亚洲欧美自偷自拍视频图片,伊人久久精品亚洲午夜,亚洲精品一区二区三区四区高清,荫蒂添的好舒服视频 ,最近免费中文字幕大全免费版视频

?Organization of arrivals and transfer to the Hotel and Vessel ?Ensuring smooth operation of transfers (transfer / luggage / times) ?Assistance to guests with lost luggage ?Coordination of airport representative and assisting with passenger travels ?Organizing guest information documents (city maps/ brochures / hand outs, welcome letter, questionnaires) ?Tour Director desk hours in accordance with the tour layout ?Responsible for providing relevant information about the tour, welcome briefing and local, cultural and historic commentary on the coach ?Offer advice on food/restaurants, shopping, and activities during free time ?Receipt and handling of guest complaints & private guest excursions ?Liaising with Lead Travel Concierge to inform about special guest needs and communicate estimated arrival time and check actual docking location Excursion ?Coordination of all excursions including audio equipment ?Liaising with local suppliers (reconfirmation of reservations, motor coaches, guides…) ?Instructing and briefing local guides prior to excursions ?Accompanying of all excursions and walks (with or without local guides) ?Controlling and monitoring of implementation and quality of the excursions

崗位： Security Staff Security Staff Celebrity 招聘要求： 1、身體健康，無傳染性疾病，可以適應船上生活； 2、良好的英語溝通能力，性格外向，善于與人交流； 3、形象氣質(zhì)佳，良好的服務意識； 4、具有良好的團隊合作意識； 5、有海事證書者或有郵輪工作經(jīng)驗者優(yōu)先；

工作職責 ? 能夠使用基本的專業(yè)肉類加工技能，處理、解凍、準備和分切肉類，要符合所有公共衛(wèi)生政策 和維京星級服務標準的質(zhì)量和清潔要求。 ? 檢查職責范圍內(nèi)的設備是否妥善存放；行使職責和所有權；能夠進行基本的計算。 ? 協(xié)助肉類加工間主管儲存貨物和進行生肉產(chǎn)品的庫存盤點工作。 ? 根據(jù)所有的公共衛(wèi)生政策和公司規(guī)定，遵循解凍的時間表和程序。 ? 確保經(jīng)濟的工作習慣、控制食品生產(chǎn)，盡量減少和避免浪費。 ? 確保食物準備和儲存符合所有的公共衛(wèi)生政策和公司的規(guī)定，執(zhí)行并保持“順手清潔”的工作 習慣。 ? 根據(jù)所有的公共衛(wèi)生政策，實施安全的工作政策和程序，盡量減少設備的損失和損壞，并保持 相關區(qū)域的清潔標準；確保所有設備在每次使用后都經(jīng)過消毒并相應地退還。 ? 分類清理垃圾并放到指定的垃圾桶里；根據(jù)需要經(jīng)常清理垃圾，確保符合垃圾分類程序和所有 的公共衛(wèi)生標準。 ? 確保在服務前15 分鐘完成所有職責區(qū)域內(nèi)的餐前準備工作。 ? 每天參加每日例會，了解團隊的運營需求，并確保始終如一地遵守維京的星級服務標準。 ? 根據(jù)維京的星級服務標準和所有的公共衛(wèi)生政策，為客人提供高水平的舒適度和服務，并在 指定區(qū)域始終保持無可挑剔的清潔和衛(wèi)生標準；根據(jù)客流量、登船下船、海上漂流日活動和其 他活動，主動提供服務。 ? 確保在相關活動期間，例如在裝載、處理和儲存化學品期間，始終穿戴個人防護裝備（PPE）。 始終使用正確的搬運重物技巧，以防止受傷。 ? 始終遵循維京的形象和制服標準，堅持完美的儀容標準。 ? 確保公司財產(chǎn)得到適當?shù)谋Ｗo，特別是在惡劣天氣條件下，以防止不必要的損失和損壞。

?Assistance with preparation and cooking daily meals (including breakfast, lunch, Tea Time, dinner, etc.) for crew and guests in accordance with Executive Chef Manual and menu cycle ?Handling all groceries, products and galley equipment with care ?Inventory according to instructions ?Separation and disposal of waste / garbage ?Conduction of stock takes; inventory according to company procedures ?Preparation of opening and closing ships at start and end of season ?Assistance in other departments upon instruction from supervisors (if required) ?Performance according to company standards and HACCP rules ?Participation in loadings ?Luggage duty on embarkation and disembarkation day ?Correct storage of stock; establishing of par levels ?Active participation in onboard training programs

