【岗位职责】 1、全面负责餐饮部的日常运营管理工作，确保服务质量与运营标准 2、制定并执行餐饮服务流程、标准及管理制度3、监督食品卫生安全及成本控制，定期检查库存与采购情况 4、协调厨房与前厅工作，处理客户投诉及突发事件 5、负责员工排班、培训及绩效考核，提升团队专业水平 6、分析经营数据，制定营销策略及营收提升方案 【岗位要求】 1、具备2年以上餐饮管理经验，熟悉酒店餐饮运营流程 2、精通餐饮成本控制、卫生安全管理及服务标准 3、具备较强的团队管理能力与沟通协调能力 4、能适应弹性工作时间，具备处理突发事件的应变能力 5、年龄25-40岁，身体健康，无不良从业记录

【岗位职责】 1、负责前台接待工作，包括客人入住登记、退房手续办理及问询解答 2、处理客房预订、变更及取消等业务操作 3、准确收取房费、押金等款项，并做好账目记录 4、维护前台区域整洁有序，保持专业服务形象 5、及时反馈客户意见及特殊需求至相关部门 【岗位要求】 1、具备良好的服务意识和沟通表达能力 2、能够熟练使用办公软件及酒店管理系统 3、工作细致认真，具备基础财务处理能力 4、能适应倒班工作制，包括夜班安排 5、有酒店前台工作经验者优先考虑

1. 负责酒店前厅整体运营 2. 排班、考勤、现场督导，处理高峰期客流，保证服务标准统一 3.制定/执行前厅服务流程、礼仪标准、话术规范 4.巡查大堂环境、仪容仪表、服务态度，及时整改问题 5.处理宾客投诉、特殊需求、突发事件，提升满意度与好评率

【岗位职责】 1、负责酒店大堂日常运营管理，确保宾客接待服务高效有序 2、处理宾客投诉及突发事件，提供专业解决方案 3、督导前台、礼宾等岗位服务标准执行 4、协调客房、餐饮等部门协作流程 5、VIP宾客接待及重要活动保障 6、服务品质监控与员工现场培训 【岗位要求】 1、高中及以上学历，酒店管理相关专业优先 2、1年以上星级酒店前台/宾客服务工作经验 3、熟练使用住哲等酒店管理系统 4、具备突发事件处理及客户投诉调解能力 5、普通话标准，可接受轮班工作制 6、身高要求：男170cm+/女160cm+

有经验者优先 岗位职责 1、现场接待新客，做好客人的参观登记。 2、建立客人档案，准备客户资料。 3、协调部门内部的关系。 4、拓展及维护顾客，做好顾客管理。 5、协助完成部门计划业绩和管理工作，做好顾客跟进服务。 岗位要求 1、有美容行业经验，沟通能力、亲和力强。 2、皮肤好、性格活泼开朗、工作踏实。 3、形象气质佳，具备良好素质素养。 4、具备专业的美容知识。 5、有良好的服务意识和团队合作精神，能承受工作压力。

美容师会做护理的优先15033087203

【岗位职责】 1、全面负责厨房日常运营管理，制定并执行厨房工作计划，确保菜品出品质量稳定 2、负责菜单研发与更新，根据季节变化和市场趋势调整菜品结构 3、严格控制食品成本，合理控制原材料采购、验收及库存管理 4、监督厨房卫生安全，确保符合食品安全法规及卫生标准 5、负责厨房团队建设，包括人员培训、工作分配及绩效考核 6、协调前厅后厨工作衔接，及时处理运营中的突发问题 7、定期检查厨房设备运行状况，确保设备正常使用与维护 【岗位要求】 1、高中及以上学历，持有厨师职业资格证书 2、5年以上中餐厨房工作经验，其中3年以上厨师长或同等管理岗位经验 3、精通各类中式烹饪技法，熟悉北方菜系者优先 4、具备扎实的成本管控能力及厨房运营管理经验 5、年龄28-36岁，身体健康，能适应高强度工作 6、具备良好的团队管理能力和沟通协调能力 7、工作责任心强，能承受工作压力，有创新意识

