【岗位职责】 1、全面负责餐饮门店的日常运营管理，制定并执行门店各项经营指标与管理目标，确保营收与利润达标。 2、监督并保障门店的餐饮服务品质、出品标准及环境卫生，持续提升顾客满意度与品牌口碑。 3、负责门店的人员管理，包括招聘、培训、排班、考核与团队建设，打造高效、专业的服务团队。 4、严格管控门店的食材成本、人力成本及各项运营费用，落实成本控制措施，提升经营效益。 5、对接物业项目及供应商，协调处理餐厅与社区、业主之间的各类事务，建立良好的协作关系。 6、执行公司各项规章制度与活动方案，定期分析经营数据，提报运营报告，为上级决策提供有效依据。 【岗位要求】 1、大专及以上学历，年龄30至45周岁，5年以上餐饮行业店长或同等管理岗位工作经验。 2、熟悉餐饮门店全流程管理，具备敏锐的市场洞察力与成本控制意识，有物业配套餐饮管理经验者优先。 3、具备优秀的领导力、沟通协调能力及突发事件处理能力，能够独立解决门店运营中的各类问题。 4、责任心强，工作细致严谨，具备良好的客户服务意识和团队合作精神。 5、熟练使用办公软件及门店管理系统，能够对经营数据进行有效分析。

【岗位要求】 1、大专及以上文化程度；2年以上餐饮管理工作经验。 2、精通本部门的业务知识，熟练掌握中餐、西餐、包厢、宴会厅的技能及管理技巧。 3、熟悉市场推销技巧，具有设计、安排和实施销售活动的能力。 4、具有酒店预算与核算管理知识，能够编制餐饮部预算。能够在预算规定的范围内开展各项具体活动。 5、善于安排餐饮部各个环节的工作，保证餐饮管理的协调发展。 6、具有社会活动能力、组织领导工作能力和实际工作能力；具有管理、指导、激励下属员工工作和评价员工工作表现的能力以及督促、开展部门员工培训的能力。

工作职责： －在经理缺席时主持交接班说明会，确保员工了解酒店的活动和运营的要求。 －在自己当班期间尽可能解决所有的投诉，并在工作日志中记录所有投诉以便进一步跟进的工作。 －监督现金的处理和存放程序。 －编制每日存款和流动资金报告。 －制定并指导员工执行现金安全制度。 －处理异常的付款情况。 －监督服务设备的维护保养。 －监督客用设施和服务的标准。 －控制存货和监督保安成序。 －协助菜单和酒水单的设计工作。 －监督各项职能。 －监督餐厅的服务。 －和上级领导一起进行人力规划和管理需求。 －和上级领导一起编制和管理部门预算。 任职资格： 技能要求 －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。 －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。 －能够读写英语。 学历 －高中学历 经历 －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。

【岗位职责】 1、全面负责餐厅的日常运营管理，包括但不限于顾客接待、服务流程监督、环境维护及突发事件处理，确保餐厅高效有序运转。 2、制定并执行餐厅经营计划，通过菜品推广、促销活动及成本控制，达成营收与利润目标。 3、负责员工团队管理，包括排班调度、技能培训、绩效考核及员工激励，提升团队凝聚力和服务水平。 4、严格监管食品卫生与安全，落实酒店及行业标准，定期检查设施设备，杜绝安全隐患。 5、协调与厨房、采购、财务等部门的沟通协作，确保食材供应及时、账目清晰、物资库存合理。 6、主动收集顾客反馈，妥善处理投诉与建议，持续优化用餐体验，提升客户满意度和餐厅口碑。 7、完成上级交办的其他与餐厅管理相关的工作。 【岗位要求】 1、学历不限，年龄不限；具备餐饮管理经验者优先。 2、熟悉餐厅服务流程和食品安全知识，能快速掌握酒店管理体系。 3、具备优秀的沟通协调能力和团队领导潜力，能够有效调动员工积极性。 4、抗压能力强，反应敏捷，能妥善处理突发问题和顾客纠纷。 5、服务意识突出，形象端正，热爱餐饮行业，工作细致负责。 6、能操作办公软件（如Word、Excel）。

