【【岗位职责】 1、在宴会厅经理的指导下，做好宴会设计、现场布置，督导服务员做好宴会前的摆台、清洁卫生、服务用具供应等准备工作； 2、督导服务人员按照客人要求提供优质服务并尽量满足客人的特殊要求； 3、督导服务员协助宴会主办方做好客人的接待工作； 4、关注客人用餐状况，适时征询客人的意见、建议，及时处理客人投诉及突发性事件并向宴会经理汇报； 5、及时组织本服务区域的清洁、整理工作； 6、宴会结束，清点厅房内物品及设施、设备，检查各厅房的宴会收尾的卫生清洁情况。 【岗位要求】 1、中专以上学历； 2、具有较强的工作责任心和学习能力、良好的团队合作意识； 3、有良好的工作计划能力、信息沟通能力、处理顾客投诉和解决问题的能力； 4、具有中西餐宴会服务知识。

职位描述: 1.遵守部门的申领单、采购单，报废单等，并按正确途经申请批准及报废； 2.负责厨房部设备的正确使用，保证酒店设备的正常运作； 3.保证厨房设备的正常运作，力争最大限度的提高餐品销售率； 4.根据营业状况，及时备齐原料，并适当提前切配，保证开餐的正常进行； 5.切配和烹制菜肴，并及时进行盘饰，保证出品符合规定质量要求； 6.妥善保藏各种原料及食品，定期检查、整理冰箱，保证存放食品的质量和整齐； 7.严格按有关规定维护、保养厨房设备及各种烹调设施，安全使用和妥当保管各种用具，出现故障及时报修； 8.与其它外部单位、个人保持良好的沟通及协调。 任职条件: 1.中专及以上学历，良好的语言交流能力； 2.具有西厨房相关管理工作经验2年以上； 3.熟悉厨房操作流程，有一定的创新意识 。 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。

职位描述: 1. 处理总台工作中的差错，处理宾客有关投诉； 2. 健全各种问讯资料； 3. 检查每日的报表是否有误并及时纠正； 4. 掌握客房预订情况，向部门经理报告重要团体和客人的订房情况，检查VIP通知单的发送情况，负责VIP接待工作的落实； 5. 负责总台财产、设备的使用管理和保养工作，及各类资料的收集、存档及管理工作； 6. 建立体质良好的宾客关系，努力增加客房销售。 任职条件: 1. 大专及以上学历，有同岗位工作经验2年以上； 2. 有良好的团队领导精神及执行力，工作认真负责，作风正派； 3. 熟练掌握前厅部工作的各个环节和程序； 4. 具备较好的英文沟通能力，身体健康，品貌端正，气质高雅； 5. 掌握酒店管理基础知识，善于同宾客交往、沟通，处理周到、果断，能独立处理各种投诉。 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。

岗位职责 1. 负责所辖区域客房日常卫生清洁的监督及对客服务，包括客房.楼层公共区域清洁检查.VIP接待的准备.计划卫生及保养工作的安排对接； 2. 对所辖区域员工的各项操作进行现场辅导.培训，使所辖区域员工各项操作达到标准要求，提高工作质量及效率； 3. 根据酒店的运营标准，随时对房间和设施设备及各项物品进行检查； 4. 具备较强的服务意识，引导服务员了解客人的住宿需求，提供优质的个性化服务； 5. 完成所负责的专项工作，辅助部门的整体运营； 6. 对所辖区域的物料保管及消耗品进行有效控制，所辖区域物料管理符合6T要求； 7.合理安排工程维修（家私.地毯等），设备保养工作，出现设备问题及时报修跟踪维修情况，力求使设备达到最佳的工作状态，保证客人正常使用； 8.检查辖区内工作间各类物品的储存.保管及消耗，及时申领补充，保证正常运转 9.每天负责员工房间排房分工工作，及时转换房态，确保前台有充足的空净房供客人选择； 10.处理相关物资申领及二级仓库物资管理 岗位要求 1. 高中及以上学历或同等文化程度； 2. 有星级酒店客房领班主管的工作经验； 3. 对客房业务和流程熟练； 4. 熟悉酒店操作软件和相关办公软件，能独立处理客房各类事件； 5. 头脑灵活善于沟通，服从工作安排。 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。

【岗位职责】 1、保证酒店内所有人员的人身安全和财产安全，确保酒店安全的经营环境。 2、遵循所有安全政策和方针，确保每位保安人员明确其工作职责。 3、做好酒店员工的安全培训。 4、巡视所有区域并做好详细记录，避免安全事故发生。 5、健全安全和消防条例；完成材料的收集和档案整理工作。 6、对安全消防各类设施、设备、器材等进行检查、维护、保养。 7、配合当地公安部门的工作，一旦发生问题要协助调查。 【岗位要求】 1、XXX以上学历或具有同等学历。 2、有同档酒店保安工作X年以上经验，接受过酒店保安培训，有一定的管理经验。 3、具有一定的文字功底，有简单的英语对话能力。 4、熟悉有关安全保卫工作知识，有较强理解与判断能力，头脑清醒，办事敏捷，具有语言组织能力，善表达。

招聘中点师1名 1、根据不同的要求，切配各种肉类和蔬菜； 2、根据菜单和客人的数量来烹制食品； 3、从仓库领取原料并保存好记录； 4、组织干货及蔬菜的储存； 5、一贯向客人提供高品质并展现餐厅理念的食物； 6、严格遵照食品准备及烹饪的方法、食物的分量规格及食物的装饰要求，确保食物按照规定标准准备； 7、保持厨房的干净整洁并严格遵守酒店的卫生标准。

