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?Organization of 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： Security Staff Security Staff Celebrity 招聘要求： 1、身體健康，無傳染性疾病，可以適應(yīng)船上生活； 2、良好的英語溝通能力，性格外向，善于與人交流； 3、形象氣質(zhì)佳，良好的服務(wù)意識； 4、具有良好的團隊合作意識； 5、有海事證書者或有郵輪工作經(jīng)驗者優(yōu)先；

工作職責(zé) ? 能夠使用基本的專業(yè)肉類加工技能，處理、解凍、準備和分切肉類，要符合所有公共衛(wèi)生政策 和維京星級服務(wù)標(biāo)準的質(zhì)量和清潔要求。 ? 檢查職責(zé)范圍內(nèi)的設(shè)備是否妥善存放；行使職責(zé)和所有權(quán)；能夠進行基本的計算。 ? 協(xié)助肉類加工間主管儲存貨物和進行生肉產(chǎn)品的庫存盤點工作。 ? 根據(jù)所有的公共衛(wèi)生政策和公司規(guī)定，遵循解凍的時間表和程序。 ? 確保經(jīng)濟的工作習(xí)慣、控制食品生產(chǎn)，盡量減少和避免浪費。 ? 確保食物準備和儲存符合所有的公共衛(wèi)生政策和公司的規(guī)定，執(zhí)行并保持“順手清潔”的工作 習(xí)慣。 ? 根據(jù)所有的公共衛(wèi)生政策，實施安全的工作政策和程序，盡量減少設(shè)備的損失和損壞，并保持 相關(guān)區(qū)域的清潔標(biāo)準；確保所有設(shè)備在每次使用后都經(jīng)過消毒并相應(yīng)地退還。 ? 分類清理垃圾并放到指定的垃圾桶里；根據(jù)需要經(jīng)常清理垃圾，確保符合垃圾分類程序和所有 的公共衛(wèi)生標(biāo)準。 ? 確保在服務(wù)前15 分鐘完成所有職責(zé)區(qū)域內(nèi)的餐前準備工作。 ? 每天參加每日例會，了解團隊的運營需求，并確保始終如一地遵守維京的星級服務(wù)標(biāo)準。 ? 根據(jù)維京的星級服務(wù)標(biāo)準和所有的公共衛(wèi)生政策，為客人提供高水平的舒適度和服務(wù)，并在 指定區(qū)域始終保持無可挑剔的清潔和衛(wèi)生標(biāo)準；根據(jù)客流量、登船下船、海上漂流日活動和其 他活動，主動提供服務(wù)。 ? 確保在相關(guān)活動期間，例如在裝載、處理和儲存化學(xué)品期間，始終穿戴個人防護裝備（PPE）。 始終使用正確的搬運重物技巧，以防止受傷。 ? 始終遵循維京的形象和制服標(biāo)準，堅持完美的儀容標(biāo)準。 ? 確保公司財產(chǎn)得到適當(dāng)?shù)谋Ｗo，特別是在惡劣天氣條件下，以防止不必要的損失和損壞。

?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

?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

?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

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

?Responsible for the entire galley operation onboard ?Ensuring professional production and distribution of all meals for guest and crew in accordance with company standards, menu cycle and recipes ?Organisationand execution of F&B related ship functions and special events (e.g. Welcome / Farewell) ?Ensuring food safety, highest level of cleanliness in the galley and production areas at all times in accordance with Viking River Cruise standards & HACCP ?Ordering of all food supplies according to production planning and in cooperation with the Hotel Manager ?Conduction of menu briefings with waiter staff prior to service and instruction of waiters to explain dishes ?Preparation of opening and closing ships at start and end of season ?Supervision, motivation and training of the multi-national galley crew ?Participation in loadings and conduction of quality control ?Responsible for cost control and adherence to set budgets ?Conduction of stock takes; inventory according to company procedure ?Active participation in ship functions, socializing with guests during meal times

