Youropportunity As the E-commerce manager, you will beresponsible for: ·?Mission 1: Explorebusiness opportunities on Douyin ·?Mission 2: Drive sales toincrease Club Med direct weight ·?Mission 3: Work closelywith internal and external stakeholders How you willcontribute Responsibility 1: Explorebusiness opportunities on Douyin - Knowledge on ecommerce channels to cooperate with platformpartner, and help to achieve Ecommerce target - Negotiate with partners to get good deals, eitherin commercial cost or other commercial policy - Closely work with KOLs to better drive awarenessand sales - Set strategy for channel, and have action plan torealize it and help sales. Responsibility 2: Operationmanagement on channel to drive sales - Proactively organize sales campaign, and getmarketing resources support from platform - Well organize daily live streaming to promote eachresort - Work closely with internal team to get competitiveproduct and marketing support and realize sales revenue - Manage TP team to ensure qualified delivery , likecampaign launch, product update, customer service, etc are well going. Responsibility 3: Data analysis - Collect market information/intelligence aboutcustomer, competitor, trend, localization, and as a support in daily joboptimization - Make use of internal data report to understandbetter of market and guests and help in daily job. - Coach and develop reports' capability in planningand review of projects. Who you are? ·Education: Bachelor orabove ·Experience: at least 3-5years working experience, marketing or ecommerce team with Fliggy, TikTok,Redbook experience is preferred; Hospitality industry or OTA working experiencewill be a plus. ·Knowledge: Good knowledgeon ecommerce, and online sales. ·Languages: Fluent Englishin all of spoken, listening and writing ·Others: 1. Ability to work independently with limiteddirection 2. Willingness to work in a fast-paced, flexibleenvironment 3. Has a mindset of accountability

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.

-?Drive business of all market segments, especially Corporate and Groupsegments to achieve the revenue target and ensure to keep good businessrelationship with existing customer for repeat business. - Work with Director of Sales & Marketing for the related revenuebudget in Corporate and Group Corporate market segments, the related expensebudget for sales trip, entertainment, etc. and the related business strategy inmarketing plan.

Duties and Responsibilitie Plan in conjunction with the Executive Chef and outlet managers, activities, promotions, menu implementations according to the annual plans. Assist the Executive Chef in compiling the annual marketing plans and budgets. Plan co-ordinate and supervise menu implementations in a timely manner with necessary plating guides, recipes, food pictures and costing completed prior to implementation Create and develop new dishes and recipes by keeping up with the latest market trends. Prepare evaluation report for his employees as required by policy and procedure. Handle customer comments and complaints and take swift corrective action to resolve issues to the customer’s satisfaction. Ensure consistent quality of all food stuffs purchased, monitoring quality at receiving point, ensuring value of purchases matching to correct food costs. Constantly strive to reduce energy consumption through awareness Monitor cleanliness and hygiene of all areas of responsibility with the stewarding department and lead HACCP program together with Hygiene Officer Requirement Minimum of 8 years cooking experience in restaurant and/or 5 star hotel kitchen （or relevant work experience） Fluently English skills Mandarin speaking 5 years CDC experience + buffet experience 職責(zé)范圍 廚師長負(fù)責(zé)管理和帶領(lǐng)指定的廚師團(tuán)隊(duì)為客人提供一個(gè)良好的用餐體驗(yàn)， 全面管理所在廚房的各方面事務(wù)。 保持與行政總廚的良好溝通， 包括相關(guān)的內(nèi)部溝通， 及時(shí)匯報(bào)客人的意見和建議。 傳達(dá)必要的信息給廚師團(tuán)隊(duì)。 管理廚師團(tuán)隊(duì)以確保烹飪符合酒店標(biāo)準(zhǔn)的高質(zhì)量的食物并良好的擺放在所在餐廳和酒店。 確保廚師在一個(gè)積極和專業(yè)的工作環(huán)境中工作， 使各成員能夠共同交流、探討相關(guān)技術(shù)和知識(shí)， 了解并達(dá)到廚房及酒店的各項(xiàng)標(biāo)準(zhǔn)。 培訓(xùn)廚房員工使其可以達(dá)到酒店和廚師辦公室制定的相關(guān)要求和標(biāo)準(zhǔn)， 并保留相應(yīng)的文件。 保證部門培訓(xùn)計(jì)劃，有效的、連續(xù)的實(shí)施培訓(xùn)計(jì)劃給廚房員工。 保證食品的衛(wèi)生、許可及安全標(biāo)準(zhǔn)總是被了解并認(rèn)同的。 遵守酒店各項(xiàng)規(guī)章制度及程序。 確保所在廚房及部門內(nèi)的良好溝通。 職位要求  全球認(rèn)可的廚師資格證書                       在相關(guān)領(lǐng)域有很強(qiáng)的競爭力具有3年以上管理經(jīng)驗(yàn) 8年以上4、5星級(jí)酒店或餐廳廚房工作經(jīng)驗(yàn) 能夠培訓(xùn)、發(fā)展和領(lǐng)導(dǎo)一個(gè)擁有不同技巧層次的廚師團(tuán)隊(duì)，堅(jiān)持提高顧客及員工滿意度， 創(chuàng)造最大的經(jīng)濟(jì)效益 具備HACCP、食品安全知識(shí) 能夠迎接新的挑戰(zhàn)， 承擔(dān)相關(guān)職責(zé)及分配的特殊項(xiàng)目 英語流利                      具備歐洲和/或不同亞洲國家的工作經(jīng)驗(yàn) 積極創(chuàng)新 具備良好的自制力及團(tuán)隊(duì)合作精神 能夠適應(yīng)快節(jié)奏的工作環(huán)境

