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Hotel Marketing and Advertising酒店?duì)I銷與廣告 ·????????Executes annual marketing plan to budget, inconsultation with the GM, Food and Beverage leader, Operations leaders, andcluster marketing and ecommerce teams. 與總經(jīng)理、餐飲領(lǐng)導(dǎo)、運(yùn)營領(lǐng)導(dǎo)、區(qū)域營銷和電子商務(wù)團(tuán)隊(duì)協(xié)商，執(zhí)行年度營銷計(jì)劃。 ·????????Partners with Operations, Food & Beverageand Sales teams to execute promotions and campaigns to target in-house guestswith promotions that drive incremental revenue to the hotel. 與運(yùn)營、餐飲和銷售團(tuán)隊(duì)合作，執(zhí)行針對(duì)酒店內(nèi)部客人的促銷活動(dòng)，增加酒店收入。 ·????????Acts as the liaison between the marketingdepartment and advertising agency on the tactical advertising campaigns'creative and media plans, particularly for food and beverage promotions. 作為市場部和廣告公司之間的聯(lián)絡(luò)人，負(fù)責(zé)營銷活動(dòng)的創(chuàng)意和媒體計(jì)劃，特別是食品和飲料的促銷。 ·????????Manages F&B media schedules and verifiesprompt settlement of accounts. 管理餐飲媒體日程安排，并核實(shí)及時(shí)結(jié)算。 Social Media Content Management社交媒體內(nèi)容管理 ·????????Facilitates social media engagement andupdating content in local digital channels (e.g., hotel website, travel sites). 促進(jìn)社交媒體的參與和本地?cái)?shù)字渠道的內(nèi)容更新(如酒店網(wǎng)站、旅游網(wǎng)站) 。 ·????????Develops and executes promotions campaign inF&B, weddings, spa, rooms and conferences through relevant digital andsocial media channels. 通過相關(guān)的數(shù)字和社交媒體渠道，開發(fā)并執(zhí)行餐飲、婚禮、水療、客房和會(huì)議的促銷活動(dòng)。 ·????????Engages in proactive online reputationmanagement by surfacing relevant guest comments (positive or negative) insocial media channels and responds accordingly.? 通過在社交媒體上發(fā)表相關(guān)的客人評(píng)論(正面或負(fù)面的)，并做出相應(yīng)的回應(yīng)，積極參與在線聲譽(yù)管理。 ·????????Public Relations and Visual Asset Management 公共關(guān)系和視覺資產(chǎn)管理。 Direct Marketing and Collateral Development 直接營銷和印刷品的開發(fā) ·????????Coordinates and executes Hotel and F&Bprinted materials. 協(xié)調(diào)并執(zhí)行酒店和餐飲部的印刷材料。 ·????????Controls quantity and inventory of all Hotelmarketing collateral and verifies copies are filed in a comprehensive manner. 控制所有酒店?duì)I銷資料的數(shù)量和庫存，并確認(rèn)復(fù)印件已全面歸檔。 ·????????Assists in the production of all property,F&B display, and temporary signage in hotel public areas. 協(xié)助制作酒店公共區(qū)域的所有酒店、餐飲展示和臨時(shí)標(biāo)識(shí)。 ·????????Promotes collection of competitors collateraland publicity on a monthly basis. 每月推動(dòng)競爭對(duì)手資料的收集和宣傳。 ·????????Manages the execution of F&B directmarketing activities. 管理餐飲直接營銷活動(dòng)的執(zhí)行。 ·????????Verifies all collateral is as per brandstandard guidelines and in compliance with Brand Standard Audit (BSA). 確認(rèn)所有附屬品符合品牌標(biāo)準(zhǔn)，并符合品牌標(biāo)準(zhǔn)審核(BSA)。

1． 預(yù)測 預(yù)測每周的產(chǎn)出量；控制團(tuán)隊(duì)的產(chǎn)量與價(jià)格策略，通過出租率和房價(jià)來爭取可觀收益。 2． 市場多樣化 確保酒店具有優(yōu)秀的指數(shù)以達(dá)到較高收益和利率 3． 定價(jià) 確保所有市場分割的較佳價(jià)格，特別針對(duì)商務(wù)，團(tuán)體與散客。 4． 商務(wù)團(tuán)體 與銷售經(jīng)理商議關(guān)于有潛質(zhì)的商務(wù)團(tuán)體的適量與價(jià)格。監(jiān)測團(tuán)體量的動(dòng)態(tài)，確保團(tuán)體的截止日期、房間出租表，團(tuán)體量得到很好地管理。 5． 每周收益策略 推行每周收益策略會(huì)議與萬豪標(biāo)準(zhǔn)保持協(xié)調(diào)一致。 6． 收入管理系統(tǒng)? 酒店是否有或?qū)⒌玫礁呃麧?，扮演主?dǎo)角色和利用這種方法有助于推進(jìn)酒店收益 。

