Major Responsibilities 主要职责：  To ensure that standard performance are efficient and consistently pursued. 确保持续为客人提供高标准服务。 Aware of all in house VIP, to ensure that all of their special F&B needs and request are delivered and fulfilled during their stay. 清楚饭店所有的VIP贵宾，确保满足他们在店其间的特殊餐饮要求。 Lead by example, motivated and train staff to achieve revenue goal and service standards. 以身作则，激励和培训员工达到服务标准。 Clearly indicates and communicate his/her direction and goals to his/her staff and constant follow up. 清楚地将自己的指示和目标要求告诉员工并随时掌握事情的进展情况。   Job Specification 职位要求: Minimum of 5 years hotel and/or restaurants experience. 至少五年同等职位酒店或餐厅工作经验。 Good communication skills and service oriented. 具有良好的沟通能力和服务意识。 Fluent in Chinese & English. 中英文口语流利。

Summary The Four Seasons Hotel Beijing is looking for Mio Manager who shares a passion for excellence and who infuse enthusiasm into everything they do. We hire motivated people who we train to perform superbly, while we create an environment where they can flourish. Ultimately, our culture breeds success, and rewards it in many different ways. We encourage and expect all of our employees to behave consistently in a manner which demonstrates: -Commitment to supportive teamwork and open communication -Responsibility for ongoing enhancement of their skills and performance -Recognition of personal accountability for their own actions and the outcomes of those actions -An understanding of the effect of their behavior on our guests, their fellow employees and the reputation of the Company Join our team We demonstrate our beliefs most meaningfully in the way we treat each other and by the example we set for one another. In all our interactions with our colleagues, we seek to deal with others as we would have them deal with us." Four Seasons Hotel Beijing provides employees with the same level of care that we expect to be shared with our guests. We have been ranked in FORTUNE Magazine’s 100 Best Companies to work for since 1998. Responsibilities -Select, train, evaluate, lead, motivate, coach, and discipline all employees, supervisors and assistant managers in the Hotel’s Lounge to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation. -The ability to be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts. -Provide expert knowledge of wine and spirits and ensure quality of all food or beverage items, ingredients, and preparation methods, in an elegantly appointed environment dedicated to an attentive and distinctive experience while following and maintaining all local, state, and federal laws relating to alcohol service and consumption. -The ability to work closely with the Assistant Director of Food & Beverage, Director of Food & Beverage, Executive Chef and Sous Chefs to design an effective menu and wine list while ensuring excellent product quality at a fair price and attend regular operational meetings to ensure effective coordination and cooperation between departments. -Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control. -Observe physical condition of facilities and equipment in the outlet and make recommendations for corrections and improvements as needed.  -Comply with Four Seasons’Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact. Work harmoniously and professionally with co-workers and supervisors. Preferred Qualifications and Skills 1.College degree preferably specializing in hotel/restaurant management or equivalent experience is required. 2.Two to three years previous experience in assistant manager or manager position in Food & Beverage. 3.Requires reading, writing and oral proficiency in the English language. 4.Mandarin speaking is a must and work authorization in China is required Learn more about what it is like to work at Four Seasons – Visit us: http://jobs.fourseasons.com/ https://www.linkedin.com/company/four-seasons-hotels-and-resorts http://job.veryeast.cn/1154097 Wechat: 北京四季HR

1、年龄：28—37岁，女性 2、大型连锁咖啡厅店长岗位经验2年以上或是国际五星级酒店西餐厅经理岗位经验3年以上，有咖啡厅加中餐包厢管理模式工作经验优先 3、有咖啡厅各类优秀人才资源 4、超强的执行力 5、真正的勇者，敢于挑战低底薪+高绩效+高分红的薪资待遇模式 6、合同时间最少2年以上 7、年薪20万起 8、有愿意一起共同奋斗创业的人士优先录取

【岗位职责】 1. 协助按照饭店的标准程序制定服务标准及规则。 2. 确保员工按照标准与程序完成任务。 3. 协助管理餐厅服务，加强、提高服务水准以超出规定的服务要求。 4. 协助管理现金的兑付和每日的结账工作 ， 监督每日财务报告，保证所有现金收入和收银系统按照标准和程序操作。 5. 指导员工了解信用政策和设备 ， 负责设备的维护。 6. 指导员工了解现金安全兑换程序。 7. 监督客用设施和对客服务的标准。 8. 控制存货并监督存货安全程序。 9. 参与准备和制定部门 / 单元 / 服务点的目标，准备战略计划和经营计划。 10. 掌握市场营销数据，协助市场营销战略的计划和实施。 11. 根据生意需求及淡、旺季情况决定运作设备。 12. 每天检查收银机工作系统 ， 确保所有账单输入、打印正确。 13. 所有取消账单、点菜单必须由餐厅经理签字和注明原因。 14. 培训、发展和管理员工，进行员工表现评估。 15. 根据员工实际情况实行因材施教的培训。鼓励员工掌握多技能以保证员工在工作繁忙时最大的工作适应性。 16. 与员工沟通避免与工作相关的矛盾。 17. 明确和制定本部门各岗位所需人员的编制计划。 18. 协助计划和实施入店教育。 19. 熟悉餐饮知识和餐厅菜单 ， 协助行政总厨共同磋商制定菜单。 20. 了解并熟知所有食品准备的标准和程序。 21. 控制食品出产的标准。熟悉酒水服务知识。 22. 承担起客人满意度的责任，负责向客人传送高水平服务 ， 确保客人的需求和合理的要求被满足。 23. 不断寻找机会改进对客服务 ， 建立和维持有效的对客关系 ， 以职业化的态度和形象展示有效的和合适的对客服务技巧。 24. 采取合适的行动解决客人抱怨，用可以增进友好、信任和满意的态度与客人交流，确保所有的问题被依次解决并亲自确认客人对所有问题都满意。 25. 完成上级交待的其它任务。 【专业知识技能】 1.有过社会餐饮工作经历的优先考虑 2.精通德餐的业务知识 3. 熟练掌握德餐的技能技巧 4. 电脑操作

