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What will I be doing? The cluster DOF role is responsible for the supervision and day to day control of the Finance Department of covered hotels, including but not limited to the timely delivery of financial statements and reports and controlling all assets of the hotel. People Management ? Supervises the Team Member (Team Management) ? Team Development (Mentoring; Training/Guiding) ? Recruitment Reporting & Financial Analysis ? Produces internal financial reports in an accurate and timely manner for the daily work of the Management Team (Month-end Report & Owner Report) ? Is responsible for budgeting and forecasting of annual profit, capital, cash, and other short-term plans ? Review/Implement Finance policies, procedures, and operating guidelines Control & Commercial Awareness: ? Miscellaneous Requests/Activities (Insurance claims; submissions to government agencies; outsourcing contracts/services) ? Operational related investigations/reviews ? Preparation & adherence to External Audits; Internal Audits & any other Audit by local government agencies Direct reports ? Onsite Accountant What are we looking for? To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: ?University Preferred Commerce Degree in Accounting and Management ? At least 2 years of working experience as Financial Manager or higher position in the hospitality industry ? Previous experience in a managerial operational accounting role ? Fluent in written and spoken English ? Good relationship with the local bank and government agencies ? Thorough knowledge of federal, state and local laws ? Proficient in Microsoft Office applications ? Ability to lead, to provide guidance and to develop team member ? Ability to train, motivate, evaluate, mentor and direct associates and managers to meet desired ends ? A resourceful individual who is creative and able to maintain flexibility ? Line operations management and labor related experience preferred

燒臘主管 PRINCIPAL RESPONSIBILITIES 主要職責(zé) ? ·Execute all assigned tasks as directed and delegated from Executive Chinese Chef ?執(zhí)行其主管或廚師長(zhǎng)所指示委派的所有任務(wù)。 ·Assists Executive Chinese Chef with kitchen operations as necessary. Carry out precise and clear direction from Executive Chinese Chef from recipes, systems, general standards and quality control in order to ensure best guest satisfaction. 協(xié)助行政中廚師長(zhǎng)維持廚房的運(yùn)營(yíng)。執(zhí)行行政中廚師長(zhǎng)精確及明確的指示，從配方、系統(tǒng)到整體標(biāo)準(zhǔn)和質(zhì)量控制，來(lái)確保最高的顧客滿(mǎn)意度。 ·Performs all duties of kitchen colleagues as required. 履行廚房同事的職責(zé)。 ·Follow direction of Hygiene Officer and local Hygiene Bureau as well as HACCP in order to ensure best production and high level of hygiene in order to avoiding cross infection at all times.? Recognizes superior quality products, presentations and flavor. 根據(jù)衛(wèi)生主任，衛(wèi)生局及HACCP的指示，確保高標(biāo)準(zhǔn)的清潔衛(wèi)生，以避免交叉感染。注重并確保食品的質(zhì)量、擺盤(pán)及風(fēng)味達(dá)到優(yōu)良的水準(zhǔn)。 ·Maintains food preparation handling and correct storage standards. 做好備菜及履行正確的貯藏標(biāo)準(zhǔn)。 ·Maintains purchasing, receiving and food storage standards. 堅(jiān)持執(zhí)行采購(gòu)，收貨及食品貯藏的標(biāo)準(zhǔn)。 ·Ensures compliance with all local and national (Health Department) regulations. 確保遵守當(dāng)?shù)卣皣?guó)家（衛(wèi)生部門(mén)）的規(guī)定。 ·Supports procedures for food & beverage portion and waste controls. 協(xié)助對(duì)食品及飲料份量及浪費(fèi)的控制。 ·Follows proper handling and right temperature of all food products. 遵循食品的適當(dāng)處理及正確的保存溫度的原則。 ·To implement and follow a departmental daily Briefing / Show time. 貫徹執(zhí)行每天的例會(huì)。 ·Operates and maintains all department equipment and reports malfunctions. 操作及維護(hù)所有部門(mén)的設(shè)備，并匯報(bào)設(shè)備故障。 ·Effectively investigates reports and follows-up on colleagues accidents. 有效的調(diào)查，報(bào)告及跟進(jìn)同事事故。 ·To be responsible for asset management of all outlet property and facilities. 負(fù)責(zé)所有部門(mén)的財(cái)產(chǎn)和設(shè)備的管理。 ·Periodically plan outside colleague’s activity to promote teamwork. To be able to coordinate effectively with colleagues also in other departments and be flexible on operation needs. Supporting management in driving vision and priorities. 定期舉行同事聯(lián)誼活動(dòng)以促進(jìn)團(tuán)隊(duì)合作。能夠與同事及其他部門(mén)協(xié)作，并能靈活滿(mǎn)足運(yùn)營(yíng)需要。通過(guò)建立形象與注意緩輕急重來(lái)加強(qiáng)管理。 ·Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. 復(fù)核同事的工作表現(xiàn)，以確保賓客服務(wù)，業(yè)務(wù)需要和財(cái)務(wù)目標(biāo)達(dá)到標(biāo)準(zhǔn)。 ·Enforce The LHI food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests. 執(zhí)行朗廷集團(tuán)的食物制作準(zhǔn)備及呈現(xiàn)方式的指南，以確保提供給客人品質(zhì)如一的美食。 ·Responds to guest inquires or concerns within 24 hours in what is deemed the appropriate manner. 以確定認(rèn)為適當(dāng)?shù)姆绞綄?duì)客人的疑問(wèn)24小時(shí)內(nèi)做出回應(yīng)。 ·Maintain F&B concepts and Mission standards for preparation & presentation. 保持餐飲部關(guān)于備菜和擺盤(pán)的概念及使命。 ·Promote positive inter-departmental relations through candid communication and cooperation. Make ultimate use of time and resources through good planning as well as team goal setting. 通過(guò)坦誠(chéng)的溝通合作，積極推動(dòng)跨部門(mén)的合作。通過(guò)良好的計(jì)劃及團(tuán)隊(duì)目標(biāo)的設(shè)定，充分利用時(shí)間及資源。 ·Follow and implement Prime times during operation hours. 貫徹和落實(shí)黃金時(shí)段的營(yíng)業(yè)時(shí)間。 ·Above all. To lead by example through a “hands on” approach to motivate our colleagues to excel. 總之，通過(guò)“傳遞”的方式激勵(lì)我們的伙伴，精益求精 。 ·All details regulatory framework refer to colleague Handbook. 所有規(guī)章制度請(qǐng)參照員工手冊(cè)。 ·Be aware of accident prevention and help enforce safe working conditions. Zero accidents are our goal. 了解事故預(yù)防并加強(qiáng)工作安全，目標(biāo)是零事故。 ? REQUIREMENTS 職位要求 ? Education 教育學(xué)歷 ·High School Diploma or equivalent required 高中或相關(guān)文憑 ·Culinary Education preferred 烹飪教育畢業(yè)的優(yōu)先 ? Experience 經(jīng)驗(yàn) ·1 year working experience, preferably in hotel industry 1年以上的工作經(jīng)驗(yàn) ，有酒店工作經(jīng)驗(yàn)的優(yōu)先 ? Job Skill / Knowledge 工作技能 / 知識(shí) ·Food and Beverage culinary experience 具有餐飲經(jīng)驗(yàn) ·Sound knowledge of food handling and sanitation standards 具有食品加工及衛(wèi)生標(biāo)準(zhǔn)知識(shí) ·Strong colleague’s relation skills and conflict management skills, and also effective decision making skills 良好的處理同事關(guān)系沖突管理技巧，有效的決策力 ·Knowledge of movement regulations and safety standards 具有運(yùn)轉(zhuǎn)規(guī)章及安全標(biāo)準(zhǔn)的知識(shí) ? Computer Knowledge 電腦知識(shí) ·Knowledge of MS office software 會(huì)使用常用的微軟辦公軟件

