• 包吃包住
• 节日礼物
• 带薪年假
• 年度旅游
• 技能培训
• 岗位晋升
• 员工生日礼物
• 领导好
• 人性化管理
• 五险

1. Effectively manage the restaurant by ensuring the following:
有效管理餐厅
2. Oversee the Implementation of standards as detailed in the departmental standards and procedures manual
根据部门的标准和程序手册，监督执行的情况
3. Adhere to opening and closing procedures
遵循开门和关门的程序
4. Adhere to bill paying procedures 
遵循帐单支付的程序
5. Conduct effective shift briefings ensuring all staff are aware of VIPs, special occasions, daily specials; emphasis on up selling certain products; etc
组织有效的交接班例会，确保所有员工知道了解贵宾、特别场合和每日的特色菜，并推销更好的产品
6. Personally meet and farewell a minimum of 80% of your customers
至少亲自接待80%的客人以及与他们告别
7. Encourage and motivate staff to provide optimum service during all shifts
鼓励和激发员工提供合适的服务
8. Share recommendations and guest comments to Chef and F&B Manager to reflect current customer profile
与厨师长和餐饮部经理共同分析客人的评论和建议以了解顾客最近的整体情况
9. Develop and implement Promotions Calendar for F&B products in restaurant 
在餐厅发展和执行餐饮部产品的促销计划
10. Manage special event concepts
处理特别的活动计划
11. Anticipate market changes and review operations when necessary
注意市场的变化，必要时回顾营运情况
12. Conduct competitor analysis
分析竞争者的情况
13. Create positive publicity competitive opportunities
创造积极的公开竞争机会
14. Manage customer database and utilize effectively
管理顾客的资料并有效的利用
15. Actively pursue cost saving measures
积极地采取开支节省措施
16. Liaise with Sales Manager during tender process to obtain new accounts; Food and Beverage specific
在发展过程中与销售部经理联系，以获得新的客户和特色的食物和酒水
17. Well managed wage and well controlled beverage cost 
合理的控制工资和酒水开支
18. Well controlled stock item
合理的控制好库存物品
19. Analyze food and beverage statistics through point of sale system 
分析食物和酒水的销售额
20. For conferring daily with supervisory staff and management on any operational problems. Conducting inspection tours of the operation to ensure proper cleanliness, manning and mise en place for daily business.
与上级或主管级员工交流协商每日的运作问题。在每日营业期间视察运作的场地 确保适当的情节、人事安排以及摆放等。
21. Must maintain effective discipline over the department, ensuring that all Departmental rules and regulations are adhered to. And that all grooming and hygiene standards are maintained. Taking disciplinary action wherever required to enforce this.
维持部门内有效的纪律，确保遵循所有部门的规章制度，仪容仪表和卫生标准。在需要贯彻执行的地方采取处罚行动。
22. To assign and delegate responsibilities and authority for the operation areas within the department to the Supervisors. Developing the position within a suitable time frame (to be discussed) so that they may be able to carry out the duties and responsibilities of the Manager.
为主管分配和委派部门内操作区域的责任和职责。在适当的时间周期内发展有潜力的员工，以便他们能够执行经理的责任和职责。
23. To maintain effective communication on the activities of the department with the F&B Office and other areas of the Hotel, in order to provide the best possible service to the guests.
与餐饮办公室和酒店其他部门就酒店的活动保持有效的交流，以便为客人提供最佳的服务。
24. To be aware of trends, practices and new products available or current in the industry, by means of monthly competitor evaluations, industry analysis and trade literature.
通过每月评估竞争对手，行业分析和贸易文学注意发展趋势、实操、可用的新产品和行业内的近况。
25. To maintain a high profile within the banquet during service periods, with emphasis on guest relations and needs.
在服务期间保持餐厅良好的形象，特别注意与客人的关系及他们的要求。
26. To plan and co-ordinate a guest recognition program, and implement once approved by the F&B Manager.
计划和协调客人的优惠政策计划，在餐饮部经理的同意下立即执行。
27. To ensure that all service and quality standards are maintained as per the operating policy of the outlet and requirements as set by the Hotel, and to correct whenever required.
确保根据酒店的要求和餐厅的操作制度提供高质量的服务，并在有必要时纠正。
28. To do monthly maintenance checks on al equipment, furniture and fixtures and reports all areas in need of attention to the appropriate department.
每月检查所有的设备、家具和工具，向相应部门报告需要注意的相关区域。
29. To ensure the safety of all equipment held within the restaurant, ensuring that all equipment is properly handled, cleaned and stored at all times. Correcting any areas which are in need of attention, so that all compliance with established polices is carried out.
安全的操作餐厅内的所有设备，确保时刻适当的操作、清洁和储存。改进需要注意的区域，以遵循现有的制度。
30. To ensure that Potential breakages are avoided and that staff are aware of the Departmental breakage procedure. And that full compliance is received with regards to minimizing breakage.
避免潜在的损坏，确保所有的员工注意部门的损坏程序并完全遵循以将损坏降到最低程度。
31. To actively participate in the set up and running of any promotion held in the outlet, including planning and implementation of such promotions.
积极的参加部门组织的布置和运作促销活动，包括这种促销活动的计划和执行。

杭州中科久泰饭店位于杭州钱江新城CBD核心区位，临钱塘江而立，出门即达杭州城市阳台，可漫步江边美景。酒店有262间豪华客房，41间酒店公寓，半数以上的房间拥有独立的阳台，可以一览钱塘江景；酒店有四个餐厅，一楼有休闲中餐厅提供杭帮菜、上海菜；西餐厅分为Café和Dining两个板块，分别提供咖啡区域和休闲西餐；大堂吧提供下午茶；顶楼的中餐厅以包厢为主。酒店宴会设施超过1800平米，其中大宴会厅800平米，最高挑高9米。宴会厅位于18楼，2层挑高，临江全景落地玻璃窗并设有室外阳台，连接680平米室外空中花园，可以举行酒会、户外婚礼。除此之外，酒店还配备恒温室内泳池及健身房、斯诺克房。