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  • 餐饮经理

    3万-5万
    武汉 | 5年以上 | 大专 | 提供食宿

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    • 技能培训
    • 岗位晋升
    • 管理规范
    • 人性化管理
    • 出国旅游
    • 领导好
    • 员工生日礼物
    • 年度旅游
    • 包吃包住
    • 薪资高
    其他 | 100-499人
    发布于 18:05
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    • 投递简历
    卓越雇主
    卓越雇主
    ·       Organizeand execute F&B related ship functions and special events; conduct dailymenu presentations, in conjunction with the Executive Chef. ·       Estimate& plan consumption, ordering and forecasts, and maintain inventories at parlevel; conduct inventories on a monthly basis and create accurate &realistic quarterly orders, with a business-orientated mindset, contributing tothe financial success of our company. ·       Organizethe opening & closing routines for your entire team and schedule opening& closing hours for all your outlets, depending on Guests’ and operationalneeds; demonstrate ownership for all maintenance related matters in theRestaurant Department. ·       Identify opportunities to improve service delivery in accordance withViking’s STAR Service Standards, by incorporating feedback from the RestaurantTeam. ·       Greet andwelcome our Guests and check on their well-being, while on duty, at all times ·       Minimizeequipment loss/damage, and maintain immaculate cleanliness standards inrelevant areas, by applying safe working policies and procedures, according toall Public Health Policies, and ensuring that all equipment is sanitized andreturned accordingly, after each use. ·       Be familiar with the Human Resources Manual & Shipboard Training;have an in-depth understanding of the working hours policies & procedures;be familiar with crew contracts and work schedule hours/week, to maintainworking hours paperwork and if necessary, correct entries for payroll. ·       Lead andsupport a multi-cultural team, maximizing crew satisfaction, productivity andretention; meet with Team Leaders on a daily basis for “The Daily Reunion”, toprovide feedback & operational updates as well as to ensure that yourdepartment is performing to Viking’s STAR Service Standards. ·       Regularlyinspect that the mise-en-place forall areas are prepared 15 minutes prior to service. ·       Providethe highest level of comfort and service to Guests, as per Viking’s STARService Standards and all Public Health Policies; manage service according toGuest flow, embarkation & disembarkation, sea day activities & otheractivities; assign crew for dis-/embarkation and luggage duty. ·       Identifypotential STARS, and assist, train & lead them to success; implement and motivate a culture of ownership &responsibility and provide the necessary guidance/training and information tothe Restaurant Team, in accordance with company standards and operationalneeds.
  • 餐饮部经理

    1.5万-3.5万
    北京 | 2年以上 | 本科 | 提供食宿

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    • 五险一金
    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 管理规范
    • 午餐补贴
    • 包吃包住
    • 人性化管理
    • 帅哥多
    • 美女多
    国内高端酒店/5星级 | 500-999人
    发布于 07-23
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    • 投递简历
    工作职责 协助餐饮总监的经营管理工作,完成饭店下达的各项任务指标。 负责餐饮部长短期工作计划和经营预算的落实,确保为宾客提供优质高效的餐饮服务。 负责年度工作计划的实施,在市场营销部、公关部的协助下,按时间节点完成本年度的餐饮活动推广计划。 不断尝试餐饮销售不同渠道和市场的推广,随时关注集团推出的餐饮产品建议,并确保落地。 根据餐饮部经营计划和预算,对各部门经营状况评估,并向餐饮总监汇报。 时刻关注对客服务,客人反馈,网络评分等,为打造优秀服务口碑营造良好氛围。 负责餐饮部的各项规章制度及服务程序与标准的督导与实施,监督餐厅服务规范及各项规章制度的执行情况,发现问题及时采取措施,协助餐饮总监完成各项接待任务。 根据要求参加饭店晨会,根据会议上安排的工作做好工作计划与部署安排。接收领导安排的临时工作任务并安排落实。 参加周例会,听取汇报并检查工作情况,控制餐饮部各项收支,制定餐饮价格,监督采购和盘点工作,进行有效的成本控制。 配合财务部,指派分管部门管理人员组织部门资产及运营物品的盘存。 根据《世纪金源食品安全操作手册》的相关要求检查所管营业部门的厨房食品登记表、检查表,确保食品安全,并对对所管餐饮区域的食品卫生情况进行抽查。 安排并带领分管部门管理人员进行库存与消耗情况盘点,食品安全规范检查,工程类、卫生类项目检查整改,对抽查出的问题指定责任人,限期整改落实。 抓好设备、设施的维修保养,使之处于完好的状态并得到合理的使用,加强日常管理,防止事故发生。 定期同厨师长研究新菜品、推出新菜单并有针对性地进行各项促销活动。 组织和实施餐饮部员工的服务技能、技术培训工作,提高员工素质,为公司树立良好的形象和声誉。 抓好员工队伍的基本建设,熟悉和掌握员工的思想状况、工作表现和业务水平,开展经常性的礼貌教育和职业道德教育,注意培养选拔人材,通过组织员工活动,激发员工积极性。 根据所管部门上报的培训计划,抽查分部培训过程,确保符合集团及公司培训体系要求。对部门培训方法的实用性,有效性提出合理意见。 根据所管部门管理人员的工作状况或工作结果,在有必要的情况下,及时给予业务指导以及合理的意见或建议;对于需要协调或者超出分管部门权限的事项,帮助解决。 建立良好的对客关系,主动征求客人的意见和建议,积极认真地处理宾客的投诉,保证最大限度地满足宾客的餐饮需求,提高餐饮服务质量。 做好餐饮部各部门之间的沟通、协调和配合工作。 根据集团考勤制度,检查所管人员的出勤情况。 检查所管分部门人员在岗履职情况,部门员工是否符合仪容仪表规范、岗位职责及服务流程的要求。 检查所管分部近期工作完成情况,根据实际情况给予相应的指导和帮助。 查看集团内部光合,查阅文件或通知,查阅过程中,如有疑问及时向餐饮总监进行沟通或问询,确保理解每一项文件内容或通知事项。 任职要求 大学专科以上学历,酒店管理、烹饪等餐饮相关专业学历优先考虑。 至少2年以上同岗位五星级酒店工作经验。 具备酒店餐饮部经营管理和其他行业的知识。 具有良好的沟通、协调能力。 具有英语会话能力,能够用英语同客人沟通。 具有强烈的事业心和责任感,高尚的职业道德,良好的纪律和敬业乐业的精神。
  • 中餐销售经理

    1.5万-3.5万
    深圳 | 3年以上 | 大专 | 提供食宿

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    • 五险一金
    • 节日礼物
    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 员工生日礼物
    • 年底双薪
    • 包吃包住
    • 人性化管理
    • 领导好
    国内高端酒店/5星级 | 500-999人
    发布于 07-23
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    岗位职责 1. 执行营销部各项工作计划的展开,完成业绩指标; 2. 开拓团餐(婚宴、公司宴、活动订餐、)和散客订餐等各类客户市场; 3. 定期进行顾客满意意见收集,了解大客户的消费情况; 4. 负责餐饮部专项销售活动的推广和执行,完成上级下达销售目标; 5. 及时掌握销售情况,及时反馈,提报解决方案; 岗位要求 1.大专以上文化程度;3年以上同岗位工作经验; 2.精通中餐的业务知识,熟练掌握中餐的技能技巧; 3.具有较强的社会活动能力、组织领导工作能力和实际工作能力; 4.有一定的销售沟通能力和销售技巧。。 面试地点: 2、面试地点:深圳市安蒂娅美蘭酒店(深圳市宝安区西乡街道水库里108号),从正对美兰商务中心的马路进来,即可看到酒店招聘公告栏,按一旁箭头指示即可到达负一楼人力资源部,也可从酒店大堂而进,咨询礼宾人员。 3、来店交通:地铁12号线坐至宝安客运站B出口即可看到酒店。
  • 上海-浦东新区 | 5年以上 | 大专 | 提供吃

