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中餐廳主管或領(lǐng)班 1.協(xié)助餐廳經(jīng)理管理餐廳區(qū)域，以確保營運順利進(jìn)行，在酒店的原則下很好的運行。 2.通過增加銷售收入和控制成本費用維持盈利從而達(dá)到部門的預(yù)算目標(biāo)。 3.和餐廳經(jīng)理一起對每月盈利和損耗負(fù)責(zé)。 4.負(fù)責(zé)部門的結(jié)帳和開帳單的程序。 5.遵守公司所有的政策和程序。

崗位職責(zé): Delight Guest和悅賓客 1.Practice the service culture SHINE with Service Essence Training 對客服務(wù)中踐行《服務(wù)精髓》中SHINE的服務(wù)文化要求 2.Solve the guest complaints with service culture E-Leap within Service Recovery Training 當(dāng)客人向我們表達(dá)不滿情緒時及時擔(dān)負(fù)責(zé)任，并踐行《服務(wù)補(bǔ)救》中的E-LEAP服務(wù)文化原則 3.Personal grooming, hygiene and courtesy are in line with hotel and brand standards 個人儀容儀表、衛(wèi)生及禮貌禮節(jié)符合酒店和品牌標(biāo)準(zhǔn) 4.Strictly adhere to service processes and brand standards, and convey the essence of the brand to our guests to improve guest experience and brand perception 嚴(yán)格遵守服務(wù)流程和品牌標(biāo)準(zhǔn)，向我們的客人傳遞品牌精髓的信息以提高客人體驗感和品牌感知度 任職資格: Neat and pleasant appearance. 儀表整潔 Articulate and detail oriented 表達(dá)力強(qiáng) Well-groomed and presented and outgoing personality 良好的形象、個人展示能量及外向性格

崗位職責(zé): Delight Guest和悅賓客 1.Practice the service culture SHINE with Service Essence Training 對客服務(wù)中踐行《服務(wù)精髓》中SHINE的服務(wù)文化要求 2.Solve the guest complaints with service culture E-Leap within Service Recovery Training 當(dāng)客人向我們表達(dá)不滿情緒時及時擔(dān)負(fù)責(zé)任，并踐行《服務(wù)補(bǔ)救》中的E-LEAP服務(wù)文化原則 3.Personal grooming, hygiene and courtesy are in line with hotel and brand standards 個人儀容儀表、衛(wèi)生及禮貌禮節(jié)符合酒店和品牌標(biāo)準(zhǔn) 4.Strictly adhere to service processes and brand standards, and convey the essence of the brand to our guests to improve guest experience and brand perception 嚴(yán)格遵守服務(wù)流程和品牌標(biāo)準(zhǔn)，向我們的客人傳遞品牌精髓的信息以提高客人體驗感和品牌感知度 5.Report to shift on time in issued uniform in a clean, neat and tidy appearance at all times. 準(zhǔn)時上班，上班時穿著干凈，整潔的制服 6.Dry clean all guests’ and staffs uniform. 按照酒店的標(biāo)準(zhǔn)督導(dǎo)干洗客人衣物和員工制服 7.Host daily laundry room meetings and arrange daily work assignments. 主持每日洗衣房例會，安排每日工作分配 8.Supervise daily production progress and work quality. 督導(dǎo)每日生產(chǎn)進(jìn)度和工作質(zhì)量 9.For the work of the problem in a timely manner to solve, and timely report, make detailed records. 對于工作中出現(xiàn)的問題及時解決，并及時上報，做詳細(xì)記錄 10.Strictly follow the standard process to control the cost of washing and energy cost. 嚴(yán)格遵照標(biāo)準(zhǔn)流程操作，控制洗滌成本和能源成本 11.Monthly procurement plan based on actual consumption to ensure adequate inventory. 每月根據(jù)實際消耗制定采購計劃，保證庫存充足 12.Conduct monthly inventory of materials and summarize and report. 每月進(jìn)行物資盤點，并且匯總上報 13.Caring for the activities of employees' minds and talking with them regularly. 關(guān)愛員工思想活動，定期與員工談話 14.Report any malfunctioning of equipment and check that it is cleaned thoroughly. 報告設(shè)備故障，并徹底對設(shè)備進(jìn)行清潔，且及時上報故障 15.Coordinate with other sections to ensure good work flow. 與其他部門協(xié)調(diào)以確保每個單位工作可以順利進(jìn)行 16.Perform any other reasonable duties as required by the department head from time to time. 履行經(jīng)理分派的其他任務(wù) 任職資格: Good health 身體健康 Good communication 良好的溝通技能 Pleasant looking 五官端正 Speak Chinese and preferably able to speak simple English 普通話流利,并可以講簡單英語 College degree or above 大專及以上學(xué)歷 Working experience in full-service high-star chain brand hotel at least 有全服務(wù)型高星級連鎖品牌酒店工作經(jīng)驗 Positive attitude/role model Initiative 態(tài)度端正/有以身作則的意識 Innovation Oriented 富有創(chuàng)新意識 Customer Service Oriented 富有服務(wù)意識 Good interpersonal skills 良好的與人溝通的能力 Enthusiastic 熱情 Organized 有條理 Well organized and able to prioritize in a busy environment. 在繁忙的時候可以很好的組織工作并能夠分清楚優(yōu)先次序 Hardworking 吃苦耐勞 Familiar with uniform materials and maintenance 熟知制服材質(zhì)及維護(hù)保養(yǎng) Willing to work shift duties 樂于接受換班制度

