【岗位职责】 1. 协助财务经理负责行政管理、财务和内部控制 2. 监督各部门的账务 3. 管理度假村保险箱及现金流动 4. 每日和每月结账 5. 管理和收取客人付款 【岗位要求】 1. 财务管理能力，例如：分析损益表，完成经营预算、短期和长期的预测和主持完成资本支出计划。 2. 较强的沟通能力（口语、听力和书写） 3. 较强的分析能力 4. 熟练使用应用软件和度假村系统，技术能手 5. 熟练掌握和维护关系，例如员工关系、客户关系和供应商关系 6. 具备度假村运作知识 7. 较强劳动力管理能力 8. 该岗位需每周工作6天 【G.O福利】： 双人住宿； 一日三餐国际自助餐厅； 吧台饮料畅饮； 度假村内所有娱乐活动及场地设施免费使用； 机场接送服务； 工作满一年往返度假村和住址机票； 完善的工作意外伤害保险及社会保险； 国际化G.O团队； 拥有登台演出的机会； 每年轮换海外及大中华区度假村工作机会； Club Med海外度假村免费房间； 快速晋升通道。

The Four Seasons Hotel Dalian is looking for talent who shares a passion for excellence and who infuse enthusiasm into everything they do. 大连四季正在寻找你 - 对工作具有极大的热情，热爱你所从事的职业。 About Four Seasons  关于四季酒店 We have chosen to specialize within the hospitality industry by offering only experiences of exceptional quality. Our objective is to be recognized as the company that manages the finest hotels, resorts, and residence clubs wherever we locate. We create properties of enduring value using superior design and finishes and support them with a deeply instilled ethic of personal service. Doing so allows Four Seasons to satisfy the needs and tastes of our discerning customers, and to maintain our position as the world's premier luxury hospitality company. We succeed when every decision is based on a clear understanding of and belief in what we do, and when we couple this conviction with sound financial planning. We expect to achieve a fair and reasonable profit to ensure the prosperity of the company and to offer long-term benefits to our hotel owners, our customers, and our employees. We demonstrate our beliefs most meaningfully in the way we treat each other and by the example we set for one another. In all our interactions with our guests, customers, business associates and colleagues, we seek to deal with others as we would have them deal with us. 我们对酒店服务心无旁骛，矢志不渝，并以高品质为重。无论我们的酒店、度假酒店、及住宅俱乐部坐落在何处，目标都是成为举世公认的最佳酒店管理集团，且盈利可观。要达到这种卓越的成绩，必须在各方面都超越群伦。我们所创建的酒店，在设计及选料方面，均属无上之选，务求能够满足客人的高贵品味和严格要求，同时保持豪华酒店的优质崇高地位。 我们的成功，有赖于清楚认定我们对每件事的信念，并与有效的财政计划相互配合。我们预计能为酒店带来合理的利润，确保业绩蒸蒸日上，并为股东、客人及员工谋求长远的利益。 我们将四季酒店的信念，通过彼此互敬互重及互相建立榜样，切实地具体表现出来。我们所坚持的价值观或原则，正是我们如何善待客人、商业伙伴及同事。 About Four Seasons Dalian  关于大连四季酒店 The Four Seasons Hotel Dalian boasts a prime location, situated at the heart of Renmin Road and the core of the Donggang Business District. It’s this history that inspired the NBBJ Shanghai-designed building’s interiors by acclaimed international firm Hirsch Bedner Associates of Singapore. The design concept for Four Seasons Hotel Dalian draws inspiration from the rich historical of the city, particularly its deep-rooted connection with trains and the romantic allure associated with Dalian. Artfully designed rooms that offer a brand of comfort and cutting-edge technology, capturing both the city’s magnificent skyline and the stunning ocean vistas. The interiors of the hotel’s signature restaurants were conceived by Tokyo-based Strickland, which drew inspiration directly from the city’s history and culture to create authentic and unforgettable experience. A distinguished collection of six restaurants and bars, including Cantonese delicacies, Western fare, Japanese cuisine, specialty bars, lounges, and a deli shop. With top-notch chefs and exceptional ingredients, we create an unparalleled fine dining experience that lingers in memory. 大连四季酒店地理位置优越，坐落于人民路东港商务区中心地带，眺望海景和港口景色，是东港商务区核心所在。 NBBJ操刀设计的大楼内，新加坡著名的Hirsch Bedner Associates公司由城市悠久历史中汲取灵感进行室内设计，尤其是与火车密不可分的深厚渊源以及这座城市本身的浪漫情怀。 每间客房都是巧思设计之作，融合了舒适与前沿技术，不仅捕捉了城市壮观的天际线，更有绚烂的海景尽收眼底。 酒店特色餐厅的内部设计由东京知名工作室Strickland操刀，其灵感直接来源于当地历史文化，旨在打造真实而难忘的体验。 六个餐厅和酒吧构成了独特的美食合集，包括粤式菜肴、西餐、日本料理、威士忌、大堂吧和甜品坊。凭借顶级大厨和卓越食材，为宾客打造一种无与伦比的高级餐饮体验，让人回味无穷。 Key Responsibilities  主要工作职责 1.Work closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests. 2.Ensures the sanitation standards for kitchen are being met. 3.Assists in the training of the employees ensuring that they have the necessary skills to perform their duties. 4.Provides a courteous and professional service at all times. 1. 与其他同事积极灵活的合作，以酒店的总体业绩和客人的满意为重点。 2. 确保厨房的卫生标准达到。 3. 帮助培训员工，以确保他们拥有可以执行自己责任所必须的技能。 4. 随时保证礼貌和专业的服务。 Preferred Skill and Qualification  任职要求 1. High school education, cooking school or culinary institute education or equivalent experience. 2. At least five years previous experience in culinary or related work experience. 3. Ability to operate, maintain and properly clean work environment. 4. Proficient BBQ skills and ability to multi-task. 1. 食品烹饪相关高中学历或相关工作经历。 2. 5年及以上相同职位工作经验。 3. 能够运营、维持及保持工作环境的清洁。 4. 专业的粤式烧腊技术，能够同时进行多项任务。 Learn more about what it is like to work at Four Seasons – Visit us: 想要了解更多，请登录以下网站并关注我们： 四季酒店官网职业机会：http://jobs.fourseasons.com/

