岗位职责 1、负责乐园厨务人力调控、安全生产、成本管控、物资计划及日常厨务生产营运安排；食品菜单制定、新品研发、制定出品作业标准、食品质量与安全； 2、审核食材原料采购计划与订单，把控原材料采购质量，准确掌据厨房原料库存量，合理使用调拨，控制食材成本； 3、督导执行食品安全生产制度，厨房生产设备设施的日常维保；定各岗位操作技能技术的培训计划，组织岗位各项培训； 岗位要求 1、35岁以上、10年以上厨房工作经验，食品工程类专业优先； 2、熟悉PPT、WORD、EXCEL等软件操作； 3、掌握各菜系的菜式出品营养搭配，具备产品质量管理，安全生产，等相关厨务专业知识及管理技能。

核心职责： 1、负责酒店商务客源的销售工作，完成销售指标； 2、负责客户关系的建立、维护，客户回访工作； 3、负责市场调研，掌握本地及周边地区的企业情况。 任职要求： 1、大专及以上学历，市场营销专业优先； 2、5年以上酒店商务销售工作经验，高星级、亲子度假酒店经验优先； 3、有良好的沟通能力，有良好的团队协作精神，有较强的工作抗压性。

核心职责： 1、负责酒店工程部全面管理工作，建立并完善部门管理制度、标准操作流程、考核办法并监督落实执行； 2、协助新建酒店项目提资、筹建等工程专业条线工作。 任职要求： 1、大专及以上学历，机电、工程技术相关专业； 2、十年以上高端酒店工程设备、技术管理相关工作经验，三年以上同等岗位管理经历，熟悉酒店强电、弱电、暖通、空调、给排水、装修等各专业技术要求及管理标准； 3、具备大型度假型酒店或酒店群相关工作经验者优先； 4、具备良好的沟通协调能力和管理团队能力，工作责任心强，能承担一定的工作压力。

岗位职责 1. 每班检查当日抵店客人信息，包括VIP、酒店会员、常客、长住客及团队的情况以及特别要求。 2. 按照酒店的政策和程序处理无法发现预订记录和酒店客满时婉拒客人入住的情况。 3. 向管理层汇报酒店运行过程中的不足和不合理行为。 4. 维持对酒店房价、折扣、包价、酒店设施、特别事件的全面了解。 5. 确保客人抱怨被合适记录并采取行动避免客人不满意的离开酒店,必要时从管理人员处获得帮助。 6. 维持对酒店会员计划的高度了解，确保正确处理、准备报告并积极参与发展新会员。 7. 协助解决财务问題、争议、丢失的备分等。 8. 处理客人要求并通过亲自追踪相关部门负责确保客人的要求被满足。 岗位要求 1、专科以上学历，有同岗位工作经验2年以上，有良好英文沟通能力。 2、具有良好的服务意识，团队协作精神以及良好的沟通、协调和应变能力。 3、注重细节，工作有责任心，敢于承担责任，执行力较强。 4、有上进心和良好的学习能力和抗压能力。

核心职责： 1、负责结合市场销售预算和预测制定年度收益计划； 2、负责贯彻并制定收益行动计划，确保能够完成收益指标； 3、负责监控市场动态，及时反馈价格信息，为公司价格策略调整提供专业建议。 任职要求： 1、大专及以上学历，酒店管理类专业优先； 2、五年以上星级酒店收益、预订及相关岗位工作经验，具备度假型酒店、国际品牌酒店、酒店集团/酒店群工作经验者优先，熟练使用办公软件； 3、具备优秀的数据分析能力和市场敏感性。

岗位职责 1.在西厨厨师长的领导下，按菜式规定，烹制各种菜式，保证出品质量。 2.按西厨厨师长厨分工，完成大型宴会、酒会的菜品制作任务。 岗位要求 1.专科以上文化程度，或相关专业毕业。 2.熟悉饮食的工作规范和要求，掌握配菜的各种操作技术的质量要求。 3.1年以上同星级同岗位工作经验 4.能按工作规范和质量标准要求独立进行工作，并有相应的技术等级。 5.一定的文字语言表达能力。 6.工作有责任心，做事认真负责。

核心职责： 1、参与酒店筹建工作，主导统筹酒店筹开阶段各项工作； 2、全面负责酒店日常经营管理，对酒店的经营业绩、客户满意度、安全运营等指标负责； 3、代表酒店建立和维护各类外部关系，处理紧急突发事件。 任职要求： 1、大专及以上学历，酒店管理类专业优先； 2、十年以上高星级酒店工作经验，三年以上同等岗位工作经验，熟悉酒店多个核心业务部门的工作流程与管理规范，具备酒店筹开工作经验，具备国际品牌酒店或亲子度假酒店经验者优先； 3、具备优秀的团队管理能力，具备优秀的统筹协调、资源整合、业务拓展能力； 4、本岗位为公司新筹建酒店储备岗位。

