亚洲欧美自偷自拍视频图片,伊人久久精品亚洲午夜,亚洲精品一区二区三区四区高清,荫蒂添的好舒服视频 ,最近免费中文字幕大全免费版视频

【崗位職責(zé)】 1.確保遵循酒店的政策方針和凱悅品牌標(biāo)準(zhǔn)。 2.確保所有隊(duì)員遵守酒店儀容儀表和個(gè)人衛(wèi)生標(biāo)準(zhǔn)。 3.確保正確解釋酒店的服務(wù)標(biāo)準(zhǔn)和酒店政策給員工并且讓員工正確的執(zhí)行。 4.提供良好的工作氛圍和建立和諧的團(tuán)隊(duì)，增加團(tuán)隊(duì)的士氣和工作效率。 5.與中廚房共同配合達(dá)成各項(xiàng)預(yù)算及經(jīng)營(yíng)目標(biāo)。 【崗位要求】 1.有酒店同崗位工作經(jīng)驗(yàn)或大型餐飲公司工作經(jīng)驗(yàn)者。 2.在本地有豐富地客戶資源（必須項(xiàng)）

1. 負(fù)責(zé)每天廚房生產(chǎn)量預(yù)測(cè)以及工作班次安排。 2. 組織保持高效率的廚房生產(chǎn)班子，參與制訂廚房職工招聘計(jì)劃。 3. 制訂和實(shí)施控制措施，使食品質(zhì)量，份量始終保持一致。 4. 負(fù)責(zé)每天廚房業(yè)務(wù)檢查和監(jiān)督，合理使用人力和分派任務(wù)。 5. 不斷提高食品，改進(jìn)菜肴外觀，以出我的技藝啟發(fā)、培養(yǎng)員工鉆研學(xué)習(xí)廚藝的興趣。 6. 負(fù)責(zé)控制食品成本， 正確預(yù)測(cè)生產(chǎn)量和領(lǐng)料量。 7. 負(fù)責(zé)訓(xùn)練并保持精良的廚師隊(duì)伍及時(shí)提撥有才能的職工。 8. 協(xié)助行政總廚設(shè)計(jì)，改進(jìn)菜單，使之更有吸引力， 以助推銷。 9. 不斷提出改進(jìn)食品采購(gòu)方法的建議，負(fù)責(zé)收集、修改、創(chuàng)新各種菜譜。

在自己當(dāng)班期間盡可能解決所有的投訴，并在工作日志中記錄所有投訴以便進(jìn)一步跟進(jìn)的工作。 監(jiān)督現(xiàn)金的處理和存放程序。 編制每日存款和流動(dòng)資金報(bào)告。 制定并指導(dǎo)員工執(zhí)行現(xiàn)金安全制度。 處理異常的付款情況。 監(jiān)督服務(wù)設(shè)備的維護(hù)保養(yǎng)。 監(jiān)督客用設(shè)施和服務(wù)的標(biāo)準(zhǔn)。 控制存貨和監(jiān)督保安成序。 協(xié)助菜單和酒水單的設(shè)計(jì)工作。 監(jiān)督各項(xiàng)職能。 監(jiān)督餐廳的服務(wù)。 和上級(jí)領(lǐng)導(dǎo)一起進(jìn)行人力規(guī)劃和管理需求。 和上級(jí)領(lǐng)導(dǎo)一起編制和管理部門預(yù)算。

