【岗位职责】 1. 通过与客户建立良好的关系为其提供服务（餐厅接待、服务质量、吧台酒水出品） 2. 组织和协调团队成员，为其分配工作季目标、按照Club Med的标准监督成员的工作态度和行为 3. 通过管理支出；提高服务团队的盈利；优化服务团队的预算；从而实现开源节流 4. 使餐饮团队的气氛温暖、友善；并根据度假村的晚间主题装饰餐厅和提供酒水出品 5. 确保餐饮团队成员的发展 6. 确保遵守Club Med的标准，并符合卫生和安全流程 【岗位要求】 1.年龄30岁以上，大专以上学历， 主修国际旅游/酒店管理/餐饮专业者优先 2. 有1年以上同等岗位管理职工作经验 3. 必须具备流利的英语，掌握法语者更佳 4. 该岗位需每周工作6天                【G.O福利】： 双人住宿； 一日三餐国际自助餐厅； 吧台饮料畅饮； 度假村内所有娱乐活动及场地设施免费使用； 机场接送服务； 工作满一年往返度假村和住址机票； 完善的工作意外伤害保险及社会保险； 国际化G.O团队； 拥有登台演出的机会； 每年轮换海外及大中华区度假村工作机会； Club Med海外度假村免费房间； 快速晋升通道。

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

岗位职责 1、熟悉中餐厅的运营，有良好的本地客户资源； 2、能有效解决客人的诉求及化解突发问题； 3、有一定的销售和培训技巧； 4、严格执行卫生标准，确保食品出品符合卫生标准和公司要求； 5、有团队合作精神，乐于指导下属员工，善于分享自己的经验； 6、高效完成上级安排的工作。 岗位要求 1、大专及以上学历； 2、必须具备两年年以上相关工作经验； 3、具有良好的综合素质及和开朗的性格 4、具有较强的管理能力、及良好的人际关系。

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

GENERAL MISSIONS • Apply and enforce the bar manager's organization • Centralize and transmit bar day stocks to the bar manager • Control deliveries and ensure the distribution of products, consumables, PMH and laundry • Alert the bar manager to the needs, products, consumables, PMH and laundry • Check the setting up of bars before services • Supervise the bar team during the various stages of the service • Check the correct use of technical data sheets • Welcome, advise and serve GMs: prepare and serve consumption according to technical specifications established in compliance with norms and standards • Collect payment for drinks sold and record sales • Ensure compliance with procedures (Free GO, Club Med Talent, Alcohol for Minors, etc.) • Check the quality, speed, cleaning of the bar and tables during services • Participate in the management of bars (inventory, invoicing, entry in Economat, budget reconciliation, Point of Sale, planning...) • Identify malfunctions, implement corrective actions and propose action plans to your manager • Propose actions to develop the sale of tailor-made products. • Contribute to the atmosphere of the bar and offer his manager innovative and diversified events ECONOMIC RESULTS: • Enforce sales prices, gratuities and receipts. • Propose actions to achieve business objectives and instill commercial spirit in the team. • Ensure the proper management of current stocks, and inventories, proper maintenance and use of equipment. HYGIENE & SAFETY • Report to his manager difficulties of application relating to procedures and standards or health and safety standards • Implement, apply and control the H.A.C.C.P. method and the hygiene and safety rules of the Bar • Respect and control the rules of personal hygiene and clothing • Make sure that unaccompanied minors do not consume alcohol • 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; • Apply procedures for closing the activity. • Respect the resort’s waste management rules (sorting, collection…) • Limit electricity and water consumption • Respect the service’s rules for dangerous products management (storage, protection equipment…) 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 YOU NEED -COORDINATION OF BAR OPERATION -Contributes to the operational follow-up of bars (organization, supply...).  -Involved in optimizing customer satisfaction and the achievement of business objectives and replaces the bar manager according to needs. YOUR KEY PERFORMANCE INDICATORS  • Customer: Quality of welcome and service, ability to customize according to nationalities • Business: respect for bar cost & sales development • People: team training and development

