• 五险一金
• 节日礼物
• 技能培训
• 带薪年假
• 岗位晋升
• 领导好
• 员工生日礼物
• 人性化管理
• 崇尚个性
• 包吃包住

1.Listens and respondsspontaneously to questions asked by the guests, team members and suppliers.Tries to find a solution.
自发地听取并回应客人、同事或供应商的问题，并寻求解决方式。
2. Finds an immediatesolution to precise and simple problems.
寻求立即、确切的简化问题的方式。
3. Knows how toimprovise on an emergency situation.
知道如何处理临时紧急情况。
4. Learns lessons fromdifficult experiences to be proactive in ones area of competence.
在本职工作中善于积极从经验中学习。
5. Is welcoming in allcircumstances. Is interested in the guests. Enjoys sharing and making peoplefeel welcome.
在任何环境中表现出热情，对服务客人感兴趣，乐于使他人感到受欢迎。
6. Approaches others,encourages encounters. Reacts positively to criticism.
接近并鼓励他人，积极回应批评意见。
7. Is Diplomatic. Showsenthusiasm and conviction that encourages guests to try new experiences.
善于沟通，展示热情使客人乐于尝试新体验。
8. Peace maker. Doeseverything to anticipate and respond to guests needs.
平和地预先回应客人需求。
9. Arbitrates divergentinterests and guaranty a friendly environment. 
处理异议并营造友好环境。
10. Respects theprocedures. Is punctual, has a good appearance, accomplishes tasks withprecision.
遵守程序，守时，具有良好形象，准确完成任务。
11. Is trustworthy.Monitors the quality of owns work, and takes responsibility for it. Does whatsays will do.
具有可信度，保证本职工作的完成质量，并承担责任，说到做到。
12. Ensures that rulesand procedures are respected. Advises the appropriate person of any situationwhich could result in a lack of quality/security.
保证政策原则和运作程序能够被遵守，能够在任何缺乏质量或安全的情况下举荐适合的人选处理问题。
13. Is positive, showsenthusiasm, is always available shares information.
积极热情，始终能够共享信息。
14. Is open to others.Asks for advice of others. Is conscious of his role in creating a team image.
具有积极合作的精神，向他人寻求建议，能够准确意识到自身在团队中的角色。
15. Is a team player.Demonstrates flexibility in adapting to team constraints.
具团队精神，显示适应团队约束的灵活性。
16. Respects others andtheir cultures. Encourages consensus building.
Is curious. Open to newexperiences.
尊重他人的文化习惯，努力达成意见一致，对凡是保持好奇心，乐于尝试新体验。
17. Is open to ideas ofothers, receptive to those ideas and able to adapt established way of working.
善于接受他人的建议，乐于借助一切机会学习新技能以便于改进自己的工作表现。
18. Enthusiasticallyproposes and implements creative solutions in area of responsibility in orderto stay ahead of the game.
以及其热心的态度执行工作任务，并取超前意识。
19. Understandingrelevant OH&S legislation & the implications on the operation of thedepartment.
理解相关OH&S规定和部门的运作程序。
20. Communicating to theteam their responsibilities within OH&S.
在遵守OH&S规定的前提下善于与团队沟通他们的职责。
21. Ensuring that safeand healthy working practices are implemented at all times.
在工作过程中保证自己及他人的健康及安全。
22. Understands andknows how to anticipate the needs of the guests. Puts his self in position toget feedbacks from guests.
积极满足客人的需求，准确定位自身以对客人进行反馈。
23. Agreeing andimplementing actions to make improvements to customer service.
Positively dealing withand learning from customer complaints and comments with follow up and feedbackto the Food and Beverage Manager.
同意并执行能够促进客人服务的行动，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。
24. Making sure allcustomer requests and queries are responded to promptly and effectively whileassisting on the floor during operation hours each day.
保证在服务期间，客人的一切需求与投诉都能够及时高效地解决。
25. Be available toassist on duty in the Restaurant & Bars during any busy days or specialevents.
能够在忙碌日与特殊情况在餐厅及吧台当班。
26. To be able touncover the major causes of satisfaction and dissatisfaction, and ensuring thatthe information is communicated to actors further up the hierarchy.