Scope of Position Assist the Director of Communications in liasing with local media, in-house overseas media, employees and the general public to increase positive publicity, awareness and to effectively deal with media requirements. Requirements College Education? Minimum 3 years working experience with at least 2 years of PR or Marketing Services experience Minimum 2 years’ experience in Asian hospitality Experience in working with and directing advertising agencies Knowledge of photography and cataloguing processes Experience in production and printing skills Experience in writing skills-copying writing or press release creation Experience in database management and direct mail Experience in overseeing and working to a budget Experience in dealing with a multi-cultural environment Very people oriented Strong background in customer service orientation A computer literate Fluent English both in spoken and writing Basic Mandarin is preferred Degree in communication management or Advertising desirable but not required Good organizational skills Ability to handle pressure in a fast-paced environment Excellent interpersonal skills Excellent communication skills in all aspects: verbal, written and non-verbal Strong creativity Approachable, open-minded and fair Flexible High energy Must be able to work in a team and independently on occasions High standards and very professional 職責(zé)范圍 協(xié)助市場傳媒總監(jiān)聯(lián)系本地媒體，店內(nèi)的境外媒體，酒店員工和公眾，打造積極的宣傳，提升知名度，有效處理媒體需求 職位要求 大學(xué)教育 至少3年的工作經(jīng)驗(yàn)，其中2年為公關(guān)或市場服務(wù) 在亞洲服務(wù)業(yè)至少工作2年? 市場傳媒或廣告學(xué)位最佳 具備與廣告代理工作的經(jīng)驗(yàn)?? 了解照片和目錄處理相關(guān)的知識(shí) 具備制作和印刷領(lǐng)域的相關(guān)經(jīng)驗(yàn) 具備寫作技巧，如文案，新聞稿撰寫等 具備數(shù)據(jù)庫管理和直郵的經(jīng)驗(yàn)?? 具備監(jiān)督和制定預(yù)算的經(jīng)驗(yàn) 具備在多種文化環(huán)境下工作的經(jīng)驗(yàn) 非常以人為本 具備很強(qiáng)的客戶服務(wù)導(dǎo)向的相關(guān)背景 熟練運(yùn)用電腦 流利的英文表達(dá)能力，包括書面和口語? 基本的普通話溝通能力最佳 良好的組織能力 能夠承受快節(jié)奏環(huán)境下工作的壓力 良好的人際關(guān)系 口頭，書面和非口頭等所有方面均具備良好的溝通能力 很強(qiáng)的創(chuàng)造力 善于解決問題，性格開朗，處事公平 靈活 充滿旺盛的精力和工作熱情 必須能夠在團(tuán)隊(duì)中合作完成工作，在某些情形下可以獨(dú)立工作 高標(biāo)準(zhǔn)，非常專業(yè)

Scope of Position The F&B Outlet Manager oversees the operational and financial aspects of Chinese or Western outlet operation. He/she ensures the implementation and consistency of the company standards and supports the F&B Director in driving forward the F&B ambitions of the property. Requirements Bachelor’s degree in hospitality or another related field is desirable Minimum of 3 years’ experience in a similar position, preferable in luxury hotel/restaurant environment Reading, writing and oral proficiency in the English language. Must be willing to work a flexible schedule in order to accomplish all major responsibilities and tasks. Must be a self-motivator and motivator of others. Must work in a safe, prudent and organized manner. Must be able to relate to all levels of Guests and management. Must have the ability to handle multiple tasks at one time. Must be able to consistently delight and satisfy our Guest Must have very good communication skills Must have excellent attention to details, and extensive service knowledge

【崗位職責(zé)】 1、制定及執(zhí)行市場銷售計(jì)劃 2、酒店市場開發(fā)、客源組織和酒店商品客房、餐飲、會(huì)議的銷售工作。 3、分析市場動(dòng)向、特點(diǎn)和發(fā)展趨勢，設(shè)立市場目標(biāo)。 4、走訪客戶，根據(jù)市場變化，并不斷改進(jìn)服務(wù)工作。 5、審核服務(wù)活動(dòng)的策劃方案，組織員工工作。 6、簽定住房優(yōu)惠協(xié)議、旅行社房價(jià)協(xié)議及各種合作協(xié)議。 【崗位要求】 1、按照公司整體要求，制定和組織實(shí)施公司在市場策劃、銷售管理、客戶服務(wù)和物業(yè)管理的戰(zhàn)略規(guī)劃。 2、負(fù)責(zé)項(xiàng)目可行性比選階段的市場研究、客戶分析、市場定位和營銷推廣方案設(shè)計(jì)。 3、負(fù)責(zé)監(jiān)督和考核公司各項(xiàng)目的營銷推廣、銷售進(jìn)度、銷售回款和客戶服務(wù)等，支持和保障項(xiàng)目實(shí)施。 4、負(fù)責(zé)組織營銷推廣、銷售執(zhí)行、客戶服務(wù)等方面專業(yè)人員的培訓(xùn)。 5、英語口語和書寫流利。

At Kempinski, Talent Development is a managementresponsibility and consequently an integral and important part of our Managers’daily activities. The Director of Sales– MICE fulfils their role as aTalent Development Ambassador when: ●They actively support and implement TalentDevelopment initiatives as a part of their daily activities. ●?They identify Training talents in theirdepartment and throughout the hotel as per below definition* and activelysupport their career development. ●?They support and initiate transfer, crossexposure and task force assignments for their team. ●?They personally conduct TTTTs with their team ona regular basis and take personal interest for their talents’ developmentplans. ●?They recruit and select potential talentaccording to current and future department, hotel and Kempinski’s needsincluding conducting interviews for positions in their department.

