亚洲欧美自偷自拍视频图片,伊人久久精品亚洲午夜,亚洲精品一区二区三区四区高清,荫蒂添的好舒服视频 ,最近免费中文字幕大全免费版视频

【崗位職責(zé)】 1、營運(yùn) 確的預(yù)計(jì)及確保最有效率的人員配備和食物供給。 制定最有效率的管理者和員工的排班表。 保證知曉和實(shí)施標(biāo)準(zhǔn)操作程序和本地標(biāo)準(zhǔn)操作程序。 定期的回顧和更新運(yùn)營標(biāo)準(zhǔn)。 任何時(shí)候都要保持餐廳的安全和衛(wèi)生標(biāo)準(zhǔn)。 執(zhí)行集團(tuán)要求的衛(wèi)生設(shè)備檢查標(biāo)準(zhǔn)，所有部門每月檢查一次。 有責(zé)任管理好餐廳的所有財(cái)產(chǎn)和設(shè)施。 堅(jiān)持執(zhí)行所有的待客原則。 最重要的是，通過自身的榜樣去領(lǐng)導(dǎo)和激勵(lì)員工。 能預(yù)測市場變化并在需要的情況下回顧運(yùn)營。 對市場競爭者進(jìn)行分析。 2、人力資源 定期與餐廳經(jīng)理一起為下屬經(jīng)理和主管制定和實(shí)行管理培訓(xùn)計(jì)劃。 實(shí)行部門指定培訓(xùn)項(xiàng)目。 協(xié)助餐廳經(jīng)理專業(yè)和及時(shí)地完成所有員工的表現(xiàn)評估。 負(fù)責(zé)與餐廳經(jīng)理一起進(jìn)行員工管理，包括面試、培訓(xùn)等。 3、 行政管理 餐廳所有的財(cái)務(wù)和帳單的處理程序。 有責(zé)任和財(cái)務(wù)部和人事部一起，正確地管理每位員工的加班時(shí)間和考勤系統(tǒng)。 定期的計(jì)劃員工外出活動促進(jìn)團(tuán)隊(duì)合作精神。 用合適的方式回應(yīng)客人疑問或顧慮。 4、市場推廣 熟悉所有客人的獎(jiǎng)勵(lì)計(jì)劃和關(guān)于他們賬目的正確結(jié)算程序。 發(fā)展和執(zhí)行計(jì)劃以達(dá)到餐廳的市場占有率。 【崗位要求】 1、5年以上年餐飲部工作經(jīng)驗(yàn)和至少1年同管理崗位經(jīng)驗(yàn) 2、具備優(yōu)秀的專業(yè)的餐廳運(yùn)營知識 3、具備優(yōu)秀的英語和普通話表達(dá)能力 4、至少大專畢業(yè)

BASIC FUNCTION基本職責(zé) Responsible for supervising and co-coordinating the activities of all personnel involved in the set-up and service of functions and catering. 管理和協(xié)調(diào)參與員工, 使其出色完成擺設(shè)和服務(wù)的各項(xiàng)工作。 JOB SPECIFICATION工作要求 1.     College level 大專水平 2.     Minimum 5 years’ experience in a hotel of international standard 國際知名酒店相關(guān)工作經(jīng)驗(yàn)5年以上 3.     Facility in verbal and written expressions 口頭和書面表達(dá)能力好 4.     Personable and aggressive 儀表端莊，富于進(jìn)取心  

