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  • 重慶-渝北區(qū) | 3年以上 | 大專 | 提供食宿

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    • 五險(xiǎn)一金
    • 節(jié)日禮物
    • 技能培訓(xùn)
    • 帶薪年假
    • 崗位晉升
    • 員工生日禮物
    • 包吃包住
    • 管理規(guī)范
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    國(guó)際高端酒店/5星級(jí) | 100-499人
    發(fā)布于 07-15
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    1.制定與餐飲相關(guān)的制度和標(biāo)準(zhǔn)。 2.建立標(biāo)準(zhǔn)的餐飲銷售,趨勢(shì)和目錄。 3.不斷的改進(jìn)制度,程序和設(shè)備。 4.在報(bào)告,預(yù)算,政策和未來計(jì)劃上與管理層協(xié)商。 5.查看價(jià)格,供貨來源,餐飲銷售,趨勢(shì)和清單。 6.確保優(yōu)質(zhì)食品和服務(wù)使客人滿意。 7.確??梢赃_(dá)到預(yù)算目標(biāo)。 8.確??梢宰畲笙薅忍岣卟块T利潤(rùn)。 9.確保培訓(xùn)計(jì)劃按要求準(zhǔn)時(shí)執(zhí)行。 10.確保所有員工達(dá)到希爾頓酒店國(guó)際標(biāo)準(zhǔn)。 11.查看部門計(jì)劃來確保部門未來發(fā)展。 12.確保所有員工接受培訓(xùn),態(tài)度正確,友好和遵守紀(jì)律。 13.確保了解餐飲相關(guān)的準(zhǔn)備和服務(wù)。 14.維護(hù)最高的專業(yè)個(gè)人形象。 15.建立和維護(hù)員工關(guān)系。 16.參與和執(zhí)行與企業(yè)相關(guān)的一切工作。 17.保護(hù)商業(yè)秘密。 18.參與并執(zhí)行任何酒店商務(wù)活動(dòng)范圍之內(nèi)的工作任務(wù)。 19.執(zhí)行任何運(yùn)營(yíng)總監(jiān)下達(dá)的工作任務(wù)。 20.加入酒店的項(xiàng)目工作組時(shí),認(rèn)真履行相應(yīng)職責(zé)。 21.完成酒店管理層交代的其他任務(wù)。
  • 重慶 | 3年以上 | 大專 | 提供食宿

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    • 五險(xiǎn)一金
    • 節(jié)日禮物
    • 技能培訓(xùn)
    • 帶薪年假
    • 崗位晉升
    • 管理規(guī)范
    • 員工生日禮物
    • 年度旅游
    • 月休8天
    • 年終獎(jiǎng)
    國(guó)際高端酒店/5星級(jí) | 100-499人
    發(fā)布于 07-16
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    簡(jiǎn)要說明: 作為酒店中餐廳的經(jīng)理,將全面負(fù)責(zé)餐廳的日常運(yùn)營(yíng)與管理,確保提供卓越的餐飲服務(wù)體驗(yàn);需帶領(lǐng)團(tuán)隊(duì)執(zhí)行高標(biāo)準(zhǔn)的服務(wù)流程,優(yōu)化運(yùn)營(yíng)效率,提升賓客滿意度,同時(shí)實(shí)現(xiàn)餐廳的營(yíng)收與利潤(rùn)目標(biāo)。 崗位職責(zé) ? 1.運(yùn)營(yíng)管理-全面負(fù)責(zé)中餐廳的日常運(yùn)營(yíng),監(jiān)督餐廳環(huán)境、餐具擺設(shè)、衛(wèi)生標(biāo)準(zhǔn)符合酒店品牌要求,確保菜品出品質(zhì)量穩(wěn)定,與廚師團(tuán)隊(duì)緊密合作優(yōu)化菜單,管理餐廳庫存、餐具及設(shè)備維護(hù),控制損耗與成本; 2. 團(tuán)隊(duì)管理-招聘、培訓(xùn)及管理中餐廳服務(wù)團(tuán)隊(duì),提升員工專業(yè)技能與服務(wù)意識(shí),制定排班計(jì)劃,合理調(diào)配人力,確保高峰時(shí)段服務(wù)順暢,定期組織員工培訓(xùn),營(yíng)造積極向上的團(tuán)隊(duì)氛圍,降低員工流失率; 3. ?客戶體驗(yàn)-處理特殊需求及投訴,確保高滿意度,收集賓客反饋,持續(xù)優(yōu)化服務(wù)流程與菜品設(shè)計(jì),策劃并執(zhí)行季節(jié)性主題活動(dòng); 4. 財(cái)務(wù)管理-制定餐廳年度預(yù)算,監(jiān)控營(yíng)收、成本及利潤(rùn)指標(biāo),分析經(jīng)營(yíng)數(shù)據(jù)(翻臺(tái)率、人均消費(fèi)、客戶評(píng)價(jià)等),提出改進(jìn)方案,控制人力成本與物料采購成本; 5. 市場(chǎng)協(xié)作-市場(chǎng)部合作推廣中餐廳特色,維護(hù)與高端客戶、企業(yè)客戶及旅行社的長(zhǎng)期合作關(guān)系; ? 崗位要求 ? 1.學(xué)歷: 大專及以上學(xué)歷,酒店管理、餐飲管理或相關(guān)專業(yè)優(yōu)先。 2. 經(jīng)驗(yàn):5年以上高端中餐廳管理經(jīng)驗(yàn),奢華酒店或米其林或者黑珍珠餐廳背景更佳。 3. 熟悉粵菜、川菜等主流中餐菜系及服務(wù)流程。
  • 重慶-江北區(qū) | 2年以上 | 學(xué)歷不限