Responsible for the management of all aspects and functions of therestaurant outlets, in accordance with hotel standards. Directs implements andmaintains a service and management philosophy which serves as a guide to respectivestaff.? 餐廳經(jīng)理是對餐廳的各方面都要負(fù)責(zé)的管理者，根據(jù)酒店的標(biāo)準(zhǔn)，餐廳經(jīng)理要懂得運(yùn)用服務(wù)和管理哲學(xué)去指揮和領(lǐng)導(dǎo)員工。 Requirements areRepresentative of minimum levels of knowledge, skills and/or abilities. Toperform this job successfully, the incumbent will possess the abilities oraptitudes to perform each duty proficiently. Some requirements may excludeindividuals who pose a direct threat or significant risk to the health andsafety of themselves, other employees or guests.? 要求有最基本的相關(guān)知識(shí)，技能和能力。為了更順利的履行工作職能，每個(gè)員工要能熟練的執(zhí)行每個(gè)相關(guān)的任務(wù)。任何直接對其他員工或客人以及他們自己的人身安全造成威脅和風(fēng)險(xiǎn)的人都將給予離職處分。

Create and execute content strategy toincrease awareness, engagement, and conversion across all digital channels. Manage officialwebsite, collaterals, marketing activities, social media platform as well asrelated marketing campaigns for hotel. Drive marketing solutions that will improveperformance for the various online channels and together with Sales and RevenueManagement to support property’s overall RevPAR index and other key customermetrics according to brand. ?負(fù)責(zé)管理酒店網(wǎng)站、宣傳品、酒店推廣活動(dòng)以及社會(huì)化媒體平臺(tái)與相關(guān)推廣。與銷售部、收益管理部共同合作以提高包括酒店平均客房收益和其他重要品牌相關(guān)的重要指標(biāo)。

·?????????? At least 2 years of related work experience ?????? 至少2年的相關(guān)經(jīng)驗(yàn) ·?????????? Good Knowledge of haccp and China Food Safety Standards and procedures ??????? 熟知食品認(rèn)證體系及食品安全相關(guān)法規(guī) ·?????????? ?Fluent English. ??????? 流利的英語 ·?????????? Word, Excel, Outlook ?? ?????電子文件，表格及郵箱 ·?????????? Some F&B Kitchen knowledge of, cost control in F&B, labor controls, maintenance, Sanitation and Hygiene. ??????? 餐飲廚房的知識(shí)，成本的控制，員工開支的控制，維護(hù)設(shè)備實(shí)施及衛(wèi)生的能力 ·?????????? Strong interpersonal skills and attention to detail. ??????? 較強(qiáng)的人際交往能力及對細(xì)節(jié)的觀察力 ·?????????? Leader and trainer. ??????? 領(lǐng)導(dǎo)力及培訓(xùn)能力

ESSENTIAL DUTIES AND RESPONSIBILITIES ?主要工作職責(zé)： 1.To assist S&M department in ensuring that the Departmental Operating Budget is adhered to and that all costs are strictly 協(xié)助銷售部達(dá)成部門預(yù)算 2.Be able to stand or making his/her own decision, even superior is not around 能夠做正確的判斷和決定 3.Initiates action to ensure guest comfort, safety and satisfaction 確?？腿说氖孢m性，安全性和滿意度 4.Train reservation agents to meet its standard 培訓(xùn)預(yù)訂部文員達(dá)到預(yù)訂部要求和標(biāo)準(zhǔn) ?5.Applies policy and procedure guidelines to solve problems in terms of guest complaints and others 處理并解決客人的投訴和其他問題 6.?Coordinates with the team in order to maintain an effective atmosphere and an efficient service 和各部門良好合作，保持有效工作的氛圍和高效的服務(wù) 7.To follow policy and procedure in confirming room rate and deposit based on management courtesy 根據(jù)酒店政策確認(rèn)房價(jià)和要求預(yù)付款 8.Be proactive in assisting reservation with all requests, ensure that the explanation is clear and updated, handle with helpful manner and friendly, and utilize guest name at all the times 積極主動(dòng)地協(xié)助客人所有預(yù)訂需求，樂于助人，確保清楚地解釋和更新，溝通中稱呼客人名字。 9.Handling reservation and ensure getting all complete names, flight details, method of payment as well as correct contact details. 處理預(yù)訂，確保獲得客人所有客人全名，航班信息，付款方式以及正確的聯(lián)系方式 10.To arrange and organize guest request with other department , ensure that all is in order 與其它相關(guān)部門溝通并組織安排客人的要求，確保準(zhǔn)確無誤 11.To provide accurate information for other department in related to guest preference, time of arrival and departure mentioned on the booking 把客人的喜好，到達(dá)/離店時(shí)間等準(zhǔn)確信息提供給到相關(guān)的其他部門 12.Ensure that all enquiries are answered promptly and do necessary remark /highlight for any specific request 及時(shí)答復(fù)所有問詢，對于客人特殊需求要做好必要的記錄/強(qiáng)調(diào) 13.?To update all guest profiles based on Corporate office standard 根據(jù)總部的標(biāo)準(zhǔn)，更新客人的profile 14.Cross checking "booking report" and " Expected Arrival report" generated by ACR/GDS/WEB to avoid discrepancies as well as ability to making sure interface is working in order 檢查ACR/GDS/WEB的預(yù)定，以避免漏失，同時(shí)檢查Interface工作是否正常 15.Work with Reservation Center closely, in order to make sure guest’s booking going on smoothly. 與預(yù)定中心密切合作，保證客人的預(yù)定準(zhǔn)確順暢的進(jìn)行 16.To improve and update knowledge of job, hotel facilities in general and be familiar with Aman resorts properties 提高更新工作相關(guān)知識(shí)，酒店設(shè)施，并熟悉所有安縵酒店 17.To work with other Front Office staff to coordinate a smooth operation 和前廳部同事合作，確保日常運(yùn)營順暢 18.Communicate with other department on any case to maximize guest satisfaction 有情況時(shí)與其它部門溝通，以提升客人的滿意度 19.Always up sell room and guest activities to maximize hotel revenueUp sell 房型和賓客活動(dòng)，使酒店收益最大化