备注：本岗位亦欢迎中餐厅背景候选人。 岗位职责 1、营运 通过使用历史数据和预测数据来制定一份可行的部门年度指标。 正确的预计商业需求已确保最有效率的人员配备和食物供给。 制定最有效率的管理者和员工的排班表坚持执行所有的待客原则。 最重要的是，通过自身的榜样和亲自动手去领导和激励员工。 能预测市场变化并在需要的情况下回顾运营。 对市场竞争者进行分析。 2、人力资源 每季度与人力资源总监一起为下属经理和主管制定和实行管理培训计划。 实行部门的每天15分钟培训项目。 负责专业和及时地完成所有员工的表现评估。 负责与餐饮总监一起进行员工管理，包括雇佣、训诫等。 对每位员工实行“打开大门”的政策。 3、 行政管理 负责餐厅所有的财务和帐单的处理程序。 有责任和财务部和人事部一起，正确地管理每位员工的加班时间和考勤系统。 定期的计划员工外出活动促进团队合作精神。 在24小时内用合适的方式回应客人疑问或顾虑。 4、市场推广 熟悉所有客人的奖励计划和关于他们账目的正确结算程序。 发展和执行计划以达到餐厅的市场占有率。 每个季度要熟悉市场上的竞争者并加以分析。 岗位要求 1、6年餐饮部工作经验和至少2年管理岗位经验 2、具备优秀的专业的餐厅运营知识 3、具备良好的的英语和普通话表达能力