【岗位职责】 1、负责客房部的整体经营和运作；分配督导员工工作，制定工作计划。 2、确保部门成本及各项费用，得以良好的控制。 3、根据酒店的运营标准，随时对房间和设施设备及各项物品进行检查。 4、制定部门的年度预算，并确保部门的经营费用控制在预算之内。 5、检查客房部的设施和管理，抽查及提升本部门整体工作质量及工作效率。 6、组织编制部门工作程序及工作考评。 【岗位要求】 1、大专毕业学历或同等以上。 2、有8年以上同星级客房管理工作经验。 3、熟悉客房部专业知识，熟练使用电脑，持有客房部经理上岗证或资格证书。 4、掌握熟悉客房管理、服务流程和质量标准。 5、具有组织协调能力、应变能力、经营能力以及文字表达能力和信息管理能力。

岗​​​位​​​职​​​责​​​：​​​ ​​​1​​​.​​​负​​​责​​​店​​​内​​​顾​​​客​​​挑​​​选​​​好​​​款​​​式​​​的​​​完​​​成​​​ ​​​2​​​.​​​对​​​顾​​​客​​​负​​​责​​​有​​​耐​​​心​​​的​​​工​​​作​​​态​​​度​​​ ​​​任​​​职​​​要​​​求​​​：​​​ ​​​1​​​.​​​ ​​​能​​​熟​​​练​​​完​​​成​​​基​​​础​​​、​​​常​​​见​​​款​​​式​​​ ​​​2​​​.​​​有​​​美​​​甲​​​美​​​睫​​​经​​​验​​​（​​​最​​​少​​​半​​​年​​​以​​​上​​​）​​​ ​​​3​​​.​​​有​​​很​​​乐​​​观​​​积​​​极​​​的​​​心​​​态​​​ ​​​以​​​及​​​很​​​好​​​的​​​工​​​作​​​态​​​度​​​ ​​​4​​​.​​​热​​​爱​​​美​​​业​​​更​​​为​​​重​​​要​​​ ​​​5​​​.​​​学​​​校​​​学​​​习​​​过​​​也​​​可​​​接​​​受​​​ ​​​岗​​​位​​​福​​​利​​​：​​​ ​​​1​​​.​​​薪​​​资​​​分​​​成​​​制​​​（​​​根​​​据​​​手​​​艺​​​分​​​成​​​）​​​ ​​​2​​​.​​​月​​​结​​​算​​​（​​​按​​​月​​​结​​​算​​​绝​​​不​​​拖​​​欠​​​）​​​ ​​​3​​​.​​​全​​​勤​​​奖​​​，​​​好​​​评​​​奖​​​等​​​额​​​外​​​福​​​利​​​ ​​​4​​​.​​​分​​​成​​​打​​​底​​​各​​​种​​​奖​​​励​​​加​​​成​​​。​​​综​​​合​​​福​​​利​​​7​​​0​​​0​​​0​​​-​​​1​​​0​​​0​​​0​​​0​​​左​​​右​​​ ​​​3​​​.​​​店​​​内​​​有​​​零​​​食​​​ ​​​饮​​​料​​​水​​​果​​​ ​​​4​​​.​​​上​​​班​​​时​​​间​​​：​​​1​​​0​​​:​​​0​​​0​​​-​​​2​​​0​​​:​​​0​​​0​​​（​​​弹​​​性​​​时​​​间​​​，​​​早​​​点​​​晚​​​点​​​根​​​据​​​客​​​户​​​）​​​ ​​​5​​​.​​​老​​​板​​​事​​​少​​​，​​​好​​​沟​​​通​​​，​​​工​​​作​​​自​​​由​​​度​​​高​​​，​​​轻​​​松​​​愉​​​悦​​​ ​​​6​​​.​​​运​​​营​​​多​​​年​​​的​​​成​​​熟​​​店​​​铺​​​，​​​客​​​流​​​量​​​大​​​，​​​薪​​​资​​​有​​​保​​​障​​​，​​​店​​​员​​​店​​​长​​​区​​​域​​​经​​​理​​​的​​​晋​​​升​​​渠​​​道​​​清​​​晰​​​，​​​发​​​展​​​前​​​景​​​广​​​阔​​​！​​​

