Job Summary He/shewill implement, lead and manage the entire resort Food & Beverageoperations and to achieve the highest standards. He/she will abide with theinstructions and laws issued by the Chinese authorities, HACCP requirement andcompany’s set standards whichever is higher in connection to food handling,hygiene and food storage. Who we are looking for? - Currently F&B leader ( DF&B - ADF&B ) in 5star, international luxury brand for more than 2 years - Multi- F&B large operation experience ( All day dining, catering.) - Commercially savvy, able to analysis data and establish a solid business case/ plan - Black Pearl / Michelin star expertise is a benefit - Restaurant / catering background - Disciplined, self-aware, charismatic, outgoing, Sense of style - Independent thinking and high level of managing change - Fluent English

1)       Ability to ensure hotel’s standards, policies and procedures with food & beverage management and staff. 2)       Ability to prioritize and organize work assignments, delegate work. 3)       Ability to direct performance of food & beverage management and staff, and follow up with corrections where needed. 4)       Ability to motivate food & beverage management and staffs and maintains a cohesive team. 5)       Ability to ascertain food and beverage training needs and provide such training. 6)       Ability to be a clear thinker, analyzes and resolves problems exercising good judgement. 7)       Ability to focus attention on details. 8)       Ability to suggestively sell food and beverage venues, menu items, beverages and wines. 9)       Ability to input and access information into MICROS system. 10)   Ability to exert physical effort when needed. 11)   Ability to endure abundant physical movements in carrying out job duties. 12)   Ability to ensure security and confidentiality of guest and hotel information. 13)   Ability to work without directs supervision. 14)   All product items, preparation method / time, ingredients, sauces, portion sizes, garnishes, presentation and prices. 15)   Bar layout, table / seat / station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.

岗位职责：  1、负责区域内酒店餐饮项目的整体规划与执行，推动项目顺利进行； 2、与社会餐饮企业建立并维护合作关系，共同开发新的市场机会；  3、参与大型餐饮企业的改制工作，提供专业的管理建议和支持； 4、通过有效的营销策略和管理措施，提升酒店餐饮业务的经营业绩。  岗位要求： 1、具有5年以上餐饮行业工作经验，其中至少3年担任过类似总监级别的职务；  2、具备丰富的餐饮项目管理经验，能够独立完成项目规划、执行及评估； 3、有较强的市场分析能力和商业敏感度，能够有效识别市场机会；  4、优秀的团队管理和沟通协调能力，能够带领团队达成目标；  5、具备良好的领导力和决策能力，能够在复杂多变的环境中做出明智的决策；  6、熟悉餐饮行业的法律法规及行业标准。 7、工作地：广东珠海

岗位职责 1，作为餐饮业务管理和市场分析负责人，需根据酒店标准确保所有餐厅及宴会成功运营并盈利 2，确保所有的餐饮活动都符合集团策略，并同时执行酒店的活动 3，监督部门营运手册的准备和更新 4，主持日常部门沟通会议，确保例会有效率的进行 5，确保所有员工传递品牌文化并向客人提供优质服务 6，确保所有盈利中心（如餐厅，酒吧，宴会）在提供优质服务的同时，能达到利益最大化 7，协助准备、运营及更新年度市场营销计划，必要时根据部门细分 8，确保餐饮部所有员工与其他部门的员工一起灵活工作，秉承团队协作的理念 岗位要求 1，本科及以上学历，至少5年在奢华品牌酒店餐饮部门管理经验 2.   至少2年以上餐饮部总监经验 3.  具有酒店预算管理知识，能够编织餐饮部预算。能够在预算规定的范围内开展各项具体活动 4.  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

