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崗位職責(zé)1、監(jiān)督中廚房、宴會(huì)廚房及職工廚房員工的工作，控制所有設(shè)施及成本，增加餐飲部的利潤(rùn)。2、負(fù)責(zé)所有中餐的準(zhǔn)備、烹飪及裝飾工作，以達(dá)到最高的質(zhì)量標(biāo)準(zhǔn)。3、檢查存貨及成品。4、檢查所有食品的準(zhǔn)備情況、5、清楚所有食品的配料、技巧、烹飪方法及設(shè)備等方面的知識(shí)。6、研究當(dāng)?shù)夭惋嬍袌?chǎng)，極積開(kāi)創(chuàng)新菜。崗位要求1、XXX學(xué)歷,同崗位工作經(jīng)驗(yàn)XXX年以上。2、接受過(guò)專(zhuān)業(yè)技術(shù)訓(xùn)練，達(dá)到X級(jí)廚師技術(shù)水平。3、有豐富的技術(shù)及行政經(jīng)驗(yàn)，其中在X星級(jí)飯店工作不得少于X年以上。4、懂得成本核算，食物原料及食品營(yíng)養(yǎng)知識(shí)。5、身體健康，精力充沛。

工作地點(diǎn)：新疆可可托海民宿！介意勿擾哦！ 一、崗位職責(zé) 1. 面點(diǎn)制作：每日負(fù)責(zé)酒店早餐各類(lèi)面點(diǎn)的制作，如粥，包子，水餃，混沌，面條，蛋撻、酥餅等，確保糕點(diǎn)新鮮、美味，品質(zhì)穩(wěn)定，滿(mǎn)足賓客的口味需求。嚴(yán)格按照標(biāo)準(zhǔn)食譜和工藝流程操作，掌握配料比例和制作時(shí)間，保證餐點(diǎn)的色、香、味、形達(dá)到店內(nèi)要求。 2. 食材管理：負(fù)責(zé)食材的準(zhǔn)備和保管，確保食材新鮮、無(wú)變質(zhì)，合理控制食材庫(kù)存，減少浪費(fèi)，定期對(duì)庫(kù)存食材進(jìn)行盤(pán)點(diǎn)和整理。 3. 衛(wèi)生安全：維護(hù)操作間的整潔衛(wèi)生，嚴(yán)格遵守食品安全和衛(wèi)生標(biāo)準(zhǔn)，定期對(duì)操作設(shè)備進(jìn)行清潔和保養(yǎng)，確保設(shè)備正常運(yùn)行，操作安全無(wú)事故。 4. 創(chuàng)新與改進(jìn)：根據(jù)季節(jié)、節(jié)日和客人反饋，不斷創(chuàng)新品種和口味，優(yōu)化制作工藝，提高出餐品質(zhì)。 二、任職要求 1. 具有1-3年以上面點(diǎn)制作工作經(jīng)驗(yàn)，有酒店早餐制作經(jīng)驗(yàn)者優(yōu)先考慮。 2. 熟練掌握各類(lèi)面點(diǎn)的制作工藝和技巧，能夠獨(dú)立完成多種制作，具備扎實(shí)的基本功和豐富的實(shí)踐經(jīng)驗(yàn)，熟悉中式、制作方法和口味特點(diǎn)，能夠根據(jù)不同地域客人的飲食習(xí)慣進(jìn)行調(diào)整和創(chuàng)新。 3. 持有有效的健康證，具備良好的食品安全意識(shí)和衛(wèi)生習(xí)慣，無(wú)不良從業(yè)記錄，嚴(yán)格遵守國(guó)家食品衛(wèi)生法規(guī)和酒店相關(guān)規(guī)章制度。 4. 工作認(rèn)真負(fù)責(zé)，有耐心，具備良好的團(tuán)隊(duì)合作精神和溝通能力，能適應(yīng)早班工作 三、工作時(shí)間與福利 1. 工作時(shí)間：上午7點(diǎn)-下午5點(diǎn)（根據(jù)店內(nèi)實(shí)際情況調(diào)整），月休4天 。 2. 薪資待遇：4500-6500元，具體薪資根據(jù)個(gè)人能力和經(jīng)驗(yàn)面議。 3. 員工餐宿：酒店為員工提供免費(fèi)的工作餐和舒適的員工宿舍，宿舍配備齊全的生活設(shè)施，為員工解決生活后顧之憂(yōu)。

崗位職責(zé)/職位描述 1.?In charge of the associate payroll, attendance,social insurance, housing fund and all related compensation and benefits matters. 負(fù)責(zé)員工薪酬，考勤，社保，公積金及所有薪酬福利相關(guān)工作的開(kāi)展和執(zhí)行； 2. Fully responsible to hotel recruitment to ensure effective recruitment and selection by following IHG’s policy & current local and government regulations pertaining to employment practices 負(fù)責(zé)酒店招聘工作，確保嚴(yán)格遵照洲際酒店管理集團(tuán)制度以及當(dāng)前地方政府有關(guān)用工政策的規(guī)定進(jìn)行有效的招聘和選才 3. Manage the on-line recruitment through the Hotel Web Site?管理酒店網(wǎng)站在線(xiàn)招聘 4. Deal with all associate personnel issues including staff work injury, maternity, unemployment, medical check etc.處理員工各項(xiàng)事務(wù)，包括員工工傷處理，生育失業(yè)保險(xiǎn)報(bào)銷(xiāo)，體檢證報(bào)銷(xiāo)，社保公積金轉(zhuǎn)移等； 5. Transact the associates’ entry and exit procedure.辦理員工入職、離職手續(xù)； 6. To ensure that all personnel files and record complete, accurate and current. 確保所有人事檔案及記錄完整、準(zhǔn)確及更新； 7. Updated personnel action in Personnel management system.??????????????????????????????????????????????? 負(fù)責(zé)人事管理系統(tǒng)的人事變動(dòng); 8. To maintain associate trace files and follow up the associate performance review before the end of probationary period. 跟進(jìn)員工檔案管理，在員工試用期結(jié)束前，跟進(jìn)績(jī)效評(píng)估流程； 9. Organize associate activities. 組織員工活動(dòng); 10. Inspects regularly employee canteen, locker rooms, lockers and other employee facilities to ensure they are well operated and maintained.? 定期檢查員工餐廳、更衣室、更衣柜和其他員工設(shè)備以保證這些設(shè)備的良好; 【崗位要求】 1. 本科及以上學(xué)歷，有相同崗位工作經(jīng)驗(yàn)2年以上； 2. 熟悉相關(guān)法律法規(guī)； 3. 熟練使用Office辦公軟件及人力資源管理系統(tǒng)； 4. 工作細(xì)致認(rèn)真，責(zé)任心強(qiáng)，具備良好的抗壓能力及問(wèn)題解決能力； 5. 具有良好的溝通能力和協(xié)調(diào)能力； 6. 具有較強(qiáng)的文字綜合能力和口頭表達(dá)能力。

1、負(fù)責(zé)文旅板塊下屬酒店華住集團(tuán)美居品牌的運(yùn)營(yíng)管理； 2、要求：具有華住旗下美居、全季、桔子水晶等相關(guān)品牌相關(guān)崗位工作經(jīng)驗(yàn)； 3、認(rèn)同文旅公司企業(yè)文化

【崗位職責(zé)】 1、負(fù)責(zé)客房部的整體經(jīng)營(yíng)和運(yùn)作；分配督導(dǎo)員工工作，制定工作計(jì)劃。 2、確保部門(mén)成本及各項(xiàng)費(fèi)用，得以良好的控制。 3、根據(jù)酒店的運(yùn)營(yíng)標(biāo)準(zhǔn)，隨時(shí)對(duì)房間和設(shè)施設(shè)備及各項(xiàng)物品進(jìn)行檢查。 4、制定部門(mén)的年度預(yù)算，并確保部門(mén)的經(jīng)營(yíng)費(fèi)用控制在預(yù)算之內(nèi)。 5、檢查客房部的設(shè)施和管理，抽查及提升本部門(mén)整體工作質(zhì)量及工作效率。 6、組織編制部門(mén)工作程序及工作考評(píng)。 【崗位要求】 1、有3年以上同星級(jí)客房管理工作經(jīng)驗(yàn)。 2、熟悉客房部專(zhuān)業(yè)知識(shí)，熟練使用電腦。 3、掌握熟悉客房管理、服務(wù)流程和質(zhì)量標(biāo)準(zhǔn)。 4、具有組織協(xié)調(diào)能力、應(yīng)變能力、經(jīng)營(yíng)能力以及文字表達(dá)能力和信息管理能力。

