1. 班前了解当日客情，做好餐前准备，做好针对个性化服务工作。 2. 在规定区域里，保持良好的状态迎接客人。 3. 留意客人及餐厅的一切状况，做好前后场的协调，及时满足客人的需求。 4. 核查好账单，准确为客人结账。 要求：30周岁以内，女，160cm以上，有西餐相关工作经验者优先，相关专业实习生、应届毕业生均可。

【岗位职责】 - 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。 - 负责实现部门的营业收入指标和利润指标。 - 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。  - 熟悉饭店管理理论、餐饮管理理论、营销学和服务心理学。 - 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。 - 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。 - 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】 - 酒店管理或相关专业大专以上学历； - 工作经验及年限：至少2年以上餐饮部负责人工作经验； - 有战略管理、组织变革管理、管理能力开发、市场营销、合同法、财务管理及谈判技巧等方面的培训能力； - 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。 - 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。 - 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。 - 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。

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

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

【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、全日制大专以上文化程度；3年以上知名五星级全服务型高端品牌餐饮总监工作经验。 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。 6、服从管理、接受全国统一派驻，稳定性好。

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。

Great Room主要职责﹣(职务的主要工作) · 为客人准备并服务食物 · 协助做好食品原料的接收和储存 · 清洁并保持设备和餐厅内的卫生 · 坚持遵守卫生标准要求及执行相应的操作程序，按照食品安全标准服务食物 · Great Room及会议室的各项工作及服务的准备 · 向客人提供周到专业的服务并保证热食和冷食的在相应标准温度下。 · 准备Great Room的各项服务，包括： · 设备的清洁 · 分类摆放设备 · 清洁并维护瓷器、玻璃器皿及餐具的卫生 · 做好服务台准备工作 · 准备好服务所需的设备和用品，提供自助餐服务，并根据需要添加食品 · 准备餐台并做好清洁维护工作 · 建立并保持高效的员工工作关系 · 根据安排参加每日例会及其他相关会议 · 按照要求参加各类业务培训 · 接受其他分配的职责和培训，团队成员在工作中须周密思考、积极促成自我成为有价值的智选假日酒店成员 除本职位所要求的主要工作职责外，因智选假日的运营模式，该职位员工应履行一专多能的工作职能。 技能要求  · 与酒店客人、团队成员及公众沟通的交流技巧和能力。 · 基本的计算机应用技能，最好懂第二种语言 · 有兴趣学习另外的语言技巧 条件要求 · 外向型性格并愿意学习

岗位职责 1、熟悉餐厅的日常工作内容，协助经理做好物品准备及人员调配工作。 2、负责餐厅卫生检查，落实餐厅卫生标准的实施。 3、做好上下级沟通及交接工作，为宾客提供规范化标准化服务。 4、做好餐厅各项营业数字的记录，得准确无差错。 5、做好餐厅的安全工作，保障宾客人身财物与餐厅消防安全。 6、做好餐厅餐具物品的保管与盘点，有效控制破损率。 岗位要求 1、高中及以上学历。 2、有1年以上餐厅管理经验，掌握餐厅服务的标准和要求，了解餐厅服务程序。 3、具有强烈的事业心和责任感,高尚的职业道德,良好的纪律修养、

岗位职责/职位描述 Specific Job Knowledge, Skill and Ability 工作技能技巧要求： 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 F&B and Conference & Banqueting operations knowledge and skills. - 强壮的餐饮及会议，宴会运作方面的知识和技能。 Strong leadership and people management skills, added with good training skills. 强壮的领导和人员管理技能，附加培训技能。 - Guest oriented and able to confidently build and exceed the service standards. 以客户为导向，并能够自信地建立和超过服务标准 。 - Thorough knowledge of service, cost control in F&B, labor controls, beverage menu writing, maintenance, merchandising, computer and accountings. 具有彻底的关于服务,劳动力控制, 饮料, 维修, 广告, 电脑和财务方面的知识。 - Strong interpersonal skills and attention to detail 强壮的人际处理能力并关注细节。 5.   Under the 9 competencies have key strengths in People Management Communication and Planning. 在九项能力资格认证中, 人员管理沟通和计划安排为强项。 6.  Thorough knowledge of food and beverage operations including foods, beverages, supervisory aspects, service techniques, and guest interaction. 通晓餐饮方面的知识及管理技能. 7.  Considerable skill in math and algebraic equations using percentages. 数学运算的能力。 8. Ability to communicate in English, both orally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect. 用英语沟通的能力，及良好的情绪控制能力。 9.  Ability to work under pressure and deal with stressful situations during busy periods. 能承受压力。

