Manage Avenue overall beverage, assist Resort beverage operation, in charge Ossiano Underwater Restaurant and Bread Street Kitchen beverage, to assist management in running the outlet ensuring maximum guest satisfaction, consistent standards, through planning, organizing, directing, and controlling the wine operation and administration. 主要管理美食大道餐飲點(diǎn)的整體全部酒水事宜，協(xié)助酒店主樓餐飲點(diǎn)，并主要負(fù)責(zé)奧西亞諾海底餐廳及Bread Street Kitchen餐廳的酒水事項(xiàng)，通過規(guī)劃，組織，指導(dǎo)和控制葡萄酒方面運(yùn)營和管理，協(xié)助管理人員運(yùn)行店面，確保客人滿意度達(dá)到最高，標(biāo)準(zhǔn)一致。

Job Summary 職位簡述 To execute and to assist the F&B Division in managingtrainings and development function of the department ensuring that all，service and performance targets are achieved. 執(zhí)行并協(xié)助餐飲部管理部門的培訓(xùn)和發(fā)展職能，確保所有服務(wù)和績效目標(biāo)得以實(shí)現(xiàn)。? Key Duties and Responsibilities 主要義務(wù)和職責(zé) §Identifies departmental training needs and coordinate improvementplans with departmental trainers 確定各部門的培訓(xùn)需求與部門培訓(xùn)師協(xié)調(diào)改進(jìn)計(jì)劃。 §To facilitate customer service, supervisory and skills trainingworkshops 方便客戶服務(wù)，管理和技能培訓(xùn)的學(xué)習(xí)。 §Attend daily Food & Beverage operations meeting and share necessaryinformation of training and development of colleagues 參加日常會議室的操作和分享同事的培訓(xùn)和發(fā)展必要的信息 §Monitor and ensure that departmental trainings are conductedconsistently. 監(jiān)控并確保部門進(jìn)行持續(xù)培訓(xùn)。 §Manage and assist cross training initiatives within Food &Beverage 在餐飲部管理和協(xié)助交叉培訓(xùn)計(jì)劃 §Assist and prepare training plans for Internship, managementtrainees and new joiners program within Food & Beverage Division 協(xié)助并準(zhǔn)備管理培訓(xùn)及新員工的培訓(xùn)計(jì)劃 §Manage and facilitate departmental trainings for the Food &Beverage Division 管理和協(xié)助餐飲部的部門培訓(xùn) § Facilitate delivery of training programs as required by Learning andDevelopment of Atlantis Sanya 由三亞亞特蘭蒂斯學(xué)習(xí)和發(fā)展部來促進(jìn)培訓(xùn)項(xiàng)目。 § Ensures and monitor that monthly on the job trainings are in placed ineach area of the Food & Beverage Division. 保證和監(jiān)控，按部門的要求每月對崗位培訓(xùn)分區(qū)。 § Assigns and nominate management colleagues for off the job trainings asper requirement of Atlantis Sanya 根據(jù)三亞亞特蘭蒂斯的要求，指定管理人員進(jìn)行工作培訓(xùn) § Ensure departmental training targets are monitored and achieved aligningwith resort training targets 確保部門培訓(xùn)目標(biāo)得到監(jiān)控，并達(dá)到與度假培訓(xùn)目標(biāo)相一致的水平? § Coordinatewith Learning & Development to ensure consistency of trainings in the Food& Beverage Division of Atlantis Sanya 與學(xué)習(xí)與發(fā)展協(xié)調(diào)，確保亞特蘭蒂斯酒店餐飲部培訓(xùn)的一致性 § Utilize all development plans from Individual Performance Appraisalsthat individual team members’ requirements are achieved and that individual anddepartmental goals are followed through. 利用個人績效評估的所有發(fā)展計(jì)劃，個別團(tuán)隊(duì)成員的需求達(dá)到了，個人和部門的目標(biāo)同時實(shí)現(xiàn)。 § Conducts audit and assessment to individual team members related totraining needs and analysis. Assessments must follow LQA/IFH Mystery Shopperstandards 進(jìn)行審計(jì)和評估團(tuán)隊(duì)成員個人相關(guān)的培訓(xùn)需求分析。評估必須遵循 LQA/神秘顧客的標(biāo)準(zhǔn). § Conduct andfacilitate internal colleagues surveys for Food & Beverage Division allyear round to ensure it aligns with annual ‘CES’ 對公司內(nèi)部餐飲部員工進(jìn)行全年的調(diào)查，以確保其與每年的“CES”保持一致 § Ensures that all employees are fully conversant and product knowledge isup to date with the hotels facilities and services. 確保所有員工完全熟悉產(chǎn)品知識是最新的酒店設(shè)施和服務(wù)。 § Conduct a monthly product knowledge tests to maintain colleagues productknowledge levels 每月給同事進(jìn)行產(chǎn)品知識測試。 § Assist Departmental Trainers in their development and monitors theeffectiveness of their trainings 協(xié)助部門培訓(xùn)師發(fā)展并監(jiān)督他們的培訓(xùn)效果 § Assist,Formulate and Implements Quality Core Processes within Food & Beverage suchas formulating necessary Standards and Procedure required by the business. 協(xié)助、制定和實(shí)施內(nèi)部的質(zhì)量核心流程，如制定業(yè)務(wù)所需的標(biāo)準(zhǔn)和程序。 § Ensures and verifies that guests are receiving the best possible serviceavailable within the Front of House Operations that employees projectprofessionalism and are well trained and provide friendly and efficientservice, maintaining an atmosphere of tranquility. 確保并確認(rèn)客人正在接受最有效的服務(wù)，在他們的工作前，員工們都是專業(yè)的，受過良好的培訓(xùn)，提供友好和高效的服務(wù)，保持一種安靜的氛圍 § Verifies constantlythat the physical product in all aspects is consistent with the hotelstandards. 不斷地驗(yàn)證所有方面的產(chǎn)品是否符合酒店的標(biāo)準(zhǔn)。 § Ensures that all policies and procedure in regards to staff appearance,hygiene and sanitation are enforced. 確保所有有關(guān)人員外表、衛(wèi)生和環(huán)境衛(wèi)生的政策和程序都得到執(zhí)行 § Handles Food& Beverage Operational issues whenever required, including Resort &Avenue outlets, ensuring guest satisfaction at all time. 在需要的時候處理餐飲部運(yùn)營問題，包括酒店主樓及美食大道的所有餐飲點(diǎn)，確?？腿说臐M意