PRINCIPAL RESPONSIBILITIES 主要職責(zé) ·To continually support and improve engineering services thateffectively address problems affecting both guests and colleagues. 連續(xù)支持和改進(jìn)工程方面的服務(wù)以對(duì)應(yīng)客人和同事的問(wèn)題。 ·To be willing to train and instruct other members of the staff bypassing along knowledge and skills to assist them in their development and theadvancement of your own. 愿意通過(guò)傳授自已的知識(shí)技能來(lái)培訓(xùn)和指導(dǎo)其它同事，得以發(fā)展和改進(jìn)。 ·To strive to become an independent mechanic, able to analyze problemsand to formulate plans to get work done quickly with a high degree of quality. 努力成為能獨(dú)立工作的機(jī)械工，能夠分析問(wèn)題，并能提出又快又好的工作方案。 ·The hotel functions 7 days a week, 24 hours a day. All colleagues mustrealize this fact and be aware that at times it may be necessary to move colleaguesfrom their accustomed shifts as business demands. In addition, it is understoodthat business determines the amount of hours that are worked, and that someweeks may be scheduled at less than 40 hours, and other weeks at more than 40hours. 酒店每周營(yíng)業(yè)7天，每天24小時(shí)。所有同事都必須明白根據(jù)業(yè)務(wù)需要可能會(huì)有輪班調(diào)整。因?yàn)闃I(yè)務(wù)量決定我們的工作時(shí)間的長(zhǎng)短，所以有的周可能不足40小時(shí)，有的則可能在超過(guò)40小時(shí)。 ·Kitchen/Laundry area-repairing and/or adjusting all equipment in orderto normally operate for kitchen. 廚房洗衣房區(qū)域：維修和調(diào)整所有廚房洗衣房設(shè)備確保廚房洗衣房的正常運(yùn)轉(zhuǎn)。 ·Energy Conservation-to observe energy and utilities usage in the hoteland on the grounds. To look for ways to conserve energy and report any ideas tothe Engineering Management. 節(jié)能：觀(guān)察酒店內(nèi)外的能源利用情況，尋找節(jié)能方法，并將建議反映給工程管理層。 ·Tools-to clean, lubricate, protect and otherwise maintain all toolsand equipment in the hotel. To see that all tools used are returned to the shopand secured in proper storage area. To protect and otherwise maintain yourassigned tool pouch and its tools at the discretion of the EngineeringManagement. 工具：將工具及設(shè)備存放在酒店內(nèi)，并進(jìn)行清理、潤(rùn)滑及保護(hù)。工具使用后要放回車(chē)間，并存在合適的地點(diǎn)。按工程管理層的決定存放并保護(hù)好工具套。 ·Accident Prevention and Safety-to be aware of all existingdepartmental Job Safety Analysis and to strive to work in an accident-freemanner and to create a safe work environment for others. To continuously look forconditions which may endanger colleagues or guests of the hotel and to takeimmediate action to correct any hazardous conditions found. 緊急情況：要有備于緊急情況的發(fā)生，并在工程范圍內(nèi)保護(hù)客人及酒店同事，保護(hù)建筑物及其設(shè)施系統(tǒng)。盡快地使酒店恢復(fù)正常營(yíng)業(yè)狀態(tài)，并將緊急情況匯報(bào)給工程管理層。 ·Accident Prevention and Safety-to be aware of all existingdepartmental Job Safety Analysis and to strive to work in an accident-freemanner and to create a safe work environment for others. To continuously lookfor conditions which may endanger colleagues or guests of the hotel and to takeimmediate action to correct any hazardous conditions found. 防止事故，保證安全：了解各個(gè)部門(mén)的工作安全分析，在工作中努力避免事故的發(fā)生，也為別人創(chuàng)造安全的工作環(huán)境。一貫留心可能危及酒店同事及客人的情況。如有發(fā)現(xiàn)，馬上采取行動(dòng)來(lái)糾正。 ·Departmental Duties-to clean all engineering areas as directed byEngineering Management. To work in a neat and efficient manner, keeping workareas clean and well organized. To serve as otherwise directed or needed tohelp maintain the effective and efficient operation of the hotel. Thisassignment shall be at the discretion of Engineering Management or the hotelGeneral Manager. 部門(mén)職責(zé)：按工程管理層的規(guī)定清理所有的技術(shù)工程區(qū)域。工作要有條理、有效率。工作地點(diǎn)干凈整潔。有指示或需要時(shí)，協(xié)助酒店保持高質(zhì)量、高效率的營(yíng)業(yè)。這一任務(wù)由工程管理層或酒店總經(jīng)理指定分派。 ·General-Complete all work assigned in a safe and professional manner. Maintaincommunications with supervisors to ensure that all needed materials, tools andsupplies are available or on order. Follow up on any items that may be on backorder. Keep supervisor updated on assignments. Provide training and technicaladvice to other engineers as needed or requested. 一般性職責(zé)：以注重安全的職業(yè)態(tài)度完成所分派的職責(zé)。與督導(dǎo)保持聯(lián)系，保證所需的材料、工具、物資都有訂貨。跟進(jìn)拖欠訂貨。及時(shí)向督導(dǎo)匯報(bào)工作。如有需要，幫助培訓(xùn)指導(dǎo)其他同事。 ·Physical Demands: The physical demands described here arerepresentative of those that must be met by a colleague to successfully performthe essential functions of this job. Reasonable accommodations may be made toenable individuals with disabilities to perform the essential functions. 體質(zhì)要求：這里提到的體質(zhì)要求是同事順利完成基本職責(zé)所必需的。有殘疾的同事，可以得到適當(dāng)?shù)恼疹櫍员隳芡瓿苫韭氊?zé)。 ·While performing the duties of this job, the colleague is regularlyrequired to walk, use hands to finger, handle, or feel objects, tools, orcontrols, and talk or hear. The colleague frequently is required to reach withhands and arms. The colleague is occasionally required to stand, climb orbalance, stoop, kneel, crouch or crawl, and taste or smell. 在履行工作職責(zé)時(shí),同事需要經(jīng)常性地走動(dòng)，常用手來(lái)指、拿、觸摸物體、工具或控制器，需要不斷地講話(huà)和聽(tīng)別人講話(huà)。同事還常常需要用手或手臂拿東西，偶爾也需要站立、攀援、平衡、彎腰、跪、蹲、爬，嘗味道或者聞氣味。 ·The colleague must regularly lift and/or move up to 10 pounds,frequently lift and/or move up to 50 pounds, and occasionally lift and/or movemore than 100 pounds. Specific vision abilities required by this job includeclose vision, distance vision, reasonable color vision, peripheral vision,depth perception, and the ability to adjust focus. 同事需常規(guī)性地移動(dòng)或舉起10英磅的重量，經(jīng)常移動(dòng)或舉起50英磅的重量。如有需要時(shí)，將會(huì)移動(dòng)或舉起超過(guò)100英磅的重量。這項(xiàng)工作對(duì)視力的特別要求包括：看近處、看遠(yuǎn)處、看適當(dāng)?shù)念伾?、使用余光、判斷深淺度、調(diào)整焦距。 ·While performing the duties of this job, the colleague frequentlyworks near moving mechanical parts and is frequently exposed to risk ofelectrical shock and vibration. The colleague occasionally works in high,precarious places and in outside weather conditions and is occasionally exposedto wet and/or humid conditions, fumes or airborne particles, toxic or causticchemicals, extreme cold, and extreme heat. The noise level in the work environmentis usually moderate. 危險(xiǎn)告知：做這些工作時(shí)，同事經(jīng)常靠近移動(dòng)的機(jī)械，并且經(jīng)常有觸電及受震蕩的危險(xiǎn)。偶爾需要在戶(hù)外高而不穩(wěn)固的地方工作。有時(shí)遇到潮濕、煙塵、過(guò)冷、過(guò)熱的環(huán)境條件，接觸有毒性或者有腐蝕性的化學(xué)藥品。工作環(huán)境的噪音通常處于中等程度。 REQUIREMENTS 職位要求 Education 教育學(xué)歷 ·High School Certificate with emphasis in Technical Trades 著重于技術(shù)培訓(xùn)的高中畢業(yè)證書(shū) ·Have and maintain special type of work certificate 特殊工種持國(guó)家規(guī)定的相關(guān)執(zhí)照 Language Skills 語(yǔ)言技巧 ·Ability to read and interpret documents such as safety rules (i.e.,Lockout Tagout, JSAs), Safety Awareness information (such as MSDS) operatingand maintenance instructions, and procedure manuals. Ability to write routinereports, keep logs, and correspondence. Ability to speak effectively withcustomers and colleagues. 能讀懂安全規(guī)則、安全知識(shí)資料、操作保養(yǎng)說(shuō)明以及操作手冊(cè)，能寫(xiě)日常報(bào)告、記錄及信件，能有效地與客人和其他同事進(jìn)行交談。 Job Skill/Knowledge 工作技能/知識(shí)?? ·Air Conditioning and Refrigeration 空調(diào)與制冷 ·Heatingsystems 加熱系統(tǒng) ·Ventilation systems 通風(fēng)系統(tǒng) ·Supply fans 電源風(fēng)扇 ·Air conditioning systems 空調(diào)系統(tǒng) ·Fan coil units 風(fēng)扇線(xiàn)圈單元 ·Refrigerators & Walk In Boxes 冰箱及走入式的大廚 ·Chiller/boiler controls 制冷機(jī)與鍋爐的控制 ·Ice makers 制冰機(jī) ·Safety 安全 ·Dryer systems 干燥系統(tǒng) ·Expansiontanks and make up systems 膨脹箱及補(bǔ)給系統(tǒng) ·Condenser loops 冷凝回路 ·Cooling towers 冷水塔 ·Troubleshoot 檢修 ·Read schematics and blue prints 讀懂示意圖及藍(lán)圖 ·Equipmentcontrols 設(shè)備管理 ·Set up electrical systems for guest functions 應(yīng)客人需要設(shè)制電路系統(tǒng) ·Maintain in safe condition all power distribution andelectrical systems throughout hotel 保持整體酒店的電源分配與電路系統(tǒng)的安全狀態(tài) ·Weld 焊接 ·Water treatment & related chemicals 水處理及有關(guān)化學(xué)藥品 ·Braze 銅鑄 ·Water distribution and balance 水的分配及平衡 ·Assemblepiping 組裝管道 ·Kitchenfacilities 廚房設(shè)備

PRINCIPAL RESPONSIBILITIES主要職責(zé) 1. Plan and manage sales calls and telemarketing to all government and sub-bureaus, Consulates, Embassies and Chambers of Commerce according to account management procedures on quarterly, monthly, weekly and daily basis. 根據(jù)客戶(hù)管理程序，按季度，月度，周和日常時(shí)間計(jì)劃和管理所有政府和分局，領(lǐng)事館，大使館及商會(huì)的銷(xiāo)售拜訪(fǎng)和電話(huà)拜訪(fǎng)。 2. Maintain good relationships with key government accounts and solicit daily room night production of individuals, groups and conference business from the existing and new government related bureaus in order to achieve sales targets and maximize revenue. 與主要政府客戶(hù)群保持良好關(guān)系，在已有和新的政府相關(guān)部門(mén)客戶(hù)中爭(zhēng)取個(gè)人，團(tuán)隊(duì)和商務(wù)會(huì)議生意。從而達(dá)到銷(xiāo)售目標(biāo)并使收入最大化。 3. Handles inquiries from government related bureaus that may involve meeting, site inspection, negotiation and contract writing. 處理來(lái)自政府及相關(guān)分局的要求，包括會(huì)議，現(xiàn)場(chǎng)參觀(guān)，協(xié)商和合同撰寫(xiě)。 4. Follow-up on all enquiries and leads involving government sectors until business is secured. 跟進(jìn)所有在政府市場(chǎng)范圍內(nèi)的詢(xún)問(wèn)和線(xiàn)索，直到生意確定。 5. Conduct Hotel inspections for Government or Official functions coordinators. 為政府或政府活動(dòng)協(xié)助人開(kāi)展酒店參觀(guān)活動(dòng)。 6. Entertain key Government officials regularly to obtain updated market intelligence and maintain relationship. 經(jīng)常與政府官員交際以獲得最新市場(chǎng)動(dòng)向并保持關(guān)系。 7. Represent the Hotel in Government invited functions. 代表酒店應(yīng)邀參加政府活動(dòng)。 8. Monitor competitors’ activities pertaining the Government segments. 關(guān)注競(jìng)爭(zhēng)酒店的活動(dòng)以洞悉政府市場(chǎng)。 ? 9. Organise VIP’s arrivals, welcome and provide them with assistance during their stay upon needs according to the Hotel standards, in order to meet guest satisfaction. 安排貴賓到店，歡迎事宜并在他們?cè)诘昶陂g根據(jù)酒店標(biāo)準(zhǔn)提供卓越服務(wù)，從而令客戶(hù)滿(mǎn)意而歸。 10. Keep two-way communications between government bureaus and hotel, ensuring clients are kept updated with latest development in hotel, and senior managements are kept updated on changes in government sectors, the related events, market trends, customers feedback and competitor activities. 保持政府分局和酒店兩者的緊密聯(lián)系，保證不斷為客戶(hù)酒店的發(fā)展信息，并為高級(jí)管理層更新相關(guān)信息，包括政府部門(mén)、相關(guān)的事件,市場(chǎng)趨勢(shì)、顧客反饋和競(jìng)爭(zhēng)對(duì)手的活動(dòng)。 11. Keeps the Senior Management updated on sales efforts progress and bookings, conferring closely on matters of special handlings or unusual developments, recommending necessary sales actions to better compete in the market place. 保持高級(jí)管理層更新銷(xiāo)售進(jìn)步和預(yù)訂的信息，密切討論特殊的事件或非正常的發(fā)展，建議有必要的銷(xiāo)售策略，增加市場(chǎng)競(jìng)爭(zhēng)力。 ? 12. Account Management客戶(hù)管理 Develops and maintains Langham Best Practice to ensure customer account objectives are defined and appropriate sales activities implemented. 發(fā)展和保持朗廷最優(yōu)實(shí)踐策略來(lái)保證目標(biāo)明確和執(zhí)行合適的銷(xiāo)售活動(dòng)。 Assists the sales associates in developing account development plans, detailing objectives, timescales and sales methods to support the defined account strategies. 幫助銷(xiāo)售團(tuán)隊(duì)發(fā)展客戶(hù)，包括發(fā)展計(jì)劃，細(xì)化目標(biāo)，時(shí)間規(guī)劃和銷(xiāo)售方法以支持客戶(hù)銷(xiāo)售策略的制定。 Liaises with LHG and GSO/GSAs specifying the accounts contribution to the business, revenue targets and agree activities. 與LHG和GSO/GSAs緊密聯(lián)系，具體說(shuō)明客戶(hù)在商業(yè)，收入目標(biāo)和達(dá)成活動(dòng)上的比例劃分。 Accurately identifies the level of influence and decision making power of contacts in the customer organisation and uses these to secure business. 準(zhǔn)確識(shí)別客戶(hù)聯(lián)系人的影響力和決策力，并利用這些來(lái)鞏固業(yè)務(wù)。 Develop customer accounts to increase market / customer share- all revenue streams-locally, nationally and globally. 發(fā)展客戶(hù)數(shù)據(jù)庫(kù)，增加市場(chǎng)/客戶(hù)份額-所有的收入來(lái)源-本地，國(guó)際，全球。 ? 13. Market Intelligence市場(chǎng)分析能力 Monitors and maintains competitor set activity including Financial Performance, SWOT Analysis, Key accounts/Market Share and Marketing Programs. 關(guān)注和持續(xù)了解競(jìng)爭(zhēng)酒店的活動(dòng),包括財(cái)政表現(xiàn),SWOT分析,主要客戶(hù)/市場(chǎng)份額和市場(chǎng)活動(dòng)。 ? 14. Customer Relationships客戶(hù)關(guān)系 Establishes, enhances and maintains productive quality working relationships with key internal and external customers. 與主要的內(nèi)部和外部客戶(hù)開(kāi)展，加強(qiáng)和保持有效的工作關(guān)系。 Keeps Hotel information relating to customer requirements, interests and market activities up to date. 保持與客戶(hù)要求，興趣，和市場(chǎng)活動(dòng)相關(guān)的酒店信息及時(shí)更新。 Reviews customer base to determine new opportunities for account penetration. 瀏覽客戶(hù)數(shù)據(jù)庫(kù)，發(fā)展新客戶(hù)。 Contributes ideas to improve the products and services offered. 提供想法來(lái)提高產(chǎn)品和服務(wù)。 ? 15. Team Leadership團(tuán)隊(duì)領(lǐng)導(dǎo) Direct, monitors and evaluates sales performance of account teams and self to ensure sales revenue targets are being met. 指導(dǎo)，監(jiān)督和評(píng)價(jià)團(tuán)隊(duì)和自身的表現(xiàn)，保證銷(xiāo)售收入達(dá)標(biāo)。 Agrees, clarifies and implements Best Practice selling methods and procedures at all levels in the team to ensure business objectives are met. 同意，闡明和執(zhí)行各級(jí)團(tuán)隊(duì)的最佳銷(xiāo)售實(shí)踐方法和程序以確保業(yè)務(wù)目標(biāo)的實(shí)現(xiàn)。 Discusses and agrees departmental and individual objectives with team, reviewing and updating in light of changes in the business, implementing corrective action where necessary. 與團(tuán)隊(duì)討論并同意制定部門(mén)和個(gè)人目標(biāo)，瀏覽和更新業(yè)務(wù)中的變化，必要時(shí)調(diào)整執(zhí)行方法。 Communicates regularly and on time verbally and non-verbally, providing individuals with prompt and specific feedback on performance. 經(jīng)常并及時(shí)進(jìn)行口頭或非口頭的溝通，為員工個(gè)人表現(xiàn)提供及時(shí)和具體的反饋。 Creates an atmosphere which motivates and encourages people to perform to the best of their ability, minimizing conflict where it occurs. 創(chuàng)造能推動(dòng)和鼓勵(lì)員工發(fā)揮自己最佳能力的氛圍，將沖突最小化。 ? REQUIREMENTS 職位要求 1. Education教育學(xué)歷 Diploma or University degree is preferred. 大專(zhuān)或本科文憑優(yōu)先。 2. Experience經(jīng)驗(yàn) Minimum 3 years relevant experience and managerial responsibilities in a 5 star hotel, previous experience in a similar position would be a plus. 最少3年相關(guān)工作和五星級(jí)酒店管理經(jīng)驗(yàn)，之前擔(dān)任過(guò)相似職位者優(yōu)先。 3. Job Skills/Knowledge工作技能/知識(shí) Excellent communication, interpersonal and co-ordination skills. Independent & ability to work under pressure. Well organized and a good planner with an enquiring mind. 具備極佳的溝通，交際和合作技巧。能獨(dú)立工作和承受壓力。具鉆研精神，善于計(jì)劃和組織。 4. Computer Skills電腦技能 Familiar with MS Office and Delphi Sales & Catering system. 熟悉微軟辦公軟件和Delphi Sales & Catering系統(tǒng)。 5. Language Skills語(yǔ)言能力 Excellent written and verbal in Mandarin, good command in English. 具備優(yōu)秀的普通話(huà)口語(yǔ)和書(shū)面溝通技巧，英語(yǔ)讀寫(xiě)流利。

