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【崗位職責】 1、負責餐廳日常服務(wù)工作，包括餐前準備、餐中服務(wù)及餐后收尾工作； 2、按照服務(wù)標準為客人提供優(yōu)質(zhì)的餐飲服務(wù)，確保顧客用餐體驗； 3、熟悉菜單內(nèi)容及酒水知識，能夠為顧客推薦合適的菜品及飲品； 4、保持餐廳環(huán)境整潔，確保餐具、桌椅等設(shè)施擺放有序； 5、及時處理顧客的合理需求及反饋，提升顧客滿意度； 6、協(xié)助完成餐廳日常盤點及物資管理工作； 7、遵守酒店規(guī)章制度及服務(wù)流程，確保服務(wù)標準化。 【崗位要求】 1、具備良好的服務(wù)意識及溝通能力，能夠熱情、耐心地對待顧客； 2、身體健康，能夠適應(yīng)餐飲行業(yè)的工作節(jié)奏及站立服務(wù)； 3、具備團隊合作精神，能夠與同事高效協(xié)作； 4、學習能力強，能夠快速掌握服務(wù)流程及菜品知識； 5、有餐飲服務(wù)經(jīng)驗者優(yōu)先，無經(jīng)驗者可提供培訓； 6、能夠適應(yīng)倒班工作制（含周末及節(jié)假日）。

【崗位職責】 1、全面負責酒店餐飲部門的日常運營管理工作，包括餐廳、宴會、酒吧等區(qū)域的運營與服務(wù)標準制定； 2、制定并執(zhí)行餐飲部門的年度預算、經(jīng)營計劃及成本控制方案，確保部門盈利目標達成； 3、監(jiān)督餐飲服務(wù)質(zhì)量，優(yōu)化服務(wù)流程，提升客戶滿意度及品牌口碑； 4、負責菜單設(shè)計、菜品創(chuàng)新及食材采購管理，確保食品安全與成本效益； 5、協(xié)調(diào)與廚房、前廳、銷售等部門的協(xié)作，確保餐飲活動順利開展； 6、管理餐飲團隊，包括人員招聘、培訓、績效考核及團隊建設(shè)，提升員工專業(yè)素養(yǎng)； 7、分析市場趨勢及競爭對手動態(tài)，制定差異化營銷策略，提升餐飲收入； 8、處理客戶投訴及突發(fā)事件，維護酒店形象與客戶關(guān)系。 【崗位要求】 1、具備酒店餐飲管理相關(guān)經(jīng)驗，熟悉高端餐飲服務(wù)流程及運營模式； 2、出色的團隊管理能力，能夠有效激勵員工并提升團隊執(zhí)行力； 3、較強的成本控制意識及數(shù)據(jù)分析能力，能制定合理的經(jīng)營策略； 4、優(yōu)秀的溝通協(xié)調(diào)能力，能與各部門高效配合，推動跨部門協(xié)作； 5、對餐飲市場趨勢敏感，具備創(chuàng)新思維及營銷策劃能力； 6、具備較強的抗壓能力及突發(fā)事件處理能力； 7、工作細致嚴謹，責任心強，注重服務(wù)品質(zhì)與客戶體驗。

財務(wù)回報 管理會議和宴會運營的各項工作，最大程度的完成部門預算。 分析歷史和其它的統(tǒng)計信息。 保持定期銷售拜訪模式。 員工團隊 與員工建立并保持良好的工作關(guān)系。 參加和參與每日的例會和其它計劃好的會議。 參加和參與計劃好的培訓課程。 賓客體驗 進行銷售拜訪，電話銷售，書信，電子郵件銷售以及邀請客戶參觀酒店的工作。 跟進所有詢問。 為確保獲得業(yè)務(wù)和加強客戶關(guān)系招待客戶。 協(xié)商有關(guān)會議銷售和宴會服務(wù)的條款。 審查現(xiàn)場和熟悉環(huán)境。 會見客戶。 按要求參加貿(mào)易展和銷售會議。 從報紙，雜志和相關(guān)的行業(yè)文件中確定銷售線索，并預以跟進。 定期與洲際酒店集團地區(qū)內(nèi)的酒店聯(lián)系，維護預訂網(wǎng)。 監(jiān)查競爭對手的活動并在制定策略時利用這些信息。 協(xié)助協(xié)調(diào)會議銷售和促銷活動等工作。 協(xié)助運作宴會工作。 預訂部聯(lián)系有關(guān)場地分配和優(yōu)先權(quán)的問題。 需要時主持每天的例會和其它會議，使會議取得最佳效果。 處理行政工作并更新下述與會議相關(guān)問題的文件： 過去，現(xiàn)在和將來的活動 菜單和酒水單 財務(wù) 標準 人事和培訓 娛樂 會議 其它酒店會議與宴會運營情況 項目 材料和設(shè)備 其它 與采購經(jīng)理聯(lián)系有關(guān)宴會部特殊的采購要求等事宜。 與美術(shù)設(shè)計部和印刷公司或外部代理商聯(lián)系，制作會議部門需要的圖片和印刷品。 監(jiān)測本地競爭對手的工作并與他們的運營進行比較。 向介紹的業(yè)務(wù)進行推銷，跟蹤和有可能的銷售線索 通過貿(mào)易，酒店展和酒店拜訪了解發(fā)展趨勢，系統(tǒng)，規(guī)定和視聽設(shè)備。 和經(jīng)理一起編制和管理部門預算。 企業(yè)責任 同酒店業(yè)務(wù)有關(guān)的業(yè)務(wù)供應(yīng)商，會議策劃人，客人和會展部門，旅行代理，旅游運營商，航空公司，公司客戶，政府部門和其它客源保持和發(fā)展密切的關(guān)系。 承擔相關(guān)的職責和安排的特別項目。

主要職責 Main Duties ? ? 營運 Operational ? §?根據(jù)凱悅標準，為客人提供順暢、高效的服務(wù)。 Provides fluent and efficient service in accordance with Hyatt standard. §?為客人推薦服務(wù)，回應(yīng)客人關(guān)于餐飲的要求并提供建議。 Gives recommendation on service and responds guest Food and Beverage request as well as provides suggestion. §?根據(jù)順序和程序為客人安排座位、點單并服務(wù)食物和飲料。 Assigns seats to guest according to subsequence and procedures, takes order of food and beverage. §?全面了解MICROS系統(tǒng)。 Has a thorough knowledge to all sides of MICROS System. §?根據(jù)部門營運手冊的要求，確保餐廳所有食物和飲料、機器和設(shè)備的正常運作。 Ensure all food and beverage, machines and equipment to be normal running according to Departmental Operation Manual. §?努力使客人滿意，并使客人經(jīng)常光顧餐廳。 Makes effort to satisfy our customers and makes them repeat to dine in the restaurant. ? §?為客人點單和上菜，避免不必要的延誤。 Takes food order and delivers foods to avoid unnecessary delay. §?掌握關(guān)于餐廳菜單和酒單的知識。 Has thorough knowledge of menus and wine list. §?