Located in Hunan capital's premier address in Furong District entertainment and business hub, Niccolo Changsha has already become recognized as the epicenter for the city's glitterati and A-list events not only for the central location but also for the dramatic skyline views. The hotel enables a destination experience for captains of industry and leaders in style to embrace corporate and leisure travel, retail, and signature dining experiences in a refined, urban environment. Headquartered in Hong Kong, Wharf Hotels is the hotel management company of Marco Polo Hotels and Niccolo Hotels. The company is owned by The Wharf (Holdings) Limited, a Hong Kong-listed group with extensive interests in property, infrastructure, communications, and retail management. Wharf Hotels currently operates 15 hotels in the Asia Pacific region. The Area Hotel Manager take full control of the day to day operations for Niccolo Changsha & Maqo Changsha. Work with and develop the team to provide exceptional guest service, continually exceeding the highest possible standards whilst overseeing the smooth running of the hotels operations ensuring the hotels objectives are met and maintained at all times through maximising occupancy, revenue, and maintaining and building on the reputation of the hotel. Primary Responsibilities ✦Responsible for the overall management of the both hotels, optimize the customer experience, and lead the colleagues of all operation departments to achieve the hotel's goals. ✦Build and nurture relationships with the team to ensure that the highest standards are maintained at all times, demonstrate business acumen to deliver financial results. ✦As a member of the Executive Committee, develop and implement property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand's target customers and colleagues. ✦Work closely with functional leaders to ensure proper manpower deployment, talent development, reward, and retention are in place. ✦Review the operational practice in all areas to ensure compliance with the Group's guidelines, audit requirements as well as legislative requirements. ✦Develop and manage budget and forecast to maximize business performance and manpower productivity. ✦Coach, support, and drive the team to effectively manage costs whilst providing exceptional service to customers Experience ✦Minimum 10 years' experience in management with International Hotels in China ✦Proven record in leading functional teams to achieve a business result ✦A strong understanding of the market and the ability to maximize profit ✦Working experience in the same position in luxury hotels is a must

岗位职责 1、 全面负责酒店的经营管理。 2、 了解国家有关酒店行业的各项政策法规和高星级酒店各岗位的业务流程，有较丰富的酒店管理知识和管理经验。  3、 负责实现酒店的营业收入指标和利润指标，确保酒店在各个经营阶段的经营指标能够顺利完成。 4、 落实酒店年度财务预算，向各部门下达年度工作指标。 5、 督促酒店维修保养工作和酒店安全管理工作，确保无任何安全责任事故发生。 6、按时将酒店的经营情况向管理公司进行沟通汇报，并能够按时完成管理公司安排的各项工作任务。 7、 负责做好酒店与各界人士的公共关系,树立酒店良好形象。 8、 打造优秀管理团队，增强团队凝聚力。 职位要求： 五年及以上同类型同级别酒店总经理的工作经验； 熟悉度假型酒店全面运作及管理流程； 具有敏锐的商业触觉及市场洞察力，善于审时度势，制定酒店发展战略； 具备出色的沟通协调能力及把握酒店全局运作的能力； 具有较强的责任心和良好的职业道德，具备较强的领导能力和团队建设及管理能力； 良好的沟通能力及技巧 深入了解酒店/休闲/服务行业

岗位职责: 1. 监控和维护综合体内所有机电厂和设备的正常运行,协调和监督承包商和内部技术人员为建筑服务、系统和设备进行维护； 2. 领导团队为设施综合体提供高质量的机械、电气和结构维修，根据工程实践和职业健康与安全法规，指导员工进行日常维护和紧急维修工作，尽可能密切监测维修和维护对其状况的影响，确保保留所有维护和测试记录； 3. 进行现场检查并监督工作进度，监督承建商的机电维修及紧急维修工程，确保工程符合规定的规格和标准，预估工作时间、工作所需的人力、材料、工具和设备、特殊服务，例如断开电源、架设脚手架等，维护备件库存； 4. 分析机电厂房和设备的缺陷，并给予应对措施，并对所有工艺和技术领域保持可持续性的改进； 5. 对团队员工负责,为团队成员开展相关培训； 6. 及时完成安排的工作内容，与客户保持持续沟通，提出相关意见以提供更好的服务； 7. 如果出现紧急情况，须能够随时待命。 岗位要求： 1. 8年以上电气机械和环境工程等相关领域的工作经验及4年以上的管理经验； 2. 良好的监督和沟通能力； 3. 具备良好的国语，英语，粤语沟通及读写能力 4. 可接受轮班及通宵班工作。 5. 工程相关专业本科学历优先；

岗位职责: 1. 监控和维护综合体内所有机电厂和设备的正常运行,协调和监督承包商和内部技术人员为建筑服务、系统和设备进行维护； 2. 领导团队为设施综合体提供高质量的机械、电气和结构维修，根据工程实践和职业健康与安全法规，指导员工进行日常维护和紧急维修工作，尽可能密切监测维修和维护对其状况的影响，确保保留所有维护和测试记录； 3. 进行现场检查并监督工作进度，监督承建商的机电维修及紧急维修工程，确保工程符合规定的规格和标准，预估工作时间、工作所需的人力、材料、工具和设备、特殊服务，例如断开电源、架设脚手架等，维护备件库存； 4. 分析机电厂房和设备的缺陷，并给予应对措施，并对所有工艺和技术领域保持可持续性的改进； 5. 对团队员工负责,为团队成员开展相关培训； 6. 及时完成安排的工作内容，与客户保持持续沟通，提出相关意见以提供更好的服务； 7. 如果出现紧急情况，须能够随时待命。 岗位要求： 1. 8年以上电气机械和环境工程等相关领域的工作经验及4年以上的管理经验； 2. 良好的监督和沟通能力； 3. 具备良好的国语，英语，粤语沟通及读写能力； 4. 可接受轮班及通宵班工作； 5. 工程相关专业本科学历优先。