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    • 技能培训
    • 管理规范
    • 人性化管理
    • 五险一金
    • 带薪年假
    • 工作在云端
    • 集团免费房
    • 提供食宿
    • 包吃包住
    • 岗位晋升
    国际高端酒店/5星级 | 500-999人
    发布于 08:11
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    § Assists in the recruitment and selection of all Food and Beverage employees. Ensures that Heads of Department follow hotel guidelines when recruiting and use a competency-based approach to selecting their employees. §.Ensures that each Head of Department plans and implements effective training programmes for their employees in coordination with the Training Manager and their Departmental Trainers. § Exercises responsible management and behaviour at all times and positively representing the hotel management team and Hyatt International. §  Maintains strong, professional relationships with relevant representatives from competitor hotels, business partners and other organisations. §  Encourages employees to be creative and innovative, challenging and recognising them for their contribution to the success of the operation. §  Conducts annual Performance Development Discussions with Heads of Department and to support them in their professional development goals. Ensures that they in turn conduct annual Performance Development Discussions with their employees. §  Ensures that all employees are up to date with the availability of seasonal and new products on the market. §  Tastes and monitors the food and beverage products served throughout the operation, provides feedback where appropriate. - 7年以上相关工作经验 - 尊重客人需求,认真对待客人的提问或投诉,热衷于满足客人期望,时刻提供专业和高水平的服务质量 - 工作自觉主动、负责任 - 性格开朗,能从容应对压力 - 具有良好的团队合作精神,全力支持并协助他人工作 - 出色的沟通及表达能力 - 愿意接受轮班工作 - 英语熟练 - At least 7 year similar working experience - Respects guest needs; takes great interest in satisfying them by taking their interests and complaints seriously; consistently delivers professional services with high quality work standards - Acts on own initiative and takes responsibility for own work - Have a bright and cheerful disposition,can contend with pressure - Has team spirit, willing to provide assistance and helpful - Has good communication & interpersonal skills - Accepts to take shift work - Proficiency in English
  • 餐饮主任

    2万-3万
    珠海 | 3年以上 | 学历不限 | 食宿面议

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    • 领导好
    • 午餐补贴
    • 管理规范
    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 年底双薪
    • 人性化管理
    • 包吃包住
    全服务中档酒店/4星级 | 100-499人
    发布于 12:17
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    岗位职责 1、熟练掌握餐厅管理操作,并能迅速解决突发问题 2、严格执行卫生标准,确保食品出品符合卫生标准和公司要求 3、高效完成上级安排的工作 岗位要求 38岁或以下,曾在澳门工作,且具副主管或主任工作经验优先;广东话、英语、普通话皆流利,计算机操作熟练1、XX以上或同等学历毕业; 注:面试后决定分配入职酒店
  • 餐饮经理

    1.5万-3万
    珠海 | 5年以上 | 大专 | 提供吃

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    • 五险一金
    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 领导好
    养生/护理 | 100-499人
    发布于 12:29
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    岗位职责 1.负责园区餐饮管理工作,完成各项目标。 2.制定餐饮部经营方针、管理目标,制定分管部门的规章制度、服务操作规范、工作流程并监督执行。 3.建立健全餐饮组织系统,使之合理化、精简化、效率化,督导分管部门岗位责任制的落实,创造一个高效率运行的工作系统。 4.对部门人员进行考核、评估。 5.负责餐饮部员工的岗位业务培训,督促各岗位抓好培训工作、提高全员业务素质。 6.定期巡视公共场所及部门工作情况,深入督导工作情况,及时发现问题并督办。 7.发展良好的宾客关系,满足宾客特殊需求,处理各类宾客投诉。 8.上级安排的其他工作。     岗位要求 1.性格开朗、适应能力强、具有团队精神、创新精神。 2.大专以上学历,通晓中、西餐烹饪知识包括食品准备及原材料加工、烹饪制作知识等。 3.具有酒店预算管理知识,能够编织餐饮部预算。能够在预算规定的范围内开展各项具体活动。 4.精通市场推销技巧,善于开展饮食产品、设施和范围等推销活动;具有设计、安排和实施销售活动的能力。 5.具有管理、指导、激励下属员工工作和评价员工工作表现的能力以及督促、开展部门员工培训的能力。 6.具有较强的组织领导能力、执行能力、团队建设能力;有餐饮方面人脉关系、良好英文听说能力优先。
  • 餐饮经理

    2万-3万
    武汉 | 2年以上 | 大专 | 提供食宿

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    • 技能培训
    • 岗位晋升
    • 管理规范
    • 人性化管理
    • 出国旅游
    • 领导好
    • 员工生日礼物
    • 年度旅游
    • 包吃包住
    • 薪资高
    其他 | 100-499人
    发布于 18:05
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    卓越雇主
    卓越雇主
    •Supervision/support of a professional welcoming and sales orientated F&B Service •Coordinate with the Executive Chef dietary needs for guests according to manifest •Ensuring absolute cleanliness and order in accordance with HACCP rules •Operation of service procedures according to standards (e.g. menus, decoration,) •Organisationand execution of F&B related ship functions and special events •Responsible for sales for on-board products such as aperitifs, digestives and wines •Preparation of opening and closing ships at start and end of season •Act as Deputy Hotel Manager when Hotel Manager and Asst. HM are not available Management and motivation of the service crew •Organisation, management and motivation of restaurant and bar (7-16 crew) •Management of work schedules & Training of service department •Luggage duty on embarkation and disembarkation day •Participation in loadings and waste management Responsible for cost control and adherence to set budgets •Cost control (incl. stock supply/inventory in accordance to the budget &standards) •Daily closing of restaurant and bar area cash register
  • 澳门 | 2年以上 | 大专 | 食宿面议

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    • 医疗保障计划
    • 带薪假期
    • 员工免费食堂
    • 免费穿梭巴士
    • 员工俱乐部
    • 员工培训课程
    • 员工活动
    • 员工折扣优惠
    国内高端酒店/5星级 | 2000人以上
    发布于 14:50
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    • 投递简历
    岗位职责: 1. 负责餐厅员工考勤及培训工作; 2. 负责餐厅各个地方的卫生检查工作,确保餐饮卫生与服务质量; 3. 根据指标协助餐厅经理完成餐厅经营及销售活动; 4. 协助餐厅经理及厨房制定菜品菜单及定价。 岗位要求: 1. 两年以上餐厅副经理相关工作经验,熟悉餐厅经营运作; 2. 熟练英文,会广东话优先考虑; 3. 优秀的沟通能力与管理能力。
  • 上海-黄浦区 | 经验不限 | 学历不限

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    • 五险一金
    • 节日礼物
    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 管理规范
    • 员工生日礼物
    国际高端酒店/5星级 | 500-999人
    发布于 10:01
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    【岗位职责】 1、熟练酒店各餐厅运营与服务标准; 2、严格执行餐厅卫生标准,确保食品出品符合卫生标准和公司要求 【岗位要求】 1、大专以上或同等学历毕业; 2、必须具备3年以上相关工作经验; 3、具有良好的外表、和开朗的性格; 4、酒水背景优先考虑; 5、具有较强的管理能力、及良好的人际关系。
  • 北京-朝阳区 | 5年以上 | 学历不限 | 食宿面议

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    • 六险二金
    • 节日礼物
    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 管理规范
    • 每日三次工餐
    • 年终奖
    • 人性化管理
    • 美女多
    国际高端酒店/5星级 | 500-999人
    发布于 17:15
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    岗位职责: 1. 负责餐厅,落实各个时期的工作任务; 2. 制定餐厅服务工作规范及工作制度并确保实施; 3. 协助餐饮部总监制定各项餐饮推销计划与策略; 4. 监督员工按照规范标准对客服务,对员工进行绩效评估,实施奖惩制度; 5. 处理宾客的投诉,不断改善服务质量。 任职要求: 1. 5年以上同岗位工作经验; 2. 精通餐饮的业务知识,熟练掌握餐饮的技能技巧; 3. 具有较强的社会活动能力、组织领导工作能力和实际工作能力; 4. 善于调动各级管理人员的积极性。
  • 上海 | 5年以上 | 大专 | 提供食宿