To fully understand the market needs and desires for each outlet and ensure that the product lines are developed by the outlet management team accordingly. 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。 To always be up to date with financial results (budget versus actual) in sales and cost areas and ensure that sales and profit are maximized. 对于销售和成本方面，随时更新财务数据（预算与实际）， 并确保销售额和利润最大化。 To ensure that the various outlets  adhere to all company and hotel policies, procedures and  standards. 确保所有的餐厅和宴会严格遵守公司和酒店的政策与程序，以及标准。 To ensure that he schedules himself/herself to be available in operation and on duty during peak periods. 能确保自己能在餐厅繁忙时工作和值班。 To conceive and develop products, concepts or change which generate incremental revenue following brand concept and standards. 创造和开发产品，概念或改进产品，带来收益 Minimum of 2-3 years' experience in the same position in an international luxury hotels. 至少2-3年同等岗位国际奢华酒店工作经验       To be highly skilled in overall F&B operations with focus on service standards in a luxury brand environment.        精通餐饮业务，并专注奢华品牌的服务标准。 Is highly organized and detailed orientated in daily work and event planning and execution. 在日常工作以及活动的计划和执行方面具有高度组织性和计划性。 Language：Fluent English is a must 语言：英语必须流利

【任职资格】 1、擅长【厨房】管理，清晰了解厨房运作、成本管控及出品管理； 2、擅长重要宾客及团队接待，有高度的服务意识，并能身先士卒带领团队； 3、优秀的沟通能力。 【岗位职责】 管理范围：早自助餐厅、全日餐厅、粤菜馆；中厨房、西厨房、凉菜烧腊间、面点房。

工作职责： 1 、负责酒店餐饮的日常经营和管理。 2 、研究分析市场状况，了解客人的饮食需求 . 根据酒店客人的饮食结构和生活习惯，确定酒店餐饮工作经营和管理目标； 3 、根据酒店总体的预算要求，分析各月、年度的餐饮市场状况，指导和审定餐饮部门的月、季、年度预算指标； 4 、参与和指导餐饮部，定期研究，制定食品推广计划和餐饮部推广计划，审定各种时令和特价菜单； 5 、制订服务标准和操作规程，检查管理人员的工作和餐厅的服务态度，服务规程、出品部门的食品 ( 饮品）质量及各项规章制度的执行情况，发现问题及时纠正和处理； 6 、定期检查所属部门的各项经营情况，会同财务部对所属部门的各项成本预算进行审定，有效地监督和控制成本，保证所属部门的综合毛利。 7 、激励、培训本部门的员工。 任职资格： 1 、大专及以上学历，具有五年以上星级酒店工作经验； 2 、掌握一定的英语口语，并能进行日常交流； 3 、具有丰富的餐饮管理经验，良好的客户关系，语言、文字表达能力强； 4 、熟悉国内知名品牌食品的现状及发展趋势，能够把握行业技术发展趋势和发展动向，对关键技术有独到见解； 5 、熟悉星级酒店筹开及运营标准和流程。

