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列表 明細
薪資︰ 4千-5千 經驗︰2年以上 企業類型︰國際高端酒店/5星級
地區︰江甦-甦州 食宿︰提供食宿

崗位職責1.準備所有的烤制配料及烤制各種面包、面包卷、早餐甜點及其他簡單的烤制食品;2.準備各種蛋糕;3.做好並保持工作區域和設備的清潔工作;4.確保有足量的面包/甜點供應。崗位要求1.技校以上學歷,在星級酒店或西餐廳從事面包/西式糕點制作工作經驗1年以上;2.熟悉西餐的相關知識及禮儀;3.熟悉常見面包及糕點的制作工藝。

薪資︰ 6千-8千 經驗︰3年以上 企業類型︰精品酒店
地區︰江甦-甦州 食宿︰面議

崗位職責1.負責客房部的整體經營和運作;分配督導員工工作,制定工作計劃。 2.確保部門成本及各項費用,得以良好的控制。3.根據酒店的運營標準,隨時對房間和設施設備及各項物品進行檢查。 4.制定部門的年度預算,並確保部門的經營費用控制在預算之內。5.檢查客房部的設施和管理,抽查及提升本部門整體工作質量及工作效率。6.組織編制部門工作程序及工作考評。崗位要求1.XX本科畢業學歷或同等以上。2.有X年以上同星級客房管理工作經驗。3.熟悉客房部專業知識,熟練使用電腦,持有客房部經理上崗證或資格證書。4.掌握熟悉客房管理、服務流程和質量標準。5.具有組織協調能力、應變能力、經營能力以及文字表達能力和信息管理能力。

薪資︰ 1萬-1.2萬 經驗︰3年以上 企業類型︰國際高端酒店/5星級
地區︰江甦-甦州 食宿︰提供食宿

1. 責管理,計劃,協調參與餅房工作人員的活動。2.核對每日菜單,宴會定單,並決定各種糕點的制作數量,確保所有餐廳廚房的供給是根據其要求來進行。3.確保廚房設備,器皿的正確使用,確保工作運轉的清潔和維護。4.確保落實酒店的控制政策和程序。5.建立良好的人事關系,在工作中樹立良好的工作形象。6.關注工作環境的衛生,確保西餅房的安全。7.能適應多元化的環境,溝通能力強。1.Responsible for supervising, planning, co-coordination and participating in the activities of personnel engaged in the preparation of pastries, desserts, cakes, pies, cookies, rolls and all types of bread and various dough’s.2.Checks daily menus and function sheets to determine kind and quantity of pastries and desserts to be prepared: initiates requisitions based on planned desserts and function.Ensures that all kitchen outlets are supplied with their requirement for desserts, pastries etc.3. Ensures that kitchen equipment and utensils are handled and used properly and ensures cleanliness and maintenance of work area.4.Ensures that hotel cost control policies and procedures are flowed.5. Establishes effective employee relations and maintains the highest level of professionalism, ethic and attitude towards all hotel guests, clients, heads of department and employees.6.Pay attention to the work environment Hygiene,Ensures that the Pastry remains clean.7.At ease in a multi-cultural environment,Confident speaking skills

薪資︰ 6千-8千 經驗︰不限 企業類型︰國際高端酒店/5星級
地區︰江甦-甦州 食宿︰提供食宿

崗位職責1.監督菜品的烹制過程,合理用料,控制原料成本保證食品的質量。2.檢查工作及衛生情況,了解用餐人次,督促下屬做好餐前原料的充分準備工作。3.檢查開餐結束後原料消耗情況,及時申購補充,確保下餐的銷售需要。4.組織下屬參加培訓考核,總結各類食品的操作經驗,共同研究創新菜肴品種。崗位要求1.熟悉燒烤部的工作規範和要求,掌握配菜的各種操作技術的質量要求。2.了解食品衛生法。3.能按工作規範和質量標準要求獨立進行工作,並有相應的技術等級。4.一定的文字語言表達能力及一定的管理能力。

薪資︰ 3千-4千 經驗︰不限 企業類型︰國際高端酒店/5星級
地區︰江甦-南京 食宿︰提供食宿

崗位職責1.負責本部門文件的打印、傳遞及酒店的油印工作。2.負責酒店每月的員工活動策劃組織及安排。3.負責更衣室,員工餐廳及宿舍的工作5.為培訓部做文書工作,記錄酒店培訓的有關事宜。6.維護酒店人事部微信公眾賬號文案編輯及圖片處理。7.生日會及其他員工活動的照像工作。8.定期更換員工宣傳欄的內容。崗位要求1.大專以上文化程度或具備文秘方面的專業知識。2.具備圖片編輯,海報制作,文案及微信文章排版等能力。3.有一定的寫作能力和應變處理問題的能力。4.身體健康、精力充沛、五官端正。5.良好的英文能力與抗壓能力

