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作為餐飲部的營(yíng)業(yè)主管和市場(chǎng)專家，確保所有餐廳和宴會(huì)依照酒店標(biāo)準(zhǔn)成功運(yùn)作，并獨(dú)立實(shí)現(xiàn)盈利目標(biāo)。 To function as the Business Manager and MarketingSpecialist for the Food and Beverage Department, and to ensure that all theoutlets and banquets operate successfully,?in accordance with the standard ofthe hotel and are individually profitable.? 與競(jìng)爭(zhēng)酒店、商業(yè)伙伴和其他組織的相關(guān)代表保持專業(yè)的關(guān)系來往。 Maintainsstrong, professional relationship with the relevant representatives fromcompetitor hotels, business partners and other organisations. 根據(jù)行業(yè)、公司和酒店對(duì)于餐飲部職能要求的變化做出反應(yīng)。 Respondsto changes in the Food and Beverage function as dictated by the industry,company and hotel. 確保貫徹執(zhí)行酒店最基本的品牌標(biāo)準(zhǔn)，并適當(dāng)?shù)貓?zhí)行品牌的選擇性標(biāo)準(zhǔn)。 Ensures that all company minimum brandstandards have been implemented, and that optional brand standards have beenimplemented where appropriate. 監(jiān)督所有營(yíng)運(yùn)情況，尤其在生意高峰期，和各個(gè)部門經(jīng)理共同靈活調(diào)整必要之處。 Monitorsall operations, especially during peak business periods, working through therespective Head of Department to make adjustments where necessary. 執(zhí)行分派的任何合理任務(wù)和額外職責(zé)。 Carries out any other reasonable dutiesand responsibilities as assigned.

LanghamHospitality Group (LHG) is a global hotel company with properties located inmajor cities and four continents under The Langham Hotels and Resorts, CordisHotels and Resorts and Ying'nFlo brands. It is the hospitality arm of GreatEagle Holdings, a leading property development company in Hong Kong. This rolewill be based in Xi'an, China. You will be leading a passionate & talented F&B Team to drive formaximizing long-term financial growth of the hotel, delivering high standardsin guest experience & colleague engagement in alignment with the cultureand values of Langham Hospitality Group. Key Responsibilities: Execute the Hotel’s strategicobjectives in F&B Division Full accountability for the successful implementation of the F&B strategies and achievement of goals Develop an operating culture with a mindset towards performance, quality, lean operating techniques, andbottom line results. Tirelessly drives continuous improvement in all areas ofF&B operations Recruit, mentor and develop talent in F&B Division Participate and lead F&B initiatives to provide a forum for identifying best practices and reviewingfinancial results to highlight successes and identify and rectify areas in needof improvement Ensure compliance with all LHG brand standards Provide timely forecasting and financial re-projections as required Work together with Executive Chef and Marketing to launch F&B promotion campaigns and events to maximizerevenue. Qualifications: Luxury Hotel experienceworking in China Bachelor degree is a must? Pre-opening experience is a must? Currently in the capacity of Director of F&B Fluent written & spokenfor both English and Mandarin Strong interpersonal skills Ability to present clear,concise and meaningful information to different stakeholders Ability to analyze,interpret, understand and present financial data Ability to solve practicaland complex problems

·Directly responsible for day to day administration of the whole F&B service department, in line with LHI brand standard 直接全面負(fù)責(zé)管理整個(gè)餐飲部的行政，按照朗廷品牌標(biāo)準(zhǔn)，國(guó)際領(lǐng)先酒店的目標(biāo)和員工手冊(cè)條例保證其營(yíng)運(yùn)順暢，實(shí)現(xiàn)利潤(rùn)最大化。 ·Work very close with Hotel Manager to report and brief of daily operation and take a sign of for any change of direction. 協(xié)助酒店經(jīng)理，匯報(bào)及傳達(dá)每日運(yùn)營(yíng)情況并對(duì)任何情況做出及時(shí)有效的回應(yīng)。 ·To ensure optimum guest satisfaction at all times in keeping with policies. 遵照酒店規(guī)章制度，提升客戶滿意度 ·To drive a breakage program for the front of the house colleagues, working together with all parties, stewarding, kitchen and whoever is involved, in order to maintain breakage % level under the KPI agreed number. 領(lǐng)導(dǎo)前線同事按照損耗程序，并與管事部，廚房及相關(guān)部門一起，以將損耗率降至最低。 ·To ensure that any procedures set by Finance, HR or other operating departments are on line and implemented according. 確保嚴(yán)格按照財(cái)務(wù)部，人力資源部及其他營(yíng)運(yùn)部門制定的程序 ·Responsible for carry out or directly monitor any project agreed prior. 負(fù)責(zé)執(zhí)行或直接監(jiān)測(cè)事先商定的任何項(xiàng)目 ·Be responsible for control of security related issues like floor master keys, cashier procedures and others. 負(fù)責(zé)控制并確保相關(guān)的安全問題，例如萬能鑰匙，收銀程序等。 ·Ensure that fire, health, safety and hygiene standards are maintained for the whole department. 保證消防，健康，安全及清潔的各項(xiàng)指標(biāo)達(dá)到酒店標(biāo)準(zhǔn)并時(shí)刻保持。 ·Perform any duties assigned by the Management deemed necessary. 執(zhí)行任何管理層委托的工作。

