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?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

?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(wú)傳染性疾病，可以適應(yīng)船上生活； 2、良好的英語(yǔ)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(shí)； 4、具有良好的團(tuán)隊(duì)合作意識(shí)； 5、有海事證書(shū)者或有郵輪工作經(jīng)驗(yàn)者優(yōu)先；

工作職責(zé) ? 能夠使用基本的專(zhuān)業(yè)肉類(lèi)加工技能，處理、解凍、準(zhǔn)備和分切肉類(lèi)，要符合所有公共衛(wèi)生政策 和維京星級(jí)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(jì)算。 ? 協(xié)助肉類(lèi)加工間主管儲(chǔ)存貨物和進(jìn)行生肉產(chǎn)品的庫(kù)存盤(pán)點(diǎn)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(shí)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(fèi)。 ? 確保食物準(zhǔn)備和儲(chǔ)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(shí)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(guò)消毒并相應(yīng)地退還。 ? 分類(lèi)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(lèi)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(huì)，了解團(tuán)隊(duì)的運(yùn)營(yíng)需求，并確保始終如一地遵守維京的星級(jí)服務(wù)標(biāo)準(zhǔn)。 ? 根據(jù)維京的星級(jí)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(wú)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(dòng)和其 他活動(dòng)，主動(dòng)提供服務(wù)。 ? 確保在相關(guān)活動(dòng)期間，例如在裝載、處理和儲(chǔ)存化學(xué)品期間，始終穿戴個(gè)人防護(hù)裝備（PPE）。 始終使用正確的搬運(yùn)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(jiān)持完美的儀容標(biāo)準(zhǔn)。 ? 確保公司財(cái)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

工作職責(zé)：? 1. 編制酒店財(cái)務(wù)報(bào)表，財(cái)務(wù)計(jì)劃，編制財(cái)務(wù)預(yù)算，督導(dǎo)執(zhí)行財(cái)務(wù)計(jì)劃的實(shí)施。? 2. 建立財(cái)務(wù)內(nèi)部審計(jì)流程，執(zhí)行內(nèi)部審計(jì)職責(zé)。? 3. 建立酒店財(cái)政、稅務(wù)、銀貸對(duì)外良好關(guān)系；做好酒店稅務(wù)籌劃；負(fù)責(zé)財(cái)務(wù)會(huì)計(jì)年審工作。? 4. 負(fù)責(zé)酒店各種財(cái)務(wù)專(zhuān)用章、法人章、銀行開(kāi)戶(hù)協(xié)議、銀行印鑒等重要財(cái)務(wù)資料的安全保管。 5. 負(fù)責(zé)酒店所有資產(chǎn)、存貨、資金、收入的安全，合理利用資金。 6. 負(fù)責(zé)酒店保險(xiǎn)業(yè)務(wù)，按政策做好續(xù)保、承付保險(xiǎn)費(fèi)及索賠工作。 7. 負(fù)責(zé)編制統(tǒng)計(jì)資料報(bào)表，為每月財(cái)務(wù)報(bào)表提供必要資料。? 8. 按時(shí)編制每月經(jīng)營(yíng)預(yù)測(cè)、每月財(cái)務(wù)報(bào)告等重要財(cái)務(wù)報(bào)表；按時(shí)編制每月現(xiàn)金流量表。?? 9. 負(fù)責(zé)編制審核預(yù)提費(fèi)用記賬憑證和預(yù)提費(fèi)用一覽表；及時(shí)調(diào)整預(yù)提費(fèi)用與實(shí)際費(fèi)用之間的差額。? 10. 制定、督導(dǎo)和實(shí)施各項(xiàng)財(cái)務(wù)制度、財(cái)經(jīng)紀(jì)律和財(cái)金規(guī)則執(zhí)行情況。? 11. 負(fù)責(zé)編制月工資工時(shí)分析一覽表、經(jīng)營(yíng)情況分析表、全年預(yù)算表、庫(kù)存周轉(zhuǎn)報(bào)表等財(cái)務(wù)報(bào)表。? 12. 審核采購(gòu)招標(biāo)合同協(xié)議，監(jiān)督合同執(zhí)行情況；督導(dǎo)成本控制工作，根據(jù)酒店經(jīng)營(yíng)情況完善成本費(fèi)用控制程序。? 13. 審核應(yīng)付賬款的所有入賬憑證和所附原始憑證，并核對(duì)應(yīng)付賬款報(bào)表是否與總賬一致；根據(jù)酒店資金狀況安排款項(xiàng)支付。? 14. 負(fù)責(zé)審核總賬主管所編制憑證；負(fù)責(zé)總賬的月底結(jié)賬和每月的調(diào)賬對(duì)賬工作；負(fù)責(zé)審核總會(huì)計(jì)師出具納稅報(bào)表、財(cái)務(wù)報(bào)表、財(cái)務(wù)分析等。? 15. 監(jiān)督應(yīng)收款回收情況；審核應(yīng)收款賬齡分析表；監(jiān)督管理層、銷(xiāo)售部門(mén)擔(dān)保情況；審核前臺(tái)抵減收入的各項(xiàng)憑證，并確保收入及時(shí)進(jìn)賬。? 16. 完成上級(jí)交辦的其它工作。? 任職資格：? 1. 會(huì)計(jì)、財(cái)務(wù)或相關(guān)專(zhuān)業(yè)大專(zhuān)以上學(xué)歷；? 2. 擁有5年以上相關(guān)職位的工作經(jīng)驗(yàn)，具有新酒店籌備開(kāi)業(yè)經(jīng)驗(yàn)者優(yōu)先；? 3. 至少3年以上酒店財(cái)務(wù)經(jīng)理任職經(jīng)歷；? 4. 具有豐富的酒店財(cái)務(wù)管理、營(yíng)運(yùn)分析、成本控制的經(jīng)驗(yàn)和技巧； 5. 工作細(xì)致、嚴(yán)謹(jǐn)，具有較強(qiáng)的工作熱情和責(zé)任感。