【崗位職責(zé)】 1、為酒店銷售業(yè)績提供專業(yè)、有力的支持，以達(dá)到戰(zhàn)略目標(biāo)。 2、實(shí)施并發(fā)展部門和酒店的政策。 3、同總監(jiān)一同制定市場推廣戰(zhàn)略和促銷活動(dòng)。 4、通過發(fā)展并實(shí)施銷售市場推廣策略達(dá)到收益目標(biāo)。 5、根據(jù)外部環(huán)境可能對銷售產(chǎn)生的因素，制定不同的方案。 6、根據(jù)市場變化趨勢，尋找競爭優(yōu)勢，提高市場份額。 7、分析市場機(jī)會(huì)，制定具體目標(biāo)，發(fā)展并有效實(shí)施策略和計(jì)劃。 8、根據(jù)酒店的住房及會(huì)議情況，評(píng)估市場機(jī)遇，并協(xié)助其他部門（如：餐飲部，公關(guān)部等）宣傳和推廣促銷活動(dòng)。 9、評(píng)估、掌握市場動(dòng)態(tài)和趨勢。 10、制定銷售目標(biāo)，對于與實(shí)際完成銷售任務(wù)的差額，如何采取補(bǔ)救措施。 11根據(jù)客戶的需求，不時(shí)向客戶更新酒店優(yōu)惠政策。 12、針對特殊客戶群體制定特殊的市場銷售方案。 13、有效管理時(shí)間。 14、分配銷售市場、劃分客戶類型。簡而言之，把時(shí)間管理概念有效灌輸給銷售的同事。 15、維護(hù)客戶關(guān)系，了解客戶需求，掌握服務(wù)技能、銷售溝通技能，做好客戶反饋。 16、通過對酒店銷售人員的培訓(xùn)、引導(dǎo)，提升住房率，給酒店帶來收益。 17、通過對銷售人員的培訓(xùn)、引導(dǎo)，制定相應(yīng)的規(guī)則，使團(tuán)隊(duì)銷售潛力發(fā)揮到最大，建立榮譽(yù)感，提升忠誠度。 18、與部門總監(jiān)、總經(jīng)理、部門經(jīng)理和客戶保持良好的溝通。 19、能夠?yàn)榭蛻舫尸F(xiàn)良好的酒店介紹及描述。 【崗位要求】 1、具備優(yōu)秀的銷售技能和技巧。 2、通過探討和聆聽，具備善于發(fā)掘客戶需求的能力。 3、具備果斷、自律的性格 4、具備高度的自信心，工作的熱情和主動(dòng)權(quán)。 5、擅長交際 6、擅長與不同的人打交道 7、懂得運(yùn)用心里學(xué)技巧 8、具備銷售的相關(guān)經(jīng)驗(yàn) 9、酒店專業(yè)或相關(guān)經(jīng)驗(yàn)的優(yōu)先

1.負(fù)責(zé)社區(qū)養(yǎng)老業(yè)務(wù)的開發(fā)和拓展，針對客戶需求制定有效的銷售策略。? 2.協(xié)調(diào)客戶需求，并負(fù)責(zé)重大客戶關(guān)系的維護(hù)和管理。? 3.負(fù)責(zé)社區(qū)養(yǎng)老服務(wù)的推廣和銷售，包括但不限于線上和線下的推廣等。? 4.定期對競爭對手和市場情況進(jìn)行調(diào)查和研究，提出相應(yīng)的營銷建議和方案。? 5.數(shù)據(jù)分析和業(yè)務(wù)報(bào)告的撰寫，為決策層提供決策依據(jù)。 任 職要求: 1.大專以上學(xué)歷，市場營銷、酒店管理、養(yǎng)老相關(guān)專業(yè)優(yōu)先考慮。? 2.有3年以上社區(qū)養(yǎng)老服務(wù)營銷相關(guān)工作經(jīng)驗(yàn)，有團(tuán)隊(duì)管理經(jīng)驗(yàn)者優(yōu)先考慮。? 3.熟悉社區(qū)養(yǎng)老服務(wù)、醫(yī)療服務(wù)、康復(fù)護(hù)理服務(wù)、心理支持等服務(wù)領(lǐng)域，能夠?qū)蛻舻脑V求進(jìn)行分析。? 4.具有良好的業(yè)務(wù)開發(fā)和維護(hù)能力，能夠針對客戶需求制定有效的銷售策略和落地方案。? 5.具有出色的溝通能力和客戶服務(wù)意識(shí)，能夠與客戶建立良好的關(guān)系并維護(hù)客戶關(guān)系。? 6.熟悉社區(qū)養(yǎng)老政策和資格審查標(biāo)準(zhǔn)，能夠協(xié)調(diào)客戶需求，為客戶提供更好的服務(wù)體驗(yàn)。 7.具備數(shù)據(jù)分析和業(yè)務(wù)報(bào)告撰寫能力，能夠?yàn)闆Q策層提供決策依據(jù)。? 8.具有團(tuán)隊(duì)協(xié)作和管理能力，能夠帶領(lǐng)團(tuán)隊(duì)完成業(yè)務(wù)目標(biāo)。

