- 職位性質(zhì)：全職
- 工作地區(qū)：浙江省杭州市
- 招聘人數(shù)：2人
- 學(xué) 歷：不限
- 工作經(jīng)驗(yàn)：不限
- 提供食宿：提供食宿
- 年齡要求：不限
- 計(jì)算機(jī)能力：不限
- 語(yǔ)言要求：中國(guó)普通話(良好)
- 國(guó)際聯(lián)號(hào)工作經(jīng)歷：優(yōu)先
- 薪資待遇：6千-9千
- 職位有效期：2026-04-04至2026-07-03
職位：調(diào)酒師
崗位職責(zé)/職位描述
崗位概述 Job Overview
"1.餐廳日常運(yùn)營(yíng)工作管理，確保餐飲出品品質(zhì)與服務(wù)質(zhì)量，提升客戶(hù)滿(mǎn)意度進(jìn)而達(dá)成經(jīng)營(yíng)目標(biāo)。
Manage the daily operations of the restaurant to ensure the quality and service of the food and beverages, enhance customer satisfaction, and thereby achieve the business goals.
2.嚴(yán)格遵守酒店規(guī)章制度、食品衛(wèi)生安全與消防安全規(guī)范及國(guó)家相關(guān)法律法規(guī)。
Strictly abide by the hotel's rules and regulations, food hygiene and safety standards, fire safety norms, and relevant national laws and regulations."
核心職責(zé) Core Responsibilities
1 "熟悉酒店酒吧的日常運(yùn)作，確保日常酒水出品符合酒店標(biāo)準(zhǔn)。
Know well bar daily operation and keep daily beverage presentation according hotel group standard."
2 "維護(hù)好酒吧的設(shè)施設(shè)備，及時(shí)向上級(jí)反映工作中的問(wèn)題。
Maintain bar equipment and report to superior if there is any problem."
3 "做好部門(mén)盤(pán)點(diǎn)工作，確保衛(wèi)生狀況符合標(biāo)準(zhǔn)及做好備品的準(zhǔn)備工作。
Do daily beverage inventory, make sure sanitary condition according standard and turn on preparation."
4 "積極配合餐廳經(jīng)理完成部門(mén)的推廣工作和銷(xiāo)售指標(biāo)。
Works with Superior on department promotion and sells target."
5 "協(xié)助各餐廳制定物資與酒水的安全庫(kù)存及最高庫(kù)存標(biāo)準(zhǔn)，并結(jié)合實(shí)際經(jīng)營(yíng)情況進(jìn)行動(dòng)態(tài)調(diào)配，按季度完成標(biāo)準(zhǔn)更新。
Assist each restaurant in establishing safe inventory levels and maximum inventory standards for materials and beverages, and make dynamic adjustments based on actual business conditions. Complete the standard updates on a quarterly basis."
6 "執(zhí)行餐飲部績(jī)效考核體系，跟進(jìn)指標(biāo)設(shè)定及數(shù)據(jù)復(fù)盤(pán)，激勵(lì)員工達(dá)成預(yù)算目標(biāo)。
Implement the performance assessment system of the catering department, follow up on the setting of indicators and data review, and motivate employees to achieve the budget targets."
7 "制定和執(zhí)行餐廳餐飲產(chǎn)品促銷(xiāo)活動(dòng)日歷。
Develop and implement Promotions Calendar for F&B products in restaurant."
8 "協(xié)同上級(jí)編制部門(mén)酒水預(yù)算，全周期動(dòng)態(tài)監(jiān)控預(yù)算執(zhí)行（確保累計(jì)偏差率≤±5%），依監(jiān)控?cái)?shù)據(jù)制定年度 CAPEX 及月度采購(gòu)計(jì)劃。
Collaborate with the superior's planning department to prepare the beverage budget. Conduct dynamic full-cycle monitoring of the budget execution (ensuring the cumulative deviation rate is within ±5%). Based on the monitoring data, formulate the annual CAPEX and monthly procurement plans."
9 "協(xié)同上級(jí)編制部門(mén)預(yù)算，全周期動(dòng)態(tài)監(jiān)控預(yù)算執(zhí)行（確保累計(jì)偏差率≤±5%），依監(jiān)控?cái)?shù)據(jù)制定年度 CAPEX 及月度采購(gòu)計(jì)劃。
Collaborate with the superior budgeting department to prepare the budget, conduct dynamic full-cycle monitoring of budget execution (ensuring the cumulative deviation rate is within ±5%), and based on the monitoring data, formulate the annual CAPEX and monthly procurement plans."