工作职责： • To co－ordinate the work of subordinates and maintain the established procedures and policies. • To communicate efficiently with the kitchen. • To help prepare training programmes for staff. • To assist restaurant manager in training. • To promote good working atmosphere with emphasis in guiding relations between subordinates. • To enforce the personal appearance of the staff and punctuality. • To greet guests, handle comments and problems whenever required and promotes sales to meet forecasted revenues. • To recommend menu items and beverages to guests, as well as taking orders. • To converse with guests to maintain a good relationship as well as extending personal touch. • To make requisition for supplies in order to maintain stock level. • To prepare weekly duty rosters. • To take over the duties of the outlet manager in his absence. • To carry out any other duties as and when required by the restaurant manager. OTHER CONSIDERATIONS : • To input ideas and suggestion in menu planning and food promotion • To implement training programme and schedule • Be knowledgeable in food & beverage service • To exercise customer relations skills with guest • Leadership qualification SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY Knowledge and Skills • Experience in all aspects of food & beverage operations and modern management principles. • Must have experience in food & beverage operations for at least 5－8years. Personality • Outgoing, pleasing, neat and clean • Self motivated. Job knowledge • comprehensive F&B knowledge （products, processes） • Good operation and administrative skills. • Strong computer skills Others • Able to work as scheduled and as business and management dictate. • Honest, hardworking, a team player. • Ability to perform well under stress. • Ability to communicate with all levels of staff, supervise and motivate employees. • Excellent command of written and spoken English. • Ability to receive as well as deliver constructive criticism. 任职资格： REQUIRED QUALIFICATIONS • Experience in all aspects of food & beverage operations and modern management principles. • Must have experience in food & beverage operations for at least 5－8years. • Holding similar position in a well established hotel for at least 3 years. • Good operation and administrative skills. • Well groomed at all times. • Self motivated. • Ability to communicate with all levels of staff, supervise and motivate employees. • Excellent command of written and spoken English.

工作职责： 1. 统筹开展酒店整体及各部门培训需求调研与分析，制定并落实年度、月度学习与发展计划； 2. 推进部门级培训体系建设，组织并赋能部门内部培训师队伍，开展课程开发、授课技巧及评估方法等专项培训； 3. 贯彻希尔顿全球人力资源及学习发展标准，结合本地法规与业务实际，完成政策与流程的适配与落地； 4. 设计、实施并持续优化关键岗位培训项目，确保覆盖新员工入职、岗位技能提升、管理能力发展及合规安全教育等领域； 5. 监督各部门学习与发展计划执行进度与成效，通过目标达成率、参训满意度、行为改变度等维度评估培训质量； 6. 规范管理酒店全部培训档案，确保纸质及电子记录完整、准确、可追溯，符合内审及合规检查要求； 7. 定期与各部门负责人协同制定培训方案，推动培训计划与业务目标对齐，并保障信息同步与资源支持； 8. 参与重点培训课程实施，开展现场观察与教学反馈，助力培训效果转化与服务质量提升； 9. 运用希尔顿全球培训成效评估体系（如SEP目标达成情况、预算执行率等），定期复盘并优化培训策略与资源配置； 10. 指导并支持部门培训师开展课程准备、现场授课与效果评估工作，建立标准化带教与质量审核机制； 11. 确保所有部门培训严格依据标准作业流程（SOP）设计与执行，强化操作规范性与风险防控； 12. 按月编制并提交培训实施报告，内容涵盖计划完成情况、预算使用、关键成果及改进建议； 13. 维护培训资源供应商库，动态更新资质、课程目录、服务评价等信息，保障资源供给质量与合规性； 14. 开展团队成员绩效辅导与能力发展对话，提供结构化反馈，支持个人成长与组织目标协同； 15. 协同上级管理者编制、分解及管控年度培训预算，监控部门费用执行情况，确保成本效益与战略投入匹配； 16. 参与酒店中长期战略规划及学习发展专项规划编制，统筹设计支撑业务发展的能力发展路径与项目组合； 17. 严格执行希尔顿集团各项政策与操作规范，落实职业健康安全、消防安全、应急管理及信息安全要求，履行管理者的合规监督责任； 18. 与集团内其他学习与发展负责人协同交流最佳实践，拓展内外部合作资源；联动高校及专业培训机构，共建人才培养生态。 任职资格： 酒店管理专业或相关专业本科学历。 5年相关工作经验，至少2年酒店工作经验。 讲台授课经验 具备酒店运营部门工作经验为佳 思维敏捷，富工作激情，具有较强的沟通能力与抗压能力 优秀的演讲技能 设计和开发项目 流利的英语书写和口语表达 创新技巧

