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1.維護酒店安全秩序，盡職盡責完成崗位工作，保證酒店安全。 Keep smooth order of Hotel, fulfill the work dedicatedly, and ensure the safety of Hotel. 2.為客人提供幫助和服務。? Offer necessary service to guest. 3.?定期對飯店進行安全巡視，及時發(fā)現(xiàn)隱患，及時上報并采取措施。 Conduct regular safety patrol, find out any obscuration of accidents, take necessary measures and report to higher level on time. 4.愛護通訊器材，熟練使用各種消防設施和器材。 Take good care of communication facilities and skillfully operate all fire control equipment. 5. 詳細記錄巡查過程中發(fā)現(xiàn)的問題，上報處理，發(fā)現(xiàn)可疑人員和事物要禮貌地進行盤查、監(jiān)控。Record problems during patrolling and report, examine and monitor with polite once find suspicious personnel and articles. 6.熟悉酒店消防設施、設備的位置、操作及使用方法。? Be familiar with the locations of hotel fire facilities and equipment and their operation. 7. 愛護崗位物品，嚴格落實交接班制度，對未完成和需跟進的工作要詳細記錄。 Strictly carry out shift hand over regulation, cherish position facilities, make detailed record of work needs to follow up. 8.熟悉急救程序及消防緊急措施。 Be familiar with current first aid and fire emergency procedures. 9. 如有必要，該部門有權(quán)更改或補充該職位描述。 The management reserves the right to change / extend this job description if necessary at any point of time during her / his employment. 10.完成任何其他合理的職責和被指派的職責。? Carries out any other reasonable duties and responsibilities as assigned.

Fire Control Center Certificate if preferred 有監(jiān)控員證優(yōu)先 1.維護酒店安全秩序，盡職盡責完成崗位工作，保證酒店安全。 Keep smooth order of Hotel, fulfill the work dedicatedly, ensure the safety of Hotel. 2.為客人提供幫助和服務。 Offer help and service for guests. 3.定期對飯店進行消防的巡視，及時發(fā)現(xiàn)隱患，及時上報并采取措施。 Conduct regular fire control patrol, find out any obscuration of accidents, take necessary measures and report to higher level on time. 4.愛護使用的通訊器材和各種安全設施。 Take good care of communication facilities and safety equipment. 5.嚴格執(zhí)行酒店的規(guī)章制度，處理問題堅持原則，嚴格管理。 Strictly follow up the rules and regulations of Hotel, stick to work principle and strict management. 6.認真學習業(yè)務知識，提高業(yè)務水平。 Study professional knowledge, improve professional skills. 7.熟練掌握各種消防設施和器材，能夠組織人員撲滅初期火災，協(xié)助人員疏散。 Skillfully operate all fire fighting equipment and facilities, organize to extinguish the fire at its beginning, assist evacuation. 8.熟練掌握各種監(jiān)控設備，及時發(fā)現(xiàn)可疑人和可疑情況。 Skillfully operate all monitoring equipment, find the suspected on time. 9.確保在規(guī)定的時限內(nèi)進行匯報和提供服務。 Ensure the reporting and servicing deadlines are met on time. 10.遵守合肥高速徽風皖韻酒店的規(guī)章制度。 Comply with the regulations of Huifengwanyun Hotel HeFei. 11.如有必要，該部門有權(quán)更改或補充該職位描述。 The management reserves the right to change / extend this job description if necessary at any point of time during her / his employment. 12.完成任何其他合理的職責和被指派的職責。 Carries out any other reasonable duties and responsibilities as assigned.