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)，同時確?？腿梭w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?？腿耸艿絾T工的及時歡迎，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)時向客人積極銷售產(chǎn)品。 Proactively communicate with the kitchen regarding menu changes, availabilities and specials. 隨時主動與廚房團(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. 確保現(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)、鼓勵和激勵餐廳團(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。

Job Summary 工作職能總結(jié) Assist the Restaurant Manager/Assistant Manager to plan, organize and direct all processes of the outlet to ensure the outlet provides quality Food and Beverage service that is consistent with the Standard Operating Procedures (SOP) and achieves maximum revenue and profit in line with the budget and forecast. 協(xié)助餐廳經(jīng)理/副經(jīng)理計(jì)劃、組織和指導(dǎo)餐廳的所有流程，確保餐廳提供符合標(biāo)準(zhǔn)操作程序的優(yōu)質(zhì)餐飲服務(wù)，可以實(shí)現(xiàn)預(yù)算和預(yù)測最大的利潤. Key Duties and Responsibilities 關(guān)鍵角色和職責(zé) Adheres to standards and procedures within his operation and ensures that all colleagues activities support the Atlantis Quality Standards 遵守運(yùn)作崗位上的標(biāo)準(zhǔn)和程序，并確保所有的同事都遵守與支持亞特蘭蒂斯的質(zhì)量標(biāo)準(zhǔn)。 Provides hands-on support and assistance to colleagues to ensure the highest levels of dining service and courtesy are provided to guests. 親自實(shí)踐支持與幫助同事確保證為客人提供最高水平的服務(wù)。 Follows the sequence of service ensuring every step is covered to provide guests with the best dining experience possible. 遵循服務(wù)的順序以確保為客人提供最佳就餐體驗(yàn)。 招聘需求： 零點(diǎn)餐廳資深主管 1名 中餐廳主管 3名

