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Director of Events serve as the key contact for the Meeting Planner.Ensure all requirements of the group are met. Create and provide best practicesfor convention services and Food and Beverage departments for meetings. 宴會銷售總監(jiān)擔(dān)任會議策劃人的主要聯(lián)絡(luò)人。確保滿足集團公司的所有要求，為會議服務(wù)團隊和餐飲部打造實踐方案，為客戶提供完美的會務(wù)體驗。 1.??Follow all company policies and procedures. 遵守所有公司政策和程序。 2.??Responsible in achieving the Catering andBanquet sales objectives and revenue goal of the hotel. 負責(zé)完成餐飲宴會銷售目標和酒店的收入目標。 3.??Develops strong rapport and builds businessrelationship with local customer base through sales and customer interviews. 通過與客戶的溝通，并與本地客戶建立牢固的合作和商業(yè)伙伴關(guān)系。 4.??Assists the Director of Event Booking Centerin the development of Sales & Marketing plan and in budget preparation. 協(xié)助宴會銷售總監(jiān)開發(fā)并制作銷售計劃，并準備預(yù)算。 5.??Manages and administers the Catering andBanquet sales department to ensure smooth operation and all daily tasks arecompleted according to standard and in time. 管理并協(xié)助宴會銷售部，確保順暢運作，及時有效的完成每日工作任務(wù)。 6.??Coordinates with departments concerned toensure delivery of the highest standards of services to meet customerexpectations. 部門之間協(xié)調(diào)，確保為客人提供高水準服務(wù)，達到其預(yù)計希望。

-- Responsible for the smooth, efficient and professional operation of executive floor/lounge areas. 確保行政樓層區(qū)域的工作能夠順利、高效、專業(yè)地運作 -- Assistant to prepare budget for Executive Floor. 協(xié)助行政樓層負責(zé)人制定預(yù)算 -- Monitors daily revenue of Executive Floor. 管理行政樓層的日常收益 -- Monitor efficiency levels in Executive Floor. 了解行政樓層員工們工作的有效程度 --Monitor wastage and energy consumption throughout the Executive Floor 了解整個行政樓層的損耗和能源消耗情況 -- Maximizes every opportunity to increase revenue by selling the meeting room in Executive Floor and Business Center service. 抓住一切可能的機會租用行政樓層及商務(wù)中心的會議室以提高收益 -- Responsible for providing accurate Executive Floor revenue reports and reports all finding of discrepancies. 負責(zé)提供確切的行政樓層收益報表，并報告所有數(shù)據(jù)不符的調(diào)查結(jié)果 -- Ensures that all procedures and policies are in place and followed. 確保能夠遵守所有的規(guī)章流程和法規(guī)。 -- Conducts audit and controls on a regular basis. Communicates with accounting in case of any irregularities; and coaches and counsels associates whenever appropriate. 定期管理審計帳目，如果出現(xiàn)什么不合法的現(xiàn)象要與會計及時溝通，適合的時候也可以與領(lǐng)導(dǎo)及顧問聯(lián)系 -- ?Strictly follows bank-out procedures and cash handling procedures. 嚴格遵守銀行支取流程和現(xiàn)金處理流程 -- ?Train and develop associates to the highest possible extent. Ensures that daily training is provided for technical, hospitality, communication, management, and organizational skills. 培訓(xùn)員工、并給其提供最廣闊的發(fā)展空間。確保日常培訓(xùn)中應(yīng)該包括技能培訓(xùn)、禮儀、溝通培訓(xùn)、管理培訓(xùn)以及組織技能的培訓(xùn)。