工作职责： • 妥善处理食物，设备和设施。 • To prepare food according to Chef‘s specification and recipes. • 根据菜谱备货。 • To set up daily mis－en－place. • 每日备货。 • To assist Sous Chef in food requisition to ensure sufficient stock but no wastage. • 协助部门经理确保食品仓库库存充足无浪费。 • To ensure attractive display of food items, show pieces, etc, on display counters, buffets or where required. • 确保食品，展品，展示柜，自助餐等达到规定的要求。 • To receive food checks, event orders and prepare them as required. • 宴会开始前检查所有食品的准备工作。 • To clean and maintain his working place, store, equipment and utensils. • 确保工作环境干净,厨房设备设施清洁和保养。 • To send for requisitioned items from storeroom and personally double check quantities and qualities. • 亲自检查从仓库领出货品的数量和质量。 • To check the sauces, meats and all pre－cooked and raw items and to prevent spoilage,to give special attention to all meats and seafood items. • 检查所有酱料，肉类食品，所有半成品和生食，防止食品腐蚀尤其是肉类和海鲜产品。 • To check mis－en－place in all areas of the kitchen. • 检查厨房所有食品。 • To ensure that mis－en－place has to be ready 30 minutes before a meal period. • 确保餐点开始前30分钟准备好所有食品。 • To arrange lunch break: half of the crew from 11:00 am － 11:30 am, the other half from 11:30 am － 12:00 noon. To ensure that at 12:00 noon, everybody has to be on his assigned post. • 安排员工分批就餐并于十二点到岗。 • To check the kitchen before service begins. To ensure that all sauces are ready for use and if required in bain－marie, everything is neat and tidy and cooks are in proper uniforms. • 用餐开始前检查厨房备料，如酱料等。所有食品干净整洁，员工着制服。 • To supervise and participate in the meal service. • 参与食物的监督和出菜过程。 任职资格： • To follow and enforce the hygiene and safety standard set by the Hotel and Food & Environmental 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。 • To co－operate and delegate work properly and in fair manner. • 确保工作程序正常运行。 • To supervise the general cleaning and proper handling of food. • 监督食品的清洁和处理。 • To re－organize refrigerators, re－stock items up to par and re－organize section for next meal period. • 整理冰箱，整理仓库，计划下一次的用餐安排。 • To minimize wastage and optimize yield. • 减少浪费优化产量。

工作职责： • To properly handle food, equipment and utensils. • 妥善处理食物，设备和设施。 • To prepare food according to Chef‘s specification and recipes. • 根据菜谱备货。 • To set up daily mis－en－place. • 每日备货。 • To assist Sous Chef in food requisition to ensure sufficient stock but no wastage. • 协助部门经理确保食品仓库库存充足无浪费。 • To ensure attractive display of food items, show pieces, etc, on display counters, buffets or where required. • 确保食品，展品，展示柜，自助餐等达到规定的要求。 • To receive food checks, event orders and prepare them as required. • 宴会开始前检查所有食品的准备工作。 • To clean and maintain his working place, store, equipment and utensils. • 确保工作环境干净,厨房设备设施清洁和保养。 • To send for requisitioned items from storeroom and personally double check quantities and qualities. • 亲自检查从仓库领出货品的数量和质量。 • To check the sauces, meats and all pre－cooked and raw items and to prevent spoilage,to give special attention to all meats and seafood items. • 检查所有酱料，肉类食品，所有半成品和生食，防止食品腐蚀尤其是肉类和海鲜产品。 • To check mis－en－place in all areas of the kitchen. • 检查厨房所有食品。 • To ensure that mis－en－place has to be ready 30 minutes before a meal period. • 确保餐点开始前30分钟准备好所有食品。 • To arrange lunch break: half of the crew from 11:00 am － 11:30 am, the other half from 11:30 am － 12:00 noon. To ensure that at 12:00 noon, everybody has to be on his assigned post. • 安排员工分批就餐并于十二点到岗。 • To check the kitchen before service begins. To ensure that all sauces are ready for use and if required in bain－marie, everything is neat and tidy and cooks are in proper uniforms. • 用餐开始前检查厨房备料，如酱料等。所有食品干净整洁，员工着制服。 • To supervise and participate in the meal service. • 参与食物的监督和出菜过程。 任职资格： • To follow and enforce the hygiene and safety standard set by the Hotel and Food & Environmental 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。 • To co－operate and delegate work properly and in fair manner. • 确保工作程序正常运行。 • To supervise the general cleaning and proper handling of food. • 监督食品的清洁和处理。 • To re－organize refrigerators, re－stock items up to par and re－organize section for next meal period. • 整理冰箱，整理仓库，计划下一次的用餐安排。 • To minimize wastage and optimize yield. • 减少浪费优化产量。

