When you join the Sheraton family, you become a member ofits global community. We’ve been a place to gather and connect since1937.  At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We welcome guests through engagingexperiences and thoughtful service. If you’re a team player who isexcited to deliver a meaningful guest experiences, we encourage youto explore your next career opportunity with Sheraton.Position responsible for all the food and beverage operations, which includes all culinary, restaurant, beverage and room service operations. Oversees guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals. Demonstrates knowledge and proficiency of all applicable food and beverage laws and regulations. Develops and implements business plan for food and beverage.Core work activities include:-Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence-Maintains service and sanitation standards in restaurant, bar/lounge and room service areas-Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met-Utilizes interpersonal and excellent communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example-Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations-Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective-Empowers employees to provide excellent customer service-Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement-Ensures employees are treated fairly and equitably. Strives to improve employee retention-Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns-Ensures employees receive on-going training to understand guest expectations-Supervises daily shift operations in absence of Assistant Restaurant Manager-Recognizes good quality products and presentations-Oversees the reporting and financial aspects of the responsible areas including purchasing and payment of invoices-Required to take on additional tasks across Sheraton Grand Macao and The St Regis Hotel banquet and venue related services    Minimum Job requirements:-4-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major-Demonstrated pre-opening experience (Restaurant or Hotel environment)-Prior management experience in running of multiple outlets in a 5 star hotel/ Luxury environment no less than 4 years-Must possess a good knowledge of food and beverages. Basic wine knowledge. Display good judgement, financial acumen, fiscal responsibilities and business sense-Well-spoken in English and Chinese-Computer knowledge (POS, FCS, Opera)Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws

1、通晓中、西餐烹饪知识包括食品准备及原材料加工、烹饪制作知识等。2、具有酒店预算管理知识，能够编制预算。能够在预算规定的范围内开展各   项具体活动。3、精通市场推销技巧，善于开展饮食产品、设施和范围等推销活动；具有设   计、安排和实施销售活动的能力。4、具有管理、指导、激励下属员工工作和评价员工工作表现的能力以及督促、   开展部门员工培训的能力。5、善于同其他部门沟通与合作。6、具有与餐饮业有关人士进行联系的能力,较好的英语会话能力。7、湘菜出身优先！！

岗位职责：1.协助餐饮总监负责整个餐饮部正常/有效的日常运作。确保对客服务及食物出品符合酒店的标准并力争满足及超越客人期望。树立部门奋斗目标，包括客人满意率，财务报告，人才培训及鼓舞人才工作士气等。2.协助餐饮总监确保所有转交给区域餐饮部门的表格和报告都按时递交。3.协助餐饮总监确保所有的餐厅都是由其经理/管理团队全权负责其盈利。4.协助餐饮总监与总经理共同制定对于餐厅经理或其他餐饮部主管的奖励计划。5.协助餐饮总监充分了解市场对餐厅各部门的需求和期望，确保各餐厅管理团队对于相应产品线（菜单）的开发。6.协助餐饮总监招聘和选择能够在分权管理理念下工作的餐饮各分部的负责人。7.协助餐饮总监确保各部门负责人最大限度的提高各自部门的生产力和士气，并始终遵守酒店的指导方针和当地法规。8.协助餐饮总监在各餐厅（高峰期期间），确保所有餐厅团队管理良好，运作正常，达到其预期。经常亲自确认客人在餐厅接受到最好的服务。岗位要求：1.良好的口头及书面中英文沟通能力2.至少3年酒店相关运作经验，最好具有国际连锁酒店工作经验3.餐饮服务的各方面丰富经验4.优秀的领导者和培训师，具备良好的激励和团队合作能力

Position Summary职位概述：Under the general guidance and supervision of the General Manager and within limits of establish Doubletree by Hilton Hotel policies, procedure of Food & Beverage Manual, he will be fully responsible to establish all operation procedures and necessary actions to be taken to guide any manager all activities and staff of the concerned department. To establish and maintain the highest level of quality, training, motivation, etc. With regards to the established guidelines.在总经理的监督和指导下按照希尔顿逸林国际酒店的标准、程序和餐饮手册，餐饮部经理要对所有相关操作行为和员工负责。建立和维护最高标准的质量，培训，动机等。遵循已有的指导方针。Specific Job Knowledge, Skill and Ability工作技能技巧要求：1. Ability to be resourceful, creative and maintain flexibility.具有策略性、创造性及灵活性。2. Experience in similar capacity with international chain hotels.同级别国际连锁酒店的工作经验。3. Pro-active management and leadership skills at all times.在任何时候积极主动的管理和领导。4. Capable of managing similar size of team, that could be multi-cultural and have a range of different experience.管理一只能力相当但是拥有不同文化背景的队伍。5. At all times act in a professional manner as a team member an representative of DoubleTrees higher management team.在任何时候都需要以一个团队成员的身份行事，你代表的是DoubleTree的更高层次的管理水平。

