一、合伙人业态类型： 有烘焙、果吧、冰激凌、干果、巧克力及糖果、墨西哥餐厅、啤酒及酒精饮品、水上俱乐部、贝多拉面9大业态类型的合伙人。 二、合伙人类型及加入条件 （1）重要合伙人，加入条件： a、有同类型开店或者工作经验。 b、具备整店运营管理经验。 c、具有强烈的经营者意识，创业激情和企业家精神。 d、认同红树林品牌价值及经营模式。 (2)一般合伙人，加入条件： a、有同类型开店或者工作经验。 b、形象好，愿意跟随团队一同创业。 c、有经营意识和主观能动性。 三、福利待遇 1、基本工资+绩效分成，0元投资，自己当老板 2、完善的福利体系及优渥的工作条件

The Director of Rooms reports to the Hotel Manager and oversees directly all Front Office and Housekeeping colleagues, including Front Office Manager, Executive Housekeeper, Telephone Manager, Chief Concierge, and Chief Butler.  房务总监向酒店经理汇报工作，全面直接管理前厅和客房部的同事，包括前厅经理，行政管家,总机经理，礼宾部经理和首席管家。 Requirements Educational level                                ·Diploma/Degree in Hotel Management Work experience                                    ·At least 2 years experience at the same position in a hotel of similar deluxe international standard  Job knowledge                                       ·In depth knowledge of Housekeeping, Front Office and Laundry operations ·Knowledge of Revenue management, PMS and reservations ·Experience dealing with all levels including owners, corporate offices, support staff and all hotel employees ·Excellent overall communication skills ·Able to multi-tasks ·The ability to work well in a team environment ·Knowledge on contract skill experiences ·Knowledge efficiency on complain handling situation ·Train the trainer Personal qualities                                   · Good knowledge of MS office software and hotel PMS · Must possess a good written and verbal command of the English Language 职位要求 教育水平                                            · 酒店管理本科或文凭 工作经验            ·至少2年在相同职位有过管理经验，国际五星级酒店优选考虑 工作知识            ·对客房，前厅和洗衣房操作非常了解 ·了解利润管理，PMS和预订知识 ·有经验来处理各个层面，包括业主，管理者，支持员工和所有酒店同事 ·出色的交流技巧 ·有能力处理多项工作和任务 ·可以在团队的环境里努力地工作 · 了解合同技能 ·  高效地处理投诉情况 ·培训培训师 个人品质 ·了解微软办公软件和酒店的PMS系统 ·必须拥有良好的英文读写能力

岗位职责： 1、结合酒店集团业务发展需求，为公司寻找和筛选品牌管理输出潜在项目； 2、跟进合作项目，开展项目考察、项目分析、尽职调查、风险评估、项目谈判、协议签署等工作，为公司轻资产运营提供决策支持； 3、负责组织酒店项目分析会，根据各专业对项目评估结果完成酒店项目计划书、服务建议书； 4、负责项目对内对外沟通协调工作，能够较好的协调公司内部团队以及外部业主等方面关系； 5、整合内外部资源，负责与业主保持良好沟通，及时反馈跟进项目进度确保项目顺利实施； 任职要求： 1. 大专以上学历，熟悉酒店行业，需具备五年以上酒店管理公司项目拓展及业务发展经历； 2、熟悉品牌管理输出的工作流程及相关知识，熟知相关政策法规； 3、具有深厚行业人脉资源或业主方信息资源； 4、良好的沟通、人际交往能力，思路敏捷，敬业负责，吃苦耐劳； 5、较强的谈判技巧，能承受高强度的工作压力。

