崗位職責(zé) 1、定期培訓(xùn)本部門員工，不斷提高服務(wù)技能和業(yè)務(wù)水平，做好每月考勤、更期表。 2、各區(qū)域的運作情況，不斷巡視各個崗位，能夠在有突發(fā)事件發(fā)生時，可以及時處理。 3、抓好傳酒員的服務(wù)禮貌和工作紀律，要求講禮貌用語和遵守公司的各項規(guī)章制度。 4、及時處理客人投訴和員工之間的工作溝通問題，合理調(diào)解工作中的一切問題

Scope of Position The In-Room Dining Order Taker is responsible for, but not limited to, the overall operations of the In-Room Dining. To provide support to the team in ensuring that the highest standards of service are offered to our guests. Requirements Have a minimum of 1 year experience in related food and beverage establishment Willing to work a flexible schedule and holidays. Work in a safe, prudent and organized manner Have an in-depth knowledge of food and preparation Have a good knowledge of wine and beverages Be able to relate to all levels of guests and management Have the ability to handle multiple tasks at one time Have excellent communication and organization skills Be able to consistently delight and satisfy our guest Have the ability to handle guest requests in a detailed manner Reading, writing and oral proficiency in the English and local language Professional appearance and demeanor at all times Have mathematical skills, computer software aptitude (as required) and some hotel operation knowledge 職責(zé)范圍 送餐部接單員負責(zé)但不局限于送餐部的整體運營。支持團隊并確保提供最高的服務(wù)標準給客人。 職位要求 在相關(guān)餐飲方面至少有 1 年工作經(jīng)歷 愿意在彈性時間和假期期間工作 必須在安全，謹慎，有組織的方式下 工 作 對食物和準備方面有深厚的知識 對酒水飲料有深刻了解 有能力使所有層次的客人和管理層相處融洽 有能力在同一時間處理多種任務(wù) 有良好的溝通和組織能力技巧 能夠讓我們的客人感到一貫的喜悅滿意 有能力細心的處理客人的要求 當(dāng)?shù)卣Z言和英語閱讀，書寫，口語流利 在任何時候保持職業(yè)精神和風(fēng)度 具備數(shù)學(xué)技巧，電腦軟件能力（按照要求）和一些酒店的運行知識

Major Responsibilities 主要職責(zé)： Assist Room Service/Catering Service Manager with the manning of Room Service meeting functions as per schedule. 協(xié)助客房送餐部經(jīng)理管理客房送餐服務(wù)和會議活動。 Aware of all VIP in house and sees to any special request for their specific requirement pertaining to all food and beverage matters during their stay. 清楚所有的VIP客房，上班期間查看客人是否有特殊的飲食要求。 Ensure quality service of food and beverage deliver to room and any other coordinated events according to the established standards. 根據(jù)建立的標準確保餐飲服務(wù)的質(zhì)量以及協(xié)調(diào)其他的事情。 To coordinate and extend cooperation for all reasonable request pertaining to room service operations from other outlet. 協(xié)調(diào)和拓展有關(guān)客房送餐部與其他部門間所有的合理合作要求。 ?? Job Specification職位要求: Minimum of 3 years hotel and/or restaurants experience. 最少3年的酒店/餐廳工作經(jīng)驗。 Good team work player. 有團隊協(xié)作精神。 Work conscientiously and effectively. 工作認真效率高。

確保所有員工遵循品牌承諾并始終提供優(yōu)異的對客服務(wù)。 禮貌而高效地處理所有客人和內(nèi)部客人的投訴和詢問，確保問題得到圓滿解決。 友善、有效地解決顧客和員工的問題，對于他們的投訴和提出的問題如不能當(dāng)時解決，應(yīng)匯報給上級，并迅速跟進及時反饋結(jié)果。 與顧客和同事要有良好的合作關(guān)系。 監(jiān)測客房送餐服務(wù)和餐飲標準。 每月要對所有的經(jīng)營設(shè)備和用品進行庫存盤點。