崗位職責(zé)1、確保公司的政策和程序，并服從品牌標(biāo)準(zhǔn)。2、自信地知道食品和飲料菜單內(nèi)容并能夠詳細(xì)地解釋給客人，理解餐飲需求并提供適當(dāng)?shù)慕ㄗh。3、確保餐廳區(qū)域每餐段都將按標(biāo)準(zhǔn)設(shè)定，這包括擺臺(tái)、設(shè)置自助餐、所有設(shè)備準(zhǔn)備好服務(wù)，確保你已經(jīng)受到主管餐前會(huì)議的培訓(xùn)。4、確保零點(diǎn)餐臺(tái)的干凈和整潔。5、確保服務(wù)臺(tái)保持干凈和整潔。6、有效地與廚房溝通。7、確保完全了解食品出品，已做更好推銷(xiāo)。8、和客人和同事禮貌友好。9、呈現(xiàn)菜單給客人和點(diǎn)飲料。10、推薦菜品和飲料。11、要知道廚房和餐廳之間協(xié)調(diào)的重要性。12、當(dāng)客人到達(dá)和離開(kāi)時(shí)，要協(xié)助拉椅子。13、清理桌面垃圾。14、不斷的補(bǔ)充與替換：水，煙灰缸，和其他配料。15、客人離開(kāi)后，馬上重新擺臺(tái)。16、給不同區(qū)域及時(shí)補(bǔ)充清潔項(xiàng)目。17、在適當(dāng)?shù)牡胤綌[放布草及更換。18、完成經(jīng)理，副經(jīng)理，督導(dǎo)分配的工作。19、當(dāng)督導(dǎo)要求時(shí)，可勝任其他工作。20、參加酒店安排的所有培訓(xùn)。21、徹底了解服務(wù)流程。22、在繁忙時(shí)迅速完成工作。23、靈活性班次。24、必要的團(tuán)隊(duì)合作。25、確保知道每日特價(jià)菜項(xiàng)目，估清項(xiàng)目(缺貨的物品)在用餐時(shí)間開(kāi)始前,所有飲料確保可用。26、知道并了解所有單杯葡萄酒。27、熟知座位號(hào)碼、酒店政策對(duì)著裝要求，單間的情況等28、餐飲總監(jiān)和經(jīng)理可能安排其他工作。崗位要求1、在一家飯店至少X年相似職位2、英語(yǔ),溝通能力3、形象好4、簡(jiǎn)單日語(yǔ)口語(yǔ)能力。

【崗位職責(zé)】 1、致力于酒店工作，為酒店發(fā)展提供建議，有創(chuàng)新精神，為顧客提供品質(zhì)服務(wù)。 2、及時(shí)有效的和賓客溝通，確保給顧客及時(shí)的答復(fù)。每個(gè)客人的投訴要求必須要在二十四小時(shí)內(nèi)解決。 3、將客人送至客房，介紹客房布局，確保行李及時(shí)遞送等。 4、采取必要行動(dòng)，及時(shí)有效的處理顧客的不滿(mǎn)，適當(dāng)?shù)臅r(shí)候告知其他賓客關(guān)系經(jīng)理。回訪(fǎng)客人，確保客人對(duì)解決方法滿(mǎn)意。 5、關(guān)注客戶(hù)信息和喜好，確保滿(mǎn)足客人的要求。

【崗位職責(zé)】 1、負(fù)責(zé)酒店前廳部的接待和管理工作，熟知前廳服務(wù)設(shè)施的功能，處于完好狀態(tài)。 2、進(jìn)行有關(guān)的市場(chǎng)計(jì)劃分析制定部門(mén)工作計(jì)劃，完成工作報(bào)告。 3、督導(dǎo)下屬部門(mén)主管，委派工作任務(wù)，明確崗位責(zé)任，隨時(shí)調(diào)整工作部署。 4、保持良好的客際關(guān)系，能獨(dú)立有效地處理賓客投訴。 5、協(xié)助酒店與更高一級(jí)領(lǐng)導(dǎo)處理突發(fā)事件。 【崗位要求】 1、大專(zhuān)以上學(xué)歷，有同崗位工作經(jīng)驗(yàn)1年以上。 2、熟悉酒店前廳的經(jīng)營(yíng)管理工作，具有較強(qiáng)的工作責(zé)任感和敬業(yè)精神。 3、督導(dǎo)前廳各分部員工服務(wù)質(zhì)量標(biāo)準(zhǔn)、操作流程標(biāo)準(zhǔn)并對(duì)前廳部各項(xiàng)工作實(shí)施全面監(jiān)管。 4、有效貫徹、落實(shí)并完成部門(mén)制訂的每月工作計(jì)劃。

Position Summary職位概述 Prepares and cooks food according to standard procedures, recipe cards, photographs and given instructions. Assists the Sous Chef / Junior Sous Chef in training team members.Participates in product development and in controlling the smooth operation of the kitchen. Prepares and cooks food in all areas of the kitchen as and when directed. 根據(jù)工作標(biāo)準(zhǔn)、備料單、照片及上級(jí)的指示準(zhǔn)備食物，協(xié)助廚師長(zhǎng)/初級(jí)廚師長(zhǎng)培訓(xùn)員工。參與提高食品質(zhì)量，保證廚房運(yùn)作的順利進(jìn)行。當(dāng)接到指示時(shí)廚房的所有區(qū)域都要進(jìn)入工作狀態(tài)。 1.????????? Prepares food for guests and team members efficiently, economically, and hygienically as per the standard recipes following the standards and procedures. 為客人和員工高效率的提供食物，做到物美價(jià)廉，要按照標(biāo)準(zhǔn)食譜制作并且要符合食品衛(wèi)生 。 2.????????? Hands on supervision of work operations. 監(jiān) 督 廚房的正常運(yùn)作。 3.????????? Assist the Sous Chef/Junior Sous Chef in the day-to-day operation of the kitchen and to help maintain a high Standard of food preparation and presentation. 協(xié)助廚師長(zhǎng)/副廚師長(zhǎng)管理廚房的正常運(yùn)作，保證食品的高質(zhì)量 。 4.????????? Support the Sous Chef/Junior Sous Chef in the overall smooth operation of the kitchen ensuring prompt service at all times. 在廚房運(yùn)作方面支持廚師長(zhǎng)/副廚師長(zhǎng)工作，保證提供高效率的服務(wù)。 5.???????? Planning, Preparation and Implementation of High Quality Food& Beverage Products and Set-up’s in all Areas and? Restaurants. 計(jì)劃和準(zhǔn)備執(zhí)行高質(zhì)量的食品和擺設(shè)在指定的餐廳。 6.???????? Seamless working with Recipes, Standards and Plating Guides. 嚴(yán)格按照菜譜、標(biāo)準(zhǔn)和擺盤(pán)標(biāo)準(zhǔn)。 7.???????? Continuous Organization of Maintenance, Cleanliness and Hygiene according to Safe & Sound Procedures as well the established FSMS Standards. 繼續(xù)保持清潔和衛(wèi)生依照安全和可靠的程序制定的衛(wèi)生標(biāo)準(zhǔn)。 8.???????? Maintenance of all HACCP aspects within the hotel operation. 在酒店運(yùn)營(yíng)之中保持HACCP各方面要求。 9.???????? Correct usage of all equipment, tools and machines. 正確操作所有的設(shè)備、器具和機(jī)器。 10.???? Can be asked to work for off site events. 可以被要求進(jìn)行外賣(mài)工作。 11.???? Can be asked to complete tasks and jobs outside the kitchen areas. 可以被要求在廚房以外的地點(diǎn)完成工作。 12.???? Can be utilised during inventories. 可以被要求進(jìn)行盤(pán)存工作。 13.???? All team members have to be knowledgeable about occupancy, events, forecast and achievements.所有員工都應(yīng)知道關(guān)于住宿率,宴會(huì),預(yù)測(cè)計(jì)劃和收益。 14.???? Preperation of menus as per request, in timely fashion. 及時(shí)的按要求準(zhǔn)備菜單。 15.???? Close working relationship with the Stewarding Department to ensure high levels of cleanliness and low levels of lost and breakages. 與管事部緊密的工作關(guān)系確保高質(zhì)量的清潔和最低程度的破損。 16.???? Every guest request must be responded to complete satisfaction. 對(duì)于每位客人的要求要作出回應(yīng)使客人滿(mǎn)意。 17.???? Willingness to learn and adapt to changes. 積極的學(xué)習(xí)和適當(dāng)?shù)母淖儭?18.???? Maintain at all times a professional and positive attitude towards his team members, and supervisors alike, and behave in accordance to the established hotel rules and team member handbook for him and team member under his supervision. To ensure smooth operation of the department. 時(shí)刻保持對(duì)于同事和主管等一個(gè)專(zhuān)業(yè)和積極的態(tài)度，依據(jù)酒店的規(guī)則和員工手冊(cè)的要求行???? 為舉止，確保部門(mén)的良好運(yùn)營(yíng)。 19.???? Coordinate, organize and participate in all production pertaining to the kitchen. Checks and follow-up on the mise-en-place of the ala carte menu and daily menus, seasonal specials. Maintains the standards of preset recipes, portion control and costing at all times. 協(xié)調(diào)、組織和參與和廚房有關(guān)的所有產(chǎn)品的制作，檢查并依照零點(diǎn)菜單和每日菜單，季節(jié)特供菜單。時(shí)刻保持預(yù)先設(shè)置菜單的標(biāo)準(zhǔn)，份量和成本。 20.???? Monitor food quality and quantity to ensure the most economical usage of ingredients. 監(jiān)控食品的質(zhì)量和數(shù)量是確保最大限度的節(jié)約原材料。 21.???? Check the quality of food prepared by team member to the required standard and make necessary adjustments. 檢查員工準(zhǔn)備的食品質(zhì)量按需求標(biāo)準(zhǔn)和做出必要的調(diào)整。 22.???? Monitors the overall food operation and ensures that food items are being prepared in a timely and correct manner. 監(jiān)控整個(gè)食品操作并確保食品按時(shí)和正確地操作。 23.???? At all times understand, practice and promote the teamwork approach to achieve missions, goals, and overall departmental standards. 時(shí)刻理解、實(shí)踐和促進(jìn)團(tuán)隊(duì)的工作方法，達(dá)到使命和目標(biāo)和部門(mén)的總體標(biāo)準(zhǔn)。 24.???? The management reserves the right to change / extend this job description if necessary at any point of time during her / his employment. 如有必要 ，該部門(mén)有權(quán)更改或補(bǔ)充該職位描述。 25.???? Carries out any other reasonable duties and responsibilities as assigned. 完成任何其他合理的職責(zé)和被指派的職責(zé)。