MAJOR RESPONSIBILIES 职责概要： 1. Assume responsibility for the daily operations of the outlets to ensure a smooth running, profitable operation within the framework of the hotel.承担对酒店中西餐厅的日常营运的责任或任何其它分配的工作以确保运转平稳,并且在酒店框架中创收。 2. Assist in ensuring that scheduling is done accurately and in a timely manner.协助确定本部门的正确工作安排并且及时地执行 3. Assist in maintaining a highly motivated and well-trained staff. 协助保持对员工较高的鼓励和较好的培训员工。

【岗位职责】 1. 全面负责酒店预订部的日常运营管理，制定并执行预订流程与标准，确保高效、准确的客房及餐饮预订服务。 2. 监督并协调预订团队工作，合理排班，提升团队协作效率，确保24小时预订热线及在线渠道的及时响应。 3. 监控预订数据，分析入住率、房型偏好及价格趋势，配合销售与市场营销部门制定动态定价策略和促销方案。 4. 维护并优化第三方平台（如携程、美团、飞猪等）的房源信息与价格一致性，处理渠道订单异常与投诉。 5. 定期组织预订团队培训，提升员工对酒店产品知识、预订系统操作及客户沟通技巧的掌握程度。 6. 与前台、客房、销售等部门保持紧密沟通，确保预订信息准确传递，处理超额预订及特殊入住需求。 7. 编制预订报表，定期向上级汇报预订情况、客户反馈及市场动态，提出优化建议。 【岗位要求】 1. 需具备1年以上酒店预订或前厅相关工作经验，有主管或领班经验者优先。 2. 熟悉酒店预订流程及常见预订系统（如Opera、西软或同类管理系统），能快速上手新平台。 3. 具备优秀的沟通协调能力，能妥善处理客人预订变更、投诉及突发情况，有服务意识。 4. 工作细致严谨，责任心强，能承受一定工作压力，适应排班制（含周末及节假日）。 5. 熟练使用办公软件（如Excel、Word），具备基础的数据统计和分析能力。 6. 性别不限，欢迎有热情、学习能力强的应聘者。

一、岗位职责 1、服务品质管理：负责酒店餐饮整体服务体系搭建与落地，规范全日制餐厅、宴会厅、酒水部服务标准，常态化开展服务巡检、员工培训、客诉处理及品质复盘，持续优化服务体验，提升宾客满意度与品牌口碑。 2、全区域统筹运营：全面统筹全日制餐厅、中餐宴会厅、酒水部整体日常运营管理工作。把控自助餐、散客零点、各类婚宴、商务宴、会议团餐的现场接待、流程管控、品质落地；负责酒水产品更新、出品管控及库存管理，保障各区域高效、标准化运营。统筹餐饮团队日常管理、排班、考核及人才梯队建设，稳定团队氛围。 3、餐饮营销与营收提升：结合市场及酒店客群特点，制定餐饮月度、季度营销方案及营收目标，落地餐厅套餐、主题活动、宴会促销等增收活动。联动酒店各部门拓展客源，维护政企及会员客户资源，跟进宴会大单洽谈与落地，通过数据复盘优化经营策略，完成既定营收指标。 4、成本与风控管理：负责餐饮板块精细化成本管控，统筹食材、酒水、耗材的采购验收、领用及库存管理，严控损耗与浪费。优化人力、能耗成本，落地降本增效措施。严格执行食品安全、卫生及消防安全制度，开展日常安全排查，杜绝运营安全事故，保障合规经营。 5、日常事务管理：负责餐饮部门日常工作统筹、例会召开、数据报表统计上报，及时处理运营突发问题，配合酒店整体经营规划开展各项工作。 二、任职要求 1、经验学历：大专及以上学历，酒店管理相关专业优先；5年以上五星级酒店餐饮管理经验，3年以上餐厅经理同等岗位经验，熟悉全日制餐厅、中餐宴会厅、酒水部全流程运营。 2、专业能力：精通高端酒店餐饮服务标准与运营体系，具备独立统筹大型宴会、日常餐饮运营、团队管理的能力；熟悉餐饮营销策划与客户开发，具备扎实的成本管控、数据分析和降本增效实操能力。 3、综合素养：具备优秀的统筹协调、沟通谈判及应急处理能力，服务意识、结果导向强，能适应餐饮轮班及节假日工作；工作严谨负责，抗压能力佳。