Scope of Position The incumbent is responsible for the servicing and management of specific accounts within an assigned area.  They will assist the Director of Sales - MICE in focusing and motivating the sales team to achieve the room night goals for their particular market segment as laid out in the Marketing Plan. They will generate rooms business from existing and potential accounts, coordinating customer requirements with other departments in order to achieve maximum guest satisfaction and profitability for the hotel. Requirements Degree or Diploma in Hospitality Management or relevant education Minimum 3 years working experience in the hotel industry, luxury hotel experience is preferred Able to liaise effectively with designated market segment accounts Knowledge of market segment Fluent in English and local language 職責(zé)范圍 員工要具備的職責(zé)有： 負(fù)責(zé)所指定市場客戶的維護(hù)和管理，協(xié)助銷售總監(jiān)，按照銷售計(jì)劃，通過激勵(lì)其他銷售人員的方法，完成本市場劃分區(qū)域的銷售目標(biāo)。 在維護(hù)老客戶，開發(fā)新客戶的基礎(chǔ)上，達(dá)到客房銷售目標(biāo)，本著客戶滿意度和利潤最大化的原則，就客人的要求與其他部門積極溝通協(xié)調(diào)。 職位要求 酒店管理或相關(guān)專業(yè)學(xué)位或證書 在酒店銷售業(yè)工作至少3年，具備豪華酒店工作經(jīng)驗(yàn)最佳 能有效的和所負(fù)責(zé)市場客戶進(jìn)行溝通 對所負(fù)責(zé)市場有一定了解 熟練操作計(jì)算機(jī) 流利的英語和普通話

Scope of Position The incumbent is responsible for the servicing and management of specific accounts within an assigned area.  They will assist the Director of Sales in focusing and motivating the sales team to achieve the room night goals for their particular market segment as laid out in the Marketing Plan. They will generate rooms business from existing and potential accounts, coordinating customer requirements with other departments in order to achieve maximum guest satisfaction and profitability for the hotel. Requirements Educational level:                             Degree or Diploma in Hospitality Management or relevant education Work experience:                                 Minimum 3 years working experience in the hotel industry, luxury hotel experience is preferred Job knowledge:                                    Able to liaise effectively with designated market segment accounts Knowledge of market segment Fluent in English and local languag Personal qualities Mature Takes initiative Presentable Outgoing 職責(zé)范圍 員工要具備的職責(zé)有： 負(fù)責(zé)所指定市場客戶的維護(hù)和管理，協(xié)助銷售總監(jiān)，按照銷售計(jì)劃，通過激勵(lì)其他銷售人員的方法，完成本市場劃分區(qū)域的銷售目標(biāo)。 在維護(hù)老客戶，開發(fā)新客戶的基礎(chǔ)上，達(dá)到客房銷售目標(biāo)，本著客戶滿意度和利潤最大化的原則，就客人的要求與其他部門積極溝通協(xié)調(diào)。 職位要求 教育水平：                                  酒店管理或相關(guān)專業(yè)學(xué)位或證書 工作經(jīng)驗(yàn)：                                  在酒店銷售業(yè)工作至少3年，具備豪華酒店工作經(jīng)驗(yàn)最佳 工作知識(shí)：           能有效的和所負(fù)責(zé)市場客戶進(jìn)行溝通 對所負(fù)責(zé)市場有一定了解 熟練操作計(jì)算機(jī) 流利的英語和普通話 個(gè)人品質(zhì)： 成熟 主動(dòng) 體面 友好

崗位職責(zé) 1.全面負(fù)責(zé)宴會(huì)和會(huì)議，展示會(huì)等的推銷、預(yù)訂工作； 2.制定宴會(huì)銷售的市場推銷計(jì)劃、簡歷并完善宴會(huì)銷售部工作程序和標(biāo)準(zhǔn)，制定宴會(huì)銷售部規(guī)章制度并指揮實(shí)施； 3.參加酒店管理人員會(huì)議、完成上傳下達(dá)工作； 4.安排布置并督導(dǎo)下屬人員的正常工作； 5.建立改善宴會(huì)日記、客戶合同存檔、宴會(huì)訂單和預(yù)報(bào)單的存檔記錄，使之成為有效的工作程序和管理手段； 6.與餐飲部總監(jiān)和行政總廚溝通協(xié)調(diào)，共同議定宴會(huì)菜單及價(jià)格； 7.與其他部門溝通、協(xié)調(diào)、密切配合； 8.定期對下屬進(jìn)行績效評(píng)估，按獎(jiǎng)懲制度實(shí)施獎(jiǎng)懲，并加強(qiáng)對員工的培訓(xùn)工作、提高員工素質(zhì)。 崗位要求 1.具有酒店宴會(huì)銷售崗位工作經(jīng)驗(yàn)，特別是包廂宴會(huì)的銷售，能結(jié)合行業(yè)特點(diǎn)開展整體市場營銷工作，有一定的客戶積累，團(tuán)隊(duì)合作精神； 2.對高檔宴會(huì)的組織及執(zhí)行有豐富的經(jīng)驗(yàn)； 3.具有較強(qiáng)的管理能力、判斷和決策能力、人際溝通協(xié)調(diào)能力、計(jì)劃與執(zhí)行能力； 4.工作細(xì)致、嚴(yán)謹(jǐn)，并具有戰(zhàn)略前瞻性思維。

1.具有奢華酒店工作經(jīng)驗(yàn)，公司協(xié)議客戶，熟悉外灘市場，有現(xiàn)有客戶資源優(yōu)先。 2.高度責(zé)任感，高效認(rèn)知和掌握市場線索。 3.推動(dòng)客房入住率上升，提升業(yè)務(wù)量。 4.開發(fā)新客戶，積極執(zhí)行各項(xiàng)銷售策略與目標(biāo)。 5.提升酒店品牌在本地知名度。 6.必須具有良好的中英文交流及寫作能力