崗位要求 1、精通酒水的業(yè)務(wù)知識； 2、具有較強(qiáng)的溝通能力； 3、具有酒水專業(yè)管理等方面的專業(yè)知識；熟悉酒水采購、儲藏和餐廳服務(wù)全過程 4、有較強(qiáng)的管理協(xié)調(diào)能力

崗位職責(zé)/職位描述 崗位描述 1、負(fù)責(zé)酒店餐飲區(qū)域的運(yùn)營與員工工作的日常管理。 2、帶領(lǐng)餐飲區(qū)域（中餐、西餐、宴會）員工完成日常接待工作。 3、負(fù)責(zé)餐飲工作的上傳下達(dá)，團(tuán)結(jié)同事，高效有序的開展日常工作。 4、關(guān)注新員工相關(guān)動態(tài)，完成新員工的相關(guān)培訓(xùn)。 5、部門領(lǐng)導(dǎo)安排的其它工作任務(wù)。 崗位要求 1、態(tài)度好，溝通能力強(qiáng)。工作勤勤懇懇，認(rèn)真負(fù)責(zé)。 2、有一定的全國各地方菜肴、食品、酒水等方面的知識。 3、有一定的組織和管理能力，具有熟練的餐飲服務(wù)技能。 4、身體健康，儀表端莊。

【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，應(yīng)及時向主管匯報。 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，負(fù)責(zé)安排好后到的賓客，使賓客樂于等位。 5、 隨時注意聽取賓客的意見，及時向上級反映。 6、 隨時注意在接待工作中的各種問題，及時向上級反映和協(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、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。 2、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。 3、工作主動、熱情、認(rèn)真，責(zé)任心較強(qiáng)。 4、身體健康，儀表端莊。

The Role?崗位職責(zé):? Organize mise-en-Place.? 組織準(zhǔn)備工作。 Check dish washing area and dish washing machine in good condition. 檢查洗碗?yún)^(qū)和洗碗機(jī)是否處于良好的工作狀態(tài)。 Manage the receiving and storage of kitchen goods. 協(xié)助倉庫管理員廚房貨物的收貨和倉庫儲存。 Maintaining superior conditions of all equipment in the department. 維護(hù)部門所有設(shè)備的優(yōu)良狀態(tài)。 Clean and Maintain Equipment and Premises. 清潔并維護(hù)設(shè)備和場地。 Supervise the cleaning and storage of kitchen and restaurantequipment. 督導(dǎo)廚房和餐廳設(shè)備的清潔和儲存。 Oversee the removal of waste. 監(jiān)督垃圾的清理搬運(yùn)。 Oversee the handling of kitchen linen. 督廚房布草的處理。 Ensure all the colleague to carry out the task according to thestandard. 確保所有同事根據(jù)標(biāo)準(zhǔn)完成任務(wù)。 Make certain that areas of accountability are executed inuncompromised levels.? Proper utilizationof resources is a must . 確保責(zé)任管轄范圍的一切事物都是不折不扣地被執(zhí)行。資源合理利用是必須的。 Oversee facility and equipment in the responsible areas to make surethey are in complete working order. 監(jiān)督管轄區(qū)域的設(shè)施和設(shè)備，確保它們是在正常工作狀態(tài)。 Inspects and maintains proper standard of storing, handling andmaintenance of industrial chemicals, kitchen and banquet equipment. 檢查并保持正確的儲存、處理和工業(yè)化學(xué)用品維護(hù)、廚房和宴會設(shè)備的標(biāo)準(zhǔn)。 Inputs work orders and order cleaning supplies. 輸入工作單和訂購清潔用品。 Ensures all activities performed within the department are inaccordance with the company’s business objectives, and established safety andsecurity standards. 確保部門內(nèi)所有活動符合公司的業(yè)務(wù)目標(biāo)，并建立人身安全和安保標(biāo)準(zhǔn)。 Talent Profile 崗位資質(zhì)： Experience in a luxury hotel is anadvantage 有奢華酒店經(jīng)驗(yàn)優(yōu)先 High school and above? 高中及以上學(xué)歷 Approximately 2-3 years' experience as Bar Supervisor of Captain?? 2-3年及以上相同工作經(jīng)驗(yàn) Highly effective interpersonal, written andverbal communication skills 良好的人際交往能力和書面口頭溝通表達(dá)的能力 Highly organized and able to prioritize andmeet deadlines in a fast-paced environment 在快節(jié)奏工作環(huán)境中良好的組織，顧全大局及吃苦耐勞的能力

