• 五险一金
• 技能培训
• 带薪年假
• 人性化管理
• 管理规范
• 岗位晋升
• 包吃包住

行政
Administration
1.建立完善并且维护部门营运手册，部门营运手册应当反映出酒店政策和程序以及工作过程和标准。确保每年进行回顾，反映出改变。
Develops, maintains and updates a detailed Department Operations Manual that reflects policies & procedures, work processes and standards of performance within the Division. Ensures annual review to accurately reflect any changes. 
2.负责准备餐饮部年度商业计划，确保部门目标充分体现酒店目标并满足员工需要。
Responsible for preparing the annual Food and Beverage Business Plan ensuring Divisional Objectives fully address business objectives of the hotel and needs of associates. 
3.与总经理和餐饮部总监密切合作准备和定期更新餐饮部预算，确保达到预算目标并且有效控制成本。
Prepares and regularly updates Food and Beverage Departmental Budget in close cooperation with the General Manager and Director of Food and Beverage, ensuring targets are met and costs are effectively controlled. 
4.确保厨房所有表格及报告准时上交到总部。
Ensures that all Kitchen forms and reports are forwarded in time to the Corporate/ Divisional Food and Beverage Departments. 
5.确保烹饪配方、转换烹饪配方、收益表和生产说明的准确维护。
Ensures accurate maintenance of recipes, conversion recipes, yield tables and product specifications. 
6.负责所有集团报告、部门报告、酒店报告及政府报告的准确性并及时提交。
Responsible for ensuring that all Corporate, Divisional, Hotel and Governmental reports are compiled accurately and submitted in a timely manner. 

营运
Operational
1.尽可能购买当地新鲜产品，通过有限的菜单的频繁更换，确保为客人提供花样繁多的菜肴。
Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure that the guest is always offered a variety of food items. 
2.考虑到正确的就餐人数、市场条件、菜肴的受欢迎程度及菜单不断更新的因素，监督菜单的设计及利用剩余的食品原料，
Oversees the planning of menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various dishes and frequency of menu. 
3.回顾菜单、分析烹饪配方、确定选材、进行人员分配、计算管理费用的成本及菜式定价。
Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items. 
4.指导原材料分摊制度，以控制成本。
Directs food apportionment policy to control costs. 
5.根据价格及产品的市场导向，引进及尝试市场中出现的新产品。
Introduces and tests the market with new products which are market-orientated in terms of price and product. 
6.经常检查，确保餐饮准备中必须使用新鲜的食物。
Frequently verifies that only fresh products are used in Food & Beverage preparation. 
7.为客人提供新鲜食物，即使是最后一分钟准备，都要保证食物的高质量，并持之以恒，充分体现餐厅的风格及经营概念。
Serves fresh food to guests, which is prepared a la minute which is consistently of high quality, and which reflects the style of the outlet concept. 
8.监督各厨房厨师及中央厨房人员并协调他们的工作任务，确保经济省时的食物生产。
Supervises Outlet Chefs and Commissary Kitchen personnel and coordinates their assignments to ensure economical and timely food production. 
9.观察食物准备及烹饪的方法、食物的大小及分量和食物的装饰，确保食物按照所规定的方式准备。
Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner. 
10.经常到各厨房及餐厅进行食物和饮料品尝测试，并严格要求达到质量标准。
Frequently tastes food and beverage in all outlets and is demanding and critical in standards and quality. 
11.对食物的消费、采购、食物原材料及供应进行评估。
Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies. 
12.设计特殊菜肴，以及发展革新的烹饪处方。
Devises special dishes and develops innovative recipes. 
13.建立及加强食品营养以及各餐厅的卫生环境。
Establishes and enforces nutrition and sanitation standards for all restaurants. 
14.与餐饮部总监工作，鼓励创新，支持市场营销及促销活动。
Works together with the Director of Food and Beverage, encouraging creativity, supporting marketing and up-selling activities. 

华邑®酒店及度假村是洲际酒店集团旗下为华人宾客度身打造的国际豪华酒店品牌，以全球知名的卓越管理体系为依托，热忱发扬以|礼|尊|和|达|为核心理念的中华待客之道，令“社交达人”们在商务活动中、亲朋好友聚会间，宾主尽兴、万事顺心通达！华邑®深刻洞悉国人商务社交之需求，致力于提供成熟完善的社交空间。优雅中华礼仪，亲切待客之道我们以温暖、细致的服务呵护宾客，在酒店内外，处处可见优雅中华礼仪的缩影。从迎接万福礼直到离别之际，每一个与客人接触交流的机会都彰显着我们对高标准的致敬。此外，提供为华人所衷爱的品茗和宵夜是我们对中国文化和习惯的致敬，亦体现华邑®的亲切待客之道。彰显身份的尊贵体验华邑®酒店及度假村深谙“知礼尊客”的重要性，独树一帜的大堂贵宾接待服务和专属餐饮管家，都旨在让宾客在入住期间尽享贵宾待遇。亲近自然的和悦享受华邑®酒店及度假村秉承“亲近自然又不失奢华”的设计理念，不论花园大堂还是度假风格的卫浴体验，都旨在令宾客倍感自然清净，和悦身心。万事亨达的高端商务社交设施华邑®通晓国人商务社交的细腻需求，为商务聚会宴请、私人派对、私密轻松商务会谈提供一系列成熟完善的社交空间，包括最具华邑®特色的“举茗邑”和“聚膳邑”，必将成为商务人士逐求成功与共识的会聚之所。