? To do whatever it takesto provide exceptional service for our customers and to strive for excellenceto achieve customer satisfaction. 無論怎樣做都是為了向顧客提供優(yōu)質(zhì)的服務(wù)，達(dá)到顧客的滿意。 ? A warm and sinceregreeting. Use the guest name, if and when possible. 真誠而親切的問候，盡可能的使用顧客的名字。 ? Anticipation andcompliance with guest needs. 預(yù)測并滿足顧客的需要。 ? Fond farewell. Givethem a warm good-bye and use their name, if and when possible. 禮貌的道別 , 盡可能的使用顧客的名字和他們說再見。 ? He is responsible forthe efficient and successful operation of the designated Kitchen. He controls,checks and supervises the kitchen operations and works hands on as and whenneeded. He assumes the responsibility for training related functions of all hisstaff ? He assists theExecutive Chef in the day-to-day kitchen operations and represents him, in hisabsence, with all its responsibilities. 承擔(dān)起西餐行政總廚賦予的某一個(gè)廚房的工作職責(zé)。同時(shí)也要負(fù)責(zé)員工崗上培。協(xié)助行政總廚完成所有與廚房相關(guān)的工作。他控制、監(jiān)測并領(lǐng)導(dǎo)整個(gè)廚房的運(yùn)作。當(dāng)西餐行政總廚不在時(shí)要全權(quán)負(fù)責(zé)起廚房的運(yùn)作。 ? Supervise efficient,productive and profitable kitchen operations and ensure that high standards offood production and presentation are consistent throughout the hotel at alltimes. 提供高標(biāo)準(zhǔn)的服務(wù)并提出建議。保證高效率且有利潤的廚房運(yùn)作。負(fù)責(zé)廚房的運(yùn)作。 ? He is responsible forthe quality of all food prepared in the kitchen he supervises. He constantlyinspects taste, temperature and visual appeal. He makes sure that all dishesare uniform and that established portion sizes are adhered to standard. 負(fù)責(zé)監(jiān)督所有廚房食品質(zhì)量的準(zhǔn)備、要不斷的檢查食品的味道、溫度外觀。確保所有食品都按照標(biāo)準(zhǔn)達(dá)到每份的分量。 ? He is very careful toprevent the use of spoiled or contaminated products in any phase of foodpreparation and prevents associates who are ill or suffering from an infectionfrom taking part in the preparation or handling of food. 確保所有的食品沒有腐爛、變質(zhì)，時(shí)刻注意在提供食品時(shí)避免員工使用過期及污染食品。 ? Ensure that outstandingspecial events and special food promotions are carried out. 確保優(yōu)秀的烹飪技術(shù)向年輕同事傳授。 ? To control standards offood production and presentation throughout the hotel. 控制食品出產(chǎn)的標(biāo)準(zhǔn)。 ? To examine goods forquality and quantity. 監(jiān)測收貨的食品質(zhì)量和數(shù)量。 ? He controls the Chefsand Cooks to follow standard recipes and methods of preparation. 控制廚師要按照配料卡標(biāo)準(zhǔn)及程序準(zhǔn)備食品。 ? He informs the Western ExecutiveChef immediately of bad products. 及時(shí)將變質(zhì)食品拿出并通知西餐行政總廚。 ? Total knowledge &understanding of Food Preparation Standard & Procedure. 了解并熟知所有食品準(zhǔn)備的標(biāo)準(zhǔn)和程序。 ? Ensure that all P&Pand S&P are carried out consistently. 保證所有的政策和程序和標(biāo)準(zhǔn)和程序是。 ? Take part in thesetting and evolving the standards and procedures. 參與制定和發(fā)展標(biāo)準(zhǔn)和程序。 ? Responsible for hygienestandards with the Steward Coordinators, in all kitchens, store room,refrigerators and work areas. 同管事部協(xié)調(diào)員按照衛(wèi)生標(biāo)準(zhǔn)共同管理好廚房、庫房、冰箱的衛(wèi)生。 ? Responsible for thepersonal hygiene and grooming standards of the kitchen staff. 監(jiān)督所有員工的個(gè)人衛(wèi)生和儀表儀容達(dá)到標(biāo)準(zhǔn)。 ? He ensures personalcleanliness and proper discipline of all associates under his supervision. 確保個(gè)人衛(wèi)生并對于員工過失作以相應(yīng)處罰。 ? He assures that soiledor damaged utensils are not put into use, watching for cracked and chippedchina and glassware and trains his staff to follow this rule. 確保不使用破損餐具及檢查瓷器、玻璃器皿是否有裂紋并嚴(yán)格執(zhí)行此項(xiàng)規(guī)則 。 ? To work closely withthe Western Executive Chef on the development of food cost and quality controlprocedures. 同西餐行政總廚共同研究如何發(fā)展食品質(zhì)量控制程序。 ? To ensure that thesecontrol procedures are carried out consistently. 保證按照成本和食品質(zhì)量控制程序進(jìn)行。 ? Assist with the costingand pricing of menus and other food services having taken into considerationthe profit margins lined out in the hotel budgets. 協(xié)助成本制定菜單價(jià)錢，其他食品及服務(wù)也要考慮到酒店預(yù)算的盈利差。 ? Together with the WesternExecutive Chef investigates food cost issues with a view to take whatevercorrective action may be necessary. 同西餐行政總廚共同監(jiān)測食品成本并及時(shí)糾正其中出現(xiàn)的問題。 ? Make sure that all theEquipment and fixtures are maintained well and reports any faults and damage. 保證所有的設(shè)備正常工作如有問題馬上報(bào)告。 ? Handle and store stockaccording to stock control procedures. 按照存貨控制程序處理和儲(chǔ)存存貨。 ? To constantly examinefood supplies to ensure that they conform to the quality standards stipulatedby the company are adhered to. 持續(xù)檢查食品供應(yīng)的質(zhì)量確保食品質(zhì)量達(dá)到標(biāo)準(zhǔn)。 ? The Sous Chef isresponsible for the purchase of food in absence of the Executive Chef. Incooperation with the Purchasing Manager, he assures the best quality for thebest price. 行政總廚缺席時(shí)要負(fù)責(zé)食品采購，同采購部經(jīng)理共同以最低價(jià)錢買到最好食品。 ? Be aware of duty ofcare, and adhere to occupational health and safety legislation, policies andprocedures. 強(qiáng)調(diào)保養(yǎng)職責(zé) , 遵守工作區(qū)健康和安全法規(guī) , 政策和程序。 ? Initiate action tocorrect a hazardous situation and notify supervisor’s managers of potentialhazards and dangers. 采取行動(dòng)排除危險(xiǎn) , 向上級(jí)或經(jīng)理報(bào)告危險(xiǎn)隱患。 ? Adhere to the hotel’ssecurity and emergency policies and procedures. 堅(jiān)持酒店安全制度 , 緊急情況處理規(guī)定和程序。 ? Be familiar withproperty safety, current first aid fire emergency procedures. 熟悉對財(cái)產(chǎn)安全 , 緊急救護(hù)和火警等處理程序。 ? Comply with all hoteland corporate Safety and security guidelines. 遵守酒店和公司的所有工作指南。 ? Takes an active part inall facets of Training activities in the Food Preparation Department. 廚師長要在食品準(zhǔn)備部門的培訓(xùn)中起到重要作用。 ? On the job training. 在崗培訓(xùn)。 ? Training on New MenuItems. 新菜單種類的培訓(xùn)。 ? Conducting ClassroomStyle Training in all Food Preparation related subjects. 對于相關(guān)食品知識(shí)作課堂式培訓(xùn)。 ? Assist Chief Stewardwith Sanitation and Health Training. 協(xié)助管事部經(jīng)理作好衛(wèi)生及健康的培訓(xùn)。 ? To assist with thedevelopment and implementation of a training program for kitchen staff. 協(xié)助制作完整的廚房員工發(fā)展計(jì)劃。 ? To work closely withthe Western/Chinese Executive Chef, Human Resources, Personnel manager, andplan for future staffing needs. 同西餐行政總廚共同制定本部門各崗位所需人員的編制計(jì)劃。 ? Assist in Recruitingstaff and conduct interviews. 協(xié)助招聘員工和面談。 ? Maintain up-to-datestaff records. 維護(hù)現(xiàn)有員工記錄。 ? Hands on and takeactive part in day-to-day operations. 控制和參與每天的正常工作。 ? Manage staff trainingand development using Human Resources management system. 使用 2 人力資源管理系統(tǒng) ” 來管理員工培訓(xùn)和發(fā)展。 ? Implement staffperformance appraisals. 進(jìn)行員工表現(xiàn)評(píng)估。 ? Carry out exitinterviews. Supervise staff performance. 實(shí)施員工離職面談。 ? Provide ongoing adviceand support to staff under your supervision. 給予所管轄的員工以不斷的建議和支持。 ? Implement appropriatemanagement practices to foster a culture of open door approach and enhancestaff motivation. 實(shí)施合適的管理方式給予員工動(dòng)力和溝通。 ? He also liaises withother outlets and Departments on guest comments and follows up with necessary action. 要和各餐廳及各餐廳經(jīng)理共同處理有關(guān)客人意見。 ? Deal effectively withguests and workplace colleagues from a variety cultures. 與具不同文化背景的客人和同事有效溝通。 ? Work effectively in ateam. 和團(tuán)隊(duì)一起有效工作。 ? To assist the executiveChef and Executive sous chef with the planning and design of new kitchens andkitchen improvement schemes. 協(xié)助行政總廚設(shè)計(jì)新的廚房計(jì)劃并提出改進(jìn)方案。 ? To discuss with theExecutive Chef on the maintain of kitchen equipment. 同行政總廚共同討論如何維護(hù)廚房設(shè)備。 ? To keep up to date withnew development techniques and equipment and instruct his staff on how to useit correctly. 保證食品、機(jī)器不斷更新并指導(dǎo)員工如何正確使用。 ? Abide by both the hoteland policies and procedures. 遵守和酒店的規(guī)章制度。 ? Prepare and maintainfiles, reports, letters, memorandums and other relevant business documentation. 準(zhǔn)備和維護(hù)文檔 , 報(bào)告 , 信函 , 備忘錄和其它相關(guān)業(yè)務(wù)資料。 ? Ensure all reportingand servicing deadlines are met on a timely basis. 保證所有報(bào)告和服務(wù)都能按時(shí)完成。 ? Must have a goodknowledge and understanding of Western and basic Asian cuisines. 必須具備良好的西餐烹飪知識(shí)和基礎(chǔ)的亞洲烹飪知識(shí)。