When you join the Sheraton family, you become a member ofits global community. We’ve been a place to gather and connect since1937. At Sheraton, associates create a sense of belonging in more than400 communities around the world. We welcome guests through engagingexperiences and thoughtful service. If you’re a team player who isexcited to deliver a meaningful guest experiences, we encourage youto explore your next career opportunity with Sheraton.The position is accountable for all aspects of the Venue operation. These include profitable running of the restaurant according to company service standards, recruitment and mentoring of staff.‍Critical tasks such as leveraging your entrepreneurial spirit, sociable personality, creativity and analytical skills to manage daily operations and lead teams of highly driven customer service orientated talents are key ingredients to success for this opportunity. Core work activities include:-Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence    -Maintains service and sanitation standards in restaurant, bar/lounge and room service areas    -Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met    -Utilizes interpersonal and excellent communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example    -Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations-Provides the leadership, vision and direction to bring together  and prioritize the departmental goals in a way that will be efficient and effective        -Empowers employees to provide excellent customer service    -Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement    -Ensures employees are treated fairly and equitably. Strives to improve employee retention    -Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns    -Ensures employees receive on-going training to understand guest expectations-Supervises daily shift operations in absence of Assistant Restaurant Manager        -Recognizes good quality products and presentations    -Oversees the reporting and financial aspects of the responsible areas including purchasing and payment of invoices    -Required to take on additional tasks across Sheraton Grand Macao and The St Regis Hotel banquet and venue related services         Minimum Job requirements:        -4 year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major    -Prior management experience in a 5 star hotel or restaurant with 2 years of Restaurant / Fine Dining Chinese Restaurant Experience  -Must possess a good knowledge of food and beverages. Basic wine knowledge. Display good judgement, financial acumen, fiscal responsibilities and business sense    -Well-spoken in English and Chinese-Computer knowledge (POS, FCS, Opera)        Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

Specific Job Knowledge,Skill and Ability工作技能技巧要求：1.S To be motivated and committed,approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance.具有积极合作的精神。以热心的态度对待所有的工作，并乐于利用一切机会学习技能以便于改进自己的工作的技巧。2.To be flexible,responding quickly and positively to changing requirements including the performance of any tasks requested of you.具有极强的应变能力。灵活反应并以积极的态面对需求更改的事情，包括任何工作要求的改变的。3.To maintain high team focus by showing co-operation and support to colleagues in the pursuit of team goals.具有较强的团队精神，通过合作及对同事工作的支持达到团队的共同目标。4.trong F&B and Conference&Banqueting operations knowledge and skills.强壮的餐饮及会议，宴会运作方面的知识和技能。5.Strong leadership and people management skills,added with good training skills.强壮的领导和人员管理技能，附加培训技能。6.Guest oriented and able to confidently build and exceed the service standards.以客户为导向，并能够自信地建立和超过服务标准。7.Thorough knowledge of service,cost control in F&B,labor controls,beverage menu writing,maintenance,merchandising,computer and accountings.具有彻底的关于服务,劳动力控制,饮料,维修,广告,电脑和财务方面的知识。8.Strong interpersonal skills and attention to detail强壮的人际处理能力并关注细节。9.Under the 9 competencies have key strengths in People Management Communication and Planning.在九项能力资格认证中,人员管理沟通和计划安排为强项。Required Qualifications必要的资历要求：1.5-8 years as Head of F&B in 4/5 Star category Hotel or individual restaurants with high standards.五至八年餐饮经验/四/五星级酒店的咖啡厅或很高级别的个体餐厅。2.Health Certificate.健康证。3.Good command in English(verbal&written).很好的英文掌握能力(口语和书写)。4.Working knowledge of mathematics.工作中数学方面的知识。5.PC and basic software knowledge.计算机基本的软件知识。6.Relevant knowleage of food baverage.必要的餐饮相关专业知识。

【任职条件】1、具有良好的思想品质和职业道德，服务观念强，具有较强的社交能力和良好的英语水平；2、接受过高等餐饮服务方面的专门培训，具有丰富的餐饮知识和服务工作技巧；3、熟悉高端西餐厅的服务标准和要求及了解服务程序；4、具有较强的管理和组织能力，有领导作风；5、善于处理客人的问题，并能正确评估员工工作和培训员工，提高服务水平。【工作职责】1、严格按照酒店的规章制度和泰安门餐厅的工作程序，主持并参与泰安门餐厅的日常工作。2、根据业务需要，合理安排员工的当值、休假时间。3、检查员工上岗前的仪表仪容，监督员工的工作纪律，维持餐厅的工作秩序。4、随时检查、指导下属的工作，为客人提供高效、优质的服务。5、根据餐厅的营业情况，参与新菜单的制定和食物价格的调整，主动做好促销工作。6、与厨师保持良好的合作，餐前应掌握当天厨房的重点特色推广，并通过岗前短会向下属员工提出工作要求。7、拟定部门的年度营业预算，提出更新或购置设备的建议，严格控制部门的各项营运开支。8、制定负责区域设备设施的维护保养计划，检查餐厅的清洁卫生工作。9、与宾客建立良好的关系，虚心听取客人的意见，妥善处理客人的投诉。