Job Summary 职位简述 To execute and to assist the F&B Division in managingtrainings and development function of the department ensuring that all，service and performance targets are achieved. 执行并协助餐饮部管理部门的培训和发展职能，确保所有服务和绩效目标得以实现。  Key Duties and Responsibilities 主要义务和职责 Identifies departmental training needs and coordinate improvementplans with departmental trainers 确定各部门的培训需求与部门培训师协调改进计划 To facilitate customer service, supervisory and skills trainingworkshops 方便客户服务，管理和技能培训的学习 Attend daily Food & Beverage operations meeting and share necessaryinformation of training and development of colleagues 参加日常会议室的操作和分享同事的培训和发展必要的信息 Monitor and ensure that departmental trainings are conductedconsistently. 监控并确保部门进行持续培训 Manage and assist cross training initiatives within Food &Beverage 在餐饮部管理和协助交叉培训计划 Assist and prepare training plans for Internship, managementtrainees and new joiners program within Food & Beverage Division 协助并准备管理培训及新员工的培训计划 Manage and facilitate departmental trainings for the Food &Beverage Division 管理和协助餐饮部的部门培训 Facilitate delivery of training programs as required by Learning andDevelopment of Atlantis Sanya 由三亚亚特兰蒂斯学习和发展部来促进培训项目 Ensures and monitor that monthly on the job trainings are in placed ineach area of the Food & Beverage Division. 保证和监控，按部门的要求每月对岗位培训分区 Assigns and nominate management colleagues for off the job trainings asper requirement of Atlantis Sanya 根据三亚亚特兰蒂斯的要求，指定管理人员进行工作培训 Ensure departmental training targets are monitored and achieved aligningwith resort training targets 确保部门培训目标得到监控，并达到与度假培训目标相一致的水平  Coordinatewith Learning & Development to ensure consistency of trainings in the Food& Beverage Division of Atlantis Sanya 与学习与发展协调，确保亚特兰蒂斯酒店餐饮部培训的一致性 Utilize all development plans from Individual Performance Appraisalsthat individual team members’ requirements are achieved and that individual anddepartmental goals are followed through. 利用个人绩效评估的所有发展计划，个别团队成员的需求达到了，个人和部门的目标同时实现 Conducts audit and assessment to individual team members related totraining needs and analysis. Assessments must follow LQA/IFH Mystery Shopperstandards 进行审计和评估团队成员个人相关的培训需求分析。评估必须遵循 LQA/神秘顾客的标准 Conduct andfacilitate internal colleagues surveys for Food & Beverage Division allyear round to ensure it aligns with annual ‘CES’ 对公司内部餐饮部员工进行全年的调查，以确保其与每年的“CES”保持一致 Ensures that all employees are fully conversant and product knowledge isup to date with the hotels facilities and services. 确保所有员工完全熟悉产品知识是最新的酒店设施和服务 Conduct a monthly product knowledge tests to maintain colleagues productknowledge levels 每月给同事进行产品知识测试 Assist Departmental Trainers in their development and monitors theeffectiveness of their trainings 协助部门培训师发展并监督他们的培训效果 Assist,Formulate and Implements Quality Core Processes within Food & Beverage suchas formulating necessary Standards and Procedure required by the business. 协助、制定和实施内部的质量核心流程，如制定业务所需的标准和程序 Ensures and verifies that guests are receiving the best possible serviceavailable within the Front of House Operations that employees projectprofessionalism and are well trained and provide friendly and efficientservice, maintaining an atmosphere of tranquility. 确保并确认客人正在接受最有效的服务，在他们的工作前，员工们都是专业的，受过良好的培训，提供友好和高效的服务，保持一种安静的氛围 Verifies constantlythat the physical product in all aspects is consistent with the hotelstandards. 不断地验证所有方面的产品是否符合酒店的标准。 Ensures that all policies and procedure in regards to staff appearance,hygiene and sanitation are enforced. 确保所有有关人员外表、卫生和环境卫生的政策和程序都得到执行 Handles Food& Beverage Operational issues whenever required, including Resort &Avenue outlets, ensuring guest satisfaction at all time. 在需要的时候处理餐饮部运营问题，包括酒店主楼及美食大道的所有餐饮点，确保客人的满意  Responsible for adding, modifying and checking the P&P, SOP of the department. 负责所在部门的政策与程序和标准操作流程的新增、修改和审核

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。

【岗位职责】 1、负责餐饮部行政管理工作,协助餐饮总监制定并实施餐饮经营的所有计划。 2、协助餐饮总监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；2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、酒吧等的技能及管理技巧。 3、熟悉餐厅服务全过程，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。

