岗位职责
Be familiar with
various kids’ and adults’ indoor/outdoor activities, be able to initiate
indoor/outdoor activities according to hotel business type and market
trend熟悉儿童乐园室内及户外的各项活动。根据酒店生意情况洞察市场趋势,能够开发各类活动。
Hold strong
knowledge and practice on fitness facilities and proficient training
skills具备丰富的健身知识,并且培训技能熟练。
To supervise and
instruct the safe use of the equipment in the Fitness area熟悉健身房区域的设施设备,能够给予客人安全使用设备进行指导。
Perform as a
professional, with a friendly business attitude and conduct all duties and
responsibilities as required形象气质良好,具备服务意识,根据要求完成所有工作职责。
2 years work
experience in same position under luxury hotel chain would be preferred 奢华品牌酒店同等职位2年工作经验优先。
1、Responsible for the day to day
operation of the Recreation department.
负责娱乐部的日常运作;
2、Ensuring
company procedures are followed and relevant documentation is completed.
确保遵守公司程序并完成相关文件;
3、Welcomes, and
assists guests with any requests, enquiries and directions.
欢迎并协助客人提出任何要求、询问和指示,负责及时为客人创造娱乐活动;
4、Responsible
to create recreational events for the Guest on timely manner.
编制每日销售记录。提交每周和每月的销售、供应和需求报告。
5、Ensure to run
monthly department training and meetings are smoothly..
确保每月部门培训和会议顺利进行。
6、Responsible
to maintain stock of the department and minimize the expenses.
负责维护本部门的库存,尽量减少开支。
7、Responsible
to make sure that all associates in his departments follow the department
standards.
负责确保其部门的所有员工遵守部门标准。
8、Responsible
for inventory of all the items in the Department. Conducts weekly and monthly
stock check.
负责本部门所有物品的盘点。每周和每月进行库存检查。
9、Ensures
communication with other departments and sections within the Recreations on
schedule of activities conducted.
确保与其他部门和部门内部各模块按照活动时间表进行沟通。
10、Ensures that
all requests are dealt with in a timely and professional manner.
确保及时、专业地处理所有请求。
饼房厨师工作职责:
1、在厨房运作方面支持副厨师长或厨房主管工作,保证提供高效率的服务。
2、 计划和准备执行高质量的食品和摆台在指定的区域和餐厅。
3、根据标准食谱卡、为客人及团队成员准备和制作食品。
4、 严格按照菜谱、标准和摆盘标准。
5、在酒店运营之中保持HACCP各方面要求。
Job Description:
1、Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures.
2、Support the Sous Chef or the Chef de Partie in ensuring smooth operation of the kitchen and prompt service at all times.
3、Plan, prepare and implement high quality food and beverage products and set-ups in the restaurant.
4、Work seamlessly with recipes, standards and plating guides.
5、Maintain all HACCP aspects within the hotel’s operation.