1. To check the previous day Night Audit process is properly completed, ledgers are balanced, system date changed, reports are generated and distributed to designated associates. 審核前一晚夜審的操作程序是否被相應(yīng)的完成，分類帳是否已被結(jié)平，是否已修改系統(tǒng)日期，及生成相應(yīng)的報表并分派給指定的同事。 2. To investigate and report to Director of Finance any discrepancies during the night audit process. 調(diào)查并和向財務(wù)總監(jiān)報告在夜審中發(fā)現(xiàn)的任何差異。 3. To review the various reports on room operations, such as room rates, occupancy etc. Investigate and check supporting documents for rate differences; approvals for house-use rooms and complimentary rooms; 復(fù)核關(guān)于房務(wù)部門的各種報告，例如房間分配表，房價，出租率等。調(diào)查并核實房價變動，內(nèi)部用房及免費房批準權(quán)限。 4. To verify all voided checks, rebates and discounts are properly approved. 核實所有作廢帳單、減免及折扣是否已得到相應(yīng)的批準。 5. To investigate all open food & beverage items and price changes. Discuss with restaurant managers on corrective actions. 調(diào)查所有菜單及價格變動的餐飲情況。與餐廳經(jīng)理跟進改正措施。

1. To verify all accounts receivable transferred from Front Desk, restaurant/lounges and other sources to Back-of-house are fully supported and valid transactions. 核實所有從前臺、餐廳及其他消費點轉(zhuǎn)入的應(yīng)收帳是否有附件并有效。 2. To ensure the properly handling of charges made to credit cards and to be familiar with the rules and regulations pertaining to the use of these cards, as well as procedures for billing etc. and credit policies. 確保正確處理信用卡交易手續(xù)費和熟悉關(guān)于信用卡使用的規(guī)章制度，同時熟悉送發(fā)帳單及相關(guān)信貸政策。 3. To batch credit card vouchers, reconcile with city ledger accounts and submit to bank for auto-credit. 分批清查處理信用卡單據(jù)，調(diào)整掛帳并提交銀行入帳。 4. To ensure credit card charge-back or commission are dealt with in accordance with the merchant agreement signed. 確保信用卡手續(xù)費及傭金的處理符合已簽署協(xié)議。 5. To ensure the credit facilities are granted only to those accounts approved by Director of Finance and the General Manager. 確保所有掛帳僅限于已被總經(jīng)理和財務(wù)總監(jiān)事前批準的公司。

1. Food & Beverage Department 餐飲部 1.1. Bar operation 管理酒吧運行 · Develop Standards & Procedures, in keeping with the hotel policies and procedures· 按照飯店的標準程序制定服務(wù)標準及規(guī)則 · Complies with the hotel specific, guidelines of Sheraton Guests Satisfaction Index. The incumbent will initiate systems and procedures to meet and if possible exceed guest’s expectations· 遵守飯店的規(guī)章制度及喜來登令客人滿意計劃，推廣相關(guān)系統(tǒng)的程序知識，盡可能地超越客人期望 · Manage outlet service· 管理餐廳服務(wù) · Manage cash handling procedures· 管理現(xiàn)金的兌付和每日的結(jié)帳工作 · Manage the maintenance of equipment· 負責(zé)設(shè)備的維護 · Monitor standards of guest facilities and services· 監(jiān)督客用設(shè)施和對客服務(wù)的標準 · Control stock and monitor stock security procedures· 控制存貨并監(jiān)督存貨安全程序 2. Menu Knowledge 菜單、酒水知識 2.1. Menu 菜單 · Good command food product and menu knowledge.· 熟悉餐飲知識和餐廳菜單 · Total knowledge & understanding of Food Preparation Standard & Procedure.· 了解并熟知所有食品準備的標準和程序 · Continually examine goods for quality and quantity· 控制食品出產(chǎn)的標準 2.2. Drink list 酒水 · Good command of beverage knowledge· 熟悉酒水知識 · Good Knowledge of Wines, Spirits and Cocktail Recipes· 熟悉葡萄酒、烈酒知識和雞尾酒的配制 · Implement beverage service skill· 酒水服務(wù)知識