此崗位為人民大街與繁榮路萬(wàn)楓酒店籌建籌備，請(qǐng)關(guān)注好工作地點(diǎn)投遞簡(jiǎn)歷?。?！ 【崗位職責(zé)】 1、調(diào)查和了解市場(chǎng)情況，掌握酒店和餐廳經(jīng)營(yíng)情況；制定短期經(jīng)營(yíng)目標(biāo)和經(jīng)營(yíng)計(jì)劃；安排下屬班次，合理分工。 2、保持并發(fā)展客戶關(guān)系。 3、組織餐飲部例會(huì)，并于開(kāi)餐前召開(kāi)班前會(huì)布置任務(wù)，完成上傳下達(dá)工作。 4、檢查并督導(dǎo)食品質(zhì)量、服務(wù)質(zhì)量、員工紀(jì)律及規(guī)章制度的落實(shí)。 5、組織協(xié)調(diào)餐廳內(nèi)部關(guān)系及餐廳與其他相關(guān)部門的聯(lián)系。 6、審核餐廳的營(yíng)業(yè)收支情況，填寫營(yíng)業(yè)報(bào)告。 7、定期對(duì)下屬進(jìn)行績(jī)效評(píng)估，提出員工獎(jiǎng)懲方案，并組織對(duì)本餐廳人員培訓(xùn)。 8、完成上級(jí)特別指派的任務(wù)。 【崗位要求】 1、基本素質(zhì)：具有強(qiáng)烈的事業(yè)心和責(zé)任感，有高尚的職業(yè)道德。 2、自然條件：身體健康，儀表端莊大方。男，1、74-179米；女,1.65-169米、年齡26歲以上。 3、文化程度：大專以上學(xué)歷，具有餐飲管理，市場(chǎng)營(yíng)銷學(xué)等方面知識(shí)。 4、外語(yǔ)水平：具有高級(jí)英語(yǔ)水平。 5、工作經(jīng)驗(yàn)：5年以上中餐廳、西餐廳、大堂吧管理經(jīng)驗(yàn)，掌握餐廳服務(wù)的標(biāo)準(zhǔn)和要求。 6、特殊要求：善于評(píng)估員工、培訓(xùn)員工并激勵(lì)員工工作。

在當(dāng)班期間管理餐廳運(yùn)行 確保員工按照標(biāo)準(zhǔn)與程序完成任務(wù) 遵守飯店的規(guī)章制度，推廣相關(guān)系統(tǒng)的程序知識(shí)以盡可能的超越客人期望 監(jiān)督付款情況和每日的結(jié)賬工作和每日的結(jié)賬工作 監(jiān)督設(shè)備的維護(hù)工作 控制存貨并控制存貨安全程序 監(jiān)督員工行使職責(zé) 監(jiān)督餐廳服務(wù) 鼓勵(lì)員工掌握多技能以保證員工在工繁忙時(shí)最大的工作適應(yīng)性 協(xié)助員工培訓(xùn)與發(fā)展 建立員工工作表現(xiàn)測(cè)評(píng) 指導(dǎo)員工 給予所管轄的員工以不斷的建議和支持 實(shí)施合適的管理方式給予員工動(dòng)力和溝通 （一對(duì)一）指導(dǎo)員工

【崗位職責(zé)】 全面了解相關(guān)的食品、飲料、服務(wù)知識(shí)。 確保準(zhǔn)確無(wú)誤的將酒店標(biāo)準(zhǔn)和政策傳達(dá)給員工，并執(zhí)行統(tǒng)一的品牌標(biāo)準(zhǔn)。 按照宴會(huì)訂單確保所有活動(dòng)的擺臺(tái)。 對(duì)各種活動(dòng)的更改、取消做出及時(shí)反應(yīng)。 及時(shí)向員工介紹相關(guān)活動(dòng)細(xì)節(jié)、特殊要求以及服務(wù)和食品項(xiàng)目。 督促食品和飲料的準(zhǔn)備工作并符合酒店服務(wù)標(biāo)準(zhǔn)。 對(duì)新入職員工和老員工進(jìn)行培訓(xùn)。 在活動(dòng)開(kāi)始之前及時(shí)發(fā)現(xiàn)和彌補(bǔ)服務(wù)標(biāo)準(zhǔn)上的不足加以彌補(bǔ)并在之后予以貫徹和執(zhí)行。 按照活動(dòng)要求有計(jì)劃的安排員工工作以確保足夠的餐前準(zhǔn)備時(shí)間。 確保所有的設(shè)備設(shè)施的合理擺放、維修及維護(hù)。 負(fù)責(zé)宴會(huì)廳房及周邊區(qū)域的年度維修、維護(hù)以及清潔計(jì)劃。 對(duì)所管轄區(qū)域提出合理化建議意見(jiàn)以不斷提高。 及時(shí)更新每日工作報(bào)告并向部門負(fù)責(zé)人匯報(bào)。 對(duì)有可能舉行的活動(dòng)隨時(shí)保持關(guān)注。 隨時(shí)對(duì)部門收入及相關(guān)成本控制保持關(guān)注。