招聘西廚冷房廚師 PRINCIPAL RESPONSIBILITIES 主要職責(zé) ? Ensure compliance with all local (Health Department) regulations. 確保遵守當(dāng)?shù)卣ㄐl(wèi)生部門(mén)）的規(guī)定。 ? Set up working station properly and on time before each service period. 每次營(yíng)業(yè)前，妥善地設(shè)置好制作臺(tái)。 ? Pay attention to the quality, presentation and flavour. 注重食品的質(zhì)量，擺盤(pán)呈現(xiàn)方式及味道。 ? Make sure that food is tasty, tempting presentation, fresh and safe. 確保食品新鮮美味，可口誘人，衛(wèi)生安全。 ? Make sure all food is prepared by recipes. 確保所有食品嚴(yán)格按照配方制作。 ? Cold food for straight consumption is handled with gloves at all times. 取用直接食用的冷凍食品時(shí)必須戴手套。 ? Wash hands before entering the kitchen or returning to work station. 進(jìn)入廚房及回到操作臺(tái)前先洗手。 ? Implement proper food preparation procedures and storage standards. 履行正確的備菜程序與貯藏標(biāo)準(zhǔn)。 ? Follow the principle of food use-First in first out. 遵循先進(jìn)先出的食品使用原則。 ? Maintain purchasing, receiving and food storage standards. 維持采購(gòu)，收貨及食品貯藏標(biāo)準(zhǔn)。 ? Apply for proper materials according to needs and instructions. 根據(jù)需要和指示，做好適當(dāng)?shù)奈锪仙暾?qǐng)。 ? All food items must be covered with cling film (or proper lid), dated, labeled and initialed by person who made it or used it first. 所有食品必須用保鮮膜（或大小適當(dāng)?shù)纳w子）封好保存，由制作者或最初使用者制作標(biāo)簽、標(biāo)明日期。 ? Support the Food and Beverage department's procedures for waste control. 支持餐飲部的各項(xiàng)程序?qū)速M(fèi)的控制。 ? Conduct reasonable control of raw materials. 進(jìn)行合理的原料控制。 ? Follow proper handling and right temperature of all food products. 遵循食品的適當(dāng)處理及正確的保存溫度。 ? Take temperature checks as required and keep record on the company standards sheets. 按要求檢查溫度并做好相關(guān)記錄。 ? Ensure that Hygiene documents are filed in correctly and updated as necessary. 確保正確分類(lèi)保存衛(wèi)生方面的文件，并作必要的更新。 ? Use the cutting board correctly according to HACCP instructions at all times. 根據(jù)HACCP的指示，正確使用砧板。 ? Implement and follow HACCP system and correct Hygiene and Safety Standards. 實(shí)施及遵照HACCP系統(tǒng)執(zhí)行正確的衛(wèi)生和安全標(biāo)準(zhǔn)。 ? Ensure all colleagues follow all job safety regulations and all hazards are reported to the Security and Engineering. 確保所有的同事遵循工作安全規(guī)則，所有的危險(xiǎn)都要報(bào)告給保安部及工程部。 ? Effectively report, investigate and follow up on colleague accidents. 有效的報(bào)告、調(diào)查及跟進(jìn)員工事故。 ? Ensure that colleagues' uniforms are clean and tidy, especially in public areas and guest services. 確保同事的制服干凈整潔，特別是在公共區(qū)域及對(duì)客服務(wù)時(shí)。 ? Hold periodically class room style training for new colleagues in order to increase professional knowledge skills. 定期對(duì)新進(jìn)同事進(jìn)行課堂式培訓(xùn)，幫助其增加相關(guān)職業(yè)知識(shí)技能。 ? Maintain a daily emphasis on food cost control and train colleagues to enhance their awareness. 堅(jiān)持每天強(qiáng)調(diào)食品成本控制，并培訓(xùn)同事增強(qiáng)該方面意識(shí)。 ? Check the refrigerator food before each shift and replace the container in time if necessary. 每次交班前需檢查冰箱食物，如有需要，及時(shí)更換盛器。 ? Implement and follow the daily departmental training program. 執(zhí)行并遵循每日部門(mén)培訓(xùn)計(jì)劃。 ? Participate in the training of colleagues according to the menu, including ingredients, preparation methods and unique tastes. 按照菜譜參與同事的培訓(xùn)，包括配料，備菜及獨(dú)特的口味。 ? Regularly develop colleague activity plan to promote teamwork. 定期制定員工活動(dòng)計(jì)劃以促進(jìn)團(tuán)隊(duì)合作。 ? Proper handling, maintaining and cleaning of equipment. 正確合理使用設(shè)備，及時(shí)維修保養(yǎng)。 ? Participate in the arrangement of the buffet at any time when necessary. 必要時(shí)，參與幫助自助餐的布置工作。 ? Cooperate with guests, customers, groups, company representatives, vendors and local education system needs. Participate in the sales menu, VIP menu and any banquet requirements. 配合客人，客戶(hù)，團(tuán)體，公司代表，銷(xiāo)售商及當(dāng)?shù)亟逃w制的需要。參與銷(xiāo)售菜單，貴賓菜單及任何宴會(huì)的需求。 ? Be able to participate in the job cross-training when necessary and be transfer to other departments to assist the work. 按要求，參加崗位交叉培訓(xùn)，需要時(shí)能調(diào)至其他部門(mén)協(xié)助工作。 ? Train, coach, and counsel colleagues in order to reach a satisfactory level of productivity. 培訓(xùn)，指導(dǎo)并給同事提出一定的建議以達(dá)到令人滿(mǎn)意的生產(chǎn)水平。 ? Coordinate with concerned departments for any issues which may arise in order to find immediate solution in the best interest to guest satisfaction. 與有關(guān)部門(mén)合作，旨在快速地找到令顧客滿(mǎn)意的解決方案。 ? Actively promote cross-sectoral cooperation through frank communication. 通過(guò)坦誠(chéng)的溝通，積極推動(dòng)跨部門(mén)的合作。 ? Respond to guest questions in a correct and appropriate manner within 24 hours. 以正確且適當(dāng)?shù)姆绞?4小時(shí)內(nèi)回應(yīng)客人的疑問(wèn)。 ? Carry a monthly self-inspection and make sure kitchens are compliant with the Langham Brand Standard. 實(shí)行每月自我檢查，確保廚房符合朗廷品牌標(biāo)準(zhǔn)。 ? Attend all meetings as required. 根據(jù)需要，參加所有的會(huì)議。 ? Perform any duties assigned by the Management. 執(zhí)行任何管理層委托的工作。 REQUIREMENTS 職位要求 Education 教育學(xué)歷 ? Culinary Education is preferred. 烹飪教育背景優(yōu)先。 ? Priority should be given to a diploma issued by a certification authority or a professional trainer. 優(yōu)先考慮持有由認(rèn)證機(jī)構(gòu)頒發(fā)的文憑或經(jīng)過(guò)專(zhuān)業(yè)培訓(xùn)者。 Experience 經(jīng)驗(yàn) ? At least two years related experience in this position in 5-star hotels. 至少具備兩年5星級(jí)酒店相關(guān)工作經(jīng)驗(yàn)。 Job Skill/Knowledge 工作技能/知識(shí) ? Good culinary skills, while deliver top quality product and presentations. 完美的烹飪技巧，同時(shí)展現(xiàn)高質(zhì)量的食物及擺盤(pán)。 ? Knowledge of food processing and hygiene standards. 具備食品加工及衛(wèi)生標(biāo)準(zhǔn)知識(shí)。 ? Good interpersonal conflict management skills. 良好的處理同事關(guān)系沖突管理技巧。 Computer Knowledge 電腦知識(shí) ? Knowledge of MS office software. 會(huì)使用微軟辦公軟件。 Language Proficiency 語(yǔ)言能力 ? Good communication skills (verbal and listening and writing). 良好的溝通技巧（口語(yǔ)，聽(tīng)力及書(shū)寫(xiě)）。