PURPOSE OF JOB  He guarantees and monitors the stock and the deliveries of the village. He is responsible for managing storage warehouses and deliveries to maximize efficiency and secure the business qualitatively and quantitatively. GENERAL MISSIONS PROCUREMENT PROCESS Order : v  He defines the forecasted product needs and give purchasing orders to the Procurement Manager  as close as possible to needs to ensure a continuous and regular service    Reception : v  He controls deliveries: qualitative and quantitative control of the products received (weighing of bulk foodstuffs, etc.)  v  He controls the respect of suppliers' deadlines  v  He deals with non-conformities on a day-to-day basis and communicates it to the Procurement Manager   Stocks : v  He analyses, consolidates and communicates consumption to better adapt stock levels  v  He is responsible for the proper implementation of inventories and expressions of needs  v  He advises managers on the expression of their needs, ensures that they are anticipated  v  He adapts inventory levels to the reliability of customer needs and the supplier context, aiming for the best full cost / customer service ratio  v  He secures stocks and exhaustively guarantees that the physical stock is equal to the stock recorded in Ecomat IT system v  He organizes storage of the reserves and the quay of the Economat v  He arranges reserves, implements necessary signage to identify the products.   Reporting : v  He evaluates the performance of suppliers   v  He contributes to the respect of objectives set for variable costs, he researches and identifies new products and services to optimize/reduce costs v  He improves productivity by optimizing the flow of information and goods flows   v  He participates in the monitoring of self-checks of his department   v  He establishes and informs a dashboard of the service's performance   QUALITY / HEALTH AND SAFETY: v  He is the guarantor of compliance with H&S standards in collaboration with other managers, alerts his managers (hierarchical and functional) in case of risk   v  He participates in the Health and Safety Unit v  He keeps all records in a way that they can be checked at any time for information or audit purposes Team management v   He ensures the reception, implementation and integration of GO/GEs in his department v   He defines personal objectives and support his team or its affiliates, and evaluates them v   He supervises and leads in a transversal logic v   He implements and complies with HR procedures v   Manager by proximity: show, train and enforce v   He shows exemplarity through his visibility among teams and customers v   He ensures good social climate in his department v   He ensures all staff is properly trained and have the tools and equipment needed to effectively carry out their job functions KEY PERFORMANCE INDICATORS (KPI) CLIENT ·      Customer satisfaction data  ·      Compliance with standards and SOP   Business  ·      Respect of budgets (result versus budget) ·      Rate of loss, theft or damage of goods ·      Stock function to meet internal audit scores   PEOPLE ·      Development of his team skills, Turn Over and absenteeism ·      End of month inventory variance

