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一、BASIC FUNCTION基本職責(zé) 有責(zé)任組織協(xié)調(diào)所有活動相應(yīng)負責(zé)人，包括食物和飲料的準備和服務(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)當天的宴會單和生意情況,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,批準每個部門的請購申請單.確保倉庫中的食品和飲料充足,批準必須的申請. 5.處理每個餐廳的客人投訴和問題.對于其不在時發(fā)生的客人投訴和問題,檢查各部門每天的日志薄. 6.批準采購申請單,過失單,備忘錄,損耗單及其他辦公室內(nèi)部備忘錄.有義務(wù)使酒店各項服務(wù)的成本運作降到最低. 7.確保餐飲部各部門的干凈,有條理,可運作;檢查柜臺的擺設(shè),包括準備工作,服務(wù)區(qū)域,客房服務(wù)及食品室等. 8.培訓(xùn)員工的各項服務(wù)標準;對于其有可能參與制定的酒店運作規(guī)則,監(jiān)督其員工實行并符合標準. 9.每隔一段時間召開的餐飲部員工大會,使酒店的各項規(guī)則準確傳達給每位員工. 10.建立起一些相關(guān)的標準,如用餐區(qū)域發(fā)放多少塊毛巾,每位員工服務(wù)多少客人和勞動力的花費目標等. 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)控物品和器械的盤底情況. 14.和銷售經(jīng)理協(xié)調(diào),搞好餐廳的促銷活動和特別的活動. 15.履行每個餐廳主管應(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.大專畢業(yè), 熱于從事酒店經(jīng)理工作或有相關(guān)經(jīng)驗 2.西餐廳餐飲服務(wù)至少5年經(jīng)驗, 3.儀表端莊, 業(yè)務(wù)培訓(xùn), 良好的人際關(guān)系, ?口頭和書面表達能力強. 4.?培訓(xùn)服務(wù)人員經(jīng)驗豐富

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 6.?Reports to Executive Housekeeper any irregularities observed on the part of the guests. 向行政管家匯報任何在顧客部分的異常情況 7.?Builds high morale and motivation and sound employee relationships. 樹立高昂的斗志，并和員工相處融洽 8.?Rates performance of room attendants. 對客房服務(wù)員的表現(xiàn)作出評估 9.?Performs other duties as required by his supervisor or head of department 執(zhí)行上級及部門負責(zé)人要求的其他工作。 JOB SPECIFICAITON 職位要求 1.?Under 55 years old 55歲以內(nèi) 2.?10years’ experience 10年工作經(jīng)驗 3.?Aggressive and personable 有進取心的，外貌姣好

一、崗位職責(zé) / Job Responsibilities 1. 制定營銷策略 - 根據(jù)酒店市場定位及年度目標，制定全面的市場營銷計劃及預(yù)算。 - Develop comprehensive marketing strategies and budgets based on the hotel's positioning and annual goals. 2.市場分析與推廣 - 分析行業(yè)趨勢、競爭對手及客戶需求，調(diào)整營銷方案以提升市場份額。 - Conduct market research to analyze trends, competitors, and customer needs, optimizing campaigns to increase market share. 3.客戶關(guān)系管理 - 維護重要客戶（如企業(yè)、旅行社、會展公司）關(guān)系，開發(fā)新客戶資源。 - 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 - 策劃線上線下品牌推廣活動（如社交媒體、OTA平臺、行業(yè)展會等）。 - Organize brand promotion campaigns (e.g., social media, OTAs, trade shows) to enhance visibility. 5. 團隊協(xié)作與培訓(xùn) - 領(lǐng)導(dǎo)銷售團隊完成業(yè)績目標，定期培訓(xùn)提升團隊專業(yè)能力。 - Lead the sales team to achieve targets and provide regular training to improve performance. 6.業(yè)績監(jiān)控與報告 - 監(jiān)控營銷活動效果，定期向管理層提交分析報告并提出改進建議。 - 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，市場營銷、酒店管理或相關(guān)專業(yè)優(yōu)先。 - Bachelor’s degree or above in Marketing, Hospitality Management, or related fields preferred. 2. 工作經(jīng)驗 - 5年以上高星級酒店或相關(guān)行業(yè)營銷經(jīng)驗，有團隊管理經(jīng)驗者優(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 - 精通市場分析、數(shù)字營銷及客戶開發(fā)技巧。 - Proficient in market analysis, digital marketing, and business development; skilled in CRM tools. 4. 個人素質(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.

