• 五险一金
• 节日礼物
• 技能培训
• 带薪年假
• 岗位晋升
• 管理规范
• 员工生日礼物
• 年度旅游
• 月休8天
• 年终奖

 
Leadership competencies
1.        Change management: generate activity, seek new   challenges; demonstrate an optimistic outlook; recover quickly from failure.
2.        Commercial awareness: show awareness of market,   new business opportunities, financial issues such as revenue enhancement,   costs, profit/losses cash flow; have up-to-date knowledge of competitive   environment; implement cost-effective methods to ensure sustainable profit   growth.
3.         Assist   decision making: make sound decisions quickly under pressure; consider risks   based on information and analysis; make a rational, balanced judgement on the   basis of available information.
4.        Managing the work of others: work with an orientation   to the future; set clear, appropriate and well defined quality objectives;   encourage others to comply with legal and personal obligations; plan while   taking into account change and possible difficulties; provide team with clear   direction and keep them focused on tasks; actively support autonomy and   empowerment through appropriate delegation of work; follow projects until   completion; ensure key objectives are met.
5.        Motivating and influencing others: create a   climate of teamwork by encouraging co-operation and communication; care for   others by monitoring their well-being; inspire positive attitude to work   among subordinates; respect the contributions of others. 
6.        Organization savvy: maintain awareness of   organizational structure and goals; identify and present the key points of an   argument; promote ideas; establish links with people within and outside the   uses by using this network for the organization’s advantage.
7.        People development: encourage a culture of   continuous personal and work-related through own actions; ensure learning   from successes and failures, guide and coach colleagues; share personal   expertise and draw on the diverse background, skills and knowledge of people   while defining and reinforcing standards and appropriate behavior.
8.        Problem solution: reconcile conflicts; look for   relevant information in the decision-making process; analyze numerical data   and relevant sources of information in order to draw appropriate conclusions   and check facts to establish causes and effects; produce new ideas and   solutions to meet the demands of the situation.
9.        Strategic orientation: select the most   appropriate tactics from a range of alternatives and convey the plan to   others; set organizational strategy in line with organizational vision; use   multiple and relevant resources to achieve objectives; negotiate with a   variety of approaches.
Operational 
1.        Ensure that all the outlets and banquets are   managed efficiently according to the established concept statements. 
2.        Monitor service and Food & Beverage   standards in all outlets and banquets. Work with the Outlet Managers, Banquet   Service Manager and respective Chef de Cuisine’s to take corrective action   where necessary.
3.        Conduct frequent and thorough inspections   together with the Executive Chef of the Food & Beverage Operation.
4.        Frequently verify that only fresh products are   used in Food & Beverage preparation.
5.        Frequently taste Food & Beverage in all   outlets and be demanding and critical when it comes to Food & Beverage   quality.
6.        Assist the Executive Chef with creative suggestions   and ideas.
Guest Service
1.        Establish a rapport with guests maintaining   good customer relationships and handle all guest complaints, requests and   enquiries on food, beverage and service.
2.        Personally and frequently verify that guests in   the outlet are receiving the best possible service.
3.        Spend time in the outlets (during peak periods)   to ensure that the outlet is managed well by the respective Outlet team and   functions to the fullest expectations.
Marketing
1.        Prepare with the respective Outlet teams, a yearly   marketing plan for each outlet, which is the basis of the Food & Beverage   Annual Marketing Plan.
2.        Continuously seek ways to assist the Outlet   Management maximize their revenues and profits
3.        Monitor and analyze the activities and trends   of competitive restaurants, bars and other hotel’s banqueting departments.
4.        Ensure that all Outlet Management Teams and   Catering Department are fully aware of market needs and trends and that their   products meet these requirements.
Administration
1.        Develop and maintain a detailed Department   Operations Manual that reflects policies and procedures, work processes and   standards of performance within the Division. Ensures annual review to   accurately reflect any changes.
2.        Maintain a comprehensive library of Manuals for   all operational equipment.
3.        Responsible for preparing the annual Food &   Beverage Business Plan ensuring Divisional Objectives fully address business   objectives of the hotel and needs of colleagues. 