Duties：1. Support the Director of Food & Beverage to improve the profitability of the outlets (Fine dining restaurant / Lounge / Bar / In Room Dining)2. Analyse market trends and make suggestions3. Assist in maintaining a high standard of service4. In partnership with the Director of Food & Beverage you will have responsibility for the branding, revenue and management of Food & Beverage colleagues5. Focusing and supporting the daily operation in the Restaurants Requirements：1. Must have similar position experience of working in either a luxury restaurant or a 5* hotel environment2. Innovative, especially regarding promotions and marketing3. Has a passion for Food & Beverage and enjoys interacting with people4. Excellent knowledge in food and beverage operations, from restaurant standards and procedures through to budgeting, promotional planning and execution, P&L, etc.5. Upholds professional values, ethics and integrity at all times6. Has high proficiency in both written and spoken English (and mandarin)

1、全面负责餐饮部工作，带领餐饮部完成酒店指定的各种目标及任务，要求必须有行政总厨工作背景。2、5年以上相关工作经验，国际连号优先。3、良好的管理能力，能够管理餐饮服务及厨房板块。4、良好的沟通能力。5、良好的解决问题能力。6、良好的执行能力。

岗位职责1、负责酒店酒吧、全日制西餐厅和红酒吧的营业收入和客人服务质量2、协助餐饮部总监提高及优化各餐厅的收益3、分析市场趋势，并根据最新的市场和行业趋势提出建议4、与餐饮部总监合作，负责品牌推广、餐厅收益和餐饮部员工管理5、负责餐饮部相关外部合作事宜，如供应商等6、领导餐饮团队提供最高标准的服务岗位要求1、对餐饮行业充满热情2、喜欢与人交流3、熟练掌握英文书写和流利的英文口语4、善于向管理者汇报工作5、有豪华餐厅或5星级酒店工作的经验6、有丰富的娱乐会所及酒吧管理经验者优先，熟悉西餐相关内容7、以身作则8、友好，乐于助人和值得信赖9、注重细节，富有创意10、能跳出固有思维模式及喜欢挑战

1、负责餐饮部行政管理工作,制定并实施餐饮经营的所有计划。2、负责实现部门的营业收入指标和利润指标。3、与行政总厨一起筹划和设计菜单，开发当地需求的餐饮产品。4、熟悉饭店管理理论、餐饮管理理论、营销学和服务心理学。5、协调与其他部门的工作关系，确保宾客得到满意的餐饮产品和良好的服务。6、制定餐厅推销策略，督促员工做好食品饮料的推销工作，提高餐饮销售收入。7、建全物资管理制度，对餐厅的设备、物资、用具等严格管理。岗位要求1、大专以上文化程度；5年以上同岗位工作经验。2、精通本部门的业务知识，熟练掌握中餐、西餐、酒吧、茶馆的技能及管理技巧。3、熟悉 食品原材料采购、储藏和厨房生产、餐厅服务全过程，善于安排各个环节的工作，能保证餐饮管理的协调发展。4、具有食品原材料加工、餐饮成本核算方面的知识。掌握各种产品配方、各种食品原材料出料率标准，控制产品质量和成本消耗。5、具有社会活动能力、组织领导工作能力和实际工作能力；善于调动餐饮 部各级管理人员的积极性。