1.???? Supervise on departmentoperation ensure the correct implementation of safety inspections and make surethe safety of hotel property, guests, associates； 督導(dǎo)本部門的運(yùn)作，保證安全巡查工作的正確執(zhí)行，確保酒店、客人和員工的財(cái)產(chǎn)及人身安全；????????????????????????????????????????????????????? 2.????Responsiblefor the supervision and inspection of the hotel all fire equipment and safetyand rescue equipment, and ensure in the normal use state (for example: firealarm systems, fire extinguishers, door alarm system, etc.) ； 負(fù)責(zé)督促檢查酒店各消防設(shè)備和安全救生器材，并確保其使用狀態(tài)正常（例如：消防報(bào)警系統(tǒng)、滅火器、門磁報(bào)警系統(tǒng)等）； 3.????Conducttraining for associates on put out the fire, evacuation training, evacuationdrills and other skills to meet actually operation level； 對(duì)酒店員工進(jìn)行滅火、疏散逃生等技能的培訓(xùn)和演練，定期對(duì)酒店義務(wù)消防隊(duì)進(jìn)行培訓(xùn)，并確保義務(wù)消防隊(duì)隊(duì)員的實(shí)操水平； 4.????Makesure associate will pass engineering defects while found it during patrol toENG department for maintains ； 確保安全巡查記錄中的維修問題及時(shí)通知給工程部； 5.???? Minimize the incidence ofTheft issues； 遵照酒店準(zhǔn)則將偷盜事件的發(fā)生率降到很低； 6.????Reasonablearrange security associate to be accompany to whom will carry on large amountof money； 合理安排警衛(wèi)對(duì)攜帶大量現(xiàn)金的同事提供押款服務(wù)； 7.????Reasonablearrange security guard on duty at hotel entrance and exit to make sure there isno safety issues occurred； 根據(jù)情況在酒店相關(guān)的出入口合理安排警衛(wèi)值勤，以確保酒店周圍無閑雜人員滯留等； 8.???? Constantly inspect on hotelmaster key assignment and make sure carrier is response for it； 隨機(jī)抽查酒店客房萬能鑰匙的分配情況，并明確鑰匙的持有人責(zé)任； 9.???? The safety of the hotel ischecked randomly to ensure the implementation of the hotel safety measures,such as the unobstructed exit of the fire passage / safety exit, the nonequipment stacking before the fire hydrant gate, the cleaning and spray headconfiguration of the cargo storage areas； 對(duì)酒店的安全狀況進(jìn)行隨機(jī)檢查，以保證酒店安全保衛(wèi)措施的實(shí)行，如走火通道/安全出口的通暢，消火栓門前無設(shè)備堆放，各貨物堆放區(qū)的清潔和噴淋頭的配置情況等； 10. Arrange associate toparticipate in any safety related issue to learn how to review incident report,do incident research, and find out repose person and use it as case study toavoid it happen again； 安排人員參加在酒店內(nèi)發(fā)生的任何有關(guān)安全保衛(wèi)事件的處理，認(rèn)真審閱事故報(bào)告及開展調(diào)查工作，以找出事件的起因及責(zé)任人（必要時(shí)采取相應(yīng)措施），并考慮如何在今后杜絕此類事件的發(fā)生；

1. Prepares market list, indicating type of food items quality and quantity 填寫采購單，注明食物的名稱質(zhì)量和數(shù)量 2. Receives function sheet from Banquet Manager and schedule preparation of food 根據(jù)宴會(huì)經(jīng)理的預(yù)訂單及附表準(zhǔn)備食品 3. Checks and approves time schedules prepared by the different chefs 根據(jù)時(shí)間和需求安排不同的廚師工作 4. Ensures that all foods prepared are served according to international hotel standards 按照國際飯店的標(biāo)準(zhǔn)準(zhǔn)備所有的食品