JOB SUMMARY   Functions as the property’s strategic financial business leader. The position champions, develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand’s target customer and property employees. The position provides the financial expertise to enable the successful implementation of the brand service strategy and brand initiatives while maximizing the return on investment. In addition, creates and executes a business plan that is aligned with the property and brand’s business strategy and focuses on the execution of financial and accounting activities and the delivery of desirable financial results.   CANDIDATE PROFILE    Education and Experience •High Diploma or Degree holder inHospitality Management. Minimum 10 years’ relevant workingexperience in a sizeable luxury hotel with at least 3 years in similar capacity.   CORE WORK ACTIVITIES   Engaging in Strategic Planning and Decision Making • Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc. • Analyzes information, forecasts sales against expenses and creates annual budget plans. • Compiles information, analyzes and monitors actual sales against projected sales. • Analyzes differences between actual budget wages and forecasted wages for more efficient budget planning. • Identifies the underlying principles, reasons, or facts of information by breaking down information or data into separate parts. • Thinks creatively and practically to develop, execute and implement new business plans • Creates the annual operating budget for the property. • Provides analytical support during budget reviews to identify cost saving and productivity opportunities for property managers. • Implements a system of appropriate controls to manage business risks. • Ensures a strong accounting and operational control environment to safeguard assets, improve operations and profitability. • Analyzes financial data and market trends. • Leads the development and implementation of a comprehensive annual business plan which is aligned with the company’s and brand’s strategic direction. • Provides on going analytical support by monitoring the operating department’s actual and projected sales. • Produces accurate forecasts that enable operations to react to changes in the business.   Leading Finance & Accounting Teams  • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Communicates the strategic goals, the focus and the owner priorities to subordinates in a clear and precise manner. • Leverages strong functional leadership and communication skills to influence the executive team, the property's strategies and to lead own team. • Oversees internal, external and regulatory audit processes. • Provides excellent leadership by assigning team members and other departments managers' clear accountability backed by appropriate authority. • Conducts annual performance appraisals with direct reports according to Standard Operating Procedures.   Anticipating and Delivering on the Needs of Key Stakeholders • Attends meetings and communicating with the owners, understanding the priorities and strategic focus. • Understands and meets the needs of key stakeholders (owners, corporate, guests, etc.). • Advises the GM and executive committee on existing and evolving operating/financial issues. • Communicates financial concepts in a clear and persuasive manner that is easy to understand and drives desired behaviors. • Demonstrates an understanding of cash flow and owner priorities. • Manages communication with owners in an effective manner. • Manages property working capital and cash flow in accordance with brand SOPs and owner requirements. • Facilitates critique meetings to review information with management team.   Developing and Maintaining Finance and Accounting Goals • Ensures Profits and Losses are documented accurately. • Monitors all taxes that apply, ensuring that taxes are current, collected and/or accrued. • Submits reports in a timely manner, ensuring delivery deadlines. • Develops and supports achievement of performance goals, budget goals, team goals, etc. • Improves profit growth in operating departments. • Reviews audit issues to ensure accuracy.   Managing Projects and Policies  • Generates and provides accurate and timely results in the form of reports, presentations, etc. • Reconciles balance sheet to ensure account balances are supported by appropriate documentation in accordance with SOPs. • Ensures that the P&L is accurate (e.g., costs are properly matched to revenue, costs are recorded in the proper accounts). • Ensures compliance with management contract and reporting requirements. • Ensures compliance with standard and local operating procedures (SOPs and LSOPs). • Ensures compliance with Standard Operating Procedures (SOPs).   Managing and Conducting Human Resource Activities • Ensures team members are cross-trained to support successful daily operations. • Ensures property policies are administered fairly and consistently. • Ensures new hires participate in the department’s orientation program. • Ensures new hires receive the appropriate new hire training to successfully perform their job. • Creates appropriate development plans which develop team members based on their individual strengths, development needs, career aspirations and abilities. • Conduct performance review process for employees. • Participates in hiring activities as appropriate.     Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. Same Posting Description for Internal and External Candidates

1、在总经理带领下，负责酒店的日常经营管理工作，对各项经营管理指标负责。 2、提出酒店的经营管理思路，协助确定酒店年度经营计划，并指挥落实。 3、协助建立健全酒店内部管理系统、运行机制及各项规章制度。 4、协调各部门关系。 5、研究市场发展趋势，协调制定酒店各服务产品价格体系。 6、提高酒店的管理水平、服务质量。

As a Director of Rooms, We rely on you to - Collate and analyse the forecast from the Front Office, Housekeeping, Laundry and all areas under the Rooms Division; - Submit reports to GM/RM in relation to the budget from Front Office Department; - Review key assumptions; - Review ATR and occupancy monthly; - Analyse variances; - Develop and implement action plans to maximise performance and profitability; - Work closely with Sales & Marketing and Reservations teams. We are looking for someone who - Takes pride in being a hotelier; - Preferably comes from a hotel-related education background;  - Preferably has relevant experience with an International 5 Star Hotel Group; - Is self-driven, goal-oriented, willing to challenge the status quo; - Upholds professional values, ethics and integrity at all times; - Enjoys working as part of a team; - Demonstrated leadership competencies; - Communicates and writes with fluency in English (as well as the local language); - Has strong interpersonal and communication skills. If you are the right caididate, what are you waiting for? Click on the application button now!

