【岗位职责】 1、全面负责酒店日常运营管理工作，制定并执行年度经营计划，确保完成各项经营指标； 2、统筹酒店各部门（前厅、客房、餐饮等）的协调运作，优化服务流程，提升客户满意度； 3、监督酒店服务质量、卫生标准及安全管理，定期检查并落实整改措施； 4、负责成本控制及预算管理，分析经营数据，提出改进方案以提高盈利能力； 5、处理突发事件及客户投诉，维护酒店品牌形象与口碑； 6、负责团队建设与管理，包括员工招聘、培训、绩效考核及职业发展规划。 【岗位要求】 1、大专及以上学历，酒店管理、旅游管理或相关专业优先； 2、5年以上酒店行业工作经验，其中3年以上同岗位（店长/经理）管理经验； 3、熟悉酒店运营全流程，具备出色的市场洞察力及成本管控能力； 4、年龄32-38岁，具备优秀的沟通协调能力、抗压能力及突发事件处理能力； 5、责任心强，执行力高，能适应高强度工作节奏； 6、有海南地区或度假型酒店工作经验者优先。

【岗位职责】 1.在总经理带领下，负责酒店的运营管理工作，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。 【岗位要求】 1.具备国际联号酒店筹开工作经验，市场销售经验背景优先考虑。 2.具备3年以上同岗位工作经验或酒店房务部负责人的管理经验。 3.熟悉酒店各营业部门的服务及管理流程，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。

The Role 岗位职责： 1.Develops and manages all financial, employee engagement and guest satisfaction plans and actions for Food and Beverage departments.  2.Maintains a positive cost management index for kitchen and restaurant operations.  Utilizes budgets to understand financial objectives.  3.Manages the Food and Beverage departments (not catering sales).  Supervises and manages employees. Manages all day-to-day operations.Understands employee positions well enough to perform duties in employees'absence. 4.Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making;demonstrates honesty/integrity; leads by example.  5.Oversees all culinary, restaurant, beverage and room serviceoperations.  6.Creates and nurtures a property environment that emphasizes motivation,empowerment, teamwork, continuous improvement and a passion for providing service.  7.Provides excellent customer service to all employees.  8.Responds quickly and proactively to employee's concerns. Provides alearning atmosphere with a focus on continuous improvement. Provides proactive coaching and counseling to team members.  9.Encourages and builds mutual trust, respect, and cooperation among teammembers. Ensures and maintains the productivity level of employees.  10.Develops specific goals and plans to prioritize, organize, and accomplish your work.  11.Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient andeffective.  12.Sets clear expectations with the employees and team leaders and ensures that appropriate rewards are given if expectations are exceeded.  13.Provides excellent customer service.  14.Responds quickly and proactively to guest's concerns.  Understands the brand's service culture.  15.Ensures that all employees, team leaders and managers understand the brand's service culture.  16.Sets service expectations for all guests internally and externally.  Talent Profile 能力&技能需求： bachelor's degree in Business Administration, Marketing, Hotel and Restaurant Management, or related major; 4years’ experience in food and beverage, culinary, or related professional area. Experience and exposure in sales/marketing environment. Hospitality qualification or work experience preferred. Ability to identify needs with the twin acts of probing and listening. Strength of character coupled with determination and self-discipline High level of self-confidence, enthusiasm and initiative.  Fine art of communication excellence. Ability to deal with different types ofpeople. Effective use of psychology. The Role 岗位职责： 1.Plan and direct the functions ofadministration and planning of the culinary Department to meet the daily needsof the operation. Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beveragesub-departments, e.g. restaurants, banquets, pastry, steward, room service,etc. 2. Develop, implement and monitor schedules for the operation of all restaurants and kitchens to achieve aprofitable result. 3.Participate with the Food and Beverage Director and Restaurant Sous chefs in the creation of attractive and merchandising menus designed to attract a predetermined customer market. 4.Implement effective control of food,beverage and labor costs among all sub-departments. 5.Assist the area managers in establishing and achieving predetermined profit objectives and desired standards of qualityfood, service, cleanliness, merchandising and promotion. 6.Regularly review and evaluate the degreeof customer acceptance of the individual restaurant and banquet menus, to recommend to management new operating and marketing policies whenever decliningor constant sales imply dissatisfaction by the customers, a material change inthe makeup or the customer market, or a change in the competitive environment. 7.Develop (with the aid of sub-departmentheads) operating tools necessary and incidental to modern management principles, e.g. budgeting, forecasting purchase specifications, recipes,portion specifications, menu abstracts, food production control, jobdescriptions, etc. 8.Continuously evaluate the performance andencourage improvement of the personnel in the culinary department.  Planand administer a training and development program within the department, whichwill provide well-trained employees at all levels and permit advancement forthose persons qualified and interested in career development. 9. Maintain H.A.C.C.P program whereimplemented. 10.Prepare the framework of training programs for all subordinates and review the progress and schedule. Talent Profile 能力&技能需求： Any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge, skillsand abilities. High School diploma required. College degree preferred Working experience in the same position is preferred. Ability to read, listen and communicate effectively in English both verballyand in writing in order to prepare official memorandum and correspondence as well as provide clear and meaningful instructions, guidance and counseling toall employees. Basic mathematical skills in order to perform moderately complex calculations for salary and benefit administration and to forecast departmental expensesusing a calculator and/or moderately complex computer system. Ability to stand, walk and/or sit and continuously perform essential job functions for an eight-plus hour shift. Visual ability to observe employees in the workplace, analyze operations anddetect situations of concern with regard to areas such as employee performance,grooming, training, policy adherence and morale. Ability to think logically and make decisions. Ability to effectively deal with internal and external customers and staff,some of whom will require high levels of patience, tact and diplomacy todiffuse anger, collect accurate information and resolve conflicts. Ability to read, listen and communicate effectively in English, both verballyand in writing. Hearing and visual ability to observe and detect signs of emergency situations.