To ensure smooth and efficient operation of the assigned outlet. Operatethe outlet as a business unit as per the standards and procedures and practicemanagerial principles, in order to achieve departmental goals, in terms ofGuest Satisfaction, financial targets, and training and high employee morale. 全面維持和保障餐廳的順利運(yùn)作，督導(dǎo)餐廳的服務(wù)和出品，確保能令客人滿意，并超越客人的期望。負(fù)責(zé)餐廳全體員工通過不斷的培訓(xùn)，提高職業(yè)技能，并帶領(lǐng)餐廳員工遵守酒店的公共形象與意識(shí)要求，促進(jìn)公司目標(biāo)的實(shí)現(xiàn)。根據(jù)標(biāo)準(zhǔn)與程序?qū)⒉蛷d作為生意單位來經(jīng)營。作為餐廳經(jīng)理應(yīng)不斷提高、完善管理技能，以實(shí)現(xiàn)本部門在客人滿意率、利潤收入指標(biāo)、提高員工士氣等方面目標(biāo)。

To ensure smooth and efficient operation of the assigned outlet. Operate the outlet as a business unit as per the standards and procedures and practice managerial principles, in order to achieve departmental goals, in terms of Guest Satisfaction, financial targets, and training and high employee morale. 全面維持和保障餐廳的順利運(yùn)作，督導(dǎo)餐廳的服務(wù)和出品，確保能令客人滿意，并超越客人的期望。負(fù)責(zé)餐廳全體員工通過不斷的培訓(xùn)，提高職業(yè)技能，并帶領(lǐng)餐廳員工遵守酒店的公共形象與意識(shí)要求，促進(jìn)公司目標(biāo)的實(shí)現(xiàn)。根據(jù)標(biāo)準(zhǔn)與程序?qū)⒉蛷d作為生意單位來經(jīng)營。作為餐廳經(jīng)理應(yīng)不斷提高、完善管理技能，以實(shí)現(xiàn)本部門在客人滿意率、利潤收入指標(biāo)、提高員工士氣等方面目標(biāo)。

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(huì)銷售總監(jiān)擔(dān)任會(huì)議策劃人的主要聯(lián)絡(luò)人。確保滿足集團(tuán)公司的所有要求，為會(huì)議服務(wù)團(tuán)隊(duì)和餐飲部打造實(shí)踐方案，為客戶提供完美的會(huì)務(wù)體驗(yàn)。 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(fù)責(zé)完成餐飲宴會(huì)銷售目標(biāo)和酒店的收入目標(biāo)。 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(huì)銷售總監(jiān)開發(fā)并制作銷售計(jì)劃，并準(zhǔn)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(huì)銷售部，確保順暢運(yùn)作，及時(shí)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(zhǔn)服務(wù)，達(dá)到其預(yù)計(jì)希望。

1. Supervises pastry preparation shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. 監(jiān)督餅房生產(chǎn)運(yùn)營，確保執(zhí)行所有關(guān)于餐飲的政策，標(biāo)準(zhǔn)及程序 2. Assists Pastry Sous Chef and western Executive Chef with kitchen operations as necessary. 協(xié)助副餅房廚師長及西餐行政總廚保持廚房的運(yùn)營 3. Performs all duties of kitchen associates as required. 履行廚房員工的責(zé)任 4. Recognizes superior quality products, presentations and flavor. 注重食品的質(zhì)量，呈現(xiàn)方式及風(fēng)味 5. Maintains food preparation handling and correct storage standards. 做好備菜及履行正確的貯藏標(biāo)準(zhǔn) 6. Maintains purchasing, receiving and food storage standards. 維持采購，收貨及食品貯藏標(biāo)準(zhǔn) 7. Ensures compliance with all local, state and federal (Health Department) 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 waste controls. 支持餐飲部的各項(xiàng)程序及對(duì)浪費(fèi)的控制 9. Calculates accurate theoretical and weighted food costs. 準(zhǔn)確計(jì)算食品的成本 10. Follows proper handling and right temperature of all food products. 遵循食品的適當(dāng)處理及正確的保存溫度

