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崗位職責 1、負責餐飲部行政管理工作,制定并實施餐飲經(jīng)營的所有計劃。 2、負責實現(xiàn)部門的營業(yè)收入指標和利潤指標。 3、與行政總廚一起籌劃和設計菜單，開發(fā)當?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、營銷學和服務心理學。 5、協(xié)調(diào)與其他部門的工作關系，確保賓客得到滿意的餐飲產(chǎn)品和良好的服務。 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，對餐廳的設備、物資、用具等嚴格管理。 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。 2、精通本部門的業(yè)務知識，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、儲藏和廚房生產(chǎn)、餐廳服務全過程，善于安排各個環(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。掌握各種產(chǎn)品配方、各種食品原材料出料率標準，控制產(chǎn)品質(zhì)量和成本消耗。 5、具有社會活動能力、組織領導工作能力和實際工作能力；善于調(diào)動餐飲 部各級管理人員的積極性。

SCOPE 范圍 To lead, guide and operate on a daily basis theentire F&B Operation excluding. Driving through KPI’s the goals for thewhole F&B department in relation to the areas clearly laid out as part ofLHG operating system. This is order to specifically maximize: revenue, controlcost in operating % and not $ value, guest satisfaction, colleague welfare, andprofit margins. 管理所有餐廳每天的運營, 關注客人，提升顧客滿意度,保障同事福利,盡可能在控制成本的基礎上實現(xiàn)利潤最大化。 ? PRINCIPALRESPONSIBILITIES 主要職責 1.???????????Directly responsible for day to day operation of the F&Bdepartment, in line with LHG brand standard as well as The Leading Hotels ofthe World stretch goals as well as the colleague handbook. 直接全面負責管理整個餐飲部的運營，按照朗廷品牌標準，國際領先酒店的目標和員工手冊條例保證其營運順暢，實現(xiàn)利潤最大化。 2.???????????Work very close with Director of Food & Beverage to report andbrief of daily operation and take a sign of for any change of direction. 協(xié)助餐飲總監(jiān)，匯報及傳達每日運營情況并對任何情況做出及時有效的回應。 3.???????????To ensure optimum guest satisfactionat all times in keeping with policies. 遵照酒店規(guī)章制度，提升客戶滿意度 4.???????????Todrive a breakage program for the front of the house colleagues, workingtogether with all parties, stewarding, kitchen and whoever is involved, inorder to maintain breakage % level under the KPI agreed number. 領導前線同事按照損耗程序，并與管事部，廚房及相關部門一起，以將損耗率降至最低。 5.???????????To ensure that any procedures set byFinance, HR or other operating departments are on line and implementedaccording. 確保嚴格按照財務部，人力資源部及其他營運部門制定的程序 6.???????????Responsible for carry out or directly monitor any project agreed prior. 負責執(zhí)行或直接監(jiān)測事先商定的任何項目 7.???????????Be responsible for control of security related issues like floor masterkeys, cashier procedures and others. 負責控制并確保相關的安全問題，例如萬能鑰匙，收銀程序等。 8.???????????Ensure that fire, health, safety and hygiene standards are maintainedfor the whole department. 保證消防，健康，安全及清潔的各項指標達到酒店標準并時刻保持。 9.???????????Perform anyduties assigned by the Management deemed necessary. 執(zhí)行任何管理層委托的工作。 ? OPERATIONS ? 1.???????????To ensure OE (Operation Equipment) usedin each department is adequate and in perfect conditions. 確保各部門營運設備的合理使用及維護，使其保持理想狀態(tài) 2.???????????Be aware of special cashiering procedures, executive checks, etc. andensure they are properly accounted for. 熟知收銀相關程序，包括內(nèi)部轉賬程序，賬單程序以及確保其正確入賬。 3.???????????Be aware of all Langham’s guest programmes, discounts,etc. 知曉所有朗廷的對客程序，相關折扣等。 4.???????????Know the LHG brands, snapshot, F&B concept briefs and any other operating information’s by heart andmake sure it is driven down the line through senior managers and all colleagueson the floor 了解朗廷品牌，傳達并確保經(jīng)理主管和所有同事理解酒店餐飲理念和任何營運信息。 5.???????????Be aware and be present ifnecessary for anyspecial events or requests. 知曉并盡可能參與特殊的宴會或任何有需求的場合 6.???????????Be part and drive F&B promotions along side with F&B Sales Manager from organization to delivery of the same 同餐飲銷售經(jīng)理一起自始至終參與餐飲推廣 7.???????????Be aware of guest complaints and personally get involved if necessary. 了解客人的投訴，如有必要能親自解決 8.???????????During operating hours be on the floor to improve service level as wellattend and solve on the spot guest complains as well as review procedures. 營運時間需在前線提高服務水平，解決客人投訴，檢查服務流程 9.???????????Above all, lead by example through a “hands-on” approach to motivate colleagues to excel. 綜上所述，要以身作則，為同事樹立起良好的榜樣，激勵同事的工作熱情。 HUMAN RESOURCES 1.???????????Monitor and make sure colleagues are well dressed and groomed accordingto standards at all time. Guest contact servers or attendants must maintain asharp look—proper uniform clean, pressed; shoes shined; hair at correct lengthand clean; hands well-manicured. 監(jiān)督同事儀容儀表。無論對客或非對客同事都必須嚴格遵守儀容儀表的規(guī)定：制服要干凈平整并按照要求穿戴，鞋子要擦亮，頭發(fā)按照要求長短修剪并保持干凈，手指甲要修剪整齊 2.???????????Train senior managers and key colleagues to the latest detail in orderto provide the highest level of service to our customers. 為給客人提供最高水平的服務，培訓經(jīng)理主管及鄰班最新的業(yè)務知識。 3.???????????Enforce colleague discipline, coach and counsel,as necessary. Participate with management in all salary & manning reviews. 在必要時，嚴格執(zhí)行同事處罰和口頭及書面警告處分。參預管理同事薪酬復查調(diào)整。 4.???????????To conduct a daily Manager meeting using the “show time （briefing）” module, also make ???????sureeach department carries out a monthly meeting and be present to share keypoints. 參考每日培訓模式，建立每日經(jīng)理會議制度，確保各部門建立每月部門會議并參與和分享重要信息。 5.???????????Be responsible to theperformance review of all F&B colleagues. 除明閣以外，負責餐飲部所有同事的工作表現(xiàn)評估。 ADMINISTRATIVE 1.???????????Create an electronic daily log book by department to key in importantinformation such as: daily revenue, covers divided by in house, walk-in,beverage sales, etc and any important information to be shared. 建立各部門每日交接簿，記錄并分享重要信息諸如：每日營業(yè)額，包括駐店客人，來店散客，酒水銷售等 2.???????????Make sure that SOP (Standards Operating Procedures) are written to thelast detail and used on a daily basis to train managers and colleagues. 確保時時更新SOP（標準操作流程）用以每天培訓經(jīng)理及同事 3.???????????Be involved in the F&B budget and strategic departmental decision 參與決定餐飲預算及部門營業(yè)策略 4.???????????Communicate daily with management all operational and personnelproblems, complaints and comments and develop solutions to such. 每日與上級進行交流溝通，匯報所有營運和人事相關問題，客人的意見和投訴，發(fā)展完善解決方針。 5.???????????Attend the following meetings, if & when necessary: Sales strategy,BEO, colleagues gathering and F & B related. 必要時參加下列會議：銷售策略會議，宴會會議，同事會議和餐飲部會議。 6.???????????Supervise inventory counts, as required. 監(jiān)督庫存計數(shù)。 7.???????????Honour all reasonable requests made by a manager, which is may beoutside your normal job activities to achieve complete guest satisfaction andservice throughout the hotel. 為最大地滿足客人的需求以達到酒店服務的高標準，接受并履行經(jīng)理委派的可能超正常工作范疇的所有合理的要求。 8.???????????Administersthe performance appraisal process for direct report managers. Develops businessgoals and creates appropriate development plans. Assists colleagues based ontheir individual strengths, development needs, career aspirations andabilities. 執(zhí)行表現(xiàn)評估的步驟。發(fā)展業(yè)務目標，并制定適當?shù)陌l(fā)展計劃。根據(jù)同事的長處，幫助其進行發(fā)展職業(yè)抱負和能力。 ? ? MARKETING 1.???????????Assist in the development and execution of marketing plans for theoutlet. 協(xié)助所有餐廳制訂的市場推廣計劃的發(fā)展及實施。 2.???????????Be a sales person through, be a Langham ambassador at all times 始終將自己定位于銷售人員及朗廷大使 REQUIREMENTS 職位要求 1.????????Education 教育學歷 Minimum vocational school. 至少為專業(yè)學校畢業(yè)。 2.????????Experience 經(jīng)驗 Minimum 10 yearsoperations experience, atleast 3 years management experience. 10年以上相關經(jīng)驗，具備至少3年以上管理經(jīng)驗 3.????????Job Skill / Knowledge 工作技能 / 知識 Demonstratedleadership qualities. 能體現(xiàn)領導者的素質(zhì)。 Demonstratedgood technical knowledge of restaurant operations. 具備優(yōu)秀的專業(yè)的餐廳運營知識。 Demonstratedstrong hospitality and communication skills. 能體現(xiàn)良好的服務精神和溝通技巧。 Demonstrated strong work ethic. 具備和實現(xiàn)優(yōu)秀的職業(yè)道德。 Demonstrated greathospitality skills and sensitivity to guest needs. 良好的服務待客技巧預知客人的需求。 Demonstrated a goodunderstanding of food production. 對食物產(chǎn)品知識的充分了解。 4.????????Computer Knowledge 電腦知識 Knowledge ofMS office software, worked with Micros, Opera, MC, and major operating systems 會使用微軟辦公軟件，Micros, Opera, MC及主要營運系統(tǒng) 5.????????Language Proficiency 語言能力 Demonstrated excellent communicationskills in English and Mandarin. 具備優(yōu)秀的英語和普通話表達能力。