Position Summary職位概述 Prepares and cooks food according to standard procedures, recipe cards, photographs and given instructions. Assists the Sous Chef / Junior Sous Chef in training team members.Participates in product development and in controlling the smooth operation of the kitchen. Prepares and cooks food in all areas of the kitchen as and when directed. 根據(jù)工作標(biāo)準(zhǔn)、備料單、照片及上級(jí)的指示準(zhǔn)備食物，協(xié)助廚師長(zhǎng)/初級(jí)廚師長(zhǎng)培訓(xùn)員工。參與提高食品質(zhì)量，保證廚房運(yùn)作的順利進(jìn)行。當(dāng)接到指示時(shí)廚房的所有區(qū)域都要進(jìn)入工作狀態(tài)。 1.????????? Prepares food for guests and team members efficiently, economically, and hygienically as per the standard recipes following the standards and procedures. 為客人和員工高效率的提供食物，做到物美價(jià)廉，要按照標(biāo)準(zhǔn)食譜制作并且要符合食品衛(wèi)生 。 2.????????? Hands on supervision of work operations. 監(jiān) 督 廚房的正常運(yùn)作。 3.????????? Assist the Sous Chef/Junior Sous Chef in the day-to-day operation of the kitchen and to help maintain a high Standard of food preparation and presentation. 協(xié)助廚師長(zhǎng)/副廚師長(zhǎng)管理廚房的正常運(yùn)作，保證食品的高質(zhì)量 。 4.????????? Support the Sous Chef/Junior Sous Chef in the overall smooth operation of the kitchen ensuring prompt service at all times. 在廚房運(yùn)作方面支持廚師長(zhǎng)/副廚師長(zhǎng)工作，保證提供高效率的服務(wù)。 5.???????? Planning, Preparation and Implementation of High Quality Food& Beverage Products and Set-up’s in all Areas and? Restaurants. 計(jì)劃和準(zhǔn)備執(zhí)行高質(zhì)量的食品和擺設(shè)在指定的餐廳。 6.???????? Seamless working with Recipes, Standards and Plating Guides. 嚴(yán)格按照菜譜、標(biāo)準(zhǔn)和擺盤(pán)標(biāo)準(zhǔn)。 7.???????? Continuous Organization of Maintenance, Cleanliness and Hygiene according to Safe & Sound Procedures as well the established FSMS Standards. 繼續(xù)保持清潔和衛(wèi)生依照安全和可靠的程序制定的衛(wèi)生標(biāo)準(zhǔn)。 8.???????? Maintenance of all HACCP aspects within the hotel operation. 在酒店運(yùn)營(yíng)之中保持HACCP各方面要求。 9.???????? Correct usage of all equipment, tools and machines. 正確操作所有的設(shè)備、器具和機(jī)器。 10.???? Can be asked to work for off site events. 可以被要求進(jìn)行外賣(mài)工作。 11.???? Can be asked to complete tasks and jobs outside the kitchen areas. 可以被要求在廚房以外的地點(diǎn)完成工作。 12.???? Can be utilised during inventories. 可以被要求進(jìn)行盤(pán)存工作。 13.???? All team members have to be knowledgeable about occupancy, events, forecast and achievements.所有員工都應(yīng)知道關(guān)于住宿率,宴會(huì),預(yù)測(cè)計(jì)劃和收益。 14.???? Preperation of menus as per request, in timely fashion. 及時(shí)的按要求準(zhǔn)備菜單。 15.???? Close working relationship with the Stewarding Department to ensure high levels of cleanliness and low levels of lost and breakages. 與管事部緊密的工作關(guān)系確保高質(zhì)量的清潔和最低程度的破損。 16.???? Every guest request must be responded to complete satisfaction. 對(duì)于每位客人的要求要作出回應(yīng)使客人滿(mǎn)意。 17.???? Willingness to learn and adapt to changes. 積極的學(xué)習(xí)和適當(dāng)?shù)母淖儭?18.???? Maintain at all times a professional and positive attitude towards his team members, and supervisors alike, and behave in accordance to the established hotel rules and team member handbook for him and team member under his supervision. To ensure smooth operation of the department. 時(shí)刻保持對(duì)于同事和主管等一個(gè)專(zhuān)業(yè)和積極的態(tài)度，依據(jù)酒店的規(guī)則和員工手冊(cè)的要求行???? 為舉止，確保部門(mén)的良好運(yùn)營(yíng)。 19.???? Coordinate, organize and participate in all production pertaining to the kitchen. Checks and follow-up on the mise-en-place of the ala carte menu and daily menus, seasonal specials. Maintains the standards of preset recipes, portion control and costing at all times. 協(xié)調(diào)、組織和參與和廚房有關(guān)的所有產(chǎn)品的制作，檢查并依照零點(diǎn)菜單和每日菜單，季節(jié)特供菜單。時(shí)刻保持預(yù)先設(shè)置菜單的標(biāo)準(zhǔn)，份量和成本。 20.???? Monitor food quality and quantity to ensure the most economical usage of ingredients. 監(jiān)控食品的質(zhì)量和數(shù)量是確保最大限度的節(jié)約原材料。 21.???? Check the quality of food prepared by team member to the required standard and make necessary adjustments. 檢查員工準(zhǔn)備的食品質(zhì)量按需求標(biāo)準(zhǔn)和做出必要的調(diào)整。 22.???? Monitors the overall food operation and ensures that food items are being prepared in a timely and correct manner. 監(jiān)控整個(gè)食品操作并確保食品按時(shí)和正確地操作。 23.???? At all times understand, practice and promote the teamwork approach to achieve missions, goals, and overall departmental standards. 時(shí)刻理解、實(shí)踐和促進(jìn)團(tuán)隊(duì)的工作方法，達(dá)到使命和目標(biāo)和部門(mén)的總體標(biāo)準(zhǔn)。 24.???? The management reserves the right to change / extend this job description if necessary at any point of time during her / his employment. 如有必要 ，該部門(mén)有權(quán)更改或補(bǔ)充該職位描述。 25.???? Carries out any other reasonable duties and responsibilities as assigned. 完成任何其他合理的職責(zé)和被指派的職責(zé)。

