Being the ambassador of FLAIR brand. Knowing andfamiliar what the brand represent. FLAIR品牌大使，熟悉，知曉品牌含義與代表。 Flexible with the site inspection/activates in theoutlet. 具備現(xiàn)場檢查，靈活處理的能力。 In charge of speak easy bar in 57F. 負(fù)責(zé)57樓酒吧。 Ability to analysis monthly report. 對月度報(bào)告進(jìn)行分析的能力。 Keep the sense to drive own outlet’s budget andrevenue. 保持對部門收入與預(yù)算負(fù)責(zé)的意識。 Handle up-selling and cost control well. 可以很好的掌握促銷以及成本控制。 Responsible of outlet’s revenue(food revenue andbeverage revenue)， key of restaurant promoter. 對營業(yè)點(diǎn)收入負(fù)責(zé)。（食品收入以及飲品收入）,是餐廳推廣的關(guān)鍵人員。 Responsible of outlet’s guest voice and third partymedia score. 對營業(yè)點(diǎn)的客人滿意度以及第三方媒體評分負(fù)責(zé)。 Responsible of outlet wechat account. 部門微信賬戶負(fù)責(zé)人。 Organize restaurant promotion and calendar? and attend on market meeting, 計(jì)劃餐廳推廣以及推廣日歷，參加市場會議。 Responsible of outlet’s OSE. 對本部門的運(yùn)營資產(chǎn)負(fù)責(zé)。

中/西餐廳副經(jīng)理，各一位

崗位職責(zé)： 1、全面負(fù)責(zé)餐廳的策劃和執(zhí)行活動，利潤和損失，培訓(xùn)和人力資源相關(guān)事務(wù)并通過提高銷售額來獲得最大利潤。 2、主動與客人交流，尋求反饋，并以尊重的態(tài)度對待客人的滿意度，及時(shí)跟進(jìn)以確保避免重復(fù)的反饋，并及時(shí)通知上級。 3、充分了解餐廳的獨(dú)特賣點(diǎn)以回答客人提問，向客人提供有關(guān)設(shè)施、餐廳、產(chǎn)品和服務(wù)的準(zhǔn)確信息。了解菜單上的所有食品和飲料，促銷和制作方式。 4、負(fù)責(zé)所有資產(chǎn)，控制和匯報(bào)餐廳的破損及丟失，匯報(bào)給餐飲辦公室以便制定未來預(yù)防措施。5、續(xù)分析營運(yùn)成本并通過控制相應(yīng)營運(yùn)成本實(shí)現(xiàn)成本節(jié)約。 崗位要求： 1、大學(xué)本科及以上學(xué)歷。 2、3-4年及以上副經(jīng)理/經(jīng)理的相關(guān)崗位工作經(jīng)驗(yàn)，1年以上的特色餐廳相關(guān)工作經(jīng)驗(yàn)優(yōu)先。 3、精通使用辦公軟件。 4、良好的人際交往能力和熟練的英語書面及口頭溝通表達(dá)能力。

崗位職責(zé)： `當(dāng)經(jīng)理不在場時(shí)，負(fù)責(zé)人才的監(jiān)督和管理指導(dǎo)，確保部門的正常運(yùn)行。 `全力解決客人的投訴，并負(fù)責(zé)將所有投訴進(jìn)行記錄和跟進(jìn)解決。 `監(jiān)督客人設(shè)施和服務(wù)標(biāo)準(zhǔn)。 `與上級一起，管理本部門財(cái)務(wù)預(yù)算。 `與所有的酒店客人建立并保持積極的關(guān)系。 崗位要求： `良好的口頭及書面溝通能力 `至少2-3年酒店相關(guān)運(yùn)做經(jīng)驗(yàn)，最好具有國際連鎖酒店工作經(jīng)驗(yàn) `餐飲服務(wù)的各方面豐富經(jīng)驗(yàn) `注重細(xì)節(jié)，良好的人際交往能力，能夠和不同的人才相處