Key Duties andResponsibilities 主要义务和职责 §   To Fully execute FSMS related work §   全面执行FSMS的相关工作 §   Ensure that all service standardscomply with Forbes standards §   确保所有服务标准符合福布斯标准 §   Ensure guestsare welcomed by staff, seated, and attended to warmly and courteously at alltime and address guest issues during service according to company procedure. §   确保客人受到员工的及时欢迎，一直热情周到，并根据公司政策及标准解决客户问题。 §   Maintain a complete understanding of all policies, procedures, standards,specifications, guidelines, and training programmes. §   确保对所有政策，程序，标准，规格，准则和培训计划时刻有着全面深刻地了解。 §   Ensure company objectives are achieved regarding sales, service, quality,appearance, and sanitation of the establishment through the training ofemployee’s whist maintaining a positive and productive working environment. §   通过培训员工的维持积极和富有成效的工作环境来确保企业的销售，服务，质量，外观和卫生设施的目标。 §   Oversee employment performance appraisals are followed and completed on atimely basis. §   监督员工绩效考核按时跟进和完成。 §   Ensure reservations are maximized within the restaurant in liaison withReception and the central reservations team. §   与前台接待及预定中心一起协作以确保餐厅预订量最大化。 §   Maintain a comprehensive knowledge of the menu and an understanding of thewine list up selling to guests when appropriate. §   保持对餐厅菜单的全面了解，并懂得运用正确的葡萄酒知识，以便在适当时向客人积极销售产品。 §   Proactively communicate with the kitchen regarding menu changes,availabilities, and specials. §   随时主动与厨房团队交流沟通菜单的更改、菜品的可用性及每日特荐菜品等信息。 §   Ensure that staffing requirements are addressed, and applicants selectedaccording to company procedures. §   确保餐厅人员配备要求得到解决，候选人录取根据公司有关程序和要求进行筛选和录用。 §   Ensure adherence to cash handling and reconciliation procedures inaccordance with company policy. §   确保现金处理和对账程序严格遵守公司规定并按照政策执行。 §   Identify business opportunities which provide greatest return on investmentaligned with company strategy. §   寻找符合公司战略的最大投资回报商业潜在机会。 §   Manage relevant reporting and analysis of the outlet to ensure costeffective goals are being met and surpassed. §   管理餐厅的相关报告和分析，以确保成本效益目标的达成并努力超越。 §   Maintain responsibility for leading, inspiring, and motivating therestaurant team to achieve workforce stability, productivity, and loyalty. §   保持对领导、鼓励和激励餐厅团队的责任，保证员工工作的稳定性、效率以及忠诚度。 §   Works as a team, liaises and coordinates with team, peers, and other seniormanagers of all divisions §   以良好的团队意识，与团队成员及别的部门管理层进行有效协调沟通。 §   Responsible for adding, modifying, and checking the P&P, SOP of thedepartment. §  负责所在部门的政策与程序和标准操作流程的新增、修改和审核 §   Executes any other work or responsibility within his scope of duty given bythe superior §   协助上级执行完成相应职责工作。

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

1、全面的食品/酒水/服务技能。 2、确保任何时候遵守公司的政策程序和品牌标准。 3、控制和确保指定区域正常运营。 4、在他/她的正确指导下，安排好员工的工作和工作时间，严格控制好人员成本，但是要确保全体员工在工作时间内提供优质服务。 5、在运营中不断的要得到客人的反馈以确保客人满意度。 6、确保和其它部门做好沟通。 7、举行/参加餐饮部及部门会议。 8、确保器皿及用具的正常使用和清洁，以便延长使用寿命。 9、在指定区域适当的做出有提高性的建议。 10、更新每日报表并每日提交部门领导。 11、关于公司的重要策划要与员工商讨。 12、为自己和团队设定认可部门目标，团队代表在酒店中是不可缺少的。 13、确保全体员工意识到关于酒店消防方面的紧急情况的重要性。 14、确保全体员工了解必要的食品卫生标准。 15、回顾客人反馈意见/评论表格/部门日制/损益清单： 实施测量方式提高食品/酒水/服务质量；确保必要的培训（促销技能等）。 16、与厨师做好沟通做好促销计划/菜单计划/员工培训。（可适用的） 17、经餐饮总监同意参与有效的团队成员管理(团队成员招聘/终止/调动/加班)。 18、每周把员工排班表/培训计划上交到餐饮总监。 19、组织全体员工积极的团队建设活动。 20、观察全体员工的个人能力/仪容仪表/时间观念，表现力/规律性。 21、不断地警惕接触到钱财的员工。 22、每季度与管事部做好盘点/成本控制/破损。 23、如涉及到食品/酒水/所有项目/成本，建议内部调转。 24、实施节约方案，食品，饮料，纸张，电力，水（建议重复利用）。 25、每月与餐饮总监分析损益报表。 26、实施适用有效的措施来控制成本/消费/人员。 27、在酒店和社区中，让自己预计未来活动和生意。 28、做好充足的准备应对市场经济。 29、研究市场准备市场 【岗位要求】 1、在所有方面的经验,餐饮运营和现代管理原则。 2、至少5-8年餐饮运营经验。 3、在一家饭店至少3年相似职位。 4、较好运营和管理能力。 5、形象好。 6、有上进心。 7、和各层次员工很好沟通能力、监督和激励员工。 8、具备良好的英语口语和书写能力。