1. Execute all assigned tasks as directed 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 ensures compliance 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(yùn)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 and flavor. 注重食品的質(zhì)量，呈現(xiàn)方式及風(fēng)味 5. Maintains food preparation handling and correct storage standards. 做好備菜及履行正確的貯藏標(biāo)準(zhǔn) 6. Maintains purchasing, receiving and food storage standards. 維持采購，收貨及食品貯藏標(biāo)準(zhǔn) 7. Ensures compliance with all local, state and federal (Health Department) 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 waste controls. 支持餐飲部的各項(xiàng)程序及對(duì)浪費(fèi)的控制 9. Follows proper handling and right temperature of all food products. 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(xiàng)衛(wèi)生及安全標(biāo)準(zhǔn)

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(yùn)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(biāo)準(zhǔn) 6.?????? Maintains purchasing, receiving and food storage standards. 維持采購，收貨及食品貯藏標(biāo)準(zhǔn) 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(xiàng)程序及對(duì)浪費(fèi)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(xiàng)衛(wèi)生及安全標(biāo)準(zhǔn)

1. Approach every guest and associate in a friendly, service-oriented manner. 對(duì)待每個(gè)客人和同事要友好要以服務(wù)的態(tài)度。 2. Maintain regular attendance in compliance with the Marriott standards, as required by scheduling will vary according to the needs of the hotel. 要保持萬豪酒店標(biāo)準(zhǔn)的正常出勤率，并且班次要根據(jù)酒店的需要。 3. Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name-tag when working. 保持高標(biāo)準(zhǔn)的個(gè)人想象和儀表包括規(guī)定的制服和名牌。 4. Comply at all times with the Marriott standards and regulations to encourage safe and efficient hotel operations. 無論什么時(shí)候都要按照萬豪的標(biāo)準(zhǔn)提倡安全有效率的酒店運(yùn)營方式。 5. Supervise and make daily inspections of all banquet areas, dishwashing area, kitchen areas,silver room,silver burnishing room,bakeshop and corridors. 管理和日常督導(dǎo)宴會(huì)區(qū)，清洗區(qū)，廚房區(qū)，庫房，走廊。 6. Make effectively efficient schedules of utility personnel. 安排便捷有效的排班。 7. Maintain service and other equipment in good working condition. 維護(hù)服務(wù)或其它設(shè)備正常運(yùn)營。 8. Provide needed utensils and equipment for banquet functions. 為宴會(huì)提供需要的廚具和用具。 9. Order chemical supplies for dishwashing equipment,brooms,mops,paper towels etc. 訂購化學(xué)產(chǎn)品和拖布，掃把，紙巾等物品。 10. Work closely with catering and banquet managers 要與宴會(huì)和宴會(huì)銷售保持合作。

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(yùn)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(biāo)準(zhǔn) 6.?????? Maintains purchasing, receiving and food storage standards. 維持采購，收貨及食品貯藏標(biāo)準(zhǔn) 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(xiàng)程序及對(duì)浪費(fèi)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(xiàng)衛(wèi)生及安全標(biāo)準(zhǔn)

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(yùn)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(biāo)準(zhǔn) 6.?????? Maintains purchasing, receiving and food storage standards. 維持采購，收貨及食品貯藏標(biāo)準(zhǔn) 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(xiàng)程序及對(duì)浪費(fèi)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(xiàng)衛(wèi)生及安全標(biāo)準(zhǔn)

1. Prepares market list, indicating type of food items quality and quantity 填寫采購單，注明食物的名稱質(zhì)量和數(shù)量 2. Receives function sheet from Banquet Manager and schedule preparation of food 根據(jù)宴會(huì)經(jīng)理的預(yù)訂單及時(shí)間準(zhǔn)備食品 3. Checks and approves time schedules prepared by the different chefs 根據(jù)時(shí)間和需求安排不同的廚師工作 4. Ensures that all foods prepared are served according to international hotel standards 按照國際酒店的標(biāo)準(zhǔn)準(zhǔn)備所有的食品 5. Controls costs by: *Minimising spoilage *Maintaining adequate inventory of food *Utilising food surpluses *Controlling portion 控制成本： *盡量減少損耗 *保持足夠的庫存食物 *合理利用剩余原料 *控制份量 6. Educates the Chefs in hygiene regulations, maintain hygiene control and standard 教育廚師必須遵守衛(wèi)生法規(guī)，保持衛(wèi)生管理和標(biāo)準(zhǔn) 7. Hires, trains, guides and evaluates performance of kitchen personnel, shifts personnel according to skill to the various kitchen sub-sections 培訓(xùn)，指導(dǎo)和評(píng)估廚房人員的表現(xiàn)，，根據(jù)技能合理調(diào)動(dòng)廚師的崗位

