• App

    扫码下载最佳东方App

  • 微信

    扫码关注最佳东方公众号

  • 客服

  • 西餐厅店长

    6千-1.5万
    大理州 | 3年以上 | 学历不限 | 提供食宿
    民宿客栈 | 1-49 人
    • 投递简历
    【岗位职责】 1、全面负责西餐厅的日常运营管理,包括人员调配、服务标准执行、菜品质量控制等,确保餐厅高效有序运转 2、制定并落实餐厅销售策略,完成公司下达的营收目标,定期分析经营数据并提出改进方案 3、严格把控食品卫生安全及服务质量,建立并完善餐厅各项管理制度与操作流程 4、负责餐厅员工培训、绩效考核及团队建设,提升员工专业素质与服务意识 5、处理顾客投诉及突发事件,维护餐厅形象与客户关系 6、控制餐厅运营成本,合理管理物料采购、库存及损耗 7、配合酒店整体营销活动,策划并执行西餐厅特色推广方案 【岗位要求】 1、3年以上西餐厅管理经验,熟悉高端西餐运营模式与服务流程 2、具备出色的团队管理能力,能有效激励和培养员工 3、精通西餐菜品知识及酒水搭配,对餐饮行业发展趋势有敏锐洞察力 4、具备优秀的成本控制意识和数据分析能力 5、良好的沟通协调能力及突发事件处理能力,能承受工作压力 6、注重细节,对服务品质有极高要求,具备五星级酒店工作经验者优先
  • 西餐经理

    8千-1万
    昭通 | 经验不限 | 学历不限
    • 五险一金
    • 节日礼物
    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 管理规范
    • 午餐补贴
    • 领导好
    • 包吃包住
    卓越雇主
    卓越雇主
    国际高端酒店/5星级 | 2000人以上
    • 投递简历
    【岗位职责】 1.根据市场需求和餐厅特点,制定经营策略和计划,确保盈利目标得以实现。2.监管食品质量控制 3.监督员工服务态度和技能,定期组织培训,提高员工的服务水平。 4.制定成本控制策略,监控餐厅的运营成本,确保餐厅的利润空间。 5.协调沟通:与上级、下属、顾客及其他部门保持良好的沟通,及时解决工作中出现的问题。 【岗位要求】 1.教育背景:相关专业本科及以上学历,具有丰富的餐饮行业经验。 2.技能要求:具备出色的组织协调能力、沟通能力、解决问题的能力,熟悉餐饮业务管理流程。 3.工作经验:具备多年西餐从业经验,对西餐文化有深入理解。 4.职业素养:具有良好的职业道德和团队协作精神,对工作充满热情。
  • 昆明 | 3年以上 | 大专 | 提供食宿
    • 购买六险
    • 节日礼物
    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 管理规范
    • 帅哥多
    • 美女多
    • 包吃包住
    • 员工折扣
    卓越雇主
    卓越雇主
    国内高端酒店/5星级 | 100-499人
    • 投递简历
    1. 管理和监督西餐厅的日常运营,确保餐厅的高效、顺畅运作。 2. 确保食品质量和安全,监督食品制作过程,保证食品符合卫生标准。 3.培训和发展员工,提高员工的专业技能和服务水平。 4. 维护餐厅的设备和设施,保证餐厅的正常运营。 5. 与客户建立良好的关系,处理客户投诉和建议。 6. 协调和管理餐厅的后厨团队、服务团队和前台团队,确保团队协作顺畅。 7. 分析和报告餐厅的运营数据,提出改进措施和建议,以提高餐厅的业绩和效益。
  • 西餐厅经理