崗位職責(zé)： 1、做好市場(chǎng)的業(yè)務(wù)拓展工作，協(xié)助營(yíng)銷(xiāo)總監(jiān)做好市場(chǎng)開(kāi)拓及客戶(hù)維護(hù)工作,完成部門(mén)銷(xiāo)售任務(wù)指標(biāo)，并了解同類(lèi)競(jìng)爭(zhēng)產(chǎn)品的銷(xiāo)售策略和市場(chǎng)占有率現(xiàn)狀，完成銷(xiāo)售全過(guò)程； 2、遵守公司各項(xiàng)規(guī)章制度，熟悉公司產(chǎn)品和銷(xiāo)售政策，以客戶(hù)為中心，根據(jù)需求提供更優(yōu)化的解決方案，圍繞公司制定的銷(xiāo)售目標(biāo)做好銷(xiāo)售一線工作； 3、根據(jù)本部門(mén)年、季、月工作計(jì)劃指標(biāo)，做好各項(xiàng)基礎(chǔ)數(shù)據(jù)分析工作，及時(shí)發(fā)現(xiàn)并解決問(wèn)題； 4、建立健全客戶(hù)檔案，管理好自己的客戶(hù)，有計(jì)劃地進(jìn)行拜訪與維護(hù)，收集各種有用的信息，對(duì)其進(jìn)行客觀的分析，建立完善的客戶(hù)資料管理體系，并做好公司產(chǎn)品的售后服務(wù)，及時(shí)處理好客戶(hù)投訴； 崗位要求： 1、具有營(yíng)銷(xiāo)專(zhuān)業(yè)及相關(guān)專(zhuān)業(yè)大專(zhuān)以上同等學(xué)歷。 2、具有對(duì)接旅行社業(yè)務(wù)同崗位的銷(xiāo)售經(jīng)驗(yàn)。 3、良好的溝通能力和談判能力，較好的說(shuō)寫(xiě)能力，熟練使用計(jì)算機(jī)。 4、身體狀況（1）身體素質(zhì)：身體健康，儀表端正（2）心理素質(zhì)：較強(qiáng)的抗壓力、自信、責(zé)任心強(qiáng)、誠(chéng)實(shí)守信。 5、個(gè)性特質(zhì)要求工作敬業(yè)、細(xì)致、認(rèn)真、嚴(yán)謹(jǐn)，具有團(tuán)隊(duì)精神

崗位職責(zé)/職位描述 1.?配合餐廳經(jīng)理根據(jù)實(shí)際經(jīng)營(yíng)情況制定中餐廳年度、月度經(jīng)營(yíng)管理計(jì)劃；認(rèn)真總結(jié)和分析餐廳年度、月度經(jīng)營(yíng)管理情況，并向上級(jí)匯報(bào)。 2.?合理制定餐廳員工的排班表，執(zhí)行酒店各項(xiàng)規(guī)章制度；領(lǐng)導(dǎo)賀督促員工積極完成各項(xiàng)接待任務(wù)和經(jīng)營(yíng)指標(biāo)，努力提高餐廳銷(xiāo)售收入。 3. 參加餐廳經(jīng)理主持的工作例會(huì)，提出合理化建議。 4. 掌握中餐廳散臺(tái)的預(yù)訂和重要接待活動(dòng)。 5.?負(fù)責(zé)管理餐廳設(shè)施設(shè)備的保養(yǎng)和衛(wèi)生、安全工作。 6.?監(jiān)督衛(wèi)生工作，包括員工個(gè)人衛(wèi)生，食品衛(wèi)生，餐具衛(wèi)生，環(huán)境衛(wèi)生和操作衛(wèi)生。 7. 完成上級(jí)交辦的其他工作。

