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Workplace工作地點(diǎn)：Mingyue Lake Hotel 明月湖酒店 (二期酒店)
JobSummary崗位概述：
As the Banquet OperationsManager, he ensures the success and profitability of the events and meetings inaccordance with the hotel's standards. Read and analyze guest satisfaction tocollect guest information.
作為宴會(huì)的運(yùn)營(yíng)經(jīng)理，依照酒店標(biāo)準(zhǔn)確保宴會(huì)及會(huì)議成功運(yùn)作并獨(dú)立盈利，閱讀和分析客人的滿意度來(lái)收集客人的信息。
KeyResponsibilities 主要工作職責(zé)
1.??? ADMINSTRATIVE RESPONSIBILITIES 行政職責(zé)
·????????Ensure that the Banquet activitiesare aligned with the respective Corporate Strategy, and that the Hotel Actionshave been implemented where appropriate.確保餐飲部宴會(huì)廳運(yùn)作符合其酒店策略，適當(dāng)執(zhí)行酒店規(guī)章。
·????????Oversees the preparation andupdate of individual Departmental Operations Manuals.監(jiān)督部門營(yíng)運(yùn)手冊(cè)的準(zhǔn)備和更新的工作。
·????????Conducts regular divisionalcommunications meetings and ensure that departmental briefings and meetings areeffective and conducted as necessary.定期主持召開(kāi)部門溝通會(huì)議，確保分部門例會(huì)和會(huì)議確實(shí)有效且有必要進(jìn)行。
2.??? CUSTOMER SERVICES 賓客服務(wù)
·????????Ensures that all employees deliver the brand promise and provide exceptionalguest service at all times.確保所有員工遵循品牌承諾并始終提供優(yōu)異的賓客服務(wù)。
·????????Ensures that employees also provide excellent service to internalcustomers in other departments as appropriate.確保員工也為其他部門的內(nèi)部客戶提供良好的服務(wù)。
·????????Handles all guest and internal customer complaints and inquiries in acourteous and efficient manner, following through to make sure problems areresolved satisfactorily.禮貌而高效地處理所有客人和內(nèi)部客人的投訴和詢問(wèn)，確保問(wèn)題得到圓滿解決。
·????????Maintains positive guest and colleague interactions with good workingrelationships.與客人和同事保持基于良好工作關(guān)系的互動(dòng)接觸。
·????????Establishes a rapport with guests maintaining good customerrelationships.與客人建立并保持良好的客戶關(guān)系。
·????????Personally and frequently verifies that guests in the Outlet arereceiving the best possible service.經(jīng)常親自證實(shí)餐廳客人得到的是最好的服務(wù)。
·????????Spends time in the Outlet (during peak periods) to ensure that the Banquetis managed well by the respective employees and functions to the fullestexpectations.在宴會(huì)區(qū)域花時(shí)間巡視(高峰時(shí)段)以確保員工很好地管理餐廳區(qū)域并使各項(xiàng)工作達(dá)到最佳滿意度。
1.??? FINANCIAL RESPONSIBIELITIES 財(cái)務(wù)職責(zé)
·????????Maximizes employee productivity through the use of multi-skilling,multi-tasking and flexible scheduling to meet the financial goals of thebusiness as well as the expectations of the guests.將員工的工作能力通過(guò)多項(xiàng)技能、多項(xiàng)任務(wù)和有彈性的日程安排運(yùn)用而達(dá)到最大化，以完成經(jīng)營(yíng)上的財(cái)政目標(biāo)和顧客期望。
·????????Focuses attention on improving productivity levels and the need toprudently manage utility/payroll costs within acceptable guidelines ensuringoptimum deployment and energy efficiency of all equipment.關(guān)注工作效率水平的提高以及在適用的原則指引下對(duì)于設(shè)施設(shè)備或者支出成本的慎重管理的要求，以達(dá)到所有設(shè)備的最佳調(diào)配和能源使用效率。
·????????Ensures that the outlet is operated in line with maximizing profit whiledelivering on the brand promise.確保遵守品牌承諾以追求利潤(rùn)最大化為原則進(jìn)行部門運(yùn)作。