Position Summary職位概述 Prepares and cooks food according to standard procedures, recipe cards, photographs and given instructions. Assists the Sous Chef / Junior Sous Chef in training team members.Participates in product development and in controlling the smooth operation of the kitchen. Prepares and cooks food in all areas of the kitchen as and when directed. 根據(jù)工作標(biāo)準(zhǔn)、備料單、照片及上級(jí)的指示準(zhǔn)備食物，協(xié)助廚師長(zhǎng)/初級(jí)廚師長(zhǎng)培訓(xùn)員工。參與提高食品質(zhì)量，保證廚房運(yùn)作的順利進(jìn)行。當(dāng)接到指示時(shí)廚房的所有區(qū)域都要進(jìn)入工作狀態(tài)。 1.????????? Prepares food for guests and team members efficiently, economically, and hygienically as per the standard recipes following the standards and procedures. 為客人和員工高效率的提供食物，做到物美價(jià)廉，要按照標(biāo)準(zhǔn)食譜制作并且要符合食品衛(wèi)生 。 2.????????? Hands on supervision of work operations. 監(jiān) 督 廚房的正常運(yùn)作。 3.????????? Assist the Sous Chef/Junior Sous Chef in the day-to-day operation of the kitchen and to help maintain a high Standard of food preparation and presentation. 協(xié)助廚師長(zhǎng)/副廚師長(zhǎng)管理廚房的正常運(yùn)作，保證食品的高質(zhì)量 。 4.????????? Support the Sous Chef/Junior Sous Chef in the overall smooth operation of the kitchen ensuring prompt service at all times. 在廚房運(yùn)作方面支持廚師長(zhǎng)/副廚師長(zhǎng)工作，保證提供高效率的服務(wù)。 5.???????? Planning, Preparation and Implementation of High Quality Food& Beverage Products and Set-up’s in all Areas and? Restaurants. 計(jì)劃和準(zhǔn)備執(zhí)行高質(zhì)量的食品和擺設(shè)在指定的餐廳。 6.???????? Seamless working with Recipes, Standards and Plating Guides. 嚴(yán)格按照菜譜、標(biāo)準(zhǔn)和擺盤(pán)標(biāo)準(zhǔn)。 7.???????? Continuous Organization of Maintenance, Cleanliness and Hygiene according to Safe & Sound Procedures as well the established FSMS Standards. 繼續(xù)保持清潔和衛(wèi)生依照安全和可靠的程序制定的衛(wèi)生標(biāo)準(zhǔn)。 8.???????? Maintenance of all HACCP aspects within the hotel operation. 在酒店運(yùn)營(yíng)之中保持HACCP各方面要求。 9.???????? Correct usage of all equipment, tools and machines. 正確操作所有的設(shè)備、器具和機(jī)器。 10.???? Can be asked to work for off site events. 可以被要求進(jìn)行外賣(mài)工作。 11.???? Can be asked to complete tasks and jobs outside the kitchen areas. 可以被要求在廚房以外的地點(diǎn)完成工作。 12.???? Can be utilised during inventories. 可以被要求進(jìn)行盤(pán)存工作。 13.???? All team members have to be knowledgeable about occupancy, events, forecast and achievements.所有員工都應(yīng)知道關(guān)于住宿率,宴會(huì),預(yù)測(cè)計(jì)劃和收益。 14.???? Preperation of menus as per request, in timely fashion. 及時(shí)的按要求準(zhǔn)備菜單。 15.???? Close working relationship with the Stewarding Department to ensure high levels of cleanliness and low levels of lost and breakages. 與管事部緊密的工作關(guān)系確保高質(zhì)量的清潔和最低程度的破損。 16.???? Every guest request must be responded to complete satisfaction. 對(duì)于每位客人的要求要作出回應(yīng)使客人滿(mǎn)意。 17.???? Willingness to learn and adapt to changes. 積極的學(xué)習(xí)和適當(dāng)?shù)母淖儭?18.???? Maintain at all times a professional and positive attitude towards his team members, and supervisors alike, and behave in accordance to the established hotel rules and team member handbook for him and team member under his supervision. To ensure smooth operation of the department. 時(shí)刻保持對(duì)于同事和主管等一個(gè)專(zhuān)業(yè)和積極的態(tài)度，依據(jù)酒店的規(guī)則和員工手冊(cè)的要求行???? 為舉止，確保部門(mén)的良好運(yùn)營(yíng)。 19.???? Coordinate, organize and participate in all production pertaining to the kitchen. Checks and follow-up on the mise-en-place of the ala carte menu and daily menus, seasonal specials. Maintains the standards of preset recipes, portion control and costing at all times. 協(xié)調(diào)、組織和參與和廚房有關(guān)的所有產(chǎn)品的制作，檢查并依照零點(diǎn)菜單和每日菜單，季節(jié)特供菜單。時(shí)刻保持預(yù)先設(shè)置菜單的標(biāo)準(zhǔn)，份量和成本。 20.???? Monitor food quality and quantity to ensure the most economical usage of ingredients. 監(jiān)控食品的質(zhì)量和數(shù)量是確保最大限度的節(jié)約原材料。 21.???? Check the quality of food prepared by team member to the required standard and make necessary adjustments. 檢查員工準(zhǔn)備的食品質(zhì)量按需求標(biāo)準(zhǔn)和做出必要的調(diào)整。 22.???? Monitors the overall food operation and ensures that food items are being prepared in a timely and correct manner. 監(jiān)控整個(gè)食品操作并確保食品按時(shí)和正確地操作。 23.???? At all times understand, practice and promote the teamwork approach to achieve missions, goals, and overall departmental standards. 時(shí)刻理解、實(shí)踐和促進(jìn)團(tuán)隊(duì)的工作方法，達(dá)到使命和目標(biāo)和部門(mén)的總體標(biāo)準(zhǔn)。 24.???? The management reserves the right to change / extend this job description if necessary at any point of time during her / his employment. 如有必要 ，該部門(mén)有權(quán)更改或補(bǔ)充該職位描述。 25.???? Carries out any other reasonable duties and responsibilities as assigned. 完成任何其他合理的職責(zé)和被指派的職責(zé)。

Position Summary職位概述 This position is concerned with the efficient and professional service of food and beverages within the Restaurant, ensuring that the restaurant returns a budgeted profit through tight cost and Stock control. Direct supervision of team member is necessary, while ensuring that all guests receive optimum???????????? ?Service in accordance with the standards, policies and procedures of DT by Hilton Shenyang. 餐廳主管/領(lǐng)班的職位要求能夠提供專(zhuān)業(yè)快捷的服務(wù)。通過(guò)成本及庫(kù)存控制來(lái)獲得計(jì)劃盈利。直接督導(dǎo)員工的工作，通過(guò)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)。 1.???????? To maintain a high customer service focus by approaching your job with the customers always in mind. 在整個(gè)工作過(guò)程中，始終保持高度的客戶(hù)服務(wù)意識(shí)。???? 2.???????? To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly? communicating with both customers and colleagues. 保持積極的工作態(tài)度，做好本職工作，并且主動(dòng)解決問(wèn)題，能夠始終清晰的與客人或同事進(jìn)行交流。 3.??? ??To contribute ideas and suggestions to enhance operational/environmental procedures in the Hotel. 能夠提出對(duì)酒店的運(yùn)作及環(huán)境有益的意見(jiàn)或建議。 4.???????? To actively promote the service and facilities of the Hilton Hotels to guests and suppliers of the hotel. 能夠積極的向客人及供應(yīng)商推薦酒店的服務(wù)及設(shè)施。 5.???????? To perform all duties and responsibilities in a manner that ensures your safety and that of others in your workplace. 在工作過(guò)程中能夠做好本職工作，保證自己及其他人的安全。 6.???????? Confidently knowing the food and beverage menu contents and be able to explain them in detail to guests. 熟悉掌握菜單及飲料單上的內(nèi)容，并可以詳細(xì)的給客人做出解釋。 7.???????? Understand dietary requirements and offer appropriate suggestions. 了解健康食品的要求，并可以給出適當(dāng)?shù)慕ㄗh。 8.???????? In consultation with the Manager, agreeing and implementing actions to make improvements to customer service. 與經(jīng)理商討，并做到如何提高對(duì)客服務(wù)意識(shí)，達(dá)成一致標(biāo)準(zhǔn)并采取相應(yīng)的行動(dòng)。 9.???????? By completing checklist in product knowledge. 能夠達(dá)到產(chǎn)品知識(shí)的要求。 10.???? Be able to make suggestions on the menu that might suit guests of different nationalities. 可以根據(jù)客人不同的國(guó)籍推薦菜單上的食品。 11.???? By knowing menu items of all other outlets to recommend guests to other outlets. 了解其他餐廳的菜肴，以便向客人推薦。 12.???? Confidently knowing opening hours of all restaurants & Hotel outlets. 熟悉所有餐廳及酒店其他部門(mén)的營(yíng)業(yè)時(shí)間。 13.???? Being able to recommend other restaurants & city attractions to Hotel guests. 可以向客人推薦其它具有吸引力的餐廳或場(chǎng)所。 14.???? To actively check team member product knowledge on each shift. 在工作中隨時(shí)檢查員工的產(chǎn)品知識(shí)。 15.???? Undertake steps/process to ensure that all areas of the restaurant are set are set to the standards required for breakfast, lunch and dinner.? This also includes checking the cashier desk set-up& communicating with the Chefs about any details for the shift including how many reservations for the day. 遵守服務(wù)程序，保證餐廳的各個(gè)區(qū)域都符合早餐、午餐及晚餐的服務(wù)標(biāo)準(zhǔn)。其中包括收銀臺(tái)的準(zhǔn)備工作，及和廚師交流，餐廳預(yù)定的詳細(xì)情況。 16.???? Check reservations for the day, ensuring that the restaurant & team member have tables ready and large bookings have been confirmed by phone. 檢查餐廳當(dāng)天預(yù)定，保證員工能夠按照預(yù)定準(zhǔn)備及正確擺臺(tái)，做好相應(yīng)的準(zhǔn)備，并能致電確認(rèn)預(yù)定。 17.???? By assisting service & kitchen team member where required and carry out any reasonable duties requested by the manager. 在必要的時(shí)候協(xié)助服務(wù)團(tuán)隊(duì)及廚房團(tuán)隊(duì)，并完成經(jīng)理交代的任務(wù)。 18.???? By ensuring all team member is briefed for the details of the shift ahead. 確保所有員工提前了解換班的詳細(xì)安排。 19.???? By completing checklist on preparing the restaurant for service. 完成賬單檢查表以準(zhǔn)備餐廳服務(wù)。 20.???? Greet guests with a smile, offer assistance with coats, bags etc., and introduce yourself. 微笑服務(wù)，協(xié)助顧客就座、掛外套及背包等，并做自我介紹。 21.???? Ensure all guests are escorted to a table, asked if they would prefer smoking or non smoking. 保證客人都被引領(lǐng)入座并詢(xún)問(wèn)他們喜歡吸煙區(qū)或非吸煙區(qū)。 22.???? Follow up any guest questions or queries immediately and if you don’t know the answer, check with your Manager. 滿(mǎn)足客人的各項(xiàng)要求，如不能立即回答客人的問(wèn)題請(qǐng)與經(jīng)理聯(lián)系。 23.???? Ensure all service procedures are carried out to the standards required. 確保所有服務(wù)都符合標(biāo)準(zhǔn)。 24.???? Make sure all areas are cleaned and maintained in accordance with operating procedure. 確保所有區(qū)域與開(kāi)始用餐時(shí)一樣整潔。 25.???? To supervise the restaurant roster on a daily basis and ensure it is in line with the changing business levels. Make any changes in order to achieve the F&B Team service standards and budget goals. 在生意變化的基礎(chǔ)上調(diào)整員工排班，做任何變化要確保餐飲部服務(wù)質(zhì)量及預(yù)算。 26.???? Control the allocated labor for each shift to ensure that customer expectations are met whilst achieving the desired labor cost. 控制每個(gè)人員的分配，以確保顧客的期望得到滿(mǎn)足而達(dá)到預(yù)期的人員成本。 27.???? Assist the restaurant managers with training all team member for ‘induction training’ and ‘on the job training’. 協(xié)助餐廳經(jīng)理進(jìn)行就職培訓(xùn)，及在職培訓(xùn)。 28.???? Offer team member constructive feedback about their performance after every shift in an aim to develop their skills and confidence. 為提高員工的工作技能及自信心，在每個(gè)班次的工作之后總結(jié)他們的工作表現(xiàn)。 29.???? Provide leadership and direction for all team member while on duty by offering professional skills and leading by example. 通過(guò)體現(xiàn)自身的專(zhuān)業(yè)素質(zhì)，為餐廳的其他員工樹(shù)立良好榜樣。 30.???? Ensuring the shift is reviewed and hand-over and briefings are carried out. 確保每個(gè)班次的回顧，交接班及例會(huì)的召開(kāi)。 31.???? The management reserves the right to change / extend this job description if necessary at any point of time during her / his employment. 如有必要，該部門(mén)有權(quán)更改或補(bǔ)充該職位描述。 32.???? Carries out any other reasonable duties and responsibilities as assigned. 完成任何其他合理的職責(zé)和被指派的職責(zé)。

