Main responsibilities主要职责 1.Record and process reservations made by phone/fax/email. 记录并处理所有电话，传真和邮件的预定。 2.Sell the Pullman products and services using up-selling and suggestive selling techniques. 运用合理的销售技巧销售铂尔曼酒店产品。 3.Updating reservations in the PMS received via the interface. 通过接口更新前台预定系统。 4.Understand and be able to answer all questions about rates, room categories and seasonality. 明白并有能力的回答所有关于价格，房间，房型和季节性问题。 5.Pro-actively try to cross-sell (F&B, Spa, etc.) and up-sell room types. 积极主动尝试交叉销售（餐饮，娱乐等）和客房升级销售的房间类型。 6.Be able to clearly communicate information to guests or colleagues. 能清晰地表达对同事或客人所要的信息。 7. Manage “no show” reservations by investigation and recording of same. 调查并记录所有应到未到预订。

1.Monitors technological developments and latest progress. 对信息技术的发展变化和产品的更新换代熟悉。 2.Masters all the systems and applications used in the hotel. Together with the Event Manager, implements the "connectivity" specifications for meetings as sold to the customers.                                    管理所有软件系统和工具在酒店的使用.与会务经理一起,对客户提供会议所需的"借助网络"这一承诺。 3.Responsible for the proper maintenance and accountability of all computerized systems hardware and software.  确保计算机硬件和软件的正常运行及日常维护。 4.Perform audit with regard to standard screen wallpaper, antivirus, passwords. 确保标准的屏幕保护,病毒,密码的设置及检查。 5.Ensure that computer passwords are regularly changed. 确保计算机密码的定期更换。 6.Perform the required back up regularly. 定期做备份。 7.Do the routine system set-ups as may be required by software and/or programs. 完成软件和程序的常规的系统安装。 8.Attend to computer problems both of software and hardware problems. 解决计算机硬件和软件的问题。

岗位职责 1.查看交班记录，了解上一班的移交事项，并负责处理； 2.熟悉预订资料，了解客情，尤其要记住即将来电的贵宾、常客的姓名，了解酒店的所有活动； 3.熟悉酒店有关客房销售的各项政策，向来店宾客推销客房，努力争取最好的经济效益； 4.熟练前台各项专业业务和技能，做好对客服务； 5.熟练掌握店内信息，提供准确的问讯服务； 6.负责为下榻酒店的宾客办理入住登记手续； 7.制作有关报表，为其它部门提供准确的接待信息。 岗位要求 1.大专以上文化程度，流利的英语口语； 2.性格开朗、头脑灵活、工作踏实，具有较强的服务意识和责任感； 3.通晓酒店各项对客政策、设施设备及服务种类以及前台工作程度和规范。

岗位职责 1.全面负责安全部日常工作。 2.组织全体安全部员工高质量地完成酒店的安全保卫工作，确保酒店人、财、物的安全。 3.制定安全管理制度，消防预案，突发事件应急预案和不断完善本部门的工作流程。 4.开展“防火、防盗、防破坏、防爆、防突发事件”的“五防”安全教育、法制教育。 5.发现消除安全隐患，指挥重大活动的现场安全工作。 6.维护酒店内部治安秩序，巡视酒店设备，监督员工工作。 7.保障员工和宾客的生命安全，注重对酒店经营部位和要害部位的安全管理。 岗位要求 1.专科以上文化程度或同等学历，懂得有关安全保卫消防等职务知识。 2.具有3年以上星级酒店同岗位工作经验或部队转业干部。 3.精力充沛，能连续工作，头脑清醒，办事敏捷，具有语言组织能力，善表达。 4.接受过酒店保安培训，有较好的安全部管理经验。

负责做好总经理安排的文书方面的任务与职责。 将总经理需提交给雅高总部的报表，按提交规定时间发送给总部。 做好酒店行政早会的记录工作，内容包括酒店总经理的口述信息等。 保证行政办公室的备品充足。 确保自己知晓酒店总经理的活动安排，以便于协助辨识不同活动的优先性。 帮助总经理制定会议的时间表，并在会议之前及时给与提醒。 处理所有打进以及打出的电话以及传真。 处理所有的联络清单例如，投资方的联系方式、雅高的联系方式、酒店员工的联系方式以及供货商的公司电话等。 认真完成酒店总经理分配的其他任务及职责。 要求： 1.今年应届毕业生，本科以上学历，英语熟练者优先； 2.形象好气质佳，沟通能力强； 3.态度积极，抗压能力强。