1.有相关米其林/黑珍珠餐厅工作经验 2.有英语/酒水相关技能者优先考虑

1、确保遵循酒店的政策方针和品牌标准，确保所有队员遵守酒店仪容仪表和个人卫生标准，确保正确解释酒店的服务标准和酒店政策给员工并且让员工正确的执行。 2、提供良好的工作氛围和建立和谐的团队，增加团队的士气和工作效率。 3、做好VIP客户的客史记录及维护工作。 4、监督和保持餐饮部的预算，收入和成本的目标。 岗位要求 1、全面的餐饮部运营知识。 2、5年相关工作经验，3年同岗位管理经验。 3、良好的管理技能和商业的敏锐感。 4、有领导才干，和团队有良好的沟通能力。

About Four Seasons: Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture. At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us. About the location: Nestled on a private island in Jinji Lake, Four Seasons Hotel Suzhou emerges as a tranquil oasis embraced by lush gardens and sparkling waters. As an urban resort, it stands just steps from the city’s core—yet within its bounds lies a tranquil sanctuary, where the hustle of downtown softens into serene privacy. The Hotel features 199 guest rooms and suites complemented by 11 standalone villas, providing an idyllic sanctuary for family gatherings, romantic getaways, or business stays. About Four Seasons: Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture. At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us. About the location: Nestled on a private island in Jinji Lake, Four Seasons Hotel Suzhou emerges as a tranquil oasis embraced by lush gardens and sparkling waters. As an urban resort, it stands just steps from the city’s core—yet within its bounds lies a tranquil sanctuary, where the hustle of downtown softens into serene privacy. The Hotel features 199 guest rooms and suites complemented by 11 standalone villas, providing an idyllic sanctuary for family gatherings, romantic getaways, or business stays. About the role: The Assistant All Day Dining Manager supports overall daily operations, team leadership and quality management of the all-day dining outlet. This role oversees staff training, performance evaluation and daily scheduling to uphold Four Seasons service and operational standards. It ensures consistent F&B quality and professional beverage service, manages operational costs and inventory, handles guest feedback and special requests, coordinates cross-departmental collaboration, and monitors facility conditions to deliver exceptional, high-standard dining experiences for all guests. What you will do: • Manage the ADD team recruitment, daily training, performance evaluation and on-site supervision, standardize outlet service behaviors, and maintain consistent brand service and operational standards. • Oversee daily dining operations, provide on-site service support, proactively handle guest inquiries, complaints and personalized requests, and build positive guest relations. • Ensure consistent food quality, standard preparation procedures and high-standard beverage service with professional wine and spirits knowledge to deliver refined dining experiences. • Optimize staff scheduling, budget planning, inventory and cash management to effectively control labor costs and daily operational expenses. • Attend regular operational meetings, maintain smooth cross-department collaboration, inspect outlet facilities and equipment regularly, and propose improvement suggestions to ensure stable operation. What you bring: • College degree in Hotel Management, Hospitality or related majors, or equivalent practical experience. • 1-2 years of supervisory or assistant managerial experience in All Day Dining outlets at luxury hotels. • Proficient in English listening, speaking, reading and writing for daily operational and guest communication. What we offer: • Competitive Salary, wages, and a comprehensive benefits package • Excellent Training and Development opportunities • Complimentary Accommodation at other Four Seasons Hotels and Resort • Complimentary Dry Cleaning for Employee Uniforms • Complimentary Employee Meals • An opportunity to build a life-long career with global potential and a real sense of pride in work well done Schedule & Hours: • This is a full-time position. • The shift arranged upon operation’s needs.