【岗位职责】 1. 负责品酒课程的培训和销售 2. 用高品质的服务维护客户忠诚度 3. 负责度假村内所有酒水的管理，储藏和采购 【岗位要求】 1. 需要有WSET证书 2. 有相关工作经验优先 3. 须掌握具备基础英语和流利的普通话，掌握其它外语者（法语、日语及韩语等）更佳 4. 该岗位需每周工作6天 【G.O福利】： 双人住宿； 一日三餐国际自助餐厅； 吧台饮料畅饮； 度假村内所有娱乐活动及场地设施免费使用； 机场接送服务； 工作满一年往返度假村和住址机票； 完善的工作意外伤害保险及社会保险； 国际化G.O团队； 拥有登台演出的机会； 每年轮换海外及大中华区度假村工作机会； Club Med海外度假村免费房间； 快速晋升通道。

协助制定、保持及更新详细的部门营运手册。营运手册要包括部门的政策及程序，部门的工作程序及标准。确保每年的更新要准确反映任何改变。 To assist with the development and maintenance of a detailed Department Operations Manual that reflects policies and procedures work processes and standards of performance within the Division. 协助准备餐饮部的年度业务计划，确保部门目标中全面阐述了酒店的生意目标及员工的需要。 To assists with the preparation and regular update of the Food and Beverage Departmental Budget, in close cooperation with Assistant Director of Food & Beverage and the Director of Food and Beverage ensuring targets are met and costs are effectively controlled. 与餐饮部总监密切配合，协助准备及定期更新餐饮部的部门预算，确保达到经营目标及有效地控制成本。 To participate in the formulation of the Annual Marketing Plan to established a list of marketing activities in line with the compilation of the Annual Business Plan. 保存部门日志。 To maintain the Daily Log Book. 协助餐饮部经理准备及发出以下餐饮部文件。 To submit the following reports to the Director of Food and Beverage, in the absence of the Outlet manager arrange Assistant to do so. 每周餐厅报告。 Weekly work schedule. 每月客人用品消耗报告。 Monthly consumption reports of guest supplies. 假期安排。 Vacation schedule. 酒水短缺 / 超额报告。 Beverage shortage / overage report. 员工事故报告。 Guest/staff incident report. 根据营业状况排班，确保有足够的人手。 To plan the outlet weekly roster and work schedules to ensure that the outlet is adequately staffed to handle the level of business. 根据使用状况和安全库存量申领客人用品。 To request guest supplies according to consumption and established par stocks. 维护部门信息板。 To maintain the outlet bulletin board. 参加每月和每日餐饮部日常会议。 To attend monthly Food and Beverage meeting and daily operations meeting. 参加餐饮总监主持的会议和简报。 To attend all other meetings and briefings as directed by the Director of Food and Beverage. 确保部门的前场和后场区域干净、整洁有序。 To ensure that the outlet is kept clean and organized, both at the front as well as the back of the house. 联系并且协调餐务部和客房部严格按照清洁时间表进行清洁。 To liaise and organize with Stewarding and Housekeeping that the established cleaning schedules are strictly adhered to.

职位描述: 1. 用英语为宾客提供优质的酒水服务。 2. 出品酒水并进行收费酒水的销售。 3. 吧台的日常和月盘点，填写销售盘点表。 4. 吧台日常酒水的申领，补充和保管。 5. 吧台设备、用品的保养使其正常运转。 6.协助副经理进行部分管理 任职条件: 1.能使用英语进行日常沟通。 2.两年以上酒水出品经验，一定的管理经验 3.良好的酒水知识，热爱本职工作，有责任心，能吃苦耐劳。 4.身体健康，仪表端庄。 5.该岗位需每周工作6天             福利： 1. 双人住宿 2.一日三餐国际自助餐厅 3. 吧台饮料畅饮 4. 度假村内所有娱乐活动及场地设施免费使用 5. 机场接送服务 6. 工作满一年往返度假村和住址机票 7. 完善的工作意外伤害保险及社会保险 8. 国际化G.O团队 9. 拥有登台演出的机会 10. 每年轮换海外及大中华区度假村工作机会 11. Club Med海外度假村免费房间 12. 快速晋升通道