【岗位职责】 1、全面负责酒店房务部的日常运营管理工作，包括前台、客房、洗衣房等部门的协调与监督； 2、制定并执行房务部的工作计划、服务标准及操作流程，确保服务质量和效率； 3、监督客房清洁、布草管理、设施维护等工作，确保客房卫生、安全及舒适度符合酒店标准； 4、处理客户投诉及突发事件，及时解决问题并提升客户满意度； 5、负责房务部员工的培训、考核及团队建设，提升员工专业技能与服务意识； 6、控制房务部成本，合理调配人力及物资资源，优化运营效率； 7、与其他部门（如销售、工程、安保等）保持良好沟通，确保跨部门协作顺畅。 【岗位要求】 1、具备酒店管理或相关领域工作经验，熟悉房务部运营流程及服务标准； 2、优秀的团队管理能力，能够有效激励和领导员工； 3、较强的沟通协调能力，能妥善处理客户关系及突发事件； 4、注重细节，对服务品质有高标准要求； 5、具备成本控制意识及数据分析能力，能优化部门运营效率； 6、能适应弹性工作时间，包括周末及节假日值班； 7、有星级酒店房务管理经验者优先。

岗位职责 1、 制定和组织公司的公关计划，实施公关活动； 2、策划与组织实施产品订货会、新产品发布会以及行业展会的市场宣传等公关活动； 3、协调公司各部门资源，树立和提升公司行业知名度； 4、积极参加行业活动，了解与掌握市场信息，建立行业人际关系桥梁； 5、及时了解与媒体/合作方合作中遇到的各种问题并妥善解决； 岗位要求 1、5年以上公关从业经验，拥有一定酒店资源、媒体、人脉资源； 2、熟悉行业规则，对外公关经验丰富、有较好的危机处理能力； 3、拥有良好的项目推广方案策划、撰写、执行、落地能力； 4、形象气质好，具有较强的商务谈判技巧，人际沟通及语言表达能力；

【岗位职责】 1、协助饼房行政总厨负责每天饼房的运作； 2、承担饼房行政总厨赋予的餅房的工作职责； 3、协助饼房行政总厨完成所有与饼房相关的工作； 4、控制、监测并领导整个饼房的运作； 5、当饼房行政总厨不在时要全权负责起饼房的运作； 6、负责饼房员工岗上培训。

Mission 1: Ambassador for Université des Talents (UDT): marketing, implementing, creating, improving and communicating Club Med’s employee-development strategy across different platforms: · TRAINER: Facilitate training with excellence. Inspire them! · COORDINATOR: Coordinate technical trainings and talent development with main actors. · CONSULTANT: Facilitate & coach managers to assess · PERFORMANCE: Identify needs and deliver effective solutions. · ADMINISTRATOR: Validate, record, report training activity & results. Assure training & reporting meets UDT and compliance standards. Improve agility & efficiency of our administrative functions.   Mission 2: Improve guest hospitality experience at Club Med, through focus and priority on developing local talents to establish a solid hospitality platfrom in each resort.   Mission 3: Exemplary Ambassador aligned to Club Med’s Values, Management Principles, Upscale Service behaviors & Entrepreneurial Mindset.     JOB SUMMARY: · Responsible for developing, coordinating and implementing various Learning & Development training initiatives aligned to training content & tools. · Supporting and facilitating all GO-GE development initiatives as consultant to village operations at the BU & village levels. · Analyzes, develops, and improves training modules and tools. · Assesses performance issues - researches and proposes actions and/or alternatives. · Optimizes tools & procedures. · Coach Managers · Personally, facilitates and co-facilitates training programs. · Evaluates impact of training solutions. · Documents and reports training results. · Assures local training compliance. · Works with minimal supervision to complete established goals and objectives · Serves as primary contact for Consulting Village Trainer for training programs. Handles and discusses inquiries from trainees & managers about training programs & needs. · Deploys all aspects of high-potential development programs for local GE employees. · Creates/coordinates annual training plan for resort populations. · Plans, organizes, presents, and facilitates training programs for all resort populations. · Creates, manages, participates in and develops a wide variety of learning environments and activities to provide GO-GEs the opportunity to develop their potential and achieve their objectives. · Coaches & supports managers on performance & hospitality challenges. · Reviews, evaluates, modifies and improves existing and proposed training programs. Benchmarks for best practices. · Prepares training aids such as instructional material, handouts, learner workbooks, leader guides, visual aids & evaluation forms. · Prepares training sessions: schedules sessions & locations, coordinates logistics, contacts trainees and managers, sets-up classrooms. · Assures accurate documentation of training records & trainee attendance in Workday and other UDT reporting channels. · Assures local compliance with training & training-related requirements. · Participates collaboratively and professionally with other HR & UDT members to achieve team goals. · Assures effective two-way communication at all levels of responsibility. · Participates in HR and UDT meetings as appropriate. · Continually maintains, updates his/her facilitation & hospitality competencies. · All other duties as assigned.   PROFILE: 1.English (Mandatory) 2.Bachelors / BAC+3 degree in Education, HR Management or HR Development. 3.Experienced hospitality trainer with strong presentation & learner engagement skills. 4.Hospitality Team Management experience. bility to work autonomously in “consultant mode” with minimal supervision. 5.Ability to anticipate and initiate key training priorities aligned to individual development.