【岗位职责】 1、根据营业情况，对服务员进行工作任务分配，确保提供优质服务。 2、及时向经理反馈客人对食品，服务方面的信息、了解客情，亲自为重要客人服务。 3、妥善处理餐厅里发生的问题和客人的意见，并及时向经理汇报。 4、定期检查，清点餐厅的设备、餐具、布草等物品，并将结果汇报给经理。 5、督促服务员做好餐厅安全和清洁卫生工作，保证达到酒店规定的标准。 【岗位要求】 1、有同岗位工作经验1年以上，英语口语水平良好。 2、有一定的全国各地方菜肴、食品、酒水等方面的知识。 3、有一定的组织和管理能力，具有熟练的服务技能。 4、热爱本职工作，工作勤勤恳恳，认真负责。 5、身体健康，仪表端庄。

Job Purpose The Floor Manager oversees the daily front-of-house operations, ensuring that every guest receives impeccable service and that every aspect of the guest experience is delivered to the highest standards. Working closely with the Café Manager, Chef, and Front-of-House team, the Floor Manager ensures that every guest interaction is memorable and reflects the excellence of Prada Café. The role is responsible for creating a refined yet welcoming atmosphere while upholding the service standards of Prada Café, the Prada Group, and the principles of hospitality and courtesy. The Floor Manager demonstrates a thorough understanding of the values and heritage of both the Prada Group and Fondazione Prada, integrating the brand philosophy into the daily guest experience. Key Responsibilities Front-of-House Operations Ensure the smooth execution of all restaurants’ opening and closing procedures, while maintaining full compliance with operational standards and regulations. Supervise service throughout all operational phases, ensuring efficient workflow and seamless coordination between the kitchen and dining room. Lead the team by example, fostering professionalism, accountability, and operational excellence. Guest Experience Guide guests throughout their entire dining journey at Prada Café, ensuring that every touchpoint reflects Prada Group service standards and delivers a consistent, refined, and distinctive luxury experience. Brand & Cultural Knowledge Develop and maintain an in-depth understanding of the history, identity, and values of Prada Café, as well as the artistic and cultural context of Fondazione Prada. Confidently communicate this knowledge through authentic and engaging storytelling, enriching the overall guest experience. Food & Beverage Expertise Maintain comprehensive knowledge of the menu, its ingredients, preparation methods, and culinary philosophy to confidently advise guests and provide personalized recommendations. Stay continuously informed about new menu offerings, sales performance, luxury hospitality trends, and industry’s best practices. Service Standards Ensure consistent delivery of the highest service standards throughout every stage of the guest experience. Promptly identify and address any deviations from established procedures, maintaining alignment with the restaurant's service philosophy. Team Leadership & Development Coordinate, motivate, and support the Front-of-House team to ensure consistent service excellence throughout each shift. Design, implement, and oversee structured training programs covering service procedures, food and beverage knowledge, operational standards, and guest engagement. Issue Resolution Handle guest concerns and service-related issues with professionalism, diplomacy, and efficiency, safeguarding both the guest experience and the reputation of the restaurant. Cross-Functional Collaboration Work closely with the Kitchen and Bar Manager to ensure seamless coordination of service timing, operational flow, and food and wine pairings. Operational Excellence Continuously identify opportunities to improve restaurant operations across all areas, including collaboration with Fondazione Prada, supplier management, operational organization, inventory control, purchasing, adherence to operational checklists, storage management, and back-of-house organization. Implement improvements that enhance efficiency while preserving the highest quality standards. Strategic Support & Deputy Management Partner with the Café Manager in defining and implementing the restaurant's "Service Ceremony", ensuring its consistent daily execution. As Floor Manager, act as the deputy to the Café Manager, assuming full operational responsibility during their absence while maintaining the same standards of service, leadership, professionalism, and business management. Sales Performance & Cost Control Maintain a thorough understanding of the menu, including product costs, contribution margins, and profitability, in order to actively drive sales toward high-margin offerings. Monitor key performance indicators daily, including sales revenue, average check, product mix, and upselling performance, using data analysis to identify opportunities for continuous improvement. Coach and guide the team in strategically promoting high-profit menu items, maximizing both revenue and profitability. Regularly monitor performance against budget and forecast, implementing timely corrective actions to optimize daily business results.

