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【崗位職責(zé)】 1、負(fù)責(zé)頌缽療愈課程的準(zhǔn)備及授課，包括編排課程內(nèi)容、設(shè)計動作序列、準(zhǔn)備教學(xué)輔助工具等。 2、根據(jù)學(xué)員的水平和需求，合理安排課程進度和難度，確保教學(xué)質(zhì)量。 3、在課程中詳細(xì)講解頌缽動作的要領(lǐng)和注意事項，確保學(xué)員正確理解和執(zhí)行。 4、課后與學(xué)員溝通，收集學(xué)員的意見和看法，了解教學(xué)效果。 5、參與頌缽課程的推廣和招生工作，吸引更多學(xué)員參與頌缽學(xué)習(xí)。 6、與管理人員溝通，制定課程推廣計劃，提升頌缽課程的知名度和影響力。 7、負(fù)責(zé)教室內(nèi)的頌缽器械的檢查、維護、報修和清理工作，確保器械的正常使用和學(xué)員的安全。 【崗位要求】 1、熟練掌握頌缽的基本體式、呼吸法和理論知識，具備扎實的頌缽功底。 2、了解頌缽文化和背景，能夠向?qū)W員傳授正確的頌缽理念和價值觀。 3、具有相關(guān)專業(yè)大專及以上學(xué)歷，或接受過專業(yè)的頌缽培訓(xùn)并獲得相應(yīng)的資質(zhì)證書。 4、具備一定的教學(xué)經(jīng)驗和教學(xué)技巧，能夠獨立完成頌缽課程的教學(xué)任務(wù)。 5、熱愛頌缽事業(yè)，具備良好的職業(yè)操守和責(zé)任心。 6、親和力強，具有良好的語言表達能力和溝通能力，能夠與學(xué)員建立良好的師生關(guān)系。 7、具備良好的團隊合作精神，能夠與其他頌缽教練和工作人員協(xié)作完成教學(xué)任務(wù)。

【崗位職責(zé)】 1、負(fù)責(zé)策劃、組織并實施酒店國學(xué)主題活動，包括但不限于茶道、書法、國畫、傳統(tǒng)禮儀等體驗課程，確?；顒觾?nèi)容豐富且有吸引力； 2、根據(jù)需求定制個性化國學(xué)體驗項目，提升賓客參與度和滿意度； 3、維護國學(xué)活動場地及器材，確?；顒迎h(huán)境整潔、安全； 4、協(xié)助酒店市場部門進行國學(xué)主題活動的宣傳推廣，吸引潛在客戶； 5、定期收集賓客反饋，優(yōu)化活動內(nèi)容與流程，持續(xù)提升活動質(zhì)量； 6、完成上級交辦的其他與國學(xué)活動相關(guān)的工作任務(wù)。 【崗位要求】 1、熱愛中國傳統(tǒng)文化，具備扎實的國學(xué)知識基礎(chǔ)，熟悉茶道、書法、國畫等至少一項傳統(tǒng)技藝； 2、具備良好的活動策劃與執(zhí)行能力，能夠獨立完成活動方案設(shè)計及現(xiàn)場組織； 3、語言表達清晰，親和力強，善于與不同年齡段的賓客互動交流； 4、工作細(xì)致耐心，具備較強的服務(wù)意識和團隊協(xié)作精神； 5、有相關(guān)活動策劃或教學(xué)經(jīng)驗者優(yōu)先，無經(jīng)驗但學(xué)習(xí)能力強且對國學(xué)有濃厚興趣者亦可考慮；

