• Director of Operations运营总监

• 弥勒美憬阁酒店
• 2020-02-20 14:27:19

Primary Responsibilities主要职责Assists the Hotel General Manager in implementing the brand and hotel strategy, in order to meet targets for quality of service, attitude and profitability for the Rooms and Food & Beverage departments.为使客房和餐饮部门达到服务质量,态度标准和利润目标的要求,协助酒店总经理履行该品牌和酒店战略；Has managerial responsibility for all the positions in his or her remit; ensures the team's talents are developed.在自己管辖的范围内具有使团队成员能够得到发展的能力；Is responsible for providing innovation and renewal in the hotel's service offer, with particular focus on meetings and events.定位于小型会议和大型宴会,能够提出创新意见和更新酒店各项服务；Replaces the Hotel General Manager when absent.当酒店总经理不在情况下,代替他管理酒店；Knowledge and Experience知识和经验 Degree to Masters or equivalent (from university or a specialized sales, hospitality or food & beverage school) or operational experience.硕士毕业或相关学校(大学或销售专业,酒店或餐饮学校)或相关经验 8 to 10 years’ experience in the hospitality, F&B, tourism, working for a large volume business unit.8-10年酒店,餐饮,旅游,旅行社工作经验,具有其他商业单位工作经验 Fluent in English (and national language)英语流利(本国语言) Pre-opening hotel or resort hotel experience a plus.具有筹备酒店或度假酒店工作经验更佳Competencies技能  Team Spirit团队精神Good management skills良好的管理能力Ability to analyze and anticipate分析能力与前瞻性Good listening and communication skills良好的聆听与沟通能力 Sense of initiative and decisive主动性与决断性A thorough and methodical approach系统思考Diplomacy and self-control交际与自控Leadership领导力Ability to work under pressure能在压力下工作Good level of general culture大众文化水平

• 中厨厨师长 Chinese Head Chef

• Waldorf Astoria Xiamen 厦门华尔道夫酒店
• 2020-02-19 20:00:57

中厨厨师长要负责中餐厨房的日常操作，确保酒店内食品，成品或半成品保持一贯质量、口味及外观。在预算范围内提供高质量食品并保证利润。计划出品并管理、协调主厨、厨师及其他厨房员工的工作。同时也要关注竞争对手的食品、价格及质量。 1.         Planning, Preparation and Implementation of High Quality Food& Beverage Products and Set-up’s in all Areas and  Restaurants.计划和准备执行高质量的食品和摆设在指定的餐厅。2.         Seamless working with Recipes, Standards and Plating Guides.严格按照菜谱、标准和摆盘标准。3.         Maintenance of all HACCP aspects within the hotel operation.在酒店运营之中保持HACCP各方面要求。4.         Correct usage of all equipment, tools and machines.正确操作所有的设备、器具和机器。5.         Must focus on constant improvement of Training Manuals and SOP’s.必须对具有持续性的人员培训和标准与程序的提高和改善保持关注。6.         Must participate actively in Daily Quality initiatives (Daily Chef Briefings, Monthly Team Meetings) in order to constantly improve the Culinary operation, meet targets and keep communication flowing.必须积极主动参加每日质量会议（每日厨师晨会、团队会议），以保持厨房运营持续地提高，达到目标和保持顺畅地交流。7.         Can be asked to work for off site events.可以被要求进行外卖工作。8.         Can be asked to complete tasks and jobs outside the kitchen areas.可以被要求在厨房以外的地点完成工作。9.         Can be utilised during inventories.可以被要求进行盘存工作。10.     All team members have to be knowledgeable about occupancy, events, forecast and achievements.所有员工都应知道关于住宿率,宴会,预测计划和收益。11.     Preperation of menus as per request, in timely fashion.及时的按要求准备菜单。12.     Working on new dishes for food tastings in combination of digital pictures.新菜品的制作在品尝上要结合数码照片。13.     Control of stations within the kitchen.调节厨房内部的岗位。14.     Close working relationship with the Stewarding Department to ensure high levels of cleanliness and low levels of lost and breakages.与管事部紧密的工作关系确保高质量的清洁和最低程度的破损。15.     Every guest request must be responded to complete satisfaction.对于每位客人的要求要作出回应使客人满意。16.     Having a open-minded approach to constructive feedback.用虚心的态度去接受有建设性的意见。17.     Purchase and control of produce.采购和控制产品。18.     Maintain at all times a professional and positive attitude towards his team members, and supervisors alike, and behave in accordance to the established hotel rules and team member handbook for him and team member under his supervision. To ensure smooth operation of the department.时刻保持对于同事和主管等一个专业和积极的态度，依据酒店的规则和员工手册的要求行     为举止，确保部门的良好运营。19.     Coordinate, organize and participate in all production pertaining to the kitchen. Checks and follow-up on the mise-en-place of the ala carte menu and daily menus, seasonal specials. Maintains the standards of preset recipes, portion control and costing at all times.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。时刻保持预先设置菜单的标准，份量和成本。20.     Keeps discipline and proper work practices for himself and the team members assigned to him at all times. Also checks on personal hygiene, clean uniforms, sanitation and cleanliness of the workstations, sanitation of the work tools. Be aware of the dangers of contaminated food and the needs to proper checking and turnover of the mise-en-place in the refrigerators. Reports to the Executive Chef on any problems to take appropriate actions.时刻保持自己和所管辖的员工的纪律性和适当的操作。并且检查个人卫生、整洁的工服、操作台的   整洁和卫生、清洁的器具。知道污染食品的危险和适当检查，彻底清理冰箱的需要。向行政总厨汇报所有的问题并采取适当的行动。