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(zé)范圍 副經(jīng)理需監(jiān)督餐廳運(yùn)營的經(jīng)營和財(cái)務(wù)的相關(guān)方面。他/她需保證公司標(biāo)準(zhǔn)的完成度和一致性，并支持餐飲總監(jiān)完成酒店餐飲目標(biāo)。 職位要求 在主管職位至少有3年經(jīng)驗(yàn)，具有奢華酒店/餐廳背景為先 英語閱讀，書寫，口語流利 當(dāng)?shù)卣Z言閱讀，書寫，口語流利 必須能夠自我激勵(lì)及他人 在安全，謹(jǐn)慎，有組織的方式下工作 具有深厚的食品和準(zhǔn)備工作知識(shí) 了解酒和飲料知識(shí) 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(shí)間處理多種任務(wù) 必須特別關(guān)注細(xì)節(jié)和擁有廣泛的服務(wù)知識(shí) 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(yùn)行知識(shí) 酒店行業(yè)應(yīng)用知識(shí) 有能力辨認(rèn)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(jiān)持改進(jìn)和工作外知識(shí)的獲取 多語種 具有特定酒店行業(yè)知識(shí)應(yīng)聘者為先 需要全球認(rèn)可的餐飲證書 酒店本科畢業(yè)或者其他相關(guān)領(lǐng)域