【崗位職責(zé)】? ?1.?帶領(lǐng)推拿團隊為客人提供個性化的推拿體驗；? ?2.收集客人喜好并通知前廳部記錄留檔，并確保這些需求和喜好在客人本次及將來入住時會被一直滿足； ?3.系統(tǒng)化賓客認(rèn)知流程以確保對賓客尤其是對?？偷恼J(rèn)知度，同時保證貴賓得到特殊關(guān)注；? ?4.在推拿室與酒店其他部門之間有效的溝通來提高賓客體驗； ?5.確保部門人員熟悉使用推拿室內(nèi)設(shè)施以便幫助客人； ?6.為所有客人和訪客提供安全保障； ?7.為新員工提供培訓(xùn)和更新培訓(xùn)報告，前臺服務(wù)標(biāo)準(zhǔn)及每日報表培訓(xùn)，督促新員工進行練習(xí)，培訓(xùn)推拿手法和零售產(chǎn)品知識。? ?【崗位要求】? ?1.具有國家認(rèn)證的理療師資格證，有健康產(chǎn)業(yè)相關(guān)工作經(jīng)驗者優(yōu)先考慮； ? 2.具有5年以上中醫(yī)推拿、康復(fù)、精油spa等相關(guān)實操工作經(jīng)驗，有中醫(yī)基礎(chǔ)知識，對人體穴位、經(jīng)絡(luò)走向有一定了解。

【崗位職責(zé)】 1.?帶領(lǐng)水療團隊為客人提供個性化的水療體驗； 2.收集客人喜好并通知前廳部記錄留檔，并確保這些需求和喜好在客人本次及將來入住時會被一直滿足； 3.系統(tǒng)化賓客認(rèn)知流程以確保對賓客尤其是對?？偷恼J(rèn)知度，同時保證貴賓得到特殊關(guān)注； 4.在水療中心與酒店其他部門之間有效的溝通來提高賓客體驗； 5.確保部門人員熟悉使用水療中心室內(nèi)設(shè)施以便幫助客人； 6.為所有客人和訪客提供安全保障； 7.為新員工提供培訓(xùn)和更新培訓(xùn)報告，前臺服務(wù)標(biāo)準(zhǔn)及每日報表培訓(xùn)，督促新員工進行練習(xí)，培訓(xùn)水療手法和零售產(chǎn)品知識。 【崗位要求】 1、具有按摩、面部護理或其他相關(guān)工作技能； 2、至少5年相關(guān)工作經(jīng)驗，2年以上主管工作； 3、同級別酒店的水療中心管理經(jīng)驗。

（一）崗位職責(zé) 1、康養(yǎng)、文旅項目（并非指養(yǎng)老項目）的運營方案編制與策劃、執(zhí)行，包括提供項目運營建議、市場拓客建議、投資回報預(yù)測等； 2、負(fù)責(zé)運營數(shù)據(jù)的收集、分析管理，研究行業(yè)內(nèi)的經(jīng)營數(shù)據(jù)，結(jié)合經(jīng)營分析情況，為公司決策層提供各項經(jīng)營決策建議； 3、能夠嫁接行業(yè)內(nèi)上下游相關(guān)資源。 （二）任職要求 1、大專及以上學(xué)歷，醫(yī)療管理、旅游管理、市場營銷等相關(guān)專業(yè)優(yōu)先考慮； 2、具有康養(yǎng)文旅項目等相關(guān)行業(yè)運營經(jīng)驗優(yōu)先； 3、具有較強的邏輯分析能力和策劃經(jīng)驗； 4、制作、使用PPT等辦公軟件能力較強。 （三）其他信息 本項目的康養(yǎng)是指健康養(yǎng)生，不是養(yǎng)老，覆蓋但不針對老年人客群。項目聚焦中國35歲以上高凈值人士，創(chuàng)建目的地型“休閑度假+高端康養(yǎng)”沉浸式旅居新業(yè)態(tài)。