職位描述: 1. 用英語為賓客提供優(yōu)質(zhì)的酒水服務(wù)。 2. 出品酒水并進(jìn)行收費(fèi)酒水的銷售。 3. 吧臺的日常和月盤點(diǎn)，填寫銷售盤點(diǎn)表。 4. 吧臺日常酒水的申領(lǐng)，補(bǔ)充和保管。 5. 吧臺設(shè)備、用品的保養(yǎng)使其正常運(yùn)轉(zhuǎn)。 6.協(xié)助副經(jīng)理進(jìn)行部分管理 任職條件: 1.能使用英語進(jìn)行日常溝通。 2.兩年以上酒水出品經(jīng)驗(yàn)，一定的管理經(jīng)驗(yàn) 3.良好的酒水知識，熱愛本職工作，有責(zé)任心，能吃苦耐勞。 4.身體健康，儀表端莊。 5.該崗位需每周工作6天?? ? ? ? ? ? 福利： 1. 雙人住宿 2.一日三餐國際自助餐廳 3. 吧臺飲料暢飲 4. 度假村內(nèi)所有娛樂活動及場地設(shè)施免費(fèi)使用 5. 機(jī)場接送服務(wù) 6. 工作滿一年往返度假村和住址機(jī)票 7. 完善的工作意外傷害保險(xiǎn)及社會保險(xiǎn) 8. 國際化G.O團(tuán)隊(duì) 9. 擁有登臺演出的機(jī)會 10. 每年輪換海外及大中華區(qū)度假村工作機(jī)會 11. Club Med海外度假村免費(fèi)房間 12. 快速晉升通道

1.?????????????????? The ability to enhance guest dining experience by using Chinese food/ local products and promote throughout the year. 能夠通過使用中餐/本地產(chǎn)品提升客人的就餐體驗(yàn)，并全年推廣。 2.???????????????? To establish and follow up on standard, sequence of service and service procedure. 建立并跟進(jìn)服務(wù)標(biāo)準(zhǔn)、服務(wù)順序和服務(wù)程序。 3.???????????????? To supervise the consistency of quality and efficiency of food and service. 監(jiān)督食品和服務(wù)的質(zhì)量和效率的一致性。 4.???????????????? To ensure cleanliness of service area, pantry and guest area by establishing and enforcing clean-up schedules. 制定和執(zhí)行清潔時(shí)間表，確保服務(wù)區(qū)、餐具室和客人區(qū)的清潔。 5.???????????????? To maintain a friendly yet unobtrusive manner with all guests. 與所有客人保持友好而不唐突的態(tài)度。 6.???????????????? To posses management ability that ensures a successful handling of the Chinese restaurant. 具備管理能力，確保中餐廳的正常順暢的經(jīng)營。 7.???????????????? Directs and controls all subordinate staff to ensure that all day to day operational matters are handled on time and guest expectations are met 指導(dǎo)并監(jiān)督下屬員工確保日常運(yùn)營并達(dá)到客人期望值 8.???????????????? Provides guidance and assistance to the outlet employees helping them in the execution of their ???? duties and responsibilities 為下屬員工提供指引并輔助他們履行應(yīng)完成的任務(wù)及責(zé)任 9.???????????????? Oversees the service standards in the outlet ensuring that they conform to the requisite standards and meet or exceed customer expectations 執(zhí)行對服務(wù)流程標(biāo)準(zhǔn)的監(jiān)督以保證員工符合規(guī)定的標(biāo)準(zhǔn)同時(shí)達(dá)到或超越客人的期望 10.????????????? Liases with the kitchen, stewarding, bars, housekeeping and engineering to ensure that the operation runs smoothly in areas of joint responsibility 與廚房，管事部，酒吧，客房部及工程部等相關(guān)部門協(xié)調(diào)以確保每日運(yùn)營順利進(jìn)行 11.??????????????? Assists in the planning and execution of promotional activities as directed 按要求輔助上級計(jì)劃與執(zhí)行食品的促銷活動 12.?????????????? Maximises revenue in the outlet by implementing upselling proceedures 通過實(shí)踐產(chǎn)品推銷技巧實(shí)現(xiàn)利潤最大化 13.?????????????? Assists in monitoring and controlling the financial performance of the outlet controlling costs and expenses 在成本與花銷的控制等財(cái)務(wù)事項(xiàng)中發(fā)揮監(jiān)督與控制的作用 14.????????????? Assists in monitoring and controlling the hotel’s OE inventory and participates in inventory taking 監(jiān)督及管理酒店的盤點(diǎn)并積極參與盤點(diǎn)的具體工作 15.?????????????? Conducts frequent front and back of house checks ensuring mise-en-place, service procedures, standards of cleanliness and hygiene, repair and maintenance, employee grooming and manning levels are in order and takes appropriate action where necessary 徹底并反復(fù)檢查以確保運(yùn)營的準(zhǔn)備工作，服務(wù)程序，衛(wèi)生情況，設(shè)備的維修及保養(yǎng)，員工形象及禮貌等就緒無誤，若有缺失則立即采取行動 16.????????????? Assists in the maintenance of efficient administration preparing and submitting reports on time as directed 按照要求在保持高效的準(zhǔn)備工作及及時(shí)總結(jié)報(bào)告中起到積極作用 17.?????????????? Assists in the selection, training and evaluation of subordinate employee 幫助選拔，培訓(xùn)及評估下屬員工 18.????????????? ?Coaches, counsels, disciplines and develops subordinate employees ?鍛煉,勸勉,規(guī)范及發(fā)展下屬員工

