【崗位職責】 1、協助經理監(jiān)督傳菜部的服務。 2、與廚師合作并監(jiān)督菜肴，準確送至餐桌。 3、精通食品知識及其準備工作。 4、確保用具處于干凈良好的狀態(tài)。 5、確保開餐前有充足的調味品及調料。 6、確保收餐工作按程序進行。 7、確保執(zhí)行每月的盤點。 【崗位要求】 1、中專以上學歷或同等學歷，具有3年以上本崗位工作經驗。 2、熱愛本職，有較強的事業(yè)心和責任感，工作認真負責。3、掌握一定的菜肴、食品、酒水、烹飪等方面的知識 。 4、具有熟練的服務技能和技巧，能勝任餐廳各種傳菜服務工作。 5、身體健康、儀表端莊。

工作職責? 1.開餐前搞好區(qū)域衛(wèi)生，做好餐前準備; 2.保證對號上菜，熟知餐廳菜品的特色及制作原理和配料器皿搭配; 3.熟記餐廳房間名稱，負責菜品準確無誤傳送; 4.傳菜過程中，輕、快、穩(wěn)，不與客人爭道，做到禮字當先，請字不斷。 5.餐前準備好調料及傳菜工具(含菜蓋、分更勺)，主動配合廚房做好出菜前準備; 6.負責餐中前、后臺協調，及時通知前廳菜品變更情況，做好廚房與前廳的聯系、溝通及傳遞工作; 7.安全使用收餐工具，及時協助盯臺人員收掉臟餐具:剩余食材做到分類存放，注意輕拿輕放，避免破損; 8.按照標準，做好開餐前準備工作及收餐收尾工作。

【崗位職責】 1、協助經理監(jiān)督傳菜部的服務。 2、與廚師合作并監(jiān)督菜肴，準確送至餐桌。 3、精通食品知識及其準備工作。 4、確保用具處于干凈良好的狀態(tài)。 5、確保開餐前有充足的調味品及調料。 6、確保收餐工作按程序進行。 7、確保執(zhí)行每月的盤點。 【崗位要求】 1、中專以上學歷或同等學歷，具有X年以上本崗位工作經驗。 2、熱愛本職，有較強的事業(yè)心和責任感，工作認真負責。3、掌握一定的菜肴、食品、酒水、烹飪等方面的知識 。 4、具有熟練的服務技能和技巧，能勝任餐廳各種傳菜服務工作。 5、身體健康、儀表端莊。

崗位職責 １、傳菜員在傳菜領班的直接指揮下，開展工作，完成傳遞菜肴的服務工作，對領班的安排工作必須遵循先服從后討論的原則。 2、按照規(guī)格水準，做好開餐前的準備工作。 3、確保所有轉菜所用的餐具、器皿的清潔、衛(wèi)生、明亮、無缺口。 4、在工作中保持高度全員促銷意識，抓住機會向賓客推薦本酒店的各項服務及各種優(yōu)惠政策，提高賓客在本酒店的消費欲望。當賓客要求的服務項目無法滿足時，及時向賓客推薦補償性服務項目。 5、在工作中發(fā)現酒店有不完善制度或須改進的服務，必須遵循反饋直到問題解決為止。 崗位要求 1、高中以上學歷或同等學歷。 2、熱愛本職，有較強的事業(yè)心和責任感，工作認真負責。 3、掌握一定的菜肴、食品、酒水、烹飪等方面的知識。 4、具有熟練的服務技能和技巧。 5、身體健康、儀表端莊。

【崗位職責】 １、傳菜員在傳菜領班的直接指揮下，開展工作，完成傳遞菜肴的服務工作，對領班的安排工作必須遵循先服從后討論的原則。 2、按照規(guī)格水準，做好開餐前的準備工作。 3、確保所有轉菜所用的餐具、器皿的清潔、衛(wèi)生、明亮、無缺口。 4、在工作中保持高度全員促銷意識，抓住機會向賓客推薦本酒店的各項服務及各種優(yōu)惠政策，提高賓客在本酒店的消費欲望。當賓客要求的服務項目無法滿足時，及時向賓客推薦補償性服務項目。 5、在工作中發(fā)現酒店有不完善制度或須改進的服務，必須遵循反饋直到問題解決為止。 【崗位要求】 1、初中以上學歷或同等學歷。 2、熱愛本職，有較強的事業(yè)心和責任感，工作認真負責。 3、掌握一定的菜肴、食品、酒水、烹飪等方面的知識。 4、具有熟練的服務技能和技巧。 5、身體健康、儀表端莊。