【崗位職責(zé)】 1、定期培訓(xùn)本部門員工，不斷提高服務(wù)技能和業(yè)務(wù)水平，做好每月考勤表。 2、各區(qū)域的運作情況，不斷巡視各個崗位，能夠在有突發(fā)事件發(fā)生時，可以及時處理。 3、及時處理客人投訴和員工之間的工作溝通問題，合理調(diào)解工作中的一切問題。 4、檢查每日重要事件及特別要求，確保所有客人的點單正確按時地發(fā)出。 【崗位要求】 1、熟悉送餐服務(wù)的工作規(guī)范及質(zhì)量標準 2、熟知接待服務(wù)中的禮節(jié)禮儀 3、有較強的語言表達能力及推銷能力

【崗位職責(zé)】 1. 負責(zé)使用酒店最高標準，完成上級指示的所有準備工作和餐廳/酒吧布置。 2. 根據(jù)部門服務(wù)流程和標準為客人提供或者協(xié)助其他工作人員為客人提供餐飲用品。 3. 根據(jù)酒店服務(wù)流程和核心標準為客人提供一個完整并且令人滿意的客戶體驗。 4. 清潔并且整理分配的工作區(qū)域。 5. 保持工作場地及餐具室內(nèi)物品的齊全、干凈、整潔。 6. 熟知菜單、食品配方及其它方面的知識，以向客人推薦各種食品及飲料。 【崗位要求】 1. 工作態(tài)度端正，能吃苦耐勞。 2. 掌握必需的食品、酒水知識，有一定的服務(wù)技能。 3. 具備良好的英語溝通能力。

崗位職責(zé) 1、檢查服務(wù)員的儀表儀容，監(jiān)督送餐部服務(wù)員和訂餐員的工作。 2、安排服務(wù)員給賓客送贈品(如果籃、花籃、巧克力等)。 3、安排服務(wù)員收回房間通道及其他區(qū)域用過的餐車及餐具，并送往洗碗間。 4、送餐前，檢查送餐車、托盤及贈品，確保一切準備就緒，一旦需要，即可送出。 5、控制營業(yè)所需的餐具，定期參加盤點。 崗位要求 1、中技以上學(xué)歷，有在5星級同崗位工作2年以上。 2、熟悉菜肴酒水知識，送餐服務(wù)的工作規(guī)范及質(zhì)量標準。 3、熟知接待服務(wù)中的禮節(jié)禮儀。 4、有較強的語言表達能力，及推銷能力。 5、英語四級以上，能用英語為外賓客提供服務(wù)。

此崗位為瑞吉酒店招聘 This position is served for St. Regis Zhuhai 客房送餐領(lǐng)班是送餐部最重要的基層管理成員之一，他們不但直接與客人接觸，而且?guī)ьI(lǐng)培訓(xùn)新員工。 他們代表著送餐服務(wù)及瑞吉酒店的品牌形象，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送餐部的產(chǎn)品及服務(wù)知識，還要為客人竭盡全力的提供幫助。送餐部領(lǐng)班的主要職責(zé)是培訓(xùn)、引導(dǎo)、鼓勵和支持團隊成員來關(guān)愛客人，以確保客人得到個性化、高質(zhì)量的服務(wù)。 The Private Dining Captain is be considered as the key important junior of Private Dining leader as they have the most contact with diners. Moreover, lead training for new staff. They represent Private Dining, the Hotel and the St. Regis brand and should be at all times impeccably groomed with good posture and sophisticated communications skills. They represent the restaurant, the Hotel and the St. Regis brand and must impeccably groomed with good posture and competent communications skills. The position shall not only know the products and services provided but also shall be able to answer any question the guest may have about restaurants and the Hotel. The main responsibility of the Captain is training, guide, encourage and to support his colleagues in caring for all of their guests to ensure they are all provide with personalized, effective service.