促銷菜單并說服客人選擇價格較高的食物以增加總收入，例如：湯，飲料，沙拉，甜點，等等。 Up sells menus and persuades customers to select higher price foods to increase revenue, e.g. soup, beverage, salad, dessert etc. ? §?向餐廳經(jīng)理/副理報告任何困難或問題，以便找到解決方法或進行下一步行動。 Reports any difficulties and problems to Manager / Assistant Manager to find out solutions or take next action. §?保持所有設(shè)備和客人需求是同等的。 Maintain equality to both all equipment and customer requests. §?確保根據(jù)標準及運作需要擺臺。 Ensures table setting to accord to standard and operational requirement. §?確保在用餐結(jié)束后，所有餐桌的干凈整潔。 Ensures that all tables are clean and tides up after dining over. §?準確為客人預定餐桌并確定用餐人數(shù)。 Makes reservation accurately to customers and confirms dining pax. ? ? 客房服務(wù) Room Service ? §?在結(jié)束與客人的通話前，為客人點單并重復所點的內(nèi)容。 Repeats order items before phone hung up. §?確保按客人的要求正確點單。 Ensures to take correct orders for customers accordingly. §?確保所有食物及時送到客人房間。 Ensures the prompt delivery all foods to guest rooms on time. §?嚴格遵守酒店政策和程序，特別是進入客房。 Adheres hotel Policies and Procedures strictly, particularly in entering guest rooms. §?確保不能進入有“請勿打擾”的客房。 Ensures not to enter the guest room with “Do Not Disturb”. §?當被告知收餐具時，確保收走在客人房間或走廊的所有餐具。 Ensures to collect all tableware at room or in the corridor when getting inform. §?確保所有帳單的準確并在送餐時收回款項。 Ensures that all billings are correct and collects the payment on room service. ? ? 宴會 Event Service ? §?根據(jù)客人要求布置宴會場地。 Furnishes banquet venue according to customer requests. §?確保所有會議的視頻設(shè)備都事先經(jīng)過測試。 Ensures that video equipment are check before all functions beginning. §?確保將會議橫幅擺放在正確的位置。 Ensures to display the event banner on the right place. §?滿足任何客人的要求，如遇到困難則向副理報告，以便得到建議或找到解決方法。 Satisfies any final guest request, reports any difficulties to Assistant Manager to gain his/her suggestion or solution. §?將餐布和設(shè)備送入倉庫前，確保餐布和設(shè)備的干凈整潔。 Ensures that table linen and equipment are clean before stored. ? §?與客房部緊密合作，確保會議、宴會場地始終干凈整潔。 Cooperates with Public Cleaning closely and ensures that all event venues are clean. §?與工程部緊密合作，確保設(shè)備的正常運作。 Cooperates with Engineering closely and ensures that all event equipment are good used. ? ? 總則 General ? §?按要求出席所有會議并作出貢獻。 Attends and contributes to all meetings as required. §?確保部門的服務(wù)一貫按照部門營運手冊的標準，高效、一致和禮貌的完成。 Ensures services provided by the department are always available and are always carried out to define Standard with the utmost efficiency, consistency and courtesy as detailed in the Department Operation Manual. §?始終提供禮貌和專業(yè)的服務(wù)。 Consistently provides courtesy and professional service. §?保持對酒店產(chǎn)品知識、當前推廣、政策改變的最新了解及保持高效的內(nèi)部溝通。 Maintains the updated understanding to hotel product knowledge, upsell activities, policy change and the efficient communication internally. §?根據(jù)安排出席酒店及部門的培訓，以提高技能和知識。 Attends the arrangement trainings of hotel and department accordingly to develop skills and knowledge. §?禮貌而高效的處理客人和員工詢問，對不能立即解決的投訴和問題進行匯報。 Handles guest and associate enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found. §?熟悉并嚴格遵守員工手冊中的規(guī)章制度，及酒店關(guān)于防火、衛(wèi)生、健康和安全的制度。 Is knowledgeable adhere to rules & regulations established in the Associate Handbook and the hotel’s policies concerning fire, hygiene and health & safety. §?確保高標準的個人形象和儀容儀表。 Ensures high standards of personal presentation & grooming. §?與客人和同事保持基于良好工作關(guān)系的接觸。 Maintains positive guest and colleague interactions with good working relationships. §?根據(jù)酒店、行業(yè)和公司的指引，回應(yīng)需求、改變，執(zhí)行任何合理的任務(wù)及額外職責。 Responds to request to undertake any reasonable tasks and secondary duties and to changes as dictated by the hotel, industry and company.