Administration 1.Ensures that all associates deliver the brand promise and provide exceptional guest service at all times. 2.Oversees the preparationand update of individual Departmental Operations Manuals.. 3.Conducts regular divisionalcommunications meetings and ensures that departmental briefings and meetingsare effective and conducted as necessary. Customer Service 1.Ensures that all associates deliver the brandpromise and provide exceptional guest service at all times. 2.Ensures that associates also provideexcellent service to internal customers in other departments as appropriate. 3.Spends time in public areasobserving associate-guest interaction and talking with guests, working throughHeads of Department to coach associates in guest service skills as necessary. 4.Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily. 5.Maintains positive guest and associate interactions with good working relationships. Financia 1.Maximizes 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. 2.Ensures that each profitcenter (e.g. Outlet, Bar, Banquets) is operated in line with maximizing profitwhile delivering on the brand promise. 3.Ensures that each costcenter (e.g. Stewarding) operates with the lowest possible cost structure whilealso delivering on the brand promise to the guest. 4.Coordinates the preparation of the AnnualBusiness Plan for Food andBeverage. 5.Analyses business performance strategically tofacilitate accurate and meaningful forecasting, involving the respectiveDepartment Heads as appropriate. Prepares, utilizes and updates an Annual Marketing Plan, broken down as necessary by department. 5.Manages costs proactivelybased on key performance indicators, working through the respective Department Heads as appropriate. 6.Ensures that all hotel,company and local rules, policies and regulations relating to financial recordkeeping, money handling and licensing are adhered to, including the timely andaccurate reporting of financial information. 7.Assists in the inventorymanagement and ongoing maintenance of hotel operating equipment and otherassets. 8.Participates in weeklyyield and revenue management meetings actively, overseeing the appropriatepricing structures to maximize yield and overall profits in Outlets. Marketing 1.Prepares, utilizes andupdates an Annual Marketing Plan, broken down as necessary by department. 2.Evaluates local, nationaland international market trends, vendors and other hotel/restaurant operationsconstantly to make sure that the hotel’s own operations remain competitive andcutting edge. 3.Encourages Department Heads to look for Marketingand Public Relations opportunities to increase awareness and ultimatelybusiness. Operational 1.Ensures that all companyminimum brand standards have been implemented, and that optional brandstandards have been implemented where appropriate. 2.Monitors all operations,especially during peak business periods, working through the respectiveDepartment Heads to make adjustmentswhere necessary. 3.Provides feedback on theresults of the Hysat and ensures that therelevant changes are implemented. 4.Works closely with other LeadershipCommittee members in a supportive and flexible manner, focusing on the overallsuccess of the hotel and the satisfaction of hotel guests. 5.Ensures that Food andBeverage associates work in a supportive and flexible manner with otherdepartments, in a spirit of “We work through Teams”. 6.Ensures that all associatesare up to date with the availability of seasonal and new products on themarket. 7.Tastes and monitors thefood and beverage products served throughout the operation, providing feedbackwhere appropriate. Human Resources 1.Oversees and assists in therecruitment and selection of all Food and Beverage associates. Ensures thatDepartment Heads follow hotelguidelines when recruiting and use a competency-based approach to selectingtheir associates. 2.Oversees the punctualityand appearance of all Food and Beverage associates, making sure that they wearthe correct uniform and maintain a high standard of personal appearance andhygiene, according to the hotel and department’s grooming standards. 3.Maximizes the effectivenessof Department Heads by developing each oftheir skills and abilities through the appropriate training, coaching, and/ormentoring. 4.Conducts annual PerformanceDevelopment Discussions with Department Headsand supports them in their professional developmentgoals. Ensures that they inturn conduct annual Performance Development Discussions with their associates. 5.Ensures that each Head ofDepartment plans and implements effective training programmers for theirassociates in coordination with the Learning Manager and their Departmental Trainers. 6.Encourages associates to becreative and innovative, challenging and recognizing them for theircontribution to the success of the operation. Other Duties 1.Is knowledgeable instatutory legislation in associate and industrial relations. 2.Understands and strictlyadheres to Rules and Regulations established in the Associate Handbook and theHotel’s policies concerning fire, hygiene and health and safety. 3.Maintains strong,professional relationship with the relevant representatives from competitorhotels, business partners and other organizations. 4.Responds to changes in theFood and Beverage function as dictated by the industry, company and hotel. 5.Carries out any otherreasonable duties and responsibilities as assigned.