• 行政总厨 Executive Chef

• Waldorf Astoria Xiamen 厦门华尔道夫酒店
• 2020-02-19 20:00:57

It is the mission and intent of this position to take full responsibility for the  Management and Leadership of a smooth running Culinary Operation and Maximize the highest level of standards at the Doubletree by Hilton Shenyang.              此职务的使命和目标是全面负责管理领导各餐厅厨房良好运营和最大限度地提供最高标准的服务。 1.         All Restaurant Kitchens, including Pastry , Main Kitchen, Team Restaurant Kitchen, Chinese Kitchen, Executive Club Lounge kitchen, Stewarding, Occasionally off - Site Events .所有餐厅厨房，包括饼房、主厨房、员工餐厅厨房、中餐厨房、行政酒廊厨房、管事部、外卖宴会。2.         Planning, Preparation and Implementation of High Quality Food& Beverage Products and Set-up’s in all Areas and  Restaurants.计划和准备执行高质量的食品和摆设在指定的餐厅。3.         Seamless working with Recipes, Standards and Plating Guides.严格按照菜谱、标准和摆盘标准。4.         Maintenance of all HACCP aspects within the hotel operation.在酒店运营之中保持HACCP各方面要求。5.         Correct usage of all equipment, tools and machines.正确操作所有的设备、器具和机器。6.         Must focus on constant improvement of Training Manuals and SOP’s必须对具有持续性的人员培训和SOP’s的提高和改善保持关注。7.         Must participate actively in Daily Quality initiatives (Daily Chef Briefings, Monthly Team Meetings) in order to constantly improve the Culinary operation, meet targets and keep communication flowing.必须积极主动参加每日质量会议（每日厨师晨会、团队会议），以保持厨房运营持续地提高，达到目标和保持顺畅地交流。8.         Can be asked to work for off site events.可以被要求进行外卖工作。9.         Can be asked to complete tasks and jobs outside the kitchen areas.可以被要求在厨房以外的地点完成工作。10.     Can be utilised during inventories.可以被要求进行盘存工作。11.     All collegues have to be knowledgeable about occupancy, events, forecast and achievements.所有员工都应知道关于住宿率,宴会,预测计划和收益。12.     Preperation of menus as per request, in timely fashion.及时的按要求准备菜单。13.     Working on new dishes for food tastings in combination of digital pictures.新菜品的制作在品尝上要结合数码照片。14.     Attending service briefings.参加服务部门的会议。15.     Communication of item 86 to the service team.与服务员沟通断货的产品。16.     Control of stations within the kitchen.调节厨房内部的岗位。17.     Close working relationship with the Stewarding Department to ensure high levels of cleanliness and low levels of lost and breakages.与管事部紧密的工作关系确保高质量的清洁和最低程度的破损。18.     Every guest request must be responded to complete satisfaction.对于每位客人的要求要作出回应使客人满意。19.     Willingness to learn and adapt to changes积极的学习和适当的改变。20.     Having a open-minded approach to constructive feedback用虚心的态度去接受有建设性的意见。21.     Purchase and control of produce.采购和控制产品。22.     Training of new team members.培训新员工。23.     This is by no means an exhaustive list as it is subject to changes according to the nature of the business at hand, the menus content, or any other factors when duties might have to be re-defined according to the business pattern.这决不是一个无任何遗漏的职责明细单，它将根据运营的实际情况进行调整，菜单内容或其他任何因素将根据生意的模式进行调整。24.     Reviews the roster prepared by section chefs in advance that reflect business and high productivity whilst yielding a high degree of guest satisfaction.提前审阅部门厨师长安排的排班表，以提前反映出生意和高出品率同时很大程度影响客人的满意度。25.     Keeps discipline and proper work practices for himself and the team members assigned to him at all times. Also checks on personal hygiene, clean uniforms, sanitation and cleanliness of the workstations, sanitation of the work tools. Be aware of the dangers of contaminated food and the needs to proper checking and turnover of the mise-en-place in the refrigerators. Reports to the Chef on any problems to take appropriate actions.26.     时刻保持自己和所管辖的员工的纪律性和适当的操作。并且检查个人卫生、整洁的工服、操作台的   整洁和卫生、清洁的器具。知道污染食品的危险和适当检查，彻底清理冰箱的需要。向Chef汇报所有的问题并采取适当的行动。27.     Ensures that recipes and costing are established and updated.确保菜谱和成本的存在和更新。