1、年龄45周岁以下，净身高170cm以上，五官端正，为人诚恳，具备良好的沟通协调能力，普通话标准，有C1/C2驾照； 2、大专以学历或同等学历，具备高端家庭总管家工作经验优先考虑，有丰富的团队管理经验； 3、具备餐饮配菜能力，具备宴会服务管理能力；掌握一定的餐饮健康饮食知识，有营养师证最佳； 4、懂得家庭健康管理，以往服务中有健康管理经历； 5、可住家，周休一天。

岗位职责： 1.负责制定所中央厨房产品的产品策略、市场策略、推广策略及新品推广执行计划； 2.针对餐饮发展策略，搭建厨师活动管理体系，制定并推动厨师活动计划； 3.追踪最新市场趋势，了解菜品/口味潮流，带领厨务团队持续开发菜品、产品； 4.不断完善酒管公司供应链系统并提出专业建议； 5.建设和维护全国厨务资源，包括各菜系名厨、全国厨师协会等； 6.负责统筹、监督和改善各个环节，包括客户端、采购端、品管端和信息端，保证各环节高效运作，持续提升运营竞争力; 7.对消费者需求、行为及市场竞品产品信息等信息进行调研、分析； 8.负责对产品年、月度销售达成率进行跟踪分析并提出合理优化建议。 任职要求： 1.专科及以上学历，8年以上餐饮圈管理经验； 2.具有B2B客户营销或餐饮渠道客户管理市场经验最佳； 3.懂得菜品、菜系，对闽菜、粤菜、川菜等主流菜系熟悉，有一定的厨务资源； 4.有餐饮相关协会、厨师圈影响力及线下厨师活动运营管理能力更佳； 5.积极主动，思路清晰，具备良好的沟通协调能力以及项目管理能力。

岗位职责： 1、协助总经理确⽴酒店的经营管理⽅针、发展⽅向、组织机构和完善酒店的⻓远规划及年度经营计划； 2、协助总经理制定、执行、监管酒店的各项财务与运营计划； 3、执行总经理的各项要求，协助总经理处理酒店的运作及经营，执行酒店各项决议，完成总经理做出的经营计划及总经理分配的各项具体任务； 4、负责的部门整体能力水平提升，了解客户需求，走在市场前沿，引领酒店产品升级，创新； 5、了解宾客服务和运营中的潜在需求，以便及时发现服务标准的问题，制定并实施改进措施，推动宾客满意度不断提高，能够与客户进行互动，获取反馈并建立良好的关系； 6、检查酒店各项管理制度、工作决策及服务程序的贯彻落实，协调各部门关系，确保酒店各项工作正常运转； 7、组织协调与各部门的协同配合，确保酒店的各项服务产品符合顾客的需求并满意； 8、对酒店的日常运行、服务质量及员工的工作纪律标准方面存在的问题进行督导，使之达到酒店要求； 9、掌握酒店日常经营情况，根据总经理提出的酒店长远规划和年度计划，对酒店的经营管理和企业发展问题提供决策性建议和意见； 10、协助总经理加强对分管部门管理干部管理技能和服务技能的培训工作，打造高水平的管理队伍； 11、总经理外出时，代表总经理主持酒店每天例会，参与并最终确定决策； 12、主持处理酒店发生的各类紧急事件，处理客人重大投诉，确保经营活动的正常运行。 任职要求： 1、大学专科以上学历，具备优秀酒店运营工作经验管理者，具有5年以上五星级酒店相关管理工作经验； 2、熟悉酒店各部门服务标准及管理流程，善于成本控制； 3、通晓酒店各部门的经营管理工作，尤其是客房，餐饮，前厅等关键职能，理解酒店的管理机制和程序； 4、有良好的团队意识和领导能力； 5、具有良好的协调沟通、管理和团队建设能力,事业心强。

1. 全日制专科及以上学历； 2. 形象气质好，具有流利的英语口语及书面沟通能力； 3. 拥有10年以上国际品牌高星级酒店市场销售工作经验，担任过5年以上市场销售总监职位； 4. 熟悉南京市场，或在江浙沪国际奢华品牌酒店五年以上工作经历可优先考虑

