工作職責(zé)： 1、負(fù)責(zé)樓面全面的安全生產(chǎn)，包括人身、消防、食品、財(cái)產(chǎn)等方面的安全。 2、負(fù)責(zé)各項(xiàng)經(jīng)營(yíng)指標(biāo)的達(dá)成。 3、了解廚房出品，協(xié)調(diào)各部門工作，督導(dǎo)服務(wù)質(zhì)量。 4、全面負(fù)責(zé)樓面日常營(yíng)運(yùn)工作。 5、保證工作團(tuán)隊(duì)的成員的穩(wěn)定性。 6、完成對(duì)下屬的培訓(xùn)任務(wù)。 7、征詢客人建議或意見，處理客人投訴及突發(fā)事件，與顧客建立良好的關(guān)系。 8、保證通過各項(xiàng)業(yè)務(wù)檢查，積極對(duì)承擔(dān)上司交辦的各項(xiàng)工作。 崗位要求： 1.熱愛服務(wù)行業(yè)，有較強(qiáng)的事業(yè)心和責(zé)任感。???????? 2.掌握一定的菜肴、食品、酒水、烹飪等方面的知識(shí) 。 3.具有熟練的餐飲服務(wù)技能和技巧。 4.身體健康、儀表端莊。

崗位要求： 1.能夠獨(dú)立完成菜品的烹調(diào)； 2.服從主廚工作上的安排； 3.熱愛酒店服務(wù)行業(yè)； 4.為人勤快好學(xué)。

崗位要求 1、有相關(guān)餐廳管理工作經(jīng)驗(yàn)； 2、較好的服務(wù)精神和溝通技巧； 3、配合部門人員安排和餐廳突發(fā)狀況的處理； 4、協(xié)助經(jīng)理完成部門各項(xiàng)指標(biāo)的制定與實(shí)施；    

崗位職責(zé) 1.在工作中和下屬員工溝通，維護(hù)已確定的政策和方針。 2.維護(hù)良好的客戶關(guān)系和提高個(gè)人的修養(yǎng)。 3.接受餐廳經(jīng)理安排的其它工作。 4.實(shí)施培訓(xùn)課程和時(shí)間表格。 崗位要求 1.良好的儀容儀表。 2.積極主動(dòng)。 3.團(tuán)隊(duì)有良好的溝通才能，監(jiān)督和刺激員工的積極性。