1.对总经理负责，全面负责餐厅工作。按照餐饮出品中心工作计划，制定餐厅的每月工作计划，督促落实情况，在平时的巡视检查中不断完善，完成餐厅的各项指标和日常运转工作。 2.坚持餐厅的服务质量和卫生标准，不断完善工作程序，带领全体员工最大限度地满足宾客的合理需求，确保服务质量。 3.负责制定每月餐厅员工的培训计划，督促落实，并定期参加培训。在平时的工作中不断充实内容。 4.及时收集员工的各种合理化意见和建议，以项目的规章制度为准则规范员工的行为，并注意及时的鼓励和表扬下属，定期召开餐厅各班组督导、员工会议，与员工交流思想，最大限度的调动员工积极性，合理调配劳动力。 5.掌握日常管理工作，根据具体接待工作，组织人员，作好协调各班组工作。 6.保证餐厅区域设施设备完好，并定期维护保养，严格管理餐厅物资、用具等，做到帐物相符，保持完好，杜绝浪费。 7.坚决执行上级指令，严格遵守项目制度、规定，以身作则。 8.处理宾客投诉，与客户建立良好的关系。 9.参加有关会议。 10.查看各类报表：客情报表、营业报表、餐厅当、值班交班记录、宾客意见单、员工考核考勤表、客史档案表、设施设备检查、报修 汇总表。 11.巡视检查：每餐前、中、后巡视检查前后台的工作情况，发现问题及时处理；抽查员工的仪容仪表，劳动纪律和餐厅的卫生情况，深入现场督导餐厅工作程序和规范的落实情况，协调与厨房的配合；征求宾客用餐意见，满足客人的合理要求，处理宾客投诉；控制餐厅物资的消耗，降低成本，做好各项节能工作，督促做好每月盘点；主持VIP接待，根据需求落实具体工作；根据客情督促各班组及时调配人员，做好沟通协调工作。 12.领导安排的其他工作内容。

维持营运的供应品和控制损坏量。 Maintain guest supplies and control the cost. 确保自助餐的布置是按照标准的并在服务中掌控自助餐。 Ensure buffet set up and service according to the standard. 根据部门分配的任务，确保流畅的服务。 Ensure smooth service according to the task arranged. 必需能处理任何有关食物和饮料的询问和要求。 Handle enquiries and require in food and beverage. 协助每月对所有设备和存货进行检查。 Assists in conducting monthly inventory checks on all operating equipment and supplies. 在服务之前，必需做指导。 Provide guidance before serving. 对菜单中的食物和饮料要非常了解，并能向客人推荐食物和饮料的组合，就像促销中的选择一样。 Knowledgeable in food and beverage, Able to up-sell and recommend food and beverage. 有能力培训新员工和实习生。 Able to train the new incoming associate and trainees. 根据设计的菜单，提供饮料。 Provide food and beverage according to the menu. 对餐饮部或酒店其他部门的岗位进行灵活的调换。 Exchange the position flexible. 始终提供高质量、快速的服务。 Provide efficient and high quality service all the time.

Achieve preset sales targetsweekly/monthly. 实现预先设定的每周 / 每月销售目标。 Record all guests/members’ information andpreferences in a proper manner. 用适当的方式记录所有客人 / 成员的信息和偏好。 Provide professional of customer Service to guests, including birthday greetings, anniversary greetings, foodpromotion. 提供专业的服务客人的标准，包括生日问候，问候周年，食品促销。 Handle complaints professionally and reportto senior management right away. 处理投诉，并向高级管理层汇报 。

全球最大的一价全包度假村福利再次来啦！ 喜欢咖啡、酒水饮品的你是否还在迷茫今年毕业后要何去何从？ 是否想趁年轻时多到世界各地看看呢？ 是否向往多彩多姿并充实的工作环境？ 是否担心酒水知识不熟练，英语无法完整的交流就要直接上岗呢？ 还不快来报名为你定制的ClubMed速成营？ 在远离日常喧嚣享受悠闲慢生活的度假村，边重温饮品知识边发掘不一样的自己。 你将与若干名志趣相投的小伙伴来到美丽的Club Med度假村参加为期两周的速成营，感受来自国际化团队的热情。 在欣赏壮丽山景的同时熟悉六大基酒，掌握调制技能出品简单的鸡尾酒和当地特色的“白沙日出”，通过考核后，将直接得到ClubMed度假村工作录用函哦！ 只要你 -大专以上学历，将于今年毕业 -热爱酒水咖啡等饮品，享受为客人制作酒水的成就感 -热爱结交新朋友，敢于用英语沟通交流就赶快加入我们吧！ 速成营需要支付费用吗？ 不用哦~，Club Med 不仅食宿全包，正式入职后还能报销往返交通费用哦，你只需拉上行李箱，即可出发!

