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  • 阿勒泰 | 3年以上 | 學(xué)歷不限 | 提供食宿

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    國際高端酒店/5星級(jí) | 100-499人
    發(fā)布于 17:26
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    1. Planning, budgeting and execution of the hotel are advertising campaigns in liaison with the company’s official advertising agency. 與集團(tuán)官方廣告機(jī)構(gòu)聯(lián)系,計(jì)劃、制定并執(zhí)行酒店的預(yù)算和推廣活動(dòng)。 2. Coordination and implementation of communication plan for the hotel activities and promotions in coordination with various revenue-earning departments in the hotel (i.e. sales, food and beverage, spa etc.) 與運(yùn)營部門協(xié)調(diào)并執(zhí)行與酒店活動(dòng)和促銷推廣計(jì)劃(如銷售,餐飲等)。 3. Development of good relations with the media (print, broadcast, etc.) and implementation of the hotel’s publicity campaign. 與媒體建立良好的關(guān)系(出版物、廣播等)并執(zhí)行酒店的市場宣傳活動(dòng)。 4. Management of a complete, targeted database and direct mail campaigns to promote hotel business. 管理完善的、有針對(duì)性的酒店資料庫,并可通過其直接推廣酒店生意。 5. Overall supervision of production of hotel printed materials to ensure compliance with Conrad Standard Guidelines. 全面監(jiān)督酒店所有印刷產(chǎn)品,以確保與康萊德品牌標(biāo)準(zhǔn)一致。 6. Work with Conrad web marketing to ensure contents of Conrad Hotel pages are updated at all times. 與康萊德電子商務(wù)團(tuán)隊(duì)合作,確??等R德酒店官網(wǎng)的信息及時(shí)更新。 7. Monitoring and control of expenses based on approved Sales & Marketing budget. 根據(jù)商務(wù)部的預(yù)算監(jiān)控開支。 8. Coordination and implementation of various hotels projects in liaison with other hotel department s and/or outside organizations/ government bureaus. 與酒店其他部門、外界組織以及政府部門聯(lián)絡(luò),以協(xié)調(diào)并執(zhí)行酒店方案策劃。 9. To ensure press releases are sent to all local & regional newspapers and magazines on all happenings/ events in the hotel. 及時(shí)發(fā)布酒店活動(dòng)新聞稿至各類報(bào)紙雜志。 10. To coordinate with all activities concerning publicity in film shooting, photo shooting, interviews by local & overseas media etc. 協(xié)助國內(nèi)外媒體的攝影、攝像和采訪。 11. To maintain stock inventory of an updated photo library and press kit. 及時(shí)更新圖庫以及媒體宣傳資料。 12. To be responsible for the preparation, planning and executive of the hotel’s public relations activities plan. 負(fù)責(zé)酒店公關(guān)活動(dòng)的準(zhǔn)備、計(jì)劃以及執(zhí)行工作。 13. Maintain update profiles of the hotel’s key personnel. 及時(shí)更新公司領(lǐng)導(dǎo)層資料。 14. Regular communication & entertainment with the local press. 與本地媒體保持溝通和宴請(qǐng)。 15. Responsible for coordinating the management of e-commerce. 負(fù)責(zé)統(tǒng)籌電子商務(wù)管理工作。 16. 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,在員工任職期間,部門有權(quán)更改或補(bǔ)充該職位描述。
  • 阿勒泰 | 3年以上 | 學(xué)歷不限 | 提供食宿

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    國際高端酒店/5星級(jí) | 100-499人
    發(fā)布于 17:26
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    The Asst. F&B Manager has the key responsibility of ensuring thatall the Food and Beverage outlets. Conference and Banqueting operations aremanaged as successful independent profit centers, ensuring maximum guestsatisfaction and consistency inline with Hilton International Standards. Thiswill be achieved through the key strategies of planning, controlling,organizing and marketing. 餐飲部副經(jīng)理的主要職責(zé)是確保所有分部門,會(huì)議及宴會(huì)的運(yùn)營和成功的獨(dú)立的利潤部門,在符合希爾頓集團(tuán)的標(biāo)準(zhǔn)前提下來達(dá)到客人的滿意度并保持一貫性。此目標(biāo)的實(shí)現(xiàn)需要通過戰(zhàn)略策劃,控制,組織和營銷等途徑來完成。 1.????????Listens and respondsspontaneously to questions asked by the guests, team members and suppliers.Tries to find a solution. 傾聽和回應(yīng)由客人,團(tuán)隊(duì)成員和供應(yīng)商詢問的問題,試圖找到解決辦法。 2.????????Finds an immediatesolution to precise and simple problems. 找到能夠準(zhǔn)確解決問題的方法。 3.????????Knows how to improviseon an emergency situation. 了解怎樣處理緊急情況。 4.????????Learns lessons fromdifficult experiences to be proactive in ones area of competence. 吸取以往的經(jīng)驗(yàn)教訓(xùn)來增強(qiáng)對(duì)事務(wù)的預(yù)見性能力。 5.????????Peacemaker. Doeseverything to anticipate and respond to guests needs. Arbitrates divergentinterests and guaranty a friendly environment. 和平使者。預(yù)期并回復(fù)客人的需求。在確保友好環(huán)境的前提下合理的處理各項(xiàng)分歧。 6.????????Respects the procedures.Is punctual, has a good appearance, accomplishes tasks with precision. 遵守程序。準(zhǔn)時(shí)的,良好的形象,精確的完成任務(wù)。 7.????????Is trustworthy. Monitorsthe quality of owns work, and takes responsibility for it. Does what says willdo. 可信賴的。監(jiān)督自己的工作并勇于承擔(dān)責(zé)任,說到做到。 8.????????Ensures that rules andprocedures are respected. Advises the appropriate person of any situation whichcould result in a lack of quality/security. 確保各項(xiàng)規(guī)章制度良好的遵守并執(zhí)行。為將會(huì)導(dǎo)致破壞服務(wù)質(zhì)量或安全問題的行為提出忠告。 9.????????Is open to others. Asksfor advise of others. Is conscious of his role in creating a team image. 尋求他人的忠告。清楚自己的角色是在創(chuàng)建一個(gè)集體形象。 10.???? Is a teamplayer. Demonstrates flexibility in adapting to team constraints. 團(tuán)隊(duì)的領(lǐng)導(dǎo)人。 靈活的適應(yīng)團(tuán)隊(duì)的制約因素。 11.???? Respectsothers and their cultures. Encourages consensus building. 尊重他人以及其文化特點(diǎn)。 鼓勵(lì)建立共識(shí)。 12.???? Is open toideas of others, receptive to those ideas and able to adapt established way ofworking. 聽取并尊重他人的建議來適應(yīng)已確定的工作方法。 13.???? Enthusiasticallyproposes and implements creative solutions in area of responsibility in orderto stay ahead of the game. 踴躍提出并實(shí)施創(chuàng)造性的解決辦法,以保持地位。 14.???? Understandingrelevant OH&S legislation & the implications on the operation of thedepartment. 了解 OH&S 的各項(xiàng)規(guī)定,并熟悉其與日常經(jīng)營中的關(guān)系。 15.???? Communicatingto the team their responsibilities within OH&S. 通過與員工交流使其了解 OH&S規(guī)定的責(zé)任及義務(wù)。 16.???? Ensuringthat safe and healthy working practices are implemented at all times. 確保所有安全及衛(wèi)生程序的執(zhí)行。 17.???? Understandsand knows how to anticipate the needs of the guests. Puts his self in positionto get feedbacks from guests. 理解和懂得如何預(yù)計(jì)客人的需要。 站在客人的立場上考慮問題。 18.???? Agreeingand implementing actions to make improvements to customer service. 就如何改進(jìn)對(duì)客服務(wù)采取相應(yīng)的措施。 19.???? Positivelydealing with and learning from customer complaints and comments with follow upand feedback to the Food and Beverage Manager. 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。 20.???? Making sureall customer requests and queries are responded to promptly and effectivelywhile assisting on the floor during operation hours each day. 在服務(wù)時(shí)間內(nèi)以積極的態(tài)度,高效、準(zhǔn)確的定位及滿足客人要求及需要。 21.???? To be ableto uncover the major causes of satisfaction and dissatisfaction, and ensuringthat the information is communicated to actors further up the hierarchy. 能夠發(fā)現(xiàn)導(dǎo)致客人滿意或不滿意的緣由,并及時(shí)與管理層溝通確保進(jìn)一步的跟蹤服務(wù)。 22.???? To ensureall standards for Service Delivery as identified in the Guest SatisfactionManual and the Standard Operating and Procedures Manual are consistentlydelivered throughout the department. 確保在對(duì)客服務(wù)指南,標(biāo)準(zhǔn)服務(wù)手冊(cè)中的所有標(biāo)準(zhǔn)都能夠在整個(gè)部門持續(xù)的貫徹。 23.???? Havingdetailed knowledge of Departmental Standards. 熟悉部門服務(wù)標(biāo)準(zhǔn)。 24.???? Being ableto explain the Standards to the team. 可以清楚的向其他員工解釋服務(wù)標(biāo)準(zhǔn) 25.???? Assessingteam member performance against standards. 能夠按照服務(wù)標(biāo)準(zhǔn)評(píng)估其他員工的工作表現(xiàn)。 26.???? MonitoringStandards through regular Standards Review checks. 通過反復(fù)檢查,督導(dǎo)服務(wù)標(biāo)準(zhǔn)的實(shí)施工作。 27.???? Developingaction plans to address shortfalls in Standards and identifying shortfallsbefore they affect customer service. 針對(duì)工作中的不足制定計(jì)劃,以避免影響對(duì)客服務(wù)質(zhì)量。 28.???? Implementingand following though improvements identified. 針對(duì)于工作中的不足采取必要的行動(dòng)。 29.????To plan, prioritiesorganize and control the day-to-day operation. 計(jì)劃,確定優(yōu)先次序,組織及控制每日餐廳的運(yùn)營。 30.???? Communicatingeffectively with Front Office and Groups & Tours to maximise in house andgroup business for the Atrium, ensuring direct liaison with Group Leaders uponarrival. 有效的與前臺(tái)及團(tuán)隊(duì)領(lǐng)隊(duì)協(xié)調(diào),盡可能的增加餐廳生意,與領(lǐng)隊(duì)保持直接聯(lián)系。 31.???? Todescribe, assign and delegate duties and authority for the operation of theRestaurant at all times. 分配, 指派,組織授權(quán)餐廳日常的經(jīng)營工作。 32.???? Understandingwhat’s going on in other departments and implications for your own department. 了解酒店其他部門的經(jīng)營活動(dòng)及其與自己部門的影響。 33.???? Planningahead and ensuring adequate resources are available 預(yù)先準(zhǔn)備并確保各種經(jīng)營設(shè)施設(shè)備的充足。 34.???? Managingthe departmental operation and taking action where necessary to ensure smoothrunning and participating in service duties during service periods, wherenecessary. 有效管理部門運(yùn)作,為保證服務(wù)及餐廳的正常運(yùn)營采取必要的措施。 35.???? Toco-ordinate with Engineering and Housekeeping Departments to ensure maintenanceand cleanliness. Ensure follow-up procedures are maintained. 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。 36.???? Maintainingin-depth technical knowledge and skills required for the job 確保崗位所需知識(shí)的更新。 37.???? Toparticipate in future menu changes with the F&B Manager and the ExecutiveChef taking into consideration new F&B trends, market demands and salesachievements. 協(xié)助餐飲部經(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)行餐廳菜單的修改。 38.???? To attend& participate in regular F&B, operational & roster meetings. 參加餐飲部例會(huì)。 39.???? AssistF&B Manager with the preparation of the Events Brochure and outletpromotions. 協(xié)助餐飲部經(jīng)理,準(zhǔn)備促銷活動(dòng)宣傳冊(cè)。 40.???? Identifying,communicating and action potential sales leads. 共同鑒定和溝通與潛在的銷售線索。 41.???? Creating anenvironment where “everyone sells”. 建立一個(gè)每個(gè)人都進(jìn)行促銷的工作環(huán)境。 42.???? Setobjectives for self and the team those are higher than in the past. Improveaction taken in order to create more sales. 為自己和團(tuán)隊(duì)設(shè)定高一層次的目標(biāo)來增加銷售額。 43.???? Using keymonitors and financial targets to evaluate the department’s performance andmake future plans. 在餐廳運(yùn)營表現(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。 44.???? To completeregular financial and operating reports, as required or requested by the Food& Beverage Manager. 完成餐飲部經(jīng)理要求的財(cái)務(wù)報(bào)表及各種日常財(cái)務(wù)報(bào)表。 45.???? Forecastingpotential revenues and costs. 能夠作出收入及成本預(yù)算。 46.???? Followingcompany control procedures. 遵守酒店的各項(xiàng)財(cái)務(wù)制度。 47.???? Controllingcosts without compromising standards. 堅(jiān)決執(zhí)行各種成本制度。 48.???? Analyzingand explaining any financial variance against plan. 為團(tuán)隊(duì)成員解釋分析財(cái)務(wù)計(jì)劃中的異常情況。 49.???? Set up andmaintain the Leave plans for the Department. 制定部門休假計(jì)劃。 50.???? Understandingthe aims of the hotel and the department’s role in achieving it. 理解酒店的目標(biāo),清楚部門在完成目標(biāo)過程中所扮演的角色。 51.???? Communicatingto the team the key information concerning the strategy of the company. 與團(tuán)隊(duì)溝通關(guān)于酒店的主要發(fā)展策略。 52.???? Keeping theteam up-to-date about departmental, hotel and company activities throughregular communication meetings & memos. This includes special events andpromotions in the restaurant. 隨時(shí)更新團(tuán)隊(duì)成員與酒店其他部門的交流,了解酒店其他部門的活動(dòng),包括特殊活動(dòng),餐廳促銷等等。 53.???? Understandingthe quantity and quality of people needed to operate the department. 了解部門正常運(yùn)轉(zhuǎn)所需要的人員及人員素質(zhì)。 54.???? Carryingout selection interviews and making effective recruitment decisions. 負(fù)責(zé)面試并進(jìn)行高效的招聘工作。 55.???? Ensuringthe new recruits have all relevant information before commencing employment. 保證應(yīng)聘人員在入職前得到一切相關(guān)信息。 56.???? EnsuringStandards Training and assessments are carried out. 確定標(biāo)準(zhǔn)培訓(xùn)及評(píng)估的實(shí)施。 57.???? Regularlyreviewing individual & team performance against objectives & providingfeedback. 根據(jù)部門目標(biāo)及反饋,經(jīng)常性的對(duì)員工及團(tuán)隊(duì)的表現(xiàn)加以評(píng)估。 58.???? Developingand implementing department training plans to meet business needs. 為了滿足商業(yè)需要,制定并實(shí)施部門培訓(xùn)計(jì)劃。 59.???? Reviewingand evaluating all training activities. 回顧并評(píng)估所有培訓(xùn)活動(dòng)。 60.???? Assigningprojects and missions to facilitate the development of him self and his team. 合理的指派工作以此來發(fā)展自己和團(tuán)隊(duì)。 61.????Adhere to the hotel’s security and emergencypolicies and procedures. 堅(jiān)持酒店安全制度、緊急情況處理規(guī)定和程序。 62.???? To ensure that all team members have acomplete understanding of and adhere to the Hotel’s Team member Rules and Regulations.確保員工充分的理解并遵守員工手冊(cè)內(nèi)容。 63.????Communicatewith related restaurant chef in-charge and work out the marketing promotionplan. Organize the marketing meeting and clearly present own ideas andplan about the promtions and market situation. 和相關(guān)餐廳廚師長商討市場營銷計(jì)劃。組織市場營銷會(huì)議并清晰表達(dá)自己對(duì)推廣活動(dòng)和市場動(dòng)態(tài)的看法和計(jì)劃。 64.???? The management reserves the right to change / extend this jobdescription if necessary at any point of time during her / his employment. 如有必要,該部門有權(quán)更改或補(bǔ)充該職位描述。
  • 阿勒泰 | 3年以上 | 學(xué)歷不限 | 提供食宿