SCOPE 范圍 The supervisor’s main function is to promote and ensure guest satisfaction, achieved through self-ability to develop and maintain a strong team environment, placing emphasis on colleague satisfaction and delivery of prompt, courteous service. The supervisor is accountable for sales and profit in self-area. 主管的主要職能是提升和確?？蛻?hù)滿(mǎn)意度，通過(guò)自身能力來(lái)建立和維護(hù)一個(gè)強(qiáng)大的團(tuán)隊(duì)，重視提升同事的滿(mǎn)意度，提供積極，禮貌的服務(wù)。同時(shí)，主管須負(fù)責(zé)自己管理區(qū)域內(nèi)的銷(xiāo)售和利潤(rùn)。 ? PRINCIPAL RESPONSIBILITIES 主要職責(zé) ? Operations營(yíng)運(yùn) ·Be responsible for daily operation of the restaurant to ensure smooth operation of the restaurant. 負(fù)責(zé)餐廳日常的營(yíng)運(yùn)，保證餐廳營(yíng)運(yùn)順暢。 ·Open and close daily operation according to the superior’s arrangement. 遵照上級(jí)的安排表來(lái)開(kāi)始和結(jié)束一天的營(yíng)運(yùn)。 ·Initiate aggressive guest interaction through seeking and soliciting feedback from guests. 與客人進(jìn)行積極的互動(dòng)和交流，征求客人的反饋以提高服務(wù)質(zhì)量。 ·Train, maintain and enforce all Langham service standards. 培訓(xùn)、維持和執(zhí)行所有朗廷酒店的服務(wù)標(biāo)準(zhǔn)。 ·Enforce the Langham standardized drink recipe and presentation guidelines to ensure consistent quality beverage to guests in accordance with the Langham Bar Guide. 執(zhí)行朗廷酒店規(guī)范的飲料配方，以確保給客人提供的飲料具有一貫的品質(zhì)。 ·Ensure that food and beverages are provided with quality assurance. 確保所提供的食品和飲料有質(zhì)量保證。 ·Properly execute revenue and check control procedures on shift. 嚴(yán)格執(zhí)行收入和賬單的操作程序。 ·Handle daily colleague relationships (e.g., shift adjustment). 處理日常同事的協(xié)作關(guān)系（例如，班次調(diào)整）。 ·Maintain a safe & sanitary work environment for all colleagues & guests. 為所有的同事和客人，建立一個(gè)安全及衛(wèi)生的工作環(huán)境。 ·Provide as much help as possible for restaurant operation (e.g., schedules, floor arrangement, reservations). 為餐廳營(yíng)運(yùn)提供盡可能的幫助（例如，工作時(shí)間表，樓層安排，預(yù)定）。 ·Find solutions for problems such as call outs, last minute bookings, or any other daily problems that may arise. 找到解決問(wèn)題的方法，如電話(huà)服務(wù)，臨時(shí)預(yù)定，或其他每天可能發(fā)生的問(wèn)題。 ·Be on the floor during the shift and assist servers or hostess to ensure guests are satisfied. 在餐廳營(yíng)運(yùn)時(shí)，確保在各自的崗位上，協(xié)助服務(wù)員或迎賓，使客人滿(mǎn)意。 ·Ensure all work is done on a daily basis. 確保完成每天的工作。 ·Maintain proper colleague uniform standards. 保持同事制服的標(biāo)準(zhǔn)。 ·Establish an effective engineering maintenance and maintenance procedure through work assignment and surprise inspection. 通過(guò)工作分配和突擊檢查，建立起一個(gè)有效的工程維護(hù)及保養(yǎng)程序。 ·Understand and guide the principle of authorization to ensure guest satisfaction. 理解和指導(dǎo)授權(quán)原則，以確?？腿说臐M(mǎn)意度。 ·Actively support the Quality Improvement Process. 要積極支持質(zhì)量改進(jìn)程序。 ·Assist in working toward positive financial results. 協(xié)助工作得到積極的財(cái)政結(jié)果。 ·Assist in maintaining a highly motivated and well-trained team. 協(xié)助培訓(xùn)一個(gè)高度的熱情和訓(xùn)練有素的團(tuán)隊(duì)。 ·Exercise station rotation to ensure stations are distributed fairly. 運(yùn)用崗位的輪換制，來(lái)確保工作安排的合理性。 ·Set a good example for colleagues and motivate colleagues to work enthusiastically. 以身作則，為同事樹(shù)立良好的榜樣，激勵(lì)同事的工作熱情。

? Comply with all Hotel, Langham Hotels International standards, policies and procedures. 遵從酒店，朗廷國(guó)際的標(biāo)準(zhǔn)，規(guī)章和制度 ? Demonstrate and awareness and compliance of Health and Safety policies in the workplace. 在工作區(qū)域內(nèi)知道和遵從相關(guān)健康和安全的工作須知 ? Delegate tasks to public area cleaners. Prepare work schedules and assignments of public area colleagues under his / her responsibility. 安排PA同事工作，準(zhǔn)備工作計(jì)劃明確同事職責(zé) ? Ensure colleagues under his / her jurisdiction perform their duties and responsibilities according to approved systems and procedures. 確保同事在主管的指導(dǎo)下，按酒店的標(biāo)準(zhǔn)去完成工作 ? Ensure all restaurants, Food and Beverage outlets, conference and meeting rooms are cleaned properly and in order, prior to the opening of the same to the public.? Follow up and spot check for satisfactory completion of work assignments.? 確保餐廳，營(yíng)業(yè)場(chǎng)所，會(huì)議室，宴會(huì)廳都是干凈整潔的，對(duì)于安排的工作進(jìn)行跟進(jìn)和檢查 ? Respond IMMEDIATELY to guest requests. 立刻回復(fù)客人的要求 ? Report to the PA Manager any loss and damage of furniture, fixtures or equipment or any unusual happening on area of jurisdiction. 任何發(fā)生在PA的物品設(shè)備設(shè)施及異常情況都應(yīng)向PA經(jīng)理報(bào)告 ? Read hand-overs and reports of the other public area supervisors and follow up immediately on important observations and issues.? 察看其他主管留下的交接并立即跟進(jìn)重要項(xiàng)目 ? Prepare weekly requisition of guest and cleaning supplies.? 準(zhǔn)備每周必備的客用品及清潔用品 ? Provide and conduct training and re-training programs to public area colleagues concerning care and use of equipment and tools, method of maintaining different types of floors, etc.? Demonstrate new techniques of public are maintenance if necessary.? 對(duì)同事進(jìn)行機(jī)器工具清潔方法，比如清潔各種不同地平的方法培訓(xùn)，如有可能或必要時(shí)對(duì)于新的機(jī)器使用前進(jìn)行示范 ? Check and ensure all public area colleagues have completed their tasks satisfactorily before going of duty. Check and ensure equipment and cleaning tools are cleaned and stored properly.? 檢查并保證PA同事在下班前必須全部并合格的完成工作，并確保工具機(jī)器的清潔完好的回原位 ? Ensure all items left behind by guests in the public area are forwarded to the Housekeeping Office immediately. 確保所有公共區(qū)域內(nèi)發(fā)現(xiàn)的客人遺留物品都必須立即送至客房部辦公室 ? Be FIRM but FAIR to colleagues. 公平公正的對(duì)待同事 ? Provide close supervision and coordination with outside contractor – pest control，window cleaner, landscaping etc. 與外包公司的合作，殺蟲(chóng)，外窗，園藝等 ? Perform any duties assigned by the Management deemed necessary.? 執(zhí)行任何管理層委托的工作

RINCIPAL RESPONSIBILITIES 主要職責(zé) ? Follow all Langham policies and procedures. 遵守所有朗廷酒店的規(guī)章制度和程序。 Comply with the “clean as you go” policy. 完成“所到之處無(wú)臟物”的原則。 Report to work on scheduled days at the scheduled time. 按照工作時(shí)間表按時(shí)上班。 Report to work in uniform following all appearance standards. 上班時(shí)遵守儀容儀表和制服制度。 Work as a team. 工作中保持團(tuán)隊(duì)精神。 Follow all safety policies to ensure a safe work area. 遵守所有安全制度，塑造一個(gè)安全的工作環(huán)境。 Honour all reasonable work-related requests mad by a manager or supervisor, which may be outside your normal job activities, to achieve complete guest satisfaction and service throughout the Hotel. 尊重所有的來(lái)自經(jīng)理和主管的合理工作相關(guān)請(qǐng)求，即使超出你的工作范圍，也要為整個(gè)酒店服務(wù)，使客人滿(mǎn)意。 Check out with your supervisor before leaving your station or the floor for any reason. 因?yàn)槿魏卫碛尚枰x開(kāi)你的工作崗位之前先匯報(bào)你的主管。 ? ? Specific Duties 具體工作任務(wù) ? Check your station, prior to opening, for cleanliness of tables and chairs, proper set-up of salt and pepper, sugar, ashtrays, flowers, lamp, clean cutlery and glassware. 檢查你的工作區(qū)域，清潔桌子椅子，準(zhǔn)備好鹽，胡椒，糖，煙灰缸，花瓶，餐具和杯子。 Do all necessary opening and closing side ?work according to the side work schedule. 做好所有必要的開(kāi)檔和關(guān)檔的工作記錄表。 Have all necessary tools ready: tray, pen, bus towel, corkscrew, etc. 準(zhǔn)備好所有必要的工具：托盤(pán)，筆，紙巾，酒刀。等等。 Develop a complete knowledge of menu items, their garnish, contents and preparation methods. Be ready to answer any guest questions about the menu in a positive and concise way. Know the use records. 熟悉菜單上的各項(xiàng)菜以及它們的配菜，內(nèi)容和調(diào)制品。準(zhǔn)確地回答客人提出關(guān)于菜單上的任何問(wèn)題。 Operate the Point of Sale terminal correctly and follow all Langham check-closing procedures. 正確運(yùn)行銷(xiāo)售終端的要點(diǎn)并且遵守所有朗廷的開(kāi)，收檔程序。 Practice aggressive hospitality and use Suggestive Selling techniques when taking guest’s order. 當(dāng)接受客人點(diǎn)單時(shí)，用積極的親切的銷(xiāo)售技巧向客人推薦特色菜和飲料。 Develop a good knowledge of beverages, liquors, and wine service. 增進(jìn)飲料，酒品類(lèi)的知識(shí)，熟悉葡萄酒的服務(wù)流程。 Pick up and present food and beverages according to standard service procedures. Properly bus the table throughout the meal. By dessert, all condiments, dirty dishes and silverware should be cleared, except sugar and appropriate silverware and beverage glasses that are not empty. Pay special attention to finer points of service, i.e., replacing ashtrays, water glasses filled, checking back just after serving entrée, keeping proper posture and being personable, ?but limiting conversation. 根據(jù)服務(wù)程序的標(biāo)準(zhǔn)跑菜和上菜。在整個(gè)用餐過(guò)程中適當(dāng)擺放餐桌。上甜品時(shí)，所有調(diào)味品，臟盤(pán)子和餐具必須換干凈的，除了糖和適當(dāng)?shù)牟途哌€飲料杯不能為空。特別注意服務(wù)的要點(diǎn)，比如，放回?zé)煾?，上茶，上完主菜后再檢查，保持適當(dāng)?shù)膬x態(tài)，不要閑談。 Bus, clean and reset the table according to standard procedures. 根據(jù)服務(wù)流程的標(biāo)準(zhǔn)清潔并重新擺臺(tái)。 Chewing gum or smoking is not allowed while on duty. 上班時(shí)間不能吃口香糖和抽煙。 Attend all meetings or training seminars as required. 參加所有必要的會(huì)議和培訓(xùn)討論。 All details regulatory framework refer to colleague Handbook. 所有規(guī)章制度請(qǐng)參照員工手冊(cè)。 Be aware of accident prevention and help ?enforce safe working conditions. Zero accidents are our goal. 了解事故預(yù)防并加強(qiáng)工作安全，目標(biāo)是零事故 Perform any duties assigned by the Management deemed necessary. 執(zhí)行任何管理層委托的工作。 ? ? REQUIREMENTS 職位要求 ? Education 教育學(xué)歷 Minimum Vocational School 至少畢業(yè)于專(zhuān)業(yè)學(xué)校。 ? Experience 經(jīng)驗(yàn) Minimum 1 year restaurant operations experience. 至少有一年餐廳工作經(jīng)驗(yàn)。 ? Job Skill / Knowledge 工作技能 / 知識(shí) Demonstrated strong hospitality and communication skills. 有較好的服務(wù)精神和溝通技巧。 Demonstrated strong work ethic. 有較強(qiáng)的工作敬業(yè)精神。 Demonstrated great hospitality skills and sensitivity to guest needs. 良好的服務(wù)待客技巧預(yù)知客人的需求。 ? Computer Knowledge 電腦知識(shí) Knowledge of MS office software 能夠使用日常的辦公室軟件 ? Language Proficiency 語(yǔ)言能力 Demonstrated ?good communication skills in English and ? ? ?Mandarin. 具備良好的英語(yǔ)和普通話(huà)表達(dá)能力。