工作職責(zé)： 1.建立和優(yōu)化品牌餐飲標(biāo)準(zhǔn)，培訓(xùn)和監(jiān)督標(biāo)準(zhǔn)落地； 2.主導(dǎo)完成年度非房板塊經(jīng)營(yíng)預(yù)算指標(biāo)，經(jīng)營(yíng)利潤(rùn)； 3.保證出品的品質(zhì)，服務(wù)品質(zhì)符合品牌標(biāo)準(zhǔn)要求，對(duì)網(wǎng)評(píng)的分?jǐn)?shù)進(jìn)行考核、客訴率的處理等問題的及時(shí)跟進(jìn)； 4.餐飲相關(guān)產(chǎn)品研發(fā)、策劃、推廣，對(duì)效果進(jìn)行及時(shí)復(fù)盤； 5.輔助開發(fā)和籌建部門提供專業(yè)技術(shù)支持； 6.關(guān)注每一個(gè)服務(wù)流程，規(guī)避食品安全風(fēng)險(xiǎn)。 崗位要求： 1、大專及以上學(xué)歷， 2、五年以上高端酒店餐飲或知名社會(huì)餐飲運(yùn)營(yíng)管理等相關(guān)經(jīng)驗(yàn)。

Main Duties Administration §? Ensures that the Foodand Beverage activities are aligned with the respective Corporate Strategy, andthat the Hotel Actions have been implemented where appropriate. §? Oversees thepreparation and update of individual Departmental Operations Manuals. §? Conducts regulardivisional communications meetings and ensures that departmental briefings andmeetings are effective and conducted as necessary. CustomerService §? Ensures that all associatesdeliver the brand promise and provide exceptional guest service at all times. §? Ensures that associatesalso provide excellent service to internal customers in other departments asappropriate. §? Spends time in publicareas observing associate-guest interaction and talking with guests, workingthrough Heads of Department to coach associates in guest service skills asnecessary. §? Handles all guest andinternal customer complaints and inquiries in a courteous and efficient manner,following through to make sure problems are resolved satisfactorily. §? Maintains positiveguest and colleague interactions with good working relationships. Financial §? Maximises associateproductivity through the use of multi-skilling, multi-tasking and flexiblescheduling to meet the financial goals of the business as well as theexpectations of the guests. §? Ensures that eachprofit centre (e.g. Outlet, Bar, Banquets) is operated in line with maximisingprofit while delivering on the brand promise. §? Ensures that each costcentre (e.g. Stewarding) operates with the lowest possible cost structure whilealso delivering on the brand promise to the guest. §? Coordinates thepreparation of the Annual Business Plan for Food and Beverage. §? Analyses businessperformance strategically to facilitate accurate and meaningful forecasting,involving the respective Heads of Department as appropriate. §? Manages costsproactively based on key performance indicators, working through the respectiveHeads of Department as appropriate. §? Ensures that allhotel, company and local rules, policies and regulations relating to financialrecord keeping, money handling and licensing are adhered to, including thetimely and accurate reporting of financial information §? Assists in theinventory management and ongoing maintenance of hotel operating equipment andother assets. §? Participates in weeklyyield and revenue management meetings actively, overseeing the appropriatepricing structures to maximise yield and overall profits in Outlets andBanquets. Marketing §? Prepares, utilises andupdates an Annual Marketing Plan, broken down as necessary by department. §? Evaluates local,national and international market trends, vendors and other hotel/restaurantoperations constantly to make sure that the hotel’s own operations remaincompetitive and cutting edge. §? Encourages Heads ofDepartment to look for Marketing and Public Relations opportunities to increaseawareness and ultimately business. Operational §? Ensures that allcompany minimum brand standards have been implemented, and that optional brandstandards have been implemented where appropriate. §? Monitors alloperations, especially during peak business periods, working through therespective Head of Department to make adjustments where necessary. §? Ensures that allTouches of Hyatt and the Food and Beverage Top 20 are implemented. §? Provides feedback onthe results of the Consumer Audit and ensures that the relevant changes areimplemented. Operational (continued) §? Works closely withother Leadership Committee members in a supportive and flexible manner,focusing on the overall success of the hotel and the satisfaction of hotelguests. §? Ensures that Food andBeverage associates work in a supportive and flexible manner with otherdepartments, in a spirit of “We work through Teams”. §? Ensures that all associatesare up to date with the availability of seasonal and new products on themarket. §? Tastes and monitorsthe food and beverage products served throughout the operation, providingfeedback where appropriate. Personnel §? Oversees and assistsin the recruitment and selection of all Food and Beverage associates.?? Ensures that Heads of Department followhotel guidelines when recruiting and use a competency-based approach toselecting their associates. §? Oversees thepunctuality and appearance of all Food and Beverage associates, making surethat they wear the correct uniform and maintain a high standard of personalappearance and hygiene, according to the hotel and department’s groomingstandards. §? Maximises theeffectiveness of Heads of Department by developing each of their skills andabilities through the appropriate training, coaching, and/or mentoring. §? Conducts annualPerformance Development Discussions with Heads of Department and supports themin their professional development goals.?Ensures that they in turn conduct annual Performance DevelopmentDiscussions with their associates. §? Ensures that each Headof Department plans and implements effective training programmes for their associatesin coordination with the Training Manager and their Departmental Trainers. §? Encourages associatesto be creative and innovative, challenging and recognising them for theircontribution to the success of the operation. §? Supports theimplementation of The People Philosophy, demonstrating and reinforcing Hyatt’sValues and Culture Characteristics. §? Ensures that all associateshave a complete understanding of and adhere to associate rules and regulations. §? Ensures that associatesfollow all hotel, company and local rules, policies and regulations relating tofire and hazard safety, and security. §? Feedback the resultsof the Associate Opinion Survey and ensures that the relevant changes areimplemented. Other Duties §? Is knowledgeable instatutory legislation in associate and industrial relations. §? Understands andstrictly adheres to Rules and Regulations established in the Associate Handbookand the Hotel’s policies concerning fire, hygiene and health and safety. §? Ensures high standardsof personal presentation and grooming. §? Maintains strong,professional relationship with the relevant representatives from competitorhotels, business partners and other organisations. §? Responds to changes inthe Food and Beverage function as dictated by the industry, company and hotel. §? Attends trainingsessions and meetings as and when required. §? Carries out any otherreasonable duties and responsibilities as assigned.