工作职责： • To organize, supervise and participate in the work of all production personnel engaged in the preparation of Chinese food. • 组织，监督并参与所有食品的准备工作。 • To participate creatively in the preparation of Chinese menus and special food items, as well as in the organization of banqueting events. • 参与到中式菜单和特色食品的准备以及宴会的上 • To be responsible for the maintenance of a relatively low food cost in the Chinese Kitchen, in co－operation with the floor manager. • 控制厨房食品的成本。 • To be responsible for the cleanliness, sanitation and orderliness of the Chinese Kitchen, in co－operation with the floor manage. • 确保厨房区域干净，卫生。 • To prepare the working schedules for his staff in co－operation and consultation with the Executive Chef, Executive Sous Chef and the Restaurant Manager. • 准备员工排班表 。 • To initiate hiring and take disciplinary measures concerning the staff for / of the Chinese food preparation areas when required. • 必要时准备中式食品。 • To co－ordinate with the Executive Assistant Manager, Food & Beverage, Director of Catering & Conventions and Restaurant Manager in matters concerning the Chinese food preparations and Chinese banquet functions. • 与行政副经理，餐饮部，宴会销售及餐厅经理协调有关宴会食品的准备工作。 • To conduct daily inspections of refrigerators, stores, outlets and the kitchen area. • 每日检查冰箱，仓库及厨房区域。 • To co－ordinate mis－en－place of production material. • 统筹制作材料的备货工作。 • To be in charge of food issuance station during service hours. • 用餐时段负责所有菜品质量。 • To perform other duties common to supervisory personnel. • 履行主管人员的其它职责。 • To be aware of all house rules; to observe them and to assist in enforcing them. • 了解并执行所有酒店政策法规。 • To conduct himself in such a manner so as to encourage fellow employees to do likewise. • 鼓励员工遵守相关政策。 • To emphasize on teamwork towards betterment of his section and the overall kitchen operations. • 强调团队合作在厨房整个运营中的重要性。 • To train junior staff on the job in order to improve their standard. • 为了改善工作标准，经常进行员工在职培训。 • To follow and enforce the hygiene and safety standard 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： • 为了改善工作标准，经常进行员工在职培训。 • To follow and enforce the hygiene and safety standard 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。

工作职责： 1. 全面负责粤菜厨房的日常运营管理，主导粤菜菜品研发、工艺标准化及出品质量管控； 2. 组织粤菜厨师团队的技能培训、岗位带教与绩效管理，传承粤菜烹饪技艺与饮食文化； 3. 严格执行《食品安全法》及餐饮服务操作规范，落实原料溯源、加工过程控制与卫生管理制度； 4. 科学统筹粤菜食材（含时令生鲜、广式腊味、传统调味料等）采购计划、成本核算与库存管理； 5. 配合餐厅品牌定位，推动经典粤菜创新升级、菜单结构优化及客户口味需求响应。 任职资格： 1. 具有10年及以上粤菜餐饮从业经验，其中不少于3年担任粤菜厨房主管、厨师长或同等管理职务； 2. 持有中等职业技术学校（中专/技校/职高）及以上学历，具备中式烹调师（粤菜方向）高级工（三级）或以上职业资格证书； 3. 精通粤菜传统技法（如白切、清蒸、煲炖、豉油炒、盐焗等）及广府、潮汕、客家等主要流派特色； 4. 熟悉粤菜常用食材特性、季节性规律及地道调味应用，具备稳定出品与批量复制能力； 5. 具备良好的沟通协调能力、团队领导力及食品安全责任意识，无违法违规及重大食品安全事故记录。

