工作职责：Job Description工作职责• Effectively manage the restaurant by ensuring the following:有效管理餐厅的日常工作，确保日下工作正常进行：• Oversee the Implementation of standards as detailed in the departmental standards and procedures manual监督部门工作标准和程序手册中列出的各项规范的贯彻执行。• Adhere to opening and closing procedures遵守开始营业和结束营业的程序。• Adhere to bill paying procedures遵守规定的结账程序。• Conduct effective shift briefings ensuring all staff are aware of VIPs, special occasions, daily specials; emphasis on upselling certain products; etc有效的进行交接班说明会，确保所有员工了解重要客人，特殊活动，每日特价，重点是推销某些产品等。• Personally meet and farewell a minimum of 80% of your customers亲自迎送80%以上的客人。• Encourage and motivate staff to provide optimum service during all shifts激励在岗员工为客人提供卓越的服务。• Share recommendations and guest comments to Chef and Food and Beverage Manager to reflect current customer profile与厨师和餐饮经理交流意见和客人的建议从而反应当前客人的情况。• Develop and implement Promotions Calendar for F&B products in restaurant在餐厅制定和执行餐饮产品促销活动日历。• Manage special event concepts特别活动的概念管理工作。• Anticipate market changes and review operations when necessary善于预测市场的变化情况，并在必要时审评运营工作。• Conduct competitor analysis对竞争对手进行分析。• Create positive publicity opportunities创造良好的公众宣传机会。• Manage customer database and utilize effectively管理顾客数据库并有效的加以使用。• Up－sell property facilities推销酒店的设施。• Actively pursue cost saving measures积极的实行节约成本的方法。• Recycle wherever possible尽可能再利用能源。• Liaise with Sales Manager during tender process to obtain new accounts; Food and Beverage specific在竞标过程中与销售经理密切合作争取新的客户；特别是餐饮部门的客户。• Manage wage and beverage cost管理工资和饮料成本。• Forecasting进行预测工作。• Stock control有效的控制存货。• Analyze food and beverage statistics through point of sale system通过销售点销售系统分析餐饮统计数据。• Works with Superior on manpower planning and management needs和上级领导一起进行人力规划和管理需求。• Works with Superior in the preparation and management of the Department’s budget和上级领导一起编制和管理部门预算任职资格：QUALIFICATIONS AND REQUIREMENTS 任职要求 • Complete Tertiary education. 1 to 2 years working experience in a similar capacity with international chain hotel. Must speak fluent English. Excellent Customer relation, problems solving and time management skills• 高等教育学历，一到两年在国际连锁酒店同等职位的工作经验。可熟练地运用英语对话。优秀的客户关系, 拥有处理问题和时间管理经验。 • This job requires ability to perform the following• 此职务要求有能力完成下列活动:• Fair and firm management abilities with high influencing skills• 扎实牢固的管理能力及较强的影响力。• Strong Administration skill• 很强的管理能力。• Ideal Leadership skills• 理想的领导技能• Strong knowledge of Food and Beverage （Wine, Spirits）• 丰富的餐饮经验（葡萄酒，烈酒）• Initiative• 积极主动• Creative and innovative• 具有创造创新能力• Hands－on approach to all operational aspects• 能处理所有的营运问题。• Posses a high personal and work standard• 具备很强的人格魅力以及工作风格。• Excellent Verbal & Written Communication Skills• 很好的口头与书面表达能力• Self－motivated• 有理想有目标• Coaching Skills• 具备训练的技巧• Advanced computer skills• 高级的电脑技能• Ability to devise and conduct staff training sessions• 能够独立制定并指导员工的培训• Excellent Interpersonal Skills• 优质人际关系• Strong Marketing Knowledge• 对市场知识非常了解• Ideal trainer and popular figure among colleagues, superiors and guests. Advanced financial skills and knowledge • 受同事，主管以及客人的欢迎并且也是个理想的培训者，有着超强的财务知识和技巧。 Other其他:• Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with guests, employees and third parties that reflects highly on the hotel, the brand and the Company.• 与他人交互时需要具备良好的沟通技能，具备与宾客、员工和第三方高水平地交互，及展现酒店、品牌和公司良好精神面貌的能力。• Reading and writing abilities are utilized often when completing paperwork and management reports, interpreting results, giving and receiving instructions, and training.• 在完成书面工作和管理报告、解释结果、提供和接受指导、培训时需要频繁使用阅读和书写能力。• May be required to work nights, weekends, and/or holidays.• 可能需要在夜间、周末和假日期间上班。

