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崗位職責： 1.主導海鮮姿造產(chǎn)品線的研發(fā)與升級，融合本土食材與高端海鮮，建立差異化菜單體系； 2.嚴格把控食材溯源、活體養(yǎng)護、冷鮮保存技術(shù)，確保食品安全與鮮度標準符合集團“數(shù)字化餐飲”要求； 3.參與設(shè)計擺盤藝術(shù)方案，制定標準化操作手冊，定期培訓團隊實現(xiàn)視覺與味覺的雙重體驗升級。 4.搭建海鮮姿造專屬的“前廳后廚”協(xié)同流程，優(yōu)化出餐動線及活鮮展示服務(wù)標準，提升客戶沉浸式體驗感； 5.組建并培訓海鮮姿造專項團隊（含廚師、服務(wù)師、活鮮養(yǎng)護員），建立“技術(shù)+服務(wù)”雙通道晉升機制； 6.孵化海鮮姿造子品牌，制定單店盈利模型及區(qū)域復制策略，支持集團全國化布局。 任職要求： 1.8年以上高端海鮮/日料/藝術(shù)餐飲管理經(jīng)驗，有成功打造區(qū)域爆款海鮮姿造案例； 2.熟悉供應(yīng)鏈全鏈路成本結(jié)構(gòu)，具備海鮮品類損耗管控實戰(zhàn)方法論； 3.需要具備創(chuàng)業(yè)型思維，能從0-1搭建團隊、設(shè)計商業(yè)模式，適應(yīng)快速試錯迭代的創(chuàng)業(yè)環(huán)境； 您可將個人簡歷和求職意向發(fā)送至hht@dfwsgroup.com，如有合適職位，我們會第一時間與您聯(lián)系~

1.????????Listens and respondsspontaneously to questions asked by the guests, team members and suppliers.Tries to find a solution. 傾聽和回應(yīng)由客人，團隊成員和供應(yīng)商詢問的問題，試圖找到解決辦法。 2.????????Finds an immediatesolution to precise and simple problems. 找到能夠準確解決問題的方法。 3.????????Knows how to improviseon an emergency situation. 了解怎樣處理緊急情況。 4.????????Learns lessons fromdifficult experiences to be proactive in ones area of competence. 吸取以往的經(jīng)驗教訓來增強對事務(wù)的預見性能力。 5.????????Peacemaker. Doeseverything to anticipate and respond to guests needs. Arbitrates divergentinterests and guaranty a friendly environment. 和平使者。預期并回復客人的需求。在確保友好環(huán)境的前提下合理的處理各項分歧。 6.????????Respects the procedures.Is punctual, has a good appearance, accomplishes tasks with precision. 遵守程序。準時的，良好的形象，精確的完成任務(wù)。 7.????????Is trustworthy. Monitorsthe quality of owns work, and takes responsibility for it. Does what says willdo. 可信賴的。監(jiān)督自己的工作并勇于承擔責任，說到做到。 8.????????Ensures that rules andprocedures are respected. Advises the appropriate person of any situation whichcould result in a lack of quality/security. 確保各項規(guī)章制度良好的遵守并執(zhí)行。為將會導致破壞服務(wù)質(zhì)量或安全問題的行為提出忠告。 9.????????Is open to others. Asksfor advise of others. Is conscious of his role in creating a team image. 尋求他人的忠告。清楚自己的角色是在創(chuàng)建一個集體形象。 10.???? Is a teamplayer. Demonstrates flexibility in adapting to team constraints. 團隊的領(lǐng)導人。 靈活的適應(yīng)團隊的制約因素。 11.???? Respectsothers and their cultures. Encourages consensus building. 尊重他人以及其文化特點。 鼓勵建立共識。 12.???? Is open toideas of others, receptive to those ideas and able to adapt established way ofworking. 聽取并尊重他人的建議來適應(yīng)已確定的工作方法。 13.???? Enthusiasticallyproposes and implements creative solutions in area of responsibility in orderto stay ahead of the game. 踴躍提出并實施創(chuàng)造性的解決辦法。 14.???? Understandingrelevant OH&S legislation & the implications on the operation of thedepartment. 了解 OH&S 的各項規(guī)定，并熟悉其與日常經(jīng)營中的關(guān)系。 15.???? Communicatingto the team their responsibilities within OH&S. 通過與員工交流使其了解 OH&S規(guī)定的責任及義務(wù)。 16.???? Ensuringthat safe and healthy working practices are implemented at all times. 確保所有安全及衛(wèi)生程序的執(zhí)行。 17.???? Understandsand knows how to anticipate the needs of the guests. Puts his self in positionto get feedbacks from guests. 理解和懂得如何預計客人的需要。 站在客人的立場上考慮問題。 18.???? Agreeingand implementing actions to make improvements to customer service. 就如何改進對客服務(wù)采取相應(yīng)的措施。 19.???? Positivelydealing with and learning from customer complaints and comments with follow upand feedback to the Food and Beverage Manager. 以積極的態(tài)度處理客人的投訴及建議，并把必要的信息反饋給餐飲部經(jīng)理。 20.???? Making sureall customer requests and queries are responded to promptly and effectivelywhile assisting on the floor during operation hours each day. 在服務(wù)時間內(nèi)以積極的態(tài)度，高效、準確的定位及滿足客人要求及需要。 21.???? To be ableto uncover the major causes of satisfaction and dissatisfaction, and ensuringthat the information is communicated to actors further up the hierarchy. 能夠發(fā)現(xiàn)導致客人滿意或不滿意的緣由，并及時與管理層溝通確保進一步的跟蹤服務(wù)。 22.???? To ensureall standards for Service Delivery as identified in the Guest SatisfactionManual and the Standard Operating and Procedures Manual are consistentlydelivered throughout the department. 確保在對客服務(wù)指南，標準服務(wù)手冊中的所有標準都能夠在整個部門持續(xù)的貫徹。 23.???? Havingdetailed knowledge of Departmental Standards. 熟悉部門服務(wù)標準。 24.???? Being ableto explain the Standards to the team. 可以清楚的向其他員工解釋服務(wù)標準 25.???? Assessingteam member performance against standards. 能夠按照服務(wù)標準評估其他員工的工作表現(xiàn)。 26.???? MonitoringStandards through regular Standards Review checks. 通過反復檢查，督導服務(wù)標準的實施工作。 27.???? Developingaction plans to address shortfalls in Standards and identifying shortfallsbefore they affect customer service. 針對工作中的不足制定計劃，以避免影響對客服務(wù)質(zhì)量。 28.???? Implementingand following though improvements identified. 針對于工作中的不足采取必要的行動。 29.????To plan, prioritiesorganize and control the day-to-day operation. 計劃，確定優(yōu)先次序，組織及控制每日餐廳的運營。 30.???? Communicatingeffectively with Front Office and Groups & Tours to maximise in house andgroup business for the Atrium, ensuring direct liaison with Group Leaders uponarrival. 有效的與前臺及團隊領(lǐng)隊協(xié)調(diào)，盡可能的增加餐廳生意，與領(lǐng)隊保持直接聯(lián)系。 31.???? Todescribe, assign and delegate duties and authority for the operation of theRestaurant at all times. 分配， 指派，組織授權(quán)餐廳日常的經(jīng)營工作。 32.???? Understandingwhat’s going on in other departments and implications for your own department. 了解酒店其他部門的經(jīng)營活動及其與自己部門的影響。 33.???? Planningahead and ensuring adequate resources are available 預先準備并確保各種經(jīng)營設(shè)施設(shè)備的充足。 34.???? Managingthe departmental operation and taking action where necessary to ensure smoothrunning and participating in service duties during service periods, wherenecessary. 有效管理部門運作，為保證服務(wù)及餐廳的正常運營采取必要的措施。 35.???? Toco-ordinate with Engineering and Housekeeping Departments to ensure maintenanceand cleanliness. Ensure follow-up procedures are maintained. 與客房部及工程部通力合作，保證部門設(shè)施的完好及清潔。 36.???? Maintainingin-depth technical knowledge and skills required for the job 確保崗位所需知識的更新。 37.???? Toparticipate in future menu changes with the F&B Manager and the ExecutiveChef taking into consideration new F&B trends, market demands and salesachievements. 協(xié)助餐飲部經(jīng)理及行政總廚根據(jù)餐飲發(fā)展趨勢，適當需求及銷售情況進行餐廳菜單的修改。 38.???? To attend& participate in regular F&B, operational & roster meetings. 參加餐飲部例會。 39.???? AssistF&B Manager with the preparation of the Events Brochure and outletpromotions. 協(xié)助餐飲部經(jīng)理，準備促銷活動宣傳冊。 40.???? Identifying,communicating and action potential sales leads. 共同鑒定和溝通與潛在的銷售線索。 41.???? Creating anenvironment where “everyone sells”. 建立一個每個人都進行促銷的工作環(huán)境。 42.???? Setobjectives for self and the team those are higher than in the past. Improveaction taken in order to create more sales. 為自己和團隊設(shè)定高一層次的目標來增加銷售額。 43.???? Using keymonitors and financial targets to evaluate the department’s performance andmake future plans. 在餐廳運營表現(xiàn)及財務(wù)目標的基礎(chǔ)上,對餐廳的工作表現(xiàn)進行評估，制定未來發(fā)展計劃。 44.???? To completeregular financial and operating reports, as required or requested by the Food& Beverage Manager. 完成餐飲部經(jīng)理要求的財務(wù)報表及各種日常財務(wù)報表。 45.???? Forecastingpotential revenues and costs. 能夠作出收入及成本預算。 46.???? Followingcompany control procedures. 遵守酒店的各項財務(wù)制度。 47.???? Controllingcosts without compromising standards. 堅決執(zhí)行各種成本制度。 48.???? Analyzingand explaining any financial variance against plan. 為團隊成員解釋分析財務(wù)計劃中的異常情況。 49.???? Set up andmaintain the Leave plans for the Department. 制定部門休假計劃。 50.???? Understandingthe aims of the hotel and the department’s role in achieving it. 理解酒店的目標，清楚部門在完成目標過程中所扮演的角色。 51.???? Communicatingto the team the key information concerning the strategy of the company. 與團隊溝通關(guān)于酒店的主要發(fā)展策略。 52.???? Keeping theteam up-to-date about departmental, hotel and company activities throughregular communication meetings & memos. This includes special events andpromotions in the restaurant. 隨時更新團隊成員與酒店其他部門的交流，了解酒店其他部門的活動，包括特殊活動，餐廳促銷等等。 53.???? Understandingthe quantity and quality of people needed to operate the department. 了解部門正常運轉(zhuǎn)所需要的人員及人員素質(zhì)。 54.???? Carryingout selection interviews and making effective recruitment decisions. 負責面試并進行高效的招聘工作。 55.???? Ensuringthe new recruits have all relevant information before commencing employment. 保證應(yīng)聘人員在入職前得到一切相關(guān)信息。 56.???? EnsuringStandards Training and assessments are carried out. 確定標準培訓及評估的實施。 57.???? Regularlyreviewing individual & team performance against objectives & providingfeedback. 根據(jù)部門目標及反饋，經(jīng)常性的對員工及團隊的表現(xiàn)加以評估。 58.???? Developingand implementing department training plans to meet business needs. 為了滿足商業(yè)需要，制定并實施部門培訓計劃。 59.???? Reviewingand evaluating all training activities. 回顧并評估所有培訓活動。 60.???? Assigningprojects and missions to facilitate the development of him self and his team. 合理的指派工作以此來發(fā)展自己和團隊。 61.????Adhere to the hotel’s security and emergencypolicies and procedures. 堅持酒店安全制度、緊急情況處理規(guī)定和程序。 62.???? To ensure that all team members have acomplete understanding of and adhere to the Hotel’s Team member Rules and Regulations. 確保員工充分的理解并遵守員工手冊內(nèi)容。