1.? Assiststhe Area General Manager in the overall running of the hotel by participatingin the decision making of the hotel’s policies, philosophy, direction, goalsand objectives and is responsible for their implementation thereafter. 通過參與酒店政策、理念、方向、目標(biāo)和宗旨的決策來協(xié)助區(qū)域總經(jīng)理運(yùn)營(yíng)酒店，并對(duì)決策的實(shí)施負(fù)責(zé)。 2.? Overseesthe performance of all Outlet Managers by providing guidance and assistance inthe execution of their responsibilities and helping them set the agreeddepartmental objectives. 監(jiān)督各個(gè)廳面經(jīng)理的表現(xiàn)情況，通過提供指導(dǎo)和協(xié)助幫助他們制定達(dá)成共識(shí)的廳面目標(biāo)。 3.? Directsand controls all subordinate Food and Beverage staff to ensure that allday-to-day operational matters are handled on time and guests’ expectations aremet. 領(lǐng)導(dǎo)和指揮餐飲部全體員工以保證日常事務(wù)的合理處理及保證達(dá)到客人的期望。 4.? Ensuresthat the standards of Food and Beverage meet or exceed expectations byoverseeing the quality, consistency and presentation in all outlets and makingsure that they conform to the hotel’s requisites at all times. 保證餐飲部的標(biāo)準(zhǔn)達(dá)到或超出期望，監(jiān)督各廳面的質(zhì)量、一致性和出品并確保其始終符合酒店要求。 5.? Ensuresthat the standards of service in all outlets are in conformity with the requisitestandards of the hotel and that they meet or exceed expectations by sendingstaff for training, etc. 保證各廳面的服務(wù)標(biāo)準(zhǔn)與酒店的要求相符合，通過派送員工培訓(xùn)等方式達(dá)到或者超出期望。 6.? Prepares,communicates and implements, in conjunction with the Executive Chef and ChineseKitchen Chef, an annual Food and Beverage promotion for all restaurants andassists Sales & Marketing in designing the advertising material for suchpromotions. 與行政總廚和中廚廚師長(zhǎng)共同準(zhǔn)備、溝通和執(zhí)行餐飲部每個(gè)餐廳的年度促銷計(jì)劃，并協(xié)助銷售部設(shè)計(jì)各類促銷的廣告。 7.? Prepares,communicates and implements, in conjunction with the Executive Chef and ChineseKitchen Chef, menu change cycles for all restaurants. 與行政總廚和中廚房廚師長(zhǎng)配合，準(zhǔn)備、溝通和執(zhí)行所有餐廳菜單的變更。 8.? Ensuresthe implementation and maintenance of O.E. par stock in all outlets andoversees the inventory taking and control. 確保每個(gè)廳面營(yíng)運(yùn)用品貯存量的使用和維持，監(jiān)督盤點(diǎn)的實(shí)施并做好控制。 9.? Ensuresthe implementation and maintenance of beverage par stock in all outlets andoversees the stock taking and control. 確保每個(gè)廳面酒水貯存量的使用和維持，監(jiān)督盤點(diǎn)的實(shí)施和做好控制。 10. Isresponsible for all Food and Beverage pricing, maximizing outlets profitabilitywhile maintaining value- for-money principles. 負(fù)責(zé)所有餐飲價(jià)格的制定，在保證價(jià)格合理的原則下做到所有餐廳廳面收益最大化。 11. Isresponsible for strengthening cost-profit ratios by continuously monitoring theFood and Beverage cost and performing financial performance analysis. 通過持續(xù)的監(jiān)管餐飲成本和實(shí)施財(cái)務(wù)行為分析來強(qiáng)化成本與收益比例。 12. Isresponsible for the implementation and co-ordination of all Food and Beveragerelated aspects within the Group’s profit chain efforts. 遵循服務(wù)利潤(rùn)鏈原理負(fù)責(zé)實(shí)施和協(xié)調(diào)所有餐飲方面事宜。 13. Isresponsible for submitting to the Area General Manager an annual business plan. 負(fù)責(zé)向區(qū)域總經(jīng)理提交每年的餐飲部運(yùn)營(yíng)計(jì)劃。 14. Assistsin the preparation of the hotel’s annual budget and, more specifically,prepares monitors and controls the hotel’s Food and Beverage budget. 協(xié)助準(zhǔn)備酒店年度預(yù)算，做好酒店餐飲部預(yù)算的監(jiān)管和控制。 15. Overseesthe standards of cleanliness and hygiene in all Food and Beverage areas andtakes appropriate action when necessary. 監(jiān)督所有餐飲區(qū)域的清潔和衛(wèi)生，必要時(shí)采取適當(dāng)?shù)男袆?dòng)。 16. Maintainsan efficient administration within the Food and Beverage division preparing andsubmitting operational reports on time. 在餐飲部門保持高效的管理，確保按時(shí)準(zhǔn)備和提交相關(guān)營(yíng)運(yùn)報(bào)告。 17. Ensuresthat house rules are followed and obeyed. 確保遵守和奉行內(nèi)部的規(guī)定。 18. Adheresand ensures that all policies and procedures, and Staff handbook regulationsare abided by 堅(jiān)持遵守規(guī)章制度及員工手冊(cè)上的規(guī)定。

Coach, SuYan/TKT/IRD/SOL37/Banquet 蘇滟餐廳/標(biāo)幟餐廳/客房送餐/SOL37餐廳/宴會(huì)督導(dǎo) 協(xié)助部門經(jīng)理和副經(jīng)理確保高效流暢的營(yíng)運(yùn)管理。在以完成部門各項(xiàng)經(jīng)營(yíng)預(yù)算為前提，客人滿意為前提，部門服務(wù)標(biāo)準(zhǔn)為前提執(zhí)行部門經(jīng)理的指揮。給予員工正確的目標(biāo)及能量確保整個(gè)餐飲部整體品質(zhì)的保證及客人擁有品牌體驗(yàn)度。 熱愛“W”品牌及其生活方式，總是對(duì)市場(chǎng)潮流十分敏感?？偸菍ふ倚碌臇|西來領(lǐng)導(dǎo)市場(chǎng)。

