Responsibilities：1. Passionate about cuisine, one with a broad understanding of ingredients and recipes2. Ability to create and implement menu3. Maintain food consistency as laid out by the company.4. Will be expected to meet budgetary requirements in operating equipment and general cost5. Oversee all ordering and quality of goods arriving6. Control manpower distribution throughout the kitchen, by overseeing the scheduling of all sections and makes adjustments anticipating unscheduled businessRequirements：1.  3 to 5-year experience in Fine Dining or Michelin starred French Restaurant at Sous Chef position or above2.  Knowledge and experience in all roles of the kitchen3. Excellent communication skills4. Team leadership skills5. A good team player and able to perform well under pressure

Responsibilities：•      Manage and supervise smooth, efficient and effective daily operations•      Work with Executive Chef / Head Chef for smooth and efficient daily operation•      Responsible for revenue•      Responsible to manage, supervise and direct employees•      Staff training including assisting and supervising training when required•      Keeping the team up to date about departmental and company activities through regular communication•      Manage all stocktaking procedures•      Manage all in-store maintenance issues Requirements：•      Hospitality degree holder, with wine and beverage qualifications preferred•      10+ years of experience in fine dining establishment, 5-star luxury hotel or Michelin-starred restaurant preferred•      Advance knowledge and experience in restaurant organization, floor management, staff training and restaurant finance management•      Good knowledge and passionate in haute cuisine, ingredients and wine•      Good experience in driving restaurant sales and nurturing customer relations•      An excellent and charming communicator with hands-on approach to serve discerning guests and the team with care, passion and professionalism•      Good leadership and motivation skills, passionate in developing the team from wine knowledge to sales skills, customer service skills to company culture•      Able to work under pressure while have empathy for your team•      Pride and attention to details with the finest personal presentation•      Fluent in English is essential, excellent interpersonal skills

Responsibilities：1. Assists executive chef to run the kitchen2. Assists executive chef to direct and manage all kitchen staff3. Works with executive chef to design recipes and create dishes4. Assists to monitor and control food costs and inventory Requirements：1. Bachelor’s degree in Culinary or hospitality management, including 2 years culinary course2. 5 years experienced in fine dining or Michelin starred restaurant as this position, 3 years of overseas is preferred3. Knowledge and experience in all roles of the kitchen4. Time management skills5. Excellent communication skills6. Team leadership skills7. A good team player and able to perform well under pressure

岗位职责：1、 协助店总督导店内日常工作；2、 编制店内服务规范和工作程序，参与制定店内的工作计划、经营预算、并督导和检查员工认真贯彻执行。3、 协助制定并监督实施店内各项培训计划，定期对下属进行绩效评估，提出奖惩建议。4、 与店总、厨师长共同分析营业成本，采取有效措施，加强成本控制。5、 负责店内内部协调工作及与其他相关部门的沟通合作，尤其是协调好前台服务和厨房的关系，确保工作效率，减少差错。6、 巡视店内营业运转情况，检查服务质量，广泛征集客人意见，并组织落实服务改进措施。7、 检查和控制店内餐具、物资用品的使用情况，降低餐具、物资用品的损耗。8、 督导下属对所属管辖范围内设施设备的维护保养，以免影响店内整体水准。9、 完成上级布置的其他任务。任职资格：1、 有一线五星级酒店餐厅工作经验；2、 大专以上文凭，会用电脑办公；3、 举止优雅大方，有管理经验。