薪資︰ 5千-6千 經驗︰3年以上 企業類型︰經濟型酒店/3星級
地區︰全國-全國

崗位職責︰1、負責根據公司酒店選址要求,尋找、篩選、評判、簽約目標物業或合作投資方,完成交付的年度開發任務;2、負責開拓建立開發渠道,改進開發方式,制定完善的開發工作體系;3、負責日常投資人的咨詢接待、項目跟進協調及關系維護工作;4、負責各地投資招商會資料收集及協助籌備工作;5、完成領導交辦的其他工作任務。任職要求︰1、全日制大專及以上學歷,專業不限;2、三年以上連鎖酒店開發工作經驗,或三年以上酒店顧問咨詢、星級酒店銷售工作經驗亦可考慮;3、熟悉酒店品牌的開發政策、流程及操作方法,具備一定資源者優先;4、為人正直有誠信、積極向上,具備極強的溝通能力、公關能力及商務談判能力;5、具備良好的統籌、計劃、執行、協調能力;6、具備較強的抗壓能力,能夠適應不定期出差。注︰此崗位為全國分配,工作地點可根據個人意願進行調配。廣州、重慶、貴陽、桂林、昆明、西安優先

薪資︰ 1萬-1.5萬 經驗︰5年以上 企業類型︰國內高端酒店/5星級
地區︰全國-全國 食宿︰不提供食宿

Essential Duties and Responsibilities主要職責和責任 1. 根據公司目標,拓展信息渠道,在所在區域內選擇和發展符合硬件標準要求、具有良好市場前景、能夠持續經營、業主信譽良好的酒店項目;2. 洞察酒店項目信息,了解所在區域酒店市場供給變化,具備較強的酒店項目開拓能力;3. 懂得酒店行業經營測算、投資回報測算、酒店項目市場分析,為酒店項目功能定位及品牌選擇提供建議,為業主創造最佳投資回報和資產價值;4. 提供酒店項目前期場研判和品牌定位咨詢服務;5. 拓展外部項目,實現保利自主品牌委托管理輸出;Requirement of Qualifications and Experience資格與經歷要求 1. Bachelor degree and above.大學本科或以上學歷。2. With 3 years of hotel development experiences.3年以上酒店拓展管理工作經驗。3. Proficient in English listening, speaking, reading and writing.英文听說讀寫精通。4. 良好的電腦辦公軟件操作水平和英文讀寫能力;Good English skill both in spoken and written. Familiar with the computer office software.5. 具備良好的公關、協調和溝通能力;Excellent communication and cooperation abilities.

薪資︰ 面議 經驗︰3年以上 企業類型︰國際高端酒店/5星級
地區︰江甦-甦州 食宿︰提供食宿

-?三年以上西廚、中廚、冷房等相關廚房工作經驗-??具有較好的服務意識及食品衛生安全意識

薪資︰ 8千-1萬 經驗︰3年以上 企業類型︰經濟型酒店/3星級
地區︰全國-全國 食宿︰不提供食宿

崗位職責︰1、負責根據公司酒店選址要求,尋找、篩選、評判、簽約目標物業或合作投資方,完成交付的年度開發任務;2、負責開拓建立開發渠道,改進開發方式,制定完善的開發工作體系;3、負責日常投資人的咨詢接待、項目跟進協調及關系維護工作;4、負責各地投資招商會資料收集及協助籌備工作;5、完成領導交辦的其他工作任務。任職要求︰1、全日制大專及以上學歷,專業不限;2、三年以上連鎖酒店開發工作經驗,或三年以上酒店顧問咨詢、星級酒店銷售工作經驗亦可考慮;3、熟悉酒店品牌的開發政策、流程及操作方法,具備一定資源者優先;4、為人正直有誠信、積極向上,具備極強的溝通能力、公關能力及商務談判能力;5、具備良好的統籌、計劃、執行、協調能力;6、具備較強的抗壓能力,能夠適應不定期出差。注︰此崗位為全國分配,工作地點可根據個人意願進行調配。