job overview  职位概述Manage food and beverage operations to ensure quality service and standards while delivering a guest experience that is unique. Ensure compliance with all federal, state and local regulations concerning health, safety, or other requirements.管理各项餐饮业务，确保服务品质与标准，同时提供独特的宾客体验。确保所有工作符合政府有关健康、安全及其它相关规定。At InterContinental Hotels & Resorts® we want our guests to feel special, cosmopolitan and In the Know which means we need you to:·     Be charming by being approachable, having confidence and showing respect.·     Stay in the moment by understanding and anticipating guests’ needs, being attentive and taking ownership of getting things done.·     Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special.·     在洲际酒店及度假村®，我们希望宾客感觉风格独特、时尚现代和深入洞悉，这意味我们需要你：·     亲切、充满自信、体现尊重来展现富有魅力的你。·     理解和预测宾客的需要、做到细心周到、具主人翁精神、把事情办好，保持专注当下。见多识广、分享阅历、展现你的风格来创造令人感觉特别的时刻，做到令人难忘。Duties and Responsibilities工作职责FINANCIAL RETURNS财务回报·     Participate in the preparation of the annual departmental operating budget and financial plans. Monitor budget and control expenses with a focus on food, beverage, and labour costs.·     参与准备部门年度预算与财务计划。监控预算并控制费用，重点监督食品、酒水与人力成本。·     In partnership with the catering office, identify additional sales opportunities to enhance revenue. Drive promotions that deliver great dining experiences for guests at a good value.·     与宴会部合作，发现提升营收的各种销售机会。推出促销活动，为宾客带来各种超值的杰出就餐体验。·     Ensure all credit and financial transactions are handled in a secure manner.·     确保安全处理信贷与财务交易。PEOPLE员工团队·     Manage day-to-day staffing requirements, plan and assign work, and establish performance and development goals for team members. Provide mentoring, coaching and regular feedback to help manage conflict and improve team member performance.·     处理员工日常事务，计划并分配工作，为每个员工设定工作绩效目标。为员工提供教导、辅导并给予定期反馈，协助解决各种员工矛盾，提高员工绩效。·     Educate and train all team members in compliance with federal, state and local laws and safety regulations. Ensure staff is properly trained on quality and service standards, has the necessary tools and equipment, and is empowered to carry out job duties.·     教育和培训员工遵守国家、各省市与地方的法律和安全法规。确保员工获得关于质量与服务标准方面的恰当培训，为员工配备完成所有工作所需的工具、设备和授权。GUEST EXPERIENCE宾客体验·     Ensure all food and beverage equipment are in proper operational condition and are cleaned on a regular basis.·     确保所有餐饮设备运行状况良好、定时清洁。·     Ensure that all food and beverage facilities including banquet/convention space are cleaned, vacuumed, and properly stocked according to anticipated business volume. Notify engineering immediately of any maintenance and repair needs.·     确保对包括宴会、会议场所在内的所有的餐饮设施进行清洁与除尘，并根据预期业务量储备适量库存。若有任何维修需求，应立即通知工程部。·     Establish and achieve quality and guest satisfaction goals. Respond in a courteous and prompt manner to all guest questions, complaints and/or requests to ensure a high level of guest satisfaction.·     制定并达成质量目标与宾客满意度目标。礼貌、迅速高效地对所有宾客提出的问题、投诉或要求予以响应，确保宾客感到非常满意。RESPONSIBLE BUSINESS企业责任·     Manage local food and beverage marketing programmes for the hotel; participate in and maintain system-wide food and beverage marketing programmes and promotions. Monitor local competitors and industry trends. Review and approve menu design and concepts with Executive Chef.·     为酒店管理本地餐饮市场营销计划；参加和维护整个系统的餐饮市场营销计划和促销活动。随时留意本地竞争对手动向和行业趋势。·     Conduct proper food and beverage inventory procedures. Determine minimum and maximum stocks for all food, beverage, material, and equipment.·     会同行政主厨核准菜单设计与主题。执行恰当的餐饮库存流程。·     Ensure the security and proper storage of food and beverage products, inventory and equipment, and replenish supplies in a timely and efficient manner while minimising waste.·     决定所有食品、酒水、物资和设备的最大及最小库存量。QUALIFICATIONS AND REQUIREMENTS任职要求Some college and/or advanced training in food and beverage management plus 2 years of related experience, including supervisory experience, or an equivalent combination of education and experience. Bachelor’s degree / higher education qualification in Hotel Management, culinary arts, or related field preferred. Must speak local language. Alcohol awareness certification and/or food service permit or valid health/food handler card, as required by local law.具备餐饮管理大专学历或完成高级餐饮管理培训，2年相关工作经验，具有管理工作经验，或具有同等教育和工作经历。酒店管理、烹饪或相关专业学士及以上学历或同等学历者优先考虑。必须掌握本地语言。需持有本地法规规定的酒水证书、餐饮服务许可或有效的健康证明。

岗位职责 1.         全面负责日本餐厅运作，包括楼面及厨房，对运营结果负责。 2.         负责日本餐厅员工的岗位业务培训，督促各岗位抓好培训工作、提高全员业务素质。 3.         检查各类用具的破损丢失情况，将各项易耗品费用控制在预算内。 4.         督促厨师长做好食品卫生成本核算、食品价格等工作，定期研究新菜加以推广、提高食品的出成率，最大限度赢得利润。 5.         发展良好的宾客关系，满足宾客的合理需求，处理各类宾客投诉。 6.         制定、推行和监督本部门的各项管理制度。     岗位要求 1.         三年以上餐厅管理岗位工作经验,有酒店或连锁餐饮管理经验者优先考虑； 2.         熟悉掌握餐饮管理与服务的专业知识和技能； 3.         具有较强的组织管理能力，合理分配员工工作； 4.         掌握有效控制餐饮成本的途径，督导各种餐饮服务规范、菜肴质量标准的执行； 5.         具有较强的口头表达、撰写业务报告的能力； 6.         能妥善处理客人投诉及其他突发事件的能力； 7.         有较强的事业心和责任感，工作认真踏实，为人处事公正严肃。

