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崗位職責(zé) 1.負(fù)責(zé)所分配的客房和服務(wù)區(qū)域的整潔。 2.掌握所負(fù)責(zé)樓層的住客狀況，提供對(duì)客服務(wù)。 3.按照程序和標(biāo)準(zhǔn)打掃和補(bǔ)給客房。 4.管理好樓層定額物品，嚴(yán)格控制客用品消耗，做好廢品回收。 5.隨時(shí)保證萬(wàn)能鑰匙的安全。 6.向樓層主管匯報(bào)任何布草,家具,固定物或裝置的丟失或損害。 7.需要時(shí)提供開(kāi)夜床服務(wù)。 8.負(fù)責(zé)對(duì)結(jié)帳房間的查房工作。 9.負(fù)責(zé)查收賓客洗衣、酒水的送回和補(bǔ)充工作。 10.負(fù)責(zé)樓層公共區(qū)域衛(wèi)生的清潔工作和部分房間的清潔工作。 11.負(fù)責(zé)杯具的清潔與消毒工作。 12.負(fù)責(zé)臟布草的收集、更換與新布草的折疊、擺放工作。 13.完成易耗品的每期盤(pán)點(diǎn)工作。 14.積極配合部門運(yùn)作安排，完成上級(jí)安排的其他任務(wù)。 崗位要求 1.初中以上學(xué)歷。 2.至少1年酒店工作經(jīng)驗(yàn)。 3.能吃苦耐勞。 4.身體健康，相貌端正。 5.接受過(guò)正規(guī)客房服務(wù)工作培訓(xùn)。 6.具有良好清潔劑使用及清潔房間方面的知識(shí)。 7.身體健康，沒(méi)有不適合從事相關(guān)工作的疾病。 8.遵守希爾頓逸林品牌要求及酒店規(guī)章制度。

· Responsible for the safety and security of guests, employees and establishment needs     負(fù)責(zé)酒店賓客、員工及設(shè)施的安全保衛(wèi)工作 · Implement procedures for security and emergency incidents     執(zhí)行安全和緊急事件處理程序 · In the event of fire, be thoroughly familiar with and guided by the hotel’s emergency plan    發(fā)生火災(zāi)時(shí)，應(yīng)熟知并按照酒店應(yīng)急事件處理要求進(jìn)行工作 · Be familiar with location of fire alarms and fire fighting equipment    熟悉消防報(bào)警及滅火器材的位置 · Maintain a good knowledge of the liquor act and criminal code    掌握有關(guān)酗酒及犯罪管理?xiàng)l理 · Maintain a regular presence in public area or your assigned post     保持定期的在公共區(qū)域或所負(fù)責(zé)的崗位值勤 · Prevent gambling on hotel premises         禁止在酒店內(nèi)賭博行為 · Prevent Sabotage of hotel premises    禁止毀壞酒店設(shè)施的行為 · Patrol all areas including employee locker rooms, kitchens, food and beverage storage areas, car parking and remote areas 巡視酒店的所有區(qū)域，包括員工更衣室、廚房、餐飲庫(kù)房、停車場(chǎng)及其他偏僻區(qū)域 · Assist and maintain crowd control as required     按照要求協(xié)助維持人群的正常秩序 · Ensure all outlets, fridges, cupboards etc are fully secured when not in use or unattended 確保所有未被使用的電源插座、冰箱、廚柜等的安全   · Act on reports delivered by the Security Manager regarding any unusual incidents identified by closed circuit television     根據(jù)保安管理員通過(guò)閉路監(jiān)視系統(tǒng)發(fā)現(xiàn)的異常情況采取相應(yīng)行動(dòng) · Ensure no undesirables loiter in or around the hotel premises     確保不受歡迎的人員不在酒店內(nèi)或酒店周圍出現(xiàn) · Ensure there is no obstruction to the loading dock and that unauthorized vehicles are removed     確保裝卸區(qū)無(wú)障礙，未經(jīng)批準(zhǔn)的車輛不得入內(nèi) · Coordinate functions with other security staff or Police and other government Securities and promote good will with them 協(xié)調(diào)與其它保安人員、公安人員及政府其它安全部門的職能關(guān)系，并與他們發(fā)展良好的關(guān)系 · Implement the hotel policies and procedures and advise Superiors and Human Resources of action taken     執(zhí)行酒店的各項(xiàng)規(guī)章制度并向上級(jí)領(lǐng)導(dǎo)和人事部通報(bào)執(zhí)行情況 · Report directly and explain with details if any problem arising or malfunctioning property or equipment to superior or log book   直接向上級(jí)領(lǐng)導(dǎo)匯報(bào)并詳細(xì)解釋發(fā)現(xiàn)的問(wèn)題或損壞財(cái)產(chǎn)設(shè)備的情況或在工作日志中記錄相關(guān)事宜 · Be correct, secure and courteous in handling any disciplinary or criminal case      正確、安全、禮貌地處理各類違規(guī)及犯罪案件      · Establish and maintain the effective employee relations     建立并保持良好的員工關(guān)系 · Be alert for any unusual packages, guests or vehicles and advise superior of same     對(duì)于異常的行李、客人或車輛保持高度警惕，并向上級(jí)領(lǐng)導(dǎo)匯報(bào)相關(guān)情況 · Be thoroughly familiar of the property layout, design, entry and exit points     熟悉酒店布局、設(shè)計(jì)及出入口的情況 · Engage in staff bag checks and locker checks as directed by Human Resources     按照酒店人事部的要求檢查員工儲(chǔ)物柜及其隨身攜帶物品 · Make way by escorting VIPs and dignitaries when directed and direct traffic away from Porte Cochere and other busy thorough fares 按照指示對(duì)酒店重要客人及重要官員提供護(hù)衛(wèi)，保證大堂及其它繁雜區(qū)域的交通秩序正常 · Ensure that the safety control office is never left unattended     確保安全控制辦公室無(wú)缺崗情況 · Provide escort duty for money transfers to the General Cashier’s office or bank as required    按照要求對(duì)酒店與銀行之間的現(xiàn)金轉(zhuǎn)移提供護(hù)衛(wèi)