    6千-7.5千
    昆明 | 1年以上 | 大专 | 提供食宿
    国内高端酒店/5星级 | 100-499人
    • 投递简历
    岗位职责 1、全面的食品/酒水/服务技能。 2、确保任何时候遵守公司的政策程序和品牌标准。 3、控制和确保指定区域正常运营。 4、在他/她的正确指导下安排好员工的工作和工作时间严格控制好人员成本但是要确保全体员工在工作时间内提供优质服务。 5、在运营中不断的要得到客人的反馈以确保客人满意度。 6、确保和其它部门做好沟通。 7、举行/参加餐饮部及部门会议。 8、确保器皿及用具的正常使用和清洁以便延长使用寿命。 9、在指定区域适当的做出有提高性的建议。 10、更新每日报表并每日提交部门领导。 11、关于公司的重要策划要与员工商讨。 12、为自己和团队设定认可部门目标团队代表在酒店中是不可缺少的。 13、确保全体员工意识到关于酒店消防方面的紧急情况的重要性。 14、确保全体员工了解必要的食品卫生标准。 15、回顾客人反馈意见/评论表格/部门日制/损益清单 实施测量方式提高食品/酒水/服务质量确保必要的培训促销技能等。 16、与厨师做好沟通做好促销计划/菜单计划/员工培训。可适用的 17、经餐饮总监同意参与有效的团队成员管理(团队成员招聘/终止/调动/加班)。 18、每周把员工排班表/培训计划上交到餐饮总监。 19、组织全体员工积极的团队建设活动。 20、观察全体员工的个人能力/仪容仪表/时间观念表现力/规律性。 21、不断地警惕接触到钱财的员工。 22、每季度与管事部做好盘点/成本控制/破损。 23、如涉及到食品/酒水/所有项目/成本建议内部调转。 24、实施节约方案食品饮料纸张电力水建议重复利用。 25、每月与餐饮总监分析损益报表。 26、实施适用有效的措施来控制成本/消费/人员。 27、在酒店和社区中让自己预计未来活动和生意。 28、做好充足的准备应对市场经济。 29、研究市场准备市场 岗位要求 1、在所有方面的经验,餐饮运营和现代管理原则 2、较好运营和管理能力。 3、形象好。 4、有上进心。 5、和各层次员工很好沟通能力、监督和激励员工。 6、具备良好的英语口语和书写能力。
  • 丽江 | 5年以上 | 大专 | 提供食宿
    • 五险一金
    • 带薪年假
    • 包吃包住
    • 管理规范
    • 岗位晋升
    • 技能培训
    • 员工优惠价
    • 多彩员工活动
    国际高端酒店/5星级 | 100-499人
    • 投递简历
    岗位职责 This position is concerned with the strategic management of the Restaurant, in line with prescribed Hilton Worldwide & Hilton Xi’an policies and procedures. 餐厅经理的职位是极具挑战性的工作,应遵守餐厅、本酒店及希尔顿国际酒店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。 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。 27. Understanding what’s going on in other departments and implications for your owndepartment. 了解酒店其他部门的经营活动及其与自己部门的影响。 28. Planning ahead and ensuring adequate resources are available. 预先准备并确保各种经营设施设备的充足。 29. Managing the departmental operation and taking action where necessary to ensure smooth running and participating in service duties during service periods, where necessary. 有效管理部门运作,为保证服务及餐厅的正常运营采取必要的措施。 30. To co-ordinate with Engineering and Housekeeping Departments to ensure maintenance and cleanliness. Ensure follow-up procedures are maintained. 与客房部及工程部通力合作,保证部门设施的完好及清洁。 31. Ensuring the shift is reviewed and handovers and briefings are carried out. 确认每个班次之间做好总结,并与下个班次进行工作交接。 32. Maintaining in-depth technical knowledge and skills required for the job. 确保岗位所需知识的更新。 33. Maintain event and function histories to assist with returning events. 保留餐厅活动记录。 34. To establish good communication with the Kitchen team. 与厨房的员工建立良好的沟通渠道。 35. To participate in future menu changes with the F&B Manager and the Executive Chef taking into consideration new F&B trends, market demands and sales achievements. 协助餐饮部经理及行政总厨根据餐饮发展趋势,适当需求及销售情况进行餐厅菜单的修改。 36. To attend & participate in regular F&B, operational & roster meetings. 参加餐饮部例会。 37. To provide and communicate clear direction to the team. 为团队提供正确的信息渠道 38. Understanding the aims of the hotel and the department’s role in achieving it. 理解酒店的目标,清楚部门在完成目标过程中所扮演的角色。 39. Communicating aims to the team. 与团队沟通要达到的目标。 40. Setting and agreeing to departmental objectives for self and team. 制定团队及成员的目标。 41. Representing the needs of the team to others in the hotel. 代表团队与酒店的其他部门沟通。 42. Keeping the team up-to-date about departmental, hotel and company activities through regular communication meetings & memos. This includes special events and promotions in the restaurant.随时更新团队成员与酒店其他部门的交流,了解酒店其他部门的活动,包括特殊活动,餐厅促销等等。 43. To seek out and maximize departmental and hotel revenue opportunities. 寻找机会,增加酒店及部门的收入。 44. Being aware of potential highs and lows in the business. 能够预见营业状况的变化。 45. Creating and implementing sales promotions and team member incentives as per discussion with F&B  Manager. 经过与餐饮部经理商议之后,进行销售促销及员工奖励活动。 46.  Assist F&B Manager with the preparation of the Events Brochure. 协助餐饮部经理,准备促销活动宣传册。 47. Identifying, communicating and actioning potential sales leads. 共同鉴定和沟通与潜在的销售线索. 48. Creating an environment where “everyone sells”. 建立一个每个人都进行促销的工作环境。 49. To supervise the financial performance of the department in line with the profit plan. 在盈利预算的基础上对餐厅的财务进行管理。 50. Using key monitors and financial targets to evaluate the department’s performance and make future plans. 在餐厅运营表现及财务目标的基础上,对餐厅的工作表现进行评估,制定未来发展计划。 51. To complete regular financial and operating reports, as required or requested by the Food & Beverage Manager. 