岗位职责1.协助上级领导负责整个餐饮部高效的日常运作。确保对客服务及食物出品符合酒店的标准并力争满足及超越客人期望。2.确保餐饮部门所有提交的报告和数据都按时准确。3.充分了解市场对餐厅各部门的需求和期望，确保各餐厅管理团队对于相应产品线（菜单）的开发。4.协助上级领导招聘和选择能够在分权管理理念下工作的餐饮各分部的负责人。5.协助上级领导确保各分部门负责人最大限度的提高各自部门的生产力和士气，并始终遵守酒店的指导方针和当地法规。6.确保各餐厅（高峰期期间），确保所有餐厅团队管理良好，运作正常，达到其预期。经常亲自确认客人在餐厅接受到最好的服务。7.协调与其他部门的工作关系，确保宾客得到满意的餐饮产品和良好的服务。8.制定餐厅营销策略，督促员工做好食品饮料和卡卷的推销工作，提高餐饮销售收入。9.建全物资管理制度，对餐厅的设备、物资、用具等严格管理。10.熟悉饭店管理理论、餐饮管理理论、营销学和服务心理学。岗位要求 1、大专以上文化程度；5年以上同岗位工作经验，最好具有高端国际连锁酒店工作经验。2、精通本部门的业务知识，熟练掌握中餐、西餐、酒吧、茶馆的技能及管理技巧。3、熟悉 食品原材料采购、储藏和厨房生产、餐厅服务全过程，善于安排各个环节的工作，能保证餐饮管理的协调发展。4、具有食品原材料加工、餐饮成本核算方面的知识。掌握各种产品配方、各种食品原材料出料率标准，控制产品质量和成本消耗。5、具有社会活动能力、组织领导工作能力和实际工作能力；善于调动餐饮 部各级管理人员的积极性。

职责描述：1、日料、酒道场、法餐、铁板烧四家店的运营管理；2、营销、服务标准、食品成本、门店氛围、食品安全等管理；任职要求：1、餐饮督导、区域经理、酒店餐饮经理/总监工作经验；2、有一定的高端餐饮经验；