• 营运总监 DO

• Waldorf Astoria Xiamen 厦门华尔道夫酒店
• 2020-02-19 20:00:57

‍Tosupport the overall strategic management of the hotel by establishing effectiveworking relationships with senior colleagues: in particular, the GM, DBD, FC& HRD.通过和管理层建立良好的工作关系来支持酒店的管理战略，尤其是和总经理，商务发展总监，财务总监和人力资源总监。Fullycontribute to the design of the hotel’s business strategy.全力关注酒店的经营战Activelyparticipate in the key management issues in the property (Capital projects,refurbishment, training, customer service).积极参与酒店内的管理核心项目。（固定资产，装修改造，培训和对客服务）Activelysupport the DBD by ensuring that Front Desk and F&B teammembers are fully trained andcommitted to upselling.确保餐饮部，前厅部的员工接受规范的促销培训并致力于更好的推销产品，以此来积极支持商务发展部的工作。Activelysupport the DBD in the generation of revenue by ensuring the highest possiblelevel of collaboration in Conference & Banqueting organization to maximizeyield and profit.确保宴会部门的利润以此来辅助商务发展部最大可能的创收。Conductroutine inspections of all areas of the hotel.对酒店的所有区域例行检查。Toachieve the planned operational profit margins in both Food & Beverage andRooms在餐饮和前厅部完成计划的利润。Ensurethat costs are controlled in a detailed and structured manner. Analyze costs ona monthly basis and prepare action plans (Cost per occupied room, food cost;beverage costs; payroll including overtime; other expenses; other outsourcelabor or services).具有细节的成本控制方法。每月分析成本并制定行动计划(每间占有房的成本，食品成本，酒水成本，工资包含加班，其他花费，小时工和外包服务)。Ensurethat all labour costs are flexed according to levels of demand / activity /season and that opportunities for a better balance between quality and costthrough clustering or outsourcing or both are explored fully.确保所有的劳动力是根据需求/活动/季节来合理安排的。捕捉集团合作或外包的机会来平衡质量和成本。To jointly develop andmaintain the closest possible understanding of revenue (in rate, volume orBanqueting) from the DBD to ensure the greatest level of alignment betweenrevenue and cost.共同开发维护和关注来自商务发展的收入（房价，数量或宴会），以确保收入与成本之间的最高水平。Ensures that purchasingdelivers best quality for the most competitive price is purchased.确保所采购的物品物有所值。To manage all the directreports (e.g. Chef, F & B Outlet Managers, Housekeeper, Front Desk Manager,Banqueting Manager, Chief Engineer) in a professional and motivating fashion.用专业的和激励的方法管理直接管理范围内的团队。（如：厨师，餐厅经理，管家，客户经理，宴会经理，总工程师）Set objectives for eachdirect report.为直接管理范围内的部门设立目标。Review performance on aregular and consistent basis.定期评估表现。Offer coaching and guidancewhen appropriate.在必要时提供教导和指导。Recommend relevant salaryreviews.推荐相关的工资回顾。Deal effectively withinstances of poor performance.合理的处理不良表现。Identify development needsand future career paths.确立发展需求和事业发展路线。Conduct regular Operationsmeetings including all direct reports.组织定期的营运会议包含直接管理范围内的分部门。