薪資︰ 9千-1.5萬 經驗︰3年以上 企業類型︰有限服務中檔酒店
地區︰江甦-南京 食宿︰面議

崗位職責︰1、負責南京區域內酒店加盟項目的規劃、開發; 2、負責尋找適合公司酒店經營所需的加盟物業和意向投資者; 3、負責對加盟項目進行市場調研、投資測算分析,與意向加盟商的商務談判,加盟模式、政策和公司經營理念等方面的宣導,及整個加盟店項目的簽約,加盟後協助籌建、運營部門對加盟項目進行支持和管理。 任職資格︰1、大專以上學歷; 2、有3年以上連鎖酒店開發經驗等相關行業工作經驗,對物業有良好的商業判斷能力; 3、熟悉江甦和周邊省、市當地酒店、地產行業;4、溝通能力強,團隊協作能力及強烈的事業心與責任心; 5、較強的社會人脈資源和新渠道開發能力; 6、能夠適應出差。

薪資︰ 8千-2萬 經驗︰1年以上 企業類型︰經濟型酒店/3星級
地區︰江甦-南京

崗位職責︰1、按拓展部經理的要求完成所定區域內的閑置物業信息收集工作及在營賓館加盟洽談工作。2、和當地房產中介及房產開發公司建立良好的合作關系,獲取更多物業信息並尋求合作機遇。3、在區域內探尋籌建中賓館,通過加盟洽談完成項目簽約。4、積極參與各類學習培訓,提升專業知識及洽談能力。任職要求︰1、性別︰男女不限。2、年齡︰22-40周歲。3、中專以上學歷,能吃苦耐勞,有進取精神,從事過連鎖拓展、房產中介工作經驗者優先。

薪資︰ 8千-1萬 經驗︰1年以上 企業類型︰國內高端酒店/5星級
地區︰江甦-南京

工作職責︰1、負責集團高管辦公樓層日常訪客接待、重要接待活動的後勤保障;2、負責重要會議的會務服務;3、負責日常文件收發;4、協助負責辦公室日常行政人事類事務辦理。應聘要求︰1、大專及以上學歷,普通話標準。2、形象氣質佳,親和力較好,性格開朗;具有較強的服務意識及責任感,做事踏實細致。3、專業不限,空乘類、旅游管理類專業優先,有學校禮儀或者接待經驗者優先。

薪資︰ 3千-7千 經驗︰1年以上 企業類型︰國內高端酒店/5星級
地區︰江甦-南京 食宿︰提供食宿

崗位職責1.在西廚廚師長的領導下,按菜式規定,烹制各種菜式,保證出品質量。2.按西廚廚師長廚分工,完成大型宴會、酒會的菜品制作任務。崗位要求1.中專以上文化程度,或相關專業畢業。2.熟悉飲食的工作規範和要求,掌握配菜的各種操作技術的質量要求。3.1年以上同星級同崗位工作經驗4.能按工作規範和質量標準要求獨立進行工作,並有相應的技術等級。5.一定的文字語言表達能力。6.工作有責任心,做事認真負責。

薪資︰ 5千-6千 經驗︰不限 企業類型︰國際高端酒店/5星級
地區︰江甦-南京 食宿︰提供食宿

?         Participate in the planning and costing of menus參與菜單的計劃和成本核算工作。?         Develop and write standard recipes制訂並編寫標準菜譜。?         Develop new dishes and products開發新菜和新產品。?         Ensure that outstanding culinary technical skills are maintained確保優秀的餐飲技巧得以保持。?         Assist with organizing special events and special food promotions協助組織特別活動和特別食品促銷活動。?         Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly保持對產品的綜合性知識的了解,包括配料、設備、供應商、市場和當前趨勢,並相應的建議廚房運作部進行適當調整。?         Maintain a hygienic kitchen保持廚房的衛生。?         Clean the kitchen and equipment清潔廚房和設備。?         Maintain personal hygiene保持個人衛生。?         Supervise and Training of assigned employees管理和培訓屬下員工。?         Works with Executive Chef in manpower planning and management needs和行政總廚一起進行人力規劃和管理需求。?         Works with Executive Chef in the preparation and management of the Department’s budget和行政總廚一起編制和管理部門預算。aCCOUNTABILITY責任範圍Number of employees supervised 管理的員工 Direct     Chef de Partie / Chef Garde Manager直接        廚師主管, 冷菜廚師經理Indirect   NA間接        無 Annual Operating Profit/Payroll Budget 年度經營利潤和薪金預算?         Department Budget and Headcounts     部門預算和雇用員工 Key Metrics 主要績效指標?         Departments Budget部門預算?         Managing Food Cost管理食品成本?         Employee Satisfaction Survey員工滿意度調查 Decision Making Responsibilities (Decision Rights) 決策職責(決策權)?         Department Budget部門預算?         Food Cost食品成本QUALIFICATIONS AND REQUIREMENTS任職要求Required Skills 技能要求?            Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.完全代表酒店,品牌和公司與顧客,員工和第三方交往的能力。?            Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.持有當地政府規定的含酒精飲品知識課程證書或食品服務許可證或有效的健康或食品上崗證。?            Problem solving, reasoning, motivating, organizational and training abilities.具有解決問題,推理,號召,組織和培訓能力 Qualifications 學歷?            Diploma or Vocational Certificate in Culinary Skills or related field.餐飲技能或相關專業的大專學歷或職業證書。 Experience 經歷?            3 years experience as a chef including at least 1 year in supervisory capacity or an equivalent combination of education and experience.3年廚師工作經歷,包括1年的管理經驗,或與此相當的教育和相關工作經驗結合的背景。