Job Summary 工作職能總結(jié) As a Restaurant Manager your role is to assist the Assistant Director/Director of Food and Beverage in achieving the stated objectives in sales, cost control and employee retention whilst ensuring the highest standard of guest experience. 作為餐廳經(jīng)理，您的角色是協(xié)助餐飲副總監(jiān)/餐飲總監(jiān)達(dá)成銷售，成本控制和員工保留的既定目標(biāo)，同時(shí)確保客人體驗(yàn)的最高標(biāo)準(zhǔn)。 Key Duties and Responsibilities 關(guān)鍵角色和職責(zé) Ensure guests are welcomed by staff, seated and attended to warmly and courteously at all time and address guest issues during service according to company procedure. 確保客人受到員工的及時(shí)歡迎，一直熱情周到，并根據(jù)公司政策及標(biāo)準(zhǔn)解決客戶問題。 Maintain a complete understanding of all policies, procedures, standards, specifications, guidelines and training programmes. 確保對所有政策，程序，標(biāo)準(zhǔn)，規(guī)格，準(zhǔn)則和培訓(xùn)計(jì)劃時(shí)刻有著全面深刻地了解。 Ensure company objectives are achieved in regards to sales, service, quality, appearance and sanitation of the establishment through the training of employee’s whist maintaining a positive and productive working environment. 通過培訓(xùn)員工的維持積極和富有成效的工作環(huán)境來確保企業(yè)的銷售，服務(wù)，質(zhì)量，外觀和衛(wèi)生設(shè)施的目標(biāo)。 Oversee employment performance appraisals are followed and completed on a timely basis. 監(jiān)督員工績效考核按時(shí)跟進(jìn)和完成。 Ensure reservations are maximised within the restaurant in liaison with Reception and the central reservations team. 與前臺接待及預(yù)定中心一起協(xié)作以確保餐廳預(yù)訂量最大化。 Maintain a comprehensive knowledge of the menu and an understanding of the wine list up selling to guests when appropriate. 保持對餐廳菜單的全面了解，并懂得運(yùn)用正確的葡萄酒知識，以便在適當(dāng)時(shí)向客人積極銷售產(chǎn)品。 Proactively communicate with the kitchen regarding menu changes, availabilities and specials. 隨時(shí)主動與廚房團(tuán)隊(duì)交流溝通菜單的更改、菜品的可用性及每日特薦菜品等信息。 Ensure adherence to cash handling and reconciliation procedures in accordance with company policy. 確?，F(xiàn)金處理和對賬程序嚴(yán)格遵守公司規(guī)定并按照政策執(zhí)行。 Identify business opportunities which provide greatest return on investment aligned with company strategy. 尋找符合公司戰(zhàn)略的最大投資回報(bào)商業(yè)潛在機(jī)會。 Manage relevant reporting and analysis of the outlet to ensure cost effective goals are being met and surpassed. 管理餐廳的相關(guān)報(bào)告和分析，以確保成本效益目標(biāo)的達(dá)成并努力超越。 Maintain responsibility for leading, inspiring and motivating the restaurant team to achieve workforce stability, productivity and loyalty. 保持對領(lǐng)導(dǎo)、鼓勵(lì)和激勵(lì)餐廳團(tuán)隊(duì)的責(zé)任，保證員工工作的穩(wěn)定性、效率以及忠誠度。 Works as a team, liaises and coordinates with team, peers and other senior managers of all divisions 以良好的團(tuán)隊(duì)意識與團(tuán)隊(duì)成員及別部門管理層進(jìn)行有效協(xié)調(diào)溝通。 Executes any other work or responsibility within his scope of duty given by the superior 協(xié)助上級執(zhí)行完成相應(yīng)職責(zé)工作。

Being the ambassador of FLAIR brand. Knowing andfamiliar what the brand represent. FLAIR品牌大使，熟悉，知曉品牌含義與代表。 Flexible with the site inspection/activates in thebar. 具備現(xiàn)場檢查，靈活處理的能力。 Responsible of outlet’s revenue(food revenue andbeverage revenue) 對營業(yè)點(diǎn)收入負(fù)責(zé)。（食品收入以及飲品收入） Assist to organize restaurant promotion andcalendar? and attend on market meeting, 計(jì)劃餐廳推廣以及推廣日歷，參加市場會議。