·Public area supervisor communicate and supervise all public area attendant to ensure proper completion of all task .He maintain public and back of the house area in accordance with the policies, standards, and guidelines established by hotel. ·Brief all Public Area  aware of public area events, attendees of the hotel and hotel’s promotion program. ·Acknowledge and greet all guests in public areas. ·Ensure guest request and preference are to be ready before event start. ·All area to be clean and well set up and is ready for customer on all the time. ·Provides a clean and defect free public area for customer. ·Respond to all guest requests in an enthusiastic manner.  Expedite requests as quickly and effectively. ·Communicates with guest at every opportunity to get their feedback. ·Ensures a high level of guest recovery from guest complaints. ·Be visible and accessible to the guest and follow through. ·Maintains strong relationship and goodwill with other departments. ·Practices and promote effective and timely recovery of guest complaint situations. ·Personally attend to request/ problem of guest and own the problem ensures such will be resolved on the spot. ·Ensure that team member produce consistent excellent service along with a SMILE. ·Check and follow up on cleaning schedule and contract cleaning projects on Daily, weekly, monthly basic. ·Make sure all cleaning schedule and project are implementing as schedule. ·Maintains and delivers the hotel minimum standards. ·负责联络并督导各公共服务区域的员工的工作状态及操作标准。确保工作任务高质量,高标准完成。遵照酒店的各项政策和管理标准，监督管理公共服务区域和后勤的日常工作。 ·给公共区域员工通报酒店当天的接待任务和活动。 ·熟知客人且在公共区域碰见时要热情招呼。 ·在活动开始之前确保卫生清洁质量,活动之中满足客人的所有需求。 ·确保公共区域一切正常，以迎接客人随时到来。 ·给客人提供干净整洁的公共区域。 ·热情接待每一位客人，时刻保持微笑及使用法语问候，迅速及时解决客人的需求。 ·抓住每一个为客人服务的机会来与客人接触，了解客人的需求并为其提供优质的服务。 ·确保对客人投诉有高的补救率。 ·及时发现客人的需求并予以落实。 ·密切配合其他部门的工作。 ·有效及时地对客人的投诉进行补救。 ·随时促进工作，随时弥补不足。 ·确保始终如一的微笑服务。 ·每天每周每月都要对清洁程序及外包清洁区域的状况和工作持续及其清洁结果进行评估。 ·确保所有的清洁计划都按照时间表执行。 ·全面落实酒店的清洁标准

【岗位职责】 1、根据营业情况，对服务员进行工作任务分配，确保提供优质服务。 2、及时向经理和厨师长反馈客人对食品，服务方面的信息、了解客情，亲自为重要客人服务。 3、妥善处理餐厅里发生的问题和客人的意见，并及时向经理汇报。 4、定期检查，清点餐厅的设备、餐具、布草等物品，并将结果汇报给经理。 5、督促服务员做好餐厅安全和清洁卫生工作，保证达到饭店规定的标准。 【岗位要求】 1、有同岗位工作经验3年以上。 2、有一定方菜肴、食品、酒水等方面的知识。 3、有一定的组织和管理能力，具有熟练餐服务技能。 4、热爱本职工作，工作勤勤恳恳，认真负责。 5、身体健康，仪表端庄。

岗位职责 1、严格遵守操作程序，餐厅厨师岗位职责； 2、烹调时应注意个人卫生，接触食品要洗手，操作时，严格掌握卫生要求； 3、按照菜谱的顺序烹制，保证热菜加工的效率； 4、在操作中注意对水、电、气及调味品，花生油等原料的节约； 5、按操作规定使用炊事机械，爱护餐具和厨具； 6、做好灶面清洁工作，调料摆放整齐，保持区域环境卫生。 岗位要求 1、有相关工作经验； 2、身体健康，无传染病及传染病史； 3、具有良好的道德素质和职业素养； 4、熟练掌握烹饪工具的使用和维护； 5、着装整洁，注意个人卫生。