【岗位职责】 1、负责月末总账务的会计核算处理，确保账账相符、账证相符、账表相符。 2、负责统计报表的编制和报送工作，按规定时间及时报送。 3、审核各类记账凭证和编制会计凭证。 4、审查和清理账户，账簿摘要内容要求完整和精炼。 5、协助信贷会计组织资金回收；协助成本会计和资产会计定期进行财产、物资和材料的盘点工作。 【岗位要求】 1、大专学历，财务会计专业毕业。 2、具有中级会计师，熟悉酒店帐务税务流程。 3、熟悉办公软件及财务软件，熟悉银行、锐务、工商的工作流程。 4、能独立核算企业的账务工作，懂得相关法律法规。

【岗位职责】 1、负责食材的切配、腌制及初步加工，确保符合菜品标准要求 2、根据菜单需求准备各类半成品原料，保证备料充足且新鲜 3、维护砧板区域卫生，严格执行食品安全操作规范 4、合理管理食材库存，避免浪费并控制成本 5、协助厨师长完成新菜品的研发测试工作 6、定期维护保养刀具及砧板工具 【岗位要求】 1、熟悉各类食材特性及切配标准（蔬菜/肉类/海鲜等） 2、掌握基本刀工技法（切丝/切片/剁块/雕花等） 3、具备基础食品安全知识及卫生意识 4、能适应早晚班轮换及高强度工作节奏 5、有团队协作精神，服从厨房工作调配 6、持有效健康证（可入职后办理）

We are looking for an Assistant Restaurant Manager with following duties and requirements: 我们在寻找一位具备以下特质，并可独立承担相应岗位职责的餐厅副经理人选： As an Assistant Restaurant Manager, we rely on you to: 作为酒店餐厅副经理，需承担以下主要工作职责： 1、Assist the restaurant manager in overseeing daily operations, implement service standards and procedures, and ensure efficient and orderly service during peak hours and daily operations.   协助餐厅经理统筹餐厅日常运营，执行服务标准与流程，确保高峰期及日常服务高效有序。 2、Participate in team management, including staff training, scheduling coordination and performance follow-up, to help improve the team's service professionalism and collaboration efficiency.   参与团队管理，包括员工培训、排班协调及绩效跟进，协助提升团队服务专业度与协作效率。 3、Assist in monitoring dish quality, portion and serving rhythm, collect guest feedback on dishes and services, and put forward optimization suggestions.   协助监控菜品品质、分量及出菜节奏，收集宾客对菜品与服务的反馈，提出优化建议。 4、Assist in handling guest complaints and special needs, and temporarily take on on-site management responsibilities when the manager is absent to ensure smooth operations.   协助处理宾客投诉与特殊需求，在经理不在岗时临时承担现场管理职责，保障运营顺畅。 5、Participate in cost control work, including material consumption statistics and inventory spot checks, to help reduce operational losses.   参与成本控制工作，包括物料消耗统计、库存抽查，协助降低运营损耗。 6、Cooperate with the manager to plan and execute marketing activities and themed promotions, helping to increase the restaurant's revenue and customer flow.   配合经理策划并执行营销活动与主题推广，助力提升餐厅营收与客流量。   We are looking someone who: 我们寻找的人选需具备： 1、Over 3 years of experience in star hotel restaurants, including at least 1 year in restaurant management.   3年以上星级酒店餐厅工作经验，其中至少1年餐厅管理相关经验。 2、Good team collaboration and execution skills, able to efficiently assist the manager in completing various tasks.   具备良好的团队协作与执行能力，能高效配合经理完成各项工作。 3、Familiar with catering service processes, food safety regulations and basic cost control methods.   熟悉餐饮服务流程、食品安全规范及基础成本控制方法。 4、Strong service awareness, adept at observing guest needs, and with certain problem-solving abilities.   服务意识突出，善于观察宾客需求，具备一定的问题解决能力。 5、Good in English, able to meet basic communication needs of international guests.   英语听说良好，可应对国际宾客的基本沟通需求。 6、Strong sense of responsibility and pressure resistance.   具备较强的责任心与抗压能力。  If you are the right person, what are you waiting for? Click the apply button now! 如果您就是合适的人选，那还等什么？马上点击申请按钮吧！

【职责内容】 职责说明： 1、作为美容院的储备人才力量，在美容院里学习相关美容护理手法以及知识。 2、经过学习，可以成为美容师或者是美容顾问。 职位要求： 1、能吃苦，学习能力比较强，皮肤好。 2、具有责任心和团队合作精神，服务意识强。

【职责内容】 职责说明： 1、负责为美容院客人提供专业的美容服务。   2、讲究职业道德，做到文明服务，保持美容的高水准服务，维护公司声誉。   3、定期建立贵宾及常客档案，了解他(她)们的爱好、要求及皮肤的特性，以便更好地提供服务。   4、负责保管美容及按摩工具，对工具、美容用品的采购提出建议。   5、完成店长安排的其他工作。 职位要求： 1、皮肤好，仪表大方，熟悉美容产品和手法， 2、持有美容师证书者、有美容院工作经验者优先考虑； 3、良好的语言表达能力，善于沟通，服务意识强，工作耐心细致； 4、吃苦耐劳，爱岗敬业，良好的个人素质，较高的职业素养和道德； 5、性格开朗乐观，积极向上，团队协作能力强。