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

Position Summary職位概述 Responsiblefor the duties and activities of Security Officers and Guards during the shiftand to ensure established position procedures, patrols and frequencies arefollowed. Toprigritize all guest contact in all arers to create a friendly, helpful andpositive feeling for our guests. 負(fù)責(zé)監(jiān)督和指導(dǎo)當(dāng)班保安員保安員的工作，確保酒店的既定工作程序和巡視工作的正確執(zhí)行。讓所有的客人都能接觸到我們的服務(wù)，為客人創(chuàng)造一種友好、樂(lè)于助人和積極向上的感覺(jué)。 1.??????Superviseeach shift security operations, ensuring adequate patrol patterns andfrequencies are maintained to ensure the security of guests and Team Members. 指導(dǎo)監(jiān)督各班的運(yùn)作，確定保衛(wèi)巡視的正確執(zhí)行，確保對(duì)客人和同事實(shí)施安全保衛(wèi)工作。 2.?????? Familiar with and checking hotel fireequipments、fireevacuation passages. 全面熟悉并檢查酒店各消防設(shè)施、消防通道、出入口。 3.?????? Ensure prompt reporting of maintenanceissues to Engineering department by security guards as they record them duringtheir patrols. 確保保安員將巡視記錄中的維修問(wèn)題及時(shí)報(bào)告給工程部。 4.?????? Familiar with each department workprocedures、securityknowledge、emergencyprocedures、ensure eachposition professional knowledge and work standards. 熟悉各部門(mén)工作程序、安全知識(shí)、緊急程序、監(jiān)督檢查與落實(shí)并指導(dǎo)各崗位警衛(wèi)的專(zhuān)業(yè)知識(shí)及工作水準(zhǔn)。 5.?????? Conduct random bag inspections of TeamMembers entering and leaving the building. Ensure asset removal policy isadhered to, to prevent hotel assets being removed from the hotel without theproper authority. 在員工進(jìn)出酒店時(shí)對(duì)其包裹進(jìn)行隨機(jī)檢查。遵尋酒店財(cái)物管理的原則，在未行到特許的情況下嚴(yán)禁酒店財(cái)物外流。 6.?????? Provide escort services for TeamMembers carrying cash, where required. 如有需要，應(yīng)對(duì)攜帶大量現(xiàn)金的同事提供護(hù)送服務(wù)。 7.?????? Maintain perimeter patrols at points ofentry and egress to ensure that all people within the hotel environs have agenuine purpose and are not loitering. 在酒店的出入口安排外圍巡視點(diǎn)，以確保在酒店周?chē)鸁o(wú)閑雜人等 8.?????? Strictly and justly examine Team Memberwork knowledge、workdiscipline、obligation,master each guards work status. 嚴(yán)格公正地考核員工的業(yè)務(wù)知識(shí)、工作紀(jì)律、責(zé)任心，全面掌握每個(gè)員工的工作狀況。 9.?????? Responsible for shift daily work andTeam Member attendance record. 負(fù)責(zé)本班日常工作事務(wù)和員工考勤。 10.?? Convey and carry out department workarrangements and training plan. 傳達(dá)和落實(shí)部門(mén)各項(xiàng)工作安排和培訓(xùn)計(jì)劃。 11.?? Conduct random inspections of the hotelto ensure security practices are being followed, Fire exits are not blocked,equipment is not obstructing fire hose reel doors, clearance between stackedgoods and sprinkler heads is sufficient. 對(duì)酒店進(jìn)行隨機(jī)檢查，以保證酒店內(nèi)安全保衛(wèi)措施的實(shí)行，如防火門(mén)的通暢，水龍帶門(mén)前無(wú)設(shè)備堆放，各貨物堆放區(qū)間的清潔和和噴淋頭的充足等等。 12.???? Take appropriate action to resolveguest complaints. Communicate with guests in a manner, which promotes goodwill,trust and satisfaction. 采取適當(dāng)?shù)姆椒ń鉀Q客人投訴。通過(guò)與客人交流，建立起友好、信任和滿(mǎn)意的對(duì)客關(guān)系。 13.???? Be familiar with current first aid andfire emergency procedures. 熟悉急救程序及消防緊急措施。 14.????Ensurea high level of cleanliness & tidiness is maintained in you’re the work area.Maintain personalpresentation standards to hotel and Hilton standards. Demonstrate professionalattitude and behavior at all times. 保持工作區(qū)域的高度清潔和整齊。按照酒店與希爾頓的標(biāo)準(zhǔn)保持個(gè)人儀表，在任何時(shí)候表現(xiàn)出職業(yè)風(fēng)范。 15.???? Abide by the Hotels Policies andProcedures, HiltonCode of Conduct and the hotel’s Team Member Handbook. 遵守酒店工作政策及程序，遵守希爾頓運(yùn)營(yíng)規(guī)則及員工手冊(cè)中的條款。 16.???? Interact with department and hotel TeamMembers in a professional and positive manner to foster good rapport, promoteteam spirit and ensure effective two-way communication. 以積極專(zhuān)業(yè)的態(tài)度與酒店內(nèi)部各部門(mén)及同事溝通，建立起良好的工作關(guān)系，增強(qiáng)團(tuán)隊(duì)精神保證有效的雙向交流。 17.???? Themanagement reserves the right to change / extend this job description ifnecessary at any point of time during her / his employment. 如有必要，該部門(mén)有權(quán)更改或補(bǔ)充該職位描述。 18.????Carries out any other reasonable duties andresponsibilities as assigned. 完成任何其他合理的職責(zé)和被指派的職責(zé)。