一、崗位職責(zé) 1、充分了解人體經(jīng)絡(luò)，對亞健康的調(diào)理和理療進行有針對性的操作，嚴(yán)格執(zhí)行操作規(guī)范； 2、能夠?qū)蛻暨M行基礎(chǔ)中醫(yī)辨癥，建立基礎(chǔ)健康檔案，制定并實施基礎(chǔ)調(diào)理方案； 3、熟練運用中醫(yī)技法（推拿、艾灸、刮痧、拔罐等）服務(wù)公司客戶并做好服務(wù)記錄，并進行健康管理的長期跟蹤； 4、積極參與公司培訓(xùn)，提升技能； 5、完成領(lǐng)導(dǎo)交辦的其它工作。 二、任職要求 1、具有國家認(rèn)證的理療師資格證，有健康產(chǎn)業(yè)相關(guān)工作經(jīng)驗者優(yōu)先考慮； 2、具有2年以上中醫(yī)推拿、康復(fù)、精油spa等相關(guān)實操工作經(jīng)驗，有中醫(yī)基礎(chǔ)知識，對人體穴位、經(jīng)絡(luò)走向有一定了解； 3、能夠自我驅(qū)動，有較強服務(wù)識，適應(yīng)公司化管理，有團隊協(xié)作能力，能夠不斷學(xué)習(xí)，接受新事物。

一、崗位職責(zé) 1.帶領(lǐng)團隊為客人提供個性化的SPA體驗； 2.收集客人喜好并通知前廳部記錄留檔，并確保這些需求和喜好在客人本次及將來入住時會被一直滿足； 3.系統(tǒng)化賓客認(rèn)知流程以確保對賓客尤其是對?？偷恼J(rèn)知度，同時保證貴賓得到特殊關(guān)注； 4.在康體中心與酒店其他部門之間有效的溝通來提高賓客體驗； 5.確保部門人員熟悉使用SPA中心室內(nèi)設(shè)施以便幫助客人； 6.為所有客人和訪客提供安全保障； 7.為新員工提供培訓(xùn)和更新培訓(xùn)報告，前臺服務(wù)標(biāo)準(zhǔn)及每日報表培訓(xùn)，督促新員工進行練習(xí)，培訓(xùn)SPA手法和零售產(chǎn)品知識。 8、完成領(lǐng)導(dǎo)交辦的其它工作。 二、任職要求 1、全日制大專及以上學(xué)歷，具備良好的形象和氣質(zhì)，具備3年以上SPA行業(yè)的經(jīng)營管理工作經(jīng)驗，熟悉水療SPA或相關(guān)產(chǎn)業(yè)的運營流程，并有相關(guān)工作成功案例?； 2、具備極強的團隊領(lǐng)導(dǎo)技巧和管理才能，能夠建設(shè)團隊文化，帶領(lǐng)團隊完成各項任務(wù)?； 3、需要有敏銳的商業(yè)觸覺，能夠與合作伙伴建立長期穩(wěn)定的合作關(guān)系，并負(fù)責(zé)店內(nèi)各部門以及與外部的協(xié)調(diào)和管理?； 4、熟悉SPA服務(wù)流程和產(chǎn)品，能夠為客戶提供專業(yè)的SPA按摩和美容服務(wù)，了解精油和頌缽等專業(yè)知識?。

本崗位工作地點：福建省南平市武夷山市三姑度假區(qū) 工作內(nèi)容： 1、熟悉掌握酒店的產(chǎn)品知識及服務(wù)標(biāo)準(zhǔn)； 2、實時掌握預(yù)抵賓客信息和房態(tài)、天氣、交通等信息，提前做好服務(wù)準(zhǔn)備； 3、負(fù)責(zé)賓客從入住到退房的全程貼心服務(wù)，包括客房服務(wù)、餐飲服務(wù)、賓客活動等； 4、作為賓客服務(wù)的主導(dǎo)者，統(tǒng)籌、協(xié)調(diào)各部門共同為賓客提供優(yōu)質(zhì)專業(yè)的管家服務(wù)； 5、與賓客保持良好的溝通，了解賓客各方面的需求和意見，及時落實解決； 6、及時有效的解決賓客投訴，以及協(xié)調(diào)處理酒店突發(fā)事件； 7、熟悉酒店管理系統(tǒng)，熟練前廳服務(wù)的專業(yè)業(yè)務(wù)和技能，為賓客辦理入住登記和離店結(jié)賬手續(xù)； 8、準(zhǔn)確掌握酒店各類信息，為賓客提供問詢服務(wù)。 ps：具備以下任一條件，薪資基礎(chǔ)可額外增加500-1000元 1.會攝影（會使用相機，面試時可提供往期作品，主要是人物照或風(fēng)景照） 2.會咖啡，烘焙或調(diào)酒（基礎(chǔ)款，自調(diào)款，手沖之類的需會） 3.自媒體運營比較了解（公眾號運營，文案內(nèi)容編寫等） 本公司需要的不僅僅是一位員工，一位管家，我們需要的是可以和我們公司共同成長進步的人才，我們尊重勞動者的個人才華，同時也很認(rèn)真對待人才培養(yǎng)這件事，我們希望成為各位千里馬的伯樂。