岗位职责 1.参与集团公司中长期经营计划，根据经营计划完成年度财务预算，并跟踪其执行情况； 2.参与组织建立集团财务管控体系，优化部门组织架构及财务工作流程； 3.参与集团公司重要事项的分析和决策，为生产经营、业务发展提供财务支持，控制财务风险，负责集团海外财税政策解析及应用落实； 4.协助上级建立集团财务风险管控体系，配合集团内外部财务审计； 5.根据集团年度经营计划目标，组织集团下属部门、分公司开展预算编制工作； 6.完成费用预算达成率的考核数据提供，及时监控预算执行情况，并发现问题，提出合理化分析建议； 7.整合、分析财务信息，编写财务分析报告，协助CFO完成相关工作。 任职要求： 1.本科以上学历，10年以上财务工作经历，其中8年以上四大事务所工作经验，集团公司从业经验知识与技能； 2.持有中国注册会计师、英国注册会计师、美国注册会计师，熟悉国际和国内财税准则及法规； 3.熟悉会计、审计、税务、财务管理等相关法律法规，出色的财务分析和资金管理能力； 4.具有较强的判断和决策能力、人际沟通和协调能力、计划与执行能力； 5.工作细致、严谨，并具有战略前瞻性思维，能承受较大工作压力。 您可将个人简历和求职意向发送至hht@dfwsgroup.com，如有合适职位，我们会第一时间与您联系~

监督和指导销售和市场活动的各个方面。 职责包括监督促销策略和营销计划的规划和发展；监督并协助销售和市场计划的制定和实施；管理销售和市场团队，并报告计划的有效性。 积极与区域销售和集团办公室进行直接和日常的互动。

北京丽晶酒店正在寻找具有国际奢华品牌酒店工作背景，特别是在餐饮运营方面拥有丰富经验的高素质候选人。需持有酒店管理专业相关学历，精通中文，并具备出色的英语书面及口语沟通能力，海外工作经历者更佳。如果您符合这些要求，并且对奢华酒店充满热情，欢迎您将中英文简历发送至：angie.cui@regent-beijing.com Regent Beijing is seeking a highlyqualified candidate with extensive international luxury experience,particularly in Food & Beverage operations. The ideal candidate should holda Hospitality Diploma, be fluent in Chinese, and possess exceptional writtenand spoken English communication skills.Overseas work experience is preferred. If you meet these qualifications and are passionate about luxuryhospitality, we encourage you to apply. Please submityour application to: angie.cui@regent-beijing.com

