酒店名称：雅安川投豪生温泉度假酒店 该职位工作地点：四川省雅安市石棉县草科乡 岗位专业要求：旅游类、艺体类、工商管理或酒管类等 岗位职责： 1.强调保养职责，遵守工作区健康和安全法规、政策和程序（确保客户、员工等、所有众生和所有资产的安全和放心的环境）。 2.监督各餐厅的管理。 3.监督各厨房的管理。 4.为协助总经理达到战略目标提供专业的, 咨询的, 行政的支持服务。 5.建立系统,监控部门目的和目标取得的成绩。 6.管理本部门的销售和营销。 7.负责规划与执行质量管理体系。 8.考虑与部门有关的经济/政治/社会事务。 9.根据饭店预算设定的财务参数,准备和管理有可测量目标的有效的成本及预算。 10.发展和监督部门采购程序的完成。 11.评估部门员工工作表现，并在必要时制定调整计划。 12.明确和制定本部门各岗位所需人员的编制计划。 13.实施合适的管理方式给予员工动力和沟通。 14.管理客户服务战略的发展和执行。 15.管理产品和服务的销售和促销。 16.坚持酒店安全制度、紧急情况处理规定和程序。 17.根据酒店/部门目标、政策和实际情况与工作小组成员一起制定小组目标。 18.以职业的、肯定的方式与部门和酒店员工建立起亲密关系以促进团队精神和有效的双向交流。 19. 监控并超越竞争对手。 岗位要求： 1.良好的展示及演讲能力，良好的人际交往能力和书面口头沟通表达的能力。 2.熟悉饮食生产的全过程，善于安排各个环节的工作，掌握食品卫生和饮食管理等知识。 3.能够与客户建立稳固的关系。 4.在快节奏工作环境中良好的组织，顾全大局及吃苦耐劳的能力。 5.精通各项办公软件，如Word, Excel, Outlook和PowerPoint。 6.自信,有创造力，积极主动，能够顾全大局并做出有效的决策。 7.高效的领导力及凝聚力。 8.能够维护政策及标准，同事工作绩效及客人满意度。 9.具有5年以上相关工作岗位经验。 10.精湛的中文及英语口语及书写能力。

【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。

酒店名称：雅安川投豪生温泉度假酒店 该职位工作地点：四川省雅安市石棉县草科乡 岗位专业要求：旅游类、艺体类、工商管理或酒管类等 岗位职责： 1.负责确保所有员工了解部门的标准服务流程和酒店政策并正确实施（包括确保客户、员工等、所有众生和所有资产的安全和放心的环境）。 2.检查同事的仪容仪表，守时和表现，并进行员工评估。 3.定期巡视餐饮部前后区域，以监督服务及食品质量，日常维护和清洁，确保员工获得专业的工作环境、工具和培训。 4.与行政总厨师长/餐厅经理协作，设置、实施和销售所有分部门促销和菜单计划。 5.根据需要参加餐饮部及各部门会议，并在餐娱总监休假时代替其参加。 6.主动与客人交流，寻求反馈，并以尊重的态度对待客人的满意度，及时跟进以确保避免重复的反馈，并及时通知上级。 7.领导和负责参与并控制存货的盘点和破损。 8.控制所有材料、设备和机器的使用和定期清洁，以延长使用期限。 9.促进餐饮部和其他部门之间的顺畅和有效的沟通。 10.协助餐饮总监计划并超越餐饮部预算、预测、资本支出和利润及损失。 11.为同事提供常规的培训和发展机会，以便他们高效执行任务。 12.经常寻找机会创造变化并对市场竞争保持高度敏锐度并超越竞争对手。 13. 确保客户、员工和业主的满意及以上（包括但不限于具有足够高于标准、出色、创新和每月更新的产品和服务）。 岗位要求： 1.五官端正，处事灵活，团队意识强。 2.有丰富的度假酒店餐饮管理经验。 3.具备良好的职业道德和餐饮服务精神。 4.熟悉餐饮部各个岗位的工作职责和程序。 5.精通各项办公软件，如Word, Excel, Outlook和PowerPoint。 6.对于指标达成有自我驱动型，能够多维度推进。 7.具有优秀的沟通协同能力、现场协调能力强，有高执行力和抗压能力。 8.熟悉饮食生产的全过程，善于安排各个环节的工作。 9.具有3年以上相关工作岗位经验。 10.精湛的中文说书写能力，日常交流英语口语。