1.负责楼层的住客状况，提供对客服务。 2.管理好楼层定额物品，严格控制客用品消耗，做好废品回收。 3.负责对结帐房间的查房工作。 4.负责楼层公共区域卫生的清洁工作和部分房间的清洁工作。 5.负责杯具的清洁与消毒工作。 6.负责脏布草的收集、更换与新布草的折叠、摆放工作。 7.完成易耗品的每期盘点工作。 8.完成上级其他合理分配的职责和任务。 1. Monitor guest occupancy status on assigned floors and provide corresponding guest services. 2. Manage inventory of floor supplies, strictly control the consumption of guest amenities, and implement waste recycling procedures. 3. Perform room inspections upon guest checkout. 4. Clean and maintain public areas on the floor, as well as assist with cleaning certain guest rooms. 5. Clean and sanitize all glassware and utensils. 6. Collect soiled linens, replace them with fresh supplies, and fold and store new linens appropriately. 7. Conduct regular inventory checks of consumable items. 8.Complete other reasonably assigned duties and tasks by superiors.

1.准备好服务所需的设备和用品，提供自助餐服务，并根据需要添加餐具和酒水。 2.协助做好食品和酒水的接收和储存。 3.清洁并保持设备和餐厅内的卫生。 4.餐厅及会议室的各项工作及服务的准备。 5.按照要求参加各类业务培训。 6.完成上级其他合理分配的职责和任务。 1. Prepare the necessary equipment and supplies for service, provide buffet service, and replenish utensils and beverages as needed. 2. Assist in receiving and storing food and beverages. 3. Clean and maintain equipment and sanitation within the restaurant. 4. Prepare for various tasks and services in the restaurant and meeting rooms. 5. Participate in all required operational training sessions as scheduled. 6.Complete other reasonably assigned duties and tasks by superiors.

1、负责人力资源部的管理工作，负责年度人力资源预算及控制。 2、人力资源管理制度的搭建、完善、修订。 3、负责招聘工作，及时提供符合企业文化要求及具备业务发展所需能力的人才。 4、开展有效培训活动，提升酒店服务质量，提高客户满意度。 5、完成薪酬福利管理工作;统筹绩效管理工作，设定合理的绩效目标及奖励方案，激励员工。 6、建立员工沟通渠道，及时处理劳资纠纷。 7、协调酒店运营中的人力协作工作，保障运行用工顺畅。 8、完成上级其他合理分配的职责和任务。 1、 Oversee the management of the Human Resources department, including annual HR budgeting and control. 2、 Establish, refine, and revise human resources management systems. 3、 Manage recruitment processes to promptly provide talent that aligns with the corporate culture and meets business development needs. 4、 Conduct effective training activities to enhance hotel service quality and improve customer satisfaction. 5、 Execute compensation and benefits administration; oversee performance management by setting reasonable performance goals and incentive plans to motivate employees. 6、 Establish employee communication channels and promptly address labor disputes. 7、 Coordinate human collaboration efforts in hotel operations to ensure smooth workforce management. 8、 Complete other reasonably assigned duties and tasks by superiors.

1.负责完善财务管理体系，制定实施财务管理制度，确保酒店财务管理的规范性和有效性。 2.负责编制实施预决算.财务收支和资金筹措计划，负责成本核算和控制。 3.负责管理和监督各项财务开支，处理和管理公司之间的财务结算;负责公司账目的核对、记录和处理。 4.负责定期上报财务执行情况，为管理层提供财务分析数据;维护公司同银行、工商、税务等部门与机构的良好关系。 5.负责公司的税务筹划和资金管理工作。 6.参与酒店的物资采购和成本控制工作。 7.完成上级领导交办的其他工作，配合公司人事行政等其他部门有关工作。 8.完成上级其他合理分配的职责和任务。 Responsible for improving the financial management system, formulating and implementing    financial management policies to ensure the standardization and effectiveness of hote financial operations. Prepare and execute budgets, final accounts, financial revenue and expenditure plans, and funding strategies; oversee cost accounting and control. Manage and supervise all financial expenditures, handle and administer inter-company inancial settlements, and verify, record, and process company accounts.  Regularly report on financial performance to provide management with financial analysis data; maintain positive relationships with banks, industrial and commercial authorities, taxagencies, and other institutions.  Oversee tax planning and fund management for the company.  Participate in hotel material procurement and cost control activities.  Complete other tasks assigned by senior leadership and collaborate with other departments such as Human Resources and Administration.  Embrace the corporate culture and follow instructions from superiors.