?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

?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

?Responsible for the entire hotel operation onboard ?Ensuring that all hotel departments are managed according to their standards ?Management and motivation of the crew, with emphasis on Department Heads ?Operation of service procedures according to company standards ?Stock ordering for the hotel department (F&B, Housekeeping, equipment, etc.) ?Ensuring impeccable cleanliness, hygiene and order in all areas of the hotel department in accordance with HACCP rules ?Final inspection and receipt of all supplies and deliveries for the hotel department ?Supervision and organization of opening and closing ships at start /end of season ?Active liaison with guests and successful handling of complaints ?Active participation in all onboard events and special functions ?Presence in the galley and restaurant during meal times ?Ensuring active and smooth flow of communication with the nautical department, onboard management, crew and the Head Office Basel ?Ensuring departmental training according to requirement profile ?Responsible for cost control and adherence to all set budgets ?Daily analysis of debtors in accordance with Receptionist / Night Auditor ?Conduction of stock takes; inventory according to company procedures ?Active participation in loadings

1.???? Meets with VIP guest arrivals on behalf of management. 代表管理層迎接VIP賓客到店 2.???? Aware of all arrivals and departures FIT, groups and especially VIP guests and special attention guests. 掌握全部預(yù)抵及離店FIT、團隊特別是VIP賓客的詳細資料并對賓客悉心照顧 3.???? Coordinate with reservation regarding group check in, cancellation reservation on hand, etc. 與預(yù)訂部門協(xié)調(diào)團隊入住、預(yù)訂取消等事宜 4.???? Authorize and coordinate VIP standards. 制定并調(diào)整VIP接待標(biāo)準 5.???? Daily check any 6 pm arrival and outstanding departure. 每日查看晚于六點的預(yù)抵以及延遲退房狀況 6.???? Prepare monthly report reviewing achievements and assessing improvements as well as reviewing guest statistical data. 準備月度業(yè)績報表以及評估改進報表并審核賓客統(tǒng)計數(shù)據(jù) 7.???? Ensure effective networking and communication with outside bodies in order to inform them of room availability. 確保與第三方組織保持高效溝通以隨時告知其客房可賣情況 8.???? Ensure all credit adjustment and rebates are correctly accounted and recorded. 確保所有信用卡賬目調(diào)整以及扣減操作正確并詳細記錄 9.???? Ensure all master folios are checked before end of the shift. 確保班次結(jié)束前檢查全部相關(guān)賬目 10.?? Prepare necessary room voucher and other information for following day’s business. 根據(jù)當(dāng)日業(yè)務(wù)需求準備必要的房券及其他信息 11.?? Ensure night audit streams are administrated efficiently and correctly according to hotel procedure and policy. 確保根據(jù)酒店相關(guān)規(guī)章制度進行夜審 12.?? Ensure room keys are checked and secure. 確保房卡已被妥善查驗并安全放置 13.?? Maintain a log of all odd or strange things that happened during the shift for Front Office Manager to review. 將當(dāng)班期間全部異常事件記錄在案以便前廳部經(jīng)理查驗 14.?? Develop and maintain good relation with hotel guests. 與酒店賓客維持良好關(guān)系 15.?? To be available in the lobby area during the absence of Lobby Host. 在賓客接待員缺崗期間履行其職責(zé) 16.?? Maintain and controls the use of luggage room to ensure complete accuracy. 維持并控制行李房的使用以確保其狀態(tài)良好 17.?? Instruct Bell Attendant of all hotel events, facilities and services and ensures they can provide this information to guests. 告知禮賓員酒店中所有活動、設(shè)施以及服務(wù)并確保其可將相關(guān)信息告知賓客 18.?? Coordinate with z-line and ensure all incoming calls and inquiries are handled promptly. 與賓客服務(wù)部門協(xié)調(diào)確保全部來電及賓客要求均被妥善處理 19.?? Ensures guests luggage, letters, faxes and messages are delivered and collected as required. 確保根據(jù)要求接收并運送賓客行李、信件、傳真以及留言 20.?? Oversees the lobby area, reporting defects i.e. cleanliness, furniture, flower/plants etc. 巡視大堂區(qū)域并匯報任何出現(xiàn)的問題，例如：清潔狀況、家具擺放、鮮花綠植 21.?? Ensure that all incoming fax and messages are handed and delivered to the guests immediately. 確保所有傳真及信息及時并迅速地轉(zhuǎn)交給客人 22.?? Represent the management during the shift. 當(dāng)值期間履行管理人員職責(zé) 23.?? Understand the role in case of Emergency such as Fire, Bomb Threat, Flood, etc. 了解在緊急情況下的崗位職責(zé)，例如：火災(zāi)、炸彈威脅、洪水等 24.?? Run night audit and make send out relevant reports during night shift. 夜班經(jīng)理根據(jù)程序過夜審并發(fā)送相關(guān)報告。 25.?? Control Host House Bank. 監(jiān)控賓客接待員備用金 26.?? Responsible for in room Deposit Box and Safe Deposit at Front Office. 負責(zé)管理客房內(nèi)及前臺保險箱 27.?? Handle other duties given by Front Office Manager. 完成前廳經(jīng)理交于的其他職責(zé) 28.?? Coordinate with Driver to ensure the transportation bookings are handle correctly. 與酒店司機協(xié)調(diào)確保所有租車預(yù)訂被很好的解決 29.?? Check Front Office staff grooming in daily basis. 檢查前廳部員工儀容儀表標(biāo)準