岗位职责： 1、全流程运营管控‌：负责中餐厅日常营业、出品、环境卫生全环节管理，制定当班工作计划，管控营收、完成经营指标，配合落地促销活动，管控物料与能源成本。 2、服务质量管控‌：落实服务标准与待客规范，巡检全流程服务，现场处理客诉提升顾客满意度，优化推销策略提升特色菜、酒水销量。 3、客户维护对接‌：搭建老客维护体系，专人对接跟进重要客户与宴席订单。 4、人员团队管理‌：负责服务人员排班考勤、岗前培训、绩效考核与日常管理，组织召开工作例会，协调服务部与出品部衔接保障运营顺畅。 5、安全合规管理‌：落实食品安全与消防安全要求，排查卫生安全隐患，配合完成监管部门各项检查工作。 岗位要求： 1、该岗位需求为 “好”（请注意看性别）； 2、5年及以上同岗位餐饮工作经验； 3、抗压能力强。

工作职责： 1.This position is concerned with the efficient and professional service of food and beverages within the Restaurant, ensuring that the restaurant returns a budgeted profit through tight cost and Stock control. Direct supervision of team member is necessary, while ensuring that all guests receive optimum service in accordance with the standards, policies and procedures by Waldorf Astoria Chengdu.餐厅主管职位要求能够提供专业快捷的服务。通过成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。 2.To maintain a high customer service focus by approaching your job with the 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。 3.To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with 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。 4. To contribute ideas and suggestions 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。 5.To actively promote the service and facilities of Waldorf Astoria Chengdu and Hilton Hotels to guests 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。 6.To perform all duties and responsibilities in a manner that ensures your safety 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。 7.Confidently knowing the food and beverage menu contents and is 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。 8.Understand dietary requirements and offer appropriate suggestions.了解健康食品的要求，并可以给出适当的建议。 9.In consultation with the Manager, agreeing and implementing 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。 10.By completing checklist in product knowledge.能够达到产品知识的要求。 11.Be able to make suggestions on the menu that might suit guests of different nationalities.可以根据客人不同的国籍推荐菜单上的食品。 12.By knowing menu items of all other outlets to recommend guests to other outlets.了解其他餐厅的菜肴，以便向客人推荐。 13.Confidently knowing opening hours of all restaurants & Hotel outlets.熟悉所有餐厅及酒店其他部门的营业时间。 14.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。 15.To actively check team member product knowledge on each shift.在工作中随时检查员工的产品知识。 16.Undertake steps/process to ensure that all areas of the restaurant are set are set to the standards required for breakfast, lunch and dinner. This also includes checking the cashier desk set－up& communicating with the Chefs about 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。 17.Check reservations for the day, ensuring that the restaurant & team member have tables ready and large bookings have been confirmed 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。 18.By assisting bartenders & kitchen team member where required and carry out any reasonable duties requested by the Manager.在必要的时候协助酒吧及厨房的同事，并完成经理交代的任务。 19.By ensuring all team member is briefed for the details of the shift ahead.确保所有员工提前了解换班的详细安排。 20.By completing checklist on preparing the restaurant for service.完成账单检查表以准备餐厅服务。 21.Greet guests with a smile, offer assistance with coats, 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。 22.Ensure all guests are escorted to a table, asked if they 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。 23.Follow up any guest questions or queries immediately 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。 24.Ensure all service procedures are carried out to the standards required.确保所有服务都符合标准。 25.Make sure all areas are cleaned and maintained in accordance with operating procedure.确保所有区域与开始用餐时一样整洁。 26.To supervise the restaurant roster on a daily basis and ensure it is in line with the changing business levels. Make any changes in order 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。 27.Control the allocated labor for each shift to ensure that customer expectations are met whilst achieving the desired labor cost.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。 28.Assist the restaurant managers with training all 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。 29.Offer team member constructive feedback about their performance after every shift in an aim to develop their skills 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。 30.Provide leadership and direction for all team member while on duty by offering professional 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。 31.Ensuring the shift is reviewed and hand－over and briefings are carried out.确保每个班次的回顾，交接班及例会的召开。 32.The management reserves the right to change / extend this job description if necessary at any point of time during her / his employment.如有必要，该部门有权更改或补充该职位描述。 33.Carries out any other reasonable duties and responsibilities as assigned.完成任何其他合理的职责和被指派的职责。 任职资格： 1.To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance.具有积极合作的精神。以热心的态度对待所有的工作， 并乐于利用一切机会学习技能以便于改进自己的工作的技巧。 2.To be flexible, responding quickly and positively to changing requirements including the performance of any tasks requested of you.具有极强的应变能力。灵活反应并以积极的态面对需求更改的事情，包括任何工作要求的改变的。 3.To maintain high team focus by showing co－operation and support to colleagues in the pursuit of team goals.具有较强的团队精神，通过合作及对同事工作的支持达到团队的共同目标。 4.Strong in Leadership skills & good training conducting skills.领导技能及培训技巧。 5.Outgoing personality. Willing to work for long hours. 外向性格、可以长时间的工作。 6.Good English skills （written & verbal）. 良好的英语口译及书写能力。

