• 五险一金
• 节日礼物
• 技能培训
• 带薪年假
• 岗位晋升
• 管理规范
• 领导好
• 包吃包住
• 人性化管理
• 年度旅游

1. To maintain a high customer service focus by approaching your job with the customers always in mind.
在整个工作过程中，始终保持高度的客户服务意识。     
2.To  have a positive impact, taking personal responsibility and initiative  to resolve issues, always clearly communicating with both customers and  colleagues.
保持积极的工作态度，做好本职工作，并且主动解决问题，能够始终清晰的与客人或同事进行交流。
3.To contribute ideas and suggestions to enhance operational/environmental procedures in the Hotel.
能够提出对酒店的运作及环境有益的意见或建议。
4.To actively promote the service and facilities of the Hilton Hotels to guests and suppliers of the hotel.
能够积极的向客人及供应商推荐酒店的服务及设施。
5.To perform all duties and responsibilities in a manner that ensures your safety and that of others in your workplace.
在工作过程中能够做好本职工作，保证自己及其他人的安全。
6.Actively seeking verbal feedback from customers and team members and managers at each service period.
在服务期间积极收集客人及服务人员的反馈。
7.Agreeing and implementing actions to make improvements to customer service.
就如何改进对客服务采取相应的措施。       
8.Positively dealing with and learning from customer complaints and comments with follow up and feedback to the Catering Manager.
以积极的态度从客人的投诉和建议，并在协助宴销经理处理事件的过程中吸取经验。
9.Positively  dealing with and learning from customer complaints and comments with  follow up and feedback to the Food and Beverage Manager.
以积极的态度处理客人的投诉及建议，并把必要的信息反馈给餐饮部经理。
10.Be  Pro-Active towards guests, assisting them with any reasonable requests,  and training all team member to see these things before the guests ask.
主动的对待客人，满足客人任何合理的要求，并且培训员工能够预见客人的要求。
11.Having detailed knowledge of all departmental Standards.
熟悉部门服务标准。
12.Being able to explain the standards to the team members and managers.
可以清楚的向其他员工解释服务标准。
13.Assessing team member performance against Standards.
能够按照服务标准对 其他员工的表现进行评估。
14.Monitoring Standards through regular Standards Review checks.
通过反复检查，督导服务标准的实施工作。
15.Developing action plans to address shortfalls in Standards and identifying shortfalls before they affect customer service.
针对工作中的不足制定计划，以避免影响对客服务质量。
16.Implementing and following though improvements identified.
针对于工作中的不足采取必要的行动。
17.Assist  with preparing rosters and job schedules for team member to meet  business needs (taking into consideration internal activities and  occupancy and external events, promotions etc).
协助准备制定每位员工的排班表，及工作安排。（考虑内部活动，客人入住率，特殊活动及产品促销等）
18.Assist with communication to Front Office and Groups & Tours about any functions that concern them.
协助前台与团队的进行沟通联络，关心客人。
19.To describe, assign and delegate duties and authority for the operation of the Catering department at all times.     
分配，指派, 日常工作，授权宴会部门的营运活动。
20. Planning ahead and ensuring adequate resources are available.
预先准备并确认各类物品的充足。
21. To  co-ordinate with Engineering and Housekeeping Departments to ensure  maintenance and cleanliness. Ensure follow-up procedures are maintained.
与客房部及工程部门通力合作，保证部门设备的完好与清洁。
22. Maintaining in-depth technical knowledge and skills required for the job.
保持岗位所需的知识的更新。
23.   To establish good communication with the Kitchen team.
与厨房的员工建立良好的沟通。
24. To provide and communicate clear direction to the team.
为团队提供正确的信息渠道。
25. Maintain event and function histories to assist with returning events.
保留活动记录。
26. To attend & participate in regular F&B, operational & roster meetings.
参加餐饮部例会。
27. Understanding the aims of the hotel and the department’s role in achieving it.
理解酒店的目标，清楚部门在完成目标过程中所扮演的角色。
28.Communicating aims to the team during trainings & communication meetings.
培训及部门会议时要有明确的目标。
29.   Getting members of the team to work co-operatively with others.
促使团队中的成员竭诚合作。
30.   Ensure all managers are communicating effectively through daily briefings.
确保各餐厅经理在例会中能够有效率的沟通。
31.Assist  with keeping the team up-to-date about departmental, hotel and company  activities through regular communication meetings & memos. This  includes special events and promotions in the restaurant.
在例行的交流会上协助团队成员掌握酒店及部门的第一手资料，其中包括特殊活动及促销活动。
32. To provide and communicate clear direction to the team.
为团队提供正确的信息渠道。
33.To complete regular financial and operating reports, as required or requested by the Food & Beverage Manager.
完成餐饮部经理要求的财务报表及各种日常财务报表。
34.   Set up and maintain the Leave plans for the Department.
制定部门休假计划。
35.Understanding the quantity and quality of people needed to operate the department.
了解部门正常运转所需要的人员及人员素质。
36.Carrying out selection interviews and making effective recruitment decisions.
负责面试并进行高效的招聘工作。
37.Ensuring the new recruits has all relevant information before commencing employment.
保证应聘人员在入职前得到一切相关信息。
38. Planning and ensuring departmental orientation is carried out.
制定并执行部门入职培训计划。
39. Ensuring Standards Training and assessment is carried out.
确定标准培训及评估的实施。
40. Regularly reviewing individual & team performance against objectives & providing feedback.
根据部门目标及反馈，经常性的对员工及团队的表现加以评估。
41.Developing and implementing department training plans to meet business needs.
为了满足商业需要，制定并实施部门培训计划。
42.   Reviewing and evaluating all training activities
回顾并评估所有培训活动。
43.To  participate in traineeship programmes, providing structured training to  those people starting careers in the Hospitality industry.
参加培训计划，为培训生制定结构严谨的培训计划，以帮助开展其服务业的职业生涯。
44.   Understanding relevant OH & S legislation & the implications on the operation of the department.
了解 OH&S 的各项规定，并熟悉其与日常经营中的关系。
45.   Communicating to the team their responsibilities within OH & S.
通过与员工交流使其了解 OH&S规定的责任及义务。
46.  Ensuring that safe and healthy working practices are implemented at all times.
确保所有安全及卫生程序的执行。
47.  Ensuring that Hygiene Training is conducted at least once per year.
确保每年至少组织一次食品安全培训。
48. The  management reserves the right to change / extend this job description  if necessary at any point of time during her / his employment.
如有必要，该部门有权更改或补充该职位描述。
49.Carries out any other reasonable duties and responsibilities as assigned.
完成任何其他合理的职责和被指派的职责。

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