• 工程部总监

• 上海新天地朗廷酒店
• 2020-02-19 09:03:59

§   To continually support and improve engineering services that effectively address problems affecting both guests and colleagues.不断支持和改进工程方面的服务以有效应对客人和同事的问题。§   To organize engineering staff and controls staff to correctly operate all M&E plant and equipment to suit the needs of the hotel.组织和管理工程部人员正确地操作所有机电设备、系统，以满足酒店的需要。§   To plan and implement a preventive maintenance program to try and achieve “zero defects” for all equipment in the Hotel.制定、执行预防性维修保养计划，争取使酒店的设备达到“零故障”。§   To prepare operating budgets and capex budget for equipment required, repairs and maintenance, system modifications.准备所需设备、维修保养工作、系统修改的运营预算和固定资产支出预算。§   To assist in the assessment of training needs, planning of training courses, and presentation of training courses.  To train and instruct other members of the staff by passing along your knowledge and skills.  In addition, utilizing resources from the Engineering Training Library and of outside vendors and sources, assist them in their development and further advance your own.  Participate in Corporate and Property Training as directed by Engineering Management.  Set an example of continuous self-development.协助评估培训需要，培训课程，并教授培训课程。将自已的知识技能传授给其它同事。利用技术图书馆和来自销售商的信息以及其它外来的资源来使彼此得以发展和改进。按工程管理层的指示参加公司总部及你所在的分公司组织的培训。树立一个不断自我发展的榜样。§   To be an independent mechanic, able to analyze problems and to formulate plans to get work done quickly including procurement of materials, parts, etc., and necessary scheduling arrangements with a high degree of quality.作为能独立工作的机械工，能够分析问题，并能提出快速有效的工作方案-包括采办材料、器件和高效地进行必要的日程安排。§   Language Skills - Ability to read and interpret documents such as safety rules (i.e., Lockout Tagout, JSAs), Safety Awareness information (such as MSDS) operating and maintenance instructions and procedure manuals.  Ability to write routine reports, logs and correspondence.  Ability to speak effectively with customers and to groups of colleagues.语言技能:能读懂安全规则，例如:上锁，挂牌，、安全知识数据、操作保养说明以及保养手册，能写日常报告、纪录及信件，能有效地与客人和其它同事进行交谈。§   Manage repair and maintenance project and building improvements by effectively coordinating and planning all tasks in advance of beginning any project.  Utilize all possible resources. Coordinate efforts with engineering and other affected departments. Use project management techniques along with the appropriately assigned engineering team members to perform project planning and execution.  All methods, materials and practices must meet and be in accordance with local codes, brand specifications, national codes and standard practices. Keep accurate completion and task records in the project files. Materials procurement and coordination of their availability are also critical to the success of your position.  Our goal is to cost-effectively maximize the schedule.管理维修和保养项目，改善建筑条件。在开始任何项目之前，都要有效地调动和计划所有的作业。利用尽可能多的来源。搞好与工程部门及其它部门的合作。依靠项目管理技术和分配的适当技术人员进行项目规划和实施。所有的方法、材料和措施都必须符合当地方式、朗廷品牌的具体要求、国家方式和标准应用。将准确完整的记录保存在项目文件中。原料的采办及调度也是做好这个职责的关键。我们的目标是：在充分考虑成本效率的前提下，最大限度地推行计划日程。§   The hotel functions 7 days a week, 24 hours a day.  