1. 掌握音響工程的基本知識，對音響設(shè)備進行配置、調(diào)制； 2. 根據(jù)劇目的節(jié)奏完成各種演出的音響操作； 3. 按音響設(shè)計的意圖體現(xiàn)一般劇目的整體音響效果，會對簡單演出進行音響設(shè)計； 4. 完成各類音響設(shè)備的基本操作 職位要求： 1. 從事本專業(yè)工作2年以上或大專院校相關(guān)專業(yè)畢業(yè)1年以上； 2. 良好的音樂知識（包括英語歌曲），掌握燈光工程知識者尤佳。 3. 須具有音樂和/或視聽領(lǐng)域的工作經(jīng)驗。 4. 須掌握良好的英語或普通話 【G.O福利】： 雙人住宿； 一日三餐國際自助餐廳； 吧臺飲料暢飲； 度假村內(nèi)所有娛樂活動及場地設(shè)施免費使用； 機場接送服務(wù)； 工作滿一年往返度假村和住址機票； 完善的工作意外傷害保險及社會保險； 國際化G.O團隊； 擁有登臺演出的機會； 每年輪換海外及大中華區(qū)度假村工作機會； Club Med海外度假村免費房間； 快速晉升通道。

?Organization of arrivals and transfer to the Hotel and Vessel ?Ensuring smooth operation of transfers (transfer / luggage / times) ?Assistance to guests with lost luggage ?Coordination of airport representative and assisting with passenger travels ?Organizing guest information documents (city maps/ brochures / hand outs, welcome letter, questionnaires) ?Tour Director desk hours in accordance with the tour layout ?Responsible for providing relevant information about the tour, welcome briefing and local, cultural and historic commentary on the coach ?Offer advice on food/restaurants, shopping, and activities during free time ?Receipt and handling of guest complaints & private guest excursions ?Liaising with Lead Travel Concierge to inform about special guest needs and communicate estimated arrival time and check actual docking location Excursion ?Coordination of all excursions including audio equipment ?Liaising with local suppliers (reconfirmation of reservations, motor coaches, guides…) ?Instructing and briefing local guides prior to excursions ?Accompanying of all excursions and walks (with or without local guides) ?Controlling and monitoring of implementation and quality of the excursions

【崗位職責(zé)】 1. 負(fù)責(zé)品酒課程的培訓(xùn)和銷售 2. 用高品質(zhì)的服務(wù)維護客戶忠誠度 3. 負(fù)責(zé)度假村內(nèi)所有酒水的管理，儲藏和采購 【崗位要求】 1. 需要有WSET證書 2. 有相關(guān)工作經(jīng)驗優(yōu)先 3. 須掌握具備基礎(chǔ)英語和流利的普通話，掌握其它外語者（法語、日語及韓語等）更佳 4. 該崗位需每周工作6天 【G.O福利】： 雙人住宿； 一日三餐國際自助餐廳； 吧臺飲料暢飲； 度假村內(nèi)所有娛樂活動及場地設(shè)施免費使用； 機場接送服務(wù)； 工作滿一年往返度假村和住址機票； 完善的工作意外傷害保險及社會保險； 國際化G.O團隊； 擁有登臺演出的機會； 每年輪換海外及大中華區(qū)度假村工作機會； Club Med海外度假村免費房間； 快速晉升通道。