市场营销 Marketing §   经营所有酒店品牌销售，根据酒店的年度销售计划，执行和维持酒店品牌的定位和理念。 To manage all the hotel sales brand contacts, to enforce and maintain the hotel’s brand positioning and concept, agreed upon in the hotel’s Annual Business Plan. §   准备、使用和更新年度销售计划，细分到必要的部门。 To prepare, utilise and update an Annual Sales Plan, broken down as necessary by division and/or department. §   管理所有的销售战略、战术和行动的执行，依照销售锦囊的方法，建立一个能够完成销售指标的强大而训练有素的销售团队。 To manage all sales strategy, tactics, and action implementations, complying with the Smart Selling approach, in order to create a strong and disciplined sales team who achieve their sales goals. §   为了作出有效的销售决定，执行市场策略工序，最大化有效销售数据，包括酒店COGNOS、市场整合、竞争对手情报和DELPHI/FIDELIO宴会场地管理系统。 To implement the strategic marketing process, maximising the available sales data including hotel Cognos, Marketing Portal, Competitive Intelligence, and Delphi/Fidelio Events system in order to make sound decisions. §   为了确保酒店的市场销售保持竞争的优势，持续的监控和评估地方、国内和国际的市场趋势，以及酒店竞争对手的销售状况。 To constantly monitor and evaluate local, national and international market trends, and the competitor hotels’ sales initiatives, in order to make sure the hotel’s marketing and sales remain competitive and cutting edge. §   管理所有的重点客户和团队，通过市场策略经理所提供的销售客户分析评估，开发价格、客房数量、和销售人员资源分配的战略。 To manage all key sales accounts and groups, to evaluate them based on sales account analysis prepared by Marketing Manager – Strategy / Marketing Analyst, and to develop strategies for pricing, inventory, and sales resource allocation. §   积极的参加每周收益会议和月度战略计划会议，发展并调整销售价格策略。 To actively participate in weekly yield meetings and monthly strategic meetings, developing and adjusting sales and pricing strategy. §   了解由于政党、商业、政治和社会因素给酒店财务业绩上的带来的影响。 To be aware of community, business, political and social factors that may affect the hotel’s financial performance. §   确保技术系统的良好使用，包括Delphi或其他的销售和餐饮系统，并确保数据的准确。 To ensure the best use is made of technology including Delphi or other sales and Events systems, and the data is clean.     运营 Operational   §   直接协调所有的销售活动并在酒店各处联系传达这些活动。 To direct and coordinate all selling activities and to communicate these activities throughout the hotel. §   根据年度市场营销计划，检查并评估销售活动的效力，并作出必要的调整从而达到或超越目标。 To review and evaluate the effectiveness of selling activities and adjust as necessary to achieve or exceed the objectives as outlined in the Annual Marketing Plan. §   确保每周核对剩余房间数量和宴会空间数量信息，并制定低住房率期间的销售策略。 To ensure room and banquet space inventories are reviewed weekly and strategies are formulated to fill low occupancy periods. §   确保所有的销售报价、酒店资料、数码工具和其他的销售沟通信息与酒店及凯悦酒店集团的品牌标准一致，并及时更新信息。 To make sure all sales proposals, collateral, digital tools, and other sales communications are in line with the hotel’s and HI’s brand standards, and up to date in terms of information. §   确保所有合同按照酒店的规章制度以市场销售部的名义签署。 To ensure all contracts signed by or on behalf of the Marketing and Sales Department follow the established hotel policies and procedures. §   参加主要的出差旅行、商业活动和公司集会以推广酒店。 To attend major travel, trade and corporate functions to network and promote the hotel. §   根据工作的重要次序，计划并安排出差旅行。 To plan and execute sales trips based on business priorities. §   与集团销售办公室和姊妹酒店保持紧密的联系，定期更新主要的酒店销售信息。 To communicate closely with the WWSOs and key sister hotels, and update them regularly regarding key hotel sales information §   宴请现有的潜在客户，并且确保销售团队根据生意的优先顺序宴请客户。 To entertain existing and potential customers and ensure the Sales Team entertains customers based on business priorities. §   确保在销售工作中，通过销售拜访、电话和书面沟通体现酒店的高水准。 To ensure a high level of exposure for the hotel through direct sales solicitation, telephone contact and written communication. §   以相互支持与灵活的方式与其他行政委员会成员保持紧密合作关系，关注酒店的成功运营和客人满意度。 To work closely with other Executive Committee members in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests. §   确保所有销售部员工以互相支持和灵活的方式与其他部门合作，发扬团队合作精神。 To make sure Sales associates work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.

Responsible for preparing the annual Food and Beverage Business Plan ensuring Divisional Objectives fully address business objectives of the hotel and needs of associates. 负责准备餐饮的年度计划，确保部门目标能完全与酒店目标一致并满足员工需要。 Prepares and regularly updates Food and Beverage Departmental Budget in close cooperation with the General Manager and Director of Food and Beverage, ensuring targets are met and costs are effectively controlled. 准备及与总经理和餐饮总监紧密合作，定期更新餐饮预算，确保达到预期目标及有效控制成本。 Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure that the guest is always offered a variety of food items. 购买当地新鲜产品，以保证频繁更换的菜单的正常供应，总是能为客人提供花样繁多的菜肴。 Oversees the planning of menus and utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various dishes and frequency of menu. 考虑到正确的就餐人数及市场条件，菜肴的受欢迎程度及菜单不断更新的因素，监督菜单的设计及利用剩余的食品原料， Reviews menus,analyses recipes, determines food, labour, overhead costs and assigns prices to menu items. 回顾菜单，分析烹饪配方，确定选材，进行人员分配，计算管理费用的成本及菜式定价。 Directs food apportionment policy to control costs. 指导食物订购的方向，以控制成本。 Introduces and tests the market with new products which are market-orientated in terms of price and product. 根据市场导向的价格及产品，引进及尝试市场中出现的新产品。 Frequently verifies that only fresh products are used in Food & Beverage preparation. 经常核实餐饮准备中的必备的新鲜食物。 Serves fresh food to guests, which is prepared a la minute which is consistently of high quality, and which reflects the style of the outlet concept. 为客人提供新鲜食物，即使是最后一分钟准备，都要保证食物的高质量，并持之以恒，充分体现餐厅的风格及经营概念。 Supervises Outlet Chefs and Commissary Kitchen personnel and coordinates their assignments to ensure economical and timely food production. 监督各厨房厨师，协调他们的工作任务，确保经济省时的食物生产。 Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner. 观察食物准备及烹饪的方法，食物的大小及分量，以及食物的装饰，确保食物按照所规定的方式去准备。 Frequently tastes food and beverage in all outlets and is demanding and critical in standards and quality. 经常到各厨房及餐厅进行食物和饮料品尝测试，并严格要求达到质量标准。 Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies. 对食物的消费，采购，食物原材料及供应进行评估。 Devises special dishes and develops innovative recipes. 设计特殊菜肴，以及发展革新的烹饪处方。 Establishes and enforces nutrition and sanitation standards for all restaurants. 建立及加强食品营养以及各餐厅的卫生环境。 Works together with the DF&B, encouraging creativity, supporting marketing and up-selling activities. 与餐饮总监协作，鼓励创新，支持市场营销及促销活动。 Establishes a rapport with guests maintaining good customer relationships handling all guest complaints, requests and inquiries on food, beverage and products. 与客人建立和保持和睦的关系，处理所有客人的投诉和要求，以及客人对食物，饮料及产品的询问。 Spends time in the outlets (during peak periods) to ensure that the outlet is managed well by the respective Chef de Cuisine, meeting brand standards and guest expectations. 花时间到各厨房（就餐高峰期）巡视，确保各厨房在厨师长的管理下能良好运转，符合品牌标准及达到客人的要求。 Is demanding and critical when it comes to food quality and service standards. 对食物质量及服务标准要有严格的要求。 Focuses attention on improving productivity levels and the need to prudently manage food/ payroll costs within acceptable guidelines, ensuring optimum deployment and efficiency of all equipment. 专注发展各层生产力，以及需要谨慎地管理食物和工资成本，使其控制在可接受的方针内，并确保执行能最佳地展开及有效地使用各设备。 Establishes a well-organized Food Store, maintaining close control on the consumption of food, stores and inventory control. Physical inventories of all supplies and operating equipment are to be taken on a monthly and a quarterly basis respectively. 建立具有良好组织性的食物库存，保持紧密的食物消费控制，储存及库存总量的控制。每月及每一季度对所有供应及设备营运情况进行合理地盘点。 Delegates appropriately duties and responsibilities to equipped and resourceful associates, nurturing and developing them whilst ensuring standards of operation and safety are maintained. 授予合适的职责及任务以整理及丰富人力资源，培育和发展员工，同时确保营运标准及保持工作安全。