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    • 五險(xiǎn)一金
    • 節(jié)日禮物
    • 技能培訓(xùn)
    • 帶薪年假
    • 崗位晉升
    • 人性化管理
    • 員工生日禮物
    • 外宿津貼
    • 年終獎(jiǎng)
    國(guó)際高端酒店/5星級(jí) | 100-499人
    發(fā)布于 07-16
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    Assist to ensure that the Food and Beverage activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate. 協(xié)助確保餐飲部運(yùn)作符合其酒店策略,適當(dāng)執(zhí)行酒店規(guī)章。 ? Oversee the preparation and update of individual Departmental Operations Manuals. 在適當(dāng)?shù)臅r(shí)候協(xié)助準(zhǔn)備和更新部門營(yíng)運(yùn)手冊(cè)。 ? Conduct regular divisional communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary. 協(xié)助定期主持召開部門溝通會(huì)并確保分部門例會(huì)和會(huì)議確實(shí)有效且在必要時(shí)進(jìn)行指導(dǎo)。 Ensure the delivery of brand promise and provide exceptional guest service at all times. 確保所有員工遵循品牌承諾并始終提供優(yōu)異的對(duì)客服務(wù)。 ? Provide excellent service to internal customers in other departments as appropriate. 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)。 ? Handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily. 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。 ? Maintain positive guest and colleague interactions with good working relationships. 與客人和同事保持基于良好工作關(guān)系的互動(dòng)接觸。 ? Establish a rapport with guests maintaining good customer relationships. 與客人建立并保持良好的客戶關(guān)系。 ? Personally and frequently verify that guests at Niccolo Kitchen are receiving the best possible service. 經(jīng)常親自證實(shí)餐廳客人得到的是最好的服務(wù)。 ? Spend time at Tea Lounge (during peak periods) to ensure that they are managed well by the respective colleagues and functions to the fullest expectations. 在悅廊區(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)活動(dòng)達(dá)到最佳滿意度。 Maximize colleague productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests. 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(yíng)上的財(cái)政目標(biāo)和顧客期望。 ? Assist to improve productivity levels and the need to prudently manage utility/ payroll costs within acceptable guidelines, ensuring optimum deployment and energy efficiency of all equipment. 協(xié)助工作效率水平的提高以及在適用的原則指引下對(duì)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。 ? Assists to ensure that the outlet is operated in line with maximizing profit while delivering on the brand promise. 協(xié)助確保遵守品牌承諾以追求利潤(rùn)最大化為原則進(jìn)行部門運(yùn)作。 ? Assist the Outlet Manager to achieve the monthly and annual personal target and the outlet’s revenue. 協(xié)助餐廳經(jīng)理達(dá)到月度和年度個(gè)人目標(biāo)和餐廳營(yíng)業(yè)收入。 ? Ensure that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information. 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。 ? Assist in the inventory management and ongoing maintenance of hotel operating equipment and other assets. 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)的保養(yǎng)。 ? Manage costs proactively based on key performance indicators, work with the respective Heads of department as appropriate. 以主要的業(yè)績(jī)表現(xiàn)指數(shù)為基礎(chǔ)對(duì)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。 ? Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system. 確保使用新技術(shù)和設(shè)備,簡(jiǎn)化工作系統(tǒng)提高工作效率。 Prepare annual marketing plan with members of the department, as a base of annual marketing plan of RB&E Dept. 與部門成員一起準(zhǔn)備年度市場(chǎng)計(jì)劃,作為完成餐飲部年度市場(chǎng)計(jì)劃的依據(jù)。 ? Evaluate local, national and international market trends, vendors and other hotel/restaurant operations constantly to make sure that the hotel’s operations remain competitive and cutting edge. 不斷評(píng)估當(dāng)?shù)?、?guó)內(nèi)和國(guó)際市場(chǎng)趨勢(shì)、供應(yīng)商和其他酒店/餐飲企業(yè)營(yíng)運(yùn)狀況以確保酒店自身經(jīng)營(yíng)狀況保持競(jìng)爭(zhēng)力和領(lǐng)先位置。 ? Continuously seek Marketing and Public Relations opportunities to increase awareness and ultimately business. 不斷尋求市場(chǎng)和公關(guān)方面的機(jī)會(huì)以加強(qiáng)關(guān)注力并最終帶來生意。 Embrace all the Forbes and WHM standards of Niccolo Hotels Global expectations and make sure these are all in place in the RB&E outlets while providing enough training to staff and checking in a daily basis with immediate corrective actions in place. 遵循所有福布斯標(biāo)準(zhǔn)和九龍倉酒店管理集團(tuán)對(duì)尼依格羅品牌的期待,確保這些期待和標(biāo)準(zhǔn)在餐飲部實(shí)施。同時(shí)確保提供到給員工相應(yīng)足量的培訓(xùn),每天對(duì)此項(xiàng)目進(jìn)行監(jiān)管并且時(shí)刻糾正員工的行為。 ? Work closely with other Outlet Managers in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests. 以支持和靈活的態(tài)度與其他員工緊密合作,著眼于整個(gè)酒店的成功和酒店客人的滿意度。 ? Ensure that Food and Beverage colleagues work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”. 確保餐飲部員工以支持和靈活的態(tài)度和“團(tuán)隊(duì)協(xié)作”的精神與其他部門合作。 ? Ensure consistent check and supervision on food and beverage items during operation, making feedback as appropriate. 在營(yíng)運(yùn)過程中將對(duì)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下作出反饋。 ? Supervise on restaurant services and catering standards, implement correct measure with Director of restaurant, Executive Chef and Niccolo Kitchen Chef where necessary. 監(jiān)督餐廳的服務(wù)和餐飲標(biāo)準(zhǔn)。在必要的地方,與餐廳總監(jiān)、行政總廚和廚師長(zhǎng)一起實(shí)施正確的措施。 ? Carry out inspection on RB&E operation with Niccolo Kitchen Chef frequently and thoroughly. 與欣廚廚師長(zhǎng)對(duì)餐飲營(yíng)運(yùn)進(jìn)行頻繁而全面的檢查。 ? Supervise usage of fresh products in the meal preparation procedure. 監(jiān)督餐飲準(zhǔn)備中新鮮產(chǎn)品的使用。 ? Give assistance to Executive Chef/ Niccolo Kitchen Chef on creative suggestions and ideas. 協(xié)助行政總廚/欣廚廚師長(zhǎng)提出富有創(chuàng)意的建議和想法。 ? Give assistance in monitoring the monthly inventory of all operating equipment and operating supplies. 協(xié)助監(jiān)督對(duì)所有運(yùn)營(yíng)設(shè)備和營(yíng)業(yè)用品的月度盤點(diǎn)。 ? Communicate on daily operations and quality control with kitchen closely. 針對(duì)每日營(yíng)運(yùn)和質(zhì)量控制與廚房密切溝通。 ? 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 up sell alternatives. 對(duì)菜單上的所有菜品和飲料有全面的知識(shí)和理解,并能推薦菜品和飲料的搭配及促銷。 ? Ensure front and back of house area of the restaurant clean and orderly. 確保餐廳的前、后區(qū)域的潔凈有序。 ? Communicate with Housekeeping department, ensuring established clean plan is carried out strictly. 與客房部配合,確保嚴(yán)格執(zhí)行既定的清潔計(jì)劃。
  • 重慶-渝北區(qū) | 3年以上 | 大專 | 提供食宿