崗位職責(zé) 1、配合團隊新媒體內(nèi)容工作，共同策劃品牌核心內(nèi)容； 2、負責(zé)糖舍新媒體平臺(包括小紅書、公眾號、抖音)等的運營維護，包括內(nèi)容編輯、發(fā)布，視頻剪輯，吸粉互動； 3、以抖音為中心的短視頻矩陣搭建，進行內(nèi)容策劃、分發(fā)和運營(不限于腳本創(chuàng)意、采編拍攝、剪輯制作、宣傳推廣等)，吸引沉淀目標(biāo)用戶群； 4、酒店活動攝影拍攝、部分產(chǎn)品的產(chǎn)品圖拍攝及剪輯創(chuàng)作。 崗位要求 1、有較為成熟的新媒體/自媒體運營經(jīng)驗，擁有攝影、視頻剪輯、平面設(shè)計等技能； 2、對文字和影像輸出有較強的敏感度，擅長選題策劃與采編，能把想法落實到內(nèi)容； 3、對挖掘陽朔在地文化有一定的興趣和感知力； 4、有較強的審美判斷力和傳播思維，擁有持續(xù)的好奇心和敏銳的同察力

【崗位要求】 1、有志在酒店行業(yè)發(fā)展的應(yīng)屆畢業(yè)生/實習(xí)生； 2、對擔(dān)任酒店管理人員具有高度期望； 3、熱愛服務(wù)行業(yè)，具有良好的顧客服務(wù)意識、親和力、溝通技巧和團隊合作精神。 4、實習(xí)崗位：前廳接待、餐廳服務(wù)員、廚房幫廚、餅房廚師等

1、協(xié)助工程副總工程師完成日常設(shè)備維護、管理及計劃維修保養(yǎng)工作。 2、確保所有設(shè)備設(shè)施良好運行，使設(shè)備的運行符合酒店工程標(biāo)準。 3、保證酒店給排水、空調(diào)、燃氣及廚房設(shè)備、裝飾等系統(tǒng)正常運作。 4、在發(fā)生任何異常情況時，要立刻向副總工程師報告；如副總工程師不在時，則直接向工程部經(jīng)理報告。 5、保持工程部所有工作和機房區(qū)域整齊干凈。

1、與客人進行積極的互動，提升客人滿意度； 2、在餐廳中，培訓(xùn)、維持和執(zhí)行所有的服務(wù)標(biāo)準； 3、確保在餐廳營運時，協(xié)助服務(wù)員或領(lǐng)位，在各自的崗位上使客人滿意； 4、定期更新產(chǎn)品，積極推廣；提升餐廳銷售額； 5、通過所有可能的培訓(xùn)和授權(quán)來激勵員工解決問題的熱情； 6、尊重客人需求，認真對待客人的提問或投訴，熱衷于滿足客人期望，時刻提供專業(yè)和高水平的服務(wù)質(zhì)量； 7、合理高效地安排員工工作，積極推動部門與部門之間的關(guān)系。 崗位要求 1、3年以上餐飲服務(wù)管理工作經(jīng)驗者優(yōu)先考慮； 2、熟悉餐飲服務(wù)流程，掌握培訓(xùn)技巧及銷售技巧； 3、有對公司、旅游、國際會議的基本了解，以及對酒水銷售的知識； 4、形象氣質(zhì)佳，能用英語流利溝通交流。