Located in Hunan capital's premier address in Furong District entertainment and business hub, Niccolo Changsha has already become recognized as the epicenter for the city's glitterati and A-list events not only for the central location but also for the dramatic skyline views. The hotel enables a destination experience for captains of industry and leaders in style to embrace corporate and leisure travel, retail, and signature dining experiences in a refined, urban environment. Headquartered in Hong Kong, Wharf Hotels is the hotel management company of Marco Polo Hotels and Niccolo Hotels. The company is owned by The Wharf (Holdings) Limited, a Hong Kong-listed group with extensive interests in property, infrastructure, communications, and retail management. Wharf Hotels currently operates 15 hotels in the Asia Pacific region. The Director of Restaurants, Bars & Events shall report directly to Area Hotel Manager and functions as the strategic business leader overseeing all Restaurants, Bars and Events operations of Niccolo Changsha revenues and profitability, quality standards, and customer satisfaction; provides the leadership and strategy to inspire the team to drive business results and enhance the brands. Primary Responsibilities ✦Oversee the operations of Niccolo Changsha. ✦Responsible for the overall management of the hotels’ Restaurants, Bars, and Events including service and kitchen operations, revenues and profitability, quality improvements, and health and safety. ✦As a member of the Executive Committee, develop and implement property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand's target customers and colleagues. ✦Work closely with functional leaders of Restaurants, Bars & Events, and the Kitchen to ensure proper manpower deployment, talent development, reward, and retention are in place. ✦Review the operational practice in all areas to ensure compliance with the Group's guidelines, audit requirements as well as legislative requirements. ✦Develop and manage budget and forecast to maximize business performance and manpower productivity. ✦Coach, support, and drive the team to effectively manage costs whilst providing exceptional service to customers If you are someone... ✦Passionate, agile, and meticulous to instigate quality service and revenue growth ✦Strong customer focus with a strategic mindset and personifies a contemporary chic ethos ✦Able to think boldly outside-the-box with a sharp focus on business results ✦Able to attract, motivate, lead, inspire and direct a talented team ✦Bold determination and acting with resolve to address  ✦Challenges and forge positive change leading to exceptional results ✦Excellent communication skills with the ability to customize the message to the audience (guests, colleagues, owner, and other stakeholders) in English and Putonghua Experience ✦Minimum 6 years of management working experience in established luxury international hotels with relevant exposure in Restaurants, Bars, and Events ✦Proven record in leading functional teams to achieve a business result ✦Previous work exposure in China is advantageous ✦Working experience in the same position in luxury hotels is a must

To assist in ensuringthat all the outlets and banquets is managed efficiently according to theestablished concept statements. 协助并确保根据经营理念对各餐厅和宴会部进行高效地管理。 To assist and monitorservice and food and beverage standards in all outlets and banquets. Work withthe Outlet Managers, Banquet Service Manager and respective Chef de Cuisines totake corrective action where necessary. 协助并且督导各餐厅和宴会部的服务、食品和酒水标准。与餐厅经理、宴会经理和相应的厨师长共同为保证质量采取正确的行动。 To assignresponsibilities to subordinates and to check their performance periodically. 分派下属的工作并且定期检查下属的表现。 To assist any of theoutlets and Banquet and Convention when necessary. 在必要的时候对餐厅、宴会和会议进行协助。 Frequently test Food andBeverage in all outlets and be demanding and critical when it comes to Food andBeverage quality. 经常性检查各餐厅食品和酒水，对食品和酒水质量要严格甚至苛刻的把关。 To handle all guestcomplaints, requests and enquires on food, beverage and service. 处理所有客人关于食品、酒水和服务方面的投诉、要求和咨询。 Assist in preparingwith the respective Outlet teams, a yearly marketing plan for each outlet,which is the basis of the Food and Beverage Annual Marketing Plan. 在年度市场营销计划基础上，协助各部门制定部门年度营销计划。 Continuously seek waysto assist the Outlet Management maximize their revenues and profits. 寻找各种途径协助餐厅经理获得最大的营业额和利润。 Assist and monitor andanalyze the activities and trends of competitive restaurants, bars and otherhotel’s banqueting departments. 协助、检查并且分析与本酒店有竞争关系的餐厅、酒吧和其它酒店的宴会服务的活动和趋势。 Ensure that all OutletManagement Teams and Catering Department are fully aware of market needs andtrends and that their products meet these requirements. 确保各餐厅的领导团队，宴会部的产品符合市场的需要和发展趋势。 Focus attention onimproving productivity levels and the need to prudently manage utility/payrollcosts within acceptable guidelines ensuring optimum deployment and energyefficiency of all equipment. 专注发展各层生产力，以及需要谨慎地管理食物和工资成本，使其控制在可接受的方针内，并确保执行能最佳地展开及有效地使用各设备。 Through hands onmanagement, supervise closely own divisional employees in the performance oftheir duties in accordance with policies & procedures and applicable laws. 亲自管理、密切监督所有工程部员工的工作职责，以确保符合政策程序和法规。 Represents Food &Beverage on the hotel executive Committee to ensures the efficient& economic operation of the Food & Beverage Division providing servicesand support to other Divisions as required, maintaining equipment in optimumcondition. 紧密配合行政委员会确保餐饮部一直高效和经济的运转并且支持其它部门的要求，使设备得到适当的维护。 Handles guest andemployee enquiries in a courteous and efficient manner, reporting complaints orproblems if no immediate solution can be found, whilst feeding back a promptfollow up． 处理客人以及员工的疑问，报告不能及时解决的投诉或者问题，同时反馈跟进的期限。 To provide a friendly,courteous, professional service and ensure guests satisfaction at all times. 总是提供友善的、有弹性的、专业的服务给客人并确保客人满意。