The Role 岗位职责： 1.A member of the Guidance Team(Executive Committee), participates and contributes in the preparation and development of the Hotel’s strategic and Business Plan. Provide inspiration all leadership with a clear vision and direction to team members to ensure delivery of the Capella brand values and vision, to create an amazing experience for all guests and teammates.    2.Oversees and manages the daily operations of the Engineering department and ensures that all teammates comply with service standards, departmental policies and operating procedures set by the hotel.      3.Ensures and provides flawless, upscale,professional and high-class guest service experiences as a role model and expertise in all Engineering related matters. Be an exemplary role model in inspiriting team members through strong demonstration of the Capella Culture and Service Philosophy. 4.Manages the overall maintenance function of the property, ensuring compliance with local regulations, and Capella Hotel standards of operation. Develops, implements, and audits a comprehensive Preventive Maintenance Program for all equipment and other assets in accordance with manufacturer’s specifications. 5.Establishes a regular well planned Guestroom Servicing Program. Directs maintenance activities to ensure the‘Primary Plant’ provides continuous and consistent utilities required for operations. 6.Establishes an efficient system for the control, verification, storage and utilization of all fuel deliveries to the premises.Regularly inspect the entire building with particular attention on defective or deficient life safety features and to observe closely the condition of all operating equipment. Specific attention must be placed on areas of difficult access. 7.Drives implementation of corporate and government Life Safety procedures ensuring the perfect functional condition of all alarm systems, fire prevention and firefighting equipment, ensuring frequent inspections are carried out 8.Conduct property surveys to identify hazards to guests and employees recommending corrective action. Establishes rapport with guests and customers maintaining good customer relationship. 9.Handles all guest complaints, requestsand enquiries pertaining to Engineering related services. Directs subordinates to ensure productivity meets standards given in accordance with Hotel Design Standards and Criteria and Engineering Operations Manual. 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. 10.Ensure new technology and equipment are embraced, improving productivity whilst taking work out of the system. Establisha well-organized Engineering 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 aquarterly basis respectively. Ensures adequate materials are on-hand to perform routine maintenance and assists, if necessary, materials/procurement personnel with sourcing desired/required materials at the best price. 11.Reviews and approves all PurchaseRequests involving Technical Services and installations, machinery, parts. 12. 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. Maintains a comprehensive library of Manuals and Parts Lists for all operational equipment, as well as a completeset of up to date drawings for all areas and systems. Implement a comprehensive series of Emergency Procedures covering emergency situations in the event of Fire, natural events, elevator malfunction, building evacuation and similar occurrences. 13.Responsible for preparing the annual Engineering Business Plan ensuring Divisional Objectives fully address business objectives of the hotel and needs of employees. Prepares and regularly updates Engineering Divisional Budget, in close cooperation with the General Manager and Director of Finance ensuring targets are met and costs are effectively controlled .Assists the General Manager in the preparation of Capital Expenditure Plan. 14.Recommends, coordinates, and supervises Special Projects and Capital improvements approved by the management and/orowner(s) as directed. 15.Reviews engineering log(s) and evaluates operating efficiency ofequipment and related components. Controls andmonitors utility consumption, proactively recommending actions to be taken to minimize waste, limit costs and improve levels of productivity. 16.Responsible for ensuring that all hotel and governmental reports are compiled accurately and submitted in a timely manner.Instils training philosophies of the company and work closely with the Training Department developing Departmental Trainers, ensuring that managers and supervisors take an active role in training and development of teammates. 17.Supports training activities focused on improving skills, knowledge and attitude. Maintain an up to date knowledge of the hotel daily services, activities, promotion, and event. Effectively communicate and update all teammates on any changes to ensure guests receiveup-to-date information. Takes an active involvement in welfare,safety, development and well-being of teammates providing advice, counselling and truthful, diplomatic feedback. Handling complaints and resolving service 'Glitches', keep a record of all feedbacks under the appropriate system. Ensures that the issues are resolved in a timely manner to guests' satisfaction. 18.Foster a positive working environment for all teammates and check in regularly to ensure teammates satisfaction and maintain strong working relationships within the. Give praises and encouragements for good performances. 19.Maintains strong working relationships with other departments to ensure effective communications for operational issues, serves as a role model for inter-departmental collaboration and support. Empower teammates to take ownership and responsibility in going beyond to exceed guest expectations. Delegate responsibility and expect accountability and regular feedback. 20.Monitor performances teammates and provide effective performance feedback for improvements, recognition and performance appraisal as due. Mentor and guide individual teammates’ growth and identify short to long-term goals to achieve and ensure high teammates engagement and welfare. 21.Assists the higher management inupdating the Standard Operating Procedures in accordance to the hotel standards and business level by suggesting improvements to improve efficiency of work and performance. Talent Profile 能力&技能需求： A Bachelor’s degree in Engineering field Minimum 5 years’ experiences in similar role at luxury hotels/resort Competent computing skills (e.g. Microsoft Office)