Scope of Position The Assistant Restaurant Manager contributes to the operational and financial aspects of the restaurant operation. He/she offers support to the Restaurant Manager in overseeing the overall organization, insuring the implementation and consistency of the company standards. Requirements Minimum of 3 years experience in a supervisory position, preferably in luxury hotel/restaurant environment Reading, writing and oral proficiency in the English language Reading, writing and oral proficiency in the local language Highly self motivated and able to motivate others Work in a safe, prudent and organized manner Have an in-depth knowledge of food and its preparation Have a good knowledge of wine and beverages Be able to relate to all levels of guest and management Have the ability to handle multiple tasks at one time Must have excellent attention to details, and extensive service knowledge Have mathematical skills, computer software aptitude and some hotel operation knowledge. Knowledge of specific hospitality industry applications Ability to recognize customers and remember their preferences 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 Globally-recognized F&B certification requested Bachelor’s degree in hospitality or other related field 職責范圍 餐廳副經理需監(jiān)督餐廳運營的經營和財務的相關方面。他/她需保證公司標準的完成度和一致性，并支持餐飲總監(jiān)完成酒店餐飲目標。 職位要求 在主管職位至少有3年經驗，具有奢華酒店/餐廳背景為先 英語閱讀，書寫，口語流利 當地語言閱讀，書寫，口語流利 必須能夠自我激勵及他人 在安全，謹慎，有組織的方式下工作 具有深厚的食品和準備工作知識 了解酒和飲料知識 必須有能力使所有層次的客人和管理層相處融洽 必須有能力在同一時間處理多種任務 必須特別關注細節(jié)和擁有廣泛的服務知識 具備數學技巧，電腦軟件能力（按照要求）和一些酒店的運行知識 酒店行業(yè)應用知識 有能力辨認客人并記住他們的喜好 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)知識應聘者為先 需要全球認可的餐飲證書 酒店本科畢業(yè)或者其他相關領域

Duties and Supporting Responsibilities Administration ·???????? Must have good food and beverage knowledge ·???????? Start and finish shifts at the correct time ·???????? Must be able to set up tables for all meal periods ·???????? Must be able to set up service stations ·???????? Must be familiar with all billing procedures ·???????? Must be capable of handling all relevant equipment ·???????? Attend daily meetings ·???????? Attend all mandatory training sessions arranged by MO ·???????? Monitor and supervise small VIP/private dining functions that are not handled by banqueting ·???????? Ensure correct quality, presentation and delivery of all dishes and drinks ·???????? Perform all administrative tasks designated to him/her by management ? Requirements Mandatory ? 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 ? Be aware and adhere to key MOHG competencies: o Delighting our Clients o Working together as Colleagues o Promoting a Climate of Enthusiasm o Being the Best o Delivering Shareholder Value o Playing by the rules o Acting with responsibility Desirable ? 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 工作職責 ? 部門管理 ·???????? 必須有良好的餐飲知識 ·???????? 準時開始和完成輪班 ·???????? 必須能夠為任何用餐搭臺 ·???????? 必須能夠搭服務臺 ·???????? 必須熟悉所有賬單程序 ·???????? 必須能夠控制相關設備 ·???????? 參加每日會議 ·???????? 參加所有文華組織的培訓課程 ·???????? 不由宴會廳處理，在小型重要客人/私密性客人用餐時提供服務 ·???????? 確保高質量，正確的出品和傳送所有食品和飲料 ·???????? 完成所有管理層指派的任何行政任務 職位要求 必須具備 ? 在相關餐飲方面至少有2年工作經歷 ? 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 ? 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 ? 當地語言和英語閱讀，書寫，口語流利 ? 在任何時候保持職業(yè)精神和風度 ? 具備數學技巧，電腦軟件能力（按照要求）和一些酒店的運行知識 ? 知曉并堅持上海浦東文華能力的關鍵點： o 使客人感到滿意 o 如同員工一樣一起工作 o 促進氣候的熱情 o 做到最好 o 傳遞股東價值 o 在規(guī)則下做事 o 做到有責任心 可以具備 ? 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)知識應聘者為先