Responsible forpreparing the annual Food and Beverage Business Plan ensuring DivisionalObjectives fully address business objectives of the hotel and needs of associates. 负责准备餐饮的年度计划，确保部门目标能完全与酒店目标一致并满足员工需要。 Prepares and regularlyupdates Food and Beverage Departmental Budget in close cooperation with theGeneral Manager and Director of Food and Beverage, ensuring targets are met andcosts are effectively controlled. 准备及与总经理和餐饮总监紧密合作，定期更新餐饮预算，确保达到预期目标及有效控制成本。 Buys locally availablefresh products wherever possible and has limited menus which are changedfrequently to ensure that the guest is always offered a variety of food items. 购买当地新鲜产品，以保证频繁更换的菜单的正常供应，总是能为客人提供花样繁多的菜肴。 Oversees the planningof menus and utilisation of food surpluses and leftovers, taking into accountprobable number of guests, market conditions, and popularity of various dishesand frequency of menu. 考虑到正确的就餐人数及市场条件，菜肴的受欢迎程度及菜单不断更新的因素，监督菜单的设计及利用剩余的食品原料， Reviews menus,analyses recipes, determines food, labour, overhead costs and assigns prices tomenu items. 回顾菜单，分析烹饪配方，确定选材，进行人员分配，计算管理费用的成本及菜式定价。 Directs foodapportionment policy to control costs. 指导食物订购的方向，以控制成本。 Introduces and teststhe market with new products which are market-orientated in terms of price andproduct. 根据市场导向的价格及产品，引进及尝试市场中出现的新产品。 Frequently verifiesthat only fresh products are used in Food & Beverage preparation. 经常核实餐饮准备中的必备的新鲜食物。 Serves fresh food toguests, which is prepared a la minute which is consistently of high quality,and which reflects the style of the outlet concept. 为客人提供新鲜食物，即使是最后一分钟准备，都要保证食物的高质量，并持之以恒，充分体现餐厅的风格及经营概念。 Supervises OutletChefs and Commissary Kitchen personnel and coordinates their assignments toensure economical and timely food production. 监督各厨房厨师及中央厨房人员，协调他们的工作任务，确保经济省时的食物生产。 Observes methods offood preparation and cooking, sizes of portions, and garnishing of foods toensure food is prepared in prescribed manner. 观察食物准备及烹饪的方法，食物的大小及分量，以及食物的装饰，确保食物按照所规定的方式去准备。 Frequently tastes foodand beverage in all outlets and is demanding and critical in standards andquality. 经常到各厨房及餐厅进行食物和饮料品尝测试，并严格要求达到质量标准。 Estimates foodconsumption and purchases or requisitions of foodstuffs and kitchen supplies. 对食物的消费，采购，食物原材料及供应进行评估。 Devises special dishesand develops innovative recipes. 设计特殊菜肴，以及发展革新的烹饪处方。 Establishes andenforces nutrition and sanitation standards for all restaurants. 建立及加强食品营养以及各餐厅的卫生环境。 Works together withthe DF&B, encouraging creativity, supporting marketing and up-sellingactivities. 与餐饮行政总监工作，鼓励创新，支持市场营销及促销活动。 Establishes a rapportwith guests maintaining good customer relationships handling all guestcomplaints, requests and inquiries on food, beverage and products. 与客人建立和保持和睦的关系，处理所有客人的投诉和要求，以及客人对食物，饮料及产品的询问。 Spends time in theoutlets (during peak periods) to ensure that the outlet is managed well by therespective Chef de Cuisine, meeting brand standards and guest expectations. 花时间到各厨房（就餐高峰期）巡视，确保各厨房在厨师长的管理下能良好运转，符合品牌标准及达到客人的要求。 Is demanding andcritical when it comes to food quality and service standards. 对食物质量及服务标准要有严格的要求。 Focuses attention onimproving productivity levels and the need to prudently manage food/ payrollcosts within acceptable guidelines, ensuring optimum deployment and efficiencyof all equipment. 专注发展各层生产力，以及需要谨慎地管理食物和工资成本，使其控制在可接受的方针内，并确保执行能最佳地展开及有效地使用各设备。 Establishes awell-organised Food Store, maintaining close control on the consumption offood, stores and inventory control. Physical inventories of all supplies and operating equipment are to betaken on a monthly and a quarterly basis respectively. 建立具有良好组织性的食物库存，保持紧密的食物消费控制，储存及库存总量的控制。每月及每一季度对所有供应及设备营运情况进行合理地盘点。 Delegatesappropriately duties and responsibilities to equipped and resourceful associates,nurturing and developing them whilst ensuring standards of operation and safetyare maintained. 授予合适的职责及任务以整理及丰富人力资源，培育和发展员工，同时确保营运标准及保持工作安全。