1.??????Execute all assigned tasks asdirected and delegated from his or her Supervisors or Manager ?執(zhí)行其主管或經(jīng)理所指示委派的所有任務(wù) 2.?????? Supervises pastry preparation shift operations and ensurescompliance with all Food & Beverage policies, standards and procedures. 協(xié)助行政總廚及行政副總廚維持廚房的運營 3.?????? Performs all duties of kitchen associates as required. 履行廚房員工的職責(zé) 4.?????? Recognizes superior quality products, presentations andflavor. 注重食品的質(zhì)量，呈現(xiàn)方式及風(fēng)味 5.?????? Maintains food preparation handling and correct storagestandards. 做好備菜及履行正確的貯藏標準 6.?????? Maintains purchasing, receiving and food storage standards. 維持采購，收貨及食品貯藏標準 7.?????? Ensures compliance with all local, state and federal (HealthDepartment) regulations. 確保遵守當(dāng)?shù)卣ㄐl(wèi)生部門）的規(guī)定 8.?????? Supports procedures for food & beverage portion and wastecontrols. 支持餐飲部的各項程序及對浪費的控制 9.?????? Follows proper handling and right temperature of all foodproducts. 遵循食品的適當(dāng)處理及正確的保存溫度 10.??? Knows and makes sense Marriott's 70 Points of Hygiene and Safety Standards is implemented and followed. 了解并執(zhí)行萬豪70項衛(wèi)生及安全標準

1. Directly responsible for sanitation of all culinary, storage and buffet areas. 直接負責(zé)廚房衛(wèi)生設(shè)施，存儲和自助餐區(qū)域。 2. Supervises dish room shift operations and ensures compliance with all food and beverage policies, standard and procedures. 監(jiān)督管理盤碟存放間的輪班運轉(zhuǎn)操作并確保與餐飲部的相關(guān)政策，標準，程序相一致。 3. Performs all duties of utility associates as necessary. 執(zhí)行所有必要工作職責(zé)。 4. Follows proper handling and right temperature of all food products. 適當(dāng)操作并對所有食品保持適當(dāng)溫度。 5. Inspects food holding and transport equipment repair and maintenance program. 檢查食品持有程序和運輸設(shè)備及其維修設(shè)備程序。 6. Ensures compliance with food handling and sanitation standards. 確保食品操作及衛(wèi)生標準符合規(guī)定規(guī)范。 7. Ensures compliance with all local, state and federal regulations. 確保所有操作符合政府法律法規(guī)。 8. Manages all equipment, china, glass and silver and ensures adequate clean supplies of each. 管理所有設(shè)備，瓷器，玻璃器皿，鍍銀器皿并確保有其負責(zé)清潔的供應(yīng)商。 9. Knows and enforces proper cleaning routines for service ware, equipment, floors, Etc. 熟知并對所有服務(wù)器皿，設(shè)備，地板等清潔程序嚴格正確執(zhí)行。 10. Conducts China, glass and silver inventories. 對瓷器，玻璃器皿和銀器皿定期盤點管理。

1.??To work with the Director of Event BookingCenter to establish the strategic business plan for Catering and Banquet sales. 與宴會銷售總監(jiān)一起制定餐飲宴會銷售計劃。 2.??Identifies and handles sales leads effectivelyand efficiently. 高效認知和掌握銷售線索。 3.??Represents the hotel and participates indomestic and international sales activities. 代表酒店參加國際及國內(nèi)的銷售活動。 4.??Creative contribution to product and salesdevelopment. 發(fā)揮創(chuàng)造力，為開發(fā)酒店產(chǎn)品和拓展銷售做出貢獻。 5.??Fulfills Customer Relationship Managementresponsibilities and sales goals for defined customers through planned customerinterviews. 仔細計劃與客戶的會面，對預(yù)定的客戶實施客戶關(guān)系管理，完成銷售目標。 6.??During sales calls, carries out “crossselling” in accordance with corporate and divisional guidelines. 在銷售拜訪的活動中，按照集團和亞太區(qū)的集團規(guī)定實施交叉銷售。 7.??Monitors and reports on market and competitionwithin own market segment. 在所負責(zé)的市場區(qū)域內(nèi)，監(jiān)視和報告市場及競爭者的情況。 8.??Prepares and updates customer managementreports and ensures all necessary follow up work is carried out on time. 準備銷售報告，確保市場及客戶信息的準確性，以便于工作的跟進。?? 9.??Active distribution of product information andcreates awareness in the markets and business segments or responsibility. 積極地傳播產(chǎn)品信息，在負責(zé)的市場內(nèi)營造酒店的知名度。 10.? Participatesin planning and realization of sales campaigns together with the the Directorof Event Booking Center within defined market segments. 在所負責(zé)的區(qū)域內(nèi)，與宴會銷售總監(jiān)一起計劃銷售攻勢，并確保其實現(xiàn)。