1. Execute all assigned tasks as directed 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 ensures compliance 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(yùn)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 and flavor. 注重食品的質(zhì)量，呈現(xiàn)方式及風(fēng)味 5. Maintains food preparation handling and correct storage standards. 做好備菜及履行正確的貯藏標(biāo)準(zhǔn) 6. Maintains purchasing, receiving and food storage standards. 維持采購，收貨及食品貯藏標(biāo)準(zhǔn) 7. Ensures compliance with all local, state and federal (Health Department) 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 waste controls. 支持餐飲部的各項(xiàng)程序及對(duì)浪費(fèi)的控制 9. Follows proper handling and right temperature of all food products. 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(xiàng)衛(wèi)生及安全標(biāo)準(zhǔn)

1. Supervises and coordinates work flow of the Accounting staff. 管理和協(xié)調(diào)整個(gè)財(cái)務(wù)部員工的工作流程. 2. Assists in the training and development of new Accounting staff. 協(xié)助培訓(xùn)和發(fā)展財(cái)務(wù)部的新員工. 3. Prepares and posts journal entries. 制作和輸入會(huì)計(jì)憑證. 4. Assists in the preparation of period-end financial statements. 協(xié)助以及準(zhǔn)備完成財(cái)務(wù)周期內(nèi)的報(bào)表 5. Verifies period-end inventory counts. 查驗(yàn)每個(gè)周期末的存貨記錄. 6. Coordinates internal departments for supporting and backup. 協(xié)調(diào)財(cái)務(wù)部內(nèi)部之間的所需的備份以及附件. 7. Prepare monthly reconciliation/analyses of all Balance Sheet accounts and other expenses, where necessary and when needed. 準(zhǔn)備每月的資產(chǎn)負(fù)債帳戶的解釋協(xié)調(diào)與分析以及一些其他的費(fèi)用調(diào)整 8. Prepare and coordinate monthly tax payments and reports with taxation authorities. Liaise with taxation department in regard to all taxation related matters with assistance of the Assistant Financial Controller. 準(zhǔn)備和調(diào)整支付每月的稅款，并向稅務(wù)局提供每月的相關(guān)報(bào)告. 跟稅務(wù)局保持良好的聯(lián)絡(luò)及關(guān)系并協(xié)助財(cái)務(wù)副總監(jiān)搞好酒店所有的稅務(wù)相關(guān)工作。 9. Complies with hotel policies and procedures. 順從及遵守酒店的規(guī)章制度. 10. Performs other tasks as assigned by Management. 履行管理層委派的其他任務(wù).

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(yùn)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(yùn)行管理，分配和監(jiān)督領(lǐng)班的工作并在需要時(shí)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(shí)負(fù)責(zé)管家部的運(yùn)行。 5. Train, motivate and evaluate staff. 培訓(xùn)并激勵(lì)員工，對(duì)他們的工作進(jìn)行評(píng)估。 6. Responsible for the overall cleanliness of the hotel, check all areas regularly 負(fù)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(bào)告維修數(shù)據(jù) 9. Maintain regular spring cleaning schedules 保持定期的清潔計(jì)劃 10. Personally inspect VIP rooms. 檢查預(yù)抵VIP的房間。