1、主導(dǎo)酒店運營新媒體平臺，對接雜志及相關(guān)自媒體，保持糖舍在媒體平臺的高頻率露出，和自媒體人保持友好交流，積極對接推廣； 2、負責(zé)糖舍藝文活動的策劃與實施，和藝術(shù)家達成合作，確立藝文活動的整體安排，負責(zé)藝術(shù)家抵達糖舍后的全程接待，做好活動記錄及后續(xù)宣發(fā)； 3、發(fā)展和落實市場公關(guān)計劃和預(yù)算； 4、負責(zé)媒體有關(guān)和所有新聞稿的準備； 5、在市場銷售總監(jiān)允許后直接發(fā)布酒店對內(nèi)和對外的公關(guān)活動； 6、在公益社會關(guān)系方面協(xié)助總經(jīng)理； 7、確保酒店的所有宣傳材料與設(shè)計相符。

1、為賓客提供優(yōu)質(zhì)的酒水服務(wù)，積極向客人推銷、優(yōu)秀的出品設(shè)計、組織完成酒吧各項經(jīng)營計劃； ?2、負責(zé)吧臺酒水的申領(lǐng)，補充和日常保管工作； ?3、負責(zé)吧臺的日常和月盤點工作，并填寫銷售盤點表； ?4、做好吧臺設(shè)備、用品的保養(yǎng)使其正常運轉(zhuǎn)； ?5、合理高效地安排員工工作，積極推動部門與部門之間的關(guān)系。 崗位要求： 1、有酒吧運營經(jīng)驗優(yōu)先考慮(擅長雞尾酒調(diào)制/葡萄酒知識等)；? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? 2、熱情開朗，溝通與服務(wù)意識好，細心負責(zé)，有團隊精神； 3、學(xué)習(xí)能力強，能用英語流利溝通交流?。

崗位職責(zé) - 制定及執(zhí)行酒店市場銷售計劃，按照部門細分目標(biāo)； - 分析市場動向、特點和發(fā)展趨勢，設(shè)立市場目標(biāo)； - 為了確保酒店的市場銷售保持競爭的優(yōu)勢，持續(xù)的監(jiān)控和評估地方、國內(nèi)和國際的市場趨勢，以及酒店競爭對手的銷售狀況； - 審核每月報表和銷售預(yù)測報告，分析當(dāng)前和潛在營銷趨勢，協(xié)調(diào)各種活動增加營收與市場份額，并監(jiān)督進展，確保業(yè)績達到或優(yōu)于既定營收計劃； - 管理所有的銷售戰(zhàn)略、戰(zhàn)術(shù)和行動的執(zhí)行，建立一個能夠完成銷售指標(biāo)的強大而訓(xùn)練有素的銷售團隊； - 對酒店市場銷售部員工進行教育、培訓(xùn)和激勵，促使達成酒店營收目標(biāo)。確保員工獲得完成工作職責(zé)所需的信息、市場數(shù)據(jù)以及各種工具與設(shè)備； - 同關(guān)鍵客戶和外部相關(guān)人員建立聯(lián)系并保持聯(lián)絡(luò)，借此增加業(yè)務(wù)量，包括客房銷售、餐飲銷售和宴會服務(wù)等； - 主管各種營銷活動，維護酒店品牌形象； - 以相互支持與靈活的方式與其他行政委員會成員保持緊密合作關(guān)系，關(guān)注酒店的成功運營和客人滿意度； - 確保所有銷售部員工以互相支持和靈活的方式與其他部門合作，發(fā)揚團隊合作精神。 崗位要求 - 3年以上國際品牌酒店同崗位工作經(jīng)驗； - 必須具備良好的行政能力，人際交往能力和問題解決能力； - 良好的英文口頭表達和書寫能力； - 具備團隊精神，善于溝通。 - 形象氣質(zhì)佳。 合則約見。