PRINCIPAL RESPONSIBILITIES 主要職責(zé) ? ?Execute job tasks according to the pre-defined standards & procedures and in compliance with the company employment handbook 根據(jù)擬定的規(guī)定條例以及公司員工手冊(cè)執(zhí)行其職責(zé)范圍內(nèi)的工作。 ?Ensure Front Desk area up to standard and all operating equipment is well-maintained. 確保前臺(tái)區(qū)域符合標(biāo)準(zhǔn)，所有營(yíng)運(yùn)設(shè)備運(yùn)作正常. ?Demonstrate honesty, reliability, ethics, and professionalism; demonstrate consistency between words & behaviour. 展現(xiàn)誠(chéng)實(shí)，可靠，規(guī)范及專(zhuān)業(yè)的工作禮儀。 ?Accept personal responsibility and accountability for achieving?results within targeted timelines; ensure clear authority and accountability for results by others. 在規(guī)定的時(shí)限內(nèi)承擔(dān)相應(yīng)的責(zé)任及義務(wù)從而完成任務(wù)。并清晰其他職務(wù)的權(quán)限及責(zé)任。 ?Ensure all tasks are carried out accurately, efficiently and within ?the allocated timeframes for each task. All tasks must be closed in the FCS system once completed. 在指定的時(shí)間內(nèi)準(zhǔn)確,有效地執(zhí)行每一個(gè)任務(wù)。一旦完成后,所有任務(wù)都必須在FCS系統(tǒng)中被關(guān)閉。 ?Be fully knowledgeable about the hotel facilities, functions and ?local area information. 熟知酒店設(shè)施，功能及當(dāng)?shù)貐^(qū)域信息。 ?Add value through operational efficiency through process improvement; understand and focus on the key drivers of sales, colleague ?and customer satisfaction, profitability, and quality. 通過(guò)收入的增長(zhǎng)和有效的運(yùn)作提升價(jià)值；理解并關(guān)注銷(xiāo)售，同事和賓客的滿(mǎn)意度，收益和質(zhì)量的關(guān)鍵。 ?Be familiar with hotel emergency procedures, eg. fire alarm and take charge during emergency situations. 熟悉酒店對(duì)于緊急情況的程序，例如：遇火警時(shí)負(fù)責(zé)緊急情況的處理。 ?Perform accurate registration of arriving guests according to the hotels standards & procedures and guest reservation information and preferences. 遵循酒店規(guī)定，賓客預(yù)定信息及喜好，準(zhǔn)確地為入店賓客提供入住登記手續(xù)。? ?Perform accurate cashiering duties for departing guests according to the hotel standard & procedures while using and balancing their individual house bank. 遵循酒店關(guān)于收銀員管理個(gè)人備用金的規(guī)定，準(zhǔn)確地為離店賓客辦理結(jié)賬業(yè)務(wù)。 ?Up sell and cross sell of hotel rooms and facilities to maximize ?revenue. 推銷(xiāo)酒店其他房型及其他產(chǎn)品從而增加酒店收入。 ?Conduct foreign currency exchange for in house guests. 為住店賓客提供外幣兌換業(yè)務(wù)。 ? ?Handle pre-block room for VIPs or other special attention guests. 處理VIP客人及其他需特殊照顧賓客的提前入住登記工作。 ?Attend to all guest enquiries with poise in a helpful and professional manner. 用樂(lè)意和專(zhuān)業(yè)的態(tài)度應(yīng)答賓客所有的詢(xún)問(wèn)。 ?Be familiar with hotel room configuration, all special rates & ?programs and the?Brilliant Program. 熟悉酒店房間形態(tài)，所有優(yōu)惠價(jià)和促銷(xiāo)活動(dòng)以及朗廷卓逸會(huì)內(nèi)容。 ?Understand the hotel PMS in regards to Front Desk operation. 理解酒店使用系統(tǒng)中有關(guān)前臺(tái)營(yíng)運(yùn)的知識(shí)。 ?Handle city ledger payments. 處理掛賬。 ?Handle on day walk in reservation requests. 處理無(wú)預(yù)定賓客前來(lái)登記及賓客的其他要求。 ?Update guest profiles accurately in the hotel PMS and registration cards. 準(zhǔn)確地在酒店系統(tǒng)中更新賓客的資料以及填寫(xiě)賓客入住登記卡。 ?Work closely with other departments to ensure a seamless service flow for the guests to maximum guest satisfaction. 和其他部門(mén)緊密合作以確保為賓客提供無(wú)可挑剔的服務(wù)從而提高賓客滿(mǎn)意度。 ?Understand their role in an emergency situation in the hotel. 理解在酒店遇到緊急情況時(shí)應(yīng)充當(dāng)?shù)慕巧??Attend assigned training sessions on time and as scheduled. 依照安排準(zhǔn)時(shí)參加培訓(xùn)課程。 ?Ensure attendance to work is on time as scheduled. 按照班表安排準(zhǔn)時(shí)上班。 ?Work over night shifts as required. 根據(jù)需要出勤夜班。 ?Balancing of all cashiers' cash float at the end of each shift. Any discrepancy must be immediately reported to FD Supervisor/Duty Manager/Front Desk Manager. 每個(gè)班次結(jié)束后確?，F(xiàn)金無(wú)誤。任何差異必須及時(shí)向當(dāng)班主管、大堂經(jīng)理或前臺(tái)經(jīng)理匯報(bào)。 ?Basic clerical or administrative work. 基礎(chǔ)的行政或文員的工作。 ?Perform other duties as assigned by the management. 在管理層的安排下承擔(dān)其他工作職責(zé)。 ? REQUIREMENTS 職位要求 ? Education 教育學(xué)歷 ?Certificate / Diploma / Bachelor in Hotel Management 酒店管理類(lèi)證書(shū)/學(xué)歷證明/學(xué)士學(xué)位證明 ? Experience 經(jīng)驗(yàn) ?One years working experience, preferably in hotel industry 一年相關(guān)的酒店工作經(jīng)驗(yàn) ? Job Skill / Knowledge 工作技能 / 知識(shí) ?Out-going personality 性格開(kāi)朗 ?Good communication skills 良好的溝通技巧 ?Office ?administration experience 辦公室行政經(jīng)驗(yàn) ? Computer Knowledge 電腦知識(shí) ?Knowledge of MS office software 相關(guān)辦公自動(dòng)化知識(shí) ?Opera PMS 酒店Opera系統(tǒng) ?FCS FCS系統(tǒng) ? Language Proficiency 語(yǔ)言能力 ?Good command of English and Mandarin, other languages would be beneficial. 良好的英語(yǔ)及普通話(huà)掌握能力,其他語(yǔ)言掌握者優(yōu)先考慮。

負(fù)責(zé)市場(chǎng)開(kāi)發(fā)，增加并保留客源。 建立并維護(hù)良好的客戶(hù)關(guān)系以增加銷(xiāo)售額。 完成全程的銷(xiāo)售流程，包括銷(xiāo)售跟蹤，現(xiàn)場(chǎng)勘查，價(jià)格談判，合約準(zhǔn)備與簽訂。 服務(wù)客戶(hù)，了解需求并盡量滿(mǎn)足客戶(hù)的要求。 設(shè)計(jì)并參與各項(xiàng)銷(xiāo)售活動(dòng)來(lái)增強(qiáng)客戶(hù)的關(guān)系。 準(zhǔn)備，分析銷(xiāo)售報(bào)表。 2 年以上酒店/服務(wù)公寓銷(xiāo)售工作經(jīng)驗(yàn)。 良好的人際溝通能力，能有效地進(jìn)行內(nèi)/外部溝通。 較強(qiáng)的團(tuán)隊(duì)協(xié)作精神、組織及策劃能力。 熟悉EXCEL, WORD, ERP(ORACLE)系統(tǒng)。 富有工作熱情，能承受工作壓力 。