?Responsible for the entire hotel operation onboard ?Ensuring that all hotel departments are managed according to their standards ?Management and motivation of the crew, with emphasis on Department Heads ?Operation of service procedures according to company standards ?Stock ordering for the hotel department (F&B, Housekeeping, equipment, etc.) ?Ensuring impeccable cleanliness, hygiene and order in all areas of the hotel department in accordance with HACCP rules ?Final inspection and receipt of all supplies and deliveries for the hotel department ?Supervision and organization of opening and closing ships at start /end of season ?Active liaison with guests and successful handling of complaints ?Active participation in all onboard events and special functions ?Presence in the galley and restaurant during meal times ?Ensuring active and smooth flow of communication with the nautical department, onboard management, crew and the Head Office Basel ?Ensuring departmental training according to requirement profile ?Responsible for cost control and adherence to all set budgets ?Daily analysis of debtors in accordance with Receptionist / Night Auditor ?Conduction of stock takes; inventory according to company procedures ?Active participation in loadings

?Responsible for the entire galley operation onboard ?Ensuring professional production and distribution of all meals for guest and crew in accordance with company standards, menu cycle and recipes ?Organisationand execution of F&B related ship functions and special events (e.g. Welcome / Farewell) ?Ensuring food safety, highest level of cleanliness in the galley and production areas at all times in accordance with Viking River Cruise standards & HACCP ?Ordering of all food supplies according to production planning and in cooperation with the Hotel Manager ?Conduction of menu briefings with waiter staff prior to service and instruction of waiters to explain dishes ?Preparation of opening and closing ships at start and end of season ?Supervision, motivation and training of the multi-national galley crew ?Participation in loadings and conduction of quality control ?Responsible for cost control and adherence to set budgets ?Conduction of stock takes; inventory according to company procedure ?Active participation in ship functions, socializing with guests during meal times

GENERAL MISSIONS ? Apply and enforce the bar manager's organization ? Centralize and transmit bar day stocks to the bar manager ? Control deliveries and ensure the distribution of products, consumables, PMH and laundry ? Alert the bar manager to the needs, products, consumables, PMH and laundry ? Check the setting up of bars before services ? Supervise the bar team during the various stages of the service ? Check the correct use of technical data sheets ? Welcome, advise and serve GMs: prepare and serve consumption according to technical specifications established in compliance with norms and standards ? Collect payment for drinks sold and record sales ? Ensure compliance with procedures (Free GO, Club Med Talent, Alcohol for Minors, etc.) ? Check the quality, speed, cleaning of the bar and tables during services ? Participate in the management of bars (inventory, invoicing, entry in Economat, budget reconciliation, Point of Sale, planning...) ? Identify malfunctions, implement corrective actions and propose action plans to your manager ? Propose actions to develop the sale of tailor-made products. ? Contribute to the atmosphere of the bar and offer his manager innovative and diversified events ECONOMIC RESULTS: ? Enforce sales prices, gratuities and receipts. ? Propose actions to achieve business objectives and instill commercial spirit in the team. ? Ensure the proper management of current stocks, and inventories, proper maintenance and use of equipment. HYGIENE & SAFETY ? Report to his manager difficulties of application relating to procedures and standards or health and safety standards ? Implement, apply and control the H.A.C.C.P. method and the hygiene and safety rules of the Bar ? Respect and control the rules of personal hygiene and clothing ? Make sure that unaccompanied minors do not consume alcohol ? 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; ? Apply procedures for closing the activity. ? Respect the resort’s waste management rules (sorting, collection…) ? Limit electricity and water consumption ? Respect the service’s rules for dangerous products management (storage, protection equipment…) 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 YOU NEED -COORDINATION OF BAR OPERATION -Contributes to the operational follow-up of bars (organization, supply...).  -Involved in optimizing customer satisfaction and the achievement of business objectives and replaces the bar manager according to needs. YOUR KEY PERFORMANCE INDICATORS  ? Customer: Quality of welcome and service, ability to customize according to nationalities ? Business: respect for bar cost & sales development ? People: team training and development