All colleagues must realize this fact and be aware that at times it may be necessary to move colleagues from their accustomed shifts as business demands.  In addition, it is understood that business determines the amount of hours that are worked, and that some weeks may be scheduled at less than 40 hours, and other weeks at more than 40 hours.酒店每周营业7天，每天24小时。所有同事都必须明白:根据业务需要可能会有轮班调整。并清楚明白业务量决定我们工作时间的长短。有的周可能工作40小时以下，有的周则可能在40小时以上。§   Lead or facilitate the transfer of information regarding priorities, assignments, and problem solving at the various briefing sessions each day.利用每天的工作汇报时间来进行有关工作重点、分工和问题处理的信息交流。§   Fire Alarm/Life Safety System - to monitor systems as necessary, to be fully informed of the system operation and to handle emergencies involving the systems.  To have a working knowledge of fire sprinkler and emergency power systems.火警警报/生命安全系统：按需要监视系统，彻底了解系统操作，并能在紧急情况下使用。懂得消防喷淋系统及紧急能源系统的工作常识。§   Energy Conservation - to observe and analyze energy and utilities usage in the hotel and on the grounds.  To look for ways to conserve energy and report any ideas to the Engineering Management.节能：观察和分析酒店内外的能源利用情况，寻找节能方法，并将建议反映给工程管理。§   Emergencies - to be available for any emergencies and act in an engineering capacity to protect our guest and colleagues, and preserve the building and its systems during the emergency.  To act as quickly and responsibly as possible to return the building to its normal operating status.  To inform Engineering Management of any such emergencies.紧急情况：要有备于紧急情况的发生，并在工程范围内保护客人及酒店同事，保护建筑物及其设施系统。尽快地使酒店恢复正常营业状态，并将紧急情况汇报给工程管理。§   Accident prevention and safety - to be aware of all existing departmental job safety analysis and to strive to work in an accident-free manner and to create a safe work environment for others. To continuously look for conditions which may endanger colleagues or guests of the hotel and to take immediate action to correct any hazardous conditions found.防止事故，保证安全：了解各个部门的工作安全分析，在工作中努力避免事故的发生，也为别人创造安全的工作环境。一贯留心可能危及酒店同事及客人的情况。如有发现，马上采取行动来纠正。§   Physical Demands:  The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.体质要求:这里提到的体质要求是同事顺利完成基本职责所必需的。有残疾的同事，可以得到适当的照顾，以便能完成基本职责。§   While performing the duties of this job, the colleague frequently works near moving mechanical parts and is frequently exposed to risk of electrical shock and vibration.  The colleague occasionally works in high, precarious places and in outside weather conditions and is occasionally exposed to wet and/or humid conditions, fumes or airborne particles, toxic or caustic chemicals, extreme cold, and extreme heat.  The noise level in the work environment is usually moderate.危险告知：做此工作时，同事经常靠近移动的机械，并且经常有触电及受震荡的危险。偶尔需要在户外高而不稳固的地方工作。有时遇到潮湿、烟尘、过冷、过热的环境条件，接触有毒性或者有腐蚀性的化学药品。工作环境的噪音通常处于中等程度。§   To identify hazards and potential safety concerns, and take necessary action.确定存在危险和安全隐患，采取必要的措施。§   To train and supervise emergency response team as required, and co-ordinate life safety with the security department as appropriate.根据需要对应急处理组进行培训监督，必要时应就安全事宜与保安部进行协调。§   To be properly trained in fire and life safety preventions and actions, and be knowledgeable of all evacuation procedures.接受正规化的消防生命安全的培训，了解预防突发事件及紧急补救的措施，掌握安全疏散的流程。