职责描述： 1、负责公司酒店项目的业务拓展，完成新项目的寻找与开拓； 2、根据公司发展战略，扩大公司的信息渠道，扩大项目在市场的占有率。积极通过各种渠道收集整理项目信息，安排项目信息整理，跟踪项目，客户回访，挖掘潜在客户资源； 3、负责新项目的SWOT分析与制作； 4、负责开发项目的独立谈判； 5、负责与中介机构的合作关系建立及协议签署； 6、负责组织酒店项目分析会，根据各专业对项目评估结果，完成酒店项目计划书、服务建议书； 7、负责与业主保持良好沟通，关注项目进度，及时反馈跟进。 任职要求： 1. 大专以上学历，有丰富的商务拓展经验； 2、熟悉房地产市场或具备良好的酒店投资人人脉关系，有良好的社会关系、社会资源； 3、有项目独立开发成功经验； 4、良好的沟通、人际交往能力，思路敏捷，敬业负责，吃苦耐劳，富有挑战精神； 5、3年以上开发相关工作经验，能适应出差； 6、此岗位可以异地办公。

岗位职责： 1、根据客户需求提供专业美体服务（如塑形按摩、经络疏通、皮肤护理等）； 2、解答客户关于美体效果的咨询，制定个性化护理方案； 3、熟练操作美体仪器； 4、掌握传统手法（如中式推拿、泰式按摩）与现代技术结合； 5、根据客户体质安全有效的护理产品； 6、管理护理耗材库存，定期盘点及申购； 7、定期参加新技术培训（如新型仪器操作、美体手法）。 任职要求： 1、1年以上美体师工作经验，熟悉常见美体项目流程； 2、能辨识客户体质差异并调整方案； 3、服务意识强，沟通表达清晰，能缓解客户焦虑

该岗位需要服从全国调配 岗位职责 1、负责酒店人力资源部的管理工作。 2、负责制定酒店人力资源政策、制度。 3、建立酒店的招聘管理体系，有效控制员工流动率。 4、制定酒店人力资源规划，并组织实施。 5、组织完成年度培训计划，针对核心员工进行职业规划。 6、建立和谐的劳资关系。 7、建立绩效管理与考核体系。 岗位要求 1、从事酒店人力资源工作5年以上，其中2年以上管理经验。 2、熟知国家、地区劳动法律法规及相关政策。 3、熟练掌握招聘技巧，拥有良好个性与魅力的授课风格，培训技能娴熟。 4、具备英语听说读写能力。 5、管理类专业，接受过系统的人力资源管理理论培训。 请注意：你的简历信息将会被我们转发到我们的第三方招聘系统进行流程使用。我们会采用合理的安全措施来保护您的个人数据安全，如您继续申请该职位，即表示您已知晓并认可我们的操作。