岗位职责 1.在总经理带领下，负责酒店的日常经营管理工作，对各项经营管理指标负责。 2.提出酒店的经营管理思路，协助确定酒店年度经营计划，并指挥落实。 3.协助建立健全酒店内部管理系统、运行机制及各项规章制度。 4.协调各部门关系。 5.研究市场发展趋势，协调制定酒店各服务产品价格体系。 6.审定酒店的市场营销方案，不断开拓市场。 7.提高酒店的管理水平、服务质量。 岗位要求 1 大专以上学历，旅游、酒店管理专业为佳。 2 从事酒店工作10 年以上，具有10年以上酒店前厅，餐饮，客房等岗位管理经验，有酒店筹建、开业经验优先。 3 熟悉酒店各营业部门的服务及管理流程，善于成本控制。 4 具有良好的协调沟通、管理和团队建设能力,事业心强。

1、协助总经理做好经营管理工作，完成各项经营管理目标。 2、协助总经理制定和完善酒店各项规章制度及工作程序和标准，建立健全酒店组织机构和合理有效的经营管理运行机制。 3、对酒店长期发展规划、年度经营方针、计划以及管理目标提出有效建议。 4、负责组织、指导、检查、协调分管部门的工作。 5、负责分管部门管理人员的培养和使用。 6、负责重要客人的接待工作。 7、完成总经理安排的其它工作。 文化程度：大学本科以上文化程度。 外语水平：具有良好的英语听说水平。 工作经验：具有3年以上高星级酒店副总经理或5年以上总监级管理工作经验。

Main Responsibilities: • Develop and implement property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the target customers, employees and ensure profitability and sustainability of the business. • Keeps operations team focused on the critical components of operations to drive guest satisfaction and the desired financial results. • Ensures that all operational areas have an atmosphere that is conducive to the overall guest experience. • Reviews financial reports and statements to determine how operations are performing against budget. • Works with direct reports to determine areas of concern and establish ways to improve the department’s financial performance. • Coaches and supports operations team to effectively manage occupancy & rate, labour cost, and controllable expenses. • Makes and executes key decisions to keep property moving towards achievement of goals. • Ensures brand initiatives are implemented and communicates follow-up actions to team as necessary. • Tour the hotel on a regular basis speaking with employees and guests to understand business needs and assess operational opportunities. • Conducts annual performance appraisals with direct reports according to Standard Operating Procedures • Fosters employee commitment to provide excellent service, participating in meetings and models desired service performance in all interactions with guests and employees. • Develop, recommend, and advise the General Manager on any areas of improvements in processes and strategies for operations in the Hotel. • Be proactive and resourceful in the analysis of trends and changing needs and expectations of guests in terms of accommodations, services, and facilities. • Ensure that all staff compliments the efforts to achieve ARR and occupancy goals with proper, sound yield management of room inventory. • To perform any other duties that may be assigned by the management. Job Specification: • Degree with focus in hospitality, restaurant management or any related field. • At least 8 years’ experience in a similar capacity. • Working knowledge of data analysis and KPIs/operation metrics. • Strong financial acumen. • Strong leadership skills to lead and motivate the team. • Ability to perform independently under pressure in a fast-paced environment. • Flexibility to respond to a range of different work situations. • Demonstrable competency in strategic planning and business development.