?Professional preparation and distribution of daily meals including breakfast, lunch, tea time, dinner, etc. for crew and guests in accordance with Executive Chef manual and menu cycle ?Ordering of stock in cooperation with Executive Chef ?Correct handling of all products and equipment ?Ensuring of perfect cleanliness in working area in accordance with HACCP rules ?Conducting stock takes; inventory according to company procedures ?Preparation to open and close ships at start and end of season ?Assistance in other departments upon instruction from supervisors (if required) ?Performance according to company standards and HACCP rules ?Participation in loading processes ?Correct storage of stock; establishing of par levels ?Active participation in onboard training programs ?Luggage duty on embarkation and disembarkation day

?Organisationof arrivals and transfer to the Hotel and Vessel ?Ensuring smooth operation of transfers (transfer / luggage / times) ?Assistance to guests with lost luggage ?Coordination of airport representative and assisting with passenger travels ?Organizing guest information documents (city maps/ brochures / hand outs, welcome letter, questionnaires) ?Tour Director desk hours in accordance with the tour layout ?Responsible for providing relevant information about the tour, welcome briefing and local, cultural and historic commentary on the coach ?Offer advice on food/restaurants, shopping, and activities during free time ?Receipt and handling of guest complaints & private guest excursions ?Liaising with Lead Travel Concierge to inform about special guest needs and communicate estimated arrival time and check actual docking location Excursion ?Coordination of all excursions including audio equipment ?Liaising with local suppliers (reconfirmation of reservations, motor coaches, guides…) ?Instructing and briefing local guides prior to excursions ?Accompanying of all excursions and walks (with or without local guides) ?Controlling and monitoring of implementation and quality of the excursions

Onboard Duties ?Organisationof embarkation and disembarkation ?Ensuring smooth operation of transfers (transfer / luggage / times) ?Coordination of airport representative and assisting with passenger travels ?Handling / filing of cruise, land (if applicable) reports & daily program ?Managing and filing vendor vouchers & onboard bookings ?Organizing guest information documents (city maps/ brochures / hand outs, welcome letter, questionnaires) ?Organisingand presenting guest entertainment (games / lectures / presentations) according to the cruise layout & active guest relation ?Responsible for all public announcements (including bridge commentary) ?Facilitating and assisting guests with onboard cruise bookings ?Travel Concierge desk hours in accordance with the tour layout ?Receipt and handling of guest complaints & private guest excursions. Offer advice on food/restaurants, shopping, and activities during free time Shore Excursion ?Coordination of all excursions including audio equipment ?Liaising with local suppliers (reconfirmation of reservations, busses, guides…) ?Instructing and briefing local guides prior to shore-excursion ?Accompanying of all excursions and walks (with or without local guides) ?Controlling and monitoring of implementation and quality of the excursions

?Responsible for the entire galley operation onboard ?Ensuring professional production and distribution of all meals for guest and crew in accordance with company standards, menu cycle and recipes ?Organisationand execution of F&B related ship functions and special events (e.g. Welcome / Farewell) ?Ensuring food safety, highest level of cleanliness in the galley and production areas at all times in accordance with Viking River Cruise standards & HACCP ?Ordering of all food supplies according to production planning and in cooperation with the Hotel Manager ?Conduction of menu briefings with waiter staff prior to service and instruction of waiters to explain dishes ?Preparation of opening and closing ships at start and end of season ?Supervision, motivation and training of the multi-national galley crew ?Participation in loadings and conduction of quality control ?Responsible for cost control and adherence to set budgets ?Conduction of stock takes; inventory according to company procedure ?Active participation in ship functions, socializing with guests during meal times

?Supervision and support of a professional welcoming and sales orientated service in bar, lounge and on the sundeck ?Operation of bar procedures according to company standards (e.g. menus, decoration, appearance) ?Organisation, management, motivation and training of bar team (2 to 4 crew) ?Organisationand execution of F&B related ship functions and special events ?Serving drinks in accordance with company standards ?Creation of daily cocktails in accordance with company standards ?Preparation and set up of Café Lunch in the lounge in coorporationwith Executive Chef and Food & Beverage Manager ?Ensuring highest level of cleanliness within bar, pantry, lounge, sundeck in accordance with HACCP standards ?Cost control for bar in accordance with the budget ?Establishing of weekly stock order in cooperation with Food & Beverage Manager ?Responsible for the daily tallying of the bar revenue ?Conduction of stock takes; inventory according to company procedures ?Preparation of opening and closing ships at start and end of season ?Correct storage of stock; establishing of par levels ?Luggage duty on embarkation and disembarkation day ?Participation in loadings