薪資︰ 1.5萬-2萬 經驗︰不限 企業類型︰國內高端酒店/5星級
地區︰全國-全國 食宿︰提供食宿

工作職責︰1.負責酒店人事行政部的全面管理工作,制定和實施人力資源規劃;2.負責建立和健全人事、勞資、考核、聘任、晉升、獎懲等各項規章制度;3.負責酒店中高層管理人員的招聘和儲備人才庫的建設;4.執行酒店關于人事調配、工資獎勵、勞保福利、安全生產的方針、政策和規定;5.組織編制工資、人事、考勤、考核等報表;6.制定和完善酒店組織架構、薪酬體系、績效管理體系。任職資格︰1.具有兩年以上同等崗位工作經驗,有酒店籌建經驗優先;2.熟悉酒店招聘、合同管理、薪酬制度、員工培訓、績效考核等工作;3.熟知國家、地區勞動法律法規及相關政策。

薪資︰ 1萬-2萬 經驗︰不限 企業類型︰國內高端酒店/5星級
地區︰全國-全國 食宿︰提供食宿

KEY RESPONSIBILITIES 主要職責Job Summary職責概述As a Director of Human Resources the major work is to carry out the recruitment, the investigation and management of the salary, job assignment and train and develop the potential of employees, and ensure the smooth and efficient running of the Human Resources Department, as well as the strict implementation of all Policies and Procedures .人力資源部總監的角色是開展錄用、薪資調查與管理、員工工作分配、培訓並發掘員工的潛能、在業務上是確保人力資源部順利、高效運行,保證酒店規章制度和政策嚴格執行。 Essential Duties and Responsibilities主要職責和責任1.Have a strong knowledge about the local labor laws and provide the appropriate advises to the General Manager about how to avoid related issues caused by Labor relations and personnel relationship詳細了解當地勞動法律法規,並就如何避免由勞動關系及人事關系產生的隱患問題給予總經理合理建議。2.Oversee the hotel’s recruitment and selection process.監督執行酒店員工錄用、選擇程序。3. Launch salary survey, and adjust the salaries compensation and benefits structure.開展工資調查,並調整工資、獎金、福利結構。4.Gradually improve and supervise the Human Resources Policies & procedures.逐步完善並監督人力資源部的規章制度及程序。5.Make the succession planning of the staff training and development .制定員工培訓發展的連續性計劃。6.Formulate the annual Human Resources Budget and Business plan.制定人力資源部年度預算及工作計劃。7.Play a active role in the function of the hotel as Human Resources ,and establish excellent staff relations as well as maintain the high employee morale.發揮人力資源部在酒店中的作用,建立並保持最佳的員工關系和員工士氣。8.Enforce local labor issues.執行勞動法規。9.Carry on the interview with outgoing staff.對離職人員進行離職面試。10.Carry on the reference checks for all potential candidates對所有具備潛能的員工侯選人進行有參考性的考察。11.Establish the rules and regulations and the Staff Handbook.建立規章制度和員工手冊。12.Tutor staff, provide advice, and handle complains undergoing the disciplinary action.輔導員工,提供咨詢處理委屈申訴,進行紀律處分。13.Encourage staff to share their own suggestions and find other effective methods of two-way communication鼓勵  員工的建議和其他雙向溝通與管理的有效方法。14.Receive and analyses the employees’ requests or grievances and recommend management strategies .接受、分析員工提出的要求和委屈並建議管理方法。    15.Keep the efficient communication between management and employees 保證管理人員與員工之間有連續和有效的溝通方式。16.Establish and ensure the employees a health, safety, recreational, and welfare programs .建立並保證酒店員工享有健康、安全、娛樂的福利項目。17.Master the extensive information on current government laws, rules and regulations which affect the employment,and formulate rules and regulations according to the relevant policies . 確保最大信息量的了解與就業有關的國家現行法律法規政策,並根據有關政策制定相應的規章制度。18.Ensure the staff with good grooming and hygiene . 確保員工始終保持良好的儀容儀表及個人衛生。19.Evaluate the effectiveness of departmental training and provide suggestions according to the requirements.評估部門培訓的有效性並根據要求提供建議。20.Ensure all mandatory trin and corporate train including fire and safety, telephone manners and new employee orientation to be performed as required.確保所有的強制性培訓和公司培訓包括火災和安全,電話禮儀和新員工入職培訓等按要求執行。21.Ensure and monitor the implementation of all departmental employee training to be performed as required.保證和監督所有部門的員工培訓根據公司政策執行。22.Ensure the submission of all Departmental fiscal year KPO’s in time.確保所有管理部門的財政年度KPO及時提交。23.In consultation with the each department heads and general manager, guide and develop high potential managers .與各部門的負責人和總經理協商,指導和培養高潛力管理人員。24.Assist to prepare the Human Resources Budget and Yearly Manpower Forecast.協助準備人事預算及年度人力預測。25.Encourage the highest standard of environmental management as much as possible.鼓勵實行盡可能高標準的環境管理。26.Performs any other duties or responsibilities as required by Management.根據管理層要求履行其他責任和義務。