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    • 五險(xiǎn)一金
    • 節(jié)日禮物
    • 技能培訓(xùn)
    • 帶薪年假
    • 崗位晉升
    • 員工生日禮物
    • 包吃包住
    • 管理規(guī)范
    • 人性化管理
    • 領(lǐng)導(dǎo)好
    國(guó)際高端酒店/5星級(jí) | 100-499人
    發(fā)布于 07-15
    • 收藏
    • 投遞簡(jiǎn)歷
    1.自發(fā)地聽取并回應(yīng)客人、同事或供應(yīng)商的問題,并尋求解決方式。 2.在本職工作中善于積極從經(jīng)驗(yàn)中學(xué)習(xí)。 3.善于溝通,展示熱情使客人樂于嘗試新體驗(yàn)。 4.平和地預(yù)先回應(yīng)客人需求。 5.具有積極合作的精神,向他人尋求建議,能夠準(zhǔn)確意識(shí)到自身在團(tuán)隊(duì)中的角色。 6.同意并執(zhí)行能夠促進(jìn)客人服務(wù)的行動(dòng),以積極的態(tài)度處理客人的投訴及建議并把必要的信息反饋給餐飲部經(jīng)理。 7.保證在服務(wù)期間,客人的一切需求與投訴都能夠及時(shí)高效地解決。 8.能夠發(fā)現(xiàn)引起客人滿意或不滿意的主要原因,并保證能夠及時(shí)與相關(guān)人溝通信息。 9.了解部門標(biāo)準(zhǔn)的細(xì)節(jié),并能夠向團(tuán)隊(duì)解釋標(biāo)準(zhǔn)。 10.通過反復(fù)檢查,督導(dǎo)服務(wù)標(biāo)準(zhǔn)的實(shí)施工作。 11.分配, 指派,組織授權(quán)宴會(huì)日常的經(jīng)營(yíng)工作。 12.與客房部及工程部通力合作,保證部門設(shè)施的完好及清潔,以保證跟進(jìn)服務(wù)的持續(xù)性。 13.保持工作職能的更新,與廚房部建立良好溝通。 14.協(xié)助餐飲服務(wù)經(jīng)理及行政總廚根據(jù)餐飲發(fā)展趨勢(shì),適當(dāng)需求及銷售情況進(jìn)行宴會(huì)菜單的修改。 15.經(jīng)過與餐飲部經(jīng)理商議之后,進(jìn)行銷售促銷及員工獎(jiǎng)勵(lì)活動(dòng)。 16.在餐廳運(yùn)營(yíng)表現(xiàn)及財(cái)務(wù)目標(biāo)的基礎(chǔ)上,對(duì)餐廳的工作表現(xiàn)進(jìn)行評(píng)估,制定未來發(fā)展計(jì)劃。 17.執(zhí)行餐飲部經(jīng)理分配的任何其他工作任務(wù)。 18.完成酒店管理層交代的其他任務(wù)。
  • 重慶 | 3年以上 | 大專 | 提供食宿

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    • 五險(xiǎn)一金
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    • 帶薪年假
    • 崗位晉升
    • 包吃包住
    • 管理規(guī)范
    • 人性化管理
    • 員工生日禮物
    • 美女多
    • 領(lǐng)導(dǎo)好
    國(guó)際高端酒店/5星級(jí) | 100-499人
    發(fā)布于 07-16
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    1、按照部門的規(guī)范和程序提供高標(biāo)準(zhǔn)的餐飲服務(wù)。 2、正確處理客人的投訴。 3、根據(jù)酒吧存貨量領(lǐng)取酒吧物品。 4、為酒吧侍應(yīng)生提供基本的飲料知識(shí)和飲料服務(wù)的培訓(xùn)。 5、召開每日例會(huì)和參加計(jì)劃好的餐飲部會(huì)議。 6、為銷售,飲品創(chuàng)新和利潤(rùn)制定部門的規(guī)范和程序。 崗位要求 1、英文溝通能力 2、掌握有關(guān)于食品,酒水,運(yùn)營(yíng)各個(gè)方面的知識(shí)以及工作能力 3、4年有關(guān)的工作經(jīng)驗(yàn),2年以上主管級(jí)經(jīng)驗(yàn) 4、優(yōu)秀的行政管理技能 5、擁有敏銳的商業(yè)嗅覺 6、懂得自我激勵(lì)以及保持積極的態(tài)度 7、較強(qiáng)的領(lǐng)導(dǎo)能力,懂得激勵(lì)團(tuán)隊(duì)隊(duì)員以及跟團(tuán)隊(duì)的溝通 8、良好的英文書寫能力和口語能力 9、良好的儀容儀表
  • 重慶-江北區(qū) | 2年以上 | 大專 | 食宿面議

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    • 五險(xiǎn)一金
    • 節(jié)日禮物
    • 技能培訓(xùn)
    • 帶薪年假
    • 崗位晉升
    • 人性化管理
    • 員工生日禮物
    • 外宿津貼
    • 年終獎(jiǎng)
    國(guó)際高端酒店/5星級(jí) | 100-499人
    發(fā)布于 07-16
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    崗位職責(zé): 1. In line with prescribed WHM policies andprocedures. Overall responsible for Niccolo Kitchen administration andoperations of the sections appointed in the RB&E division. Maximizeprofits, saving cost and guest satisfaction. 應(yīng)當(dāng)遵守餐廳,本酒店及九龍倉酒店管理集團(tuán)既定的政策原則和運(yùn)作程序。全面負(fù)責(zé)餐廳行政管理和運(yùn)營(yíng)管理,最大化的利潤(rùn),減少成本以及贏得客人的滿意度。。 2. Assist to ensure that the Food andBeverage activities are aligned with the respective Corporate Strategy, andthat the Hotel Actions have been implemented where appropriate. 協(xié)助確保餐飲部運(yùn)作符合其酒店策略,適當(dāng)執(zhí)行酒店規(guī)章。 3.Ensure the delivery of brand promiseand provide exceptional guest service at all times. 確保所有員工遵循品牌承諾并始終提供優(yōu)異的對(duì)客服務(wù)。 4.Handle all guest and internalcustomer complaints and inquiries in a courteous and efficient manner,following through to make sure problems are resolved satisfactorily. 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。 5.Spend time at Niccolo Kitchen (duringpeak periods) to ensure that they are managed well by the respective colleaguesand functions to the fullest expectations. 在餐廳區(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)活動(dòng)達(dá)到最佳滿意度。 6.Assist the Outlet Manager to achievethe monthly and annual personal target and the outlet’s revenue. 協(xié)助餐廳經(jīng)理達(dá)到月度和年度個(gè)人目標(biāo)和餐廳營(yíng)業(yè)收入。 7.Ensure that Food and Beveragecolleagues work in a supportive and flexible manner with other departments, ina spirit of “We work through Teams”. 確保餐飲部員工以支持和靈活的態(tài)度和“團(tuán)隊(duì)協(xié)作”的精神與其他部門合作。 8.Maximize colleague productivitythrough the use of multi-skilling, multi-tasking and flexible scheduling tomeet the financial goals of the business as well as the expectations of theguests. 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(yíng)上的財(cái)政目標(biāo)和顧客期望。 任職資格: 1.???University/ HigherDiploma graduate, major in Business Administration/ Hotel Management orequivalent. 大專學(xué)歷,高級(jí)文憑持有者。行政管理或酒店管理及相關(guān)專業(yè)。 2.???Catering schoolcertificate is an advantage. 餐飲學(xué)校文憑者優(yōu)先 3.???At least 2 yearsworking experience on the same position in RB&E. 至少2年酒店餐飲工作經(jīng)驗(yàn)在同等職位。
  • 重慶 | 1年以上 | 大專 | 提供食宿