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    國際高端酒店/5星級(jí) | 100-499人
    發(fā)布于 17:26
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    Summary職位概述: This position drives revenue for hotel products andpromote its reputation through various online channels. This role works closely with otherteam like Sales / Rooms / Revenue / F&B / Events to identify theirpromotional and revenue objectives. He/she creates and implements the necessarymarketing initiatives with Director of Marketing and Communications in order toreach these objectives。電子商務(wù)經(jīng)理驅(qū)動(dòng)酒店產(chǎn)品收益并通過各在線渠道加強(qiáng)酒店聲譽(yù)。與銷售/房務(wù)/收益/餐飲/宴會(huì)銷售等團(tuán)隊(duì)密切合作,制定起宣傳和收益的目標(biāo)。在市場傳訊總監(jiān)的領(lǐng)導(dǎo)下,創(chuàng)建并實(shí)施必要的市場推廣策略從而取得酒店更好的收益。 SPECIFIC DUTIES 工作任務(wù) : 1. Maintain a close working relationship and support withthe Marketing Communications team to achieve objectives based on marketinginitiatives. 與市場傳媒部緊密合作關(guān)系及扶持,依照所設(shè)置市場銷售策略基礎(chǔ)上實(shí)現(xiàn)目標(biāo)。 2. Execute online marketing initiatives set by theDirector of Marketing Communications for respective departments, majoring inbut not limited to, Sales / Rooms / F&B / Events (VlP events / weddings /social events / general property awareness events). 執(zhí)行市場傳訊總監(jiān)為各部門所設(shè)置的在線市場策略,其中將不限于銷售/房務(wù)/餐飲/宴會(huì)銷售 (VIP活動(dòng)/婚宴/社交活動(dòng)等)。 3. Oversee and maintain the property brand website, andOTA page, making sure contents are aligned with marketing initiatives and keepupdated. 概述和維護(hù)酒店品牌網(wǎng)站及線上預(yù)訂平臺(tái),并確保內(nèi)容的及時(shí)更新,且需確保內(nèi)容與市場銷售策略保持一致。 4. Work with corporate offices, create emails guestcommunication emails and social media campaigns, creating cross-promotionalopportunities. 與集團(tuán)辦公室緊密合作,創(chuàng)建一次性電子郵件,創(chuàng)建集團(tuán)的客戶溝通電子郵件以及社交媒體推廣。 5. With the guidance of the Director of MarketingCommunications, to effectively track and follow up each online activity of eachdepartment and provide research and analysis 在市場傳訊總監(jiān)的指引下,對(duì)各部門的每個(gè)在線活動(dòng)進(jìn)行有效性的追蹤與跟進(jìn)并提供研究和分析。 6. Efficiently utilize Hilton online tools. 良好的運(yùn)用希爾頓集團(tuán)的在線工具。 7. Work on proposals for respective departments and eventsincluding F&B/Events /VlP events.為各部門和活動(dòng)進(jìn)行方案推薦,其中包括但不局限于餐飲宴會(huì)銷售/IP活動(dòng)等, 8. Distribute promotions;to all online channels includingWebsite/EDM /Blogs/Social Media Platforms, etc. 把酒店推廣發(fā)布至在線渠道,其中包括但不局限于網(wǎng)站/EDM/博客/社交媒體平臺(tái)等。 9. Any other duties assigned by the Director of MARCOMor CommercialDirector. 市場傳訊總監(jiān)或商務(wù)總監(jiān)分配的其他職責(zé) Carriesout any other reasonable duties and responsibilities as assigned. 執(zhí)行被分配的其他合理職責(zé)。
  • 阿勒泰 | 3年以上 | 學(xué)歷不限 | 提供食宿

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    國際高端酒店/5星級(jí) | 100-499人
    發(fā)布于 17:26
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    Summary職位概述: This position drives revenue for hotel products andpromote its reputation through various online channels. This role works closely with otherteam like Sales / Rooms / Revenue / F&B / Events to identify theirpromotional and revenue objectives. He/she creates and implements the necessarymarketing initiatives with Director of Marketing and Communications in order toreach these objectives。電子商務(wù)經(jīng)理驅(qū)動(dòng)酒店產(chǎn)品收益并通過各在線渠道加強(qiáng)酒店聲譽(yù)。與銷售/房務(wù)/收益/餐飲/宴會(huì)銷售等團(tuán)隊(duì)密切合作,制定起宣傳和收益的目標(biāo)。在市場傳訊總監(jiān)的領(lǐng)導(dǎo)下,創(chuàng)建并實(shí)施必要的市場推廣策略從而取得酒店更好的收益。 SPECIFIC DUTIES 工作任務(wù) : 1. Maintain a close working relationship and support withthe Marketing Communications team to achieve objectives based on marketinginitiatives. 與市場傳媒部緊密合作關(guān)系及扶持,依照所設(shè)置市場銷售策略基礎(chǔ)上實(shí)現(xiàn)目標(biāo)。 2. Execute online marketing initiatives set by theDirector of Marketing Communications for respective departments, majoring inbut not limited to, Sales / Rooms / F&B / Events (VlP events / weddings /social events / general property awareness events). 執(zhí)行市場傳訊總監(jiān)為各部門所設(shè)置的在線市場策略,其中將不限于銷售/房務(wù)/餐飲/宴會(huì)銷售 (VIP活動(dòng)/婚宴/社交活動(dòng)等)。 3. Oversee and maintain the property brand website, andOTA page, making sure contents are aligned with marketing initiatives and keepupdated. 概述和維護(hù)酒店品牌網(wǎng)站及線上預(yù)訂平臺(tái),并確保內(nèi)容的及時(shí)更新,且需確保內(nèi)容與市場銷售策略保持一致。 4. Work with corporate offices, create emails guestcommunication emails and social media campaigns, creating cross-promotionalopportunities. 與集團(tuán)辦公室緊密合作,創(chuàng)建一次性電子郵件,創(chuàng)建集團(tuán)的客戶溝通電子郵件以及社交媒體推廣。 5. With the guidance of the Director of MarketingCommunications, to effectively track and follow up each online activity of eachdepartment and provide research and analysis 在市場傳訊總監(jiān)的指引下,對(duì)各部門的每個(gè)在線活動(dòng)進(jìn)行有效性的追蹤與跟進(jìn)并提供研究和分析。 6. Efficiently utilize Hilton online tools. 良好的運(yùn)用希爾頓集團(tuán)的在線工具。 7. Work on proposals for respective departments and eventsincluding F&B/Events /VlP events.為各部門和活動(dòng)進(jìn)行方案推薦,其中包括但不局限于餐飲宴會(huì)銷售/IP活動(dòng)等, 8. Distribute promotions;to all online channels includingWebsite/EDM /Blogs/Social Media Platforms, etc. 把酒店推廣發(fā)布至在線渠道,其中包括但不局限于網(wǎng)站/EDM/博客/社交媒體平臺(tái)等。 9. Any other duties assigned by the Director of MARCOMor CommercialDirector. 市場傳訊總監(jiān)或商務(wù)總監(jiān)分配的其他職責(zé) Carriesout any other reasonable duties and responsibilities as assigned. 執(zhí)行被分配的其他合理職責(zé)。
  • 伊犁 | 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)
    • 崗位晉升
    • 領(lǐng)導(dǎo)好
    • 管理規(guī)范
    • 員工生日禮物
    • 美女多
    • 包吃包住
    • 帥哥多
    國際高端酒店/5星級(jí) | 100-499人
    發(fā)布于 20:26
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    【崗位職責(zé)】 1、負(fù)責(zé)日常財(cái)務(wù)核算工作,包括但不限于收入、成本、費(fèi)用的賬務(wù)處理及核對(duì); 2、編制業(yè)主財(cái)務(wù)報(bào)表,確保數(shù)據(jù)準(zhǔn)確、及時(shí),并定期向業(yè)主方匯報(bào); 3、審核各類合同、付款單據(jù)及報(bào)銷憑證,確保符合財(cái)務(wù)制度及業(yè)主要求; 4、協(xié)助完成月度、季度及年度的財(cái)務(wù)結(jié)算與審計(jì)工作; 5、監(jiān)控酒店資金流動(dòng),確保資金使用合理、合規(guī); 6、配合業(yè)主方及管理層完成其他財(cái)務(wù)相關(guān)任務(wù)。 【崗位要求】 1、具備基礎(chǔ)的財(cái)務(wù)知識(shí),熟悉會(huì)計(jì)法規(guī)及稅務(wù)政策; 2、熟練使用財(cái)務(wù)軟件(如用友、金蝶等)及辦公軟件(Excel、Word等); 3、工作細(xì)致嚴(yán)謹(jǐn),具備較強(qiáng)的數(shù)據(jù)敏感性和分析能力; 4、良好的溝通能力,能夠與業(yè)主方及酒店各部門高效協(xié)作; 5、有酒店行業(yè)財(cái)務(wù)工作經(jīng)驗(yàn)者優(yōu)先,無經(jīng)驗(yàn)者可接受培訓(xùn)上崗; 6、能適應(yīng)酒店行業(yè)的工作節(jié)奏,具備較強(qiáng)的抗壓能力。
  • 阿勒泰 | 3年以上 | 學(xué)歷不限 | 提供食宿