希爾頓在全球?100?多個國家和地區(qū)擁有數(shù)以千計的酒店，提供無數(shù)令人愉悅的機會。?從敞開的大門到熱情的微笑，再到與眾不同的體驗，我們?yōu)槊磕昱c我們在一起的數(shù)百萬旅行者提供他們永遠不會忘記的歡迎。 除了我們旗艦品牌希爾頓酒店及度假村還包括：華爾道夫酒店及度假村、LXR、康萊德酒店及度假村、希爾頓嘉悅里酒店、Signia、格芮希爾頓精選酒店、希爾頓逸林酒店及度假村、Tapestry Collection by?Hilton、希爾頓尊盛酒店、Tempo、?Motto、希爾頓花園酒店、希爾頓歡朋酒店、Tru?by?Hilton、希爾頓欣庭酒店、希爾頓惠庭酒店和希爾頓分時度假俱樂部。? 如果您熱衷全球旅行對世界的影響，您可能就是我們正在尋找的希爾頓團隊成員。?因為在希爾頓酒店，我們永遠不會忘記我們在這里的原因：使我們的客人，團隊成員和業(yè)主都滿意。? ? 餐飲部經(jīng)理的主要職責是確保所有小部門，會議及宴會的運營和成功的獨立的利潤部門，在符合希爾頓集團的標準前提下來達到客人的滿意度并保持一貫性。此目標的實現(xiàn)需要通過戰(zhàn)略策劃，控制，組織和營銷等途徑來完成。? ? 我的具體職責是什么??? 作為餐飲部經(jīng)理，您將應(yīng)以最高標準完成以下任務(wù)：? ? 在符合服務(wù)標準，利潤率和獨立的利潤部門的前提下，確保所有小部門，會議及宴會的正常運營。? ? 確保所有的小部分具有完善的管理團隊（餐廳經(jīng)理/廚師長）對收入利潤和服務(wù)標準承擔責任。? ? 在符合年度商務(wù)計劃規(guī)則的前提下，明確的核算運營預算并決定部門應(yīng)達到的收入、花費、人力、營運設(shè)備及固定資產(chǎn)。? ? 市場策劃的關(guān)鍵和推動收入的舉措將對核算運營預算起到輔助作用。? ? 在適當?shù)臅r候提供準確的和切合實際的預測及更新的預期變化。? ? 確保供應(yīng)商與采購部門聯(lián)絡(luò)并得到最大程度贊助，市場開發(fā)以及市場定價。? ? 監(jiān)督成本并提出可衡量的控制成本的建議。? ? 確保嚴格遵守部門的營運預算范圍。? ? 根據(jù)已建立的概念陳訴，有效的管理各個部分和宴會部門。? ? 密切留意員工的能力，如果有必要作出及時的調(diào)整。? ? 監(jiān)督部門休假計劃。? ? 監(jiān)督并確保最少數(shù)量的加班。? ? 確保堅持運營標準以達到營運指南的設(shè)立的水準。? ? 在符合品牌標準和部門需求的前提下，維持服務(wù)手冊內(nèi)容并作適當?shù)男薷摹? ? 和餐廳經(jīng)理，宴會經(jīng)理及各區(qū)域廚師長在必要時采取糾正行動。? ? 處理客人投訴和關(guān)于各種在食品，飲料及服務(wù)方面的需求。已確定的程序和草案需要詳細的解釋說明并一貫的執(zhí)行。? ? 負責維護和修訂部門及相關(guān)部門的各項政策和程序，以避免含糊不清。? ? 和客人建立良好的客戶關(guān)系。? ? 在符合年度商務(wù)發(fā)展計劃的前提下建立市場活動計劃。此目標的實現(xiàn)需要通過適當?shù)膹V告宣傳和推廣活動的預算范圍來完成。? ? 確保完成所有關(guān)于餐飲的專業(yè)報表并及時轉(zhuǎn)交給相關(guān)的部門。? ? 例行月度部門經(jīng)理交流會和例會。? ? 合同事及其他部門保持良好的同事關(guān)系。? ? 充分的理解員工手冊內(nèi)容并確保員工執(zhí)行各項條款。? ? 培訓并發(fā)展餐廳經(jīng)理，使他們能夠獨立運營自己的部門。? ? 建立并實施部門經(jīng)理的發(fā)展計劃。? ? 和培訓部經(jīng)理及部門培訓主管共同完成員工培訓計劃。? ? 通過與餐廳經(jīng)理，行政廚師長和公關(guān)部經(jīng)理的密切合作來發(fā)展餐飲部的各種推廣活動。? ? 為餐廳經(jīng)理做年度評估，并確保餐廳經(jīng)理使用同樣的方法給員工做評估。? ? 確保所有員工準時出勤，工服整潔并配帶名牌。? ? 充分理解并堅持執(zhí)行酒店關(guān)于防火，衛(wèi)生和安全方面的方針。? ? 是食品安全系統(tǒng)的主要負責人。? ? 確保關(guān)注9項高風險方針，健康和安全是最重要的。? ? 確保健康安全系統(tǒng)很好的維持，并指出不足之處加以完善。???? ? 輔助組建一個團隊負責員工福利，安全和發(fā)展的工作。? ? 確保員工每時每刻位客人提供禮貌的專業(yè)的服務(wù)。? ? 為員工提供培訓，確保他們有足夠的技能來很好地完成工作。? ? 確保員工充分理解并遵守酒店關(guān)于衛(wèi)生，健康和安全方面的規(guī)定。? ? 進行兩次年度營運設(shè)備的盤點。? ? 在九項能力資格認證中,?人員管理溝通和計劃安排為強項。? ? 堅持酒店安全制度、緊急情況處理規(guī)定和程序。? ? 確保員工充分的理解并遵守員工手冊內(nèi)容。? ? 如有必要，該部門有權(quán)更改或補充該職位描述。? ? 完成任何其他合理的職責和被指派的職責。

崗位職責 確保遵循酒店的政策方針和品牌標準。 確保所有隊員遵守酒店儀容儀表和個人衛(wèi)生標準。 確保正確解釋酒店的服務(wù)標準和酒店政策給員工并且讓員工正確的執(zhí)行。 確保團隊嚴格遵守時間。 提供良好的工作氛圍和建立和諧的團隊，增加團隊的士氣和工作效率。 處理員工問題時需要匯報給餐飲部總監(jiān)和人力資源部總監(jiān)。 輔導和勸告員工。 對于認可的員工實施培訓課程，進行全體員工的培訓和評估他們的能力。 和廚師建立有效的溝通和友善的工作關(guān)系。 確保培訓和監(jiān)管新的團隊成員，同時需要配合其他的員工。 負責團隊的季度評估和團隊紀律。 提前意識到缺少服務(wù)標準的對客服務(wù)并及時制定發(fā)展計劃，跟蹤和執(zhí)行改變。 和其它部門建立關(guān)系。 準備每周班次表。 確保運營時候和大堂酒廊保持精密的聯(lián)系。 管理時間表格，出席記錄和所有員工的津貼。 >根據(jù)餐飲辦公室最后的期限完成所有需要的報告。 在中餐廳有活動或者大型宴會時候準備分析報告。 ?監(jiān)管維護申請。 出息餐飲部和每日會議。 每餐前的員工會議。 為以后的活動和促銷制定客人郵箱明細。 實施部門會議。 運營時候處理所有的客人建議并且記錄在部門日志上面。 設(shè)計客人和VIP客人的記錄并且維護。 計劃和實施每日，每周和每月的清潔計劃。 為家具和設(shè)備提供衛(wèi)生及好的工作狀態(tài)。 監(jiān)督和保持餐飲部的預算，收入和成本的目標。 回顧運營的最低庫存量，尤其是葡萄酒庫存和其它飲料庫存并且關(guān)注咖啡，茶和果汁的使用。 實施和維護茶的挑選，防止出現(xiàn)滯銷產(chǎn)品和多余產(chǎn)品。 建議和實施好的創(chuàng)意而形成額外的生意。 通過餐飲部總監(jiān)積極的完成葡萄酒促銷和達到銷售目標。 通過盤點來控制成本 崗位要求 英文和其它語言的溝通能力。 全面的餐飲部運營知識。 3-5年相關(guān)的工作經(jīng)驗，3年主管級經(jīng)驗。 良好的管理技能。 持有商業(yè)的敏銳感。 積極主動和精力充沛。 領(lǐng)導才干，和團隊有良好的溝通。 優(yōu)秀的書面和口語的英文能力。 整潔干凈的儀容儀表。

工作職責 ·???????Effectively manage therestaurant by ensuring the following: ·???????有效管理餐廳的日常工作，確保日下工作正常進行： o???Oversee the Implementation ofstandards as detailed in the departmental standards and procedures manual o???監(jiān)督部門工作標準和程序手冊中列出的各項規(guī)范的貫徹執(zhí)行。 o???Adhere to opening and closingprocedures o???遵守開始營業(yè)和結(jié)束營業(yè)的程序。 o???Adhere to bill payingprocedures o???遵守規(guī)定的結(jié)賬程序。 o???Conduct effective shiftbriefings ensuring all staff are aware of VIPs, special occasions, dailyspecials; emphasis on upselling certain products; etc. o???有效的進行交接班說明會，確保所有員工了解重要客人，特殊活動，每日特價，重點是推銷某些產(chǎn)品等。 o???Personally meet and farewell aminimum of 80% of your customers o???親自迎送80%以上的客人。 o???Encourage and motivate staff toprovide optimum service during all shifts o???激勵在崗員工為客人提供卓越的服務(wù)。 ·???????Share recommendations and guestcomments to Chef and Food and Beverage Manager to reflect current customerprofile ·???????與廚師和餐飲經(jīng)理交流意見和客人的建議從而反應(yīng)當前客人的情況。 ·???????Develop and implementPromotions Calendar for F&B products in restaurant ·???????在餐廳制定和執(zhí)行餐飲產(chǎn)品促銷活動日歷。 ·???????Manage special event concepts ·???????特別活動的概念管理工作。 ·???????Anticipate market changes andreview operations when necessary ·???????善于預測市場的變化情況，并在必要時審評運營工作。 ·???????Conduct competitor analysis ·???????對競爭對手進行分析。 ·???????Create positive publicityopportunities ·???????創(chuàng)造良好的公眾宣傳機會。 ·???????Manage customer database andutilize effectively ·???????管理顧客數(shù)據(jù)庫并有效的加以使用。 ·???????Up-sell property facilities ·???????推銷酒店的設(shè)施。 ·???????Actively pursue cost savingmeasures ·???????積極的實行節(jié)約成本的方法。 ·???????Recycle wherever possible ·???????盡可能再利用能源。 ·???????Liaise with Sales Managerduring tender process to obtain new accounts; Food and Beverage specific ·???????在競標過程中與銷售經(jīng)理密切合作爭取新的客戶；特別是餐飲部門的客戶。 ·???????Manage wage and beverage cost ·???????管理工資和飲料成本。 ·???????Forecasting ·???????進行預測工作。 ·???????Stock control ·???????有效的控制存貨。 ·???????Analyse food and beveragestatistics through point of sale system ·???????通過銷售點銷售系統(tǒng)分析餐飲統(tǒng)計數(shù)據(jù)。 ·???????Works with Superior on manpower planning and managementneeds ·???????和上級領(lǐng)導一起進行人力規(guī)劃和管理需求。 ·???????Works with Superior in the preparation and management ofthe Department’s budget ·???????和上級領(lǐng)導一起編制和管理部門預算。 ·???????Moves throughout facility and kitchen areas to visually monitor and takecorrective action to ensure food quality and service standards are met.Verifies temperatures, judges’ appearance and taste of products, and checkspreparation methods to determine quality. Provides guidance for improvement andimplements necessary adjustments for consistency. 注意監(jiān)測所有設(shè)施和整個廚房區(qū)域，并采取適當?shù)男袆右源_保食品質(zhì)量和服務(wù)水平得到滿足。保證產(chǎn)品的溫度，出品和口感，制備方法和檢查，以確定品質(zhì)。 ·???????Responsible for ensuring compliance with all policies and proceduresthat relate to the restaurant as well as all local, state and federal laws andregulations; responsible for ensuring cleanliness and proper sanitationof all work and service areas. 有責任確保餐廳所有的政策和程序都符合當?shù)卣酥羾业囊?guī)定。負責確保餐廳的清潔和所有工作和服務(wù)區(qū)域的衛(wèi)生。 ·???????To maintain a high customer service focus by approaching your job withthe customers always in mind. 在整個工作過程中，始終保持高度的客戶服務(wù)意識 ·???????To have a positive impact, taking personal responsibility and initiativeto resolve issues, always clearly communicating with both customers andcolleagues. 保持積極的工作態(tài)度，做好本職工作，并且主動解決問題，能夠始終清晰的與客人或同事進行交流。 ·???????To be motivated and committed, approaching all tasks with enthusiasm andseizing opportunities to learn new skills or knowledge in order to improve yourpersonal performance. 具有積極合作的精神， 以極其熱心的態(tài)度對待所有的工作，并且樂于借助一切機會學習新技能以便于改進自己的工作表現(xiàn)。 ·???????To be flexible, responding quickly and positively to changingrequirements including the performance. 具有極強的應(yīng)變能力, 反映迅速并以積極的態(tài)度面對要求的改變，包括任何工作要求的改變。 ·???????To maintain high team focus by showing co-operation and support tocolleagues in the pursuit of team goals. 具有極強的團隊精神， 通過合作及對同事工作的支持達到團隊的目標。 ·???????To contribute ideas and suggestions to enhance operational/environmentalprocedures in the Hotel. 能夠提出對酒店的運作及環(huán)境有益的意見或建議。 ·???????To perform all duties and responsibilities in a manner that ensures yoursafety and that of others in your workplace. 在工作過程中能夠做好本職工作，保證自己及其他人的安全。