MAJOR RESPONSIBILITIES 責(zé)任概要 : Functionsas the Strategic Business Leader ofthe hotel’s Food and Beverage operation including restaurants, bars andlounges, room service, banquets and catering, where applicable. Positionoversees the development and implementation of departmental strategies andensures implementation of the brand service strategy and brandinitiatives.? The position ensures theFood and Beverage operation meets the brand’s target customer needs, ensuresassociate satisfaction, focuses on growing revenues and maximizes the financialperformance of the department.? As amember of the executive committee develops and implements hotel-wide strategiesthat deliver products and services to meet or exceed the needs and expectationsof the brand’s target customer and property associates and provide a return oninvestment to the owner and Marriott International.

崗位職責(zé) 1、負(fù)責(zé)餐飲部行政管理工作,制定并實(shí)施餐飲經(jīng)營(yíng)的所有計(jì)劃。 2、負(fù)責(zé)實(shí)現(xiàn)部門的營(yíng)業(yè)收入指標(biāo)和利潤(rùn)指標(biāo)。 3、與行政總廚一起籌劃和設(shè)計(jì)菜單，開發(fā)當(dāng)?shù)匦枨蟮牟惋嫯a(chǎn)品。 4、熟悉飯店管理理論、餐飲管理理論、營(yíng)銷學(xué)和服務(wù)心理學(xué)。 5、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)。 6、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。 7、建全物資管理制度，對(duì)餐廳的設(shè)備、物資、用具等嚴(yán)格管理。 崗位要求 1、大專以上文化程度；5年以上同崗位工作經(jīng)驗(yàn)。 2、精通本部門的業(yè)務(wù)知識(shí)，熟練掌握中餐、西餐、酒吧、茶館的技能及管理技巧。 3、熟悉 食品原材料采購(gòu)、儲(chǔ)藏和廚房生產(chǎn)、餐廳服務(wù)全過程，善于安排各個(gè)環(huán)節(jié)的工作，能保證餐飲管理的協(xié)調(diào)發(fā)展。 4、具有食品原材料加工、餐飲成本核算方面的知識(shí)。掌握各種產(chǎn)品配方、各種食品原材料出料率標(biāo)準(zhǔn)，控制產(chǎn)品質(zhì)量和成本消耗。 5、具有社會(huì)活動(dòng)能力、組織領(lǐng)導(dǎo)工作能力和實(shí)際工作能力；善于調(diào)動(dòng)餐飲 部各級(jí)管理人員的積極性。

Responsible for overall supervision, planning, control and coordination of all activities of personnel engaged in office administration and operation of the department. 負(fù)責(zé)監(jiān)督、計(jì)劃、控制及協(xié)調(diào)有關(guān)辦公室行政管理及本部門各餐飲的工作。 Over 8 years and above F&B working experience. 具有8年及以上酒店餐飲相關(guān)工作經(jīng)驗(yàn)。 Fluent Engligh speaking, writing and well communication. 英語流利，能進(jìn)行日常溝通。

工作內(nèi)容： 負(fù)責(zé)餐廳整體運(yùn)營(yíng) 職位要求： 1. 大學(xué)本科以上，英文流利 2. 米其林餐廳或黑珍珠餐廳營(yíng)運(yùn)總監(jiān)5年以上經(jīng)驗(yàn)； 3. 上海人優(yōu)先， 女性優(yōu)先。