1.确保所有的维修和预防维修计划都在该班内按时执行。 2.接受，分配并且跟进所有的工作单核维修单。 3.处理技术图纸，以及备货的记录和库存。 4.故障查找，操作，修理并且保养,确保区域内所有设备的清洁和正常工作。 5.在保证安全运行和营业格调的前提下，力图节省能耗，注重环境保护的新概念。 6.督导重要维修及增改工程施工，控制质量与进度。 7.协助外施工单位在本酒店的施工，保证工程质量。 8.完成上级其他合理分配的职责和任务。 1. Ensure all repair and preventive maintenance tasks are completed within the scheduled shift. 2. Receive, assign, and follow up on all work orders and maintenance requests. 3. Handle technical drawings, maintain inventory records, and manage spare parts stock. 4. Troubleshoot, operate, repair, and maintain equipment to ensure cleanliness and proper functionality within the assigned area. 5. Strive to reduce energy consumption while maintaining safe operations and service standards, incorporating environmentally friendly practices. 6. Supervise major repairs and renovation projects, ensuring quality control and adherence to timelines. 7. Coordinate and assist external contractors with on-site construction work, ensuring project quality meets hotel standards. 8.Embrace the corporate culture and follow instructions from superiors.

1.遵守操作规程及酒店规章制度。 2.按计划检修客房，检修公共区域，根据客房损坏情况排出先后次序。 3.完成综合性临时任务，如检查VIP房、监督客房、餐厅、大堂等外包大修工作。 4.完成宾客提出的小修工作。 5.完成维修领班安排的其它工作。 6.提供客房设施现状、公共区域现状，提出补救意见。 7.完成上级其他合理分配的职责和任务。 1. Comply with operational procedures and hotel policies and regulations. 2. Perform scheduled maintenance of guest rooms and public areas, prioritizing tasks based on the severity of room defects. 3. Execute ad hoc tasks such as inspecting VIP rooms and supervising外包 overhaul work in guest rooms, restaurants, lobbies, etc. 4. Complete minor repairs requested by guests. 5. Fulfill other duties assigned by the Maintenance Supervisor. 6. Report on the current condition of guest room and public area facilities, and provide recommendations for remediation. 7.Embrace the corporate culture and follow instructions from superiors.

1.负责酒店厨房食材的初步处理，包括蔬菜、水果、肉类、海鲜等的清洗、去皮、切配等工作。 2.按照厨师要求完成食材的粗加工，确保食材符合烹饪标准。 3.保持加工区域的卫生整洁，严格执行食品安全及卫生管理制度。 4.协助厨师完成其他厨房辅助工作，如备料、整理货架等。 5.定期检查食材质量，及时汇报异常情况，避免浪费。 6.完成上级其他合理分配的职责和任务。 1. Perform preliminary processing of kitchen ingredients, including washing, peeling, and cutting vegetables, fruits, meats, seafood, etc. 2. Complete rough processing of ingredients as required by chefs to ensure they meet cooking standards. 3. Maintain cleanliness and hygiene in the preparation area, strictly adhering to food safety and sanitation protocols. 4. Assist chefs with other kitchen support tasks, such as ingredient preparation and shelf organization. 5. Regularly inspect ingredient quality and promptly report any issues to minimize waste. 6.Embrace the corporate culture and follow instructions from superiors.

1.负责厨房砧板区域的日常操作，包括食材的切配、腌制、保鲜等工作。 2.根据菜品标准准确完成各类食材的切配规格，确保出品质量。 3.负责砧板区域卫生管理，严格执行食品安全标准。 4.合理控制食材损耗，做好成本管控。 5.协助厨师长进行厨房备货和库存管理。 6.负责新入职砧板员工的技能指导与培训。 7.定期检查维护砧板工具设备，确保正常使用。 8.完成上级其他合理分配的职责和任务。 1. Responsible for the daily operations of the kitchen cutting station, including ingredient cutting, marinating, and preservation. 2. Accurately prepare ingredients according to standardized specifications to ensure consistent output quality. 3. Maintain hygiene in the cutting station area and strictly adhere to food safety standards. 4. Effectively control ingredient waste and manage costs. 5. Assist the Head Chef in kitchen inventory preparation and stock management. 6. Provide skills guidance and training for new cutting station employees. 7. Regularly inspect and maintain cutting tools and equipment to ensure proper functionality. 8.Embrace the corporate culture and follow instructions from superiors.