工作职责： Responsibilities: • To ensure prompt, efficient and courteous service. • To monitor and analyze levels of guest satisfaction. • To exceed guest satisfaction & to maximize return guests. • To set and maintain service standards • To lead the team. • To motivate employees. • To coach, counsel, discipline employees • To determine priorities, set goals, and follow up. • To monitor attendance, shift rosters. • To participate in selection of staff. • To conduct performance appraisals. • To identify and analyze problems and develops solutions. • To conduct orientation & induction of employees. • Annual Training plan. • To conduct technical job knowledge training. • To attend Dept. Meetings. • To conduct daily briefings. • To provide feedback to management • To monitor and control productivity. • To practice cost containment. • To prepare accurate monthly forecasts of covers, revenue, and expenses, GOP. • To prepare budgets for operating equipment, CAPEX. • To maintain records. • Monitors grooming & appearance standards of employees. • Ensures effective up selling. • Optimizes opportunities for marketing the outlets. • Conducts sales calls. • Control quality of merchandising displays • To provide ongoing guidance and support for all departmental staff in the day－to－day planning and execution of assigned tasks. • Quality levels of product and service • Guest satisfaction • Merchandising and marketing • To ensure optimum performance in specific areas as assigned in the above areas • To establish good relationship with employees. • To respect and treat employees fairly. • To handle the responsibilities such as hiring specific levels of employees, employee orientation, job performance appraisal, coaching to ensure appropriate staffing and productivity. • To have a thorough knowledge of the market situation in terms of business mix of competing hotels, their pricing structures, sales strategies, future hotel planning. • To provide input in relations to decorations and theme ideas to continuously enhance the execution of events. • To monitor the assignment of function room space for catering events, both tentative and definite, and ensure that information is accurate, complete and up－dated. • To conduct a monthly and quarterly review and up－date function space bookings related to catering events in coordination with concerned staff. • To monitor tentative bookings placed by all sales staff and regularly check on developments of its status • In the compilation of new menus and beverage lists. • To oversee the preparations, presentations and service of all Food and Beverage products to ensure highest standard of quality at all times. • Departmental Checklists • Departmental Reports • In the preparation of the hotel’s strategy plan, marketing plan, goals program and budgeting for the Catering &Convention Department. • To up－date and maximize usage of Opera Sales and Catering programme and subsequent up－dates to software in coordination with the Director of Sales & Marketing and EDP. • To attend and contribute to the weekly Food and Beverage meeting. 任职资格： SPECIFICATIONS: • A degree or diploma in Hotel Management or equivalent, required • In depth knowledge of the hotel, leisure, and/or service sector • A proven track record of success in Food & Beverage • Demonstrated commercial capability to deliver profit, control costs and build customer loyalty • Exceptional communication skills and the leadership capability to create a winning team

工作职责： • To communicate efficiently with the kitchen. • To help prepare training programmes for staff. • To assist restaurant manager in training. • To promote good working atmosphere with emphasis in guiding relations between subordinates. • To enforce the personal appearance of the staff and punctuality. • To greet guests, handle comments and problems whenever required and promotes sales to meet forecasted revenues. • To recommend menu items and beverages to guests, as well as taking orders. • To converse with guests to maintain a good relationship as well as extending personal touch. • To make requisition for supplies in order to maintain stock level. • To prepare weekly duty rosters. • To take over the duties of the outlet manager in his absence. • To carry out any other duties as and when required by the restaurant manager. OTHER CONSIDERATIONS : • To input ideas and suggestion in menu planning and food promotion • To implement training programme and schedule • Be knowledgeable in food & beverage service • To exercise customer relations skills with guest • Leadership qualification SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY Knowledge and Skills • Experience in all aspects of food & beverage operations and modern management principles. • Must have experience in food & beverage operations for at least 5－8years. Personality • Outgoing, pleasing, neat and clean • Self motivated. Job knowledge • comprehensive F&B knowledge （products, processes） • Good operation and administrative skills. • Strong computer skills Others • Able to work as scheduled and as business and management dictate. • Honest, hardworking, a team player. • Ability to perform well under stress. • Ability to communicate with all levels of staff, supervise and motivate employees. • Excellent command of written and spoken English. • Ability to receive as well as deliver constructive criticism. 任职资格： principles. • Must have experience in food & beverage operations for at least 5－8years. • Holding similar position in a well established hotel for at least 3 years. • Good operation and administrative skills. • Well groomed at all times. • Self motivated. • Ability to communicate with all levels of staff, supervise and motivate employees. • Excellent command of written and spoken English.