·????????Achieves the monthly and annual personal target and the outlet’srevenue.達(dá)到月度和年度個(gè)人目標(biāo)和餐廳營(yíng)業(yè)收入。
·????????Assists in the preparation of the Annual Business Plan for Food andBeverage.協(xié)助餐飲部年度經(jīng)營(yíng)計(jì)劃的準(zhǔn)備工作。
·????????Assists in the monthly re-forecasting, involve department employees whenappropriate.協(xié)助進(jìn)行月度的再度預(yù)測(cè)，適當(dāng)?shù)臅r(shí)候讓部門員工參與其中。
·????????Ensures that all hotel, company and local rules, policies andregulations relating to financial record keeping, money handling and licensingare adhered to, including the timely and accurate reporting of financialinformation.確保與財(cái)務(wù)記錄的保留、錢款處理和許可以及及時(shí)而準(zhǔn)確的財(cái)政信息的上報(bào)全部符合酒店、公司和本地的制度、政策和規(guī)章的規(guī)定。
·????????Assists in the inventory management and ongoing maintenance of hoteloperating equipment and other assets.協(xié)助進(jìn)行盤點(diǎn)管理和酒店?duì)I運(yùn)設(shè)備和其他設(shè)施持續(xù)的保存保養(yǎng)。
·????????Manages costs proactively based on key performance indicators, workswith the respective Heads of Department as appropriate.以主要的業(yè)績(jī)表現(xiàn)指數(shù)為基礎(chǔ)對(duì)成本進(jìn)行預(yù)先管理控制，適當(dāng)?shù)臅r(shí)候讓各個(gè)部門經(jīng)理參與其中。
·????????Ensures new technology and equipment are embraced, improvingproductivity whilst taking work out of the system.確保使用新技術(shù)和設(shè)備，簡(jiǎn)化工作系統(tǒng)提高工作效率。
2.??? MARKETING RESPONSIBIELITIES 市場(chǎng)職責(zé)
·????????Prepares with the Outlet team, a yearly marketing plan which is thebasis of the Food and Beverage Annual Marketing Plan.與部門成員一起準(zhǔn)備年度市場(chǎng)計(jì)劃，作為完成餐飲部年度市場(chǎng)計(jì)劃的依據(jù)。
·????????Evaluates local, national and international market trends, vendors andother hotel/restaurant operations constantly to make sure that the hotel’soperations remain competitive and cutting edge.不斷評(píng)估當(dāng)?shù)亍?guó)內(nèi)和國(guó)際市場(chǎng)趨勢(shì)、供應(yīng)商和其他酒店/餐飲企業(yè)營(yíng)運(yùn)狀況以確保酒店自身經(jīng)營(yíng)狀況保持競(jìng)爭(zhēng)力和領(lǐng)先位置。
·????????Continuously seeks Marketing and Public Relations opportunities toincrease awareness and ultimately business.不斷尋求營(yíng)銷和公共關(guān)系機(jī)會(huì)，以提高知名度并最終擴(kuò)大業(yè)務(wù)。
5. Operational Responsibilities 運(yùn)營(yíng)職責(zé)
·????????Ensures that minimum brand standards have been implemented.確保酒店貫徹執(zhí)行最基本的品牌標(biāo)準(zhǔn)。
·????????Responds to the results of the Consumer Audit and ensures that therelevant changes are implemented.對(duì)于客戶調(diào)查結(jié)果做出回應(yīng)，并落實(shí)相應(yīng)的改善措施。
·????????Works closely with other Outlet Managers in a supportive and flexiblemanner, focusing on the overall success of the hotel and the satisfaction ofhotel guests.以支持和靈活的態(tài)度與其他員工緊密合作，著眼于整個(gè)酒店的成功和酒店客人的滿意度。
·????????Ensures that Food and Beverage employees work in a supportive andflexible manner with other?????departments, in a spirit of “We work through Teams”. 確保餐飲部員工以支持和靈活的態(tài)度和“團(tuán)隊(duì)協(xié)作”的精神與其他部門合作。
賓客服務(wù)
·????????確保所有員工遵循品牌承諾并始終提供優(yōu)異的賓客服務(wù)。
確保員工也為其他部門的內(nèi)部客戶提供良好的服務(wù)。
·????????禮貌而高效地處理所有客人和內(nèi)部客人的投訴和詢問(wèn)，確保問(wèn)題得到圓滿解決。
·????????與客人和同事保持基于良好工作關(guān)系的互動(dòng)接觸。
·????????與客人建立并保持良好的客戶關(guān)系。
經(jīng)常親自證實(shí)餐廳客人得到的是最好的服務(wù)。