Take food and beverage orders, retrieve and serve alcoholic /non-alcoholic beverages and food orders to guest tables. 接受客人食品和酒水的點單，為顧客提供含酒精/不含酒精的飲料和食物。 Direct servers and runner on table service in assigned station according to restaurants specifications, courteously and efficiently,collect payments. 根據(jù)送餐部的服務(wù)規(guī)范，親切禮貌高效率的為顧客提供服務(wù)，為客人結(jié)賬。 Assist in the maintenance of the restaurant area and equipment. 協(xié)助維護送餐部的設(shè)備設(shè)施。 Support the team to commit the department goal and take response to the side duties, Besides the mentioned all critical tasks, for cross over lateral service in different department are? required. 支持團隊完成部門目標并對相關(guān)職責(zé)作出回應(yīng)，除了做好自己本部門的工作之外，在有需要的情況下協(xié)助其他部門的工作安排。

Scope of Position The In-Room Dining Captain will work with the waiters to ensure the highest level of guest satisfaction through the accurate and timely delivery of all orders and amenities received per the Order Taker.  To provide back up for the Manager and Assistant Manager, take responsibility for supervising and coordinating the daily In-Room Dining activities and maintaining the highest standard of service established by the hotel. Requirements Have a minimum of 2 years experience in a luxury establishment Have a keen interest in food and the culinary ambitions of the establishment. Willing to work a flexible schedule and holidays. Work in a safe, prudent and organized manner Have an in-depth knowledge of food and preparation Have a good knowledge of wine and beverages Be able to relate to all levels of guests and management Have the ability to handle multiple tasks at one time Have excellent communication and organization skills Be able to consistently delight and satisfy our guest Have the ability to handle guest requests in a detailed manner Reading, writing and oral proficiency in the English and local language Professional appearance and demeanor at all times Have mathematical skills, computer software aptitude (as required) and some hotel operation knowledge Actively looking to be ‘Best in class’ Actively looking to use the career development within MOHG Desire to understand and research competition Committed to improvement and knowledge of hospitality outside work. Multi-lingual Knowledge of specific hospitality industry applications is desirable. 職責(zé)范圍 送餐部領(lǐng)班和服務(wù)員一起工作通過接單員從客人這里接受到的點單正確和及時的提供給客人以確保達到客人最高滿意度。支持經(jīng)理和副經(jīng)理和主管的工作，對監(jiān)督和協(xié)調(diào)每日客房用餐和維持酒店制定的最高服務(wù)標準。 職位要求 在相關(guān)餐飲方面至少有2年工作經(jīng)歷 對食品和烹飪有著濃厚的興趣 愿意在彈性時間和假期期間工作 必須在安全，謹慎，有組織的方式下工作 對食物和準備方面有深厚的知識 對酒水飲料有深刻了解 有能力使所有層次的客人和管理層相處融洽 有能力在同一時間處理多種任務(wù) 有良好的溝通和組織能力技巧 能夠讓我們的客人感到一貫的喜悅滿意 有能力細心的處理客人的要求 當(dāng)?shù)卣Z言和英語閱讀，書寫，口語流利 在任何時候保持職業(yè)精神和風(fēng)度 具備數(shù)學(xué)技巧，電腦軟件能力（按照要求）和一些酒店的運行知識 積極成為“行業(yè)中的最好” 積極在上海文華東方酒店里有職業(yè)發(fā)展 渴望理解和研究競爭 堅持改進和工作外知識的獲取 多語種 具有特定酒店行業(yè)知識應(yīng)聘者為先