負責(zé)市場開發(fā)，增加并保留客源。 建立并維護良好的客戶關(guān)系以增加銷售額。 完成全程的銷售流程，包括銷售跟蹤，現(xiàn)場勘查，價格談判，合約準備與簽訂。 服務(wù)客戶，了解需求并盡量滿足客戶的要求。 設(shè)計并參與各項銷售活動來增強客戶的關(guān)系。 準備，分析銷售報表。 2 年以上酒店/服務(wù)公寓銷售工作經(jīng)驗。 良好的人際溝通能力，能有效地進行內(nèi)/外部溝通。 較強的團隊協(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 。

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)客戶管理程序，按季度，月度，周和日常時間計劃和管理所有政府和分局，領(lǐng)事館，大使館及商會的銷售拜訪和電話拜訪。 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. 與主要政府客戶群保持良好關(guān)系，在已有和新的政府相關(guān)部門客戶中爭取個人，團隊和商務(wù)會議生意。從而達到銷售目標并使收入最大化。 3. Handles inquiries from government related bureaus that may involve meeting, site inspection, negotiation and contract writing. 處理來自政府及相關(guān)分局的要求，包括會議，現(xiàn)場參觀，協(xié)商和合同撰寫。 4. Follow-up on all enquiries and leads involving government sectors until business is secured. 跟進所有在政府市場范圍內(nèi)的詢問和線索，直到生意確定。 5. Conduct Hotel inspections for Government or Official functions coordinators. 為政府或政府活動協(xié)助人開展酒店參觀活動。 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動向并保持關(guān)系。 7. Represent the Hotel in Government invited functions. 代表酒店應(yīng)邀參加政府活動。 8. Monitor competitors’ activities pertaining the Government segments. 關(guān)注競爭酒店的活動以洞悉政府市場。 ? 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，歡迎事宜并在他們在店期間根據(jù)酒店標準提供卓越服務(wù)，從而令客戶滿意而歸。 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，保證不斷為客戶酒店的發(fā)展信息，并為高級管理層更新相關(guān)信息，包括政府部門、相關(guān)的事件,市場趨勢、顧客反饋和競爭對手的活動。 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. 保持高級管理層更新銷售進步和預(yù)訂的信息，密切討論特殊的事件或非正常的發(fā)展，建議有必要的銷售策略，增加市場競爭力。 ? 12. Account Management客戶管理 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)實踐策略來保證目標明確和執(zhí)行合適的銷售活動。 Assists the sales associates in developing account development plans, detailing objectives, timescales and sales methods to support the defined account strategies. 幫助銷售團隊發(fā)展客戶，包括發(fā)展計劃，細化目標，時間規(guī)劃和銷售方法以支持客戶銷售策略的制定。 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，具體說明客戶在商業(yè)，收入目標和達成活動上的比例劃分。 Accurately identifies the level of influence and decision making power of contacts in the customer organisation and uses these to secure business. 準確識別客戶聯(lián)系人的影響力和決策力，并利用這些來鞏固業(yè)務(wù)。 Develop customer accounts to increase market / customer share- all revenue streams-locally, nationally and globally. 發(fā)展客戶數(shù)據(jù)庫，增加市場/客戶份額-所有的收入來源-本地，國際，全球。 ? 13. Market Intelligence市場分析能力 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)了解競爭酒店的活動,包括財政表現(xiàn),SWOT分析,主要客戶/市場份額和市場活動。 ? 14. Customer Relationships客戶關(guān)系 Establishes, enhances and maintains productive quality working relationships with key internal and external customers. 與主要的內(nèi)部和外部客戶開展，加強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. 保持與客戶要求，興趣，和市場活動相關(guān)的酒店信息及時更新。 Reviews customer base to determine new opportunities for account penetration. 瀏覽客戶數(shù)據(jù)庫，發(fā)展新客戶。 Contributes ideas to improve the products and services offered. 提供想法來提高產(chǎn)品和服務(wù)。 ? 15. Team Leadership團隊領(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)督和評價團隊和自身的表現(xiàn)，保證銷售收入達標。 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)行各級團隊的最佳銷售實踐方法和程序以確保業(yè)務(wù)目標的實現(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. 與團隊討論并同意制定部門和個人目標，瀏覽和更新業(yè)務(wù)中的變化，必要時調(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)常并及時進行口頭或非口頭的溝通，為員工個人表現(xiàn)提供及時和具體的反饋。 Creates an atmosphere which motivates and encourages people to perform to the best of their ability, minimizing conflict where it occurs. 創(chuàng)造能推動和鼓勵員工發(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?；虮究莆膽{優(yōu)先。 2. Experience經(jīng)驗 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)工作和五星級酒店管理經(jīng)驗，之前擔(dān)任過相似職位者優(yōu)先。 3. Job Skills/Knowledge工作技能/知識 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。能獨立工作和承受壓力。具鉆研精神，善于計劃和組織。 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語言能力 Excellent written and verbal in Mandarin, good command in English. 具備優(yōu)秀的普通話口語和書面溝通技巧，英語讀寫流利。

基本條件 1.大專及以上學(xué)歷，專業(yè)不限（空乘、播音主持、旅游管理等專業(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，遵紀守法，認同公司的企業(yè)文化； 4.具有良好的服務(wù)意識，較強的團隊合作精神和愛崗敬業(yè)精神； 5.服從公司所屬酒店范圍內(nèi)工作調(diào)派； 6.服從公司對應(yīng)聘崗位進行調(diào)劑。 任職條件 1）年齡：30周歲以下； 2）熱愛酒店服務(wù)行業(yè)，熟悉餐飲禮儀，會基礎(chǔ)的英文交流； 3）有較強的服務(wù)意識，能承受工作壓力； 4）具有1年及以上五星級酒店或國有性質(zhì)酒店（飯店、賓館）國賓服務(wù)工作經(jīng)驗者，在同等條件下優(yōu)先考慮。 招聘程序 *網(wǎng)上報名和資格審查 1.報名方式：報名材料掃描發(fā)至27599995@qq.com郵箱，郵件標題為“姓名+報名崗位”。 2.報名材料：個人簡歷、學(xué)歷學(xué)位證書、身份證以及應(yīng)聘者認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行資格審查。通過資格審查者進入下一環(huán)節(jié)。資格審查貫穿招聘工作全過程，凡發(fā)現(xiàn)應(yīng)聘人員不符合招聘條件的，取消其報名資格或聘用資格。 *能力素質(zhì)評估分為初面和復(fù)面兩個環(huán)節(jié)，具體時間、地點另行通知。 1.初面。采取面試方式，由市場營銷部負責(zé)人面試。 2.復(fù)面。采取面試方式，評委由公司領(lǐng)導(dǎo)及相關(guān)人員擔(dān)任。