1、处理日常的入住，退房，预定及接待工作。 2、确保正确处理开票和行政工作，包括审查和归档工作报告。 3、在日常工作及对客服务中体现良好的公司和个人专业形象保持各酒店合作方的良好沟通和协调。 4、妥善和及时处理客户的要求、询问和投诉。如有需要，及时向上级汇报。 5、确保并遵守饭店相关的政策、程序和标准。 6、领导交办的其他工作。

工作职责： 数字渠道预算管理及执行 • 根据酒店商业目标，合理分配预算至各线上渠道（官方渠道直销、品牌商城、国内外 OTA）。 • 制定并维护年度线上渠道活动日历，涵盖重点节点（如 618、双 11、春节等）。 • 与集团保持战略协同，确保活动规划一致性。 活动与产品管理 • 执行集团及酒店层面的休闲散客促销活动（如 618、双 11、线上直播等）。 • 设计符合酒店休闲战略的电商产品，明确目标客群、渠道定位及活动目标。 • 管理产品全生命周期：申请、内容制作、上线发布、库存控制。 渠道与内容优化管理 • 定期检查价格合规性，及时上报异常，优化渠道分销结构。 • 审核酒店地理位置与 POI 信息准确性，协调相关团队解决内容问题。 • 管理付费广告投放及效果（如集团 PMP 项目、携程金字塔、Hilton Elevate 等），遵循内容审核与 SEO 优化建议，提升酒店曝光与转化。 • 跟踪踪并持续优化运营指标 （如飞猪 HID%、抖音 POI 评分等）。 • 负责抖音店铺运营，包括 KOL/KOC 合作、内容创作、点评管理及直播投放。 • 确保酒店内容在中英文之间准确翻译与本地化，吸引多元休闲客源市场。 • 优化内容评分，确保各渠道房型与价格展示准确。 绩效管理与数据分析 • 定期进行渠道绩效回顾（周/月），分析流量、转化率、ROI、客群反馈等数据。 • 提供基于数据的优化建议，支持战略决策。 • 与集团协作，挖掘增长机会。 • 联动 RMCC 收益管理中心团队优化电商产品库存投放，结合需求趋势与活动目标，确保与整体定 价策略一致。 • 与 OTA 市场经理保持沟通，获取最新策略与促销资源。 任职资格： • 本科及以上学历。 • 热爱酒店行业，具备以客户为中心的思维。 • 至少 3 年 OTA、电商、市场营销或分销相关经验。 • 具备良好的沟通技巧和跨部门协作能力 。 • 展现出敏锐的数字化潜力和扎实的市场洞察力，并积极探索新兴数字化商业机遇 • 英文听说读写流利优先。

工作职责： • Reports to outlet as scheduled, in uniform, eat, clean and ready to work 根据排班准时上班，准备工作之前需已用毕餐，换好工装，一切就绪。 • The Service Waiter服务员： a） Must know menu items as well as drink list 必须熟知所有的菜单和酒水单内容 b） Must know Outlet setup standards. 必须熟知餐厅的摆台标准。 c） Handles complaints and reports to immediate supervisor. 向值班主管汇报客人投诉。 • Prepares service mise en place and ensures smooth operation at all times. 布置摆台，保证运营顺畅。 • Must know outlet service manual, hotel rules & regulations and hotel emergency procedure. 必须掌握餐厅服务流程，酒店规章制度和紧急情况处理程序。 • To follow the procedures, policies and techniques of service. 遵循工作标准，制度和技术。 • To have full understanding of the menu preparation to ensure good salesmanship. 作为一个好的销售人员，需要充分理解菜单。 • To be courteous and friendly to guests and colleagues. 殷勤友好的对待客人和同事。 • To present menu to guests and take beverage order if necessary. 向客人展示菜单并点餐。 • To recommend menu items and beverage if necessary. 必要时为客人推荐菜品和酒水。 • To understand the coordination between the kitchen and the restaurant. 理解餐厅和厨房的协作。 • To assist guests with chairs when arriving and leaving. 帮助客人入座和离座。 • To clear soiled items to the washing area. 将使用过的餐具撤到洗碗间。 • To continuously check and replenish or exchange: bread, butter, water, ashtrays or any other condiments. 检查、补充和更换：配餐面包，黄油，水，烟灰缸或其他配料。 • To reset table as soon as guests leave. 客人离开后重新布置餐台。 • To replenish clean items to their respective areas. 为负责的相关区域补充洁净器皿。 • To remove soiled linen and place them in appropriate area. 撤换布草并将其运送到正确的区域。 • To complete all side duties assigned by the Supervisors, Assistant Manager and Manager. 完成主管，副经理，和餐厅经理分配的其他工作。 • To carry out any other duties as and when required by the Supervisors. 执行主管交予的其他工作。 任职资格： 良好的仪容仪表和积极的性格 • Experienced in F&B services, especially banqueting. 有餐饮服务经验，特别是宴会服务。 • Hold the same position in other established hotel for at least 1 year. 具有1年以上同等类别酒店工作经验。 • Willing to work long hours and work under extreme pressure. 愿意长时间工作，可以在压力下工作。

