1.Practice the service culture SHINE with Service Essence Training
2.Solve the guest complaints with service culture E-Leap within Service Recovery Training
3.Personal grooming, hygiene and courtesy are in line with hotel and brand standards
4.Strictly adhere to service processes and brand standards, and convey the essence of the brand to our guests to improve guest experience and brand perception
1.Establish food safety culture, and to ensure the food safety standards are executed
2.set up a food safety standards According to the national regulation
3.To ensure the food hygiene standards executed ，Especially food temperature control, personal hygiene, the storage of raw materials and food production process
4.To supervise insecticidal services
5.Ensure that all security policies are enforced, formulate and supervise safety inspection, minimize the possibility of accidental injury
6.Strictly supervise food hygiene and safety to ensure that relevant operations comply with the standards and requirements of the local government and YDMH Group. Ensure that the inspection and audit work of the relevant departments is passed. (Applicable to Food and Beverage departments and other food-related departments)
7.Strictly implement the hygiene and cleaning standards of DMH to ensure that the relevant operations meet the standards and requirements of the local government and DMH. Ensure that the inspection and audit of the relevant departments is passed. (Applicable to Rooms and Food & Beverage Department)
8.Manage associate compliance with workplace health and safety regulations, policies and procedures, and ensure associates are familiar with safe operating practices before operating any equipment.
9.Assists with the strategic direction for the departments of responsibility and proactively conveys guidelines for staff that shapes the unparalleled standards expected.
10.Ensures all function areas are kept clean and in proper condition to provide a safe working environment for employees.
11.Provide food safety training, Let the employees understand the danger in the present work
12.Creates an encouraging atmosphere that stimulates and motivates employees to acceptable levels of turnover, absenteeism, and promotions.
13.Good communication with government departments, finish the work in accordance with the requirements of the government
14.Food safety standard work
15.To coordinate with related departments
16.Assistant department to do food safety work
17.to complete the food safety work in accordance with the requirements of the government
18.to develop and formulate food safety policy, will be issued to the relevant departments under the specific requirements
19.to develop food safety inspection system
20.employee food safety training
21.daily spot checks on food
22.major parties and important guest’s food monitoring
23.pay attention to the Internet or the news gathering food safety incident, the important content of the hotel main leadership
24.Ensure compliance with DMH FSHM critical limits and frequencies, as required by the DMH FSHM plan.
按照DMH FSHM的要求, 以确保符合DMH FSHM的标准。
25.Review and evaluate all records for accuracy and completeness and determine need for process improvement.
26.Apply outside catering license.
27.Apply Food & Beverage hygiene licenses.
28.Perform mock recalls and ensure identification, labeling, and traceability system functions as required.
29.Conduct food safety team meetings and periodic reviews.
30.Analyze processes, identify trends and anomalies, and continuously evaluate programs for improvement.
分析流程, 识别趋势和异常, 并持续评估以进行改进。
31.Ensure all work and food safety-related documents and records are controlled and that current issues are in use.
32.Keep informed and abreast of food safety laws and regulations.
33.Responsible for sample test or external laboratory tests, reviews and follow ups on the microbiological results from food laboratory.
34.Manages and reviews food complaints effectively, collects and makes a summary of guest complaints on food quality and hygiene matters.
35.To maintain a high customer service focus by approaching your job with a customer orientation.
36.To have a positive impact, taking full responsibility and initiative to resolve problems, always communicating with both customers and colleagues clearly.
37.To seek ways to conduct business differently and creatively to enhance operational/environmental procedures in the Hotel.
38.To perform all duties and responsibilities in a manner that ensures your team members and yourself safe in the workplace.
39.Actively seeking feedback from customers and team members during operation.
40.Developing action plans to identify shortfalls in standards, to avoid any negative impact to the customer.
41.Maintain in-depth technical knowledge and skills required for the job.
42.Establish good communications with the Kitchen team.
43.Provide clear direction and communicate to the team.
44.Attend & participate in regular F&B, operational & roster meetings.
45.Fully acknowledge the hotel’s aims and the department’s role to achieve the goals.
46.Express the hotel’s aims to the team clearly during trainings & meetings.
47.Get team members to work co-operatively with each other.
48.Ensure all Team Members are communicating effectively through daily briefings.
49.Provide and communicate clear directions to the team.
50.Ensures the Hygiene Training is conducted at least twice a year.
51.Always keeps discipline and proper work practices for himself and the team members.
Also checks on personal hygiene, clean uniforms, sanitation and cleanliness of the workstations, sanitation of the work tools. Be aware of the dangers of contaminated food and the needs for proper checking and turnover of the mise-end-place in the refrigerators.
52.Closely work with the Stewarding Department to ensure high levels of cleanliness.
53.Carries out any other reasonable duties and responsibilities as assigned.
English Fluent in both writing and speaking
With 3 years above 5 starts hotel working experience.
Good Leadership skills.
Good organization skills.
High energy level with presentation skills.
Familiar with Computer operation.
HACCP or GMP certification is desirable.
持有HACCP 或 GMP相关认证。