We are looking for a Director of Food & Beverage 我們正在招聘餐飲總監(jiān)。職等您來! At SALT of Anji, China an urban resort thatirresistibly combines modernity, contemporary art and the warmth of SALT forlovers of design, food, travel, and all things local. SALT Resortsis one of the four distinctive brands of The Lux Collective. SALT Resorts takesyou to people, not just places. 安吉樂那鹽絢酒店是位于中國浙江省的一家度假酒店，它將現(xiàn)代時(shí)尚屬性、當(dāng)代藝術(shù)設(shè)計(jì)和鹽絢的溫暖融為一體，是愛好設(shè)計(jì)、美食、旅行和所有當(dāng)?shù)厝耸挛锏膼酆谜邿o法抗拒的魅力之選。鹽絢是麗世酒店管理集團(tuán)旗下四大特色品牌之 一。鹽絢不僅僅帶您前往目的地體驗(yàn)，更是讓您結(jié)識快樂中的人們。 MAIN PURPOSE 主要職責(zé) Oversee and direct all food service activities of the outlets whilst ensuring that the SALT brand reputation is maintained at all times to ensure the development and achievement of the Food & Beverage operational objectives. 監(jiān)督和指導(dǎo)餐廳的所有餐飲服務(wù)活動，同時(shí)確保始終保持鹽絢(SALT)品牌聲譽(yù)，以確保餐飲運(yùn)營目標(biāo)的發(fā)展和實(shí)現(xiàn)。 Lead the Food & Beverage service Team by enhancing mutual trust encouraging subordinates to give their best. 通過增加相互的信任，鼓勵(lì)團(tuán)隊(duì)成員做到優(yōu)秀來領(lǐng)導(dǎo)餐飲服務(wù)團(tuán)隊(duì)。 Actively participate in Team Members’ planning to ensure the smooth and efficient operations of the outlets. 積極參與團(tuán)隊(duì)成員的規(guī)劃，以確保餐廳高效、順利的運(yùn)營。 Communicate with Guests as well as ensure that service quality standards and Guest satisfaction are maintained and exceeded. 與客人進(jìn)行溝通，確保做到維持及提升服務(wù)質(zhì)量標(biāo)準(zhǔn)和客人滿意度。 Ensure an active presence during special events and banqueting functions. 確保在特殊活動和宴會中積極參與。 Develop knowledge and competencies of subordinates by providing on-the-job training, coaching and as well as conducting performance appraisals. 通過提供在職培訓(xùn)、指導(dǎo)及績效評估，發(fā)展提升團(tuán)隊(duì)成員的知識和能力。 Conduct frequent spot checks within the Food & Beverage department to monitor compliance of Team Members with respect to grooming, hygiene and safety regulations as well as the Standard Operating Procedures of the resort. 在餐飲部內(nèi)經(jīng)常進(jìn)行抽查，以監(jiān)督團(tuán)隊(duì)成員是否遵守酒店對于儀容、衛(wèi)生和安全規(guī)定以及標(biāo)準(zhǔn)操作程序的要求。 Maximise upselling opportunities of the Food & Beverage outlets. 最大限度增加餐廳銷售機(jī)會。 Participate actively in the preparation of budgets of Food & Beverage operations. 積極參與餐飲部運(yùn)營的成本預(yù)算。 Participate and report on management regarding sales and productivity results. 參與并報(bào)告對于銷售及生產(chǎn)力結(jié)果的管理。 With the collaboration of the Outlet Managers, implement effective control of Food & Beverage costs among all the outlets. 與餐廳經(jīng)理合作，對所有餐廳的餐飲成本進(jìn)行有效的控制。 ACADEMIC QUALIFICATIONS 教育背景資格 Tertiary Education at Advanced Diploma or Degree Level majoring in Hospitality Management or Food & Beverage Management from a recognised institution or equivalent qualifications. 接受高等教育，獲得酒店管理或餐飲管理專業(yè)的高等文憑或?qū)W位，或具有同等資質(zhì)。 National Certificate Level 4 or 5 in Restaurant and Bar Service or equivalent qualifications. 國家四級或五級餐廳和酒吧服務(wù)證書或同等資格證書。 PRIOR WORKINGEXPERIENCE 以往工作經(jīng)歷 A minimum of 10 years of working experience in Food & Beverage operations preferably in a 5 star resort. 擁有在餐飲運(yùn)營部門10年以上的工作經(jīng)驗(yàn)，五星級度假村酒店工作經(jīng)驗(yàn)優(yōu)先。 A minimum of 2 years of working experience as Assistant Food & Beverage Director preferably in a 5 star resort. 擁有兩年以上餐飲總監(jiān)助理工作經(jīng)驗(yàn)，五星級度假村酒店工作經(jīng)驗(yàn)優(yōu)先。 Prior working experience as Food & Beverage Director in a 5 star resort would be a definite advantage. 五星級度假村酒店餐飲總監(jiān)工作經(jīng)驗(yàn)優(yōu)先。 Excellent command of Hospitality and Food & Beverage Service Management. 對酒店管理和餐飲服務(wù)管理有強(qiáng)有力的把握度 International working experience with well-known brands would be a definite advantage. 國際知名酒店品牌工作經(jīng)驗(yàn)優(yōu)先。 Pre-opening resort experience as a department head is required. 作為部門主管，度假村籌備開業(yè)經(jīng)歷是必備的資質(zhì)。 OTHER REQUIREMENTS其他專業(yè)要求 Passionate about service. 具有服務(wù)熱情。 High level of integrity. 高水準(zhǔn)忠誠度。 Self- starter, efficient with time management, technical skills and goal oriented. 積極主動，具有有效的時(shí)間管理、技能和目標(biāo)制定能力。 Highly interactive, people friendly and a great team player. 具有高度互動性、親和力、與團(tuán)隊(duì)成員的合作能力。 Strong team management and leadership skills in order to lead, motivate and develop subordinates. 良好的團(tuán)隊(duì)管理和領(lǐng)導(dǎo)能力，能夠領(lǐng)導(dǎo)、激勵(lì)并發(fā)展團(tuán)隊(duì)成員。 Extensive wine knowledge is preferred. 有豐富的葡萄酒知識優(yōu)先。 Strong organisational and analytical skills. 具有較強(qiáng)的組織能力和分析能力。 Dynamic, flexible and professional attitude. 具有主動、靈活、專業(yè)的態(tài)度。 Creative and innovative. 具有創(chuàng)意及創(chuàng)新精神。 A keen eye for detail. 具有觀察細(xì)節(jié)的敏銳眼光。 Fully conversant with HACCP guidelines. 完全熟悉食品安全保證體系。 Sound knowledge of Micros Office Applications. 嫻熟的微軟辦公操作系統(tǒng)的技能。 Excellent written and communication skills in both English and Mandarin languages. 具有優(yōu)秀的中、英文書寫及口語交流技巧。 Willingness to work odd hours, weekends as well as on public holidays. 愿意在下班時(shí)間、周末和公共假日工作。 Readiness to act as Duty Manager. 準(zhǔn)備好承擔(dān)值班經(jīng)理的責(zé)任。 Valid food handlers’ certificate. 有效的食品安全處理證書。 A clean criminal record is a-must. 擁有無犯罪記錄證明。