主要職責 Main Duties ?procedures. 營運 Operational §? 使用新鮮產(chǎn)品，以確保始終向客人提供花樣繁多的菜肴。 Uses fresh products whenever possible to ensure guests are always offered a variety of food items. §? 確保根據(jù)所設(shè)定的政策和方針，盡量利用剩余的食品原料。 Ensures food surpluses and leftovers are used according to the set guidelines and policies. §? 烹制并確保根據(jù)菜單和配方準備食品，以確保食品質(zhì)量達到凱悅酒店集團標準。 Cooks and ensures foods are prepared according to the menus and a recipe, ensuring the quality of food meets the Hyatt Hotels Corporation standards. §? 嚴格執(zhí)行食品分攤政策以便能有效的控制成本。 Strictly adheres to food apportionment policy to effectively control costs. §? 在廚師長的指導下，樂于學習及制作新的菜肴。 Takes interest in learning and preparing new products as directed by the Outlet Chef de Cuisine. §? 為客人提供新鮮食物，即使是最后一分鐘準備，也要堅持保證食物的高品質(zhì)，充分體現(xiàn)餐廳風格及經(jīng)營理念。 Serves fresh food to guests which is prepared a la minute, is consistent in quality, and reflects the style of the outlet concept. §? 密切監(jiān)督烹飪及員工工作，協(xié)調(diào)他們的工作任務(wù)，確保經(jīng)濟省時的出品。 Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. §? 觀察食物準備及烹飪的方法、食物的分量規(guī)格及食物的裝飾，確保食物按照規(guī)定標準準備。 Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner. §? 在食物裝盤及服務(wù)前，對食物進行檢查。 Tests cooked food before plate-up and service. §? 確保所有廚房設(shè)備的干凈整潔。 Ensures the cleanliness of all kitchen equipment. §? 確保所有廚師在操作中使用正確的工具。 Ensures all Commis Chefs and Kitchen Apprentices use the right tool for the right job. §? 確保所有廚師正確、安全地操作食品加工機器。 Ensures all Commis Chefs and Kitchen Apprentices handle the food-preparing machine in a proper and safe manner. §? 確保工作場所始終干凈整潔。 Ensures the cleanliness of the work areas at all time. 薪資及生產(chǎn)力管理 Payroll & Productivity Management §? 通過在整個部門內(nèi)建立靈活的員工編制，實施高效的薪資管理/資源分配。 這基于一個靈活的員工基數(shù)（全職員工和臨時工）、多技能及多任務(wù)的原則。 Exercises efficient Payroll Management/ Resources allocation through the establishment of a flexible workforce throughout the Department. This will be based on the principles of a flexible associate base (Full Time & Part Time associates), multi-skilling and multi-tasking. §? 指導下屬確保生產(chǎn)力水平滿足凱悅酒店集團餐飲部營運手冊的要求。 Directs subordinates to ensure productivity meets Hyatt Hotels Corporation Food & Beverage Operations Manual requirements. §? 關(guān)注改進生產(chǎn)力水平及在可接受的指引下謹慎管理用品/薪資，確保所有設(shè)備的優(yōu)化部署和高效能。 Focuses attention on improving productivity levels and the need to prudently manage utility/ payroll costs within acceptable guidelines, ensuring optimum deployment and energy efficiency of all equipment. §? 通過“靈活處理工作”（適當情況下）和簡化工作流程，來回顧和不斷探索所有員工的生產(chǎn)力水平改善。 Reviews and constantly seeks productivity level improvements of all associates through the process of “taking work out of the system” (when appropriate) and through streamlining of work process. 