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    • 五險(xiǎn)一金
    • 技能培訓(xùn)
    • 帶薪年假
    • 崗位晉升
    • 包吃包住
    • 管理規(guī)范
    • 人性化管理
    • 員工生日禮物
    • 美女多
    • 領(lǐng)導(dǎo)好
    國(guó)際高端酒店/5星級(jí) | 100-499人
    發(fā)布于 07-16
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    崗位職責(zé) 1、協(xié)助西餐廳經(jīng)理跟進(jìn)西餐廳營(yíng)運(yùn)工作。 1)保證知曉和實(shí)施標(biāo)準(zhǔn)操作程序和本地標(biāo)準(zhǔn)操作程序 2)定期的回顧和更新運(yùn)營(yíng)標(biāo)準(zhǔn) 3)任何時(shí)候都要保持餐廳的安全和衛(wèi)生標(biāo)準(zhǔn) 4)協(xié)助管理餐廳的所有財(cái)產(chǎn)和設(shè)施。 5)堅(jiān)持執(zhí)行所有的待客原則 2、協(xié)助西餐廳經(jīng)理進(jìn)行部門人力資源管理。 1)跟進(jìn)部門培訓(xùn)項(xiàng)目 2)負(fù)責(zé)專業(yè)和及時(shí)地完成員工的表現(xiàn)評(píng)估 3)協(xié)助西餐廳經(jīng)理一起進(jìn)行員工管理,包括面試、試用期評(píng)估等 3、 行政管理 1)負(fù)責(zé)餐廳所有的財(cái)務(wù)和帳單的處理程序 2)有責(zé)任和財(cái)務(wù)部和人事部一起,正確地管理每位員工的加班時(shí)間和考勤系統(tǒng) 3)定期計(jì)劃和組織部門團(tuán)建活動(dòng)促進(jìn)團(tuán)隊(duì)合作精神 4、市場(chǎng)推廣 1)熟悉客人和市場(chǎng) 2)發(fā)展和執(zhí)行計(jì)劃以達(dá)到餐廳的市場(chǎng)占有率 3)每個(gè)季度要熟悉市場(chǎng)上的競(jìng)爭(zhēng)者并加以分析
  • 重慶-江北區(qū) | 經(jīng)驗(yàn)不限 | 學(xué)歷不限 | 提供食宿

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    • 五險(xiǎn)一金
    • 節(jié)日禮物
    • 技能培訓(xùn)
    • 帶薪年假
    • 崗位晉升
    • 人性化管理
    • 員工生日禮物
    • 外宿津貼
    • 年終獎(jiǎng)
    國(guó)際高端酒店/5星級(jí) | 100-499人
    發(fā)布于 07-16
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    Ensure the delivery of brand promise and provide exceptional guest service at all times. 確保遵循品牌承諾并始終提供優(yōu)異的對(duì)客服務(wù)。 ? Provide excellent service to internal customers in other departments as appropriate. 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)。 ? Handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily. 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。 ? Maintain positive guest and colleague interactions with good working relationships. 與客人和同事保持基于良好工作關(guān)系的互動(dòng)接觸。 Establish a rapport with guests maintaining good customer relationships. 與客人建立并保持良好的客戶關(guān)系。 Focus attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment. 關(guān)注工作效率水平的提高以及在適用的原則指引下對(duì)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。 ? Assist to ensure that the outlet is operated in line with maximizing profit while delivering on the brand promise. 確保遵守品牌承諾以追求利潤(rùn)最大化為原則進(jìn)行部門運(yùn)作。 ? Assist the Outlet Assistant Manager to achieve the monthly and annual personal target and the outlet’s revenue. 協(xié)助餐廳助理經(jīng)理達(dá)到月度和年度個(gè)人目標(biāo)和餐廳營(yíng)業(yè)收入。 ? Ensure that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information 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。 ? Assist in the inventory management and ongoing maintenance of hotel operating equipment and other assets. 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)。 ? Ensure new technology and equipment are embraced, improving productivity whilst taking work out of the system. 確保使用新技術(shù)和設(shè)備,簡(jiǎn)化工作系統(tǒng)提高工作效率。 Ensure that minimum brand standards have been implemented. 確保酒店所有的乃至最細(xì)小的品牌標(biāo)準(zhǔn)都要被貫徹執(zhí)行。 ? Embrace all the standard of Niccolo Hotels Global expectations. 遵循執(zhí)行全球尼依格羅酒店期望值。 ? Work closely with other Outlet Managers in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests. 以支持和靈活的態(tài)度與其他員工緊密合作,著眼于整個(gè)酒店的成功和酒店客人的滿意度。 ? Ensure that Food and Beverage colleagues work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”. 以支持和靈活的態(tài)度和“團(tuán)隊(duì)協(xié)作”的精神與其他部門合作。 ? 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 up sell alternatives. 對(duì)菜單上的所有菜品和飲料有全面的知識(shí)和理解,并能推薦菜品和飲料的搭配及促銷。 ? Ensure that the outlet is kept clean and organized, both at the front as well as the back of house. 在每次用餐結(jié)束后清理臺(tái)面或餐桌并重新擺臺(tái)。 ? In the absence of Assistant Outlet Manager, conduct daily pre-shift briefings to colleagues on preparation, service and menu. 在助理經(jīng)理不在時(shí),給員工進(jìn)行日常關(guān)于餐前準(zhǔn)備、服務(wù)及菜單的例會(huì)。 ? Assist to liaise with the Kitchen and Beverage Department on daily operations and quality control if appropriate. 針對(duì)每日營(yíng)運(yùn)和質(zhì)量控制,協(xié)助與廚房及酒水部門密切溝通。 ? Perform the function of cashier and responsible for Infrasys cashiering procedure. 嚴(yán)格遵守財(cái)務(wù)部發(fā)出的關(guān)于收銀及現(xiàn)金處理的政策和程序。 ? Verify all credit cards presented by guest within validity of the card. 核對(duì)所有客人呈交信用卡,確保所有信用卡都在有效期內(nèi)。 ? Verify cash received ensuring only genuine money been collected. 核對(duì)收取的現(xiàn)金,確保所收現(xiàn)金都是真鈔。 ? Be a hands-on captain and be present at all times in the Outlet, especially during busy periods. 做一個(gè)有執(zhí)行能力的主管并時(shí)常出現(xiàn)在部門,特別是部門繁忙時(shí)。 ? Ensure par stock level of all items and guest supplies according to hotel requirement. 按照要求維持所有物品和客用品的標(biāo)準(zhǔn)庫存量。
  • 重慶 | 1年以上 | 中技 | 提供食宿