1. Function as primary support to the Director of Human Resources including activities in employment, benefits, payroll, associates relations, wages and salary administration, worker’s compensation. 在招聘、福利、工資、員工關(guān)系及收入管理方面支持人力資源總監(jiān)。 2. Oversee the day-to-day operations of the Human Resources Department; and directly manage and develop all Human Resource associates. 負(fù)責(zé)人力資源部日常運(yùn)作，直接管理和培養(yǎng)人力資源部員工。 3. Assist the Director of Human Resources to develop and implement the hotel’s business plan. Develop Human Resources strategic plan in alignment with the hotel’s business plan. 協(xié)助人力資源總監(jiān)制定和實(shí)施酒店經(jīng)營計(jì)劃，建立人力資源戰(zhàn)略計(jì)劃與酒店經(jīng)營計(jì)劃保持一致。 4. Manage the recruiting and hiring process for all departments. To select and refer applicants with right qualification and talents that provides exceptional customer service. 管理各部門招聘和聘用程序，推薦和挑選合格員工。 5. Administer compensation and benefits, and develop recognition programs that motivate, reward and retain associates. 管理員工薪資福利、建立獎(jiǎng)勵(lì)制度以獎(jiǎng)勵(lì)、表彰和留住員工。 6. Ensure compliance and fair application of corporate, legal and hotel human resources policies and procedures. 保證執(zhí)行公司、法律及酒店的政策和程序。 7. Drive company culture by planning and conducting employee orientation and ongoing programs to foster positive attitude to company goal. 通過計(jì)劃和安排員工入職培訓(xùn)及其它培訓(xùn)課程推廣公司文化，建立積極的工作態(tài)度。 8. Work with DHR on the hotel training programs and learning system to support workforce planning and career development. 與人力資源總監(jiān)一同推廣培訓(xùn)課程和培訓(xùn)系統(tǒng)，以支持員工發(fā)展。 9. Assist managers with analysing strength and weakness of the subordinates and assist in preparing development plan. 協(xié)助部門經(jīng)理分析員工的優(yōu)點(diǎn)和不足之處，準(zhǔn)備其個(gè)人發(fā)展計(jì)劃。 10. Perform and all duties and responsibilities in timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position. 及時(shí)高效完成本職工作和職責(zé)，根據(jù)公司政策和程序以實(shí)現(xiàn)本崗位的目標(biāo)。 11. Maintain a Positive working relationship with all associates to foster and promote a cooperative and harmonious working climate. 與所有員工保持積極的工作關(guān)系，以建立和提高團(tuán)隊(duì)合作和和諧。 12. Work collaboratively with other hotels and lodging brands to leverage resources. 與其它姐妹酒店資源共享。

1. Ensure day-to-day operational efficiency of the section: 確保每天工作被有效的完成。 a. Responsible for the cleanliness, orderliness, sanitary conditions and maintenance of all public area throughout the hotel under his / her jurisdiction. 指導(dǎo)并負(fù)責(zé)整個(gè)酒店的清潔衛(wèi)生維修保養(yǎng)，并使PA工作井然有序的運(yùn)行 b. Orient and train new employees. Conduct continuous training and retraining and on-the –job training to subordinates according to approved systems and procedures. 培訓(xùn)新員工，并按酒店操作程序?qū)π聠T工進(jìn)行在崗培訓(xùn)和其他形式的再培訓(xùn)。 ? Train staff on proper handing and use of equipment and cleaning supplies.培訓(xùn)員工正確使用清潔劑和正確使用設(shè)備 ? Make sure all public area attendants attend the ECOLAB chemical training program.確保每位員工都參加藝康清潔劑培訓(xùn) c. Perform daily inspection of Public Area:對(duì)公共區(qū)域進(jìn)行日常檢查 ? Inspect daily all Executive Offices. Food and Beverage outlets / restaurants, conference rooms, banquet halls, public restrooms and toilets, back of the house offices, shopping arcade, lobby and other areas of responsibility. 每日對(duì)餐廳、大堂、會(huì)議室、宴會(huì)廳、客用衛(wèi)生間后區(qū)辦公室、更衣室等區(qū)域的清潔情況，更衣室進(jìn)行檢查 ? Ensure that all public area supervisors are doing their jobs according to established and approved systems and procedure. 確保PA主管按照標(biāo)準(zhǔn)檢查工作。 ? Inspects while work is in progress to ensure that proper methods and procedures are being used 工作的檢查，確保員工的工作按照操作程序來完成。 ? Check subordinates’ works frequently to make sure best performance are maintained. 經(jīng)常檢查下屬的工作并促使他們出色的完成工作 ? Maintenance public area quality program. 制定公共區(qū)域的維修保養(yǎng)計(jì)劃 d. Initiate and schedule special cleaning in areas of responsibility. 制定各類清潔計(jì)劃 ? Check spring-cleaning and general cleaning schedules of public area supervisors.檢查PA主管大清潔的檢查情況 ? Keep records of special cleaning jobs completed in the public area. 對(duì)各類計(jì)劃清潔進(jìn)行記錄 ? Record monthly, quarter, general cleaning schedules including carpet shampoo.按照月度、季度、年度日常對(duì)清潔計(jì)劃進(jìn)行分類登記包括清潔地毯