1. Constant customer contact directed towards existing customers and potential customers. 與既有的客戶和潛在的客戶及合作伙伴保持密切的聯(lián)系。 2. Identifies and handles sales leads effectively and efficiently. 高效認知和掌握銷售線索。 3. Represents the hotel and participates in domestic and international sales activities. 代表酒店參加國際及國內(nèi)的銷售活動。 4. Creative contribution to product and sales development. 發(fā)揮創(chuàng)造力，為開發(fā)酒店產(chǎn)品和拓展銷售做出貢獻。 5. Fulfills Customer Relationship Management responsibilities and sales goals for defined customers through planned customer interviews. 仔細計劃與客戶的會面，對預(yù)定的客戶實施客戶關(guān)系管理，完成銷售目標。 6. During sales calls, carries out "cross selling" in accordance with corporate and divisional guidelines. 在銷售拜訪的活動中，按照集團和亞太區(qū)的集團規(guī)定實施交叉銷售。 7. Monitors and reports on market and competition within own market segment. 在所負責(zé)的市場區(qū)域內(nèi)，監(jiān)視和報告市場及競爭者的情況。 8. Prepares and updates customer management reports and ensures all necessary follow up work is carried out on time. 準備銷售報告，確保市場及客戶信息的準確性，以便于工作的跟進。 9. Active distribution of product information and creates awareness in the markets and business segments or responsibility. 積極地傳播產(chǎn)品信息，在負責(zé)的市場內(nèi)營造酒店的知名度。 10. Participates in planning and realization of sales campaigns together with the DOS within defined market segments. 在所負責(zé)的區(qū)域內(nèi)，與銷售總監(jiān)一起計劃銷售攻勢，并確保其實現(xiàn)。

1.?????? Well versed on all Brand Standard requirements for Front Office and relatedareas. 熟悉前廳部及相關(guān)領(lǐng)域的集團標準要求。 2.???????As Guest Service Manager oversees all hotel operations, ensuring that thehighest levels of hospitality and service are provided. Represents hotel management inresolving any guest or hotel related situation. Manages the flow of questions and directs guests withinthe lobby. Serves as Guest Service Manager, handles the tracking of service issues. 作為賓客服務(wù)經(jīng)理需盡職盡責(zé)，須監(jiān)管酒店的運營情況，提供高品質(zhì)服務(wù)。代表酒店管理層解決客戶或酒店相關(guān)事宜。解答問題，在大廳里引領(lǐng)客人。作為賓客服務(wù)經(jīng)理，處理服務(wù)中遇到的糾紛。 3.???????Directly responsible for front desk supervisors, front desk clerks, roomcontrollers and bellboy, to strive towards total guest satisfaction. 直接負責(zé)前臺主管、前臺接待、房控員以及行李員，從而提高服務(wù)質(zhì)量，使客人滿意。 4.?????? Ensure that all associates are adhering to all hotel policies, standards,procedures and regulations. Needs to be able to perform in all front of housefunctions. 確保所有員工都遵守酒店的政策、標準、流程及準則。需要能夠履行所有前臺職責(zé)。 5.?????? Be responsible for hiring, training and development of all associatesworking for the guest service area. 負責(zé)賓客服務(wù)員工的招聘、培訓(xùn)、及員工職業(yè)發(fā)展。 6.?????? Assist the Front Office Manager in all areas to ensure a correct andsmoothly-operating department. 協(xié)助前廳部經(jīng)理的工作，確保工作能夠正常、順利地運行。 7.?????? Act as point of contact to arrange and organize guest stay. Act as rolemodel for fellow associates and assure service quality meet brand standard. Createwelcome hospitality and professional atmosphere in your area toensure total guest satisfaction. 作為安排和組織客人入住的關(guān)鍵人物，需給員工做出榜樣，確保服務(wù)質(zhì)量達到酒店的品牌標準。在 所帶領(lǐng)的團隊中，營造出熱情、專業(yè)款待客人的氛圍，以確?？腿四軌驖M意。 8.??????Have knowledge oflocal areas and be informed at all times about cultural, historical attractionsas well as their locations and hours of operation. 對當(dāng)?shù)赜谐浞值牧私?，特別是要清楚當(dāng)?shù)氐奈幕?、歷史名勝，及它們的所在地和營業(yè)時間。 9.?????? Be sure to spend time in public areas during busy time in order to takecare of guest requests. 在繁忙時段出現(xiàn)在公共區(qū)域照顧到客戶的需求。 10.??? Knowing allemergency procedure at all times. 任何時候都清楚地了解所有緊急情況的處理步驟。