【崗位職責(zé)】 1、負(fù)責(zé)餐飲部行政管理工作,制定并實(shí)施餐飲經(jīng)營(yíng)的所有計(jì)劃。 2、負(fù)責(zé)實(shí)現(xiàn)部門的營(yíng)業(yè)收入指標(biāo)和利潤(rùn)指標(biāo)。 3、與行政總廚一起籌劃和設(shè)計(jì)菜單，開發(fā)當(dāng)?shù)匦枨蟮牟惋嫯a(chǎn)品。 4、嚴(yán)格把控餐飲成本，包括食材采購(gòu)、人力成本、物料消耗等，建立成本控制體系，優(yōu)化采購(gòu)渠道，合理控制庫存，提高成本效益，確保餐飲業(yè)務(wù)的盈利能力。 5、與供應(yīng)商建立并維護(hù)良好的合作關(guān)系，進(jìn)行采購(gòu)談判，確保食材和物資的質(zhì)量、價(jià)格及供應(yīng)穩(wěn)定性，同時(shí)負(fù)責(zé)處理與餐飲業(yè)務(wù)相關(guān)的外部關(guān)系，如與行業(yè)協(xié)會(huì)、合作伙伴等的溝通協(xié)調(diào)。 6、參與酒管公司的市場(chǎng)營(yíng)銷活動(dòng)，與市場(chǎng)部門協(xié)作，制定餐飲營(yíng)銷方案，利用線上線下渠道進(jìn)行推廣，提升餐飲品牌知名度和影響力。 7、定期對(duì)餐飲業(yè)務(wù)進(jìn)行數(shù)據(jù)分析，評(píng)估經(jīng)營(yíng)業(yè)績(jī)，總結(jié)經(jīng)驗(yàn)教訓(xùn)，制定改進(jìn)措施，為公司管理層提供決策支持，推動(dòng)餐飲業(yè)務(wù)持續(xù)發(fā)展。 8、確保餐飲場(chǎng)所的食品安全和衛(wèi)生符合相關(guān)法規(guī)和標(biāo)準(zhǔn)，建立食品安全管理體系，加強(qiáng)監(jiān)督檢查，防范食品安全事故發(fā)生。 9、完成上級(jí)領(lǐng)導(dǎo)交辦的其他與餐飲管理相關(guān)的工作任務(wù)。 【崗位要求】 1、大專及以上文化程度；5年以上同崗位工作經(jīng)驗(yàn)。 2、精通本部門的業(yè)務(wù)知識(shí)，熟練掌握中餐、西餐、酒吧的管理與運(yùn)營(yíng)技巧。 3、熟悉食品原材料采購(gòu)、儲(chǔ)藏和廚房生產(chǎn)、餐廳服務(wù)全過程，善于安排各個(gè)環(huán)節(jié)的工作，能保證餐飲管理的協(xié)調(diào)發(fā)展。 4、具有食品原材料加工、餐飲成本核算方面的知識(shí)。掌握各種產(chǎn)品配方、各種食品原材料出料率標(biāo)準(zhǔn)，控制產(chǎn)品質(zhì)量和成本消耗。 5、具有社會(huì)活動(dòng)能力、組織領(lǐng)導(dǎo)工作能力和實(shí)際工作能力；善于調(diào)動(dòng)餐飲部各級(jí)管理人員的積極性。

崗位職責(zé)： 1.負(fù)責(zé)集團(tuán)各家餐廳的的日常運(yùn)營(yíng)管理，包括員工培訓(xùn)、績(jī)效考核管理，人力成本控制，日常對(duì)門店的檢查并糾正等。 2.確保集團(tuán)各家餐廳的服務(wù)質(zhì)量和客戶滿意度達(dá)到最高標(biāo)準(zhǔn)；同時(shí)優(yōu)化和編寫標(biāo)準(zhǔn)服務(wù)流程。 3.協(xié)調(diào)與廚師團(tuán)隊(duì)的合作，確保菜品的制作和味道符合標(biāo)準(zhǔn)。 4.嚴(yán)格遵守公司各項(xiàng)制度，包括：財(cái)務(wù)制度與流程等；同時(shí)協(xié)調(diào)公司各部門與門店，確保每一個(gè)事項(xiàng)的高效執(zhí)行。 5.指導(dǎo)、協(xié)助門店解決客戶投訴和問題，確?？蛻舻臐M意度和忠誠(chéng)度。 6.基于市場(chǎng)行情、周邊以及同行動(dòng)態(tài)，制定并執(zhí)行營(yíng)銷策略，提高餐廳的知名度和銷售額。 7.上級(jí)安排的其他事宜。 崗位要求： 1.具備至少5年國(guó)際五星級(jí)酒店或知名社會(huì)餐飲管理經(jīng)驗(yàn),熟悉西餐行業(yè)狀況。 2.具備良好的溝通和團(tuán)隊(duì)合作能力，能夠有效地與員工和客戶進(jìn)行溝通。 3.具備出色的領(lǐng)導(dǎo)和決策能力，能夠在高壓環(huán)境下做出正確的決策。 4.具備良好的時(shí)間管理和組織能力，能夠高效地處理多項(xiàng)任務(wù)。 5.具備良好的中英文口語能力與書寫功底。 6.學(xué)歷要求：全日制本科（酒店管理專業(yè)優(yōu)先）。 7.熟練使用自動(dòng)化辦公軟件、擅長(zhǎng)經(jīng)營(yíng)數(shù)據(jù)分析。