BASIC FUNCTION基本職能 Responsible for planning, organizing, leading, supervising, co-coordinating, auditing and participating in the activities of Front Desk personnel. 負(fù)責(zé)計(jì)劃，組織，領(lǐng)導(dǎo)，主管，協(xié)調(diào)，審核和參加前臺(tái)員工的日常工作。 DUTIES AND RESPONSIBILITIES責(zé)任和義務(wù) 1.?Supervises, co-ordinates and participates in the activities of the Front Desk staff such as: 主管，協(xié)調(diào)并參與前臺(tái)員工的日常工作，如： (a) Handle room reservation information 、rooming guests處理客房預(yù)定、為客人分房 (b)?controlling and handling guestroom keys, messages, mail控制和處理客人房間的鑰匙，信息和信件 (c)?giving out information提供信息 (d)?keeping and up-to-date minute inventory of rooms for room sale及時(shí)更新房間情況以便銷(xiāo)售房間 (e)?maintaining relevant records for statistical report保留相關(guān)記錄以備統(tǒng)計(jì)報(bào)告 (f)?maintaining accurate file of guest history/registration cards保留準(zhǔn)確的客人歷史/登記卡的檔案 (g)?accuracy of room rack and the alphabetical rack提供準(zhǔn)確的客房入住率 (h)?Ensures that enough Telephone Operators are available to service calls at all times, that all calls are handled properly. 確保時(shí)刻保持接線(xiàn)員人數(shù)充足，能及時(shí)適當(dāng)?shù)慕与娫?huà)。 2.Ensures that the activities of all Front Desk staff are performed on the basis of established procedures and standards. 確保所有前臺(tái)員工的日常工作根據(jù)擬定的程序和標(biāo)準(zhǔn)進(jìn)行 3.Ensures correctness of information in guest folio, i.e. bills, room rates etc; initials them before handing to the Front Office Cashier. 保證客人編碼，電子賬單，房?jī)r(jià)等信息的準(zhǔn)確性，在將他們交給前廳出納之前檢查一遍 4.Ensures that guest needs, inquiries, complaints are properly handled and accommodated. 確?？腿说男枨?，詢(xún)問(wèn)，投訴適當(dāng)處理和調(diào)解了 5.?Checks list of arrivals for the day, takes note of VIPs and other special instructions and requests and implements them. 監(jiān)察每天的到達(dá)客人名單，記錄下貴賓客人和其他特別指示或要求并根據(jù)要求完成 6.?Co-ordinates closely with Housekeeping in keeping-up with the status of the guest rooms; maintains proper functioning of room status systems. ?與客房部密切合作留意客人的房態(tài)，適當(dāng)操作房態(tài)系統(tǒng) 7.?Reconciles room status report of Housekeeping with that of Front Office, advises Assistant Front Office Manager of any discrepancy. 將客房部的房態(tài)報(bào)告與前廳部的比較，一旦有任何差異通知前廳部經(jīng)理 8.?Advises Housekeeping, Room Service, Telephone and other affected departments through proper form or by telephone of all check-ins and checks-outs, cash basis and advance payment registrations, rate and 以適當(dāng)方式或通過(guò)電話(huà)通知客房部，客房服務(wù)部，電話(huà)和其他有關(guān)部門(mén)所有客人登 記入住和結(jié)賬的情況，付現(xiàn)金和預(yù)付金登記，房?jī)r(jià)，等等。 9. ?Performs other duties as required by his supervisor or head of department 執(zhí)行上級(jí)及部門(mén)負(fù)責(zé)人要求的其他工作。 JOB SPECIFICATION 職位條件 1.?College graduate 大學(xué)專(zhuān)科畢業(yè) 2.?At least 3 years’ experience in a hotel of international standard 至少3年以上在國(guó)際標(biāo)準(zhǔn)酒店工作經(jīng)驗(yàn) 3.?Must be familiar with Front Office operations 必須熟悉前廳部的操作 4.?Personable and neat ?氣質(zhì)佳，頭腦靈敏 5.?Verbal and written facility 口頭表達(dá)和書(shū)面表達(dá)能力良好 6.??General knowledge of overall operations and activities of the Hotel 對(duì)酒店總體操作的總體知識(shí)了解

BASIC FUNCTION 基礎(chǔ)職能 Responsible for supervising the activities of Room Attendants to ensure clean, orderly, attractive and well-maintained guest rooms, hallways and service areas. 負(fù)責(zé)監(jiān)督客房服務(wù)員的工作，確?？头?、大廳和服務(wù)區(qū)域的干凈、整潔 DUTIES AND RESPONSIBILITIES 工作職責(zé) 1.?Inspects all VIP blockings, occupied VIP rooms and vacant rooms. 檢查所有貴賓房和空房 2.?Instructs Room Attendants to clean guest rooms in order of priority. 指導(dǎo)客房服務(wù)員清潔客房 3.?Makes available floor linen and cleaning equipment/materials needed for guest rooms. 為客房準(zhǔn)備所需要的布草和清潔設(shè)備 4.?Checks floor corridors, service areas, including linen closets, storage room for cleaning equipment and Room Attendants’ comfort room. 檢查樓層走廊、服務(wù)區(qū)域，包括布草房、儲(chǔ)存室 5.?Checks Room Attendant’s proper grooming, attire, use of respective name tags; inspects maid’s carts for completeness of supplies needed for the day’s work 檢查客房服務(wù)員的裝扮、穿著、佩帶各自的名牌；檢查每天工作需要的推車(chē) 6.?Reports to Executive Housekeeper any irregularities observed on the part of the guests. 向行政管家匯報(bào)任何在顧客部分的異常情況 7.?Builds high morale and motivation and sound employee relationships. 樹(shù)立高昂的斗志，并和員工相處融洽 8.?Rates performance of room attendants. 對(duì)客房服務(wù)員的表現(xiàn)作出評(píng)估 9.?Performs other duties as required by his supervisor or head of department 執(zhí)行上級(jí)及部門(mén)負(fù)責(zé)人要求的其他工作。 JOB SPECIFICAITON 職位要求 1.?Under 55 years old 55歲以?xún)?nèi) 2.?10years’ experience 10年工作經(jīng)驗(yàn) 3.?Aggressive and personable 有進(jìn)取心的，外貌姣好

一、BASIC FUNCTION基本職責(zé) 有責(zé)任組織協(xié)調(diào)所有活動(dòng)相應(yīng)負(fù)責(zé)人，包括食物和飲料的準(zhǔn)備和服務(wù)。 二、DUTIES AND RESPONSIBILITIES職責(zé)和任務(wù) 1.組織協(xié)調(diào)各部門(mén)和餐廳相關(guān)人員的事宜。 2.制定餐廳區(qū)域員工的排班表；為員工培訓(xùn) 3.?根據(jù)當(dāng)天的宴會(huì)單和生意情況,制定員工的每日工作，檢查員工儀容儀表. 4.根據(jù)存貨情況,批準(zhǔn)每個(gè)部門(mén)的請(qǐng)購(gòu)申請(qǐng)單.確保倉(cāng)庫(kù)中的食品和飲料充足,批準(zhǔn)必須的申請(qǐng). 5.處理每個(gè)餐廳的客人投訴和問(wèn)題.對(duì)于其不在時(shí)發(fā)生的客人投訴和問(wèn)題,檢查各部門(mén)每天的日志薄. 6.批準(zhǔn)采購(gòu)申請(qǐng)單,過(guò)失單,備忘錄,損耗單及其他辦公室內(nèi)部備忘錄.有義務(wù)使酒店各項(xiàng)服務(wù)的成本運(yùn)作降到最低. 7.確保餐飲部各部門(mén)的干凈,有條理,可運(yùn)作;檢查柜臺(tái)的擺設(shè),包括準(zhǔn)備工作,服務(wù)區(qū)域,客房服務(wù)及食品室等. 8.培訓(xùn)員工的各項(xiàng)服務(wù)標(biāo)準(zhǔn);對(duì)于其有可能參與制定的酒店運(yùn)作規(guī)則,監(jiān)督其員工實(shí)行并符合標(biāo)準(zhǔn). 9.每隔一段時(shí)間召開(kāi)的餐飲部員工大會(huì),使酒店的各項(xiàng)規(guī)則準(zhǔn)確傳達(dá)給每位員工. 10.建立起一些相關(guān)的標(biāo)準(zhǔn),如用餐區(qū)域發(fā)放多少塊毛巾,每位員工服務(wù)多少客人和勞動(dòng)力的花費(fèi)目標(biāo)等. 11.確保器械,用具,餐具,廚房用具及其他用具的正確使用. 12.確保全餐廳的整潔和衛(wèi)生. 13.監(jiān)控物品和器械的盤(pán)底情況. 14.和銷(xiāo)售經(jīng)理協(xié)調(diào),搞好餐廳的促銷(xiāo)活動(dòng)和特別的活動(dòng). 15.履行每個(gè)餐廳主管應(yīng)有的職責(zé)及其他以后相應(yīng)制定出的職責(zé). 三、JOB SPECIFICATION工作要求 1.大專(zhuān)畢業(yè), 熱于從事酒店經(jīng)理工作或有相關(guān)經(jīng)驗(yàn) 2.西餐廳餐飲服務(wù)至少5年經(jīng)驗(yàn), 3.儀表端莊, 業(yè)務(wù)培訓(xùn), 良好的人際關(guān)系, ?口頭和書(shū)面表達(dá)能力強(qiáng). 4.?培訓(xùn)服務(wù)人員經(jīng)驗(yàn)豐富

一、崗位職責(zé) / Job Responsibilities 1. 制定營(yíng)銷(xiāo)策略 - 根據(jù)酒店市場(chǎng)定位及年度目標(biāo)，制定全面的市場(chǎng)營(yíng)銷(xiāo)計(jì)劃及預(yù)算。 - Develop comprehensive marketing strategies and budgets based on the hotel's positioning and annual goals. 2.市場(chǎng)分析與推廣 - 分析行業(yè)趨勢(shì)、競(jìng)爭(zhēng)對(duì)手及客戶(hù)需求，調(diào)整營(yíng)銷(xiāo)方案以提升市場(chǎng)份額。 - Conduct market research to analyze trends, competitors, and customer needs, optimizing campaigns to increase market share. 3.客戶(hù)關(guān)系管理 - 維護(hù)重要客戶(hù)（如企業(yè)、旅行社、會(huì)展公司）關(guān)系，開(kāi)發(fā)新客戶(hù)資源。 - Maintain relationships with key accounts (e.g., corporations, travel agencies, event planners) and explore new business opportunities. 4.品牌管理與宣傳 - 策劃線(xiàn)上線(xiàn)下品牌推廣活動(dòng)（如社交媒體、OTA平臺(tái)、行業(yè)展會(huì)等）。 - Organize brand promotion campaigns (e.g., social media, OTAs, trade shows) to enhance visibility. 5. 團(tuán)隊(duì)協(xié)作與培訓(xùn) - 領(lǐng)導(dǎo)銷(xiāo)售團(tuán)隊(duì)完成業(yè)績(jī)目標(biāo)，定期培訓(xùn)提升團(tuán)隊(duì)專(zhuān)業(yè)能力。 - Lead the sales team to achieve targets and provide regular training to improve performance. 6.業(yè)績(jī)監(jiān)控與報(bào)告 - 監(jiān)控營(yíng)銷(xiāo)活動(dòng)效果，定期向管理層提交分析報(bào)告并提出改進(jìn)建議。 - Track campaign performance and submit analytical reports with actionable insights to senior management. 二、 任職要求 / Requirements 1. 教育背景 - 本科及以上學(xué)歷，市場(chǎng)營(yíng)銷(xiāo)、酒店管理或相關(guān)專(zhuān)業(yè)優(yōu)先。 - Bachelor’s degree or above in Marketing, Hospitality Management, or related fields preferred. 2. 工作經(jīng)驗(yàn) - 5年以上高星級(jí)酒店或相關(guān)行業(yè)營(yíng)銷(xiāo)經(jīng)驗(yàn)，有團(tuán)隊(duì)管理經(jīng)驗(yàn)者優(yōu)先。 - 5+ years of marketing experience in star-rated hotels or related industries; team management experience is a plus. 3. 技能要求 - 精通市場(chǎng)分析、數(shù)字營(yíng)銷(xiāo)及客戶(hù)開(kāi)發(fā)技巧。 - Proficient in market analysis, digital marketing, and business development; skilled in CRM tools. 4. 個(gè)人素質(zhì) - 結(jié)果導(dǎo)向，具備出色的溝通能力、抗壓能力及創(chuàng)新思維。 - Results-driven with strong communication, stress resistance, and creative thinking.