崗位職責(zé) 1、與既有的客戶(hù)和潛在的客戶(hù)及合作伙伴保持密切的聯(lián)系。 2、高效認(rèn)知和掌握餐飲銷(xiāo)售線索。 3、仔細(xì)計(jì)劃與客戶(hù)的會(huì)面，對(duì)預(yù)定的客戶(hù)實(shí)施客戶(hù)關(guān)系管理，完成銷(xiāo)售目標(biāo)。 4、在所負(fù)責(zé)的區(qū)域內(nèi)，與餐飲總監(jiān)一起計(jì)劃銷(xiāo)售攻勢(shì)，并確保其實(shí)現(xiàn)。 5、協(xié)助計(jì)劃和配合餐飲各項(xiàng)銷(xiāo)售活動(dòng)。 6、執(zhí)行上級(jí)要求的任務(wù)，完成市場(chǎng)銷(xiāo)售目標(biāo)。 7、遵守酒店酒店的各項(xiàng)規(guī)章制度。 8、完成上級(jí)交給的其他任務(wù)。

崗位職責(zé)： 1、遵守酒店的相關(guān)財(cái)務(wù)規(guī)章制度和相關(guān)管理規(guī)定。 2、熟練掌握餐廳收銀軟件的操作，在規(guī)定時(shí)間內(nèi)為賓客結(jié)完帳。 3、負(fù)責(zé)各銀行終端機(jī)的簽到及結(jié)帳，保證機(jī)器正常運(yùn)作。 4、核收餐廳服務(wù)員開(kāi)出的點(diǎn)菜單，根據(jù)點(diǎn)菜單將各項(xiàng)內(nèi)容準(zhǔn)確無(wú)誤入電腦帳，保證每筆帳款結(jié)算快速、準(zhǔn)確、有條不紊。 5、嚴(yán)格審核減免、打折，熟記酒店各種折扣。 6、與營(yíng)業(yè)點(diǎn)員工密切配合，保證各帳款及時(shí)、完整地收回。

崗位職責(zé) 1. 負(fù)責(zé)酒店銷(xiāo)售任務(wù)目標(biāo) ，針對(duì)渠道的情況制定銷(xiāo)售工作計(jì)劃 ; 2. 完成銷(xiāo)量目標(biāo),優(yōu)化品牌形象 ； 3. 維護(hù)酒店與經(jīng)銷(xiāo)商之間的客情關(guān)系 ; 4、根據(jù)酒店內(nèi)外部情況，提出并制定相應(yīng)的營(yíng)銷(xiāo)方案，經(jīng)領(lǐng)導(dǎo)審批后實(shí)施； 5、協(xié)調(diào)與其他部門(mén)的工作，保證銷(xiāo)售目標(biāo)的完成； 崗位要求 1、大專(zhuān)以上文化程度；1年以上同崗位工作經(jīng)驗(yàn); 2、善于溝通，有良好的語(yǔ)言表達(dá)能力和談判能力；? 3、有相對(duì)應(yīng)的客戶(hù)資源； 4、掌握基本的計(jì)算機(jī)操作,熟悉辦公軟件運(yùn)用; 5、具備較好的溝通、協(xié)調(diào)及執(zhí)行能力,做事認(rèn)真、細(xì)心、親和力強(qiáng)，上進(jìn)心強(qiáng)，有較強(qiáng)的學(xué)習(xí)、適應(yīng)能力、能承受一定壓力,責(zé)任心強(qiáng)；

上班時(shí)間：早6點(diǎn)至12點(diǎn) 一個(gè)禮拜下午5點(diǎn)做晚員工餐，一個(gè)禮拜休息 要求面試者掌握基本功，會(huì)簡(jiǎn)單的炒菜和切菜