Captain/Senior Steward/Stewarding 管事部領(lǐng)班/資深管事員/管事員 熱愛“W”品牌及其生活方式，總是對(duì)市場(chǎng)潮流十分敏感?？偸菍ふ倚碌臇|西來領(lǐng)導(dǎo)市場(chǎng)。

B&F Guest Service Agent&Hostess, 餐廳賓客服務(wù)員/領(lǐng)位 領(lǐng)位和收銀需要在遵守酒店規(guī)章制度的前提下確保有禮貌的，安全的，高效的工作以提供高水準(zhǔn)的服務(wù)。 熱愛“W”品牌及其生活方式，總是對(duì)市場(chǎng)潮流十分敏感?？偸菍ふ倚碌臇|西來領(lǐng)導(dǎo)市場(chǎng)。

Stewarding Captain/Steward 管事部領(lǐng)班/管事員 熱愛“W”品牌及其生活方式，總是對(duì)市場(chǎng)潮流十分敏感。總是尋找新的東西來領(lǐng)導(dǎo)市場(chǎng)。

Captain, IRD/TKT/SuYan/SOL37/Woobar 客房送餐/標(biāo)幟餐廳/蘇滟餐廳/SOL37餐廳/Woobar領(lǐng)班 協(xié)助部門經(jīng)理和副經(jīng)理確保高效流暢的營(yíng)運(yùn)管理。在以完成部門各項(xiàng)經(jīng)營(yíng)預(yù)算為前提，客人滿意為前提，部門服務(wù)標(biāo)準(zhǔn)為前提執(zhí)行部門經(jīng)理的指揮。給予員工正確的目標(biāo)及能量確保整個(gè)餐飲部整體品質(zhì)的保證及客人擁有品牌體驗(yàn)度。 熱愛“W”品牌及其生活方式，總是對(duì)市場(chǎng)潮流十分敏感?？偸菍ふ倚碌臇|西來領(lǐng)導(dǎo)市場(chǎng)。

1.Must possess outstanding guest services skills, professional presentation and sophisticated communication skills 必須具備優(yōu)秀的客戶服務(wù)技巧,專業(yè)的演示和復(fù)雜的溝通技巧   2.Demonstrates Fairmont’s ServicePlus Standards in all interactions  在所有相互活動(dòng)中體現(xiàn)展示費(fèi)爾蒙的服務(wù)規(guī)范及準(zhǔn)則。 3.To consistently offer professional, friendly and warm service 持續(xù)提供專業(yè)，友善以及溫和的服務(wù)

我們期待的你： 是在校生 有持續(xù)學(xué)習(xí)能力 熱情陽光，自信不社恐 熱愛服務(wù)行業(yè)，喜歡與人打交道 有基礎(chǔ)英語溝通能力 實(shí)習(xí)時(shí)長(zhǎng)不少于六個(gè)月

工作地點(diǎn)：宜興大有秋 1.協(xié)助西餐廳經(jīng)理的工作，負(fù)責(zé)餐廳的日常運(yùn)作，分配工作任務(wù)，監(jiān)督員工的工作并以身作則 2.帶領(lǐng)下屬員工按工作標(biāo)準(zhǔn)進(jìn)行場(chǎng)地?cái)[設(shè)，臺(tái)面餐具擺設(shè)和裝飾物的布置 3.檢查所負(fù)責(zé)區(qū)域的服務(wù)用具數(shù)量充足，擺設(shè)整齊，清潔干凈 4.嚴(yán)格按照服務(wù)程序和標(biāo)準(zhǔn)，帶領(lǐng)下屬員工為客人提供優(yōu)質(zhì)的服務(wù)| 5.統(tǒng)計(jì)當(dāng)天及月度參加團(tuán)隊(duì)及散點(diǎn)人數(shù)、菜單特色和客人的特殊要求，積累營(yíng)業(yè)資料并向餐廳經(jīng)理匯報(bào) 6.主動(dòng)詢問客人的意見，收集意見后及時(shí)向經(jīng)理作出匯報(bào) 7.客人用餐結(jié)束后，要組織下屬員工進(jìn)行場(chǎng)地、餐臺(tái)及裝飾物的清理，把有關(guān)用具、器材分類存放，場(chǎng)地要恢復(fù)正常 8.督導(dǎo)實(shí)施培訓(xùn)，確保餐廳服務(wù)員有良好的專業(yè)知識(shí)、技巧及良好的工作態(tài)度