·????????在宴會(huì)區(qū)域花時(shí)間巡視(高峰時(shí)段)以確保員工很好地管理餐廳區(qū)域并使各項(xiàng)工作達(dá)到最佳滿意度。
Key Responsibilities 主要工作職責(zé)
1.??? ADMINSTRATIVE RESPONSIBILITIES 行政職責(zé)
·???????? Ensure that the Banquet activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.確保餐飲部宴會(huì)廳運(yùn)作符合其酒店策略，適當(dāng)執(zhí)行酒店規(guī)章。
·???????? Oversees the preparation and update of individual Departmental Operations Manuals.監(jiān)督部門營(yíng)運(yùn)手冊(cè)的準(zhǔn)備和更新的工作。
·???????? Conducts regular divisional communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.定期主持召開(kāi)部門溝通會(huì)議，確保分部門例會(huì)和會(huì)議確實(shí)有效且有必要進(jìn)行。
2.??? CUSTOMER SERVICES 賓客服務(wù)
·???????? Ensures that all employees deliver the brand promise and provide exceptional guest service at all times.確保所有員工遵循品牌承諾并始終提供優(yōu)異的賓客服務(wù)。
·???????? Ensures that employees also provide excellent service to internal customers in other departments as appropriate.確保員工也為其他部門的內(nèi)部客戶提供良好的服務(wù)。
·???????? Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.禮貌而高效地處理所有客人和內(nèi)部客人的投訴和詢問(wèn)，確保問(wèn)題得到圓滿解決。
·???????? Maintains positive guest and colleague interactions with good working relationships.與客人和同事保持基于良好工作關(guān)系的互動(dòng)接觸。
·???????? Establishes a rapport with guests maintaining good customer relationships.與客人建立并保持良好的客戶關(guān)系。
·???????? Personally and frequently verifies that guests in the Outlet are receiving the best possible service.經(jīng)常親自證實(shí)餐廳客人得到的是最好的服務(wù)。
·???????? Spends time in the Outlet (during peak periods) to ensure that the Banquet is managed well by the respective employees and functions to the fullest expectations.在宴會(huì)區(qū)域花時(shí)間巡視(高峰時(shí)段)以確保員工很好地管理餐廳區(qū)域并使各項(xiàng)工作達(dá)到最佳滿意度。
3.??? FINANCIAL RESPONSIBIELITIES 財(cái)務(wù)職責(zé)
·???????? Maximizes employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.將員工的工作能力通過(guò)多項(xiàng)技能、多項(xiàng)任務(wù)和有彈性的日程安排運(yùn)用而達(dá)到最大化，以完成經(jīng)營(yíng)上的財(cái)政目標(biāo)和顧客期望。
·???????? Focuses 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.關(guān)注工作效率水平的提高以及在適用的原則指引下對(duì)于設(shè)施設(shè)備或者支出成本的慎重管理的要求，以達(dá)到所有設(shè)備的最佳調(diào)配和能源使用效率。
·???????? Ensures that the outlet is operated in line with maximizing profit while delivering on the brand promise.確保遵守品牌承諾以追求利潤(rùn)最大化為原則進(jìn)行部門運(yùn)作。
·???????? Achieves the monthly and annual personal target and the outlet’s revenue.達(dá)到月度和年度個(gè)人目標(biāo)和餐廳營(yíng)業(yè)收入。
·???????? Assists in the preparation of the Annual Business Plan for Food and Beverage.協(xié)助餐飲部年度經(jīng)營(yíng)計(jì)劃的準(zhǔn)備工作。
·???????? Assists in the monthly re-forecasting, involve department employees when appropriate.協(xié)助進(jìn)行月度的再度預(yù)測(cè)，適當(dāng)?shù)臅r(shí)候讓部門員工參與其中。
·???????? Ensures that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information.確保與財(cái)務(wù)記錄的保留、錢款處理和許可以及及時(shí)而準(zhǔn)確的財(cái)政信息的上報(bào)全部符合 酒店、公司和本地的制度、政策和規(guī)章的規(guī)定。
·???????? Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets.協(xié)助進(jìn)行盤點(diǎn)管理和酒店?duì)I運(yùn)設(shè)備和其他設(shè)施持續(xù)的保存保養(yǎng)。