工作职责：• To make daily a thorough mis－en－place of all items featured on the menu.• 每日食品备料。• To help prepare orders according to standard established.• 按照标准协助备货。• To keep all the food items correctly stored.• 正确储藏所有食品。• To bring food requisitions and act as a runner, when required.• 当有需要时，派送食品订单至其它部门。• To work closely with the Senior Cook.• 与其他员工密切合作。• To keep the areas clean and tidy.• 确保工作环境干净整洁。• To follow and enforce hygiene and safety standards set by the Hotel and Food & Hygiene Department.• 贯彻和执行酒店和卫生部门指定的卫生和安全标准。• To know the Hotel‘s fire and safety procedures and operation of kitchen and fire fighting equipment.• 知道酒店消防和安全程序以及厨房灭火设备的操作。任职资格：dditional duties may be added at anytime due to any circumstances at the discretion of management.• 可根据情况共同协商同意增加额外的工作职责。

·        Responsible for coordinating the work of theSenior F&B Team Members and all Food and Beverage Team Members in anefficient manner, whilst maintaining quality and standards.             负责有效地协调高级餐饮部成员和所有餐饮部成员的工作，同时保持质量和标准。 ·        Have a full knowledge of the Outletoperations and roles therein.             全面了解门店的运营和职责。 ·        Ensure all food and beverage items served toguests are of the highest standard and presentation. Be attentive in checkingquality of food and beverage service.             确保提供给客人的所有食物和饮料都是高标准的。注意检查餐饮服务的质量 ·        Understand and supervise opening and closing proceduresincluding a thorough knowledge of the Point of Sale System.             理解并监督开关程序，包括销售点系统的全面知识。 ·        Ensure cleanliness of bar, tables, chairs,floor and general equipment. In liaison with Outlet Assistant Manager, ensuresufficient equipment for the operation of the outlet.             确保酒吧、桌椅、地板和一般设备的清洁。与餐厅副经理保持联系，确保餐厅有足够的设备进行运作。 ·        Assign team members to their stations andinform of any special request such as VIP guest or returning guests.             分配团队成员到他们的位置，并通知任何特殊要求，如VIP客人或回程客人。 ·        Ensure linen exchange procedure is followedand all care is taken with linen.             确保按照布草交换程序进行，并注意布草的使用 ·        Ensure all back of house areas are cleanedand equipment stocked             确保所有房间后方区域清洁，设备备齐 ·        Handle customer concerns and complaints withconcern and understanding according to Hotel standard.             根据酒店标准，以关心和理解的态度处理客户的问题和投诉。 ·        Actively solicit guest feedback in order toseek continual improvement in service and to ensure guest satisfaction.             积极征求客人的反馈，以寻求服务的持续改进，确保客人满意。