岗位职责： 1、全面负责酒店的开业筹备及经营管理工作； 2、建立、健全酒店的组织管理系统，使之合理化、精简化、高效化； 3、负责实现酒店的营业收入指标和利润指标； 4、 负责制定酒店的经营预算和决算，提出更新改造和投资计划； 5、落实酒店年度财务预算，向各部门下达年度工作指标； 6、督促酒店维修保养工作和酒店安全管理工作； 7、负责做好酒店与各界人士的公共关系,树立酒店良好形象； 8、做好酒店机构设置、员工编制及重要人事变更； 9、指导培训工作，培养人才，提高整个酒店的服务质量和员工素质。 任职要求： 1、大专及以上学历，酒店、旅游管理等相关专业； 2、具备国内外高端连锁酒店酒店经理/驻店经理及以上职位从业经验； 3、熟悉酒店各部门服务及管理流程； 4、善于管理和经营团队，事业心强； 5、有较强的沟通、计划、决策和综合判断能力。

储备岗位 岗位职责 1. 全面负责酒店的经营管理。 2. 建立、健全酒店的组织管理系统，使之合理化、精简化、高效化。 3. 负责实现酒店的营业收入指标和利润指标。 4. 负责制定酒店的经营预算和决算，提出更新改造和投资计划。 5. 落实酒店年度财务预算，向各部门下达年度工作指标。 6. 督促酒店维修保养工作和酒店安全管理工作。 7. 负责做好酒店与各界人士的公共关系,树立酒店良好形象。 8. 做好酒店机构设置、员工编制及重要人事变更。 9. 指导培训工作，培养人才，提高整个酒店的服务质量和员工素质。 岗位要求 1. 大专以上学历，相关管理专业。 2. 从事高星级酒店工作15年以上，具有5年以上相关高层管理工作经验。 3. 熟悉酒店各部门服务及管理流程。 4. 善于管理和经营团队，事业心强。 5. 有较强的沟通、计划、决策和综合判断能力。

岗位职责： 1.代表业主负责酒店经营和管理，确保酒店宾客、员工和酒店资产的安全； 2.在业主公司的管理和授权下，执行公司的战略决策，完成公司下达的各项经营性指标，通过各个分销渠道和技术平台，提升营收扩大市场份额； 3.掌握先进企业管理模式，具有优秀的领导能力、出色的人际交往和社会活动能力，以及解决复杂问题的能力； 4.负责酒店外联公关事务，全面提升酒店和品牌在本地的知名度，树立良好的酒店形象，提高品牌美誉度。 任职要求 1.年龄32-42岁之间，具有酒店管理或工商管理学士学位及更高教育水平或同等学历； 2.8至10年的酒店或旅游行业相关经验，或教育背景加工作经验达到同等水平； 3.海南省本地、福建省、广东省、广西省等南方四星级及以上酒店经验优先； 4.具备良好的敬业精神和职业道德操守，有很强的感召力和凝聚力。

岗位职责/职位描述 岗位职责： 1、全面负责酒店的经营管理，领导各部门员工完成酒店的各项计划目标； 2、围绕公司下达的利润指标和各项工作，编制酒店的预算和决算，严格控制经营成本和各种费用开支，使酒店收益最大化； 3、负责酒店团队的培养和管理，提高整个酒店的服务质量和员工素质； 4、根据市场变化和发展，制定切实可行的营销工作策略，并组织实施和有效控制； 5、全面负责安全管理，抓好食品卫生，治安安全等工作，确保客人和员工的人身、财产安全； 6、与公司、业主进行日常的沟通协调工作，确保信息畅通、有效； 7、负责做好酒店与各界人士的公共关系，抓好重要客人的接待工作，塑造良好的内、外部形象； 8、关心员工思想和生活，不断改善员工的工作条件； 9、完成公司交办的其他工作。   任职资格： 1、本科或以上学历，酒店管理、企业管理等相关专业； 2、具有5年以上五星级酒店管理经验； 3、熟悉酒店各部门服务标准及管理流程，善于成本控制； 4、具有良好的协调沟通、管理和团队建设能力,事业心强；有良好的团队意识和领导能力； 5、具有较强的判断和决策能力、应变能力，为人正直诚信。