1.?????????To maintain a high customer service focus by approaching your job with the customers always in mind. 在整個工作過程中，始終保持高度的客戶服務(wù)意識。??????? 2.?????????To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues. 保持積極的工作態(tài)度，做好本職工作，并且主動解決問題，能夠始終清晰的與客人或同事進行交流。 3.?????????To contribute ideas and suggestions to enhance operational/environmental procedures in the Hotel. 能夠提出對酒店的運作及環(huán)境有益的意見或建議。 4.?????????To actively promote the service and facilities of the Hilton Hotels to guests and suppliers of the?hotel. 能夠積極的向客人及供應(yīng)商推薦酒店的服務(wù)及設(shè)施。 5.?????????To perform all duties and responsibilities in a manner that ensures your safety and that of others in your workplace. 在工作過程中能夠做好本職工作，保證自己及其他人的安全。 9.???????Creating an environment where everyone in the department is focus on “creating that special experience” to deliver exceptional customer service. 建立一種每個員工都關(guān)注如何能為客人創(chuàng)造“一次特殊經(jīng)歷”，提供非凡客戶服務(wù)的工作環(huán)境。 10.?????Actively seeking verbal feedback from customers and team member at each service period. 在服務(wù)期間積極收集客人及服務(wù)人員的反饋。 11.?????Agreeing and implementing actions to make improvements to customer service. 就如何改進對客服務(wù)采取相應(yīng)的措施。 6.?????????Positively dealing with and learning from customer complaints and comments with follow up and feedback to the Food and Beverage Manager. 以積極的態(tài)度處理客人的投訴及建議，并把必要的信息反饋給餐飲部經(jīng)理。 12.?????Making sure all customer requests and queries are responded to promptly and effectively while assisting on the floor during meal periods each day. 在服務(wù)時間內(nèi)以積極的態(tài)度，高效、準確的定位及滿足客人要求及需要。 13.?????Be available to assist on duty in the Restaurant & Bars during any busy days or special events. 當餐廳或酒吧繁忙的時候提供必要的幫助。 14.?????Be Pro-Active towards guests, assisting them with any reasonable requests, and training all team member to see these things before the guests ask. 積極主動的為客人服務(wù)，滿足客人任何合理要求，并且培訓員工能夠預見客人的需求。 15.???To ensure all standards for Service Delivery as identified in the Guest Satisfaction Manual and the Standard Operating and Procedures Manual are consistently delivered throughout the department. 確保在對客服務(wù)指南，標準服務(wù)手冊中的所有標準都能夠在整個部門持續(xù)有效的貫徹。 16.???Having detailed knowledge of all departmental Standards. 熟悉部門服務(wù)標準。 17.???Being able to explain the standards to the team members and managers. 可以清楚的向其他員工解釋服務(wù)標準。 18.???Be able to assess team member performance against standards. 能夠按照服務(wù)標準評估其他員工的工作表現(xiàn)。 19.???Ensure that training on Departmental Standards is regularly conducted in the outlets. 確保日常部門的培訓能夠按照服務(wù)標準進行。 20.???Monitoring Standards through regular Standards Review checks. 通過反復檢查，督導服務(wù)標準的實施工作。 21.???Developing action plans to address shortfalls in Standards and identifying shortfalls before they affect customer service. 針對工作中的不足制定計劃，以避免影響對客服務(wù)質(zhì)量。 22.???Implementing and following though improvements identified. 針對于工作中的不足采取必要的行動。 23.???To plan, priorities organize and control the day-to-day operation. 計劃，確定優(yōu)先次序，組織及控制每日餐廳的運營。 24.???Preparing rosters and job schedules for team member to meet business needs (taking into consideration internal activities and occupancy and external events, promotions etc). 制定每位員工的排班表及工作安排。（考慮內(nèi)部活動，客人入住率， 特殊活動及產(chǎn)品促銷等） 25.???Communicating effectively with Front Office and Groups & Tours to maximise in house and group business for the restaurant, ensuring direct liaison with Group Leaders upon arrival. 有效的與前臺及團隊領(lǐng)隊協(xié)調(diào)，盡可能的增加餐廳生意，與領(lǐng)隊保持直接聯(lián)系。 26.???To describe, assign and delegate duties and authority for the operation of the Restaurant at all times. 分配， 指派，組織授權(quán)餐廳日常的經(jīng)營工作。 27.???Understanding what’s going on in other departments and implications for your owndepartment. 了解酒店其他部門的經(jīng)營活動及其與自己部門的影響。 28.???Planning ahead and ensuring adequate resources are available. 預先準備并確保各種經(jīng)營設(shè)施設(shè)備的充足。 29.???Managing the departmental operation and taking action where necessary to ensure smooth running and participating in service duties during service periods, where necessary. 有效管理部門運作，為保證服務(wù)及餐廳的正常運營采取必要的措施。 30.???To co-ordinate with Engineering and Housekeeping Departments to ensure maintenance and cleanliness. Ensure follow-up procedures are maintained. 與客房部及工程部通力合作，保證部門設(shè)施的完好及清潔。 31.???Ensuring the shift is reviewed and handovers and briefings are carried out. 確認每個班次之間做好總結(jié)，并與下個班次進行工作交接。 32.???Maintaining in-depth technical knowledge and skills required for the job. 確保崗位所需知識的更新。 33.???Maintain event and function histories to assist with returning events. 保留餐廳活動記錄。 34.???To establish good communication with the Kitchen team. 與廚房的員工建立良好的溝通渠道。 35.???To participate in future menu changes with the F&B Manager and the Executive Chef taking into consideration new F&B trends, market demands and sales achievements. 協(xié)助餐飲部經(jīng)理及行政總廚根據(jù)餐飲發(fā)展趨勢，適當需求及銷售情況進行餐廳菜單的修改。. 36.???To attend & participate in regular F&B, operational & roster meetings. 參加餐飲部例會。 37.???To provide and communicate clear direction to the team. 為團隊提供正確的信息渠道 38.?????Understanding the aims of the hotel and the department’s role in achieving it. 理解酒店的目標，清楚部門在完成目標過程中所扮演的角色。 39.?????Communicating aims to the team. 與團隊溝通要達到的目標。 40.?????Setting and agreeing to departmental objectives for self and team. 制定團隊及成員的目標。 41.?????Representing the needs of the team to others in the hotel. 代表團隊與酒店的其他部門溝通。 42.?????Keeping the team up-to-date about departmental, hotel and company activities through regular communication meetings & memos. This includes special events and promotions in the restaurant.隨時更新團隊成員與酒店其他部門的交流，了解酒店其他部門的活動，包括特殊活動，餐廳促銷等等。 43.???To seek out and maximize departmental and hotel revenue opportunities. 尋找機會，增加酒店及部門的收入。 44.???Being aware of potential highs and lows in the business. 能夠預見營業(yè)狀況的變化。 45.???Creating and implementing sales promotions and team member incentives as per discussion with F&B? Manager. 經(jīng)過與餐飲部經(jīng)理商議之后，進行銷售促銷及員工獎勵活動。 46.???Assist F&B Manager with the preparation of the Events Brochure. 協(xié)助餐飲部經(jīng)理，準備促銷活動宣傳冊。 47.???Identifying, communicating and actioning potential sales leads. 共同鑒定和溝通與潛在的銷售線索. 48.???Creating an environment where “everyone sells”. 建立一個每個人都進行促銷的工作環(huán)境。 49.???To supervise the financial performance of the department in line with the profit plan. 在盈利預算的基礎(chǔ)上對餐廳的財務(wù)進行管理。 50.???Using key monitors and financial targets to evaluate the department’s performance and make future plans. 在餐廳運營表現(xiàn)及財務(wù)目標的基礎(chǔ)上,對餐廳的工作表現(xiàn)進行評估，制定未來發(fā)展計劃。 51.???To complete regular financial and operating reports, as required or requested by the Food & Beverage Manager. 完成餐飲部經(jīng)理要求的財務(wù)報表及各種日常財務(wù)報表。 52.???Forecasting potential revenues and costs. 能夠作出收入及成本預算。 53.???Following company control procedures. 遵守酒店的各項財務(wù)制度。 54.???Controlling costs without compromising standards. 堅決執(zhí)行各種成本制度。 55.???Analyzing and explaining any financial variance against plan. 為團隊成員解釋分析財務(wù)計劃中的異常情況。 56.???Set up and maintain the Leave plans for the Department. 制定部門休假計劃。 57.???To assist with selecting, training, coaching and developing people to meet current and future needs of the department and the hotel. 根據(jù)酒店現(xiàn)狀及發(fā)展趨勢，選擇，培訓，發(fā)展員工的技能以滿足酒店需要。 58.???Understanding the quantity and quality of people needed to operate the department. 了解部門正常運轉(zhuǎn)所需要的人員及人員素質(zhì)。 59.???Assist with carrying out selection interviews and making effective recruitment decisions. 輔助并進行高效的招聘工作。 60.???Ensuring that the new recruits have all relevant information before commencing employment.保證應(yīng)聘人員在入職前得到一切相關(guān)信息。 61.???Assist with planning and ensuring departmental orientation is carried out. 輔助制定并執(zhí)行部門入職培訓計劃。 62.???Ensuring that the Orientation Training Manual for each outlets is kept up-to-date. 確保部門的培訓指南定期更新。 63.???Ensuring Standard Training and assessment is carried out. 確定標準培訓及評估的實施。 64.???To ensure the health, safety and well being of customers and all team members. 確保客人及員工的健康及安全。 65.?????Understanding relevant OH & S legislation & the implications on the operation of the department. 了解 OH&S 的各項規(guī)定，并熟悉其與日常經(jīng)營中的關(guān)系。 66.?????Communicating to the team their responsibilities within OH & S. 通過與員工交流使其了解?OH&S規(guī)定的責任及義務(wù)。 67.?????Ensuring that safe and healthy working practices are implemented at all times. 確保所有安全及衛(wèi)生程序的執(zhí)行。 68.?????Ensuring that Hygiene Training is conducted at least once per year. 確保每年至少組織一次食品安全培訓。 69.?????Communicate with related restaurant chef in-charge and work out the marketing promotion plan.Attend the marketing meeting and clearly present own ideas and plan about the promtions and market situation. 和相關(guān)餐廳廚師長商討市場營銷計劃。參與市場營銷會議并清晰表達自己對推廣活動和市場動態(tài)的看法和計劃。 70.?????Positively organize the photo shooting object with marketing department. Attend the photo shooting progress and drive the ideas. 積極組織市場部門進行拍攝任務(wù)。參與并給出想法。