【岗位职责】 1、负责酒店前厅部的接待和管理工作，熟知前厅服务设施的功能，处于完好状态。 2、进行有关的市场计划分析制定部门工作计划，完成工作报告。 3、使客房达到要求的出租率，获取目标客房收入。 4、督导下属部门主管，委派工作任务，明确岗位责任，随时调整工作部署。 5、保持良好的客际关系，能独立有效地处理宾客投诉。 6、协助酒店与更高一级领导处理突发事件。 【岗位要求】 1、大专以上学历，有同岗位工作经验2年以上。 2、熟悉酒店前厅的经营管理工作，具有较强的工作责任感和敬业精神。 3、督导前厅员工服务质量标准、操作流程标准并对前厅部各项工作实施全面监管。 4、有效贯彻、落实并完成部门制订的每月工作计划。 5、有较强的协调管理能力，具有一定的销售能力。 6、全面掌握前台收银方面的财务基础知识，能处理日常服务环节中所涉及到的财务方面的问题。

在市场销售总监的领导下，负责支持并实施酒店销售战略及业务发展。该职位需具备优秀的销售、市场分析、客户关系管理和团队协作能力，以协助市场销售总监实现销售目标并提高品牌知名度。主要职责包括： 1.销售策略执行：协助部门领导制定并执行有效的销售策略，包括价格策略、产品策略和渠道策略，以提高市场份额和收益。 2.客户关系管理：维护并发展新的客户关系，包括公司、旅行社、会议策划公司等，确保高客户满意度和持续的业务合作。 3.目标与业绩：负责实现分配给自己的销售目标和预算，通过定期报告跟踪业务发展情况，确保达成销售业绩。 4.市场调查和分析：收集和分析市场数据，了解行业趋势、竞争对手信息，提供有关市场活动和销售机会的建议，协助制定市场策略。 5.销售团队管理协助：协助部门领导和管理销售团队，监督销售人员的日常工作，确保团队达到销售目标。与其他部门密切合作，确保销售活动与公司整体战略一致。 6.销售报告和预测：定期向部门领导报告销售业绩，提供销售预测，确保公司的销售计划和预算得以实现。 7.市场分析：关注市场动态和竞争对手情况，分析客户需求和行业趋势，为销售团队提供有针对性的市场信息，以支持销售战略的制定和调整。 8.酒店协同及跨部门合作：与酒店各个部门紧密合作，确保客户需求得到有效满足，提高客户体验和满意度。 9.品牌推广：参与品牌推广活动，如参加行业展览、贸易展示等，提高奢华酒店及度假村品牌的知名度和美誉度。 10.培训与发展：协助部门领导制定培训计划，提高销售团队的技能和知识水平，以应对市场变化。

品牌背景： 云品酒店作为云朗观光集团布局大陆的首家酒店，以意大利文化美学为核心设计主轴，打造 190 间以意大利经典城市为主题的特色客房。设计灵感来自意式艺术底蕴与钱塘江畔的人文意境相融，贯穿美学、思想、艺术与饮食体验，为宾客呈现独具一格的沉浸式旅居体验。 As the first： hotel of the LDC Group in mainland China, Fiore Della Cina takes Italian cultural aesthetics as its core design concept, featuring 190 distinctive guest rooms themed on classic Italian cities. Drawing inspiration from the integration of profound Italian artistic heritage and the humanistic charm by the Qiantang River, the hotel weaves together aesthetics, ideology, art and culinary experiences, offering guests a unique immersive Italian-style sojourn. 【岗位职责】 1. 深度对接高净值客人需求，从入住前需求调研（如偏好房型、饮食禁忌、特殊服务需求等）、入住中全程专属服务（如陪同办理入住、客房个性化布置、行程定制协调等）到离店后回访跟进，提供全周期 一站式 管家服务，确保客需响应效率与服务满意度。 Deeply connect with the needs of high-net-worth guests, and provide full-cycle one-stop butler service covering the entire process—from pre-arrival needs research (such as preferred room type, dietary restrictions, special service requirements, etc.) and full-process exclusive service during the stay (such as accompanying check-in, personalized room setup, travel customization coordination, etc.) to post-departure follow-up. This ensures the efficiency of responding to guest needs and service satisfaction. 2. 负责首席管家团队的人员招聘、日常排班与绩效评估，牵头组织团队专业培训（如高端礼仪、跨部门协作技巧、应急场景处理、奢侈品认知、多国语言服务等），提升团队整体服务素养与专业能力，打造高水准管家服务团队。 Be responsible for the recruitment, daily scheduling and performance evaluation of the Chief Butler Team; take the lead in organizing professional training for the team (such as high-end etiquette, cross-departmental collaboration skills, emergency scenario handling, luxury goods knowledge, multilingual service, etc.); enhance the overall service literacy and professional capabilities of the team, and build a high-standard butler service team. 3. 联动前厅、客房、餐饮、康乐、礼宾等部门，建立高效沟通机制，针对客人特殊需求（如私人宴会定制、商务会议支持、专属出行安排等）协调跨部门资源，确保服务落地流畅性，避免客需响应断层。 Liaise with departments such as Front Office, Housekeeping, Food & Beverage (F&B), Recreation, and Concierge; establish an efficient communication mechanism; coordinate cross-departmental resources in response to guests' special needs (such as private banquet customization, business meeting support, exclusive travel arrangements, etc.); ensure the smooth implementation of services and avoid gaps in responding to guest needs. 4. 定期分析高端客群服务数据与反馈，结合行业服务趋势，推动管家服务创新（如推出主题化客房布置、定制化伴手礼、专属生活管家服务等），持续优化客人体验，助力酒店提升高净值客群复购率与品牌口碑。 Regularly analyze service data and feedback from high-end customer groups, align with industry service trends to drive innovations in butler services (such as launching themed room setups, customized souvenirs, exclusive lifestyle butler services, etc.), continuously optimize the guest experience, and help the hotel increase the repurchase rate of high-net-worth customers and enhance its brand reputation. 5. 通过员工综合技能的运用，综合工作的分派及灵活的工作时间安排，以优化工作流程，提升员工的工作效率。 By utilizing employees' comprehensive skills, coordinating work assignments, and arranging flexible working hours, the work processes can be optimized and employees' work efficiency can be improved. 6. 有处理突发事件的能力，能根据酒店相关标准及要求，快速处理突发事件。 Having the ability to handle emergencies, and being able to deal with them quickly in accordance with the relevant standards and requirements of the hotel. 7. 监督所有员工的按时出勤和仪容仪表，确保他们根据酒店的仪容仪表规范，着装整齐并保持高标准的个人卫生及形象。 Supervise the punctual attendance and appearance of all employees, ensuring that they are neatly dressed and maintain a high standard of personal hygiene and image in accordance with the hotel's grooming regulations. 8. 进行部门员工的年度职业发展面谈，协助他们完成职业发展目标。确保他们同样对他们的员工进行绩效评估。 Conduct annual career development interviews with department staff, assist them in achieving their career development goals, and ensure that they also conduct performance evaluations for their employees. 9. 领导和激励团队，建立积极向上的工作氛围，提高员工的工作满意度和忠诚度；鼓励员工开拓创新的精神，并认可他们所作出的贡献。 Lead and motivate the team, foster a positive working atmosphere, enhance employees' job satisfaction and loyalty; encourage employees' pioneering and innovative spirit, and recognize their contributions. 10. 执行健康及安全法规、政策及程序。 Implement health and safety regulations, policies and procedures. 11. 执行酒店安全及紧急情况政策及程序。 Implement hotel safety and emergency policies and procedures. 12. 熟悉酒店安全、急救及消防紧急情况程序。 Be familiar with hotel safety, first aid and fire emergency procedures. 13. 确保员工充分的理解并遵守员工手册内容。 Ensure that employees fully understand and comply with the contents of the employee handbook.   【岗位要求】 1. 大学专科及以上学历。 College diploma or above. 2. 至少2-3年酒店相关岗位工作经验。 At least 2-3 years of relevant work experience in hotels. 3. 熟练使用电脑办公软件。 Proficiency in using computer office software. 4. 良好的中英文读写能力 Chinese and English reading and writing skills is good.

