• 五险一金
• 带薪年假
• 人性化管理
• 岗位晋升
• 员工生日礼物
• 技能培训
• 惊喜服务费
• 班车接送
• 食宿全含
• 全球免费房

1. Responsible for hygiene, cleanliness and good appearance of his station, and proper maintenance of all operating equipment, furniture, and fixtures.
到岗时需有干净整洁的外观，对餐厅的高标准服务有责任，计划，指导，统筹餐厅的所有员工。
2. Ensure that all associates are aware of the hotel facilities, name of Food & Beverage outlets, hours of operation, etc
确保所有员工都意识到酒店的设施、食品及饮料供应点,运营时间等等
3. Ensure that the restaurant is properly equipped and staffed at all times.  Check reservation.
确保餐厅运营设备及员工是充分的。检查预定。
 4.   Responsible for achieving the budget & controlling beverage costs in close co-operation with the cost controller.
和成本控制经理紧密合作，负责完成酒水预算和成本控制。
5.   Highly visible in the restaurant and handle complaints.
 处理餐厅现有的投诉。
6.   Establish good guest contact by setting up guest history cards, greet guests by name when possible, infrom regular guests about activities and promotion in the Hotel
通过客人资料 ，建立良好的客户关系, 如果可能，称呼客人名字,通知客人有关活动和酒店促销的东西。
7.   Solve all problems occurring in area of responsibilities.
有责任解决餐饮部所有存在的问题。
8.   Maintain good relationship with all associate within the Food & Beverage Division and other Division to ensure inter Departmental relationship.
与部门内及其它部门保持良好的关系。
9.  Lead, motivate, train associate and build a good working environment.
 领导，激励，培训，建立营造良好的工作环境
10.  Attend the daily briefing and monthly F & B meeting
出席的每日会议和每月餐饮会议。
11.  Prepare daily briefing of all associate on duty on menu knowledge, alcoholic and non- alcoholic beverages, food promotions and internal news, etc.
每日例会给当班同事分享菜单上的所有知识，酒类和非酒精饮料，食品促销和内部信息，等等。
12.  Maintain a high level of co-operation and communication with the Chef to avoid friction between Kitchen and service associate.
和厨师长保持合作和沟通，以避免厨房和服务摩擦。
13.  Consult the chef on daily specials.  Make sure that all subordinates know about each month’s target of sales and work together to achieve the set target.
和厨师长查阅每日特色菜。确保所有的下属都知道每月的销售目标，共同努力实现既定目标。
14.  Responsible for log book reports to ensure that all guests comments, complaints and daily incidents which happened in the outlet are written down in the log book and forwarded to the Director of Food & Beverage.
负责报告的日志，以确保所有客人的意见，投诉和日常事件，每个厅面发生的事情写在交班本上，并转交了餐饮总监。
15. Responsible for Guest Feedback and Revinate
对客人的反馈及在线点评负责。
16. Responsible for associate training and development.
负责员工培训和发展。

西安临潼悦椿温泉酒店坐落于西安的东大门临潼，酒店位于临潼国家度假区核心位置，占地235亩，建筑面积约11万平方米,拥有400间客房,6个风格迥异的餐厅。是新加坡悦榕集团与西安曲江临潼旅游投资（集团）有限公司共同打造的一个国际五星级温泉酒店群，主要包括主题酒店区、温泉水疗区、特色中餐区、西苑阁等区域，以现代风格诠释唐代宫廷韵味，融合了中国传统建筑中明柱、斗拱、屋面翼角造型与都会风情的当代温泉酒店。 Xi’an Lintong Angsana Hotel is located at East Gate of Lintong, whichis also in the middle of holiday village in Lintong. The whole hotel covers thearea of 235 acres, and the building areas are 11milion square meters. Our hotelhas 400 rooms for guests and 6 different styles of restaurants. Meanwhile, Xi’an Lintong Hotel is one of the five stars hotel which isestablished by Singapore Banyan Tree and Xi’an Qujiang Travel Investment Corporation. The hotel has beendivided by many different parts, including Theme Hotel Area, SPA Area, SpecialChinese Restaurant, Royal Garden Court and so on. One of the most spectacularaspect is that hotel combines the charm of Palace Tang and Chinese traditionalbuilding, like Minzhu, Brackets(Dougong), Roof Wing Angle and MetropolisCustoms.