崗位職責(zé): Delight Guest和悅賓客 1.Practice the service culture SHINE with Service Essence Training 對客服務(wù)中踐行《服務(wù)精髓》中SHINE的服務(wù)文化要求 2.Solve the guest complaints with service culture E-Leap within Service Recovery Training 當(dāng)客人向我們表達(dá)不滿情緒時及時擔(dān)負(fù)責(zé)任，并踐行《服務(wù)補(bǔ)救》中的E-LEAP服務(wù)文化原則 3.Personal grooming, hygiene and courtesy are in line with hotel and brand standards 個人儀容儀表、衛(wèi)生及禮貌禮節(jié)符合酒店和品牌標(biāo)準(zhǔn) 4.Strictly adhere to service processes and brand standards, and convey the essence of the brand to our guests to improve guest experience and brand perception 嚴(yán)格遵守服務(wù)流程和品牌標(biāo)準(zhǔn)，向我們的客人傳遞品牌精髓的信息以提高客人體驗感和品牌感知度 任職資格: Neat and pleasant appearance. 儀表整潔 Articulate and detail oriented 表達(dá)力強(qiáng) Well-groomed and presented and outgoing personality 良好的形象、個人展示能量及外向性格

?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： Security Staff Security Staff Celebrity 招聘要求： 1、身體健康，無傳染性疾病，可以適應(yīng)船上生活； 2、良好的英語溝通能力，性格外向，善于與人交流； 3、形象氣質(zhì)佳，良好的服務(wù)意識； 4、具有良好的團(tuán)隊合作意識； 5、有海事證書者或有郵輪工作經(jīng)驗者優(yōu)先；

工作職責(zé) ? 能夠使用基本的專業(yè)肉類加工技能，處理、解凍、準(zhǔn)備和分切肉類，要符合所有公共衛(wèi)生政策 和維京星級服務(wù)標(biāo)準(zhǔn)的質(zhì)量和清潔要求。 ? 檢查職責(zé)范圍內(nèi)的設(shè)備是否妥善存放；行使職責(zé)和所有權(quán)；能夠進(jìn)行基本的計算。 ? 協(xié)助肉類加工間主管儲存貨物和進(jìn)行生肉產(chǎn)品的庫存盤點工作。 ? 根據(jù)所有的公共衛(wèi)生政策和公司規(guī)定，遵循解凍的時間表和程序。 ? 確保經(jīng)濟(jì)的工作習(xí)慣、控制食品生產(chǎn)，盡量減少和避免浪費。 ? 確保食物準(zhǔn)備和儲存符合所有的公共衛(wèi)生政策和公司的規(guī)定，執(zhí)行并保持“順手清潔”的工作 習(xí)慣。 ? 根據(jù)所有的公共衛(wèi)生政策，實施安全的工作政策和程序，盡量減少設(shè)備的損失和損壞，并保持 相關(guān)區(qū)域的清潔標(biāo)準(zhǔn)；確保所有設(shè)備在每次使用后都經(jīng)過消毒并相應(yīng)地退還。 ? 分類清理垃圾并放到指定的垃圾桶里；根據(jù)需要經(jīng)常清理垃圾，確保符合垃圾分類程序和所有 的公共衛(wèi)生標(biāo)準(zhǔn)。 ? 確保在服務(wù)前15 分鐘完成所有職責(zé)區(qū)域內(nèi)的餐前準(zhǔn)備工作。 ? 每天參加每日例會，了解團(tuán)隊的運營需求，并確保始終如一地遵守維京的星級服務(wù)標(biāo)準(zhǔn)。 ? 根據(jù)維京的星級服務(wù)標(biāo)準(zhǔn)和所有的公共衛(wèi)生政策，為客人提供高水平的舒適度和服務(wù)，并在 指定區(qū)域始終保持無可挑剔的清潔和衛(wèi)生標(biāo)準(zhǔn)；根據(jù)客流量、登船下船、海上漂流日活動和其 他活動，主動提供服務(wù)。 ? 確保在相關(guān)活動期間，例如在裝載、處理和儲存化學(xué)品期間，始終穿戴個人防護(hù)裝備（PPE）。 始終使用正確的搬運重物技巧，以防止受傷。 ? 始終遵循維京的形象和制服標(biāo)準(zhǔn)，堅持完美的儀容標(biāo)準(zhǔn)。 ? 確保公司財產(chǎn)得到適當(dāng)?shù)谋Ｗo(hù)，特別是在惡劣天氣條件下，以防止不必要的損失和損壞。