保证所有的员工时刻提供客人所期望的，并且符合我们酒店承诺的服务。 Ensures the delivery of brand promise and provides exceptional guest service at all times.　 保证所有的员工对我们酒店其他部门的员工同样提供高品质的服务。 Provides excellent service to internal customers in other departments as appropriate.　 以礼貌高效的服务处理来自酒店外部的客人和我们酒店的客人的投诉，同时对问题的解决要跟进，并且询问客人的满意度。 Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily. 与同事保证良好的关系。 Maintains positive guest and colleague interactions with good working relationships. 利用工作轮换，丰富员工的工作内容等方法来提高工作效率和积极性。为客人提供最高品质的服务为酒店吸引更多的客人。 Assists to improve productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines. 备及发出维修、保养申请，确保餐厅得到妥善的保养和维修。 Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets. 采用新的技术和设备，提高工作效率。 Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system　 确保对破损进行高效管理，向运作部门提供不断的反馈，作为减少破损及丢失的工具。 Assists to ensure that breakages are administered so as to provide constant feedback to the operation as a tool to reduce breakages and losses.

以支持和灵活的态度与其他餐厅经理紧密合作，着眼于整个酒店的成功和酒店客人的满意度； 确保餐饮部员工以支持和灵活的态度和“团队协作”的精神与其他部门合作； 监督客房送餐部的服务和餐饮标准； 针对每日营运和质量控制与厨房密切沟通； 对菜单上的所有菜品和饮料有全面的知识和理解，并能推荐菜品和饮料的搭配及促销； 与客房部配合，确保严格执行既定的清洁计划； 确保客房送餐区域的洁净有序； 监督餐饮部所有员工的守时性和仪容仪表，确保他们根据酒店和部门的仪容仪表要求身着正确的制服并保持高标准的仪容仪表和个人卫生状况； 等等。

根据顺序，为客人点单并服务。 Take order and serve the guest according to the sequence. 销售产品。 Up-sell product. 维持营运的供应品和控制损坏量。 Maintain guest supplies and control the cost. 在下班时，确保饮料的存货是正确的。 Ensure beverage stock in the bar is correct. 确保自助餐的布置是按照标准的并在服务中掌控自助餐。 Ensure buffet set up and service according to the standard. 根据部门分配的任务，确保流畅的服务。 Ensure smooth service according to the task arranged. 必需能处理任何有关食物和饮料的询问和要求。 Handle enquiries and require in food and beverage. 协助每月对所有设备和存货进行检查。 Assists in conducting monthly inventory checks on all operating equipment and supplies. 在服务之前，必需做指导。 Provide guidance before serving. 对菜单中的食物和饮料要非常了解，并能向客人推荐食物和饮料的组合，就像促销中的选择一样。 Knowledgeable in food and beverage, Able to up-sell and recommend food and beverage. 有能力培训新员工和实习生。 Able to train the new incoming associate and trainees. 与餐务部，客房部和维修部门进行良好的沟通，确保餐厅的干净、保修。 Maintain communication with stewarding, house keeping and engineering, Ensure restaurant clean and well maintained. 根据设计的菜单，提供饮料。 Provide food and beverage according to the menu. 对餐饮部或酒店其他部门的岗位进行灵活的调换。 Exchange the position flexible. 始终提供高质量、快速的服务。 Provide efficient and high quality service all the time. 根据不同的用餐时间，进行不同的摆台并在用餐高峰时，从新摆台。 Set up and turn over the table in the meal period. 根据布草房建立的安排表，把脏的布草送到洗衣房并把干净的拿回部门。 Change the linen according to the schedule. 准备摆台并按照部门营运手册来执行工作职责。 Set up tables according to the Department Operation Manual. 收集所有食物和饮料的需求。 Collect the needs in food and beverage.