·???????? Manages costs proactively based on key performance indicators, works with the respective Heads of Department as appropriate.以主要的業(yè)績(jī)表現(xiàn)指數(shù)為基礎(chǔ)對(duì)成本進(jìn)行預(yù)先管理控制，適當(dāng)?shù)臅r(shí)候讓各個(gè)部門經(jīng)理 參與其中。
·???????? Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.確保使用新技術(shù)和設(shè)備，簡(jiǎn)化工作系統(tǒng)提高工作效率。
4.??? MARKETING RESPONSIBIELITIES 市場(chǎng)職責(zé)
·???????? Prepares with the Outlet team, a yearly marketing plan which is the basis of the Food and Beverage Annual Marketing Plan.與部門成員一起準(zhǔn)備年度市場(chǎng)計(jì)劃，作為完成餐飲部年度市場(chǎng)計(jì)劃的依據(jù)。
·???????? Evaluates local, national and international market trends, vendors and other hotel/restaurant operations constantly to make sure that the hotel’s operations remain competitive and cutting edge.不斷評(píng)估當(dāng)?shù)亍?guó)內(nèi)和國(guó)際市場(chǎng)趨勢(shì)、供應(yīng)商和其他酒店/餐飲企業(yè)營(yíng)運(yùn)狀況以確保酒店自身經(jīng)營(yíng)狀況保持競(jìng)爭(zhēng)力和領(lǐng)先位置。
·???????? Continuously seeks Marketing and Public Relations opportunities to increase awareness and ultimately business.不斷尋求營(yíng)銷和公共關(guān)系機(jī)會(huì)，以提高知名度并最終擴(kuò)大業(yè)務(wù)。
5. Operational Responsibilities 運(yùn)營(yíng)職責(zé)
·???????? Ensures that minimum brand standards have been implemented.確保酒店貫徹執(zhí)行最基本的品牌標(biāo)準(zhǔn)。
·???????? Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.對(duì)于客戶調(diào)查結(jié)果做出回應(yīng)，并落實(shí)相應(yīng)的改善措施。
·???????? Works 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.以支持和靈活的態(tài)度與其他員工緊密合作，著眼于整個(gè)酒店的成功和酒店客人的滿意度。
·???????? Ensures that Food and Beverage employees work in a supportive and flexible manner with other????? departments, in a spirit of “We work through Teams”. 確保餐飲部員工以支持和靈活的態(tài)度和“團(tuán)隊(duì)協(xié)作”的精神與其他部門合作。
·???????? Tastes and monitors the food and beverage products served throughout the operation, providing feedback where appropriate.在營(yíng)運(yùn)過(guò)程中將對(duì)于餐飲產(chǎn)品的檢驗(yàn)和監(jiān)督貫穿始終，并在適當(dāng)?shù)那闆r下做出反饋。
·???????? Monitors service and Food and Beverage standards.監(jiān)測(cè)服務(wù)和餐飲標(biāo)準(zhǔn)。
·???????? Conduct frequent and comprehensive inspections of banquet operations with the Executive Chef.與行政總廚對(duì)宴會(huì)廳營(yíng)運(yùn)進(jìn)行高頻度且全面的檢查。
·???????? Frequently verifies that only fresh products are used in food and beverage preparation.驗(yàn)證確保食品和飲料制備中只使用新鮮產(chǎn)品。
·???????? Assists the Executive Chef with creative suggestions and ideas.協(xié)助行政總廚提出創(chuàng)造性建議和想法。
·???????? Conducts monthly inventory checks on all operating equipment and supplies.每月對(duì)所有運(yùn)行設(shè)備和用品進(jìn)行庫(kù)存檢查。
·???????? Liaises with the Kitchen and Beverage Department on daily operations and quality control.針對(duì)每日營(yíng)運(yùn)和質(zhì)量控制與廚房和飲料部密切溝通
·???????? Have a thorough knowledge and understanding of all food and beverage items in the menu and the ability to recommend Food and Beverage combinations and upsell alternatives.對(duì)菜單上的所有菜品和飲料有全面的知識(shí)和理解，并能推薦菜品和飲料的搭配及促銷。
·???????? Ensures that the Room Service area is kept clean and organized.確保包廂服務(wù)區(qū)保持清潔有序。
·???????? Liaises and organizes with Housekeeping Department that the established cleaning schedules are strictly adhered to.與客房部配合，確保嚴(yán)格執(zhí)行既定的清潔計(jì)劃。