1.食品衛(wèi)生經(jīng)理負(fù)責(zé)支持廚房部日常組織和運(yùn)營的高效運(yùn)作，并以勤奮和熱情的態(tài)度來管理酒店食品安全，遵守當(dāng)?shù)睾蛧H法律的所有方面。 2.食品衛(wèi)生經(jīng)理給予廚師長支持，確保在任何給定時(shí)間滿足國際，當(dāng)?shù)睾凸緦κ称沸l(wèi)生和食品安全的要求。 3.食品衛(wèi)生經(jīng)理記錄所有日志表，確保所有日志表都按照標(biāo)準(zhǔn)填寫。 食品衛(wèi)生經(jīng)理收集填寫的日志表并建立一個(gè)文件歸檔方法，以便在需要時(shí)允許并方便當(dāng)局進(jìn)入。她需要通知行政總廚任何引起她注意的問題。 4.食品衛(wèi)生經(jīng)理監(jiān)測所有廚房的庫存，冰箱，冰柜，干貨倉庫并每日檢查日志表。 5.食品衛(wèi)生經(jīng)理在各個(gè)餐廳輪流參加試菜，來評估食品質(zhì)量，過敏原政策的遵守情況，并給團(tuán)隊(duì)提供建議。 6.食品衛(wèi)生經(jīng)理需要建立一個(gè)給軟件和硬件備份的文件歸檔方法， 她/他需要努力跟進(jìn)，以確保在任何給定的時(shí)間都能合乎邏輯地找到所有文件。 7.與酒店清潔公司和衛(wèi)生署密切合作。 8.監(jiān)督餐飲部和廚房的所有員工，確保他們遵守衛(wèi)生條例。 9.與當(dāng)?shù)氐男l(wèi)生和健康機(jī)構(gòu)緊密合作并協(xié)調(diào)與酒店和政府機(jī)構(gòu)的相關(guān)事宜。 10.完全理解并嚴(yán)格執(zhí)行酒店關(guān)于防火、衛(wèi)生、健康和安全的制度。 11.與食品原材料的驗(yàn)收部門密切合作，同時(shí)與供應(yīng)商協(xié)調(diào)保證原材料運(yùn)輸過程中的衛(wèi)生（所有有關(guān)于供應(yīng)商的衛(wèi)生事宜應(yīng)匯報(bào)給行政總廚方便其與物料部經(jīng)理協(xié)調(diào)）。

