local guides) ?Controlling and monitoring of implementation and quality of the excursions

崗位要求：? 1、中高端酒店總經(jīng)理崗位工作滿五年以上，其中在一處擔(dān)任總經(jīng)理崗位滿三年。 ?2、熟練掌握 OTA ，數(shù)字敏感，邏輯條理清晰。? 3、良好的職業(yè)操守，較強(qiáng)的溝通協(xié)調(diào)及抗壓能力。 ?4、有進(jìn)取心，有自我驅(qū)動力和學(xué)習(xí)能力。 ?5、年齡不限，大專以上學(xué)歷。? 6、全國委派。

崗位職責(zé)： 1.負(fù)責(zé)管理市場銷售部門，包括但不限于酒店市場開發(fā)、客源組織和銷售工作； 2.分析市場動向、特點(diǎn)和發(fā)展趨勢，設(shè)立市場目標(biāo)，并進(jìn)行相應(yīng)的市場調(diào)研和分析； 3.評估酒店參與的各種銷售渠道，并發(fā)展良好的工作關(guān)系，以促進(jìn)酒店的品牌知名度和市場份額； 4.制定酒店的具體營銷活動和促銷計(jì)劃，并組織實(shí)施，以推動酒店的收入增長和實(shí)現(xiàn)酒店的目標(biāo)； 5.負(fù)責(zé)團(tuán)隊(duì)的組建和管理，并對團(tuán)隊(duì)成員進(jìn)行銷售技巧和專業(yè)知識的培訓(xùn)，以提升團(tuán)隊(duì)的整體業(yè)績； 6.妥善處理客戶的投訴和問題，保持良好的客戶關(guān)系，并通過有效的客戶服務(wù)和維護(hù)來增加客戶的忠誠度； 7.負(fù)責(zé)酒店?duì)I銷計(jì)劃的財(cái)務(wù)預(yù)算和成本控制，以確保營銷活動的經(jīng)濟(jì)效益； 8.持續(xù)關(guān)注市場動態(tài)和技術(shù)變革，提出創(chuàng)新的營銷理念和戰(zhàn)略，以拓展酒店的市場份額; 9.完成領(lǐng)導(dǎo)安排的其他工作任務(wù)。 任職條件： 1.3年以上同崗位工作經(jīng)驗(yàn)； 2.熟知酒店產(chǎn)品結(jié)構(gòu)、服務(wù)規(guī)范、質(zhì)量標(biāo)準(zhǔn)和銷售系統(tǒng)并具有良好的溝通能力； 3.具有良好的管理、判斷、決策、創(chuàng)新、應(yīng)變、人際關(guān)系、分析及組織協(xié)調(diào)能力，協(xié)調(diào)各有關(guān)部門之間的合作關(guān)系； 4.在預(yù)測及預(yù)算方面有較強(qiáng)的財(cái)務(wù)能力，能根據(jù)掌握的數(shù)據(jù)和信息果斷地做出分析并制定策略； 5.具有較強(qiáng)的社會活動能力，能對外界建立廣泛的業(yè)務(wù)網(wǎng)絡(luò)，熟悉主要客戶的基本狀況，同客戶保持良好的關(guān)系； 6.熟悉酒店各營業(yè)部門的情況，掌握最新產(chǎn)品信息，掌握市場動態(tài)。熟悉酒店經(jīng)營策略和客人需求，了解競爭酒店手段、價(jià)格規(guī)律、客戶狀態(tài)，善于做出應(yīng)變措施； 7.有較強(qiáng)的語言文字表達(dá)能力、電腦操作能力和行政事務(wù)處理能力； 8.可接受工作地點(diǎn)調(diào)配。

崗位職責(zé)： 1.協(xié)助酒店總經(jīng)理開展各項(xiàng)工作； 2.負(fù)責(zé)酒店行政管理各項(xiàng)工作； 3.負(fù)責(zé)酒店人事管理各項(xiàng)工作； 4.負(fù)責(zé)酒店培訓(xùn)管理工作； 5.負(fù)責(zé)酒店質(zhì)量檢查工作； 6.負(fù)責(zé)酒店內(nèi)控體系建設(shè)工作； 7.負(fù)責(zé)酒店黨建工作； 8.完成公司領(lǐng)導(dǎo)安排的其他任務(wù)。 任職條件： 1.中共黨員； 2.具有3年及以上中高端酒店同級別崗位工作經(jīng)驗(yàn)，或國際品牌酒店人力資源總監(jiān)/經(jīng)理工作經(jīng)驗(yàn)； 3.熟悉人力資源管理體系各大模塊，熟練掌握勞動法； 4.熟悉行政管理具體內(nèi)容； 5.有較強(qiáng)的領(lǐng)導(dǎo)力，具有一定的抗壓能力，溝通協(xié)調(diào)能力強(qiáng)； 6.可接受工作地點(diǎn)調(diào)配。

崗位職責(zé) 1. 獨(dú)立負(fù)責(zé)單體公寓的日常經(jīng)營和運(yùn)作，包括客房、前廳、工程、財(cái)務(wù)及采購等各項(xiàng)職能工作；2. 確保部門成本及各項(xiàng)費(fèi)用，得以良好的控制，對公寓的經(jīng)營結(jié)果目標(biāo)及各項(xiàng)滿意度負(fù)責(zé)； 3. 根據(jù)酒店的運(yùn)營標(biāo)準(zhǔn)，隨時(shí)對房間和設(shè)施設(shè)備及各項(xiàng)物品進(jìn)行檢查和更新；? 4. 制定部門的年度預(yù)算，并確保部門的經(jīng)營費(fèi)用控制在預(yù)算之內(nèi)；? 5. 負(fù)責(zé)與行政、供應(yīng)商及外部人際關(guān)系的維護(hù)； 6. 協(xié)助完成公寓新項(xiàng)目開發(fā)及拓展任務(wù)；? 7. 協(xié)助完成部門人才培養(yǎng)。 任職條件 1.大專以上學(xué)歷，英語口語熟練。? 2.有5年以上同品牌星級酒店客房或前廳管理工作經(jīng)驗(yàn)，客房管理背景優(yōu)先考慮。? 3.熟悉客房部專業(yè)知識，熟練使用電腦；有一定工工程經(jīng)驗(yàn)，同時(shí)具備前廳部崗位工作經(jīng)驗(yàn)。? 4.掌握熟悉酒店管理、服務(wù)流程和質(zhì)量標(biāo)準(zhǔn)。? 5.具有組織協(xié)調(diào)能力、應(yīng)變能力、適應(yīng)能力、經(jīng)營能力以及文字表達(dá)能力。? 6.后續(xù)能接受全國以及海外外派。? 請注意：您的簡歷信息將會被我們轉(zhuǎn)發(fā)到我們的第三方招聘系統(tǒng)進(jìn)行流程使用。我們會采用合理的安全措施來保護(hù)您的個(gè)人數(shù)據(jù)安全，如您繼續(xù)申請?jiān)撀毼唬幢硎灸阎獣圆⒄J(rèn)可我們的操作。