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崗位職責/職位描述

Job responsibility 【崗位職責】

1. Responsible for the daily operation and management of the hotel bar area, including beverage preparation, product quality control, and cost control.負責酒店酒吧區域的日常運營管理，包括酒水調制、出品質量把控及成本控制。
2. Develop innovative cocktails and specialty drinks according to hotel brand standards, and regularly update the wine list.根據酒店品牌標準，研發創新雞尾酒及特色飲品，定期更新酒單。
3. Ensure efficient and smooth bar service processes, enhance guest experience, handle guest feedback and special needs.確保酒吧服務流程高效順暢，提升賓客體驗，處理賓客反饋及特殊需求。
4. Manage bar inventory, regularly check drinks and materials, control losses, and optimize procurement plans.管理酒吧庫存，定期盤點酒水及物料，控制損耗并優化采購計劃。
5. Train and guide the bartender team to enhance their professional skills and service awareness.
6. 培訓及指導調酒師團隊，提升團隊專業技能與服務意識。
7. Maintain bar equipment and environmental hygiene to ensure compliance with food safety and hygiene standards.維護酒吧設備及環境衛生，確保符合食品安全與衛生標準。
8. Assist in planning and executing bar themed events or promotional plans to increase revenue and brand influence.協助策劃并執行酒吧主題活動或促銷方案，提升營收與品牌影響力。

Job?requirements 【崗位要求】

1. Proficient in classic cocktail making techniques and possessing solid knowledge of alcoholic beverages (including spirits, wine, beer, etc.).熟練掌握經典雞尾酒調制技法，具備扎實的酒水知識（包括烈酒、葡萄酒、啤酒等）。
2. Strong innovation ability, able to independently design characteristic wine lists and implement them on the ground.具備較強的創新能力，能獨立設計特色酒單并落地執行。
3. Good service awareness and communication skills, able to flexibly respond to guest needs.良好的服務意識與溝通能力，能靈活應對賓客需求。
4. Familiar with bar operation processes, including inventory management, cost accounting, and hygiene and safety standards.熟悉酒吧運營流程，包括庫存管理、成本核算及衛生安全規范。
5. Sensitive to industry trends, paying attention to emerging beverage culture and consumer preferences.對行業趨勢敏感，關注新興酒水文化與消費偏好。
6. Can adapt to shift work system, including night and holiday scheduling.能適應輪班工作制，包括夜間及節假日排班。