- 職位性質(zhì)：全職
- 工作地區(qū)：浙江省杭州市
- 招聘人數(shù)：若干
- 學(xué) 歷：不限
- 工作經(jīng)驗：不限
- 提供食宿：提供食宿
- 年齡要求：不限
- 計算機(jī)能力：不限
- 語言要求：中國普通話(熟練)
- 國際聯(lián)號工作經(jīng)歷：優(yōu)先
- 薪資待遇：6千-1.6萬
- 職位有效期：2026-04-04至2026-07-03
職位：侍酒師/侍酒師助理
崗位職責(zé)/職位描述
崗位概述 Job Overview
"1.餐飲日常運(yùn)營工作管理，確保餐飲酒水出品品質(zhì)與服務(wù)質(zhì)量，提升客戶滿意度進(jìn)而達(dá)成經(jīng)營目標(biāo)。
Manage the daily operation of the catering business, ensuring the quality and service level of food and beverages, and enhancing customer satisfaction to achieve 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 "代表酒水板塊出席酒店相關(guān)會議，及時同步會議核心信息并精準(zhǔn)部署后續(xù)工作任務(wù)。
Representing the beverage department to attend hotel-related meetings, promptly synchronizing the core information of the meetings and accurately planning the subsequent tasks."
2 "日常酒窖管理，規(guī)范儲存、定期庫存盤點(diǎn)等，保障酒品品質(zhì)完好、庫存數(shù)據(jù)精準(zhǔn)。
Daily wine cellar management involves standardizing storage procedures and conducting regular inventory checks, ensuring the integrity of the wine quality and the accuracy of inventory data."
3 "協(xié)助餐廳日常運(yùn)營，根據(jù)客人需求推薦適配的酒水。
Assist in the daily operation of the restaurant and recommend suitable beverages according to the guests' needs."
4 "系統(tǒng)性維護(hù)客戶關(guān)系，通過個性化服務(wù)及線上（包括但不限于大眾點(diǎn)評，攜程，小紅書 ，抖音，Tripadviser等）建立深度連接，持續(xù)提升客戶滿意度并轉(zhuǎn)化為餐廳忠誠客戶。
Systematically maintain customer relationships by conducting interactive communication and providing personalized services, as well as establishing deep connections with online platforms (including but not limited to Dianping, Ctrip, Xiaohongshu, Douyin, Tripadviser, etc.). Continuously enhance customer loyalty and convert them into loyal customers of the restaurant."
5 "協(xié)助上級結(jié)合各部門業(yè)務(wù)需求，制定酒水、酒水工具及設(shè)備的安全與最高庫存標(biāo)準(zhǔn)；同時實(shí)時監(jiān)控庫存動態(tài)，按需調(diào)整補(bǔ)貨節(jié)奏，保障物資供應(yīng)穩(wěn)定、避免積壓或短缺。
Assist the supervisor in formulating the safety and maximum inventory standards for beverages, beverage tools and equipment based on the business needs of each department. At the same time, monitor the inventory dynamics in real time and adjust the replenishment schedule as needed to ensure stable supply of materials and avoid overstocking or shortages."
6 "協(xié)同上級系統(tǒng)化編制餐飲預(yù)算，對執(zhí)行過程實(shí)施全周期動態(tài)監(jiān)控（確保累計偏差率≤±5%）。
Collaborate with the superior system to systematically prepare the catering budget, and implement full-cycle dynamic monitoring of the execution process (ensuring that the cumulative deviation rate is ≤ ±5%)."
7 "深化供應(yīng)鏈協(xié)同，精細(xì)化管控構(gòu)建可持續(xù)成本優(yōu)勢，以此驅(qū)動營收規(guī)模增長，品牌口碑沉淀，及社會責(zé)任。
Deepen supply chain collaboration, implement refined management to build sustainable cost advantages, thereby driving revenue growth, brand reputation accumulation, and social responsibility."
8 "基于市場需求分析，協(xié)同上級擬定質(zhì)價比高的酒水單，并嚴(yán)格執(zhí)行標(biāo)準(zhǔn)化出品規(guī)范。
Based on the analysis of market demand, collaborate with superiors to formulate a beverage list with a high quality-price ratio, and strictly implement standardized production procedures."
9 "實(shí)時響應(yīng)并處置運(yùn)營突發(fā)狀況，及時通報并總結(jié)成冊編制應(yīng)急預(yù)案案例集，形成可復(fù)用的經(jīng)驗知識庫。
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."
10 "承接并執(zhí)行上級或跨部門協(xié)作需求的突發(fā)性、臨時性運(yùn)營任務(wù)，確保任務(wù)執(zhí)行質(zhì)量與運(yùn)營效率。
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."
11 "實(shí)時了解本地競爭對手的餐飲運(yùn)營情況，并與自身進(jìn)行比較，實(shí)時優(yōu)化酒店餐飲經(jīng)營策略，精準(zhǔn)汲取競品優(yōu)勢并補(bǔ)足自身短板。
Real-time monitoring of the restaurant operation conditions of local competitors, comparison with one's own situation, real-time optimization of hotel restaurant operation strategies, precise absorption of competitive advantages and supplementation of one's own weaknesses."
12 "市場洞察與客戶需求分析，驅(qū)動產(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."
13 "依托線上線下全渠道學(xué)習(xí)體系持續(xù)提升市場敏銳度，了解市場最新動態(tài)將前沿市場趨勢支持日常運(yùn)營的管理工作。
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."
14 "責(zé)任意識：對管理區(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."
15 "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."
16 "在首席侍酒師休假期間，代為履行其領(lǐng)域的職責(zé)。
During the chief sommelier's absence, I will take over his responsibilities in this area."