酒店名称：雅安川投豪生温泉度假酒店 该职位工作地点：四川省雅安市石棉县草科乡 岗位专业要求：旅游类、艺体类、工商管理或酒管类等 岗位职责： 1.全面负责餐厅的策划和执行活动，利润和损失，培训和人力资源相关事务并通过提高销售额来获得最大利润。 2.遵循在餐饮部和酒店政策、标准和程序（包括确保客户、员工等、所有众生和所有资产的安全和放心的环境）。 3.对自己的角色充满激情，“言出必行”，在部门里建立一个优良的团队氛围，基于尊重，体贴，理解和承诺，并以以身作则来激励成员。 4.建立强有力的、有思想的、相互尊重的关系，并与相关部门进行沟通，相互支持，完成工作。 5.确定员工的培训需求，并提供相应的培训，使其与其他部门的合作达到最全面、最一致的水平。 6.确保餐厅区域的卫生，通过始终如一的检查场地及采取必要的行动，持续关注餐厅区域物理状态,并及时汇报给工程部以确保及时维护和维修。 7.计划并实施创新和创造性的想法，以在旅程、客户期望、需求和收入产生的基础上优化收入和利润。 8.主动与客人交流，寻求反馈，并以尊重的态度对待客人的满意度，及时跟进以确保避免重复的投诉，并及时通知上级。 9.关注服务并积极指导，监督及培训员工实现最高服务标准从而达到让宾客感到惊喜的最终目标。 10.充分了解酒店的独特卖点以回答客人提问，向客人提供有关设施、餐厅、产品和服务的准确信息，了解菜单上的所有食品和饮料，促销和制作方式。 11.负责所有资产，控制和汇报餐厅的破损及丢失，汇报给餐饮办公室以便于制定未来的预防措施。 12.了解餐厅所有职位的岗位职责并针对相应需求提供完成所需任务的培训。 13. 监控并超越竞争对手。 岗位要求： 1.五官端正，处事灵活，团队意识强。 2.通晓餐厅管理和服务方面的知识，具有熟练的动手服务技能。 3.开朗及外向性格,积极主动的工作态度,有承受压力的能力。 4.有上进心和责任心，具备较好运营和管理能力，和各层次员工很好沟通能力、监督和激励员工。 5.具有较强的社会活动能力、组织领导工作能力和实际工作能力。 6.具有食品原材料加工、成本核算方面的知识，掌握各种产品配方、各种食品原材料出料率基本标准，控制产品质量和成本消耗。 7.食品原料学、烹调学、食品营养卫生和餐厅管理等方面的专业知识。 8.精通各项办公软件，如Word, Excel, Outlook和PowerPoint。 9.具有3年以上相关工作岗位经验。 10.精湛的中文说书写能力，日常交流英语口语者优先。

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

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

酒店名称：雅安川投豪生温泉度假酒店 该职位工作地点：四川省雅安市石棉县草科乡 岗位专业要求：食品安全、质检或酒管类等 岗位职责： 1.确保所有新入职的食品操作人员应在开始工作前提交健康证并备份，新员工必须参加食品安全培训方可上岗。防止存在传染疾病（包括弯曲杆菌、伤寒杆菌、耶尔森氏鼠疫杆菌、志贺氏杆菌、甲型肝炎、大肠杆菌0157：H7，等等）。 2.每日、每周和每月进行快速检测并填写记录，具体包括蔬果农药残留、瘦肉精、油脂过氧化值、油脂酸价、孔雀石绿、亚硝酸盐、吊白块、甲醛等。 3.每日对中、西厨房、员工食堂、接货，酒店及酒吧开展监督检查，具体包括冰箱内原料、半成品、成品的摆放，标签、消毒液的配比及浓度，个人卫生情况，环境卫生情况及食品留样等，具体要求按食品卫生相关标准及规定执行。 4.开展月度专项检查并形成报告，同时根据专项检查内容进行整改跟进相对应的部门。 5.每月对溯源平台、冷冻（藏）库食品仓库的摆放、保质期、温湿度以及送货单进行抽查并记录。 6.对新发布的法律法规及时进行学习，对现有的相关食品法律法规进行梳理，并及时进行转化。 7.每月对晨检记录、日常巡查记录等报告进行整理归档，对各厨房开展食品卫生安全相关工作的指导和培训。 8.代表酒店与相关的市场监督管理局、食药监局等政府部门协调相关的政策审计等。 岗位要求： 1.熟悉当地的卫生和安全法规及其它适用的规定。 2.食品卫生相关专业或工作背景。 3.具有良好的组织能力，成熟及良好的逻辑思维能力和严谨的工作态度。 4.有各种厨房/餐厅食品卫生标准处理经验。 5.具备一定的化学品处理能力及经验。 6.具有2年以上相关酒店食品卫生工作经验。 7.获得食品安全相关证书者优先。