【岗位职责】 1、健全各种问讯资料。 2、掌握客房预订情况，向部门经理报告重要团体和客人的订房情况，检查VIP通知单的发送情况，负责VIP接待工作的落实。 3、处理总台工作中的差错，处理宾客有关投诉。 4、负责总台财产、设备的使用管理和保养工作，及各类资料的收集、存档及管理工作。 5、检查每日的报表是否有误，并及时纠正。 6、建立体质良好的宾客关系，努力增加客房销售。 【岗位要求】 1、有良好的团队领导精神及执行力。工作认真负责，作风正派。 2、熟练掌握前厅部工作的各个环节和程序。 3、身体健康，品貌端正，气质高雅。 4、掌握酒店管理基础知识，善于同宾客交往、沟通，处理周到、果断，能独立处理各种投诉。

1、建立系统而高效的文档系统，能够快捷的查找到文件和电子档； 2、准备工程部总监需列席的会议的相关物品，包括每日营运会议和部门会议等； 3、接听电话，给予来电者以正确的信息，或者转接更恰当的人员和地点； 4、按照时间的顺序保存部门的记录和时间计划表； 5、关注并准备部门员工会议； 6、负责酒店日常能源耗量数据的登记及保存，遇有数据异常的，立即报告工程部经理/总监。 7、具备良好的文书处理和数据、文件管理能力，工作细致严谨，熟练使用办公软件

岗位职责/职位描述岗位职责1.负责与其它部门的信息收发传递。2.熟悉酒店的服务项目，时间及电话号码，熟悉客情，保证电脑情况与实际情况一致。3.负责管理钥匙，呼机的分发。4.负责员工的签到考勤。5.妥善保管客房中心的客用品，协助宾客借还客用品。6.按程序登记宾客的遗留物品。7.向工程部提出维修的请求，及时维修客房故障。8.做好各项工作交接及明确记录。  岗位要求1.中专学历或同等以上文化程度。2.有1年以上客房工作经验。3.熟悉酒店客房专业知识，可合理的为宾客解决问题。4.女性为宜，身体健康，声音甜美 。