1.協(xié)助行政總廚全面管理中廚房和宴會廚房，參與酒店政策、理念、方向、目標和目標相關(guān)的決策，并按指示執(zhí)行。 Assists the Executive Chef in the overall operation of the Fortune Chinese kitchen and Banquet Kitchen by participating in decisions relating to hotel policy, philosophy, direction, goals and objectives and action their implementation as directed. 2.協(xié)助行政總廚管理正在進行的烹飪業(yè)務，以確保達到質(zhì)量和安全標準，提升服務的獨特性，并利用可用資源來提高最大的盈利能力和質(zhì)量形象。 Assist the Executive Chef on manages ongoing culinary operations to ensure that quality and safety standards are met, service distinctiveness promoted and available resources are utilized to promote maximum profitability and a quality image. 3. 優(yōu)化高效的計劃、調(diào)度、訂購和庫存控制。 Optimizes efficient and effective planning, scheduling, ordering and inventory control. 4.指導和控制中餐副廚 / 廚師長和所有下屬廚房員工，確保所有日常操作事務都能按時處理，滿足或超過客人的期望。 Directs and controls Assistant Chinese Chef / Sous chef and below kitchen employees to ensure that all day to day operational matters are handled on time and guest expectations are met or exceeded. 5.確保廚房政策和程序的持續(xù)改進。確保各部門遵守批準的政策。 Ensure continuous improvement of Kitchen Policies and Procedures. Ensure compliance of departments with approved policies. 6.監(jiān)督所有中餐廚房和宴會廚房區(qū)域的清潔衛(wèi)生標準，必要時采取適當措施。 Oversees the standards of cleanliness and hygiene in Chinese kitchen and Banquet Kitchen areas and takes appropriate action where necessary. 7.與餐飲部門一起為所有餐廳制定、溝通和實施年度餐飲推廣計劃。 Prepares, communicates and implements in conjunction with the Food and Beverages Department on all Food and Beverage promotion plan for all restaurants. 8.協(xié)助行政總廚通過了解和應用適用的健康和安全/HACCP標準，最大限度地減少不安全行為造成的事故數(shù)量。 Assist the Executive Chef on minimizes the number of accidents occurring from unsafe practices by ensuring applicable health and safety / HACCP standards are understood and applied. 9.協(xié)助行政總廚所有食品和飲料的定價，在保持物有所值的原則下最大限度地提高門店的盈利能力。 Assist the Executive Chef on all Food and Beverage pricing, maximizing outlets profitability while maintaining value for money principles. 10.協(xié)助行政總廚執(zhí)行酒店年度預算，更具體地根據(jù)總體目標和目標編制、監(jiān)控和控制酒店餐飲相關(guān)收入和支出。 Assist the Executive Chef on executing on the of the hotel’s annual budget, and more specifically prepares, monitors and controls the hotel’s Food & Beverage related revenue and expenses based on overall goals and objectives. 11.確保中餐廳和宴會廚房的供應標準庫存的實施和維護，并監(jiān)督庫存盤點和控制。 Ensures the implementation and maintenance of supply par stocks in Fortune Chinese Kitchen, Banquet kitchen and oversees inventory taking and control 12.協(xié)助行政總廚保持高效的管理組織，按時提交報告。 Assist the Executive Chef on maintaining efficient administration organization and submit reports on time. 13.協(xié)助行政總廚確保根據(jù)現(xiàn)有員工管理系統(tǒng)對員工進行挑選、培訓、評估和獎勵。 Assist the Executive Chef on ensuring that employees are selected, trained, evaluated and rewarded in compliance with existing employee management systems. 14.不斷尋求提高客人滿意度和財務效益的方法。 Continuously seeks way to improve guest satisfaction as well as financial results. 15.對下屬員工進行培訓、輔導、紀律培訓和發(fā)展，并協(xié)助其他部門進行培訓。 Caches, counsels, disciplines and develops subordinate employees and assists other departments in this process.

【崗位職責】1、全面負責酒店樓層日常運營管理工作，確保樓層服務質(zhì)量和客戶滿意度達到酒店標準。2、監(jiān)督和指導樓層服務團隊，包括客房清潔、布草管理、設備維護等工作，確保高效執(zhí)行。3、制定并實施樓層服務標準和流程，定期檢查執(zhí)行情況，提出改進建議并落實優(yōu)化措施。4、處理客戶投訴和特殊需求，及時解決問題，確?？蛻趔w驗的持續(xù)提升。5、負責樓層物資的管理和預算控制，確保物資供應充足且成本合理。6、組織并參與員工培訓，提升團隊專業(yè)技能和服務意識，打造高效協(xié)作的團隊氛圍。7、與其他部門保持緊密溝通與協(xié)作，確保酒店整體運營順暢。8、定期提交樓層運營報告，分析數(shù)據(jù)并提出改進建議，支持酒店管理決策?！緧徫灰蟆?、大專及以上學歷，酒店管理、旅游管理或相關(guān)專業(yè)優(yōu)先。2、至少3年以上酒店樓層管理或相關(guān)崗位工作經(jīng)驗，熟悉酒店運營流程和服務標準。3、具備出色的團隊管理和領導能力，能夠有效激勵和指導團隊成員。4、優(yōu)秀的溝通能力和客戶服務意識，能夠妥善處理客戶投訴和特殊需求。5、熟悉酒店管理系統(tǒng)和辦公軟件，具備較強的數(shù)據(jù)分析能力。6、具備較強的抗壓能力和應變能力，能夠在高強度工作環(huán)境下保持高效工作狀態(tài)。7、工作細致認真，責任心強，注重細節(jié)和服務質(zhì)量。8、具備良好的職業(yè)道德和團隊合作精神，能夠與各部門緊密協(xié)作。

【崗位職責】 1、全面負責員工餐廳的日常運營管理，包括菜品研發(fā)、菜單制定、成本控制及食品安全管理； 2、制定并執(zhí)行員工餐的標準化操作流程，確保餐食出品質(zhì)量穩(wěn)定、營養(yǎng)均衡； 3、合理規(guī)劃食材采購與庫存管理，控制成本并減少浪費； 4、監(jiān)督廚房衛(wèi)生及設備維護，確保符合食品安全及衛(wèi)生標準； 5、負責廚房團隊的人員調(diào)配、培訓及績效考核，提升團隊工作效率； 6、定期收集員工反饋，優(yōu)化菜品口味及服務流程，提升員工用餐滿意度； 7、協(xié)調(diào)與其他部門的溝通，確保員工餐供應及時、高效。 【崗位要求】 1、具備扎實的中餐烹飪技能，熟悉員工餐或團餐制作流程； 2、有較強的廚房管理能力，能獨立制定菜單并控制成本； 3、熟悉食品安全法規(guī)及廚房衛(wèi)生標準，持有健康證及相關(guān)資格證書者優(yōu)先； 4、具備良好的團隊協(xié)作與溝通能力，能有效管理廚房團隊； 5、工作細致認真，責任心強，能適應高強度工作環(huán)境； 6、有酒店或大型企業(yè)員工餐廳管理經(jīng)驗者優(yōu)先。