This position is applicable to the following hotels 该职位适用于以下酒店： Operation Hotel 营运酒店 Banyan Tree Jiuzhaigou 九寨沟悦榕庄 Pre-opening Hotels 筹备酒店 Dhawa Beihai Weizhoudao 北海涠洲岛悦苑酒店  Job description 岗位职责 Ensures compliance with the Group’s Mission Statement. 确保服从集团的使命声明。 Directs and maintains Sales and Marketing activities to achieve the planned performance levels. 指导和维护销售营销活动达到预期的效果和水平。 Constantly promotes and develops the hotel/resort’s business base. 不断推动和发展酒店的业务。 Monitors actual and budgeted goals, develops and controls performance in service and product delivery, guest satisfaction and financial results. 监控实际与预算的目标，发展与控制服务和产品交付中的业绩，客户的满意度和财政目标。 Incorporates programs to promote proper associates’ orientation and training and ensures the highest morale amongst the workforce. 采取措施来促进适当的员工培训，确保最高的员工士气。 Ensures that proper employer/associates relations are maintained. 确保适当的雇主/员工关系的维护。 Reviews operational reports on a regular basis, as the case may be (daily, weekly and at period-ends). 评估一定时期的运行报告，视情况而定（每日，每周或者一个时期的结束）。 Reviews the property operations with the individual department heads to ensure that quality and service standards      are maintained throughout the hotel/resort. 与每个部门领导评估公司的运营情况，并确保和维持这个酒店的服务质量和标准。 Reviews guest ratings and follows through with the individual department heads to correct problem areas. 评估客人的评价并与部门领导共同解决发生的问题。 Develops and monitors short and long term planning for the property. 监管和发展公司短期和长期的计划。 Keeps abreast with innovations and business orientations in the luxury hospitality industry. 保持在奢侈酒店行业的创新和业务方向。 Monitors current sector trends and concepts and makes recommendations to his/her superiors for appropriate implementation at the hotel/resort. 评定目前的行业趋势和理念，并向其执行上级提出适当的建议和意见。

1、负责整个酒店每日的运营。 2、保持及促进费尔蒙标准的品牌文化。 3、指导运营活动，支持酒店营收目标，宾客体验，品牌标准及心艺家敬业度。 4、以积极的方式与整个团队成员沟通互动，关注心艺家和宾客。 5、最少1或2年相同职位工作经验，具有核心目的地城市奢华酒店工作经验。 6、拥有市场销售背景的工作经验。 7、展现优雅，周到的服务精神。 8、流利使用中英文沟通。 1. Overseeing daily operations of hotel. 2. Maintain and promote Fairmont brand service culture as standard. 3. Direct all operational activities towards supporting the hotels goals-GOP,guest satisfaction,brand consistencyand heartist engagement. 4. A people individual with focus on Heartist and Guest. 5. Minimum 1or 2 years experience in similar role with luxury background.  6.Individual with S&M background would be an added advantage. 7. Act as a role model in delivering elegant and understated service withsophistication. 8. Good communication with fluency in English and Mandarin.

1、协助总经理确立酒店事业部整体的经营管理方针、发展方向、组织机构和完善酒店的长远规划及年度经营计划。 2、检查和督导各个酒店管理人员的工作，协调酒店各部门之间的关系。 3、开展调查研究，分析各个酒店经营管理情况，随时收集同行业和市场信息，制订客源市场的开发计划，为总经理的决策当参谋。 4、协助总经理对各酒店主要管理人员进行考核、评估。 5、审核和上报酒店财务预算，向各部门下达年度工作指标。 6、协助总经理接待重要贵宾，建立良好的公共关系，树立和提高酒店形象。  7、此岗位为集团事业部岗位

1、在总经理带领下，负责酒店的日常经营管理工作，对各项经营管理指标负责。 2、提出酒店的经营管理思路，协助确定酒店年度经营计划，并指挥落实。 3、协助建立健全酒店内部管理系统、运行机制及各项规章制度。 4、协调各部门关系。 5、研究市场发展趋势，协调制定酒店各服务产品价格体系。 6、提高酒店的管理水平、服务质量。