1、負責(zé)客人接待，辦理入住退房，介紹設(shè)施、景點； 2、檢查客房衛(wèi)生與設(shè)備，反饋問題； 3、滿足客人需求，提供貼心服務(wù)； 4、協(xié)助開展活動，提升體驗感。 崗位要求 1、熱情開朗，溝通與服務(wù)意識好，細心負責(zé)，有團隊精神； 2、學(xué)習(xí)能力強，能用英語流利溝通交流； 3、有酒店前廳工作經(jīng)驗優(yōu)先。

理解酒店的愿景和品牌個性，具備藝術(shù)DNA，有想法，有創(chuàng)意； 根據(jù)市場推廣計劃更新和設(shè)計所有印刷品； 協(xié)調(diào)酒店裝飾； 當(dāng)有需求時為酒店宴會活活動拍攝照； 任職要求： 平面設(shè)計，廣告美術(shù)，計算機等相關(guān)專業(yè)或有相關(guān)工作經(jīng)驗者優(yōu)先考慮； 攝影技術(shù)熟練，可獨立拍攝、剪輯視頻； 熟練掌握PS、AI軟件； 具有較高的審美。

崗位職責(zé)： 1、在領(lǐng)班領(lǐng)導(dǎo)下，保衛(wèi)好酒店的安全，執(zhí)行上級交辦的各項安全保衛(wèi)工作； 2、負責(zé)對酒店各個區(qū)域的巡邏檢查，發(fā)現(xiàn)事故隱患，及時處理，并向上級匯報處理情況； 3、對酒店內(nèi)、外車輛進行疏導(dǎo)，保證交通暢通，對來訪人員進行詢問登記； 4、 阻止無關(guān)、閑散人員進入酒店，對有意滋事及可疑人員進店，除采取控制外，應(yīng)立即報告有關(guān)部門； 5、 熟練掌握滅火器材的正確使用方法嚴格遵守酒店各項規(guī)章制度，特別是安全保衛(wèi)制度，執(zhí)行交接班制度，上崗時不得擅離工作崗位，不準處理私事，確保安全； 6 、遵守酒店規(guī)定及儀容儀表要求，認真貫徹執(zhí)行酒店有關(guān)安全管理的規(guī)章制度； 7、熟悉酒店的地理、環(huán)境和消防設(shè)施（滅火器材、火災(zāi)報警裝置）的分布位置，認真落實上級領(lǐng)導(dǎo)臨時布置的各項消防工作。 任職要求： 1、有物業(yè)、商超、星級酒店保安從業(yè)經(jīng)驗； 2、有較高的安全保衛(wèi)意識和服務(wù)意識，掌握一定的消防安全知識； 3、相貌端正，身體健康。 2800以上+其他津貼+大夜補貼  八個小時  

任職要求：1、具有良好的溝通能力；2、身體健康，五官端正，活潑開朗，能吃苦耐勞，能適應(yīng)倒班制；3、熱愛酒店管理工作，具有良好的溝通能力和服務(wù)意識，工作認真。 崗位職責(zé)：1、負責(zé)為賓客辦理入住預(yù)訂、登記、續(xù)住、換房、離店等手續(xù)，回答客人的問詢，為客人提供熱情、禮貌、準確、迅速的服務(wù)；2、掌握住房動態(tài)及信息資料，控制房間狀態(tài)，靈活銷售房間，嚴格執(zhí)行酒店各項服務(wù)標(biāo)準，努力樹立酒店良好的品牌和公眾形象；3、服從前臺領(lǐng)班/主管的安排和管理，具體完成接待、問詢、預(yù)訂及收銀等服務(wù)工作；4、詳細記錄交班，夜班接待員須制作各類營業(yè)統(tǒng)計報表，確保所有的現(xiàn)金交易都有正確的記錄，做到帳款相符；5、參加部門相關(guān)會議及培訓(xùn)；6、負責(zé)賓客投訴的處理，超出職權(quán)范圍及時上報上級；7、完成上級委派的其他工作。 待遇：固定薪資+各項補貼+全勤+提成?? 月休6天