【岗位职责】 1、能预测市场变化并在需要的情况下回顾运营，对市场竞争者进行分析。 2、为下属经理和主管制定和实行管理培训计划。 3、负责餐厅所有的财务和帐单的处理程序，正确地管理每位员工。 4、熟悉客人的喜好和关于他们账目的正确结算程序。 岗位要求 1、2年以上餐饮部西餐管理工作经验。 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。 【岗位要求】 1、5年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、具备优秀的英语和普通话表达能力

岗位职责 1. 协助店长执行公司制定的流程标准 2. 管理门店日常运营，保证餐厅运转稳定有序 3. 前厅做好人员培训，做好餐厅顾客满意度和员工满意度管理； 4. 解决日常客诉问题 5. 配合餐厅经理完成餐厅人员的招聘、调整、考勤、奖惩、培养、考核、定级及所属人员的管理、指导； 6.负责西餐厅的早餐运作； 7.其他餐厅相关的工作； 岗位要求 1.大专及以上学历，餐饮管理层2年以上工作经验（酒店中餐厅工作经验者尤佳） 2.具有优秀的逻辑组织、计划、沟通、辅导及团队建设等能力； 3.具有高度责任感和工作精神，出色的领导能力； 4.热爱服务工作，工作踏实、认真，有较强的事业心、富有团队合作精神； 薪资待遇：6000-8000元/月，提成丰厚（另计）； 提供食宿，缴纳社保，月休4天，法定假日三倍薪资。 餐厅地处市中心，宿舍步行3分钟，出行便利。