?Assistance with preparation and cooking daily meals (including breakfast, lunch, Tea Time, dinner, etc.) for crew and guests in accordance with Executive Chef Manual and menu cycle ?Handling all groceries, products and galley equipment with care ?Inventory according to instructions ?Separation and disposal of waste / garbage ?Conduction of stock takes; inventory according to company procedures ?Preparation of opening and closing 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 loadings ?Luggage duty on embarkation and disembarkation day ?Correct storage of stock; establishing of par levels ?Active participation in onboard training programs

?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

?Organisationof 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

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

?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

?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

?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

?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

1. 負(fù)責(zé)酒店客房、餐飲、環(huán)境及各類活動的高質(zhì)量攝影與視頻拍攝工作，確保視覺內(nèi)容符合品牌調(diào)性； 2. 精通專業(yè)攝影、攝像及后期處理軟件（如Photoshop、CorelDRAW、剪映等），能夠獨立完成素材的后期處理與優(yōu)化； 3. 具備優(yōu)秀的審美能力和創(chuàng)意構(gòu)思能力，負(fù)責(zé)官方新媒體及OTA平臺視覺素材的更新與維護(hù)； 4. 協(xié)助完成線上線下營銷物料的設(shè)計與制作，包括但不限于電子海報、長圖廣告、活動邀請函、宣傳冊等； 5. 具有良好的學(xué)習(xí)能力和團(tuán)隊溝通能力，能快速理解業(yè)務(wù)需求并清晰表達(dá)設(shè)計思路； 6. ?？萍耙陨蠈W(xué)歷，視覺傳達(dá)、平面設(shè)計、藝術(shù)設(shè)計等相關(guān)專業(yè)優(yōu)先，有酒店或文旅行業(yè)視覺經(jīng)驗者更佳。接受應(yīng)屆生或?qū)嵙?xí)生

一、協(xié)助市場銷售總監(jiān)制定銷售目標(biāo)及策略。 二、跟進(jìn)主要客戶的銷售工作，尋求業(yè)績最大化。 三、協(xié)助市場銷售總監(jiān)負(fù)責(zé)銷售部的管理與發(fā)展。

崗位職責(zé) 1、主持康體部工作；實施各經(jīng)營項目；提供經(jīng)營與日常管理的方案。 2、巡視各營業(yè)網(wǎng)點，確保營業(yè)的正常進(jìn)行。 3、抽查各種設(shè)施，確定能正常營業(yè)。 4、抽查員工上崗情況，確定設(shè)備正常運作；對人員、物資、服務(wù)質(zhì)量、安全、防火負(fù)全責(zé)。 5、處理重大賓客投訴，盡量滿足賓客要求，維護(hù)酒店利益。 6、對員工進(jìn)行培訓(xùn)，并制定相關(guān)管理規(guī)范，保證服務(wù)質(zhì)量。 崗位要求 1、大專以上學(xué)歷，有相同崗位工作經(jīng)驗2年以上。 2、掌握酒店基礎(chǔ)管理知識，懂得成本管理與核算，熟悉康樂設(shè)施管理，了解市場營銷學(xué)和公關(guān)知識。 3、熟悉工商管理法規(guī)、治安消防條例及音像管理規(guī)定。 4、具有級織，指揮、計劃、控制和協(xié)調(diào)能力。 5、有拓展市場，發(fā)展業(yè)務(wù)的能力。 6、有較好的文字組織和語言組織表達(dá)能力。 7、有救生員證、社會體育指導(dǎo)員證；