1.?????????To maintain a high customer service focus by approaching your job with the customers always in mind. 在整個工作過程中，始終保持高度的客戶服務(wù)意識。??????? 2.?????????To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues. 保持積極的工作態(tài)度，做好本職工作，并且主動解決問題，能夠始終清晰的與客人或同事進行交流。 3.?????????To contribute ideas and suggestions to enhance operational/environmental procedures in the Hotel. 能夠提出對酒店的運作及環(huán)境有益的意見或建議。 4.?????????To actively promote the service and facilities of the Hilton Hotels to guests and suppliers of the?hotel. 能夠積極的向客人及供應(yīng)商推薦酒店的服務(wù)及設(shè)施。 5.?????????To perform all duties and responsibilities in a manner that ensures your safety and that of others in your workplace. 在工作過程中能夠做好本職工作，保證自己及其他人的安全。 9.???????Creating an environment where everyone in the department is focus on “creating that special experience” to deliver exceptional customer service. 建立一種每個員工都關(guān)注如何能為客人創(chuàng)造“一次特殊經(jīng)歷”，提供非凡客戶服務(wù)的工作環(huán)境。 10.?????Actively seeking verbal feedback from customers and team member at each service period. 在服務(wù)期間積極收集客人及服務(wù)人員的反饋。 11.?????Agreeing and implementing actions to make improvements to customer service. 就如何改進對客服務(wù)采取相應(yīng)的措施。 6.?????????Positively dealing with and learning from customer complaints and comments with follow up and feedback to the Food and Beverage Manager. 以積極的態(tài)度處理客人的投訴及建議，并把必要的信息反饋給餐飲部經(jīng)理。 12.?????Making sure all customer requests and queries are responded to promptly and effectively while assisting on the floor during meal periods each day. 在服務(wù)時間內(nèi)以積極的態(tài)度，高效、準確的定位及滿足客人要求及需要。 13.?????Be available to assist on duty in the Restaurant & Bars during any busy days or special events. 當餐廳或酒吧繁忙的時候提供必要的幫助。 14.?????Be Pro-Active towards guests, assisting them with any reasonable requests, and training all team member to see these things before the guests ask. 積極主動的為客人服務(wù)，滿足客人任何合理要求，并且培訓員工能夠預見客人的需求。 15.???To ensure all standards for Service Delivery as identified in the Guest Satisfaction Manual and the Standard Operating and Procedures Manual are consistently delivered throughout the department. 確保在對客服務(wù)指南，標準服務(wù)手冊中的所有標準都能夠在整個部門持續(xù)有效的貫徹。 16.???Having detailed knowledge of all departmental Standards. 熟悉部門服務(wù)標準。 17.???Being able to explain the standards to the team members and managers. 可以清楚的向其他員工解釋服務(wù)標準。 18.???Be able to assess team member performance against standards. 能夠按照服務(wù)標準評估其他員工的工作表現(xiàn)。 19.???Ensure that training on Departmental Standards is regularly conducted in the outlets. 確保日常部門的培訓能夠按照服務(wù)標準進行。 20.???Monitoring Standards through regular Standards Review checks. 通過反復檢查，督導服務(wù)標準的實施工作。 21.???Developing action plans to address shortfalls in Standards and identifying shortfalls before they affect customer service. 針對工作中的不足制定計劃，以避免影響對客服務(wù)質(zhì)量。 22.???Implementing and following though improvements identified. 針對于工作中的不足采取必要的行動。 23.???To plan, priorities organize and control the day-to-day operation. 計劃，確定優(yōu)先次序，組織及控制每日餐廳的運營。 24.???Preparing rosters and job schedules for team member to meet business needs (taking into consideration internal activities and occupancy and external events, promotions etc). 制定每位員工的排班表及工作安排。（考慮內(nèi)部活動，客人入住率， 特殊活動及產(chǎn)品促銷等） 25.???Communicating effectively with Front Office and Groups & Tours to maximise in house and group business for the restaurant, ensuring direct liaison with Group Leaders upon arrival. 有效的與前臺及團隊領(lǐng)隊協(xié)調(diào)，盡可能的增加餐廳生意，與領(lǐng)隊保持直接聯(lián)系。 26.???To describe, assign and delegate duties and authority for the operation of the Restaurant at all times. 分配， 指派，組織授權(quán)餐廳日常的經(jīng)營工作。 27.???Understanding what’s going on in other departments and implications for your owndepartment. 了解酒店其他部門的經(jīng)營活動及其與自己部門的影響。 28.???Planning ahead and ensuring adequate resources are available. 預先準備并確保各種經(jīng)營設(shè)施設(shè)備的充足。 29.???Managing the departmental operation and taking action where necessary to ensure smooth running and participating in service duties during service periods, where necessary. 有效管理部門運作，為保證服務(wù)及餐廳的正常運營采取必要的措施。 30.???To co-ordinate with Engineering and Housekeeping Departments to ensure maintenance and cleanliness. Ensure follow-up procedures are maintained. 與客房部及工程部通力合作，保證部門設(shè)施的完好及清潔。 31.???Ensuring the shift is reviewed and handovers and briefings are carried out. 確認每個班次之間做好總結(jié)，并與下個班次進行工作交接。 32.???Maintaining in-depth technical knowledge and skills required for the job. 確保崗位所需知識的更新。 33.???Maintain event and function histories to assist with returning events. 保留餐廳活動記錄。 34.???To establish good communication with the Kitchen team. 與廚房的員工建立良好的溝通渠道。 35.???To participate in future menu changes with the F&B Manager and the Executive Chef taking into consideration new F&B trends, market demands and sales achievements. 協(xié)助餐飲部經(jīng)理及行政總廚根據(jù)餐飲發(fā)展趨勢，適當需求及銷售情況進行餐廳菜單的修改。. 36.???To attend & participate in regular F&B, operational & roster meetings. 參加餐飲部例會。 37.???To provide and communicate clear direction to the team. 為團隊提供正確的信息渠道 38.?????Understanding the aims of the hotel and the department’s role in achieving it. 理解酒店的目標，清楚部門在完成目標過程中所扮演的角色。 39.?????Communicating aims to the team. 與團隊溝通要達到的目標。 40.?????Setting and agreeing to departmental objectives for self and team. 制定團隊及成員的目標。 41.?????Representing the needs of the team to others in the hotel. 代表團隊與酒店的其他部門溝通。 42.?????Keeping the team up-to-date about departmental, hotel and company activities through regular communication meetings & memos. This includes special events and promotions in the restaurant.隨時更新團隊成員與酒店其他部門的交流，了解酒店其他部門的活動，包括特殊活動，餐廳促銷等等。 43.???To seek out and maximize departmental and hotel revenue opportunities. 尋找機會，增加酒店及部門的收入。 44.???Being aware of potential highs and lows in the business. 能夠預見營業(yè)狀況的變化。 45.???Creating and implementing sales promotions and team member incentives as per discussion with F&B? Manager. 經(jīng)過與餐飲部經(jīng)理商議之后，進行銷售促銷及員工獎勵活動。 46.???Assist F&B Manager with the preparation of the Events Brochure. 協(xié)助餐飲部經(jīng)理，準備促銷活動宣傳冊。 47.???Identifying, communicating and actioning potential sales leads. 共同鑒定和溝通與潛在的銷售線索. 48.???Creating an environment where “everyone sells”. 建立一個每個人都進行促銷的工作環(huán)境。 49.???To supervise the financial performance of the department in line with the profit plan. 在盈利預算的基礎(chǔ)上對餐廳的財務(wù)進行管理。 50.???Using key monitors and financial targets to evaluate the department’s performance and make future plans. 在餐廳運營表現(xiàn)及財務(wù)目標的基礎(chǔ)上,對餐廳的工作表現(xiàn)進行評估，制定未來發(fā)展計劃。 51.???To complete regular financial and operating reports, as required or requested by the Food & Beverage Manager. 完成餐飲部經(jīng)理要求的財務(wù)報表及各種日常財務(wù)報表。 52.???Forecasting potential revenues and costs. 能夠作出收入及成本預算。 53.???Following company control procedures. 遵守酒店的各項財務(wù)制度。 54.???Controlling costs without compromising standards. 堅決執(zhí)行各種成本制度。 55.???Analyzing and explaining any financial variance against plan. 為團隊成員解釋分析財務(wù)計劃中的異常情況。 56.???Set up and maintain the Leave plans for the Department. 制定部門休假計劃。 57.???To assist with selecting, training, coaching and developing people to meet current and future needs of the department and the hotel. 根據(jù)酒店現(xiàn)狀及發(fā)展趨勢，選擇，培訓，發(fā)展員工的技能以滿足酒店需要。 58.???Understanding the quantity and quality of people needed to operate the department. 了解部門正常運轉(zhuǎn)所需要的人員及人員素質(zhì)。 59.???Assist with carrying out selection interviews and making effective recruitment decisions. 輔助并進行高效的招聘工作。 60.???Ensuring that the new recruits have all relevant information before commencing employment.保證應(yīng)聘人員在入職前得到一切相關(guān)信息。 61.???Assist with planning and ensuring departmental orientation is carried out. 輔助制定并執(zhí)行部門入職培訓計劃。 62.???Ensuring that the Orientation Training Manual for each outlets is kept up-to-date. 確保部門的培訓指南定期更新。 63.???Ensuring Standard Training and assessment is carried out. 確定標準培訓及評估的實施。 64.???To ensure the health, safety and well being of customers and all team members. 確?？腿思皢T工的健康及安全。 65.?????Understanding relevant OH & S legislation & the implications on the operation of the department. 了解 OH&S 的各項規(guī)定，并熟悉其與日常經(jīng)營中的關(guān)系。 66.?????Communicating to the team their responsibilities within OH & S. 通過與員工交流使其了解?OH&S規(guī)定的責任及義務(wù)。 67.?????Ensuring that safe and healthy working practices are implemented at all times. 確保所有安全及衛(wèi)生程序的執(zhí)行。 68.?????Ensuring that Hygiene Training is conducted at least once per year. 確保每年至少組織一次食品安全培訓。 69.?????Communicate with related restaurant chef in-charge and work out the marketing promotion plan.Attend the marketing meeting and clearly present own ideas and plan about the promtions and market situation. 和相關(guān)餐廳廚師長商討市場營銷計劃。參與市場營銷會議并清晰表達自己對推廣活動和市場動態(tài)的看法和計劃。 70.?????Positively organize the photo shooting object with marketing department. Attend the photo shooting progress and drive the ideas. 積極組織市場部門進行拍攝任務(wù)。參與并給出想法。

1.????????To maintain a high customer service focus by approaching your job withthe customers always in mind. 在整個工作過程中，始終保持高度的客戶服務(wù)意識。??????? 2.????????To have a positive impact, taking personal responsibility and initiativeto resolve issues, always clearly communicating with both customers andcolleagues. 保持積極的工作態(tài)度，做好本職工作，并且主動解決問題，能夠始終清晰的與客人或同事進行交流。 3.????????To contribute ideas and suggestions to enhance operational/environmentalprocedures in the Hotel. 能夠提出對酒店的運作及環(huán)境有益的意見或建議。 4.????????To actively promote the service and facilities of the Hilton Hotels toguests and suppliers of the hotel. 能夠積極的向客人及供應(yīng)商推薦酒店的服務(wù)及設(shè)施。 5.????????To perform all duties and responsibilities in a manner that ensures yoursafety and that of others in your workplace. 在工作過程中能夠做好本職工作，保證自己及其他人的安全。 9.?????? Creating anenvironment where everyone in the department is focus on “creating that specialexperience” to deliver exceptional customer service. 建立一種每個員工都關(guān)注如何能為客人創(chuàng)造“一次特殊經(jīng)歷”，提供非凡客戶服務(wù)的工作環(huán)境。 10.????Actively seeking verbalfeedback from customers and team member at each service period. 在服務(wù)期間積極收集客人及服務(wù)人員的反饋。 11.???? Agreeing andimplementing actions to make improvements to customer service. 就如何改進對客服務(wù)采取相應(yīng)的措施。 6.????????Positively dealing withand learning from customer complaints and comments with follow up and feedbackto the Food and Beverage Manager. 以積極的態(tài)度處理客人的投訴及建議，并把必要的信息反饋給餐飲部經(jīng)理。 12.???? Making sureall customer requests and queries are responded to promptly and effectivelywhile assisting on the floor during meal periods each day. 在服務(wù)時間內(nèi)以積極的態(tài)度，高效、準確的定位及滿足客人要求及需要。 13.???? Be availableto assist on duty in the Restaurant & Bars during any busy days or specialevents. 當餐廳或酒吧繁忙的時候提供必要的幫助。 14.???? BePro-Active towards guests, assisting them with any reasonable requests, andtraining all team member to see these things before the guests ask. 積極主動的為客人服務(wù)，滿足客人任何合理要求，并且培訓員工能夠預見客人的需求。 15.?? To ensureall standards for Service Delivery as identified in the Guest SatisfactionManual and the Standard Operating and Procedures Manual are consistentlydelivered throughout the department. 確保在對客服務(wù)指南，標準服務(wù)手冊中的所有標準都能夠在整個部門持續(xù)有效的貫徹。 16.??Having detailed knowledge of all departmental Standards. 熟悉部門服務(wù)標準。 17.??Being able to explain the standards to the team members and managers. 可以清楚的向其他員工解釋服務(wù)標準。 18.??Be able to assess team member performance against standards. 能夠按照服務(wù)標準評估其他員工的工作表現(xiàn)。 19.??Ensure that training on Departmental Standards is regularly conducted inthe outlets. 確保日常部門的培訓能夠按照服務(wù)標準進行。 20.??Monitoring Standards through regular Standards Review checks. 通過反復檢查，督導服務(wù)標準的實施工作。 21.??Developing action plans to address shortfalls in Standards andidentifying shortfalls before they affect customer service. 針對工作中的不足制定計劃，以避免影響對客服務(wù)質(zhì)量。 22.??Implementing and following though improvements identified. 針對于工作中的不足采取必要的行動。 23.?? To plan,priorities organize and control the day-to-day operation. 計劃，確定優(yōu)先次序，組織及控制每日餐廳的運營。 24.?? Preparing rosters and job schedules for team member to meet businessneeds (taking into consideration internal activities and occupancy and externalevents, promotions etc). 制定每位員工的排班表及工作安排。（考慮內(nèi)部活動，客人入住率， 特殊活動及產(chǎn)品促銷等） 25.?? Communicating effectively with Front Office and Groups & Tours tomaximise in house and group business for the restaurant, ensuring directliaison with Group Leaders upon arrival. 有效的與前臺及團隊領(lǐng)隊協(xié)調(diào)，盡可能的增加餐廳生意，與領(lǐng)隊保持直接聯(lián)系。 26.?? To describe, assign and delegate duties and authority for the operationof the Restaurant at all times. 分配， 指派，組織授權(quán)餐廳日常的經(jīng)營工作。 27.??Understanding what’s going on in other departments and implications foryour owndepartment. 了解酒店其他部門的經(jīng)營活動及其與自己部門的影響。 28.??Planning ahead and ensuring adequate resources are available. 預先準備并確保各種經(jīng)營設(shè)施設(shè)備的充足。 29.?? Managing the departmental operation and taking action where necessary toensure smooth running and participating in service duties during serviceperiods, where necessary. 有效管理部門運作，為保證服務(wù)及餐廳的正常運營采取必要的措施。 30.?? To co-ordinate with Engineering and Housekeeping Departments to ensuremaintenance and cleanliness. Ensure follow-up procedures are maintained. 與客房部及工程部通力合作，保證部門設(shè)施的完好及清潔。 31.??Ensuring the shift is reviewed and handovers and briefings are carriedout. 確認每個班次之間做好總結(jié)，并與下個班次進行工作交接。 32.??Maintaining in-depth technical knowledge and skills required for the job. 確保崗位所需知識的更新。 33.??Maintain event and function histories to assist with returning events. 保留餐廳活動記錄。 34.??To establish good communication with the Kitchen team. 與廚房的員工建立良好的溝通渠道。 35.??To participate in future menu changes with the F&B Manager and theExecutive Chef taking into consideration new F&B trends, market demands andsales achievements. 協(xié)助餐飲部經(jīng)理及行政總廚根據(jù)餐飲發(fā)展趨勢，適當需求及銷售情況進行餐廳菜單的修改。. 36.??To attend & participate in regular F&B, operational & rostermeetings. 參加餐飲部例會。 37.?? To provideand communicate clear direction to the team. 為團隊提供正確的信息渠道 38.???? Understandingthe aims of the hotel and the department’s role in achieving it. 理解酒店的目標，清楚部門在完成目標過程中所扮演的角色。 39.???? Communicatingaims to the team. 與團隊溝通要達到的目標。 40.???? Setting andagreeing to departmental objectives for self and team. 制定團隊及成員的目標。 41.???? Representingthe needs of the team to others in the hotel. 代表團隊與酒店的其他部門溝通。 42.???? Keeping theteam up-to-date about departmental, hotel and company activities throughregular communication meetings & memos. This includes special events andpromotions in the restaurant.隨時更新團隊成員與酒店其他部門的交流，了解酒店其他部門的活動，包括特殊活動，餐廳促銷等等。 43.?? To seek outand maximize departmental and hotel revenue opportunities. 尋找機會，增加酒店及部門的收入。 44.??Being aware of potential highs and lows in the business. 能夠預見營業(yè)狀況的變化。 45.??Creating and implementing sales promotions and team member incentives asper discussion with F&B? Manager. 經(jīng)過與餐飲部經(jīng)理商議之后，進行銷售促銷及員工獎勵活動。 46.??Assist F&B Manager with the preparation of the Events Brochure. 協(xié)助餐飲部經(jīng)理，準備促銷活動宣傳冊。 47.??Identifying, communicating and actioning potential sales leads. 共同鑒定和溝通與潛在的銷售線索. 48.??Creating an environment where “everyone sells”. 建立一個每個人都進行促銷的工作環(huán)境。 49.?? Tosupervise the financial performance of the department in line with the profitplan. 在盈利預算的基礎(chǔ)上對餐廳的財務(wù)進行管理。 50.??Using key monitors and financial targets to evaluate the department’sperformance and make future plans. 在餐廳運營表現(xiàn)及財務(wù)目標的基礎(chǔ)上,對餐廳的工作表現(xiàn)進行評估，制定未來發(fā)展計劃。 51.??To complete regular financial and operating reports, as required orrequested by the Food & Beverage Manager. 完成餐飲部經(jīng)理要求的財務(wù)報表及各種日常財務(wù)報表。 52.??Forecasting potential revenues and costs. 能夠作出收入及成本預算。 53.??Following company control procedures. 遵守酒店的各項財務(wù)制度。 54.??Controlling costs without compromising standards. 堅決執(zhí)行各種成本制度。 55.??Analyzing and explaining any financial variance against plan. 為團隊成員解釋分析財務(wù)計劃中的異常情況。 56.??Set up and maintain the Leave plans for the Department. 制定部門休假計劃。 57.?? To assistwith selecting, training, coaching and developing people to meet current andfuture needs of the department and the hotel. 根據(jù)酒店現(xiàn)狀及發(fā)展趨勢，選擇，培訓，發(fā)展員工的技能以滿足酒店需要。 58.??Understanding the quantity and quality of people needed to operate thedepartment. 了解部門正常運轉(zhuǎn)所需要的人員及人員素質(zhì)。 59.??Assist with carrying out selection interviews and making effectiverecruitment decisions. 輔助并進行高效的招聘工作。 60.??Ensuring that the new recruits have all relevant information beforecommencing employment.保證應(yīng)聘人員在入職前得到一切相關(guān)信息。 61.??Assist with planning and ensuring departmental orientation is carriedout. 輔助制定并執(zhí)行部門入職培訓計劃。 62.??Ensuring that the Orientation Training Manual for each outlets is keptup-to-date. 確保部門的培訓指南定期更新。 63.??Ensuring Standard Training and assessment is carried out. 確定標準培訓及評估的實施。 64.?? To ensurethe health, safety and well being of customers and all team members. 確?？腿思皢T工的健康及安全。 65.????Understanding relevant OH & S legislation & the implications onthe operation of the department. 了解 OH&S 的各項規(guī)定，并熟悉其與日常經(jīng)營中的關(guān)系。 66.????Communicating to the team their responsibilities within OH & S. 通過與員工交流使其了解OH&S規(guī)定的責任及義務(wù)。 67.????Ensuring that safe and healthy working practices are implemented at alltimes. 確保所有安全及衛(wèi)生程序的執(zhí)行。 68.????Ensuring that Hygiene Training is conducted at least once per year. 確保每年至少組織一次食品安全培訓。 69.????Communicate with related restaurant chef in-charge and work out themarketing promotion plan.Attend the marketing meeting and clearly present ownideas and plan about the promtions and market situation. 和相關(guān)餐廳廚師長商討市場營銷計劃。參與市場營銷會議并清晰表達自己對推廣活動和市場動態(tài)的看法和計劃。 70.????Positively organize the photo shooting object with marketing department.Attend the photo shooting progress and drive the ideas. 積極組織市場部門進行拍攝任務(wù)。參與并給出想法。