工作职责： 1. Daily Operational Management日常运作管理 1.1 Work Order Control System工作单的控制 1） Complete daily Maintenance Requests to ensure that the works connected therein are satisfactorily completed within the shortest time possible. 完成每日维修申请单，确保维修工作在尽可能短的时间内以满意的质量完成。 2） Follows－up reason for outstanding work orders. 跟进未能完成的维修单，写下原因及跟进情况。 1.2 Control of All Mechanical & Electrical Plant管理所有相关设备机房 Monitor all M & E Plants during the shift period. 在当班期间对酒店所有机电设备房进行监控 1） Monitor all M & E plant of the hotel （at least twice） （Example: Chiller rooms, cooling towers, boiler room, pump room） and records. If any accident, takes direct control of affected systems and initiates remedial action as required immediately. And report to your supervisor directly. 在当班期间定时巡视（至少两次）相关重点机房（如：冷冻机房，冷却塔，锅炉房，水泵房等）运行读数并作记录。如发现异常，必须及时采取适当的措施维修和上报上级主管。 2） Regularly visit the lobby, restaurant, banquets, check the temperature and lighting and adjustment and maintenance timely. 每班定时巡视大堂、餐厅、宴会厅，检查和记录温度，及时调整和维修。 3） Regularly inspections and records all cold room and refrigerators working temperature, timely adjust and maintained during the night shift period. 夜班定时巡视和记录所有冷库和冰箱温度，及时调整和维修。 4） According to the procedures and plans, to properly operate chillers, free cooling and heating systems, has been to maximize energy savings and optimal quality of service. 按程序和计划，合理运行冷冻机，冷板换和采暖系统，已达到最大化能源节约和最优服务质量。 5） Ensure fast M&E reaction to emergencies such as fire alarm, etc. 在遇到紧急情况如火警等，保证所有相关的机电设备迅速复位。 2. Leadership领导 2.1 Sets and maintains service standards监督由承包商负责的所有工作 Based on engineering practice and the specifications, provisions, regulations and legal provisions, monitor the contractor to make it meet the requirements. Guide all out source construction companies and personnel safety and requirements for operating the hotel. 根据工程实践及有关规格，规定、 条例及法律条文，监督由承包商 负责的工作 ，使之符合要求。指导所有外来施工公司及人员按酒店得安全及规定操作。 2.2 HR人员管理 1） Fulfill the hotels and department policies, procedures and guidelines. 履行饭店和部门的政策、规章制度和指导方针。 2）.Supervision and assist the work of associates and assist to do work with demands and high quality rule. 监督和协助其它员工的工作，在必要的地方提供帮助，以保证工作按要求及以优质工程规范完成。 2.3 Store Management仓库管理 Ensure the store according to the procedures and requirements for spare parts and tools and equipment send－ receive recording. 保证工程仓按程序及规定进行零配件及工具设备的领用记录工作。 3. Preventative Maintenance Scheme预防性保养 3.1 Preventative maintenance on related equipment at the pre－determined rates. 根据预先制定的标准对相关设备及服务设施进行预防性保养： 1） To monitor and regularly record the chilled water, condenser water with the correct chemicals in the recommended concentration. 监督与记录用于冷冻水、冷却水、 冷凝水的化学药品的剂量，使之达到要求。 2） To regularly blow down the operating Cooling Towers at required. 按要求定期排去冷却塔的污水。 3） To perform scheduled preventive maintenance, servicing, testing and repairs of Chiller machines, and other ancillary equipment related to the HVAC system. 按计划对制冷机及其它与HVAC相关的设备提供保养、服务、检测和 维修。 4） Repair, preventive maintenance and servicing of but not limited to the following: 进行维修保养，主要有以下： a） Cold Storage and freezers 冷库、冰箱和制冰机 b） Air－handling units（AHU\PAU） 空气处理装置（AHU\PAU） c） Air Ductwork, Fire Dampers 空调管道，防火阀 d） Fan Coil Units 风机盘管装置 e） Ventilating Fans 通风风扇 f） Pre－Cool Air Units 预冷空调装置 g） Exhaust equipment 排气设备 5） Regular check and maintenance pipeline and valve including emerging reaction. 定期检查及保养管道、阀门的工作包括紧急复位。 Detail record the daily operation log book; analysis of the accuracy of readings and measuring instruments; contact your operation data and the actual situation to ensure that the efficiency operation of the facility; discussion with the supplier or the maintenance team and coordination of the difficulties of operation to take the right measures. 详细记录每日运行日志；分析读数和测量仪表的准确性；联系运行数据和实际状况来确保设施的经济运行；与供应商或保养队讨论和协调运行的困难以采取正确的措施。 3.2 Timely report any inappropriate and maintenance defects to the sections related. Promise solution to equipment defects. 