【崗位職責(zé)】 1、全面負(fù)責(zé)管事部的日常運(yùn)營管理工作，確保部門高效運(yùn)轉(zhuǎn)； 2、制定并執(zhí)行餐具、器皿、設(shè)備的清潔、消毒、保養(yǎng)及庫存管理流程； 3、監(jiān)督并指導(dǎo)員工正確使用清潔設(shè)備及化學(xué)藥劑，確保操作符合衛(wèi)生安全標(biāo)準(zhǔn)； 4、定期檢查廚房、餐廳區(qū)域的衛(wèi)生狀況，確保符合酒店及行業(yè)規(guī)范； 5、負(fù)責(zé)管事部員工的排班、培訓(xùn)及績效考核，提升團(tuán)隊(duì)專業(yè)能力； 6、協(xié)調(diào)與其他部門（如餐飲部、廚房部）的協(xié)作，保障運(yùn)營順暢； 7、控制部門成本，合理采購清潔用品及設(shè)備，避免浪費(fèi)； 8、處理突發(fā)問題，如設(shè)備故障或衛(wèi)生緊急事件，確保及時(shí)解決。 【崗位要求】 1、具備較強(qiáng)的管理能力，能夠高效組織團(tuán)隊(duì)完成工作任務(wù)； 2、熟悉酒店管事部工作流程及衛(wèi)生安全標(biāo)準(zhǔn)，有同崗位經(jīng)驗(yàn)者； 3、具備良好的溝通協(xié)調(diào)能力，能夠與其他部門緊密配合； 4、責(zé)任心強(qiáng)，注重細(xì)節(jié)，能夠確保工作質(zhì)量符合高標(biāo)準(zhǔn)； 5、能適應(yīng)快節(jié)奏工作環(huán)境，具備較強(qiáng)的抗壓能力； 6、愿意接受輪班工作安排，包括節(jié)假日和周末； 7、無學(xué)歷及年齡限制，歡迎有相關(guān)經(jīng)驗(yàn)人員加入。

MAIN MISSIONS: -He/she is responsible for budgets of the bar (sales, PMH, HR, energy, consumables) and manages the sales and the bar margins, notably by respecting the partnership agreements. -He/she optimizes the quality of the service, the application the hygiene and the safety procedures and the training of his/her team -He insures the delivery of the services integrating the animation of the village ORGANIZE THE BAR -Adapt the organization (production, distribution, storage) in function of infrastructures and existing equipments, theme and animation program -Establish the technical index cards (cocktails, snacks, glass type, hygiene,) and assure the follow-up -Determine product needs respecting for the ordering schedule -Control the rotation of day stocks taking into account hygiene standards and economical constraint -Apply the F&B agreements partnership according to sector  -Organize the workload of the bar team -Optimize the use of the given material MANAGE THE BAR -Create the conditions (organization, product selection, development) to reach and deliver the bar objectives in the respect with the Quali-Signs -Propose and establish actions to develop the sales and improve margins with the cooperation of the F&B manager or Hotel Services Manager -Identify and argue equipment requirements (PMH, Cleaning products) -Participate in the elaboration of the conditions of contract of the special events -Optimize the pricing, engage promotional actions, strengthen the display   ENFORCE THE APPLICATION OF THE SERVICES FOLLOWING THE DEFINED STANDARDS -Apply the procedures and the standards ("Quali-Signs" "Pro-Signs") -Control the application of Quali-Signs and Pro-Signs in bars - Engage corrective actions to be in line with Quali-Signs and Pro-Signs -Participate with the F&B Manager or Hotel Services Manager in the selection of the local goods (not referenced) -Give an opinion on the quality of the delivered goods -Be present at the key moments of the service to coordinate the teams and be the interlocutor of the GMs -Conceive with the coordinator of animation the “Mise en avant” of the services according to the themes and to the events -Report in the RRB or Responsible Hotelkeeper if necessary  ENFORCE THE APPLICATION OF THE STANDARDS OF HYGIENE AND SAFETY -Apply the HACCP method and the safety regulations - Control the application of the method HACCP and the safety regulations in bars -Engage corrective actions to be in line with the HACCP method and the safety regulations by monthly self-checks -Organize and inspect the cleaning of premises, equipments and materials -Watch the maintenance of premises and equipments -Report in the RRB or Responsible Hotelkeeper if necessary  MANAGE ITS BAR TEAM -Train GO / GE -Evaluate GO / GE on the objectives fixed with them -Reveal in his(her) team the GOs and GEs with potential ( key GO) -Elaborate the hourly schedules of the team, identify needs, establish and follow the punctuality/presence (within the framework of the regulation of the country) - Warn the F&B Manager or HSM if any noticed grave facts -Animate and motivate its team

