1.两个班次，早班或晚班，餐厅周一休息，所以保证每周4天工作，早班：每天上午10:30-14:30，晚班6:00-21:45，包吃不包住，并积极好学，餐厅免费教英语.教西餐服务。 2.要求有餐饮服务的工作经验。 3.可电脑操作，英文有的基础 4.特别说明：热爱服务行业，心态良好，适合服务行业，能坚持常干. 工资25元中文点单，30元/小时英文点单。能力提高工资随之提高。

【岗位职责】 1、负责会籍产品的销售与推广，完成公司下达的销售任务及业绩指标； 2、通过电话、网络、线下拜访等多种渠道开发潜在客户，建立并维护客户关系； 3、为客户提供专业的会籍咨询服务，解答客户疑问，促成签约； 4、定期跟进客户需求，挖掘客户潜在价值，提升客户满意度及复购率； 5、参与公司组织的销售培训及市场活动，提升销售技巧及行业认知； 6、及时反馈市场动态及客户需求，协助优化销售策略及产品方案。 【岗位要求】 1、对销售工作充满热情，具备较强的抗压能力及目标导向意识； 2、具备良好的沟通能力及谈判技巧，能够快速建立客户信任； 3、学习能力强，能够快速掌握产品知识及行业信息； 4、具备团队协作精神，能够积极配合团队完成销售目标； 5、有销售经验者优先，无经验者可提供培训； 6、能适应灵活的工作时间安排，包括周末及节假日值班。

‌1. 厨房的生产及管理‌：全面负责厨房的生产管理工作，包括但不限于合理安排厨房的工作流程、监督食品的准备和烹饪过程，确保食品的质量和安全‌； Kitchen production and management: Fully responsible for the production management of the kitchen, including but not limited to reasonably arranging the kitchen work process, supervising the food preparation and cooking process, and ensuring the quality and safety of food. ‌2. 成本控制‌：合理控制成本，基于每套菜单的食材，通过减少浪费，合理运用每种食材来优化成本；做到物尽其用，杜绝厨房浪费食物的现象发生； Cost control: Reasonably control costs. Based on the ingredients of each set of menus, optimize costs by reducing waste and making rational use of each ingredient. Make the best use of everything and put an end to the phenomenon of food waste in the kitchen. ‌3. 原材料及供应商管理‌：负责审定及验收厨房每天所需原材料，确保食材的新鲜度和质量达到餐厅标准，平衡库存量；与供应商保持良好的合作关系，确保货源稳定，质量优秀，价格合理； Ingredient & Vendor management: Responsible for examining and accepting the raw materials required by the kitchen every day, ensuring that the freshness and quality of food ingredients meet the restaurant's standards and balancing the inventory. Maintain a good relationship with suppliers to ensure stable supply, excellent quality and reasonable prices. ‌4. 团队管理‌：负责厨房的组织管理，做好班组的工作协调和人员工作安排及调配，同时负责厨房下属的考核和评估，制定厨房员工培训计划并负责实施‌； Team management: Responsible for the organizational management of the kitchen, coordinating the work of teams and arranging and allocating the work of personnel. At the same time, responsible for the assessment and evaluation of kitchen subordinates, formulating kitchen staff training plans and being responsible for implementation. ‌5. 食品安全与卫生‌：确保厨房的卫生和安全，包括环境卫生和食品安全的监督，确保符合相关的卫生标准和法规‌； Food safety and hygiene: Ensure the hygiene and safety of the kitchen, including the supervision of environmental hygiene and food safety, and ensure compliance with relevant hygiene standards and regulations. ‌6. 菜品创新与研发‌：在行政主厨的指导下，按季度更新菜单或菜品；根据每日运营情况，征询客人的意见和建议，与餐厅保持良好的沟通，不断精进菜品味道，提高品质；同时积极开创新菜品，了解不同季节的市场供需情况，确定菜品价格，制定菜单标准‌； Dish innovation and research and development: Under the guidance of the executive chef, update the menu or dishes quarterly. According to the daily operation situation, solicit guests' opinions and suggestions, maintain good communication with the restaurant, continuously improve the taste of dishes and improve quality. At the same time, actively create new dishes, understand the market supply and demand situation in different seasons, determine dish prices and formulate menu standards. 7. 根据餐厅经营情况，控制整个餐厅的运营成本，包括但不限于食材成本，酒水成本，人员成本等；合理优化资源，全力推进餐厅的经营健康状态，保证餐厅成本率及利润率； According to the restaurant's business situation, control the operating costs of the entire restaurant, including but not limited to food costs, beverage costs & labor costs, etc.; Reasonably optimize resources, fully promote restaurant business into a healthy stage, ensure the cost rate and profit margin. ‌8. 行政和管理安排‌：负责厨房的行政和管理安排事务，包括与餐厅其他员工保持良好的沟通合作关系，配合餐厅经理处理客人投诉，逐步提高客人满意度； Administrative and management arrangements: Responsible for the administrative and management affairs of the kitchen, including maintaining good communication and cooperation with restaurant employees, cooperating with the restaurant manager to handle guest complaints and gradually improving guest satisfaction. 9. 配合各政府职能部门完成对餐厅的各项检查，妥善处理各类突发事件，确保餐厅整体流畅运营。Cooperate with various government functional departments to complete various inspections of the restaurant, properly handle all kinds of emergencies, and ensure the smooth operation of the restaurant. 10. 与负责餐厅公关及市场推广的成员保持密切沟通，配合其维系餐厅名誉，与媒体及食评家等保持友好关系。 Work closely with restaurant PR & marketing to maintain a good relationship with medias and food critics to promote restaurant reputation.  任职要求 Requirement 1.     5-10年在米其林 或 世界/亚洲50佳西餐厅工作经历，并担任同级别职位2年以上；5-10 years of working experiences in Michelin or World/Asia 50 best western restaurant, and have held the same level position for more than 2 years. 2.     具有独立组建团队及管理团队的能力； Capable of organizing & management team independently. 3.     可根据餐厅概念及市场需求，独立进行菜品及菜单开发，对成本核算，菜品培训，菜谱研发有过硬经验及技术； Basing on restaurant concept & market demands, can create dish & menu independently. Have excellent experiences and skills in cost control, new dish training and R&D. 4.     热爱精致餐饮行业，具有创新精神，对工作充满责任心; Have great passion for fine dining industry, be innovative and have great responsibilities for work. 5.     具备领导能力，能够激励，引领餐厅的每一位成员，共同追求卓越的菜品质量和服务水准；对于需要培训和支持的成员，给予相应的支持； Have great leadership skills, be able to inspire and lead every team member to pursue for excellent food quality and service. Be able to provide support and training to whom in need. 6.     具有极强的学习能力，可根据市场变化及需求，不断完善自己的相关知识储备，提高自身专业技能； Basing on marketing changes and demands, be able to absorb more knowledge, and improve personal professional skills, always keep learning. 7.     为人正直，无不良嗜好，行为端正。 No bad habits, uptight, well-mannered.