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)助行政中廚師長維持廚房的運營。執(zhí)行行政中廚師長精確及明確的指示，從配方、系統(tǒng)到整體標準和質(zhì)量控制，來確保最高的顧客滿意度。 ·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，確保高標準的清潔衛(wèi)生，以避免交叉感染。注重并確保食品的質(zhì)量、擺盤及風(fēng)味達到優(yōu)良的水準。 ·Maintains food preparation handling and correct storage standards. 做好備菜及履行正確的貯藏標準。 ·Maintains purchasing, receiving and food storage standards. 堅持執(zhí)行采購，收貨及食品貯藏的標準。 ·Ensures compliance with all local and national (Health Department) regulations. 確保遵守當?shù)卣皣遥ㄐl(wèi)生部門）的規(guī)定。 ·Supports procedures for food & beverage portion and waste controls. 協(xié)助對食品及飲料份量及浪費的控制。 ·Follows proper handling and right temperature of all food products. 遵循食品的適當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。 ·Operates and maintains all department equipment and reports malfunctions. 操作及維護所有部門的設(shè)備，并匯報設(shè)備故障。 ·Effectively investigates reports and follows-up on colleagues accidents. 有效的調(diào)查，報告及跟進同事事故。 ·To be responsible for asset management of all outlet property and facilities. 負責(zé)所有部門的財產(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)誼活動以促進團隊合作。能夠與同事及其他部門協(xié)作，并能靈活滿足運營需要。通過建立形象與注意緩輕急重來加強管理。 ·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)需要和財務(wù)目標達到標準。 ·Enforce The LHI food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests. 執(zhí)行朗廷集團的食物制作準備及呈現(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. 以確定認為適當?shù)姆绞綄腿说囊蓡?4小時內(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. 通過坦誠的溝通合作，積極推動跨部門的合作。通過良好的計劃及團隊目標的設(shè)定，充分利用時間及資源。 ·Follow and implement Prime times during operation hours. 貫徹和落實黃金時段的營業(yè)時間。 ·Above all. To lead by example through a “hands on” approach to motivate our colleagues to excel. 總之，通過“傳遞”的方式激勵我們的伙伴，精益求精 。 ·All details regulatory framework refer to colleague Handbook. 所有規(guī)章制度請參照員工手冊。 ·Be aware of accident prevention and help enforce safe working conditions. Zero accidents are our goal. 了解事故預(yù)防并加強工作安全，目標是零事故。 ? 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 ·1 year working experience, preferably in hotel industry 1年以上的工作經(jīng)驗 ，有酒店工作經(jīng)驗的優(yōu)先 ? Job Skill / Knowledge 工作技能 / 知識 ·Food and Beverage culinary experience 具有餐飲經(jīng)驗 ·Sound knowledge of food handling and sanitation standards 具有食品加工及衛(wèi)生標準知識 ·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 具有運轉(zhuǎn)規(guī)章及安全標準的知識 ? Computer Knowledge 電腦知識 ·Knowledge of MS office software 會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)支持和改進工程方面的服務(wù)以對應(yīng)客人和同事的問題。 ·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. 愿意通過傳授自已的知識技能來培訓(xùn)和指導(dǎo)其它同事，得以發(fā)展和改進。 ·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. 努力成為能獨立工作的機械工，能夠分析問題，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. 酒店每周營業(yè)7天，每天24小時。所有同事都必須明白根據(jù)業(yè)務(wù)需要可能會有輪班調(diào)整。因為業(yè)務(wù)量決定我們的工作時間的長短，所以有的周可能不足40小時，有的則可能在超過40小時。 ·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)，并進行清理、潤滑及保護。工具使用后要放回車間，并存在合適的地點。按工程管理層的決定存放并保護好工具套。 ·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)保護客人及酒店同事，保護建筑物及其設(shè)施系統(tǒng)。盡快地使酒店恢復(fù)正常營業(yè)狀態(tài)，并將緊急情況匯報給工程管理層。 ·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：了解各個部門的工作安全分析，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)，馬上采取行動來糾正。 ·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。工作地點干凈整潔。有指示或需要時，協(xié)助酒店保持高質(zhì)量、高效率的營業(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。跟進拖欠訂貨。及時向督導(dǎo)匯報工作。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?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,同事需要經(jīng)常性地走動，常用手來指、拿、觸摸物體、工具或控制器，需要不斷地講話和聽別人講話。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)性地移動或舉起10英磅的重量，經(jīng)常移動或舉起50英磅的重量。如有需要時，將會移動或舉起超過100英磅的重量。這項工作對視力的特別要求包括：看近處、看遠處、看適當?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. 危險告知：做這些工作時，同事經(jīng)?？拷苿拥臋C械，并且經(jīng)常有觸電及受震蕩的危險。偶爾需要在戶外高而不穩(wěn)固的地方工作。有時遇到潮濕、煙塵、過冷、過熱的環(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 ·Have and maintain special type of work certificate 特殊工種持國家規(guī)定的相關(guān)執(zhí)照 Language Skills 語言技巧 ·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、安全知識資料、操作保養(yǎng)說明以及操作手冊，能寫日常報告、記錄及信件，能有效地與客人和其他同事進行交談。 Job Skill/Knowledge 工作技能/知識?? ·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)扇線圈單元 ·Refrigerators & Walk In Boxes 冰箱及走入式的大廚 ·Chiller/boiler controls 制冷機與鍋爐的控制 ·Ice makers 制冰機 ·Safety 安全 ·Dryer systems 干燥系統(tǒng) ·Expansiontanks and make up systems 膨脹箱及補給系統(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

