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1. Formulated the related service procedures and standards of beverage and beverage services in the restaurant;
制定餐厅酒水、饮料服务的相关服务流程与标准;
2. Formulated the production standards of bar drinks and beverages;
制定吧台酒水、饮料的出品制作标准;
3. Scientifically managed the wine cellar, responsible for arranging the storage and inventory of drinks;
科学管理酒窖,负责安排对酒水进行储存、盘点;
4. Timely revision of the wine list to ensure the accuracy of the wine list;
适时的对酒单进行修订,确保酒单信息准确无误;
5. Recommend suitable drinks according to the needs of guests;
根据客人的需求推荐合适的酒水;
4. Reasonable procurement, timely sales, production control, cost control and profit optimization;
合理采购、及时销售、管控出品,控制成本,优化利润;
6. Do the training plan and summary of the restaurant wine, organize and implement the staff training, and constantly improve the staff's service skills and wine knowledge;
做好餐厅酒水相关的培训计划与总结工作,并组织实施员工培训,不断提高员工的服务技能和酒水知识;
7. Manage the staff of all posts in the restaurant, improve the service quality and ensure the service level;
管理好餐厅各岗位的员工,不断改善服务质量,确保服务水准;
8. Inventory and storage of the department's fixed assets, and control the loss of goods every month;
做好部门固定资产的盘点及存放保管工作,每月控制好物品的流失;
9. Strengthen on-site guidance, timely find and correct the problems occurring in the service, timely guide and correct, and report to the manager afterwards;
加强现场指导,及时发现和纠正服务中发生的问题,及时引导、纠正,事后向经理汇报;
10. Arrange or personally serve drinks for VIP guests and important banquets and activities;
安排或亲自为VIP客人及重要宴会、重要活动服务酒水;
11. Timely check the status of the bar and the wine cellar equipment, do a good job in the maintenance of the bar and the safety of the wine cellar;
及时检查吧台及酒窖设备的状况,做好维护保养工作,做好吧台及酒窖安全工作;
12. Manage monthly and daily beverage sales reports;
做好关于每月、每天的酒水销售报表的管理;
任职要求:
CMS一级即WSET2级及以上
CMS level I, i.e. wset2 and above
有五星级酒店工作经验优先
Working experience in five-star hotel is preferred
英语熟练者优先
Good English skills an advantage
薪资面议
Negotiable salar
Wild Yeast是一家新中餐 餐厅理念 下尽功夫碎尽其心,则花鸟风月皆为料理品牌背景 Wild Yeast,从名字您可能就可以看出我们是一群热爱葡萄酒的专业人士。原生酵母决定着葡萄酒的风味。对葡萄酒的热爱,理解以及审美,如同酵母发酵引出葡萄酒的风味,是流动在我们血液里的基因。 Wild Yeast Bar的创始人是香槟和勃艮第的爱好者,同时也热爱一些小众但有趣的酒。目前的酒单既囊括了手工小农香槟,也有勃艮第产区最优质的酒农,还有陈年波尔多列级庄园等红酒爱好者喜闻乐见的酒款。 食物我们以现代主义烹饪为本,尝试用创意烹饪手法诠释富有当地时令食材是我们一直以来的烹饪理念,结合国际化和专业的服务展示给更多热爱美食的人们。 我们相信烹饪对于人们来说更多的是交织成长的记忆,关于文化,关于爱。 最顶级的Fine dining餐厅里,全球有Joël Robuchon,Alain Ducasse,Pierre Gagnaire。香港有Caprice.Amber.澳门有天巢Robuchon,台湾有Tairroir,上海有UV,DA VITTORIO,Maison Lameloise。而国内众多本土菜系代表的餐厅如同一批冉冉升起的新星也在快速崛起... Wild Yeast 于2020年8月开业,已经连续获得杭州2022年及2023年黑珍珠一钻餐厅荣誉以及各种葡萄酒酒单奖,以及最新的2023杭州米其林最佳侍酒师奖和餐盘奖,我们在此衷心的期待更多有志之士的加入,一起成长、进步。