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    國際高端酒店/5星級(jí) | 100-499人
    發(fā)布于 17:26
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    1.???????? Completes the registration process by inputting and retrieving information from a computer system , confirming pertinent information including number of guests and room rate . Makes appropriate selection of rooms based on guest needs . Codes electronic keys . Non –verbally confirms the room number and rate . Promotes and administers Hilton Marketing programs such as Hilton Honors , for arriving guests . Ensures guests knows location of room , containing room keys , tokens of our appreciation ,gifts , etc ,to guest . 根據(jù)預(yù)訂優(yōu)質(zhì)快速的為客人辦理入住手續(xù),確認(rèn)相關(guān)信息,如:房價(jià),人數(shù)等,依客人喜好予以排房。向客人介紹酒店各種宣傳促銷活動(dòng)及推銷希爾頓榮譽(yù)客會(huì)給非會(huì)員,吸引新會(huì)員的加入。指引去房間的方向并解釋房卡的使用方法,向客人分發(fā)禮物等。 2.???????? Ensures rooms and services are correctly accounted for within guest statement Properly accounts for service provided by the hotel. Assists guests with check out payments or charges . Accepts and records vouchers, credit, traveler’s checks and other forms of payment , converts foreign currency at current posted rates . 確保入住期間的各項(xiàng)需求能有效滿足,幫助客人辦理外幣兌換及結(jié)帳手續(xù)。接收現(xiàn)金,信用卡,旅行支票,公司或第三方付費(fèi)等付款方式。 3.???????? Greets customers immediately with a friendly and sincere welcome. Uses a positive and clear speaking voice , listens to understands requests , responds with appropriate action and provide accurate information such on outlet hours , special VIP programs , events , etc . 熱情友好的問候客人,對(duì)客人的合理需求予以積極恰當(dāng)?shù)幕貞?yīng)。準(zhǔn)確提供各種信息如:酒店?duì)I業(yè)場所的營業(yè)時(shí)間及VIP促銷計(jì)劃等。 4.???????? Receives special requests from guests , and responds appropriately or forwards requests to appropriate team members for decisions and actions. 對(duì)自己權(quán)限范圍內(nèi)不能予以解決的問題和需求,及時(shí)反饋給相應(yīng)部門和人員予以解決。 5.???????? Promptly answers the telephone and email inquires . inputs messages into the computer and advises other team members of special guest needs . retrieves messages and communicates the content to the guest . Retrieves mail , packages and facsimiles or other special items for customers as requested . 禮貌的接聽所有來電,及時(shí)恰當(dāng)?shù)奶幚砀鞣N郵件、傳真和包裹,對(duì)于客人的特殊要求予以交接班。 6.???????? Fields guest complaints , conducting thorough research to develop the most effective solutions and negotiate results . Listens and extends assistance in order to resolve problems such as price conflicts , insufficient heating or air conditioning , etc . Remains calm and alert especially during emergency situations and heavy hotel activity . Plans and implements detailed steps by using experienced judgment and discretion . 成著冷靜的應(yīng)對(duì)和處理各類客人投訴,如:客人對(duì)價(jià)格不滿,空調(diào)或供暖系統(tǒng)的不足等。 7.???????? Takes an active role in the team by being kind, cooperative, helpful and never forgetting the person behind the guest. 積極的工作,友好的為客人提供服務(wù)。 8.???????? Actively takes part in training where and when required, attending formal training sessions and on the job training to ensure standards and develop skills and abilities. 積極參加所需的各種培訓(xùn),提高工作能力。 9.???????? Contributes to the hotel and team by sharing new ideas and suggestions for improvements, being innovative and creative to provide quality service and customer care to team members and guests. 致力于酒店工作,為酒店發(fā)展提供創(chuàng)造性的建議,為顧客和整個(gè)團(tuán)隊(duì)提供高品質(zhì)服務(wù)。 10.???? Takes an active role in the Executive Floor team, ensuring effective communication and working as a team in order to reach goals and targets. 在團(tuán)隊(duì)中起到積極作用,有效的溝通,確保達(dá)到目標(biāo)。 11.???? Creating a warm and welcoming arrival for guests, ensuring that they feel expected and immediately “at-home” when they arrive. 為顧客提供熱情周到的服務(wù),有賓至如歸感。 12.???? Checking-in guests in accordance with their reservation details, ensuring that the registration card is completed, reservation information confirmed, HHonours and Frequent Flyer Number enquired about, and method of payment secured. 依照預(yù)訂為客人辦理入住,核對(duì)預(yù)訂信息,希爾頓榮譽(yù)客會(huì)號(hào)及航空公司會(huì)員號(hào),確保入住登記表的完整性及付款方式安全有效。 13.???? Ensuring that guests are escorted to their room and the hotel facilities and room features are explained, and that luggage is delivered in a prompt manner. 將客人送至客房,介紹客房布局,確保行李及時(shí)送達(dá)。 14.???? Handles complaints promptly and efficiently, taking the necessary action, and informing the Guest Service Manager for follow up, where appropriate. Follows up with all guests to ensure satisfaction with problem resolution. 采取必要行動(dòng),及時(shí)有效的處理顧客的不滿,適當(dāng)?shù)臅r(shí)候告知賓客服務(wù)經(jīng)理?;卦L客人,確??腿藢?duì)解決方法滿意。 15.???? Maintains awareness of guest’s profile and specific preferences, ensuring that they are acted upon for each reservation. 維護(hù)顧客檔案和信息,確保預(yù)訂的有效性和準(zhǔn)確性。 16.???? Ensures that VIP guests are treated personally and recognized as an individual. 確保VIP客人個(gè)性化服務(wù)待遇。 17.???? Assists the Guest Service Manager by blocking rooms according the guests preferences. 協(xié)助賓客服務(wù)經(jīng)理按客人喜好分配房間。 18.???? Prints Welcome letters and for 1st time stay HHonours guests, arranges welcome cards and ensure that they are placed in guest rooms or handed over at the time of arrival. 打印希爾頓榮譽(yù)客會(huì)會(huì)員卡,并確保歡迎卡及時(shí)置于會(huì)員入住的房間。 19.???? Coordinates with Amenity Butlers to arrange in-room amenity set-ups according to VIP level and for special occasions – ie. Birthday’s and Honeymoon’s. 為VIP客人或特殊場合安排活動(dòng),例如:過生日和度蜜月的賓客。 20.???? Facilitate the operation of the VIP gift amenity menu, by offering it to guests, and ensuring that VIP’s receive their chosen amenity item. 提供VIP賓客禮遇的單頁,確保賓客享用到所有禮遇。 21.???? Liaises with Sales, Reservations and the Business Development team to handle corporate guests. 協(xié)助銷售、預(yù)定和業(yè)務(wù)發(fā)展團(tuán)隊(duì)共同為公司客人提供服務(wù)。 22.???? Promotes and drives enrollment for Hilton HHonours and its associated benefits to guests who are not already enrolled in the program. Ensures that existing HHonours members receive personal and professional service that recognizes them as important guests and that their benefits are received. 引入榮譽(yù)客會(huì)會(huì)員,確保會(huì)員應(yīng)得利益,為會(huì)員提供優(yōu)質(zhì)專業(yè)的服務(wù)。 23.???? Provides extra services for VIP guests including offering refreshments, cold towels and other courtesies upon arrival. 為VIP賓客提供額外的服務(wù),包括點(diǎn)心,飲料,毛巾等。 24.???? Carries out ticket reconfirmation, tour bookings and makes guest reservations when required. 如有需求,協(xié)助客人完成機(jī)票確認(rèn)和旅行預(yù)訂等。 25.???? Ensures a prompt and efficient departure, by settling guests accounts as per billing and reservation instructions and ensuring that all guests folios are correct. 確保所有帳單消費(fèi)的正確性,為客人提供高效快捷的結(jié)帳服務(wù)。 26.???? Inputs information in to OnQ system regarding guests, ensuring accuracy and that all details are completed and that the information can be clearly understood by other team members. 將準(zhǔn)確的信息錄入酒店管理系統(tǒng),以便大家分享。 27.???? Applies Hilton Brand Standards in each and every action, acting as a role model and example of how the standards should be carried out in a practical setting. 遵循希爾頓品牌標(biāo)準(zhǔn)。 28.???? Has knowledge of the hotels facilities and services as well as basic knowledge of Hilton International and other Hilton properties in China. 掌握希爾頓酒店集團(tuán)及希爾頓在中國其他項(xiàng)目的基本概況。 29.???? Is up to date with information on facilities, attractions, places of interest, sights and activities in and around hotel.. 了解酒店周邊地區(qū)的最新信息,名勝,風(fēng)景地等,為顧客提供方便。 30.???? Ensures that the overall appearance of the Executive lounge is neat and tidy at all times. 確保行政酒廊的整潔。 31.???? Effectively communicates, coordinates and cooperates with Housekeeping, F&B, Engineering and .IT 與餐飲部,客房部,工程部,IT等進(jìn)行有效的溝通。 32.???? Reports problems with hotel systems, hardware or facilities to the appropriate party and follows up to ensure that corrective action has been taken. 對(duì)酒店設(shè)施設(shè)備的非正常運(yùn)轉(zhuǎn)予以及時(shí)報(bào)告,并跟進(jìn)直至問題解決。 33.???? Prepares the Executive Lounge for F&B service, monitoring service and preparation areas to ensure cleanliness and presentation standards. 為行政酒廊提供餐飲服務(wù),監(jiān)督管理使行政酒廊隨時(shí)都處于最佳狀態(tài)。 34.???? Ensures that the Excutive Floor Manager is kept aware and up to date of operational issues. 匯報(bào)最新的工作進(jìn)展,確保行政樓層經(jīng)理對(duì)部門營運(yùn)狀況的了解。 35.???? Passes on information effectively, ensuring that all necessary details are communicated to the intended person and that any pending action is completed and guest satisfaction confirmed. Attends daily briefings, shift handovers, meetings and reads the log book on a daily basis. 確保信息的有效傳遞,尚未完成的事情逐一移交至有關(guān)人員,讓賓客滿意。參加日常例 會(huì)及其他會(huì)議。 36.???? Ensures that the day-to-day functions of the Executive Lounge are completed. Including but not limited to checklist, trace reports, credit limit checks, and online back-up. 確保完成行政酒廊每日的任務(wù),其中包括但不僅限于工作的監(jiān)督,房間分配,報(bào)告,信用額度核對(duì),電腦數(shù)據(jù)備份及主帳的核對(duì)等。 37.???? Monitors inventory of the Executive Lounge’s stock to ensure that all items provided to guests are returned and are accounted for. 對(duì)所有行政樓層客用物品予以管理,確保狀態(tài)完好,租借的各種物品得以及時(shí)返還。 38.???? Checks Registration cards, meeting and function information, billing instructions, and reservation backup to ensure that all information received is actioned accordingly. 核對(duì)入住登記表,會(huì)議及活動(dòng)信息,預(yù)訂備份等。? 39.???? Complies with Health & Safety, Emergency Management, disaster Manual, and Fire procedures and regulations. Takes part in the fire team when and where directed. 按照健康安全,危機(jī)管理部門,災(zāi)難處理方法,救火程序執(zhí)行。必要的時(shí)候加入救火。? 40.???? Adheres strictly to standard cash handling procedures, ensuring to balance float and drop the required amount. Manages cash, credit card, city ledger, voucher and all other forms of payment correctly. 嚴(yán)格遵守現(xiàn)金收付手續(xù),收取現(xiàn)金,信用卡,轉(zhuǎn)帳,代金券等。 41.???? Adheres to the company credit policy at all times when handling cash, credit card transactions, city ledger, providing currency exchange services, LPO and third party payments for rooms, meetings, F&B and any other charges that may be incurred by guests. 收取現(xiàn)金,信用卡,代金券,公司或第三方付費(fèi)等服務(wù)時(shí)要嚴(yán)格遵守酒店規(guī)定。 42.???? Provides safety deposit boxes to guests, ensuring that guests valuables are safe and secure at all times. 為客人提供保險(xiǎn)箱,保證他們的財(cái)物安全。 43.???? Follows up on outstanding accounts to ensure no loss of revenue and secures method of payment for upcoming reservations. 跟進(jìn)擔(dān)保預(yù)訂及付款方式,確保酒店收入。 44.???? Maintains the efficiency of departure by checking all guests folios to ensure accuracy of charges. 確保所有帳單消費(fèi)的精準(zhǔn)性,為客人提供高效快捷的結(jié)帳服務(wù)。 45.???? Upsells rooms to higher room and rate categories, ensuring the maximum revenue generation from each guest. 促銷高價(jià)房,確保利潤最大化。 46.???? Maintains awareness of sales opportunities within the hotel, maximizing revenue in an ethical and responsible manner, ensuring the guests receive value for money and adhering to Hilton Brand Standards. 抓住商機(jī),用合理的方式提高酒店收入,確??腿宋镉兴怠?47.???? Attempt to communicate with guest in guest’s native language , if applicable . 如有可能用客人的母語與其交流。 48.???? Remains calm alert , especially during emergency and heavy hotel activity , and resolve complications such as location changes or credit issues . 沉著冷靜應(yīng)對(duì)各種突發(fā)問題,如換房,信用額度等。 49.???? 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。 50.???? To ensure that all team members have a complete understanding of and adhere to the Hotel’s Team member Rules and Regulations. 確保員工充分的理解并遵守員工手冊(cè)內(nèi)容。 51.???? 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,該部門有權(quán)更改或補(bǔ)充該職位描述。 52.???? 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)。
  • 前臺(tái)

    4千-5千
    伊犁 | 1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)
    • 崗位晉升
    • 領(lǐng)導(dǎo)好
    • 管理規(guī)范
    • 員工生日禮物
    • 美女多
    • 包吃包住
    • 帥哥多
    國際高端酒店/5星級(jí) | 100-499人
    發(fā)布于 20:26
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    【崗位職責(zé)】 1、查看交班記錄,了解上一班的移交事項(xiàng),并負(fù)責(zé)處理; 2、熟悉預(yù)訂資料,了解客情,尤其要記住即將來電的貴賓、??偷男彰私饩频甑乃谢顒?dòng); 3、熟悉酒店有關(guān)客房銷售的各項(xiàng)政策,向來店賓客推銷客房,努力爭取最好的經(jīng)濟(jì)效益; 4、熟練總臺(tái)各項(xiàng)專業(yè)業(yè)務(wù)和技能,搞好對(duì)客服務(wù); 5、熟練掌握店內(nèi)信息,提供準(zhǔn)確的問訊服務(wù); 6、負(fù)責(zé)為下榻酒店的賓客辦理入住登記手續(xù); 7、負(fù)責(zé)客房鑰匙的管理和發(fā)放工作并嚴(yán)格遵守驗(yàn)證制度; 8、制作有關(guān)報(bào)表,為其它部門提供準(zhǔn)確的接待信息。 【崗位要求】 1、XX以上文化程度,流利的英語口語; 2、性格開朗、頭腦靈活、工作踏實(shí),具有較強(qiáng)的服務(wù)意識(shí)、推銷意識(shí)和責(zé)任感; 3、通曉酒店各項(xiàng)對(duì)客政策、設(shè)施設(shè)備及服務(wù)種類以及總臺(tái)工作程度和規(guī)范。
  • 伊犁 | 1年以上 | 學(xué)歷不限 | 提供食宿

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    全服務(wù)中檔酒店/4星級(jí) | 企業(yè)規(guī)模
    發(fā)布于 07-22
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    【崗位職責(zé)】 1、負(fù)責(zé)酒店官方新媒體平臺(tái)(包括但不限于微信公眾號(hào)、抖音、小紅書、微博等)的日常運(yùn)營及內(nèi)容策劃,提升品牌曝光度和用戶互動(dòng)率; 2、結(jié)合酒店特色及市場熱點(diǎn),策劃并執(zhí)行線上營銷活動(dòng),包括線上直播、短視頻推廣等,吸引潛在客戶; 3、撰寫、編輯高質(zhì)量的圖文及視頻內(nèi)容,確保內(nèi)容符合品牌調(diào)性,并能有效傳遞酒店的服務(wù)理念與特色; 4、監(jiān)測(cè)新媒體平臺(tái)數(shù)據(jù),分析用戶行為及反饋,優(yōu)化運(yùn)營策略,提升粉絲增長及轉(zhuǎn)化效果; 5、與酒店其他部門協(xié)作,收集并整理客戶反饋,及時(shí)調(diào)整運(yùn)營方向,提升客戶滿意度; 6、關(guān)注行業(yè)動(dòng)態(tài)及競品動(dòng)向,提出創(chuàng)新性的運(yùn)營建議,助力酒店品牌在本地市場的競爭力。 【崗位要求】 1、年齡25-40歲,學(xué)歷不限,1年以上新媒體運(yùn)營相關(guān)工作經(jīng)驗(yàn),有酒店或旅游行業(yè)經(jīng)驗(yàn)者優(yōu)先; 2、熟悉主流新媒體平臺(tái)的運(yùn)營規(guī)則及推廣技巧,具備獨(dú)立策劃和執(zhí)行線上活動(dòng)的能力; 3、具備優(yōu)秀的文案撰寫能力,能夠根據(jù)不同平臺(tái)特性調(diào)整內(nèi)容風(fēng)格,吸引目標(biāo)受眾; 4、熟練使用基礎(chǔ)圖片處理工具(如Photoshop、Canva等)及視頻剪輯軟件(如剪映、Premiere等); 5、對(duì)數(shù)據(jù)敏感,能夠通過數(shù)據(jù)分析優(yōu)化運(yùn)營策略,具備良好的邏輯思維和總結(jié)能力; 6、工作積極主動(dòng),具備較強(qiáng)的溝通協(xié)調(diào)能力及團(tuán)隊(duì)合作精神,能適應(yīng)快節(jié)奏的工作環(huán)境。
  • 采購主管

