1. Diploma or degree in hospitality or related field. 具有酒店管理或相关领域的学历/专业证书。 2. 6 – 12 months in the same position with similar operations style. 具有6-12个月同等职位的餐厅运作经验。所工作的品牌也需和费尔蒙同等级别 3. Food and beverage knowledge must be good. 对餐饮的知识有全面的了解。 4. Technical service skills. 专业服务技能。 5. Interpersonal skills – communicates effectively/openly. 人际交往能力-有效率的沟通/公开。 6. Communication skills in English spoken/written. 具备英语听说读写的能力。 7. Reliable and consistent. 可靠且能持续性地保持优质服务。 8.Comes across as enthusiastic, energetic. 充满热情，精力充沛。 9.Able to lead a team. 有领导团队的能力。 10.Able to perform task assigned. 能够很好地执行被分配的任务。

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

岗位职责 1.根据预测、宴会预定、团体餐安排及重要宾客的人数来安排工作。 2.做好销售，宾客投诉、解决办法及相关员工、设备的记录。 3.给领导提出建议，提高工作效率，促进销售，并达到增源节支的目的。 4.建立收银调节控制程序，在服务前后，要按此程序来工作。 5.参与菜单、酒水单的制定及定价。  岗位要求 1大专及以上学历；至少熟练掌握一门外语。 2.3年以上星级酒店同等工作经验；精通西餐、酒吧的业务知识，熟练掌握本部门的技能技巧。 3.具有较强的社会活动能力、组织领导工作能力和实际工作能力。 4.具有食品原材料加工、西餐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.西餐食品原料学、烹调学、食品营养卫生和西餐管理等方面的专业知识。

  岗位职责/职位描述 1.在整个工作过程中，始终保持高度的客户服务意识。            2.保持积极的工作态度，做好本职工作，并且主动解决问题，能够始终清晰的与客人或同事进行交流。 3.能够提出对酒店的运作及环境有益的意见或建议。 4.能够积极的向客人及供应商推荐酒店的服务及设施。 5.在工作过程中能够做好本职工作，保证自己及其他人的安全。 6.熟悉掌握菜单及饮料单上的内容，并可以详细的给客人做出解释。 7.了解健康食品的要求，并可以给出适当的建议。

【岗位职责】 1.协助餐饮总监抓好西餐厅及西厨房的各项管理工作，执行餐饮总监工作指令，并向餐饮总监汇报工作。 2.主持制定西餐厅及西厨房的各项规章制度，加强西餐主管及其他管理人员的检查和考核，不断完善西式服务及西菜的质量管理。 3.定期组织西餐厅及西厨房进行服务、西菜方面的培训，加强业务熟练程度。 4.参与制定餐饮部的业务计划，根据季节和市场需求参与编写早餐菜单、正餐菜单。 5.推广西餐销售，根据市场情况和不同时期的需要，制定促销计划。 6.根据员工的实际情况，为员工提供系统的培训。 7.参加餐饮部例会，向餐饮总监汇报本部门运作的状况，并结合每天的任务召开本部门例会。 8.负责督促有关人员搞好食品卫生、成本核算、食品价格、更新花色品种，提高西餐质量和市场竞争力。 9.了解各国的风俗习惯，生活忌讳，建立良好的宾客档案。 10.做好工作日志，做好工作计划和工作总结，负责收集处理宾客对西餐质量的意见和投诉，想方设法满足宾客对西餐的需求，提高西餐服务质量。 11.经常留意餐厅工作（特别是生意高峰期），亲自指挥，参与服务客人，按制定的服务标准提供服务，监察员工表现，主动发现员工的错漏并及时补够。 12.经常留意餐厅的温度及所有设备，用具，督促下属对所管辖范围的设备设施进行维护和保养。理顺餐厅与厨房的关系，及时将客人对出品意见要求向出品负责人反馈。 13.建立良好的对客关系，主动征求客人对餐饮的意见和建议，积极认真的处理客人的投拆，保证最大限度地满足宾客的餐饮需求，提高服务质量。 14.要定期对员工进行表现评估，让员工知道对他的要求，多与员工沟通。 15.每天检查下属的纪律，仪容，仪表。 16.参与或组织在自己餐厅的各项推广活动。 17.定期对餐厅物品进行盘点。 18.完成上级交代的临时或其他工作任务。 【岗位要求】 1、5年以上餐饮部工作经验和至少2年管理岗位经验 2、具备优秀的专业的餐厅运营知识 3、具备较好的英语和普通话表达能力 4、至少大专学历

一、福利待遇： 1，底薪7000元+业绩提成； 2，五险一金； 3，每月休息6天，其他福利按公司统一标准执行。 二、招聘要求： 1，男女不限，年龄45岁以下，大专以上学历； 2，中高端酒店同等岗位工作10年以上； 3，熟悉酒店西餐厅的运营及管理。 三、核心职责： 1、负责西餐部日常餐厅运营、管理工作,制定并实施西餐部经营的所有计划； 2、负责实现部门的营业收入指标和利润指标； 3、确保提供卓越的客户服务，增强客户满意度和忠诚度； 4、建全物资管理制度，对西餐厅的设备、物资、用具等严格管理； 5、精通本部门的业务知识，对西餐和自助菜品有深入了解，熟悉服务流程与成本控制； 6、具有较强的组织能力、专业知识、先进的管理理念，与时俱进。积极协调内部、外部关系。