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

【岗位职责】 1、营运 按照经理的检查表来开始和结束一天的营运。 与客人进行积极的互动，来寻求反馈。 在餐厅中，培训、维持和执行所有的服务标准。 执行规范的酒吧指南，并进行展示，以确保给客人提供的饮料具有一贯的品质。 在班次上正确执行收入和账单控制程序。 处理日常员工的协作关系（例如时间调整）。 为所有的员工和客人，建立一个安全及卫生的工作环境。 主持餐厅每天菜单及服务培训课程。 确保在餐厅营运时，协助服务员或领位，在各自的岗位上使客人满意。 确保服务的食品和饮料有质量保证。 确保完成每天基本的工作。 保持员工制服的标准。 通过使用工作指令和检查，管理一个有效的工程维护及保养程序。 理解和教导授权原则，以确保客人的满意度。 运用岗位的轮换制，来确保工作安排的合理性。 熟悉所有客人的奖励计划和关于他们账目的正确结算程序。 以身作则来激励我们的员工取得成功。 【岗位要求】 必须有1年以上的餐厅管理经验 有较好的服务精神和沟通技巧 英语与计算机水平良好

Thisposition is concerned with the efficient and professional service of food andbeverages within the Restaurant, ensuring thatthe restaurant returns a budgeted profit through tight cost and Stock control.Directsupervision of team member is necessary, while ensuring that all guests receiveoptimum              Service in accordance with the standards,policies and procedures of DT by HiltonShenyang. 餐厅主管的职位要求能够提供专业快捷的服务。通过成本及库存控制来获得计划盈利。直接督导员工的工作，通过遵守餐厅和 本酒店的规章制度以确保为客人提供符合 标准的完美服务。 1.        To maintain a high customer service focus by approaching your job withthe customers always in mind. 在整个工作过程中，始终保持高度的客户服务意识。        2.        To have a positive impact, taking personal responsibility and initiativeto resolve issues, always clearly  communicatingwith both customers and colleagues. 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.      To contribute ideas andsuggestions to enhance operational/environmental procedures in the Hotel. 能够提出对酒店的运作及环境有益的意见或建议。 4.        To actively promote the service and facilities of the Hilton Hotels toguests and suppliers of the hotel. 能够积极的向客人及供应商推荐酒店的服务及设施。 5.        To perform all duties and responsibilities in a manner that ensures yoursafety and that of others in your workplace. 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.        Confidently knowing the food and beverage menucontents and be able to explain them in detail to guests. 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.        Understand dietary requirements and offerappropriate suggestions. 了解健康食品的要求，并可以给出适当的建议。 8.        In consultation with the Manager, agreeing andimplementing actions to make improvements to customer service. 与经理商讨，并做到如何提高对客服务意识，达成一致标准并采取相应的行动。 9.        By completing checklist in product knowledge. 能够达到产品知识的要求。 10.    Be able to make suggestions on the menu that mightsuit guests of different nationalities. 可以根据客人不同的国籍推荐菜单上的食品。 11.    By knowing menu items of all other outlets torecommend guests to other outlets. 了解其他餐厅的菜肴，以便向客人推荐。 12.    Confidently knowing opening hours of allrestaurants & Hotel outlets. 熟悉所有餐厅及酒店其他部门的营业时间。 13.    Being able to recommend other restaurants &city attractions to Hotel guests. 可以向客人推荐其它具有吸引力的餐厅或场所。 14.    To actively check team member product knowledge oneach shift. 在工作中随时检查员工的产品知识。 15.     Undertake steps/process to ensure thatall areas of the restaurant are set are set to the standards required forbreakfast, lunch and dinner.  This alsoincludes checking the cashier desk set-up& communicating with the Chefsabout any details for the shift including how many reservations for the day. 遵守服务程序，保证餐厅的各个区域都符合早餐、午餐及晚餐的服务标准。其中包括收银台的准备工作，及和厨师交流，餐厅预定的详细情况。 16.    Check reservations for the day, ensuring that therestaurant & team member have tables ready and large bookings have beenconfirmed by phone. 检查餐厅当天预定，保证员工能够按照预定准备及正确摆台，做好相应的准备，并能致电确认预定。 17.     By assisting service & kitchen team member whererequired and carry out any reasonable duties requested by the manager. 在必要的时候协助服务团队及厨房团队，并完成经理交代的任务。 18.    By ensuring all team member is briefed for thedetails of the shift ahead. 