Onboard Duties ?Organisationof embarkation and disembarkation ?Ensuring smooth operation of transfers (transfer / luggage / times) ?Coordination of airport representative and assisting with passenger travels ?Handling / filing of cruise, land (if applicable) reports & daily program ?Managing and filing vendor vouchers & onboard bookings ?Organizing guest information documents (city maps/ brochures / hand outs, welcome letter, questionnaires) ?Organisingand presenting guest entertainment (games / lectures / presentations) according to the cruise layout & active guest relation ?Responsible for all public announcements (including bridge commentary) ?Facilitating and assisting guests with onboard cruise bookings ?Travel Concierge desk hours in accordance with the tour layout ?Receipt and handling of guest complaints & private guest excursions. Offer advice on food/restaurants, shopping, and activities during free time Shore Excursion ?Coordination of all excursions including audio equipment ?Liaising with local suppliers (reconfirmation of reservations, busses, guides…) ?Instructing and briefing local guides prior to shore-excursion ?Accompanying of all excursions and walks (with or without local guides) ?Controlling and monitoring of implementation and quality of the excursions

?The holder of the position undertakes not to pass over the company’s information, manuals, information on business developments and EDP data to any third party or publicize or retain same for personal use after leaving the job. ?The company reserves the right to demand compensation for damages in the event of a breach of this instruction and take legal action against the staff. ?Conduct and appearance in accordance

?Supervision/support of a professional welcoming and sales orientated F&B Service ?Coordinate with the Executive Chef dietary needs for guests according to manifest ?Ensuring absolute cleanliness and order in accordance with HACCP rules ?Operation of service procedures according to standards (e.g. menus, decoration,) ?Organisationand execution of F&B related ship functions and special events ?Responsible for sales for on-board products such as aperitifs, digestives and wines ?Preparation of opening and closing ships at start and end of season ?Act as Deputy Hotel Manager when Hotel Manager and Asst. HM are not available Management and motivation of the service crew ?Organisation, management and motivation of restaurant and bar (7-16 crew) ?Management of work schedules & Training of service department ?Luggage duty on embarkation and disembarkation day ?Participation in loadings and waste management Responsible for cost control and adherence to set budgets ?Cost control (incl. stock supply/inventory in accordance to the budget &standards) ?Daily closing of restaurant and bar area cash register

【崗位職責(zé)】 1、在工程安保部長的帶領(lǐng)下，保證酒店設(shè)施不斷完善，始終處于正常、完好狀態(tài)； 2、負(fù)責(zé)工程部的節(jié)支運行、保證酒店最大限度的節(jié)能、節(jié)支； 3、根據(jù)營業(yè)情況和氣候及市場能源價格情況，提出節(jié)能運行的計劃； 4、負(fù)責(zé)協(xié)調(diào)和酒店相關(guān)的市政工程等業(yè)務(wù)部門的關(guān)系，以獲得良好的外部環(huán)境； 5、籌備酒店工作經(jīng)驗優(yōu)先，協(xié)助對酒店進行完工評估和驗收。 【崗位要求】 1、高職及以上文化程度；5年以上品牌酒店同崗位工作經(jīng)驗； 2、必須掌握機電工程設(shè)計基礎(chǔ)知識、熟悉電子通訊設(shè)備、計算機、暖通、空調(diào)、給排水設(shè)備、電梯等的使用和維護管理，熟悉基建、環(huán)境保護、安全生產(chǎn)、勞動保護方面的政策與法規(guī)； 3、能充分領(lǐng)會上級的經(jīng)營意圖，正確處理上下級之間、部門之間的關(guān)系，并能組織和指揮工程部各項工作計劃的實施，確保工程部的正常運轉(zhuǎn)； 4、有強烈的事業(yè)心與責(zé)任感，有較強的自學(xué)能力和適應(yīng)性，秉公辦事，不謀私利。