确保遵循品牌承诺并始终提供优异的对客服务。 Ensures the delivery of brand promise and provides exceptional guest service at all times. 适当时为其他部门的内部客人提供优质服务。 Provides excellent service to internal customers in other departments as appropriate. 礼貌而高效地处理所有客人和内部客人的投诉和询问，确保问题得到圆满解决。 Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily. 与客人和同事保持基于良好工作关系的互动接触。 Maintains positive guest and colleague interactions with good working relationships. 与客人建立并保持良好的客户关系。 Establishes a rapport with guests maintaining good customer relationships. 以支持和灵活的态度与其他员工紧密合作，着眼于整个酒店的成功和酒店客人的满意度。 Works closely with other Associates in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests. 以支持和灵活的态度和“团队协作”的精神与其他部门合作。 Works in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”. 按照要求维持所有物品和客用品的标准库存量。 Maintains par stocks of all equipment and guest supplies as required. 根据所定的程序引领客人入座、接受点菜及为客人服务食品及饮料。 Seats, takes orders and serves food and beverage to guest according to the established sequence and procedures. 向客人呈送菜单，回答客人问询并为客人提供关于食品、饮料及服务的建议。 Presents menu, answers enquiries and makes suggestions regarding food, beverage and service to restaurant guests. 在每次用餐结束后清理台面或餐桌并重新摆台。 Clears and resets counters or tables at conclusion of each course.

BASIC FUNCTION基本职责 Responsible for providing courteous and efficient service of food and beverage 在餐饮部提供有效有礼貌的服务 JOB SPECIFICATION工作要求 College level 大专水平 Verbal facility 口头表达能力强 Personable and neat 仪表端庄，干净整洁  