1.Directs and controls all subordinate associatesto ensure that all day to day operational matters are handled on time and guestepectations are met. 指導(dǎo)并監(jiān)督下屬員工確保日常運(yùn)營(yíng)并達(dá)到客人期望值。 2.Provides guidance and assistance to theoutlet associates helping them in the execution of their duties andresponsibilities. 為下屬員工提供指引并輔助他們履行應(yīng)完成的任務(wù)及責(zé)任。 3.Oversees the service standards in theoutlet ensuring that they conform to the requisite standards and meet or exceedcustomer expectations. 執(zhí)行對(duì)服務(wù)流程標(biāo)準(zhǔn)的監(jiān)督以保證員工符合規(guī)定的標(biāo)準(zhǔn)同時(shí)達(dá)到或超越客人的期望。 4.Liases with the kitchen, stewarding,bars, housekeeping and engineering to ensure that the operation runs smoothlyin areas of joint responsibility. 與廚房，管事部，酒吧，客房部及工程部等相關(guān)部門協(xié)調(diào)以確保每日運(yùn)營(yíng)順利進(jìn)行。 5.Assists in the planning and execution ofpromotional activities as directed. 按要求輔助上級(jí)計(jì)劃與執(zhí)行食品的促銷活動(dòng)。 6.Maximizes revenue in the outlet byimplementing upselling procedures. 通過實(shí)踐產(chǎn)品推銷技巧實(shí)現(xiàn)利潤(rùn)最大化。 7.Assists in monitoring and controlling thefinancial performance of the outlet controlling costs and expenses. 在成本與花銷的控制等財(cái)務(wù)事項(xiàng)中發(fā)揮監(jiān)督與控制的作用。 8.Assists in monitoring and controlling thehotel’s OE inventory and participates in inventory taking. 監(jiān)督及管理酒店的盤點(diǎn)并積極參與盤點(diǎn)的具體工作。 崗位要求 1.More than 1 years working experience inthe same position is preferred. 1年以上同崗位工作經(jīng)驗(yàn)者優(yōu)先考慮。 2.Familiar with the hotel's customerservice requirements. 熟悉掌握酒店對(duì)客服務(wù)的要求。 3.Professional and responsible, civilizedbehavior. 有事業(yè)心和責(zé)任感，行為舉止文明禮貌。 4.Good interpersonal,communication and organizational skills. 具備良好的人際關(guān)系、溝通和組織能力。

中西餐廳領(lǐng)位/中西餐廳服務(wù)員 1.To execute all mise-en-place duties andresponsibilities as directed, on time, according to the predetermined standards 依照標(biāo)準(zhǔn)及要求及時(shí)有效的進(jìn)行所有準(zhǔn)備性工作 2.To engage in food and beverage servicedelivery as per the predetermined standards and sequence 按照指定的服務(wù)標(biāo)準(zhǔn)及流程從事餐前準(zhǔn)備 3.To have thorough knowledge of the menu,drinks list and wine list and to be able to respond to guest inquiries. 熟悉菜單、飲料單及酒水單并能夠正確的回應(yīng)客人的需求 4.To ensure that guests expectations aremet or exceeded by providing an efficient, friendly and attentive service 以高效、友好、切實(shí)的服務(wù)達(dá)到并超越客人的期望 5.Collects and delivers laundry accordingto hotel procedure 按酒店程序收集并輸送布草 6.Maximizes revenue in the outlet byimplementing upselling procedures 通過實(shí)踐產(chǎn)品推銷技巧實(shí)現(xiàn)利潤(rùn)最大化 7.Helps maintain the outlet in top physicalcondition by reporting any engineering defects to supervisors 通過向主管報(bào)告一些工程不足使餐廳環(huán)境保持在最佳狀態(tài) 8.Helps maintain standards of cleanlinessby carrying out front and back of house cleaning duties as directed? 幫助開展工作區(qū)域周圍的清潔工作以保持衛(wèi)生高標(biāo)準(zhǔn) 9.Handles customer complaints if possible,or reports them to supervisors. 處理客人投訴并向主管報(bào)告投訴信息 崗位要求 1.More than 1 years working experience inthe same position is preferred. 1年以上同崗位工作經(jīng)驗(yàn)者優(yōu)先考慮。 2. familiar with the hotel's customerservice requirements. 熟悉掌握酒店對(duì)客服務(wù)的要求。 3. professional and responsible, civilizedbehavior. 有事業(yè)心和責(zé)任感，行為舉止文明禮貌。 4.Good interpersonal,communication and organizational skills. 具備良好的人際關(guān)系、溝通和組織能力。 5.Excellent communication and etiquetteskills to create great experience at home for our guests. 優(yōu)秀的溝通能力和禮儀技巧，從而創(chuàng)建賓至如歸的體驗(yàn)。