    6千-8千
    阿勒泰 | 2年以上 | 學(xué)歷不限

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    國際高端酒店/5星級(jí) | 100-499人
    發(fā)布于 17:26
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    1.??????To maintaina high customer service focus by approaching your job with the customers alwaysin mind and being proactive in a timely manner towards their needs and requestsof customers. 始終使自己的工作以顧客為核心,積極主動(dòng)及時(shí)地對(duì)待顧客的需要和要求。?????????? 2.?????? Tohave a positive impact, taking personal responsibility and initiative toresolve issues, always clearly communicating with both customers andcolleagues. 承擔(dān)個(gè)人責(zé)任并主動(dòng)解決問題,清楚地與客戶和同事溝通,以取得積極影響。 3.?????? Tobe motivated and committed, approaching all tasks with enthusiasm and seizingopportunities to learn new? skills orknowledge in order to improve your personal performance. 自我激勵(lì)和承諾,主動(dòng)承擔(dān)所有工作并抓住機(jī)會(huì)學(xué)習(xí)新的技能或知識(shí),從而提高個(gè)人業(yè)績。 4.?????? Tobe flexible, responding quickly and positively to changing requirementsincluding the performance of any tasks requested of you. 對(duì)改變的要求能夠靈活,快速并積極響應(yīng),包括要求的任何任務(wù)。 5.?????? Tomaintain high team focus by showing co-operation and support to colleagues inthe pursuit of team goals. 通過展示對(duì)同事的合作和支持,以團(tuán)隊(duì)目標(biāo)為追求,保持以團(tuán)隊(duì)為重點(diǎn)。 6.??????Tocontribute ideas and suggestions to enhance operational/environmentalprocedures in the Hotel. 提供意見和建議,以提高酒店的運(yùn)營/環(huán)境程序。 7.?????? Toactively promote the services and facilities of the Hilton Hotels to guests andsuppliers of the Hotel. 積極推銷酒店的服務(wù)和設(shè)施給客人和酒店的供應(yīng)商。 8.?????? Toperform all duties and responsibilities in a manner that ensures your safetyand that of others in your workplace. 執(zhí)行所有義務(wù)和責(zé)任以確保工作中自身和他人安全。 9.?????? Tocontribute positively to Equilibrium and Esprit by providing both guests andfellow team-members with courteous, hassle-free service and by seeking toalways maintain a pleasant working environment. 通過積極的態(tài)度提供禮貌和無障礙服務(wù)給客人和下屬員工,始終保持愉快的工作環(huán)境。 10.?? Tosupervise and co-ordinate the work of the purchasing team members. 監(jiān)督并協(xié)調(diào)采購員工的工作。 11.?? Toupdate the purchase order procedure and brief the team accordingly so that allteam members are aware of the limits, approvals and purchase flow. 更新采購訂單的程序并向團(tuán)隊(duì)說明,以使所有團(tuán)隊(duì)成員知道限制,批準(zhǔn)和購買流程。 12.?? Ensurethat proper purchasing procedures are in place, with purchase orders placedonly by the Purchasing Department after due authorisation by management. 確保有恰當(dāng)?shù)牟少彸绦?在管理層批準(zhǔn)后只有采購部才能下達(dá)采購訂單。 13.?? Toensure that competitive quotes are obtained as per policy. 確保根據(jù)政策獲得的有競爭力的報(bào)價(jià)。 14.?? Toreview all purchase requests and purchase orders processed by subordinates. 審查經(jīng)下屬提交的所有采購請(qǐng)求和采購訂單。 15.?? Toconduct market price surveys in coordination with the Cost Controller andExecutive Chef on a regular basis. 與成本經(jīng)理和行政總廚定期協(xié)作進(jìn)行市場價(jià)格調(diào)查。 16.??To ensurethat price comparisons amongst other hotels is done on a regular basis. 確保定期與其他酒店進(jìn)行價(jià)格對(duì)比。 17.?? Toensure that all efforts are exhausted in obtaining the best possiblequotations. 確保以最大努力獲得最佳報(bào)價(jià)。 18.?? Tomaintain good relations with all hotel departments and suppliers. 與所有酒店部門和供應(yīng)商保持良好關(guān)系。 19.?? Toensure that all unmatched/open Purchase Orders are investigated and properaction propose and taken on a regular basis. 確保所有不匹配的/未收貨的采購定單被審查并定期采取合理行動(dòng)。 20.?? Tohave strong knowledge of Excel, Microsoft Word and the hotelinventory/purchasing software. 擁有對(duì)Excel,Microsoft Word和酒店庫存/采購軟件的豐富知識(shí)。 21.?? Assistin the preparation of month end reports and other ad hoc reports that may berequired from time to time. 協(xié)助準(zhǔn)備月末報(bào)告和其他可能需要的特殊報(bào)告。 22.?? Toensure familiarity and adherence to any national or global purchasingagreements in place. 確保熟悉并遵循一切當(dāng)?shù)氐幕蛉虻牟少弲f(xié)議。 23.?? Toundertake analysis of proposals when required and provide recommendations tothe Director of Finance. 必要時(shí)對(duì)計(jì)劃書進(jìn)行分析,并為財(cái)務(wù)總監(jiān)提供建議。 24.?? Toensure that all month end procedures are strictly followed and deadlines aremet. 確保所有月末關(guān)賬程序的嚴(yán)格遵循且按時(shí)完成。 25.?? Assistthe Executive Chef in ensuring that food cost is kept to a minimum. 協(xié)助行政總廚確認(rèn)食品成本保持最小化。 26.?? Tobe familiar with all emergency procedures. 熟悉所有緊急程序。 27.?? Maintainsan adequate and up to date filing system. 維護(hù)足夠的且最新的檔案系統(tǒng)。 28.?? Liaisonwith related government departments as: Animal & Plants Inspection, Wine& Tobacco License, and The Customs etc. 與相關(guān)政府部門聯(lián)絡(luò)有關(guān): 動(dòng)物及植物檢疫,煙酒執(zhí)照,和關(guān)稅等。 29.?? Preparesa purchase orders outstanding list for month end purposes. 為月末結(jié)算準(zhǔn)備采購未達(dá)清單。 30.?? Ensuresall documentation (purchase orders, invoices, delivery dockets etc) isforwarded to Accounts Payable on a timely basis. 確保所有文件(采購訂單,發(fā)票,送貨單等)及時(shí)轉(zhuǎn)送給應(yīng)付賬款。 31.?? Conductregular vendor visitations for high-risk suppliers. 組織定期高風(fēng)險(xiǎn)供應(yīng)商的拜訪。 32.??Is flexiblein relation to working hours, especially at month end and during stock take. 靈活的工作時(shí)間,特別是在月末。 33.???? Minimisesthe risks of accidents and workers compensation costs by ensuring the correctwork practises are used and that the area is safe from hazards. 確保正確的工作實(shí)踐及該工作區(qū)域的安全不受危害,使得意外的風(fēng)險(xiǎn)和員工賠償費(fèi)用最小化。 34.???? Handlesall requests and enquiries in a timely, efficient and friendly manner. 及時(shí),有效,友好地處理所有要求和詢問。
  • 樓層管家

    6千-8千
    伊犁 | 2年以上 | 學(xué)歷不限 | 提供食宿

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    全服務(wù)中檔酒店/4星級(jí) | 企業(yè)規(guī)模
    發(fā)布于 07-21
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    【崗位職責(zé)】 1、負(fù)責(zé)酒店客房樓層的日常清潔與維護(hù)工作,確保客房及公共區(qū)域達(dá)到酒店衛(wèi)生標(biāo)準(zhǔn); 2、檢查客房設(shè)施設(shè)備的運(yùn)行狀況,及時(shí)報(bào)修故障并跟進(jìn)維修進(jìn)度; 3、協(xié)助客人處理入住期間的各類需求,提供優(yōu)質(zhì)的客房服務(wù); 4、定期清點(diǎn)并補(bǔ)充客房用品,確保物資充足且擺放規(guī)范; 5、配合前臺(tái)及相關(guān)部門完成客房狀態(tài)更新與協(xié)調(diào)工作; 6、執(zhí)行酒店安全與衛(wèi)生管理制度,確保工作環(huán)境符合行業(yè)規(guī)范; 7、完成上級(jí)交辦的其他臨時(shí)性工作任務(wù)。 【崗位要求】 1、具備良好的服務(wù)意識(shí)與職業(yè)素養(yǎng),能夠耐心、細(xì)致地對(duì)待工作; 2、身體健康,能適應(yīng)倒班工作制及一定強(qiáng)度的體力勞動(dòng); 3、具備基礎(chǔ)的溝通協(xié)調(diào)能力,能與同事及客人有效互動(dòng); 4、學(xué)習(xí)能力強(qiáng),能快速掌握酒店客房服務(wù)流程與標(biāo)準(zhǔn); 5、無不良嗜好,工作態(tài)度端正,責(zé)任心強(qiáng); 6、有酒店客房服務(wù)經(jīng)驗(yàn)者優(yōu)先,無經(jīng)驗(yàn)者可提供崗前培訓(xùn)。
  • 阿勒泰 | 3年以上 | 學(xué)歷不限 | 提供食宿

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    國際高端酒店/5星級(jí) | 100-499人
    發(fā)布于 17:26
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    1.?????? Arrange appointments and meetings for the General Manager, record samein diary and ensure the General Manager has the appropriate documentation foreach appointment . 為總經(jīng)理安排會(huì)議及預(yù)約,記錄在工作日記中,確??偨?jīng)理使用正確的文件。 2.?????? Attend meetings such as Department Head Meeting, Executive CommitteeMeeting and any other when requested. 按要求參加部門經(jīng)理會(huì)議和行政會(huì)議等。 3.?????? Take minutes of attended meetings, accurately transcribe and circulateto relevant persons as soon as possible after the meeting. 正確記錄會(huì)議并及時(shí)傳送到相關(guān)人員。 4.?????? Receive visitors and guests. In the absence of the General Manager,answer questions and concerns and follow through resolutions. 接待來訪者和客人。在總經(jīng)理不在時(shí)回答客人的問題、幫助客人排憂解難。 5.?????? Arrange room and restaurant reservations for VIP guests/personnel ifrequested. 為重要客人預(yù)定房間及訂餐。 6.?????? Assist with travels arrangements for business trips as required. 按要求為商務(wù)旅行安排行程。 7.?????? Assist in compiling guest data to be used for service qualityimprovement . 協(xié)助編緝客人資料以備提高對(duì)客服務(wù)質(zhì)量。 8.?????? Assess priorities of work and, wherever possible, assist in organizing priorities. 根據(jù)各項(xiàng)工作任務(wù)的重要性區(qū)別工作優(yōu)先等級(jí)。 9.?????? Answers telephones in the Executive Office as required. 接聽行政辦公室的電話。 10.?? Prepare replies to correspondence as required. 按照要求準(zhǔn)備回信。 11.?? Take dictation of correspondence as required. 按照要求記錄回信。 12.?? Assist with translations, oral and written. 協(xié)助口頭及筆頭翻譯。 13.?? Maintain strictest confidentiality at all times on all matters. 保守秘密。 14.?? Demonstrate essential overall knowledge of the organization. 充分了解酒店規(guī)劃。 15.?? Understand the responsibilities of other sections and departments andcooperate with them. 了解其他部門的工作職責(zé)并與部門合作。 16.?? 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。 17.?? Demonstrate professional attitude and behavior at all times. 任何時(shí)候表現(xiàn)出職業(yè)態(tài)度及行為。 18.?? Prepare and maintain files, reports, letters, memorandums and otherrelevant business documentation. 準(zhǔn)備和維護(hù)文檔、報(bào)告、信函、備忘錄和其它相關(guān)業(yè)務(wù)資料。 19.?? Ensure all reporting and servicing deadlines are met on a timely basis. 確保所有報(bào)告和服務(wù)都按時(shí)完成。 20.?? Maintain an accurate tracking system for prompt handling of issuesconcerned. 作好各類文件資料的追溯和跟進(jìn)管理,以便各相關(guān)事宜能得到及時(shí)準(zhǔn)確的處理。 21.?? Order and maintain office supplies. 保證辦公室內(nèi)辦公用品的充足。 22.?? Abides by the team member handbook, hotel policies and procedures andhotel Code of Conduct. 遵守酒店員工守則,酒店的政策及程序,酒店的行為準(zhǔn)則。 23.?? Demonstrates professional attitude and behavior at all times. 在任何時(shí)候表現(xiàn)專業(yè)態(tài)度和形為。 24.?? Maintain personal presentation to hotel standards. 根據(jù)酒店標(biāo)準(zhǔn)保持個(gè)人形象。
  • 阿勒泰 | 3年以上 | 學(xué)歷不限 | 提供食宿