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    • 五险一金
    • 两人间寝室
    • 免费班车
    • 水电费补贴
    • 职业培训
    • 高薪酬 !
    • 免费体验安缦
    • 领导好颜值高
    • 员工活动
    • 节日礼物
    国际高端酒店/5星级 | 100-499人
    发布于 17:49
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    Ensures smooth and efficient operations ofF&B service. Ensures that service in bars, restaurants,and private dining are all carried out according to the standards Monitors hygiene in work practices bothservice and production. Regularly checks all areas for maintenancerequirements and follow up. Ensures that all machines and equipment areworking. Work closely with the Director of Food &Beverage, Executive Chef and Sous Chef to design an effective menu and winelist while ensuring excellent product quality at a fair price. Assists in the department budget development.Monitors food, beverages, and labor budgets. Monitors hygiene in work practices bothservice and production. Regularly checks all areas for maintenancerequirements and follow up. Ensures that all machines and equipment areworking. Hires, trains, disciplines, manages, andschedules colleagues under Food & Beverage. Conducts training and refresher course forall F&B colleagues. Comply with Work Rules and Standards ofConduct. Work harmoniously and professionally withco-workers and supervisors.
  • 成都 | 2年以上 | 大专 | 提供吃

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    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 管理规范
    • 包吃包住
    • 人性化管理
    • 团队活动
    • 每周双休
    • 节日礼品
    • 五险一金
    国内高端酒店/5星级 | 100-499人
    发布于 14:10
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    (此岗位为销售岗位,以上工资区间为:底薪+提成) 岗位职责: 1、监督竞争对手的活动并协助监察市场动态; 2、在酒店集团的范围内将销售线索提供给适合人员; 3、根据销售策略中的既定目标,向新的、现有的、有可能的客户进行销售,并与其谈判商定最适合的价格以争取最大利润; 4、通过客户管理向现有客户提供服务; 5、销售酒店的产品; 6、管理客户档案、筛选有价值的潜在客户、适时进行宴请; 7、设立和保持定期的销售拜访模式,与目标单位的主要人物会面; 8、定期进行市场调研和分析,制定销售计划; 9、 具备优秀的沟通技巧,掌控客户用餐动向; 10、按照餐饮总监的指示执行相关工作。 任职资格: 1、精通微软办公软件、良好的写作技能; 2、有较强的对外沟通及销售的能力; 3、拥有在相似规模酒店2年以上同等职位相关工作及管理经验,包括管理经验。 酒店地址:成都市青羊区西玉龙街168号 联系人:王女士 联系方式:028-83328666-8506/18180877490 邮    箱:recruiting.chengdu@dorsetthotels.com 有意向可于工作日10:00-17:00至酒店人力资源部参加面试
  • 三亚 | 3年以上 | 大专 | 提供食宿

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    • 五险一金
    • 节日礼物
    • 岗位晋升
    • 包吃包住
    • 技能培训
    • 带薪年假
    • 管理规范
    • 丰厚年终奖励
    国际高端酒店/5星级 | 500-999人
    发布于 10:56
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    ·       Conducts regular inspection of front and back of F&B operations to check on set-up/service/food quality / general maintenance/cleanliness ·       Conduct market surveys as required and plan /implement appropriate measures to increase market share ·       To brainstorm/keep updated on new technology to improve work efficiency ·       Coordinate with the Executive Chef / Executive Sous Chef / Outlet Manager on the set-up, implementation, and sales of all outlet promotions and menu planning ·       In conjunction with the Division Head, Executive / Head Chef, to establish standard recipes/specifications sheet and theoretical sales prices for food and beverage services in sections appointed ·       Participate in effective staff management (staff hiring / termination/transfers/overtime) ·       Ensure that the quality of food/beverage/service provided is consistently maintained ·       Ensure that all materials, equipment and machinery are properly used and regularly cleaned, in order to prolong usage ·       Notes any shortcomings in hardware and software and take appropriate actions ·       To ensure consistency of quality, taste, presentation, temperature of beverage served in all restaurants and bars(according to Marriott standard) ·       Conduct daily briefing ·       Obtains all information available for upcoming year(occupancy, forecast, trends, reservations, festive periods, etc.) ·       Maintains proper and adequate controls are in places specifically over purchase orders and requisitions ·       To ensure that purchasing, receiving and all storage are efficiently handled and that the goods purchased conform to the company’s specification ·       Establishes an annual promotion and menu plan with the Executive Chef ·       Approves all staff additions or replacement, manages annual leaves, Public Holidays / Statutory Holidays ·       Monitors productivity performance as shown in monthly productivity reports and reviews with appropriate department heads Conducts performance evaluations of essential management staff
  • 北京-东城区 | 10年以上 | 大专 | 提供食宿

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    • 六险一金
    • 带薪年假
    • 包吃包住
    • 岗位晋升
    • 完善培训体系
    • 节日礼物
    • 年终奖金
    • 年度福利体检
    • 倒班津贴
    • 人性化管理
    国际高端酒店/5星级 | 500-999人
    发布于 11:23
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    协助餐饮部副总监,行政总厨和销售部制定销售计划,和大型会议的实施 有效的协助餐饮部副总监达到部门预算目标 协调并且保持餐厅的卫生和设备维护 与行政总厨合作确保达到高标准的食品质量和正确的销售价格 检查确保餐厅内设备的正常使用,例如菜单,布草,瓷器,玻璃器皿,电器等所有可销售的系统 协助制定酒水单,确保所有餐厅有一致良好价格的酒水单 有效地发现人才,并能确保所有的员工都能在正确的职位上有所发挥 协助参加正常的员工会议并且能够达到上传下效 确保工作区域内的安全
  • 澳门 | 2年以上 | 大专 | 食宿面议

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    国际高端酒店/5星级 | 100-499人
    发布于 14:50
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    岗位职责: 1. 负责餐厅员工考勤及培训工作; 2. 负责餐厅各个地方的卫生检查工作,确保餐饮卫生与服务质量; 3. 根据指标协助餐厅经理完成餐厅经营及销售活动; 4. 协助餐厅经理及厨房制定菜品菜单及定价。 岗位要求: 1. 两年以上餐厅副经理相关工作经验,熟悉餐厅经营运作; 2. 熟练英文,会广东话优先考虑; 3. 优秀的沟通能力与管理能力。
  • 北京 | 经验不限 | 学历不限 | 提供吃

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    • 免费食宿
    • 五险一金
    • 竞争力的薪酬
    • 岗位晋升
    • 带薪年假
    • 洲际员工优惠
    • 员工活动丰富
    • 管理规范
    • 多元企业文化
    国际高端酒店/5星级 | 100-499人
    发布于 07-23
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    卓越雇主
    卓越雇主
    中餐服务背景优先 岗位职责: 配合部门总监管理各项餐饮业务,确保服务品质与标准,同时提供独特的宾客体验。确保所有工作符合政府有关健康、安全及其它相关规定。 在华邑®酒店,我们让我们的客人感到事业通达,尊重认同。为了达到这个目标,我们需要您提供知礼尊客的中华待客之道,同时还要: ·      尽显中华礼仪 – 向客人展示我们标志性的欢迎,并用谦恭得体的中华待客之道来款待我们的客人。 ·       表达尊重认同 – 通过为客人提供量身定制的服务来认知客人,顺应客人偏好,从而彰显客人独一无二的尊贵身份。 ·      协力成就事业 – 充分理解我们客人的事业及社交需求,主动行动,提供高效准确的服务,力求超越客人期望。 工作职责 财务回报: l 参与准备部门年度预算与财务计划。监控预算并控制费用,重点监督食品、酒水与人力成本。 l  与宴会部合作,发现提升营收的各种销售机会。推出促销活动,为宾客带来各种超值的杰出就餐体验。 l 确保安全处理信贷与财务交易。 员工团队: l 处理员工日常事务,计划并分配工作,为每个员工设定工作绩效目标。为员工提供教导、辅导并给予定期反馈,协助解决各种员工矛盾,提高团队成员的绩效。 l 教育和培训员工遵守国家、各省市与地方的法律和安全法规。确保员工获得关于质量与服务标准方面的恰当培训,为员工配备完成所有工作所需的工具、设备和授权。 宾客体验: l  确保所有餐饮设备运行状况良好、定时清洁。 l  确保对包括宴会、会议场所在内的所有的餐饮设施进行清洁与除尘,并根据预期业务量储备适量库存。若有任何维修需求,应立即通知工程部。 l  制定并达成质量目标与宾客满意度目标。礼貌、迅速、高效地对所有宾客提出的问题、投诉或要求予以响应,确保达到较高的客户满意度。 企业责任: l  为酒店管理本地餐饮市场营销计划; 跟踪本地竞争酒店动向及行业趋势。同行政主厨一起审查并核准菜单设计与构思。 l  执行恰当的餐饮库存流程。决定所有食品、酒水、物资和设备的最大及最小库存量。 l 确保食品、饮料、库存及设备的安全储存,及时、高效地补充供货,同时降低浪费的情况。 完成其它分配的任务。
  • 上海 | 10年以上 | 大专 | 提供食宿