? Comply with all Hotel, Langham Hotels International standards, policies and procedures. 遵從酒店，朗廷國際的標準，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，準備工作計劃明確同事職責(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，按酒店的標準去完成工作 ? 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，營業(yè)場所，會議室，宴會廳都是干凈整潔的，對于安排的工作進行跟進和檢查 ? 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重要項目 ? Prepare weekly requisition of guest and cleaning supplies.? 準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.? 對同事進行機器工具清潔方法，比如清潔各種不同地平的方法培訓(xùn)，如有可能或必要時對于新的機器使用前進行示范 ? 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，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“所到之處無臟物”的原則。 Report to work on scheduled days at the scheduled time. 按照工作時間表按時上班。 Report to work in uniform following all appearance standards. 上班時遵守儀容儀表和制服制度。 Work as a team. 工作中保持團隊精神。 Follow all safety policies to ensure a safe work area. 遵守所有安全制度，塑造一個安全的工作環(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. 尊重所有的來自經(jīng)理和主管的合理工作相關(guān)請求，即使超出你的工作范圍，也要為整個酒店服務(wù)，使客人滿意。 Check out with your supervisor before leaving your station or the floor for any reason. 因為任何理由需要離開你的工作崗位之前先匯報你的主管。 ? ? 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. 做好所有必要的開檔和關(guān)檔的工作記錄表。 Have all necessary tools ready: tray, pen, bus towel, corkscrew, etc. 準備好所有必要的工具：托盤，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. 熟悉菜單上的各項菜以及它們的配菜，內(nèi)容和調(diào)制品。準確地回答客人提出關(guān)于菜單上的任何問題。 Operate the Point of Sale terminal correctly and follow all Langham check-closing procedures. 正確運行銷售終端的要點并且遵守所有朗廷的開，收檔程序。 Practice aggressive hospitality and use Suggestive Selling techniques when taking guest’s order. 當接受客人點單時，用積極的親切的銷售技巧向客人推薦特色菜和飲料。 Develop a good knowledge of beverages, liquors, and wine service. 增進飲料，酒品類的知識，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)程序的標準跑菜和上菜。在整個用餐過程中適當擺放餐桌。上甜品時，所有調(diào)味品，臟盤子和餐具必須換干凈的，除了糖和適當?shù)牟途哌€飲料杯不能為空。特別注意服務(wù)的要點，比如，放回?zé)煾?，上茶，上完主菜后再檢查，保持適當?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)流程的標準清潔并重新擺臺。 Chewing gum or smoking is not allowed while on duty. 上班時間不能吃口香糖和抽煙。 Attend all meetings or training seminars as required. 參加所有必要的會議和培訓(xùn)討論。 All details regulatory framework refer to colleague Handbook. 所有規(guī)章制度請參照員工手冊。 Be aware of accident prevention and help ?enforce safe working conditions. Zero accidents are our goal. 了解事故預(yù)防并加強工作安全，目標是零事故 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)于專業(yè)學(xué)校。 ? Experience 經(jīng)驗 Minimum 1 year restaurant operations experience. 至少有一年餐廳工作經(jīng)驗。 ? Job Skill / Knowledge 工作技能 / 知識 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 Knowledge of MS office software 能夠使用日常的辦公室軟件 ? Language Proficiency 語言能力 Demonstrated ?good communication skills in English and ? ? ?Mandarin. 具備良好的英語和普通話表達能力。

