• 五险一金
• 技能培训
• 带薪年假
• 岗位晋升
• 包吃包住
• 管理规范
• 员工生日礼物
• 人性化管理
• 帅哥多
• 美女多

1.            
To assist in implementing a system of control to
avoid excess cost by reducing waste and other losses without sacrificing
quality.
实施控制系统，在不降低质量前提下，减少浪费或丢失以控制成本。
 
2.            
To assist in identifying challenges in the food and
beverage operations on a timely manner so that they can be resolved
immediately.
早日发现餐饮运作问题避免问题扩大化。
 
3.            
To ensure that established policies and procedures
are implemented in the areas of purchasing, receiving, storage, issuing and
cost control.
确保采购、收货、入仓及发货严格遵守规章制度。
 
4.            
To assist in playing a positive and creative role
in working with Food and Beverage Division and to constructively assist in
pricing, testing and menu planning, as well as the actual control of the cost.
积极主动协助餐饮部制定价格、试菜、菜单修改以及成本控制。
 
5.            
To ensure the establishment of records on a daily
basis for both foods transferred to kitchens as well as perishable food
delivered directly to kitchens.
确保每日仓库发货及直接入厨单据记录在案。
 
6.            
To monitor slow moving stock items held in storage
and to highlight such on a timely basis; recommend methods and procedures to
improve control of waste and losses within the hotel and to investigate reasons
for spoilage and wastage.
严密监控慢出物品状况，提出建议减少损失并调查原因。
 
7.            
To perform a continuous audit of actual food costs
against potential costs by ensuring that standard recipe costing are updated;
count and audit the inventories of all hotel stores for pricing and quantity.
经常检查潜在成本及实际成本以便修改标准食谱。清点核查仓库价格及数量。
 
8.            
To work continually with the Executive Chef in the
development of butcher yield tests, portion control and recipes.
经常与厨师长合作加强初加工、份量控制及食谱。
 
9.            
To furnish management the daily recapitulation of
food and beverage issues, total value of storerooms inventory and sale analysis
in the food and beverage operation.
报告管理层每日餐饮销售分析、仓库存货价值等。
 
10.         
Inspect and recapitulation all inventory movements
and call attention to any abnormalities.
检查存货周转发现异常情况。
 
11.         
To establish and conduct inventory schedules of
store items.
安排仓库盘点时间表。
 
12.         
To prepare monthly food and beverage cost report
including reconciliation summaries if needed.
准备每月餐饮成本报表，包括调节表。
 
13.         
To keep track of the daily issues and transfers
to/between food service areas, bars, functions and other departments
跟踪仓库发货去向，注意内部调拨，宴会活动等。
 
14.         
To establish a system of control over goods,
including goods returned to suppliers, equipment sent for repair.
确保物品，包括退回供应商之物品、送修设备、店外宴会设备离开酒店都有出门条。
 
15.         
Pre-costing of all daily and function menu for the
purpose of determining the proper selling prices.
计算日常及宴会菜单成本以确定销售价格。
 
16.         
To make periodic spot checks to the bars to ensure
that established drink size and proper brands are used.
抽查酒吧是否执行标准售量及规定品牌。
 
17.         
To ensure that goods received by Receiving and
Store associates are checked for weight, quality and price. To check that all
details on the invoices and delivery order match with the purchase
request/order and that goods are correctly received.
确保收货员检查重量、质量及价格。对照检查收货发票及送货单与实际一致。
 
18.         
To make periodic check of butcher shop areas to
determine if productions are being maintained according to specifications.
定期检查初加工间确保按规定执行。
 
19.         
To obtain from Income Auditor the Daily Summary of
food and beverage sales, discounts, house-use check and entertainment of the
previous day for computation of daily costs.
从日审处获取前一日餐饮收入、折扣、职员单及宴请单以便核算成本。
 
20.         
To keep a daily record of staff meal, inter-kitchen
transfers, complimentary etc. and allocate proper credits to respective areas.
记录每日职员餐、内部调拨、宴请等，以分别分摊不同部门。             
 
21.         
To establish par stock level of all store
inventories with consideration for consumption, seasonal trends and purchasing
lead time; to work with Beverage Manager to establish a par stock for all bars
and banquet; to conduct periodic checks of all par stock level both at the
operating outlets and at the stores.
根据消耗量、淡旺季及采购时间为仓库建立最低存货量，与酒吧经理一起建立酒水及宴会最低库存量。不定期检查各处最低库存量。
 