SCOPE 范圍 To lead, guide and operate on a daily basis the F&BOperation, Driving through KPI’s the goals for the F&Bdepartment in relation to the 5 areas clearly laid out as part of LHG operatingsystem. This is order to specifically maximize: revenue, control cost inoperating % and not $ value, guest satisfaction, colleague welfare, and profitmargins. 管理所有餐廳每天的運營, 關注客人，提升顧客滿意度,保障同事福利,盡可能在控制成本的基礎上實現(xiàn)利潤最大化。 ? PRINCIPALRESPONSIBILITIES 主要職責 1.???????????Directly responsible for day to day operation, inline with LHG brand standard as well as The Hotels of the World stretch goalsas well as the colleague handbook. 直接全面負責管理餐廳的運營，按照朗廷品牌標準，國際領先酒店的目標和員工手冊條例保證其營運順暢，實現(xiàn)利潤最大化。 2.???????????Work very close with Director of Food & Beverage to report and brief of daily operation and take asign of for any change of direction. 協(xié)助餐飲總監(jiān)，匯報及傳達每日運營情況并對任何情況做出及時有效的回應。 3.???????????To ensure optimum guest satisfactionat all times in keeping with policies. 遵照酒店規(guī)章制度，提升客戶滿意度 4.???????????Todrive a breakage program for the front of the house colleagues, workingtogether with all parties, stewarding, kitchen and whoever is involved, inorder to maintain breakage % level under the KPI agreed number. 領導前線同事按照損耗程序，并與管事部，廚房及相關部門一起，以將損耗率降至最低。 5.???????????To ensure that any procedures set byFinance, HR or other operating departments are on line and implementedaccording. 確保嚴格按照財務部，人力資源部及其他營運部門制定的程序 6.???????????Responsible for carry out or directly monitor any project agreed prior. 負責執(zhí)行或直接監(jiān)測事先商定的任何項目 7.???????????Be responsible for control of security related issues like floor masterkeys, cashier procedures and others. 負責控制并確保相關的安全問題，例如萬能鑰匙，收銀程序等。 8.???????????Ensure that fire, health, safety and hygiene standards are maintainedfor the whole department. 保證消防，健康，安全及清潔的各項指標達到酒店標準并時刻保持。 9.???????????Perform anyduties assigned by the Management deemed necessary. 執(zhí)行任何管理層委托的工作。 ? OPERATIONS ? 1.???????????To ensure OE (Operation Equipment) usedin each department is adequate and in perfect conditions. 確保各部門營運設備的合理使用及維護，使其保持理想狀態(tài) 2.???????????Be aware of special cashiering procedures, executive checks, etc. andensure they are properly accounted for. 熟知收銀相關程序，包括內(nèi)部轉賬程序，賬單程序以及確保其正確入賬。 3.???????????Be aware of all Langham’s guest programmes, discounts,etc. 知曉所有朗廷的對客程序，相關折扣等。 4.???????????Know the LHI brands, snapshot, F&B concept briefs and any other operating information’s by heart andmake sure it is driven down the line through senior managers and all colleagueson the floor 了解朗廷品牌，傳達并確保經(jīng)理主管和所有同事理解酒店餐飲理念和任何營運信息。 5.???????????Be aware and be present forany special events or requests. 知曉并參與特殊的宴會或任何有需求的場合 6.???????????Be part and drive F&B promotions along side with F&B Sales Manager from organization to delivery of the same 同餐飲銷售經(jīng)理一起自始至終參與餐飲推廣 7.???????????Be aware of guest complaints and personally get involved if necessary. 了解客人的投訴，如有必要能親自解決 8.???????????During operating hours be on the floor to improve service level as wellattend and solve on the spot guest complains as well as review procedures. 營運時間需在前線提高服務水平，解決客人投訴，檢查服務流程 9.???????????Above all, lead by example through a “hands-on” approach to motivate colleagues to excel. 綜上所述，要以身作則，為同事樹立起良好的榜樣，激勵同事的工作熱情。 HUMAN RESOURCES 1.???????????Monitor and make sure colleagues are well dressed and groomed accordingto standards at all time. Guest contact servers or attendants must maintain asharp look—proper uniform clean, pressed; shoes shined; hair at correct lengthand clean; hands well-manicured. 監(jiān)督同事儀容儀表。無論對客或非對客同事都必須嚴格遵守儀容儀表的規(guī)定：制服要干凈平整并按照要求穿戴，鞋子要擦亮，頭發(fā)按照要求長短修剪并保持干凈，手指甲要修剪整齊 2.???????????Train senior managers and key colleagues to the latest detail in orderto provide the highest level of service to our customers. 為給客人提供最高水平的服務，培訓經(jīng)理主管及領班最新的業(yè)務知識。 3.???????????Enforce colleague discipline, coach and counsel,as necessary. Participate with management in all salary & manning reviews. 在必要時，嚴格執(zhí)行同事處罰和口頭及書面警告處分。參預管理同事薪酬復查調(diào)整。 4.???????????To conduct a daily Manager meeting using the “show time （briefing）” module, also make ???????sureeach department carries out a monthly meeting and be present to share keypoints. 參考每日培訓模式，建立每日經(jīng)理會議制度，確保各部門建立每月部門會議并參與和分享重要信息。 5.???????????Be responsible to theperformance review of all F&B colleagues. 負責餐飲部所有同事的工作表現(xiàn)評估。 ADMINISTRATIVE 1.???????????Create an electronic daily log book by department to key in importantinformation such as: daily revenue, covers divided by in house, walk-in,beverage sales, etc and any important information to be shared. 建立各部門每日交接簿，記錄并分享重要信息諸如：每日營業(yè)額，包括駐店客人，來店散客，酒水銷售等 2.???????????Make sure that SOP (Standards Operating Procedures) are written to thelast detail and used on a daily basis to train managers and colleagues. 確保時時更新SOP（標準操作流程）用以每天培訓經(jīng)理及同事 3.???????????Be involved in the F&B budget and strategic departmental decision 參與決定餐飲預算及部門營業(yè)策略 4.???????????Communicate daily with management the operational and personnelproblems, complaints and comments and develop solutions to such. 每日與上級進行交流溝通，匯報所有營運和人事相關問題，客人的意見和投訴，發(fā)展完善解決方針。 5.???????????Attend the following meetings, if & when necessary: Sales strategy,BEO, colleagues gathering and F & B related. 必要時參加下列會議：銷售策略會議，宴會會議，同事會議和餐飲部相關會議。 6.???????????Supervise inventory counts, as required. 監(jiān)督庫存計數(shù)。 7.???????????Honour all reasonable requests made by a manager, which is may beoutside your normal job activities to achieve complete guest satisfaction andservice throughout the hotel. 為最大地滿足客人的需求以達到酒店服務的高標準，接受并履行經(jīng)理委派的可能超正常工作范疇的所有合理的要求。 8.???????????Administersthe performance appraisal process for direct report managers. Develops businessgoals and creates appropriate development plans. Assists colleagues based ontheir individual strengths, development needs, career aspirations andabilities. 執(zhí)行表現(xiàn)評估的步驟。發(fā)展業(yè)務目標，并制定適當?shù)陌l(fā)展計劃。根據(jù)同事的長處，幫助其進行發(fā)展職業(yè)抱負和能力。 ? ? MARKETING 1.???????????Assist in the development and execution of marketing plans for theoutlet. 協(xié)助所有餐廳制訂的市場推廣計劃的發(fā)展及實施。 2.???????????Be a sales person through, be a Langham ambassador at all times 始終將自己定位于銷售人員及朗廷大使 REQUIREMENTS 職位要求 1.????????Education 教育學歷 Minimum vocationalschool. 至少為專業(yè)學校畢業(yè)。 2.????????Experience 經(jīng)驗 Minimum 10 yearsoperations experience, atleast 3 years management experience. 10年以上相關經(jīng)驗，具備至少3年以上管理經(jīng)驗 3.????????Job Skill / Knowledge 工作技能 / 知識 Demonstratedleadership qualities. 能體現(xiàn)領導者的素質(zhì)。 Demonstratedgood technical knowledge of restaurant operations. 具備優(yōu)秀的專業(yè)的餐廳運營知識。 Demonstratedstrong hospitality and communication skills. 能體現(xiàn)良好的服務精神和溝通技巧。 Demonstrated strong work ethic. 具備和實現(xiàn)優(yōu)秀的職業(yè)道德。 Demonstrated greathospitality skills and sensitivity to guest needs. 良好的服務待客技巧預知客人的需求。 Demonstrated a goodunderstanding of food production. 對食物產(chǎn)品知識的充分了解。 4.????????Computer Knowledge 電腦知識 Knowledge ofMS office software, worked with Micros, Opera, MC, and major operating systems 會使用微軟辦公軟件，Micros, Opera, MC及主要營運系統(tǒng) 5.????????Language Proficiency 語言能力 Demonstrated excellent communicationskills in English and Mandarin. 具備優(yōu)秀的英語和普通話表達能力。