Position Statement: The Senior Manager, Finance Project, FSSC is the key Business Partner for GCM FSSC. This person is expected to manage and deliver the enrollment/transition in accordance with Finance Shared Service Center project plan. This position will be collaborating across Corporate Operations Finance, Pre-opening, and Hotel team to ensure deliverables are met. Position Summary: FSSC Enrollment Project Management Closely working with Project Director, Operations Finance team, Pre-opening team and Hotel teams to successfully enroll hotels into FSSC. Be responsible for Focused and Full-Service hotels Shared Service enrollment full cycle of processes. i.e.: Solution, Implementation and Stabilization. · Solution: Communicate with owners and hotels for their better understanding of Hilton FSSC. Provide and guide the hotel of their specific FSSC solution. ·  Implementation: Lead the hotel enrollment projects make sure the systems (DocMX, RPA, E-voucher, Ticketing systems) are deployed per schedule. Enrollment process are setup and trainings are delivered. ·  Stabilization: Keep monitoring on process stabilization and hand over to FSSC operations team when it’s stabilized. Lead on project charter alignment, develop the transition plan, manage to get sufficient resources per agreed the goal and timing. Ensuring transparent/timely reporting on the progress, success and risks/issues of the project status to leadership and seek their support to ensure project moving forward smoothly. Manage program reporting to various stakeholders, driving governance set-up and effective. FSSC Continuous Improvement Project Continuously improve the enrollment/transition Process, Methodology and Toolkit, actively manage risks and issues by collaborating across work streams, ensuring lessons learned and driving consistent and optimized enrollment/transition. Be responsible to lead the operations process Continous Improvement initiatives. Identify the opportunities and deliver the expected efficiency savings. Change Request and Project Budget control Manage change requests/scope changes based on business/project needs if any. Control the project budget, evaluates all project initiatives as to feasibility, costs/benefits and value-at-risk, and takes corrective actions when necessary. Communication and Relationship Management ·  Relationship management of internal and external stakeholders. Builds supportive, productive, and trusted working relationships with Owners, Operations Finance Team, Hotel teams, FSSC teams and Corporate team. People Management Lead the team and guide on Team Members’ Project Management skillset and knowledge buildup. Be responsible for Team Members’ career development. Other Ad hoc Corporate projects. Qualifications Strong Financial Analytical skill, number sensitive. Strong Project Management skills. More than 10 years of related experience. More than 4 years of management or supervisory experience. 20-40% travel request

岗位职责： 1.负责制定所中央厨房产品的产品策略、市场策略、推广策略及新品推广执行计划； 2.针对餐饮发展策略，搭建厨师活动管理体系，制定并推动厨师活动计划； 3.追踪最新市场趋势，了解菜品/口味潮流，带领厨务团队持续开发菜品、产品； 4.不断完善酒管公司供应链系统并提出专业建议； 5.建设和维护全国厨务资源，包括各菜系名厨、全国厨师协会等； 6.负责统筹、监督和改善各个环节，包括客户端、采购端、品管端和信息端，保证各环节高效运作，持续提升运营竞争力; 7.对消费者需求、行为及市场竞品产品信息等信息进行调研、分析； 8.负责对产品年、月度销售达成率进行跟踪分析并提出合理优化建议。 任职要求： 1.专科及以上学历，8年以上餐饮圈管理经验； 2.具有B2B客户营销或餐饮渠道客户管理市场经验最佳； 3.懂得菜品、菜系，对闽菜、粤菜、川菜等主流菜系熟悉，有一定的厨务资源； 4.有餐饮相关协会、厨师圈影响力及线下厨师活动运营管理能力更佳； 5.积极主动，思路清晰，具备良好的沟通协调能力以及项目管理能力。

岗位职责： 1、协助总经理确⽴酒店的经营管理⽅针、发展⽅向、组织机构和完善酒店的⻓远规划及年度经营计划； 2、协助总经理制定、执行、监管酒店的各项财务与运营计划； 3、执行总经理的各项要求，协助总经理处理酒店的运作及经营，执行酒店各项决议，完成总经理做出的经营计划及总经理分配的各项具体任务； 4、负责的部门整体能力水平提升，了解客户需求，走在市场前沿，引领酒店产品升级，创新； 5、了解宾客服务和运营中的潜在需求，以便及时发现服务标准的问题，制定并实施改进措施，推动宾客满意度不断提高，能够与客户进行互动，获取反馈并建立良好的关系； 6、检查酒店各项管理制度、工作决策及服务程序的贯彻落实，协调各部门关系，确保酒店各项工作正常运转； 7、组织协调与各部门的协同配合，确保酒店的各项服务产品符合顾客的需求并满意； 8、对酒店的日常运行、服务质量及员工的工作纪律标准方面存在的问题进行督导，使之达到酒店要求； 9、掌握酒店日常经营情况，根据总经理提出的酒店长远规划和年度计划，对酒店的经营管理和企业发展问题提供决策性建议和意见； 10、协助总经理加强对分管部门管理干部管理技能和服务技能的培训工作，打造高水平的管理队伍； 11、总经理外出时，代表总经理主持酒店每天例会，参与并最终确定决策； 12、主持处理酒店发生的各类紧急事件，处理客人重大投诉，确保经营活动的正常运行。 任职要求： 1、大学专科以上学历，具备优秀酒店运营工作经验管理者，具有5年以上五星级酒店相关管理工作经验； 2、熟悉酒店各部门服务标准及管理流程，善于成本控制； 3、通晓酒店各部门的经营管理工作，尤其是客房，餐饮，前厅等关键职能，理解酒店的管理机制和程序； 4、有良好的团队意识和领导能力； 5、具有良好的协调沟通、管理和团队建设能力,事业心强。