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    國(guó)際高端酒店/5星級(jí) | 50-99人
    發(fā)布于 07-16
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    【崗位職責(zé)】 1、負(fù)責(zé)酒店酒吧及咖啡廳的日常飲品調(diào)制工作,包括各類雞尾酒、咖啡、茶飲及其他特色飲品的制作; 2、根據(jù)客人需求提供個(gè)性化飲品推薦,確保飲品品質(zhì)與口感符合酒店標(biāo)準(zhǔn); 3、維護(hù)吧臺(tái)及咖啡區(qū)域的清潔衛(wèi)生,確保操作臺(tái)、器具及設(shè)備的整潔與正常運(yùn)轉(zhuǎn); 4、管理飲品庫存,定期盤點(diǎn)原料并協(xié)助采購,避免浪費(fèi)與短缺; 5、熟悉酒水單及咖啡菜單內(nèi)容,能夠向客人詳細(xì)介紹產(chǎn)品特色及成分; 6、協(xié)助處理客人反饋或投訴,提升服務(wù)滿意度; 7、參與酒店舉辦的各類活動(dòng)或宴會(huì),提供現(xiàn)場(chǎng)飲品服務(wù)支持。 【崗位要求】 1、中技及以上學(xué)歷,酒店管理、餐飲服務(wù)或相關(guān)專業(yè)優(yōu)先; 2、1年以上調(diào)酒師或咖啡師工作經(jīng)驗(yàn),熟悉各類酒水及咖啡制作流程; 3、掌握基礎(chǔ)調(diào)酒技巧(如搖和、攪拌、分層等)及咖啡拉花技能; 4、了解常見酒水品牌、咖啡豆特性及飲品搭配知識(shí); 5、年齡22-30歲,形象端正,具備良好的服務(wù)意識(shí)與溝通能力; 6、能適應(yīng)倒班工作制,具備團(tuán)隊(duì)協(xié)作精神及抗壓能力; 7、持有調(diào)酒師或咖啡師相關(guān)職業(yè)資格證書者優(yōu)先。
  • 重慶-江北區(qū) | 1年以上 | 學(xué)歷不限 | 食宿面議

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    • 五險(xiǎn)一金
    • 節(jié)日禮物
    • 技能培訓(xùn)
    • 帶薪年假
    • 崗位晉升
    • 人性化管理
    • 員工生日禮物
    • 外宿津貼
    • 年終獎(jiǎng)
    國(guó)際高端酒店/5星級(jí) | 100-499人
    發(fā)布于 07-16
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    崗位職責(zé) 1.要熟知菜單、食品配方及其它方面的知識(shí),以向客人推薦各種食品及飲料。 2.清潔并擦亮所有器皿。 3.保持工作場(chǎng)地及餐具室內(nèi)物品的齊全、干凈、整潔。 4.添加所需的布品及操作設(shè)備。 5.從倉庫內(nèi)領(lǐng)取物品。 6.協(xié)助對(duì)酒吧的盤點(diǎn)并保持準(zhǔn)確的盤存記錄。 7.根據(jù)餐廳的規(guī)定來擺放餐桌。 8.結(jié)束服務(wù)后,要清理所有的飯菜,并清潔桌面。 崗位要求 1.有從事同等崗位1年以上的工作經(jīng)歷。 2.對(duì)工作認(rèn)真踏實(shí),工作態(tài)度端正,能吃苦耐勞。 3.掌握必需的食品、酒水知識(shí),有一定的西餐服務(wù)技能。 4.身體健康,儀表端正。
  • 重慶 | 1年以上 | 大專 | 提供吃

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    • 五險(xiǎn)一金
    • 技能培訓(xùn)
    • 帶薪年假
    • 崗位晉升
    • 包吃包住
    • 管理規(guī)范
    • 人性化管理
    • 員工生日禮物
    • 美女多
    • 領(lǐng)導(dǎo)好
    國(guó)際高端酒店/5星級(jí) | 100-499人
    發(fā)布于 07-16
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    Operations營(yíng)運(yùn) Be responsible for daily operation of therestaurant to ensure smooth operation of the restaurant.負(fù)責(zé)餐廳日常的營(yíng)運(yùn),保證餐廳營(yíng)運(yùn)順暢。 Open and close daily operation according to thesuperior’s arrangement.遵照上級(jí)的安排表來開始和結(jié)束一天的營(yíng)運(yùn)。 Initiate aggressive guest interaction through seeking andsoliciting feedback from guests.與客人進(jìn)行積極的互動(dòng)和交流,征求客人的反饋以提高服務(wù)質(zhì)量。 Train, maintain and enforce all Lixury service standards.培訓(xùn)、維持和執(zhí)行所有麗思瑞酒店的服務(wù)標(biāo)準(zhǔn)。 Enforce the Lixury standardized drink recipeand presentation guidelines to ensure consistent quality beverage to guests inaccordance with the Langham Bar Guide.執(zhí)行麗思瑞酒店規(guī)范的飲料配方,以確保給客人提供的飲料具有一貫的品質(zhì)。 Ensure that food and beverages are provided withquality assurance.確保所提供的食品和飲料有質(zhì)量保證。 Properly execute revenue and check control procedures on shift.嚴(yán)格執(zhí)行收入和賬單的操作程序。 Handle daily colleague relationships (e.g., shift adjustment).處理日常同事的協(xié)作關(guān)系(例如,班次調(diào)整)。 Maintain a safe & sanitary work environment forall colleagues & guests.為所有的同事和客人,建立一個(gè)安全及衛(wèi)生的工作環(huán)境。 Provide as much help as possible for restaurant operation (e.g., schedules, floor arrangement,reservations).為餐廳營(yíng)運(yùn)提供盡可能的幫助(例如,工作時(shí)間表,樓層安排,預(yù)定)。 Find solutions for problems such as callouts, last minute bookings, or any other daily problems that may arise.找到解決問題的方法,如電話服務(wù),最后一分鐘的預(yù)定,或其他每天可能發(fā)生的問題。 Be on the floor during the shift and assistservers or hostess to ensure guests are satisfied.在餐廳營(yíng)運(yùn)時(shí),確保在各自的崗位上,協(xié)助服務(wù)員或迎賓,使客人滿意。 Ensure all work is done on a daily basis.確保完成每天的工作。 Maintain proper colleague uniform standards. 保持同事制服的標(biāo)準(zhǔn)。Establish an effective engineering maintenance andmaintenance procedure through work assignment and surprise inspection.通過工作分配和突擊檢查,建立起一個(gè)有效的工程維護(hù)及保養(yǎng)程序。 Understand and guide the principle of authorization to ensure guest satisfaction.理解和指導(dǎo)授權(quán)原則,以確??腿说臐M意度。 Actively support the Quality Improvement Process.要積極支持質(zhì)量改進(jìn)程序。 Assist in working toward positive financial results.協(xié)助工作得到積極的財(cái)政結(jié)果。 Assist in maintaining a highly motivated andwell-trained team.協(xié)助培訓(xùn)一個(gè)高度的熱情和訓(xùn)練有素的團(tuán)隊(duì)。 Exercise station rotation to ensure stations are distributedfairly. 運(yùn)用崗位的輪換制,來確保工作安排的合理性。 Set a good example for colleagues and motivatecolleagues to work enthusiastically.以身作則,為同事樹立良好的榜樣,激勵(lì)同事的工作熱情。
  • 重慶 | 1年以上 | 高中 | 提供食宿