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    • 五险一金
    • 节日礼物
    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 管理规范
    • 员工生日礼物
    • 人性化管理
    国际高端酒店/5星级 | 500-999人
    发布于 07-23
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    SCOPE 范围 To lead, guide and operate on a daily basis the F&B Operation, Driving through KPI’s the goals for the F&B department in relation to the 5 areas clearly laid out as part of LHG operating system. This is order to specifically maximize: revenue, control cost in operating % and not $ value, guest satisfaction, colleague welfare, and profit margins. 管理所有餐厅每天的运营, 关注客人,提升顾客满意度,保障同事福利,尽可能在控制成本的基础上实现利润最大化。   PRINCIPAL RESPONSIBILITIES 主要职责 1.            Directly responsible for day to day operation, in line with LHG brand standard as well as The Hotels of the World stretch goals as well as the colleague handbook. 直接全面负责管理餐厅的运营,按照朗廷品牌标准,国际领先酒店的目标和员工手册条例保证其营运顺畅,实现利润最大化。 2.            Work very close with Director of Food & Beverage to report and brief of daily operation and take a sign of for any change of direction. 协助餐饮总监,汇报及传达每日运营情况并对任何情况做出及时有效的回应。 3.            To ensure optimum guest satisfaction at all times in keeping with policies. 遵照酒店规章制度,提升客户满意度 4.            To drive a breakage program for the front of the house colleagues, working together with all parties, stewarding, kitchen and whoever is involved, in order to maintain breakage % level under the KPI agreed number. 领导前线同事按照损耗程序,并与管事部,厨房及相关部门一起,以将损耗率降至最低。 5.            To ensure that any procedures set by Finance, HR or other operating departments are on line and implemented according. 确保严格按照财务部,人力资源部及其他营运部门制定的程序 6.            Responsible for carry out or directly monitor any project agreed prior. 负责执行或直接监测事先商定的任何项目 7.            Be responsible for control of security related issues like floor master keys, cashier procedures and others. 负责控制并确保相关的安全问题,例如万能钥匙,收银程序等。 8.            Ensure that fire, health, safety and hygiene standards are maintained for the whole department. 保证消防,健康,安全及清洁的各项指标达到酒店标准并时刻保持。 9.            Perform any duties assigned by the Management deemed necessary. 执行任何管理层委托的工作。   OPERATIONS   1.            To ensure OE (Operation Equipment) used in each department is adequate and in perfect conditions. 确保各部门营运设备的合理使用及维护,使其保持理想状态 2.            Be aware of special cashiering procedures, executive checks, etc. and ensure they are properly accounted for. 熟知收银相关程序,包括内部转账程序,账单程序以及确保其正确入账。 3.            Be aware of all Langham’s guest programmes, discounts, etc. 知晓所有朗廷的对客程序,相关折扣等。 4.            Know the LHI brands, snap shot, F&B concept briefs and any other operating information’s by heart and make sure it is driven down the line through senior managers and all colleagues on the floor 了解朗廷品牌,传达并确保经理主管和所有同事理解酒店餐饮理念和任何营运信息。 5.            Be aware and be present for any special events or requests. 知晓并参与特殊的宴会或任何有需求的场合 6.            Be part and drive F&B promotions along side with F&B Sales Manager from organization to delivery of the same 同餐饮销售经理一起自始至终参与餐饮推广 7.            Be aware of guest complaints and personally get involved if necessary. 了解客人的投诉,如有必要能亲自解决 8.            During operating hours be on the floor to improve service level as well attend and solve on the spot guest complains as well as review procedures. 营运时间需在前线提高服务水平,解决客人投诉,检查服务流程 9.            Above all, lead by example through a “hands-on” approach to motivate colleagues to excel. 综上所述,要以身作则,为同事树立起良好的榜样,激励同事的工作热情。 HUMAN RESOURCES 1.            Monitor and make sure colleagues are well dressed and groomed according to standards at all time. Guest contact servers or attendants must maintain a sharp look—proper uniform clean, pressed; shoes shined; hair at correct length and clean; hands well-manicured. 监督同事仪容仪表。无论对客或非对客同事都必须严格遵守仪容仪表的规定:制服要干净平整并按照要求穿戴,鞋子要擦亮,头发按照要求长短修剪并保持干净,手指甲要修剪整齐 2.            Train senior managers and key colleagues to the latest detail in order to provide the highest level of service to our customers. 为给客人提供最高水平的服务,培训经理主管及领班最新的业务知识。 3.            Enforce colleague discipline, coach and counsel, as necessary. Participate with management in all salary & manning reviews. 在必要时,严格执行同事处罚和口头及书面警告处分。参预管理同事薪酬复查调整。 4.            To conduct a daily Manager meeting using the “show time (briefing)” module, also make        sure each department carries out a monthly meeting and be present to share key points. 参考每日培训模式,建立每日经理会议制度,确保各部门建立每月部门会议并参与和分享重要信息。 5.            Be responsible to the performance review of all F&B colleagues. 负责餐饮部所有同事的工作表现评估。 ADMINISTRATIVE 1.            Create an electronic daily log book by department to key in important information such as: daily revenue, covers divided by in house, walk-in, beverage sales, etc and any important information to be shared. 建立各部门每日交接簿,记录并分享重要信息诸如:每日营业额,包括驻店客人,来店散客,酒水销售等 2.            Make sure that SOP (Standards Operating Procedures) are written to the last detail and used on a daily basis to train managers and colleagues. 确保时时更新SOP(标准操作流程)用以每天培训经理及同事 3.            Be involved in the F&B budget and strategic departmental decision 参与决定餐饮预算及部门营业策略 4.            Communicate daily with management the operational and personnel problems, complaints and comments and develop solutions to such. 每日与上级进行交流沟通,汇报所有营运和人事相关问题,客人的意见和投诉,发展完善解决方针。 5.            Attend the following meetings, if & when necessary: Sales strategy, BEO, colleagues gathering and F & B related. 必要时参加下列会议:销售策略会议,宴会会议,同事会议和餐饮部相关会议。 6.            Supervise inventory counts, as required. 监督库存计数。 7.            Honour all reasonable requests made by a manager, which is may be outside your normal job activities to achieve complete guest satisfaction and service throughout the hotel. 为最大地满足客人的需求以达到酒店服务的高标准,接受并履行经理委派的可能超正常工作范畴的所有合理的要求。 8.            Administers the performance appraisal process for direct report managers. Develops business goals and creates appropriate development plans. Assists colleagues based on their individual strengths, development needs, career aspirations and abilities. 执行表现评估的步骤。发展业务目标,并制定适当的发展计划。根据同事的长处,帮助其进行发展职业抱负和能力。     MARKETING 1.            Assist in the development and execution of marketing plans for the outlet. 协助所有餐厅制订的市场推广计划的发展及实施。 2.            Be a sales person through, be a Langham ambassador at all times 始终将自己定位于销售人员及朗廷大使 REQUIREMENTS 职位要求 1.         Education 教育学历 Minimum vocational school. 至少为专业学校毕业。 2.         Experience 经验 Minimum 10 years operations experience, at least 3 years management experience. 10年以上相关经验,具备至少3年以上管理经验 3.         Job Skill / Knowledge 工作技能 / 知识 Demonstrated leadership qualities. 能体现领导者的素质。 Demonstrated good technical knowledge of restaurant operations. 具备优秀的专业的餐厅运营知识。 Demonstrated strong hospitality and communication skills. 能体现良好的服务精神和沟通技巧。 Demonstrated strong work ethic. 具备和实现优秀的职业道德。 Demonstrated great hospitality skills and sensitivity to guest needs. 良好的服务待客技巧预知客人的需求。 Demonstrated a good understanding of food production. 对食物产品知识的充分了解。 4.         Computer Knowledge 电脑知识 Knowledge of MS office software, worked with Micros, Opera, MC, and major operating systems 会使用微软办公软件,Micros, Opera, MC及主要营运系统 5.         Language Proficiency 语言能力 Demonstrated excellent communication skills in English and Mandarin. 具备优秀的英语和普通话表达能力。
  • 苏州 | 3年以上 | 大专 | 提供食宿