The Role 岗位职责： 1. Direct and supervise the preparation and production of all dishes and ensure that they are in compliance with the prescribed recipes and specifications. Undertake regular checks on the preparation, taste, quality and quantity of all food items and advise supervisor for any improvement when necessary. 2.Direct and supervise the preparation and production of all dishes and ensure that they are in compliance with the prescribed recipes and specifications. Undertake regular checks on the quality of all food items and recommended improvement when necessary. 3. Understand the basic philosophy of the company. Implement and energize the company philosophy in his daily work. 4.Determine the required mise-en-place ineach section and check the store requisitions. Sign off on prepared requisitionsby subordinates for approval by Executive Chef. 5.Prepare sample tasting for management ifand when required. 6.Review the sale of dishes. Suggest changes to the menu items according to customer’s specialdemand and the availability of seasonal ingredients for supervisor’s approval. 7.Monitor the proper handling and storage of all produce so as to keep spoilage to a minimum. 8.Inspect and ensure that all operatingequipment is maintained in good working conditions and raise repair andmaintenance request when necessary. 9.Ensure that the work stations are cleanand sanitized and the proper safety procedures are observed by cooks at alltimes. 10.Ensure adequate staffing for functionsto ensure smooth operations. Approve weekly staff rosters prepared bysubordinates and advice supervisor on recruitment and promotion of subordinates when appropriate. 11.Take ownership and accountability forthe profitability of his outlet. 12.Prepare recipes of new items for costingand verify cost analysis of each dish. 13.Prepare monthly duty roster and managePublic Holiday and Annual Leave. 14.Prepare daily market list after receiving the requisition orders from each section of the kitchen. 15.Supervise the monthly stock taking activities. 16.Liaise with the Stewarding section (oroutsourced company) to arrange schedule of cleaning, Pest control and training. 17.Set up with the help of the hygiene company the form and sheet of hygiene and temperature control. 18.Assistsupervisor in preparing operatingbudgets. 19.MaintainH.A.C.C.P program whereimplemented. 20.Prepare the framework of training programs for all subordinates and review the progress and schedule 21.Perform any other related duties as andwhen assigned by supervisor. Talent Profile 能力&技能需求： Any combination of education and experience equivalent to graduation from high school or any other combination ofeducation, training or experience that provides the required knowledge, skillsand abilities. High School diploma required. College degree preferred Working experience in the same position ispreferred Ability to read, listen and communicate effectively in English both verbally and in writing in order to prepareofficial memorandum and correspondence as well asprovide clear and meaningful instructions, guidance and counseling to allemployees. Basic mathematical skills in order toperform moderately complex calculations for salary and benefit administration and to forecast departmental expenses using a calculator and/or moderately complex computer system. Ability to stand, walk and/or sit and continuously perform essential job functions for an eight-plus hour shift. Visual ability to observe employees in theworkplace, analyze operations and detect situations of concern with regard toareas such as employee performance, grooming, training, policy adherence and morale. Ability to think logically and make decisions. Ability to effectively deal with internaland external customers and staff, some of whom will require high levels ofpatience, tact and diplomacy to diffuse anger, collect accurate information and resolve conflicts. Ability to read, listen and communicate effectively in English, both verbally and in writing. Hearing and visual ability to observe anddetect signs of emergency situations.