-Responsible for theservice operation in assigned area -Reporting toRestaurant Manager -Fully in charged forall service quality standards in the assigned area. -Proper planning,scheduling and assigning staff taking in consideration their capability -Welcoming of guestsand checking on their satisfaction during meal times -Assist in conductingthe daily menu presentation -Supporting of aprofessional and sales orientated F&B Service -Ensuring the correcthandling of all products, materials and equipment -Ensuring absolutecleanliness and order in accordance with PH rules -Making sure serviceprocedures are followed according to standards (e.g. menus, decoration) -Organization andexecution of F&B related ship functions and special events -Orientation andtraining of all employees according to training plans. -Ensuring staff isknowledgeable on all food & beverage offerings -All assignedpaperwork is completed in the timely manner -Responsible for guestsatisfaction, and to report all guest related issues reported to RestaurantManager immediately. -Taking care ofreservation and seating when instructed -Professional andefficient communication with the Executive Chef and the Galley team -Administrationassigned duties -Scheduling allrestaurant staff -Monitoring Time &Attendance system and taking necessary action if needed. -Monthly inventory,durable order -Guest allergies andspecial needs -Restaurant pestmanagement logs, and PH related conducting of inspections and record keeping -Scheduling andconducting of training in accordance with VOC standards and operational needs. -Guest attendance,cruise and maintenance report -Management andmotivation of the assigned service crew -Supervision andmotivation of restaurant team -Planning andfacilitating Food & Beverage training -Evaluating employeeson a regular and planed bases -Developing andCoaching employees -Responsible for cost control and adherenceto set budgets in assigned area -All Restaurantrelated cost control in accordance to the budget -Conduction of stocktakes; inventory according to company procedures -Breakage preventionplan, education of employees

店长岗位：核心职责 1，制定并执行餐厅运营计划，提升营业额 2，管理团队，包括招聘、培训、绩效考核 3，监控服务质量、环境卫生及顾客满意度 4，分析经营数据，提出优化方案 5，处理突发事件，维护餐厅声誉 任职要求 1，25-40岁，身高不低于170cm，身材匀称 2，大专及以上学历，3年以上连锁餐饮行业管理独立带店经验，或服务/销售行业经验， 3，拥有优秀的沟通能力，能团结他人完成工作 4，熟悉餐饮运营流程，具备数据分析能力 5，吃苦耐劳，高度学习能力和执行力，落实能力强 6，抗压能力强，擅长团队激励与跨部门协作 关键能力 个人形象、领导力、决策力、客户服务意识