1、负责公司的运作、监督和管理工作，推进及组织协调公司重大运营计划、进行市场跟踪和策略调整；2、负责门店在经营管理的目标和计划，制定、参与或协助上层执行相关的政策和制度；3、负责指导和协调门店的日常经营活动和营运工作。4、负责营运标准维护，负责提升和稳定所有区域营业额，执行全店的营业额计划，保证营业额达到公司指标。5、根据管理要求，定期向上级提交经营状况报告、工作报告以及各类营运报表，并接受质询和考评；6、组织跟踪同行业发展态势、市场竞争状况、主要竞争者的动向、商品信息进行收集分析；7、处理各门店现场各类异常状况，协调门店与其他相关职能部门工作；任职条件：1、大专或以上学历，市场营销或相关专业；优秀的沟通合作能力和管理运营能力；2、五星级酒店运营经验，有五年或以上大中型连锁品牌或酒吧餐饮运营管理经验；3、.熟悉餐饮公司营运部门服务及管理流程，善于营销策略、成本控制等；熟悉线下运营推广渠道；4、创新的经营理念、较强的团队建设及管控能力、事业心强。公司福利：1、极具竞争力的薪资+绩效奖金+年终奖+年度调薪机会；2、良好的晋升发展平台，公司80%的管理层来自内部提拔；3、员工享有国家法定节假日；4、带薪年假+年度体检+生日/结婚/节日礼金(礼品)；5、每月组织聚餐、唱k、爬山等活动；6、定期组织大型员工活动，每年1~2次国内/外旅游；8、提供免费工作餐。

RESPONSIBLE FOR:负责The Chef de Cuisine is responsible for creating and implementing the menu餐厅厨师长将负责创建及实施菜单He is also responsible for training his staff to prepare the dishes properly and consistently. The ability to motivate and inspire line cooks to perform at a high level负责培训员工，让他们正确的、持续性的准备菜肴。有能力激励及启发厨师保持高标准的烹饪水准He/she will be responsible maintaining the consistency and high standards of the menus始终确保菜单的高品质The Chef de Cuisine is responsible to the kitchen in all areas. He is to ensure a good working environment and employee relations throughout the kitchen and should further be responsible for the training and professional development of all kitchen staff.餐厅厨师长的职责就是管理整个餐厅,他要确保有一个良好的厨房工作环境以及人际关系,当然他也要负责员工的培训.JOB REQUIREMENT: 岗位需求Passionate about Italian cuisine, one with a broad understanding of traditional ingredients and recipes对意式料理充满热情，对传统食材和食谱有广泛的了解Ability to create and implement menu有能力创造并实施菜单Hold similar position in Italian Concept Restaurant在意式餐厅担任相同岗位Minimum 3 years experience as Chef De Cuisine有至少3年担任厨师长的岗位经验Minimum 10 years’ experience in Culinary area至少有10年烹饪领域经验Posses professional disposition with excellent communication and interpersonal skills具有良好沟通能力和人际交往能力DUTIES AND RESPONSIBILITIES:责任与使命He/she is to maintain a professional attitude and will ensure that agreed quality, hygiene and consistency standards are kept or surpassed, at all times by himself and his subordinates.以职业精神确保菜肴的品质,卫生以及始终如一的高品质.He/she will be expected to meet or exceed budgeted food cost and while maintaining the highest standards.在注意成本控制的同时确保食物的高品质.He/she will be expected to meet budgetary requirements in operating equipment and general cost.注意运营成本控制以及总体成本控制He/she will be expected to oversee all ordering and quality of goods arriving into the building检查所有运到货物的预定情况及质量He/she is to maintain food consistency as laid out by the company.保证食品质量达到公司所制定的标准Be fully responsible for the labour budget of the kitchen department.负责厨房的劳动成本预算Control manpower distribution throughout the kitchen, by overseeing the scheduling of all sections and makes adjustments anticipating unscheduled business合理安排厨房人力资源,检查所有工作时刻表,做出调整以备一些未预定客人的用餐要求Comply with company grooming standards要求员工严格遵照公司仪容仪表规定PLANNING AND ORGANIZATION计划与组织Perform any other reasonable duties as required by Sr. Management from time to time坚决执行高级管理层额外的合理任务To assist in the creation of a strategy to constantly improve and generate greater efficiency in cost operational context将成本控制工作做得更好To assist in the creation of new dishes and menu engineering协助制作好菜肴创新工作和更新菜单工作TEAMWORK, SUPPORT, MOTIVATE STAFF, EMPOWER STAFF, CAREER PLANNING团队,支持,激励员工,授权予员工,事业计划The Chef de Cuisine influences the skills, knowledge, attitude, communication and team spirit of every kitchen employee将他平生所学的技巧,知识,工作态度,交流技巧和团队精神教授给他的员工Technical knowledge and job skills training including effective use of provided materials.给予员工专业技术知识和技能培训,包括现有材料的合理利用Creates enthusiasm for training and development amongst all Sous Chefs and Chef de Parties, demi chef de parties, cooks and trainees调动员工的积极性Motivates and leads by example激励员工并以身作则Communication of local and international food trends and market needs to all staff将最新的美食信息和市场动态告诉我们的员工Communication of local requirements, food sanitation laws, safety regulations and other to all staff让员工了解当地的要求,食品卫生法安全规章制度及其他COMMUNICATION沟通Conduct constant inspections of kitchens with follow up to appropriate parties坚持彻底严格的厨房工作检查Hold daily briefing with key kitchen team members每天与厨房领导成员开短会Attend or host weekly kitchen meeting with sous chef with minute follow up plan组织并参与每周厨房例会,宣布最新工作计划Attend key briefings and training sessions.参加重要的短会及培训TRAINING培训To assist and train staff both as part of the departmental induction process and as an ongoing program to achieve and exceed minimum service standards无论何时都视每一位员工为我们团队的一员,给予他们培训及帮助,从而使他们给予客人极具创意与前瞻性的至尊服务SET PROCESS, MEASURES AND DRIVE IMPROVEMENTS IN QUALITY制定程序,标准改进工作质量Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary actions to correct any deviation from quality standards监管整个食品的生产流程,采取相应措施确保质量Relate guest comments, positive or negative and take proper actions根据客人的评价(正面的或负面的)，采取相应措施Adhere to any reasonable request or change to working time or area, within the parameters set out by company standards在公司规章制度允许的范围内,尽可能批准员工关于调整工作时间及工作任务的要求