【职位描述】 · 在整个工作过程中，始终保持高度的客户服务意识。 · 保持积极的工作态度，做好本职工作，并且主动解决问题，能够始终清晰的与客人或同事进行交流。 · 能够提出对酒店的运作及环境有益的意见或建议。 · 能够积极的向客人及供应商推荐酒店的服务及设施。 · 在工作过程中能够做好本职工作，保证自己及其他人的安全。 · 建立一种每个员工都关注如何能为客人创造“一次特殊经历”，提供非凡客户服务的工作环境。 · 在服务期间积极收集客人及服务人员的反馈。 · 就如何改进对客服务采取相应的措施。 · 以积极的态度处理客人的投诉及建议，并把必要的信息反馈给餐饮部经理。 · 在服务时间内以积极的态度，高效、准确的定位及满足客人要求及需要。 · 当餐厅或酒吧繁忙的时候提供必要的帮助。 · 积极主动的为客人服务，满足客人任何合理要求，并且培训员工能够预见客人的需求。 · 确保在对客服务指南，标准服务手册中的所有标准都能够在整个部门持续有效的贯彻。 · 熟悉部门服务标准。 · 可以清楚的向其他员工解释服务标准。 · 能够按照服务标准评估其他员工的工作表现。 · 确保日常部门的培训能够按照服务标准进行。 · 通过反复检查，督导服务标准的实施工作。 · 针对工作中的不足制定计划，以避免影响对客服务质量。 · 针对于工作中的不足采取必要的行动。 · 计划，确定优先次序，组织及控制每日餐厅的运营。 · 制定每位员工的排班表及工作安排。（考虑内部活动，客人入住率， 特殊活动及产品促销等） · 有效的与前台及团队领队协调，尽可能的增加餐厅生意，与领队保持直接联系。 · 分配， 指派，组织授权餐厅日常的经营工作。 · 了解酒店其他部门的经营活动及其与自己部门的影响。 · 预先准备并确保各种经营设施设备的充足。 · 有效管理部门运作，为保证服务及餐厅的正常运营采取必要的措施。 · 与客房部及工程部通力合作，保证部门设施的完好及清洁。 · 确认每个班次之间做好总结，并与下个班次进行工作交接。 · 确保岗位所需知识的更新。 · 保留餐厅活动记录。 · 与厨房的员工建立良好的沟通渠道。 · 协助餐饮部经理及行政总厨根据餐饮发展趋势，适当需求及销售情况进行餐厅菜单的修改。 · 参加餐饮部例会。 · 为团队提供正确的信息渠道。 · 理解酒店的目标，清楚部门在完成目标过程中所扮演的角色。 · 与团队沟通要达到的目标。 · 制定团队及成员的目标。 · 代表团队与酒店的其他部门沟通。 · 随时更新团队成员与酒店其他部门的交流，了解酒店其他部门的活动，包括特殊活动，餐厅促销等等。 · 寻找机会，增加酒店及部门的收入。 · 能够预见营业状况的变化。 · 经过与餐饮部经理商议之后，进行销售促销及员工奖励活动。 · 协助餐饮部经理，准备促销活动宣传册。 · 共同鉴定和沟通与潜在的销售线索。 · 建立一个每个人都进行促销的工作环境。 · 在盈利预算的基础上对餐厅的财务进行管理。 · 在餐厅运营表现及财务目标的基础上,对餐厅的工作表现进行评估，制定未来发展计划。 · 完成餐饮部经理要求的财务报表及各种日常财务报表。 · 能够作出收入及成本预算。 · 遵守酒店的各项财务制度。 · 坚决执行各种成本制度。 · 为团队成员解释分析财务计划中的异常情况。 · 制定部门休假计划。 · 根据酒店现状及发展趋势，选择，培训，发展员工的技能以满足酒店需要。 · 了解部门正常运转所需要的人员及人员素质。 · 辅助并进行高效的招聘工作。 · 保证应聘人员在入职前得到一切相关信息。 · 辅助制定并执行部门入职培训计划。 · 确保部门的培训指南定期更新。 · 确定标准培训及评估的实施。 · 确保客人及员工的健康及安全。 · 了解OH&S 的各项规定，并熟悉其与日常经营中的关系。 · 通过与员工交流使其了解OH&S规定的责任及义务。 · 确保所有安全及卫生程序的执行。 · 确保每年至少组织一次食品安全培训。 · 如有必要，该部门有权更改或补充该职位描述。 · 完成任何其他合理的职责和被指派的职责。 · Maintain a high customer service focus by approaching your job with the customers always in mind. · Have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues. · Contribute ideas and suggestions to enhance operational / environmental procedures in the hotel. · Actively promote the services and facilities of Hilton hotels to guests and suppliers of the hotel. · Perform all duties and responsibilities in a manner that ensures your safety and that of others in your workplace. · Create an environment where everyone in the department is focus on “creating that special experience” to deliver exceptional customer service. · Actively seek verbal feedback from customers and team members at each service period. · Agree on and implement actions to make improvements to customer service. · Positively deal with and learn from customer complaints and comments with follow-up and feedback to the Food & Beverage Manager. · Make sure all customers’ requests and queries are responded to promptly and effectively while assisting on the floor during meal periods each day. · Be available to assist on duty in the restaurant and bars during any busy days or special events. · Be proactive towards guests, assisting them with any reasonable requests, and training all team member to see these things before the guests ask. · Ensure all standards for service delivery as identified in the Guest Satisfaction manual and the Standard Operating Procedures manual are consistently delivered throughout the department. · Knowledgeable of Hilton departmental standards. · Able to explain the standards to the team and Managers, assessing team members against these standards. · Ensure that training on departmental standards is regularly conducted in the outlets. · Monitor standards through regular standards review checks. · Develop action plans to address shortfalls in standards and identify shortfalls before they affect customer service. · Implement and follow-through with improvements identified. · Plan, prioritize, organize and control the day-to-day operation. · Prepare rosters and job schedules for team members to meet business needs (taking into consideration internal activities, occupancy, external events, promotions, etc.). · Communicate effectively with the Front Office and Groups & Tours teams to maximise inhouse and group business for the restaurant, ensuring direct liaison with Group Leaders upon arrival. · Describe, assign and delegate duties and authority for the operation of the restaurant at all times. · Understand the situation in other departments and their implications for your own department. · Plan ahead and ensure adequate resources are available. · Manage the departmental operation and taking action where necessary to ensure it runs smoothly, participating in service duties during service periods, where necessary. · Coordinate with Engineering and Housekeeping departments to ensure that cleaning is followed-up with and procedures are maintained. · Ensure that the shift is reviewed, and handovers and briefings are carried out. · Maintain in-depth technical knowledge and skills required for the job. · Establish good communication with the Kitchen team. · Maintain event and function histories to assist with returning events. · Participate in future menu changes with the Food & Beverage Manager and the Executive Chef, taking into consideration new F&B trends, market demands and sales achievements. · Attend and participate in regular F&B operational and roster meetings. · Understand the goals of the hotel and the department’s role in achieving it, communicating goals and clear direction to the team. · Set and agree to departmental objectives for self and team. · Represent the needs of the team to others in the hotel. · Keep the team up to date on departmental, hotel and company activities through regular communication meetings and memos, including special events and promotions in the restaurant. · Seek out and maximize departmental and hotel revenue opportunities. · Be aware of potential highs and lows in the business. · Create and implement sales promotions and team member incentives as per discussion with the F&B Manager. · Assist the F&B Manager with preparation of event brochures. · Identify, communicate and act on potential sales leads. · Create an environment where “everyone sells”. · Supervise the financial performance of the department in line with the profit plan. · Use key monitors and financial targets to evaluate the department’s performance and make future plans. · Complete regular financial and operating reports as required or requested by the F&B Manager. · Forecast potential revenues and costs. · Following company control procedures, control costs without compromising standards. · Analyse and explain any financial variance against plan. · Set-up and maintain leave plans for the department. · Assist with selecting, training, coaching and developing people to meet current and future needs of the department and the hotel. · Understand the quantity and quality of people needed to operate the department. · Assist with carrying out selection interviews and making effective recruitment decisions. · Ensure that new recruits have all the relevant information before commencing employment. · Assist with planning and ensuring departmental orientation is carried out. · Ensure that the Orientation Training manual for each outlet is kept up to date. · Ensure that standards training and assessments are carried out. · Ensure the health, safety and well-being of customers and all team members. · Understand relevant OH&S legislations and their implications on the operation of the department. · Communicate to the team their responsibilities within OH&S. · Ensure that safe and healthy working practices are implemented at all times. · Ensure that hygiene training is conducted at least once a year. · Carry out any other reasonable duties and responsibilities as assigned. · The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. 【任职要求】 · 二至四年在四/五星级酒店的相关管理经验。 · 良好的英语口译及书写能力。 · 具有积极合作的精神。以热心的态度对待所有的工作， 并乐于利用一切机会学习技能以便于改进自己的工作的技巧。 · 具有极强的应变能力。灵活反应并以积极的态面对需求更改的事情，包括任何工作要求的改变的。 · 具有较强的团队精神，通过合作及对同事工作的支持达到团队的共同目标。 · 优秀的领导和人员管理技能，附加培训技能。 · 以客户为导向，并能够自信地建立和超过服务标准 。 · 具有全面的关于服务,劳动力控制, 饮料, 维修, 广告, 电脑和财务方面的知识。 · 优秀的人际处理能力并关注细节。 · 在九项能力资格认证中, 人员管理沟通和计划安排为强项。 · 了解并熟练掌握相关餐厅营业知识，包括餐厅的食品、酒水、管理方面、服务技能及与客人交流沟通。 · 有数理知识。 · 有英语读、说、写能力，部分要求有能力、有技巧的去避免投诉、能收集准确的信息，解决问题。 · 能有效抗压并有效处理业务繁忙时的工作。外向性格、可以长时间的工作。 · 2-4 years in a managerial position in 4 / 5-star category hotel. · Familiar with computer systems. · Motivated and committed, approaching all tasks with enthusiasm and seize opportunities to learn new skills or knowledge in order to improve personal performance. · Flexible and responds quickly and positively to changing requirements including the performance of any tasks requested of you. · Maintain high team focus by showing cooperation and support to colleagues in the pursuit of team goals. · Strong leadership, people management and training skills. · Guest oriented and able to confidently build and exceed service standards. · Thorough knowledge of service, cost control in F&B, labour controls, beverage menu writing, maintenance, merchandising, computer and accountings. · Strong interpersonal skills and attention to details. · Key strengths (under the 9 competencies) in people management communication and planning. · Thorough knowledge of restaurant operations including food, beverages, supervisory aspects, · service techniques, and guest interaction. · Considerable skills in math and algebraic equations using percentages. · Able to communicate in English, both verbally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems. · Able to work under pressure and deal with stressful situations during busy periods.Outgoing personality and willing to work for long hours.