Main Duties /主要职责 1． Ensure the delivery of brand promise and provide excepti 确保遵循品牌承诺并始终提供优异的对客服务。 2．Provide excellent service to internal customers in other departments as appropriate. 在适当的时候为其他部门的内部客人提供优质服务。 3．Handle all guest and internal customer complaints a nd in qefficient manner, following through to make sure pr oblems are resolved satisfactorily. 礼貌而高效地处理所有客人和内部客人的投诉和询问，确保问题得到圆满解决。 4． Maintain positive guest and colleague interactions with good working relationships. 与客人和同事保持基于良好工作关系的互动接触。 5． Establish a rapport with guests maintaining good customer relationships. 与客人建立并保持良好的客户关系。 6． Focus attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelinesensuring optimum deployment ande nergy efficiency of all equipment. 关注工作效率水平的提高以及在适用的原则指引下对于设施设备或者支出成本的慎重管 理的要求以达到所有设备的最佳调配和能源使用效率。 7． Assist to ensure that the outlet is operated in line with maximizing profit while delivering on the brand promise. 确保遵守品牌承诺以追求利润最大化为原则进行部门运作。 8． Assist the Outlet Assistant Manager to achieve the monthly and annual personal target and the outlet’s revenue. 协助餐厅助理经理达到月度和年度个人目标和餐厅营业收入。 9． Ensure that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling atimely and accurate reporting of financial information 确保与财务记录的保留、钱款处理和许可以及及时而准确的财政信息的上报全部符合酒 店、公司和本地的制度、政策和规章的规定。 10. Assist in the inventory management and ongoing maintenance of hotel operating equipment and other assets. 协助进行盘点管理和酒店营运设备和其他设施持续的保存保养。 11. Ensure new technology and equipment are embraced, improving productivity whilst taking work out of the system. 确保使用新技术和设备，简化工作系统提高工作效率。 12. Ensure that minimum brand standards have been implemented. 确保酒店所有的乃至最细小的品牌标准都要被贯彻执行。 13. Work closely with other Outlet Managers in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests. 以支持和灵活的态度与其他员工紧密合作，着眼于整个酒店的成功和酒店客人的满意度。 14. Ensure that Food and Beverage employees work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”. 以支持和灵活的态度和团队协作 15. Have a thorough knowledge and understanding of allfood and beverage items in the menu and the ability to recommend Food and Beverage combinationsand up sell alternatives. 对菜单上的所有菜品和饮料有全面的知识和理解，并能推荐菜品和饮料的搭配及促销。 16. Ensure that the outlet is kept clean and organized,both at the front as well as the back of house. 在每次用餐结束后清理台面或餐桌并重新摆台。  17. In the absence of Assistant Outlet Manager, conduct daily preemployees on preparation, service and menu. 在助理经理不在时，给员工进行日常关于餐前准备、服务及菜单的例会。 18. Assist to liaise with thequality control if appropriate 针对每日营运和质量控制，协助与厨房及酒水部门密切沟通。 19. Perform the function of cashier and responsible forInfrasys cashiering procedure. 严格遵守财务部发出的关于收银及现金处理的政策和程序。 20. Verify all credit cards presented by guest within validity of the card. 核对所有客人呈交信用卡，确保所有信用卡都在有效期内。 21. Verify cash received ensuring only genuine money been collected 核对收取的现金，确保所收现金都是真钞。 22. Be a hands-on supervisor and be present at all times in the Outlet, especially during busy periods. 做一个有执行能力的主管并时常出现在部门，特别是部门繁忙时。 23. Ensure par stock level of all items and guest supplie 按照要求持所有物品和客用品的标准库存量。 24. Understand and strictly adhere to Rules and Regulations established in the Employee Handbook and the hotel’s policies concerning fire,hygiene, health and safety. 理解并严格遵守员工手册中的规章制度以及涉及到消防、卫生、健康和安全的酒店政 25. Ensure high standards of personal presentation andgrooming. 确保高标准的个人形象和仪容仪表。 26. Respond to changes in the Food and Beverage function as dictated by the industry, company and resorts. 根据行业、公司和度假村对于餐饮部职能要求的变化做出反应。 27. Attend training sessions and meetings as an 需要时参加培训课程和会议。 28. Due to operation issue, staff has to able to perform any other duties or transfer to other outlet of the resorts. 考虑到度假村实际运作问题，每位员工都要具备被分配到其他岗位和部门的能力和意识 29. Finish extra tasks arranged by superior randomly. 完成上级临时安排的其它工作任务。 Qualification: 任职要求 1. High School graduate or above, hotel Management or equivalent. 高中及以上学历，酒店管理相关专业。 2. Catering school certificate is an advantage. 餐饮学校文凭者优先。 3. At least 1 year working experience on the same position in food and beverage. 至少 1 年在同等职位上的管理工作经验。 4.Mature, independent, tactful with good interpersonal & communication skills. 性格成熟、工作独立、机智灵敏，人际交流与沟通技能出色。

1.按照部门的规范和程序提供高标准的餐饮服务。 2.收集客人意见和其它相关信息，并反馈给上级领导。 3.与同事建立良好的工作关系。 4.参加每日班前例会。 5.按要求参加相关培训。 6.提前做好服务各项准备工作。 7.按标准提供餐饮服务。 8.遵守酒水服务标准和程序，推销酒水。 9.及时处理客人的投诉。 10.执行物品酒水标准存量。 11.熟悉职业标准、安全职责相关政策和程序，以确保所有程序能得以安全地执行，并在职业保健和安全职责方针的指导下确保行为落到实处。 12.熟悉项目安全、急救和紧急情况的处理程序，并能正确的使用相关的设备 领导安排的其他工作内容。