人員管理 People Management §? 協(xié)助引導員工在工作中遵循經(jīng)營、財務(wù)及行政管理的理念，確保員工掌握多項技能并承擔多項工作。 Assists with the development of all Commis Chefs to work following the operational, financial, administrative philosophies and ensuring associates are multi skilled and perform multi tasks. §? 通過參與管理，根據(jù)酒店制度和程序以及相關(guān)適用法律，對所有廚師進行緊密督導。 Through hands-on management, supervises closely all Commis Chef in the performance of their duties in accordance with Policies & Procedures and applicable laws. §? 給具備能力和資源的員工委派適當?shù)墓ぷ骱拓熑?，在培養(yǎng)和發(fā)展員工的同時確保營運標準和安全。 Delegates appropriately duties and responsibilities to equipped and resourceful associates, nurturing and developing them whilst ensuring standards of operation and safety are maintained. §? 擁護和支持酒店的培訓精神和以人為本的管理哲學，并和進修及培訓發(fā)展部經(jīng)理、部門培訓員密切合作培養(yǎng)和發(fā)展員工。 Embraces and supports the Training initiatives and philosophies of the company and works closely with the Learning and Development Manager and Departmental Trainers in the training and development of associates. §? 發(fā)展及協(xié)助針對提高技能和知識的培訓活動。 Develops and assists with training activities focused on improving skills and knowledge. §? 確保員工完全理解酒店的規(guī)章制度并遵照執(zhí)行。 Ensures associates have a complete understanding of Rules & Regulations, and that behaviour complies. §? 監(jiān)督員工士氣并提供工作表現(xiàn)及發(fā)展的反饋。 Monitors associate morale and provides mechanism for performance feedback and development. §? 進行員工年度表現(xiàn)發(fā)展評估，提供真實和準確的回饋。 Conducts annual Performance Development, providing honest and appropriate feedback. §? 將指導原則及核心價值有效地傳達給所有層級的員工。 Effectively communicates guiding principles and core values to all levels of associates. 總則 General §? 按要求出席所有會議并作出貢獻。 Attends and contributes to all Meetings as required. §? 確保部門的服務(wù)一貫按照部門營運手冊的標準，高效、一致和禮貌的完成。 Ensures services provided to guests are always available and are always carried out to define Standard with the utmost efficiency, consistency and courtesy as detailed in the Department Operations Manual. §? 始終提供禮貌、專業(yè)的服務(wù)。 Provides courteous and professional service at all times. §? 保持對酒店產(chǎn)品知識、當前推廣、政策改變的最新了解及保持高效的內(nèi)部溝通。 Maintains an up-to-date awareness of hotel product knowledge, current promotion, policy changes and appropriate internal communication. §? 根據(jù)安排出席酒店及部門的培訓，以提高技能和知識。 Attends all hotel and departmental training sessions as scheduled to improve skills and knowledge. §? 禮貌而高效的處理客人和員工詢問，對不能立即解決的投訴和問題進行匯報。 Handles guest and associate enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found. §? 理解并嚴格遵守員工手冊中的規(guī)章制度，及酒店關(guān)于防火、衛(wèi)生、健康和安全的制度。 Familiar with and strictly adheres to Rules & Regulations established in the Associate Handbook and the Hotel’s policies concerning fire, hygiene and health & safety. §? 確保高標準的個人形象和儀容儀表。 Maintains high standards of personal presentation & grooming. §? 與客人和同事保持基于良好工作關(guān)系的接觸。 Maintains positive guest and colleague interactions with good working relationships. §? 根據(jù)酒店、行業(yè)和公司的指引，回應(yīng)需求、改變，執(zhí)行任何合理的任務(wù)及額外職責。 Responds to requests to undertake any reasonable tasks and secondary duties and to changes as dictated by the Hotel, industry and company.