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?shù)卣ㄐl(wèi)生部門）的規(guī)定。 ? Set up working station properly and on time before each service period. 每次營業(yè)前，妥善地設(shè)置好制作臺。 ? Pay attention to the quality, presentation and flavour. 注重食品的質(zhì)量，擺盤呈現(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必須戴手套。 ? Wash hands before entering the kitchen or returning to work station. 進入廚房及回到操作臺前先洗手。 ? Implement proper food preparation procedures and storage standards. 履行正確的備菜程序與貯藏標準。 ? Follow the principle of food use-First in first out. 遵循先進先出的食品使用原則。 ? Maintain purchasing, receiving and food storage standards. 維持采購，收貨及食品貯藏標準。 ? Apply for proper materials according to needs and instructions. 根據(jù)需要和指示，做好適當?shù)奈锪仙暾垺?? 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?shù)纳w子）封好保存，由制作者或最初使用者制作標簽、標明日期。 ? Support the Food and Beverage department's procedures for waste control. 支持餐飲部的各項程序?qū)速M的控制。 ? Conduct reasonable control of raw materials. 進行合理的原料控制。 ? 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. 實施及遵照HACCP系統(tǒng)執(zhí)行正確的衛(wèi)生和安全標準。 ? 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，所有的危險都要報告給保安部及工程部。 ? Effectively report, investigate and follow up on colleague accidents. 有效的報告、調(diào)查及跟進員工事故。 ? 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)域及對客服務(wù)時。 ? Hold periodically class room style training for new colleagues in order to increase professional knowledge skills. 定期對新進同事進行課堂式培訓(xùn)，幫助其增加相關(guān)職業(yè)知識技能。 ? Maintain a daily emphasis on food cost control and train colleagues to enhance their awareness. 堅持每天強調(diào)食品成本控制，并培訓(xùn)同事增強該方面意識。 ? 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，及時更換盛器。 ? Implement and follow the daily departmental training program. 執(zhí)行并遵循每日部門培訓(xùn)計劃。 ? 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，備菜及獨特的口味。 ? Regularly develop colleague activity plan to promote teamwork. 定期制定員工活動計劃以促進團隊合作。 ? Proper handling, maintaining and cleaning of equipment. 正確合理使用設(shè)備，及時維修保養(yǎng)。 ? Participate in the arrangement of the buffet at any time when necessary. 必要時，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，團體，公司代表，銷售商及當?shù)亟逃w制的需要。參與銷售菜單，貴賓菜單及任何宴會的需求。 ? 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)，需要時能調(diào)至其他部門協(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到令人滿意的生產(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)部門合作，旨在快速地找到令顧客滿意的解決方案。 ? Actively promote cross-sectoral cooperation through frank communication. 通過坦誠的溝通，積極推動跨部門的合作。 ? Respond to guest questions in a correct and appropriate manner within 24 hours. 以正確且適當?shù)姆绞?4小時內(nèi)回應(yīng)客人的疑問。 ? Carry a monthly self-inspection and make sure kitchens are compliant with the Langham Brand Standard. 實行每月自我檢查，確保廚房符合朗廷品牌標準。 ? Attend all meetings as required. 根據(jù)需要，參加所有的會議。 ? 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)先考慮持有由認證機構(gòu)頒發(fā)的文憑或經(jīng)過專業(yè)培訓(xùn)者。 Experience 經(jīng)驗 ? At least two years related experience in this position in 5-star hotels. 至少具備兩年5星級酒店相關(guān)工作經(jīng)驗。 Job Skill/Knowledge 工作技能/知識 ? Good culinary skills, while deliver top quality product and presentations. 完美的烹飪技巧，同時展現(xiàn)高質(zhì)量的食物及擺盤。 ? Knowledge of food processing and hygiene standards. 具備食品加工及衛(wèi)生標準知識。 ? 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 ? Knowledge of MS office software. 會使用微軟辦公軟件。 Language Proficiency 語言能力 ? Good communication skills (verbal and listening and writing). 良好的溝通技巧（口語，聽力及書寫）。

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. 確保前臺區(qū)域符合標準，所有營運設(shè)備運作正常. ?Demonstrate honesty, reliability, ethics, and professionalism; demonstrate consistency between words & behaviour. 展現(xiàn)誠實，可靠，規(guī)范及專業(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. 在指定的時間內(nèi)準確,有效地執(zhí)行每一個任務(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?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. 通過收入的增長和有效的運作提升價值；理解并關(guān)注銷售，同事和賓客的滿意度，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. 熟悉酒店對于緊急情況的程序，例如：遇火警時負責(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)于收銀員管理個人備用金的規(guī)定，準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. 用樂意和專業(yè)的態(tài)度應(yīng)答賓客所有的詢問。 ?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)惠價和促銷活動以及朗廷卓逸會內(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)前臺營運的知識。 ?Handle city ledger payments. 處理掛賬。 ?Handle on day walk in reservation requests. 處理無預(yù)定賓客前來登記及賓客的其他要求。 ?Update guest profiles accurately in the hotel PMS and registration cards. 準確地在酒店系統(tǒng)中更新賓客的資料以及填寫賓客入住登記卡。 ?Work closely with other departments to ensure a seamless service flow for the guests to maximum guest satisfaction. 和其他部門緊密合作以確保為賓客提供無可挑剔的服務(wù)從而提高賓客滿意度。 ?Understand their role in an emergency situation in the hotel. 理解在酒店遇到緊急情況時應(yīng)充當?shù)慕巧??Attend assigned training sessions on time and as scheduled. 依照安排準時參加培訓(xùn)課程。 ?Ensure attendance to work is on time as scheduled. 按照班表安排準時上班。 ?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. 每個班次結(jié)束后確?，F(xiàn)金無誤。任何差異必須及時向當班主管、大堂經(jīng)理或前臺經(jīng)理匯報。 ?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 酒店管理類證書/學(xué)歷證明/學(xué)士學(xué)位證明 ? Experience 經(jīng)驗 ?One years working experience, preferably in hotel industry 一年相關(guān)的酒店工作經(jīng)驗 ? Job Skill / Knowledge 工作技能 / 知識 ?Out-going personality 性格開朗 ?Good communication skills 良好的溝通技巧 ?Office ?administration experience 辦公室行政經(jīng)驗 ? Computer Knowledge 電腦知識 ?Knowledge of MS office software 相關(guān)辦公自動化知識 ?Opera PMS 酒店Opera系統(tǒng) ?FCS FCS系統(tǒng) ? Language Proficiency 語言能力 ?Good command of English and Mandarin, other languages would be beneficial. 良好的英語及普通話掌握能力,其他語言掌握者優(yōu)先考慮。