1.负责西餐凉菜间的日常运营管理，确保出品质量和食品安全标准符合酒店要求。 2.制定凉菜菜单，开发新菜品，定期更新菜品种类，提升顾客满意度。 3.监督凉菜制作流程，把控食材采购、储存、加工及摆盘等环节，确保符合卫生标准。 4.负责凉菜间员工的工作安排、培训及绩效考核，提升团队专业技能和服务水平。 5.控制凉菜成本，合理规划食材使用，减少浪费，确保成本控制在预算范围内。 6.与其他厨房部门协调配合，确保出餐效率及整体厨房运营顺畅。 7.定期检查设备运行状况，维护厨房工具及设施，确保工作环境安全高效。 8.完成上级其他合理分配的职责和任务。 1. Responsible for the daily operation and management of the Western cold kitchen, ensuring that food quality and safety standards meet hotel requirements. 2. Develop cold dish menus, create new dishes, and regularly update varieties to enhance customer satisfaction. 3. Supervise the cold dish preparation process, including ingredient procurement, storage, processing, and plating, ensuring compliance with hygiene standards. 4. Manage staff scheduling, training, and performance evaluations for the cold kitchen team to improve professional skills and service quality. 5. Control costs by rationalizing ingredient usage, minimizing waste, and ensuring operations stay within budget. 6. Coordinate with other kitchen departments to ensure efficient service and smooth overall kitchen operations. 7. Regularly inspect equipment functionality and maintain kitchen tools and facilities to ensure a safe and efficient working environment. 8.Embrace the corporate culture and follow instructions from superiors.

1.负责凉菜间的日常运营管理，包括菜品制作、出品质量把控及成本控制。 2.根据季节和市场变化，研发新式凉菜，定期更新菜单。 3.制定凉菜制作标准流程，确保菜品口味、摆盘及卫生符合酒店要求。 4.监督凉菜间食材的采购、验收及储存，确保原料新鲜、安全。 5.负责凉菜团队的人员培训、排班及绩效考核，提升团队专业技能。 6.配合厨房其他部门协调工作，确保出菜效率及整体运营顺畅。 7.严格执行食品安全及卫生管理制度，确保凉菜间符合相关法规要求。 8.完成上级其他合理分配的职责和任务。 1. Responsible for the daily operation and management of the cold kitchen, including dish preparation, quality control, and cost management. 2. Develop new cold dishes based on seasonal and market trends, and regularly update the menu. 3. Establish standardized procedures for cold dish preparation to ensure flavor, presentation, and hygiene meet hotel standards. 4. Supervise the procurement, inspection, and storage of ingredients to ensure freshness and safety. 5. Conduct training, scheduling, and performance evaluations for the cold kitchen team to enhance their professional skills. 6. Coordinate with other kitchen departments to ensure efficient service and smooth operations. 7. Strictly adhere to food safety and hygiene protocols, ensuring compliance with relevant regulations. 8. Embrace the corporate culture and follow instructions from superiors.

1.负责制作各类中式面点，如包子、馒头、饺子、油条等，确保食品质量与安全。 2.根据酒店宾客的需求和口味偏好，不断创新和改进面点的制作工艺和风味。 3.维护后厨整洁与卫生，严格遵守食品安全规定、操作程序等。 4.如若有炒菜等经验更佳。 5.与其他厨房团队成员紧密合作，确保出品效率、服务质量。 6.完成上级其他合理分配的职责和任务。 1. Responsible for preparing various Chinese pastries, such as steamed buns, dumplings, fried dough sticks, etc., ensuring food quality and safety. 2. Innovate and improve the production techniques and flavors of pastries based on guest preferences and hotel requirements. 3. Maintain kitchen cleanliness and hygiene, strictly adhering to food safety regulations and operational procedures. 4. Experience in stir-frying or other cooking techniques is preferred. 5. Collaborate closely with other kitchen team members to ensure efficient output and service quality. 6.Embrace the corporate culture and follow instructions from superiors.