【岗位职责】 1. 负责每日饼房各档口的出品巡查，及时发现并解决影响出品效率和品质的问题。 Be responsible for the daily inspection of the production at each stall of the bakery, and promptly identify and solve problems that affect the production efficiency and quality. 2. 制定生产计划，根据餐厅或酒店的经营需求、市场趋势以及历史销售数据，制定合理的饼房生产计划，确保各类糕点、面包等产品的供应充足，满足顾客需求。产品研发与创新，关注行业动态和市场需求，定期研发新的糕点、面包品种和口味，不断丰富菜单选择，提升产品的市场竞争力。 Formulate a production plan. Based on the business needs of the restaurant or hotel, market trends and historical sales data, develop a reasonable production plan for the bakery to ensure an adequate supply of various pastries, bread and other products and meet customer demands. Product research and development and innovation, keeping an eye on industry trends and market demands, regularly developing new varieties and flavors of pastries and bread, constantly enriching menu options, and enhancing the market competitiveness of products. 3. 严格执行酒店和食品卫生相关的高标准卫生规范，确保饼房工作区域、设备及食材的卫生安全，定期进行卫生检查和清洁消毒工作。加强团队成员的安全操作培训，制定并监督执行安全操作规程，定期检查设备设施的安全性，防止安全事故发生。制定完善的卫生应急预案，如食物中毒、食材污染等，确保在突发卫生事件时能够迅速、有效地采取应对措施。 Strictly implement the high-standard hygiene norms related to hotel and food hygiene, ensure the hygiene and safety of the pastry room's working area, equipment and ingredients, and conduct regular hygiene inspections and cleaning and disinfection work. Strengthen the safety operation training for team members, formulate and supervise the implementation of safety operation procedures, regularly inspect the safety of equipment and facilities, and prevent the occurrence of safety accidents. Formulate a complete health emergency response plan, such as for food poisoning and food contamination, to ensure that prompt and effective response measures can be taken in the event of a sudden health incident. 4. 质量控制，严格把控饼房产品的质量，从原材料的采购、验收，到生产过程中的每一个环节，都要确保符合食品安全标准和酒店的质量要求。对成品进行感官、口味等方面的检查，确保出品的一致性和高品质。建立出品三重质检机制，从食材验收、制作过程到成品摆盘全程把控品质，符合奢华标准。及时了解原材料的市场价格和供应情况，确保原材料的稳定供应。关注行业动态和竞争对手的情况，为酒店的经营决策提供参考。 Quality control strictly controls the quality of the products in the pastry room. From the procurement and acceptance of raw materials to every link in the production process, it is necessary to ensure that they meet the food safety standards and the quality requirements of the hotel. Conduct sensory and taste inspections on the finished products to ensure consistency and high quality of the output. Establish a triple quality inspection mechanism for products to control the quality throughout the process from ingredient acceptance, production process to finished product presentation, meeting the standards of luxury. Keep abreast of the market prices and supply conditions of raw materials in a timely manner to ensure a stable supply of raw materials. Pay attention to industry trends and the situation of competitors to provide references for the hotel's business decisions. 5. 成本控制，合理控制原材料成本、人工成本和能源消耗等。优化生产流程，减少浪费，提高原材料的利用率，在保证产品质量的前提下，降低生产成本。核算每款产品成本，在保证奢华品质的前提下，将食材损耗率控制在合理范围以内。 Cost control: Reasonably control the costs of raw materials, labor, and energy consumption, etc. Optimize the production process, reduce waste, increase the utilization rate of raw materials, and lower production costs while ensuring product quality. Accurately calculate the cost of each product, and keep the rate of food loss within a reasonable range while ensuring luxurious quality. 6. 每季度结合国际甜品趋势（如可持续食材、地域文化融合），研发3-5款标志性爆款产品。依据酒店定位与目标客群喜好，每季度推出奢华且创新的糕点、面包及甜品菜单，融入当季特色食材与流行口味趋势，确保菜品独特性与吸引力。持续研究高端烘焙市场动态与新兴食材，每月至少研发 1 - 2 款新的奢华甜品或糕点，并负责在酒店内推广，提升酒店餐饮的知名度与美誉度。设计季节性高端下午茶套系，融入酒店主题元素（如建筑风格、文化IP），打造打卡场景。 Every quarter, in line with international dessert trends (such as sustainable ingredients and regional cultural integration), 3 to 5 signature best-selling products are developed. Based on the hotel's positioning and the preferences of its target customer group, a luxurious and innovative menu of pastries, breads and desserts is launched every quarter, incorporating seasonal specialty ingredients and popular flavor trends to ensure the uniqueness and appeal of the dishes. Continuously research the dynamics of the high-end baking market and emerging ingredients, develop at least 1-2 new luxury desserts or pastries every month, and be responsible for promoting them within the hotel to enhance the popularity and reputation of the hotel's catering. Design a seasonal high-end afternoon tea set, integrating hotel theme elements (such as architectural style and cultural IP) to create a check-in scene. 7. 建立科学的食材库存管理系统，定期盘点库存，确保食材充足供应的同时，避免积压浪费，保障食材的新鲜度和品质。根据酒店入住率、宴会订单动态调整生产计划，保障定制订单食材预留，避免浪费。 Establish a scientific food ingredient inventory management system, conduct regular inventory checks to ensure an adequate supply of ingredients while avoiding overstocking and waste, and guarantee the freshness and quality of the ingredients. The production plan is dynamically adjusted based on the hotel occupancy rate and banquet orders to ensure the reservation of ingredients for customized orders and avoid waste. 8. 培训和管理饼房的厨师和工作人员，打造一支专业、高效、团结的团队。为员工提供职业发展机会和培训，提升员工的专业技能和综合素质。根据员工的技能和特长，合理分配工作任务，明确工作责任和工作标准。监督员工的工作进度和工作质量，及时给予指导和反馈。 Train and manage the chefs and staff of the bakery, and build a professional, efficient and united team. Provide career development opportunities and training for employees to enhance their professional skills and overall quality. Based on the skills and specialties of employees, tasks should be reasonably allocated, and work responsibilities and standards should be clearly defined. Supervise the work progress and quality of employees, and provide timely guidance and feedback. 9. 定期组织团队内部的专业培训，包括新菜品制作、高端食材运用、国际前沿烘焙技术等，提升团队整体专业水平。 Regularly organize professional training sessions within the team, including the preparation of new dishes, the application of high-end ingredients, and international cutting-edge baking techniques, to enhance the overall professional level of the team. 10. 严格执行并维护公司的食品安全与卫生标准（如FSMS体系），确保厨房环境符合所有法律法规及酒店审计要求。 Strictly implement and uphold the company's food safety and hygiene standards (e.g., FSMS), ensuring the kitchen environment complies with all legal regulations and corporate audit requirements. 11. 制定并执行严格的卫生管理制度，确保饼房的工作环境、设备、工具和原材料的卫生安全。定期组织员工进行卫生培训，提高员工的卫生意识。 Formulate and implement strict hygiene management systems to ensure the hygiene and safety of the working environment, equipment, tools and raw materials in the bakery. Regularly organize hygiene training for employees to enhance their hygiene awareness. 12. 加强饼房的安全管理，包括设备安全、消防安全和人员安全等。定期检查设备的运行状况，及时排除安全隐患。对员工进行安全教育和培训，提高员工的安全意识和应急处理能力。 Strengthen the safety management of the bakery, including equipment safety, fire safety and personnel safety, etc. Regularly inspect the operation status of the equipment and promptly eliminate potential safety hazards. Conduct safety education and training for employees to enhance their safety awareness and emergency response capabilities. 13. 与酒店的厨房、餐厅、采购、市场营销等部门保持紧密沟通与协作，共同策划和执行酒店的餐饮活动和推广计划。与餐厅的其他部门，如厨房、餐厅服务部、采购部等保持密切的沟通和协作，确保餐饮服务的顺利进行。及时了解顾客的反馈和需求，不断改进饼房的工作。 Maintain close communication and collaboration with the hotel's kitchen, restaurant, purchasing, marketing and other departments to jointly plan and implement the hotel's catering activities and promotion plans. Maintain close communication and collaboration with other departments of the restaurant, such as the kitchen, restaurant service department, purchasing department, etc., to ensure the smooth operation of catering services. Keep abreast of customers' feedback and demands in a timely manner and constantly improve the work of the bakery. 14. 定期向厨艺副总监汇报工作进展、面临挑战及解决方案。 Regularly report work progress, challenges faced and solutions to the Assistant Director of Culinary. 【岗位要求】 1. 相关专业的大专学历或相关技能职业证书。 A college degree in a relevant major or a relevant vocational skill certificate. 2. 至少3-5年酒店相关岗位工作经验。 At least 3-5 years of relevant work experience in hotels. 3. 代表酒店，品牌和公司与顾客，员工和第三方交往的能力。 Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company. 4. 具有解决问题，推理，号召，组织和培训能力。 Problem solving, reasoning, motivating, organizational and training abilities.