SERVICE AND ORGANIZATION ? Guarantee the application of standards and ensure an optimal customer experience ? Apply and enforce the restaurant manager's organization ? Ensure the distribution, use and return of laundry ? Allocate consumables and PMH products ? Alert the restaurant manager about the need for laundry, consumables and PMH ? Check the setting up of tables before/during and after the services ? Control the dressing and decoration of buffets to enhance the value of kitchen services ? Be present during the service and welcome GMs to restaurants ? Supervise the restaurant team during the various stages of the service ? Control the quality, speed, service and clearing of tables during service ? Ensure the promotion of wines on the menu ? Control the execution of the task schedule ? Replace the Restaurant Manager in case of absence COMPLY WITH HYGIENE & SAFETY STANDARDS IN RESTAURANTS ? Check the application of H.A.C.C.P method and the health and safety rules ? Alert the restaurant manager to non-compliance with the implementation of the H.A.C.C.P. method and health and safety rules by restaurant teams ? Ensure that unaccompanied minors do not consume alcohol, in particular that they do not help themselves at self-service alcoholic beverage dispensing points ? Ensure that unfinished alcoholic beverages are systematically collected and cleared from the tables ? Make sure that unfinished bottles of alcohol are cleared and secured in a place not accessible to customers ? Ensure the maintenance and preservation of premises, equipment and materials ? Transmit to technical services malfunctions and damage observed in restaurants ? Respect and control the application of personal hygiene and clothing rules ? Apply procedures for closing the activity ? Respect the resort’s waste management rules (sorting, collection…) ? Limit electricity and water consumption MANAGEMENT ? Ensure the reception, implementation and integration of GO/GEs in your department ? Define personal objectives and support his team or its affiliates, and evaluate them ? Supervise and lead in a transversal logic ? Implement and comply with HR procedures and have them validated by your own manager ? Manager by proximity: show, train and enforce ? Be exemplary through his visibility among teams and customers We hope you are ... ? An explorer, available and ready to live in a Club Med resort ? An experienced professional with qualifications ? Enthusiastic about dining services and team management ? A charismatic leader who manages a team of 10 to 30 people ? A indispensable right arm, ready to assist the restaurant Manager with organizing the service and managing the teams ? A friendly server who welcomes, seats and serves in the dining room (300 to 1000 meals per service) ? An outstanding coach who supervises, unites and develops your teams ? A good salesperson who stimulates additional sales ? A sharp manager who can juggle between orders and stocks ? A caretaker who makes certain of application and respect of health and safety standards

SERVICE AND ORGANIZATION ? Ensure compliance with the customer contract for its service by applying standards for all his services ? Be the guarantor of a joyful environment within his perimeter.  ? Support the creation of innovative and diversified events ? Apply the implementation (early season), monitoring (season) and closure (end of season) processes for the entire department. ? Inform your manager of information from the field, dysfunctions observed in your department ? Propose appropriate solutions. ? Customize customer service without incurring additional costs or changes in the standards defined by the Services Department. ? Be present at key moments of the service to coordinate the teams and be the privileged and recognized interlocutor of the GMs. ? Adapt the organization according to infrastructures, ? Respect the pricing and strengthen emphasis, develop turnover on wines for sale if necessary ? Organize and distribute work for the restaurant team. ? To be a force of proposal on the evolution of high-end service in his service. QUALITY / HEALTH AND SAFETY: ? Establish, apply and monitor the application of health and safety standards in his department. ? Make a diagnosis, at the opening, of the state of his service (premises, equipment and resources available), ensure a control throughout the season and take necessary measures in case of problems (decision or request for intervention from his manager) ? Ensure the maintenance and preservation of premises and equipment ? Participate in the Health and Safety Unit. ? Ensure good waste management in the service (sorting, collection…) ? Ensure good management of dangerous products in the service (storage, protection equipment…) ? Limit electricity and water consumption  ECONOMIC RESULTS: ? Guarantee the operation of your service within a given framework (budget, performance, staff)  ? Ensure the follow-up and analysis of the various existing reporting tools and related action plans to rationalize management and optimize incomes in compliance with norms and standards. ? Submit monthly economic results to your manager. MANAGEMENT ? Demonstrate leadership ? Adopt a coaching posture in your management ? Ensure the reception, implementation and integration of GO/GEs in your department ? Define personal objectives and support his team or its affiliates, and evaluate them ? Supervise and lead in a transversal logic ? Implement and comply with HR procedures and have them validated by your own manager ? Manager by proximity: show, train and enforce ? Ensure good social climate in your department (pay particular attention to the staff restaurant) and organize meetings for corrective follow-up ? Be exemplary through his visibility among teams and customers We hope: You responsible for the implementation of the Service offer defined by the Management in restaurants and, if necessary, for diswashing.  You are responsible for the quality and relationships of your team with GMs. Your KPI -Client:Quality of reception and service -Business:Respect for equipment and heritage. Orders management And development of sales -People:Absenteeism rates, Turn over and team development

