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主要職責(zé) Main Duties ? ? 營運(yùn) Operational ? §?根據(jù)凱悅標(biāo)準(zhǔn)，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?yàn)榭腿税才抛弧Ⅻc(diǎn)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(yùn)手冊的要求，確保餐廳所有食物和飲料、機(jī)器和設(shè)備的正常運(yùn)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(diǎn)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(jià)格較高的食物以增加總收入，例如：湯，飲料，沙拉，甜點(diǎn)，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(bào)告任何困難或問題，以便找到解決方法或進(jìn)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(biāo)準(zhǔn)及運(yùn)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(zhǔn)確為客人預(yù)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(diǎn)單并重復(fù)所點(diǎn)的內(nèi)容。 Repeats order items before phone hung up. §?確保按客人的要求正確點(diǎn)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(yán)格遵守酒店政策和程序，特別是進(jìn)入客房。 Adheres hotel Policies and Procedures strictly, particularly in entering guest rooms. §?確保不能進(jìn)入有“請勿打擾”的客房。 Ensures not to enter the guest room with “Do Not Disturb”. §?當(dāng)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(zhǔn)確并在送餐時收回款項(xiàng)。 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(bào)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(yùn)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(xiàn)。 Attends and contributes to all meetings as required. §?確保部門的服務(wù)一貫按照部門營運(yùn)手冊的標(biāo)準(zhǔn)，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(dāng)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(xùn)，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(jìn)行匯報(bào)。 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(yán)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(biāo)準(zhǔn)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(zé)。 Responds to request to undertake any reasonable tasks and secondary duties and to changes as dictated by the hotel, industry and company.

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

【崗位職責(zé)】 - 負(fù)責(zé)餐飲部行政管理工作,制定并實(shí)施餐飲經(jīng)營的所有計(jì)劃。 - 負(fù)責(zé)實(shí)現(xiàn)部門的營業(yè)收入指標(biāo)和利潤指標(biāo)。 - 與行政總廚一起籌劃和設(shè)計(jì)菜單，開發(fā)當(dāng)?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(xué)和服務(wù)心理學(xué)。 - 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(yán)格管理。 【崗位要求】 - 酒店管理或相關(guān)專業(yè)大專以上學(xué)歷； - 工作經(jīng)驗(yàn)及年限：至少2年以上餐飲部負(fù)責(zé)人工作經(jīng)驗(yàn)； - 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(cái)務(wù)管理及談判技巧等方面的培訓(xùn)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(biāo)準(zhǔn)，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(dǎo)工作能力和實(shí)際工作能力；善于調(diào)動餐飲 部各級管理人員的積極性。

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

職位描述: 1. 用英語為賓客提供優(yōu)質(zhì)的酒水服務(wù)。 2. 出品酒水并進(jìn)行收費(fèi)酒水的銷售。 3. 吧臺的日常和月盤點(diǎn)，填寫銷售盤點(diǎn)表。 4. 吧臺日常酒水的申領(lǐng)，補(bǔ)充和保管。 5. 吧臺設(shè)備、用品的保養(yǎng)使其正常運(yùn)轉(zhuǎn)。 6.協(xié)助副經(jīng)理進(jìn)行部分管理 任職條件: 1.能使用英語進(jìn)行日常溝通。 2.兩年以上酒水出品經(jīng)驗(yàn)，一定的管理經(jīng)驗(yàn) 3.良好的酒水知識，熱愛本職工作，有責(zé)任心，能吃苦耐勞。 4.身體健康，儀表端莊。 5.該崗位需每周工作6天?? ? ? ? ? ? 福利： 1. 雙人住宿 2.一日三餐國際自助餐廳 3. 吧臺飲料暢飲 4. 度假村內(nèi)所有娛樂活動及場地設(shè)施免費(fèi)使用 5. 機(jī)場接送服務(wù) 6. 工作滿一年往返度假村和住址機(jī)票 7. 完善的工作意外傷害保險(xiǎn)及社會保險(xiǎn) 8. 國際化G.O團(tuán)隊(duì) 9. 擁有登臺演出的機(jī)會 10. 每年輪換海外及大中華區(qū)度假村工作機(jī)會 11. Club Med海外度假村免費(fèi)房間 12. 快速晉升通道

【崗位職責(zé)】 1、負(fù)責(zé)餐飲部行政管理工作,制定并實(shí)施餐飲經(jīng)營的所有計(jì)劃。 2、負(fù)責(zé)實(shí)現(xiàn)部門的營業(yè)收入指標(biāo)和利潤指標(biāo)。 3、與行政總廚一起籌劃和設(shè)計(jì)菜單，開發(fā)當(dāng)?shù)匦枨蟮牟惋嫯a(chǎn)品。 4、熟悉飯店管理理論、餐飲管理理論、營銷學(xué)和服務(wù)心理學(xué)。 5、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)。 6、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。 7、建全物資管理制度，對餐廳的設(shè)備、物資、用具等嚴(yán)格管理。 【崗位要求】 1、全日制大專以上文化程度；3年以上知名五星級全服務(wù)型高端品牌餐飲總監(jiān)工作經(jīng)驗(yàn)。 2、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。 3、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。 4、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(biāo)準(zhǔn)，控制產(chǎn)品質(zhì)量和成本消耗。 5、具有社會活動能力、組織領(lǐng)導(dǎo)工作能力和實(shí)際工作能力；善于調(diào)動餐飲 部各級管理人員的積極性。 6、服從管理、接受全國統(tǒng)一派駐，穩(wěn)定性好。