Position Summary職位概述 This position is concerned with the efficient and professional service of food and beverages within the Restaurant, ensuring that the restaurant returns a budgeted profit through tight cost and Stock control. Direct supervision of team member is necessary, while ensuring that all guests receive optimum???????????? ?Service in accordance with the standards, policies and procedures of DT by Hilton Shenyang. 餐廳主管/領(lǐng)班的職位要求能夠提供專(zhuān)業(yè)快捷的服務(wù)。通過(guò)成本及庫(kù)存控制來(lái)獲得計(jì)劃盈利。直接督導(dǎo)員工的工作，通過(guò)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)。 1.???????? To maintain a high customer service focus by approaching your job with the customers always in mind. 在整個(gè)工作過(guò)程中，始終保持高度的客戶(hù)服務(wù)意識(shí)。???? 2.???????? To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly? communicating with both customers and colleagues. 保持積極的工作態(tài)度，做好本職工作，并且主動(dòng)解決問(wèn)題，能夠始終清晰的與客人或同事進(jìn)行交流。 3.??? ??To contribute ideas and suggestions to enhance operational/environmental procedures in the Hotel. 能夠提出對(duì)酒店的運(yùn)作及環(huán)境有益的意見(jiàn)或建議。 4.???????? To actively promote the service and facilities of the Hilton Hotels to guests and suppliers of the hotel. 能夠積極的向客人及供應(yīng)商推薦酒店的服務(wù)及設(shè)施。 5.???????? To perform all duties and responsibilities in a manner that ensures your safety and that of others in your workplace. 在工作過(guò)程中能夠做好本職工作，保證自己及其他人的安全。 6.???????? Confidently knowing the food and beverage menu contents and be able to explain them in detail to guests. 熟悉掌握菜單及飲料單上的內(nèi)容，并可以詳細(xì)的給客人做出解釋。 7.???????? Understand dietary requirements and offer appropriate suggestions. 了解健康食品的要求，并可以給出適當(dāng)?shù)慕ㄗh。 8.???????? In consultation with the Manager, agreeing and implementing actions to make improvements to customer service. 與經(jīng)理商討，并做到如何提高對(duì)客服務(wù)意識(shí)，達(dá)成一致標(biāo)準(zhǔn)并采取相應(yīng)的行動(dòng)。 9.???????? By completing checklist in product knowledge. 能夠達(dá)到產(chǎn)品知識(shí)的要求。 10.???? Be able to make suggestions on the menu that might suit guests of different nationalities. 可以根據(jù)客人不同的國(guó)籍推薦菜單上的食品。 11.???? By knowing menu items of all other outlets to recommend guests to other outlets. 了解其他餐廳的菜肴，以便向客人推薦。 12.???? Confidently knowing opening hours of all restaurants & Hotel outlets. 熟悉所有餐廳及酒店其他部門(mén)的營(yíng)業(yè)時(shí)間。 13.???? Being able to recommend other restaurants & city attractions to Hotel guests. 可以向客人推薦其它具有吸引力的餐廳或場(chǎng)所。 14.???? To actively check team member product knowledge on each shift. 在工作中隨時(shí)檢查員工的產(chǎn)品知識(shí)。 15.???? Undertake steps/process to ensure that all areas of the restaurant are set are set to the standards required for breakfast, lunch and dinner.? This also includes checking the cashier desk set-up& communicating with the Chefs about any details for the shift including how many reservations for the day. 遵守服務(wù)程序，保證餐廳的各個(gè)區(qū)域都符合早餐、午餐及晚餐的服務(wù)標(biāo)準(zhǔn)。其中包括收銀臺(tái)的準(zhǔn)備工作，及和廚師交流，餐廳預(yù)定的詳細(xì)情況。 16.???? Check reservations for the day, ensuring that the restaurant & team member have tables ready and large bookings have been confirmed by phone. 檢查餐廳當(dāng)天預(yù)定，保證員工能夠按照預(yù)定準(zhǔn)備及正確擺臺(tái)，做好相應(yīng)的準(zhǔn)備，并能致電確認(rèn)預(yù)定。 17.???? By assisting service & kitchen team member where required and carry out any reasonable duties requested by the manager. 在必要的時(shí)候協(xié)助服務(wù)團(tuán)隊(duì)及廚房團(tuán)隊(duì)，并完成經(jīng)理交代的任務(wù)。 18.???? By ensuring all team member is briefed for the details of the shift ahead. 確保所有員工提前了解換班的詳細(xì)安排。 19.???? By completing checklist on preparing the restaurant for service. 完成賬單檢查表以準(zhǔn)備餐廳服務(wù)。 20.???? Greet guests with a smile, offer assistance with coats, bags etc., and introduce yourself. 微笑服務(wù)，協(xié)助顧客就座、掛外套及背包等，并做自我介紹。 21.???? Ensure all guests are escorted to a table, asked if they would prefer smoking or non smoking. 保證客人都被引領(lǐng)入座并詢(xún)問(wèn)他們喜歡吸煙區(qū)或非吸煙區(qū)。 22.???? Follow up any guest questions or queries immediately and if you don’t know the answer, check with your Manager. 滿(mǎn)足客人的各項(xiàng)要求，如不能立即回答客人的問(wèn)題請(qǐng)與經(jīng)理聯(lián)系。 23.???? Ensure all service procedures are carried out to the standards required. 確保所有服務(wù)都符合標(biāo)準(zhǔn)。 24.???? Make sure all areas are cleaned and maintained in accordance with operating procedure. 確保所有區(qū)域與開(kāi)始用餐時(shí)一樣整潔。 25.???? To supervise the restaurant roster on a daily basis and ensure it is in line with the changing business levels. Make any changes in order to achieve the F&B Team service standards and budget goals. 在生意變化的基礎(chǔ)上調(diào)整員工排班，做任何變化要確保餐飲部服務(wù)質(zhì)量及預(yù)算。 26.???? Control the allocated labor for each shift to ensure that customer expectations are met whilst achieving the desired labor cost. 控制每個(gè)人員的分配，以確保顧客的期望得到滿(mǎn)足而達(dá)到預(yù)期的人員成本。 27.???? Assist the restaurant managers with training all team member for ‘induction training’ and ‘on the job training’. 協(xié)助餐廳經(jīng)理進(jìn)行就職培訓(xùn)，及在職培訓(xùn)。 28.???? Offer team member constructive feedback about their performance after every shift in an aim to develop their skills and confidence. 為提高員工的工作技能及自信心，在每個(gè)班次的工作之后總結(jié)他們的工作表現(xiàn)。 29.???? Provide leadership and direction for all team member while on duty by offering professional skills and leading by example. 通過(guò)體現(xiàn)自身的專(zhuān)業(yè)素質(zhì)，為餐廳的其他員工樹(shù)立良好榜樣。 30.???? Ensuring the shift is reviewed and hand-over and briefings are carried out. 確保每個(gè)班次的回顧，交接班及例會(huì)的召開(kāi)。 31.???? The management reserves the right to change / extend this job description if necessary at any point of time during her / his employment. 如有必要，該部門(mén)有權(quán)更改或補(bǔ)充該職位描述。 32.???? Carries out any other reasonable duties and responsibilities as assigned. 完成任何其他合理的職責(zé)和被指派的職責(zé)。

Position Summary職位概述 This position is concerned with the efficient and professional service of food and beverages within the Restaurant, ensuring that the restaurant returns a budgeted profit through tight cost and Stock control. Direct supervision of team member is necessary, while ensuring that all guests receive optimum???????????? ?Service in accordance with the standards, policies and procedures of DT by Hilton Shenyang. 餐廳主管/領(lǐng)班的職位要求能夠提供專(zhuān)業(yè)快捷的服務(wù)。通過(guò)成本及庫(kù)存控制來(lái)獲得計(jì)劃盈利。直接督導(dǎo)員工的工作，通過(guò)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)。 1.???????? To maintain a high customer service focus by approaching your job with the customers always in mind. 在整個(gè)工作過(guò)程中，始終保持高度的客戶(hù)服務(wù)意識(shí)。???? 2.???????? To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly? communicating with both customers and colleagues. 保持積極的工作態(tài)度，做好本職工作，并且主動(dòng)解決問(wèn)題，能夠始終清晰的與客人或同事進(jìn)行交流。 3.??? ??To contribute ideas and suggestions to enhance operational/environmental procedures in the Hotel. 能夠提出對(duì)酒店的運(yùn)作及環(huán)境有益的意見(jiàn)或建議。 4.???????? To actively promote the service and facilities of the Hilton Hotels to guests and suppliers of the hotel. 能夠積極的向客人及供應(yīng)商推薦酒店的服務(wù)及設(shè)施。 5.???????? To perform all duties and responsibilities in a manner that ensures your safety and that of others in your workplace. 在工作過(guò)程中能夠做好本職工作，保證自己及其他人的安全。 6.???????? Confidently knowing the food and beverage menu contents and be able to explain them in detail to guests. 熟悉掌握菜單及飲料單上的內(nèi)容，并可以詳細(xì)的給客人做出解釋。 7.???????? Understand dietary requirements and offer appropriate suggestions. 了解健康食品的要求，并可以給出適當(dāng)?shù)慕ㄗh。 8.???????? In consultation with the Manager, agreeing and implementing actions to make improvements to customer service. 與經(jīng)理商討，并做到如何提高對(duì)客服務(wù)意識(shí)，達(dá)成一致標(biāo)準(zhǔn)并采取相應(yīng)的行動(dòng)。 9.???????? By completing checklist in product knowledge. 能夠達(dá)到產(chǎn)品知識(shí)的要求。 10.???? Be able to make suggestions on the menu that might suit guests of different nationalities. 可以根據(jù)客人不同的國(guó)籍推薦菜單上的食品。 11.???? By knowing menu items of all other outlets to recommend guests to other outlets. 了解其他餐廳的菜肴，以便向客人推薦。 12.???? Confidently knowing opening hours of all restaurants & Hotel outlets. 熟悉所有餐廳及酒店其他部門(mén)的營(yíng)業(yè)時(shí)間。 13.???? Being able to recommend other restaurants & city attractions to Hotel guests. 可以向客人推薦其它具有吸引力的餐廳或場(chǎng)所。 14.???? To actively check team member product knowledge on each shift. 在工作中隨時(shí)檢查員工的產(chǎn)品知識(shí)。 15.???? Undertake steps/process to ensure that all areas of the restaurant are set are set to the standards required for breakfast, lunch and dinner.? This also includes checking the cashier desk set-up& communicating with the Chefs about any details for the shift including how many reservations for the day. 遵守服務(wù)程序，保證餐廳的各個(gè)區(qū)域都符合早餐、午餐及晚餐的服務(wù)標(biāo)準(zhǔn)。其中包括收銀臺(tái)的準(zhǔn)備工作，及和廚師交流，餐廳預(yù)定的詳細(xì)情況。 16.???? Check reservations for the day, ensuring that the restaurant & team member have tables ready and large bookings have been confirmed by phone. 檢查餐廳當(dāng)天預(yù)定，保證員工能夠按照預(yù)定準(zhǔn)備及正確擺臺(tái)，做好相應(yīng)的準(zhǔn)備，并能致電確認(rèn)預(yù)定。 17.???? By assisting service & kitchen team member where required and carry out any reasonable duties requested by the manager. 在必要的時(shí)候協(xié)助服務(wù)團(tuán)隊(duì)及廚房團(tuán)隊(duì)，并完成經(jīng)理交代的任務(wù)。 18.???? By ensuring all team member is briefed for the details of the shift ahead. 確保所有員工提前了解換班的詳細(xì)安排。 19.???? By completing checklist on preparing the restaurant for service. 完成賬單檢查表以準(zhǔn)備餐廳服務(wù)。 20.???? Greet guests with a smile, offer assistance with coats, bags etc., and introduce yourself. 微笑服務(wù)，協(xié)助顧客就座、掛外套及背包等，并做自我介紹。 21.???? Ensure all guests are escorted to a table, asked if they would prefer smoking or non smoking. 保證客人都被引領(lǐng)入座并詢(xún)問(wèn)他們喜歡吸煙區(qū)或非吸煙區(qū)。 22.???? Follow up any guest questions or queries immediately and if you don’t know the answer, check with your Manager. 滿(mǎn)足客人的各項(xiàng)要求，如不能立即回答客人的問(wèn)題請(qǐng)與經(jīng)理聯(lián)系。 23.???? Ensure all service procedures are carried out to the standards required. 確保所有服務(wù)都符合標(biāo)準(zhǔn)。 24.???? Make sure all areas are cleaned and maintained in accordance with operating procedure. 確保所有區(qū)域與開(kāi)始用餐時(shí)一樣整潔。 25.???? To supervise the restaurant roster on a daily basis and ensure it is in line with the changing business levels. Make any changes in order to achieve the F&B Team service standards and budget goals. 在生意變化的基礎(chǔ)上調(diào)整員工排班，做任何變化要確保餐飲部服務(wù)質(zhì)量及預(yù)算。 26.???? Control the allocated labor for each shift to ensure that customer expectations are met whilst achieving the desired labor cost. 控制每個(gè)人員的分配，以確保顧客的期望得到滿(mǎn)足而達(dá)到預(yù)期的人員成本。 27.???? Assist the restaurant managers with training all team member for ‘induction training’ and ‘on the job training’. 協(xié)助餐廳經(jīng)理進(jìn)行就職培訓(xùn)，及在職培訓(xùn)。 28.???? Offer team member constructive feedback about their performance after every shift in an aim to develop their skills and confidence. 為提高員工的工作技能及自信心，在每個(gè)班次的工作之后總結(jié)他們的工作表現(xiàn)。 29.???? Provide leadership and direction for all team member while on duty by offering professional skills and leading by example. 通過(guò)體現(xiàn)自身的專(zhuān)業(yè)素質(zhì)，為餐廳的其他員工樹(shù)立良好榜樣。 30.???? Ensuring the shift is reviewed and hand-over and briefings are carried out. 確保每個(gè)班次的回顧，交接班及例會(huì)的召開(kāi)。 31.???? The management reserves the right to change / extend this job description if necessary at any point of time during her / his employment. 如有必要，該部門(mén)有權(quán)更改或補(bǔ)充該職位描述。 32.???? Carries out any other reasonable duties and responsibilities as assigned. 完成任何其他合理的職責(zé)和被指派的職責(zé)。