確保餐廳的順利運作，并超越客人的期望。根據(jù)標準與程序將餐廳作為生意單位來經(jīng)營。作為餐廳經(jīng)理應不斷提高、完善管理技能，以實現(xiàn)本部門在客人滿意率、利潤收入指標、提高員工士氣等方面目標。 To ensure smooth andefficient operation of the assigned outlet. Operate the outlet as a businessunit as per the standards and procedures and practice managerial principles, in order toachieve departmental goals, in terms of Guest Satisfaction, financial targets,and training and high employee morale.

As a Service Manager - Chief Stewarding, we rely on you to： Responsible for the effective and efficient operation of the Stewarding Department? Control flow and supply of chinaware /? flatware/ glassware Ensures accurate tabulation of all losses / breakage and proposes the purchase of all operating equipment Maintenance of health, safety and hygiene in all F&B areas Actively seek staff feedback and suggestions to improve operations We are looking for someone who: Displays initiative Oral and written fluency in English Commitment to professional values Team leader/ builder Willing to work extended hours when required At least 3 years experience in international class hotel in a similar capacity 作為賓客服務經(jīng)理 - 管事部經(jīng)理，我們希望您承擔以下職責： 確保管事部內(nèi)部工作的順利運作 陶瓷/餐具/玻璃器皿的控制流程和供應 確保所有損失/破損的準確列表, 并建議購置所有操作設備 維護餐飲部全部區(qū)域的健康安全和衛(wèi)生 積極尋求員工反饋和建議，以改善業(yè)務 候選人應具備以下能力： 積極的工作態(tài)度 流利的英語口語和書寫能力 有責任感 團隊領導/建設 如有需要愿意長時間工作 至少3年以上國際一流酒店工作經(jīng)驗

- Monitoring and supervising the level of service in F&B outlets. ? 負責督導及監(jiān)督各餐廳的服務水平。 - Possessing management ability that ensures a successful handling of all outlets. ? 具有管理能力確保能夠成功處理所有事件。 - Making appropriate and logic decisions in Director of F&B's absence. ? 當餐飲部總監(jiān)不在的時候對待問題進行處理。 - Communicating the vision of the hotel and F&B department to all outlet managers and staff. - 與各餐廳經(jīng)理及員工進行相應的溝通。 - Seeking new business and opportunities for the hotel’s F&B outlets. - 為酒店餐飲部尋找更多的生意與機會。 - Developing promotions to generate awareness of the hotel’s F&B outlets. - 為酒店餐飲部開展更多的推廣活動。 ?- Assisting in developing special programs in order to attract guest, to ease seasonal sales fluctuations, to increase popularity and overall competitiveness of operations - 協(xié)助制定特殊的推廣，根據(jù)季節(jié)變化吸引更多的客人，增加更多的人氣和市場競爭力。 - Participating in the development of the annual budget, costing and pricing of F&B outlet menus. - 對各餐廳菜單參與并制定年度預算，成本和定價。 - Ensure that proper sanitation is carried out for all restaurants, back area, kitchens including staff dining. - 確保所有餐廳，備餐區(qū)域，廚房及員工餐廳衛(wèi)生問題。 - Work closely with Executive Chef and Chief Steward to ensure that HACCP standards are followed and further implemented / developed. Conduct weekly walk through front and back of house. - 與廚師長和管事部經(jīng)理一起合作確保達到食品衛(wèi)生安全標準。每周將進行一次對前廳和后臺的檢查。 - Ensure effective control over Food and Beverage sales and that consistent profit is maximised while maintain and improving high standard and service by. - 有效控制食品與酒水銷售的最大化并提高服務標準。 Specific Job Knowledge, Skill and Ability 工作技能技巧要求： ? 英文口語及書寫流利? Good command of English both verbal and written. 熟悉餐飲部運作系統(tǒng)及勞動法規(guī)? Familiar with HR operation system and labor laws. 電腦熟練? Good computer skill. ? Required Qualifications 必要的資歷要求： ?1.???? College and above. ? ? ? ? 大專及以上資歷。 2.???? At least 5 years of experience at hospitility indutry and 2 years experience in in F&B Manager position. ? ? ? ? 至少五年酒店相關崗位工作經(jīng)驗, 兩年餐飲經(jīng)理崗位經(jīng)驗