薪資︰ 1.5萬-2萬 經驗︰不限 企業類型︰國際高端酒店/5星級
地區︰江甦-無錫

崗位職責1、負責酒店人力資源部的全面管理工作,制定和實施人力資源規劃。2、負責建立和健全人事、勞資、考核、聘任、晉升、獎懲等各項規章制度。3、負責酒店高層管理人事的招聘和儲備人才庫的建設。4、執行酒店關于人事調配、工資獎勵、勞保福利、安全生產的方針、政策和規定。5、組織編制工資、人事、考勤、考核等報表。6、制定和完善酒店組織架構、薪酬體系、績效管理體系。崗位要求1.大專以上學歷,有相同崗位工作經驗8年以上。2.在酒店招聘、合同管理、薪酬制度、員工培訓、績效考核、事故預防、政府關系等方面具有豐富經驗。3.熟知國家、地區勞動法律法規及相關政策。4.具備英語听說讀寫能力。5.管理類專業,接受過系統的人力資源管理理論培訓。

薪資︰ 6千-8千 經驗︰不限 企業類型︰國際高端酒店/5星級
地區︰江甦-甦州

 -持有廚房管理相關證書,-勤勞且樂于奉獻, -善于溝通, -熟悉食品衛生標準,-具有國際品牌酒店員工餐廳同等職位工作經驗。

薪資︰ 5千-9千 經驗︰5年以上 企業類型︰國際高端酒店/5星級
地區︰江甦-甦州 食宿︰提供食宿

崗位職責/職位描述崗位職責/Job Responsibilities-  確保完成月度和年度的個人目標和餐廳收入。   Ensure to achieve the monthly and annual personal target and the outlet’s revenue.-  不斷努力建立新客戶,同時保持現有客人的忠誠度,並協助創造新的促銷活動,以最大限度地提高出口利潤。   To continually strive to build up new customers, at the same time retain the loyalty of current guests and assist in creating innovative new promotions in order to maximize outlet profit. -  以禮貌和高效的方式處理所有客人和內部客戶的投訴和詢問,確保問題得到滿意的解決。   Handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.-  與客人建立融洽的關系,保持良好的客戶關系。   Establish a rapport with guests maintaining good customer relationships.-  以支持和靈活的方式與其他餐廳經理緊密合作,關注酒店整體的成功和客人的滿意度。   Work closely with other Outlet Managers in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.-  監督及確保餐廳的服務標準   Supervise and ensure outlet service standard-  監督服務設備的維護保養   Supervise the maintenance of service equipment-  確保對員工所實施的培訓是需要分析的,以及培訓方案需要計劃,之後監督其達到要求。   Ensures training needs analysis of colleagues is carried out and training programs are designed and implemented to meet needs.-  與員工定期溝通,保持著良好關系。   Regularly communicates with staff and maintains good relations.崗位要求/Job Requirements-  相關工作經驗5年或以上。優先考慮具有籌備酒店經驗。   Min. 5 years relevant working experience in international hotels. Priority to have pre-openning experience.       -  良好的溝通能力和問題解決能力。   Good communications and problem solving skills.-  良好的領導力,有團隊合作精神。   Strong leadership and a team player.-  食品服務許可或當地政府規定的有效的衛生或健康上崗證。   Food service permit or valid health/food handler card as required by local government.-  溫馨提示︰投遞簡歷時請務必附上近期證件照。   Kindly remind: Please attached your latest photo on your CV when you apply for us.