Job Responsibility: 崗位職責(zé)： 1.Responsible for all mechanical equipment repair 負(fù)責(zé)所有機(jī)械設(shè)備的修理。 2.For heating, air conditioning, freezing, water processing, boiler, water supply, gas emission and fire prevention system of all kinds of mechanical equipment repair and service. 為暖氣、空調(diào)、冷凍、水處理、鍋爐、煤氣、供水、排污和防火系統(tǒng)的各種機(jī)械設(shè)備進(jìn)行修理和服務(wù)。 3.Check and repair the general pipe system, strengthening some pipeline. 檢查并修理一般的管道系統(tǒng)，加固一些管線。 4.Equipment safety check.設(shè)備安全檢查。? 5.To ensure the operation and safety equipment operation.確保酒店設(shè)備安全并正常運(yùn)轉(zhuǎn)。6.Cooperate with electrical to check the fire pump monthly. 配合電工進(jìn)行每月的防火泵檢修。 7.To provide the improvements for the present mechanical system. 為目前的機(jī)械系統(tǒng)提出改進(jìn)建議。8.Participation hotel for update or expansion of the assigned work.參與進(jìn)行酒店因更新或擴(kuò)展而委派的工作。9.Assist the project manager/maintenance engineers update or expand the facilities, electrical equipment installation.協(xié)助項(xiàng)目經(jīng)理／維修工程師進(jìn)行更新或擴(kuò)展酒店設(shè)施，電的設(shè)備的安裝。 ? Job Requirements:? 任職要求： 1.At least one year repair worker experiences. 至少有一年修理工的工作經(jīng)驗(yàn)。 2.Use all of the electric repair tools, and understanding simple drawings and specifications.Do a rough estimate of the material. 會(huì)使用所有的電的修理工具，會(huì)讀簡(jiǎn)單的圖紙和說(shuō)明書(shū)。會(huì)做需要材料的粗略概算。

