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崗位職責/職位描述

Supervise the service and delivery of menu items in assigned restaurant ensuring a high level of quality and consistency.

監督所在餐廳的服務和菜單內容的提供情況，確保高品質和一致性。

Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.???遵守當地的衛生和安全法規，或其它適用的規定，以及品牌規范和當地的規章制度。

Required Skills –

技能要求

1. 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。
2. 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。
3. Problem solving and training abilities.具有解決問題和培訓的能力

Qualifications –

學歷

Diploma in Hotel Management, Food & Beverage, or related field.

酒店管理，餐飲或相關專業的大專學歷。

Experience –

經歷

2 years related experience or an equivalent combination of education and experience.??Supervisory experience preferred.

2年相關工作經歷，或與此相當的教育和相關工作經驗結合的背景。具主管經驗優先考慮。