General Expectation 1、Designs, manages and owns the overall experience, not just the offerings 2、Sets an expectation of hospitality that is friendly and engaging 3、Has a Passion for quality food preparation and taste. 4、Ensures employee reviews, coaching sessions, and disciplinary actions are delivered in a professional and timely manner 5、Meets all time lines for payroll, service, accounts receivables, human resources, corporate office and all other time lines given by our partner and management 6、Ensures that all hiring and training standards are met and documented for direct hires, including but not limited to new hire packet, employee/manager handbook sign off sheet, fact training completion, and safety training 7、Promotes a culture of Food and Workplace Safety 8、Treats everyone with professionalism, care and respect 9、Communicates with our partner honestly, accurately and in a timely manner Job Role Expectation 1、Excellent English communication skills both written and verbal 2、A proven track record of leadership 3、General culinary knowledge of basic kitchen practices, protocols and procedures 4、Proven coaching and teaching skills with peers, individuals, and teams 5、Passion for food trends, hospitality, innovation and creative experiences 6、Marketing and events experience a plus 7、Manages time effectively and prioritizes tasks to meet deadlines 8、Creates a culture of food and workplace safety 9、Proven coaching and teaching skills with peers, individuals, and teams 10、Proven ability to maximize budget, enhance user experience and creativity across all channels in alignment with business strategy 11、Ability to effectively communicate, motivate and interact with all levels within the organization 12、Demonstrates good judgment and decision making skills 13、Maintain a positive attitude under pressure and motivate team 14、Ability to maintain confidentiality 15、Working knowledge of Google Docs, Microsoft Word, Excel and PowerPoint 16、Ability to work independently and in a team 17、Ability to work in a fast paced, changing environment Key Skills & Qualifications Education & Qualification 1、BA or higher degree in hospitality management(or equivalent) Work Experience 2、Has a minimum of 5 years food service multi-unit supervision experience Leadership Behaviors 1、Think fast, use technology - Finds new/quicker ways of meeting goals, shows conviction in his or her own judgment and decisions and responds quickly under pressure. 2、Openly share and co-create – Delegates tasks to develop others. 3、Passion for Quality – Takes personal responsibility for correcting customer service problems. 4、Consistently sets demanding performance expectations and sets priorities to maximize benefits. 5、Win through Teamwork – Pursues friendly relationships with colleagues, shares own knowledge and insight and displays a high level of energy and commitment to the organization. 6、Embrace Diversity – Listens to others and values their contributions, receptive to new and builds on ideas and acts in an ethical and socially responsible manner. 7、Takes Responsibility and in making the big calls – Uses the right influencing techniques to gain the necessary commitment and support from others, both internally and externally. 8、Taking the responsible approach to business

【崗位職責(zé)】 1、負(fù)責(zé)餐飲部行政管理工作,制定并實(shí)施餐飲經(jīng)營(yíng)的所有計(jì)劃。 2、負(fù)責(zé)實(shí)現(xiàn)部門的營(yíng)業(yè)收入指標(biāo)和利潤(rùn)指標(biāo)。 3、與行政總廚一起籌劃和設(shè)計(jì)菜單，開發(fā)當(dāng)?shù)匦枨蟮牟惋嫯a(chǎn)品。 4、熟悉飯店管理理論、餐飲管理理論、營(yíng)銷學(xué)和服務(wù)心理學(xué)。 5、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)。 6、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。 7、建全物資管理制度，對(duì)餐廳的設(shè)備、物資、用具等嚴(yán)格管理。 【崗位要求】 1、大專以上文化程度；5年以上同崗位工作經(jīng)驗(yàn)。 2、精通本部門的業(yè)務(wù)知識(shí)，熟練掌握中餐、西餐、酒吧、茶館的技能及管理技巧。 3、熟悉 食品原材料采購(gòu)、儲(chǔ)藏和廚房生產(chǎn)、餐廳服務(wù)全過程，善于安排各個(gè)環(huán)節(jié)的工作，能保證餐飲管理的協(xié)調(diào)發(fā)展。 4、具有食品原材料加工、餐飲成本核算方面的知識(shí)。掌握各種產(chǎn)品配方、各種食品原材料出料率標(biāo)準(zhǔn)，控制產(chǎn)品質(zhì)量和成本消耗。 5、具有社會(huì)活動(dòng)能力、組織領(lǐng)導(dǎo)工作能力和實(shí)際工作能力；善于調(diào)動(dòng)餐飲 部各級(jí)管理人員的積極性。 6、熟練的英語交流。