?The holder of the position undertakes not to pass over the company’s information, manuals, information on business developments and EDP data to any third party or publicize or retain same for personal use after leaving the job. ?The company reserves the right to demand compensation for damages in the event of a breach of this instruction and take legal action against the staff. ?Conduct and appearance in accordance

?Supervision/support of a professional welcoming and sales orientated F&B Service ?Coordinate with the Executive Chef dietary needs for guests according to manifest ?Ensuring absolute cleanliness and order in accordance with HACCP rules ?Operation of service procedures according to standards (e.g. menus, decoration,) ?Organisationand execution of F&B related ship functions and special events ?Responsible for sales for on-board products such as aperitifs, digestives and wines ?Preparation of opening and closing ships at start and end of season ?Act as Deputy Hotel Manager when Hotel Manager and Asst. HM are not available Management and motivation of the service crew ?Organisation, management and motivation of restaurant and bar (7-16 crew) ?Management of work schedules & Training of service department ?Luggage duty on embarkation and disembarkation day ?Participation in loadings and waste management Responsible for cost control and adherence to set budgets ?Cost control (incl. stock supply/inventory in accordance to the budget &standards) ?Daily closing of restaurant and bar area cash register

?Responsible for the entire hotel operation onboard ?Ensuring that all hotel departments are managed according to their standards ?Management and motivation of the crew, with emphasis on Department Heads ?Operation of service procedures according to company standards ?Stock ordering for the hotel department (F&B, Housekeeping, equipment, etc.) ?Ensuring impeccable cleanliness, hygiene and order in all areas of the hotel department in accordance with HACCP rules ?Final inspection and receipt of all supplies and deliveries for the hotel department ?Supervision and organization of opening and closing ships at start /end of season ?Active liaison with guests and successful handling of complaints ?Active participation in all onboard events and special functions ?Presence in the galley and restaurant during meal times ?Ensuring active and smooth flow of communication with the nautical department, onboard management, crew and the Head Office Basel ?Ensuring departmental training according to requirement profile ?Responsible for cost control and adherence to all set budgets ?Daily analysis of debtors in accordance with Receptionist / Night Auditor ?Conduction of stock takes; inventory according to company procedures ?Active participation in loadings

【崗位職責】 1. 負責品酒課程的培訓和銷售 2. 用高品質(zhì)的服務維護客戶忠誠度 3. 負責度假村內(nèi)所有酒水的管理，儲藏和采購 【崗位要求】 1. 需要有WSET證書 2. 有相關工作經(jīng)驗優(yōu)先 3. 須掌握具備基礎英語和流利的普通話，掌握其它外語者（法語、日語及韓語等）更佳 4. 該崗位需每周工作6天 【G.O福利】： 雙人住宿； 一日三餐國際自助餐廳； 吧臺飲料暢飲； 度假村內(nèi)所有娛樂活動及場地設施免費使用； 機場接送服務； 工作滿一年往返度假村和住址機票； 完善的工作意外傷害保險及社會保險； 國際化G.O團隊； 擁有登臺演出的機會； 每年輪換海外及大中華區(qū)度假村工作機會； Club Med海外度假村免費房間； 快速晉升通道。

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 1.在廚師長的領導下，按菜式規(guī)定，烹制中餐保證出品質(zhì)量。 2.依照分工，完成中式自助餐、酒會的菜品制作任務。 3.獨立完成各類中式菜肴的烹飪，并依照地域及時令食材的供給狀況進行菜品的調(diào)整。 崗位要求 1.兩年以上中餐炒鍋相關工作經(jīng)驗(從事過砧板、打荷) 2.持有烹飪證書，接受過HACCP相關培訓 3.身體健康，吃苦耐勞 4.熟悉粵菜、川菜、東北菜的烹飪技巧 5. 該崗位需每周工作6天? ?? 【G.O福利】： 雙人住宿； 一日三餐國際自助餐廳； 吧臺飲料暢飲； 度假村內(nèi)所有娛樂活動及場地設施免費使用； 機場接送服務； 工作滿一年往返度假村和住址機票； 完善的工作意外傷害保險及社會保險； 國際化G.O團隊； 擁有登臺演出的機會； 每年輪換海外及大中華區(qū)度假村工作機會； Club Med海外度假村免費房間； 快速晉升通道