Scope of Position The Restaurant Hostess is responsible for, but not limited to, the reservation and overall operations of the restaurant.?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 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 職責范圍 餐廳領位員負責但不局限于餐廳的預定和整體運營。支持團隊并確保提供最高的服務標準給客人。 職位要求 在相關餐飲方面至少有1年工作經歷 愿意在彈性時間和假期期間工作 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 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 當地語言和英語閱讀，書寫，口語流利 在任何時候保持職業(yè)精神和風度 具備數學技巧，電腦軟件能力（按照要求）和一些酒店的運行知識

崗位要求： 有相關的五星級酒店中餐廳工作經驗

Ensures smooth and efficient operations ofF&B service. Ensures that service in bars, restaurants,and private dining are all carried out according to the standards Monitors hygiene in work practices bothservice and production. Regularly checks all areas for maintenancerequirements and follow up. Ensures that all machines and equipment areworking. Work closely with the Director of Food &Beverage, Executive Chef and Sous Chef to design an effective menu and winelist while ensuring excellent product quality at a fair price. Assists in the department budget development.Monitors food, beverages, and labor budgets. Monitors hygiene in work practices bothservice and production. Regularly checks all areas for maintenancerequirements and follow up. Ensures that all machines and equipment areworking. Hires, trains, disciplines, manages, andschedules colleagues under Food & Beverage. Conducts training and refresher course forall F&B colleagues. Comply with Work Rules and Standards ofConduct. Work harmoniously and professionally withco-workers and supervisors.

Scope of Position The Restaurant Captain is responsible for, but not limited to, the overall operations of the restaurant. To provide support to the team in ensuring that the highest standards of service are offered to our guests Requirements Mandatory Have a minimum of 1 year experience in related food and beverage 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 Be aware and adhere to key MOHG competencies: Delighting our Clients Working together as Colleagues Promoting a Climate of Enthusiasm Being the Best Delivering Shareholder Value Playing by the rules Acting with responsibilit Desirable 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 職責范圍 餐廳領班負責但不局限于餐廳的整體運營。支持團隊并確保提供最高的服務標準給客人 職位要求 必須具備 在相關餐飲方面至少有1年工作經歷 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 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 當地語言和英語閱讀，書寫，口語流利 在任何時候保持職業(yè)精神和風度 具備數學技巧，電腦軟件能力（按照要求）和一些酒店的運行知識 知曉并堅持上海浦東文華能力的關鍵點： 使客人感到滿意 如同員工一樣一起工作 促進氣候的熱情 做到最好 傳遞股東價值 在規(guī)則下做事 做到有責任 可以具備 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)知識應聘者為先

崗位職責 1.負責中餐廳，落實各個時期的工作任務。 2.制定中餐廳服務工作規(guī)范及工作制度并確保實施。 3.協助餐飲部經理制定各項餐飲推銷計劃與策略。 4.監(jiān)督員工按照規(guī)范標準對客服務，對員工進行績效評估，實施獎懲制度。 5.處理賓客的投訴，不斷改善服務質量。 6.抓好設備設施的維修保養(yǎng)，嚴格物資管理制度，做好餐廳安全和防火工作。 7.根據季節(jié)差異、客源情況為廚房制定特色菜單提供建議。 崗位要求 1.5年以上五星級酒店中餐廳工作經驗； 至少熟練掌握一門外語。 2.精通中餐的業(yè)務知識，熟練掌握中餐的技能技巧； 3.具有較強的社會活動能力、組織領導工作能力和實際工作能力；善于調動中餐部各級管理人員的積極性。 4.具有食品原料學、烹調學、食品營養(yǎng)衛(wèi)生和粵菜管理等方面的專業(yè)知識熟悉中餐食品原材料采購、儲藏和廚房生產、中餐廳服務全過程，善于安排各個環(huán)節(jié)的工作，能保證中餐管理的協調發(fā)展。 5.具有中餐食品原材料加工、中餐成本核算方面的知識。掌握各種產品配方 ,各種食品原材料出料率標準，控制產品質量和成本消耗。