【崗位職責(zé)】 - 負(fù)責(zé)餐飲部行政管理工作,制定并實(shí)施餐飲經(jīng)營(yíng)的所有計(jì)劃。 - 負(fù)責(zé)實(shí)現(xiàn)部門的營(yíng)業(yè)收入指標(biāo)和利潤(rùn)指標(biāo)。 - 與行政總廚一起籌劃和設(shè)計(jì)菜單，開發(fā)當(dāng)?shù)匦枨蟮牟惋嫯a(chǎn)品。 ?- 熟悉飯店管理理論、餐飲管理理論、營(yíng)銷學(xué)和服務(wù)心理學(xué)。 - 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)。 -?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。 -?建全物資管理制度，對(duì)餐廳的設(shè)備、物資、用具等嚴(yán)格管理。 【崗位要求】 - 酒店管理或相關(guān)專業(yè)大專以上學(xué)歷； - 工作經(jīng)驗(yàn)及年限：至少2年以上餐飲部負(fù)責(zé)人工作經(jīng)驗(yàn)； - 有戰(zhàn)略管理、組織變革管理、管理能力開發(fā)、市場(chǎng)營(yíng)銷、合同法、財(cái)務(wù)管理及談判技巧等方面的培訓(xùn)能力； -?精通本部門的業(yè)務(wù)知識(shí)，熟練掌握中餐、西餐、酒吧、茶館的技能及管理技巧。 -?熟悉 食品原材料采購(gòu)、儲(chǔ)藏和廚房生產(chǎn)、餐廳服務(wù)全過程，善于安排各個(gè)環(huán)節(jié)的工作，能保證餐飲管理的協(xié)調(diào)發(fā)展。 -?具有食品原材料加工、餐飲成本核算方面的知識(shí)。掌握各種產(chǎn)品配方、各種食品原材料出料率標(biāo)準(zhǔn)，控制產(chǎn)品質(zhì)量和成本消耗。 -?具有社會(huì)活動(dòng)能力、組織領(lǐng)導(dǎo)工作能力和實(shí)際工作能力；善于調(diào)動(dòng)餐飲 部各級(jí)管理人員的積極性。

【崗位職責(zé)】 1、負(fù)責(zé)餐飲部行政管理工作，制定并實(shí)施餐飲經(jīng)營(yíng)的所有計(jì)劃。 2、負(fù)責(zé)實(shí)現(xiàn)部門的營(yíng)業(yè)收入指標(biāo)和利潤(rùn)指標(biāo)。 3、與行政總廚一起籌劃和設(shè)計(jì)菜單，開發(fā)當(dāng)?shù)匦枨蟮牟惋嫯a(chǎn)品。 4、熟悉飯店管理理論、餐飲管理理論、營(yíng)銷學(xué)和服務(wù)心理學(xué)。 5、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)。 6、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。 7、建全物資管理制度，對(duì)餐廳的設(shè)備、物資、用具等嚴(yán)格管理。 【崗位要求】 1、大專以上文化程度；2年以上同崗位工作經(jīng)驗(yàn)。 2、精通本部門的業(yè)務(wù)知識(shí)，熟練掌握中餐、西餐、酒吧、茶館的技能及管理技巧。 3、熟悉食品原材料采購(gòu)、儲(chǔ)藏和廚房生產(chǎn)、餐廳服務(wù)全過程，善于安排各個(gè)環(huán)節(jié)的工作，能保證餐飲管理的協(xié)調(diào)發(fā)展。 4、具有食品原材料加工、餐飲成本核算方面的知識(shí)。掌握各種產(chǎn)品配方、各種食品原材料出料率標(biāo)準(zhǔn)，控制產(chǎn)品質(zhì)量和成本消耗。 5、具有社會(huì)活動(dòng)能力、組織領(lǐng)導(dǎo)工作能力和實(shí)際工作能力；善于調(diào)動(dòng)餐飲部各級(jí)管理人員的積極性。

?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

工作地全國(guó) JOB REQUIREMENTS:（無四星級(jí)以上酒店管理工作經(jīng)歷的均不予考慮） 1.Minimum ten (10) years experience in F&B functions, at least five (5) years of which must be in a managerial position in a 4 or 5-star hotel managed by overseas hotel management company. 2.Experience implementing new F&B concepts, track record developing profitable F&B promotions 3.Communicate the goals and objectives and inspire employees to achieve those goals. 4.Strong budgetary, projections, and cost control skills. 5.Create courteous, friendly, professional work environment. 6.Involve in local community to develop business. 7.Fluency in English spoken and written.