岗位职责: 1.监控西餐厅日常运作及食物出品质量，随时监督餐厅的整体运作，保持高服务水准； 2.确保餐厅为客人提供良好的服务，监察餐厅经理对员工的在职培训； 3.督促西餐厅的各项工作进度，严格遵循酒店各项规章制度； 4.对客人满意度反映的关于服务与出品的问题，进行调查并总结上报，并确保其得到改进； 5.了解客人的真正需求，以便及时调整提高服务水平与出品质量； 6.监控餐厅的经营业绩、生产力、利润和人力状况； 7.与西厨主管沟通，定期更换西餐厅菜单，根据季节和节日，推出时令推广和应节菜式； 8.带领饮食销售团队做好各项餐饮销售和推广工作； 9.负责整体餐饮销售方案的策划，根据不同时令推出美食推广； 10.发掘新客源，开拓新的销售市场，提升酒店的经济效益； 11.与客人建立良好的合作和关系，保持密切接触； 12.根据市场需求，了解客人的消费需要，适时推出各项餐饮推广； 13.对其它竞争对手酒店进行市场调查； 14.与各相关部门紧密合作协调餐饮推广工作，并向餐饮部管理层汇报日常工作。

§   Ensure guests are welcomed by staff, seated and attended to warmly and courteously at all time and address guest issues during service according to company procedure. 确保客人受到员工的及时欢迎，一直热情周到，并根据公司政策及标准解决客户问题。 §   Maintain a complete understanding of all policies, procedures, standards, specifications, guidelines and training programmes. 确保对所有政策，程序，标准，规格，准则和培训计划时刻有着全面深刻地了解。 §   Ensure company objectives are achieved in regards to sales, service, quality, appearance and sanitation of the establishment through the training of employee’s whist maintaining a positive and productive working environment. 通过培训员工的维持积极和富有成效的工作环境来确保企业的销售，服务，质量，外观和卫生设施的目标。 §   Oversee employment performance appraisals are followed and completed on a timely basis. 监督员工绩效考核按时跟进和完成。 §   Ensure reservations are maximised within the restaurant in liaison with Reception and the central reservations team. 与前台接待及预定中心一起协作以确保餐厅预订量最大化。 §   Maintain a comprehensive knowledge of the menu and an understanding of the wine list up selling to guests when appropriate. 保持对餐厅菜单的全面了解，并懂得运用正确的葡萄酒知识，以便在适当时向客人积极销售产品。 §   Proactively communicate with the kitchen regarding menu changes, availabilities and specials. 随时主动与厨房团队交流沟通菜单的更改、菜品的可用性及每日特荐菜品等信息。 §   Ensure that staffing requirements are addressed and applicants selected according to company procedures. 确保餐厅人员配备要求得到解决，候选人录取根据公司有关程序和要求进行筛选和录用。 §   Ensure adherence to cash handling and reconciliation procedures in accordance with company policy. 确保现金处理和对账程序严格遵守公司规定并按照政策执行。 §   Identify business opportunities which provide greatest return on investment aligned with company strategy. 寻找符合公司战略的最大投资回报商业潜在机会。 §   Manage relevant reporting and analysis of the outlet to ensure cost effective goals are being met and surpassed. 管理餐厅的相关报告和分析，以确保成本效益目标的达成并努力超越。 §   Maintain responsibility for leading, inspiring and motivating the restaurant team to achieve workforce stability, productivity and loyalty. 保持对领导、鼓励和激励餐厅团队的责任，保证员工工作的稳定性、效率以及忠诚度。 §   Works as a team, liaises and coordinates with team, peers and other senior managers of all divisions 以良好的团队意识与团队成员及别部门管理层进行有效协调沟通。 §   Executes any other work or responsibility within his scope of duty given by the superior 协助上级执行完成相应职责工作。

岗位职责 1、负责餐厅日常运营，对客服务及营业收入； 2、关注客人用餐体验，与客人保持良好的沟通； 3、熟知VIP接待服务标准，并能培训员工做好高规格接待； 4、确保遵循酒店的政策方针和品牌标准。 岗位要求 1、全面的餐饮部运营知识。 2、5年以上相关的工作经验，3年同岗位经验。 3、良好的管理技能。 4、持有商业的敏锐感。 5、积极主动和精力充沛