薪資︰ 3萬-5萬 經驗︰10年以上 企業類型︰國內高端酒店/5星級
地區︰全國-全國 食宿︰提供食宿

崗位職責︰全面負面酒店營銷管理工作任職要求︰1.統招大專及以上學歷;2.熟悉北京、上海、廣州市場,熟悉MICE和休閑度假市場優先。

薪資︰ 8千-1萬 經驗︰5年以上 企業類型︰國內高端酒店/5星級
地區︰江甦-常州 食宿︰提供食宿

崗位職責1.負責酒店前廳部的接待和管理工作,熟知前廳服務設施的功能,處于完好狀態。2.進行有關的市場計劃分析制定部門工作計劃,完成工作報告。3.使客房達到最高出租率,獲取最佳的客房收入。4.督導下屬部門主管,委派工作任務,明確崗位責任,隨時調整工作部署。5.保持良好的客際關系,能獨立有效地處理賓客投訴。6.協助酒店與更高一級領導處理突發事件。崗位要求1.大專以上學歷,有同崗位工作經驗5年以上。2.熟悉酒店前廳的經營管理工作,具有較強的工作責任感和敬業精神。3.督導前廳各分部員工服務質量標準、操作流程標準並對前廳部各項工作實施全面監管。4.有效貫徹、落實並完成部門制訂的每月工作計劃。5.英語對話流利,有較強的協調管理能力,具有一定的銷售能力。6.全面掌握前台收銀方面的財務基礎知識,能處理日常服務環節中所涉及到的財務方面的問題。