【岗位职责】 1、与既有的客户和潜在的客户及合作伙伴保持密切的联系。 2、高效认知和掌握销售线索。 3、代表酒店参加国际及国内的销售活动。 4、发挥创造力，为酒店的产品及部门做出应有的贡献。 5、仔细计划与客户的会面，对预定的客户实施客户关系管理，完成销售目标。 6、在所负责的市场区域内，监视和报告市场及竞争者的情况。 7、准备销售报告，确保市场及客户信息的准确性，以便于工作的跟进。 8、积极地传播产品信息，在负责的市场内营造酒店的知名度。 9、在所负责的区域内，与市场销售总监一起计划销售攻势，并确保其实现。 10、主动参与，完成各种销售报告。 11、协助计划和配合销售活动。 12、协助配合开发制作所有酒店促销材料。 13、管理客户档案数据库，手工或以电脑更新客户档案。 14、不断地对下属员工给予持续建议及支持。 15、执行上级要求的任务，完成市场销售目标。 16、遵守酒店酒店的员工守则。 17、遵守酒店酒店的政策及程序。 18、坚持不断的对自己的表现进行分析评估。 19、完成上级交给的其他任务 【岗位要求】 1、具备领导才能，了解所负责部门对各职位的责任。 2、掌握使用互联网及其它主要电脑系统的知识。 3、掌握应用销售及前台的电脑系统。 4、了解商务旅游、旅游业国际市场，会议旅游及餐饮销售。 5、能够掌握和理解市场和竞争。 6、必须具备良好的中，英文读写能力。 7、良好的电脑技能，至少会使用微软2003或以上操作系统、微软办公软件2003或更高版本、互联网及其它的流行出版软件。 8、良好的人际交往和沟通技巧。 9、独立工作和团队工作的能力。

Trains newstaff in all aspects of outlet food and beverage WA service standards. 培训员工全面的餐饮知识和华尔道夫服务标准。 Assists in setup,  ensure smooth operation at alltimes. 协助布置摆台，保证运营顺畅。 Must knowoutlet service manual, hotel rules & regulations and hotel emergencyprocedure. 必须掌握餐厅服务流程，酒店规章制度和紧急情况处理程序。 Employee performsall cashier and revenue recording duties according to hotels policy &procedures. 根据酒店的制度和流程，员工必须掌握所有的收款和收入登记的职能。 To co-ordinate the work of subordinates andmaintain the established procedures and policies. 协调下属员工的工作维护现有工作标准和规范。 To communicate efficiently with the kitchen. 负责与厨房有效沟通。 To help prepare training programs for staff. 帮助准备员工培训活动。 To promote good working atmosphere with emphasis inenhancing relations with subordinates. 引导员工关系，促进良好的工作氛围。 To enforce the personal appearance of the staff andpunctuality. 规范员工仪容仪表遵纪守时。 Experience in all aspects of food & beverageoperations and modern management principles. 具备全面的餐饮运营经验和现代管理理念。 Must have experience in food & beverageoperations for at least 3-5 years. 有至少3-5年餐饮运营经验。 Holding similar position in a well-establishedhotel for at least 3 years. 至少3年高星级酒店同类职位工作经验。

a)      Must know menu items as well as drinklist 必须熟知所有的菜单和酒水单内容 b)      Must know outlet setup standards. 必须熟知餐厅的摆台标准。 c)       Oversee entire operation; lead bygood example 监督整个运营过程 d)      Handles complaints and reports toimmediate supervisor. 向值班主管汇报客人投诉。 ·        Trains newstaff in all aspects of outlet food and beverage WA service standards. 培训员工全面的餐饮知识和华尔道夫服务标准。 ·        Assists inset up, service mise en place and ensures smooth operation at all times. 协助布置摆台，保证运营顺畅。 ·        Must knowoutlet service manual, hotel rules & regulations and hotel emergencyprocedure. 必须掌握餐厅服务流程，酒店规章制度和紧急情况处理程序。 ·        Employee performsall cashier and revenue recording duties according to hotels policy &procedures. 根据酒店的制度和流程，员工必须掌握所有的收款和收入登记的职能。 ·        To co-ordinate the work of subordinates andmaintain the established procedures and policies. 协调下属员工的工作维护现有工作标准和规范。 ·        To communicate efficiently with the kitchen. 负责与厨房有效沟通。 ·        To help prepare training programmes for staff. 帮助准备员工培训活动。 ·        To promote good working atmosphere with emphasis inenhancing relations with subordinates. 引导员工关系，促进良好的工作氛围。 ·        To enforce the personal appearance of the staff andpunctuality. 规范员工仪容仪表遵纪守时。