岗位职责： 1， 协助确保餐饮活动与集团战略一致，并且酒店的行动方案在适当的地方能够被执行 2，协助组织日常部门沟通会议并确保部门例会和会议都能按需高效地进行 3，礼貌和有效地处理所有客户和内部宾客的投诉和需求，并跟进关注问题已被满意的解决 4，通过运用多项技能制，多项任务制及灵活的班表来将员工的产值最大化从而达到客人的要求及酒店的财政目标 5，及时评估当地及国际市场趋势及其他酒店餐厅的运营来确保酒店营运具有竞争力 6，监管餐饮部员工仪容仪表，确保员工制服都正确无误并根据酒店规章制度保持高标准的个人形象及卫生 岗位要求： 1.本科以上学历，在奢华酒店品牌有相同岗位工作经验2-3年以上。 2.能够执行工作职责并注重细节、效率和准确度。 3. 英语口语流利。

岗位职责 1、负责迎接客人，引导客人入座，为客人介绍场所设施和服务项目。 2、根据客人的需求，提供酒水、小吃等餐饮服务。 3、保持会所环境整洁，及时更换烟灰缸，清理桌面垃圾。 4、协调与其他服务员或工作人员的工作，确保服务的连贯性和高效性。 5、确保场所内的消防安全，熟悉消防设备的使用方法，并在紧急情况下能够迅速疏散客人。 6、协助客人进行结账，确保账单准确无误。 7、熟悉各种烈酒，威士忌，葡萄酒，精通鸡尾酒调配。 8、准备吧台餐前准备工作，确保卫生环境符合要求。 9、根据库存情况提前备货，确保足够库存应对营业需求。 岗位要求 1、服务意识强，能够主动为客人提供优质服务。 2、具备良好的沟通能力，能够与客人进行愉快的交流，解决客人的问题。 3、熟悉会所的服务流程和规范，能够熟练操作相关设备。 4、了解酒水、小吃等餐饮产品的知识，能够为客人提供专业的推荐和建议。 5、具备良好的身体素质，能够适应快节奏的工作环境。 6、至少2-3年奢华酒店同岗位工作经验。

1、在上级领导下进行工作，努力作好上级领导的参谋助手，起到承上启下的作用。 2、根据酒店发展需要，协助店经理建立并完善各项餐饮管理制度；并定期对餐饮管理制度进行调整和创新。 3、协助店经理做好相关年度、季度、月度营业计划并提出经营、管理相关的意见或建议。 4、协助店面制订服务标准和操作规程，检查管理人员的工作和餐厅的服务态度，服务规程及各项规章制度的执行情况，发现问题及时纠正和处理。 5 、每月召开餐饮管理专题会议.根据市场变化和客人的需求，及时调整餐饮经营策略。 6、协助上级领导协调下属部门之间的关系，协助店经理解决好工作难题。 7、督导店面做不同时期的员工岗位技能培训计划，并安排合适的时间进行培训、监督；提高一线员工的服务质量。 8、协助上级领导作好经营、服务及各项管理工作。 9、协助上级领导做好各部门的考核、评优、检查等工作。 10、抓好管理人员的基本建设和企业人才梯队培养，熟悉和掌握管理人员的思想状况、工作表现和为务水平，注意培训、考核和选拔人材。

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. 在符合服务标准，利润率和独立的利润部门的前提下，确保餐厅，会议及宴会的正常运营。 2. 确保所有的员工对收入利润和服务标准承担责任。 3. 在符合年度商务计划规则的前提下，明确的核算运营预算并决定部门应达到的收入、花费、人力、营运设备及固定资产。 4. 在适当的时候提供准确的和切合实际的预测及更新的预期变化。 5. 确保供应商与采购部门联络并得到最大程度赞助，市场开发以及市场定价。 6. 监督成本并提出可衡量的控制成本的建议。 7. 确保严格遵守部门的营运预算范围。 8. 根据已建立的概念陈诉，对餐厅进行有效的管理。 9. 密切留意员工的能力，如果有必要作出及时的调整。 10. 监督部门休假计划，监督并确保最少数量的加班。 11. 在符合品牌标准和部门需求的前提下，维持服务手册内容并作适当的修改。 岗位要求 1. 成熟稳重，平易近人，形象良好。 2. 自信心强。 3. 可以用英语流利的沟通 4. 可以承受相当的工作压力。 5. 可以独立完成工作。 6. 最少5年酒店餐饮管理工作经验。 7. 在酒店担任相同职务至少2年。 8. 全面的餐饮部运营及中餐、西餐知识。