希爾頓擁有18大卓越酒店品牌在全球100多個國家和地區(qū)直接管理、特許經(jīng)營、持有以及租賃。除了我們旗艦品牌希爾頓酒店及度假村還包括：華爾道夫酒店及度假村、LXR、康萊德酒店及度假村、希爾頓嘉悅里酒店、Signia、格芮希爾頓精選酒店、希爾頓逸林酒店及度假村、Tapestry Collection by Hilton、希爾頓尊盛酒店、Tempo、 Motto、希爾頓花園酒店、希爾頓歡朋酒店、Tru by Hilton、希爾頓欣庭酒店、希爾頓惠庭酒店和希爾頓分時度假俱樂部。在亞太，我們已有300多家在營和接近500家在開發(fā)的酒店。 職位陳述 餐廳經(jīng)理的職位是極具挑戰(zhàn)性的工作，應(yīng)遵守餐廳、本酒店及希爾頓國際酒店既定的政策原則和運作程序。 我的具體職責是什么?? 作為餐廳經(jīng)理，您將應(yīng)以最高標準完成以下任務(wù)： ·?在整個工作過程中，始終保持高度的客戶服務(wù)意識。? ·?保持積極的工作態(tài)度，做好本職工作，并且主動解決問題，能夠始終清晰的與客人或同事進行交流。 ·?能夠提出對酒店的運作及環(huán)境有益的意見或建議。 ·?能夠積極的向客人及供應(yīng)商推薦酒店的服務(wù)及設(shè)施。 ·?在工作過程中能夠做好本職工作，保證自己及其他人的安全。 ·?建立一種每個員工都關(guān)注如何能為客人創(chuàng)造“一次特殊經(jīng)歷”，提供非凡客戶服務(wù)的工作環(huán)境。 ·?在服務(wù)期間積極收集客人及服務(wù)人員的反饋。 ·?就如何改進對客服務(wù)采取相應(yīng)的措施。 ·?以積極的態(tài)度處理客人的投訴及建議，并把必要的信息反饋給餐飲部經(jīng)理。 ·?在服務(wù)時間內(nèi)以積極的態(tài)度，高效、準確的定位及滿足客人要求及需要。 ·?當餐廳或酒吧繁忙的時候提供必要的幫助。 ·?積極主動的為客人服務(wù)，滿足客人任何合理要求，并且培訓員工能夠預見客人的需求。 ·?確保在對客服務(wù)指南，標準服務(wù)手冊中的所有標準都能夠在整個部門持續(xù)有效的貫徹。 ·?熟悉部門服務(wù)標準。 ·?可以清楚的向其他員工解釋服務(wù)標準。 ·?能夠按照服務(wù)標準評估其他員工的工作表現(xiàn)。 ·?確保日常部門的培訓能夠按照服務(wù)標準進行。 ·?通過反復檢查，督導服務(wù)標準的實施工作。 ·?針對工作中的不足制定計劃，以避免影響對客服務(wù)質(zhì)量。 ·?針對于工作中的不足采取必要的行動。 ·?計劃，確定優(yōu)先次序，組織及控制每日餐廳的運營。 ·?制定每位員工的排班表及工作安排。（考慮內(nèi)部活動，客人入住率， 特殊活動及產(chǎn)品促銷等） ·?有效的與前臺及團隊領(lǐng)隊協(xié)調(diào)，盡可能的增加餐廳生意，與領(lǐng)隊保持直接聯(lián)系。 ·?分配， 指派，組織授權(quán)餐廳日常的經(jīng)營工作。 ·?了解酒店其他部門的經(jīng)營活動及其與自己部門的影響。 ·?預先準備并確保各種經(jīng)營設(shè)施設(shè)備的充足。 ·?有效管理部門運作，為保證服務(wù)及餐廳的正常運營采取必要的措施。 ·?與客房部及工程部通力合作，保證部門設(shè)施的完好及清潔。 ·?確認每個班次之間做好總結(jié)，并與下個班次進行工作交接。 ·?確保崗位所需知識的更新。 ·?保留餐廳活動記錄。 ·?與廚房的員工建立良好的溝通渠道。 ·?協(xié)助餐飲部經(jīng)理及行政總廚根據(jù)餐飲發(fā)展趨勢，適當需求及銷售情況進行餐廳菜單的修改。 ·?參加餐飲部例會。 ·?為團隊提供正確的信息渠道。 ·?理解酒店的目標，清楚部門在完成目標過程中所扮演的角色。 ·?與團隊溝通要達到的目標。 ·?制定團隊及成員的目標。 ·?代表團隊與酒店的其他部門溝通。 ·?隨時更新團隊成員與酒店其他部門的交流，了解酒店其他部門的活動，包括特殊活動，餐廳促銷等等。 ·?尋找機會，增加酒店及部門的收入。 ·?能夠預見營業(yè)狀況的變化。 ·?經(jīng)過與餐飲部經(jīng)理商議之后，進行銷售促銷及員工獎勵活動。 ·?協(xié)助餐飲部經(jīng)理，準備促銷活動宣傳冊。 ·?共同鑒定和溝通與潛在的銷售線索。 ·?建立一個每個人都進行促銷的工作環(huán)境。 ·?在盈利預算的基礎(chǔ)上對餐廳的財務(wù)進行管理。 ·?在餐廳運營表現(xiàn)及財務(wù)目標的基礎(chǔ)上,對餐廳的工作表現(xiàn)進行評估，制定未來發(fā)展計劃。 ·?完成餐飲部經(jīng)理要求的財務(wù)報表及各種日常財務(wù)報表。 ·?能夠作出收入及成本預算。 ·?遵守酒店的各項財務(wù)制度。 ·?堅決執(zhí)行各種成本制度。 ·?為團隊成員解釋分析財務(wù)計劃中的異常情況。 ·?制定部門休假計劃。 ·?根據(jù)酒店現(xiàn)狀及發(fā)展趨勢，選擇，培訓，發(fā)展員工的技能以滿足酒店需要。 ·?了解部門正常運轉(zhuǎn)所需要的人員及人員素質(zhì)。 ·?輔助并進行高效的招聘工作。 ·?保證應(yīng)聘人員在入職前得到一切相關(guān)信息。 ·?輔助制定并執(zhí)行部門入職培訓計劃。 ·?確保部門的培訓指南定期更新。 ·?確定標準培訓及評估的實施。 ·?確保客人及員工的健康及安全。 ·?了解 OH&S 的各項規(guī)定，并熟悉其與日常經(jīng)營中的關(guān)系。 ·?通過與員工交流使其了解 OH&S規(guī)定的責任及義務(wù)。 ·?確保所有安全及衛(wèi)生程序的執(zhí)行。 ·?確保每年至少組織一次食品安全培訓。 ·?如有必要，該部門有權(quán)更改或補充該職位描述。 ·?完成任何其他合理的職責和被指派的職責。 我們尋找什么樣的人才? 希爾頓餐廳經(jīng)理職位始終要以賓客的利益為重并與其他團隊成員密切合作。若要成功地應(yīng)聘這一職位，您的態(tài)度、行為、技能和價值觀應(yīng)符合下列標準: ·?二至四年在四/五星級酒店的相關(guān)管理經(jīng)驗。 ·?良好的英語口譯及書寫能力。 ·?具有積極合作的精神。以熱心的態(tài)度對待所有的工作， 并樂于利用一切機會學習技能以便于改進自己的工作的技巧。 ·?具有極強的應(yīng)變能力。靈活反應(yīng)并以積極的態(tài)面對需求更改的事情，包括任何工作要求的改變的。 ·?具有較強的團隊精神，通過合作及對同事工作的支持達到團隊的共同目標。 ·?優(yōu)秀的領(lǐng)導和人員管理技能，附加培訓技能。 ·?以客戶為導向，并能夠自信地建立和超過服務(wù)標準 。 ·?具有全面的關(guān)于服務(wù),勞動力控制, 飲料, 維修, 廣告, 電腦和財務(wù)方面的知識。 ·?優(yōu)秀的人際處理能力并關(guān)注細節(jié)。 ·?在九項能力資格認證中, 人員管理溝通和計劃安排為強項。 ·?了解并熟練掌握相關(guān)餐廳營業(yè)知識，包括餐廳的食品、酒水、管理方面、服務(wù)技能及與客人交流溝通。 ·?有數(shù)理知識。 ·?有英語讀、說、寫能力，部分要求有能力、有技巧的去避免投訴、能收集準確的信息，解決問題。 ·?能有效抗壓并有效處理業(yè)務(wù)繁忙時的工作。 ·?外向性格、可以長時間的工作。