Position Summary職位概述 This position is concerned with the efficient and professional service of food and beverages within the Restaurant, ensuring that the restaurant returns a budgeted profit through tight cost and Stock control. Direct supervision of team member is necessary, while ensuring that all guests receive optimum???????????? ?Service in accordance with the standards, policies and procedures of DT by Hilton Shenyang. 餐廳主管/領(lǐng)班的職位要求能夠提供專(zhuān)業(yè)快捷的服務(wù)。通過(guò)成本及庫(kù)存控制來(lái)獲得計(jì)劃盈利。直接督導(dǎo)員工的工作，通過(guò)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)。 1.???????? To maintain a high customer service focus by approaching your job with the customers always in mind. 在整個(gè)工作過(guò)程中，始終保持高度的客戶(hù)服務(wù)意識(shí)。???? 2.???????? To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly? communicating with both customers and colleagues. 保持積極的工作態(tài)度，做好本職工作，并且主動(dòng)解決問(wèn)題，能夠始終清晰的與客人或同事進(jìn)行交流。 3.??? ??To contribute ideas and suggestions to enhance operational/environmental procedures in the Hotel. 能夠提出對(duì)酒店的運(yùn)作及環(huán)境有益的意見(jiàn)或建議。 4.???????? To actively promote the service and facilities of the Hilton Hotels to guests and suppliers of the hotel. 能夠積極的向客人及供應(yīng)商推薦酒店的服務(wù)及設(shè)施。 5.???????? To perform all duties and responsibilities in a manner that ensures your safety and that of others in your workplace. 在工作過(guò)程中能夠做好本職工作，保證自己及其他人的安全。 6.???????? Confidently knowing the food and beverage menu contents and be able to explain them in detail to guests. 熟悉掌握菜單及飲料單上的內(nèi)容，并可以詳細(xì)的給客人做出解釋。 7.???????? Understand dietary requirements and offer appropriate suggestions. 了解健康食品的要求，并可以給出適當(dāng)?shù)慕ㄗh。 8.???????? In consultation with the Manager, agreeing and implementing actions to make improvements to customer service. 與經(jīng)理商討，并做到如何提高對(duì)客服務(wù)意識(shí)，達(dá)成一致標(biāo)準(zhǔn)并采取相應(yīng)的行動(dòng)。 9.???????? By completing checklist in product knowledge. 能夠達(dá)到產(chǎn)品知識(shí)的要求。 10.???? Be able to make suggestions on the menu that might suit guests of different nationalities. 可以根據(jù)客人不同的國(guó)籍推薦菜單上的食品。 11.???? By knowing menu items of all other outlets to recommend guests to other outlets. 了解其他餐廳的菜肴，以便向客人推薦。 12.???? Confidently knowing opening hours of all restaurants & Hotel outlets. 熟悉所有餐廳及酒店其他部門(mén)的營(yíng)業(yè)時(shí)間。 13.???? Being able to recommend other restaurants & city attractions to Hotel guests. 可以向客人推薦其它具有吸引力的餐廳或場(chǎng)所。 14.???? To actively check team member product knowledge on each shift. 在工作中隨時(shí)檢查員工的產(chǎn)品知識(shí)。 15.???? Undertake steps/process to ensure that all areas of the restaurant are set are set to the standards required for breakfast, lunch and dinner.? This also includes checking the cashier desk set-up& communicating with the Chefs about any details for the shift including how many reservations for the day. 遵守服務(wù)程序，保證餐廳的各個(gè)區(qū)域都符合早餐、午餐及晚餐的服務(wù)標(biāo)準(zhǔn)。其中包括收銀臺(tái)的準(zhǔn)備工作，及和廚師交流，餐廳預(yù)定的詳細(xì)情況。 16.???? Check reservations for the day, ensuring that the restaurant & team member have tables ready and large bookings have been confirmed by phone. 檢查餐廳當(dāng)天預(yù)定，保證員工能夠按照預(yù)定準(zhǔn)備及正確擺臺(tái)，做好相應(yīng)的準(zhǔn)備，并能致電確認(rèn)預(yù)定。 17.???? By assisting service & kitchen team member where required and carry out any reasonable duties requested by the manager. 在必要的時(shí)候協(xié)助服務(wù)團(tuán)隊(duì)及廚房團(tuán)隊(duì)，并完成經(jīng)理交代的任務(wù)。 18.???? By ensuring all team member is briefed for the details of the shift ahead. 確保所有員工提前了解換班的詳細(xì)安排。 19.???? By completing checklist on preparing the restaurant for service. 完成賬單檢查表以準(zhǔn)備餐廳服務(wù)。 20.???? Greet guests with a smile, offer assistance with coats, bags etc., and introduce yourself. 微笑服務(wù)，協(xié)助顧客就座、掛外套及背包等，并做自我介紹。 21.???? Ensure all guests are escorted to a table, asked if they would prefer smoking or non smoking. 保證客人都被引領(lǐng)入座并詢(xún)問(wèn)他們喜歡吸煙區(qū)或非吸煙區(qū)。 22.???? Follow up any guest questions or queries immediately and if you don’t know the answer, check with your Manager. 滿(mǎn)足客人的各項(xiàng)要求，如不能立即回答客人的問(wèn)題請(qǐng)與經(jīng)理聯(lián)系。 23.???? Ensure all service procedures are carried out to the standards required. 確保所有服務(wù)都符合標(biāo)準(zhǔn)。 24.???? Make sure all areas are cleaned and maintained in accordance with operating procedure. 確保所有區(qū)域與開(kāi)始用餐時(shí)一樣整潔。 25.???? To supervise the restaurant roster on a daily basis and ensure it is in line with the changing business levels. Make any changes in order to achieve the F&B Team service standards and budget goals. 在生意變化的基礎(chǔ)上調(diào)整員工排班，做任何變化要確保餐飲部服務(wù)質(zhì)量及預(yù)算。 26.???? Control the allocated labor for each shift to ensure that customer expectations are met whilst achieving the desired labor cost. 控制每個(gè)人員的分配，以確保顧客的期望得到滿(mǎn)足而達(dá)到預(yù)期的人員成本。 27.???? Assist the restaurant managers with training all team member for ‘induction training’ and ‘on the job training’. 協(xié)助餐廳經(jīng)理進(jìn)行就職培訓(xùn)，及在職培訓(xùn)。 28.???? Offer team member constructive feedback about their performance after every shift in an aim to develop their skills and confidence. 為提高員工的工作技能及自信心，在每個(gè)班次的工作之后總結(jié)他們的工作表現(xiàn)。 29.???? Provide leadership and direction for all team member while on duty by offering professional skills and leading by example. 通過(guò)體現(xiàn)自身的專(zhuān)業(yè)素質(zhì)，為餐廳的其他員工樹(shù)立良好榜樣。 30.???? Ensuring the shift is reviewed and hand-over and briefings are carried out. 確保每個(gè)班次的回顧，交接班及例會(huì)的召開(kāi)。 31.???? The management reserves the right to change / extend this job description if necessary at any point of time during her / his employment. 如有必要，該部門(mén)有權(quán)更改或補(bǔ)充該職位描述。 32.???? Carries out any other reasonable duties and responsibilities as assigned. 完成任何其他合理的職責(zé)和被指派的職責(zé)。