崗位職責 1. 協(xié)助公寓經(jīng)理或能夠獨立負責單體公寓的日常經(jīng)營和運作，包括客房、前廳、工程、財務及采購等各項職能工作； 2. 協(xié)助公寓經(jīng)理或能夠獨立確保部門成本及各項費用，得以良好的控制，對公寓的經(jīng)營結果目標及各項滿意度負責； 3. 根據(jù)酒店的運營標準，隨時對房間和設施設備及各項物品進行檢查和更新； 4. 協(xié)助公寓經(jīng)理或能夠獨立制定部門的年度預算，并確保部門的經(jīng)營費用控制在預算之內(nèi)； 5. 負責與行政、供應商及外部人際關系的維護。 任職條件 1.大專及以上學歷，英語口語熟練。 2.有1年以上同品牌星級酒店客房或前廳部門副手管理工作經(jīng)驗，客房管理背景優(yōu)先考慮。 3.掌握熟悉酒店管理、服務流程和質(zhì)量標準。 4.具有組織協(xié)調(diào)能力、應變能力、適應能力、經(jīng)營能力以及文字表達能力。 5.后續(xù)能接受運營需求的全國以及海外外派（根據(jù)運營需求，該項條件為崗位必備） 請注意：你的簡歷信息將會被我們轉(zhuǎn)發(fā)到我們的第三方招聘系統(tǒng)進行流程使用。我們會采用合理的安全措施來保護您的個人數(shù)據(jù)安全，如您繼續(xù)申請該職位，即表示您已知曉并認

崗位職責 1. 獨立負責單體服務式公寓的日常經(jīng)營和運作，包括客房、前廳、工程、財務及采購等各項職能工作； 2. 確保部門成本及各項費用，得以良好的控制，對公寓的經(jīng)營結果目標及各項滿意度負責； 3. 根據(jù)公寓的運營標準，隨時對房間和設施設備及各項物品進行檢查和更新； 4. 制定單店公寓的年度預算，并確保公寓的各項預算的完成； 5. 負責與客戶側(cè)行政、供應商及外部干系人的關系維護； 6. 協(xié)助完成部門人才培養(yǎng)。 任職條件： 1.大專及以上學歷，英語聽書讀寫熟練； 2.有5年以上品牌星級酒店客房或前廳、運營管理工作經(jīng)驗，有客房管理背景優(yōu)先； 3.掌握熟悉酒店管理、服務流程和質(zhì)量標準； 4.具有組織協(xié)調(diào)能力、應變能力、適應能力、經(jīng)營能力以及文字表達能力； 5.能接受業(yè)務運營需要的全國以及海外外派。 請注意：你的簡歷信息將會被我們轉(zhuǎn)發(fā)到我們的第三方招聘系統(tǒng)進行流程使用。我們會采用合理的安全措施來保護您的個人數(shù)據(jù)安全，如您繼續(xù)申請該職位，即表示您已知曉并認可我們的操作。

【崗位職責】 1、全面負責區(qū)域內(nèi)酒店的整體運營管理，制定并執(zhí)行年度經(jīng)營計劃，確保完成各項業(yè)績指標； 2、統(tǒng)籌區(qū)域內(nèi)酒店的日常運營，提升服務質(zhì)量和客戶滿意度； 3、負責區(qū)域內(nèi)酒店的預算編制、成本控制及收益管理，優(yōu)化經(jīng)營效益，提高盈利能力； 4、分析市場動態(tài)及競爭對手情況，制定并實施有效的市場營銷策略，提升品牌影響力和市場份額； 5、負責區(qū)域內(nèi)團隊建設與管理，包括人才選拔、培訓、考核及激勵，打造高效協(xié)作的運營團隊； 6、維護與業(yè)主、合作伙伴等外部關系，確保業(yè)務順利開展； 7、貫徹執(zhí)行公司各項規(guī)章制度及標準流程，確保區(qū)域內(nèi)酒店運營符合公司要求。 【崗位要求】 1、大專及以上學歷，酒店管理、旅游管理、工商管理等相關專業(yè)優(yōu)先； 2、8年以上酒店行業(yè)工作經(jīng)驗，其中5年以上區(qū)域管理或高端酒店總經(jīng)理崗位經(jīng)驗； 3、熟悉酒店運營管理全流程，具備出色的市場分析、經(jīng)營決策及團隊管理能力； 4、具備優(yōu)秀的溝通協(xié)調(diào)能力及商務談判技巧，能夠高效處理內(nèi)外部關系； 5、年齡30-40歲，身體健康，能適應高強度工作及出差安排； 6、具備較強的抗壓能力及責任心，目標導向，結果驅(qū)動。