职位描述 Job description 1.协助确保餐厅的活动符合各自的“企业战略”，并且酒店行动已经在适当情况下实施。 Assist to ensure that the  Restaurant  activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate. 2.确保品牌承诺的交付，并随时提供卓越的客户服务。 Ensure the delivery of brand promise and provide exceptional guest service at all times. 3.以诚恳高效的方式处理所有客人和内部客户的投诉和查询，以确保问题得到圆满解决。 Handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily. 4.集中注意提高生产力水平，以及在可接受的准则下谨慎管理效用/工资成本的需求，确保所有设备的最佳部署和能源效率。 Focus attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment. 5.确保遵守有关财务记录，货币处理和许可的所有酒店，公司和地方规则，政策法规，包括及时、准确地报告财务信息。 Ensure that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information. 6.与其他部门经理紧密合作，以支持和灵活的方式，重点关注酒店的整体成功和酒店客人的满意度。 Work closely with other Outlet Managers in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests. 7.监督和协助招聘和选择所有餐厅同事。在招聘和使用基于能力的方法选择同事时，遵守酒店指南。 Oversee and assist in the recruitment and selection of all restaurant colleagues. Adhere to hotel guidelines when recruiting and use a competency-based approach to selecting colleagues. 8.执行分派的任何合理任务和额外职责。 Carry out any other reasonable duties and responsibilities as assigned. 任职要求 Qualifications 1.大专学历，高级文凭持有者。行政管理或酒店管理及相关专业。 University/ Higher Diploma graduate, major in Business Administration/ Hotel Management or equivalent. 2.至少2年同等职位工作经验。 Minimum 2-year experience as Restaurant Manager; hotel experience is preferred but not required. 3.性格成熟、工作独立、机智灵敏，人际交流与沟通技能出色。 Mature, independent, tactful with good interpersonal & communication Skills.

About Four Seasons Hotels and Resorts At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us. About Four Seasons Hotel Suzhou Four Seasons Hotel Suzhou is a luxury island retreat fully commanding a 30 acre (12 hectare) private island on the scenic Jinji Lake.  Set to open in the second half of 2023,the Hotel will have over 200 well-appointed rooms, suites and private villas, lush gardens, indoor and outdoor pools offering a lifestyle that is uniquely Suzhou and uncompromising service that is uniquely Four Seasons. Job Description The Four Seasons Hotel Suzhou is looking for All Day Dining Manager who share a passion for excellence and who infuse enthusiasm into everything they do. We hire motivated people who we train to perform superbly, while we create an environment where they can flourish. Ultimately, our culture breeds success, and rewards it in many different ways. We encourage and expect all of our employees to behave consistently in a manner which demonstrates: Commitment to supportive teamwork and open communication. ·         Responsibility for ongoing enhancement of their skills and performance ·         Recognition of personal accountability for their own actions and the outcomes of those actions. ·         An understanding of the effect of their behavior on our guests, their fellow employees and the reputation of the Company. Job Summary Plan, organize, control and direct the work of employees in the Hotel’s All-Day Dining Restaurant while ensuring guest satisfaction. 做好计划工作，组织，监管和指导酒店全日制餐厅的员工，确保顾客的满意。 Key Responsibilities - Select, train, evaluate, lead, motivate, coach, and discipline all employees, supervisors and assistant managers in the Hotel’s All Day Dining Restaurant to ensure that established cultural and core standards are met with long-range strategic planning for outlet operation. 挑选，培训，评估，指导，鼓励，教诲和训练酒店全日餐厅的所有员工，主管及副经理，确保建立符合餐厅长远营运战略计划的文化及核心标准。 - The ability to be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts. 在营运过程中，具备卓越的实际操作能力，保持良好的公众关系，处理各类投诉，满足顾客，委托人，公司联系人的一些特殊请求。 - Describe and ensure quality of all food items, ingredients, and preparation methods, as well as provide expert knowledge of wine and spirits in an elegantly appointed environment dedicated to an attentive and distinctive experience for breakfast, lunch, or dinner. 确保所有食品，原料及加工工艺的品质，在优雅的环境中向顾客提供专业的酒水知识，为顾客提供一个与众不同的用餐经历。 - The ability to work closely with the Assistant Director of Food &      Beverage, Director of Food & Beverage, Executive Chef and Sous Chefs to design an effective menu and wine list while ensuring excellent product quality at a fair price and attend regular operational meetings to ensure effective coordination and cooperation between departments. 协同餐饮部总监，餐饮部副总监，行政总厨，副总厨一同设计菜单和酒水单，确保向顾客提供高质量，合理价格的餐饮。按时参加营运会议，与各部门保持良好的沟通，以利于有效地开展工作。 - Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control.通过有效的行程安排，预算单，采购决定，库存清单管理及现金管理，控制劳动力和营运花销。 - Observe physical condition of facilities and equipment in the outlet and make recommendations for corrections and improvements as needed. 做好部门内所有设施和设备的维护工作，如需要，对于设备的改进提出建设性建议。 - Work harmoniously and professionally with co-workers and supervisors.与员工和主管保持专业，和谐的工作关系。 Requirements We are looking for individuals who are strategic, have strong business acumen, good communication, and interpersonal skills.  - At least three (3) years of experience as Restaurant Manager or equivalent role in an International luxury hotel chain. - Beverage & Wine Program Management Experience. - Good team spirit, multi-tasking, cooperative with good communication and interpersonal skills. - A Good command of both written and spoken Chinese and English. - Work authorization in China is a must. Join us and Enjoy… - An opportunity to build a life-long career with global potential and a real sense of pride in work well done - Best-in-industry training - Complimentary stays at Four Seasons properties (based on availability) with discounted meals - Incentive bonus/ competitive salaries - Employee service awards - Annual employee party/ social and sporting events