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    國際高端酒店/5星級(jí) | 100-499人
    發(fā)布于 17:26
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    1.????????MarketingPlanning — Participatein the development and execution of the hotel marketing plan. 銷售計(jì)劃 ——參與酒店銷售計(jì)劃的執(zhí)行和發(fā)展。 2.????????Identifysources of group business for the hotel and establish solicitation programs tomaximize sales. 確定消息的來源,使酒店的生意取得最好效益。 3.????????Helpidentify sources of individual business and allocate the resources to developrelationships with them. 發(fā)展酒店的客戶和他們建立良好的關(guān)系。 4.????????To superviseand monitor the compilation of accurate account information and to ensure thisinformation is kept up to date. 監(jiān)督和指導(dǎo)正確重要的信息,并保證這些信息的可施性。 5.???????Maintainaccurate forecasting for all group/FIT segments and identify valley periods forsales emphasis. 維持團(tuán)隊(duì)和散客的正確預(yù)測(cè),確定銷售在特定時(shí)期的銷售重點(diǎn)。 6.????????SalesAdministration — Directorand administer the sales program of the hotel. 銷售行政部——總監(jiān)管理酒店的銷售流程。 7.????????Establishprograms and direct efforts to achieve group and FIT room night goals and todevelop ongoing relationships with customers. 建立計(jì)劃和指導(dǎo),使團(tuán)隊(duì)和散客努力達(dá)到計(jì)劃的目標(biāo),并發(fā)展和建立良好的客戶群。 8.????????Monitorsales production and adjust sales activities, account coverage and salespriorities as necessary to achieve plan goals. 監(jiān)管銷售的產(chǎn)值并且調(diào)整銷售的行動(dòng),爭取完成計(jì)劃的目標(biāo)。 9.????????Establishtravel schedules and monitor travel expenses to optimize sale productivity. 組織出差的計(jì)劃表并且管理出差的經(jīng)費(fèi),優(yōu)化市場銷售力度。 10.???? Developactive communication and close rapport with Convention & Incentive Bureau,National Tourist Offices, Airlines, Hilton Regional Sales Offices and othersources of sales information and support. 與會(huì)展公司,航空公司,旅行社 和希爾頓區(qū)域銷售辦公室建立良好的聯(lián)系。 11.???? Plan,establish goals for, and administer outbound sales function to deliverqualified leads to other Hilton Hotels. 計(jì)劃,制定,實(shí)施異地銷售功能以便傳遞生意到其他兄弟酒店。 12.???? Developannual sales department budget and execute the sales programs and activitieswithin it. 增進(jìn)年銷售額的預(yù)算和執(zhí)行銷售計(jì)劃。 13.???? Takefull responsibility for representing and managing the Hilton account managementsystem (cardex). ????? ???管理希爾頓酒店所有客戶體系。 14.???? SalesPersonnel Development —Lead anddevelop sales personnel. 銷售人員的個(gè)人發(fā)展——帶領(lǐng)和發(fā)展銷售人員。 15.???? Recruit,select, train and motivate Sales Department personnel to realize theirpotential to develop individuals for advancement within Hilton Hotels andResorts. 培訓(xùn),挑選使銷售人員意識(shí)到他們的發(fā)展前途,為希爾頓酒店作出貢獻(xiàn)。 16.???? Assureunderstanding of Position Description, goals, and Standards of Performance forSales Department personnel; and conduct formal bi-annual evaluations andongoing coaching and counseling. ??????? 使銷售部的每一位員工了解自己的職責(zé),目標(biāo),成績,一年兩次對(duì)員工進(jìn)行評(píng)估。 17.???? Selling—Manage Key Accounts. 銷售——管理重要的客戶。 18.???? Establishpersonal sales goals, and be responsible for a representative selection of keyaccounts. 建立個(gè)人銷售的目標(biāo),并且挑選重要的客戶。 19.???? Inconjunction with the DBD and other department heads, maximize rooms’ inventoryand catering space, identify opportunities for focused sales programs. 與業(yè)務(wù)發(fā)展總監(jiān),其他部門的領(lǐng)導(dǎo)齊心協(xié)力爭取更多的生意。 20.???? Coordinategroup room forecasts and prospects with the Banquet Sales and Revenuedepartment so as to help hotel achieve maximum capacity room use. 與宴會(huì)銷售部和收益管理部共同調(diào)整團(tuán)隊(duì)定房,完成酒店內(nèi)部最大生產(chǎn)力。 21.???? Assessmargin contribution of group business to maximize contribution form availablepublic space. 估定團(tuán)隊(duì)生意,利用酒店的公共空間做出最大化貢獻(xiàn)。 22.???? Communications— Development and maintain effective communicationchannels. 聯(lián)系——發(fā)展和主張有效的溝通渠道。 23.???? Maintainclose, frequent, open communication with the Director of Business development andother Marketing department heads. 與業(yè)務(wù)發(fā)展總監(jiān)和其他部門的總監(jiān)時(shí)常做好密切的聯(lián)系。 24.???? Maintainsupportive, timely communications with Regional Sales Offices and other HiltonHotels. 主張與區(qū)域銷售辦公室及其他希爾頓酒店進(jìn)行密切的聯(lián)系。 25.???? Coordinatecommunication between Sales Department and operating departments of thehotel.? To update operating departmentsof the hotel to ensure awareness of bookings and sales programs. 調(diào)整銷售部和酒店內(nèi)部的其他運(yùn)營部門的溝通,及時(shí)更新酒店內(nèi)部運(yùn)營部門的信息和銷售部門的流程。 26.???? Maintaintimely and responsive communication with accounts and prospects. ?對(duì)公司的前景積極地做出相應(yīng)的反應(yīng)。
  • 行政總廚

    2萬-2.5萬
    阿勒泰 | 3年以上 | 學(xué)歷不限 | 提供食宿

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    國際高端酒店/5星級(jí) | 100-499人
    發(fā)布于 17:26
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    It is the mission and intent of this position to take full responsibility for the? Management and Leadership of a smooth running Culinary Operation and Maximize the highest level of standards at Conrad Tianjin.?????????????? 此職務(wù)的使命和目標(biāo)是全面負(fù)責(zé)管理領(lǐng)導(dǎo)酒店各餐廳廚房良好運(yùn)營和最大限度地提供最高標(biāo)準(zhǔn)的服務(wù)。 1.???????? All Restaurant Kitchens, including Pastry , Main Kitchen, Banquet Kitchen, Chinese Kitchen, Executive Club Lounge kitchen, Stewarding. 所有餐廳廚房,包括餅房、主廚房、宴會(huì)廚房、中餐廚房、行政酒廊廚房、管事部。 2.???????? 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。 3.???????? Seamless working with Recipes, Standards and Plating Guides. 嚴(yán)格按照菜譜、標(biāo)準(zhǔn)和擺盤標(biāo)準(zhǔn)。 4.???????? Maintenance of all HACCP aspects within the hotel operation. 在酒店運(yùn)營之中保持HACCP各方面要求。 5.???????? Correct usage of all equipment, tools and machines. 正確操作所有的設(shè)備、器具和機(jī)器。 6.???????? Must focus on constant improvement of Training Manuals and SOP’s 必須對(duì)具有持續(xù)性的人員培訓(xùn)和SOP’s的提高和改善保持關(guān)注。 7.???????? Must participate actively in Daily Quality initiatives (Daily Chef Briefings, Monthly Team Meetings) in order to constantly improve the Culinary operation, meet targets and keep communication flowing. 必須積極主動(dòng)參加每日質(zhì)量會(huì)議(每日廚師晨會(huì)、團(tuán)隊(duì)會(huì)議),以保持廚房運(yùn)營持續(xù)地提高,達(dá)到目標(biāo)和保持順暢地交流。 8.???????? Can be asked to work for off site events. 可以被要求進(jìn)行外賣工作。 9.???????? 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。 10.???? Can be utilised during inventories. 可以被要求進(jìn)行盤存工作。 11.???? All collegues 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。 12.???? Preperation of menus as per request, in timely fashion. 及時(shí)的按要求準(zhǔn)備菜單。 13.???? Working on new dishes for food tastings in combination of digital pictures. 新菜品的制作在品嘗上要結(jié)合數(shù)碼照片。 14.???? Attending service briefings. 參加服務(wù)部門的會(huì)議。 15.???? Communication of item 86 to the service team. 與服務(wù)員溝通斷貨的產(chǎn)品。 16.???? Control of stations within the kitchen. 調(diào)節(jié)廚房內(nèi)部的崗位。 17.???? 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。 18.???? 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)使客人滿意。 19.???? Willingness to learn and adapt to changes 積極的學(xué)習(xí)和適當(dāng)?shù)母淖儭?20.???? Having a open-minded approach to constructive feedback 用虛心的態(tài)度去接受有建設(shè)性的意見。 21.???? Purchase and control of produce. 采購和控制產(chǎn)品。 22.???? Training of new team members. 培訓(xùn)新員工。 23.???? This is by no means an exhaustive list as it is subject to changes according to the nature of the business at hand, the menus content, or any other factors when duties might have to be re-defined according to the business pattern. 這決不是一個(gè)無任何遺漏的職責(zé)明細(xì)單,它將根據(jù)運(yùn)營的實(shí)際情況進(jìn)行調(diào)整,菜單內(nèi)容或其他任何因素將根據(jù)生意的模式進(jìn)行調(diào)整。 24.???? Reviews the roster prepared by section chefs in advance that reflect business and high productivity whilst yielding a high degree of guest satisfaction. 提前審閱部門廚師長安排的排班表,以提前反映出生意和高出品率同時(shí)很大程度影響客人的滿意度。 25.???? Keeps discipline and proper work practices for himself and the team members assigned to him at all times. Also checks on personal hygiene, clean uniforms, sanitation and cleanliness of the workstations, sanitation of the work tools. Be aware of the dangers of contaminated food and the needs to proper checking and turnover of the mise-en-place in the refrigerators. Reports to the Chef on any problems to take appropriate actions. 26.???? 時(shí)刻保持自己和所管轄的員工的紀(jì)律性和適當(dāng)?shù)牟僮?。并且檢查個(gè)人衛(wèi)生、整潔的工服、操作臺(tái)的?? 整潔和衛(wèi)生、清潔的器具。知道污染食品的危險(xiǎn)和適當(dāng)檢查,徹底清理冰箱的需要。向Chef匯報(bào)所有的問題并采取適當(dāng)?shù)男袆?dòng)。 27.???? Ensures that recipes and costing are established and updated. 確保菜譜和成本的存在和更新。 28.???? Select team member that display qualities and attributes that reflect the department standards. 選擇有良好表現(xiàn)和工作態(tài)度的員工作為部門標(biāo)準(zhǔn)。 29.???? 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。 30.???? Advise new menus and seasonal food concept changes. 對(duì)新菜單提出建議和改變季節(jié)性食品的觀念。 31.???? Liaise with the Chef’s on daily basis to advise of any challenges and that the guest will experience no delays during the service period. 組織廚師日?;镜奶魬?zhàn),令客人感受無任何延誤的服務(wù)。 32.???? 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。 33.???? 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。 34.???? Responsible for overseeing the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area. 負(fù)責(zé)察看清潔、衛(wèi)生和廚房維護(hù),并采取必須的步驟保持區(qū)域最高的標(biāo)準(zhǔn)。 35.???? Attends communication meetings and is responsible for ensuring all team member in his area receives this communication. 參加交流會(huì)議并負(fù)責(zé)確保所有的員工獲得此交流信息以確保員工的高度滿意。 36.???? 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,確保部門的良好運(yùn)營。 37.???? 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。 38.???? Manages the training function and ensures all team member certified in their position before taking charge of an area of responsibility. 管理培訓(xùn)和確保所有員工在他上任他的崗位之前具有該崗位合格的資質(zhì)。 39.???? Controls, monitors and is responsible for the optimum food cost to yield the maximum amount of outlet profit and maximum guest satisfaction. 控制、監(jiān)控和負(fù)責(zé)獲得最佳的成本控制以獲得各部分的最佳收益和最佳客人滿意度。 40.???? Works very closely with the Chef and meets regularly to determine menu selections and specials that is both satisfying to guest and profitable to outlet. 與廚師緊密合作,常規(guī)會(huì)面決定菜單的選擇,以同時(shí)讓客人滿意和獲得各部分滿意的收益。 41.???? Reviews all time sheets to ensure that team member working times and meal breaks are accurate. 檢查所有的時(shí)間表以確保所有員工的工作時(shí)間和用餐時(shí)間準(zhǔn)確。 42.???? 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)和部門的總體標(biāo)準(zhǔn)。 43.???? Conducts culinary department meetings and communicates important hotel information to team member and receives feedback in the absence of the Chef, and communicates upwards to ensure a high level of team member satisfaction. 召開廚房會(huì)議和傳達(dá)酒店通知和收集員工的反饋意見,確保員工很高的滿意度。
  • 總工程師