薪資︰ 1萬-1.5萬 經驗︰5年以上 企業類型︰國內高端酒店/5星級
地區︰江甦-甦州

Job Position Summary Right hand of the Executive Chef and Executive Sous Chef to set standards and maintain them to the Wellness and Shangha Resort Standards?           To work very closely with the onsite Nutritionist team to create and produce meals in accordance with our guest needs and program needs?           Achieve smooth operation of the department?           Optimize the use of materials and manpower, thereby maximizing revenue and guest satisfaction.?           Execute training of Kitchen colleagues?           Set a good example, to enhance motivation of colleagues and reach the our target goals within the Culinary department Key Responsibility ?           Assist the Executive Chef and Executive Sous Chef in the supervision of all employees engaged in each particular kitchen.?           Assist and work closely with the onsite Nutritionist adapting and providing the necessary recipes and food requirements as per the treatments in house ?           Attend daily meetings with the Executive Chef, Executive Sous Chef and all the other Senior Chefs regarding the updates for the day and review the list of things to do for maximum 2 days thereafter.?           Hold meeting with the colleagues in each particular kitchen to discuss what has been carried out in the daily line-up and some other issues.?           Establish culinary standards for the specialty of each of kitchens which includes the Spa & wellness that caters to a number of individual guests needs.?           Plan menus and compile recipes for food tasting to be approved by the Nutritionist/ Executive Chef and/or the Executive Sous Chef.?           Ensure that specific and accurate product specifications are used in writing the recipes, wherever possible, needs to use local and seasonal products available to make the dishes in the menus easily.?           Ensure quality of the fresh food products received in order to keep the quality of food we are serving to the guests.?           Inspect four times daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health & Safety regulations as discussed further in this book?           Check any spoilage and ensure regular turnover of food items and inform the Executive Chef and/or the Executive Sous Chef. ?           Check on a daily basis food preparation, individual costs, quality, quantity inventories and portion control.?           Conjunction with the Executive Chef and/or Executive Sous Chef, establish job methods and supervise on a regular basis, and correct if necessary, cooking standards to maintain a high quality of food and service on quality basis.?           During service periods, to personally run the hot plate and assist when needed and to ensure that the presentation as well as quality of the food is in accordance with the established standards and dietary program needs.?           Check the cleanliness and sanitation in each particular kitchen outlets.  Liaise with the Chief Steward in order to ensure high standards of cleanliness are maintained in all areas of the Kitchen, such as machinery, small Kitchen equipment, floors and fridges, to ensure a sufficient supply of crockery and cutlery for the service and the kitchen.?           Plan the duty rosters on a weekly basis, ending every Fridays and to review on a daily basis with the Executive Chef /Executive Sous Chef accumulated overtime, lieu days and/or holidays even absenteeism.?           Report accidents and sickness in the Log Book and to report any such incidents to the Executive Chef / Executive Sous Chef on a daily basis.?           Report any problems regarding failure of machinery and small equipment to the Executive Chef / Executive Sous Chef and to follow up and ensure the necessary work has been carried out.?           Conducts training and thorough briefing on the correct usage of Kitchen equipment and machinery and to check that this is carried out in the correct manner by all Kitchen colleagues.?           Ensure the personal hygiene of the colleague is up to the standard.?Ensure that the daily log book is utilized, and complaints are immediately reported to the Executive Chef / Executive Sous ChefRequirements:1. 3 year's experience as Sous Chef or similar position in a wellness environment similar to Romantischer Winkel Spa and Wellness Resort/ Das Central- Apline Hotel/ Savoy Westend Hotel Czech Republic and Grand Hotel lienz2. Must be fully  versed in health cuisine and nutrition3. Strong communication skills, verbal, listen and writing4. Innovative,  pro-active and reliable5. Ability to work well under pressure and in a multi cultural environment6. Cost awareness7. Basic Food and Hygiene training certification8. Managerial & Computer Skills9. High Communication Skills and fluent in English. Additional Language is a plus10. Knowledge of Product Specification11. Creative in terms of quality/presentation of food12. Leadership and Team builder

薪資︰ 2萬-5萬 經驗︰10年以上 企業類型︰國內高端酒店/5星級
地區︰江甦-南京 食宿︰面議

  總經理是酒店最高決策者和領導者,是酒店法人代表的直接受權人,是酒店經營管理的第一責任人,負責統籌和規劃酒店的發展及日常經營管理,具有經營管理的決策權、財務審批權、人事任免權等,直接對管理公司負責。