? Ensure day to day operational efficiency of the section 確保公共區(qū)域的工作得到有效地完成。 ? Delegate tasks to public area cleaners. Prepare work schedules and assignments of public area staff under his / her responsibility. 安排PA員工工作，準備工作計劃明確員工職責(zé)。 ? Ensure staff under his / her jurisdiction perform their duties and responsibilities according to approved systems and procedures. 確保員工在主管的指導(dǎo)下，按酒店的標準去完成工作。 ? Give additional assignments over and above regular duties, if required. 能在被要求的情況下承擔(dān)額外的工作并分派給員工。 ? Conduct daily inspection of areas of responsibility. 負責(zé)公共區(qū)域的日常檢查 ? Ensure all restaurants, Food and Beverage outlets, conference and meeting rooms are cleaned properly and in order, prior to the opening of the same to the public. Follow up and spot check for satisfactory completion of work assignments. 確保餐廳，營業(yè)場所，會議室，宴會廳都是干凈整潔的，對于安排的工作進行跟進和檢查。 ? Ensure all executive and back of the house offices are clean and in order before the staff occupying these offices report for work. 在員工到崗前確保所有行政辦公室和后辦公室的清潔。 ? Ensure all public restrooms and toilets are clean, in order and with complete supplies and guest amenities. 確保所有的客用廁所干凈及備品充足。 ? Report to the housekeeping manager any loss and damage of furniture, fixtures or equipment or any unusual happening on area of jurisdiction. 任何發(fā)生在公共區(qū)域的物品設(shè)備設(shè)施及異常情況都應(yīng)向經(jīng)理報告。

? Take and serve guest orders promptly and according to service manual in Executive lounge. 遵照服務(wù)手冊為行政樓層的客人提供他們所需要的服務(wù) ? Do all necessary set-up sidework as assigned. 完成所有指派好的必須完成的準備工作 ? Answer any guest questions about the menu. 回答客人提出的有關(guān)于菜單的問題 ? Answer phone calls according to standard by using proper telephone etiquette and within three rings. 遵循萬豪標準，使用電話禮儀在電話鈴響三聲之內(nèi)接起 ? Assist to ensure executive lounge/floor area is under smooth operation, including buffet set up, meeting room, business center, guest booking and special guest requests. 幫助確保行政樓層區(qū)域順利營運，包括自助餐的擺放，行政樓層會議室，商務(wù)中心，客人預(yù)訂及客人特殊需要 ? Have knowledge of local areas and be informed at all times about cultural, historical attractions as well as their locations and hours of operation. 任何時候都要見多識廣的了解本地文化特色，歷史及當(dāng)?shù)赜形Φ牡攸c及營業(yè)時間 ? Familiar with hotel facilities and outlet operation hours. Provide guest with assistance whenever possible. 了解酒店設(shè)施及各部門營業(yè)時間，任何時間可以為為需要幫助的客人提供服務(wù) ? Have basic knowledge about menu each day; able to serve wine and cocktails. 對菜單有基本了解，可以為客人服務(wù)紅酒及雞尾酒 ? Check food before serving it to guest to ascertain that appearance, temperature and portions are correct. 在將食品提供給客人之前，檢查它的外觀，溫度及數(shù)量確保準確無誤 ? Ensure Executive lounge area is clean and tidy at all time. 確保行政酒廊區(qū)域在任何時候都干凈整潔