岗位职责： 所有餐厅厨房，包括饼房、主厨房、中餐厨房、行政酒廊厨房、管事部、外卖宴会。 计划和准备执行高质量的食品和摆设在指定的餐厅。 严格按照菜谱、标准和摆盘标准。 在酒店运营之中保持HACCP各方面要求。 正确操作所有的设备、器具和机器。 必须对具有持续性的人员培训和SOP’s的提高和改善保持关注。 必须积极主动参加每日质量会议（每日厨师晨会、团队会议），以保持厨房运营持续地提高，达到目标和保持顺畅地交流。 协调、组织和参与和厨房有关的所有产品的制作，检查并依照零点菜单和每日菜单，季节特供菜单。时刻保持预先设置菜单的标准、份量和成本。 与厨师紧密合作，常规会面决定菜单的选择，以同时让客人满意和获得各部分满意的收益。 召开厨房会议和传达酒店通知和收集员工的反馈意见，确保员工很高的满意度。 岗位要求： 高中或相等的学历，最好是专业烹饪学校毕业。 十至十五年管理厨房经验，或级别很高的个体餐厅并有八年主厨的经历。 很好的英文掌握能力(口语和书写)。 具有在国际连锁酒店的相关经验。

Executive Chinese Chef 中餐行政总厨

职责描述：  1、全面负责各厨房管理，控制厨房出品和卫生安全质量。  2、制定厨房管理制度、服务标准、操作规程，制定各岗位职责，了解各岗位人员的技术水平和专长，合理安排工作岗位，确保厨房工作的正常运作。 3、制定烹饪技术的培训计划，亲自负责培训工作，提高厨师的技艺，保持酒店的餐饮特色。 4、制定各餐厅菜单和厨房菜谱，确定出品价格，控制成本费用，保持良好的毛利率。  5、亲自收集客人对食品质量的意见，了解餐厅经理、餐厅主管对市场行情的看法，不断研制、创制新菜式，推出时令菜式，推广特别介绍，组织特色食品节。  6、熟悉原材料种类、产地、特点、价格，熟悉时令品种，掌握货源供应质量、价格。 岗位要求： 1.10年及以上国际奢华品牌酒店或大型餐饮企业的餐饮从业经验。2年及以上同岗位工作经验。 2.具备出色的中餐烹饪技巧，熟悉西餐厨房运作。 3.具有创造性，熟识广东餐饮市场并能洞察本地及国际餐饮潮流趋势。 4. 性格开朗，善于沟通，态度积极。

Job responsibilities/job description 岗位职责/职位描述 To manage the administration and operation of the entire culinary.  Has high knowledge of all preparation concerning ingredients, cooking techniques and presentation in all areas of the kitchen. Ensures to maintain Ambassador’s highest productivity and efficiency level at all times. Implements an effective program in maintaining the ideal food and labour cost of the whole department. Supervises the function of all kitchen employees, facilities and costs, hence contributes to maximizing the overall Food and Beverage department profit. Maintains quality goals by following up, eye for detail, following reports and guest comments, VOG, reports, mystery shoppers. 管理整个厨房的运作。 具有较高的关于准备材料,烹饪技术的知识和在厨房所有领域演示的经验。 确保大使维持最高生产力和工作效率水平。 执行一个有效的程序来保持优质的出品和整个部门的劳动力成本。 监督所有的烹饪大使的职能,设施和成本,因此有助于最大限度地提高整个餐饮部收益最大化益。 保持高质量的目标跟踪,关注细节,跟进客人评论,VOG报告以及神秘客人的到访。 Qualifications 资格要求  International luxury hotel background with proven business results and guest comments.  Good verbal and written English.  At least 3 years executive chef working experience. 国际奢华酒店背景并有酒店业务成果及客人评价。 良好的口头和书面英语。 至少3年以上行政总厨经验。