SUMMARY 摘要:                                                                                                                             Thisposition is responsible for assisting guests; checking in / checking out guestsaccording to the established procedures. Major functions include awareness of the guest’s preferences ensuringthe room assignment and set up/ reparation meets the guest’sexpectations.Dealing with guest’s requests and handling them according to thehotel policies & procedures with professionalism and courtesy. Undertakingany other duties and responsibilities as required by Front Desk Manager and theFront Office Management. 此职位负责为客人提供热情周到的接待，根据酒店流程有效率地办理入住/退房；主要职能包括了客人的喜好从而分配房间，并且能够为满足客人期望做准备。根据酒店规章制度，专业并有效地处理客人需求，殷勤周到。完成前台经理或者前厅部管理人员指派的其他工作。 SPECIFIC JOB KNOWLEDGE,SKILL AND ABILITY 专业知识及工作技能、技巧要求: ·        Fluent in English/Mandarin spoken/written 流利的英语，普通话及其他语言将被优先考虑 ·        Knowledge of the OnQ system or different PMS isan advantage 熟练OnQ或者其他酒店管理系统优先考虑 ·         Experience for working shifts rotation,including Night Shift.  有翻班工作经验，包括夜班。 ·        Well presented, smart and outgoing personality 性格开朗、头脑灵活、工作踏实 REQUIRED QUALIFICATIONS 必要的资历要求:                                                                        ·        Minimum 1 year experience in a similar positionin a comparable hotel. Front Office knowledge is an advantage 至少一年及以上同岗位的工作经验，前厅部相关工作经验优先考虑

【职位描述】 With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others. If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike. A Chef de Cuisine will manage and lead the team to ensure smooth culinary operation and maximize the level of standard in the hotel’s kitchen. What will I be doing? As the Chef de Cuisine, you will be responsible for performing the following tasks to the highest standards: -Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant. -Work seamlessly with recipes, standards and plating guides. -Maintain all HACCP aspects within the hotel operation. -Use appropriately all equipment, tools and machines. -Focus on constant improvement of training manuals and SOPs. -Participate actively in quality initiatives such as daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing. -Work on offsite events when requested. -Complete tasks and jobs outside of the kitchen area. -Assist in inventory taking. -Knowledgeable of hotel’s occupancy, events, forecasts and achievements. -Prepare menus as requested, in a timely fashion. -Work on new dishes for food tastings and photo taking. -Control stations within the kitchen. -Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. -Effectively respond to guests’ requests. -Learn and adapt to changes. -Be receptive to constructive feedback. -Purchase for and control production. -Maintain at all times a professional and positive attitude towards team members and supervisors. -Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. -Coordinate, organize and participate in all production pertaining to the kitchen. -Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. -Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you. -Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools. -Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately. -Report to the Executive Chef on any issues and take appropriate action. -Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef. -Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day. -Exercise maximum control on wastage to achieve optimum profitability. -Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef. -Prepare the necessary work orders for the Engineering department. -Ensure that recipes and costings are established and updated. -Monitor food quality and quantity to ensure the most economical usage of ingredients. -Check that the quality of food prepared by team members meet the required standard and make necessary adjustments. -Select team members who display qualities and attributes that reflect department standards. -Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. -Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner. -Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area. -Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction. -Review all timesheets to ensure that team members’ work times and meal breaks are accurate. -Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. -Ensure that team members have a complete understanding of and adhere to the hotel’s team member rules and regulations. -Train team members on the correct usage of all equipment, tools and machines. -The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. -Carry out any other reasonable duties and responsibilities as assigned. 【任职要求】 What are we looking for? A Chef de Cuisine serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: -High school graduate. -8-10 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards. -Basic spoken English to meet business needs. -Up to date with sanitation classes. -Possess a valid health certificate. -Proficient in an additional language. -Knowledgeable in HACCP. -Participated in additional culinary classes or seminars. -Work experience in similar capacity with international chain hotels. -Technical education in hospitality or culinary school preferred. What will it be like to work for Hilton? Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