此岗位需要有零点厨房同等职位工作经验。 扒房厨师长将负责管理和带领团队，确保酒店厨房的餐饮运营顺畅，并提升厨房的标准水平。 我将从事哪些工作？ 作为厨师长，您需以最高标准完成以下任务： 规划、准备并执行餐厅各区域的高品质餐饮产品及摆盘布置。 严格遵循食谱、标准及摆盘指南进行操作。 确保酒店运营中所有HACCP（危害分析与关键控制点）环节的合规性。 合理使用所有设备、工具及机器。 专注于培训手册和标准操作程序（SOP）的持续改进。 积极参与质量改进活动，如每日厨师简报和每月团队会议，以不断提升餐饮运营水平、达成目标并保持沟通顺畅。 根据要求参与场外活动。 完成厨房区域外的任务和工作。 协助进行库存盘点。 了解酒店的入住率、活动安排、预测及业绩表现。 按要求及时准备菜单。 参与新菜品的品鉴和摄影工作。 管理厨房内的各工作站。 与客房部紧密合作，确保高标准的清洁度及低损耗率。 有效响应客人需求。 学习并适应变化。 乐于接受建设性反馈。 采购并控制生产。 始终以专业和积极的态度对待团队成员和主管。 遵守酒店既定规则和团队成员手册，确保您监督下的所有团队成员也遵守，以确保部门顺畅运营。 协调、组织并参与厨房的所有生产活动。 检查并跟进自助餐菜单、每日菜单及季节性特色菜的食材与设备准备工作，始终维持预设食谱标准、份量控制及成本核算。 自身及所辖团队成员需严格遵守规范的工作流程。 保持个人卫生、整洁的制服、工作站及工具的卫生与清洁。 注意受污染食品的危险，确保冰箱中的食材得到适当检查和更换。 向行政总厨报告任何问题并采取适当行动。 跟进行政副厨师长指示的新菜单、每日特餐和促销活动相关的新食谱或工作方法的变更。 与行政副厨师长密切合作，确定当日需生产、采购或准备的食品和食材的数量。 最大限度控制浪费以实现最佳盈利。 检查部门所有设备，确保其处于良好工作状态，如有必要，向行政副厨师长报告故障或问题。 为工程部门准备必要的工作订单。 确保食谱和成本核算已建立并更新。 监控食品质量和数量，确保原料的经济使用。 检查团队成员准备的食品质量是否符合要求标准，并进行必要调整。 选拔具备部门标准所需素质和特质的团队成员。 管理培训职能，确保所有团队成员在承担职责前获得岗位认证。 监控整体食品运营，确保食品按时且正确地准备。 监督厨房的清洁、卫生和维护，并采取必要措施以维持该领域的最高标准。 控制、监控并负责食品成本，以实现最大化门店利润和最大化客人满意度。 审核所有考勤表，确保团队成员的工作时间和用餐休息时间准确无误。 理解、实践并推广团队合作，以实现使命、目标和整体部门标准。 确保团队成员对公司政策和程序有全面的理解并严格遵守。 对团队成员进行所有设备、工具和机器的正确使用培训。  我们需要什么？ 为希尔顿品牌服务的行政总厨始终以宾客为中心，并与其他团队成员紧密合作。要成功胜任这一职位，您应具备以下态度、行为、技能和价值观： 具备满足业务需求的基本英语口语能力。 完成卫生培训课程。 持有有效健康证明。 精通另一门语言。 熟悉HACCP体系。 参与过额外的烹饪课程或研讨会。 具备在国际连锁酒店类似岗位的工作经验。 优先考虑拥有酒店管理或烹饪学校的职业教育背景。 在希尔顿工作会是怎样的体验？ 希尔顿是全球领先的酒店集团，业务涵盖从豪华全服务酒店及度假村到长住套房及中档酒店等多个领域。近一个世纪以来，希尔顿始终为商务及休闲旅客提供最优质的住宿、服务、设施及价值。希尔顿致力于延续其传统，通过全球品牌为宾客创造卓越的住宿体验。我们的愿景是让地球充满酒店业的光芒与温暖，这使我们作为团队每天在全球各地创造非凡的酒店体验。而我们出色的团队成员正是这一切的核心！   A Chef de Cuisine will manage and lead the team to ensure smooth culinary operation and maximize the level of standard in the hotel’s kitchen.                What will I be doing?  As the Chef de Cuisine, you will be responsible for performing the following tasks to the highest standards:  Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant.  Work seamlessly with recipes, standards and plating guides.  Maintain all HACCP aspects within the hotel operation.   Use appropriately all equipment, tools and machines.  Focus on constant improvement of training manuals and SOPs.  Participate actively in quality initiatives such as daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.  Work on offsite events when requested.  Complete tasks and jobs outside of the kitchen area.  Assist in inventory taking.  Knowledgeable of hotel’s occupancy, events, forecasts and achievements.  Prepare menus as requested, in a timely fashion.  Work on new dishes for food tastings and photo taking.  Control stations within the kitchen.  Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.  Effectively respond to guests’ requests.  Learn and adapt to changes.  Be receptive to constructive feedback.   Purchase for and control production.  Maintain at all times a professional and positive attitude towards team members and supervisors.  Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.  Coordinate, organize and participate in all production pertaining to the kitchen.   Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.  Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.   Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.   Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.  Report to the Executive Chef on any issues and take appropriate action.  Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef.  Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day.   Exercise maximum control on wastage to achieve optimum profitability.  Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef.   Prepare the necessary work orders for the Engineering department.  Ensure that recipes and costings are established and updated.  Monitor food quality and quantity to ensure the most economical usage of ingredients.  Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.  Select team members who display qualities and attributes that reflect department standards.  Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.  Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.  Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area.  Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction.  Review all timesheets to ensure that team members’ work times and meal breaks are accurate.  Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.  Ensure that team members have a complete understanding of and adhere to the hotel’s team member rules and regulations.  Train team members on the correct usage of all equipment, tools and machines.  What are we looking for? A Chef de Cuisine serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: Basic spoken English to meet business needs. Up to date with sanitation classes. Possess a valid health certificate. Proficient in an additional language. Knowledgeable in HACCP. Participated in additional culinary classes or seminars. Work experience in similar capacity with international chain hotels. Technical education in hospitality or culinary school preferred. What will it be like to work for Hilton? Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