【岗位职责】 1. 结合餐饮部每日例会核心信息主持部门日例会，推进直属上级部署策略落地；以酒店整体利益为核心，推动部门利益较大化，同步统筹人力与资源配置规划，促进部门协作。 Host the daily departmental meeting based on the core information from the daily meeting of the catering department, and promote the implementation of the strategies deployed by the immediate superior; with the overall interests of the hotel as the core, maximize the department's interests, and simultaneously coordinate the planning of human resources and resource allocation to promote departmental collaboration. 2. 制定兼职人员仪容仪表规范；落实班前检查及整改机制；确保在岗人员形象规范统一。 Establish standards for the appearance and grooming of part-time staff; implement a pre-shift inspection and rectification mechanism; ensure that on-duty personnel have a standardized and uniform image. 3. 参与酒店相关会议，及时同步会议信息、部署任务，确保团队目标协同。 Participate in hotel-related meetings, promptly synchronize meeting information, accurately deploy tasks, and ensure the coordination of team goals. 4. 统筹活动筹备与团队部署，与负责人保持实时沟通；全程把控出品与服务质量；活动后收集反馈并同步团队，总结改进方向。 Coordinate the event preparation and team deployment, maintaining real-time communication with the person in charge; oversee the quality of the output and services throughout the process; collect feedback after the event and share it with the team, summarizing the directions for improvement. 5. 借助试餐，活动前沟通会，销售引荐等途径，主动建立与客户的沟通机制，通过沟通深入了解客户偏好及需求，并在活动服务中落地呈现，若客户需求超出权限范围可及时向上级申请协调，力求为客户打造超出预期的体验。 Through means such as trial meals, pre-event communication meetings, and sales referrals, actively establish communication channels with customers. Through these interactions, deeply understand the preferences and needs of customers, and accurately implement them in the event services. If the customer's demands exceed the authority limits, promptly apply for coordination with the higher-ups to strive to create an experience that exceeds expectations for the customers.活动前 看场时 6. 制定部门物资（酒水、客用品及设备）的安全库存与库存标准，基于生意情况季度更新。 Establish the safety stock and maximum stock levels for departmental supplies (such as beverages, guest amenities and equipment), and update them quarterly based on business conditions. 7. 贯彻执行并适时更新宴会运营标准。 Implement and update the banquet operation standards in a timely manner. 8. 围绕运营标准搭建兼职培训体系，确保培训内容与执行标准统一。 Build a part-time training system based on operational standards to ensure that the training content is consistent with the execution standards. 9. 联合客房部、工程部、管事部、保卫部，针对宴会厅清洁、餐具物品定期深度清洁、设施维修保养及安全隐患排查四类工作，共同制定周期表，明确执行要求并落地实施。 The housekeeping department, engineering department, housekeeping services department, and security department jointly formulated a schedule for four types of tasks: cleaning of the banquet hall, regular deep cleaning of tableware and items, facility maintenance and repair, and safety hazard inspections. They clearly defined the implementation requirements and put them into practice. 10. 执行餐饮部绩效考核体系，跟进指标设定及数据复盘，激励员工达成预算目标。 Implement the performance assessment system of the F&B department, follow up on the setting of indicators and data review, and motivate employees to achieve the budget targets. 11. 锚定酒店宴会核心收入客群与次年战略方向，制定次年度 CAPEX 计划及月度采购计划，确保与业务需求准确匹配。 Anchor the core revenue customer group of the hotel banquet and the strategic direction for the following year, formulate the CAPEX plan and monthly procurement plan for the following year, and ensure a precise match with business requirements. 12. 基于市场需求分析，协同直属上级及厨房拟定高质价比菜单与饮品单，严执出品标准化规范。 Based on market demand analysis, collaborate with the immediate supervisor and the kitchen to formulate cost-effective menu and beverage lists, and strictly adhere to the standardization regulations for production. 13. 实时响应并处置运营突发状况，及时通报并总结成册编制应急预案案例集，形成可复用的经验知识库。 Respond and handle operational emergencies in real time, promptly notify and summarize them into a case collection for emergency response plans, and form a reusable knowledge base of experience. 14. 承接并执行上级或跨部门协作需求的突发性、临时性运营任务，确保任务执行质量与运营效率。 Take on and execute sudden and temporary operational tasks based on the requirements from superiors or cross-departmental collaborations, ensuring the quality and efficiency of task execution. 15. 实时洞察本地竞品宴会厅运营情况，对标自身进行对比分析，优化部门运营策略，借鉴竞品优势、补足自身短板。 Real-time monitoring of the operation status of local competing banquet halls, conducting comparative analysis with our own situation, optimizing the department's operation strategies, and accurately drawing on the advantages of competing entities while filling in the gaps in our own weaknesses. 16. 依托线上线下全渠道学习体系持续提升市场敏锐度，了解市场动态将前沿市场趋势支持日常运营的管理工作。 Relying on the all-channel learning system both online and offline, continuously enhance market sensitivity, keep abreast of the latest market trends, and support daily operation management with cutting-edge market trends. 17. 协同上级开展人力规划与需求管理，推进培训体系建设、传递企业关爱，助力员工高效达标上岗；提升企业与员工双向满意度，构建共生共赢的良性循环。 Collaborate with superiors to carry out human resource planning and demand management, promote the construction of the training system, convey corporate care, and help employees achieve their goals efficiently and start their jobs smoothly; enhance the satisfaction of both the enterprise and its employees, and build a virtuous cycle of mutual benefit and win-win results. 18. 责任意识：对管理区域的收入、成本、安全、合规等指标全权负责，具备 结果导向 思维。 Demonstrate a result-oriented closed-loop management mindset, assuming overall responsibility for operational indicators (revenue/cost) and control indicators (safety/compliance) in the managed area. 19. 系统掌握涵盖食品安全规范及消防安全等在内的全部合规要求。 The system comprehensively masters all compliance requirements, including those related to food safety and fire safety. 【岗位要求】 1. 大专及以上学历。 Junior college education or above. 2. 至少3-5年酒店相关岗位工作经验。 At least 3-5 years of relevant work experience in hotels. 3. 熟练使用电脑办公软件。 Proficiency in using computer office software. 4. 熟悉餐饮运营工具。 Proficient in F&B operation tools.