完成餐饮部经理要求的财务报表及各种日常财务报表。 52. Forecasting potential revenues and costs. 能够作出收入及成本预算。 53. Following company control procedures. 遵守酒店的各项财务制度。 54. Controlling costs without compromising standards. 坚决执行各种成本制度。 55. Analyzing and explaining any financial variance against plan. 为团队成员解释分析财务计划中的异常情况。 56. Set up and maintain the Leave plans for the Department. 制定部门休假计划。 57. To assist with selecting, training, coaching and developing people to meet current and future needs of the department and the hotel. 根据酒店现状及发展趋势,选择,培训,发展员工的技能以满足酒店需要。 58. Understanding the quantity and quality of people needed to operate the department. 了解部门正常运转所需要的人员及人员素质。 59. Assist with carrying out selection interviews and making effective recruitment decisions. 辅助并进行高效的招聘工作。 60. Ensuring that the new recruits have all relevant information before commencing employment.保证应聘人员在入职前得到一切相关信息。 61. Assist with planning and ensuring departmental orientation is carried out. 辅助制定并执行部门入职培训计划。 62. Ensuring that the Orientation Training Manual for each outlets is kept up-to-date. 确保部门的培训指南定期更新。 63. Ensuring Standard Training and assessment is carried out. 确定标准培训及评估的实施。 64. To ensure the health, safety and well being of customers and all team members. 确保客人及员工的健康及安全。 65. Understanding relevant OH & S legislation & the implications on the operation of the department. 了解 职业健康和安全的各项规定,并熟悉其与日常经营中的关系。 66. Communicating to the team their responsibilities within OH & S. 通过与员工交流使其了解 职业健康和安全规定的责任及义务。 67. Ensuring that safe and healthy working practices are implemented at all times. 确保所有安全及卫生程序的执行。 68. Ensuring that Hygiene Training is conducted at least once per year. 确保每年至少组织一次食品安全培训。 69. 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。 70. 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。   岗位要求 1. 2-4  years in a managerial position in 4/5 Star category hotel 二至四年在四/五星级酒店的相关管理经验。 2. Good English skills (written & verbal). 良好的英语口译及书写能力。 3. Familiar with Computer operation. 精通计算机程序。  4. 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。 5. 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。 6. 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。 7.  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。 8. 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 。 9. 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。 10. Strong interpersonal skills and attention to detail. 强壮的人际处理能力并关注细节。 11. 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。 12. Thorough knowledge of restaurant operations including foods, beverages, supervisory aspects, service techniques, and guest interaction. 了解并熟练掌握相关餐厅营业知识,包括餐厅的食品、酒水、管理方面、服务技能及与客人交流沟通。 13. Considerable skill in math [and algebraic equations] using percentages. 有数理知识。 14.  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 accurate information and to resolve problems. 有英语读、说、写能力,部分要求有能力、有技巧的去避免投诉、能收集准确的信息,解决问题。 15. Ability to work under pressure and deal with stressful situations during busy periods. 能有效抗压并有效处理业务繁忙时的工作。
  • 普洱 | 经验不限 | 学历不限 | 提供食宿
    • 五险一金
    • 岗位晋升
    • 带薪年假
    • 人性化管理
    • 员工生日礼物
    • 包吃包住
    • 节日礼物
    有投必应
    有投必应
    国内高端酒店/5星级 | 100-499人
    • 投递简历
    【岗位职责】 1、营运 通过使用历史数据和预测数据来制定一份可行的部门年度指标。 正确的预计商业需求已确保最有效率的人员配备和食物供给。 制定最有效率的管理者和员工的排班表。 <保证知晓和实施标准操作程序和本地标准操作程序。 定期的回顾和更新运营标准。 任何时候都要保持餐厅的安全和卫生标准。 执行39点卫生设备检查表,所有部门每月检查一次。 有责任管理好餐厅的所有财产和设施。 保持每月进行防护维修检查一次 坚持执行所有的待客原则。 最重要的是,通过自身的榜样和亲自动手去领导和激励员工。 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、人力资源 每季度与人力资源总监一起为下属经理和主管制定和实行管理培训计划。 实行部门的每天15分钟培训项目。 负责专业和及时地完成所有员工的表现评估。 负责与餐饮总监一起进行员工管理,包括雇佣、训诫等。 对每位员工实行“打开大门”的政策。 3、 行政管理 负责餐厅所有的财务和帐单的处理程序。 有责任和财务部和人事部一起,正确地管理每位员工的加班时间和考勤系统。 定期的计划员工外出活动促进团队合作精神。 在24小时内用合适的方式回应客人疑问或顾虑。 4、市场推广 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。 发展和执行计划以达到餐厅的市场占有率。 >每个季度要熟悉市场上的竞争者并加以分析。 【岗位要求】 1、7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 4、至少专科毕业
  • 全国 | 3年以上 | 大专
    • 全球80家
    • 度假村酒店
    • 一价全包
    • 海外工作机会
    • 每年轮换酒店
    • 大中华区3家
    • 多元化团队
    • 员工全球免费
    • 五险一金
    • 岗位晋升
    卓越雇主
    卓越雇主
    国际高端酒店/5星级 | 500-999人
    • 投递简历
    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
  • 列表
  • 明细
0086
获取验证码
注册/登录
上传简历一键注册

    热门职位

    热门地区