崗位職責(zé) 1. 獨(dú)立負(fù)責(zé)單體公寓的日常經(jīng)營(yíng)和運(yùn)作，包括客房、前廳、工程、財(cái)務(wù)及采購(gòu)等各項(xiàng)職能工作；2. 確保部門(mén)成本及各項(xiàng)費(fèi)用，得以良好的控制，對(duì)公寓的經(jīng)營(yíng)結(jié)果目標(biāo)及各項(xiàng)滿(mǎn)意度負(fù)責(zé)； 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)行檢查和更新；? 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. 負(fù)責(zé)與行政、供應(yīng)商及外部人際關(guān)系的維護(hù)； 6. 協(xié)助完成公寓新項(xiàng)目開(kāi)發(fā)及拓展任務(wù)；? 7. 協(xié)助完成部門(mén)人才培養(yǎng)。 任職條件 1.大專(zhuān)以上學(xué)歷，英語(yǔ)口語(yǔ)熟練。? 2.有5年以上同品牌星級(jí)酒店客房或前廳管理工作經(jīng)驗(yàn)，客房管理背景優(yōu)先考慮。? 3.熟悉客房部專(zhuān)業(yè)知識(shí)，熟練使用電腦；有一定工工程經(jīng)驗(yàn)，同時(shí)具備前廳部崗位工作經(jīng)驗(yàn)。? 4.掌握熟悉酒店管理、服務(wù)流程和質(zhì)量標(biāo)準(zhǔn)。? 5.具有組織協(xié)調(diào)能力、應(yīng)變能力、適應(yīng)能力、經(jīng)營(yíng)能力以及文字表達(dá)能力。? 6.后續(xù)能接受全國(guó)以及海外外派。? 請(qǐng)注意：您的簡(jiǎn)歷信息將會(huì)被我們轉(zhuǎn)發(fā)到我們的第三方招聘系統(tǒng)進(jìn)行流程使用。我們會(huì)采用合理的安全措施來(lái)保護(hù)您的個(gè)人數(shù)據(jù)安全，如您繼續(xù)申請(qǐng)?jiān)撀毼?，即表示您已知曉并認(rèn)可我們的操作。

基本條件 1.大專(zhuān)及以上學(xué)歷，專(zhuān)業(yè)不限（空乘、播音主持、旅游管理等專(zhuān)業(yè)同等條件下優(yōu)先考慮）； 2.身體健康，具有履行崗位職責(zé)的身體條件和心理素質(zhì)； 3.品行端正，遵紀(jì)守法，認(rèn)同公司的企業(yè)文化； 4.具有良好的服務(wù)意識(shí)，較強(qiáng)的團(tuán)隊(duì)合作精神和愛(ài)崗敬業(yè)精神； 5.服從公司所屬酒店范圍內(nèi)工作調(diào)派； 6.服從公司對(duì)應(yīng)聘崗位進(jìn)行調(diào)劑。 任職條件 1）年齡：30周歲以下； 2）熱愛(ài)酒店服務(wù)行業(yè)，熟悉餐飲禮儀，會(huì)基礎(chǔ)的英文交流； 3）有較強(qiáng)的服務(wù)意識(shí)，能承受工作壓力； 4）具有1年及以上五星級(jí)酒店或國(guó)有性質(zhì)酒店（飯店、賓館）國(guó)賓服務(wù)工作經(jīng)驗(yàn)者，在同等條件下優(yōu)先考慮。 招聘程序 *網(wǎng)上報(bào)名和資格審查 1.報(bào)名方式：報(bào)名材料掃描發(fā)至27599995@qq.com郵箱，郵件標(biāo)題為“姓名+報(bào)名崗位”。 2.報(bào)名材料：個(gè)人簡(jiǎn)歷、學(xué)歷學(xué)位證書(shū)、身份證以及應(yīng)聘者認(rèn)為需要提供的其他證明材料。 3.應(yīng)聘者所提供信息必須與本人實(shí)際情況相一致。酒店公司根據(jù)招聘條件、崗位要求，依據(jù)應(yīng)聘人員提供的信息進(jìn)行資格審查。通過(guò)資格審查者進(jìn)入下一環(huán)節(jié)。資格審查貫穿招聘工作全過(guò)程，凡發(fā)現(xiàn)應(yīng)聘人員不符合招聘條件的，取消其報(bào)名資格或聘用資格。 *能力素質(zhì)評(píng)估分為初面和復(fù)面兩個(gè)環(huán)節(jié)，具體時(shí)間、地點(diǎn)另行通知。 1.初面。采取面試方式，由市場(chǎng)營(yíng)銷(xiāo)部負(fù)責(zé)人面試。 2.復(fù)面。采取面試方式，評(píng)委由公司領(lǐng)導(dǎo)及相關(guān)人員擔(dān)任。

基本職責(zé)（西餐） 負(fù)責(zé)整體計(jì)劃， 控制，協(xié)調(diào)，參與廚房技能監(jiān)督。 一、職責(zé)和任務(wù) 1. 計(jì)劃控制整個(gè)廚房食品制作及成本人員的安排 2. 安排指定各個(gè)廚房的菜單及檢查訂購(gòu)食品 3. 對(duì)食品定量及質(zhì)量估計(jì)，驗(yàn)收食品 4. 復(fù)查菜單，分析決定配方，人員控制和餐飲總監(jiān)及成本控制員決定菜肴的售價(jià)。 5. 制定市場(chǎng)單及食品質(zhì)量和數(shù)量。計(jì)劃多余的食品再循環(huán)利用。 6.與采購(gòu)經(jīng)理合作，利用本地原料替換進(jìn)口原料 7.確保所有食品的準(zhǔn)備服務(wù)是根據(jù)酒店的標(biāo)準(zhǔn)業(yè)務(wù) 8.控制成本至最小的破損，保持足夠的食物及剩余財(cái)產(chǎn)的控制 9.檢查所有廚房設(shè)備確保他們運(yùn)作正常， 哪些設(shè)備需要修理，多余的部分歸還 10. 制定部門(mén)主廚的工作時(shí)間表 11. 制定廚房工作時(shí)間表，控制人員安排及工資發(fā)放 (根據(jù)生意) 12. 根據(jù)各個(gè)廚房制定招聘員工級(jí)培訓(xùn)原則 13.經(jīng)常與員工溝通和培訓(xùn)，根據(jù)酒店管理層新指示和親手示范新的配方和展示烹飪方法 14. 經(jīng)常保持匯報(bào)廚房情況與餐飲部經(jīng)理 15. 與客人及宴會(huì)廳溝通有特殊的客人及特別的菜肴時(shí) 16. 計(jì)劃整個(gè)的食品制作，預(yù)計(jì)客人數(shù)及配備食品，制定菜單及本地和外國(guó)客人的要求。 17. 巡查廚房衛(wèi)生及檢查食品的制作過(guò)程 18. 制定年度計(jì)劃交于餐飲部負(fù)責(zé)人 二、工作要求 1. 至少10年相關(guān)經(jīng)驗(yàn) 2. 精通西餐成本控制 3. 具有創(chuàng)造性和服務(wù)意識(shí) 4. 有能力協(xié)調(diào)大的團(tuán)體 5. 舉止大方，儀表端莊

一、DUTIES AND RESPONSIBILITIES職責(zé)和任務(wù) 1. 組織協(xié)調(diào)各部門(mén)和酒吧相關(guān)人員的事宜。 2. 制定餐廳和酒吧區(qū)域員工的排班表；為員工培訓(xùn) 3. 根據(jù)當(dāng)天的宴會(huì)單和生意情況,制定員工的每日工作，檢查員工儀容儀表. 4.根據(jù)存貨情況,批準(zhǔn)每個(gè)部門(mén)的請(qǐng)購(gòu)申請(qǐng)單.確保倉(cāng)庫(kù)中的食品和飲料充足,批準(zhǔn)必須的申請(qǐng). 5. 處理每個(gè)餐廳的客人投訴和問(wèn)題.對(duì)于其不在時(shí)發(fā)生的客人投訴和問(wèn)題,檢查各部門(mén)每天的日志薄. 6. 批準(zhǔn)采購(gòu)申請(qǐng)單,過(guò)失單,備忘錄,損耗單及其他辦公室內(nèi)部備忘錄.有義務(wù)使酒店各項(xiàng)服務(wù)的成本運(yùn)作降到最低. 7.確保餐飲部各部門(mén)的干凈,有條理,可運(yùn)作;檢查柜臺(tái)的擺設(shè),包括準(zhǔn)備工作,服務(wù)區(qū)域,客房服務(wù)及食品室等. 8. 培訓(xùn)員工的各項(xiàng)服務(wù)標(biāo)準(zhǔn);對(duì)于其有可能參與制定的酒店運(yùn)作規(guī)則,監(jiān)督其員工實(shí)行并符合標(biāo)準(zhǔn). 9.檢查各項(xiàng)特別宴會(huì)的人員編制和房間擺設(shè)情況;有可能與宴會(huì)廳經(jīng)理協(xié)作制定各項(xiàng)宴會(huì)的服務(wù)安排. 10.每隔一段時(shí)間召開(kāi)的餐飲部員工大會(huì),使酒店的各項(xiàng)規(guī)則準(zhǔn)確傳達(dá)給每位員工. 11.與宴會(huì)廳經(jīng)理和行政副總廚擬定特別宴會(huì)的菜單,當(dāng)餐廳的菜單需要換時(shí),參與到餐飲總監(jiān)其中. 12. 建立起一些相關(guān)的標(biāo)準(zhǔn),如用餐區(qū)域發(fā)放多少塊毛巾,每位員工服務(wù)多少客人和勞動(dòng)力的花費(fèi)目標(biāo)等. 13.確保器械,用具,餐具,廚房用具及其他用具的正確使用. 14.確保全酒店的整潔和衛(wèi)生. 15.監(jiān)控物品和器械的盤(pán)底情況. 16.和銷(xiāo)售經(jīng)理協(xié)調(diào),搞好餐廳的促銷(xiāo)活動(dòng)和特別的活動(dòng). 二、JOB SPECIFICATION工作要求 1. 大專(zhuān)畢業(yè), 熱于從事酒店經(jīng)理工作或有相關(guān)經(jīng)驗(yàn) 2. 餐飲服務(wù)至少10年經(jīng)驗(yàn), 至少4年經(jīng)理經(jīng)驗(yàn) 3. 儀表端莊, 業(yè)務(wù)培訓(xùn), 良好的人際關(guān)系, 能和不同的供應(yīng)商打交道, 口頭和書(shū)面表達(dá)能力強(qiáng). 4. 培訓(xùn)服務(wù)人員經(jīng)驗(yàn)豐富

對(duì)酒店物業(yè)工程部所有計(jì)劃，指導(dǎo)，控制，合作的工作負(fù)責(zé)， 如酒店所有用于空調(diào)，熱交換器，冷凍柜，供水系統(tǒng)，建筑設(shè)備和電力中心的電力機(jī)械設(shè)備的運(yùn)行和維修。同時(shí)也對(duì)油漆，木工，電力和家具的修理和保護(hù)性維修負(fù)責(zé)。 一、職責(zé)與責(zé)任 1、發(fā)展和履行酒店里所有機(jī)械，設(shè)備，儀器和安裝的保護(hù)性維修系統(tǒng)和程序。 2、統(tǒng)一所有物業(yè)部員工的行動(dòng)，保證物業(yè)的安全有序進(jìn)行。 3、負(fù)責(zé)根據(jù)程序和標(biāo)準(zhǔn)對(duì)員工進(jìn)行培訓(xùn)。 4、召開(kāi)各部門(mén)常規(guī)會(huì)議以檢查運(yùn)用方法和程序，計(jì)劃改革以及協(xié)調(diào)特別工程。 5、服從上級(jí)主管部門(mén)關(guān)于損壞，維修，運(yùn)行成本，公用消費(fèi)等的定期報(bào)告。向上級(jí)建議，協(xié)商如何有效使用熱，燈，電以及維修計(jì)劃，程序的合理申請(qǐng)。 6、確定酒店根據(jù)政府的要求用于相關(guān)記錄，允許，執(zhí)照等。 7、定期巡視，檢查工作進(jìn)程以及建筑設(shè)備狀況。與外部承包商協(xié)商安裝維修工作，部門(mén)員工應(yīng)協(xié)助他們的工作。 8、對(duì)于換新設(shè)備，家具，建筑材料，改變新的建筑工程，要與其他部門(mén)密切合作。本著控制預(yù)算來(lái)決定費(fèi)用成本 9、預(yù)備上級(jí)部門(mén)的批準(zhǔn)，在工程方面的節(jié)能考慮應(yīng)在批準(zhǔn)后執(zhí)行。 10、時(shí)刻準(zhǔn)備應(yīng)付一切突發(fā)事件，例如火災(zāi)。 11、建立和執(zhí)行合理的工作進(jìn)行記錄和報(bào)告，存貨清單控制方法，工作預(yù)定程序、分配或花費(fèi)。密切控制工作的壓力，及工資情況。 12、執(zhí)行其他部門(mén)經(jīng)理應(yīng)負(fù)的責(zé)任。 二、職位要求 1、地方法律所要求執(zhí)照的持有者。 2、 在酒店同崗位工作至少5年。 3、有電梯、電器線(xiàn)路維保、消防等管理方面的專(zhuān)業(yè)知識(shí)及證書(shū)。 4、計(jì)劃能力強(qiáng) 5、領(lǐng)導(dǎo)能力強(qiáng)。與部門(mén)員工并肩作戰(zhàn)，健全熱交換，通風(fēng)以及冷凍方面的技術(shù)。 6、熟悉全酒店的運(yùn)行。