• Conducts shift briefings to ensure hotel activities and operational requirements are known. 进行交接班简报确保了解酒店的活动和运营要求。 • Prepares, cooks, serves and stores the following dishes. 跟进菜肴的制作、烹饪、上餐和存储工作。 • Communicates politely and display courtesy to guests and internal customers. 与宾客和员工礼貌、友好的交流 。 • Assists the Chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation. 协助厨师长管理厨房的正常运作，保证食品的高质量 。 • Supports the Chef in the overall smooth operation of the kitchen ensuring prompt service at all times. 在厨房运作方面支持厨师长工作，保证提供高效率的服务。 • Continuous organization of maintenance, cleanliness and hygiene according to procedures as well the established FSMS standards. 依照食品安全程序制定的卫生标准保持清洁和卫生。 • Corrects usage of all equipment, tools and machines. 正确操作所有的设备、器具和机器。 • Can be asked to work for off-site events. 按要求进行外卖工作。 • Can be utilised during inventories. 按要求进行盘存工作。 • Establishes and maintains effective employee working relationships. 与其他部门员工建立并保持良好的工作关系 。 • Attends and participates in daily briefings and other meetings as scheduled. 按计划参加每日例会及其它会议。 • Attends and participates in training sessions as scheduled. 按计划参加培训活动 。 • Cleans and re-sets his/her working area. 清洁并整理工作区域。 • Complies with hotel rules and regulations. 遵守酒店的规章和制度。 • Carries out any other reasonable duties and responsibilities as assigned. 完成其他合理的被指派的额外任务。 • The management reserves the right to change, extend this job description if necessary at any point of time during her / his employment. 如有必要 ，该部门有权更改或补充该职位描述。 • Adheres to governmental regulations as well as brand standards and hotel or company policies and procedures. 遵守政府法规、品牌标准及酒店或公司的政策与操作流程。