崗位職責 1. 運營管理 - 協(xié)助餐廳經(jīng)理負責日常運營，確保服務品質(zhì)、食品安全及顧客滿意度達標。 - 監(jiān)督前臺、用餐區(qū)、酒吧等區(qū)域的工作流程，優(yōu)化服務效率。 - 協(xié)助制定排班表，協(xié)調(diào)員工分工，確保高峰期人力充足。 2. 客戶服務 - 處理顧客投訴及特殊需求，維護餐廳聲譽和客戶關系。 - 定期收集顧客反饋，提出改進建議并推動落實。 - 確保員工執(zhí)行標準化服務流程（如迎賓、點單、上菜、結賬等）。 3. 團隊管理 - 協(xié)助招聘、培訓及考核員工，提升團隊專業(yè)技能和服務意識。 - 營造積極的工作氛圍，解決員工沖突，提高團隊凝聚力。 4. 行政與財務 - 協(xié)助庫存管理（食材、酒水、餐具等），控制損耗并定期盤點。 - 監(jiān)督每日營業(yè)款項核對，確保賬目準確。 - 參與制定營銷活動方案，提升翻臺率和營業(yè)額。 5. 合規(guī)與安全 - 確保餐廳符合衛(wèi)生、消防及食品安全法規(guī)（如HACCP標準）。 - 處理突發(fā)事件（如設備故障、顧客糾紛等），及時上報經(jīng)理。 任職要求 1. 教育背景 - 大專及以上學歷，酒店管理、餐飲服務或相關專業(yè)優(yōu)先。 2. 經(jīng)驗要求 - 3年以上西餐廳或高端餐飲服務經(jīng)驗，1年以上管理崗位經(jīng)驗。 - 熟悉西餐禮儀、酒水知識及菜品搭配（如牛排熟度、葡萄酒推薦等）。 3. 技能要求 - 出色的溝通協(xié)調(diào)能力，能應對高壓工作環(huán)境。 - 熟練使用餐廳管理系統(tǒng)（如POS機、預訂軟件等）。 - 英語口語流利者優(yōu)先（涉外餐廳需具備雙語能力）。 4. 個人素質(zhì) - 責任心強，注重細節(jié)，具備商業(yè)敏感度和成本意識。 - 形象端正，具備親和力和領導力。

【崗位概述】 Responsible for overall supervision, planning, control and coordination of all activities of personnel engaged in serving food and beverages in the restaurant in accordance with operation standards. lmplements and maintains a service and management philosophy which serves as a guide to respective staff.全面負責監(jiān)督、計劃、控制及協(xié)調(diào)有關餐廳餐飲服務及員工或客戶關系方面的工作，根據(jù)酒店的標準，餐廳經(jīng)理要懂得運用服務和管理哲學去指揮和領導員工。 【崗位要求】 1、在所有方面的經(jīng)驗,餐飲運營和現(xiàn)代管理原則。 2、至少5-8年餐飲運營經(jīng)驗，管理崗位3年及以上經(jīng)驗。 3、較好運營和管理能力。 4、形象好。 5、和各層次員工很好溝通能力、監(jiān)督和激勵員工。 6、具備良好的英語口語和書寫能力。

崗位職責: 1. 負責服務團隊的管理與指導，確保服務質(zhì)量 2. 與客戶進行有效溝通，解決服務過程中的問題 3. 激勵團隊成員，提升團隊整體績效 4.監(jiān)督服務、清潔、籌備等工作是否符合標準、操作程序是否符合規(guī)范。 任職要求： 1. 具備出色的溝通能力和團隊協(xié)作精神 2. 能夠快速應對服務中的各種挑戰(zhàn) 3. 持續(xù)優(yōu)化服務流程，追求卓越的服務體驗

一、工作內(nèi)容： 1、負責分店的日常運作管理； 2、把控公司下達的盈利指標、人力指標； 3、與客戶后勤部門建立日常的良好溝通，并向區(qū)域經(jīng)理匯報； 4、對分店出品的衛(wèi)生安全和質(zhì)量進行監(jiān)管，確?？蛻魸M意； 5、負責跟進管理層接待餐，完成公司交辦的其他事項。 二、崗位要求： 1、熟悉宴會接待流程，有員工餐廳管理經(jīng)驗優(yōu)先； 2、工作積極踏實肯干，有良好的溝通協(xié)作能力、組織管理能力及較強的團隊意識； 3、熟練操作辦公軟件。 三、福利待遇： 1、免費提供工作餐和住宿； 2、社保齊全，含養(yǎng)老、醫(yī)療、失業(yè)、工傷、生育等社會保險和商業(yè)意外保險； 3、節(jié)日禮物、生日禮物；每年均有調(diào)薪的機會。

【崗位職責】 1、全面負責特色餐廳的日常運營管理工作，包括人員排班、服務標準執(zhí)行及質(zhì)量控制 2、制定并落實餐廳營銷策略，提升營業(yè)額和客戶滿意度，完成月度經(jīng)營指標 3、監(jiān)督食品衛(wèi)生安全及成本管控，定期分析菜品銷售數(shù)據(jù)，優(yōu)化菜單結構 4、培訓并考核服務團隊，建立標準化服務流程，處理突發(fā)客訴事件 5、維護供應商關系，參與食材采購比價及庫存管理工作 6、配合酒店整體活動策劃，統(tǒng)籌節(jié)日主題餐飲方案實施 7、掌握VIP貴賓的情況和必要的信息，服務和維系好VIP貴賓。 【崗位要求】 1、大專及以上學歷，酒店管理、餐飲管理或相關專業(yè)優(yōu)先 2、3年以上中高端餐飲管理經(jīng)驗，有特色餐廳/主題餐廳運營經(jīng)驗者優(yōu)先 3、精通餐飲成本控制及6S管理，持有食品安全管理員證更佳 4、具備優(yōu)秀的團隊管理能力 5、熟悉餐飲市場動態(tài)，有成功的營銷活動策劃案例 6、年齡25-40歲，形象氣質(zhì)佳，普通話流利，英語基礎溝通能力 7、能適應倒班工作制，抗壓能力強，具有敏銳的服務意識