SERVICE AND ORGANIZATION • Guarantee the application of standards and ensure an optimal customer experience • Apply and enforce the restaurant manager's organization • Ensure the distribution, use and return of laundry • Allocate consumables and PMH products • Alert the restaurant manager about the need for laundry, consumables and PMH • Check the setting up of tables before/during and after the services • Control the dressing and decoration of buffets to enhance the value of kitchen services • Be present during the service and welcome GMs to restaurants • Supervise the restaurant team during the various stages of the service • Control the quality, speed, service and clearing of tables during service • Ensure the promotion of wines on the menu • Control the execution of the task schedule • Replace the Restaurant Manager in case of absence COMPLY WITH HYGIENE & SAFETY STANDARDS IN RESTAURANTS • Check the application of H.A.C.C.P method and the health and safety rules • Alert the restaurant manager to non-compliance with the implementation of the H.A.C.C.P. method and health and safety rules by restaurant teams • Ensure that unaccompanied minors do not consume alcohol, in particular that they do not help themselves at self-service alcoholic beverage dispensing points • Ensure that unfinished alcoholic beverages are systematically collected and cleared from the tables • Make sure that unfinished bottles of alcohol are cleared and secured in a place not accessible to customers • Ensure the maintenance and preservation of premises, equipment and materials • Transmit to technical services malfunctions and damage observed in restaurants • Respect and control the application of personal hygiene and clothing rules • Apply procedures for closing the activity • Respect the resort’s waste management rules (sorting, collection…) • Limit electricity and water consumption MANAGEMENT • Ensure the reception, implementation and integration of GO/GEs in your department • Define personal objectives and support his team or its affiliates, and evaluate them • Supervise and lead in a transversal logic • Implement and comply with HR procedures and have them validated by your own manager • Manager by proximity: show, train and enforce • Be exemplary through his visibility among teams and customers We hope you are ... • An explorer, available and ready to live in a Club Med resort • An experienced professional with qualifications • Enthusiastic about dining services and team management • A charismatic leader who manages a team of 10 to 30 people • A indispensable right arm, ready to assist the restaurant Manager with organizing the service and managing the teams • A friendly server who welcomes, seats and serves in the dining room (300 to 1000 meals per service) • An outstanding coach who supervises, unites and develops your teams • A good salesperson who stimulates additional sales • A sharp manager who can juggle between orders and stocks • A caretaker who makes certain of application and respect of health and safety standards

【职责内容】 1、建立品牌的核心价值及定位，制定品牌形象输出及推广策略； 2、品牌延伸，提升等方面战略性问题的解决； 3、协调公司内外各职能部门，实施品牌的营销战略与相关决策，完成品牌营销目标； 4、把握市场各主流媒体关系,力争开展全方位密切合作,提升公司品牌的市场影响力； 5、可以独立撰写推广方案； 6、深入了解公司发展方向所面对的客户群，进行系统、全面的市场分析、预测和销售策略建议； 岗位要求： 三年以上美业从业经验，有管理团队的经验 具有积极热情的工作态度，踏实、敬业，能接受出差。 具有两年专业线化妆品同等职位工作经验， 具有较强的市场开拓管理、终端活动策划能力， 语言表达能力强， 性别要求不限 学历要求高中及以上 年龄要求不限