及时地报告设备的不当使用和保养缺陷给相关区域；对设备缺陷，提出合理建议。 4. Training培训 Actively participate in the training and learning and application of related technologies to improve their skills and qualification to motivate their enthusiasms. （At least once per month more than 30 minutes） 积极参加培训学习并应用相关技术，以期达至、提高各员工技术水平与资格，从中激励工作热诚。（每月至少一次30分钟以上） 5. Emergency Situations紧急情况 5.1 Fire activity消防活动 1） Assist other department personnel in fire prevention activities. 协助其它部门人员进行防火活动 2） To be a fire team leader when fire arises. 情况需要时充当火警队长 3） Guarantee the fire protection system active immediate. 保证消防系统立即运转 5.2 Other cases其它情况 1） According to the procedure to coordinate the activities of the Engineering Department. 根据程序协调工程部的活动 6. Energy Save Plan节能及环保计划 6.1 To implement energy saving plan执行能源节约计划 6.2 Monitors utility consumption and record监督能源消耗和记录 1） Ensures normal utility consumption 保证正常的能源消耗 2） Takes action if utility supplies are affected /interrupted; submit form for such interruption on a monthly basis. 如果能源供应受到影响/中断，采取措施 7. Environmental Awareness关注环保，低碳运行 1） Reduces waste and re－use as much as possible 减少浪费，尽量重复利用 2） Recycles whenever possible. 尽量循环利用 3） Conserves water, energy and gas 节水、节电、节气 4） Maintain a healthy and clean surrounding 保持健康与清洁的环境 5） Participates in activities relative to the protection of the environment 参加环保活动 8. Adhere the Waldorf Astoria’s Service Value秉承华尔道夫服务理念 1）With Passion－We passionately dedicate ourselves to delivering an unparalleled service experience – without fail. 热情洋溢－我们热情洋溢，致力打造无与伦比的服务体验，从不懈怠。 2）Attitude & Style－We reflect the image of our hotel at all times, impeccably groomed and perfectly tailored. 尊仪礼客－我们保持精致优雅的仪容仪表， 始终代表着酒店完美形象。 3）Leadership － We are leaders in our industry and our communities. 领导能力－我们是行业与社区的领导者。 4）Dynamically Engaging－We initiate connections, both verbally and non－verbally, always acting and speaking first. 积极主动－无论是语言或非语言交流，我们都要以主人翁精神，积极主动地与宾客建立联系。 5）Ownership－ We accept the responsibility to resolve all challenges as our own. We are owners of our actions and decisions. 主人意识—我们主动承担责任，以主人翁的姿态解决一切挑战。我们忠于自己的行为，决策严谨。 6）Refined and Discreet － We maintain appropriate levels of privacy, formality and decorum. 优雅谦慎－我们谨遵适宜的礼节和礼仪，并尊重客人的隐私。 7）Fully Knowledgeable － We are well－informed and conversant in all aspects of our hotel and professions. 博识广闻－我们博识广闻，熟知我们的酒店和本职工作。 8）Attention to Details－The better we pick up guest cues. The better we offer a unique service experience. 细致入微－我们越细心发现顾客独特需求,就能越好提供独一无二的服务体验。 9）Social Responsibility－We embrace responsibility for the impact of our activities on the environment, consumers, employees, communities, stockholders and all other members of the public sphere. 社会责任－我们履行社会责任，保护环境、消费者、员工、社区、业主和其它公众的利益。 10）Teamwork － We value the contributions and unique talents of each of our fellow team members. We are team players in everything we do. 团队协作－我们重视并珍惜每一名团队成员的辛勤付出和独特智慧。作为团队中的一份子，我们事事亲力亲为。 11）Outstanding Memories － We create extraordinary experiences, positive memories and a desire to return for our guests. 恋恋难忘－我们为客人创造非凡独特的体验、积极美好的回忆，并让他们产生再次入住的意愿。 12）Responsive－ We exhibit genuine concern and interest for every person, as well as operate with urgency and discipline. 反应迅即－我们对每一位客人展示真诚的关心和关怀；我们的服务方式专业严谨，处事迅即。 13）Integrity－ We act with integrity at all times, embracing the highest codes of ethics and conduct. We do the right thing, all the time. 诚信不渝－我们始终保持诚信不渝的原则，严格地遵守各项道德标准和行为规范。我们只做对的，始终如一。 14）Anticipatory－ We excel at anticipating guest needs, delivering an individual and personal experience. 预需随应－我们擅长预见客人需求，为他们提供独特而个性化的服务。 任职资格： • Basic Refrigerant Certificate 制冷上岗证书 • 2 years refrigerant repair and inspection experience 2年制冷检验维修经验 • Basic electrical knowledge 基础电气知识 REQUIRED QUALIFICATIONS 必要的资历要求: • Related occupation graduated certificate 相关职业学校毕业证书 • Written and Oral Fluency in Chinese 普通话（口语及书面）