Responsible for managing daily operation in order to meet and exceedcustomer needs and business requirements; whilst ensuring adherence to servicestandards and operating procedures. 負責管理每天的日常運作，以滿足并超越客戶和業(yè)務需求，并同時檢視服務標準和經(jīng)營程序。 Manage dailyoperations and supervise delivery to ensure consistently delivery of qualitylifestyle experience to our guests. 管理日常作業(yè)，監(jiān)督服務流程，提供客人一致性高品質(zhì)的享受及WOW般的體驗。 Participate in thedevelopment, implementation and continual review of policies, procedures,practices and standards. 參與制定、實施及審查政策、程序、做法及標準。 Maintain high visibility during meal service and occupancy in order to ensure smooth running of operations, promote good public relations, take corrective actions and handle customers’ complaints to ensure their satisfaction. 維持客戶用餐期間高品質(zhì)服務，并確保流程順暢促進良好的公共關系，善用糾正措施和處理客訴并取得顧客滿意度。 Inspect all areas to ensure the food quality and service are according to standards and to ensure the physical facilities and equipment are well kept and that all health and safety regulations are adhered to, by verifying temperatures, observing presentation, tasting products and checking preparation methods to determine quality. 檢查所有區(qū)域以確保餐飲品質(zhì)服務流程、以及廚房、餐廳及其用具皆均達水準規(guī)定及檢查有無破損處，并以確認溫度、檢視食品擺飾、品嘗食品的方式來確保品質(zhì)已達到健康和安全標準。 Train, develop, coach and manage the performance of direct and indirect reporting associates to ensure the efficient running of the bar in order to maximize associate satisfaction, productivity, guest satisfaction and consequently profitability. 訓練、培養(yǎng)、及指導直接與間接部署以確保部門運作效率、員工及客戶的滿意度、生產(chǎn)率以及高獲利。 Forecast covers and revenues, while controlling payroll and other relevant costs, minimizing loss and misuse in order to achieve and exceed the budgeted profitability. 管控工資和其他相關費用同時估計來客數(shù)及收益，降低損失與濫用，以達并超越預估的盈利收入。

Relevant high star hotel working experience is preferable. 有高星酒店相關工作經(jīng)驗者優(yōu)先考慮

? Maintain completeknowledge of: 必須掌握以下信息并確保所有員工掌握以下信息；All Liquorbrands, beers and non-alcoholic selections available in The Flair.餐廳可提供的所有的酒精飲料，啤酒和非酒精飲料的牌子。 The particularcharacteristics and description of every wine/champagne by the glass and majorwine on the wine list.酒水單上每種葡萄酒/香檳的具體特點和描述。 Designatedglassware and garnishes for drinks飲料指定的杯子和裝飾。 All menuitems, preparation method/time, ingredients, sauces, portion size, garnishes,Presentation and prices菜單的所有內(nèi)容，烹調(diào)方式，成份，醬汁，分量，裝飾，擺放和價格。 Dailymenu specials and items out of stock. 每天的特價推介菜和沽清物品。 Dining room layout, table/ seat/ station numbers,proper table set-ups, room capacity, hours of operation, price range and dresscode餐廳的整體擺設桌子/座位/邊臺數(shù)，正確的桌面擺臺，房間的可容納量，運營時間，價格范圍和著裝要求 Micros andmanual system procedures? 系統(tǒng)操作程序 Daily housecount, arrivals/ departures, VIPs? 每日住房率，入住/離店，貴賓 Schedule inhouse group activities, locations and times記錄在店客人的日常行程表，如地點和時間等。 Correctmaintenance and use of equipment正確的保養(yǎng)和運用各類設備。 All departmentpolicies/ service procedures. 所有分部門的政策/服務程序。

Your day to day 日常職責 ? 1.Assist with Beverage Manger to manage allaspects of bars on a daily basis and coordinate special events. Ensurecompliance with standards of service and operating procedures. Ensure thesmooth conduct of the shift through customer focused service delivery andeffective staff supervision.??? ? ?協(xié)助酒吧經(jīng)理管理酒吧的日常經(jīng)營工作及協(xié)調(diào)特別的活動。確保符合服務的規(guī)范和運營的程序。 通過以顧客為中心的服務和對員工的有效監(jiān)督，順利完成當班的工作。 ? 2.Assist with Beverage Manager to manage thecomplete beverage program needs of the Food and Beverage Division. In Charge ofordering and managing restraint beverage stock ? ?協(xié)助酒吧經(jīng)理管理餐飲部門整體的飲品計劃以及負責部門酒水倉庫訂貨，盤點以及庫存。 ? 3.Adhere to local regulations concerninghealth, safety, or other compliance requirements, as well as brand standardsand local policies and procedures.?? ? ?遵守當?shù)氐男l(wèi)生和安全法規(guī)，或其它適用的規(guī)定，以及品牌規(guī)范和當?shù)氐囊?guī)章制度。 ? 4.?Assist in managing?the complete cocktail/ spirits/other beverages program needs of the Food and Beverage Division，one or more full-service food and beverage outlet(s) on a daily basis. ? ?管理餐飲部門整體的雞尾酒、烈酒、其他飲品計劃，管理一家或多家全服務餐飲營業(yè)場所的每日運營。 ? 5.Monitor guest behavior andamount of alcohol consumption to determine when alcohol service to the guestshould cease; notify management of incidents involving excessive alcoholconsumption or impaired condition of customers; check identification wheneverage of a guest requesting an alcoholic beverage service is questionable. ? ?監(jiān)督客人的行為和酒精飲品消耗量從而決定什么時候應控制客人的酒精量；將因酒精過量而引發(fā)的事故或客人的受傷程度匯報給管理層；在對飲用酒精飲品的客人的年齡有質(zhì)疑時檢查客人的身份證。 What we need from you 我們需要你具備 ? 1.Demonstrated ability tointeract with customers, employees and third parties that reflects highly onthe hotel, the brand and the Company. ? ?完全代表酒店，品牌和公司與顧客，員工和第三方交往的能力。 ? 2.Alcohol awareness certificationand/or food service permit or valid health/food handler card as required bylocal government agency. ? ?持有當?shù)卣?guī)定的含酒精飲品知識課程證書或食品服務許可證或有效的健康或食品上崗證。 ? 3.3 years related experience,including supervisory experience, or an equivalent combination of education andexperience ? ?3年相關工作經(jīng)歷，包括管理經(jīng)驗，或與此相當?shù)慕逃拖嚓P工作經(jīng)驗結合的背景。 ? 4.Knowledge of liquor brands,beer, wine, champagne, non-alcoholic beverages, designated glassware,preparation methods and garnishments preferred ? ?具有酒類品牌，啤酒，香檳，非酒精飲料，專用玻璃器皿，準備方法和裝飾品知識者優(yōu)先考慮。

【崗位職責】 全面了解相關的食品、飲料、服務知識。 確保準確無誤的將酒店標準和政策傳達給員工，并執(zhí)行統(tǒng)一的品牌標準。 按照宴會訂單確保所有活動的擺臺。 確保擺臺工作在活動開始前一小時按要求完成。 對各種活動的更改、取消做出及時反應。 向活動主辦方負責人介紹自己。 及時向員工介紹相關活動細節(jié)、特殊要求以及服務和食品項目。 督促食品和飲料的準備工作并符合酒店服務標準。 確?；顒雍筚~單的準確性并交由客人簽字。 對新入職員工和老員工進行培訓。 在活動開始之前及時發(fā)現(xiàn)和彌補服務標準上的不足加以彌補并在之后予以貫徹和執(zhí)行。 按照活動要求有計劃的安排員工工作以確保足夠的餐前準備時間。 確保所有的設備設施的合理擺放、維修及維護。 對所管轄區(qū)域提出合理化建議意見以不斷提高。 及時更新每日工作報告并向部門負責人匯報。 協(xié)助餐飲部經(jīng)理完成宴會推廣活動的宣傳冊。 對有可能舉行的活動隨時保持關注。 運用關鍵信息及財務目標評估部門發(fā)展和制定相關發(fā)展計劃。 隨時對部門收入及相關成本控制保持關注。 控制成本并向本部門員工傳達重要財務信息。 按照酒店及部門要求合理制定本部門員工年假計劃并執(zhí)行。 及時向員工傳達酒店重要信息 【崗位要求】 成熟穩(wěn)重，平易近人，形象良好。 英語流利為必須。 可以承受相當?shù)墓ぷ鲏毫Α?可以獨立完成工作。 在奢華酒店或高端中餐擔任相同職務至少2年以上。