    1.8萬-2.3萬
    阿勒泰 | 3年以上 | 學(xué)歷不限 | 提供食宿

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    國際高端酒店/5星級(jí) | 100-499人
    發(fā)布于 17:26
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    1.?????? Organizes and administers the Engineering Department, ensuring thateffective work control and productivity are maintained, whilst using everymeans to increase productivity and reduce costs. Periodically assists in thereviewing of the manning figures, keeping a balance between under- andover-staffing so that all team members are fully occupied during their hours onduty, whilst balancing the need for overtime and the use of outside contractorsaccordingly. 組織和管理工程部,確保有效的工作控制和保持高效率,用各種辦法提高效率和降低費(fèi)用。定期檢查人員編制,保持適當(dāng)?shù)木幹埔员闼袉T工在工作時(shí)間內(nèi)滿負(fù)荷工作,同時(shí)平衡員工的加班和相應(yīng)的使用外部承包商。 2.??????Directs andsupervises the implementation of an effective Trouble Report system, togetherwith other day-to-day works of general maintenance and repair to ensure that thebuilding, its contents and its surroundings are at all times in first-classcondition throughout. Identifies and arranges for all work necessary tomaintain a high standard whether mechanical, electrical or civil, to becompleted in good time. 指導(dǎo)和監(jiān)督實(shí)施有效的重大問題報(bào)告制度以及日常的維保工作,確保建筑物、設(shè)施和周邊環(huán)境一直處在非常好的狀態(tài)。在適當(dāng)?shù)臅r(shí)間安排對(duì)機(jī)械、電氣和裝飾維保,使它們處于良好的工作狀態(tài)。 3.??????Ensures that afull preventative maintenance schedule exists for every item of mechanical andelectrical plant or equipment, including that of other departments such aslaundry, kitchen, swimming etc. As well as major plant such as lifts, chillers,boilers, cooling towers, air handling units and fans, pumps, automatic controlsystems, etc. Incorporates these schedules into the development of acomprehensive preventative maintenance scheme; directs and supervises the workof his team members and outside contractors in its continuous implementation. 確保每個(gè)設(shè)備有完整的計(jì)劃維保時(shí)間,包括其他部門如洗衣房,廚房,游泳池等。還包括電梯、制冷機(jī)、鍋爐、冷卻塔、風(fēng)柜和風(fēng)扇、泵、自控系統(tǒng)等,把這些維保計(jì)劃綜合為完整的維保計(jì)劃。 4.??????Ensures that allitems of plant and equipment are operated in a safe and efficient manner,during the periods required and in accordance with sound engineering practices.Closely monitors the effects of servicing and maintenance on their conditionwherever possible. Ensuring that all records of maintenance and testing arekept. 確保設(shè)備的所有部件安全有效的運(yùn)行。如有可能,密切關(guān)注維保的效果。確保維修和試運(yùn)轉(zhuǎn)的記錄。 5.??????The Chief Engineeris responsible for negotiating terms and conditions for all manufacturers /agents andservice contracts with the assistance of the Controller. The Chief Engineer isresponsible for budgeting and financial planning for the EngineeringDepartment. Must be aware of the hotels financial targets and have a commercialawareness of the financial plan. The Engineer is directly responsible to theManager of the hotel, for operation of the department according to thedepartmental financial plan and implement savings wherever possible withoutdetriment to safety or guest satisfaction. 總工程師在財(cái)務(wù)總監(jiān)的協(xié)助下負(fù)責(zé)所有維保合同的條款的洽談;負(fù)責(zé)工程部的預(yù)算和財(cái)務(wù)計(jì)劃。必須知道酒店的財(cái)務(wù)目標(biāo)。直接對(duì)酒店經(jīng)理負(fù)責(zé),根據(jù)財(cái)務(wù)計(jì)劃采取各項(xiàng)措施,在不影響客人舒適度和安全的情況下實(shí)施節(jié)能。 6.??????Co-ordinates andsupervises the work of service contractors to ensure that the terms of all suchcontracts for major plant and systems are fully implemented. Ensures that alloutside contractors and in-house team member’s carry out their work, in accordancewith and adherence to company, local and regional health and safety at workcriteria. 協(xié)調(diào)和監(jiān)督所有承包商的工作確保按合同內(nèi)規(guī)定的內(nèi)容全部完成。確保外來承包商和內(nèi)部員工按照公司、當(dāng)?shù)氐慕】岛桶踩髞硗瓿晒ぷ鳌?7.??????Prepares lists ofspare parts and materials required for the continued correct functioning of allitems of plant and equipment, ensuring that an adequate stock is maintained.Organizes and supervises Engineering Storeroom, in implementing and efficientstores/inventory control. 準(zhǔn)備設(shè)備和機(jī)房所需的備品和備件,確保充足的庫存。組織和檢查工程部的倉庫,實(shí)施有效的庫存管理。 8.???????Energy Control and Management directives. 能源控制和管理的措施的實(shí)施。 9.??????Keeps up-to-daterecords of all test certificates/licenses such as, but not limited to,electrical tests, pressure vessels, fire systems and panels, etc. 保持更新的各種檢查證件的記錄,比如(但并不局限于):電的測(cè)試,壓力容器試驗(yàn),消防系統(tǒng)等。 10.?? Complete the Lightstay energy data upload and keepit within reasonable limits. 完成Lightstay能源數(shù)據(jù)上傳,并保持在合理范圍之內(nèi)。 11.??Studies andperiodically reviews the terms of all-utility supply contracts, etc. todetermine whether these are the most advantageous that can be obtained. 研究和定期檢查所有維保合同的條款等以確定是否對(duì)酒店最有利。 12.??Holds regularmeetings for Energy Conservation, Team member Communications and Health andSafety. Also have frequent meetings with other Department Heads to review thecurrent performance of their equipment and in the case of the PurchasingManager, to review the current status of all Purchase Requests and Orders toensure that all items are being progressed as necessary. 定期舉行會(huì)議討論能源節(jié)約,同時(shí)和其他部門經(jīng)理經(jīng)常開會(huì)來回顧各部門設(shè)備的運(yùn)轉(zhuǎn)狀況,和采購經(jīng)理討論采購單的進(jìn)展以確保工程部的采購物品能及時(shí)到貨。 13.??With theassistance of the Human Resources Manager, selects the Engineers for employmentwithin the department. Recommends and organizes where necessary, the trainingand development of any member of the Department with potential for advancement,either in-house or with another hotel, or outside agency. 在人事部的協(xié)助下,招聘工程部的員工。如有必要建議和組織有發(fā)展?jié)摿Φ膯T工在酒店內(nèi)部交叉培訓(xùn)或到其他酒店、外部機(jī)構(gòu)培訓(xùn)。 14.??Makes frequentinspection tours, to check condition of building and equipment, and to monitorwork progress generally. 對(duì)酒店建筑、設(shè)備經(jīng)常性檢查,監(jiān)督工作的進(jìn)展情況。 15.?? Complete employee year-end performance appraisal. 完成員工年終績效考核。 16.??Adhereto 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。 17.?? To ensure that all team members have acomplete understanding of and adhere to the Hotel’s Team member Rules andRegulations.確保員工充分的理解并遵守員工手冊(cè)內(nèi)容。
  • IT主管

    5千-8千
    阿勒泰 | 2年以上 | 學(xué)歷不限 | 提供食宿

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    國際高端酒店/5星級(jí) | 100-499人
    發(fā)布于 17:26
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    一、信息系統(tǒng)管理與維護(hù) 1. 負(fù)責(zé)酒店所有信息系統(tǒng)的規(guī)劃、部署、維護(hù)及升級(jí)(包括PMS酒店管理系統(tǒng)、POS系統(tǒng)、CRM系統(tǒng)、網(wǎng)絡(luò)系統(tǒng)等)。 2. 確保酒店前臺(tái)、客房、餐飲、財(cái)務(wù)等核心系統(tǒng)穩(wěn)定運(yùn)行,及時(shí)處理系統(tǒng)故障。 3. 監(jiān)督服務(wù)器、數(shù)據(jù)庫及備份系統(tǒng)的安全管理,保障數(shù)據(jù)完整性。 二、網(wǎng)絡(luò)與基礎(chǔ)設(shè)施運(yùn)維 1. 管理酒店內(nèi)部網(wǎng)絡(luò)(有線/無線)、電話系統(tǒng)、弱電系統(tǒng)及安防監(jiān)控系統(tǒng)。 2. 優(yōu)化網(wǎng)絡(luò)性能,確保賓客和員工網(wǎng)絡(luò)高速暢通,解決網(wǎng)絡(luò)安全隱患。 3. 協(xié)調(diào)供應(yīng)商對(duì)硬件設(shè)備(電腦、打印機(jī)、門鎖系統(tǒng)等)進(jìn)行定期維護(hù)。 三、技術(shù)支持與培訓(xùn) 1. 為各部門提供日常IT技術(shù)支持,快速響應(yīng)并解決技術(shù)問題。 2. 制定員工信息技術(shù)培訓(xùn)計(jì)劃,提升全員IT操作能力及安全意識(shí)。 3. 管理IT服務(wù)臺(tái),規(guī)范故障報(bào)修流程并跟蹤解決效率。 四、信息安全與合規(guī) 1. 落實(shí)酒店信息安全策略,防范病毒、黑客攻擊及數(shù)據(jù)泄露風(fēng)險(xiǎn)。 2. 確保系統(tǒng)符合行業(yè)標(biāo)準(zhǔn)(如PCI-DSS支付安全標(biāo)準(zhǔn))及當(dāng)?shù)胤煞ㄒ?guī)。 3. 定期組織IT系統(tǒng)應(yīng)急預(yù)案演練,主導(dǎo)突發(fā)事件的處置與恢復(fù)。 五、預(yù)算與項(xiàng)目管理 1. 編制年度IT預(yù)算,控制采購成本,管理供應(yīng)商合同及服務(wù)協(xié)議。 2. 評(píng)估新技術(shù)可行性,主導(dǎo)數(shù)字化轉(zhuǎn)型項(xiàng)目(如智能客房、自助入住等)。 3. 參與酒店新建或改造項(xiàng)目中IT相關(guān)方案的設(shè)計(jì)與實(shí)施。 六、團(tuán)隊(duì)管理 1. 領(lǐng)導(dǎo)IT團(tuán)隊(duì),分配工作任務(wù)并監(jiān)督執(zhí)行效果。 2. 制定部門規(guī)章制度及操作手冊(cè),優(yōu)化工作流程。 3. 培養(yǎng)團(tuán)隊(duì)成員專業(yè)技能,提升部門服務(wù)水平。
  • 阿勒泰 | 5年以上 | 學(xué)歷不限 | 提供食宿

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    國際高端酒店/5星級(jí) | 100-499人
    發(fā)布于 17:26
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    1.????????Listens and respondsspontaneously to questions asked by the guests, team members and suppliers.Tries to find a solution. 傾聽和回應(yīng)由客人,團(tuán)隊(duì)成員和供應(yīng)商詢問的問題,試圖找到解決辦法。 2.????????Finds an immediatesolution to precise and simple problems. 找到能夠準(zhǔn)確解決問題的方法。 3.????????Knows how to improviseon an emergency situation. 了解怎樣處理緊急情況。 4.????????Learns lessons fromdifficult experiences to be proactive in ones area of competence. 吸取以往的經(jīng)驗(yàn)教訓(xùn)來增強(qiáng)對(duì)事務(wù)的預(yù)見性能力。 5.????????Peacemaker. Doeseverything to anticipate and respond to guests needs. Arbitrates divergentinterests and guaranty a friendly environment. 和平使者。預(yù)期并回復(fù)客人的需求。在確保友好環(huán)境的前提下合理的處理各項(xiàng)分歧。 6.????????Respects the procedures.Is punctual, has a good appearance, accomplishes tasks with precision. 遵守程序。準(zhǔn)時(shí)的,良好的形象,精確的完成任務(wù)。 7.????????Is trustworthy. Monitorsthe quality of owns work, and takes responsibility for it. Does what says willdo. 可信賴的。監(jiān)督自己的工作并勇于承擔(dān)責(zé)任,說到做到。 8.????????Ensures that rules andprocedures are respected. Advises the appropriate person of any situation whichcould result in a lack of quality/security. 確保各項(xiàng)規(guī)章制度良好的遵守并執(zhí)行。為將會(huì)導(dǎo)致破壞服務(wù)質(zhì)量或安全問題的行為提出忠告。 9.????????Is open to others. Asksfor advise of others. Is conscious of his role in creating a team image. 尋求他人的忠告。清楚自己的角色是在創(chuàng)建一個(gè)集體形象。 10.???? Is a teamplayer. Demonstrates flexibility in adapting to team constraints. 團(tuán)隊(duì)的領(lǐng)導(dǎo)人。 靈活的適應(yīng)團(tuán)隊(duì)的制約因素。 11.???? Respectsothers and their cultures. Encourages consensus building. 尊重他人以及其文化特點(diǎn)。 鼓勵(lì)建立共識(shí)。 12.???? Is open toideas of others, receptive to those ideas and able to adapt established way ofworking. 聽取并尊重他人的建議來適應(yīng)已確定的工作方法。 13.???? Enthusiasticallyproposes and implements creative solutions in area of responsibility in orderto stay ahead of the game. 踴躍提出并實(shí)施創(chuàng)造性的解決辦法。 14.???? Understandingrelevant OH&S legislation & the implications on the operation of thedepartment. 了解 OH&S 的各項(xiàng)規(guī)定,并熟悉其與日常經(jīng)營中的關(guān)系。 15.???? Communicatingto the team their responsibilities within OH&S. 通過與員工交流使其了解 OH&S規(guī)定的責(zé)任及義務(wù)。 16.???? Ensuringthat safe and healthy working practices are implemented at all times. 確保所有安全及衛(wèi)生程序的執(zhí)行。 17.???? Understandsand knows how to anticipate the needs of the guests. Puts his self in positionto get feedbacks from guests. 理解和懂得如何預(yù)計(jì)客人的需要。 站在客人的立場上考慮問題。 18.???? Agreeingand implementing actions to make improvements to customer service. 就如何改進(jìn)對(duì)客服務(wù)采取相應(yīng)的措施。 19.???? Positivelydealing with and learning from customer complaints and comments with follow upand feedback to the Food and Beverage Manager. 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。 20.???? Making sureall customer requests and queries are responded to promptly and effectivelywhile assisting on the floor during operation hours each day. 在服務(wù)時(shí)間內(nèi)以積極的態(tài)度,高效、準(zhǔn)確的定位及滿足客人要求及需要。 21.???? To be ableto uncover the major causes of satisfaction and dissatisfaction, and ensuringthat the information is communicated to actors further up the hierarchy. 能夠發(fā)現(xiàn)導(dǎo)致客人滿意或不滿意的緣由,并及時(shí)與管理層溝通確保進(jìn)一步的跟蹤服務(wù)。 22.???? To ensureall standards for Service Delivery as identified in the Guest SatisfactionManual and the Standard Operating and Procedures Manual are consistentlydelivered throughout the department. 確保在對(duì)客服務(wù)指南,標(biāo)準(zhǔn)服務(wù)手冊(cè)中的所有標(biāo)準(zhǔn)都能夠在整個(gè)部門持續(xù)的貫徹。 23.???? Havingdetailed knowledge of Departmental Standards. 熟悉部門服務(wù)標(biāo)準(zhǔn)。 24.???? Being ableto explain the Standards to the team. 可以清楚的向其他員工解釋服務(wù)標(biāo)準(zhǔn) 25.???? Assessingteam member performance against standards. 能夠按照服務(wù)標(biāo)準(zhǔn)評(píng)估其他員工的工作表現(xiàn)。 26.???? MonitoringStandards through regular Standards Review checks. 通過反復(fù)檢查,督導(dǎo)服務(wù)標(biāo)準(zhǔn)的實(shí)施工作。 27.???? Developingaction plans to address shortfalls in Standards and identifying shortfallsbefore they affect customer service. 針對(duì)工作中的不足制定計(jì)劃,以避免影響對(duì)客服務(wù)質(zhì)量。 28.???? Implementingand following though improvements identified. 針對(duì)于工作中的不足采取必要的行動(dòng)。 29.????To plan, prioritiesorganize and control the day-to-day operation. 計(jì)劃,確定優(yōu)先次序,組織及控制每日餐廳的運(yùn)營。 30.???? Communicatingeffectively with Front Office and Groups & Tours to maximise in house andgroup business for the Atrium, ensuring direct liaison with Group Leaders uponarrival. 有效的與前臺(tái)及團(tuán)隊(duì)領(lǐng)隊(duì)協(xié)調(diào),盡可能的增加餐廳生意,與領(lǐng)隊(duì)保持直接聯(lián)系。 31.???? Todescribe, assign and delegate duties and authority for the operation of theRestaurant at all times. 分配, 指派,組織授權(quán)餐廳日常的經(jīng)營工作。 32.???? Understandingwhat’s going on in other departments and implications for your own department. 了解酒店其他部門的經(jīng)營活動(dòng)及其與自己部門的影響。 33.???? Planningahead and ensuring adequate resources are available 預(yù)先準(zhǔn)備并確保各種經(jīng)營設(shè)施設(shè)備的充足。 34.???? Managingthe departmental operation and taking action where necessary to ensure smoothrunning and participating in service duties during service periods, wherenecessary. 有效管理部門運(yùn)作,為保證服務(wù)及餐廳的正常運(yùn)營采取必要的措施。 35.???? Toco-ordinate with Engineering and Housekeeping Departments to ensure maintenanceand cleanliness. Ensure follow-up procedures are maintained. 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。 36.???? Maintainingin-depth technical knowledge and skills required for the job 確保崗位所需知識(shí)的更新。 37.???? Toparticipate in future menu changes with the F&B Manager and the ExecutiveChef taking into consideration new F&B trends, market demands and salesachievements. 協(xié)助餐飲部經(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)行餐廳菜單的修改。 38.???? To attend& participate in regular F&B, operational & roster meetings. 參加餐飲部例會(huì)。 39.???? AssistF&B Manager with the preparation of the Events Brochure and outletpromotions. 協(xié)助餐飲部經(jīng)理,準(zhǔn)備促銷活動(dòng)宣傳冊(cè)。 40.???? Identifying,communicating and action potential sales leads. 共同鑒定和溝通與潛在的銷售線索。 41.???? Creating anenvironment where “everyone sells”. 建立一個(gè)每個(gè)人都進(jìn)行促銷的工作環(huán)境。 42.???? Setobjectives for self and the team those are higher than in the past. Improveaction taken in order to create more sales. 為自己和團(tuán)隊(duì)設(shè)定高一層次的目標(biāo)來增加銷售額。 43.???? Using keymonitors and financial targets to evaluate the department’s performance andmake future plans. 在餐廳運(yùn)營表現(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。 44.???? To completeregular financial and operating reports, as required or requested by the Food& Beverage Manager. 完成餐飲部經(jīng)理要求的財(cái)務(wù)報(bào)表及各種日常財(cái)務(wù)報(bào)表。 45.???? Forecastingpotential revenues and costs. 能夠作出收入及成本預(yù)算。 46.???? Followingcompany control procedures. 遵守酒店的各項(xiàng)財(cái)務(wù)制度。 47.???? Controllingcosts without compromising standards. 堅(jiān)決執(zhí)行各種成本制度。 48.???? Analyzingand explaining any financial variance against plan. 為團(tuán)隊(duì)成員解釋分析財(cái)務(wù)計(jì)劃中的異常情況。 49.???? Set up andmaintain the Leave plans for the Department. 制定部門休假計(jì)劃。 50.???? Understandingthe aims of the hotel and the department’s role in achieving it. 理解酒店的目標(biāo),清楚部門在完成目標(biāo)過程中所扮演的角色。 51.???? Communicatingto the team the key information concerning the strategy of the company. 與團(tuán)隊(duì)溝通關(guān)于酒店的主要發(fā)展策略。 52.???? Keeping theteam up-to-date about departmental, hotel and company activities throughregular communication meetings & memos. This includes special events andpromotions in the restaurant. 隨時(shí)更新團(tuán)隊(duì)成員與酒店其他部門的交流,了解酒店其他部門的活動(dòng),包括特殊活動(dòng),餐廳促銷等等。 53.???? Understandingthe quantity and quality of people needed to operate the department. 了解部門正常運(yùn)轉(zhuǎn)所需要的人員及人員素質(zhì)。 54.???? Carryingout selection interviews and making effective recruitment decisions. 負(fù)責(zé)面試并進(jìn)行高效的招聘工作。 55.???? Ensuringthe new recruits have all relevant information before commencing employment. 保證應(yīng)聘人員在入職前得到一切相關(guān)信息。 56.???? EnsuringStandards Training and assessments are carried out. 確定標(biāo)準(zhǔn)培訓(xùn)及評(píng)估的實(shí)施。 57.???? Regularlyreviewing individual & team performance against objectives & providingfeedback. 根據(jù)部門目標(biāo)及反饋,經(jīng)常性的對(duì)員工及團(tuán)隊(duì)的表現(xiàn)加以評(píng)估。 58.???? Developingand implementing department training plans to meet business needs. 為了滿足商業(yè)需要,制定并實(shí)施部門培訓(xùn)計(jì)劃。 59.???? Reviewingand evaluating all training activities. 回顧并評(píng)估所有培訓(xùn)活動(dòng)。 60.???? Assigningprojects and missions to facilitate the development of him self and his team. 合理的指派工作以此來發(fā)展自己和團(tuán)隊(duì)。 61.????Adhere to the hotel’s security and emergencypolicies and procedures. 堅(jiān)持酒店安全制度、緊急情況處理規(guī)定和程序。 62.???? To ensure that all team members have acomplete understanding of and adhere to the Hotel’s Team member Rules and Regulations.確保員工充分的理解并遵守員工手冊(cè)內(nèi)容。
  • 餅房總廚