岗位职责 1、协助酒店高级管理层负责及整个酒店的运作，收集对客服务过程中所产生的问题信息； 2、大堂副理在前厅部经理的直接领导下，在当班期间负责整个酒店的正常运作； 3、要负责处理宾客的问题和投诉； 4、要负责重要宾客的迎领工作； 5、进行整个酒店的安全和日常的设备检查工作； 6、解决当班期间发生的安全问题； 7、向其它班次协调交班记录上需要沟通的事项。 岗位要求 1、本科以上学历，有同岗位工作经验2年以上； 2、能用流利的英语从事前厅服务形象气质佳，精通电脑操作，具备较强的英文听说读写能力； 3、仪表端庄，热爱酒店工作，钻研业务，反应敏捷，善于交际具有较好的管理和协调能力，能够很好的发挥其管理、领导和监督的作用； 4、注重细节，工作有责任心，敢于承担责任，执行力较强； 5、有上进心和良好的学习能力和抗压能力。

岗位职责： 1、三年以上美容行业店务管理经验。 2、熟练使用Office办公软件，具备基本的网络知识。 3、沟通能力强、执行力强、处理应急问题的能力及管理能力上佳。 4、制订所辖区域的团队发展策略规划、市场开发计划和促销策略，报总经理审批。 5、根据团队建设和人员发展规划，及时进行调整，并上报人资备案。 6、每月产品销售信息的收集、整理与分析，及时备案并上报总经理。

【职责内容】 1、根据公司发展战略规划，进行化妆品品牌战略规划及品牌体系建设 2、准确把公司品牌定位，产品设计风格，根据市场需求和变化、区域特性及市场信息进行品牌策划； 3、制定与实施品牌营销战略、策略，区域覆盖及推广计划； 4、建立和维护与媒体、消费者等公众的良好关系，树立良好品牌形象； 5、根据化妆品品牌战略规划，领导完成对品牌形象监督与管理，确保品牌形象的统一传播； 任职要求： 1、有化妆品美容院、展会等渠道经验； 2、有较强的文字驾驭能力，较强的分析能力、沟通协调能力、谈判能力及执行力； 3、5年以上品牌管理和品牌策划经验； 4、熟练掌握品牌运作方式与技巧，熟悉国内、外媒体资源且有良好人脉关系； 5、有丰富的美容院品牌活动策划、宣传经验和较强的社会活动能力及开拓资源的能力;独立的品牌和市场策划能力，强力、有效的推广执行能力；

【职责内容】 职责说明： 1、对公司加盟店进行产品知识、手法技能等相关知识培训； 2、协助加盟店做好开业前的筹备、宣传及驻店扶持工作； 3、对所管理的加盟店开展技术和销售培训，提升加盟店业绩； 4、针对加盟店制定活动方案，维护所辖区域市场； 5、市场同类产品信息收集及反馈。 职位要求： 1、人品端正、皮肤好、气质佳； 2、性格活泼开朗，善与沟通交流，语言表达能力强，具有良好的职业素质； 3、女士优先，年龄在18—35岁之间。 能够经常出差；  4、医学、护理、美容、市场营销等专业中专以上学历； 5、有培训及管理美容店相关经验优先。

【职责内容】 1，组织编制年度营销计划费用，内部利润指标等计划； 2，负责组织研究拟定公司营销市场开发方面的发展规划； 3，负责组织在编制范围内对所属部门的营销业务人员进行聘用，考核，调配，晋升，解聘； 4，负责核准营销经理，营销人员浮动工资，佣金发放标准； 5，总之，此岗位是对公司市场拥有全面全力和负有绝对责任的职位。

【职责内容】 职责说明： 1、负责拓展、维护所辖区域内的市场销售网络，贯彻与执行公司销售政策。  2、配合市场部门的品牌宣传、广告策划以及市场销售计划，负责组织执行所辖区域内的项目推广、促销活动，并及时汇总市场活动信息。 3、熟悉所辖区域市场情况，迅速掌握市场行情动态，协助市场运营部完成公司调研工作。 职位要求： 1、有2年以上产品/项目客户销售工作经验。 2、熟悉全国范围内某区域的市场情况，具备良好职业素养和销售沟通能力。 3、高度责任心和敬业精神，能承受较大工作压力。