To assist the Cachet Manager in the day to dayoperations of the restaurant in such a manner as to maximize revenues andminimize costs with particular attention to complete guest satisfaction, colleaguewelfare, and profit margins. 協(xié)助凱旋餐廳經(jīng)理管理餐廳每天的運營, 關注客人，提升顧客滿意度,保障同事福利,盡可能在控制成本的基礎上實現(xiàn)利潤最大化。 PRINCIPALRESPONSIBILITIES 主要職責 ·????????Assistthe Cachet Manager in being responsible for therestaurant area, ensuring a smooth running, profitable operation within theframework of the hotel. 協(xié)助凱旋餐廳經(jīng)理負責整個餐廳，保證餐廳營運順暢，使酒店的運營處在一個收益的框架上。 ·????????Assistin maintaining the overall welfare of our colleagues by providing them with thetraining and resources to take care of our guests. 協(xié)助凱旋餐廳經(jīng)理保障所有同事的福利，培訓和資源，只有這樣同事才能照顧好我們的客人。 ·????????Assistto achieve departmental budget goals by maintaining profits through increasedsales revenue and the efficient cost expenditure. 協(xié)助凱旋餐廳經(jīng)理通過增加銷售營業(yè)額和有效率的開支來完成預算目標以保持最大化利潤。 ·????????Workwith the Cachet Manager to be responsible for themonthly department Profit & Loss Statement. 協(xié)助凱旋餐廳經(jīng)理每月召開部門會議陳述餐廳收益和未完成的指標。 ·????????Perform anyduties assigned by the Management deemed necessary. 執(zhí)行任何管理層委托的工作。 OPERATIONS運營 ? ·????????Assist in thepreparation of the yearly department budget by using history & forecastingtechniques to develop an aggressive budget that reflects the achievable capabilities. 參考歷史紀錄和客房率預測，協(xié)助凱旋餐廳經(jīng)理制定一份可行的部門年度指標。 ·????????Assist inaccurately forecasting business demands to ensure efficient staffing & foodproduction. 協(xié)助凱旋餐廳經(jīng)理正確的預計商業(yè)需求已確保最有效率的人員配備和食物生產(chǎn)。 ·????????Ensure theawareness & enforcement of all Langham’s Policyand procedure. 認識和實施所有朗廷酒店的政策和程序. ·????????Enforceoperational Standards that are periodically reviewed & updated. 定期的復習和更新標準以確保運營。 ·????????Beresponsible for maintaining outlet safety and sanitation standards at alltimes. 時刻保持部門的安全和衛(wèi)生設備的標準。 ·????????Enforcesanitation checklist by having all outlets inspected on a monthly basis. 嚴格執(zhí)行衛(wèi)生設備檢查，所有部門每月檢查一次。 ·????????Beresponsible for asset management of all outlet property and facilities. 協(xié)助上級保管好部門所有的財產(chǎn)和設備。 ·????????Conduct apreventative maintenance on a monthly basis. 每月進行一次餐廳設備的保修和維護。 ·????????Above all, tolead by example through a “hands on” approach to motivate our colleagues to excel. 綜上所述，要以身作則，為同事樹立起良好的榜樣，激勵同事的工作熱情。 HUMANRESOURCES人力資源 ? ·????????Assist in thedevelopment and implementation of management training plans for subordinatemanagers and supervisors on a quarterly basis in conjunction with HumanResource Department. 發(fā)展和培養(yǎng)對督導的培訓, 擬定計劃上傳給人事部總監(jiān)。 ·????????Assist in theexecution of all colleague performance reviews in a professional and timelymanner. 以專業(yè)的工作態(tài)度，協(xié)助凱旋餐廳經(jīng)理按時為同事們進行工作表現(xiàn)評估。 ·????????Assist in allaspects of colleague management including hiring, discipline in conjunctionwith the Cachet Manager. 協(xié)助凱旋餐廳經(jīng)理招聘同事，貫徹酒店規(guī)章制度。 ·????????Assist inconducting an effective monthly colleague meeting with minutes and forwarded toF & B and Human Resource Department. 協(xié)助凱旋餐廳經(jīng)理舉辦每月的同事會議，并把會議記錄轉抄給餐飲總監(jiān)和人事部。 ·????????Practice “open door” policy to all colleagues. 對每位同事實行開放式政策。 ·????????All details regulatory framework referto Colleague Handbook. 所有規(guī)章制度請參照員工手冊。 ADMINISTRATIVE行政管理 ? ·????????Beresponsible for all accounting and billing procedures in the outlets. 負責餐廳的財務及賬單。 ·????????Be responsiblefor the accurate supervision of the colleague time control and payroll systemsby working with Accounting and Human Resource Department. 通過和財務部及人力資源部的合作，精確管理好每位同事的加班時間和考勤 ·????????Assist inplanning colleagues’ outing activity to promote teamwork. 協(xié)助凱旋餐廳經(jīng)理制訂同事外出活動，促進團隊合作精神。 ·????????Promotepositive inter-departmental relations through candid communication andcooperation. 通過坦率的交流和配合，積極的建立跨部門的溝通與合作關系。 ·????????Respond toguest inquiries or concerns within 24 hours in what is deemed the appropriatemanner. 關注客人的需求，在24小時內(nèi)以適當?shù)姆绞饺セ貞?·????????Perform anyreasonable request made of management which is not life threatening or againstthe law. 完成管理層制定的一切合理要求。（不威脅生命，不違反法律） MARKETING市場推廣 ? ·????????Assist in thedevelopment & execution of marketing plans for the outlet. 協(xié)助發(fā)展和完成銷售計劃，擴大部門的市場占有率。 ·????????Be aware ofcompetitors in the market & assist in a competition analysis on a quarterlybasis. 每個季度要熟悉競爭者的市場并加以分析。 ?REQUIREMENTS 職位要求 Education 教育學歷 ·????????MinimumVocational School 畢業(yè)于專業(yè)學校。 Experience 經(jīng)驗 ·????????Minimum 4years restaurant operations experience, at least 1 year management/supervisorsexperience. 四年餐廳工作經(jīng)驗和至少有一年以上的餐廳管理/主管經(jīng)驗。 Job Skill / Knowledge 工作技能 / 知識 ·????????Demonstratedleadership qualities. 能體現(xiàn)領導者的素質(zhì)。 ·????????Demonstratedgood technical knowledge of restaurant operations. 具備優(yōu)秀的專業(yè)的餐廳運營知識。 ·????????Demonstratedstrong hospitality and communication skills. 有較好的服務精神和溝通技巧。 ·????????Demonstratedstrong work ethic. 具備和實現(xiàn)優(yōu)秀的職業(yè)道德。 ·????????Demonstratedgreat hospitality skills and sensitivity to guest needs. 良好的服務待客技巧預知客人的需求。 ·????????Demonstrateda good understanding of food production. 對食物產(chǎn)品知識的充分了解。 Computer Knowledge 電腦知識 ·????????Knowledge ofMS office software 能夠使用日常的辦公室軟件 Language Proficiency 語言能力 ·????????Demonstratedexcellent communication skills in English and Mandarin. 具備優(yōu)秀的英語和普通話表達能力。