優(yōu)先考慮最近5年有在上海工作經歷 招聘、培訓和發(fā)展： 1. 識別、選拔并招聘所有餐廳員工。 2. 規(guī)劃所有員工的培訓和員工發(fā)展計劃。 3. 審核員工排班表。 4. 建立所有餐飲業(yè)務，包括餐廳、吧臺以及所有活動的運營。 運營： 1. 實施標準操作程序——內部溝通、衛(wèi)生、活動設置、客戶服務等。 2. 審查并改進所有系統。 3. 與廚師、健康和銷售團隊合作設計季節(jié)性菜單、酒單、餐飲產品價格，并持續(xù)設計新產品。 4. 負責餐飲業(yè)務的收入和安全。 預算和成本控制： 1. 制定和管理所有餐飲預算。 2. 分析差異并采取糾正措施。 餐廳市場營銷： 1. 與營銷團隊合作開發(fā)餐廳促銷資料。 2. 通過與本地和全球編輯、渠道的專業(yè)聯系推廣餐廳。 要求： 1. 擁有超過5年的餐廳經驗，管理8人或以上的團隊。 2. 具有多元文化背景或在高端餐廳工作的經驗。 3. 在餐飲、酒店業(yè)有扎實的運營管理經驗，以及與高端客戶的良好資源和網絡。 4. 雙語流利（中文和英文）。 5. 擁有大專以上學歷。 Recruitment, training, and development 1--Identify, select, and hire all restaurant staff. 2--Map out training for all staff and employee development plans. 3--Proof the staff Scheduling. 4--Set up all F&B operations, including restaurant, bar, deli and for all events. Operations 1--Implementation of SOP’s – internal communication, sanitation, event set up, customer services etc. 2--Review and improvement of all systems 3--Work with Chef, wellness and sales team to design the seasonal menu, wine menu, F&B produce price and continually design new product. 4--Responsible for F&B operation revenue and safety. Budgeting and cost control 1--Develop and manage all F&B budget. 2--Analyze variances and initiating corrective actions. Thought for Food Marketing 1--Partner with marketing team on developing collateral for promotions in the restaurant 2--Promoting restaurant through professional contacts of local and global editors, channels Requirements: 1--More than 5 years of restaurant experience with management of teams of 8 or more 2--Multicultural exposure or experience in high-end restaurants 3--Solid operation management experience in F&B, hospitality and good resources, networks with high end customers 4--Bilingual Chinese and English 5--Diploma above

崗位內容：? 1. 全面負責：管理并確保餐飲部門的盈利性。? 2. 團隊建設：招聘、培訓和發(fā)展團隊。? 3. 餐廳運營：設立并管理餐廳運營，確保高質量客戶服務。? 4. 財務管理：管理餐廳預算，控制成本，實現預算內的損益表。? 5. 銷售與市場推廣：制定銷售策略，進行市場推廣和促銷活動。? 6. 市場營銷：與營銷團隊合作開發(fā)促銷材料，通過專業(yè)渠道和編輯推廣餐廳。? 7. 安全與健康：維護安全、健康和衛(wèi)生的環(huán)境。? 8. 運營：實施標準操作程序，審查并改進系統，與廚師、健康和銷售團隊合作設計季節(jié)性菜單。9. 預算與成本控制：制定并管理餐飲預算，分析差異并采取糾正措施。? ?職位要求：? 1. 有5年以上餐廳管理經驗，并帶過8人以上的團隊? 2. 具有多元文化背景或在高端餐廳的工作經驗? 3. 在餐飲、酒店業(yè)有扎實的運營管理經驗，并且擁有與高端客戶的豐富資源和網絡聯系。? 4. 有大專以上的教育背景? 5. 英文可以作為工作語言