【职责内容】 职责说明： 1、负责对客人整体形象进行设计，表现客人的外在气质以及符合特定的环境。 2、负责色彩咨询，形象设计工作。 职位要求： 1、熟悉化妆造型、色彩搭配，形象设计。 2、有相关证书或工作经验者优先。 3、形象气质佳，工作积极，能吃苦，有团队精神。 可微信咨询King48959363

【职责内容】   政兴化妆品公司，公司成立十一年，现拥有第一分公司、另有六个独立运营团队，总计110人，所做品项有面部膏霜，养生，荷尔蒙，干细胞，眼球抗衰，巨邦美胸，私密，海外医疗等等   辽宁省内出差，我们有完善的培训系统（带薪培训），完善的薪酬制度（阶梯制度）综合工资5000-1.5万元   公司福利待遇优厚如保险，工龄奖，生日福利，转介绍奖，聚餐旅游等，公司提供宿舍。 联系人：杨经理 联系电话：15840235252

【岗位职责】 1、制定及执行饭店市场销售计划 2、酒店市场开发、客源组织和酒店商品客房、餐饮、会议的销售工作。 3、分析市场动向、特点和发展趋势，设立市场目标。 4、走访客户，根据市场变化，并不断改进服务工作。 5、审核服务活动的策划方案，组织员工工作。 6、签定住房优惠协议、旅行社房价协议及各种合作协议、认报刊合同、广告宣传服务协议。 7、统筹酒店内外的公关宣传工作;审阅酒店对外发布的宣传稿件。 8、对外通过接待、出访、新闻媒介等，对内做好各部门的推销和宣传活动等，管理美工制作，以达到酒店经营的宣传目标。 【岗位要求】 1、大专以上文化程度；5年以上同岗位工作经验。 2、按照公司整体要求，制定和组织实施公司在市场策划、销售管理、客户服务和物业管理的战略规划。 3、负责项目可行性比选阶段的市场研究、客户分析、市场定位和营销推广方案设计。 4、负责监督和考核公司各项目的营销推广、销售进度、销售回款和客户服务等，支持和保障项目实施。 5、负责组织营销推广、销售执行、客户服务等方面专业人员的培训。 6、英语口语和书写流利。

【岗位职责】 1、在中旅酒店事业群本部财务部总经理的领导下负责下属酒店管理公司的财务部工作。 2、督促旗下酒店建立健全财务管理制度，完善财务监督机制，检查酒店执行国家财经法律、法规、制度及遵守财经纪律情况，对财务活动的合法性进行监督。 3、审核旗下各酒店拟订的年度财务预、决算方案，资金使用和调度计划，筹资、融资和投资计划，利润分配或弥补亏损方案。 4、对旗下各酒店产权转变、资产核销、资产重组、对外投资、债务担保、资产抵押等重大财务活动的决策程序和实施执行情况进行监督。 5、审核旗下各酒店财务报告，评价和报告其经营管理业绩。与酒店总经理一起，共同对财务报表和报告的质量负责。 6、与旗下各酒店总经理联合审批规定限额范围内的公司经营性、融资性、投资性（对外、对外）支出；对旗下各酒店授权范围内的贷款担保事项负责。 【岗位要求】 1、财务管理、会计、金融相关专业、全日制本科及以上学历。 2、具有10年以上酒店行业财务工作经验、3年以上酒店集团或酒店管理公司财务总监工作经验，熟悉酒店财务管理模式。不符合要求的请勿扰。 3、通晓财务、会计、金融、税务知识、掌握法律相关知识，具备基本计算机应用知识。 4、熟练运用会计电算化，熟练使用ERP财务软件。 5、具有一定的外部关系协调和统筹管理能力。 6、良好的团队领导力、协作能力，优秀的沟通、分析能力，对企业忠诚度高，中共党员优先。 7、服从管理，向中旅酒店事业群财务部总经理汇报工作，愿意接受全国调派。

【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。 10、向中旅酒店事业群本部条线汇报工作，做好业主与中旅酒店之间的桥梁纽带。 【岗位要求】 1、大专以上学历，必须有3年以上全国主流中端酒店品牌总经理工作经验，例如华住、锦江、亚朵、欢朋、首旅、假日智选等等同类型品牌。 2、服从管理，接受全国统一调派，稳定性好，中共党员优秀考虑，年龄不超过48岁。 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。