崗位職責(zé) 1.定期培訓(xùn)本部門員工，不斷提高服務(wù)技能和業(yè)務(wù)水平，做好每月考勤、更期表。 2.各區(qū)域的運作情況，不斷巡視各個崗位，能夠在有突發(fā)事件發(fā)生時，可以及時處理。 3.抓好傳酒員的服務(wù)禮貌和工作紀律，要求講禮貌用語和遵守公司的各項規(guī)章制度。 4.及時處理客人投訴和員工之間的工作溝通問題，合理調(diào)解工作中的一切問題。 5.隨時檢查各區(qū)域的運作情況，使之各項工作達到標準，并在過程中認真執(zhí)行部門獎罰條例，做到獎罰分明。 6.發(fā)現(xiàn)工作上的問題及時解決，主持每天例會，上傳下達公司的有關(guān)通知、規(guī)章制度、規(guī)定等一些文件。 7.做好各部門之間的溝通和協(xié)調(diào)，主動解決問題，并及時將問題反映給部門經(jīng)理。 8.檢查各區(qū)域的準備工作和員工的儀容儀表，不合格或不符合規(guī)定的要馬上指正。 9.查看飲品、食品的出品要求，做好打苛、分單、分區(qū)工作。安排傳酒員出單，使飲品、食品及時送到臺房。 10.負責(zé)本區(qū)域員工紀律、禮貌禮儀、工作安排和處理日常事務(wù)，盡量要做到不偏不倚，能夠公平、公正、公開。 11.收集員工在工作中的各種信息，并每日寫好工作日記上交樓面經(jīng)理，每天在班前或班后向樓面部經(jīng)理匯報有關(guān)工作情況。 12.認真記錄好每天的出品情況，以及和部門配合的情況，對于異常的事情要特別記錄清楚，下班前將單據(jù)交予經(jīng)理。 崗位要求 1.熟悉菜肴酒水知識，送餐服務(wù)的工作規(guī)范及質(zhì)量標準 2.熟知接待服務(wù)中的禮節(jié)禮儀 3.有較強的語言表達能力及推銷能力 4.英語四級以上能用英語為外賓提供服務(wù)

Scope of Position The In-Room Dining Supervisor will work with the waiters to ensure the highest level of guest satisfaction through the accurate and timely delivery of all orders and amenities received per the Order Taker.  To provide back up for the Manager and Assistant Manager, take responsibility for supervising and coordinating the daily In-Room Dining activities and maintaining the highest standard of service established by the hotel. Requirements Have a minimum of 2 years experience in a luxury establishment Have a keen interest in food and the culinary ambitions of the establishment. Willing to work a flexible schedule and holidays. Work in a safe, prudent and organized manner Have an in-depth knowledge of food and preparation Have a good knowledge of wine and beverages Be able to relate to all levels of guests and management Have the ability to handle multiple tasks at one time Have excellent communication and organization skills Be able to consistently delight and satisfy our guest Have the ability to handle guest requests in a detailed manner Reading, writing and oral proficiency in the English and local language Professional appearance and demeanor at all times Have mathematical skills, computer software aptitude (as required) and some hotel operation knowledge Actively looking to be ‘Best in class’ Actively looking to use the career development within MOHG Desire to understand and research competition Committed to improvement and knowledge of hospitality outside work. Multi-lingual Knowledge of specific hospitality industry applications is desirable 職責(zé)范圍 送餐部主管支持經(jīng)理和副經(jīng)理的工作，對監(jiān)督和協(xié)調(diào)每日客房用餐和維持酒店制定的最高服務(wù)標準。 職位要求 在相關(guān)餐飲方面至少有2年工作經(jīng)歷 對食品和烹飪有著濃厚的興趣 愿意在彈性時間和假期期間工作 必須在安全，謹慎，有組織的方式下工作 對食物和準備方面有深厚的知識 對酒水飲料有深刻了解 有能力使所有層次的客人和管理層相處融洽 有能力在同一時間處理多種任務(wù) 有良好的溝通和組織能力技巧 能夠讓我們的客人感到一貫的喜悅滿意 有能力細心的處理客人的要求 當(dāng)?shù)卣Z言和英語閱讀，書寫，口語流利 在任何時候保持職業(yè)精神和風(fēng)度 具備數(shù)學(xué)技巧，電腦軟件能力（按照要求）和一些酒店的運行知識 積極成為“行業(yè)中的最好” 積極在上海文華東方酒店里有職業(yè)發(fā)展 渴望理解和研究競爭 堅持改進和工作外知識的獲取 多語種 具有特定酒店行業(yè)知識應(yīng)聘者為先