職位描述: 1. 用英語(yǔ)為賓客提供優(yōu)質(zhì)的酒水服務(wù)。 2. 出品酒水并進(jìn)行收費(fèi)酒水的銷售。 3. 吧臺(tái)的日常和月盤點(diǎn)，填寫銷售盤點(diǎn)表。 4. 吧臺(tái)日常酒水的申領(lǐng)，補(bǔ)充和保管。 5. 吧臺(tái)設(shè)備、用品的保養(yǎng)使其正常運(yùn)轉(zhuǎn)。 6.協(xié)助副經(jīng)理進(jìn)行部分管理 任職條件: 1.能使用英語(yǔ)進(jìn)行日常溝通。 2.兩年以上酒水出品經(jīng)驗(yàn)，一定的管理經(jīng)驗(yàn) 3.良好的酒水知識(shí)，熱愛(ài)本職工作，有責(zé)任心，能吃苦耐勞。 4.身體健康，儀表端莊。 5.該崗位需每周工作6天?? ? ? ? ? ? 福利： 1. 雙人住宿 2.一日三餐國(guó)際自助餐廳 3. 吧臺(tái)飲料暢飲 4. 度假村內(nèi)所有娛樂(lè)活動(dòng)及場(chǎng)地設(shè)施免費(fèi)使用 5. 機(jī)場(chǎng)接送服務(wù) 6. 工作滿一年往返度假村和住址機(jī)票 7. 完善的工作意外傷害保險(xiǎn)及社會(huì)保險(xiǎn) 8. 國(guó)際化G.O團(tuán)隊(duì) 9. 擁有登臺(tái)演出的機(jī)會(huì) 10. 每年輪換海外及大中華區(qū)度假村工作機(jī)會(huì) 11. Club Med海外度假村免費(fèi)房間 12. 快速晉升通道

監(jiān)督所在餐廳的服務(wù)和菜單內(nèi)容的提供情況，確保高品質(zhì)和一致性。 遵守當(dāng)?shù)氐男l(wèi)生和安全法規(guī)，或其它適用的規(guī)定，以及品牌規(guī)范和當(dāng)?shù)氐囊?guī)章制度。 在自己當(dāng)班期間盡可能解決所有的投訴，并在工作日志中記錄所有投訴以便進(jìn)一步跟進(jìn)的工作。 監(jiān)督現(xiàn)金的處理和存放程序。 處理異常的付款情況。 監(jiān)督服務(wù)設(shè)備的維護(hù)保養(yǎng)。 監(jiān)督客用設(shè)施和服務(wù)的標(biāo)準(zhǔn)。 控制存貨和監(jiān)督保安成序。 協(xié)助菜單和酒水單的設(shè)計(jì)工作。 監(jiān)督各項(xiàng)職能。 監(jiān)督餐廳的服務(wù)

MAIN MISSIONS: -He/she is responsible for budgets of the bar (sales, PMH, HR, energy, consumables) and manages the sales and the bar margins, notably by respecting the partnership agreements. -He/she optimizes the quality of the service, the application the hygiene and the safety procedures and the training of his/her team -He insures the delivery of the services integrating the animation of the village ORGANIZE THE BAR -Adapt the organization (production, distribution, storage) in function of infrastructures and existing equipments, theme and animation program -Establish the technical index cards (cocktails, snacks, glass type, hygiene,) and assure the follow-up -Determine product needs respecting for the ordering schedule -Control the rotation of day stocks taking into account hygiene standards and economical constraint -Apply the F&B agreements partnership according to sector  -Organize the workload of the bar team -Optimize the use of the given material MANAGE THE BAR -Create the conditions (organization, product selection, development) to reach and deliver the bar objectives in the respect with the Quali-Signs -Propose and establish actions to develop the sales and improve margins with the cooperation of the F&B manager or Hotel Services Manager -Identify and argue equipment requirements (PMH, Cleaning products) -Participate in the elaboration of the conditions of contract of the special events -Optimize the pricing, engage promotional actions, strengthen the display   ENFORCE THE APPLICATION OF THE SERVICES FOLLOWING THE DEFINED STANDARDS -Apply the procedures and the standards ("Quali-Signs" "Pro-Signs") -Control the application of Quali-Signs and Pro-Signs in bars - Engage corrective actions to be in line with Quali-Signs and Pro-Signs -Participate with the F&B Manager or Hotel Services Manager in the selection of the local goods (not referenced) -Give an opinion on the quality of the delivered goods -Be present at the key moments of the service to coordinate the teams and be the interlocutor of the GMs -Conceive with the coordinator of animation the “Mise en avant” of the services according to the themes and to the events -Report in the RRB or Responsible Hotelkeeper if necessary  ENFORCE THE APPLICATION OF THE STANDARDS OF HYGIENE AND SAFETY -Apply the HACCP method and the safety regulations - Control the application of the method HACCP and the safety regulations in bars -Engage corrective actions to be in line with the HACCP method and the safety regulations by monthly self-checks -Organize and inspect the cleaning of premises, equipments and materials -Watch the maintenance of premises and equipments -Report in the RRB or Responsible Hotelkeeper if necessary  MANAGE ITS BAR TEAM -Train GO / GE -Evaluate GO / GE on the objectives fixed with them -Reveal in his(her) team the GOs and GEs with potential ( key GO) -Elaborate the hourly schedules of the team, identify needs, establish and follow the punctuality/presence (within the framework of the regulation of the country) - Warn the F&B Manager or HSM if any noticed grave facts -Animate and motivate its team