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    國(guó)際高端酒店/5星級(jí) | 100-499人
    發(fā)布于 07-16
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    崗位職責(zé): 1. Ensuring that the restaurant returns a budgetedprofit through tight cost and stock control.?Direct supervision of colleagues is necessary, while ensuring that allguests receive optimum service in accordance with the standards, policies andprocedures of this hotel and Niccolo Way. 通過成本及庫存控制來獲得計(jì)劃盈利。直接督導(dǎo)員工的工作,通過遵守餐廳和本酒店的規(guī)章制度以確保為客人提供符合標(biāo)準(zhǔn)的完美服務(wù)。 2.Ensure the delivery ofbrand promise and provide exceptional guest service at all times. 確保遵循品牌承諾并始終提供優(yōu)異的對(duì)客服務(wù)。 3.Handle all guest andinternal customer complaints and inquiries in a courteous and efficient manner,following through to make sure problems are resolved satisfactorily. 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。 4.Focus attention onimproving productivity levels and the need to prudently manage utility/payrollcosts within acceptable guidelines ensuring optimum deployment and energyefficiency of all equipment. 關(guān)注工作效率水平的提高以及在適用的原則指引下對(duì)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。 5.Assist to ensure thatthe outlet is operated in line with maximizing profit while delivering on thebrand promise. 確保遵守品牌承諾以追求利潤(rùn)最大化為原則進(jìn)行部門運(yùn)作。 6.Work closely with otherOutlet Managers in a supportive and flexible manner, focusing on the overallsuccess of the hotel and the satisfaction of hotel guests. 以支持和靈活的態(tài)度與其他員工緊密合作,著眼于整個(gè)酒店的成功和酒店客人的滿意度。 7.Have a thoroughknowledge and understanding of all food and beverage items in the menu and theability to recommend Food and Beverage combinations and up sell alternatives. 對(duì)菜單上的所有菜品和飲料有全面的知識(shí)和理解,并能推薦菜品和飲料的搭配及促銷。 8.Exercise responsiblesupervisory behavior at all times and positively representing the hotel teamand WHM. 在任何時(shí)間表現(xiàn)負(fù)責(zé)的行為,并以積極的形象代表酒店管理團(tuán)隊(duì)和九龍倉酒店管理集團(tuán)。 9.Understand and strictlyadhere to Rules and Regulations established in the Colleague Handbook and thehotel’s policies concerning fire, hygiene, health and safety. 理解并嚴(yán)格遵守員工手冊(cè)中的規(guī)章制度以及涉及到消防、衛(wèi)生、健康和安全的酒店政策。 10.Carry out any otherreasonable duties and responsibilities as assigned. 執(zhí)行分派的任何合理任務(wù)和額外職責(zé)。 任職資格: 1.???High Schoolgraduate or above, hotel Management or equivalent. 高中及以上學(xué)歷,酒店管理相關(guān)專業(yè)。 2.???Catering schoolcertificate is an advantage. 餐飲學(xué)校文憑者優(yōu)先。 3.???At least 1 yearworking experience on the same position in RB&E. 至少1年在同等職位上的管理工作經(jīng)驗(yàn)
  • 重慶 | 經(jīng)驗(yàn)不限 | 高中 | 提供食宿

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    • 五險(xiǎn)一金
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    • 帶薪年假
    • 崗位晉升
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    國(guó)際高端酒店/5星級(jí) | 100-499人
    發(fā)布于 07-16
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    崗位說明:熱情接待顧客,引導(dǎo)入座,遞送菜單并介紹餐廳特色菜品及飲品,及時(shí)上菜、撤盤,關(guān)注顧客用餐需求(如加水、更換餐具等。 羅賓斯餐廳/兩江吧服務(wù)員 1.通過禮貌的問候和及時(shí)的領(lǐng)位確保顧客滿意 2.采用與酒店政策和程序協(xié)調(diào)一致的方法,及時(shí)有效的履行本崗位職責(zé)和義務(wù),以達(dá)到本職位所要求的目標(biāo)? 3.呈遞菜單,推薦酒水或每日特別推薦 4.展現(xiàn)自己的菜單和酒水知識(shí)? 5.全面檢查餐廳情況,確保已經(jīng)為接待客人做好了一切準(zhǔn)備
  • 重慶 | 2年以上 | 高中 | 提供食宿

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    國(guó)際高端酒店/5星級(jí) | 100-499人
    發(fā)布于 07-16
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    崗位職責(zé) 1. 參加宴會(huì)廳經(jīng)理召開的工作例會(huì),了解每日的宴會(huì)安排情況并向本班組傳達(dá); 2.每日宴會(huì)前,根據(jù)宴會(huì)預(yù)定情況向服務(wù)員布置具體的崗位任務(wù); 3.根據(jù)宴會(huì)預(yù)定情況,合理安排員工排班,保證所舉辦宴會(huì)能夠合理、有序地展開。 4. 在宴會(huì)廳經(jīng)理的指導(dǎo)下,做好宴會(huì)設(shè)計(jì)、現(xiàn)場(chǎng)布置,督導(dǎo)服務(wù)員做好宴會(huì)前的擺臺(tái)、清潔衛(wèi)生、服務(wù)用具供應(yīng)等準(zhǔn)備工作; 5. 關(guān)注客人用餐狀況,適時(shí)征詢客人的意見、建議,及時(shí)處理客人投訴及突發(fā)性事件并向宴會(huì)經(jīng)理匯報(bào); 6. 宴會(huì)結(jié)束,清點(diǎn)廳房?jī)?nèi)物品及設(shè)施、設(shè)備,檢查各廳房的宴會(huì)收尾的衛(wèi)生清潔情況。 7. 根據(jù)安排,對(duì)服務(wù)員開展相關(guān)的業(yè)務(wù)培訓(xùn),不斷提高服務(wù)員的服務(wù)技能與技巧,做好餐廳人才的開發(fā)和培養(yǎng)工作。 崗位要求 1. 一年以上國(guó)際五星級(jí)酒店相等職位管理經(jīng)驗(yàn); 2. 有較強(qiáng)的口頭表達(dá)和書寫技巧能力; 3. 與其他酒店的員工和管理者的團(tuán)隊(duì)協(xié)作; 4. 能在工作的壓力下,同時(shí)處理多個(gè)任務(wù)的能力; 5.基本的電腦辦公軟件,預(yù)訂系統(tǒng),和銷售點(diǎn)系統(tǒng); 6. 認(rèn)真貫徹上級(jí)安排的工作要求,積極落實(shí)各個(gè)時(shí)期的工作任務(wù)和日常運(yùn)轉(zhuǎn)工作。
  • 重慶 | 經(jīng)驗(yàn)不限 | 學(xué)歷不限 | 提供食宿

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    國(guó)際高端酒店/5星級(jí) | 100-499人
    發(fā)布于 07-16
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    【崗位職責(zé)】 定崗在對(duì)客服務(wù)部門開展實(shí)習(xí)。 【崗位要求】 1、應(yīng)屆畢業(yè)生,專業(yè)不限。 2、對(duì)酒店行業(yè)有清晰的了解。 3、良好的口頭及書面表達(dá)能力。 4、具備團(tuán)隊(duì)協(xié)作的能力。
  • 重慶 | 經(jīng)驗(yàn)不限 | 學(xué)歷不限 | 食宿面議