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

崗位職責(zé) 1. 獨立負責(zé)單體公寓的日常經(jīng)營和運作，包括客房、前廳、工程、財務(wù)及采購等各項職能工作；2. 確保部門成本及各項費用，得以良好的控制，對公寓的經(jīng)營結(jié)果目標及各項滿意度負責(zé)； 3. 根據(jù)酒店的運營標準，隨時對房間和設(shè)施設(shè)備及各項物品進行檢查和更新；? 4. 制定部門的年度預(yù)算，并確保部門的經(jīng)營費用控制在預(yù)算之內(nèi)；? 5. 負責(zé)與行政、供應(yīng)商及外部人際關(guān)系的維護； 6. 協(xié)助完成公寓新項目開發(fā)及拓展任務(wù)；? 7. 協(xié)助完成部門人才培養(yǎng)。 任職條件 1.大專以上學(xué)歷，英語口語熟練。? 2.有5年以上同品牌星級酒店客房或前廳管理工作經(jīng)驗，客房管理背景優(yōu)先考慮。? 3.熟悉客房部專業(yè)知識，熟練使用電腦；有一定工工程經(jīng)驗，同時具備前廳部崗位工作經(jīng)驗。? 4.掌握熟悉酒店管理、服務(wù)流程和質(zhì)量標準。? 5.具有組織協(xié)調(diào)能力、應(yīng)變能力、適應(yīng)能力、經(jīng)營能力以及文字表達能力。? 6.后續(xù)能接受全國以及海外外派。? 請注意：您的簡歷信息將會被我們轉(zhuǎn)發(fā)到我們的第三方招聘系統(tǒng)進行流程使用。我們會采用合理的安全措施來保護您的個人數(shù)據(jù)安全，如您繼續(xù)申請該職位，即表示您已知曉并認可我們的操作。

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保客戶滿意度，通過自身能力來建立和維護一個強大的團隊，重視提升同事的滿意度，提供積極，禮貌的服務(wù)。同時，主管須負責(zé)自己管理區(qū)域內(nèi)的銷售和利潤。 ? PRINCIPAL RESPONSIBILITIES 主要職責(zé) ? Operations營運 ·Be responsible for daily operation of the restaurant to ensure smooth operation of the restaurant. 負責(zé)餐廳日常的營運，保證餐廳營運順暢。 ·Open and close daily operation according to the superior’s arrangement. 遵照上級的安排表來開始和結(jié)束一天的營運。 ·Initiate aggressive guest interaction through seeking and soliciting feedback from guests. 與客人進行積極的互動和交流，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)標準。 ·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). 為餐廳營運提供盡可能的幫助（例如，工作時間表，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. 找到解決問題的方法，如電話服務(wù)，臨時預(yù)定，或其他每天可能發(fā)生的問題。 ·Be on the floor during the shift and assist servers or hostess to ensure guests are satisfied. 在餐廳營運時，確保在各自的崗位上，協(xié)助服務(wù)員或迎賓，使客人滿意。 ·Ensure all work is done on a daily basis. 確保完成每天的工作。 ·Maintain proper colleague uniform standards. 保持同事制服的標準。 ·Establish an effective engineering maintenance and maintenance procedure through work assignment and surprise inspection. 通過工作分配和突擊檢查，建立起一個有效的工程維護及保養(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，以確保客人的滿意度。 ·Actively support the Quality Improvement Process. 要積極支持質(zhì)量改進程序。 ·Assist in working toward positive financial results. 協(xié)助工作得到積極的財政結(jié)果。 ·Assist in maintaining a highly motivated and well-trained team. 協(xié)助培訓(xùn)一個高度的熱情和訓(xùn)練有素的團隊。 ·Exercise station rotation to ensure stations are distributed fairly. 運用崗位的輪換制，來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，為同事樹立良好的榜樣，激勵同事的工作熱情。