1 廚房的幫廚工作和會(huì)所的保潔工作 2 協(xié)助管家其他事宜 3 形象得體優(yōu)先考慮 福利待遇 1.可提供住宿 包吃 2 險(xiǎn)金繳納

【崗位職責(zé)】 1. 通過與客戶建立良好的關(guān)系為其提供服務(wù)（餐廳接待、服務(wù)質(zhì)量、吧臺(tái)酒水出品） 2. 組織和協(xié)調(diào)團(tuán)隊(duì)成員，為其分配工作季目標(biāo)、按照Club Med的標(biāo)準(zhǔn)監(jiān)督成員的工作態(tài)度和行為 3. 通過管理支出；提高服務(wù)團(tuán)隊(duì)的盈利；優(yōu)化服務(wù)團(tuán)隊(duì)的預(yù)算；從而實(shí)現(xiàn)開源節(jié)流 4. 使餐飲團(tuán)隊(duì)的氣氛溫暖、友善；并根據(jù)度假村的晚間主題裝飾餐廳和提供酒水出品 5. 確保餐飲團(tuán)隊(duì)成員的發(fā)展 6. 確保遵守Club Med的標(biāo)準(zhǔn)，并符合衛(wèi)生和安全流程 【崗位要求】 1.年齡30歲以上，大專以上學(xué)歷， 主修國(guó)際旅游/酒店管理/餐飲專業(yè)者優(yōu)先 2. 有1年以上同等崗位管理職工作經(jīng)驗(yàn) 3. 必須具備流利的英語，掌握法語者更佳 4. 該崗位需每周工作6天                【G.O福利】： 雙人住宿； 一日三餐國(guó)際自助餐廳； 吧臺(tái)飲料暢飲； 度假村內(nèi)所有娛樂活動(dòng)及場(chǎng)地設(shè)施免費(fèi)使用； 機(jī)場(chǎng)接送服務(wù)； 工作滿一年往返度假村和住址機(jī)票； 完善的工作意外傷害保險(xiǎn)及社會(huì)保險(xiǎn)； 國(guó)際化G.O團(tuán)隊(duì)； 擁有登臺(tái)演出的機(jī)會(huì)； 每年輪換海外及大中華區(qū)度假村工作機(jī)會(huì)； Club Med海外度假村免費(fèi)房間； 快速晉升通道。

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

【崗位職責(zé)】 1. 負(fù)責(zé)品酒課程的培訓(xùn)和銷售 2. 用高品質(zhì)的服務(wù)維護(hù)客戶忠誠度 3. 負(fù)責(zé)度假村內(nèi)所有酒水的管理，儲(chǔ)藏和采購 【崗位要求】 1. 需要有WSET證書 2. 有相關(guān)工作經(jīng)驗(yàn)優(yōu)先 3. 須掌握具備基礎(chǔ)英語和流利的普通話，掌握其它外語者（法語、日語及韓語等）更佳 4. 該崗位需每周工作6天 【G.O福利】： 雙人住宿； 一日三餐國(guó)際自助餐廳； 吧臺(tái)飲料暢飲； 度假村內(nèi)所有娛樂活動(dòng)及場(chǎng)地設(shè)施免費(fèi)使用； 機(jī)場(chǎng)接送服務(wù)； 工作滿一年往返度假村和住址機(jī)票； 完善的工作意外傷害保險(xiǎn)及社會(huì)保險(xiǎn)； 國(guó)際化G.O團(tuán)隊(duì)； 擁有登臺(tái)演出的機(jī)會(huì)； 每年輪換海外及大中華區(qū)度假村工作機(jī)會(huì)； Club Med海外度假村免費(fèi)房間； 快速晉升通道。