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    • 人性化管理
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    • 領(lǐng)導(dǎo)好
    國(guó)際高端酒店/5星級(jí) | 500-999人
    發(fā)布于 07-14
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    崗位職責(zé) 1.為客人提供快速熱情的餐飲服務(wù),根據(jù)設(shè)定的標(biāo)準(zhǔn)確保餐飲外觀的質(zhì)量? 。 2.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。 崗位要求 1.高中學(xué)歷。 2.擁有食品服務(wù)經(jīng)驗(yàn)并具有餐廳運(yùn)營(yíng)的一般性知識(shí)者優(yōu)先考慮。
  • 重慶-渝中區(qū) | 經(jīng)驗(yàn)不限 | 學(xué)歷不限 | 提供食宿

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    • 五險(xiǎn)一金
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    • 人性化管理
    • 領(lǐng)導(dǎo)好
    • 節(jié)日禮物
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    國(guó)際高端酒店/5星級(jí) | 100-499人
    發(fā)布于 07-16
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    招聘? [西餐廳實(shí)習(xí)生+財(cái)務(wù)部實(shí)習(xí)]?? 崗位職責(zé) 1. 根據(jù)崗位需求,完成上級(jí)主管安排的工作 2. 遵照酒店規(guī)章制度及服務(wù)標(biāo)準(zhǔn)對(duì)客服務(wù) 3. 積極參加部門及酒店開展的各項(xiàng)培訓(xùn) 崗位要求 1. 對(duì)工作有責(zé)任心 2. 具有服務(wù)意識(shí),語言表達(dá)清晰 3. 愿意在酒店行業(yè)發(fā)展 4. 五官端正,精力充沛
  • 重慶 | 經(jīng)驗(yàn)不限 | 高中 | 提供食宿

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    • 五險(xiǎn)一金
    • 帶薪年假
    • 崗位晉升
    • 員工消費(fèi)折扣
    • 系統(tǒng)培訓(xùn)
    • 跨省調(diào)轉(zhuǎn)機(jī)會(huì)
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    國(guó)際高端酒店/5星級(jí) | 100-499人
    發(fā)布于 07-16
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    Job Responsibility: 崗位職責(zé): 1.Responsible to Captain. 向餐廳領(lǐng)班負(fù)責(zé)。 2.Report to duty punctually wearing the correct uniform, clean and well pressed including appropriate shoes (polished) and nametag at all times according to the hotels dress code & Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times. 根據(jù)酒店著裝規(guī)范和凱賓斯基儀容儀表標(biāo)準(zhǔn),準(zhǔn)時(shí)上班,保持干凈整潔,熨燙整齊,包括合適的鞋子(擦亮)和名牌,時(shí)刻保持高標(biāo)準(zhǔn)的個(gè)人儀表和衛(wèi)生。 3.A courteous, professional and efficient service is provided at all times. 始終提供禮貌、專業(yè)、高效的服務(wù)。 4.All duties and tasks are performed as per the tasks required at the outlet. 所有的職責(zé)和任務(wù)都是按照餐廳的要求完成的。 5.Be knowledgeable of all services and products offered by the hotel. 熟悉酒店提供的所有服務(wù)和產(chǎn)品。 6.Have a thorough knowledge and understanding of all food and beverage items offered by the department assigned. 對(duì)所分配的部門提供的所有餐飲項(xiàng)目有全面的了解。 7.Have the knowledge and understanding to explain and perform upselling all items offered by the department assigned as well as offering alternatives. 具備相關(guān)知識(shí)和理解能力,能夠解釋和銷售所分配的部門提供的所有產(chǎn)品,并提供替代產(chǎn)品。 8.Monitor operating supplies, equipment and reduce spoilage and wastage successfully. 監(jiān)控操作用品,設(shè)備,減少損耗。 9.Ensure that the place of work and surrounding area is kept clean and organized at all times. 確保工作場(chǎng)所和周圍區(qū)域始終保持整潔有序。 10.Successfully perform opening and closing procedures established for the assigned outlet 成功完成所指定餐廳的開關(guān)門程序 11.Handle guest enquiries in a courteous and efficient manner and report guest complaints and feedback to supervisors. 禮貌有效地處理客人的詢問,并向主管匯報(bào)客人的投訴和反饋。 12.Report guest complaints immediately to the supervisors and ensuring follow up is performed with the guest. 立即向主管匯報(bào)客人的投訴,并確保跟進(jìn)客人的投訴。 13.Be knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department. 熟悉操作現(xiàn)有的POS系統(tǒng),根據(jù)部門分配的培訓(xùn)職責(zé)水平。 14.Understand and strictly adhere to the rules & regulations established in the hotel’s policy manual and the hotel’s policy on fire, hygiene, health & safety. 理解并嚴(yán)格遵守酒店政策手冊(cè)中的規(guī)章制度以及酒店的防火、衛(wèi)生、健康和安全政策。 15.Maintain a good rapport and work relation with staff in the assigned department and within the hotel. 與所在部門及酒店員工保持良好的工作關(guān)系。 16.Attend and contribute to all staff meetings, departmental trainings and hotel initiated trainings scheduled. 參加并參與所有員工會(huì)議,部門培訓(xùn)和酒店組織的培訓(xùn)。 17.Undertake reasonable tasks and secondary duties as assigned by the Department Head. 承擔(dān)部門主管交辦的合理工作和次要職責(zé)。 18.Assist in carrying out scheduled inventories of products and operating equipment. 協(xié)助執(zhí)行產(chǎn)品和操作設(shè)備的定期庫存。 19.Perform any other assigned reasonable duties and responsibilities as assigned. 履行分配的其他合理職責(zé)。 20.Project at all times a positive and motivated attitude and exercise self-control. 任何時(shí)候都要保持積極向上的態(tài)度,鍛煉自我控制能力。 Job Requirements:? 任職要求: 1.Passionate for Food & Beverage 熱愛餐飲行業(yè) 2.Experience in an F&B service role. 有餐飲服務(wù)經(jīng)驗(yàn)
  • 重慶-江北區(qū) | 經(jīng)驗(yàn)不限 | 高中 | 食宿面議