4.        Assist & Prepares and regularly updates   Food & Beverage Departmental Budget, in close cooperation with the   General Manager and Director of Finance ensuring targets are met and costs   are effectively controlled.
5.        Responsible for ensuring that all Corporate,   Regional, hotel and governmental reports are compiled accurately and submitted   in a timely manner.
Payroll and productivity
1.        Exercise efficient Payroll Management/Resource   allocation through the establishment of a flexible workforce throughout the   Division.
2.        Direct subordinates to ensure that productivity   meets standards given in accordance with Design Standards and Criteria and   the Food & Beverage Operations Manual.
3.        Focus attention on improving productivity   levels and the need to prudently manage utility/payroll costs within   acceptable guidelines ensuring optimum deployment and energy efficiency of   all equipment.
4.        Ensure new technology and equipment are   embraced, improving productivity whilst taking work out of the system.
5.        Establish a well-organized Food & Beverage   store, maintaining close control on the consumption of material, stores and   inventory control. Physical inventories of all supplies and operating   equipment are to be taken on a monthly and a quarterly basis respectively.
6.        Ensures adequate materials are on-hand to meet   operational and service needs and assists, if necessary,   materials/procurement personnel with sourcing desired/required materials at   the best price.
7.        Reviews and approves all invoices and Purchase   Requests involving Food & Beverage equipment, supplies etc.
People Management
1.        Recruit, select and develop Food & Beverage   colleagues to work following the operational, financial, administrative   philosophies willing to become multi skilled and perform multi tasks.
2.        Through hands on management, supervise closely   all Food & Beverage colleagues in the performance of their duties in   accordance with policies and procedures and applicable laws.
3.        Delegate appropriately, duties and   responsibilities to equipped and resourced colleagues, nurturing and   developing them whilst ensuring standards of operation and safety are maintained.
4.        Instill the Training philosophies of the   company and work closely with the Training Manager developing Departmental   Trainers, ensuring that all Managers and Supervisors take an active role in   the training and development of colleagues.
5.        Develop and assist with training activities   focused on improving skills and knowledge.
6.        Ensure colleagues have a complete understanding   of rules and regulations, and that behavior complies.
7.        Monitor colleague morale and provide mechanisms   for performance feedback and development.
8.        Conduct annual Performance Appraisals providing   honest and appropriate feedback.
9.        Effectively communicate guiding principles and   core values to all levels of colleagues.
General
1.        The efficient and economic operation of the   Food & Beverage Division providing services and support to other   Divisions as required, maintaining equipment in optimum condition.
2.        Assist to conducts weekly Food & Beverage   Meetings, ensuring all meetings are well planned, efficient and results   oriented.
3.        Attends and contributes to all Meetings as   required.
4.        Ensure all colleagues provide a courteous and   professional service at all times.
5.        Handles guest and colleague enquiries in a   courteous and efficient manner, reporting complaints or problems if no   immediate solution can be found, whilst feeding back a prompt follow up.
6.        Is knowledgeable in statutory legislation in   colleague and industrial relations, understanding and strictly adhering to   rules and regulations established in the Colleague handbook and the hotels   policies concerning fire, hygiene and health and safety.
7.        Take an active involvement in the Welfare,   Safety, Development and wellbeing of colleagues providing advice, counselling   and truthful, diplomatic feedback.
8.        Ensure high standards of personal presentation   and grooming.
9.        Maintains positive guest and colleague   interactions with good working relationships.
10.  Exercise responsible management and behavior at all times and   positively representing the hotel executive team.
11.  Respond to requests to undertake any reasonable tasks and secondary   duties and to changes as dictated by the hotel, industry and company.