能够发现引起客人满意或不满意的主要原因，并保证能够及时与相关人沟通信息。
27. Having detailedknowledge of Departmental Standards. Being able to explain the Standards to theteam.
了解部门标准的细节，并能够向团队解释标准。
28. Assessing staff performanceagainst Standards. Monitoring Standards through regular Standards Reviewchecks.
通过反复检查，督导服务标准的实施工作。
29. Developing actionplans to address shortfalls in Standards and identifying shortfalls before theyaffect customer service. Implementing and following though improvementsidentified.
在影响到客人服务之前发展改进不足的工作计划，并保证相一致的执行。
30. Preparing rostersand job schedules for staff to meet business needs (taking into considerationinternal activities and occupancy and external events, promotions etc.)
准备考勤及员工工作日程以达到商务需求（考虑内部活动，客人入住率， 特殊活动及产品促销等等）。
31. Communicatingeffectively with Front Office and Groups & Tours to maximise in house andgroup business for the Atrium, ensuring direct liaison with Group Leaders uponarrival.
协助与前厅部和团队客人的沟通，最大限度地满足团队客人的房内餐饮，并保证在团队客人到达时与团队客人带领者的联络。
32. To describe, assignand delegate duties and authority for the operation of the Restaurant at alltimes.
分配， 指派，组织授权餐厅日常的经营工作。
33. Understanding what’sgoing on in other departments and implications for your own department.
随时更新与其他部门的交流。
34. Planning ahead andensuring adequate resources are available. Managing the departmental operationand taking action where necessary to ensure smooth running and participating inservice duties during service periods, where necessary.
预先准备并确保各种经营设施设备的充足，在需要时管理部门运营，做出行动，以保证在服务期间内服务的流畅进行。
35. To co-ordinate withEngineering and Housekeeping Departments to ensure maintenance and cleanliness.Ensure follow-up procedures are maintained.
与客房部及工程部通力合作，保证部门设施的完好及清洁，以保证跟进服务的持续性。
36. Ensuring the shiftis reviewed and handovers and briefings are carried out. Maintaining in-depthtechnical knowledge and skills required for the job.
确认每个班次之间做好总结，并与下个班次进行工作交接，保证对工作所需求的技能知识的深入了解。
37. Maintain event andfunction histories to assist with returning events. To establish goodcommunication with the Kitchen team.
保持工作职能的更新，与厨房部建立良好沟通。
38. To participate infuture menu changes with the F&B Service Manager and the Executive Cheftaking into consideration new F&B trends, market demands and salesachievements.
协助餐饮服务经理及行政总厨根据餐饮发展趋势，适当需求及销售情况进行餐厅菜单的修改。
39. To attend &participate in regular F&B, operational & roster meetings. Being awareof potential highs and lows in the business.
参加餐饮部的例会，能够意识到商务中的各种情况。
40. Creating andimplementing sales promotions and staff incentives as per discussion withF&B Service Manager. 
经过与餐饮部经理商议之后，进行销售促销及员工奖励活动。
41. Assist F&BManager with the preparation of the Events Brochure. 
Identifying,communicating and actioning potential sales leads.
协助餐饮部服务经理，准备促销活动宣传册。
42. Creating anenvironment where “everyone sells”. Set objectives for self and the team thatare higher than in the past. Improve action taken in order to create moresales.
建立一个每个人都进行促销的工作环境，寻找机会，增加酒店及部门的收入。
43. Using key monitorsand financial targets to evaluate the department’s performance and make futureplans.
在餐厅运营表现及财务目标的基础上,对餐厅的工作表现进行评估，制定未来发展计划。
44. Analysing financialinformation that is provided via the Micros and Payroll System, to assistdecision making.
通过对Micros 系统及薪金水平进行分析，制定工作计划。
45. To complete regularfinancial and operating reports, as required or requested by the Food &Beverage Service Manager.
完成餐饮部经理要求的财务报表及各种日常财务报表。
46. Forecastingpotential revenues and costs. Following company control procedures.
能够作出收入及成本预算，遵守酒店的各项财务制度。
47. Controlling costswithout compromising standards. Communicating relevant financial information tothe team.
坚决执行各种成本制度，与团队成员分享近期财务状况。
48. Analysing andexplaining any financial variance against plan.
为团队成员解释分析财务计划中的异常情况。
49. Set up and maintainthe Leave plans for the Department. Understanding the aims of the hotel and thedepartment’s role in achieving it.