酒店名称：雅安川投豪生温泉度假酒店 该职位工作地点：四川省雅安市石棉县草科乡 岗位专业要求：旅游类、艺体类、工商管理或酒管类等 岗位职责： 1.确保客户、员工等、所有人员和所有资产的安全和可靠的环境。 2.确保给所有同事分配好服务区域，有足够设备和物品使用，始终保持餐厅餐桌干净整洁并根据相应餐段进行摆台。 3.根据既定的服务标准，支持和训练服务人员如何服务食物和酒水以及餐厅服务流程，重点强调质量，速度，准确性及将所有细节精益求精 4.熟悉所有餐厅的菜单及酒水单，包括自助餐。 5.根据既定标准为客人准确的点单，练习进阶销售来增加餐厅收入，检查所有点单的状态，确保所有点单都按时上菜。 6.及时向餐厅经理汇报异常事件，宾客反馈，失物招领，破损及丢失，设施设备损坏。 7.留意并记录宾客谈论到的生日、纪念日及特殊日期，为宾客准备惊喜，让宾客留下终身难忘的美好回忆。 8.在本部门团队成员间及与其他部门成员间建立并维持相互尊重及良好关系。 9.遵循部部门标准持续关注同事在各个服务阶段及工作职能中的表现。 10.确保同事在离开前完成所有收档工作，对同事的工作给予反馈，并定期汇报给餐厅管理层。 11.与团队成员互帮互助包含餐饮部成员及其他部门成员，相互尊重，促进团队合作，为公司绩效作贡献。 12.确保客户、员工和业主的满意及以上（包括但不限于具有足够高于标准、出色、创新和每月更新的产品和服务）。 13.监控并支持超越竞争对手。 14.支持准备并超越部门预算，并最大限度地支持整体物业表现优异。 岗位要求： 1.五官端正，处事灵活，团队意识强。 2.通晓餐厅管理和服务方面的知识，具有熟练的动手服务技能。 3.精通使用POS系统和餐厅点单、预订等系统。 4.掌握餐饮食品及酒水的相关专业知识。 5.具备一定的处理各项办公软件能力。 6.具有2年以上相关工作岗位经验。 7.精湛的中文说书写能力，日常交流英语口语者优先。

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。

A Chief Steward oversees and directs all aspects of stewarding operation under the general guidance and supervision of the Executive Chef within the established policies and procedures of Hilton. He / she directs the efforts and activities in the stewarding section to ensure quality standard of cleanliness, hygiene and sanitation of all kitchen areas, equipment and utensils are maintained at all times, leading to guest satisfaction, employee satisfaction and profit for the hotel.  在行政总厨指导监督下制定希尔顿管事部相关的政策和规章，监督指导管事部运营。确保整个厨房区域的设备和用具清洁卫生达到品质标准，从而使客人满意，团队成员满意，有益于整间酒店。 What will I be doing? Position Summary (bullet points)  我的具体职责是什么? 职位概述(要点) As the Chief Steward, you will be responsible for performing the following tasks to the highest standards作为管事部经理，您将应以最高标准完成以下任务： • Maintain high customer service focus with customers in mind.  在整个的工作过程中，时刻保持高度的客户服务意识。 • Have a positive attitude, take responsibility and initiative to resolve issues as well as communicate clearly with 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。 • Responsible for guiding Steward Supervisors and Stewards in their jobs.  负责在工作中指导管理管事部主管和团队成员的工作执行力。 • Control and analyse cleanliness standard for kitchen areas, banquet rooms (back of the house), equipment, utensils, guests and team satisfaction, operating supplies, cleaning supplies, payroll, related costs, breakage and loss.  负责工作中控制和分析以下：厨房区域的清洁标准，宴会厨房（后区）、设备和厨房用具、客人和团队的满意度、运营物资，清洁物品，相关的费用控制、破损和丢失。 • Responsible for implementing a detailed cleaning program as scheduled, monitoring the results of each action.  负责按照清洁时间表执行，检查执行结果。 • Keep up to date with new cleaning supplies, equipment, trends and systems in stewarding.  负责随时更换管事部的清洁物品和设备。 • Assist the stewards during operations.  负责在运营期间对宴会提供协助。

