• 五险一金
• 技能培训
• 带薪年假
• 岗位晋升
• 员工生日礼物
• 年度旅游
• 包吃包住
• 管理规范
• 年底双薪
• 员工免费房

行政
Administration
1.建立完善并且维护部门营运手册，部门营运手册应当反映出酒店政策和程序以及工作过程和标准。确保每年进行回顾，反映出改变。
Develops, maintains and updates a detailed Department Operations Manual that reflects policies & procedures, work processes and standards of performance within the Division. Ensures annual review to accurately reflect any changes. 
2.负责准备餐饮部年度商业计划，确保部门目标充分体现酒店目标并满足员工需要。
Responsible for preparing the annual Food and Beverage Business Plan ensuring Divisional Objectives fully address business objectives of the hotel and needs of associates. 
3.与总经理和餐饮部总监密切合作准备和定期更新餐饮部预算，确保达到预算目标并且有效控制成本。
Prepares and regularly updates Food and Beverage Departmental Budget in close cooperation with the General Manager and Director of Food and Beverage, ensuring targets are met and costs are effectively controlled. 
4.确保厨房所有表格及报告准时上交到总部。
Ensures that all Kitchen forms and reports are forwarded in time to the Corporate/ Divisional Food and Beverage Departments. 
5.确保烹饪配方、转换烹饪配方、收益表和生产说明的准确维护。
Ensures accurate maintenance of recipes, conversion recipes, yield tables and product specifications. 
6.负责所有集团报告、部门报告、酒店报告及政府报告的准确性并及时提交。
Responsible for ensuring that all Corporate, Divisional, Hotel and Governmental reports are compiled accurately and submitted in a timely manner. 

营运
Operational
1.尽可能购买当地新鲜产品，通过有限的菜单的频繁更换，确保为客人提供花样繁多的菜肴。
Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure that the guest is always offered a variety of food items. 
2.考虑到正确的就餐人数、市场条件、菜肴的受欢迎程度及菜单不断更新的因素，监督菜单的设计及利用剩余的食品原料，
Oversees the planning of menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various dishes and frequency of menu. 
3.回顾菜单、分析烹饪配方、确定选材、进行人员分配、计算管理费用的成本及菜式定价。
Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items. 
4.指导原材料分摊制度，以控制成本。
Directs food apportionment policy to control costs. 
5.根据价格及产品的市场导向，引进及尝试市场中出现的新产品。
Introduces and tests the market with new products which are market-orientated in terms of price and product. 
6.经常检查，确保餐饮准备中必须使用新鲜的食物。
Frequently verifies that only fresh products are used in Food & Beverage preparation. 
7.为客人提供新鲜食物，即使是最后一分钟准备，都要保证食物的高质量，并持之以恒，充分体现餐厅的风格及经营概念。
Serves fresh food to guests, which is prepared a la minute which is consistently of high quality, and which reflects the style of the outlet concept. 
8.监督各厨房厨师及中央厨房人员并协调他们的工作任务，确保经济省时的食物生产。
Supervises Outlet Chefs and Commissary Kitchen personnel and coordinates their assignments to ensure economical and timely food production. 
9.观察食物准备及烹饪的方法、食物的大小及分量和食物的装饰，确保食物按照所规定的方式准备。
Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner. 
10.经常到各厨房及餐厅进行食物和饮料品尝测试，并严格要求达到质量标准。
Frequently tastes food and beverage in all outlets and is demanding and critical in standards and quality. 
11.对食物的消费、采购、食物原材料及供应进行评估。
Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies. 
12.设计特殊菜肴，以及发展革新的烹饪处方。
Devises special dishes and develops innovative recipes. 
13.建立及加强食品营养以及各餐厅的卫生环境。
Establishes and enforces nutrition and sanitation standards for all restaurants. 
14.与餐饮部总监工作，鼓励创新，支持市场营销及促销活动。
Works together with the Director of Food and Beverage, encouraging creativity, supporting marketing and up-selling activities. 

宁波柏悦酒店坐落于享有“西子风韵、太湖气魄”美誉的宁波东钱湖畔，是凯悦酒店集团旗下的最高品牌——柏悦在全球的第一家五星级度假酒店，同时也是继北京柏悦酒店（银泰中心）、上海柏悦酒店（环球金融中心）后，在大中华地区的第三家柏悦品牌酒店，已于2012年1月10日全面开业。 宁波柏悦酒店是一座拥有 218 间客房的豪华度假酒店，由低层建筑和私人别墅组成。宁波柏悦五星级酒店坐落于风景优美，环境清幽的东钱湖畔，距离上海仅有 2 个半小时的车程，是度假休闲，休憩身心的理想之地。 独具特色的酒店餐厅将引领潮流，而富有激情的员工将为客人提供细致入微的真诚服务。设有开放式厨房的悦轩餐厅、内设亭阁式私人包间的钱湖渔港餐厅以及提供各式中西茶点的茶苑，均呈现出了精致摩登的设计理念。此外，酒店宴会厅和七间多功能会议室是各式会议活动的理想场所，也是举办浪漫婚礼的梦想之地。 酒店设有先进完善的健身中心、室内恒温泳池以及拥有无限湖景的室外泳池。同时，酒店的悦湖水疗设有十间宽敞舒适的美容理疗室，将为客人创造难以忘怀的美好水疗体验。