    1.6萬-2.2萬
    阿勒泰 | 3年以上 | 學(xué)歷不限 | 提供食宿

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    國際高端酒店/5星級(jí) | 100-499人
    發(fā)布于 17:26
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    1.????????To assist the Executive Chef with the planning of dessert menus and food promotions. 協(xié)助行政總廚制定甜品菜單及食品節(jié)。 2.????????To control standards of food productionand presentation throughout the hotel. 控制餅房出產(chǎn)的標(biāo)準(zhǔn)。 3.????????To examine goods and quality ofreceived goods. 監(jiān)測(cè)收貨的食品質(zhì)量。 4.????????He controls the Cooks to follow overstandard recipes and methods of preparation. 控制廚師要按照配料卡標(biāo)準(zhǔn)及程序準(zhǔn)備食品。 5.????????He informs the Executive Chefimmediately of bad products. 及時(shí)將變質(zhì)食品拿出并通知行政總廚。 6.????????To assist Executive Chef with the planning anddesign of new Pastry andBakery Kitchensand improvement schemes. 協(xié)助行政總廚設(shè)計(jì)新的餅房計(jì)劃并提出改進(jìn)方案。 7.????????To discuss with the Executive Chef onthe choice of Pastry/BakeryKitchenequipment. 同行政總廚共同討論如何精選餅房設(shè)備。 8.????????In absence of the Executive Chef, heworks closely with the Management. 當(dāng)行政總廚不在時(shí),負(fù)責(zé)與管理層溝通。 9.????????To keep up to date with new developmenttechniques and equipment and instructs his team member on how to use itcorrectly. 保證食品、機(jī)器不斷更新并指導(dǎo)餅房員工如何正確使用。 10.????To work closely with the Executive Chefon the development of food control procedures. 同行政總廚共同研究如何發(fā)展餅房食品控制程序。 11.????To assist with the costing and pricingof dessert menus and other food services havingtaken into consideration the profit margins lined out in the hotel budgets. 協(xié)助成本制定甜品菜單價(jià)錢,其他食品服務(wù)也要考慮到酒店預(yù)算的盈利差額。 12.????Together with the Executive Chefinvestigates pastry food cost problem with a view to take whatever correctiveaction may be necessary. 同行政總廚共同監(jiān)測(cè)餅房食品成本并及時(shí)糾正其中出現(xiàn)的問題。 13.????He also liaises with BanquetDepartmental and Outlet Manager on guest comments and follows up with necessaryaction. 同時(shí)也要同宴會(huì)廳及各餐廳經(jīng)理共同協(xié)助有關(guān)客人意見。 14.????To examine constantly food supplies toensure that they conform to the quality standards stipulated by the company areadhered to. 持續(xù)檢查食品供應(yīng)的質(zhì)量確保食品質(zhì)量達(dá)到希爾頓標(biāo)準(zhǔn)。 15.????The Pastry Chef is responsible for thepurchase of food in absence of the Executive Chef. In cooperation with thePurchasing Manager, he makes sure we get the best quality for the best ??price. 在行政總廚不在時(shí)餅房廚師長要負(fù)責(zé)餅房食品采購,同采購部經(jīng)理共同以最低的價(jià)錢買到最好的食品。 16.????He is responsible for the quality ofall food prepared in the kitchen he supervises. He constantly inspects taste,temperature and visual appeal. 負(fù)責(zé)所有餅房食品質(zhì)量的準(zhǔn)備。要不斷的檢查食品的味道、溫度、 外觀視覺。 17.???? Planning,Preparation and Implementation of High Quality Food& Beverage Products andSet-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。 18.???? Maintenanceof all HACCP aspects within the hotel operation. 在酒店運(yùn)營之中保持HACCP各方面要求。 19.???? Correctusage of all equipment, tools and machines. 正確操作所有的設(shè)備、器具和機(jī)器。 20.???? Mustfocus on constant improvement of Training Manuals and SOP’s. 必須對(duì)具有持續(xù)性的人員培訓(xùn)和標(biāo)準(zhǔn)與程序的提高和改善保持關(guān)注。 21.???? Mustparticipate actively in Daily Quality initiatives (Daily Chef Briefings,Monthly Team Meetings) in order to constantly improve the Culinary operation,meet targets and keep communication flowing. 必須積極主動(dòng)參加每日質(zhì)量會(huì)議(每日廚師晨會(huì)、團(tuán)隊(duì)會(huì)議),以保持廚房運(yùn)營持續(xù)地提高,達(dá)到目標(biāo)和保持順暢地交流。 22.???? Canbe asked to work for off site events. 可以被要求進(jìn)行外賣工作。 23.???? Canbe 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。 24.???? Canbe utilised during inventories. 可以被要求進(jìn)行盤存工作。 25.???? Allteam members have to be knowledgeable about occupancy, events, forecast andachievements.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。 26.???? Workingon new dishes for food tastings in combination of digital pictures. 新菜品的制作在品嘗上要結(jié)合數(shù)碼照片。 27.???? Closeworking relationship with the Stewarding Department to ensure high levels ofcleanliness 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。 28.???? Willingnessto learn and adapt to changes. 積極的學(xué)習(xí)和適當(dāng)?shù)母淖儭?29.???? Havinga open-minded approach to constructive feedback. 用虛心的態(tài)度去接受有建設(shè)性的意見。 30.???? Maintainat all times a professional and positive attitude towards his team members, andsupervisors alike, and behave in accordance to the established hotel rules andteam member handbook for him and team member under his supervision. To ensuresmooth operation of the department. 時(shí)刻保持對(duì)于同事和主管等一個(gè)專業(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,確保部門的良好運(yùn)營。 31.???? Keepsdiscipline and proper work practices for himself and the team members assignedto him at all times. Also checks on personal hygiene, clean uniforms,sanitation and cleanliness of the workstations, sanitation of the work tools.Be aware of the dangers of contaminated food and the needs to proper checkingand turnover of the mise-en-place in the refrigerators. Reports to the Executive Chef on any problems to takeappropriate actions. 時(shí)刻保持自己和所管轄的員工的紀(jì)律性和適當(dāng)?shù)牟僮?。并且檢查個(gè)人衛(wèi)生、整潔的工服、操作臺(tái)的?? 整潔和衛(wèi)生、清潔的器具。知道污染食品的危險(xiǎn)和適當(dāng)檢查,徹底清理冰箱的需要。向行政總廚匯報(bào)所有的問題并采取適當(dāng)?shù)男袆?dòng)。 32.???? Checksall equipments belonging to his department and make sure that all are in goodworking order, and if necessary reports to the Chef for any faults and problemsto be solved. Prepares the necessary work orders to the Engineering department. 檢查所有歸屬于該部門的設(shè)備,確保所有設(shè)備正常運(yùn)轉(zhuǎn),如果需要向行政總廚匯報(bào)所有問題。準(zhǔn)備遞送工程部門的維修單。 33.???? Monitorfood 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。 34.???? Checkthe quality of food prepared by team member to the required standard and makenecessary 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。 35.???? Selectteam member that display qualities and attributes that reflect the departmentstandards. 選擇有良好表現(xiàn)和工作態(tài)度的員工作為部門標(biāo)準(zhǔn)。 36.???? Managesthe training function and ensures all team member certified in their positionbefore taking charge of an area of responsibility. 管理培訓(xùn)和確保所有員工在他上任他的崗位之前具有該崗位合格的資質(zhì)。 37.???? Monitorsthe overall food operation and ensures that food items are being prepared in atimely 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。 38.???? Responsiblefor overseeing the cleanliness, hygiene and maintenance of the kitchen andundertakes steps necessary to maintain the highest possible standards in thisarea. 負(fù)責(zé)察看清潔、衛(wèi)生和廚房維護(hù),并采取必須的步驟保持區(qū)域最高的標(biāo)準(zhǔn)。 39.???? Attendscommunication meetings and is responsible for ensuring all team member in hisarea receives this communication. 參加交流會(huì)議并負(fù)責(zé)確保所有的員工獲得此交流信息以確保員工的高度滿意。 40.???? Controls,monitors and is responsible for the optimum food cost to yield the maximumamount of outlet profit and maximum guest satisfaction. 控制、監(jiān)控和負(fù)責(zé)獲得最佳的成本控制以獲得各部分的最佳收益和最佳客人滿意度。 41.???? Atall times understand, practice and promote the teamwork approach to achievemissions, 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)和部門的總體標(biāo)準(zhǔn)。 42.???? To ensure that allteam members have a complete understanding of and adhere to the Hotel’s Teammember Rules and Regulations.確保員工充分的理解并遵守員工手冊(cè)內(nèi)容。
  • 中廚房總廚