• Director of Marketing Services 市场推广服务总监

• 上海新天地朗廷酒店
• 2020-02-19 09:03:59

SCOPE 范围 To direct and support the hotel’s communications department in the production of collaterals and the dissemination of the hotel’s key strategies and promotions to the media.·   指导和支持酒店传讯部门在产品宣传资料和酒店重要策略和促销活动方面在媒体中的传播 PRINCIPAL RESPONSIBILITIES 主要职责 1.  Customer Satisfaction客户满意度Initiate and oversee the copywriting, design,      production and printing of hotel collaterals in line with LPH’s corporate      image guidelines根据LPH的公司形象原则，授权和监督拷贝权，设计，制作和印刷酒店资料Draft all copy for English press releases,      speeches, presentations and collaterals required by the hotel management      and departments草拟所有英语新闻稿，演讲稿，演示和酒店管理层和各部门需要的宣传资料Oversee the content of all press releases,      speeches, presentations and collaterals designed for other languages i.e.      Cantonese, Mandarin & Japanese监督所有新闻稿内容，演讲稿，演示和其他语言例如广东话，普通话和日语的宣传资料Initiate and drive marketing, advertising and      public relations campaigns to raise LPH’s profile and build brand      awareness in the local and international marketplace授权和积极促成市场推广，广告和公共关系公司去提升LPH的利润，建立地区性和国际市场中被公众认知的品牌Participate as the official spokesperson for      the hotel when the General Manager/Managing Director is not available for      comment当总经理不能出席时，作为酒店的正式发言人出席活动Handle the majority of international media      enquiries处理大多数国际媒体的查询Oversee the smooth dissemination of      communication throughout the hotel of LPH marketing and promotional      initiatives监督整个LPH酒店在市场推广和促销新方案的顺利传播Oversee the production of hotel photography to      ensure it is in line with corporate guidelines监督酒店的摄影工作，确保符合公司的准则Initiate and oversee corporate and community      sponsorships and participation in community events in line with hotel’s      policy on social responsibility授权和监督公司和社区赞助人，并且根据公司在社会责任方面的政策参与社区活动Meet monthly and annual Publicity Dollars and      Impressions budget set by the corporate office of LHI符合月度和年度宣传费用，并与公司LHI办公室设定预算产生影响Direct and support the activities of the      Communications Department监督和支持传讯部所有点活动 2. Human Resources人力资源Manage the Communications Department管理传讯部Conduct staff performance appraisals &      briefings对员工待工作表现进行评估和简要指示Drive ASI improvements促进ASI改善 3.Administrative行政Oversee smooth running of department监督整个部门运营Hold daily communication operations briefs and      weekly department art meeting举行每日的业务运营简要指示和每周部门会议Oversee management of communications and      advertising budget监督传讯部门的管理和广告预算Oversee production of monthly General      Manager’s report监督提交总经理月度的工作报告Perform other duties as assigned by the      Management/Excom完成管理层、执行委员会要求的其他职责 Perform any duties assigned by the Management deemed necessary.执行任何管理层委托的工作。 REQUIREMENTS 职位要求 1.Education 教育学历§    Form 7 standard or above, with degree in public relations, marketing or communications§    中7或以上学历，具有公关关系，市场学或传讯专业学位 2. Experience 经验§   At least 5 years experience in a management position in a similar environment§    至少5年在同等环境中的管理经验 3. Job Skill / Knowledge 工作技能 / 知识§    Presentable, cheerful & professional manner, outgoing in nature, team player§    具参与性，有令人愉悦的职业形象，性格开朗，有团队精神 4. Computer Knowledge 电脑知识§    Knowledge of MS office software§    MS办公软件知识 5. Language Proficiency 语言能力§    High quality written & spoken Putonghua and English§    必须熟练掌握英语与普通话 