1.Develops and manages all financial, employee engagement and guest satisfaction plans and actions for Food and Beverage departments.  2.Maintains a positive cost management index for kitchen and restaurant operations.  Utilizes budgets to understand financial objectives.  3.Manages the Food and Beverage departments (not catering sales).  Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. 4.Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.  5.Oversees all culinary, restaurant, beverage and room service operations.  6.Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service.  7.Provides excellent customer service to all employees.  8.Responds quickly and proactively to employee's concerns. Provides a learning atmosphere with a focus on continuous improvement. Provides proactive coaching and counseling to team members.  9.Encourages and builds mutual trust, respect, and cooperation among team members. Ensures and maintains the productivity level of employees.  10.Develops specific goals and plans to prioritize, organize, and accomplish your work.  11.Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.  12.Sets clear expectations with the employees and team leaders and ensures that appropriate rewards are given if expectations are exceeded.  13.Provides excellent customer service.  14.Responds quickly and proactively to guest's concerns.  Understands the brand's service culture.  15.Ensures that all employees, team leaders and managers understand the brand's service culture.  16.Sets service expectations for all guests internally and externally.  Talent Profile 能力&技能需求： bachelor's degree in Business Administration, Marketing, Hotel and Restaurant Management, or related major; 4 years’ experience in food and beverage, culinary, or related professional area. Experience and exposure in sales/marketing environment. Hospitality qualification or work experience preferred. Ability to identify needs with the twin acts of probing and listening. Strength of character coupled with determination and self-discipline High level of self-confidence, enthusiasm and initiative.  Fine art of communication excellence. Ability to deal with different types of people. Effective use of psychology.

The Role 岗位职责: Fill objectives set for the bar, assist in develop the marketing strategy. 完成为酒吧设定的各项目标，协助制定营销策略。 Responsible for attaining the revenue targets set out by the Restaurant Director. 负责达成餐饮总监设定的收入目标。 Be responsible for the creation and maintenance of the wine, beverage and cocktail lists for the restaurant and bar.   负责创作并维护餐厅与酒吧的葡萄酒、饮料及鸡尾酒酒单。 Sourcing of cigars and hard to locate liquors. Working with the purchasing department to acquire licences or products. 负责采购雪茄及稀缺酒款，并与采购部门协作获取相关许可证或产品。 Monitoring and maintaining of above.  对上述内容进行监控与维护。 To be responsible for the day-to-day running of the bar, ensuring that wine and beverage coverage is maintained at all times. 负责酒吧的日常运营，确保酒水服务全天候正常覆盖。 Minimize wastage and increase profits through tight control and stocktaking all beverage items (hard and soft) on a regular and frequent basis. 通过严格管控及定期频繁盘点所有酒水饮品（含酒精与无酒精），减少浪费，提升利润。 To tightly regulate the physical cash flow of the bar area ensuring that correct procedures and policies are being adhered to by all bar and wine waiters and tenders, implementing security steps to prevent the misuse and/or pilfering of monies and/or goods. 严格监管酒吧区域的现金流动，确保所有酒吧侍应生与收银员遵守正确的流程与政策，并实施安保措施以防止资金和/或物品的滥用和/或盗窃。 To provide a service to clients of the highest standard as are set by the Companies  standards and to ensure that the brigade do likewise. 按照公司既定标准为客户提供高水准的服务，并确保团队成员依规执行。 Keep abreast and up to date on information in the marketplace, competition. 持续关注市场动态与竞争对手信息，保持信息灵通。 Succession planning. 进行人才梯队规划。 Talent Profile 能力&技能需求： 2 year experience as a bartender. 两年以上调酒师经验。 Ability to satisfactorily communicate in English with guests, management and co- workers to their understanding. 具有英语与客人交流使其满意的能力，与同事之间相处和睦融洽。 Ability to provide legible communication. 具有良好的沟通，清晰的交流能力。 Ability to compute basic mathematical calculations. 具有基本的数学计算能力。 Ability to be well organized, maintain concentration and think clearly when providing service to guests within any given period of time. 拥有良好的组织能力，保持全神贯注，在任何时间能思路清晰的向客人提供服务。 Ability to suggestively sell restaurant menu items, beverages and wines. 能够为客人提出建议推荐菜单上的品项，酒水以及葡萄酒。 Ability to access and input information into POS system. 能够熟练掌握零售点单系统，输入信息无误。 Ability to maintain good coordination and timing while serving orders quickly. 拥有良好的协调能力当为客人点单时候可以做到迅速快捷。 Ability to exert physical effort in transporting food and beverage guests. 具有良好健康的身体去运送给客人食物和酒水。 Ability to endure abundant physical movements throughout the work. 拥有持久耐力的物理工作能力。 Ability to perform job functions with minimal supervision. 履行工作职能与督导能力。 Ability to work cohesively with co-workers as part of a team. 能够凝聚团队，团结友好。

