三亞海棠灣費(fèi)爾蒙酒店| 招聘職位
- 職位性質(zhì)：全職
- 工作地區(qū)：海南省三亞市
- 招聘人數(shù)：1人
- 學(xué) 歷：中專
- 工作經(jīng)驗(yàn)：2年以上
- 提供食宿：不限
- 年齡要求：不限
- 計(jì)算機(jī)能力：熟練
- 語言要求：中國普通話(精通)
- 國際聯(lián)號(hào)工作經(jīng)歷：優(yōu)先
- 薪資待遇：4.5千-5.5千
- 職位有效期：2026-03-13至2026-06-11
職位：宴會(huì)廳主管 Banquet Supervisor(已停止招聘)
崗位職責(zé)/職位描述
Primary Responsibilities主要職責(zé)
1. To have full knowledge of the Food & Beverage menu contents and all other special promotions taking place in the hotel. Knowledge of all menu items, garnishes, contents and preparation methods. To be able to explain them in detail to guests.?
充分掌握餐飲相關(guān)的菜單和其他酒店促銷的特殊菜品和飲品；了解菜單所有欄目、裝飾菜、食物和烹制方法。能夠?yàn)榭腿颂峁┫鄳?yīng)的詳細(xì)說明。
2.By completing checklist in product knowledge.
能夠達(dá)到產(chǎn)品知識(shí)的要求。
3. Make sure all areas are cleaned and maintained in accordance with operating procedure.
確保所有區(qū)域與開始用餐時(shí)一樣整潔。
4. Participate in service as necessary in accordance with Restaurant/Bar needs.
根據(jù)餐廳和酒吧的需求來參與相關(guān)服務(wù)。
5. To actively promote the service and facilities of the Fairmont Hotels to guests and suppliers of the hotel.
能夠積極的向客人及供應(yīng)商推薦費(fèi)爾蒙酒店的服務(wù)及設(shè)施。
6.To understand how to operate all the equipment used in the outlet.
?懂得使用餐廳內(nèi)的所有設(shè)備。
7.Confidently knowing all outlets & hotel information.
?熟悉所有餐廳及酒店其他部門的信息。
8.Look for ways to upsell and cross sell.
能通過多種促銷的手段為酒店，自己的部門和其他餐飲部門帶來更多經(jīng)濟(jì)效益。
9.To perform all duties and responsibilities in a manner that ensures your safety and that of others in your workplace.
在工作過程中，能夠做好本職工作，保證自己及其他人的安全。
10.Maintains guest’s history.
記錄就餐客人的情況。
11. Understand dietary requirements and offer appropriate suggestions.
了解客人食品和酒水的要求，并可以給出適當(dāng)?shù)慕ㄗh。
12.Adjust service to suit guests’ requests, personalize to meet needs.
根據(jù)顧客需求，提供個(gè)性化服務(wù)。
13.Schedules Guest Reservations and arranges for private function or special parties.
根據(jù)客人的預(yù)定安排相關(guān)的私人活動(dòng)或者特殊會(huì)議。
14.To facilitate all guest needs and expectations in the restaurant by providing extraordinary service.
盡力滿足客人在餐廳里的需要和期望，并為其提供卓越非凡的服務(wù)。
15.The Supervisor/Captain is responsible for the entire operation in the absence of the Manager or Assistant Manager.
在經(jīng)理或者副經(jīng)理不在時(shí)主管/領(lǐng)班要負(fù)責(zé)餐廳的整體運(yùn)營。
16.Assist the restaurant manager with training all colleagues for ‘induction training’ and ‘on the job training’.
協(xié)助餐廳經(jīng)理進(jìn)行就職培訓(xùn)，及在職培訓(xùn)。
Knowledge and Experience知識(shí)與經(jīng)驗(yàn)
1.?6 – 12 months in a food service position, similar operationsstyle.
具有6-12個(gè)月餐飲相關(guān)的服務(wù)經(jīng)驗(yàn)。
2.Retail or guest interaction experience.
具有銷售/對客服務(wù)經(jīng)驗(yàn)。
3.?Food and /or beverage knowledge (personal interest/ professional).
對餐飲有一定了解（個(gè)人愛好/專業(yè)）。