Fluent in English/Mandarin spoken/written 流利的英语，普通话及其他语言将被优先考虑 Knowledge of the OnQ system or different PMS is an advantage 熟练OnQ或者其他酒店管理系统优先考虑 Experience for working shifts rotation, including Night Shift. 有翻班工作经验，包括夜班。 Well presented, smart and outgoing personality 性格开朗、头脑灵活、工作踏实 Minimum 1 year experience in a similar position in a comparable hotel. Front Office knowledge is an advantage 至少一年及以上同岗位的工作经验，前厅部相关工作经验优先考虑

【岗位职责】 1、部门文件的收发、建档工作。 2、根据部门的业务需要，编制和修改有关报价信函、合同、推销文书及《备忘录》。 3、收集和剪辑新闻媒介提供的信息资料，并予保存。 4、做好本部门各销售市场的档案管理工作。 5、做好部门的例会记录、电话留言记录，并及时通知当事人员。  6、编制部门员工的每月考勤。 7、执行订房业务，包括是旅行社、会务公司和商务公司等预订工作。 8、协助策划酒店内部各部门的推销和宣传活动等方案。 【岗位要求】 1、大专及以上文化程度，熟练掌握和运用英语。 2、外表端庄大方，身体健康、干净整洁。 3、善于与人交际，有亲和力，待人热情、友善，有礼貌，性格外向、机警灵活、工作勤奋。  4、熟练掌握销售的方法和推销技巧，并能在工作中灵活运用。 5、熟悉酒店各个部门的运作程序，沟通协调能力强。 6、形象气质佳。

【岗位职责】 1、不断向餐饮部指出新的餐饮主向的工作计划。 2、保证所有的厨房正常工作。 3、检查厨师的仪容仪表及个人卫生。 4、确保所有采购食品的质量。 5、建立各种控制体系（卫生、成本等） 6、极积开创新菜，制订餐厅的菜单、自助单及特殊菜单。 【岗位要求】 1、同岗位工作经验2年以上。 2、有丰富的技术及行政经验，熟悉六国以上西式烹调 3、懂得成本核算，食物原料及食品营养知识 4、身体健康，精力充沛。

【岗位职责】 1、负责酒店的库存物资的成本核算与控制，定期与有关帐目进行核对、 2、对每一种食品菜肴按消耗量编出成本计算单，为制定销售价格提供依据。 3、对酒店饮食管理控制系统提出提出改进意见。 4、定期与采购部、餐饮部共同对市场价格进行调查、分析，更有效地控制进价。 5、对仓库、收货部进行工作检查，严格各种物品、食品、饮料的购入、验收、入库、出库等有关手续和标准。 6、减少库存积压，配合库房每月汇总库存物资积压表，尽量利用库存积压物资以减低成本。 【岗位要求】 1、财务、会计等相关专业大专及以上学历。 2、具有一定的管理、沟通、协调能力和团队协作意识。 3、熟练掌握酒店会计的基本理论及实际工作方面的知识。 4、基本了解酒店所需各种物品的名称、型号、规格、单价、用途和产地。 5、了解同类产品不同共应商提供物资质量及价格差别。 6、熟悉酒店成本控制的方法，了解酒店物资消耗的基本情况。

岗位职责/职位描述 1.执行营销计划中分配的各自销售领域内的销售任务。   2.建立并维护各自销售领域内主要客户的资料。   3.完成每周销售拜访计划和每周销售拜访报告。 4.开发新客户并落实签订客房及宴会销售合同。

【岗位职责】 1、各类冷荤的烹调制作，根据卫生标准严格操作安全生产，保证食品的质量。 2、严格遵守每个工作流程,妥善保管各种冷荤原材料，合理用料，降低消耗成本。 3、负责对专用工具、砧板、容器等消毒工作，同时也要保持冰柜、烤箱等清洁卫生。 4、检查每日餐后的原料消耗，及时申购、补充。 5、配合食品检验部抽查菜品及留样品种并进行化验，确保宾客食品的绝对安全。 【岗位要求】 1、为人正直，有责任心。 2、有西厨房冷菜工作经验 3、身体健康，能吃苦耐劳。