【岗位职责】 1、全面负责酒店餐饮部门的运营管理，制定并执行年度经营计划，确保完成营收及利润指标； 2、统筹餐饮服务标准、流程及制度的优化与落实，监督菜品质量、服务水准及卫生安全； 3、策划并执行季节性餐饮推广活动，提升餐厅、宴会及酒吧的客流量与品牌影响力； 4、负责餐饮成本控制，包括食材采购、库存管理及人力配置，实现降本增效； 5、组建并培养高效餐饮团队，定期开展技能培训与绩效考核，提升员工专业素养； 6、处理客户投诉及突发事件，维护高端客户关系，提升宾客满意度； 7、协调与厨房、销售、财务等部门的协作，确保跨部门运营顺畅。 【岗位要求】 1、高中及以上学历，酒店管理、餐饮管理或相关专业优先； 2、8年以上高星级酒店或大型餐饮企业管理工作经验，3年以上同岗位（餐饮总监/经理）任职经历； 3、精通餐饮运营全流程，熟悉成本控制、营销策划及团队管理，具备敏锐的市场洞察力； 4、具备优秀的沟通协调能力及抗压能力，能高效处理复杂客诉与突发状况； 5、年龄30-40岁，形象气质佳，职业素养高，适应高强度工作； 6、本岗位女性及有温州餐饮业工作经验者优先。

The Role 岗位职责： Have the rooms status, the information ofguests  and any other things. 掌握酒店客房状态，客人情况及其它相关信息。 Checking the employee’s  grooming , behaviorand attendance. 检查员工仪表仪容，行为规范及到岗情况。 Making annual budget and manage department P&L. 制定部门年度预算，合理管控部门损益表。 Ability to lead, motivate and develop ateam of individuals.  领导，激发和发展团队的能力。 Checking  sanitation and hygiene and service in all working area. 检查监督各工作区域的清洁卫生和服务质量。 Responsible for the  equipment’scorrective maintenance and update. 负责本部门所有机器设备的维护保养与更新。 Snap Checking the guest’s room, empty roomand  repair room. 每天抽查重要客人的房间、空房及维修房。 Checking the training of Sub-sector. 督导检查各分部的培训。 Solving the guests ‘complaints. 处理客人投诉。 Knowledge fire protection system ,thelocation of equipment and using method. 熟悉部门内各方位的消防系统开关、设施的位置及使用方法。 Finish other works assigned byleaders.  完成上级安排的其它各项工作。 Talent Profile 能力&技能需求： Acquire working experience in hotel/resort(preferably luxury brands) 拥有酒店工作经验(特别是豪华品牌的酒店)。 Have professional training in hospitalityindustry. 有过专业化的训练。 Able to communicate in Mandarin or Englishfluently. 能够流畅的使用普通话或英语进行对话。 Having good communication skills. 良好的沟通能力。 Able to operate basic computer skills. 正确应用基本电脑系统。 Command organization system in our department,knowledge how to make or motivate people work, cooperate with other departments. 能够指挥本部门的组织系统，知人善任，调动下级的积极性，协调与其他部门的关系。

工作职责（要求川籍） 1、根据菜单按照要求制作川湘菜品 2、积极地学习不断地创新菜肴以提高酒店的收入 3、根据需求合理的采购食材和严格监督食材的质量标准进行收货 4、协调、组织和参与和厨房有关的所有产品的制作，检查并依照零点菜单和每日菜单，季节特供菜单 5、监督食品的质量和数量是确保最大限度的节约原材料 6、负责察看清洁、卫生和厨房维护，并采取必须的步骤保持区域最高的标准。 7、控制、监督获得得最佳的成本控制以及获得最佳收益和最佳客人满意度 8、完成任何其他合理的职责和被指派的职责 岗位要求： 1、要掌握各种煎、炒、煮、炸、焖、扣、喂、墩、焗、煲、汤及干货等烹饪技术 2、能够设计菜谱并按照菜谱操作 3、基本的计算机软件知识 4、掌握食品安全体系方面的知识 5、具有在国际连锁酒店的相关经验优先考虑工作职责

云顶大酒店青龙厨房-厨师长 1、擅长烹饪川菜、湘菜、融合菜 2、善于开发新菜，能做高端接待 3、要求有品牌连锁经验 4、做好厨房管理和菜品质量把控 试用期缴纳五险一金，缴费基数实缴1:1   公积金按最高比例缴纳 宿舍2人间独立卫浴