Position Overview： 職位描述： The supervisor’s main responsibility isto promote team work and developing loyalty people by leading, supporting andcoaching all service colleagues during preparation, service and after service.They represent the restaurant, the Resort and Capella Hotel brand and must beimpeccably groomed with good posture and competent communications skills. Thesupervisor shall not only know the products and services the restaurantprovides but also shall be able to answer any question the guest may have aboutother restaurants and the Resort. 主管的主要職責(zé)是促進(jìn)團(tuán)隊(duì)合作并培養(yǎng)有激情的員工，通過引導(dǎo)，支持及輔導(dǎo)所有的服務(wù)成員在準(zhǔn)備，服務(wù)過程中及服務(wù)過后如何讓客人感到驚喜。他們代表著餐廳及酒店的品牌形象，整潔的儀容儀表和良好的溝通能力是必備的。這個職位不僅要了解餐廳的產(chǎn)品及服務(wù)知識，還要為賓客提出的所有問題竭盡全力的提供幫助。 The Role： 崗位職責(zé) 1.??? Constantly monitor colleague performance in all phases of service andjob functions following departmental standards 遵循部部門標(biāo)準(zhǔn)持續(xù)關(guān)注同事在各個服務(wù)階段及工作職能中的表現(xiàn) 2.??? Assist Assistant Manager to conduct formal colleague training programon food and beverages and service standard and takes ownership on AssistantManagers absence 協(xié)助副經(jīng)理進(jìn)行員工培訓(xùn)，包括食品和酒水以及服務(wù)標(biāo)準(zhǔn)，當(dāng)副經(jīng)理不在時，替代其工作職責(zé)。 3.??? Monitor guest reactions and confer frequently with service colleague toensure guest satisfaction.? Review guestfeedback with Assistant Manager to check on guest satisfaction and offerfurther assistance 觀察客人的反應(yīng)并保持時常服務(wù)同事的溝通以確?？腿说臐M意度,與副經(jīng)理一起查看 4.??? To ensure all colleague answers telephone with corrects telephoneetiquette 確保所有同事使用正確的電話禮儀接聽電話 5.??? Anticipate guests’ needs, respond promptly and acknowledge all guests,however busy and whatever time of day.?Promote positive, thoughtful and respectful guest relations at all times 預(yù)見客人的需求，適當(dāng)回復(fù)及回應(yīng)客人，無論何時無論多忙。與客人建立積極，體貼，尊重的客戶關(guān)系 6.??? Monitor and handle feedback and informs restaurant managementimmediately and takes responsibility that further actions are taken to ensureguest satisfaction 監(jiān)控及處理客人反饋并及時告知餐廳管理層，負(fù)責(zé)后續(xù)行動以確?？腿藵M意度 7.??? Ensure all closing duties for colleagues are completed before colleaguesigns out 確保同事在離開前完成所有收檔工作 8.??? Provide feedback to colleague on their performance. Informs restaurantmanagement on a regular basis 對同事的工作給予反饋，并定期匯報給餐廳管理層 9.??? Complete work orders for maintenance repairs and submit to Engineering.Contact Engineering directly for urgent repairs 填寫工程維修單并交至工程部。緊急維修直接聯(lián)系工程部 10.? Document pertinent information in restaurant log book 記錄相關(guān)信息至餐廳交接班本上 11.? Complete all administrative and closing duties in accordance withrestaurant standards 根據(jù)餐廳標(biāo)準(zhǔn)完成所有行政事務(wù)及關(guān)檔工作 12.? Complete and direct scheduled inventories 完成和安排倉庫存儲 13.Do any special assignment assigned bythe Banquet Manager and Banquet Assistant Manager 協(xié)助完成宴會廳經(jīng)理和宴會廳副經(jīng)理交辦的其它事務(wù) Talent Profile： 任職資格： Education 學(xué)歷:? High Schooland above. 大學(xué)及以上 Experience經(jīng)驗(yàn): Approximately 2-3 years’ experience asCaptain / Supervisor 2-3年及以上領(lǐng)班或主管相關(guān)崗位工作經(jīng)驗(yàn) Licenses or certificates相關(guān)證書: No special licensesrequired. 不需要特別證書 Grooming 儀容儀表: All employees must maintain a neat, clean and well groomed appearance (specificstandards available). 所有員工必須保持整潔干凈的形象。 Other 其他: Additional language ability preferred. 具有其他語言能力將優(yōu)先考慮。