To ensure the efficient and effective operation of the Department to achieve guest satisfaction and to generate revenue to meet departmental objectives. 確保部門的高效運行，使客人滿意，并完成部門的收入目標。 1.???????? To maintain a high customer service focus by approaching your job with the customers always in mind. 在整個工作過程中，始終保持高度的客戶服務(wù)意識。??????? 2.???????? To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues. 保持積極的工作態(tài)度，做好本職工作，并且主動解決問題，能夠始終清晰的與客人或同事進行交流。 3.???????? To contribute ideas and suggestions to enhance operational/environmental procedures in the Hotel. 能夠提出對酒店的運作及環(huán)境有益的意見或建議。 4.???????? To actively promote the service and facilities of the Hilton Hotels to guests and suppliers of the hotel. 能夠積極的向客人及供應(yīng)商推薦酒店的服務(wù)及設(shè)施。 5.???????? To perform all duties and responsibilities in a manner that ensures your safety and that of others in your workplace. 在工作過程中能夠做好本職工作，保證自己及其他人的安全。 6.?????? Actively seeking verbal feedback from customers and team members and managers at each service period. 在服務(wù)期間積極收集客人及服務(wù)人員的反饋。 7.?????? Act as an Event Service Leader for large VIP functions and be available to guests especially during set-up, coffee breaks and meal breaks. 在大型VIP活動，充當會議宴會服務(wù)領(lǐng)班，特別是在擺臺、茶歇時間和用餐時間為客人提供服務(wù)。 8.?????? Meets and liaises with the Kitchen and Beverage Department before the event to go through the final details and special requests.? Maintain constant communication with the Chef de Cuisine Events to ensure a smooth operation. 在會議宴會開始之前，與廚房和酒水部會面并聯(lián)絡(luò)，了解詳細情況及特殊需求。與會議宴會的廚師長保持溝通，確保宴會的順利進行。 9.?????? Keeps a stock of items to assist clients with last minute requests – both technical and ancillary products. 保管好各種物資，以在客戶緊急需要時提供給客戶，包括技術(shù)和輔助用品。 10.?? Works with Event Service Manager to plan and execute any Offsite Events. 與會議宴會經(jīng)理一起規(guī)劃和實施外賣。 11.?? Be fully conversant with all aspects of the Micros System. 充分了解Micros系統(tǒng)的各個方面。 12.?? Strictly adheres to all policies and procedures issued by Finance with regards to cashiering and cash handling. 嚴格遵守財務(wù)部發(fā)布與出納和現(xiàn)金處理相關(guān)的所有政策和程序。 13.?? Agreeing and implementing actions to make improvements to customer service. 就如何改進對客服務(wù)采取相應(yīng)的措施。 14.?? Positively dealing with and learning from customer complaints and comments with follow up and feedback to the Banquet Manager. 以積極的態(tài)度處理客人的投訴及建議，并把必要的信息反饋給宴會廳服務(wù)經(jīng)理。 15.?? Be Pro-Active towards guests, assisting them with any reasonable requests, and training all team member to see these things before the guests ask. 主動的對待客人，滿足客人任何合理的要求，并且培訓員工能夠預見客人的要求。 16.?? ?Having detailed knowledge of all departmental Standards. 熟悉部門服務(wù)標準。 17.?? Being able to explain the standards to the team members. 可以清楚的向其他員工解釋服務(wù)標準。 18.?? Assessing team member performance against Standards. 能夠按照服務(wù)標準對 其他員工的表現(xiàn)進行評估。 19.?? Monitoring Standards through regular Standards Review checks. 通過反復檢查，督導服務(wù)標準的實施工作。 20.?? Developing action plans to address shortfalls in Standards and identifying shortfalls before they affect customer service. 針對工作中的不足制定計劃，以避免影響對客服務(wù)質(zhì)量。 21.?? Implementing and following though improvements identified. 針對于工作中的不足采取必要的行動。 22.?? Assist with preparing rosters and job schedules for team member to meet business needs (taking into consideration internal activities and occupancy and external events, promotions etc). 協(xié)助準備制定每位員工的排班表，及工作安排。（考慮內(nèi)部活動，客人入住率，特殊活動及產(chǎn)品促銷等） 23.?? Maintain event and function histories to assist with returning events. 保留活動記錄。 24.?? To attend & participate in regular F&B, operational & roster meetings. 參加餐飲部例會。 25.?? Understanding the aims of the hotel and the department’s role in achieving it. 理解酒店的目標，清楚部門在完成目標過程中所扮演的角色。 26.?? Communicating aims to the team during trainings & communication meetings. 培訓及部門會議時要有明確的目標。 27.?? Getting members of the team to work co-operatively with others. 促使團隊中的成員竭誠合作。 28.?? Assist with keeping the team up-to-date about departmental, hotel and company activities through regular communication meetings & memos. This includes special events and promotions in the restaurant. 在例行的交流會上協(xié)助團隊成員掌握酒店及部門的第一手資料，其中包括特殊活動及促銷活動。 29.?? Control the labor in a reasonable ratio. 將人力成本控制在合理范圍內(nèi)。

【崗位職責】 確保執(zhí)行酒店政策方針和公司的品牌標準。 對于認可的員工實施培訓課程，進行全體員工的培訓和評估他們的能力 提前意識到缺少服務(wù)標準的對客服務(wù)并及時制定發(fā)展計劃，跟蹤和執(zhí)行改變 在工作中和下屬員工溝通，維護已確定的政策和方針。 在用餐期間確保及時糾正錯誤的餐位。 保持操作臺的干凈和整齊。 和廚房保持有效的溝通。 為團隊準備培訓課題。 在培訓中借助餐廳經(jīng)理。 良好的工作氛圍和下屬員工良好的工作關(guān)系。 在團隊中展現(xiàn)個人精神和嚴守時間。 問候客人，處理評論和問題，無論何時都要在用餐中提高銷售關(guān)注收入。 向客人推薦菜單的食品和酒水，適當?shù)臑榭腿它c單和服務(wù)食品和酒水。 維護良好的客戶關(guān)系和提高個人的修養(yǎng)。 依據(jù)庫存的要求來采購物品。 準備每周排班。 在經(jīng)理缺席期間負責運營。 接受餐廳經(jīng)理安排的其它工作。 為客人服務(wù)酒水和食品。 提出好的主意和建議在設(shè)計菜單和食品促銷的時候。 實施培訓課程和時間表格。 全面的食品和酒水知識。 熟練運用客人維護技能。 領(lǐng)導素能。 【崗位要求】 全面的餐飲服務(wù)經(jīng)驗和時尚的管理主義。 至少2年的餐飲運營經(jīng)驗。 至少2年以上的同崗位工作經(jīng)驗。 良好的運營和管理技能。 良好的儀容儀表。 積極主動。 團隊有良好的溝通才能，監(jiān)督和刺激員工的積極性。 良好的英文書面和口語能力。

【崗位職責】 1、營運 通過使用歷史數(shù)據(jù)和預測數(shù)據(jù)來制定一份可行的部門年度指標。 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供給。 制定最有效率的管理者和員工的排班表。 <保證知曉和實施標準操作程序和本地標準操作程序。 定期的回顧和更新運營標準。 任何時候都要保持餐廳的安全和衛(wèi)生標準。 執(zhí)行39點衛(wèi)生設(shè)備檢查表，所有部門每月檢查一次。 有責任管理好餐廳的所有財產(chǎn)和設(shè)施。 保持每月進行防護維修檢查一次 堅持執(zhí)行所有的待客原則。 最重要的是，通過自身的榜樣和親自動手去領(lǐng)導和激勵員工。 能預測市場變化并在需要的情況下回顧運營。 對市場競爭者進行分析。 2、行政管理 負責餐廳所有的財務(wù)和帳單的處理程序。 有責任和財務(wù)部和人事部一起，正確地管理每位員工的加班時間和考勤系統(tǒng)。 定期的計劃員工外出活動促進團隊合作精神。 在24小時內(nèi)用合適的方式回應(yīng)客人疑問或顧慮。 4、市場推廣 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。 發(fā)展和執(zhí)行計劃以達到餐廳的市場占有率。 >每個季度要熟悉市場上的競爭者并加以分析。 【崗位要求】 1、至少3年餐飲部工作經(jīng)驗和至少2年主管崗位經(jīng)驗 2、具備優(yōu)秀的專業(yè)的餐廳運營知識 3、具備優(yōu)秀的英語和普通話表達能力 4、大專及以上學歷

【崗位職責】 ·???????Effectively manage the restaurantoperation by implementing the following: ·???????有效的管理餐廳的日常工作，確保如下工作的執(zhí)行： o??? Oversee the Implementation of standards as detailed in thedepartmental standards and procedures manual o??? 監(jiān)督部門工作程序手冊中列出的各項規(guī)范的貫徹執(zhí)行。 o??? Enforce shift hand over procedures o??? 執(zhí)行交接班程序。 o??? Enforce correct bill paying procedures o??? 遵守正確的結(jié)賬程序。 o??? Conduct effective shift briefings ensuring all staff are aware ofVIPs, special occasions, daily specials; emphasis on up-selling certainproducts; etc o??? 有效的進行交接班說明會，確保所有員工了解重要客人，特殊活動，每日特價，重點是推銷某些產(chǎn)品等。 o??? Encourage and motivate staff to provide optimum service during allshifts o??? 激勵在崗員工為客人提供卓越的服務(wù)。 ·???????Share recommendations and guestcomments to Chef and Food and Beverage Manager to reflect current customerprofile ·???????與廚師和餐飲經(jīng)理交流意見和客人的建議從而反應(yīng)當前客人的情況。 ·???????Manage special amenities andspecial events ·???????特殊設(shè)施和活動的管理工作。 ·???????Anticipate market changes andreview operations when necessary ·???????有效的預測市場的變化，并在必要時審評運營工作。 ·???????Conduct competitor analysis ·???????對競爭對手進行分析。 ·???????Manage customer database andutilize effectively ·???????管理顧客數(shù)據(jù)庫并有效的加以使用。 ·???????Up-sell property facilities ·???????推銷酒店的設(shè)施。 ·???????Actively pursue cost savingmeasures ·???????積極的實行節(jié)約成本的措施。 ·???????Recycle wherever possible ·???????盡可能再利用能源。 ·???????Manage wage and beverage cost ·???????管理工資和飲料成本。 ·???????Forecasting ·???????進行預測工作。 ·???????Stock control ·???????有效的控制存貨。 ·???????Analyze statistics and changeyour operations to reflect customer preferences ·???????分析統(tǒng)計數(shù)據(jù)，按照客人的喜好改變運營方法。 ·???????Mix your own shift hours toensure you know what is happening in your department at all times (i.e. nights,days, week-ends and during the week, break, lunch and evening shifts) ·???????混合自己的輪班時間確保隨時了解部門內(nèi)發(fā)生的事情(如夜班，白班，周末和周一至周五班，間休，午餐時間和晚班)。 ·???????Conduct monthly staff meetingto ensure all management projects, policies, new product, staff movement …etc.are notified and documented.? During thistime, encourage comments and ideas from staff for the interest of room servicedepartment ·???????召開月度員工會議確保通知所有管理項目，規(guī)章，新產(chǎn)品，員工變動并記錄在案。 ·???????Enforce cleanliness of RoomService area and kitchen equipment and maintenance ·???????執(zhí)行客房送餐服務(wù)區(qū)域和廚房的清潔標準，并予以保持。 ·???????Make conversation to guestsduring their order and find out their likes and dislikes as well as buildingrapport ·???????在客人點餐時與客人交談，發(fā)現(xiàn)客人的喜好，同時建立友善的關(guān)系。 ·???????Maintain good relations withother members of Food and Beverage including Kitchen, Stewarding and ServiceOperations ·???????與餐飲部其它部分保持良好的工作關(guān)系，包括廚房，管事部和服務(wù)部門。 ·???????Actively participate indepartmental training and give support and feedback ·???????積極的參加部門培訓并給予支持和反饋。 ·???????Ensure sufficient operationalequipment and linen ·???????確保備有充足的運營設(shè)備和布巾。 ·???????Handle guest’s complaintsprofessionally ·???????專業(yè)的處理客人的投訴。 ·???????Handle guest’s complaintsprofessionally ·???????Report and document everysingle glitch in food and beverage immediately, to superiors, Executive Chefand other related Managers ·???????及時向上級領(lǐng)導，行政總廚和相關(guān)經(jīng)理匯報餐飲工作中發(fā)生的每次事故并予以記錄。 ·???????Works with Superior on manpower planning and managementneeds ·???????和上級領(lǐng)導一起進行人力規(guī)劃和管理需求。 ·???????Works with Superior in the preparation and management ofthe Department’s budget ·???????和上級領(lǐng)導一起編制和管理部門預算。 ·???????To maintain a high customer service focus by approaching your job withthe customers always in mind. 在整個工作過程中，始終保持高度的客戶服務(wù)意識。 ·???????To be flexible, responding quickly and positively to changingrequirements including the performance. 具有極強的應(yīng)變能力, 反映迅速并以積極的態(tài)度面對要求的改變，包括任何工作要求的改變。 ·???????To maintain high team focus by showing co-operation and support tocolleagues in the pursuit of team goals. 具有極強的團隊精神， 通過合作及對同事工作的支持達到團隊的目標。?????? ·???????To contribute ideas and suggestions to enhance operational/environmentalprocedures in the Hotel. 能夠提出對酒店的運作及環(huán)境有益的意見或建議。 ·???????To actively promote the service and facilities of the Ramada Hotels toguests and suppliers of the hotel. 能夠積極的向客人及供應(yīng)商推薦酒店的服務(wù)及設(shè)施。 ·???????To perform all duties and responsibilities in a manner that ensures yoursafety and that of others in your workplace. 在工作過程中能夠做好本職工作，保證自己及其他人的安全。 ·???????To supervise the Catering roster on a daily basis and ensure it is inline with the changing business levels. Make any changes in order to achievethe F&B Team service standards and budget goals. 在生意變化的基礎(chǔ)上調(diào)整員工排班，同時人員的配置也需確保服務(wù)質(zhì)量及財務(wù)預算。 ·???????Control the allocated labour for each shift to ensure that customerexpectations are met whilst achieving the desired labour cost. 管理每個班次所安排的人力資源，在一定人力資源的基礎(chǔ)上滿足客人的期望。 ·???????Assist the restaurant managers with training all staff for ‘inductiontraining’ and ‘on the job training’. 協(xié)助餐廳經(jīng)理進行就職培訓，及在職培訓。 ·???????Offer staff constructive feedback about their performance after everyshift in an aim to develop their skills and confidence. 為了提高員工的工作技能及自信心，在每個班次的工作之后總結(jié)他們的工作表現(xiàn)。 ·???????Provide leadership and direction for all staff while on duty by offeringprofessional skills and leading by example. 通過體現(xiàn)自身的專業(yè)素質(zhì)，為餐廳的其他員工樹立良好榜樣。 ·???????Be aware of the restaurant & overall F&B targets for food,beverage, payroll & general expense costs. 了解整個餐飲部的食品，飲料，工資成本及其他雜項目成本的預算。