岗位职责 1、根据酒店战略规划方向确定目标客户、拟定市场开发计划、制定整体年度经营预算、营销目标计划、推广策略及各阶段实施步骤，开展全渠道销售及宣传推广。 2、根据年度经营指标进行任务的分解，和销售任务和配套动作，制定有效的激励措施，助力经营指标的完成和提升。 3、能以客户端的思维方法，重视宾客服务的设计与体验，通过服务场景、体验的分析与设计改善，提升消费者体验。 4、优化适宜于酒店的可持续的宾客关系维护体系，有效利用酒店“客必得”等系统软件进行重点客群的用户分析，制定有效策略助力客户关系维护与互动。 5、重视经营与收益管理，善于分析数据，制定合理有效的营收激励政策，助力经营指标的完成与提升。 6、制定切实可行的举措并有效执行，在过程中不断完善前厅走动式现场服务“横到边、纵到底”的管理范围与举措。 7、能够挖掘客户深层次的隐性需求，制定传播内容和传播方式，以更有利于消费者建立对酒店品牌知识和文化的认知。 8、具备新媒体运营的策略和运营管理思路，熟悉多平台运营规则，能尝试与创新，助力酒店品宣、流量提升与转化变现的目标实现。 9、有丰富的团队建设管理经验，能够带领并指导创意构思，引导团队共同学习与提升，同频交流。 10、定期修订更新酒店部门重点岗位风险点的分析和风险防范文件，培训、督导检查. 11、部门各岗位安全风险点工作落实情况。 12、妥善完成上级领导临时指派的各项工作任务。 岗位要求 1、充分理解酒店的战略规划方向，积极推进工作目标和动作的分解与实施。 2、有严格执行安全管理规程能力，确保酒店运营的安全性。 3、熟悉各类媒体运作流程，熟悉媒介市场行情及各种宣传推广方法的操作流程。 4、亲切和善、乐于助人，具备良好的沟通协调能力、抗压能力及情绪管理能力强。 5、具备处理冲突和挑战，保持团队凝聚力的能力。 6、具备基于数据和分析做出明智的业务决策能力。 7、能够从宏观角度审视酒店业务，制定长远的战略规划。 8、推动新想法和创新实践能力，以提升客户体验和运营效率。 9、良好的团队协作能力，促进跨部门沟通，确保信息流畅和资源共享。

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；2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、根据公司下达的预算编制执行预算、财务收支计划、成本管理、拟定资金筹备方案和使用方案。 2、根据公司要求进行成本费用预测、计划、控制、核算、分析和考核，督促各部门降低消耗节约费用，提高经济效益。 3、建立健全经济核算制度，利用财务会计资源进行经济活动分析。 4、协助公司领导人对生产经营及基本建设投资等总是做出决策。 5、财务各类报表的年度审计、例行审计、突击审计，确保数据无误。并将定期相关数据定期汇报至上级领导处。 6、检查各项税金的上缴，加强与集团相关部门的业务联系，协调与当地财务部门、税务部门关系，取得相关信息，保证店铺运转符合法律税法规定。 7、熟悉酒店财务成本，费用，往来账等各板块的业务管理。 8、对各营业收入口有监督审核稽查的管理工作经验。 9、熟悉采购管控环节，定期抽查，并到市场询价。 10、熟知对收银员的管理，对已退未结，账目，各类挂账的堵漏管理能力。 11、对预定管理等业务能通过日审，夜审的审核杜绝漏洞，规范管理。 任职要求及福利待遇 1、财务相关专业，本科及以上学历，中级及以上会计师职称。 2、熟悉掌握酒店总账会计工作，餐饮行业财务管理工作3年经验。 3、具有丰富的餐饮行业财务管理经验。 4、熟悉税法政策、运营分析、成本控制及核算、财务制度和流程。 5、法定节假日补贴+五险一金保险福利。 6、免费食宿+免费班车+免费员工娱乐设施&项目。 7、有专业的锻炼平台和发展上升机会。

岗位职责： 1、负责全日制餐厅（中式快餐，自助拿餐，自主收银结账）整体的餐厅运营管理；坐落于云顶滑雪场景区内，有明显的淡旺季，夏季淡季，冬天旺季。 2、负责餐厅人员服务技能培训、人工成本核算、餐厅及网红产品营销等。 3、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。 4、制定、推行和监督本部门的各项管理制度。 任职要求： 1、有5年以上的酒店餐厅管理经验，掌握餐饮各部门的岗位职责和工作程序。 2、具有强烈的事业心和责任感及高尚的职业道德。 3、身体健康，仪表端庄大方，气质高雅。 4、能够根据市场变化和客人的需求，及时调整餐饮经营策略，善于组织和开展各种食品展销活动。 5、具有酒店预算管理知识，能编制餐饮预算。

1.根据餐厅的特点和要求，制定菜单和厨房菜谱； 2.执行日餐的烹饪监督，指导日餐各类菜品的烹调，以保证菜品制作的质量； 3.根据厨房原料使用情况和库存数量，制定原料订购计划，控制原料的进货质量； 4.定期实施和开展厨师技术培训，对厨师技术水平进行考核评估。

岗位职责 1.负责中餐厅，落实各个时期的工作任务。 2.制定中餐厅服务工作规范及工作制度并确保实施。 3.协助餐饮部经理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。 6.抓好设备设施的维修保养，严格物资管理制度，做好餐厅安全和防火工作。 7.根据季节差异、客源情况为厨房制定特色菜单提供建议。 任职资格及福利待遇 1.精通中餐的业务知识，熟练掌握中餐的技能技巧； 2.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；善于调动中餐部各级管理人员的积极性； 3.具有食品原料学、烹调学、食品营养卫生和粤菜管理等方面的专业知识熟悉中餐食品原材料采购、储藏和厨房生产、中餐厅服务全过程，善于安排各个环节的工作，能保证中餐管理的协调发展； 4.具有中餐食品原材料加工、中餐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.法定节假日补贴+五险一金保险福利+双休制； 6.免费食宿+免费班车+免费员工娱乐设施&项目； 7.有专业的锻炼平台和发展上升机会。 咨询电话/微信：15001359203