1. Proved a professional, advisory and executive support service to the HR Leader to assist in strategic goals’ achievement. 為協(xié)助人力資源負(fù)責(zé)人達(dá)到戰(zhàn)略目標(biāo)，向其提供專(zhuān)業(yè)化、建設(shè)性的行政支持。 2. Analyzes training needs in the hotel and prioritizes such needs . 分析酒店的培訓(xùn)需求，并按優(yōu)先次序排列。 3. Review training policies, procedures and practices and recommends improvement to management. 回顧培訓(xùn)的政策、制度、通過(guò)實(shí)踐來(lái)給管理帶來(lái)一些改善。 4. Develops annual hotel training plans,budget and prepares quarterly reports to management。 開(kāi)展酒店年度培訓(xùn)計(jì)劃、預(yù)算和準(zhǔn)備每季度進(jìn)行管理工作的匯報(bào)。 5. Develops training manuals and courses.? 制定培訓(xùn)指南和培訓(xùn)課程。 6. Maintains employee, supervisory and management record of training. 保管員工、主管層和管理層的培訓(xùn)記錄。 7. To attend departmental training session and critique performance. 參加部門(mén)的培訓(xùn)課程，評(píng)估表現(xiàn)。 8. Conducts employee orientation and courtesy? training. 對(duì)員工進(jìn)行店的入職培訓(xùn)及對(duì)客禮儀培訓(xùn)。 9. Oversees on the job training and monthly training of new employees. 監(jiān)管新近員工到崗培訓(xùn)及月度培訓(xùn)。 10. Implements and monitors an effective employee relations and motivation programs in the hotel. 完善并監(jiān)管酒店內(nèi)有效的員工關(guān)系及激勵(lì)系統(tǒng)。 11. Coordinates and executes employees' social, athletic and recreational activities. 協(xié)調(diào)并執(zhí)行員工的社交文體活動(dòng)。 12. ? This list is not include all work details, family member should complete tasks assigned by his/her superiors. 此工作職責(zé)列表并沒(méi)有羅列出所有的工作細(xì)節(jié)，員工需隨時(shí)完成領(lǐng)導(dǎo)交辦的其他工作。

【崗位職責(zé)】 1、負(fù)責(zé)前臺(tái)接待工作，為賓客辦理入住、退房手續(xù)，確保信息準(zhǔn)確無(wú)誤 2、解答賓客咨詢(xún)，處理日常服務(wù)需求，提供專(zhuān)業(yè)的酒店服務(wù)指引 3、維護(hù)客戶(hù)關(guān)系，及時(shí)響應(yīng)并妥善處理賓客投訴及特殊需求 4、協(xié)助管理客房狀態(tài)，與客房部保持高效溝通，確保房態(tài)信息實(shí)時(shí)更新 5、熟練操作酒店管理系統(tǒng)，完成每日賬務(wù)核對(duì)及報(bào)表整理 6、遵守酒店安全規(guī)范，妥善保管賓客物品及前臺(tái)相關(guān)設(shè)備 【崗位要求】 1、具備良好的服務(wù)意識(shí)和職業(yè)素養(yǎng)，熱情主動(dòng)，耐心細(xì)致 2、普通話流利，具備基礎(chǔ)英語(yǔ)溝通能力者優(yōu)先 3、能夠適應(yīng)倒班工作制（含夜班），具備較強(qiáng)的抗壓能力 4、熟練使用辦公軟件，有酒店管理系統(tǒng)操作經(jīng)驗(yàn)者優(yōu)先 5、注重團(tuán)隊(duì)協(xié)作，具備良好的溝通能力和突發(fā)事件處理能力 6、無(wú)經(jīng)驗(yàn)者可培訓(xùn)上崗，有酒店前臺(tái)或服務(wù)行業(yè)經(jīng)驗(yàn)者優(yōu)先

【崗位職責(zé)】 1、負(fù)責(zé)酒店人力資源日常事務(wù)管理，包括但不限于員工招聘、入職、離職、轉(zhuǎn)正、調(diào)動(dòng)等手續(xù)辦理； 2、協(xié)助制定并執(zhí)行酒店人力資源相關(guān)政策和流程，確保符合集團(tuán)標(biāo)準(zhǔn)及當(dāng)?shù)胤煞ㄒ?guī)； 3、維護(hù)員工檔案及人力資源系統(tǒng)數(shù)據(jù)，確保信息準(zhǔn)確、完整并及時(shí)更新； 4、協(xié)助開(kāi)展員工培訓(xùn)與發(fā)展計(jì)劃，包括新員工入職培訓(xùn)、崗位技能培訓(xùn)等； 5、處理員工關(guān)系相關(guān)事務(wù)，包括員工咨詢(xún)、投訴及勞動(dòng)爭(zhēng)議的初步協(xié)調(diào)； 6、參與員工績(jī)效考核及薪酬福利管理，確保流程規(guī)范、數(shù)據(jù)準(zhǔn)確； 7、協(xié)助組織員工活動(dòng)，提升員工滿意度和團(tuán)隊(duì)凝聚力； 8、完成上級(jí)交辦的其他人力資源相關(guān)工作。 【崗位要求】 1、對(duì)人力資源管理工作有基本了解，愿意在酒店行業(yè)長(zhǎng)期發(fā)展； 2、具備良好的溝通能力、服務(wù)意識(shí)及團(tuán)隊(duì)協(xié)作精神； 3、工作細(xì)致認(rèn)真，責(zé)任心強(qiáng)，能夠高效處理多任務(wù)； 4、熟練使用Office辦公軟件（Word、Excel、PPT等）； 5、具備基礎(chǔ)的英語(yǔ)溝通能力者優(yōu)先； 6、能適應(yīng)酒店行業(yè)的工作節(jié)奏，抗壓能力強(qiáng)； 7、無(wú)相關(guān)工作經(jīng)驗(yàn)者可接受培訓(xùn)，有酒店或服務(wù)業(yè)經(jīng)驗(yàn)者優(yōu)先。