1.负责酒店西点房日常运营，包括各类西式糕点、面包、甜点的制作与出品。 2.根据酒店标准研发新品西点，定期更新菜单并控制成本。 3.严格把控原料验收、储存及使用标准，确保食品安全与品质。 4.维护西点制作区域设备，保持工作环境符合5S管理标准。 5.协助宴会部完成大型活动及VIP客人的定制西点需求。 6.完成上级其他合理分配的职责和任务。 1. Responsible for the daily operations of the hotel pastry kitchen, including the production and presentation of various Western-style pastries, breads, and desserts. 2. Develop new pastry items according to hotel standards, regularly update menus, and control costs. 3. Strictly manage ingredient inspection, storage, and usage standards to ensure food safety and quality. 4. Maintain equipment in the pastry production area and keep the workspace compliant with 5S management standards. 5. Assist the Banquets Department in fulfilling customized pastry requirements for large events and VIP guests. 6.Embrace the corporate culture and follow instructions from superiors.

1.负责厨房炒锅区域的日常运营管理，确保菜品出品质量稳定、口味符合标准。 2.根据菜单要求独立完成各类中式热菜的烹制工作，掌握煎、炒、烹、炸等烹饪技法。 3.合理控制食材成本，做好原材料的验收、储存及使用管理。 4.维护厨房设备，确保操作区域卫生符合食品安全标准。 5.协助厨师长研发新菜品，定期更新菜单。 6.完成上级其他合理分配的职责和任务。 1. Responsible for the daily operation and management of the wok station in the kitchen, ensuring consistent dish quality and standardized flavor. 2. Independently prepare various Chinese hot dishes according to menu requirements, mastering cooking techniques such as frying, stir-frying, boiling, and deep-frying. 3. Effectively control ingredient costs, and manage the inspection, storage, and usage of raw materials. 4. Maintain kitchen equipment and ensure the cleanliness of the work area complies with food safety standards. 5. Assist the Head Chef in developing new dishes and regularly updating the menu. 6.Embrace the corporate culture and follow instructions from superiors.

1.负责餐饮厨房日常的经营管理工作。 2.负责餐饮厨房服务品质的维持与提升策划，以及菜单的制定。 3.督导和检查各厨房出品质量，并用量化标准进行审核。 4.主持召开餐饮厨房经营例会或专项业务会议，对业务工作进行协调、检查。 5.督导检查下属部门原材料及各项成本控制。 6.根据季节差异、客人情况研究制定特别菜单。 7.确保厨房的食品安全符合市场监管部门要求和规范。 8.研究当地餐饮市场，极积开创新菜。 9.完成上级其他合理分配的职责和任务。 1. Responsible for the daily operational management of the culinary kitchen. 2. Oversee the maintenance and enhancement of food service quality, and participate in menu development. 3. Supervise and inspect the quality of kitchen output, utilizing quantitative standards for evaluation. 4. Chair operational meetings or specialized business reviews for the culinary department, coordinating and inspecting work progress. 5. Monitor and guide subordinate teams in controlling ingredient and operational costs. 6. Develop seasonal and special menus based on market trends and guest preferences. 7. Ensure all kitchen operations comply with food safety regulations set by market regulatory authorities. 8. Research the local dining market and actively innovate new dishes. 9. Complete other reasonably assigned duties and tasks by superiors.

1.负责酒店公共区域的日常清洁与维护工作，包括大堂、走廊、电梯、洗手间等区域的清扫、除尘、消毒及垃圾清理。 2.定期对公共区域的地毯、地板、玻璃等进行深度清洁与保养，确保环境整洁美观。 3.检查并补充公共区域的卫生用品(如洗手液、纸巾等)，确保供应充足。 4.发现公共区域设施设备损坏或异常情况时，及时上报维修或处理。 5.协助完成酒店大型活动或会议前后的场地清洁与布置工作。 6.遵守酒店安全与卫生标准，严格执行消毒流程，确保卫生安全。 7.完成上级安排的其他临时性清洁任务。 1. Responsible for the daily cleaning and maintenance of hotel public areas, including sweeping, dusting, disinfecting, and trash removal in the lobby, corridors, elevators, restrooms, and other designated zones. 2. Perform periodic deep cleaning and upkeep of public area carpets, floors, glass surfaces, etc., to ensure a tidy and aesthetically pleasing environment. 3. Check and replenish sanitary supplies in public areas (e.g., hand soap, paper towels) to ensure adequate availability. 4. Promptly report damaged or malfunctioning facilities and equipment in public areas for repair or further action. 5. Assist in pre- and post-event cleaning and setup for large hotel functions or meetings. 6. Adhere to hotel safety and sanitation standards, strictly following disinfection protocols to ensure hygiene and safety. 7. Complete other reasonably assigned duties and tasks by superiors.