岗位职责1.全面负责Alcove酒吧的营运管理；2.负责团队员工的日常服务技能培训3.结合市场需要提出每个时期的经营计划；4.收集宾客消费状况的意见及提升服务水平。 岗位要求1. 具备国际餐饮或米其林三星餐厅酒吧的管理工作经验；或任职的酒吧曾获得亚洲50强的奖项2. 精通吧台的业务知识；3. 具有较强的社会活动能力；5. 必须具备流利的英语。工作地点：福田区香格里拉酒店内

Job Description:岗位描述：He/she will be responsible maintaining the consistency and high standards of the menus as set out by the Executive chef. 始终确保菜单的高品质The Executive Sous Chef is responsible to assist the Executive Chef in supervising of the kitchen in all areas. He is to ensure a good working environment and employee relations throughout the kitchen and should further be responsible for the training and professional development of all kitchen staff. 行政副总厨的职责就是协助行政总厨管理整个餐厅,他要确保有一个良好的厨房工作环境以及人际关系当然他也要负责员工的培训.Job Responsibilities：岗位职责：He/she is to maintain a professional attitude and will ensure that agreed quality, hygiene and consistency standards are kept or surpassed, at all times by himself and his subordinates.以职业精神确保菜肴的品质,卫生以及始终如一的高品质.He/she will be expected to oversee all ordering and quality of goods arriving into the building检查所有运到货物的预定情况及质量He/she is to maintain food consistency as laid out by the executive chef.保证食品质量达到执行总厨所制定的标准Be fully responsible for the labour budget of the kitchen department.负责厨房的劳动成本预算Control manpower distribution throughout the kitchen, by overseeing the scheduling of all sections and makes adjustments anticipating unscheduled business.合理安排厨房人力资源,检查所有工作时刻表,作出调整以备一些未预定客人的用餐要求.Comply with company grooming standards unless the GM gives specific exceptions要求员工严格遵照公司仪容仪表规定(除非有总经理的特别指示

1、根据总公司的经营理念，负责本店的全面工作,执行公司的一切规章制度及行政命令。2、报表制作及各项行政财务管理工作：制作餐厅营业日报表, 月报表及年报表，并随时接受老板直接督导；3、制定餐厅月度、年度的营业指标，领导部门员工并协同其他部门积极完成制定的经营指标；4、 制订员工服务技能和菜单了解培训计划；5、市场推广；6、建立物资管理制度，保管好餐厅厨房的各种用品；7、掌握良好的毛利率，抓好成本核算；8、组织前厅厨房每日例会，每周例会，每月例会及年度会议；9、抓好环境，消防安全及食品卫生安全工作；任职资格：1、3年及以上高级中餐厅店长/经理管理经验；2、从事过人均消费400及以上高端中餐厅，菜系包括不限于粤菜/江浙本帮菜；2、热爱餐饮行业，对于餐厅有主人翁意识；3、乐意付出，认真负责；