1.???????? To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance. 具有積極合作的精神。以熱心的態(tài)度對待所有的工作， 并樂于利用一切機會學習技能以便于改進自己的工作的技巧。 2.???????? To be flexible, responding quickly and positively to changing requirements including the performance of any tasks requested of you. 具有極強的應(yīng)變能力。靈活反應(yīng)并以積極的態(tài)面對需求更改的事情，包括任何工作要求的改變的。 3.???????? To maintain high team focus by showing co-operation and support to team member in the pursuit of team goals. 具有較強的團隊精神，通過合作及對同事工作的支持達到團隊的共同目標。 4.???????? Strong leadership and people management skills, added with good training skills. 強壯的領(lǐng)導和人員管理技能，附加培訓技能。 5.???????? Guest oriented and able to confidently build and exceed the service standards. 以客戶為導向，并能夠自信地建立和超過服務(wù)標準?。 6.???????? Thorough knowledge of service, cost control in F&B, labor controls, beverage menu writing, maintenance, merchandising, computer and accountings. 具有徹底的關(guān)于服務(wù),勞動力控制, 飲料, 維修, 廣告, 電腦和財務(wù)方面的知識。 7.???????? Strong interpersonal skills and attention to detail. 強壯的人際處理能力并關(guān)注細節(jié)。 8.???????? Under the 9 competencies have key strengths in People Management Communication and Planning. 在九項能力資格認證中, 人員管理溝通和計劃安排為強項。 9.???????? Show commitment and ability to develop into Outlet Manager as next role. 展示自己的能力并設(shè)定向餐廳經(jīng)理發(fā)展的目標。 ? ? Required Qualifications 必要的資歷要求： ? 1.???????? 2-4? years in a managerial position in 4/5 Star category hotel. 二至四年在四/五星級酒店的相關(guān)管理經(jīng)驗。 2.???????? Good English skills (written & verbal). 良好的英語口譯及書寫能力。 3.???????? Familiar with Computer operation. 精通計算機程序。 ? ? Preferred Qualifications 更高的資歷要求： ? 1.???????? Strong in Leadership skills & good training conducting skills. 領(lǐng)導技能及培訓技巧。 2.???????? Outgoing personality. Willing to work for long hours. ??????? 外向性格、可以長時間的工作。

【崗位職責】 1、必須對具有持續(xù)性的人員培訓FSMS / HACCP和SOP’s的提高和改善保持關(guān)注 2、可能需要積極主動參加每日質(zhì)量會議（每日廚師晨會、團隊會議），以保持廚房運營持續(xù)地提高，達到目標和保持順暢地交流 3、可以被要求進行外賣管理工作 4、可以被要求在廚房以外的地點完成工作 5、積極的學習和適當?shù)母淖?6、時刻保持對于同事和主管等一個專業(yè)和積極的態(tài)度，依據(jù)飯店的規(guī)則和員工手冊的要求行為舉止，確保部門的良好運營。 7、協(xié)調(diào)，組織，落實和參與對廚房所有FSMS / HACCP相關(guān)的管理 8、時刻保持自己紀律性和適當?shù)牟僮?。并且檢查個人衛(wèi)生、整潔的工服操作臺的 整潔和衛(wèi)生。向Chef匯報任何的衛(wèi)生問題并采取適當?shù)男袆印?9、履行每日查看后廚區(qū)域和各自的部門 /10、與Executive Chef / Executive Sous Chef進行每周的FSMS檢查，然后提交報告-落實行動 11、每月的FSMS記錄-整理并提交個廚師長簽字 12、申請年假/節(jié)假日休息必須經(jīng)過行政總廚的批準 13、郵件的修復和工程部的維護-空調(diào)失靈，燈泡的保險絲等等 【崗位要求】 1、管理并指導員工 保持與酒店各個部門進行良好的溝通 2、與所有員工建立健全可靠的合作關(guān)系，幫助員工盡可能發(fā)展?jié)摿?3、定期檢查所有員工外表的清潔，讓他們以自己整潔的外表和制服為榮。 4、制定并完善培訓計劃，主持培訓課程。 5、評估培訓及發(fā)展前景。 6、愉快和親善地與客人打交道，做到能引導客人，友善，可靠，并以外交家的姿態(tài)服務(wù)與客人。

【崗位職責】 1、對酒吧經(jīng)理負責，具體實施對大堂吧的日常營運管理工作。 2、負責制定大堂吧工作計劃，并有效組織實施。 3、每日參與并檢查、指導大堂吧工作執(zhí)行情況，及時發(fā)現(xiàn)問題、處理問題并做好記錄。 4、負責主持大堂吧每日例會；參加大堂吧/酒吧每周周會、每月月會、樓面協(xié)調(diào)會、餐飲部經(jīng)營分析會，并確保上情下達、下情上呈。 5、負責部門新員工培訓和員工的在崗培訓工作，確保員工的素質(zhì)、技能符合崗位要求。 6、合理調(diào)配人力，保證部門日常工作的人員配置并保持樓面清潔衛(wèi)生和服務(wù)質(zhì)量水準。 7、負責作業(yè)前菜單或工作單的查看，主動了解每位客人對服務(wù)和出品的特殊要求，并及時將信息傳達給服務(wù)人員和出品部門，且須一一檢查落實。 8、全程負責并參與每次的VIP服務(wù)，服務(wù)結(jié)束后，及時召集服務(wù)人員工進行總結(jié)。 9、依據(jù)客人需求對大堂吧各項管理制度、政策以及部門操作程序、出品及服務(wù)標準提出有建設(shè)性的意見和建議。 10、與餐飲部其他部門的有效協(xié)調(diào)和溝通，使工作順利進行。 11、與客人建立良好的公共關(guān)系，并及時處理發(fā)生在部門的各類投訴、意外和突發(fā)事件。 12、關(guān)注市場，積極參與部門經(jīng)營推廣方案的討論，并提出對經(jīng)營有建設(shè)性的建議。 13、參與部門營運現(xiàn)場的操作、檢查、監(jiān)督，并及時予以工作指導。 14、對直接下屬進行約談和工作評估，并適時有效的激勵各級員工士氣。 15、定時與成控部主管聯(lián)系，確保大堂吧酒水成本得到有效控制。 16、與營業(yè)部及其他部門密切聯(lián)系出色完成各項接待任務(wù)。 17、負責執(zhí)行大堂吧設(shè)備、設(shè)施的維護保養(yǎng)工作，使之經(jīng)常處于完好的狀態(tài)并得到合理的使用，防止事故發(fā)生。 18、負責檢查大堂吧員工個人、區(qū)域環(huán)境等衛(wèi)生及員工操作安全狀況，貫徹執(zhí)行飲食衛(wèi)生制度，確保部門各項衛(wèi)生及安全措施的實施。 【崗位要求】 1、同崗位工作經(jīng)驗1年以上 2、性別不限，工作認真負責，并有一定的管理水平和經(jīng)營理念 3、懂各種酒水知識，有一定英語對話能力

【崗位職責】 1、營運 按照經(jīng)理的檢查表來開始和結(jié)束一天的營運。 與客人進行積極的互動，來尋求反饋。 在餐廳中，培訓、維持和執(zhí)行所有的服務(wù)標準。 執(zhí)行規(guī)范的酒吧指南，并進行展示，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。 主持餐廳每天菜單及服務(wù)培訓課程。 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。 保持員工制服的標準。 通過使用工作指令和檢查，管理一個有效的工程維護及保養(yǎng)程序。 理解和教導授權(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。 【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 英語與計算機水平良好

作為餐廳主管，您將應(yīng)標準完成以下任務(wù)： ·?在整個工作過程中，始終保持高度的客戶服務(wù)意識。 ·?保持積極的工作態(tài)度，做好本職工作，并且主動解決問題，能夠始終清晰的與客人或同事進行交流。 ·?能夠積極的向客人及供應(yīng)商推薦酒店的服務(wù)及設(shè)施。 ·?在工作過程中能夠做好本職工作，保證自己及其他人的安全。 ·?熟悉掌握菜單及飲料單上的內(nèi)容，并可以詳細的給客人做出解釋。 ·?了解健康食品的要求，并可以給出適當?shù)慕ㄗh。 ·?能夠達到產(chǎn)品知識的要求。 ·?了解其他餐廳的菜肴，以便向客人推薦。 ·?熟悉所有餐廳及酒店其他部門的營業(yè)時間。 ·?可以向客人推薦其它具有吸引力的餐廳或場所。 ·?在工作中隨時檢查員工的產(chǎn)品知識。 ·?遵守服務(wù)程序，保證餐廳的各個區(qū)域都符合早餐、午餐及晚餐的服務(wù)標準。其中包括收銀臺的準備工作，及和廚師交流，餐廳預定的詳細情況。 ·?檢查餐廳當天預定，保證員工能夠按照預定準備及正確擺臺，做好相應(yīng)的準備，并能致電確認預定。 ·?確保所有員工提前了解換班的詳細安排。 ·?完成賬單檢查表以準備餐廳服務(wù)。 ·?微笑服務(wù)，協(xié)助顧客就座、掛外套及背包等，并做自我介紹。 ·?保證客人都被引領(lǐng)入座并詢問他們喜歡吸煙區(qū)或非吸煙區(qū)。 ·?滿足客人的各項要求，如不能立即回答客人的問題請與經(jīng)理聯(lián)系。 ·?確保所有服務(wù)都符合標準。 ·?確保所有區(qū)域與開始用餐時一樣整潔。 ·?在生意變化的基礎(chǔ)上調(diào)整員工排班，做任何變化要確保餐飲部服務(wù)質(zhì)量及預算。 ·?控制每個人員的分配，以確保顧客的期望得到滿足而達到預期的人員成本。 ·?協(xié)助餐廳經(jīng)理進行就職培訓，及在職培訓。 ·?為提高員工的工作技能及自信心，在每個班次的工作之后總結(jié)他們的工作表現(xiàn)。 ·?通過體現(xiàn)自身的專業(yè)素質(zhì)，為餐廳的其他員工樹立良好榜樣。 ·?確保每個班次的回顧，交接班及例會的召開。 ·?如有必要，該部門有權(quán)更改或補充該職位描述。 ·?完成任何其他合理的職責和被指派的職責。