10 "基于市場(chǎng)需求分析，協(xié)同直屬上級(jí)及廚房擬定高性?xún)r(jià)比菜單與飲品單，嚴(yán)執(zhí)出品標(biāo)準(zhǔn)化規(guī)范。
Based on market demand analysis, collaborate with the immediate supervisor and the kitchen to formulate cost-effective menu and beverage lists, and strictly adhere to the standardization regulations for production."
11 "實(shí)時(shí)響應(yīng)并處置運(yùn)營(yíng)突發(fā)狀況，及時(shí)通報(bào)并總結(jié)成冊(cè)編制應(yīng)急預(yù)案案例集，形成可復(fù)用的經(jīng)驗(yàn)知識(shí)庫(kù)。
Respond and handle operational emergencies in real time, promptly notify and summarize them into a case collection for emergency response plans, and form a reusable knowledge base of experience."
12 "承接并執(zhí)行上級(jí)或跨部門(mén)協(xié)作需求的突發(fā)性、臨時(shí)性運(yùn)營(yíng)任務(wù)，確保任務(wù)執(zhí)行質(zhì)量與運(yùn)營(yíng)效率。
Take on and execute sudden and temporary operational tasks based on the requirements from superiors or cross-departmental collaborations, ensuring the quality and efficiency of task execution."
13 "實(shí)時(shí)掌握本地競(jìng)品餐廳運(yùn)營(yíng)情況，對(duì)標(biāo)自身開(kāi)展對(duì)比分析，優(yōu)化部門(mén)經(jīng)營(yíng)策略，精準(zhǔn)借鑒競(jìng)品優(yōu)勢(shì)、補(bǔ)齊自身短板。
Real-time monitoring of the operational conditions of local competing restaurants, conducting comparative analysis with oneself, optimizing the department's business strategies, and accurately drawing on the advantages of competing restaurants while filling in the gaps in one's own weaknesses."
14 "市場(chǎng)洞察與客戶(hù)需求分析，驅(qū)動(dòng)產(chǎn)品創(chuàng)新研發(fā)與現(xiàn)有產(chǎn)品迭代優(yōu)化的規(guī)劃與執(zhí)行。
Based on market insights and analysis of customer needs, drive the planning and execution of product innovation research and
development as well as the iterative optimization of existing products."
15 "依托線上線下全渠道學(xué)習(xí)體系持續(xù)提升市場(chǎng)敏銳度，了解市場(chǎng)最新動(dòng)態(tài)將前沿市場(chǎng)趨勢(shì)支持日常運(yùn)營(yíng)的管理工作。
Relying on the all-channel learning system both online and offline, continuously enhance market sensitivity, keep abreast of the
latest market trends, and support daily operation management with cutting-edge market trends."
16 "協(xié)同上級(jí)開(kāi)展人力規(guī)劃與需求管理，推進(jìn)培訓(xùn)體系建設(shè)、傳遞企業(yè)關(guān)愛(ài)，助力員工高效達(dá)標(biāo)上崗；提升企業(yè)與員工雙向滿(mǎn)意度，構(gòu)建共生共贏的良性循環(huán)。
Collaborate with superiors to carry out human resource planning and demand management, promote the construction of the training system, convey corporate care, and help employees achieve their goals efficiently and start their jobs smoothly; enhance the satisfaction of both the enterprise and its employees, and build a virtuous cycle of mutual benefit and win-win results."
17 "責(zé)任意識(shí)：對(duì)管理區(qū)域的收入、成本、安全、合規(guī)等指標(biāo)全權(quán)負(fù)責(zé)，具備 “結(jié)果導(dǎo)向” 思維。
Demonstrate a result-oriented closed-loop management mindset, assuming overall responsibility for operational indicators
(revenue/cost) and control indicators (safety/compliance) in the managed area."
18 "系統(tǒng)掌握涵蓋食品安全規(guī)范及消防安全等在內(nèi)的全部合規(guī)要求。
The system comprehensively masters all compliance requirements, including those related to food safety and fire safety."