Responsibilities：•      Reporting to Wine Director while aligning commercial objectives, training program, sales targets and stocks allocation.•      Support daily operation, and give out beverage suggestions to the guest.•      Drive the team to reach the beverage sales target.•      Daily sales report and projection in beverage.•      Wine event organize and operation.•      Proceed the beverage training designed by Wine Director.•      Wine cellar and stocks management, stocks taking and ordering. Requirements：•      Passion in wines is a must.•      Bachelor’s degree or above education background•      Qualification in professional sommelier certificate.•      5+ years of experience in fine dining establishment, 5-star luxury hotel or Michelin-starred restaurant preferred.•      Advance knowledge and passionate in wine inventory, haute cuisine, and ingredients•      Good experience in driving beverage sales and sales projection•      An excellent and charming communicator with a hands-on approach to serving discerning guests and the team with care, passion, and professionalism•      Good leadership and motivation skills, passionate in developing the team from wine knowledge to sales skills, customer service skills to company culture•      Able to work under pressure while having empathy for your team•      Pride and attention to details with the finest personal presentation•      Fluent in English is essential, excellent interpersonal skills

职位描述岗位职责：1、负责协助配合总监安排整个公司的运作、监督和管理工作，推进及组织协调公司重大运营计划、进行市场跟踪和策略调整；2、负责配合总监安排在经营管理的目标和计划，制定、参与或协助上层执行相关的政策和制度；3、负责指导和协调门店的日常经营活动和运营工作；4、负责运营标准维护，负责提升和稳定所有区域营业额，执行全店的营业额计划，保证营业额达到公司指标；5、根据管理要求，定期向上级提交经营状况、主要竞争着的动向、商品信息进行收集分析；6、组织跟踪同行业发展态势、市场竞争状况、主要竞争者的动向、商品信息进行分析；7、处理各部门现场各类异常状况，协调门店与其他职能部门工作。任职要求：1、大专或者以上学历，市场营销或相关专业，优秀的沟通合作能力和管理运营的能力；2、五星级酒店运营经验，有5年或以上大中型连锁品牌或酒店餐饮运营经验；3、熟悉餐饮公司运营部门的服务及管理流程，善于营销策略、成本控制等；熟悉线下运营推广渠道；4、创新的经营理念、较强的团队建设及管控能力，事业心强。

Van House 是一家法式西餐厅，简约欧式风格的室内设计，经营精致的法式甜品和Brunch，注重仪式感和体验感的餐厅，餐厅即将开业现诚招前厅：店长、主管、服务员、保洁等，后厨：西餐主厨、西餐厨师、甜品主厨、甜品厨师、甜品学徒岗位，欢迎有识之士加入~~  1.5年以上西餐厅主厨/厨师工作经验，3年以上餐厅后厨管理经验2.热爱餐饮行业，有责任心，良好的沟通和协调能力；3.能够规范后厨制度，严格管理按照操作标准执行；4.熟悉了解西餐的制作标准，能够独立完成菜品的出品和研发；5.具备两个的团队精神和敬业精神。

1、负责厨房菜品质量的把控和原物料的跟进；2、有较强的管理能力，协调厨房员工有效工作；3、传达公司各项策略制度并执行；4、协助前厅人员，处理客人投诉；5、有效使用厨房设备，负责厨房安全； 任职资格:1、年龄40岁以下；2、3年以上高端牛排馆或法餐厨师长经验；3、有较强的抗压能力，稳定上进，吃苦耐劳4、对牛排烹饪有自己独到的见解；5、熟悉基本的办公软件6、有一定的协调能力，严格把控离职率；7、良好的服务意识；

工作职责： 1、制定年度华南大客户发展计划，制定销售目标、编制销售费用预算，并组织实施； 2、在华南区范围内开发并建立与国内各大客户之间的长期业务合作伙伴关系； 3、组织收集、分析最新市场信息、产品信息、客户信息、竞争对手信息，根据市场变化及时调整销售策略； 4、完成月季年度目标，以及交代的其他任务。 任职条件： 1、市场营销相关专业专科或以上学历，熟悉高端西餐或中粤菜优先；2、了解餐饮行业特点、了解餐饮行业餐料销售特点，5年以上同岗位经验； 3、丰富的工作经验，优秀的工作能力、沟通能力、极具市场推广经验。