Participates in the development of business strategies for restaurant which are aligned with the overall objectives of the hotel:参与餐厅的经营发展策略，需与酒店整体目标一致： Develops and implements business     strategies for the department.制定和执行部门经营策略 Monitors status regularly and adjusts     strategies as appropriate.定期监控发展情况并适时的调整策略 Develops and implements strategies for the     assigned Food and Beverage outlets that support achievement of the hotel’s     goals.制定和执行所在餐饮部门的经营策略以支持酒店整体业绩目标的完成 Communicates effectively with the Food and     Beverage Manager on all Food and Beverage issues, staffing, marketing, etc.针对餐饮收益、员工、市场等问题随时与餐饮经理保持有效沟通 Addresses customer concerns in a timely     manner.合时宜的满足客人需要 Develops and implements strategies to achieve revenue and profit goals:制定并执行经营策略以达到收入和利润目标 Assists in the development of the     marketing plan for the outlet.协助进行部门的市场发展计划 Develops and implements special promotions     and employee incentives.制定和执行特别推广活动以及员工奖励计划 Provides employees with current up-to-date     information on menu offerings.向员工提供菜单上的最新信息 Increase sales by coaching employees on     effective sales techniques.通过指导员工的有效销售技巧提高销售额 Maximises productivity by using     forecasting techniques to adjust scheduling.通过预计方法调整时间表以使生产力最大化 Manages the operation of assigned restaurants and/or lounges:管理制定餐厅和/或大堂吧区域运营 Coordinates the set-up of restaurant and     lounge areas in accordance with Brand’s standards 调整餐厅/酒廊的摆台，使之符合集团标准的要求。 Actively Drives Business by utilizing     Guest Data Base information, personal relation and contacts in cooperation     with F&B Sales Team利用顾客数据库的信息、人际关系和与餐饮部销售团队的合作来积极发展业务 Attending weekly BEO Meetings 参加每周BEO会议 Confirms daily specials and new menu     additions with the Executive Chef与行政总厨确认每日特别推荐以及菜单上新增加的菜品。 Oversees the food and beverage service     provided in assigned outlet; coaches employees on effective service and     food presentation techniques检查餐厅的食品及酒水服务，指导员工提高服务技能和食品展示技能。 Inspects restaurants and lounge areas on     an on-going basis and take appropriate steps to ensure facilities meet or     exceed the hotel’s standards at all times.在餐厅/酒廊进行巡检，并适当的抽查以保证所有的设施能够达到或超越酒店标准。 Leads monthly staff meetings; conducts     daily pre-shift meetings to discuss specials, house count, reservations     and new menu items.组织月度员工会议、每日班前会，分享特别信息，酒店住房率，预定情况以及菜单上新增的菜品。 Assists in quarterly inventories.协助进行季度盘存。 Works closely with Executive Chef to     develop menu pricing for beverage products.与行政总厨紧密合作，制作菜单及酒水单并定价 Assists when required with cost breakdowns     on food and beverage functions.在需要时协助进行食品及酒水成本的分析 Works in conjunction with the Human     Resources Department to ensure that all HR initiatives, both at corporate     and hotel level are implemented and adhered to in a pro-active and     professional manner.与人力资源部保持紧密联系，确保集团和酒店的认识精神都得以通过积极而专业的方法执行。 Ensures procurement procedures are     conducted through the use of Hotel’s Purchase Order System and ensures     that the Food and Beverage Manager has signed off.确保采购程序通过酒店采购订单系统正常进行，部门经理在使用完之后必须登出 Examine all beverage invoices, verifying     quantities ordered and received against the par levels and purchase     orders; compares quoted prices to invoice prices.  All invoices are to be recorded.检查所有酒水收货单，核对下单数量与接收数量是否一致，对比账面金额和发票金额。所有单据必须保留和记录。 Ensure all linen orders correspond to     actual orders.确保布草实际数量与采购数量一致 Maintains the quality of linen, and its     use.正确使用和维护布草 Verifies the extensions on beverage     invoices on a selective basis and checks invoice unit cost to match them     with the market quotation sheets.在可选择的基础上检验收货单上的酒水信息，检查单位成本，并与市场行情进行对比。 Maintains cost percentages on a daily basis forfood and beverage:控制每日酒水成本 Maintains liquor storeroom perpetual     inventory.持续进行酒水库的盘存 Supervises and assists all food and     beverage inventories.监督和协助进行食品和酒水的盘点 Conducts monthly stock take.组织带领月度盘点 Maintains safe working conditions within department and hotel维持好酒店和部门内安全的工作条件 Ensure that all employees follow safety     rules and procedures.确保员工遵循安全规章制度 Takes corrective action where required to     improve safety in work areas.在需要提高安全性的工作区域采取行动 Is responsible for the correct and safe     use, storage, security, maintenance and cleanliness of all assets in the     department.  E.g. silverware,     glassware, tables, chairs, etc.对部门物资得到正确、安全的使用、储存、维修和清洁承担责任。例如银器，玻璃器皿，餐桌，餐椅等。 Provide employees with the information needed to perform their job effectively:为员工提供必需的信息，提高他们的工作效率 Recruits and selects qualified candidates招募和选择符合条件的后备人才 Orients employees to the department and     hotel and provides on-the-job training on job responsibilities员工入职时向他们介绍部门和酒店情况，并为其提供在岗培训，告知其工作职责。 Prioritises and assigns work分配员工工作 Provides feedback to the employee and     Department Manager on the employee’s performance of job responsibilities向部门经理及员工反馈关于员工表现的信息 Create 100% guest satisfaction by providing ‘Yes I Can’ genuine hospitality and by exceeding guest expectations:通过提供超过客人期望的真诚的殷勤的YES  I  CAN的服务创造100%宾客满意度 Communicates and demonstrates ‘Yes I Can’     service to other employees.向员工传递和沟通“Yes! I Can!”的服务理念 Ensures that employees provide ‘Yes I Can’     genuine hospitality and teamwork on an on-going basis.确保员工在坚持团队合作的基础上提供了“Yes! I Can!”这样坦率真诚的服务。 Uses teamwork to support guests and     employees.通过团队合作支持客人和员工 Seeks opportunities to improve the     customer experience by seeking customer feedback and reviewing management     reports and developing strategies to improve department and hotel     services.寻找机会提高客人的用餐体验：搜集客人的反馈意见，回顾管理报告，制定新的政策来提高部门级酒店的服务。 Provides employees with the tools,     training and environment they need to deliver ‘Yes I Can’ service and     teamwork.为员工提供必需的工具、培训和环境来传递“Yes! I Can!”和团队合作精神。 Adheres to and ensures all line employees adhere to the hotel policies and procedures.确保所有岗位的员工都坚持遵循酒店的政策和程序 Attends work on time as scheduled.按照班表准时到岗 Follows hotel grooming and dress     standards.遵守酒店仪容仪表和着装标准 Minimises safety hazards by following all     safety rules and procedures.遵守和执行安全规章制度和程序，将安全危害减小到最低Refrain from personal conversations with other staff at the main entrance.禁止在公共区域和主要通道与其他同事私自聊天Assist Manager fully informed of all problems or unusual matters of significance.协助餐厅经理全面了解餐厅的所有问题和意外状况Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position.采用与酒店政策和程序协调一致的方法，及时有效的履行本岗位职责和义务，以达到本职位所要求的目标Maintains a favourable working relationship with all other company employees to foster and promote a co-operative and harmonious working environment.与其他部门同事建立良好的工作关系，创建和维护一个和谐的工作环境At all times projects a favourable image of the Hotel to the public.对外建立和维护酒店的良好形象