确保所有员工提前了解换班的详细安排。 19.    By completing checklist on preparing the restaurantfor service. 完成账单检查表以准备餐厅服务。 20.    Greet guests with a smile, offer assistance withcoats, bags etc., and introduce yourself. 微笑服务，协助顾客就座、挂外套及背包等，并做自我介绍。 21.    Ensure all guests are escorted to a table, asked ifthey would prefer smoking or non smoking. 保证客人都被引领入座并询问他们喜欢吸烟区或非吸烟区。 22.    Follow up any guest questions or queriesimmediately and if you don’t know the answer, check with your Manager. 满足客人的各项要求，如不能立即回答客人的问题请与经理联系。 23.    Ensure all service procedures are carried out tothe standards required. 确保所有服务都符合标准。 24.    Make sure all areas are cleaned and maintained inaccordance with operating procedure. 确保所有区域与开始用餐时一样整洁。 25.    To supervise the restaurant roster on a daily basisand ensure it is in line with the changing business levels. Make any changes inorder to achieve the F&B Team service standards and budget goals. 在生意变化的基础上调整员工排班，做任何变化要确保餐饮部服务质量及预算。 26.    Control the allocated labor for each shift toensure that customer expectations are met whilst achieving the desired laborcost. 控制每个人员的分配，以确保顾客的期望得到满足而达到预期的人员成本。 27.     Assist the restaurant managers with trainingall team member for ‘induction training’ and ‘on the job training’. 协助餐厅经理进行就职培训，及在职培训。 28.     Offer team member constructivefeedback about their performance after every shift in an aim to develop theirskills and confidence. 为提高员工的工作技能及自信心，在每个班次的工作之后总结他们的工作表现。 29.     Provide leadership and direction forall team member while on duty by offering professional skills and leading byexample. 通过体现自身的专业素质，为餐厅的其他员工树立良好榜样。 30.    Ensuring the shift is reviewed and hand-over andbriefings are carried out. 确保每个班次的回顾，交接班及例会的召开。

【岗位职责】 1、确保公司的政策和程序，并服从品牌标准。 2、自信地知道食品和饮料菜单内容并能够详细地解释给客人，理解餐饮需求并提供适当的建议。 3、确保餐厅区域每餐段都将按标准设定，这包括摆台,设置自助餐,所有设备准备好服务,确保你已经被你的主管做了餐前会议。 4、确保自助餐台的干净和整洁。 5、确保服务台保持干净和整洁。 6、有效地与厨房沟通。 7、确保完全了解食品出品，已做更好推销。 8、和客人和同事礼貌友好。 9、要知道厨房和餐厅之间协调的重要性。 10、清理桌面垃圾。 11、不断的补充与替换菜品。 12、客人离开后，马上重新摆台。 13、给不同区域及时补充清洁项目。 14、在适当的地方摆放及更换布草。 15、完成经理，副经理，督导分配的工作。 16、当督导要求时，可胜任其他工作。 17、参加酒店安排的所有培训。 18、彻底了解服务流程。 19、在繁忙时迅速完成工作。 20、灵活性班次。 21、必要的团队合作。 【岗位要求】 1、酒店餐厅工作经验优先考虑。 2、沟通能力好。 3、形象好。

【岗位职责】 ·       Effectively manage the restaurantoperation by implementing the following: ·       有效的管理餐厅的日常工作，确保如下工作的执行： o    Oversee the Implementation of standards as detailed in thedepartmental standards and procedures manual o    监督部门工作程序手册中列出的各项规范的贯彻执行。 o    Enforce shift hand over procedures o    执行交接班程序。 o    Enforce correct bill paying procedures o    遵守正确的结账程序。 o    Conduct effective shift briefings ensuring all staff are aware ofVIPs, special occasions, daily specials; emphasis on up-selling certainproducts; etc o    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。 o    Encourage and motivate staff to provide optimum service during allshifts o    激励在岗员工为客人提供卓越的服务。 ·       Share recommendations and guestcomments to Chef and Food and Beverage Manager to reflect current customerprofile ·       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。 ·       Manage special amenities andspecial events ·       特殊设施和活动的管理工作。 ·       Anticipate market changes andreview operations when necessary ·       有效的预测市场的变化，并在必要时审评运营工作。 ·       Conduct competitor analysis ·       对竞争对手进行分析。 ·       Manage customer database andutilize 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 savingmeasures ·       积极的实行节约成本的措施。 ·       Recycle wherever possible ·       尽可能再利用能源。 ·       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 statistics and changeyour operations to reflect customer preferences ·       分析统计数据，按照客人的喜好改变运营方法。 ·       Mix your own shift hours toensure you know what is happening in your department at all times (i.e. nights,days, week-ends and during the week, break, lunch and evening shifts) ·       混合自己的轮班时间确保随时了解部门内发生的事情(如夜班，白班，周末和周一至周五班，间休，午餐时间和晚班)。 ·       Conduct monthly staff meetingto ensure all management projects, policies, new product, staff movement …etc.are notified and documented.  During thistime, encourage comments and ideas from staff for the interest of room servicedepartment ·       召开月度员工会议确保通知所有管理项目，规章，新产品，员工变动并记录在案。 ·       Enforce cleanliness of RoomService area and kitchen equipment and maintenance ·       执行客房送餐服务区域和厨房的清洁标准，并予以保持。 ·       Make conversation to guestsduring their order and find out their likes and dislikes as well as buildingrapport ·       在客人点餐时与客人交谈，发现客人的喜好，同时建立友善的关系。 ·       Maintain good relations withother members of Food and Beverage including Kitchen, Stewarding and ServiceOperations ·       与餐饮部其它部分保持良好的工作关系，包括厨房，管事部和服务部门。 ·       Actively participate indepartmental training and give support and feedback ·       积极的参加部门培训并给予支持和反馈。 ·       Ensure sufficient operationalequipment and linen ·       确保备有充足的运营设备和布巾。 ·       Handle guest’s complaintsprofessionally ·       专业的处理客人的投诉。 ·       Handle guest’s complaintsprofessionally ·       Report and document everysingle glitch in food and beverage immediately, to superiors, Executive Chefand other related Managers ·       及时向上级领导，行政总厨和相关经理汇报餐饮工作中发生的每次事故并予以记录。 ·       Works with Superior on manpower planning and managementneeds ·       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 ofthe Department’s budget ·       和上级领导一起编制和管理部门预算。 ·       To maintain a high customer service focus by approaching your job withthe customers always in mind. 在整个工作过程中，始终保持高度的客户服务意识。 ·       To be flexible, responding quickly and positively to changingrequirements including the performance. 具有极强的应变能力, 反映迅速并以积极的态度面对要求的改变，包括任何工作要求的改变。 ·       To maintain high team focus by showing co-operation and support tocolleagues in the pursuit of team goals. 具有极强的团队精神， 通过合作及对同事工作的支持达到团队的目标。       ·       To contribute ideas and suggestions to enhance operational/environmentalprocedures in the Hotel. 能够提出对酒店的运作及环境有益的意见或建议。 ·       To actively promote the service and facilities of the Ramada Hotels toguests and suppliers of the hotel. 能够积极的向客人及供应商推荐酒店的服务及设施。 ·       To perform all duties and responsibilities in a manner that ensures yoursafety and that of others in your workplace. 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。 ·       To supervise the Catering roster on a daily basis and ensure it is inline with the changing business levels. Make any changes in order to achievethe F&B Team service standards and budget goals. 在生意变化的基础上调整员工排班，同时人员的配置也需确保服务质量及财务预算。 ·       Control the allocated labour for each shift to ensure that customerexpectations are met whilst achieving the desired labour cost. 管理每个班次所安排的人力资源，在一定人力资源的基础上满足客人的期望。 ·       Assist the restaurant managers with training all staff for ‘inductiontraining’ and ‘on the job training’. 协助餐厅经理进行就职培训，及在职培训。 ·       Offer staff constructive feedback about their performance after everyshift in an aim to develop their skills and confidence. 为了提高员工的工作技能及自信心，在每个班次的工作之后总结他们的工作表现。 ·       Provide leadership and direction for all staff while on duty by offeringprofessional skills and leading by example. 通过体现自身的专业素质，为餐厅的其他员工树立良好榜样。 ·       Be aware of the restaurant & overall F&B targets for food,beverage, payroll & general expense costs. 了解整个餐饮部的食品，饮料，工资成本及其他杂项目成本的预算。