6.HUMAN RESOURCE RESPONSIBIELITIES 人事職責(zé)
·???????? Oversees and assists in the recruitment and selection of all Banquet employees. Adheres to hotel guidelines when recruiting and uses a competency-based approach to selecting e7mployees.監(jiān)督和協(xié)助所有宴會(huì)員工的聘用和篩選。在招聘在篩選員工時(shí)在招聘時(shí)遵守酒店的指導(dǎo)方針，以能力基礎(chǔ)進(jìn)行選擇。
·???????? Oversees the punctuality and appearance of all Banquet employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.監(jiān)督所有宴會(huì)員工的守時(shí)性和儀容儀表，確保他們制服穿著正確，并根據(jù)酒店和部門的儀容儀表標(biāo)準(zhǔn)保持高標(biāo)準(zhǔn)的個(gè)人儀容儀表和衛(wèi)生。
·???????? Maximizes the effectiveness of employees by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.經(jīng)過(guò)適當(dāng)?shù)呐嘤?xùn)、指導(dǎo)和/或教導(dǎo)，通過(guò)提高每位員工的技能和能力將其效力發(fā)揮到最大化。
·???????? Conducts annual Performance Development Discussions with employees and to support them in their professional development goals.與員工進(jìn)行年度績(jī)效發(fā)展討論，支持他們實(shí)現(xiàn)職業(yè)發(fā)展目標(biāo)。
·???????? Assists in the development of Departmental Trainers through ongoing feedback and monthly meetings.通過(guò)持續(xù)的反饋和月度會(huì)議來(lái)幫助部門培訓(xùn)員不斷進(jìn)步。
·???????? Plans and implements effective training programmed for employees in coordination with the Training Manager and Departmental Trainers.與培訓(xùn)經(jīng)理和部門培訓(xùn)員協(xié)調(diào)，為員工制定計(jì)劃并落實(shí)有效的培訓(xùn)課程。
·???????? Oversees the preparation and posting of weekly work schedules, making sure that they reflect business needs and other key performance indicators.監(jiān)督每周工作時(shí)間安排的準(zhǔn)備和記錄，確保可以反映出營(yíng)業(yè)需求和其他重要的業(yè)績(jī)指數(shù)。
·???????? Encourages employees to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.鼓勵(lì)員工成為有創(chuàng)意的、主動(dòng)的、具有挑戰(zhàn)精神，并認(rèn)可他們對(duì)于營(yíng)運(yùn)成功所做出的貢獻(xiàn)。
·???????? Supports the implementation of The People Philosophy, demonstrating and reinforcing Brand’s Values and Culture Characteristics.支持落實(shí)以人為本，示范并加強(qiáng)品牌價(jià)值觀和文化特色。
·???????? Ensures that all employees have a complete understanding of and adhere to employee rules and regulations.確保所有員工完全理解并嚴(yán)格遵守員工守則。
·???????? Ensures that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.確保員工遵守所有與消防、防護(hù)和安全相關(guān)的酒店、公司和當(dāng)?shù)氐闹贫取⒄吆鸵?guī)章。
·???????? Feedbacks the results of the Employee Opinion Survey and ensures that the relevant changes are implemented.對(duì)于員工意見(jiàn)調(diào)查做出反饋并落實(shí)相應(yīng)的改善措施。
7.OTHER RESPONSIBIELITIES 其他職責(zé)
·???????? Is knowledgeable in statutory legislation in employee and industrial relations. 熟知與員工和行業(yè)相關(guān)的法律法規(guī)。
·???????? Exercises responsible management and behavior at all times, positively representing the hotel management team.始終表現(xiàn)負(fù)責(zé)的管理和行為，并以積極的形象代表酒店管理團(tuán)隊(duì)
·???????? Understands and strictly adheres to Rules and Regulations established in the Employee Handbook and the hotel's policies concerning fire, hygiene, health and safety.理解并嚴(yán)格遵守員工手冊(cè)中的規(guī)章制度以及涉及到消防、衛(wèi)生、健康和安全的酒店政策。
·???????? Ensures high standards of personal presentation and grooming.確保保持高標(biāo)準(zhǔn)的個(gè)人形象和儀容儀表.