Major Responsibilities 主要職責(zé)： Discreet in dealing with guests over the phone and ensure all orders and requests are noted down and handled professionally. 在電話中謹慎的處理客人的要求并以專業(yè)水準記下客人的訂單和要求。 Ensure all food and beverages delivery time frame are communicated with all guests. 確保與客人交流有關(guān)食物和飲料送達的時間期限。 Sound knowledge of all items in the room service menu and always make recommendation to guests. 了解所有有關(guān)菜單事宜并向客人推薦食物。 Provide courteous, efficient and professional service at all times. 時刻為客人提供周到、有效率、專業(yè)的服務(wù)。 Job Specification職位要求:? ?Minimum of 2 years hotel experience. 至少兩年同等職位酒店工作經(jīng)驗。 Good communication skills and service oriented. 具有良好的溝通能力和服務(wù)意識。 Oral fluency in Chinese & English. 中英文口語流暢。

The Role?崗位職責(zé):? Organize mise-en-Place.? 組織準備工作。 Check dish washing area and dish washing machine in good condition. 檢查洗碗?yún)^(qū)和洗碗機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。 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)標準完成任務(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、廚房和宴會設(shè)備的標準。 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，并建立人身安全和安保標準。 Talent Profile 崗位資質(zhì)： Experience in a luxury hotel is anadvantage 有奢華酒店經(jīng)驗優(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 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

崗位職責(zé) 1.要熟知菜單、食品配方及其它方面的知識，以向客人推薦各種食品及飲料。 2.清潔并擦亮所有器皿。 3.保持工作場地及餐具室內(nèi)物品的齊全、干凈、整潔。 4.添加所需的布品及操作設(shè)備。 5.從倉庫內(nèi)領(lǐng)取物品。 6.根據(jù)標準的手冊來完成服務(wù)工作。 7.根據(jù)餐廳的規(guī)定來擺放餐桌。 8.結(jié)束服務(wù)后，要清理所有的飯菜，并清潔桌面。 崗位要求 1.中?；蛞陨蠈W(xué)歷，服務(wù)意識較強。 2.對工作認真踏實，工作態(tài)度端正，能吃苦耐勞。 3.掌握必需的食品、酒水知識，有一定服務(wù)技能。 4.身體健康，儀表端正。

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的整體全部酒水事宜，協(xié)助酒店主樓餐飲點，并主要負責(zé)奧西亞諾海底餐廳及Bread Street Kitchen餐廳的酒水事項，通過規(guī)劃，組織，指導(dǎo)和控制葡萄酒方面運營和管理，協(xié)助管理人員運行店面，確?？腿藵M意度達到最高，標準一致。

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)是促進團隊合作并培養(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 遵循部部門標準持續(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)理進行員工培訓(xùn)，包括食品和酒水以及服務(wù)標準，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)同事的溝通以確保客人的滿意度,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)餐廳標準完成所有行政事務(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: 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 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 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)達成銷售，成本控制和員工保留的既定目標，同時確?？腿梭w驗的最高標準。 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)公司政策及標準解決客戶問題。 Maintain a complete understanding of all policies, procedures, standards, specifications, guidelines and training programmes. 確保對所有政策，程序，標準，規(guī)格，準則和培訓(xùn)計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。 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. 隨時主動與廚房團隊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的達成并努力超越。 Maintain responsibility for leading, inspiring and motivating the restaurant team to achieve workforce stability, productivity and loyalty. 保持對領(lǐng)導(dǎo)、鼓勵和激勵餐廳團隊的責(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 以良好的團隊意識與團隊成員及別部門管理層進行有效協(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。

崗位要求 1、精通酒水的業(yè)務(wù)知識； 2、具有較強的溝通能力； 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、有較強的管理協(xié)調(diào)能力