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    • 五险一金
    • 带薪年假
    • 岗位晋升
    • 技能培训
    • 奢华体验
    • 时尚雅致
    • 潮流风尚
    • 时尚之旅
    • 丰富活动
    • 节日礼物
    国际高端酒店/5星级 | 100-499人
    发布于 13:18
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    SCOPE 工  作  范  围   Assisting Executive Assistant Manager - RB&E to provide quality management to the Hotel Restaurants, Bars & Events department and development affairs, and see to the departmental operations are in line with the prescribed corporate standards and in compliance with the current Chinese Government Policies. 协助餐饮及宴会总监向酒店餐厅、酒吧及活动部及发展事务部提供质量管理,并确保部门运作符合规定的公司标准,并符合中国政府现行政策。     PRIMARY RESPONSIBILITIES 工  作  职  责   Leadership Competencies 领导能力 ·         Change Management – Generates activity and seeks new challenges to improve work performance; demonstrate an optimistic outlook and recovers quickly from failure. 变革管理 – 生成活动并寻求新的挑战,以提高工作绩效;展现乐观的前景,并迅速从失败中恢复过来。 ·         Commercial Awareness – Shows awareness of markets and ensures up-to-date knowledge of competitive environment; demonstrates an awareness of new business opportunities and seizes and acts upon them; is aware of financial issues such as revenue enhancement, costs, profits / losses cash flow etc. Identifies opportunities to ensure sustainable profit growth is achieved through implementing cost-effective methods. 商业意识 – 显示市场意识,确保对竞争环境的最新了解;展示对新商业机会的认识,并抓住这些机会并采取行动;了解财务问题,如收入增加、成本、损益现金流等。通过实施具有成本效益的方法,确定确保实现可持续利润增长的机会。 ·         Decision Making – Makes sound decisions quickly under pressure; Takes calculated risks based on adequate information and analysis; Makes a rational, balanced judgments on the basis of available information. 决策 – 在压力下迅速做出合理的决策;根据充分的信息和分析承担计算的风险;根据现有信息做出合理、平衡的判断。 ·         Managing the Work of others – Works with an orientation to the future; Sets clear, appropriate, and well defined, quality objectives; Encourages others to comply with legal and personal obligations; Plans while taking into account change and possible difficulties; Provides teams with clear direction and keeps them focused on tasks; Actively supports autonomy and empowerment through appropriate delegation of work; Sees projects through to completion; ensures key objectives are met. 管理他人的工作 – 面向未来的工作;设定明确、适当和明确确定的质量目标;鼓励他人遵守法律和个人义务;计划,同时考虑到变化和可能的困难;为团队提供明确的方向,并让他们专注于任务;通过适当的工作授权,积极支持自主性和赋权;看到项目完成;确保关键目标实现。 ·         Motivating and Influencing Others – Creates a climate of teamwork by encouraging harmony, co-operation and communication; Cares for others by monitoring their well-being; Inspires a positive attitude to work among subordinates and persuades others so that they can adjust their positions and readily gains agreement and support from others; Respects the contributions of others. 激励和影响他人 – 通过鼓励和谐、合作和沟通,营造团队合作氛围;通过监测他人的福祉来关心他人;激发下属工作的积极态度,说服他人,使他们能够调整自己的职位,并随时获得他人的同意和支持;尊重他人的贡献。 ·         Organization Savvy – Maintains awareness of organizational structure and goals; accurately identifies and effectively presents the key points of an argument; Promotes ideas; Establishes links with people within and outside the business and uses this network for the organization’s advantage. 组织敏锐 – 保持对组织结构和目标的认识;准确识别并有效地提出论点的要点;推广创意;与企业内外人员建立联系,并利用此网络为组织谋取利益。 ·         People development – Encourages a culture of continuous personal and worked-related improvement through own actions and ensures learning from successes and failures; Guides and coaches colleagues; Passes on personal expertise and draws on the diverse backgrounds, skills and knowledge of people while defining and reinforcing standards and appropriate behavior. 人的发展 – 通过自己的行动鼓励不断的个人和与工作相关的改进文化,并确保从成功和失败中学习;指导和指导同事;传授个人专业知识,利用不同背景、技能和知识,同时确定和加强标准和适当的行为。 ·         Problem Solution – Reconciles conflict and probes for information for more in-depth relevant information for decision-making; Analyses numerical data and relevant sources of information in order to draw appropriate conclusions and check facts to establish causes and effects; Produces new ideas and a range of solutions to meet the demands of the situation. 问题解决方案 – 协调冲突并探询信息,以便为决策提供更深入的相关信息;分析数值数据和相关信息来源,以便得出适当的结论并核实事实,以确定原因和影响;提出新的想法和一系列的解决方案,以满足形势的需求。 ·         Strategic Orientation – Selects the most appropriate tactic(s) from a range of alternatives and conveys the plan to others; Sets organizational strategy in line with organizational vision and uses multiple, relevant resources to achieve objectives; Negotiates with a variety of approaches.  战略定位 – 从一系列备选方案中选择最合适的策略,并将计划传达给他人;根据组织愿景制定组织战略,利用多种相关资源实现目标;以各种方法进行谈判。   Operational  营运 ·         Ensure that all the outlets and banquets are managed efficiently according to the established concept statements. 确保所有餐厅和宴会都按照既定的概念声明进行高效管理。 ·         Monitor service and Restaurants, Bars & Events standards in all outlets and banquets. Work with the Outlet Managers, Banquet Service Manager and respective Chef de Cuisine’s to take corrective action where necessary. 监控所有商店和宴会的服务和餐厅、酒吧和活动标准。与餐厅经理、宴会服务经理和相应的厨师合作,在必要时采取纠正措施。 ·         Conduct frequent and thorough inspections together with the Executive Chef of the Restaurants, Bars & Events Operation. 与餐厅、酒吧和活动运营部行政主厨一起进行频繁和彻底的检查。 ·         Frequently verify that only fresh products are used in Restaurants, Bars & Events preparation. 经常验证餐厅、酒吧和活动准备中仅使用新鲜产品 ·         Frequently taste Restaurants, Bars & Events in all outlets and be demanding and critical when it comes to Restaurants, Bars & Events quality. 经常品尝餐厅,酒吧和活动在所有网点,并苛刻和关键,当涉及到餐厅,酒吧和活动的质量。 ·         Assist the Executive Chef with creative suggestions and ideas. 协助行政主厨提供创意建议和创意。   Guest Service 宾客服务 ·         Establish a rapport with guests maintaining good customer relationships and handle all guest complaints, requests and enquiries on food, beverage and service. 与保持良好客户关系的客人建立融洽的关系,处理所有客人对餐饮和服务的投诉、要求和查询。 ·         Personally and frequently verify that guests in the outlet are receiving the best possible service. 个人并经常验证客人正在接受最好的服务。 ·         Spend time in the outlets (during peak periods) to ensure that the outlet is managed well by the respective Outlet team and functions to the fullest expectations. 花时间在餐厅(在高峰期),以确保餐厅由各自的 餐厅团队管理良好,并充分发挥期望。   Marketing 市场营销 ·         Prepare with the respective Outlet teams, a yearly marketing plan for each outlet, which is the basis of the Restaurants, Bars & Events Annual Marketing Plan. 与各自的团队一起准备,每个餐厅的年度营销计划,这是餐厅、酒吧和活动年度营销计划的基础。 ·         Continuously seek ways to assist the Outlet Management maximize their revenues and profits. 不断寻求各种方法,帮助出口管理层实现收入和利润最大化。 ·         Monitor and analyses the activities and trends of competitive restaurants, bars and other hotel’s banqueting departments. 监控和分析竞争餐厅、酒吧和其他酒店宴会部门的活动和趋势。 ·         Ensure that all Outlet Management Teams and Catering Department are fully aware of market needs and trends and that their products meet these requirements. 确保所有出口管理团队和餐饮部门充分了解市场需求和趋势,并确保其产品满足这些要求。   Administration 行政 ·         Develops and maintains a detailed Department Operations Manual that reflects policies and procedures, work processes and standards of performance within the Division. Ensures annual review to accurately reflect any changes. 制定并维护详细的《部门业务手册》,反映政策和程序、工作流程和业绩标准。确保年度审核能够准确反映任何变化。 ·         Maintains a comprehensive library of Manuals for all operational equipment. 为所有操作设备维护一个全面的手册库。 ·         Responsible for preparing the annual Restaurants, Bars & Events Business Plan ensuring Divisional Objectives fully address business objectives of the hotel and needs of colleagues. 负责编制年度餐厅、酒吧及活动业务计划,确保部门目标充分满足酒店业务目标和同事的需求。 ·         Prepares and regularly updates Restaurants, Bars & Events Departmental Budget, in close cooperation with the General Manager and Director of Finance ensuring targets are met and costs are effectively controlled. 与总经理和财务总监密切合作,准备并定期更新餐厅、酒吧和活动部门预算,确保实现目标并有效控制成本。 ·         Responsible for ensuring that all Corporate, Regional, hotel and governmental reports are compiled accurately and submitted in a timely manner. 负责确保所有公司、地区、酒店和政府报告都准确编制并及时提交。   Payroll and Productivity Management 生产力管理 ·         Exercises efficient Payroll Management/Resource allocation through the establishment of a flexible workforce throughout the Division. This will be based on the principles of a flexible colleague base (Full Time and Part Time colleagues), multi-skilling and multi-taking 通过在该司建立灵活的工作人员队伍,实行有效的薪资管理/资源分配。这将基于灵活的同事基础(全职和兼职同事)、多技能、多取的原则。 ·         Directs subordinates to ensure productivity meets standards given in accordance with Design Standards and Criteria of Niccolo Hotels, Restaurants, Bars & Events Operations Manual. 指导下属确保生产率符合设计标准和标准以及尼依格罗国际餐厅、酒吧和活动运营手册规定的标准。 ·         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. 重点关注提高生产率水平,以及需要在可接受的准则范围内审慎管理公用事业/工资成本,确保所有设备的最佳部署和能源效率。 ·         Ensure new technology and equipment are embraced, improving productivity whilst taking work out of the system. 确保采用新技术和设备,提高生产率,同时将工作从系统中拿出来。 ·         Establish a well-organized Restaurants, Bars & Events store, maintaining close control on the consumption of material, stores and inventory control. Physical inventories of all supplies and operating equipment are to be taken on a monthly and a quarterly basis respectively. 建立组织良好的餐厅、酒吧和活动商店,严格控制物料消耗、商店和库存控制。所有用品和操作设备的实际清单将分别按月和每季度进行。 ·         Ensures adequate materials are on-hand to meet operational and service needs and assists, if necessary, materials/procurement personnel with sourcing desired/required materials at the best price. 确保有足够的材料,以满足运营和服务需求,并在必要时协助材料/采购人员以最佳价格采购所需/所需材料。 ·         Reviews and approves all invoices and Purchase Requests involving Restaurants, Bars & Events equipment and supplies etc. 审核和批准所有发票和采购请求,涉及餐厅、酒吧和活动设备和用品等。   People Management 人事管理 ·         Recruit, select and develop Restaurants, Bars & Events colleagues to work following the operational, financial, administrative philosophies willing to become multi skilled and perform multi tasks. 招聘、选择和发展餐厅、酒吧和活动同事,遵循愿意成为多技能并完成多项任务的运营、财务、管理理念。 ·         Through hands on management, supervise closely all Restaurants, Bars & Events colleagues in the performance of their duties in accordance with policies and procedures and applicable laws. 通过实际管理,密切监督所有餐厅、酒吧和活动同事按照政策和程序以及适用法律履行职责。 ·         Delegate appropriately, duties and responsibilities to equipped and resourced colleagues, nurturing and developing them whilst ensuring standards of operation and safety are maintained. 适当地将职责和责任委托给配备设备和有资源的同事,培养和发展他们,同时确保运营和安全标准得到维护。 ·         Instill the Training philosophies of the company and work closely with the Training Manager developing Departmental Trainers, ensuring that all Managers and Supervisors take an active role in the training and development of colleagues. 灌输公司的培训理念,并与培训经理密切合作,培养部门培训员,确保所有经理和主管在同事的培训和发展中发挥积极作用。 ·         Develop and assist with training activities focused on improving skills and knowledge. 开展和协助开展以提高技能和知识为重点的培训活动。 ·         Ensure colleagues have a complete understanding of rules and regulations, and that behavior complies. 确保同事完全了解规则和法规,并且行为符合要求。 ·         Monitor colleague morale and provide mechanisms for performance feedback and development. 监控同事的士气,并提供绩效反馈和发展机制。 ·         Conduct annual Performance Appraisals providing honest and appropriate feedback. 进行年度绩效评估,提供诚实和适当的反馈。 ·         Effectively communicate guiding principles and core values to all levels of colleagues. 有效地向各级同事传达指导原则和核心价值观。   General 综合能力   ·         Represents Restaurants, Bars & Events on the hotel executive Committee, ensures the efficient and economic operation of the Restaurants, Bars & Events Division providing services and support to other Divisions as required, maintaining equipment in optimum condition. 代表酒店执行委员会的餐厅、酒吧和活动,确保餐厅、酒吧和活动部门高效、经济地运营,根据需要为其他部门提供服务和支持,保持设备处于最佳状态条件。 ·         Conducts weekly Restaurants, Bars & Events Meetings, ensuring all meetings are well planned, efficient and results oriented. 每周举办餐厅、酒吧和活动会议,确保所有会议计划周密、高效且注重结果。 ·         Attends and contributes to all Meetings as required. 根据需要参加并参加所有会议。 ·         Ensure all colleagues provide a courteous and professional service at all times. 确保所有同事始终提供礼貌和专业的服务。 ·         Handles guest and colleague enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found, whilst feeding back a prompt follow up. 以礼貌和高效的方式处理客人和同事的询问,如果找不到即时解决方案,请报告投诉或问题,同时反馈及时跟进。 ·         Is knowledgeable in statutory legislation in colleague and industrial relations, understanding and strictly adhering to rules and regulations established in the Colleague handbook and the hotels policies concerning fire, hygiene and health and safety. 熟悉同事和劳资关系的法律法规,了解并严格遵守《同事手册》中制定的规章制度以及酒店有关消防、卫生、健康与安全的政策。 ·         Take an active involvement in the Welfare, Safety, Development and wellbeing of colleagues providing advice, counselling and truthful, diplomatic feedback. 积极参与同事的福利、安全、发展和福祉,提供建议、咨询和真实的外交反馈。 ·         Ensure high standards of personal presentation and grooming. 确保高标准的个人展示和梳妆打扮。 ·         Maintains positive guest and colleague interactions with good working relationships. 保持积极的客人和同事的互动与良好的工作关系。 ·         Exercise responsible management and behavior at all times and positively representing the hotel executive team. 随时进行负责任的管理和行为,积极代表酒店管理团队。 ·         Respond to requests to undertake any reasonable tasks and secondary duties and to changes as dictated by the hotel, industry and company. 响应要求承担任何合理的任务和次要职责,以及酒店、行业和公司要求的变化。
  • 餐饮副总监