22.         
To establish inventory counts of operating
equipment both at the hotel store and operating departments as per schedule
established by the Director of Finance; to assist in the preparation of
operating equipment inventory and loss report.
按财务总监部署，对营业点及仓库设备盘点并制做盘亏盘赢报表。
 
23.         
To monitor controls and losses of minibar items
issued to Housekeeping.
对客房部小冰箱控制以减少损失。
 
 
24.         
To check the accuracy of banquet billing based on
event order received.
根据宴会预定单核查宴会帐单是否正确。
 
25.         
To random check at least twice per month:
每月最少随意抽查2次：
	Contents of bar set-up after guest checkout.
	客人退房后，小冰箱配置
-         
Potential and actual sales of individual bar.
各酒吧潜在及实际销售情况。
-         
Accuracy of outlet recipes and portion being
served.
食品酒水的销售份量
-         
VIP amenities and their respective costing.
贵宾免费赠品的成本
-         
Garbage cans and their contents.
垃圾筒装存内容
-         
Par stock in outlets and stores.
仓库及营业点最低库存量。
-         
Physical inventory against perpetual inventory.
亲自清点存货。
-         
Market prices of purchased items to ensure that
they are at the most competitive prices.
采购价格为最有竞争力
-         
Actual buffet cost analysis
自助餐成本分析
-         
Quality of food and beverage items being received
to ensure that they match the product specifications.
所收食品酒水符合要求
-         
Butcher yield table against the standard pricing
table.
初加工符合价格标准
-         
Inventory turnover
存货周转
-         
Liquor issuing procedures and the use of outlet
label or rubber stamp.
酒水发货程序及酒吧使用标签或盖章
-         
Beverage pouring brand consumption
酒水份量
 
26.         
To attend food and beverage meetings and any other
meetings required.
如有需要，参加餐饮部会议或其他会议。
 
27.       To implement controls over purchasing
& Receiving。To supervise the proper handling of purchasing &
Receiving challenges. 
对采购、收货进行控制, 解决有关采购、收货方面的问题.
 
28.  Others
            其他
-         
To respond to the changes in department functions
as dictated by the industry, the company or the hotel.
适应行业,公司,或者酒店对于部门职责变动的要求
 
-         
To provide courteous and professional service and
to maintain good working relationship with all hotel associates.
                    提供有礼的，专业的服务以及保持公司同事之间的友好关系
 
-         
To have a complete understanding of the hotel
policies relating to fire, safety and hygiene.
充分了解酒店关于防火，安全以及卫生方面的相关政策
 
-         
To carry out any other duties and responsibilities
as assigned.
       执行分派的其他工作

Located at the south gate of the Wutai Tourism Area, the Marriott Wutai Mountain Hotel is the first international 5-star hotel in Wutai Mountain as well as in Shanxi province. The hotel enjoys a prime location within 5 minutes on walking distance to the Mount Wutai Visitor Centre and Encore Mount Wutai. 17 km from the major tourist spots.The Marriott Wutai Mountain Hotel offers 248 spacious guestrooms and suites with breathtaking views. It is also an ideal venue to impress, with over 2,000 sqm of state-of-the-art banquet and conference venues. The pillar-less Grand Ballroom is the biggest venue in Wutai Mountain area, and is divisible into several sections. There are also 8 function rooms. Four restaurants and one lounge serve up a variety of local and international gourmet experiences.五台山万豪酒店是五台山景区内首家国际品牌五星级酒店，也是山西省首家万豪酒店。酒店位于五台山旅游入口之南大门，距核心景区17公里，距五台山游客中心及“又见五台山”情景剧场仅5分钟步行距离。五台山万豪酒店设有248间装潢典雅，宽敞舒适的客房和套房，每间房间均可欣赏到雄伟壮观的山色及秀丽湖景。酒店拥有超过2000平方米的宴会及会议空间，五台山景区最大的无柱式大宴会厅可根据您的需求灵活分隔布置。此外还有8间多功能厅，4间主题餐厅，1间酒吧及多间贵宾包间，是举办各种社交及会议活动，品茗参禅文化交流的最佳场所。本酒店现已开业，优先录用酒店从业者，待遇从优包食宿