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【崗位職責(zé)】
1.在遵循酒店服務(wù)流程標(biāo)準(zhǔn)的基礎(chǔ)上，設(shè)計出能體現(xiàn)中國餐飲文化、同時符合國際奢華餐飲評價體系的迎賓、侍酒、分餐及送客流程。
2.完全理解主廚的創(chuàng)作理念和每道菜的亮點，并能準(zhǔn)確、生動地傳達(dá)給服務(wù)團隊和賓客。
3.對每一道菜進行最終檢查，確保符合出菜標(biāo)準(zhǔn)。
4.營業(yè)高峰期，在現(xiàn)場指揮團隊，確保在突發(fā)狀況下，服務(wù)質(zhì)量不降級。
5.熟記?？偷目褪窓n案并利用系統(tǒng)記錄，確保服務(wù)團隊能提供個性化的驚喜服務(wù)。
6.當(dāng)出現(xiàn)菜品投訴或服務(wù)失誤時，即時安撫賓客，迅速給出讓客人滿意的解決方案。
7.引導(dǎo)賓客更好地理解和欣賞中餐文化，在恰當(dāng)?shù)臅r機介紹菜品背后的故事或食材的獨特之處。
8.定期組織服務(wù)團隊進行業(yè)務(wù)培訓(xùn)。
9.在高壓的工作環(huán)境中激勵團隊成員，同時營造一個互相尊重、積極向上的團隊氛圍。
10.關(guān)注翻臺率、人均消費等關(guān)鍵數(shù)據(jù)，并協(xié)同后廚和前廳，通過推出季節(jié)性菜單或搭配酒水套餐等方式提升營收。
11.維護線上門店。
12.監(jiān)管本部門內(nèi)固定資產(chǎn)和設(shè)施設(shè)備，確保丟失和破損在正常范圍內(nèi)。
13.根據(jù)業(yè)務(wù)和酒店的需要，隨時增加的其他職責(zé)和任務(wù)。
【Job Responsibilities】
Design guest greeting, wine service, tableside preparation, and farewell procedures that reflect Chinese culinary culture while meeting international luxury dining standards, based on hotel service protocols.
Fully understand the Chef's creative philosophy and the highlights of each dish, and communicate them accurately and vividly to the service team and guests.
Conduct final inspection of every dish to ensure compliance with plating standards.
Command the team on-site during peak hours to ensure service quality remains uncompromised in unexpected situations.
Memorize regular guests' profiles and utilize system records to ensure the service team delivers personalized surprise experiences.
Immediately comfort guests and promptly provide satisfactory solutions when food complaints or service errors occur.
Guide guests to better understand and appreciate Chinese culinary culture, introducing the stories behind dishes or unique ingredients at appropriate moments.
Regularly organize business training for the service team.
Motivate team members in a high-pressure work environment while fostering a respectful and positive team atmosphere.
Monitor key data such as table turnover rate and average spending per guest; collaborate with the kitchen and front of house to increase revenue through seasonal menus or beverage pairing packages.
Maintain online store presence.
Supervise fixed assets and facilities within the department, ensuring loss and damage remain within normal range.
Other duties and tasks as assigned based on business and hotel needs.

【崗位要求】
1.酒店管理等相關(guān)專業(yè)，大專及以上學(xué)歷優(yōu)先。
2.具備8年以上高端餐飲（五星級酒店、米其林或黑珍珠餐廳）從業(yè)經(jīng)驗。
3.擁有至少2年以上高端餐廳擔(dān)任餐廳經(jīng)理或店長的全面管理經(jīng)驗。
4.普通話標(biāo)準(zhǔn)，具備一定的英語聽說讀寫能力，能作為工作語言與外籍賓客溝通。
5.具備一定的餐酒搭配知識，能根據(jù)菜單設(shè)計合理的配酒或配茶方案。
6.具備商業(yè)敏銳度，能通過分析數(shù)據(jù)，協(xié)同后廚推出營銷方案。
7.精通成本管控。
8.能夠熟練使用辦公軟件。
9.年齡40周歲及以下，身體健康，善于溝通，有親和力，形象氣質(zhì)佳。
10.擁有米其林餐廳或黑珍珠餐廳管理經(jīng)驗者待遇從優(yōu)。
【Job Requirements】
College degree or above in Hotel Management or related majors preferred.
Minimum 8 years of experience in high-end dining (five-star hotels, Michelin or Black Pearl restaurants).
At least 2 years of comprehensive management experience as Restaurant Manager or Store Manager in high-end restaurants.
Standard Mandarin; proficient English listening, speaking, reading, and writing skills, capable of communicating with international guests as a working language.
Solid knowledge of food and wine pairing, able to design appropriate wine or tea pairing proposals based on menus.
Business acumen with ability to analyze data and collaborate with the kitchen to develop marketing initiatives.
Proficient in cost control.
Proficient in office software.
Age 40 or below, in good health, excellent communication skills, approachable, with outstanding appearance and demeanor.
Preferential treatment for candidates with Michelin or Black Pearl restaurant management experience.

雄安凱賓斯基大酒店是雄安國貿(mào)中心項目的重要組成部分，按照“綠色、智能、創(chuàng)新”理念傾力打造，面積約8.5萬平方米，由高端酒店和高級公寓組成，擁有約410間客房和131套服務(wù)式公寓，配備了一個占地1000多平方米的宴會廳和多個會議室、全天候餐廳、啤酒屋、大堂酒吧、熟食店和中餐廳，滿足商務(wù)和休閑旅客的需求。雄安凱賓斯基大酒店的建成將充分發(fā)揮承接高質(zhì)量疏解功能，為雄安國貿(mào)中心打造集高品質(zhì)商務(wù)辦公、高端集中商業(yè)、星級酒店、服務(wù)式公寓、軌道交通及航空服務(wù)功能于一體的雄安特色TOD（以公共交通為導(dǎo)向的發(fā)展模式）項目提供重要支撐。