    1.5万-2万
    佛山 | 经验不限 | 学历不限

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    • 五险一金
    • 节日礼物
    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 管理规范
    • 员工生日礼物
    • 包吃包住
    • 人性化管理
    • 领导好
    国际高端酒店/5星级 | 500-999人
    发布于 07-23
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    【岗位职责】 1、协助运营总监确保餐饮部政策和程序与品牌标准相符并得到贯彻和执行 2、指导下属的工作以确保相关政策和程序的执行 3、保持并提升与下属员工的良好工作氛围和恰当的工作关系 4、保持并不断拓展与客人的良好关系,抓取客评 5、追求餐饮部门业绩最大化 【岗位要求】 1、大专以上文化程度;2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。
  • 北京 | 5年以上 | 本科

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    • 人性化管理
    • 补充医疗保险
    • 员工关怀
    • 入职伙伴
    • 丰厚薪酬福利
    • 全球职业发展
    • 五险一金
    • 节日礼物
    • 带薪年假
    • 包吃包住
    国际高端酒店/5星级 | 500-999人
    发布于 12:46
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    SCOPE 范围 To contribute to and to support Kempinski’s vision of becoming the undisputed leader in the hospitality industry, making our food & beverage offer a key differentiating factor for the Kempinski brand. The Assistant Director of Food & Beverage must grow into the position of Food & Beverage Head of Department. 协助并支持凯宾斯基愿景,使之成为无可争议的酒店行业领导者,打造一个非比寻常的凯宾斯基餐饮品牌。餐饮部副总监应成长为餐饮部总监的职位。 OVERALL OBJECTIVES 总体目标 The job of Assistant Food & Beverage Manager is executed satisfactorily when: 餐饮部副经理的工作范畴应确保完成以下职责: All rules & regulations are strictly established and adhered within the hotel including hotel’s policy on fire and safety as well as hygiene regulations including HACCP. 严格执行酒店内部所有规章制度和法规,包括酒店消防和安全政策,以及卫生法规,包括《危害分析及关键点控制管理体系》。 The sales are driven to full potential in specific outlets as appointed by Food & Beverage Head of Department. 在特定的部门由餐饮部主管人员指派,创造销售潜力最大化。 All costs are in line with sales without compromising quality. 始终保持销售成本与服务质量成正比,确保服务质量。 The department or appointed outlets are driven in an entrepreneurial manner, looking for opportunities to generate more business at all times. 发扬部门或指定分部门主人翁意识的工作表现,寻找机会,创造企业业务生产最大化。Innovation and new ideas are fostered, implemented and shared with other hotels via corporate office. 与企业其他酒店共享创新和新理念的培养。 The employee is ready to assume the position of Food & Beverage Head of Department in Kempinski Hotel Beijing Yansha Center or in other Kempinski properties. 员工已经准备好担任北京燕莎中心凯宾斯基饭店或其它凯宾斯基饭店餐饮管理负责人。 At Kempinski, Talent Development is a management responsibility and consequently an integral and important part of daily activities. 在凯宾斯基,人才发展是管理层的责任,同时也是日常工作中不可或缺的重要组成部分。 The Assistant Food & Beverage Manager is responsible of the following Talent Development tasks for their department: 餐饮部副经理负责开展本部门的人才发展计划 Support and implement new Talent Development initiatives. 支持并实施新的人才发展计划。 Identify internal and external talents* that match Kempinski’s DNA values. 发掘部门内部和外部符合凯宾斯基DNA价值的人才。 Support in growing talent in order to present candidates in quarterly Talent Transfer Calls. 支持人才发展,用于每季度人才发展电话会议中的人才推荐。 Take the time to meet all new Food & Beverage employees. 安排时间与餐饮部所有新员工进行交流活动。 Support Food & Beverage Head of Department in conducting yearly performance appraisal TTTT and give employees regular feedback on their job performance. 协助餐饮部管理人员,对部门员工进行年度绩效评估和一对一面对面评估,对他们的工作绩效表现提出反馈意见。 *A Hotel Talent is an employee, who has the ability to do the current job in their hotel and can be promoted to the next level. Mobility is what makes this person a Kempinski Talent。 饭店人才是指一名员工,在酒店的工作表现中,业绩与能力突出,并可以提升到一个新的水平。职业流动性是指,产生此人员成为凯宾斯基流动人才的原因。 MAIN RESPONSIBILITIES 主要职责 Set an example by reporting to duty punctually wearing business attire according to the hotels dress code & Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times. 遵守饭店仪容仪表标准,守时,穿着职业装,维护个人形象和卫生高标准,在任何时刻,为员工树立榜样。 Provide a professional and courteous service at all times and ensure that all employees follow the example. 运营期间为客人提供专业,礼貌的服务,确保所有员工根据标准服务。 Be knowledgeable of all services and products offered by the hotel. 了解酒店所提供的产品及所有服务标准。 Have a thorough knowledge and understanding of all food and beverage products and services. 掌握并了解所有食品和饮品服务标准。 Oversee the operations of the outlets appointed by the Food & Beverage Head of Department. 负责监督管理餐饮部负责人所制定的分部门。 Assist in preparing/consolidating the yearly budget for the department. 协助部门为部门年度预算做好准备。 Assist in preparing the monthly income statement for each outlet and the department as a whole, attend the monthly performance meeting with the Outlet Management. 协助各分部门准备月收入利润报告,并同各餐厅经理共同参加月度表现分析会议。 Manage the consolidated inventory of Food & Beverage department’s OS&E together with the stewarding department. 与管事部门共同管理食品和饮料OS&E的综合库存。 Attend and actively contribute to all relevant staff meetings and hotel trainings. 出席员相关员工会议和饭店培训,并积极做出贡献。 Conduct daily operations briefings with the Executive Chef in the absence of the Food & Beverage Head of Department. 在餐饮部总监缺席期间,与厨师长共同召开每日运营会议。 Attend or conduct (in the absence of the Food & Beverage Head of Department) daily or weekly Food & Beverage meetings. 出席或者召开(在餐饮部总监缺席期间)每日或每周餐饮部会议。 Review and update all departmental operations manuals annually. 每年回顾并更新餐饮部运营手册。 Assist in sourcing the best available products, constantly aim to improve quality, communicate about the products both internally and externally. 发掘资源,不断致力于提高产品质量,针对产品做好餐饮部内部以及外部门的沟通工作。Establish good partnerships with suppliers and involve them in activities that will strengthen working relationships, e.g. invite them to the hotel. 与供应商建立良好的合作伙伴关系,加强工作联系,积极邀请他们到酒店参与活动计划安排。Monitor and constantly improve quality and guest satisfaction with the given tools (KEA, Customer Satisfaction Survey). 使用现有设备设施(KEA服务质量检查,客户满意度调查),监控并不断提高服务质量和客户满意度。 Assist handling of guest complaints. 协助处理客人投诉。 Oversee every service at least once a week (breakfast, lunch, dinner, lobby, banqueting, room service, bar). 每周至少一次监督餐厅服务情况(早餐,午餐,晚餐,大堂,宴会,送餐服务和酒吧)。 Prepare a yearly marketing plan for the appointed outlets in cooperation with the Sales & Marketing Department including a competitor analysis. 与市场销售部门共同制定制定分部门的年度市场营销计划和竞争对手分析报告。 Follow the local and global food & beverage trends. 按照当地和全球的食品和饮料的发展趋势开展工作。 Ensure that all managers plan and implement effective training programmes in the appointed outlets. 确保在指定的分部门中,每个餐厅经理准备并有效实施本部门培训计划。 Be actively involved in the operations of the appointed outlets to ensure regular guest contact. 积极参与制定分部门的运营工作,以确保与客人保持联系与交流。 Respond to any changes within the Food & Beverage department as dictated by the hotel management. 响应饭店管理层针对餐饮部发展做出的变化。 Act as the secondary point of contact to the Corporate Food & Beverage Team. 作为企业餐饮团队的第二决策人。 Support the implementation of corporate policies, procedures, guidelines, traditions and initiatives. 协助履行并实施公司政策,程序,准则,传统和倡议。 Attend all corporate conference calls and the relevant regional and global Food & Beverage events in the absence of Food & Beverage Head of Department. 在餐饮部总监缺席期间,参加所有公司电话会议,区域和全球餐饮活动。 Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel. 附加责任与任务,根据饭店运营业务需求随时进行添加。
  • 长沙 | 经验不限 | 学历不限

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    • 包吃包住
    • 月休八天
    • 年底双薪
    • 带薪年假
    • 岗位晋升
    • 员工生日礼物
    • 技能培训
    • 节日礼物
    • 五险一金
    国际高端酒店/5星级 | 500-999人
    发布于 17:03
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    1. 负责酒店餐饮各餐厅的销售计划的实施和产品推广。 2. 维护和建立良好的客户关系,搭建餐厅会员的体系。 3. 识别客户需求,积极改进餐饮产品,提升服务。 3. 带领餐饮销售人员完成每月的销售任务。
  • 珠海 | 5年以上 | 大专 | 提供食宿