【崗位職責】 1、制定和實施房務部的運行計劃、預算計劃。 2、優(yōu)化房務部的管理體系，下達房務部的運行管理目標。 3、全面控制部門的管理費用、固定費用和變動費用，節(jié)約開支。 4、定時查閱各分部門的工作日記和每周總結匯報，督查各分部門的工作進度及時發(fā)現(xiàn)問題，糾正偏差，作出處理。 5、對本部門的安全、消防、衛(wèi)生工作負責，及時掌握新的規(guī)范、條例，因地制宜的實施好各種防范工作。 6、 熟悉本部門經(jīng)營范圍內(nèi)的經(jīng)營管理和行政管理知識，了解與商業(yè)、酒店等經(jīng)營有關的法律法規(guī)知識。 【崗位要求】 1、大專以上文化水平，英語口語流利，良好的職業(yè)形象，有奢侈品牌/高端度假酒店3年以上所屬職務工作經(jīng)驗。 2、對前臺接待，客房服務、公區(qū)管理有實際管控經(jīng)驗。職業(yè)道德與自我驅(qū)動力強。 3、了解熟悉客人的消費心理關注客戶需求。 4、全面負責房務部的運營、管理及使客房利益最大化。 5、具有良好的溝通技巧和對客溝通能力，和超前的創(chuàng)新意識、營銷思路和豐富的房務管理經(jīng)驗。

【任職資格】 1，四、五星級酒店同等職位三年以上，中西廚房工作經(jīng)驗。 2，具有較好的溝通能力，善于廚房成本控制和團隊的管理。 3，擅長淮揚菜、杭幫菜系的烹飪和制作，熟悉西北菜的出品。 4，具備新菜品研發(fā)的經(jīng)驗和創(chuàng)新的能力。 【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、與所有員工建立健全可靠的合作關系，幫助員工盡可能發(fā)展?jié)摿?，檢查員工的出勤情況。 2、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。 3、制定并完善培訓計劃，主持培訓課程。 4、評估培訓及發(fā)展前景。 5、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)服務與客人。 6、高度服從性，具有優(yōu)秀管理監(jiān)督技巧；培養(yǎng)并幫助員工發(fā)展，鼓勵創(chuàng)新。 7、以此來發(fā)展并激勵我們的員工。 8、制定嚴格的客人服務標準，工作中做到心中有客人。 9、以身作則，積極解決各種問題起到良好的示范效果。與客人和員工保持清晰明了的溝通。 10、積極完成各項任務，把握機會學習各種新的知識和技巧，不斷提升個人素質(zhì)。 11、靈活機動，應變能力強。 12、建立良好的團隊精神，協(xié)同工作，為了共同的目標努力。 13、為各項運營流程的發(fā)展獻計獻策。 14、以良好的態(tài)度履行自己的職責。 15、向客人以及供應商推薦酒店的服務性以及便捷性。 16、確保所有廚房設備以及用具的正常運行。 要求候選人中廚房背景。

【崗位職責】 1、負責酒店人力資源部的管理工作。 2、負責制定酒店人力資源政策、制度。 3、建立酒店的招聘管理體系，有效控制員工流動率。 4、制定酒店人力資源規(guī)劃，并組織實施。 5、組織完成年度培訓計劃，針對核心員工進行職業(yè)規(guī)劃。 6、建立和諧的勞資關系。 7、建立績效管理與考核體系。 【崗位要求】 1、大專以上學歷，從事酒店人力資源工作5年以上。 2、熟知國家、地區(qū)勞動法律法規(guī)及相關政策。 3、擁有良好個性與魅力的授課風格，培訓技能嫻熟。 4、具備英語聽說讀寫能力。 5、管理類專業(yè)，接受過系統(tǒng)的人力資源管理理論培訓。