协助餐厅经理制定员工休假计划，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。
50. Communicating to theteam the key information concerning the strategy of the company.
与团队沟通酒店运营的关键信息。
51. Setting and agreeingto departmental objectives for self and team. Representing the needs of theteam to others in the hotel.
建立并同意部门目标，代表团队与酒店其他部门
52. Getting members ofthe team to work co-operatively with others.
促使团队中的成员竭诚合作。
53. Keeping the teamup-to-date about departmental, hotel and company activities through regularcommunication meetings & memos. This includes special events and promotionsin the restaurant.
随时更新团队成员与酒店其他部门的交流，了解酒店其他部门的活动，包括特殊活动，餐厅促销等等。
54. Involving the teamin developing action plans to contribute in achieving operational objectives inline with strategy.
有效管理部门运作，为保证服务及餐厅的正常运营采取必要的措施。
55. Understanding thequantity and quality of people needed to operate the department.
了解部门正常运转所需要的人数及人员素质。
56. Carrying outselection interviews and making effective recruitment decisions. Ensuring thenew recruits have all relevant information before commencing employment.
负责面试并进行高效的招聘工作，保证应聘人员在入职前得到一切相关信息。
57. Planning andensuring departmental orientation is carried out. Ensuring Standards Trainingand assessments are carried out.
保证部门目标以及服务标准培训计划的执行。
58. Regularly reviewingindividual & 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。
59. Developing andimplementing department training plans to meet business needs.
Reviewing and evaluatingall training activities.
为了满足商业需要，制定并实施部门培训计划，回顾并评估所有培训活动。
60. Carrying out annualappraisals in accordance with legal and hotel guidelines with all staff andidentify individuals training needs.
根据法律及酒店指南开展年度评估活动，并指出个人发展计划。
61. Introduceappropriate Product knowledge  courses.
介绍合适的产品知识课程。
62. To participate intraineeship programmes, providing structured training to those people startingcareers 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。
63. Assigning projectsand missions to facilitate the development of him self and his team.
分配任务以利于自身及团队的发展。
64. Perform any otherduties assigned by the Food & Beverage manager.
执行餐饮部经理分配的任何其他工作任务。
65. Food & Beveragemission is established and instilled in all team members.
餐饮部的工作使命在所有员工当中被建立并贯彻。

   北京希尔顿逸林酒店于2008年8月落户中国北京，是逸林品牌在亚太地区的旗舰店。逸林是希尔顿旗下十八个高端酒店品牌之一。北京希尔顿逸林酒店拥有541间舒适豪华客房、111间高档套房、3间现代风格的餐厅及酒吧、600平米无柱宴会厅、九个会议室及京城鲜有的屋顶露天花园。Benefit for Team Member员工福利1.Duty Meals免费工作餐2.Team Member Dormitory员工宿舍3.Social Benefit全面的社会保险4.Team Member Travel Program 团队成员入住优惠5.Leave Benefits假期福利6.Team Members Awards团队成员嘉奖7.Team Members Training团队成员培训8.Varity of Activities团队成员活动Weekly Recruitment Day每周公开招聘日Monday-Friday: 9:00-12:00am; 1:00-5:00pm周一至周五： 上午9:00-12:00；下午1:00-5:00Transportation Information交通信息Railway Route 地铁路线Line 7:Please get off at Da Guan Ying Road Station though Exit-C地铁7号线：达官营站C口出Hotel HR Department Office Address 酒店人力资源部办公室地址-1F,168 Guang An Men Wai Avenue Xi Cheng District, Beijing北京市西城区广安门外大街168号负一层Please bring a photo in color, ID card请携带近期彩色一寸照片，身份证原件