【崗位職責(zé)】 1、根據(jù)集團戰(zhàn)略，制定酒店年度財務(wù)計劃及中長期預(yù)算，支持管理層決策；分析福建區(qū)域市場趨勢，為產(chǎn)品定價及成本控制提供數(shù)據(jù)支持。 2、監(jiān)控酒店收入、成本及利潤關(guān)鍵指標(biāo)（如RevPAR、GOP），定期提交經(jīng)營分析報告；預(yù)測現(xiàn)金流、投資回報率，優(yōu)化資源分配。 3、主導(dǎo)編制符合酒店所在地法規(guī)及集團的財務(wù)報表（如P&L、資產(chǎn)負(fù)債表）。確保月度、季度及年度財務(wù)報告按時提交至集團總部，并滿足審計要求。 4、建立并完善內(nèi)控體系，確保采購、收付款、庫存管理等流程合規(guī)；配合內(nèi)外部審計，確保酒店運營符合集團政策及當(dāng)?shù)胤ㄒ?guī)。 5、領(lǐng)導(dǎo)財務(wù)部（含會計、成本控制、采購等崗位），制定績效考核標(biāo)準(zhǔn)，培養(yǎng)高績效團隊。定期組織財務(wù)技能培訓(xùn)（如系統(tǒng)操作、稅務(wù)新政解讀）。 6、與運營部門協(xié)作優(yōu)化成本結(jié)構(gòu)（如能源消耗、人力成本）；支持市場銷售部制定定價策略，提升收益管理水平。 7、完成管理層其他工作安排。 【崗位要求】 1、財務(wù)管理、會計、金融相關(guān)專業(yè)、本科及以上學(xué)歷； 2、具有5年以上財務(wù)負(fù)責(zé)人工作經(jīng)驗，3年以上5星級及以上財務(wù)崗位工作經(jīng)驗，熟悉酒店財務(wù)管理模式； 3、通曉財務(wù)、會計、金融、稅務(wù)知識、掌握法律相關(guān)知識，具備基本計算機應(yīng)用知識。 4、熟練運用會計電算化，熟練使用ERP財務(wù)軟件。 5、具有一定的外部關(guān)系協(xié)調(diào)和統(tǒng)籌管理能力。 6、良好的團隊領(lǐng)導(dǎo)力、協(xié)作能力，優(yōu)秀的溝通、分析能力，對企業(yè)忠誠度高。 7、具備籌備酒店工作經(jīng)驗優(yōu)先。

PURPOSE OF JOB? He guarantees and monitors the stock and the deliveries of the village. He is responsible for managing storage warehouses and deliveries to maximize efficiency and secure the business qualitatively and quantitatively. GENERAL MISSIONS PROCUREMENT PROCESS Order?: v? He defines the forecasted product needs and give purchasing orders to the Procurement Manager ?as close as possible to needs to ensure a continuous and regular service? ? Reception?: v? He controls deliveries: qualitative and quantitative control of the products received (weighing of bulk foodstuffs, etc.)? v? He controls the respect of suppliers' deadlines? v? He deals with non-conformities on a day-to-day basis and communicates it to the Procurement Manager ? Stocks : v? He analyses, consolidates and communicates consumption to better adapt stock levels? v? He is responsible for the proper implementation of inventories and expressions of needs? v? He advises managers on the expression of their needs, ensures that they are anticipated? v? He adapts inventory levels to the reliability of customer needs and the supplier context, aiming for the best full cost / customer service ratio? v? He secures stocks and exhaustively guarantees that the physical stock is equal to the stock recorded in Ecomat IT system v? He organizes storage of the reserves and the quay of the Economat v? He arranges reserves, implements necessary signage to identify the products. ? Reporting?: v? He evaluates the performance of suppliers ? v? He contributes to the respect of objectives set for variable costs, he researches and identifies new products and services to optimize/reduce costs v? He improves productivity by optimizing the flow of information and goods flows ? v? He participates in the monitoring of self-checks of his department ? v? He establishes and informs a dashboard of the service's performance ? QUALITY / HEALTH AND SAFETY: v? He is the guarantor of compliance with H&S standards in collaboration with other managers, alerts his managers (hierarchical and functional) in case of risk ? v? He participates in the Health and Safety Unit v? He keeps all records in a way that they can be checked at any time for information or audit purposes Team management v? ?He ensures the reception, implementation and integration of GO/GEs in his department v? ?He defines personal objectives and support his team or its affiliates, and evaluates them v? ?He supervises and leads in a transversal logic v? ?He implements and complies with HR procedures v? ?Manager by proximity: show, train and enforce v? ?He shows exemplarity through his visibility among teams and customers v? ?He ensures good social climate in his department v? ?He ensures all staff is properly trained and have the tools and equipment needed to effectively carry out their job functions KEY PERFORMANCE INDICATORS (KPI) CLIENT ·????? Customer satisfaction data? ·????? Compliance with standards and SOP ? Business? ·????? Respect of budgets (result versus budget) ·????? Rate of loss, theft or damage of goods ·????? Stock function to meet internal audit scores ? PEOPLE ·????? Development of his team skills, Turn Over and absenteeism ·????? End of month inventory variance