Job Title: Bar Supervisor 職位名稱：酒吧主管 Department:Food&Beverage 部門：餐飲部 Reports to:Bar Manager 匯報對象:酒吧經(jīng)理 Position Level: Supervisor 職位級別：主管 Position Overview 崗位概況 The Food & Beverage supervisor’s main responsibility is to promote team work and developing loyalty people by leading, supporting and coaching all service colleagues during preparation, service and after service. They represent the restaurant, the Resort and Capella Hotel brand and must be impeccably groomed with good posture and competent communications skills. The supervisor shall not only know the products and services the restaurant provides but also shall be able to answer any question the guest may have about other restaurants and the Resort. 餐飲部主管的主要職責(zé)是促進(jìn)團(tuán)隊(duì)合作并培養(yǎng)有激情的員工，通過引導(dǎo)，支持及輔導(dǎo)所有的服務(wù)成員在準(zhǔn)備，服務(wù)過程中及服務(wù)過后如何讓客人感到驚喜。他們代表著餐廳及酒店的品牌形象，整潔的儀容儀表和良好的溝通能力是必備的。 這個職位不僅要了解餐廳的產(chǎn)品及服務(wù)知識，還要為賓客提出的所有問題竭盡全力的提供幫助。 The Role： 崗位職責(zé) Reports directly to the Restaurant Manager and represents in absence. 直接匯報給餐廳經(jīng)理并在其不在時代表他 Provide functional assistance and direction to the F&B operation as assigned. 協(xié)助及指導(dǎo)相關(guān)餐飲營運(yùn) Assists the Manager, Restaurant in maximizing profitability by enhancing sales, control cost and preparing annual operating budget. 通過提高銷售，控制成本和準(zhǔn)備年度運(yùn)營預(yù)算來幫助餐廳經(jīng)理實(shí)現(xiàn)利潤最大化 Co-ordinate functions and activities with all Resort department heads. 協(xié)助酒店各部門負(fù)責(zé)人進(jìn)行相關(guān)營運(yùn)和活動 Is passionate about his role and creates a sound, strong, respectful and thoughtful relationship with all colleagues and helps them to develop to their maximum potential. 對自己的工作充滿激情，與所有同事建立起良好的、強(qiáng)烈的、相互尊重和體貼的關(guān)系，并幫助他們發(fā)展到最大的潛能 Takes ownership on all assets, controls, reports breakage and losses in the restaurant, reports them to Manager, Restaurant and collaborates with respective departments on future preventive measures. 負(fù)責(zé)所有資產(chǎn)，控制和匯報餐廳的破損及丟失，匯報給餐廳經(jīng)理以便于制定未來的預(yù)防措施 Talent Profile： 學(xué)歷要求 High school and above?高中及以上學(xué)歷 Work Experience 工作經(jīng)驗(yàn) Approximately 2-3 years’ experience as Bar Supervisor of Captain?? 2-3年及以上酒吧主管或領(lǐng)班相關(guān)崗位工作經(jīng)驗(yàn) Set Skills 技能要求 Highly effective interpersonal, written and verbal communication skills 良好的人際交往能力和書面口頭溝通表達(dá)的能力 Highly organized and able to prioritize and meet deadlines in a fast-paced environment 在快節(jié)奏工作環(huán)境中良好的組織，顧全大局及吃苦耐勞的能力 Excellent command of Mandarin and English, written and verbal 流利的普通話及英語, 書面及口頭 Computer literacy a must, with a highly proficient knowledge of Word, Excel, Word, Outlook and PowerPoint. 精通使用辦公軟件，如Word, Excel, Word, Outlook and PowerPoint. Qualifications and relevant certifications 資格認(rèn)證及相關(guān)資質(zhì)證書 Self-confident, creative and proactive, able to prioritize and make effective decisions 自信,有創(chuàng)造力,積極主動,能夠顧全大局并做出有效的決策