招中餐副厨，要求：中式早餐，地方小吃，融合菜，星级酒店经验及管理 川湘融合菜厨师长1名 要求有连锁品牌经验，能做高端接待 薪资：1.2万 正式工 川湘菜炒锅 1名 薪资：1万 季节工

负责宴会厨房 所有砧板工作，包括但不限于采购下单、食材切配、食材储存等工作，服从宴会厨房厨师长管理

Job Responsibilities 岗位职责 1. Implement all sales strategies, strategies and activities of the hotel, and create an efficient and self-disciplined sales team in the hotel to achieve the set sales goals.     实施酒店所有销售战略、策略和活动，在酒店内创建一个高效自律的销售团队从而实现既定的销售目标。 2. Ensure that all sales plans, brochures, electronic tools and other sales information comply with the hotel and IHG brand standards and that the information is up to date.     确保所有销售计划、宣传册、电子工具和其它销售信息都符合酒店品牌标准，且信息都是最新的。 3. Assist in the preparation of business plans, sales and marketing budgets and expectations.    协助编制商业计划、销售和营销预算和预期。 4. Ensure that all employees have the skills to "sell" and "oversell" hotels.    确保员工都具有“销售”及“超额销售”酒店的技能。 Job Requirements 岗位要求 1. College degree or above; more than 2 years of work experience in the same position.     大专及以上学历；2年以上同岗位工作经验。 2. Possess strong communication skills, market insight skills and organization and management skills.    具备较强的沟通能力，市场洞察能力和组织管理能力。

需对酒店总体运作负责。管理及协调酒店总体运作，对酒店财务业绩及所有部门服务质量和水准负责。负责对酒店总体产品的计划、开发、执行以及评估，以及对客服务和对员工服务总体负责，以确保实现裸心的愿景与品牌标准、酒店高效运转以及提升客户满意度与经营利润。 A.    主要工作职责 CORE RESPONSIBILITIES · 制定契合新度假村的裸心基因特色运营方案。 · 参与设计度假村导览活动及餐饮服务。 · 监督运营物资设备采购，与第三方供应商签订合约。 · 作为度假村"品牌形象大使"，体现品牌特质，持续保障卓越运营。 · 统筹管理各部门，与部门负责人保持日常紧密协作。 · 完整理解各部门政策及服务工作程序。 · 每日巡视所有部门区域，观察及指正任何不正确行为。 · 检查员工人数、仪容仪表及态度。 ·  仓库—库房保持有序、清洁、存货数量清楚明了以及设备设施保持完好。 ·  通过裸心评分统监控客户满意度，亲自接待宾客以确保需求被超额满足。 ·  通过创新实践与收益管理实现客房收益最大化。 ·  定期向裸心酒店管理公司汇报工作。 ·  查看及回复日常运作提出的相关需求。 ·  查看每月、每季度及每年的餐饮/房务财务状况以及工资预测。 ·  监督管理并预测销售及成本，在必要时立即采取调整措施。 ·  监督管理所有部门每月收益状况。 ·  向酒店所有成员提供培训、发展机会、职业纪律以及积极的支持，确保酒店质量的不断提高。 ·  监督管理所有经理职位的面试及招聘，确保管理团队的方向、服务质量的发展的连贯、一致性，维持团队的积极性及高效性。创造及维护一个高质量、专业的工作环境。 ·  预测顾客及员工的需求，快速回复。与客人建立积极联系。 ·  协助和提供新的市场发展建议。 ·  遵守公司所有的政策和程序。 ·   完成所有由上级主管分配的相关任务。 B.    任职要求 REQUIREMENTS ·        酒店管理专业大专毕业。 ·        四星级以上酒店高级管理经验10年以上。 ·        了解酒店行业主要发展趋势。 ·        具备全面酒店运营经验，擅长提升收益、服务标准与盈利能力，注重日常运营细节并超越宾客期望。 ·        具有卓越的财务商业头脑（制定年度预算并达成目标是核心职责）。 ·        具有扎实的运营背景， ·        精通促销营销及销售团队领导。 ·        擅长通过收入流管控、现金流及物业支出管理酒店财务。 ·        具有出众的人际交往能力，能妥善处理业主、同事及各级员工关系，能流利使用英语与客人、管理层和同事沟通。 ·        代表公司维护业主关系。 ·        通过系统培训持续提升员工服务技能。