?Supervision and support of a professional welcoming and sales orientated service in bar, lounge and on the sundeck ?Operation of bar procedures according to company standards (e.g. menus, decoration, appearance) ?Organisation, management, motivation and training of bar team (2 to 4 crew) ?Organisationand execution of F&B related ship functions and special events ?Serving drinks in accordance with company standards ?Creation of daily cocktails in accordance with company standards ?Preparation and set up of Café Lunch in the lounge in coorporationwith Executive Chef and Food & Beverage Manager ?Ensuring highest level of cleanliness within bar, pantry, lounge, sundeck in accordance with HACCP standards ?Cost control for bar in accordance with the budget ?Establishing of weekly stock order in cooperation with Food & Beverage Manager ?Responsible for the daily tallying of the bar revenue ?Conduction of stock takes; inventory according to company procedures ?Preparation of opening and closing ships at start and end of season ?Correct storage of stock; establishing of par levels ?Luggage duty on embarkation and disembarkation day ?Participation in loadings

?Professional preparation and distribution of daily meals including breakfast, lunch, tea time, dinner, etc. for crew and guests in accordance with Executive Chef manual and menu cycle ?Ordering of stock in cooperation with Executive Chef ?Correct handling of all products and equipment ?Ensuring of perfect cleanliness in working area in accordance with HACCP rules ?Conducting stock takes; inventory according to company procedures ?Preparation to open and close ships at start and end of season ?Assistance in other departments upon instruction from supervisors (if required) ?Performance according to company standards and HACCP rules ?Participation in loading processes ?Correct storage of stock; establishing of par levels ?Active participation in onboard training programs ?Luggage duty on embarkation and disembarkation day

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

崗位職責(zé) 1.為客人及員工提供現(xiàn)場醫(yī)療救援服務(wù)，在醫(yī)務(wù)室提供服務(wù)以及在其它時間按需提供服務(wù)：接待、檢查、照顧、支持、建議和治療 2. 就發(fā)生意外事件的處理方法為所有部門經(jīng)理提供培訓(xùn) 3. 對所有員工提供預(yù)防服務(wù) 4. 確保符合度假村的衛(wèi)生和安全流程 5. 保持醫(yī)務(wù)室設(shè)備、醫(yī)療箱和急救箱處于正常工作狀態(tài) 6. 管理庫存和訂購補給 7. 在日志本上記錄日常記錄過程 8.與當(dāng)?shù)蒯t(yī)生和醫(yī)療機構(gòu)保持良好的關(guān)系、為度假村醫(yī)生提供技術(shù)援助（兒科醫(yī)生、潛水醫(yī)生等）  崗位要求 1. 具有相關(guān)專業(yè)背景及資質(zhì) 2. 須掌握基礎(chǔ)英語及流利普通話，掌握其它外語者更佳  3. 該崗位需每周工作6天  【G.O福利】： 雙人住宿； 一日三餐國際自助餐廳； 吧臺飲料暢飲； 度假村內(nèi)所有娛樂活動及場地設(shè)施免費使用； 機場接送服務(wù)； 工作滿一年往返度假村和住址機票； 完善的工作意外傷害保險及社會保險； 國際化G.O團隊； 擁有登臺演出的機會； 每年輪換海外及大中華區(qū)度假村工作機會； Club Med海外度假村免費房間； 快速晉升通道。