• 酒店经理 Hotel Manager

• 昆明索菲特大酒店
• 2020-02-18 23:25:30

岗位职责1.在总经理带领下，负责酒店的日常经营管理工作，对各项经营管理指标负责。2.负责协助和计划酒店运作以达到宾客满意度（包括客人，员工，合作方和业主方），提供高质量的服务达到和超过财务目标。3.提出酒店的经营管理思路，协助确定酒店年度经营计划，并指挥落实。4.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。5.协调各部门关系。6.研究市场发展趋势，协调制定酒店各服务产品价格体系。7.审定酒店的市场营销方案，不断开拓市场。8.提高酒店的管理水平、服务质量。岗位要求1. 本科及以上学历，旅游、酒店管理专业为佳。2. 从事酒店工作15年以上，具有5年以上酒店市场销售，前厅，餐饮，客房等岗位管理经验，有酒店筹建、开业经验优先。3. 良好的英文沟通能力及办公软件技能。4. 熟悉酒店各营业部门的服务及管理流程，善于成本控制。5. 具有良好的协调沟通、管理和团队建设能力,事业心强。

• Director of Operations

• 万豪国际酒店集团
  最佳雇主

  最佳雇主
• 2020-02-16 21:04:43

岗位酒店重庆万豪酒店岗位职责1.在总经理带领下，负责酒店的日常经营管理工作，对各项经营管理指标负责。2.提出酒店的经营管理思路，协助确定酒店年度经营计划，并指挥落实。3.协助建立健全酒店内部管理系统、运行机制及各项规章制度。4.协调各部门关系。5.研究市场发展趋势，协调制定酒店各服务产品价格体系。6.审定酒店的市场营销方案，不断开拓市场。7.提高酒店的管理水平、服务质量。岗位要求1  本科以上学历，旅游、酒店管理专业为佳。2 从事酒店工作10 年以上，具有6年以上酒店餐饮等岗位管理者优先。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。

• Director of Finance

• 万豪国际酒店集团
  最佳雇主

  最佳雇主
• 2020-02-16 21:04:43

岗位酒店重庆解放碑威斯汀酒店 (The Westin Chongqing Liberation Square)岗位职责1.督促酒店建立健全会计核算制度，检查会计制度的执行情况，对会计核算工作的质量进行监督。2.督促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、本科及以上学历；2.具有5年以上财务负责人工作经验，五星级及以上财务岗位工作经验，熟悉酒店财务管理模式；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。

• Resident Manager/Hotel Manager

• 万豪国际酒店集团
  最佳雇主

  最佳雇主
• 2020-02-16 21:04:17

岗位酒店贵阳万丽酒店(Renaissance Guiyang Hotel)岗位职责1.在总经理带领下，负责酒店的日常经营管理工作，对各项经营管理指标负责。2.提出酒店的经营管理思路，协助确定酒店年度经营计划，并指挥落实。3.协助建立健全酒店内部管理系统、运行机制及各项规章制度。4.协调各部门关系。5.研究市场发展趋势，协调制定酒店各服务产品价格体系。6.审定酒店的市场营销方案，不断开拓市场。7.提高酒店的管理水平、服务质量。岗位要求1 本科以上学历，旅游、酒店管理专业为佳。2 从事酒店工作10 年以上，具有5年以上酒店销售市场等岗位管理经验优先。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。

• 行政总厨(北方菜）

• 盈峰酒店管理股份有限公司
  最佳雇主

  最佳雇主
• 2020-02-14 09:50:28

工作职责：•协助行政总厨带领澳门美高梅中菜厨房团队，并与美狮美高梅中餐行政总厨紧密合作以符合全公司的中菜定位•负责计划和监督整个中菜制作过程，保证食物出质量素及确保餐厅概念按照原本设定•确保所有中菜厨房营运畅顺及控制营运成本•监管食品质量、成本控制和卫生标准•协助研发及设计北方菜式菜单，务求不断改进及提升整体中菜质素•根据员工的表现来进行培训、辅导及指导•品评及监督营运生产的食品工作要求：•具至少15年于中等至大型酒店并负责监管多间中餐厅的工作经验，包括6年高产量经验及5年或以上负责中国北方菜系之行政总厨经验•曾于米其林、黑珍珠或其他业界星级奖项获奖餐厅工作优先•须具备中国北方菜系专业知识及经验，同时拥有其他中国特色菜系知识优先•须具备食品安全证书•能操流利普通话及中等英语再次感谢您对本公司的关注和支持，我们收到简历后会尽快进行筛选，合适者将在两周内安排面试事宜