【岗位职责】 1、查看交班记录，了解上一班的移交事项，并负责处理； 2、熟悉预订资料，了解客情，尤其要记住即将来电的贵宾、常客的姓名，了解酒店的所有活动； 3、熟悉酒店有关客房销售的各项政策，向来店宾客推销客房，努力争取最好的经济效益； 4、熟练总台各项专业业务和技能，搞好对客服务； 5、熟练掌握店内信息，提供准确的问讯服务； 6、负责为下榻酒店的宾客办理入住登记手续； 7、负责客房钥匙的管理和发放工作并严格遵守验证制度； 8、制作有关报表，为其它部门提供准确的接待信息。 【岗位要求】 1、大专以上文化程度，流利的英语口语； 2、性格开朗、头脑灵活、工作踏实，具有较强的服务意识、推销意识和责任感； 3、通晓酒店各项对客政策、设施设备及服务种类以及总台工作程度和规范。

• Establish good communication and good will with informal leaders and relevant members of local community • 同酒店所在社区的非官方领导和相关人士进行全面沟通，建立酒店的良好声誉 • Coordinate and organize the day to day operations of the department including planning and controlling • 协调和组织本部门的日常运营工作，包括计划和控制 • Manage the develop and implementation of departmental standards • 承担制定和执行部门工作标准的管理工作 • Ensure all patrolling, inspection and escort duties are performed to a high standard • 确保按照高水准执行所有的巡视和检查工作 • Monitor and maintain all product and performance standards and ensure action is taken when standards are not met • 密切关注并保持既定行为准则目标，如未达标，应采取相应措施 • Ensure firearms and other weapons are not carried by staff when on duty • 值勤时确定员工不携带武器及其它凶器。 • Supervise emergency drills • 监督指导紧急情况演习 • Oversee the security department including layout of security personnel and their detailed and regular training • 监督保安部日常工作，包括保安人员的部岗及日常训练 • Perform leadership training for all senior security personnel • 对所有高级保安人员进行领导能力方面的培训 • Check and analyze all incoming reports to formalize action plan • 分析检查所有报案记录并制定行动计划 • Maintain the loyalty and discipline of all security personnel • 保持所有保安人员的纪律性和忠诚度 • Ensure the all security personnel as well as hotel’s staff are adhering to P&P and security procedures • 确保所有保安人员及酒店所有员工遵守各项安全法规 • Establish good cooperation with hotel’s senior staff with other hotels • 与其他酒店的高层员工建立良好的合作关系 • Coordinate with the local investigator in crimes & accident handling and investigating • 协助地方当局调查处理犯罪及事故案件 • Prepare security plan for specific events (seminar, conference, government guest, with wedding etc.) • 为特殊活动制定保安工作计划（如研讨会、大型会议、政府要客、婚庆等） • Works with Human Resources on manpower planning and management needs • 和人力资源部一起进行人力规划和管理需求。 • Works with Director of Finance in the preparation and management of the Hotel’s budget. • 与财务总监一起编制和管理酒店的预算。 • Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly • 熟悉有关财产安全、紧急救助、消防和其他危机事件的处理方案，并能够安全谨慎地使用设备。 • Initiate action to correct a hazardous situation and notify supervisors of potential dangers • 制定处理危机情况的工作方案，并提示上级领导存在潜在的隐患。 • Log security incidents and accidents in accordance with hotel requirements • 按照酒店要求有效记录安全事故事件。 • Establish close relationship with Local authority (PSB and Fire Department) to serve the best benefit to the hotel • 与当地管理机构（公安局和消防队）建立密切的关系，为酒店带来最佳的益处。 • Establish proper relationship with outsourcing security　company, to ensure fully control of the outsourcing security company. • 与外包保安公司建立正确的关系，确保对外包保安公司的完全控制。 Required Skills – 技能要求 · Certification in safety and training and/or licensed as a Security Officer or Law Enforcement Officer may be required. Certified CPR, First Aid instructor and training in law enforcement techniques desired. · 拥有安全和培训及保安人员和执法人员的证书。认证的CPR，救生培训员及接受过必要的执法技巧培训。 · Working knowledge of local laws, investigation methods, OSHA requirements and fire codes and life safety codes. 具有本地法律，调查手段，OSHA要求和消防规范及生命安全规范的工作知识。 Qualifications – 学历 · High School or vocational training · 高中文化或职业培训 Experience – 经历 · 1 year of security and safety experience and/or military/law enforcement experience, or an equivalent combination of education and experience · 具有一年保安经验和军队或执法经验，或与此相当的教育与工作经验结合的背景

【岗位要求】 1、大专及以上学历，有同岗位工作经验1年以上。 2、熟悉前台的各项业务。 3、精通前台的各项接待程序，沟通能力较强，解决工作中的各种疑难，处理各种投诉。 4、要求有国际品牌酒店工作经验。

岗位要求 酒店相关专业/院校毕业 志在酒店行业发展的实习生； 服从部门领导的工作安排，愿意学习酒店相关技能知识； 热爱服务行业，具有良好的服务意识，亲和力，沟通技巧和团队合作精神； 对待工作认真负责、积极主动、做事严谨。 （此岗位仅为在校生提供实习，根据工作表现，有机会留任） 招聘岗位 前厅部、餐饮部、客房部、销售部。 工作地点 杭州、金华、黄山、合肥