崗位職責(zé) 　?? 1、與既有的客戶和潛在的客戶及合作伙伴保持密切的聯(lián)系； 　　2、代表酒店相關(guān)銷售活動； 　　3、發(fā)揮創(chuàng)造力，為開發(fā)酒店產(chǎn)品和拓展銷售做出貢獻； 　　4、仔細計劃與客戶的會面，對預(yù)定的客戶實施客戶關(guān)系管理，完成銷售目標； 　　5、在所負責(zé)的市場區(qū)域內(nèi)，監(jiān)視和報告市場及競爭者的情況； 　　6、準備銷售報告，確保市場及客戶信息的準確性，以便于工作的跟進； 　　7、積極地傳播產(chǎn)品信息，在負責(zé)的市場內(nèi)營造酒店的知名度； 　　8、 主動參與，完成各種銷售報告； 　　9、協(xié)助計劃和配合銷售活動； 　?? 10、管理客戶檔案數(shù)據(jù)庫； 　?? 11、不斷地對部門給予持續(xù)建議及支持。 崗位要求 1.大專以上學(xué)歷，有同崗位工作經(jīng)驗，有良好英文溝通能力。 2.具有良好的服務(wù)意識，團隊協(xié)作精神以及良好的溝通、協(xié)調(diào)和應(yīng)變能力。 3.注重細節(jié)，工作有責(zé)任心，敢于承擔(dān)責(zé)任，執(zhí)行力較強。 4.有上進心和良好的學(xué)習(xí)能力和抗壓能力。

一、DUTIES AND RESPONSIBILITIES職責(zé)和任務(wù) 1. 組織協(xié)調(diào)各部門和酒吧相關(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)當天的宴會單和生意情況,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,批準每個部門的請購申請單.確保倉庫中的食品和飲料充足,批準必須的申請. 5. 處理每個餐廳的客人投訴和問題.對于其不在時發(fā)生的客人投訴和問題,檢查各部門每天的日志薄. 6. 批準采購申請單,過失單,備忘錄,損耗單及其他辦公室內(nèi)部備忘錄.有義務(wù)使酒店各項服務(wù)的成本運作降到最低. 7.確保餐飲部各部門的干凈,有條理,可運作;檢查柜臺的擺設(shè),包括準備工作,服務(wù)區(qū)域,客房服務(wù)及食品室等. 8. 培訓(xùn)員工的各項服務(wù)標準;對于其有可能參與制定的酒店運作規(guī)則,監(jiān)督其員工實行并符合標準. 9.檢查各項特別宴會的人員編制和房間擺設(shè)情況;有可能與宴會廳經(jīng)理協(xié)作制定各項宴會的服務(wù)安排. 10.每隔一段時間召開的餐飲部員工大會,使酒店的各項規(guī)則準確傳達給每位員工. 11.與宴會廳經(jīng)理和行政副總廚擬定特別宴會的菜單,當餐廳的菜單需要換時,參與到餐飲總監(jiān)其中. 12. 建立起一些相關(guān)的標準,如用餐區(qū)域發(fā)放多少塊毛巾,每位員工服務(wù)多少客人和勞動力的花費目標等. 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)控物品和器械的盤底情況. 16.和銷售經(jīng)理協(xié)調(diào),搞好餐廳的促銷活動和特別的活動. 二、JOB SPECIFICATION工作要求 1. 大專畢業(yè), 熱于從事酒店經(jīng)理工作或有相關(guān)經(jīng)驗 2. 餐飲服務(wù)至少10年經(jīng)驗, 至少4年經(jīng)理經(jīng)驗 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, 口頭和書面表達能力強. 4. 培訓(xùn)服務(wù)人員經(jīng)驗豐富

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，客房分配，信件郵寄信息查詢，行李寄存服務(wù)和電話轉(zhuǎn)接等。 一、DUTIES AND RESPONSIBILITIES責(zé)任和義務(wù) 確保能以適當?shù)倪\作程序進行以下操作: 1. 最大客房入住率。 2. 維持酒店的最高可能平均房價。 3. 客房的正常條件及可用性及時更新。 4.除非有無效原因而拒絕，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。 6. 團隊預(yù)定情況與銷售部保持一致。 7. 與銷售部經(jīng)理及駐店經(jīng)理討論可能的關(guān)店日期，控制酒店的開店與關(guān)店日期。 8. 鑰匙控制。 9.確保部門和班次之間高效地收發(fā)信件和信息以保持良好溝通。 10.對可能發(fā)生的房間變動的控制并對變動做出解釋。 11. 預(yù)期日、周、月客房占用率與實際占用率對比衡量，將變動記錄下來并記入成功預(yù) 報賬目。做前廳部年度預(yù)計報表。 12.即時的準確房態(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)賬的管理的書面報告。 14.控制每天的員工人數(shù)與工作日程的匹配來節(jié)約工資。 15.與人事部協(xié)作進行員工雇用與培訓(xùn)的事宜。 16.提升和協(xié)助擬定酒店員工有關(guān)政策，如禮儀計劃，工作表現(xiàn)記錄，假期，等等。 17.員工周期表現(xiàn)評估。 18.主管前廳部會議。 19.其他可能分配的相關(guān)功能的表現(xiàn)。 20. 執(zhí)行上級要求的其他工作。 二、JOB SPECIFICATION 職位條件 1. 大學(xué)?？飘厴I(yè)以上或同等經(jīng)驗 2. 五年以上從事前廳部工作經(jīng)歷 3. 口頭表達和書面表達能力強 4.風(fēng)度不凡，要求上進 5. 25歲以上 6.必須有銷售部和客房部工作經(jīng)驗并且必須了解和具有與密切合作部門協(xié)作的能力 7.人際關(guān)系良好