Located in Hunan capital's premier address in Furong District entertainment and business hub, Niccolo Changsha has already become recognized as the epicenter for the city's glitterati and A-list events not only for the central location but also for the dramatic skyline views. The hotel enables a destination experience for captains of industry and leaders in style to embrace corporate and leisure travel, retail, and signature dining experiences in a refined, urban environment. Headquartered in Hong Kong, Wharf Hotels is the hotel management company of Marco Polo Hotels and Niccolo Hotels. The company is owned by The Wharf (Holdings) Limited, a Hong Kong-listed group with extensive interests in property, infrastructure, communications, and retail management. Wharf Hotels currently operates 15 hotels in the Asia Pacific region. The Director of Restaurants, Bars & Events shall report directly to Area Hotel Manager and functions as the strategic business leader overseeing all Restaurants, Bars and Events operations of Niccolo Changsha revenues and profitability, quality standards, and customer satisfaction; provides the leadership and strategy to inspire the team to drive business results and enhance the brands. Primary Responsibilities ✦Oversee the operations of Niccolo Changsha. ✦Responsible for the overall management of the hotels’ Restaurants, Bars, and Events including service and kitchen operations, revenues and profitability, quality improvements, and health and safety. ✦As a member of the Executive Committee, develop and implement property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand's target customers and colleagues. ✦Work closely with functional leaders of Restaurants, Bars & Events, and the Kitchen to ensure proper manpower deployment, talent development, reward, and retention are in place. ✦Review the operational practice in all areas to ensure compliance with the Group's guidelines, audit requirements as well as legislative requirements. ✦Develop and manage budget and forecast to maximize business performance and manpower productivity. ✦Coach, support, and drive the team to effectively manage costs whilst providing exceptional service to customers If you are someone... ✦Passionate, agile, and meticulous to instigate quality service and revenue growth ✦Strong customer focus with a strategic mindset and personifies a contemporary chic ethos ✦Able to think boldly outside-the-box with a sharp focus on business results ✦Able to attract, motivate, lead, inspire and direct a talented team ✦Bold determination and acting with resolve to address  ✦Challenges and forge positive change leading to exceptional results ✦Excellent communication skills with the ability to customize the message to the audience (guests, colleagues, owner, and other stakeholders) in English and Putonghua Experience ✦Minimum 6 years of management working experience in established luxury international hotels with relevant exposure in Restaurants, Bars, and Events ✦Proven record in leading functional teams to achieve a business result ✦Previous work exposure in China is advantageous ✦Working experience in the same position in luxury hotels is a must

协助指导、控制和协调所有厨房准备中餐的活动，确保在任何时候都能提供高效、盈利和顺畅的餐饮服务。 监控所有中厨房及宴会厨房的成本，并在必要时采取纠正措施以减少成本。 最大限度地提高员工生产力，注重员工培训发展，打造稳定的厨师团队。 确保FSQM标准执行。 了解这个职位的职责，遵守职业、健康和安全法规、政策和程序。

To assist in ensuringthat all the outlets and banquets is managed efficiently according to theestablished concept statements. 协助并确保根据经营理念对各餐厅和宴会部进行高效地管理。 To assist and monitorservice and food and beverage standards in all outlets and banquets. Work withthe Outlet Managers, Banquet Service Manager and respective Chef de Cuisines totake corrective action where necessary. 协助并且督导各餐厅和宴会部的服务、食品和酒水标准。与餐厅经理、宴会经理和相应的厨师长共同为保证质量采取正确的行动。 To assignresponsibilities to subordinates and to check their performance periodically. 分派下属的工作并且定期检查下属的表现。 To assist any of theoutlets and Banquet and Convention when necessary. 在必要的时候对餐厅、宴会和会议进行协助。 Frequently test Food andBeverage in all outlets and be demanding and critical when it comes to Food andBeverage quality. 经常性检查各餐厅食品和酒水，对食品和酒水质量要严格甚至苛刻的把关。 To handle all guestcomplaints, requests and enquires on food, beverage and service. 处理所有客人关于食品、酒水和服务方面的投诉、要求和咨询。 Assist in preparingwith the respective Outlet teams, a yearly marketing plan for each outlet,which is the basis of the Food and Beverage Annual Marketing Plan. 在年度市场营销计划基础上，协助各部门制定部门年度营销计划。 Continuously seek waysto assist the Outlet Management maximize their revenues and profits. 寻找各种途径协助餐厅经理获得最大的营业额和利润。 Assist and monitor andanalyze the activities and trends of competitive restaurants, bars and otherhotel’s banqueting departments. 协助、检查并且分析与本酒店有竞争关系的餐厅、酒吧和其它酒店的宴会服务的活动和趋势。 Ensure that all OutletManagement Teams and Catering Department are fully aware of market needs andtrends and that their products meet these requirements. 确保各餐厅的领导团队，宴会部的产品符合市场的需要和发展趋势。 Focus attention onimproving productivity levels and the need to prudently manage utility/payrollcosts within acceptable guidelines ensuring optimum deployment and energyefficiency of all equipment. 专注发展各层生产力，以及需要谨慎地管理食物和工资成本，使其控制在可接受的方针内，并确保执行能最佳地展开及有效地使用各设备。 Through hands onmanagement, supervise closely own divisional employees in the performance oftheir duties in accordance with policies & procedures and applicable laws. 亲自管理、密切监督所有工程部员工的工作职责，以确保符合政策程序和法规。 Represents Food &Beverage on the hotel executive Committee to ensures the efficient& economic operation of the Food & Beverage Division providing servicesand support to other Divisions as required, maintaining equipment in optimumcondition. 紧密配合行政委员会确保餐饮部一直高效和经济的运转并且支持其它部门的要求，使设备得到适当的维护。 Handles guest andemployee enquiries in a courteous and efficient manner, reporting complaints orproblems if no immediate solution can be found, whilst feeding back a promptfollow up． 处理客人以及员工的疑问，报告不能及时解决的投诉或者问题，同时反馈跟进的期限。 To provide a friendly,courteous, professional service and ensure guests satisfaction at all times. 总是提供友善的、有弹性的、专业的服务给客人并确保客人满意。