Main Duties /主要职责 1. Ensure the delivery of brand promise and provide ex ceptional guest service at all times. 确保遵循品牌承诺并始终提供优异的对客服务。 2. Provide excellent service to internal customers in other departments as appropriate. 在适当的时候为其他部门的内部客人提供优质服务。 3. Handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily. 礼貌而高效地处理所有客人和内部客人的投诉和询问，确保问题得到圆满解决。 4. Maintain positive guest and colleague interactions with good working relatio nships. 与客人和同事保持基于良好工作关系的互动接触。 5. Establish a rapport with guests maintaining good customer relationships. 与客人建立并保持良好的客户关系。 6. Ensure that minimum brand standards have been implemented. 确保度假村所有的乃至最细小的品牌标准都要被贯彻执 7. Work closely with other Outlet Managers in a supportive and flexible manner, focusing on the overall success of the resorts and the satisfaction of resorts guests. 以支持和灵活的态度与其他员工紧密合作，着眼于整个度假村的成功和度假村客人的满 意度。 8. Ensure that Food and Beverage employees work inwith other departments, in a spirit of “We work through Teams”. 以支持和灵活的态度和“团队协作 9. Present menu to guest, answer guest inquiries and offer food, beverage and service suggestion. 向客人呈送菜单，回答客人问询并为客人提供关于食品、饮料及服务的建议。 10. Make order according to the procedures set and serve guests food and drink. 根据所定的程序接受点菜并为客人服务食品及饮料 11. Fully conversant with all aspects of the Infrasys System. 完全了解电脑系统的各方面。 12. Ensure all food and beverage items, equipment and other facilities are maintained according to department operation manual. 根据部门营运指南要求确保部门内所有餐饮物品、设备和其他设施得到妥善保管和维护。 13. Record the guest order and provide products and services, without undue delay. 记录客人点菜并及时提供产品和服务，不得无故延误。 14. Familiar with restaurant menu and wine list. 熟悉并对餐厅菜单和酒单有相当的了解。 15. Upsell the drinks to increase revenue. 促销饮品以提高营业收入。 16. Report all difficulties and problems to supervisor or assistant manager, having them follow through to make sure problems are resolved satisfactorily. 向餐厅主管/副理报告所有困难及问题，以便解决和跟进。 17. Ensure par stock level of all ite 保持所有酒水和客人供应品的标准库存量。 18. Ensure well prepare before the meal according to requirement and operation need. 确保根据要求和运作需要做好餐前准备工作。 19. Ensure that the outlet is kept clean and organized,both at the front as well asof house. 清洁并重新摆设餐台和餐桌。 20. Prepare and serve the cocktail based on the request 根据要求准备及服务鸡尾酒。 21. In the special promotion or activity, assist the setup and decoration at Village Kitchen. 在特别推广或活动期间，根据活动主题协助餐厅的摆台和装饰。 22. Ensure that all drinks are kept in a 确保所有饮品在适合温度下的妥善储存。 23. Ensure that all cups are clean and light. 确保所有杯具的光亮、洁净。 24. Assist in the bar and keep accurate inventory records. 协助对酒吧的盘点并保持准确的盘存记录。 25. Replenish beverage for the bar. 提出补充酒吧饮品的申请。 26. Exercise cashier function according to 按照要求执行收银员职能。 27. Verify cash received ensuring only genuine money been collected. 核对收取的现金，确保所收现金都是真钞。 28. Verify all credit cards presented by guest before to validity of the card. 核对所有客人呈交信用卡，确保所有信用卡都在有效期内。 29. Strictly adhere to all policies andcashiering and cash handling. 严格守财务部发出的关于收银及现金处理的政策和程序。 30. Understand and strictly adhere to Rules and Regulations established in the Employee Handbook and the hotel's policies concerning fire,hygiene, health 理解并严格遵守员工手册中的规章制度以及涉及到消防、卫生、健康和安全的酒店政策。 31. Ensure high standards of personal presentation andgrooming. 确保高标准的个人形象和仪容仪表。 32. Respond to changes in the Food and Beverage function as dictated by the industry, company and resorts. 根据行业、公司 和度假村对于餐饮部职能要求的变化做出反应 33. Attend training sessions and meetings as and when required. 需要时参加培训课程和会议。 34. Due to operation issue, staff has to able to perform any other duties or transfer to other outlet of the resorts. 考虑到度假村实际运作问题，每位员工都要具备被分配到其他岗位和部门的能力和意识 Qualification: 任职要求 High School graduate or above, hotel Management orequivalent. 高中及以上学历，酒店管理相关专业。

岗位职责/职位描述 1.熟悉部门工作细则和流程； 2.执行公司安排的其他相关工作。 岗位要求 1.有意向在酒店行业发展的应届毕业生/实习生； 2.对担任酒店管理层岗位具有高度期望； 3.有良好的服务意识和工作态度，亲和力强并且善于沟通。

确保遵循品牌承诺并始终提供优异的对客服务。 Ensures the delivery of brand promise and provides exceptional guest service at all times. 适当时为其他部门的内部客人提供优质服务。 Provides excellent service to internal customers in other departments as appropriate. 礼貌而高效地处理所有客人和内部客人的投诉和询问，确保问题得到圆满解决。 Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily. 与客人和同事保持基于良好工作关系的互动接触。 Maintains positive guest and colleague interactions with good working relationships. 与客人建立并保持良好的客户关系。 Establishes a rapport with guests maintaining good customer relationships.