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    • 五險(xiǎn)一金
    • 節(jié)日禮物
    • 技能培訓(xùn)
    • 帶薪年假
    • 崗位晉升
    • 人性化管理
    • 員工生日禮物
    • 外宿津貼
    • 年終獎(jiǎng)
    國(guó)際高端酒店/5星級(jí) | 100-499人
    發(fā)布于 07-16
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    崗位職責(zé): 1. With the efficient and professional service ofRB&E, while ensuring guests receive optimum service in accordance with thestandards, policies and procedures of this hotel and Niccolo Way. 能為客人提供有效率以及專業(yè)的服務(wù),在符合尼依格羅服務(wù)標(biāo)準(zhǔn)的前提下保證向客人提供周到的服務(wù),令客人感到舒適滿意。 2. Ensure the delivery of brand promise and provideexceptional guest service at all times. 確保遵循品牌承諾并始終提供優(yōu)異的對(duì)客服務(wù)。 3. Present menu to guest, answer guest inquiriesand offer food, beverage and service suggestion. 向客人呈送菜單,回答客人問詢并為客人提供關(guān)于食品、飲料及服務(wù)的建議。 4. Make order according to the procedures set andserve guests food and drink. 根據(jù)所定的程序接受點(diǎn)菜并為客人服務(wù)食品及飲料。 5. Fully conversant with all aspects of theInfrasys System. 完全了解電腦系統(tǒng)的各方面。 6. Record the guest order and provide products andservices, without undue delay. 記錄客人點(diǎn)菜并及時(shí)提供產(chǎn)品和服務(wù),不得無故延誤。 7. Ensure well prepare before the meal according torequirement and operation need. 確保根據(jù)要求和運(yùn)作需要做好餐前準(zhǔn)備工作。 8. Ensure that the outlet is kept clean andorganized, both at the front as well as the back of house. 清潔并重新擺設(shè)餐臺(tái)和餐桌。 9. Ensure that all cups are clean and light. 確保所有杯具的光亮、潔凈。 10. Carry out any other reasonable duties andresponsibilities as assigned. 執(zhí)行分派的任何合理任務(wù)和額外職責(zé)。 任職資格: 1.???High Schoolgraduate or above, hotel Management or equivalent. 高中及以上學(xué)歷,酒店管理相關(guān)專業(yè)。 2.???1 years relatedexperience or an equivalent combination of education and work-related experience. 一年相關(guān)經(jīng)驗(yàn)或與此相當(dāng)?shù)慕逃拖嚓P(guān)工作經(jīng)驗(yàn)結(jié)合的背景。
  • 重慶 | 經(jīng)驗(yàn)不限 | 學(xué)歷不限 | 提供食宿

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    • 五險(xiǎn)一金
    • 帶薪年假
    • 節(jié)日禮物
    • 技能培訓(xùn)
    • 崗位晉升
    • 人性化管理
    國(guó)際高端酒店/5星級(jí) | 100-499人
    發(fā)布于 07-14
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    崗位職責(zé) - 按規(guī)定和標(biāo)準(zhǔn)為客人提供友好周到的服務(wù) - 與廚房,管事部,酒吧及客房保持良好的運(yùn)作溝通 崗位要求 - 有國(guó)際品牌酒店同崗位工資經(jīng)驗(yàn)者優(yōu)先考慮 - 形象氣質(zhì)佳者優(yōu)先考慮
  • Bar Manager

    8千-1.2萬
    全國(guó) | 3年以上 | 大專 | 提供食宿

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    • 全球80家
    • 度假村酒店
    • 一價(jià)全包
    • 海外工作機(jī)會(huì)
    • 每年輪換酒店
    • 大中華區(qū)3家
    • 多元化團(tuán)隊(duì)
    • 員工全球免費(fèi)
    • 五險(xiǎn)一金
    • 崗位晉升
    國(guó)際高端酒店/5星級(jí) | 500-999人
    發(fā)布于 07-11
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    卓越雇主
    卓越雇主
    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
  • 全國(guó) | 3年以上 | 大專

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    • 全球80家
    • 度假村酒店
    • 一價(jià)全包
    • 海外工作機(jī)會(huì)
    • 每年輪換酒店
    • 大中華區(qū)3家
    • 多元化團(tuán)隊(duì)
    • 員工全球免費(fèi)
    • 五險(xiǎn)一金
    • 崗位晉升
    國(guó)際高端酒店/5星級(jí) | 500-999人
    發(fā)布于 07-11
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    卓越雇主
    卓越雇主
    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
  • 全國(guó) | 2年以上 | 大專 | 提供食宿

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    • 全球80家
    • 度假村酒店
    • 一價(jià)全包
    • 海外工作機(jī)會(huì)
    • 每年輪換酒店
    • 大中華區(qū)3家
    • 多元化團(tuán)隊(duì)
    • 員工全球免費(fèi)
    • 五險(xiǎn)一金
    • 崗位晉升
    國(guó)際高端酒店/5星級(jí) | 500-999人
    發(fā)布于 07-11
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    卓越雇主
    卓越雇主
    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
  • Bartender

    4.5千-7千
    全國(guó) | 2年以上 | 大專 | 提供食宿

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    • 全球80家
    • 度假村酒店
    • 一價(jià)全包
    • 海外工作機(jī)會(huì)
    • 每年輪換酒店
    • 大中華區(qū)3家
    • 多元化團(tuán)隊(duì)
    • 員工全球免費(fèi)
    • 五險(xiǎn)一金
    • 崗位晉升
    國(guó)際高端酒店/5星級(jí) | 500-999人
    發(fā)布于 07-11
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    卓越雇主
    卓越雇主
    職位描述: 1. 用英語為賓客提供優(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
  • 重慶-九龍坡區(qū) | 1年以上 | 大專 | 提供食宿

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    • 五險(xiǎn)一金
    • 技能培訓(xùn)
    • 帶薪年假
    • 崗位晉升
    • 管理規(guī)范
    • 包吃包住
    國(guó)際高端酒店/5星級(jí) | 500-999人
    發(fā)布于 07-10
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    ·In the absence of a Manager, conducts shift briefings to ensure hotel activities and operational requirements are known? ?在經(jīng)理缺席時(shí)主持交接班說明會(huì),確保員工了解酒店的活動(dòng)和運(yùn)營(yíng)的要求。 ·Endeavor to resolve all complaints during shift and logs all complaints in?log book?for further follow up ?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。 ·Supervise?cash handling and banking procedures ?監(jiān)督現(xiàn)金的處理和存放程序。 ·Prepare daily banking and cash flow reports ?編制每日存款和流動(dòng)資金報(bào)告。 ·Establish and instruct staff in cash security procedures ?制定并指導(dǎo)員工執(zhí)行現(xiàn)金安全制度。 ·Deal with irregular payments ?處理異常的付款情況。 ·Supervise the maintenance of service equipment ?監(jiān)督服務(wù)設(shè)備的維護(hù)保養(yǎng)。 ·Monitor standards of guest facilities and services ?監(jiān)督客用設(shè)施和服務(wù)的標(biāo)準(zhǔn)。 ·Control stock and monitor security?procedures ?控制存貨和監(jiān)督保安成序。 ·Assist?with menu and wine list creation ?協(xié)助菜單和酒水單的設(shè)計(jì)工作。 ·Supervise functions ?監(jiān)督各項(xiàng)職能。 ·Supervise outlet service ?監(jiān)督餐廳的服務(wù)。 ·Works with Superior on manpower planning and management needs ?和上級(jí)領(lǐng)導(dǎo)一起進(jìn)行人力規(guī)劃和管理需求。 ·Works with Superior in the preparation and management of the Department’s budget ?和上級(jí)領(lǐng)導(dǎo)一起編制和管理部門預(yù)算。
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