1.      预算营业额，顾客数量及收入等； 2.      准确安排雪鹿全日自助餐厅及烧烤露营乐园，顾客或团体的订座事项，通知出品部有关顾客的特别要求及人数等； 3.      安排各职级员工之最适合其工作能力的工作范围； 4.      安排及提供专业培训课程； 5.      落实及妥善执行一切规章制度； 6.      监察一切卫生及安全事项； 7.      长期注视及检讨各员工的工作表现，并作纪录； 8.      通过与顾客接触，推广酒店之各项设施； 9.      根据酒店的制度，控制一切发给餐厅服务员的各种单据； 10.   监察部门员工的一切纪律行为； 11.   与顾客建立良好公关关系； 12.   落实协助餐饮部完成雪鹿全日自助餐厅及烧烤露营乐园， 客房送餐，水果迷你超市业务推展计划； 13.   签署，阅读，呈雪鹿全日自助餐厅一切文件； 14.   协调雪鹿全日自助餐厅及烧烤露营乐园，水果迷你超市与厨房关系； 15.   处理雪鹿全日自助餐厅， 烧烤露营乐园，水果迷你超市一切业务； 16.   处理即时性的问题及处理顾客投诉； 17.   定期与员工举行会议，评估及检讨工作； 18.   执行制定的服务程序； 19.   评估员工的各项工作表现，激励员工士气； 20.   了解市场趋势及需求，提供有建设之意见； 21.   协助制作有关每年预算案；（人力，营业收益，支出，器皿补充等等）； 22.   每日向餐饮部书面汇报营业收入、雪鹿全日自助餐厅及烧烤露营乐园， 客房送餐，水果迷你超市运作状况，及顾客意见建议； 23.   每月向餐饮部书面汇报、总结月工作情况； 24.   须服从行政部在上述服务及职责范围各条款以外之合理任务指令； 25.   完成领导交给的其他相关工作或任务。

Job Summary 工作职能总结 As a Restaurant Manager your role is to assist the Assistant Director/Director of Food and Beverage in achieving the stated objectives in sales, cost control and employee retention whilst ensuring the highest standard of guest experience. 作为餐厅经理，您的角色是协助餐饮副总监/餐饮总监达成销售，成本控制和员工保留的既定目标，同时确保客人体验的最高标准。 Key Duties and Responsibilities 关键角色和职责 Ensure guests are welcomed by staff, seated and attended to warmly and courteously at all time and address guest issues during service according to company procedure. 确保客人受到员工的及时欢迎，一直热情周到，并根据公司政策及标准解决客户问题。 Maintain a complete understanding of all policies, procedures, standards, specifications, guidelines and training programmes. 确保对所有政策，程序，标准，规格，准则和培训计划时刻有着全面深刻地了解。 Ensure company objectives are achieved in regards to sales, service, quality, appearance and sanitation of the establishment through the training of employee’s whist maintaining a positive and productive working environment. 通过培训员工的维持积极和富有成效的工作环境来确保企业的销售，服务，质量，外观和卫生设施的目标。 Oversee employment performance appraisals are followed and completed on a timely basis. 监督员工绩效考核按时跟进和完成。 Ensure reservations are maximised within the restaurant in liaison with Reception and the central reservations team. 与前台接待及预定中心一起协作以确保餐厅预订量最大化。 Maintain a comprehensive knowledge of the menu and an understanding of the wine list up selling to guests when appropriate. 保持对餐厅菜单的全面了解，并懂得运用正确的葡萄酒知识，以便在适当时向客人积极销售产品。 Proactively communicate with the kitchen regarding menu changes, availabilities and specials. 随时主动与厨房团队交流沟通菜单的更改、菜品的可用性及每日特荐菜品等信息。 Ensure that staffing requirements are addressed and applicants selected according to company procedures. 确保餐厅人员配备要求得到解决，候选人录取根据公司有关程序和要求进行筛选和录用。 Ensure adherence to cash handling and reconciliation procedures in accordance with company policy. 确保现金处理和对账程序严格遵守公司规定并按照政策执行。 Identify business opportunities which provide greatest return on investment aligned with company strategy. 寻找符合公司战略的最大投资回报商业潜在机会。 Manage relevant reporting and analysis of the outlet to ensure cost effective goals are being met and surpassed. 管理餐厅的相关报告和分析，以确保成本效益目标的达成并努力超越。 Maintain responsibility for leading, inspiring and motivating the restaurant team to achieve workforce stability, productivity and loyalty. 保持对领导、鼓励和激励餐厅团队的责任，保证员工工作的稳定性、效率以及忠诚度。 Works as a team, liaises and coordinates with team, peers and other senior managers of all divisions 以良好的团队意识与团队成员及别部门管理层进行有效协调沟通。 Executes any other work or responsibility within his scope of duty given by the superior 协助上级执行完成相应职责工作。

岗位职责 1、 调查和了解市场情况，根据运营情况制定西餐厅年度、月度经营管理计划，领导西餐厅员工积极完成经营指标，努力提升西餐厅销售收入； 2、 全面掌握西餐厅预订和重要接待活动，主持每日例会，巡视餐厅营运状况； 3、 检查并监督食品质量，服务质量，员工纪律及规章制度的落实； 4、 发展良好的客户关系，参与重要接待活动，积极征求宾客意见及建议，处理客人投诉，监督建立并完善客户档案； 5、 控制西餐厅易耗品成本，加强物品原材料及酒水的管理，降低费用，增加盈利； 6、 负责管理餐厅设施设备的保养和卫生，安全工作，监督各项卫生工作； 7、 负责与各部门协作，与厨师长保持密切合作，提出有关食品的销售建议，及时将客人需求反馈给厨师长，保持前厅与后厨的良性沟通。   任职要求 1、有侍酒师等级证书者优先考虑； 2、 同等岗位工作经验2年及以上； 3、 良好的形象及英文； 4、 熟知相关餐饮经营的卫生标准及法律制度。