Responsible forpreparing the annual Food and Beverage Business Plan ensuring DivisionalObjectives fully address business objectives of the hotel and needs of associates. 负责准备餐饮的年度计划，确保部门目标能完全与酒店目标一致并满足员工需要。 Prepares and regularlyupdates Food and Beverage Departmental Budget in close cooperation with theGeneral Manager and Director of Food and Beverage, ensuring targets are met andcosts are effectively controlled. 准备及与总经理和餐饮总监紧密合作，定期更新餐饮预算，确保达到预期目标及有效控制成本。 Buys locally availablefresh products wherever possible and has limited menus which are changedfrequently to ensure that the guest is always offered a variety of food items. 购买当地新鲜产品，以保证频繁更换的菜单的正常供应，总是能为客人提供花样繁多的菜肴。 Oversees the planningof menus and utilisation of food surpluses and leftovers, taking into accountprobable number of guests, market conditions, and popularity of various dishesand frequency of menu. 考虑到正确的就餐人数及市场条件，菜肴的受欢迎程度及菜单不断更新的因素，监督菜单的设计及利用剩余的食品原料， Reviews menus,analyses recipes, determines food, labour, overhead costs and assigns prices tomenu items. 回顾菜单，分析烹饪配方，确定选材，进行人员分配，计算管理费用的成本及菜式定价。 Directs foodapportionment policy to control costs. 指导食物订购的方向，以控制成本。 Introduces and teststhe market with new products which are market-orientated in terms of price andproduct. 根据市场导向的价格及产品，引进及尝试市场中出现的新产品。 Frequently verifiesthat only fresh products are used in Food & Beverage preparation. 经常核实餐饮准备中的必备的新鲜食物。 Serves fresh food toguests, which is prepared a la minute which is consistently of high quality,and which reflects the style of the outlet concept. 为客人提供新鲜食物，即使是最后一分钟准备，都要保证食物的高质量，并持之以恒，充分体现餐厅的风格及经营概念。 Supervises OutletChefs and Commissary Kitchen personnel and coordinates their assignments toensure economical and timely food production. 监督各厨房厨师及中央厨房人员，协调他们的工作任务，确保经济省时的食物生产。 Observes methods offood preparation and cooking, sizes of portions, and garnishing of foods toensure food is prepared in prescribed manner. 观察食物准备及烹饪的方法，食物的大小及分量，以及食物的装饰，确保食物按照所规定的方式去准备。 Frequently tastes foodand beverage in all outlets and is demanding and critical in standards andquality. 经常到各厨房及餐厅进行食物和饮料品尝测试，并严格要求达到质量标准。 Estimates foodconsumption and purchases or requisitions of foodstuffs and kitchen supplies. 对食物的消费，采购，食物原材料及供应进行评估。 Devises special dishesand develops innovative recipes. 设计特殊菜肴，以及发展革新的烹饪处方。 Establishes andenforces nutrition and sanitation standards for all restaurants. 建立及加强食品营养以及各餐厅的卫生环境。 Works together withthe DF&B, encouraging creativity, supporting marketing and up-sellingactivities. 与餐饮行政总监工作，鼓励创新，支持市场营销及促销活动。 Establishes a rapportwith guests maintaining good customer relationships handling all guestcomplaints, requests and inquiries on food, beverage and products. 与客人建立和保持和睦的关系，处理所有客人的投诉和要求，以及客人对食物，饮料及产品的询问。 Spends time in theoutlets (during peak periods) to ensure that the outlet is managed well by therespective Chef de Cuisine, meeting brand standards and guest expectations. 花时间到各厨房（就餐高峰期）巡视，确保各厨房在厨师长的管理下能良好运转，符合品牌标准及达到客人的要求。 Is demanding andcritical when it comes to food quality and service standards. 对食物质量及服务标准要有严格的要求。 Focuses attention onimproving productivity levels and the need to prudently manage food/ payrollcosts within acceptable guidelines, ensuring optimum deployment and efficiencyof all equipment. 专注发展各层生产力，以及需要谨慎地管理食物和工资成本，使其控制在可接受的方针内，并确保执行能最佳地展开及有效地使用各设备。 Establishes awell-organised Food Store, maintaining close control on the consumption offood, stores and inventory control. Physical inventories of all supplies and operating equipment are to betaken on a monthly and a quarterly basis respectively. 建立具有良好组织性的食物库存，保持紧密的食物消费控制，储存及库存总量的控制。每月及每一季度对所有供应及设备营运情况进行合理地盘点。 Delegatesappropriately duties and responsibilities to equipped and resourceful associates,nurturing and developing them whilst ensuring standards of operation and safetyare maintained. 授予合适的职责及任务以整理及丰富人力资源，培育和发展员工，同时确保营运标准及保持工作安全。