1. Ensures that all food prepared and served during the shift is in accord with the standard set 確保所有食物在準備和制作期間符合所定的標準 2. Checks daily mise-en-place, cooking, preparation, and presentation of all food 檢查每日零點的所有食物 3. Assists Sous Chef to control cost by minimising spoilage, utilising food surplus, and controlling portion 協(xié)助廚師長控制成本，盡量減少損耗，充分利用食物的邊角料，及控制份量 4. Makes sure that all machines, furniture, equipment, and utensils are clean and in working conditions 確保所有的機器設(shè)備及器具的清潔，并能正常工作 5. Uses standard recipes and makes sure all staff are using them 確保使用標準菜譜制作菜品

To do whatever it takes to provide exceptional service for our customers and to strive for excellence to achieve customer satisfaction. 無論怎樣做都是為了向顧客提供優(yōu)質(zhì)的服務(wù)，達到顧客的滿意。 To adhere to the three steps of service to all our guests: 為顧客服務(wù)的三個步驟： 1. A warm and sincere greeting. Use the guest name, if and when possible 真誠而親切的問候，盡可能的使用顧客的名字 2. Anticipation and compliance with guest needs 預(yù)測并滿足顧客的需要 3. Fond farewell. Give them a warm good-bye and use their name, if and when possible 禮貌的道別,盡可能的使用顧客的名字和他們說再見。 Responsible for the service of all catering food and beverage. Direct all catering service efforts toward guest satisfaction, the achievement/maintenance of division stands, and profit maximization. 負責(zé)宴會服務(wù)，為了滿足客人直接參與服務(wù)工作，保證部門達到標準。

The incumbent will be adequately empowered to make decisions in varioussituations relating to guest complaints, staff issues and other coordinatingdepartment issues. Responsible for ensuring that food and beverage sales areproperly processed through the electronic register and that all dockets andcash are accounted for in accordance with Sheraton Policy and Procedures and toprovide service to guests as and when directed by the Restaurant Managers Leadingthe associates to provide?excellent service to the guests and achievedepartment goals and objectives. 有權(quán)在特定的場合對客人的投訴、員工放權(quán)及與其它部門的溝通作出相應(yīng)處理決定。確保所有客人消費都正確無誤的輸入電子計算系統(tǒng)。另確保所有票據(jù)及現(xiàn)金都按照喜來登的正確步驟完成。同時依照餐廳經(jīng)理的指示對客人提供高質(zhì)量的服務(wù)。帶領(lǐng)小組成員出色完成上級交代任務(wù)，確保員工給客人提供優(yōu)質(zhì)的服務(wù)并達到部門目標。

1.??????Execute all assigned tasks asdirected and delegated from his or her Supervisors or Manager ?執(zhí)行其主管或經(jīng)理所指示委派的所有任務(wù) 2.?????? Supervises pastry preparation shift operations and ensurescompliance with all Food & Beverage policies, standards and procedures. 協(xié)助行政總廚及行政副總廚維持廚房的運營 3.?????? Performs all duties of kitchen associates as required. 履行廚房員工的職責(zé) 4.?????? Recognizes superior quality products, presentations andflavor. 注重食品的質(zhì)量，呈現(xiàn)方式及風(fēng)味 5.?????? Maintains food preparation handling and correct storagestandards. 做好備菜及履行正確的貯藏標準 6.?????? Maintains purchasing, receiving and food storage standards. 維持采購，收貨及食品貯藏標準 7.?????? Ensures compliance with all local, state and federal (HealthDepartment) regulations. 確保遵守當(dāng)?shù)卣ㄐl(wèi)生部門）的規(guī)定 8.?????? Supports procedures for food & beverage portion and wastecontrols. 支持餐飲部的各項程序及對浪費的控制 9.?????? Follows proper handling and right temperature of all foodproducts. 遵循食品的適當(dāng)處理及正確的保存溫度 10.??? Knows and makes sense Marriott's 70 Points of Hygiene and Safety Standards is implemented and followed. 了解并執(zhí)行萬豪70項衛(wèi)生及安全標準