中餐廳主管 Thisposition is concerned with the efficient and professional service of food andbeverages within the Restaurant, ensuring thatthe restaurant returns a budgeted profit through tight cost and Stock control.Directsupervision of team member is necessary, while ensuring that all guests receiveoptimum???????????? ?Service in accordance with the standards,policies and procedures of DT by HiltonShenyang. 餐廳主管的職位要求能夠提供專業(yè)快捷的服務(wù)。通過成本及庫存控制來獲得計劃盈利。直接督導員工的工作，通過遵守餐廳和 本酒店的規(guī)章制度以確保為客人提供符合 標準的完美服務(wù)。 1.????????To maintain a high customer service focus by approaching your job withthe customers always in mind. 在整個工作過程中，始終保持高度的客戶服務(wù)意識。??????? 2.????????To have a positive impact, taking personal responsibility and initiativeto resolve issues, always clearly? communicatingwith both customers and colleagues. 保持積極的工作態(tài)度，做好本職工作，并且主動解決問題，能夠始終清晰的與客人或同事進行交流。 3.??? ??To contribute ideas andsuggestions to enhance operational/environmental procedures in the Hotel. 能夠提出對酒店的運作及環(huán)境有益的意見或建議。 4.????????To actively promote the service and facilities of the Hilton Hotels toguests and suppliers of the hotel. 能夠積極的向客人及供應(yīng)商推薦酒店的服務(wù)及設(shè)施。 5.????????To perform all duties and responsibilities in a manner that ensures yoursafety and that of others in your workplace. 在工作過程中能夠做好本職工作，保證自己及其他人的安全。 6.????????Confidently knowing the food and beverage menucontents and be able to explain them in detail to guests. 熟悉掌握菜單及飲料單上的內(nèi)容，并可以詳細的給客人做出解釋。 7.????????Understand dietary requirements and offerappropriate suggestions. 了解健康食品的要求，并可以給出適當?shù)慕ㄗh。 8.????????In consultation with the Manager, agreeing andimplementing actions to make improvements to customer service. 與經(jīng)理商討，并做到如何提高對客服務(wù)意識，達成一致標準并采取相應(yīng)的行動。 9.????????By completing checklist in product knowledge. 能夠達到產(chǎn)品知識的要求。 10.????Be able to make suggestions on the menu that mightsuit guests of different nationalities. 可以根據(jù)客人不同的國籍推薦菜單上的食品。 11.????By knowing menu items of all other outlets torecommend guests to other outlets. 了解其他餐廳的菜肴，以便向客人推薦。 12.????Confidently knowing opening hours of allrestaurants & Hotel outlets. 熟悉所有餐廳及酒店其他部門的營業(yè)時間。 13.????Being able to recommend other restaurants &city attractions to Hotel guests. 可以向客人推薦其它具有吸引力的餐廳或場所。 14.????To actively check team member product knowledge oneach shift. 在工作中隨時檢查員工的產(chǎn)品知識。 15.???? Undertake steps/process to ensure thatall areas of the restaurant are set are set to the standards required forbreakfast, lunch and dinner.? This alsoincludes checking the cashier desk set-up& communicating with the Chefsabout any details for the shift including how many reservations for the day. 遵守服務(wù)程序，保證餐廳的各個區(qū)域都符合早餐、午餐及晚餐的服務(wù)標準。其中包括收銀臺的準備工作，及和廚師交流，餐廳預定的詳細情況。 16.????Check reservations for the day, ensuring that therestaurant & team member have tables ready and large bookings have beenconfirmed by phone. 檢查餐廳當天預定，保證員工能夠按照預定準備及正確擺臺，做好相應(yīng)的準備，并能致電確認預定。 17.???? By assisting service & kitchen team member whererequired and carry out any reasonable duties requested by the manager. 在必要的時候協(xié)助服務(wù)團隊及廚房團隊，并完成經(jīng)理交代的任務(wù)。 18.????By ensuring all team member is briefed for thedetails of the shift ahead. 確保所有員工提前了解換班的詳細安排。 19.????By completing checklist on preparing the restaurantfor service. 完成賬單檢查表以準備餐廳服務(wù)。 20.????Greet guests with a smile, offer assistance withcoats, bags etc., and introduce yourself. 微笑服務(wù)，協(xié)助顧客就座、掛外套及背包等，并做自我介紹。 21.????Ensure all guests are escorted to a table, asked ifthey would prefer smoking or non smoking. 保證客人都被引領(lǐng)入座并詢問他們喜歡吸煙區(qū)或非吸煙區(qū)。 22.????Follow up any guest questions or queriesimmediately and if you don’t know the answer, check with your Manager. 滿足客人的各項要求，如不能立即回答客人的問題請與經(jīng)理聯(lián)系。 23.????Ensure all service procedures are carried out tothe standards required. 確保所有服務(wù)都符合標準。 24.????Make sure all areas are cleaned and maintained inaccordance with operating procedure. 確保所有區(qū)域與開始用餐時一樣整潔。 25.????To supervise the restaurant roster on a daily basisand ensure it is in line with the changing business levels. Make any changes inorder to achieve the F&B Team service standards and budget goals. 在生意變化的基礎(chǔ)上調(diào)整員工排班，做任何變化要確保餐飲部服務(wù)質(zhì)量及預算。 26.????Control the allocated labor for each shift toensure that customer expectations are met whilst achieving the desired laborcost. 控制每個人員的分配，以確保顧客的期望得到滿足而達到預期的人員成本。 27.???? Assist the restaurant managers with trainingall team member for ‘induction training’ and ‘on the job training’. 協(xié)助餐廳經(jīng)理進行就職培訓，及在職培訓。 28.???? Offer team member constructivefeedback about their performance after every shift in an aim to develop theirskills and confidence. 為提高員工的工作技能及自信心，在每個班次的工作之后總結(jié)他們的工作表現(xiàn)。 29.???? Provide leadership and direction forall team member while on duty by offering professional skills and leading byexample. 通過體現(xiàn)自身的專業(yè)素質(zhì)，為餐廳的其他員工樹立良好榜樣。 30.????Ensuring the shift is reviewed and hand-over andbriefings are carried out. 確保每個班次的回顧，交接班及例會的召開。

【崗位職責】 1、擺放更換展示柜菜品菜牌，了解菜價和菜品供應(yīng)，整理點菜夾，打掃區(qū)域衛(wèi)生； 2、了解當餐提供菜肴的品種、價格、新增菜品，有無重點推銷； 3、與廚房及時溝通，了解菜品供應(yīng)數(shù)量，海鮮產(chǎn)品的新鮮程度，主動向客人介紹； 4、根據(jù)客人的人數(shù)，推薦菜品數(shù)量，規(guī)格，介紹新推出的菜品和特色菜； 5、根據(jù)客人的消費檔次介紹相應(yīng)的菜品，并介紹各種菜的烹調(diào)方法以及口味； 6、掌握各種菜式的制作過程，熟悉菜肴的口味，特色原料配料及營養(yǎng)價值。 【崗位要求】 1、接受過餐飲服務(wù)方面的專業(yè)培訓； 2、了解餐廳和整個酒店的各種設(shè)施及使用情況； 3、具有一定的營養(yǎng)學和心理學知識，具有較強的促銷能力； 4、服務(wù)意識強，性格外向，頭腦靈活，工作認真、善于交際。

MAIN MISSIONS: -He/she is responsible for budgets of the bar (sales, PMH, HR, energy, consumables) and manages the sales and the bar margins, notably by respecting the partnership agreements. -He/she optimizes the quality of the service, the application the hygiene and the safety procedures and the training of his/her team -He insures the delivery of the services integrating the animation of the village ORGANIZE THE BAR -Adapt the organization (production, distribution, storage) in function of infrastructures and existing equipments, theme and animation program -Establish the technical index cards (cocktails, snacks, glass type, hygiene,) and assure the follow-up -Determine product needs respecting for the ordering schedule -Control the rotation of day stocks taking into account hygiene standards and economical constraint -Apply the F&B agreements partnership according to sector  -Organize the workload of the bar team -Optimize the use of the given material MANAGE THE BAR -Create the conditions (organization, product selection, development) to reach and deliver the bar objectives in the respect with the Quali-Signs -Propose and establish actions to develop the sales and improve margins with the cooperation of the F&B manager or Hotel Services Manager -Identify and argue equipment requirements (PMH, Cleaning products) -Participate in the elaboration of the conditions of contract of the special events -Optimize the pricing, engage promotional actions, strengthen the display   ENFORCE THE APPLICATION OF THE SERVICES FOLLOWING THE DEFINED STANDARDS -Apply the procedures and the standards ("Quali-Signs" "Pro-Signs") -Control the application of Quali-Signs and Pro-Signs in bars - Engage corrective actions to be in line with Quali-Signs and Pro-Signs -Participate with the F&B Manager or Hotel Services Manager in the selection of the local goods (not referenced) -Give an opinion on the quality of the delivered goods -Be present at the key moments of the service to coordinate the teams and be the interlocutor of the GMs -Conceive with the coordinator of animation the “Mise en avant” of the services according to the themes and to the events -Report in the RRB or Responsible Hotelkeeper if necessary  ENFORCE THE APPLICATION OF THE STANDARDS OF HYGIENE AND SAFETY -Apply the HACCP method and the safety regulations - Control the application of the method HACCP and the safety regulations in bars -Engage corrective actions to be in line with the HACCP method and the safety regulations by monthly self-checks -Organize and inspect the cleaning of premises, equipments and materials -Watch the maintenance of premises and equipments -Report in the RRB or Responsible Hotelkeeper if necessary  MANAGE ITS BAR TEAM -Train GO / GE -Evaluate GO / GE on the objectives fixed with them -Reveal in his(her) team the GOs and GEs with potential ( key GO) -Elaborate the hourly schedules of the team, identify needs, establish and follow the punctuality/presence (within the framework of the regulation of the country) - Warn the F&B Manager or HSM if any noticed grave facts -Animate and motivate its team

SERVICE AND ORGANIZATION ? Ensure compliance with the customer contract for its service by applying standards for all his services ? Be the guarantor of a joyful environment within his perimeter.  ? Support the creation of innovative and diversified events ? Apply the implementation (early season), monitoring (season) and closure (end of season) processes for the entire department. ? Inform your manager of information from the field, dysfunctions observed in your department ? Propose appropriate solutions. ? Customize customer service without incurring additional costs or changes in the standards defined by the Services Department. ? Be present at key moments of the service to coordinate the teams and be the privileged and recognized interlocutor of the GMs. ? Adapt the organization according to infrastructures, ? Respect the pricing and strengthen emphasis, develop turnover on wines for sale if necessary ? Organize and distribute work for the restaurant team. ? To be a force of proposal on the evolution of high-end service in his service. QUALITY / HEALTH AND SAFETY: ? Establish, apply and monitor the application of health and safety standards in his department. ? Make a diagnosis, at the opening, of the state of his service (premises, equipment and resources available), ensure a control throughout the season and take necessary measures in case of problems (decision or request for intervention from his manager) ? Ensure the maintenance and preservation of premises and equipment ? Participate in the Health and Safety Unit. ? Ensure good waste management in the service (sorting, collection…) ? Ensure good management of dangerous products in the service (storage, protection equipment…) ? Limit electricity and water consumption  ECONOMIC RESULTS: ? Guarantee the operation of your service within a given framework (budget, performance, staff)  ? Ensure the follow-up and analysis of the various existing reporting tools and related action plans to rationalize management and optimize incomes in compliance with norms and standards. ? Submit monthly economic results to your manager. MANAGEMENT ? Demonstrate leadership ? Adopt a coaching posture in your management ? Ensure the reception, implementation and integration of GO/GEs in your department ? Define personal objectives and support his team or its affiliates, and evaluate them ? Supervise and lead in a transversal logic ? Implement and comply with HR procedures and have them validated by your own manager ? Manager by proximity: show, train and enforce ? Ensure good social climate in your department (pay particular attention to the staff restaurant) and organize meetings for corrective follow-up ? Be exemplary through his visibility among teams and customers We hope: You responsible for the implementation of the Service offer defined by the Management in restaurants and, if necessary, for diswashing.  You are responsible for the quality and relationships of your team with GMs. Your KPI -Client:Quality of reception and service -Business:Respect for equipment and heritage. Orders management And development of sales -People:Absenteeism rates, Turn over and team development

SERVICE AND ORGANIZATION ? Guarantee the application of standards and ensure an optimal customer experience ? Apply and enforce the restaurant manager's organization ? Ensure the distribution, use and return of laundry ? Allocate consumables and PMH products ? Alert the restaurant manager about the need for laundry, consumables and PMH ? Check the setting up of tables before/during and after the services ? Control the dressing and decoration of buffets to enhance the value of kitchen services ? Be present during the service and welcome GMs to restaurants ? Supervise the restaurant team during the various stages of the service ? Control the quality, speed, service and clearing of tables during service ? Ensure the promotion of wines on the menu ? Control the execution of the task schedule ? Replace the Restaurant Manager in case of absence COMPLY WITH HYGIENE & SAFETY STANDARDS IN RESTAURANTS ? Check the application of H.A.C.C.P method and the health and safety rules ? Alert the restaurant manager to non-compliance with the implementation of the H.A.C.C.P. method and health and safety rules by restaurant teams ? Ensure that unaccompanied minors do not consume alcohol, in particular that they do not help themselves at self-service alcoholic beverage dispensing points ? Ensure that unfinished alcoholic beverages are systematically collected and cleared from the tables ? Make sure that unfinished bottles of alcohol are cleared and secured in a place not accessible to customers ? Ensure the maintenance and preservation of premises, equipment and materials ? Transmit to technical services malfunctions and damage observed in restaurants ? Respect and control the application of personal hygiene and clothing rules ? Apply procedures for closing the activity ? Respect the resort’s waste management rules (sorting, collection…) ? Limit electricity and water consumption MANAGEMENT ? Ensure the reception, implementation and integration of GO/GEs in your department ? Define personal objectives and support his team or its affiliates, and evaluate them ? Supervise and lead in a transversal logic ? Implement and comply with HR procedures and have them validated by your own manager ? Manager by proximity: show, train and enforce ? Be exemplary through his visibility among teams and customers We hope you are ... ? An explorer, available and ready to live in a Club Med resort ? An experienced professional with qualifications ? Enthusiastic about dining services and team management ? A charismatic leader who manages a team of 10 to 30 people ? A indispensable right arm, ready to assist the restaurant Manager with organizing the service and managing the teams ? A friendly server who welcomes, seats and serves in the dining room (300 to 1000 meals per service) ? An outstanding coach who supervises, unites and develops your teams ? A good salesperson who stimulates additional sales ? A sharp manager who can juggle between orders and stocks ? A caretaker who makes certain of application and respect of health and safety standards

【崗位職責】 - 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。 - 負責實現(xiàn)部門的營業(yè)收入指標和利潤指標。 - 與行政總廚一起籌劃和設(shè)計菜單，開發(fā)當?shù)匦枨蟮牟惋嫯a(chǎn)品。 ?- 熟悉飯店管理理論、餐飲管理理論、營銷學和服務(wù)心理學。 - 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，對餐廳的設(shè)備、物資、用具等嚴格管理。 【崗位要求】 - 酒店管理或相關(guān)專業(yè)大專以上學歷； - 工作經(jīng)驗及年限：至少2年以上餐飲部負責人工作經(jīng)驗； - 有戰(zhàn)略管理、組織變革管理、管理能力開發(fā)、市場營銷、合同法、財務(wù)管理及談判技巧等方面的培訓能力； -?精通本部門的業(yè)務(wù)知識，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、儲藏和廚房生產(chǎn)、餐廳服務(wù)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。 -?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。 -?具有社會活動能力、組織領(lǐng)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。