薪資︰ 1.5萬-2萬 經驗︰10年以上 企業類型︰國內高端酒店/5星級
地區︰江甦-甦州 食宿︰提供食宿

Job Position Summary?         Assist the Executive Chef in the operation and administration, and has overall responsibility in the absence of the Executive Chef in planning, organizing, and managing all activities within the Food preparation areas of designated property.?         Efficient and diplomatic in all situations involving any aspect of Food and Beverage where the reputation of the hotel is represented?         Budgeting and Cost Control?         Assist in the preparation of the department budget.?         Ensure that the Outlets Operational budget is in line and costs are strictly controlled maximising profitability.?         Assist each Outlet Chef to run their Kitchens at an acceptable food cost.Key Responsibilities?           Help ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondence are completed in liaison with the Executive Chef accurately and punctually.?           Ensure the proper requisitioning and controlling of supplies.?           Attend meetings and briefings in the absence of the Executive Chef as directed by the Executive Chef and hotel management to attend Executive Committee meetings.?          Help formulate and continually upgrade the Departmental Operations Manual, detailing standards of Performance, policies and procedures and service standards pertinent to the efficient operation of the outlet in accordance with hotel policy.?           Interact with management of other departments within areas of responsibility and to develop solid working relationships with them.?           Assist in planning of menus and designing standard recipes in order to ensure consistent quality in food production, thereby satisfying guest needs and expectations.?           Liaise with Materials to ensure prompt and efficient purchasing, issuing of supplies, stock control and inventory control.?           Liaise with the Stewarding department in order to ensure an adequate supply of equipment and to establish standards of hygiene and cleanliness for all Kitchen areas.?           Liaise with Banqueting and Outlet Managers (or designates) to ensure a constantly good standard of food quality, efficient profitability and creative presentation.?           Liaise with Engineering in order to ensure prompt and efficient repair and maintenance.?           Meet and interact with representatives of the local community and potential guests as required.?           Monitor food standards in each Outlet and Banquets.?           Make recommendations to Management for modernisation of equipment, production methods, presentation and improved guest satisfaction.?           Communicate regularly with Executive Chef and Restaurant Chef de Cuisines (or designates) to keep them informed of policies and procedures, special further improvement plans and guest comments.?           Ensure that all health, safety and emergency procedures and fire prevention employees strictly enforce regulations.?           Provide management with creative ideas to project and enhance the Image of Shangha Resort.?           Maximise employee productivity to minimise payroll costs.?           Liaise with Restaurant Chef’ de Cuisines (or designates) in order to ensure correct scheduling of employees.?           Assist in the building of an efficient team of employees by taking an active interest in their welfare, safety, training and development.?           Assist the Restaurant Chef’ de Cuisines (or designates) to fulfil their responsibilities.?           Ensure that all employees have a complete understanding of and adhere to the hotel policies and procedures.?           Plan and organise all training activities within the department.?           Conduct Employee Performance Appraisals in order to review employees' general performance, discuss existing performance and areas for improvement.?           Supervise department's Orientation Programmes for new employees in order to ensure understanding of the policies and procedures of the hotel.?           Ensure that both he and his employees participate in any scheduled training or development programmes that may improve personal or departmental standards.?           Ensure that his employees provide a friendly, courteous and efficient service at all times?           Identify market needs and trends in terms of food for both hotel guests and the local market.?           Monitor and analyse the menus and product of competitive restaurants and other hotels' including Events Banqueting Departments.?           Plan and implement effective food promotions.?           Respond to any changes in the Food and Beverage function as dictated by the industry, company or hotel.?           In the absence of the Executive Chef or at any further instructions, the  following duties are also carried out and properly performed:?           Communicate to the colleagues the importance of meeting customer as well as regulatory & statutory needs.?           Ensure measurable quality objectives are established and actively participate in the review of these objectives?           Ensure the availability of resources?           Ensure customer requirements are determined and met?           Actively promote an awareness of customer requirements throughout the organization?           Ensure that responsibilities and authorities are defined and communicated within the organization?           Ensure appropriate communication processes are established?           Determine the necessary competence for colleagues and provide training or other actions to satisfy these needs?           Ensure that colleagues are aware of the relevance and importance of their activities and how they contribute to the department objectives. ?          Maintain appropriate records of education, training, skills and experience.?           Provide constant coaching, counseling, and discipline to colleagues to ensure their capability to meet the needs of the customer and the organization?           Ensure manning and competence level of selected colleagues is sufficient for the department to meet the needs of the organization?           The above description is not to be regarded as thorough, neither a complete or comprehensive duties, as other tasks and responsibilities of a generally similar nature may be added on a temporary nor permanent basis whenever appropriate.Requirements?               Strong communication skills, verbal, listen and writing?               Innovative, pro-active and reliable?               Ability to work well under pressure and in a multi-cultural environment?               Cost awareness?               intermediate Food and Hygiene training certification?               Managerial & Computer Skills?               High Communication Skills and fluent in English.  Additional Language is a plus?               Knowledge of Product Specification?               Creative in terms of quality/presentation  of food?               Leadership and Team builder?               Versatile & Resourceful?               Ability to work well under pressure and in a multi-cultural environment?               Cost awareness?               intermediate Food and Hygiene training certification?               Managerial & Computer Skills?               High Communication Skills and fluent in English.  Additional Language is a plus?               Knowledge of Product Specification?               Creative in terms of quality/presentation  of food?               Leadership and Team builder?               Versatile & Resourceful?               Culinary diploma or equivalent ?              English plus one other language 

薪資︰ 6千-8千 經驗︰3年以上 企業類型︰經濟型酒店/3星級
地區︰全國-全國 食宿︰提供食宿

亞朵政委:守護企業文化和初心感知團隊溫度,避免決策盲區,增強團隊戰斗力具有一把手的能力和甘于做二把手的胸懷崗位職責1.協調酒店各部門之間的關系。2.對各部門主要管理人員進行考核、評估3.分析酒店經營情況,收集同行業信息,制訂客源市場的開發計劃。4.制訂月度、季度、年度工作計劃、營銷方案、營銷目標等。崗位要求1.大專以上學歷,旅游、酒店管理專業為佳。2.從事酒店工3 年以上,具有1年以上相關高層管理工作經驗。3. 熟悉酒店各部門服務及管理流程,善于成本控制。4.具有良好的協調溝通、管理和團隊建設能力,事業心強。

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