Position Summary職位概述 This position is concerned with supervising group of cleaners to maintain the public area within the hotel premises in high? cleaning standard constantly and maintain all the equipment? are functional. 本崗位負(fù)責(zé)監(jiān)督確保酒店內(nèi)所有的公共區(qū)域整潔干凈，達(dá)到高的標(biāo)準(zhǔn)。同時(shí)也維護(hù)保持所有的設(shè)備完好，正常運(yùn)行。 1.?? To distribute assignment to PA attendant. 給公共區(qū)域員工分配任務(wù)。 2.?? To tour the entire public area in sequence. 按順序巡視整個(gè)公共區(qū)域。 3.?? To ensure proper cleaning, vacuuming are being done in the restaurant outlets, function rooms, lobbies and rest rooms. 確保在餐廳出口、多功能廳、大堂和洗手間進(jìn)行合適的清理，如清洗、用吸塵器。 4.?? To report any damage of carpet or furniture, etc. for immediate repairs. 要及時(shí)匯報(bào)地毯和家具的損壞，以便急修及降低損失。 5.?? To keep following up the repairing work until it has been completed. 跟蹤急修事宜，確保維修已經(jīng)完成。 6.?? To check equipment to assure they are functional, clean and properly stored. 檢查確保機(jī)器的被清潔、正常工作及妥善存放。 7.?? To check all the rest rooms frequently to keep up a hygienic standard. 檢查所有洗手間始終處于高衛(wèi)生標(biāo)準(zhǔn)。 8.?? To arrange toilet attendants for standing by during the VIP function 在有VIP客人時(shí)安排充分的洗手間服務(wù)員。 9.?? To check back stairs to assure the cleanliness is maintained. 檢查樓梯確保衛(wèi)生及清潔。 10.? Checks soteam team members are neat and well presented at all times. Proper usage of chemical with minimum wastage. 員工能夠正確使用化學(xué)藥品， 盡可能減少浪費(fèi)。 11.? Ensure the flowers and plants in good conditions, report to Executive Housekeeper if find any problems and inform the supplier to change it in time. 負(fù)責(zé)鮮花和植物的狀態(tài)良好，如需更換，報(bào)告行政管家通知花房更換。 12.? Ensure the PA storeroom is clean and that chemicals and tools are prepared well. 確保PA倉(cāng)庫(kù)干凈整潔， 清潔用品和工具充足。 13.? Check PAteam member’s grooming, personal hygiene and appearance. 檢查公共區(qū)域員工的儀表,個(gè)人衛(wèi)生和形象。 14.? Assist with the preparation of team member duty rosters. 協(xié)助準(zhǔn)備員工排班表。 15.? Assist with team member training and development. 協(xié)助進(jìn)行員工的培訓(xùn)和發(fā)展。 16.? Supervise team member performance. 指導(dǎo)員工表現(xiàn)。 17.? Record status of daily attendance for all PA team members. 記錄所有公共區(qū)域員工出勤的情況。 18.? Keep good communication with other departments. 同其他部門(mén)協(xié)調(diào)工作。 19.? Deliver high quality service to guests. 提供高品質(zhì)的對(duì)客服務(wù)。 20.? Ensure guest needs and reasonable requests are met. 確?？腿诵枨笈c合理的要求被滿(mǎn)足。 21.? Adhere to hotel cleaning and maintenance programs. 堅(jiān)持酒店的清潔和養(yǎng)護(hù)程序。 22.? Ensure a high level of cleaning is maintained in your work area. 保持維護(hù)所在工作區(qū)域的高度整潔。 23.? Abide by the Hotel’s Policies and Procedures, Hilton Code of Business Conduct and the hotel’s team member Handbook. 遵守酒店的工作政策及程序，遵守希爾頓的商業(yè)行為規(guī)范以及員工手冊(cè)中的條款。 24.? The management reserves the right to change / extend this job description if necessary at any point of time during her / his employment. 如有必要 ，該部門(mén)有權(quán)更改或補(bǔ)充該職位描述。 25.? Carries out any other reasonable duties and responsibilities as assigned. 完成任何其他合理的職責(zé)和被指派的職責(zé)。

Position Summary職位概述 This position is concerned with directing and supervising group of team members to perform product????? work on all operations in the department and to report necessary machine repair, supplies used and ????????? needed, variations in water temperature, maintaining schedules, training new team members and ???????????? maintaining ?description. 參與指揮和管理部門(mén)員工的執(zhí)行工作情況，記錄必要的機(jī)器維修，物品的供給和需要情況，水溫的變化情況，維修時(shí)間和培訓(xùn)新員工。 1.?? Responsible for the operation of the Laundry Department during the shift. 在洗衣房經(jīng)理不在的時(shí)候負(fù)責(zé)洗衣房的運(yùn)轉(zhuǎn)。 2.?? To make inspection trips through entire area checking on productive methods and procedures.負(fù)責(zé)檢查洗滌的方法和過(guò)程。 3.?? To check washing formulas and make corrections and improvement whenever necessary. 負(fù)責(zé)檢查洗衣流程，如果必要進(jìn)行修正和改善。 4.?? To handle guest rush laundry services. 處理客人加急洗衣服務(wù)。 5.?? Ensure that all guest items are treated carefully, to minimize any damages. 確保所有客人衣物被仔細(xì)對(duì)待，把損壞率降到最低。 6.?? Has a thorough and up-to-date knowledge of how to operate all equipment in the Laundry. 掌握對(duì)洗衣房設(shè)備全面的和最新的了解。 7.?? Apply for Laundry goods and ensure chemicals etc are used properly, and in correct quantities, to avoid accidents and keep low cost and high quality. 申領(lǐng)洗衣房各類(lèi)物品并確?；瘜W(xué)劑等被恰當(dāng)?shù)厥褂?，使用正確的數(shù)量以降低成本、提高質(zhì)量，避免事故。 8.?? Maintain quality control for in-house linen and uniforms. 維持客房布草和制服的質(zhì)量。 9.?? Report promptly faulty equipment to the Laundry Manager and/ or Engineering Department. 向洗衣房經(jīng)理或工程部匯報(bào)有關(guān)設(shè)備故障的問(wèn)題。 10.? Ensure guest laundry charges are posted correctly and promptly. 確保準(zhǔn)確及時(shí)地寄出客人洗衣的帳單。 11.? To supervise and direct the functions of the valet department. 管理和領(lǐng)導(dǎo)客衣取送部門(mén)的工作。 12.? To confer with assistant and supervisors on production and personnel problems. 和下屬員工交流工作情況和工作表現(xiàn)等。 13.? To train team member according to established procedures; Conducts training meeting to discuss problems and future plans, give information and assignments. 按照工作程序，培訓(xùn)員工。和員工開(kāi)會(huì)，討論工作問(wèn)題、工作計(jì)劃、溝通信息，并安排工作 14.? To establish production standard’s records and training techniques. 建立產(chǎn)品標(biāo)準(zhǔn)記錄和培訓(xùn)技能記錄。 15. Adhere to hotel cleaning and maintenance programs. 堅(jiān)持酒店的清潔和養(yǎng)護(hù)程序。 16. Ensure a high level of cleaning is maintained in your work area. 保持維護(hù)所在工作區(qū)域的高度整潔。 17. Abide by the Hotel’s Policies and Procedures, Hilton Code of Business Conduct and the hotel’s team member Handbook. 遵守酒店的工作政策及程序，遵守希爾頓的商業(yè)行為規(guī)范以及員工手冊(cè)中的條款。 18．Adhere to the hotel’s security and emergency policies and procedures. 堅(jiān)持酒店安全制度、緊急情況處理規(guī)定和程序。 19. The management reserves the right to change / extend this job description if necessary at any point of time during her / his employment. 如有必要 ，該部門(mén)有權(quán)更改或補(bǔ)充該職位描述。 20. Carries out any other reasonable duties and responsibilities as assigned. 完成任何其他合理的職責(zé)和被指派的職責(zé)。