岗位描述：制定连锁管理系统的整体工作计划，推动各项营运工作的实施，落实公司的各项工作要求。制定和执行营运管理标准，带领连管系统管理团队开展各项分店营运管理工作；确保为顾客提供优异的用餐经验，不断提升分店营业额并促进利润的增长.通过高效执行公司各项标准，结合个人的营运经验，运用良好的商业判断和策略性思考，对营运管理团队予以训练、指导与监督，负责营运管理团队建设，员工培养。主要职责：一、遵守公司各项管理制度，严保公司商业机密，履行岗位职责。二、完善部门建设，对辖下管理人员进行各项管理工作及业务指导和培训。三、负责辖下管理部门的制度建立和完善工作，不断推动部门的规范化管理。四、根据公司的整体工作部署，制定连管系统年度、季度、月度的工作计划，并负责各项计划的实施，达成工作目标。五、负责部门及分店人员的管理六、负责做好分店顾客管理工作七、负责各项销售计划的制定、实施，达成销售目标八、负责分店的利润管理九、做好与其他各部门工作的协作 任职资格：1. 大专以上学历，年龄30~40岁；2. 8~10年以上连锁管理工作经验，同岗位经验者优先；3. 对餐饮行业有深刻的理解，熟悉餐饮运营模式和餐饮经营管理各环节的运作流程；4. 熟悉地区餐饮行业动态及运营发展趋势，对市场有极为快速的反应能力；；5. 能承受较大的压力，高度的工作热情，有很强的感召力和凝聚力；

1、全面负责餐厅整体营运工作；2、根据集团的发展战略，建立并完善高效的餐厅运营标准、管理流程；3、执行并监控餐厅内各区域运营情况，确保运营标准有效落实。督导餐厅日常管理及经营情况并对存在的问题进行处理；4、负责餐厅费用预算的制定，定期分析财务状况，完成经营计划，审查餐厅各部门收入和支出情况，有效控制运营费用；5、根据餐厅年度活动计划，组织并督导餐厅各项活动的开展和实施；6、负责餐厅员工培养、培训、考核等团队建设工作；7、 妥善处理客人投诉；8、负责在公司组织的各种活动(party & event)的沟通工作，包括客人，组织方，餐厅等;9、积极与到店客人进行全方位的沟通，以提升服务体验，提高服务满意度；10、领导交办的其他工作事项任职资格高端西餐厅或五星级酒店工作背景，米其材餐厅工作背景优先考虑。需附带近照1．英语精通，能力优秀可放宽学历要求；2．5年以上fine dining或豪华五星级酒店相关行业团队管理、市场推广及客户维护经验；3．精通团队搭建及组织、客户维护、熟悉娱乐消费、相关技能培訓、门店运营及管理；4．较强的团队管理能力和沟通能力，能够承受较大的工作强度和工作压力；

岗位职责/职位描述Specific Job Knowledge, Skill and Ability工作技能技巧要求：1.      Strong Pastry and Bakery Skills.丰富的饼房和面包房的技能。2.      Leadership and training skills and basic English communications skills.领导才能和培训技巧、基础英语和沟通技巧。3.      Good creative work skills.良好的工作技巧创造性。4.      Ability to set priorities and to complete tasks in timely manner.有能力按照事情的优先顺序按时完成任务。5.      Working well in stress situations, remain calm under pressure and able to desolve problems.在压力下很好地完成工作，保持冷静解决问题。 Required Qualifications岗位要求：1.     3 years above as Pastry Chef in 5 Star category Hotel or individual restaurants with high standards such as Michelin Star.三年以上饼房厨师长的经验，在五星级酒店的全日餐厅或高端的米其林星级餐厅。2.      Minimum requirements-College/Universitygraduate, Preferred – Completed Technical education in Hospitality or Culinary school .大学专科或本科毕业，最好是专业烹饪学校毕业。3.      Good command in English (verbal & written) .良好的英文掌握能力(口语和书写)。4.      Working experience in similar capacity with international chain hotels or restaurant .具有在国际连锁酒店或餐厅工作的相关经验。 福利：购买五险一金、带薪年假7天工作地点：福田区香格里拉酒店内或公司新项目L'Avenue 餐厅位于卓悦中心