BASIC FUNCTION基本職能 管理和協(xié)調(diào)前廳部工作，其中包括房間預(yù)定，房?jī)r(jià)信息，客房分配，信件郵寄信息查詢(xún)，行李寄存服務(wù)和電話(huà)轉(zhuǎn)接等。 一、DUTIES AND RESPONSIBILITIES責(zé)任和義務(wù) 確保能以適當(dāng)?shù)倪\(yùn)作程序進(jìn)行以下操作: 1. 最大客房入住率。 2. 維持酒店的最高可能平均房?jī)r(jià)。 3. 客房的正常條件及可用性及時(shí)更新。 4.除非有無(wú)效原因而拒絕，否則要接受客房預(yù)定。 5.檢查貴賓房間及有關(guān)貴賓的到達(dá)。 6. 團(tuán)隊(duì)預(yù)定情況與銷(xiāo)售部保持一致。 7. 與銷(xiāo)售部經(jīng)理及駐店經(jīng)理討論可能的關(guān)店日期，控制酒店的開(kāi)店與關(guān)店日期。 8. 鑰匙控制。 9.確保部門(mén)和班次之間高效地收發(fā)信件和信息以保持良好溝通。 10.對(duì)可能發(fā)生的房間變動(dòng)的控制并對(duì)變動(dòng)做出解釋。 11. 預(yù)期日、周、月客房占用率與實(shí)際占用率對(duì)比衡量，將變動(dòng)記錄下來(lái)并記入成功預(yù) 報(bào)賬目。做前廳部年度預(yù)計(jì)報(bào)表。 12.即時(shí)的準(zhǔn)確房態(tài)。 13.擬定有關(guān)預(yù)期客房入住率，預(yù)定模式，預(yù)期登記入住和結(jié)賬的管理的書(shū)面報(bào)告。 14.控制每天的員工人數(shù)與工作日程的匹配來(lái)節(jié)約工資。 15.與人事部協(xié)作進(jìn)行員工雇用與培訓(xùn)的事宜。 16.提升和協(xié)助擬定酒店員工有關(guān)政策，如禮儀計(jì)劃，工作表現(xiàn)記錄，假期，等等。 17.員工周期表現(xiàn)評(píng)估。 18.主管前廳部會(huì)議。 19.其他可能分配的相關(guān)功能的表現(xiàn)。 20. 執(zhí)行上級(jí)要求的其他工作。 二、JOB SPECIFICATION 職位條件 1. 大學(xué)專(zhuān)科畢業(yè)以上或同等經(jīng)驗(yàn) 2. 五年以上從事前廳部工作經(jīng)歷 3. 口頭表達(dá)和書(shū)面表達(dá)能力強(qiáng) 4.風(fēng)度不凡，要求上進(jìn) 5. 25歲以上 6.必須有銷(xiāo)售部和客房部工作經(jīng)驗(yàn)并且必須了解和具有與密切合作部門(mén)協(xié)作的能力 7.人際關(guān)系良好

BASIC FUNCTION基礎(chǔ)職能 負(fù)責(zé)計(jì)劃，指導(dǎo)，控制和協(xié)調(diào)所有客房部員工的工作；負(fù)責(zé)客房，會(huì)議室，公共區(qū)域，酒店辦公室，酒店后臺(tái)及其周?chē)h(huán)境中客房部職能范圍內(nèi)的運(yùn)作 一、DUTIES AND RESPONSIBILITIES工作職責(zé) 1. 指導(dǎo)，監(jiān)督并協(xié)調(diào)好所有客房部員工所從事的工作，例如： (a)清潔保養(yǎng)酒店的營(yíng)業(yè)場(chǎng)所 （b）保管、發(fā)放酒店的布草和制服 2.確保所有的客房，會(huì)議室，公共區(qū)域，酒店辦公室，酒店后臺(tái)及其周?chē)h(huán)境符合酒店所制定的標(biāo)準(zhǔn) 3. 定時(shí)視察酒店客房及營(yíng)業(yè)場(chǎng)所，確保家具，設(shè)施設(shè)備的清潔，保養(yǎng)和在必要時(shí)的更換，并向管理部門(mén)匯報(bào)所需物品以確保缺省物品的及時(shí)補(bǔ)充 3. 決定大清潔，維修和整修的需要；與工程部和前臺(tái)協(xié)調(diào)安排這些工作 4. 根據(jù)已建立的程序做好員工培訓(xùn)，主持培訓(xùn)會(huì)議以討論問(wèn)題及進(jìn)一步的計(jì)劃，給予說(shuō)明和安排等 5.向客房部主管給予其職能，VIP的到達(dá)和其他一些需要額外的或特殊準(zhǔn)備的事項(xiàng)的訊息 6.控制并確保所有客房部所必需物品和備品的充足，以便在需要時(shí)及時(shí)更換 7. 準(zhǔn)備布草和制服的定期清單報(bào)表；呈報(bào)至上級(jí)管理層 8. 與前臺(tái)協(xié)調(diào)好房間變動(dòng)，顧客收費(fèi)和其他一些問(wèn)題或顧客住房和賬單的需要 9. 維持一份周密的薪金控制 10. 協(xié)同洗衣房確保布草和制服的有效使用 11.確保員工的排班適當(dāng)以便配合每天的清潔工作、旺季和淡季，并維持與員工的合同需要 12. 準(zhǔn)備維修程序、工作指示、所需物品，所要回報(bào)的顧客投訴和其他酒店內(nèi)部辦公室的備忘錄 13. 執(zhí)行上級(jí)要求的其他工作。 二、JOB SPECIFICAITON職位要求 1.大學(xué)畢業(yè) 2. 最少6年的工作經(jīng)驗(yàn)，在國(guó)際性酒店至少有3年的管理經(jīng)歷 3. 30歲以上， 4. 有進(jìn)取心的，并且具有處理人際關(guān)系的能力 5. 良好的道德意識(shí)，并且誠(chéng)實(shí) 6、向管理層作現(xiàn)代化的設(shè)備、管理方式或供應(yīng)物品的介紹

崗位職責(zé) 　?? 1、與既有的客戶(hù)和潛在的客戶(hù)及合作伙伴保持密切的聯(lián)系； 　　2、代表酒店相關(guān)銷(xiāo)售活動(dòng)； 　　3、發(fā)揮創(chuàng)造力，為開(kāi)發(fā)酒店產(chǎn)品和拓展銷(xiāo)售做出貢獻(xiàn)； 　　4、仔細(xì)計(jì)劃與客戶(hù)的會(huì)面，對(duì)預(yù)定的客戶(hù)實(shí)施客戶(hù)關(guān)系管理，完成銷(xiāo)售目標(biāo)； 　　5、在所負(fù)責(zé)的市場(chǎng)區(qū)域內(nèi)，監(jiān)視和報(bào)告市場(chǎng)及競(jìng)爭(zhēng)者的情況； 　　6、準(zhǔn)備銷(xiāo)售報(bào)告，確保市場(chǎng)及客戶(hù)信息的準(zhǔn)確性，以便于工作的跟進(jìn)； 　　7、積極地傳播產(chǎn)品信息，在負(fù)責(zé)的市場(chǎng)內(nèi)營(yíng)造酒店的知名度； 　　8、 主動(dòng)參與，完成各種銷(xiāo)售報(bào)告； 　　9、協(xié)助計(jì)劃和配合銷(xiāo)售活動(dòng)； 　?? 10、管理客戶(hù)檔案數(shù)據(jù)庫(kù)； 　?? 11、不斷地對(duì)部門(mén)給予持續(xù)建議及支持。 崗位要求 1.大專(zhuān)以上學(xué)歷，有同崗位工作經(jīng)驗(yàn)，有良好英文溝通能力。 2.具有良好的服務(wù)意識(shí)，團(tuán)隊(duì)協(xié)作精神以及良好的溝通、協(xié)調(diào)和應(yīng)變能力。 3.注重細(xì)節(jié)，工作有責(zé)任心，敢于承擔(dān)責(zé)任，執(zhí)行力較強(qiáng)。 4.有上進(jìn)心和良好的學(xué)習(xí)能力和抗壓能力。

【崗位職責(zé)】 1、全面負(fù)責(zé)廚房爐灶區(qū)域的日常運(yùn)營(yíng)管理，確保菜品出品質(zhì)量穩(wěn)定、口味統(tǒng)一； 2、制定并優(yōu)化爐灶菜品的標(biāo)準(zhǔn)操作流程（SOP），監(jiān)督執(zhí)行情況； 3、根據(jù)季節(jié)變化和市場(chǎng)需求，參與新菜品的研發(fā)與菜單更新； 4、合理控制食材成本，監(jiān)督食材驗(yàn)收、儲(chǔ)存及使用，減少浪費(fèi)； 5、負(fù)責(zé)爐灶區(qū)域的人員排班、培訓(xùn)及績(jī)效考核，提升團(tuán)隊(duì)專(zhuān)業(yè)技能； 6、嚴(yán)格執(zhí)行食品安全與衛(wèi)生管理制度，確保廚房環(huán)境符合衛(wèi)生標(biāo)準(zhǔn)； 7、協(xié)調(diào)與其他廚房部門(mén)（如切配、冷菜、面點(diǎn)等）的工作銜接，保證出餐效率。 【崗位要求】 1、3年以上爐灶烹飪工作經(jīng)驗(yàn)，1年以上廚房管理經(jīng)驗(yàn)，熟悉徽菜、淮揚(yáng)菜或川湘菜系者優(yōu)先； 2、精通各類(lèi)爐灶烹飪技法（爆、炒、熘、炸、煎等），能獨(dú)立完成高水準(zhǔn)菜品制作； 3、具備較強(qiáng)的成本管控意識(shí)，熟悉食材特性及廚房設(shè)備操作維護(hù)； 4、執(zhí)行力強(qiáng)，能適應(yīng)高強(qiáng)度工作，具備突發(fā)情況應(yīng)急處理能力； 5、良好的團(tuán)隊(duì)管理能力，善于溝通協(xié)調(diào)，責(zé)任心強(qiáng)； 6、持有效健康證，無(wú)不良從業(yè)記錄。