崗位要求 1.五官端正，身體健康，工作態(tài)度端正，有責(zé)任心； 2.熟知崗位職責(zé)和要求，掌握一定的西式菜肴知識；

崗位職責(zé) 1、營運 按照經(jīng)理的檢查表來開始和結(jié)束一天的營運。 與客人進(jìn)行積極的互動，來尋求反饋。 在餐廳中，培訓(xùn)、維持和執(zhí)行所有的服務(wù)標(biāo)準(zhǔn)。 執(zhí)行規(guī)范的酒吧指南，并進(jìn)行展示，以確保給客人提供的飲料具有一貫的品質(zhì)。 在班次上正確執(zhí)行收入和賬單控制程序。 處理日常員工的協(xié)作關(guān)系（例如時間調(diào)整）。 為所有的員工和客人，建立一個安全及衛(wèi)生的工作環(huán)境。 為餐廳營運提供盡可能的幫助（例如工作時間表，樓層安排，預(yù)定）。 找到解決如電話服務(wù)，最后一分鐘的預(yù)定，或其他每天可能發(fā)生的問題的方法。 主持餐廳每天的試菜和菜單培訓(xùn)課程。 確保在餐廳營運時，協(xié)助服務(wù)員或領(lǐng)位，在各自的崗位上使客人滿意。 確保服務(wù)的食品和飲料有質(zhì)量保證。 確保完成每天基本的工作。 保持員工制服的標(biāo)準(zhǔn)。 通過使用工作指令和檢查，管理一個有效的工程維護(hù)及保養(yǎng)程序。 理解和教導(dǎo)授權(quán)原則，以確?？腿说臐M意度。 運用崗位的輪換制，來確保工作安排的合理性。 熟悉所有客人的獎勵計劃和關(guān)于他們賬目的正確結(jié)算程序。 以身作則來激勵我們的員工取得成功。 2、人力資源 通過使用記錄，菜單以及適當(dāng)?shù)膮⒖际謨詫π录尤氲膯T工實施有效率的培訓(xùn)課程。 通過所有可能的培訓(xùn)和授權(quán)來激勵員工解決問題的熱情。 和員工建立有效的溝通，以爭取他們的信任和尊重。 根據(jù)公平對待的政策，建立公平和一致的輔導(dǎo)及紀(jì)律處罰程序。 3、 行政管理 直接或通過日志本與下一班次的主管或經(jīng)理進(jìn)行溝通。 確定并推薦獎勵項目，新的主意和方法。 積極推動部門與部門之間的關(guān)系。 崗位要求 必須有1年以上的餐廳管理經(jīng)驗 有較好的服務(wù)精神和溝通技巧 精通英語和中文

崗位職責(zé) 1、疏導(dǎo)過往車輛，保障大堂門前過往車輛行人的安全，使門前暢通無阻。 2、服務(wù)周到熱情，見賓客主動問好，對乘車賓客要協(xié)助迎賓員照料賓客下車。 3、保證酒店和賓客的生命財產(chǎn)安全。 4、保持好與大門崗及停車場崗位的聯(lián)系使車輛有序出入停放。 5、加強(qiáng)巡邏，發(fā)現(xiàn)可疑情況，視情況處理或及時向上級報告。 6、一般性糾紛和事故立即按程序處理，并及時請示匯報。 7、一旦酒店發(fā)生火災(zāi)應(yīng)立即報警，按火災(zāi)處理程序向有關(guān)人員進(jìn)行報告。 崗位要求 1、高中以上學(xué)歷，身高170CM以上。 2、具有良好的溝通能力，服務(wù)意識強(qiáng)，懂得一定安全保衛(wèi)知識。 3、退伍軍人或持消防職業(yè)資格證者優(yōu)先考慮。

崗位要求 1、高中或同等以上。 2、有1年以上同星級客房管理工作經(jīng)驗。 3、熟悉客房部專業(yè)知識，熟練使用電腦。 4、掌握熟悉客房管理、服務(wù)流程和質(zhì)量標(biāo)準(zhǔn)。

崗位要求 1.通信、電子工程、自動化、計算機(jī)等相關(guān)專業(yè)，大專或以上學(xué)歷，接收應(yīng)屆畢業(yè)生； 　　2.熟悉和掌握各種計算機(jī)軟硬件，可獨立進(jìn)行安裝、調(diào)試及故障排除； 　　3.精通局域網(wǎng)的維護(hù)及網(wǎng)絡(luò)安全知識，可熟練進(jìn)行局域網(wǎng)的搭建和網(wǎng)絡(luò)設(shè)備的基本維護(hù)和故障處理； 　 　　4.工作主動性強(qiáng)，耐心細(xì)致，有責(zé)任心，具備團(tuán)隊合作精神。