应聘要求一、品行、性格方成的要求：1.为人正直，品行端正，性格开郞，乐于沟通，阳光正向；2.自信，敢于承担责任，能够从工作和同事身上找到优点并能加以鼓励，乐于帮助下属和同事取得成功，具有较强的亲和力，乐于他享；3.敬业、乐业，工作中会尽全力为企业和他人服务；4.不断进取，不断提升自我，具有较强的学习力；5.具有良好的团队合作精神，乐于助人，团结横向部门。二、业务方面的要求：1、正规西餐工作经验，精通西餐：如法餐、意式餐、新派创意西餐、烧烤煎扒等制作，精通低温真空烹饪者优先，有米其林或黑珍珠餐厅工作经验优先。2、具备极强的西餐创新思维，带领导团队及时推出时令季节新菜品。3、有很强的厨房成本管理经验。4、具备极强的菜品整合管理能力和团队建设管理能力；5、懂得厨房布局和设备配置。三、其它方面的要求:1、具有正规西餐5年以上工作经历；2、大专以上学历为佳；3、可以简单英文交流。4、熟练Word、Excel及PPT等办公软件。

JOB DESCRIPTION: Recruiting, training, motivating and mentoring his team Setting up SOP for the bar Setting up cleaning procedures, opening and closing procedures Maintaining the products condition Organizing regular Stock-takes and ordering products accordingly Following up Deliveries Adhering to budgets, managing beverage margins and maximizing profits Creating a database of regular guests Dealing with complaintsREQUIREMENTS: A minimum of 2 years in a similar position Some opening experience Ideally from a destination cocktail bar background Cocktails, spirits and Wine knowledge Well presented and immaculate grooming Enthusiastic, confident, sociable with a strong personality Flexible on working hours and able to multi-task With a can-do attitude Must have a strong command of english

Responsibility: The Pastry Chef is responsible for the day to day running of all areas associated to the management of the pastry kitchen.饼房厨师长负责每天甜品房日常工作的管理He/she is to maintain a professional attitude and will ensure that agreed quality, hygiene and other standards are kept or surpassed at all times.需要确保专业态度并在任何时候都保持或超越食品的质量,卫生和其他的标准He needs to be profit and cost conscious and needs to be responsible in the daily requisitioning of all food goods.必须负责每天所有食物申领的成本控制Assist in the preparation and control of daily requisition.协助准备并控制每日的食品申请工作Control manpower distribution throughout the kitchen, by overseeing the scheduling of all sections and makes adjustments anticipating unscheduled business控制整个饼房的人力分配，监督所有部门的安排，并对计划外的业务进行调整He/she provides leadership, training and supervision on all production in his kitchen and oversees the quality and proper usage of all food related to his department throughout the restaurant.他必须在自己的区域里提供所有产品的管理培训并检查所有产品的质量和正确的使用方式Plan in conjunction with the Executive Chef and Chef de Cuisine activities, promotions, and menu implementations according to the annual marketing plans.根据每年的市场调查参与协助行政总厨/餐厅厨师长,促销和菜单调整工作To assist and train staff both as part of the departmental induction process and as an ongoing program to achieve and exceed minimum service standards.无论何时都视每一位员工为我们团队的一员,给予他们培训及帮助,从而使他们给予客人极具创意与前瞻性的至尊服务

岗位职责1、负责本公司餐饮市场推广策划、销售计划编制、组织、执行与完成，本部门日常事务管理与协调、处理其他部门协调事务等，完成全年销售指标；2、组建、完善营销部，制定部门管理制度及周、月、年度工作总计、计划与实施；3、组织实施并完成销售指标，负责市场调研与产品设计，负责各项活动及餐饮策划，增加客流与收益，并提升公司形象，负责会员管理与会员服务；4、负责部门日常各项管理工作；5、负责编制与落实部门资金计划、统计与管理。岗位要求1、具备一定的管理知识、市场营销与策划学知识、餐饮文化等；2、具有较强的领导能力、判断与决策能力、协调能力、人际沟通能力、影响力、计划于执行能力；3、具备全面的经营管理能力在业界享有广泛的人脉及良好的口碑；4、能独立操作接待会，品鉴会，各节日重大活动，有过实操经验者优先；5、具备当地人脉资源，媒体资源者优先；6、同岗位经验三年以上，有餐饮业经验佳。