BASIC FUNCTION基礎(chǔ)職能 負責(zé)計劃，指導(dǎo)，控制和協(xié)調(diào)所有客房部員工的工作；負責(zé)客房，會議室，公共區(qū)域，酒店辦公室，酒店后臺及其周圍環(huán)境中客房部職能范圍內(nèi)的運作 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)酒店的營業(yè)場所 （b）保管、發(fā)放酒店的布草和制服 2.確保所有的客房，會議室，公共區(qū)域，酒店辦公室，酒店后臺及其周圍環(huán)境符合酒店所制定的標準 3. 定時視察酒店客房及營業(yè)場所，確保家具，設(shè)施設(shè)備的清潔，保養(yǎng)和在必要時的更換，并向管理部門匯報所需物品以確保缺省物品的及時補充 3. 決定大清潔，維修和整修的需要；與工程部和前臺協(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)會議以討論問題及進一步的計劃，給予說明和安排等 5.向客房部主管給予其職能，VIP的到達和其他一些需要額外的或特殊準備的事項的訊息 6.控制并確保所有客房部所必需物品和備品的充足，以便在需要時及時更換 7. 準備布草和制服的定期清單報表；呈報至上級管理層 8. 與前臺協(xié)調(diào)好房間變動，顧客收費和其他一些問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. 準備維修程序、工作指示、所需物品，所要回報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，在國際性酒店至少有3年的管理經(jīng)歷 3. 30歲以上， 4. 有進取心的，并且具有處理人際關(guān)系的能力 5. 良好的道德意識，并且誠實 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

對酒店物業(yè)工程部所有計劃，指導(dǎo)，控制，合作的工作負責(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械設(shè)備的運行和維修。同時也對油漆，木工，電力和家具的修理和保護性維修負責(zé)。 一、職責(zé)與責(zé)任 1、發(fā)展和履行酒店里所有機械，設(shè)備，儀器和安裝的保護性維修系統(tǒng)和程序。 2、統(tǒng)一所有物業(yè)部員工的行動，保證物業(yè)的安全有序進行。 3、負責(zé)根據(jù)程序和標準對員工進行培訓(xùn)。 4、召開各部門常規(guī)會議以檢查運用方法和程序，計劃改革以及協(xié)調(diào)特別工程。 5、服從上級主管部門關(guān)于損壞，維修，運行成本，公用消費等的定期報告。向上級建議，協(xié)商如何有效使用熱，燈，電以及維修計劃，程序的合理申請。 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，部門員工應(yīng)協(xié)助他們的工作。 8、對于換新設(shè)備，家具，建筑材料，改變新的建筑工程，要與其他部門密切合作。本著控制預(yù)算來決定費用成本 9、預(yù)備上級部門的批準，在工程方面的節(jié)能考慮應(yīng)在批準后執(zhí)行。 10、時刻準備應(yīng)付一切突發(fā)事件，例如火災(zāi)。 11、建立和執(zhí)行合理的工作進行記錄和報告，存貨清單控制方法，工作預(yù)定程序、分配或花費。密切控制工作的壓力，及工資情況。 12、執(zhí)行其他部門經(jīng)理應(yīng)負的責(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、電器線路維保、消防等管理方面的專業(yè)知識及證書。 4、計劃能力強 5、領(lǐng)導(dǎo)能力強。與部門員工并肩作戰(zhàn)，健全熱交換，通風(fēng)以及冷凍方面的技術(shù)。 6、熟悉全酒店的運行。

基本職責(zé)（西餐） 負責(zé)整體計劃， 控制，協(xié)調(diào)，參與廚房技能監(jiān)督。 一、職責(zé)和任務(wù) 1. 計劃控制整個廚房食品制作及成本人員的安排 2. 安排指定各個廚房的菜單及檢查訂購食品 3. 對食品定量及質(zhì)量估計，驗收食品 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。 5. 制定市場單及食品質(zhì)量和數(shù)量。計劃多余的食品再循環(huán)利用。 6.與采購經(jīng)理合作，利用本地原料替換進口原料 7.確保所有食品的準備服務(wù)是根據(jù)酒店的標準業(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產(chǎn)的控制 9.檢查所有廚房設(shè)備確保他們運作正常， 哪些設(shè)備需要修理，多余的部分歸還 10. 制定部門主廚的工作時間表 11. 制定廚房工作時間表，控制人員安排及工資發(fā)放 (根據(jù)生意) 12. 根據(jù)各個廚房制定招聘員工級培訓(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)常保持匯報廚房情況與餐飲部經(jīng)理 15. 與客人及宴會廳溝通有特殊的客人及特別的菜肴時 16. 計劃整個的食品制作，預(yù)計客人數(shù)及配備食品，制定菜單及本地和外國客人的要求。 17. 巡查廚房衛(wèi)生及檢查食品的制作過程 18. 制定年度計劃交于餐飲部負責(zé)人 二、工作要求 1. 至少10年相關(guān)經(jīng)驗 2. 精通西餐成本控制 3. 具有創(chuàng)造性和服務(wù)意識 4. 有能力協(xié)調(diào)大的團體 5. 舉止大方，儀表端莊