【崗位職責(zé)】 1、負(fù)責(zé)度假村餐廳的日常運(yùn)營管理，確保服務(wù)質(zhì)量和顧客滿意度。 2、制定并執(zhí)行餐飲服務(wù)標(biāo)準(zhǔn)、流程及管理制度，監(jiān)督員工操作規(guī)范，提升整體服務(wù)水平。 3、負(fù)責(zé)餐飲成本控制，包括食材采購、庫存管理及損耗控制，確保部門運(yùn)營符合預(yù)算要求。 4、策劃并組織季節(jié)性餐飲活動、主題晚宴及特色菜單設(shè)計(jì)，提升賓客用餐體驗(yàn)。 5、協(xié)調(diào)與其他部門的協(xié)作，確保餐飲服務(wù)與度假村整體運(yùn)營無縫銜接。 6、負(fù)責(zé)餐飲團(tuán)隊(duì)的人員招聘、培訓(xùn)、排班及績效管理，打造高效專業(yè)的服務(wù)團(tuán)隊(duì)。 7、處理賓客投訴及突發(fā)事件，及時(shí)解決問題并優(yōu)化服務(wù)流程。 8、關(guān)注行業(yè)趨勢及動態(tài)，提出創(chuàng)新性餐飲服務(wù)方案。 【崗位要求】 1、具備餐飲管理相關(guān)經(jīng)驗(yàn)，熟悉高端酒店或度假村餐飲運(yùn)營模式者優(yōu)先。 2、出色的團(tuán)隊(duì)管理能力，能夠有效激勵(lì)員工并提升團(tuán)隊(duì)凝聚力。 3、具備較強(qiáng)的成本控制意識及數(shù)據(jù)分析能力，能獨(dú)立制定預(yù)算并優(yōu)化運(yùn)營效率。 4、優(yōu)秀的溝通協(xié)調(diào)能力，能與各部門及外部供應(yīng)商高效合作。 5、對餐飲市場趨勢敏感，具備創(chuàng)新思維和策劃能力。 6、能適應(yīng)彈性工作時(shí)間，包括周末及節(jié)假日值班。 7、身體健康，形象端正，具備良好的職業(yè)素養(yǎng)和服務(wù)意識。

崗位職責(zé)： 1.全面督導(dǎo)酒店餐飲部運(yùn)營管理工作,制定并實(shí)施餐飲經(jīng)營的所有計(jì)劃； 2.負(fù)責(zé)實(shí)現(xiàn)酒店的營業(yè)收入指標(biāo)和利潤指標(biāo)； 3.與行政總廚/廚師長一起籌劃和設(shè)計(jì)菜單，開發(fā)當(dāng)?shù)匦枨蟮牟惋嫯a(chǎn)品； 4.協(xié)調(diào)與其他部門的工作關(guān)系，確保賓客得到滿意的餐飲產(chǎn)品和良好的服務(wù)； 5.制定餐廳推銷策略，督促員工做好食品飲料的推銷工作，提高餐飲銷售收入； 6.建立健全物資管理制度，對餐廳的設(shè)備、物資、用具等嚴(yán)格管理； 7.完成領(lǐng)導(dǎo)安排的其他工作任務(wù)。 任職條件： 1.具有3年以上同崗位工作經(jīng)驗(yàn)； 2.以部門負(fù)責(zé)人身份參與過至少一家酒店的籌開籌備工作； 3.具有5年以上酒店、餐飲等行業(yè)工作經(jīng)歷或企業(yè)經(jīng)營管理工作經(jīng)歷； 4.熟悉酒店管理理論、餐飲管理理論、營銷學(xué)和服務(wù)心理學(xué)等知識領(lǐng)域； 5.熟練使用辦公軟件，并能夠運(yùn)用專業(yè)管理軟件進(jìn)行數(shù)據(jù)分析和決策； 6.良好的溝通能力和團(tuán)隊(duì)領(lǐng)導(dǎo)技能，能夠有效地管理和激勵(lì)員工； 7.具備較強(qiáng)的組織協(xié)調(diào)能力，能夠在多任務(wù)環(huán)境下有效工作； 8.同等條件下，中共黨員、具有國央企工作經(jīng)歷、具有軍隊(duì)工作經(jīng)歷者優(yōu)先。 9.服從工作地點(diǎn)調(diào)配。