1.1. Outlet operation 管理餐廳運行 · Develop Standards & Procedures, in keeping with the hotel policies and procedures· 按照飯店的標準程序制定服務(wù)標準及規(guī)則 · Complies with the hotel specific, guidelines of Sheraton Guests Satisfaction Index. The incumbent will initiate systems and procedures to meet and if possible exceed guest’s expectations· 遵守飯店的規(guī)章制度及喜來登令客人滿意計劃，推廣相關(guān)系統(tǒng)的程序知識，盡可能地超越客人期望 · Manage outlet service· 管理餐廳服務(wù) · Manage cash handling procedures· 管理現(xiàn)金的兌付和每日的結(jié)賬工作 · Manage the maintenance of equipment· 負責(zé)設(shè)備的維護 · Monitor standards of guest facilities and services· 監(jiān)督客用設(shè)施和對客服務(wù)的標準 · Control stock and monitor stock security procedures· 控制存貨并監(jiān)督存貨安全程序 2. Menu Knowledge 菜單、酒水知識 2.1. Menu 菜單 · Good command food product and menu knowledge.· 熟悉餐飲知識和餐廳菜單 · Total knowledge & understanding of Food Preparation Standard & Procedure.· 了解并熟知所有食品準備的標準和程序 · Continually examine goods for quality and quantity· 控制食品出產(chǎn)的標準 2.2. Drink list 酒水 · Good command of beverage knowledge· 熟悉酒水知識 · Good Knowledge of Wines, Spirits and Cocktail Recipes· 熟悉葡萄酒、烈酒知識和雞尾酒的配制 · Implement beverage service skill· 酒水服務(wù)知識

? Held staff meeting daily. 每日召開員工簡會。 ? Supervise and conduct staff replace the linen & uniform follow the procedure strictly. 指導(dǎo)及督促員工嚴格按照程序更換布草及制服。 ? Coordinate with Laundry .Ensure clean linen and uniform are sufficiently. Proper delivery and receiving. 與洗衣房協(xié)調(diào)，保證每日干凈布草及制服的供應(yīng)，做好交接與點收。 ? Decision of replacement and sewing of the linen and uniform. 決定布草及制服的修補或更新。 ? Decision of disuse of linen or uniform and have a record. 決定布草或制服的報廢，并做好記錄。 ? Arrange uniform to new staff. 安排新員工制服。 ? Make an inventory of linen and uniform, as well as shoes and socks and have a record. 定期進行布草、員工制服、皮鞋、襪子的盤點，并提交盤點報告。 ? Take the disuse linen to other usage to economic. 安排將破損或報廢布草修補或修改后做其它用途，以節(jié)約成本。 ? Recommend the material and style of linen and uniform. 推薦酒店布草和員工制服的款式及面料。 ? Arrange the shifts and annual leave. 安排員工排班及年假。 ? Prepare equipment supply program monthly. 準備每月縫紉用品的采購計劃。 ? Carry out the budget of linen and uniform every year. 完成年度布草、制服預(yù)算。 ? Train staff of operation knowledge. 對員工進行業(yè)務(wù)知識培訓(xùn)。 ? Evaluate performance of staff. 評估員工工作表現(xiàn)。

1. Follow all company policies and procedures 遵守所有公司政策和程序 2. Assist the Executive Housekeeper in the operation of the Housekeeping Department 協(xié)助行政管家管理管家部日常運作 3. Supervise and control all Housekeeping operations. Assist assign and supervise the Shift leaders in their work and assist if required. 管理和控制所有客房運行管理，分配和監(jiān)督領(lǐng)班的工作并在需要時提供幫助。 4. Responsible for the Housekeeping Department in the absence of the Executive Housekeeper 當(dāng)行政管家因故不在時負責(zé)管家部的運行 5. Train, motivate and evaluate staff. 培訓(xùn)并激勵員工，對他們的工作進行評估 6. Responsible for the overall cleanliness of the hotel, check all areas regularly 負責(zé)酒店全面的清潔,定期檢查所有區(qū)域。 7. Ensure all work is done according to the department’s procedures and ensure the hotel’s regulations are being followed 確保所有工作遵循管家部程序并確保酒店程序被遵守 8. Ensure prompt reporting of maintenance issues 確保迅速報告維修數(shù)據(jù) 9. Maintain regular spring cleaning schedules 保持定期的清潔計劃 10. Personally inspect VIP rooms 檢查預(yù)抵VIP的房間