主要職責 Main Duties     營運 Operational   §  根據(jù)不同的要求，切配各種肉類和蔬菜。 Cuts various meats and vegetables as per established specification. §  根據(jù)菜單和客人的數(shù)量來烹制食品。 Cooks foodstuff in quantities according to menu and number of persons to be served. §  從倉庫領(lǐng)取原料并保存好記錄。 Collects supplies from stores and keeps records and accounts. §  組織干貨及蔬菜的儲存。 Organises the storage of dry goods and vegetables. §  一貫向客人提供高品質(zhì)并展現(xiàn)餐廳理念的食物。 Prepares food that is consistent in quality, and reflects the style of the outlet concept. §  嚴格執(zhí)行食品分攤政策以控制成本。 Strictly adheres to the food apportionment policy to control costs. §  嚴格遵照食品準備及烹飪的方法、食物的分量規(guī)格及食物的裝飾要求，確保食物按照規(guī)定標準準備。 Strictly adheres to the methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner. §  保持廚房的干凈整潔并嚴格遵守酒店的衛(wèi)生標準。 Maintains the cleanliness of the kitchen and strictly adheres to the Hotel Hygiene policy. §  始終保持廚房所有設(shè)備的干凈整潔。 Maintains the cleanliness of all kitchen equipment at all times. §  及時報告任何食品加工設(shè)備的故障。 Reports any malfunction or breakdown of food production machine in a timely manner.     總則 General   §  按要求出席所有會議并作出貢獻。 Attends and contributes to all Meetings as required. §  確保部門的服務(wù)一貫按照部門營運手冊的標準，高效、一致和禮貌的完成。 Ensures services provided to guests are always available and are always carried out to define Standard with the utmost efficiency, consistency and courtesy as detailed in the Department Operations Manual. §  始終提供禮貌和專業(yè)的服務(wù)。 Provides courteous and professional service at all times. §  保持對酒店產(chǎn)品知識、當前推廣、政策改變的最新了解及保持高效的內(nèi)部溝通。 Maintains and updates awareness of hotel product knowledge, current promotion, policy changes and appropriate internal communication. §  根據(jù)安排出席酒店及部門的培訓，以提高技能和知識。 Attends hotel and departmental training sessions as scheduled to improve skills and knowledge. §  禮貌而高效的處理客人和員工詢問，對不能立即解決的投訴和問題進行匯報。 Handles guest and associate enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found. §  理解并嚴格遵守員工手冊中的規(guī)章制度，及酒店關(guān)于防火、衛(wèi)生、健康和安全的制度。 Familiar with and strictly adheres to Rules & Regulations established in the Associate Handbook and the Hotel’s policies concerning fire, hygiene and health & safety. §  確保高標準的個人形象和儀容儀表。 Maintains high standards of personal presentation & grooming. §  與客人和同事保持基于良好工作關(guān)系的接觸。 Maintains positive guest and colleague interactions with good working relationships. §  根據(jù)酒店、行業(yè)和公司的指引，回應(yīng)需求、改變，執(zhí)行任何合理的任務(wù)及額外職責。 Responds to requests to undertake any reasonable tasks and secondary duties and to changes as dictated by the Hotel, industry and company.