    1.6萬-2.2萬
    阿勒泰 | 3年以上 | 學(xué)歷不限 | 提供食宿

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    國際高端酒店/5星級(jí) | 100-499人
    發(fā)布于 17:26
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    1.????????Planning, Preparation andImplementation of High Quality Food& Beverage Products and Set-up’s in allAreas 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。 2.????????Seamless working with Recipes,Standards and Plating Guides. 嚴(yán)格按照菜譜、標(biāo)準(zhǔn)和擺盤標(biāo)準(zhǔn)。 3.????????Maintenance of all HACCP aspects withinthe hotel operation. 在酒店運(yùn)營之中保持HACCP各方面要求。 4.????????Correct usage of all equipment, toolsand machines. 正確操作所有的設(shè)備、器具和機(jī)器。 5.????????Must focus on constant improvement ofTraining Manuals and SOP’s. 必須對(duì)具有持續(xù)性的人員培訓(xùn)和標(biāo)準(zhǔn)與程序的提高和改善保持關(guān)注。 6.????????Must participate actively in DailyQuality initiatives (Daily Chef Briefings, Monthly Team Meetings) in order toconstantly improve the Culinary operation, meet targets and keep communicationflowing. 必須積極主動(dòng)參加每日質(zhì)量會(huì)議(每日廚師晨會(huì)、團(tuán)隊(duì)會(huì)議),以保持廚房運(yùn)營持續(xù)地提高,達(dá)到目標(biāo)和保持順暢地交流。 7.????????Can be asked to work for off siteevents. 可以被要求進(jìn)行外賣工作。 8.????????Can be asked to complete tasks and jobsoutside the kitchen areas. 可以被要求在廚房以外的地點(diǎn)完成工作。 9.????????Can be utilised during inventories. 可以被要求進(jìn)行盤存工作。 10.???? Allteam members have to be knowledgeable about occupancy, events, forecast andachievements.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。 11.???? Preparationof menus as per request, in timely fashion. 及時(shí)的按要求準(zhǔn)備菜單。 12.???? Workingon new dishes for food tastings in combination of digital pictures. 新菜品的制作在品嘗上要結(jié)合數(shù)碼照片。 13.???? Controlof stations within the kitchen. 調(diào)節(jié)廚房內(nèi)部的崗位。 14.???? Closeworking relationship with the Stewarding Department to ensure high levels ofcleanliness 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。 15.???? Everyguest request must be responded to complete satisfaction. 對(duì)于每位客人的要求要作出回應(yīng)使客人滿意。 16.???? Havinga open-minded approach to constructive feedback. 用虛心的態(tài)度去接受有建設(shè)性的意見。 17.???? Purchaseand control of produce. 采購和控制產(chǎn)品。 18.???? Maintainat all times a professional and positive attitude towards his team members, andsupervisors alike, and behave in accordance to the established hotel rules andteam member handbook for him and team member under his supervision. To ensuresmooth operation of the department. 時(shí)刻保持對(duì)于同事和主管等一個(gè)專業(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,確保部門的良好運(yùn)營。 19.???? Coordinate,organize and participate in all production pertaining to the kitchen. Checksand follow-up on the mise-en-place of the ala carte menu and daily menus,seasonal specials. Maintains the standards of preset recipes, portion controland 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.???? Keepsdiscipline and proper work practices for himself and the team members assignedto him at all times. Also checks on personal hygiene, clean uniforms,sanitation and cleanliness of the workstations, sanitation of the work tools.Be aware of the dangers of contaminated food and the needs to proper checkingand turnover of the mise-en-place in the refrigerators. Reports to the Executive Chef on any problems to takeappropriate actions. 時(shí)刻保持自己和所管轄的員工的紀(jì)律性和適當(dāng)?shù)牟僮鳌2⑶覚z查個(gè)人衛(wèi)生、整潔的工服、操作臺(tái)的?? 整潔和衛(wèi)生、清潔的器具。知道污染食品的危險(xiǎn)和適當(dāng)檢查,徹底清理冰箱的需要。向行政總廚匯報(bào)所有的問題并采取適當(dāng)?shù)男袆?dòng)。 21.???? Followup on any changes in new recipes or work methods pertaining to any new menus,daily specials, ?and promotional activities as perinstructions given by the ExecutiveChef. 遵照行政總廚要求的任何新菜單的改動(dòng)和對(duì)于新菜單、每日特供菜單、促銷活動(dòng)所采取的任何 工作方法。 22.???? Worksclosely with the ExecutiveChef on determining the quantity of food items and mise-en-place to beproduced, bought or prepared for that day. With a view to exercise the maximumcontrol on wastage and achieve optimum profitability. 緊密配合行政總廚對(duì)于當(dāng)天食品數(shù)量的定購。最大限度的杜絕浪費(fèi)已獲得最佳的收益率。 23.???? Checksall equipments belonging to his department and make sure that all are in goodworking order, and if necessary reports to the Chef for any faults and problemsto be solved. Prepares the necessary work orders to the Engineering department. 檢查所有歸屬于該部門的設(shè)備,確保所有設(shè)備正常運(yùn)轉(zhuǎn),如果需要向行政總廚匯報(bào)所有問題。準(zhǔn)備遞送工程部門的維修單。 24.???? Ensuresthat recipes and costing are established and updated. 確保菜譜和成本的存在和更新。 25.???? Monitorfood 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。 26.???? Attendmonthly management meetings, operationsmeetings and hold daily briefings in the absence of the Executive Chef. 在行政總廚缺席的情況下出席每月管理者會(huì)議、運(yùn)營部會(huì)議以及組織部門會(huì)議。 27.???? Advisenew menus and seasonal food concept changes with the help of the Executive Chef. 協(xié)助行政總廚廚師對(duì)新菜單提出建議和改變季節(jié)性食品的觀念。 28.???? Liaisewith the Chef on daily basis to advise of any challenges and that the guestwill experience no delays during the service period. 組織廚師日?;镜奶魬?zhàn),令客人感受無任何延誤的服務(wù)。 29.???? Checkthe quality of food prepared by team member to the required standard and makenecessary 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。 30.???? Selectteam member that display qualities and attributes that reflect the departmentstandards. 選擇有良好表現(xiàn)和工作態(tài)度的員工作為部門標(biāo)準(zhǔn)。 31.???? Managesthe training function and ensures all team member certified in their positionbefore taking charge of an area of responsibility. 管理培訓(xùn)和確保所有員工在他上任他的崗位之前具有該崗位合格的資質(zhì)。 32.???? Monitorsthe overall food operation and ensures that food items are being prepared in atimely 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。 33.???? Responsiblefor overseeing the cleanliness, hygiene and maintenance of the kitchen andundertakes steps necessary to maintain the highest possible standards in thisarea. 負(fù)責(zé)察看清潔、衛(wèi)生和廚房維護(hù),并采取必須的步驟保持區(qū)域最高的標(biāo)準(zhǔn)。 34.???? Attendscommunication meetings and is responsible for ensuring all team member in hisarea receives this communication. 參加交流會(huì)議并負(fù)責(zé)確保所有的員工獲得此交流信息以確保員工的高度滿意。 35.???? Controls,monitors and is responsible for the optimum food cost to yield the maximumamount of outlet profit and maximum guest satisfaction. 控制、監(jiān)控和負(fù)責(zé)獲得最佳的成本控制以獲得各部分的最佳收益和最佳客人滿意度。 36.???? Worksvery closely with the Chefand meets regularly to determine menu selections and specials that is bothsatisfying to guest and profitable to outlet. 與廚師緊密合作,常規(guī)會(huì)面決定菜單的選擇,以同時(shí)讓客人滿意和獲得各部分滿意的收益。 37.???? Reviewsall time sheets to ensure that team member working times and meal breaks areaccurate.檢查所有的時(shí)間表以確保所有員工的工作時(shí)間和用飯時(shí)間準(zhǔn)確。 38.???? Atall times understand, practice and promote the teamwork approach to achievemissions, 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)和部門的總體標(biāo)準(zhǔn)。 39.????Preparing menus, considering number ofguests, market condition popularity of various dishes, recent menus andreligious or other holidays. 當(dāng)有宴會(huì)或其他特殊活動(dòng)時(shí)同宴會(huì)廳經(jīng)理共同協(xié)商菜單并定價(jià)。
  • 招聘主管

    5千-6千
    阿勒泰 | 3年以上 | 學(xué)歷不限 | 提供食宿

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    國際高端酒店/5星級(jí) | 100-499人
    發(fā)布于 17:26
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    To implement HR policy and HR systems framework asdirected by superior whilst maintaining good team member relations. 以酒店人力資源政策及人力資源系統(tǒng)構(gòu)架為指導(dǎo),協(xié)助完成各項(xiàng)事務(wù)的同時(shí)處理好與酒店員工的關(guān)系。 1.????????Reportingto the Human Resources Manager, responsible for Talent Acquisition. 在人力資源經(jīng)理的管理下工作,負(fù)責(zé)酒店人力資源招聘事宜。 2.????????Interviewwith level 1—6 team members. 面試1--6級(jí)員工。 3.????????Liaisonwith recruitment agencies, job marketing and hotel schools. 與招聘中介,人才市場和酒店管理學(xué)校保持良好的聯(lián)系。 4.????????Managethe on-line recruitment through the Hotel Web Site. 通過酒店網(wǎng)站管理在線求職信息。 5.????????Participatesite inspections for schools, colleges, and universities. 參與對(duì)職業(yè)技術(shù)學(xué)校,學(xué)院,高等院校的考察。 6.????????Correctand timely placement of internal and external advertisements. 及時(shí)更正和發(fā)布內(nèi)部和外部的廣告信息。 7.????????Adherenceto pre, during and post employment checklists. 保管面試前,面試中以及面試后的雇員名單。 8.????????Assiststo hunt qualified candidates or provides relevant information viarecommendations internally or externally. 通過內(nèi)部或外部的資源提供或?qū)で蠛蜻x人的信息。 9.????????Ensurestimely preparation and arrangement for interview, selection, and recruitment. 保證面試,挑選和招聘的準(zhǔn)備工作和安排的及時(shí)性。 10.????Providesrelevant information of the competing hotels. 提供競爭酒店的相關(guān)信息。 11.????Maintainseffective internal communication with team members. 保持和內(nèi)部員工的暢通溝通。 12.????Providenecessary information and explanations to team member in the time correctly and accurately as required. 為員工的詢問提供準(zhǔn)確而正確的回答及解釋。 13.????Avoidsnegative comments on hotel policies and procedures, financial and businessperformance, promotions, and activities. 避免消極評(píng)判飯店的規(guī)章制度,生意情況,提升,業(yè)績表現(xiàn)等事情。 14.????Engagesin competitor surveys at request of HRM. 根據(jù)人力資源部經(jīng)理的要求,配合競爭對(duì)手關(guān)于薪金的調(diào)查。 15.????Coordinateswith other departments as necessary. 與其他部門保持良好的合作關(guān)系。 16.????Updatesmanning headcount and compiles the monthly manning report. 更新月度人數(shù)報(bào)告,流動(dòng)率報(bào)告等相關(guān)的人力資源報(bào)告。 17.????Supervisesand checks all HR team to update the personnel data into the computer system. 監(jiān)督并保證所有人員信息的更新并輸入電腦。 18.????Adhere to the hotel’s security and emergencypolicies and procedures. 堅(jiān)持酒店安全制度、緊急情況處理規(guī)定和程序。 19.???? To ensure that allteam members have a complete understanding of and adhere to the Hotel’s Team memberRules and Regulations. 確保員工充分的理解并遵守員工手冊(cè)內(nèi)容。
  • 阿勒泰 | 5年以上 | 本科 | 提供食宿

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    國際高端酒店/5星級(jí) | 100-499人
    發(fā)布于 17:26
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    負(fù)責(zé)酒店所有會(huì)計(jì)和財(cái)務(wù)要求的嚴(yán)格控制. 為酒店利益最大化,向總經(jīng)理及酒店團(tuán)隊(duì)提供財(cái)務(wù)支持,建議及專業(yè)意見. 發(fā)展酒店財(cái)務(wù)質(zhì)量. 作為酒店4D結(jié)構(gòu)的重要組成部分,為團(tuán)隊(duì)的其他成員提供專業(yè)意見及支持. 具有與業(yè)主,稅務(wù)官員及相關(guān)人員溝通的豐富經(jīng)驗(yàn)。 擁有的9個(gè)核心競爭力: 影響力,溝通能力,發(fā)展關(guān)系, 數(shù)據(jù)分析,決策, 計(jì)劃,商業(yè)意識(shí),應(yīng)變能力和人員管理。 1.FinancialAccounting & Control財(cái)務(wù)會(huì)計(jì)和控制 Best practicefinancial accounting processes in a robust control environment 在健康的控制環(huán)境中實(shí)踐最佳的財(cái)務(wù)會(huì)計(jì)流程 2.Management Reporting管理報(bào)告 Focused, innovative and balancedreporting that stimulates management action 專注,創(chuàng)新和平衡報(bào)告以激勵(lì)管理行動(dòng) 3.Business Support? ? ? ?營業(yè)支持 Provision of the highest standards of financial and commercial supportto the Business 為經(jīng)營提供最高標(biāo)準(zhǔn)的財(cái)務(wù)和商業(yè)支持 4.Information Technology& Systems信息技術(shù)和系統(tǒng) Optimize the use of I.T. within the finance department to improveefficiency and information 對(duì)財(cái)務(wù)部門信息技術(shù)的優(yōu)化以提高效率和信息 5.Investment投資 Optimizing returns on capital investment 優(yōu)化資本投資回報(bào) 6.Investment in People人力投資 Ensuring the best person in each job, in an environment of continuousdevelopment 在一個(gè)持續(xù)發(fā)展的環(huán)境中,確保每個(gè)職位的最佳人選 7.Cash & Working Capital現(xiàn)金和營運(yùn)資本 Optimize cash position in an environment of tight control 在嚴(yán)格控制環(huán)境下優(yōu)化現(xiàn)金狀況 8.Cost Management成本管理 Support the operation to optimize efficiency of the cost base 支持營運(yùn)以優(yōu)化成本的效率
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