Job Description工作职责 • Effectively manage the restaurant by ensuring the following: 有效管理餐厅的日常工作，确保日下工作正常进行： • Oversee the Implementation of standards as detailed in the departmental standards and procedures manual 监督部门工作标准和程序手册中列出的各项规范的贯彻执行。 • Adhere to opening and closing procedures 遵守开始营业和结束营业的程序。 • Adhere to bill paying procedures 遵守规定的结账程序。 • Conduct effective shift briefings ensuring all staff are aware of VIPs, special occasions, daily specials; emphasis on upselling certain products; etc 有效的进行交接班说明会，确保所有员工了解重要客人，特殊活动，每日特价，重点是推销某些产品等。 • Personally meet and farewell a minimum of 80% of your customers 亲自迎送80%以上的客人。 • Encourage and motivate staff to provide optimum service during all shifts 激励在岗员工为客人提供卓越的服务。 • Share recommendations and guest comments to Chef and Food and Beverage Manager to reflect current customer profile 与厨师和餐饮经理交流意见和客人的建议从而反应当前客人的情况。 • Develop and implement Promotions Calendar for F&B products in restaurant 在餐厅制定和执行餐饮产品促销活动日历。 • Manage special event concepts 特别活动的概念管理工作。 • Anticipate market changes and review operations when necessary 善于预测市场的变化情况，并在必要时审评运营工作。 • Conduct competitor analysis 对竞争对手进行分析。 • Create positive publicity opportunities 创造良好的公众宣传机会。 • Manage customer database and utilize effectively 管理顾客数据库并有效的加以使用。 • Up-sell property facilities 推销酒店的设施。 • Actively pursue cost saving measures 积极的实行节约成本的方法。 • Recycle wherever possible 尽可能再利用能源。 • Liaise with Sales Manager during tender process to obtain new accounts; Food and Beverage specific 在竞标过程中与销售经理密切合作争取新的客户；特别是餐饮部门的客户。 • Manage wage and beverage cost 管理工资和饮料成本。 • Forecasting 进行预测工作。 • Stock control 有效的控制存货。 • Analyze food and beverage statistics through point of sale system 通过销售点销售系统分析餐饮统计数据。 • Works with Superior on manpower planning and management needs 和上级领导一起进行人力规划和管理需求。 • Works with Superior in the preparation and management of the Department’s budget 和上级领导一起编制和管理部门预算。 QUALIFICATIONS AND REQUIREMENTS 任职要求   • Complete Tertiary education. 1 to 2 years working experience in a similar capacity with international chain hotel. Must speak fluent English. Excellent Customer relation, problems solving and time management skills • 高等教育学历，一到两年在国际连锁酒店同等职位的工作经验。可熟练地运用英语对话。优秀的客户关系, 拥有处理问题和时间管理经验。   • This job requires ability to perform the following • 此职务要求有能力完成下列活动: • Fair and firm management abilities with high influencing skills • 扎实牢固的管理能力及较强的影响力。 • Strong Administration skill • 很强的管理能力。 • Ideal Leadership skills • 理想的领导技能 • Strong knowledge of Food and Beverage (Wine, Spirits) • 丰富的餐饮经验（葡萄酒，烈酒） • Initiative • 积极主动 • Creative and innovative • 具有创造创新能力 • Hands-on approach to all operational aspects • 能处理所有的营运问题。 • Posses a high personal and work standard • 具备很强的人格魅力以及工作风格。 • Excellent Verbal & Written Communication Skills • 很好的口头与书面表达能力 • Self-motivated • 有理想有目标 • Coaching Skills • 具备训练的技巧 • Advanced computer skills • 高级的电脑技能 • Ability to devise and conduct staff training sessions • 能够独立制定并指导员工的培训 • Excellent Interpersonal Skills • 优质人际关系 • Strong Marketing Knowledge • 对市场知识非常了解 • Ideal trainer and popular figure among colleagues, superiors and guests. Advanced financial skills and knowledge • 受同事，主管以及客人的欢迎并且也是个理想的培训者，有着超强的财务知识和技巧。   Other其他: • Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with guests, employees and third parties that reflects highly on the hotel, the brand and the Company. • 与他人交互时需要具备良好的沟通技能，具备与宾客、员工和第三方高水平地交互，及展现酒店、品牌和公司良好精神面貌的能力。 • Reading and writing abilities are utilized often when completing paperwork and management reports, interpreting results, giving and receiving instructions, and training. • 在完成书面工作和管理报告、解释结果、提供和接受指导、培训时需要频繁使用阅读和书写能力。 • May be required to work nights, weekends, and/or holidays. • 可能需要在夜间、周末和假日期间上班。 Tel招聘电话: + 86 (898) 8865 8888-7512（working period is 9AM-6PM in working days工作时间为工作日上午9点至下午6点） Email招聘邮箱: Sienna.Xian@ichaitangbay.com

岗位职责 具备餐厅运营知识 有相关岗位经验 有国际品牌酒店相关经验者优先

· Be responsible for overal supervision, planning, control and coordination of all activities of personnel engaged in serving food and beverages in the Cuisime  Restaurant. 负责整个全日制餐厅及送餐部的管理、规划和控制及各项合作的交流及人员分配。 · To continuously seek ways to assist management in the outlet to maximize revenues and profit. 想方设法，协助管理餐厅部门的收入和利润最大化。 ·  To fully understand the market needs and desires for each outlet and ensure that the product lines (menus) 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。 · Maintains quality goals by following up, eye for detail, following reports and guest comments, Medium reports, mystery shoppers. 维护并跟踪质量目标，关注细节，跟进报告和客人的评论、媒体报道、神秘者。 · Responds effectively to internal audit reports, investigation following guest comments. 有效地回应内部审计报告，跟进客人的评论的调查。 ·  All Talents may be assigned to other duties in the hotel as and when required by business levels. 所有人才都要求体现酒店节能意识并有效地操作节约成本的程序。 Minimum 1 year experience in the same position in international five star hotels, with fluent oral and written English 至少在国际级别五星级酒店担任相应职位达1年以上，英文听说读写俱佳。

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