?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

?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

根據(jù)酒店政策及要求，提供餐前布置準(zhǔn)備、標(biāo)準(zhǔn)食譜以及所有與菜單相關(guān)的食譜準(zhǔn)備，自助餐、雞尾酒會(huì)、咖啡、特殊會(huì)議等所有相關(guān)的食物準(zhǔn)備 - Prepare mise en place selection, standards recipes, and all related recipes needed to the successful preparation of outlet menus, basic preparation, buffet, cocktails, coffee breaks, special events and all related food preparation as per hotel policies and requirement. 根據(jù)危害分析關(guān)鍵控制點(diǎn)、法定衛(wèi)生局規(guī)章制度以及酒店政策和廚房操作程序來(lái)準(zhǔn)備、進(jìn)展、提供服務(wù)和儲(chǔ)存食物 - Prepare, process, serve and store food in respect to HACCP guidelines and Legal Hygiene bureau rules and regulations, in respect to hotel Policies and kitchen operating procedures. 維持最高衛(wèi)生標(biāo)準(zhǔn)和最高工作安全標(biāo)準(zhǔn) - Maintain the highest hygiene and work safety standards 嚴(yán)格遵守酒店規(guī)章制度中的食譜標(biāo)準(zhǔn)、部分大小、傳遞以及食用時(shí)間、品牌標(biāo)準(zhǔn) - Adhere to recipes standards, portion size, delivery and pick up time, brand standards where applicable as per hotel policies and procedures. 能提供滿足餐廳要求的食物，與廚房不同菜式分部靈活合作 - Be able to provide food in accordance to outlet requirement and maintain flexibility to work within kitchen section and department of different cuisines as per department need and training specifications 適當(dāng)儲(chǔ)存不用的食物以便最小化浪費(fèi)和最大化食物利用 - Store properly unused food in order to minimize waste and maximize food rotation 確保所有收到的食物都滿足衛(wèi)生安全要求及規(guī)格。遵守合適的控制程序，確保收到的食物沒(méi)有物理、化學(xué)危害或蟲(chóng)害，檢查其質(zhì)量、數(shù)量及溫度 - Ensure all food items received meet hygiene safety requirement and specifications. Follow proper control processes, ensure not physical, chemical or pest contamination of received food, check quality, quantity and temperature of food received.

·確保所有公司都根據(jù)品牌的標(biāo)準(zhǔn)執(zhí)行并恰當(dāng)?shù)倪\(yùn)用。 Ensures all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate. ·堅(jiān)持發(fā)揚(yáng)“群策群力”的精神，確保以協(xié)助和靈活的態(tài)度與其他部門合作。 Works in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”. ·根據(jù)消費(fèi)者審計(jì)報(bào)告的結(jié)果，確保相關(guān)改進(jìn)措施的跟進(jìn)執(zhí)行。 Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented. ·檢查并確認(rèn)房態(tài)報(bào)表。 Checks and verifies room status report. ·完整且準(zhǔn)確的記錄房態(tài)報(bào)表。 Records and completes the Attendant’s Verification Report accurately. ·檢查及補(bǔ)充行政酒廊的物品并根據(jù)消耗情況入賬。 Checks and replenishes Executive Bar. Raises bills for consumed Executive Bar items. ·報(bào)告房間的缺陷。 Reports room defects. ·報(bào)告丟失和損壞的項(xiàng)目。 Reports lost and damaged items. ·清潔并整理客房。 Cleans and make-up guest rooms. ·換下有污漬的布草。 Empties soiled linen. ·清潔及打掃洗手間和儲(chǔ)藏室。 Cleans and tidies pantry and toilet. ·維護(hù)走廊及外圍區(qū)域的清潔。 Maintains the cleanliness of corridors and surrounding back areas. ·用手推車清潔及運(yùn)送物品。 Cleans and packs the trolley. ·檢查及清潔運(yùn)行的設(shè)備。 Checks and cleans operating equipment. ·更換房間的各種小家電的電池。 Changes the batteries of kinds of electric workers in room. ·為客房更換鮮花。 Refreshes flowers set in guestroom. ·提供做夜床服務(wù)。 Provides night turndown service. ·電話系統(tǒng)更新房態(tài)。 Updates room status via telephone interface system.