岗位职责： 1、根据实际经营情况制定西餐年度、月度经营管理计划；认真总结和分析餐厅年度、月度经营管理情况，并向上级汇报；领导西餐厅员工积极完成各项接待任务和经营指标，努力提高餐厅销售收入； 2、全面掌握西餐厅预订和重要接待活动，主持召开西餐厅班前例会和有关会议；每日巡视西餐厅营运状况，检查主管、领班及员工的工作情况和服务质量； 3、加强西餐厅员工队伍的基本建设；负责对下属的考勤、绩效考核和评估；组织开展餐厅培训活动，提高员工业务水平；做好西餐厅人才开发和培养工作； 4、发展良好的客户关系，参与重要接待活动； 积极征求宾客意见和建议，处理客人投诉；监督建立并完善客史档案； 5、控制西餐厅易耗品成本，加强物品原材料、早餐饮品的管理，降低费用，增加盈利； 6、负责管理餐厅设施设备的保养和卫生、安全工作；监督各项卫生工作； 7、负责与相关部门的工作协调，处理各类突发事件；与西厨厨师长保持密切联系和合作，提出有关食品销售建议，及时将客人需求反馈给厨师长，为食品原料的采购和厨房出菜提供依据； 8、审核西餐厅的营业收入，做好结账控制工作，杜绝发生舞弊行为； 9、巡查和监督餐厅各点的安全管理，保证餐厅安全有效运行； 10、完成上级交办的其他工作。   任职要求： 1、具备同岗位管理经验3年以上； 2、大专及以上学历，相关专业毕业； 3、有较强的语言表达能力，应变能力强，具有良好的组织、指挥能力； 4、了解和执行政府有关饮食经营的法规制度； 5、能承受较强的工作压力。

负责西餐厅的运营和管理   任职要求： 1.能熟练使用英文沟通 2.有国际品牌相关岗位工作经验 3.善于沟通 4.抗压力强

1）Responsible for the management of all aspects of the Restaurants’ functions, in accordance with operation standards. Directs, implements and maintains a service and management philosophy which serves as a guide to respective staff. 意大利餐厅经理是对餐厅的各方面都要负责的管理者，根据酒店的标准，餐厅经理要懂得运用服务和管理哲学去指挥和领导员工。 2) Check storage areas for proper supplies, organization, and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficiencies. 检查仓库地区的存货量，摆放陈列和卫生情况。派专人去保持卫生清洁和整理货品陈列。 3) Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business. 建立易耗品，酒精饮料的平均存放量。完成对库房的补货或对增加物品的采购。 4) Requisition linens / skirting required for business and assign staff to transport such to the restaurant. 能够进行布草的存取，并分配员工运送到餐厅。 5) Check stock of wines / champagnes and inform the Beverage Manager to order shortages noted. Ensure wines are received, properly stored, and kept secured. 检查葡萄酒/香槟酒的库存并及时提醒酒水经理补充存货。确保葡萄酒正常收货并正确和安全的被存放。 6) Review sales of previous day; resolve discrepancies with Finance. Track revenue against budget and forecast. 查看前一天的销售和酒水的成本，解决账目上的差异问题。对比实际销售额与预算。 7) Meet with the Chef to review daily specials and out of stock items; update board throughout shift. Ensure that staffs are aware of such. 与厨师长每天一起查看每日精选和沽清物品，每隔一个班次要更新一次。确保所有的员工都知道。

职位描述 Job description 1.确保所有员工遵循品牌承诺并始终提供优异的对客服务。 Ensure the delivery of brand promise and provide exceptional guest service at all times. 2.确保员工同样在适当的时候为其他部门的内部客人提供优质服务。 Provide excellent service to internal customers in other departments as appropriate. 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。 Handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily. 4.与客人和同事保持基于良好工作关系的互动接触。 Maintain positive guest and colleague interactions with good working relationships. 5.与客人建立并保持良好的客户关系。 Establish a rapport with guests maintaining good customer relationships. 6.经常亲自证实餐厅客人得到的是最好的服务。 Personally and frequently verify that guests at Niccolo Kitchen are receiving the best possible service. 7.在餐厅区域花时间巡视（高峰时段）以确保员工很好地管理餐厅区域并使各项活动达到最佳满意度。 Spend time at Niccolo Kitchen (during peak periods) to ensure that they are managed well by the respective colleagues and functions to the fullest expectations. 8.监督餐厅的服务和餐饮标准。在必要的地方，与助理餐厅经理、助理行政总厨和厨师长一起实施正确的措施。 Supervise on restaurant services and catering standards, implement correct measure with assistant Niccolo Kitchen manager, Executive Sous Chef and Sous Chef where necessary. 9.与助理行政总厨对餐饮营运进行频繁而全面的检查。 Carry out inspection on food and beverage operation with Executive Sous Chef frequently and thoroughly. 10.监督餐饮准备中新鲜产品的使用。 Supervise usage of fresh products in the meal preparation procedure. 任职要求 Qualifications 1.大专学历，高级文凭持有者。行政管理或酒店管理及相关专业。 University / Higher Diploma graduate, major in Business Administration / Hotel Management or equivalent. 2.至少3年酒店餐饮工作经验在同等职位。 At least 3 years working experience on the same position in F&B.