·???????? Maintains strong, professional relationships with relevant representatives from competitor hotels, business partners and other organizations, including local schools, hotel schools and universities.與競(jìng)爭(zhēng)對(duì)手的酒店代表、生意伙伴和其他公司組織，包括本地的學(xué)校、旅游學(xué)校和大學(xué)保持良好的合作關(guān)系.
·???????? Responds to changes in the Room Service function as dictated by the industry, company and hotel.根據(jù)行業(yè)、公司和酒店對(duì)于餐飲職能要求的變化做出反應(yīng).
·???????? Attends training sessions and meetings as and when required.需要時(shí)參加培訓(xùn)課程和會(huì)議.
·???????? Carries out any other reasonable duties and responsibilities as assigned.執(zhí)行分派的任何合理任務(wù)和額外職責(zé).
·???????? Your JD would be updated base on needs. We would acknowledge the latest JD signed.根據(jù)工作需要或工作調(diào)動(dòng),您的崗位職責(zé)將會(huì)被調(diào)整，以最新版本為準(zhǔn)
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酒店業(yè)--國(guó)內(nèi)高端酒店/5星級(jí)
100-499人
私營(yíng)．民營(yíng)企業(yè)
紫云玄清是金壇茅山旅游度假區(qū)首家以“維持生態(tài)、恢復(fù)生態(tài)”為規(guī)劃建設(shè)前提，打造環(huán)境優(yōu)先，山水交融，注重建筑空間與茅山自然生態(tài)景觀相互交融、和諧共生的低密度五星級(jí)標(biāo)準(zhǔn)度假酒店。該項(xiàng)目位于江蘇省金壇茅山旅游度假區(qū)北部核心片區(qū)，西臨茅山頤園，北接金茅公路，占地1825畝，建設(shè)用地面積約216.08畝，建筑面積3.1萬(wàn)平方米，由常州紫云湖旅游開(kāi)發(fā)有限公司投資建設(shè)，總投資超10億元。項(xiàng)目以“生態(tài)游憩、休閑度假、文化體驗(yàn)”為功能定位，突出山水交融的自然特色，主要呈現(xiàn)“一核、二帶、七區(qū)”空間布局和“同心圓式”綠化結(jié)構(gòu)。其中“一核”為湖心酒店；“二帶”為入口瀑布景觀帶、濕地景觀帶；“七區(qū)”為入口區(qū)、會(huì)議綜合區(qū)、書畫院、酒店配套區(qū)、森林生態(tài)區(qū)、濕地果園、保育生態(tài)區(qū)；“同心圓式”型綠化由林地、濕地、水系、島嶼、庭院構(gòu)成。項(xiàng)目將按五星級(jí)標(biāo)準(zhǔn)打造高端度假型酒店，建有宴會(huì)中心、湖濱酒店、書畫院、養(yǎng)生館和客房區(qū)等，客房總數(shù)約80間，建成后擬由日本酒店運(yùn)營(yíng)公司運(yùn)營(yíng)。目前酒店主體建筑已完成，內(nèi)裝硬裝施工接近尾聲，軟裝及室內(nèi)家具陳設(shè)即將入場(chǎng)，預(yù)計(jì)2024年5月對(duì)外運(yùn)營(yíng)。