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。

【岗位职责】 1、对酒店的宾客提供礼貌专业的服务；协助重要宾客的入住和离店。 2、管理行李房，确保所有的行李有行李标签并且安全存放在合适的位置。 3、负责所有的特殊事情和酒店服务的有关信息的公告。 4、确保工作区域内的所有设备处于良好工作状态。 5、参与员工的培训工作。负责员工的日常培训，制定培训计划。 6、宾客有要求时，为预计离店的宾客安排出租车、机场班车的服务。 【岗位要求】 1、大专以上学历，有同岗位工作经验1年以上 2、身体健康，品貌端正，形象气质佳。 3、优秀的组织管理能力。 4、优秀的交际能和沟通技巧。 5、善于同宾客交往、沟通，处理周到、果断，能独立处理各种投诉。

【岗位职责】 1、确保公司的政策和程序，并服从品牌标准。 2、自信地知道食品和饮料菜单内容并能够详细地解释给客人，理解餐饮需求并提供适当的建议。 3、确保餐厅区域每餐段都将按标准设定，这包括摆台,设置自助餐,所有设备准备好,确保你已经被你的主管做了餐前会议。 4、确保自助餐台的干净和整洁。 5、确保服务台保持干净和整洁。 6、有效地与厨房沟通。 7、确保完全了解食品出品，以做更好推销。 8、对客人和同事礼貌友好。 9、呈现菜单给客人和点饮品。 10、向客人推荐菜品和饮品。 【岗位要求】 1、良好的沟通能力。 2、形象好。 3、掌握简单的英语沟通技能。 4、有意向在酒店餐饮方面发展。

岗位概述： 高效、优质、彬彬有礼、热情周到地帮助客人，回答客人电话、登记客人入住、分配房间、帮助客人結帐离店以及满足客人其它合理的要求。随时保持高标准和提供优质服务 专业知识和技能： 1.具有对饭店行业以及前厅部基本知识的了解 2.良好的英语能力以及沟通技巧 3.良好的财务知识或概念 教育： 大学文凭 工作经验： 具有相关工作经验者将会优先考虑, 无经验者需具有良好的外表与积极的态度，学习技能的潜力 其他技能要求： 1.良好、积极的工作态度 2.其它语言能力 3.乐于学习，乐于助人

1、5年以上酒店从业经验、3年以上相关管理经验。 2、参加过专业房务管理培训班。 3、具有良好的客房管理知识分析能力；通晓各种织物用品、清洁用品、客房与公共区域清洁程序、维修设备、计划预算的管理；具有决策、组织、应变、沟通、控制成本的能力；具有清洁保养、洗衣房卫生、预防性维修等方面的知识和经验；具有良好的敬业精神

一、岗位职责 1. 负责酒店每日外宾、航空公司机组人员接待工作，提前对接需求，全程跟进接待流程，协调跨部门配合，保障接待服务顺畅，及时解决接待临时需求。 2. 主动维护宾客关系，与外宾、机组人员沟通，收集服务反馈并上报，解答各类咨询，建立客群档案，提升宾客满意度。 3. 全权处理外宾及机组人员客诉，快速响应、安抚沟通，协调部门解决问题，确保投诉及时闭环，汇总客诉问题并提出优化建议。 4. 协助制定宾客关系工作制度与培训计划，配合完成酒店重大活动外宾接待，完成上级交办的其他相关工作。 二、岗位要求 1. 大专及以上学历，旅游管理、酒店管理、英语等相关专业优先。 2. 英语口语、书写流利，可熟练完成外宾沟通、英文邮件及报告撰写工作。 3. 1-3年酒店宾客关系或前厅接待工作经验，有涉外酒店、航司机组接待经验者优先；熟悉接待流程、服务礼仪及客诉处理流程。 4. 具备优秀的沟通协调、应急处理能力，工作细心负责，服务意识强，有团队精神。 5. 能适应轮班工作制，了解本地旅游及交通资源，坚守宾客至上的服务理念。

【岗位职责】 与既有的客户和潜在的客户及合作伙伴保持密切的联系 Active distribution of product information and creates awareness in the markets and business segments or responsibility 高效认知和掌握销售线索 Identifies and handles sales leads effectively and efficiently 代表酒店参加国际及国内的销售活动 Represents the hotel and participates in domestic and international sales activities 发挥创造力，为酒店的产品及部门做出应有的贡献 Creative contribution to product and sales development 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 Fulfills Customer Relationship Management responsibilities and sales goals for defined customers through planned customer interviews 在所负责的市场区域内，监视和报告市场及竞争者的情况 Monitors and reports on market and competition within own market segment 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 Prepares and updates customer management reports and ensures all nece 【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 10、3年销售与市场推广方面的经验, 包括在国际连锁酒店的管理经验并有最少1年的销售经理经历

【岗位职责】 1、负责餐厅日常收银工作，包括现金、银行卡、移动支付等各类结算方式的准确操作； 2、核对每日账单，确保账目清晰、无差错，并及时完成交班对账； 3、协助处理顾客结账过程中的疑问或投诉，提供高效、友好的服务； 4、定期整理收银台及周边区域，保持工作环境整洁有序； 5、配合餐厅其他部门完成临时性工作任务，如协助盘点、数据统计等。 【岗位要求】 1、具备基本的财务或收银知识，能熟练操作收银系统及相关设备； 2、工作细致认真，责任心强，具备良好的数字敏感度和计算能力； 3、性格开朗，沟通能力良好，能够适应快节奏的工作环境； 4、具备团队协作精神，服从工作安排，能适应早晚班轮换； 5、有酒店或餐饮行业相关经验者优先，无经验者可提供岗前培训。