【崗位職責(zé)】 1、 熟知當(dāng)天訂餐情況，注意記錄賓客的特別活動(如生日慶祝會)，應(yīng)及時(shí)向主管匯報(bào)。 2、 替賓客存取保管衣物，并詢問有無貴重物品，貴重物品提醒賓客自行保管。 3、 迎接賓客，引導(dǎo)賓客到預(yù)訂臺位或賓客滿意的臺位。 4、 客滿時(shí)，負(fù)責(zé)安排好后到的賓客，使賓客樂于等位。 5、 隨時(shí)注意聽取賓客的意見，及時(shí)向上級反映。 6、 隨時(shí)注意在接待工作中的各種問題，及時(shí)向上級反映和協(xié)助處理。 7、 掌握和運(yùn)用禮貌語言，負(fù)責(zé)接聽電話，賓客電話訂餐應(yīng)問清楚基本信息。 8、 向客人介紹餐廳各式菜點(diǎn)、各種飲品和特式菜點(diǎn)，吸引賓客來餐廳就餐。 【崗位要求】 1、高中或中專以上畢業(yè)或具有同等學(xué)歷，經(jīng)過餐飲服務(wù)培訓(xùn)。 2、有熟練的服務(wù)技能技巧和一定的應(yīng)變能力，能妥善處理服務(wù)中出現(xiàn)的一般性問題。 3、掌握餐廳服務(wù)規(guī)程，了解餐廳各種菜肴的基本特點(diǎn)和簡單的烹制方法。 4、工作主動、熱情、認(rèn)真，責(zé)任心較強(qiáng)。 5、身體健康，儀表端莊。