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

SERVICE AND ORGANIZATION ? Ensure compliance with the customer contract for its service by applying standards for all his services ? Be the guarantor of a joyful environment within his perimeter.  ? Support the creation of innovative and diversified events ? Apply the implementation (early season), monitoring (season) and closure (end of season) processes for the entire department. ? Inform your manager of information from the field, dysfunctions observed in your department ? Propose appropriate solutions. ? Customize customer service without incurring additional costs or changes in the standards defined by the Services Department. ? Be present at key moments of the service to coordinate the teams and be the privileged and recognized interlocutor of the GMs. ? Adapt the organization according to infrastructures, ? Respect the pricing and strengthen emphasis, develop turnover on wines for sale if necessary ? Organize and distribute work for the restaurant team. ? To be a force of proposal on the evolution of high-end service in his service. QUALITY / HEALTH AND SAFETY: ? Establish, apply and monitor the application of health and safety standards in his department. ? Make a diagnosis, at the opening, of the state of his service (premises, equipment and resources available), ensure a control throughout the season and take necessary measures in case of problems (decision or request for intervention from his manager) ? Ensure the maintenance and preservation of premises and equipment ? Participate in the Health and Safety Unit. ? Ensure good waste management in the service (sorting, collection…) ? Ensure good management of dangerous products in the service (storage, protection equipment…) ? Limit electricity and water consumption  ECONOMIC RESULTS: ? Guarantee the operation of your service within a given framework (budget, performance, staff)  ? Ensure the follow-up and analysis of the various existing reporting tools and related action plans to rationalize management and optimize incomes in compliance with norms and standards. ? Submit monthly economic results to your manager. MANAGEMENT ? Demonstrate leadership ? Adopt a coaching posture in your 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 ? Ensure good social climate in your department (pay particular attention to the staff restaurant) and organize meetings for corrective follow-up ? Be exemplary through his visibility among teams and customers We hope: You responsible for the implementation of the Service offer defined by the Management in restaurants and, if necessary, for diswashing.  You are responsible for the quality and relationships of your team with GMs. Your KPI -Client:Quality of reception and service -Business:Respect for equipment and heritage. Orders management And development of sales -People:Absenteeism rates, Turn over and team development