Role： Responsible for organizing the bar department, overseeing and preparing a variety of beverages including coffee and cocktails, and ensuring excellent customer service while adhering to the company's operational and hygiene standards. Responsibilities: - Oversees the preparation and supervision of all beverages, following company guidelines and product manuals, with extensive knowledge of the beverage industry and various techniques and trends. - Acts as a point of reference for customers, ensuring a welcoming atmosphere in line with company standards and understanding their needs to provide excellent service. - Manages opening and closing procedures, ensuring the bar area and equipment are prepared and maintained. - Ensures the bar area is always orderly and that all equipment is functional and clean, following hygiene standards. - Responsible for the correct storage of products, stock management, and warehouse logistics in compliance with hygiene and health standards. - Coordinates with service staff and pastry counter assistants to ensure service timings are met. - Presents and promotes products to stimulate customer interest and sales. - Handles complaints and involves the Director as necessary, based on the situation and customer type. - Participates in maintaining cleanliness, order, and the pastry shop's image, following company guidelines and reporting any maintenance needs. - Ensures bar staff adhere to company guidelines regarding appearance and company image. - Manages staff scheduling in collaboration with Caffè manager - Utilizes interpersonal communication techniques to effectively manage team relationships and suggests training activities for professional development. - Proposes new seasonal cocktails. Note: The activities listed above are illustrative and not exhaustive.

工作內(nèi)容： 餐廳客戶接待 職位要求： 1. 大學(xué)本科以上，英文流利，女性優(yōu)先； 2.性格活潑，上海人優(yōu)先。 工作氛圍：年輕活力團(tuán)隊(duì)，不定期團(tuán)建。

1、對(duì)養(yǎng)老社區(qū)餐飲服務(wù)實(shí)行全面管理，確保為客人提供優(yōu)質(zhì)餐飲服務(wù)，完成每月營(yíng)業(yè)指標(biāo)。 2、負(fù)責(zé)餐飲部員工的崗位業(yè)務(wù)培訓(xùn)，督促各崗位抓好培訓(xùn)工作、提高全員業(yè)務(wù)素質(zhì)。 3、根據(jù)制定的服務(wù)標(biāo)準(zhǔn)，確保員工對(duì)賓客服務(wù)的正確性及一貫性。 4、檢查各類用具的破損丟失情況，將各項(xiàng)易耗品費(fèi)用降到最低點(diǎn)。 5、保持并發(fā)展客戶關(guān)系，建立客戶檔案。處理客人投訴，與客人溝通，征求客人反饋意見。 6、加強(qiáng)日常經(jīng)營(yíng)管理，保證餐飲服務(wù)質(zhì)量及餐飲出品質(zhì)量，保證客戶入住體驗(yàn)及用餐體驗(yàn)。 7、做好餐飲部與其他各部門之間的溝通、協(xié)調(diào)和配合工作。 8、根據(jù)領(lǐng)導(dǎo)下達(dá)的全年?duì)I收預(yù)算，研究并提出營(yíng)業(yè)預(yù)報(bào)及宴會(huì)預(yù)報(bào)。制訂每月、半年和年度的營(yíng)收計(jì)劃。 9、檢查總廚及營(yíng)養(yǎng)師設(shè)計(jì)的菜單及宴請(qǐng)菜單是否符合養(yǎng)老及宴請(qǐng)要求。 10、完成項(xiàng)目總安排的其他任務(wù)。 任職要求： 1、10年及以上工作經(jīng)驗(yàn)，有豐富的高端養(yǎng)老機(jī)構(gòu)餐飲總監(jiān)經(jīng)驗(yàn)，有餐飲籌開經(jīng)驗(yàn)。 2、大學(xué)本科及以上，餐飲管理專業(yè)，烹飪相關(guān)專業(yè)。 3、具備扎實(shí)的餐飲業(yè)務(wù)知識(shí)。熟練使用電腦和辦公軟件，能運(yùn)用管理軟件進(jìn)行管理分析決策。 4、具備高效執(zhí)行力，值得信任，善于培養(yǎng)指導(dǎo)他人，堅(jiān)忍不拔，敬業(yè)奉獻(xiàn)，有持續(xù)學(xué)習(xí)能力，有較強(qiáng)的服務(wù)意識(shí)。

§ Assists in the recruitment and selection of all Food and Beverage employees. Ensures that Heads of Department follow hotel guidelines when recruiting and use a competency-based approach to selecting their employees. §.Ensures that each Head of Department plans and implements effective training programmes for their employees in coordination with the Training Manager and their Departmental Trainers. §?Exercises responsible management and behaviour at all times and positively representing the hotel management team and Hyatt International. §? Maintains strong, professional relationships with relevant representatives from competitor hotels, business partners and other organisations. §? Encourages employees to be creative and innovative, challenging and recognising them for their contribution to the success of the operation. §? Conducts annual Performance Development Discussions with Heads of Department and to support them in their professional development goals. Ensures that they in turn conduct annual Performance Development Discussions with their employees. §? Ensures that all employees are up to date with the availability of seasonal and new products on the market. §? Tastes and monitors the food and beverage products served throughout the operation, provides feedback where appropriate. - 7年以上相關(guān)工作經(jīng)驗(yàn) - 尊重客人需求，認(rèn)真對(duì)待客人的提問或投訴，熱衷于滿足客人期望，時(shí)刻提供專業(yè)和高水平的服務(wù)質(zhì)量 - 工作自覺主動(dòng)、負(fù)責(zé)任 - 性格開朗，能從容應(yīng)對(duì)壓力 - 具有良好的團(tuán)隊(duì)合作精神，全力支持并協(xié)助他人工作 - 出色的溝通及表達(dá)能力 - 愿意接受輪班工作 - 英語熟練 - At least 7 year similar working experience - Respects guest needs; takes great interest in satisfying them by taking their interests and complaints seriously; consistently delivers professional services with high quality work standards - Acts on own initiative and takes responsibility for own work - Have a bright and cheerful disposition，can contend with pressure - Has team spirit, willing to provide assistance and helpful - Has good communication & interpersonal skills - Accepts to take shift work - Proficiency in English