1、 為整個的餐飲廚房運作和集團管理酒店食品安全管理體系 2、出席必要的會議并且按照行政總廚辦公室的指示進行培訓。 3、 負責餐飲部每天的審計和行動方案和報告 4、負責培訓廚房和餐飲的所有員工關于食品安全與衛(wèi)生的知識? 5、與內(nèi)外客人和團隊成員保持良好的溝通 6、按照標準檢查和維持垃圾房的衛(wèi)生 7、 審閱垃圾分類方法 8、與客人、供應商、政府、競爭者和其他團員保持聯(lián)系 9、安排，實施&跟蹤有關酒店食品安全管理體系的會議 10、出席指定的會議，處理重要的各種外部團體的來話者和來訪者 11、必須有高水平的人際交往能力去駕馭敏感自信的局面 12、能與所有層次的公共和個人團體聯(lián)系溝通 13、你將在特定團隊的幫助下繼續(xù)提高酒店食品安全管理體系并且關注危害分析和關鍵環(huán)節(jié)控制點的鑒定合格程度 14、與行政總廚和行政副總廚溝通，廚師在酒店食品安全管理體系的各個方面，確保適當?shù)暮献鳌?崗位要求 1、 持有行業(yè)衛(wèi)生資格證書或者初級檢驗員證書者優(yōu)先（符合上海本地要求） 2、 在食品衛(wèi)生領域工作最少2年，經(jīng)歷過食品安全審計 3、 能夠聽說、書寫漢語和英語 4、 數(shù)學上的技能：基礎的數(shù)學知識 5、 精通很多電腦程序，比如，微軟辦公軟件，文檔和表格 擁有凱悅品牌工作背景優(yōu)先考慮。

Responsible for the assisting in the management of all aspects of the Restaurant’s functions, in accordance with restaurants’ standards. Directs implements and maintains a service and management philosophy which serves as a guide to respective staff.餐廳副經(jīng)理是對餐廳的各方面都要負責的管理者，根據(jù)酒店的標準，餐廳經(jīng)理要懂得運用服務和管理哲學去指揮和領導員工。 Internal內(nèi)部: In room dining kitchen, Pastry Chef, Outlet Managers, All of the Outlets Stewarding, Sales & Marketing, Public Relations, Human Resources, Finance, Rooms Division, Purchasing, Engineering, Chef Office, Executive Office staffs, Assistant F&B Director, Hotel Manager and General Manager. 送餐部廚房，餅房廚師長，酒水經(jīng)理，酒水部，管事部，市場銷售部，公關部，人力資源部，財務部，房務部，采購部，工程部，廚房辦公室，行政辦公室，餐飲部副總監(jiān), 酒店經(jīng)理和總經(jīng)理。 External外部: Hotel ? ? ?guests, Visitors and suppliers 酒店客人，訪客和供應商perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests. 要求有最基本的相關知識，技能和能力。為了更順利的履行工作職能，每個員工要能熟練的執(zhí)行每個相關的任務。任何直接對其他員工或客人以及他們自己的人身安全造成威脅和風險的人都將給予離職處分。

我們熱情，不僅對客人 我們規(guī)范，不僅于制度 和我們一樣，帶著夢想 即刻起，點贊你的生活，從這一份工作開始! 只要你有才，虛以待位，只等你來! 無限的發(fā)展空間，我們的成長邀請你一同參與!

Responsible for managing daily operation in order to meetand exceed customer needs and business requirements; whilst ensuring adherenceto service standards and operating procedures. 負責管理每天的日常運作，以滿足并超越客戶和業(yè)務需求，并同時檢視服務標準和經(jīng)營程序。 Participate in the development, implementation andcontinual review of policies, procedures, practices and standards. 參與制定、實施及審查政策、程序、做法及標準。 Participate in the selection of Talent. 制定和建立與酒店目標一致的團隊。 Customize experiences. 創(chuàng)造個性化，獨一無二及非凡的顧客服務體驗。

【崗位職責】 1、負責酒店餐飲部門的食品衛(wèi)生安全管理工作，制定并執(zhí)行食品安全管理制度和標準操作流程； 2、監(jiān)督食品采購、儲存、加工、制作及服務全過程的衛(wèi)生安全，確保符合國家相關法律法規(guī)及行業(yè)標準； 3、定期對廚房、餐廳及食品加工區(qū)域進行衛(wèi)生檢查，及時發(fā)現(xiàn)并整改安全隱患； 4、組織員工進行食品安全與衛(wèi)生知識培訓，提升全員衛(wèi)生意識和操作規(guī)范； 5、負責處理食品安全突發(fā)事件，制定應急預案并落實整改措施； 6、與衛(wèi)生監(jiān)管部門保持良好溝通，確保酒店順利通過各項衛(wèi)生檢查與審核； 7、管理食品衛(wèi)生相關記錄和文檔，確保資料完整、可追溯。 【崗位要求】 1、大專及以上學歷，食品衛(wèi)生、酒店管理或相關專業(yè)優(yōu)先；可接受退休返聘候選人； 2、3年以上酒店或餐飲行業(yè)食品衛(wèi)生管理經(jīng)驗，熟悉食品安全法律法規(guī)； 3、持有食品安全職業(yè)資格證書，或上海市A1食品衛(wèi)生培訓證書； 4、具備較強的責任心和執(zhí)行力，能夠獨立開展衛(wèi)生監(jiān)督與管理工作； 5、良好的溝通協(xié)調(diào)能力，能夠有效培訓員工并與相關部門協(xié)作； 6、年齡35-58歲，身體健康，能適應酒店行業(yè)的工作節(jié)奏。

Responsible formanaging daily operation inorder tomeet and exceed customer needs and business requirements; whilst ensuring adherence to service standards andoperating procedures. 負責管理每天的日常運作，以滿足并超越客戶和業(yè)務需求，并同時檢視服務標準和經(jīng)營程序。 Manage daily operations and supervise deliveryto ensureconsistently deliveryof qualitylifestyle experienceto our guests. 管理日常作業(yè)，監(jiān)督服務流程，提供客人一致性高品質(zhì)的享受及WOW般的體驗。 Participate in the selection?of Talent. 制定和建立與酒店目標一致的團隊。