崗位職責(zé)： 1.全面督導(dǎo)酒店餐飲部運(yùn)營(yíng)管理工作,制定并實(shí)施餐飲經(jīng)營(yíng)的所有計(jì)劃； 2.負(fù)責(zé)實(shí)現(xiàn)酒店的營(yíng)業(yè)收入指標(biāo)和利潤(rùn)指標(biāo)； 3.與行政總廚/廚師長(zhǎng)一起籌劃和設(shè)計(jì)菜單，開(kāi)發(fā)當(dāng)?shù)匦枨蟮牟惋嫯a(chǎn)品； 4.協(xié)調(diào)與其他部門的工作關(guān)系，確保賓客得到滿意的餐飲產(chǎn)品和良好的服務(wù)； 5.制定餐廳推銷策略，督促員工做好食品飲料的推銷工作，提高餐飲銷售收入； 6.建立健全物資管理制度，對(duì)餐廳的設(shè)備、物資、用具等嚴(yán)格管理； 7.完成領(lǐng)導(dǎo)安排的其他工作任務(wù)。 任職條件： 1.具有3年以上同崗位工作經(jīng)驗(yàn)； 2.以部門負(fù)責(zé)人身份參與過(guò)至少一家酒店的籌開(kāi)籌備工作； 3.具有5年以上酒店、餐飲等行業(yè)工作經(jīng)歷或企業(yè)經(jīng)營(yíng)管理工作經(jīng)歷； 4.熟悉酒店管理理論、餐飲管理理論、營(yíng)銷學(xué)和服務(wù)心理學(xué)等知識(shí)領(lǐng)域； 5.熟練使用辦公軟件，并能夠運(yùn)用專業(yè)管理軟件進(jìn)行數(shù)據(jù)分析和決策； 6.良好的溝通能力和團(tuán)隊(duì)領(lǐng)導(dǎo)技能，能夠有效地管理和激勵(lì)員工； 7.具備較強(qiáng)的組織協(xié)調(diào)能力，能夠在多任務(wù)環(huán)境下有效工作； 8.同等條件下，中共黨員、具有國(guó)央企工作經(jīng)歷、具有軍隊(duì)工作經(jīng)歷者優(yōu)先。 9.服從工作地點(diǎn)調(diào)配。

崗位職責(zé)： 1.全面負(fù)責(zé)中餐廳運(yùn)營(yíng)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(yíng)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(shí)，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(guò)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。

崗位職責(zé)： 1.全面負(fù)責(zé)全日制餐廳的日常運(yùn)營(yíng)管理工作，確保餐廳服務(wù)質(zhì)量和運(yùn)營(yíng)效率達(dá)到酒店標(biāo)準(zhǔn); 2.制定并執(zhí)行餐廳年度、季度、月度經(jīng)營(yíng)計(jì)劃，完成公司下達(dá)的營(yíng)收和利潤(rùn)指標(biāo); 3.監(jiān)督餐廳食品質(zhì)量、衛(wèi)生標(biāo)準(zhǔn)和服務(wù)流程，定期檢查并落實(shí)整改措施； 4.負(fù)責(zé)餐廳員工排班、培訓(xùn)及績(jī)效考核，提升團(tuán)隊(duì)服務(wù)意識(shí)和專業(yè)技能; 5.處理顧客投訴及突發(fā)事件，維護(hù)餐廳良好形象和客戶關(guān)系; 6.控制餐廳運(yùn)營(yíng)成本，做好食材采購(gòu)、庫(kù)存管理及損耗控制; 7.收集分析市場(chǎng)信息和顧客反饋，提出菜品創(chuàng)新和服務(wù)改進(jìn)建議; 8.完成領(lǐng)導(dǎo)安排的其他工作任務(wù)。 任職條件： 1.2年以上同崗位工作經(jīng)驗(yàn)； 2.5年以上酒店或餐飲行業(yè)管理相關(guān)工作經(jīng)驗(yàn)， 3.精通餐飲部業(yè)務(wù)知識(shí)，熟練掌握全日餐廳、酒吧、茶吧的技能及管理技巧； 4.熟悉全日餐服務(wù)全過(guò)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； 5.具有社會(huì)活動(dòng)能力、組織領(lǐng)導(dǎo)工作能力和實(shí)際工作能力。 6.服從工作地點(diǎn)調(diào)配。

入職即繳納雙休五險(xiǎn)一金： · 始終提供禮貌、專業(yè)的服務(wù)。 Provides a courteous and professional service at all times. · 根據(jù)業(yè)務(wù)需要協(xié)助賓客服務(wù)員履行職責(zé)。 Assists with Host duties as requested and required due to operational needs. · 必要時(shí)，協(xié)助同事向其他部門的內(nèi)部客人和賓客提供優(yōu)質(zhì)的服務(wù)。 Assists to ensure that associates also provide excellent service to internal customers and guests in other departments as appropriate. · 通過(guò)禮貌有效的方式處理同事的投訴和要求。如果不能及時(shí)解決，要對(duì)投訴或問(wèn)題進(jìn)行匯報(bào)，并尋求迅速反饋。 Handles employee enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found, whilst providing a prompt follow-up. · 與客人及同事建立起積極的交流互動(dòng)并保持良好的工作關(guān)系。 Maintains positive guest and associate interactions with good working relationships.