Scope of Position The Restaurant Hostess is responsible for, but not limited to, the reservation and overall operations of the restaurant. 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 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 職責范圍 餐廳領位員負責但不局限于餐廳的預定和整體運營。支持團隊并確保提供最高的服務標準給客人。 職位要求 在相關餐飲方面至少有1年工作經歷 愿意在彈性時間和假期期間工作 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 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 當地語言和英語閱讀，書寫，口語流利 在任何時候保持職業(yè)精神和風度 具備數學技巧，電腦軟件能力（按照要求）和一些酒店的運行知識

·Assist Captain and Management in taking food and beverage orders; retrieve and serve alcoholic /non-alcoholic beverages and food orders to guest tables; Perform according to standards on table service in assigned station according to restaurants specifications, courteously and efficiently. Assist in the maintenance of the restaurant area and equipment. Work in accordance to Managers and other superior’s request.? 負責食物酒水的點單；為客人服務酒精/非酒精飲料和食物。根據餐廳的特殊情況直接服務和指揮員工服務客人。檢查賬單，協助餐廳區(qū)域的維修和設備保養(yǎng)。

Scope of Position The Assistant Manager contributes to the operational and financial aspects of the restaurant operation. He/she offers support to the In Room Dining Manager in overseeing the overall organization, insuring the implementation and consistency of the company standards. Requirements Minimum of 3 years experience in a supervisory position, preferably in luxury hotel/restaurant environment Reading, writing and oral proficiency in the English language Reading, writing and oral proficiency in the local language Highly self motivated and able to motivate others ? ?? Work in a safe, prudent and organized manner Have an in-depth knowledge of food and its preparation Have a good knowledge of wine and beverages Be able to relate to all levels of guest and management Have the ability to handle multiple tasks at one time Must have excellent attention to details, and extensive service knowledge Have mathematical skills, computer software aptitude and some hotel operation knowledge. Knowledge of specific hospitality industry applications Ability to recognize customers and remember their preferences 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 Globally-recognized F&B certification requested Bachelor’s degree in hospitality or other related field 職責范圍 副經理需監(jiān)督餐廳運營的經營和財務的相關方面。他/她需保證公司標準的完成度和一致性，并支持餐飲總監(jiān)完成酒店餐飲目標。 職位要求 在主管職位至少有3年經驗，具有奢華酒店/餐廳背景為先 英語閱讀，書寫，口語流利 當地語言閱讀，書寫，口語流利 必須能夠自我激勵及他人 在安全，謹慎，有組織的方式下工作 具有深厚的食品和準備工作知識 了解酒和飲料知識 必須有能力使所有層次的客人和管理層相處融洽 必須有能力在同一時間處理多種任務 必須特別關注細節(jié)和擁有廣泛的服務知識 具備數學技巧，電腦軟件能力（按照要求）和一些酒店的運行知識 酒店行業(yè)應用知識 有能力辨認客人并記住他們的喜好 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)知識應聘者為先 需要全球認可的餐飲證書 酒店本科畢業(yè)或者其他相關領域

崗位職責： 1、獨立完成菜品推薦、菜單定制和餐飲服務； 2、可獨立完成沙拉、三明治、漢堡等制作； 3、獨立完成咖啡和健康飲品制作（可培訓）； 4、具有服務意識和銷售意識，具備可以將服務變現的能力。 崗位要求： 1、學歷背景：大專以上學歷； 2、工作經驗：中高端餐飲、輕食簡餐和健康餐廳工作經驗背景優(yōu)先； 3、年齡建議：22-30歲； 4、具有改進和創(chuàng)新精神，具備發(fā)現問題和獨立解決問題的能力； 5、追求積極健康的生活方式，不吸煙者優(yōu)先考慮。 崗位亮點: 1、可獲得營養(yǎng)餐搭配和菜品制作的深度學習機會； 2、可學習健康生活方式；

餐廳服務員 要求：能吃苦，有相關工作經驗優(yōu)先，18-25歲男女不限 薪資：試用期5100，轉正5800，月休4天，包食宿，住宿就在門店樓上