岗位职责：1、能与客人互动，提供专业的酒水服务并提升酒水销售业绩；2、解答客人对酒水相关的问题，并对客人作出专业的食物及酒水配搭建议；3、礼貌而高效地处理所有客人和内部客人的投诉和询问，确保问题得到圆满解决。任职要求：1、需要有WSET证书，WSET 3级的证书优先考虑；2、具备高档餐厅或五星级酒店工作经历；3. 须掌握具备基础英语和流利的普通话，掌握其它外语者（法语、日语及韩语等）更佳。

 工作职责 Job Responsibilities：Training:培训:Maintain strictest confidentiality at all times on all matters.在任何时候对所有人事事务遵守保密制度。Responsible for facilitation independently about Orientation Program, Training Program for employees.负责员工入职培训计划、培训计划的辅导工作。Responsible for monthly training information consolidation.负责每月的培训信息整合。Responsible for monthly training report and analysis.负责月度培训报告和分析。Monitor Daily Inspection, Training Inspection and Bund Talk.监督日常检查、培训检查和Bund Talk。Monitor new management training arrangement.监督新的管理培训安排。Support for training needs collecting, annual training plan draftingcommunicating and implementation.收集培训需求，起草年度培训计划、沟通和实施。Support for internal trainer management.支持内部培训人员管理。 Employees Relationship:员工关系：Responsible for monthly staff activities & Communication.负责每月员工活动和沟通。Responsible for Recognize system: Star in Three, Care for Three Award.负责企业表彰制度：三号之星、三号之星关爱奖。Responsible for internal event: Annual Party, ITG, Outing, EES.负责内部活动：年会、ITG、郊游、EES。Support Activity budget management.支持活动预算管理。 Employees Development:员工发展：Support succession plan Program.支持继任计划。 Others:其他：In charge of Outside Training, Overseas Training and Training Bonding.负责外部培训、海外培训和培训对接。Monitor Three on the Bund Library.监管外滩三号图书馆。Monitor training gift monthly Inventory.每月监管培训礼品库存。Prepare and maintain files, reports, letters, memorandums and other relevant business documentation.准备和维护文件，报告，信件，备忘录和其他相关的商业文件。Responsible for the maintenance of staff bulletin board.负责员工公告栏的维护。 Qualifications:资质：Education Level：Bachelor Degree本科学历Experience : Minimum 5 year work related experience in Training工作经验：至少5年培训相关工作经验Familiar with training administration support and facilitation skill熟悉培训管理支持和促进技能Good at in MS: Excel and PowerPoint Influencing Skills擅长使用办公软件:Excel和PowerPoint等相关技能Careful, Considerate & Compliant细心、考虑周全、服从管理Verbal & Written Communication Skills (English & Chinese)良好的中英文口头及书面表达能力

Responsibilities：•      Ensures smooth communication between kitchen and dining room•      Assists to directs runners, servers, captain and oversees dining room experience•      Enhances fine dining experience•      Consults with department head Requirements：•      Hospitality degree holder, with wine and beverage qualifications preferred•      5+ years of experience in fine dining establishment, 5-star luxury hotel or Michelin-starred restaurant preferred•      Advance knowledge and experience in restaurant organization, floor management, staff training and restaurant finance management•      Good knowledge and passionate in haute cuisine, ingredients and wine•      Good experience in driving restaurant sales and nurturing customer relations•      An excellent and charming communicator with hands-on approach to serve discerning guests and the team with care, passion and professionalism•      Good leadership and motivation skills, passionate in developing the team from wine knowledge to sales skills, customer service skills to company culture•      Able to work under pressure while have empathy for your team•      Pride and attention to details with the finest personal presentation•      Fluent in English is essential, excellent interpersonal skills