本次招聘工作将采取公开报名、技能测试、面试、体检考察、公示及聘用等程序，综合比选确定引进人选。报名时间截止2026年7月23日 【岗位职责】 1、负责餐饮销售策略的制定与执行，完成月度、季度及年度销售目标； 2、拓展和维护客户资源，建立长期稳定的合作关系，提升客户满意度； 3、统筹中餐厅的日常运营管理，包括人员排班、服务质量监督及成本控制； 4、策划并执行餐饮促销活动，提升餐厅营业额及品牌影响力； 5、协调与其他部门的合作，确保餐饮服务的高效运转； 6、定期分析经营数据，提出优化建议并落实改进措施； 7、处理客户投诉及突发事件，确保服务品质与客户体验； 9、完成各类接待任务； 8、上级交办的其他任务。 【任职标准】： 1.文化程度：具有大专以上学历，酒店管理或相关专业优先；党员优先。 2.工作经历：具有五年以上酒店餐饮工作经验、两年以上餐饮管理经验及销售工作经验； 3.形象良好，45周岁以内。 【岗位要求】 1、具备较强的销售能力及市场敏锐度，能独立开发客户资源； 2、熟悉餐饮行业运营流程，有团队管理经验者优先； 3、优秀的沟通协调能力，能高效处理内外部关系； 4、具备数据分析能力，能根据经营数据制定针对性策略； 5、抗压能力强，适应快节奏工作环境； 6、对服务品质有高标准要求，注重细节与客户体验。

工作地点： CHARCOAL SH（上海市黄浦区西藏南路地区） 工作时间： 大小周（月休6天），8小时工作+1小时休息 薪酬福利： 包吃住，年终奖 主要岗位职责 1. 参与前厅日常营运管理，督导基础员工落实标准化服务流程，把控就餐服务品质，维护高端就餐氛围与门店品牌形象。 2. 负责前厅人员排班、岗前培训、现场管理，统筹餐前开档筹备、餐中服务管控、餐后收尾及班组交接工作。 3. 熟知门店菜品、酒水特色，带领团队做好客情接待、菜品推介，主动处理宾客就餐投诉及突发问题，提升宾客满意度。 4. 管控前厅环境卫生、餐具物资、酒水物料管理，落实门店卫生及物资管理标准，控制前厅运营损耗。 5. 对接后厨、管理层，同步营运信息，上报前厅工作问题、客情数据，执行上级各项管理工作安排。 任职资格： 1. 2年及以上高端餐饮/星级酒店前厅管理工作经验，熟悉高端餐饮服务管理体系； 2. 服务意识强，待人亲和有礼，具备现场应急处理、客诉沟通及团队管理能力； 3. 工作严谨负责，执行力强，具备良好团队协作与统筹协调能力； 4. 持有酒水专业证书、具备基础英语口语沟通能力者优先； 5. 形象气质良好，年龄20-30岁。

【岗位职责】 1、负责中餐厅销售策略的制定与执行，完成月度、季度及年度销售目标 2、开发并维护客户资源，建立长期稳定的合作关系，提升客户满意度 3、分析市场动态及竞争对手情况，及时调整销售方案以应对市场变化 4、协调中餐厅与其他部门的合作，确保服务流程顺畅，提升整体运营效率 5、定期提交销售报告及数据分析，为管理层提供决策支持 【岗位要求】 1、具备较强的销售能力及市场敏锐度，能够独立完成销售任务 2、优秀的沟通与谈判技巧，能够有效处理客户关系 3、具备团队协作精神，能够带领团队完成销售目标 4、适应高强度工作压力，具备良好的抗压能力 5、对酒店行业有基本了解，有相关经验者优先