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    • 五险一金
    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 管理规范
    • 人性化管理
    国际高端酒店/5星级 | 100-499人
    发布于 08:43
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    岗位职责 · 在符合服务标准,利润率和独立的利润部门的前提下,确保所有小部门,会议及宴会的正常运营。 · 确保所有的小部分具有完善的管理团队(餐厅经理/厨师长)对收入利润和服务标准承担责任。 · 在符合年度商务计划规则的前提下,明确的核算运营预算并决定部门应达到的收入、花费、人力、营运设备及固定资产。市场策划的关键和推动收入的举措将对核算运营预算起到辅助作用。 · 在适当的时候提供准确的和切合实际的预测及更新的预期变化。 · 确保供应商与采购部门联络并得到最大程度赞助,市场开发以及市场定价。 · 监督成本并提出可衡量的控制成本的建议。 · 确保坚持运营标准以达到营运指南的设立的水准。 · 和餐厅经理,宴会经理及各区域厨师长在必要时采取纠正行动。 · 处理客人投诉和关于各种在食品,饮料及服务方面的需求。已确定的程序和草案需要详细的解释说明并一贯的执行。 · 负责维护和修订部门及相关部门的各项政策和程序,以避免含糊不清。 · 和客人建立良好的客户关系。 · 在符合年度商务发展计划的前提下建立市场活动计划。此目标的实现需要通过适当的广告宣传和推广活动的预算范围来完成。 · 通过与餐厅经理,行政厨师长和公关部经理的密切合作来发展餐饮部的各种推广活动。 · 完成任何其他合理的职责和被指派的职责。 岗位要求 · 较强的餐饮及会议,宴会运作方面的知识和技能。 · 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。 · 优秀的人际处理能力并关注细节。
  • 北京 | 5年以上 | 大专 | 提供吃

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    • 五险一金
    • 管理规范
    • 带薪年假
    • 帅哥多
    • 美女多
    • 工作日两餐
    • 个人发展计划
    • 晋升靠实力
    • 活力团队精神
    • 人性化管理
    国际高端酒店/5星级 | 500-999人
    发布于 07-23
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    Main Functions To be responsible for the management of all aspects of the restaurant, room service & lounge functions: operations and administration, in accordance with hotel standards. To ensure guest service levels according to food and beverage brand standards. To direct, implement and maintain a service and leadership philosophy which serves as a guide to respective staff. To maintain the cleanliness and organization of the entire restaurant area including storage area, guest area, entrance area as well as all other front and back of house areas.  maintain complete knowledge of: a)     core and departmental brand standards for room service, Restaurants and lobby lounge b)    dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code c)     all liquor brands, cocktails, beers and non-alcoholic beverages as well as assigned glassware and garnishes d)    particular characteristics and descriptions of every champagne/wine by the glass and major wines on the wine list e)     all menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices; daily menu specials and unavailable items f)     operating the Micros POS and all Micros related policies and procedures g)    correct maintenance and use of equipment, to use equipment only as intended h)     all hotel services/features and local attractions/activities to accurately respond to guest inquiries i)      daily arrivals/departures, VIP’s, scheduled in-house group activities, locations and times j)      all departmental and divisional policies and procedures
  • 滨州 | 3年以上 | 大专

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    • 五险一金
    • 节日礼物
    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 管理规范
    • 员工生日礼物
    • 人性化管理
    • 领导好
    物业管理 | 1000-2000人
    发布于 09:58
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    工作职责: 1.结合项目现场甲方管理需求,进行项目工作目标的分解; 2.负责高端物业服务标准在本项目的落地执行; 3.负责拟定或确定项目年度各项重要工作计划; 4.负责拟定项目年度预算,组织执行,保障项目经营指标的达成; 5.负责项目重大风险或群诉事件的处理(含配合舆论管控等); 6.负责项目劳动效率的提升(含新技术运用等)及项目开源节流工作的组织与实施; 7.负责项目团队建设、梯队培养、员工关怀组织; 8.负责项目内外公共关系的维护及协调; 9.负责项目日常高端接待、会务支持、餐饮服务、会所娱乐健身设施设备服务管理等; 10.完成集团、公司及上级交办的其他工作。 任职资格: 1.40岁以内,形象气质良好,精神风貌佳; 2.本科及以上学历,持有物业经理上岗证/注册物管师等相关证书; 3.熟悉物业管理相关法律法规,懂得商务礼仪、客户心理学、冲突与投诉处理等物业项目管理相关应知应会,熟悉办公软件的使用; 过具备3年以上高端住宅项目管理经验。
  • 三亚 | 5年以上 | 大专 | 提供食宿

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    • 包吃包住
    • 管理规范
    • 人性化管理
    • 领导好
    • 带薪年假
    • 节日礼物
    • 五险一金
    • 岗位晋升
    • 技能培训
    国际高端酒店/5星级 | 2000人以上
    发布于 08:59
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    卓越雇主
    卓越雇主
    Job Summary 职位简述 To execute and to assist the F&B Division in managingtrainings and development function of the department ensuring that all,service and performance targets are achieved. 执行并协助餐饮部管理部门的培训和发展职能,确保所有服务和绩效目标得以实现。  Key Duties and Responsibilities 主要义务和职责 §Identifies departmental training needs and coordinate improvementplans with departmental trainers 确定各部门的培训需求与部门培训师协调改进计划。 §To facilitate customer service, supervisory and skills trainingworkshops 方便客户服务,管理和技能培训的学习。 §Attend daily Food & Beverage operations meeting and share necessaryinformation of training and development of colleagues 参加日常会议室的操作和分享同事的培训和发展必要的信息 §Monitor and ensure that departmental trainings are conductedconsistently. 监控并确保部门进行持续培训。 §Manage and assist cross training initiatives within Food &Beverage 在餐饮部管理和协助交叉培训计划 §Assist and prepare training plans for Internship, managementtrainees and new joiners program within Food & Beverage Division 协助并准备管理培训及新员工的培训计划 §Manage and facilitate departmental trainings for the Food &Beverage Division 管理和协助餐饮部的部门培训 § Facilitate delivery of training programs as required by Learning andDevelopment of Atlantis Sanya 由三亚亚特兰蒂斯学习和发展部来促进培训项目。 § Ensures and monitor that monthly on the job trainings are in placed ineach area of the Food & Beverage Division. 保证和监控,按部门的要求每月对岗位培训分区。 § Assigns and nominate management colleagues for off the job trainings asper requirement of Atlantis Sanya 根据三亚亚特兰蒂斯的要求,指定管理人员进行工作培训 § Ensure departmental training targets are monitored and achieved aligningwith resort training targets 确保部门培训目标得到监控,并达到与度假培训目标相一致的水平  § Coordinatewith Learning & Development to ensure consistency of trainings in the Food& Beverage Division of Atlantis Sanya 与学习与发展协调,确保亚特兰蒂斯酒店餐饮部培训的一致性 § Utilize all development plans from Individual Performance Appraisalsthat individual team members’ requirements are achieved and that individual anddepartmental goals are followed through. 利用个人绩效评估的所有发展计划,个别团队成员的需求达到了,个人和部门的目标同时实现。 § Conducts audit and assessment to individual team members related totraining needs and analysis. Assessments must follow LQA/IFH Mystery Shopperstandards 进行审计和评估团队成员个人相关的培训需求分析。评估必须遵循 LQA/神秘顾客的标准. § Conduct andfacilitate internal colleagues surveys for Food & Beverage Division allyear round to ensure it aligns with annual ‘CES’ 对公司内部餐饮部员工进行全年的调查,以确保其与每年的“CES”保持一致 § Ensures that all employees are fully conversant and product knowledge isup to date with the hotels facilities and services. 确保所有员工完全熟悉产品知识是最新的酒店设施和服务。 § Conduct a monthly product knowledge tests to maintain colleagues productknowledge levels 每月给同事进行产品知识测试。 § Assist Departmental Trainers in their development and monitors theeffectiveness of their trainings 协助部门培训师发展并监督他们的培训效果 § Assist,Formulate and Implements Quality Core Processes within Food & Beverage suchas formulating necessary Standards and Procedure required by the business. 协助、制定和实施内部的质量核心流程,如制定业务所需的标准和程序。 § Ensures and verifies that guests are receiving the best possible serviceavailable within the Front of House Operations that employees projectprofessionalism and are well trained and provide friendly and efficientservice, maintaining an atmosphere of tranquility. 确保并确认客人正在接受最有效的服务,在他们的工作前,员工们都是专业的,受过良好的培训,提供友好和高效的服务,保持一种安静的氛围 § Verifies constantlythat the physical product in all aspects is consistent with the hotelstandards. 不断地验证所有方面的产品是否符合酒店的标准。 § Ensures that all policies and procedure in regards to staff appearance,hygiene and sanitation are enforced. 确保所有有关人员外表、卫生和环境卫生的政策和程序都得到执行 § Handles Food& Beverage Operational issues whenever required, including Resort &Avenue outlets, ensuring guest satisfaction at all time. 在需要的时候处理餐饮部运营问题,包括酒店主楼及美食大道的所有餐饮点,确保客人的满意
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