【崗位職責(zé)】 1、負(fù)責(zé)前臺(tái)日常運(yùn)營(yíng)管理，確保為客人提供高效、專(zhuān)業(yè)的接待服務(wù)； 2、監(jiān)督前臺(tái)員工的工作表現(xiàn)，提供必要的培訓(xùn)和指導(dǎo)，提升團(tuán)隊(duì)服務(wù)水平； 3、處理客人投訴及特殊需求，確保問(wèn)題得到及時(shí)、妥善的解決； 4、協(xié)調(diào)與其他部門(mén)（如客房部、餐飲部等）的溝通與合作，確保服務(wù)流程順暢； 5、檢查并確保前臺(tái)工作區(qū)域整潔有序，設(shè)備正常運(yùn)行； 6、協(xié)助完成前臺(tái)相關(guān)報(bào)表的統(tǒng)計(jì)與分析，為管理層提供運(yùn)營(yíng)數(shù)據(jù)支持； 7、執(zhí)行酒店的安全及應(yīng)急程序，確?？腿撕蛦T工的安全。 【崗位要求】 1、具備良好的服務(wù)意識(shí)和溝通能力，能夠以熱情、耐心的態(tài)度對(duì)待客人； 2、具備一定的團(tuán)隊(duì)管理經(jīng)驗(yàn)或潛力，能夠有效協(xié)調(diào)和激勵(lì)團(tuán)隊(duì)成員； 3、具備較強(qiáng)的應(yīng)變能力，能夠妥善處理突發(fā)情況及客人投訴； 4、熟練使用酒店管理系統(tǒng)（如Opera）及辦公軟件（如Word、Excel）； 5、能夠適應(yīng)倒班工作制，包括夜班及節(jié)假日值班； 6、有酒店前臺(tái)工作經(jīng)驗(yàn)者優(yōu)先，無(wú)經(jīng)驗(yàn)者可接受培訓(xùn)。

【崗位職責(zé)】 1、負(fù)責(zé)酒店消防系統(tǒng)的日常巡檢、維護(hù)及管理工作，確保消防設(shè)施設(shè)備正常運(yùn)行 2、制定并執(zhí)行酒店消防安全管理制度及應(yīng)急預(yù)案，定期組織消防演練 3、監(jiān)督各部門(mén)消防安全工作落實(shí)情況，及時(shí)排查并消除火災(zāi)隱患 4、負(fù)責(zé)新員工消防安全培訓(xùn)，提高全員消防意識(shí)和應(yīng)急處理能力 5、配合政府消防部門(mén)檢查，及時(shí)整改存在的問(wèn)題并做好相關(guān)記錄 6、管理消防監(jiān)控室值班工作，確保24小時(shí)有人值守并正確操作設(shè)備 7、建立完善的消防檔案，包括設(shè)備臺(tái)賬、檢查記錄、維修記錄等 【崗位要求】 1、持有有效的消防設(shè)施操作員證或建(構(gòu))筑物消防員資格證 2、熟悉消防法律法規(guī)及行業(yè)標(biāo)準(zhǔn)，了解酒店消防系統(tǒng)運(yùn)作流程 3、具備較強(qiáng)的應(yīng)急處理能力，能冷靜應(yīng)對(duì)突發(fā)火情 4、良好的溝通協(xié)調(diào)能力，能與各部門(mén)有效配合開(kāi)展工作 5、工作認(rèn)真負(fù)責(zé)，有較強(qiáng)的安全意識(shí)和風(fēng)險(xiǎn)防范意識(shí) 6、能適應(yīng)倒班工作制，具備團(tuán)隊(duì)合作精神