崗位職責 1、協(xié)助部門總監(jiān)制定并完善公司各項培訓/質(zhì)檢管理制度。 2、建立公司培訓與質(zhì)檢體系。 3、協(xié)助部門總監(jiān)對公司企業(yè)文化進行塑造和落地。 4、對各民宿項目的培訓工作進行督導和評估。 5、負責員工入職培訓及內(nèi)外部培訓資源的整合與有效利用。 6、負責各類員工活動的籌備與組織。 7、對運營業(yè)態(tài)日常的質(zhì)檢巡查及整改結果的追蹤反饋。 崗位要求 1、大專以上學歷，有相同崗位工作經(jīng)驗3年以上。 2、具有良好的溝通能力和協(xié)調(diào)能力。 3、具有較強的文字綜合能力和口頭表達能力。 3、能按照酒店經(jīng)營發(fā)展對人才的需要，制訂酒店總體培訓規(guī)劃和實施計劃。 4、具備教育學、心理學以及酒店管理理論知識。 5、熟悉員工的規(guī)律、特點和崗位培訓工作程序。 6、熟悉掌握各運營部門的運營流程和sop。 7、PPT技巧熟練，具備獨立開發(fā)新課件的能力。

工作職責 1、全面負責文旅公司總部全業(yè)態(tài)的各項財務工作，組織完成制度建設、會計核算管理、資金管理、稅務管理、成本管理、預算管理、財務管理及對財務工作評估與財務考核工作； 2、主持與制定公司各項財務制度與程序，批準后組織實施并監(jiān)督檢查落實結果； 3、為公司各項目的經(jīng)營活動，提供財務分析報告和財務建議，參與經(jīng)營決策； 4、對各項目財務工作進行垂直管理，培養(yǎng)和打造專業(yè)的財務隊伍。 任職要求 1、38-50歲之間，良好的個人職業(yè)形象，財務管理、會計、金融相關專業(yè)，本科及以上學歷。 2、具有3年以上酒管公司/景區(qū)/文旅總部等財務總監(jiān)工作經(jīng)驗，10年以上財務崗位工作經(jīng)驗，具有項目籌建籌開工作經(jīng)歷，對多元化業(yè)態(tài)財務管理模式有豐富經(jīng)驗。 3、通曉財務、會計、金融、稅務知識、掌握法律相關知識，具備基本計算機應用知識。 4、熟練運用會計電算化，熟練使用各類財務軟件。 5、具有一定的外部關系協(xié)調(diào)和統(tǒng)籌管理能力。 6、良好的團隊領導力、協(xié)作能力，優(yōu)秀的溝通、分析能力，對企業(yè)忠誠度高。 7、過往工作經(jīng)歷穩(wěn)定性強，人品、履歷經(jīng)得起背調(diào)。

工作職責：This is hotel－based No.2 role. As Hotel No.2 you’ll provide leadership direction to the hotels by maximising financial returns, driving development of people, creating and maintaining memorable guest experiences, executing on brand standards, and building awareness of hotel and brand in the local community. You may need to act as the General Manager in his/her absence. Your day to dayPeople? Direct hotel everyday activities, plan and assign work ensuring you always have the right staffing numbers ? Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues － recognise good performance ? Train colleagues to make sure they deliver with compliance and to the standards we expect and have the tools they need to work efficiently ? Recommend or initiate any HR elated actions where needed ? Promote teamwork and quality service through daily communication and coordination with other shifts and departmental management Guest Experience? Interact with guests and outside contacts including current and potential clients, government officials, travel industry representatives, suppliers, competitors local community members ? Make sure the hotel delivers the highest level of guest satisfaction through superb guest services and amenities Responsible Business? Ensure a safe and secure environment for guests, team members and hotel assets in compliance with the hotel’s or owner’s policies and procedures and regulatory requirements. Maintain relations with outside contacts ? Act as public relations representative to raise awareness of hotel and brand in local community ? Drive team member involvement in community organisations, activities and businesses ? Develop and carry out action plans to be environmentally conscious by taking steps to reduce the hotel’s carbon footprint ? Perform other duties as assigned. May also serve as manager on duty Financial? Help the General Manager in the development, implementation and monitoring of financial and operational plans for the hotel to ensure optimum guest satisfaction, sales potential and profitability ? Make recommendations for capital improvements to enhance the assets of the hotel and/or company and brand loyalty任職資格：What we need from you? Obtain thorough understanding of “True Hospitality for Good”? Be aspired to grow into hotel General Manager? Has cross－functional management experience? Be energetic and highly self－motivated