This position is concerned with the strategic management of the Restaurant, in line with prescribed Hilton 餐厅经理的职位是极具挑战性的工作，应遵守餐厅、本酒店及希尔顿既定的政策原则和运作程序 1.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。    2.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。 3.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。 4.To actively promote the service and facilities of the 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。 5.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。 6. Creating an environment where everyone in the department is focus on “creating that special experience” to deliver exceptional customer service. 建立一种每个员工都关注如何能为客人创造“一次特殊经历”，提供非凡客户服务的工作环境。 7.Actively seeking verbal feedback from customers and team member at each service period. 在服务期间积极收集客人及服务人员的反馈。 8. Agreeing and implementing actions to make improvements to customer service. 就如何改进对客服务采取相应的措施。 9.Positively dealing with and learning from customer complaints and comments with follow up and feedback to the Food and Beverage Manager. 以积极的态度处理客人的投诉及建议，并把必要的信息反馈给餐饮部经理。 10. Making sure all customer requests and queries are responded to promptly and effectively while assisting on the floor during meal periods each day. 在服务时间内以积极的态度，高效、准确的定位及满足客人要求及需要。 11. Be available to assist on duty in the Restaurant & Bars during any busy days or special events. 当餐厅或酒吧繁忙的时候提供必要的帮助。 12.Be Pro-Active towards guests, assisting them with any reasonable requests, and training all team member to see these things before the guests ask. 积极主动的为客人服务，满足客人任何合理要求，并且培训员工能够预见客人的需求。 13.To ensure all standards for Service Delivery as identified in the Guest Satisfaction Manual a

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. 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。        2. 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。 3. 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。 4. To actively promote the service and facilities of the 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。 5. 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。 9.Creating an environment where everyone in the department is focus on “creating that special experience” to deliver exceptional customer service. 建立一种每个员工都关注如何能为客人创造“一次特殊经历”，提供非凡客户服务的工作环境。 10. Actively seeking verbal feedback from customers and team member at each service period. 在服务期间积极收集客人及服务人员的反馈。 11. Agreeing and implementing actions to make improvements to customer service. 就如何改进对客服务采取相应的措施。 6. Positively dealing with and learning from customer complaints and comments with follow up and feedback to the Food and Beverage Manager. 以积极的态度处理客人的投诉及建议，并把必要的信息反馈给餐饮部经理。 12.Making sure all customer requests and queries are responded to promptly and effectively while assisting on the floor during meal periods each day. 在服务时间内以积极的态度，高效、准确的定位及满足客人要求及需要。 13.Be available to assist on duty in the Restaurant & Bars during any busy days or special events. 当餐厅或酒吧繁忙的时候提供必要的帮助。 14.Be Pro-Active towards guests, assisting them with any reasonable requests, and training all team member to see these things before the guests ask. 积极主动的为客人服务，满足客人任何合理要求，并且培训员工能够预见客人的需求。 15.To ensure all standards for Service Delivery as identified in the Guest Satisfaction Manual and the Standard Operating and Procedures Manual are consistently delivered throughout the department. 确保在对客服务指南，标准服务手册中的所有标准都能够在整个部门持续有效的贯彻。 16.Having detailed knowledge of all departmental Standards. 熟悉部门服务标准。 17.Being able to explain the standards to the team members and managers. 可以清楚的向其他员工解释服务标准。 18.Be able to assess team member performance against standards. 能够按照服务标准评估其他员工的工作表现。 19.Ensure that training on Departmental Standards is regularly conducted in the outlets. 确保日常部门的培训能够按照服务标准进行。 20.Monitoring Standards through regular Standards Review checks. 通过反复检查，督导服务标准的实施工作。 21.Developing action plans to address shortfalls in Standards and identifying shortfalls before they affect customer service. 针对工作中的不足制定计划，以避免影响对客服务质量。 22.Implementing and following though improvements identified. 针对于工作中的不足采取必要的行动。 23.To plan, priorities organize and control the day-to-day operation. 计划，确定优先次序，组织及控制每日餐厅的运营。 24.Preparing rosters and job schedules for team member to meet business needs (taking into consideration internal activities and occupancy and external events, promotions etc). 制定每位员工的排班表及工作安排。（考虑内部活动，客人入住率， 特殊活动及产品促销等） 25.Communicating effectively with Front Office and Groups & Tours to maximise in house and group business for the restaurant, ensuring direct liaison with Group Leaders upon arrival. 有效的与前台及团队领队协调，尽可能的增加餐厅生意，与领队保持直接联系。 26.To describe, assign and delegate duties and authority for the operation of the Restaurant at all times. 分配，指派，组织授权餐厅日常的经营工作。