崗位職責(zé)： 1.全面負(fù)責(zé)中餐廳運(yùn)營管理工作； 2.全面負(fù)責(zé)中餐廳品質(zhì)管理工作； 3.全面負(fù)責(zé)中餐廳營收及成本控制管理工作； 4.全面負(fù)責(zé)中餐廳員工培訓(xùn)及發(fā)展工作； 5.全面負(fù)責(zé)中餐廳安全生產(chǎn)管理工作。 6.完成領(lǐng)導(dǎo)安排的其他工作任務(wù)。 任職條件： 1.2年以上酒店或餐飲行業(yè)餐廳經(jīng)理相關(guān)工作經(jīng)驗(yàn)； 2.精通中餐的業(yè)務(wù)知識，熟練掌握中餐的業(yè)務(wù)及管理技能； 3.熟悉中餐服務(wù)全過程，善于安排各個(gè)環(huán)節(jié)的工作，能保證餐廳管理的協(xié)調(diào)發(fā)展； 4.具有較強(qiáng)的溝通協(xié)調(diào)能力、組織領(lǐng)導(dǎo)工作能力和實(shí)際工作能力。

崗位職責(zé)： 1.全面負(fù)責(zé)全日制餐廳的日常運(yùn)營管理工作，確保餐廳服務(wù)質(zhì)量和運(yùn)營效率達(dá)到酒店標(biāo)準(zhǔn); 2.制定并執(zhí)行餐廳年度、季度、月度經(jīng)營計(jì)劃，完成公司下達(dá)的營收和利潤指標(biāo); 3.監(jiān)督餐廳食品質(zhì)量、衛(wèi)生標(biāo)準(zhǔn)和服務(wù)流程，定期檢查并落實(shí)整改措施； 4.負(fù)責(zé)餐廳員工排班、培訓(xùn)及績效考核，提升團(tuán)隊(duì)服務(wù)意識和專業(yè)技能; 5.處理顧客投訴及突發(fā)事件，維護(hù)餐廳良好形象和客戶關(guān)系; 6.控制餐廳運(yùn)營成本，做好食材采購、庫存管理及損耗控制; 7.收集分析市場信息和顧客反饋，提出菜品創(chuàng)新和服務(wù)改進(jìn)建議; 8.完成領(lǐng)導(dǎo)安排的其他工作任務(wù)。 任職條件： 1.2年以上同崗位工作經(jīng)驗(yàn)； 2.5年以上酒店或餐飲行業(yè)管理相關(guān)工作經(jīng)驗(yàn)， 3.精通餐飲部業(yè)務(wù)知識，熟練掌握全日餐廳、酒吧、茶吧的技能及管理技巧； 4.熟悉全日餐服務(wù)全過程，善于安排各個(gè)環(huán)節(jié)的工作，能保證餐廳管理的協(xié)調(diào)發(fā)展； 5.具有社會活動能力、組織領(lǐng)導(dǎo)工作能力和實(shí)際工作能力。 6.服從工作地點(diǎn)調(diào)配。

門店管理與日常運(yùn)營 門店線上運(yùn)營執(zhí)行 人員基礎(chǔ)培訓(xùn) 客戶開拓與維護(hù)