Job overview职位概述 ·         Supports the Food and Beverage Service team by performing support duties including mise en place of food preparation, set up of functions, set up of food and beverage equipment, mini bar operations and assisting with the preparation of service. ·         通过准备食品，布置餐厅，准备餐饮设备，管理客房小酒吧和服务准备等支持工作来协助餐饮服务队伍的工作。 ·         Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.   ·         遵守当地的卫生和安全法规，或其它适用的规定，以及品牌规范和当地的规章制度。   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 ·         Mise en Place and Food Preparation ·         准备食品 ·         Assist with receiving and storage of goods ·         协助接收和存储物品 ·         Clean and maintain equipment and premises ·         清洁并保持设备和物资的清洁 ·         Handle room service orders via phone from guests.  Ensure orders are accurately posted to the appropriate guest account. 通过电话处理客房送餐的客人订单。确保订单准确的挂到正确的客人的帐户上。 ·         Maintain hygienic standards and procedures ·         遵守卫生规范和程序 ·         Assist with the preparation of functions and service ·         协助职责和服务的准备工作 ·         Assist with cellar operations ·         協助酒窖的工作 ·         Assist with the preparation of an outlet for service including: ·         协助餐厅的服务准备工作： o    Cleaning of equipment o    清洁设备 o    Sorting of stores equipment o    分类和存储设备 o    Cleaning and maintaining glassware for service o    清洁并保持玻璃器皿的清洁以备使用 o    Cleaning and maintain flatware for service o    清洁并保持餐具的清洁以备使用 o    Cleaning and maintain china for service o    清洁并保持瓷器的清洁以备使用 o    Preparing waiter stations o    准备服务台 o    Preparing buffet service o    准备自助餐台 o    Preparing service equipment and materials o    准备服务设备和材料 o    Assisting with table preparation o    协助餐台的准备工作 ·         Mini Bar duties including: ·         客房小酒吧的工作： o    Filling mini-bar trolleys o    整理小酒吧推车物品 o    Checking used stock against issued stock o    按发出的存货检查使用的存货 o    Replacement of stock in accordance with mini-bar procedure o    按照小酒吧程序更换存货 o    Recording of replacement of stock o    记录更换的存货 o    Billing procedures in line with hotel policy o    按酒店的制度计账 o    Ordering of mini-bar items o    小酒吧物品的订货工作 o    Storing of mini-bar items o    存储小酒吧物品 ·         Establishes and maintains effective employee working relationships ·         与员工建立并保持良好的工作关系。 ·         Attends and participates in daily briefings and other meetings as scheduled ·         参加和参与每日的例会和其它计划好的会议。 ·         Attends and participates in training sessions as scheduled ·         参加和参与计划好的培训课程。 ACCOUNTABILITY责任范围 Number of employees supervised 管理的员工 Direct    N.A. 直接         无     Indirect      N.A. 间接         无   Annual Operating Profit/Payroll Budget  年度经营利润和薪金预算 ·         N.A. ·         无 Key Metrics  主要绩效指标 ·         Completion of assigned tasks ·         完成分配给工作的情况   Decision Making Responsibilities (Decision Rights)  决策职责(决策权) ·         N.A. ·         无 QUALIFICATIONS AND REQUIREMENTS任职要求 Required Skills  技能要求 ·         Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company. ·         完全代表酒店，品牌和公司与顾客，员工和第三方交往的能力。 ·         Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency. ·         持有当地政府规定的含酒精饮品知识课程证书或食品服务许可证或有效的健康或食品上岗证。 ·         Able to read and write English ·         能够读写英语。 Qualifications  学历 ·         High School. ·         高中学历 Experience 经历 ·         Food service experience with general knowledge of restaurant operations preferred. ·         拥有食品服务经验并具有餐厅运营的一般性知识者优先考虑。