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!

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 of Hilton Zhengzhou. 餐厅主管的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。 1.         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。        2.         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。 3.      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。 4.         To actively promote the service and facilities of the 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。 5.         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。 6.         Confidently knowing the food and beverage menu contents 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 offer appropriate 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 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。 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 might suit guests of different nationalities. 可以根据不同国籍的客人推荐菜单上的食品。 11.     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。 12.     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。 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 on each shift. 在工作中随时检查员工的产品知识。 15.     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。 16.     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。 17.     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。 18.     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。 19.     By completing checklist on preparing the restaurant for service. 完成账单检查表以准备餐厅服务。 20.     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。 21.     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。 22.     Follow up any guest questions or queries immediately and if you don’t know the answer, check with your F&B Manager. 满足客人的各项要求，如不能立即回答客人的问题请与餐饮部经理联系。 23.     Ensure all service procedures are carried out to the standards required. 确保所有服务都符合标准。 24.     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。 25.     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。 26.     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。 27.     Assist F&B managers with training all team member for ‘induction training’ and ‘on the job training’. 协助餐饮部经理进行就职培训，及在职培训。 28.     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。 29.     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。 30.     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。 31.     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。

This position is concerned with the efficient and professional service of food and beverages, while ensuring guests receive optimum service in accordance with the standards, policies and procedures of this hotel and Hilton International. 本职位要求在餐厅服务的服务人员能为客人提供有效率以及专业的服务，在符合国际希尔顿服务标准的前提下保证向客人提供周到的服务，令客人感到舒适满意。 1.        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。      2.        To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues. 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 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。 4.        To actively promote the service and facilities of the 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。 5.        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。 6.        Confidently knowing the food and beverage menu contents 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 offer appropriate suggestions. 了解健康食品的要求，并可以给出适当的建议。 8.        By completing checklist in product knowledge. 能够达到产品知识的要求。 9.        Be able to make suggestions on the menu that might suit guests of different nationalities. 可以根据不同国籍的客人推荐菜单上的食品。 10.    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。 11.    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。 12.    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。 13.    By completing checklist on preparing the restaurant for service. 在餐厅备餐的过程中严格遵守服务标准。 14.    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。 15.    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。 16.    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。 17.    Ensure all service procedures are carried out to the standards required. 确保所有服务都符合标准。 18.    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。 19.    Take personal responsibility for the service experience of all guests in your designated area. 服务时对所有客人尽职责。 20.    Smile & wish all guests a nice greeting as they enter & exit the restaurant, even if they are not designated to your section. 在客人进入或离开餐厅是都面带微笑并问候客人，无论在任何服务区内。 21.    Give guest service the highest priority. 将服务客人放在首位。 22.    Display professional behavior at all times. 在工作过程中始终体现职业素质。 23.    Avoid offensive or impolite language. 避免使用冒犯或不礼貌的语言。 24.    Report any accidents/incidents to the Supervisor /Manager. 向上一级主管、经理汇报发生的任何事故。 25.    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。

【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。 【岗位要求】 1、大专以上文化程度；3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、茶馆的技能及管理技巧。 3、熟悉 食品原材料采购、储藏和厨房生产、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、具有食品原材料加工、餐饮成本核算方面的知识。掌握各种产品配方、各种食品原材料出料率标准，控制产品质量和成本消耗。 5、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。

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。

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。