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

1.负责酒店餐饮项目销售、推广； 2.根据市场的需求制定餐饮销售战略及促销计划； 3.积极地传播产品信息，在负责的市场内营造酒店的知名度； 4.负责酒店餐饮套餐的上线，团购、线上公众号的运作管理及直播带货； 5.与酒店运作部门沟通，以确保所有促销内容的准确性及合理性； 6.管理客户档案数据库，手工或以电脑更新客户档案； 7.执行上级要求的任务，完成市场销售目标。处理并跟进所负责市场的生意问询。 岗位要求 1.大专及以上学历，具有2年以上酒店销售工作经验； 2.外表端庄大方，身体健康、干净整洁； 3.具有较强的管理能力、判断和决策能力、人际沟通协调能力、计划与执行能力； 4.工作细致、严谨，并具有战略前瞻性思维。

招聘沙滩吧副理一名，需要酒水吧台管理经验 1.3年以上酒店餐饮酒水相关工作经验，主要负责特色零点餐厅和沙滩吧； 2.确保所有员工遵循品牌承诺并始终提供优异的对客服务； 3.确保员工同样在适当的时候为其他部门的内部客人提供优质服务； 4.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 得到圆满解决与客人和同事保持基于良好工作关系的互动接触； 5.与客人建立并保持良好的客户关系； 6.客户有需求时，确保我们的员工（服务）总是随时能找得到的，员工总是热情地提供优质服务 7.愿意接受轮班工作； 8.英语熟练 9. 对竞争对手及市场进行分析调研 10. 进行部门食品酒水管控，及人力规划 11. 餐厅定制及推广 12. 管理编制部门预算，及P&L的制作 Job Descriptions 1.At least 3 year similar working F&B Service experience; 2.Ensures that all associates deliver the brand promise and provide exceptional guest service at all times; 3.Ensures that associates also provide excellent service to internal customers in other departments as appropriate; 4.Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily; 5.Maintains positive guest and colleague interactions with good working relationships; 6.Ensure our associates (service) are always reachable while it is needed by customers and show passion and enthusiasm to provide our authentic service; 7.Accepts to take shift work; 8.Proficiency in English. 9. Conduct analysis and research on competitors and the market 10. Conduct departmental food and beverage control, as well as human resource planning 11. Restaurant customization and promotion 12. Manage the preparation of departmental budgets and the production of P&L

"国企旗下三亚五星级酒店招聘餐饮主管： 职等你来 虚位以待 欢迎加入" 要求：有餐饮工作经验，擅长员工培训排班考勤管理，懂电脑操作，接待公司领导。形象气质佳。45岁以内女主管。 福利政策： 8小时工作制、每周双休，法定3倍，免费提供三餐、住宿、工装（代为清洗），带薪年假，五险一金可选交、节假日生日福利、话费/工龄/加班补贴，技能培训，岗位晋升，团队活动。

【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。

岗位职责/职位描述 1.参与食品加工人员的食品安全培训。 2.严格遵守所有生食和熟食分离的程序。 3.执行消毒/杀菌程序。 4.落实温度和时间控制，确保所有烹饪均得到彻底、正确的实施。 5.食品制备/仓库管理员/成本控制/管事/食品加工的每周检查清单。 6.食品安全培训月度报告。 7.按照当地法规和食品安全体系标准来保持酒店的食品和储存的安全。 8.完善酒店质量管理体系，和当地所属的食品监督所保持良好的工作关系。 9.到酒店服务工作现场监督检查，并组织酒店质量安全会议，提出处理。 岗位要求： 1.食品卫生类专业毕业，1年以上同岗位工作经验。 2.熟练操作办公软件。 3.有一定的写作能力和应变处理问题的能力。 4.身体健康、精力充沛、五官端正。 5.精通关于食品卫生类的国家法律法规、当地政策、专业知识等。