岗位职责          女性1、服从公司的统一领导，负责本店的全面工作，执行公司的一切规章制度及行政命令。2、及时准确地向公司反映经营中遇到的各种问题。3、负责制定服务规范、程序和推销策略，报营运部核准后负责组织实施。业务上精益求精，不断提高管理水平。4、审阅当天的营业报表，进行营业分析，做出相应的经营决策，并保证营业款安全。5、经常组织调料师、大堂主管、领班等，根据就餐客人的意见，改进和提高服务、菜品质量。6、督促完成本店日常经营工作，按时作好考勤记录，月末编制员工考勤表，检查员工出勤情况、仪容、仪表、个人卫生。7、热情待客、态度谦和，常与客人沟通，征询反馈意见，妥善处理客人的投诉，不断提高服务质量。8、加强现场管理，营业时间坚持在一线，全面掌握店内营业情况，及时发现和解决营业中出现的各种问题。9、加强财产管理，掌握和控制好物品的使用情况，减少费用开支和物品损耗，严控成本，杜绝浪费。10、认真抓好服务质量、菜品质量、食品卫生、环境卫生、治安安全、防火安全等几个主要环节工作,责任到人，严防各类安全事故发生。11、随时检查设备运行状况，餐具、器具使用情况，及时保养、维护、更换，认真执行店内开支上报制度，超出职权范围的先请示后执行。12、加强员工在岗培训工作，定期组织员工以老带新学习服务技能及营销知识。13、定期组织培训员工业务技能，不断的学习各项规章制度，增强本店凝聚力和竞争力。14、定期组织店内管理层召开管理会议。岗位要求1、具有同行工作经历1年以上，女士优先；2、良好的组织、协调、团队建设、管理能力；3、具备酒店内部管理能力，对外销售市场开拓能力，外围关系维护能力等相关的综合能力。

岗位职责1.协助上级组建酒店餐饮服务团队，制定管理制度，酒店餐饮岗位职责；2.协助上级对餐饮区域、工作间等设计提出整改意见；3.协助上级完成培训计划和餐饮运营的方案；4.协助上级完成物资选样及审核。岗位要求1.大专及以上学历；2.六年以上酒店餐饮管理相关工作经验，具有良好的酒店管理知识；3.有较强的语言表达能力，应变能力强，具有良好的组织、指挥能力，善于培训员工并激励下属员工工作；了解和执行政府有关食品卫生的法规制度；4.其他要求：优秀的中英文写作、口语、阅读能力，具有较强的社交和业务开拓能力，公关能力强，具有优秀的沟通技巧和人际交往能力。

Fully in charge all outlets and banquet.全面管理所有餐厅及宴会。

 岗位职责1、负责餐饮部行政管理工作，制定并实施餐饮经营的所有计划。2、负责实现部门的营业收入指标和利润指标。3、与总厨师长做好配合，一起筹划和设计菜单，开发当地需求的餐饮产品。4、熟悉饭店管理理论、餐饮管理理论、营销学和服务心理学。5、协调与其它部门的工作关系，确保宾客得到满意的餐饮产品和良好的服务。6、制定餐厅推销策略，督促员工做好食品饮料的推销工作，提高餐饮销售收入。7、建全物资管理制度，对餐厅的设备、物资、用具等严格管理。职位要求1、大专以上文化程度，8年以上同岗位工作经验。2、精通本部门的业务知识，熟练掌握中餐、西餐、大堂吧的技能及管理技巧。3、熟悉食品原材料采购、储藏和餐厅服务全过程，善于安排各个环节的工作，能保证餐饮管理的协调发展。4、具有食品原材料加工、餐饮成本核算方面的知识。掌握各种产品配方、各种食品原材料出料率标准，控制产品质量和成本消耗。5、具有社会活动能力、组织领导工作能力和实际工作能力；善于调动餐饮部各级管理人员的积极性