【岗位职责】 1、 维护公司形象积，极提高服务意识； 2、 协助总经理确立酒店的经营计划（月、季、年）、发展规划及经营方针，制定酒店的经营管理目标，配合总经理做好酒店的经营管理工作； 3、 按照酒店经营和服务的规范要求及质量标准，协助总经理制定完善酒店的各项规章制度，建立健全内部组织系统，协调各部门关系，建立内部合理而有效的运行机制； 4、 协助总经理做好酒店的餐饮运营、市场拓展、人力资源开发和计划财务工作； 5、 协助总经理做好酒店的安全管理，切实抓好酒店的安全生产、食品卫生和治安、消防管理工作； 6、 协助总经理做好酒店资产管理，控制酒店营销成本，减少浪费，提高经济效益； 7、 负责重要客人的接待工作，保持与社会各界的广泛联系，塑造企业良好的内、外部形象； 8、 协助总经理做好酒店的行政及后勤管理工作，重点抓好固定资产的维护保养、更新和能源管理工作； 9、 协助总经理完成公司下达的各项指标，负责检查酒店以岗位责任制为起点的《政策与程序》等管理制度的落实执行情况； 10、 协助总经理建立酒店与客户、供应商、合作伙伴、上级主管、政府机构、金融机构、媒体等部门间顺畅的渠道； 11、 建立酒店内部良好的沟通渠道，协调各部门关系； 12、 营造企业文化氛围，塑造和强化酒店客观价值； 13、 负责酒店员工队伍建设，培养、选拔中高层管理人员和优秀员工； 14、 协助总经理处理酒店重大突发事件； 15、 协助总经理监督、控制经营计划的实施过程； 16、 按时完成上级领导交办的其它工作。

岗位职责 1、负责餐饮部行政管理工作,制定并实施餐饮经营的所有计划。 2、负责实现部门的营业收入指标和利润指标。 3、与行政总厨一起筹划和设计菜单，开发当地需求的餐饮产品。 4、熟悉饭店管理理论、餐饮管理理论、营销学和服务心理学。 5、协调与其他部门的工作关系，确保宾客得到满意的餐饮产品和良好的服务。 6、制定餐厅推销策略，督促员工做好食品饮料的推销工作，提高餐饮销售收入。 7、建全物资管理制度，对餐厅的设备、物资、用具等严格管理。 岗位要求 1、大专以上文化程度；5年以上同岗位工作经验。 2、精通本部门的业务知识，熟练掌握中餐、西餐、酒吧、茶馆的技能及管理技巧。 3、熟悉 食品原材料采购、储藏和厨房生产、餐厅服务全过程，善于安排各个环节的工作，能保证餐饮管理的协调发展。 4、具有食品原材料加工、餐饮成本核算方面的知识。掌握各种产品配方、各种食品原材料出料率标准，控制产品质量和成本消耗。 5、具有社会活动能力、组织领导工作能力和实际工作能力；善于调动餐饮 部各级管理人员的积极性。

岗位概述： 工程总监在总经理和万豪国际集团指导原则的指导下，负责管理和指导工程部运行，维护，修理工作以及保证酒店内各种设备和设施的安全运行。 工作知识/技巧: 1. 必须精通服务行业的机电工程安装，设备运行和维修。 2. 必须精通服务行业工程法规。 3. 具有管理技能和良好的书写/表达能力。

岗位职责 1、负责餐饮部行政管理工作,制定并实施餐饮经营的所有计划。 2、负责实现部门的营业收入指标和利润指标。 3、与行政总厨一起筹划和设计菜单，开发当地需求的餐饮产品。 4、熟悉饭店管理理论、餐饮管理理论、营销学和服务心理学。 5、协调与其他部门的工作关系，确保宾客得到满意的餐饮产品和良好的服务。 6、制定餐厅推销策略，督促员工做好食品饮料的推销工作，提高餐饮销售收入。 7、建全物资管理制度，对餐厅的设备、物资、用具等严格管理。 岗位要求 1、同岗位多年工作经验。 2、精通本部门的业务知识，熟练掌握各种餐饮及酒水的技能及管理技巧。 3、熟悉 食品原材料采购、储藏和厨房生产、餐厅服务全过程，善于安排各个环节的工作，能保证餐饮管理的协调发展。 4、具有食品原材料加工、餐饮成本核算方面的知识。掌握各种产品配方、各种食品原材料出料率标准，控制产品质量和成本消耗。 5、具有社会活动能力、组织领导工作能力和实际工作能力；善于调动餐饮 部各级管理人员的积极性。 6、工资待遇面议。