【岗位职责】 1、负责酒店宴会销售业务的整体规划与执行，制定年度销售目标及策略，确保业绩达成； 2、开发并维护客户资源，拓展新客户市场，与潜在客户建立长期合作关系； 3、策划并组织各类宴会活动，包括商务会议、婚宴、社交活动等，提供专业的宴会方案； 4、协调酒店内部各部门（如餐饮、前厅、财务等），确保宴会活动的高效执行与客户满意度； 5、分析市场动态及竞争对手情况，调整销售策略以提升市场份额； 6、负责宴会合同的谈判、签订及后续跟进，确保款项按时回收； 7、定期提交销售报告及业绩分析，为管理层提供决策支持。 【岗位要求】 1、具备较强的销售能力及市场敏锐度，能够独立完成客户开发与维护； 2、优秀的沟通与谈判技巧，能够高效处理客户需求及突发问题； 3、具备团队协作精神，能够协调跨部门资源，推动项目顺利实施； 4、对酒店行业及宴会市场有基本了解，有相关销售经验者优先； 5、抗压能力强，适应快节奏工作环境，能够接受灵活的工作时间安排； 6、熟练使用办公软件（如Word、Excel、PPT等），具备基本的数据分析能力。

Job Responsibilities People •Direct everyday financial activity, plan and assign work ensuring you always have the right staffing numbers      •Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues      Guest Experience •Help guests - you’ll be happy to help if someone needs assistance with a request or complaint   Responsible Business •Ensure financial control procedures and systems are ethical and legal    •Distribute outlook and forecast information for departments to identify cost savings    •Minimise waste and reduce slow-moving items.   Financial •Prepare financial analysis of hotel operations including variance explanation and make recommendations to ensure the achievement of business goals   •Prepare hotel and department budgets and financial forecasts and reporting   •Ensure all accounts are reconciled on a monthly basis and oversee the process of credit extension and collection of overdue accounts .  Job Requirements Financial •Prepare financial analysis of hotel operations including variance explanation and make recommendations to ensure the achievement of business goals.    •Prepare hotel and department budgets and financial forecasts and reporting.   •Ensure all accounts are reconciled on a monthly basis and oversee the process of credit extension and collection of overdue accounts.  

需对酒店总体运作负责。管理及协调酒店总体运作，对酒店财务业绩及所有部门服务质量和水准负责。负责对酒店总体产品的计划、开发、执行以及评估，以及对客服务和对员工服务总体负责，以确保实现裸心的愿景与品牌标准、酒店高效运转以及提升客户满意度与经营利润。 A.    主要工作职责 CORE RESPONSIBILITIES · 制定契合新度假村的裸心基因特色运营方案。 · 参与设计度假村导览活动及餐饮服务。 · 监督运营物资设备采购，与第三方供应商签订合约。 · 作为度假村"品牌形象大使"，体现品牌特质，持续保障卓越运营。 · 统筹管理各部门，与部门负责人保持日常紧密协作。 · 完整理解各部门政策及服务工作程序。 · 每日巡视所有部门区域，观察及指正任何不正确行为。 · 检查员工人数、仪容仪表及态度。 ·  仓库—库房保持有序、清洁、存货数量清楚明了以及设备设施保持完好。 ·  通过裸心评分统监控客户满意度，亲自接待宾客以确保需求被超额满足。 ·  通过创新实践与收益管理实现客房收益最大化。 ·  定期向裸心酒店管理公司汇报工作。 ·  查看及回复日常运作提出的相关需求。 ·  查看每月、每季度及每年的餐饮/房务财务状况以及工资预测。 ·  监督管理并预测销售及成本，在必要时立即采取调整措施。 ·  监督管理所有部门每月收益状况。 ·  向酒店所有成员提供培训、发展机会、职业纪律以及积极的支持，确保酒店质量的不断提高。 ·   监督管理所有经理职位的面试及招聘，确保管理团队的方向、服务质量的发展的连贯、一致性，维持团队的积极性及高效性。创造及维护一个高质量、专业的工作环境。 ·  预测顾客及员工的需求，快速回复。与客人建立积极联系。 ·  协助和提供新的市场发展建议。 ·  遵守公司所有的政策和程序。 ·   完成所有由上级主管分配的相关任务。 B.    任职要求 REQUIREMENTS ·        酒店管理专业大专毕业。 ·        四星级以上酒店高级管理经验10年以上。 ·        了解酒店行业主要发展趋势。 ·        具备全面酒店运营经验，擅长提升收益、服务标准与盈利能力，注重日常运营细节并超越宾客期望。 ·        具有卓越的财务商业头脑（制定年度预算并达成目标是核心职责）。 ·        具有扎实的运营背景， ·        精通促销营销及销售团队领导。 ·        擅长通过收入流管控、现金流及物业支出管理酒店财务。 ·        具有出众的人际交往能力，能妥善处理业主、同事及各级员工关系，能流利使用英语与客人、管理层和同事沟通。 ·        代表公司维护业主关系。 ·        通过系统培训持续提升员工服务技能。