General Expectation 1、Designs, manages and owns the overall experience, not just the offerings 2、Sets an expectation of hospitality that is friendly and engaging 3、Has a Passion for quality food preparation and taste. 4、Ensures employee reviews, coaching sessions, and disciplinary actions are delivered in a professional and timely manner 5、Meets all time lines for payroll, service, accounts receivables, human resources, corporate office and all other time lines given by our partner and management 6、Ensures that all hiring and training standards are met and documented for direct hires, including but not limited to new hire packet, employee/manager handbook sign off sheet, fact training completion, and safety training 7、Promotes a culture of Food and Workplace Safety 8、Treats everyone with professionalism, care and respect 9、Communicates with our partner honestly, accurately and in a timely manner Job Role Expectation 1、Excellent English communication skills both written and verbal 2、A proven track record of leadership 3、General culinary knowledge of basic kitchen practices, protocols and procedures 4、Proven coaching and teaching skills with peers, individuals, and teams 5、Passion for food trends, hospitality, innovation and creative experiences 6、Marketing and events experience a plus 7、Manages time effectively and prioritizes tasks to meet deadlines 8、Creates a culture of food and workplace safety 9、Proven coaching and teaching skills with peers, individuals, and teams 10、Proven ability to maximize budget, enhance user experience and creativity across all channels in alignment with business strategy 11、Ability to effectively communicate, motivate and interact with all levels within the organization 12、Demonstrates good judgment and decision making skills 13、Maintain a positive attitude under pressure and motivate team 14、Ability to maintain confidentiality 15、Working knowledge of Microsoft Word, Excel and PowerPoint 16、Ability to work independently and in a team 17、Ability to work in a fast paced, changing environment Key Skills & Qualifications Education & Qualification 1、BA or higher degree in hospitality management(or equivalent) Work Experience 2、Has a minimum of 5 years food service multi-unit supervision experience Leadership Behaviors 1、Think fast, use technology - Finds new/quicker ways of meeting goals, shows conviction in his or her own judgment and decisions and responds quickly under pressure. 2、Openly share and co-create – Delegates tasks to develop others. 3、Passion for Quality – Takes personal responsibility for correcting customer service problems. 4、Consistently sets demanding performance expectations and sets priorities to maximize benefits. 5、Win through Teamwork – Pursues friendly relationships with colleagues, shares own knowledge and insight and displays a high level of energy and commitment to the organization. 6、Embrace Diversity – Listens to others and values their contributions, receptive to new and builds on ideas and acts in an ethical and socially responsible manner. 7、Takes Responsibility and in making the big calls – Uses the right influencing techniques to gain the necessary commitment and support from others, both internally and externally. 8、Taking the responsible approach to business

1. 有效管理餐廳的日常工作，確保每日工作正常進(jìn)行 2.?與廚師和餐飲經(jīng)理交流意見和客人的建議從而反應(yīng)當(dāng)前客人的情況 3.?在餐廳制定和執(zhí)行餐飲產(chǎn)品促銷活動(dòng)日歷 4.?善于預(yù)測(cè)市場(chǎng)的變化情況，并在必要時(shí)審評(píng)運(yùn)營(yíng)工作 5.?管理顧客數(shù)據(jù)庫并有效的加以使用 6.?對(duì)競(jìng)爭(zhēng)對(duì)手進(jìn)行分析 7.?和上級(jí)領(lǐng)導(dǎo)一起編制和管理部門預(yù)算 8.?執(zhí)行上級(jí)領(lǐng)導(dǎo)交辦的其它任務(wù)等

崗位職責(zé)： 1.全面督導(dǎo)酒店餐飲部運(yùn)營(yíng)管理工作,制定并實(shí)施餐飲經(jīng)營(yíng)的所有計(jì)劃； 2.負(fù)責(zé)實(shí)現(xiàn)酒店的營(yíng)業(yè)收入指標(biāo)和利潤(rùn)指標(biāo)； 3.與行政總廚/廚師長(zhǎng)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(duì)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2年以上酒店餐飲部門副總監(jiān)級(jí)工作經(jīng)歷，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； 2.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(yíng)管理工作經(jīng)歷； 3.熟悉酒店管理理論、餐飲管理理論、營(yíng)銷學(xué)和服務(wù)心理學(xué)等知識(shí)領(lǐng)域； 4.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； 5.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； 6.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； 7.同等條件下，中共黨員、具有國(guó)央企工作經(jīng)歷、具有軍隊(duì)工作經(jīng)歷者優(yōu)先。 8.服從工作地點(diǎn)調(diào)配。