岗位职责： 1、贯彻落实各项流程及规章制度，按照部门培训计划，跟进培训效果；  2、实施餐厅细卫生计划及餐具消毒计划，每日检查各区域的餐前准备； 3、巡检餐中服务标准，餐后收尾工作。做好现场控制，处理各项突发事件，妥善处理员工投诉； 4、参与每日班组工作例会，督导领班日常工作分工； 5、核对餐厅物资的申购及领用，审核每月物资进销存报表； 6、收集餐厅员工意见，反馈菜肴质量，完成每月下属员工的谈心，了解员工状 况；  7、督导、培训各项设施设备正确使用；对餐厅进行成本管理控制； 8、每月做好部门员工的考勤及考核评估 工作，根据酒店规章制度进行奖罚，提 出人员招聘、调动的需求和意见。 

1、具有知名咖啡厅日常经营与管理经验3年以上或五星级酒店西餐厅日常运营和管理经验5年以上； 2、具有运营效率、出品质量及财务管理能力； 3、具有制定各项经营指标达成计划、营销活动策划能力； 4、具有制定运营管理规范标准及工作流程的能力； 5、具有人员培训及专业训练的能力； 6、具有较强的沟通能力和执行能力； 7、能适应创业型企业发展。 8、熟悉咖啡厅与中餐包厢结合运营的经验优先考虑。 9、待遇：年薪20万以上。

请在简历上附上近照，我们会自动拒绝所有不带照片的简历，并请提供英文简历至邮箱helen.liao@gardenhotel.com，谢谢。 Please be aware that we will automatically reject all resumes without photos, and please send your English CV to helen.liao@gardenhotel.com. Thank you. 【任职条件】 1、 具有良好的思想品质和职业道德，服务观念强。 2、 接受过高等餐饮服务方面的专门培训，具有丰富的餐饮知识和服务工作技巧 3、 熟悉西餐厅的服务标准和要求，了解西餐厅的服务程序 4、 具有较强的管理和组织能力，有领导作风 5、 善于处理客人的问题，并能正确评估员工工作和培训员工，提高服务水平 6、 耐心周到，善于待人，具有较强的社交能力和一定的英语水平 7、 性格开朗，身体健康，心理素质强 【工作描述】 西餐厅经理是餐厅整体经营服务的总负责人，在饮食总监、副总监的直接领导下，全面主持餐厅的日常运作及各项工作。在严格执行酒店及本部门个性规章制度和部门操作程序的基础上，统筹安排、组织协调、监督检查本部门员工开展餐厅服务工作。团结调动员工积极性，提高餐厅管理效能，搞好餐厅服务质量，与客人建立良好沟通，及时处理服务投诉，确保餐厅经营管理各项工作指标的完成。

请在简历上附上近照，我们会自动拒绝所有不带照片的简历，并请提供英文简历至邮箱helen.liao@gardenhotel.com，谢谢。 Please be aware that we will automatically reject all resumes without photos, and please send your English CV to helen.liao@gardenhotel.com. Thank you. REQUIREMENTS 1. The candidate should have a minimum of 2 years prior experience in a similar role within a 5-star hotel or western dining restaurant. 2. Good English skills, oral and written are essential. 3. Fluent in Cantonese and Mandarin. 4. Outgoing, excellent interpersonal skills, guest oriented and target-minded should be minimum requirements. RESPONSIBILITIES 1. Daily administrative duties required by the Directors and Manager. 2. Develop and implement departmental SOP’s. 3. Ensure that outstanding service is provided to all customers, through “hands-on” leadership and proactive direction. 4. Identify and exploit opportunities to positively impact sales and boost F&B sales – ensuring that F&B revenue generation targets are exceeded. 5. To create an environment that is positive for staff welfare. 6. To be responsible for all restaurant’s operations. 7. To be physically present during the restaurant opening hours. 8. To ensure a smooth and professional restaurant operation. 9. To oversee and manage an above quality service at the restaurant. 10. To train and guide the team of waiters to improve and maintain a good guest experience and satisfaction. 11. Assist in printing & general upkeep of menus, POS system and menu system backend. 12. Prepare constructive ways of ensuring staff are performing & upselling to the best of their capabilities using POS information. 13.  Oversee front desk when other staffs are unavailable. 14.  Be available for functions & events. 15.  Assist in receiving of payments for function & events. 16.  To observe daily conditions of all physical facilities & areas of the operation. 17. To report defects, breakages & other areas of repair to the Operations Manager. 18.  Scheduling service, bar and front desk staff to control labor costs.

1.熟悉餐饮知识和餐厅菜单，熟悉酒水服务知识。 2.管理餐厅运行服务，确保员工根据标准给客人提供服务，不断寻找机会改进对客服务。 3.遵守饭店的规章制度及令客人满意计划，确保员工按照标准与程序完成任务，尽可能的超越客人期望。 4.监督客用设施和对客服务的标准。 5.餐厅员工管理，约束员工遵守纪律，与员工沟通避免与工作相关的矛盾。 6.培训、发展和管理员工，根据员工实际情况实行因材施教的培训 7.在部门/单元/服务点内进行协调，与其它部门/单元间运转协调。 岗位要求 1、3年餐饮工作经验和至少2年管理岗位经验 2、具备优秀的专业的餐厅运营知识 3、具备优秀的英语和普通话表达能力

岗位职责 1.熟悉西餐运营，食品原材料加工、成本核算等方面的知识，有效地控制产品质量和成本损耗； 2.负责管理西餐和大堂吧运营，维持团队的服务，完成各项指标； 3·善于观察市场动态，协助餐饮部总监制定和实施各项餐饮推广计划； 4·建立良好的顾客关系，确保客人对餐厅的满意度； 5·负责员工的管理及沟通工作，制定培训计划，激励员工，维持团队士气，保持良好的团队合作氛围； 任职要求 1.该岗位要求女性，年龄28-35； 2.具有星级酒店餐饮管理5年以上，同等岗位2年以上工作经验； 3.具有较强的沟通能力、组织领导能力、善于调动员工的积极性； 4.一定的外语口语水平；