履行饭店的最高卫生标准，确保向客人及员工提供的食品无菌、无化学品并且无污染，所有的工作区域符合当地政府的卫生要求。Key Areas主要方面: 1. Personal Hygiene个人卫生                    2. Premises区域卫生 3. Delivery and Storage交货和库房 4. Preparation and Serving准备并提供食品 5. Cleaning清洁 6. Training培训 7. Document and Control文件和控制 实施: - 完成食品准备/ 库房保管员 /成本控制经理/ 管事部 / 食品制作的每周检查表 -食品安全培训月度报告 -食品试验月度报告 -集团化学品供应经理审计报告 确保: - 高级管理人员十分重视容易因食品而引发疾病的高危区 - 对将来的改进措施的建议 - 对内部结果严格保密 - 进行审计时，要诚实公正。

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。

Position Summary职位概述： Under the general guidance & supervision of the Executive Chef within the established policies & procedures of Hilton, oversees & directs all aspects of stewarding operation. 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 the all times, leading to guest satisfaction, employee satisfaction and profit for the hotel. 在行政总厨的总指导监督下制定希尔顿的政策和规章，监督指导管事部运营。管事部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，员工满意，有益于整间酒店。   Specific Job Knowledge, Skill and Ability 工作技能技巧要求： 1.         Knowledge of team member training and motivation procedures. 员工知识的培训和激励程序。 2.         Ability to set priorities and to complete tasks in timely manner. 有能力按照事情的优先顺序按时完成任务。 3.         Working well in stress situations, remain calm under pressure and able to desolve problems. 在压力下很好地完成工作，保持冷静解决问题。 4.         Able to work in an moist, hot and sometimes loud environment. 能够在潮湿，热和不时吵闹的环境中工作。 5.         Up to date Sanitation Classes. 更新的卫生课程。 6.         Guides and directs the Stewarding Team to perform at the best level in terms of quality, hygiene and profitability. 引领和指导厨房团队达到高质量和高收益率的表现。 7.         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, 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。 8.         To maintain high team focus by showing co-operation and support to colleagues 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。 9.         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, 以极其热心的态度对待所有的工作，并且乐于借助一切机会学习新技能以便改进自己的工作表现。   Required Qualifications 基本的资历要求： 1.         High School Diploma or equivalent. 高中或相等的学历。 2.         2-3 years as Chief Steward in 4/5 Star category Hotel. 在四/五星级酒店两至三年管事部主管经验。 3.         Health Certificate. 健康证。 4.         PC and basic software knowledge. 计算机基本的软件知识。 5.         Knowledge in HACCP. 在食品安全体系方面的知识。

Specific Job Knowledge, Skill and Ability 工作技能技巧要求： 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. Can also take care of the operation of lobby bar and ADD restaurant, can make coffee latte art and drinks 可以兼顾大堂吧及西餐厅的运营，可以做制作咖啡拉花及酒水。

全面负责餐厅日常运营管理，包括人员排班、物料采购、成本控制等。2. 监督餐厅服务质量，确保顾客满意度，处理客诉问题。3. 管理餐厅团队，培训员工，提升团队凝聚力与工作效率。4. 维护餐厅环境卫生，确保符合食品安全标准。5. 协调与厨房、后勤等部门工作，保障餐厅运营顺畅。 要求：40周岁以内，有相关工作经验者优先，该岗位工作地点：东园茶社瘦西湖店。咨询电话0514-82706789/17368911367。