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(zé)范圍 餐廳副經(jīng)理需監(jiān)督餐廳運(yùn)營的經(jīng)營和財(cái)務(wù)的相關(guān)方面。他/她需保證公司標(biāo)準(zhǔn)的完成度和一致性，并支持餐飲總監(jiān)完成酒店餐飲目標(biāo)。 職位要求 在主管職位至少有3年經(jīng)驗(yàn)，具有奢華酒店/餐廳背景為先 英語閱讀，書寫，口語流利 當(dāng)?shù)卣Z言閱讀，書寫，口語流利 必須能夠自我激勵(lì)及他人 在安全，謹(jǐn)慎，有組織的方式下工作 具有深厚的食品和準(zhǔn)備工作知識(shí) 了解酒和飲料知識(shí) 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(shí)間處理多種任務(wù) 必須特別關(guān)注細(xì)節(jié)和擁有廣泛的服務(wù)知識(shí) 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(yùn)行知識(shí) 酒店行業(yè)應(yīng)用知識(shí) 有能力辨認(rèn)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(jiān)持改進(jìn)和工作外知識(shí)的獲取 多語種 具有特定酒店行業(yè)知識(shí)應(yīng)聘者為先 需要全球認(rèn)可的餐飲證書 酒店本科畢業(yè)或者其他相關(guān)領(lǐng)域

Responsible for the assisting in the management of all aspects of the Restaurant’s functions, in accordance with restaurants’ standards. Directs implements and maintains a service and management philosophy which serves as a guide to respective staff. 特色餐廳餐廳副經(jīng)理是對餐廳的各方面都要負(fù)責(zé)的管理者，根據(jù)酒店的標(biāo)準(zhǔn)，餐廳經(jīng)理要懂得運(yùn)用服務(wù)和管理哲學(xué)去指揮和領(lǐng)導(dǎo)員工。

崗位職責(zé) 1.負(fù)責(zé)中餐廳，落實(shí)各個(gè)時(shí)期的工作任務(wù)。 2.制定中餐廳服務(wù)工作規(guī)范及工作制度并確保實(shí)施。 3.協(xié)助餐飲部經(jīng)理制定各項(xiàng)餐飲推銷計(jì)劃與策略。 4.監(jiān)督員工按照規(guī)范標(biāo)準(zhǔn)對客服務(wù)，對員工進(jìn)行績效評(píng)估，實(shí)施獎(jiǎng)懲制度。 5.處理賓客的投訴，不斷改善服務(wù)質(zhì)量。 6.抓好設(shè)備設(shè)施的維修保養(yǎng)，嚴(yán)格物資管理制度，做好餐廳安全和防火工作。 7.根據(jù)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(jí)酒店中餐廳工作經(jīng)驗(yàn)； 至少熟練掌握一門外語。 2.精通中餐的業(yè)務(wù)知識(shí)，熟練掌握中餐的技能技巧； 3.具有較強(qiáng)的社會(huì)活動(dòng)能力、組織領(lǐng)導(dǎo)工作能力和實(shí)際工作能力；善于調(diào)動(dòng)中餐部各級(jí)管理人員的積極性。 4.具有食品原料學(xué)、烹調(diào)學(xué)、食品營養(yǎng)衛(wèi)生和粵菜管理等方面的專業(yè)知識(shí)熟悉中餐食品原材料采購、儲(chǔ)藏和廚房生產(chǎn)、中餐廳服務(wù)全過程，善于安排各個(gè)環(huán)節(jié)的工作，能保證中餐管理的協(xié)調(diào)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(shí)。掌握各種產(chǎn)品配方 ,各種食品原材料出料率標(biāo)準(zhǔn)，控制產(chǎn)品質(zhì)量和成本消耗。

崗位職責(zé) 1、負(fù)責(zé)酒店食品、飲品成本報(bào)告，控制食品、飲品營業(yè)成本控制。 2、檢查食品原材料采購供貨渠道、收貨程序以及原材料質(zhì)量，掌握市場上原材料價(jià)格信息。 3、督促編制配餐卡，為制定銷售價(jià)格提供依據(jù)。編制餐飲銷售分析旬報(bào)，調(diào)整餐飲價(jià)，及時(shí)提供信息。 4、與各廚房餐廳酒吧溝通，提供成本信息，降低成本。 5、定期與采購部、餐飲部共同對市場價(jià)格進(jìn)行調(diào)查、分析，更有效地控制進(jìn)價(jià)。 6、負(fù)責(zé)編制每月飲食成本報(bào)告。 7、嚴(yán)格各種物品、食品、飲品的購入、驗(yàn)收、入庫出庫等有關(guān)手續(xù)和標(biāo)準(zhǔn)。 崗位要求 1、具有本崗2年以上工作經(jīng)驗(yàn)，在成本核算崗位工作5年以上。 2、具有較強(qiáng)的管理、溝通、協(xié)調(diào)能力和團(tuán)隊(duì)協(xié)作意識(shí)。 3、人品正直誠實(shí)，具備良好的職業(yè)道德和素質(zhì)，責(zé)任心強(qiáng)。 4、能對成本核算指標(biāo)進(jìn)行針對分析并合理提供合理的建議。 5、通曉財(cái)務(wù)核算流程，能熟練運(yùn)用財(cái)務(wù)軟件及辦公軟件。 6、根據(jù)酒店經(jīng)營需要，有效進(jìn)行科學(xué)的成本測算。 7、對財(cái)務(wù)各項(xiàng)指標(biāo)具有一定的敏感力。