 职位概述:总体负责所指定的餐饮部门的行政管理和运营管理。使利润最大化，保持食品/酒水/服务的质量，确保令客人喜出望外。 核心工作：一般知识l  具备有关指定部门的食品/酒水/服务方面的所有知识。l  确保向员工说明饭店的各项标准及规定，并保证这些标准和规定的正确实施 运营管理 / 交流l  监督并确保指定部门（根据各餐厅/宴会部/酒水的不同情况）的顺利运营l  始终如一地保持指定餐厅的食品/酒水/服务/清洁度。l  在运营中不断地收集客人的反馈意 见，以确保令客人喜出望外。l  正确并且有技巧地处理客人的口头投诉。l  确保指定部门内部及其与其它大部门之间的有效交流。l  按要求组织/参加餐饮大部及各部门会议。l  确保所有的材料、设备和机器的正确操作，定期清洗，以延长使用寿命。l  确保指定部门的总体维修保养，跟踪工程部的总体维修情况。l  就指定部门的各个方面提出改进建议。l  每日更新各部门的日志，并提交给部门总监。 消防和生命安全l  确保员工了解并使用饭店有关消防和生命安全/紧急事件的程序。 卫生确保员工对饭店食品安全和卫生标准给予必要的小心防范。 员工管理 / 培训l  检查客人意见调查/批评表/餐厅日志等有关运营问题/损益表的问题，以便：-实施食品/酒水/服务的改进措施-发现培训需求（比如提高价位的能力）l  与指定部门的厨师长协作，制定促销/菜单计划/员工培训的方案（根据具体情况）l  经部门总监的批准，参与有效的员工管理（聘用/解聘/调动/加班）。l  每周向部门总监提交员工考勤表/培训日程。l  加强员工和团队合作。l  考察员工个人的工作表现/仪表着装/不迟到、不早退，对员工的工作表现/规范动作（如果要求的话）进行评估。 成本控制l  与管事部联系有关季度库存的收货/成本/损坏的情况l  批准指定餐厅的食品/酒水/总体申请/调动表，了解相关成本。l  注重食品、酒水、纸张、电、水等方面的节约（可以循环使用的，要循环使用。l  每月向餐饮部总监提交本部门的损益表。（如果可行）l  实施正确而有效的衡量措施，以改进对成本/开支/劳动力的控制。l  餐饮部各部门负责人，将根据酒店绩效考核办法，负责落实完成部门相关营业指标。例如；西餐/中餐营业额；西餐/中餐/宴会成本控制率；西餐/中餐/宴会费用控制率；西餐/中餐/宴会员工流失率.相关具体内容请参阅酒店绩效考核办法； 市场销售 / 战略规划l  对直接竞争对手的活动了如指掌，寻求应对措施（通过SWOT分析和对竞争对手的定期调查）。l  及时更新市场上已有的新品种和新技术，力求不断完善相关的运营。l  遵循财务相关规章制度 任职要求：1.中、英文口语和书写流利（根据所指定的部门而定）2.餐饮/服务管理专业    大专/本科学历3.至少1年的相关工作经验，3年餐饮管理经验4.工作积极主动，追求职业价值

岗位职责：1、组织制订和修缮餐饮部的岗位工作说明书、工作程序与标准以及各项规章制度； 2、 组织制定餐饮部工作计划； 3、组织召开部门例会；4、审批制定部门表格、领用单和排班表等；5、根据酒店工作需要，对任命、授权和调派人员、向部门总监推荐合适人选；6、 定期与部门主管和领班沟通；7、定期组织部门内部人员进行业务培训和企业文化学习；8、直接督导部门管理人员的服务态度及工作质量； 9、部门物资管理； 10、定期分析和总结部门工作的成绩和问题； 11、整理、上报和落实酒店、部门发现的问题并及时予以整改；12、处理突发事件。 

岗位职责/职位描述1. 协助餐饮总监负责餐饮部的管理工作，贯彻执行酒店经营政策，食品安全卫生制度。2. 了解部门工作情况，安排并检查部门工作，做好员工关怀和沟通过工作，执行酒店各项规章制度。3. 积极落实酒店下达的各项工作，带领员工完成接待任务和经营指标，努力提高餐厅收入。4. 负责与其他部门沟通协调工作，确保工作顺利进行。5. 加强现场监督，坚持一线检查和管理，每日巡视餐厅和厨房的运营状况，检查员工工作情况和餐厅服务品质，卫生质量。保证客人满意度不断提升。6. 负责餐厅设施设备的保养，维修，卫生等工作。7. 发展维护好客户关系，参与重要的接待活动。征求宾客意见，处理客人投诉。8. 负者部门的考勤，绩效考核和评估工作。9. 组织开展部门培训活动，做好人才梯队建设。10. 完成上级交办的其他工作。

岗位职责：1、熟悉餐饮管理知识，有过相关工作经验及培训经验；2、有组织管理统筹能力，调动服务人员积极性，有效的处理客人意见，有团队合作精神；3、能编制管理制度和工作总结，善于表达，有较强的沟通能力和协调能力