地理位置：重庆是中央直辖市，位于中国西南方，是长江流域的政治、经济中心，被长江及嘉陵江环绕且坐落在山城之中的地形，也让这座城市独具特色。重庆丽晶酒店位于重庆市江北嘴中央商务区，拥有完善的商务及旅游配套设施。酒店交通便利、距离重庆江北国际机场仅30分钟车程，驱车10分钟即可到达渝中解放碑商圈及江北观音桥商圈。设计风格：酒店设计现代且雅致、满溢当地风情，融入重庆当代潮流元素以及辉煌历史，透过陶器、玉石、金属以及漆器等当地传统建材，展现传承经典的使命。设计师特别打造了一个平台，邀请包括韩国的陶艺家Lee Eun、台湾的金属艺术创作师Donnie Pan、艺术家Yi Meng以及美国雕塑家Jessica Drenk 等知名人士前来发挥创意，丰富酒店知性与文创的氛围。客房介绍：酒店拥有202间客房，其中包括21间套房，空间舒适宽敞，标准客房面积达55平方米，可眺望嘉陵江及渝中半岛美丽景致。优雅现代的室内装饰大量融入了当地特色，设计中的现代元素恰如其分地彰显出重庆在当今中国的经济与文化发展的重要性，让城市古老的历史焕发出新的生机。餐饮服务：酒店拥有一间大堂酒吧、一间提供全天候餐饮服务的餐厅，以及一间风格独具的中餐厅和一间藏酒丰富的牛排以及铁板烧餐厅，提供国际商旅以及本地品味人士至高的餐饮享受。除此之外，酒店还拥有先进会议设施以及可欣赏壮丽江景的大型宴会厅以及六间会议厅，大宴会厅最多可以举办容纳六百人的大型会议，满足各式会议以及宴会所需。其他设施：酒店内设商务中心以及顶级商务人士专属的丽晶俱乐部，让国际商旅尽享便利与舒适。设备完善的健身中心、SPA芳疗室、按摩浴池以及室内恒温游泳池，衬着山水之城的美景，打造出城市中的度假绿洲，营造喧嚣中难得的谧静。LOCATIONRegent Chongqing is situated at Jiangbeizui financial center, in the new bustling business center of Chongqing in Southwest China between the confluence of the Yangtze and Jialing rivers, conveniently across the river from the city center and at just a short 30-minute drive from the Chongqing Jiangbei International Airport and 10-minute drive to Jiefangbei or Guanyinqiao center.DESIGNThe hotel’s elegant and contemporary interiors are imbued with a sense of place and the design’s modern elements echo the economic importance of Chongqing. Through the clever use of traditional building materials - ceramic, jade, metal and lacquer, the hotel pays homage to Chongqing’s heritage and cultural past. The hotel interiors house an impressive assembly of art, including works by Lee Eun, the Korean ceramic artist; Donnie Pan, the Taiwanese artist who specializes in working with metal; Yi Meng, a Fine Artist and the American artist Jessica Drenk, whose textural sculptures highlight the chaos and beauty found in simple materials.ACCOMMODATIONSThe hotel offers rich and luxurious accommodations in the sprawling municipality and economic center of Chongqing. Designed for the upscale business traveler, the spacious property will feature a total of 202 rooms, inclusive of 21 suites with an average area of 55 square meters per standard room for guests to enjoy the panoramic and breathtaking views of the Jialing rivers and Yuzhong Peninsula in comfort.RESTAURANTS & BANQUETRegent Chongqing’s restaurants and bars offer international and local guests alike a range of cuisines to satisfy all palates; an all-day dining restaurant, a lobby lounge, a Chinese restaurant, and a specialty steak and teppanyaki restaurant that feature a dedicated wine cellar. The sophisticated and stylish new property has state-of-the art meeting facilities. The six private function rooms and 600 people grand ballroom provide guests with varied bespoke entertainment options while in full view of the scenic rivers all around.OTHER FACILITIESRegent Chongqing has a business center and an exclusive Regent Club to conveniently service business travelers. Additionally, a fully-equipped health and fitness center, Wellspring spa with sauna, a Jacuzzi and an in-door heated swimming pool provide the ultimate urban relaxation among beautiful sceneries.POINTS OF INTERESTRegent Chongqing is within walking distance to Chongqing’s Grand Theater and Science Museum, and mere moments away from the city’s new large scale shopping center. A short ride on the nearby Qiansimen Bridge or Huanghuayuan Bridge would take guests to key local attractions including Jiefangbei, Hongya Cave, Chongqing Luohan Temple and the famed Chaotianmen Square. Whether for business or for pleasure, guests are able to enjoy the convenience and grandeur of Regent Chongqing in full.