職 務(wù)：客房部經(jīng)理 所在部門：客房部 直接上級(jí)：總經(jīng)理 職位概述： 1）監(jiān)督和檢查分配給客房和公共區(qū)域的工作，負(fù)責(zé)按照華住酒店集團(tuán)及城際品牌管理標(biāo)準(zhǔn)及要求進(jìn)行各項(xiàng)管理工作，確保符合產(chǎn)品的質(zhì)量標(biāo)準(zhǔn)，為酒店客人提供卓越的服務(wù)； 2）負(fù)責(zé)所管轄區(qū)域的成本費(fèi)用預(yù)算管理及成本控制。 工作職責(zé)： 1）確保根據(jù)酒店出租率合理安排員工班表并提前安排各類工作任務(wù)； 2）確保員工儀表儀容的標(biāo)準(zhǔn)性及統(tǒng)一性； 3）制定部門相關(guān)培訓(xùn)計(jì)劃和多技能培訓(xùn)計(jì)劃，并定期檢查和考核； 4）定期檢查待客及公共區(qū)域，確保家具、設(shè)施及設(shè)備的清潔及妥善維修，并與相關(guān)部門制定維修日期； 5）準(zhǔn)備并監(jiān)督任務(wù)表，確保清潔客房的最大有效性并保持所有公共區(qū)域的清潔衛(wèi)生； 6）協(xié)助或建議工程人員或指派相關(guān)的家具、設(shè)施及設(shè)備的維修，確保它們的清潔及妥善修理； 7）確保與其他部門和上級(jí)領(lǐng)導(dǎo)進(jìn)行積極有效的溝通； 8）定期與員工進(jìn)行溝通，建立員工檔案，并定期進(jìn)行考評(píng)； 9）召開(kāi)定期的部門例會(huì)，并做好相應(yīng)記錄； 10）建立并保持與本部門有效人員的關(guān)系，確保管理團(tuán)隊(duì)成員的完整； 11）根據(jù)酒店預(yù)算，做好相應(yīng)的成本控制； 12）制定次月或次年的客房營(yíng)運(yùn)物品、布草、一次性物品、員工制服、鞋襪等的合理采購(gòu)計(jì)劃； 13）確保固定資產(chǎn)正常運(yùn)行及數(shù)額正確； 14）制定和檢查月度的客房和PA大清計(jì)劃; 15）根據(jù)客房率情況，配合工程部執(zhí)行大修房間計(jì)劃和封層計(jì)劃； 16）建立、完善和保管公共衛(wèi)生場(chǎng)所檔案，并監(jiān)督其內(nèi)容的完成情況； 17）確保對(duì)所有客房狀態(tài)的完整性； 18）監(jiān)督外部承包商，確保合同履行（如有）； 19）執(zhí)行和制定相關(guān)的安全標(biāo)準(zhǔn)操作流程、緊急事件預(yù)案和工作程序的合理性； 20）監(jiān)督客房部標(biāo)準(zhǔn)與程序的執(zhí)行； 21）保持對(duì)全部客房系統(tǒng)的及時(shí)全面的了解； 22）落實(shí)客房部的安置與檢查，確保部門內(nèi)部的統(tǒng)一； 23）協(xié)調(diào)特殊項(xiàng)目（例如，現(xiàn)場(chǎng)房間、害蟲(chóng)控制、窗戶、地毯的清潔、綠植養(yǎng)護(hù)，客房存量）； 24）管理和處理客人遺留物品； 25）確保所有的團(tuán)隊(duì)成員都完全了解客房類型、布局及設(shè)施； 26）培訓(xùn)部門團(tuán)隊(duì)成員，在你缺席時(shí)完成你工作的基本任務(wù) 27）執(zhí)行倉(cāng)庫(kù)管理制度，建立最低倉(cāng)庫(kù)量，做好客房部發(fā)貨和進(jìn)貨的記錄，并能根據(jù)每月的損益會(huì)對(duì)相關(guān)數(shù)據(jù)進(jìn)行分析，達(dá)到成本合理性。 技能要求 1）擁有在與他人交往時(shí)大多數(shù)時(shí)間所使用的溝通技能；完全代表酒店，品牌和公司與顧客，員工和第三方交往的能力； 2）熟練使用微軟辦公軟件； 3）具有組織和培訓(xùn)能力。 年齡要求： 1）年齡32-45歲。 資格要求 1）酒店管理或相關(guān)專業(yè)畢業(yè)或擁有相關(guān)中專畢業(yè)證。 經(jīng)驗(yàn)要求： 1）至少3年以上的四星級(jí)或以上星級(jí)（含同類型國(guó)際聯(lián)號(hào)品牌）客房部副經(jīng)理管理工作經(jīng)驗(yàn)； 2）至少2年以上華住酒店集團(tuán)旗下酒店品牌（桔子水晶、漫心、全季、桔子、美居、美倫等）客房經(jīng)理管理工作經(jīng)驗(yàn)； 其他要求： 1）具有良好形象，有進(jìn)取心，良好的書(shū)寫(xiě)和口頭表達(dá)能力； 2）具有高度責(zé)任感、開(kāi)拓精神、正直和誠(chéng)懇，有較強(qiáng)的抗壓能力； 3）無(wú)不良嗜好。