• 五险一金
• 技能培训
• 带薪年假
• 岗位晋升
• 员工生日礼物
• 包吃包住
• 管理规范
• 节日礼物

·        
在符合服务标准，利润率和独立的利润部门的前提下，确保所有小部门，会议及宴会的正常运营。
·        
确保所有的小部分具有完善的管理团队（餐厅经理/厨师长）对收入利润和服务标准承担责任。
·        
在符合年度商务计划规则的前提下，明确的核算运营预算并决定部门应达到的收入、花费、人力、营运设备及固定资产。市场策划的关键和推动收入的举措将对核算运营预算起到辅助作用。
·        
在适当的时候提供准确的和切合实际的预测及更新的预期变化。
·        
确保供应商与采购部门联络并得到赞助，市场开发以及市场定价。
·        
监督成本并提出可衡量的控制成本的建议。
·        
确保严格遵守部门的营运预算范围。
·        
根据已建立的概念陈诉，有效的管理各个部分和宴会部门。
·        
密切留意员工的能力，如果有必要作出及时的调整。
·        
监督部门休假计划。
·        
监督并确保加班的合理性。
·        
确保坚持运营标准以达到营运指南的设立的水准。
·        
在符合品牌标准和部门需求的前提下，维持服务手册内容并作适当的修改。
·        
和餐厅经理，宴会经理及各区域厨师长在必要时采取纠正行动。
·        
处理客人投诉和关于各种在食品，饮料及服务方面的需求。已确定的程序和草案需要详细的解释说明并一贯的执行。
·        
负责维护和修订部门及相关部门的各项政策和程序，以避免含糊不清。
·        
和客人建立良好的客户关系。
·        
在符合年度商务发展计划的前提下建立市场活动计划。此目标的实现需要通过适当的广告宣传和推广活动的预算范围来完成。
·        
确保完成所有关于餐饮的专业报表并及时转交给相关的部门。
·        
例行月度部门经理交流会和例会。
·        
合同事及其他部门保持良好的同事关系。
·        
充分的理解员工手册内容并确保员工执行各项条款。
·        
培训并发展餐厅经理，使他们能够独立运营自己的部门。
·        
建立并实施部门经理的发展计划。
·        
和培训部经理及部门培训主管共同完成员工培训计划。
·        
通过与餐厅经理，行政厨师长和公关部经理的密切合作来发展餐饮部的各种推广活动。
·        
为餐厅经理做年度评估，并确保餐厅经理使用同样的方法给员工做评估。
·        
充分理解并坚持执行酒店关于防火，卫生和安全方面的方针。
·        
是食品安全系统的主要负责人。
·        
确保关注9项高风险方针，健康和安全是最重要的。
·        
确保健康安全系统很好的维持，并指出不足之处加以完善。   
·        
辅助组建一个团队负责员工福利，安全和发展的工作。
·        
确保员工每时每刻位客人提供礼貌的专业的服务。
·        
为员工提供培训，确保他们有足够的技能来很好地完成工作。
·        
确保员工充分理解并遵守酒店关于卫生，健康和安全方面的规定。
·        
进行两次年度营运设备的盘点。
·        
在九项能力资格认证中, 人员管理沟通和计划安排为强项。
·        
坚持酒店安全制度、紧急情况处理规定和程序。














































































·        
确保员工充分的理解并遵守员工手册内容。
·        
Ensure that each food and
beverage outlet and conference and banqueting event is managed in line with key
service standards and specified profit margins as an independent profit.
·        
Ensure that each outlet is
managed by a management team (Restaurant Manager / Head Chef) who are totally
accountable for the profitability and service standards achieved.
·        
Coordinate the formulation
of the annual operating budget in determining outlet projected revenues and
expenses, manning, operating equipment and FF&E requirements in line with
the annual business plans, supported by key marketing plans as well as revenue
driven initiatives. 
·        
Provide accurate and
realistic forecasts and updates on anticipated changes in the business whenever
appropriate.
·        
Ensure that supplier
liaison with the Purchasing Officer ensures maximum support with regards to
sponsorship, marketing and pricing initiatives.
·        
Monitor all costs and
recommend measures to control them.
·        
Ensure that the department operational
budget is strictly adhered to.
·        
Ensure that all outlets and
banquets are managed efficiently according to the established concept
statements.
·        
Closely monitor
productivity levels through productivity schedules in each outlet and take
immediate corrective action if necessary.
·        
Monitor and control
vacation planning for the department.
·        
Monitor, control and
minimize overtime for the department.
·        
Ensure that the minimum
operating standards are adhered to in order to achieve the level of service
established in the departmental operations manual.
·        
Maintain and amend where
appropriate all SOPs in line with company brand standards and outlet
requirements.  
·        
Work with the Outlet
Managers, Banquet Service Managers and all respective Chef de Cuisines to take
corrective action where necessary.
·        
Handle all guest
complaints, requests and enquiries on food, beverages and services, adhering to
established and clearly defined procedures and protocols.
·        
Take personal
responsibility for maintaining and revising the policies and procedures manual
associated with the department and inter dependent departments to ensure no
ambiguity.  
·        
Establish a rapport with
guests. maintaining good customer relationship.
·        
Coordinate the formulation
of the annual marketing plan to establish a list of marketing activities in
line with the annual business plan, supported by appropriate advertising and promotion
budgets from suppliers.
·        
Ensure that all Food &
Beverage forms and reports are completed and forwarded to the relevant office
in a professional and timely manner.
·        
Conduct monthly
departmental meetings and daily operations briefings with Outlet Managers.
·        
Maintain good working
relationships with colleagues and all other departments.
·        
Have complete understanding
of the team member handbook and ensure that team members adhere to the
regulations contained within.
·        
Train and develop Outlet
Managers so that they are able to operate independently within their own profit .
·        
Ensure that each Outlet
Manager plans and implements effective training programs for their team members
with the Training Manager and Departmental Trainers.
·        
Develop F&B marketing
activities and promotions in close cooperation with Outlet Managers, the Executive
Chef and the Marketing Communications Manager.
·        
Conduct annual PDR for
direct reports and ensure process is followed-through by all Outlet Managers.
·        
Ensure that all team
members report for duty punctually wearing the correct uniform and name badge
at all times.
·        
Have a complete
understanding of and adhere to the hotel’s policy relating to Fire, Hygiene,
Health and Safety.
·        
Be the key person in
driving the hotel’s Food Safety Management System (FSMS).
·        
Ensure that one of the key
responsibilities of all direct reports is to focus on the 9 high risk policies
as well as to give Health and Safety compliance top priority.
·        
Ensure that full compliance
is maintained in all aspects of Health and Safety within the hotel and any
identified shortfalls are addressed with due priority.
·        
Assist in the building of
an efficient team of team members by taking an active interest in their
welfare, safety and development.
·        
Ensure that all team
members provide courteous and professional service at all times.
·        
Assist in the training of
team members ensuring that they have the necessary skills to perform their
duties with maximum efficiency. 
·        
Ensure that all team
members have a complete understanding of and adhere to the hotel’s policy
relating to Fire, Hygiene, Health and Safety.
·        
Carry out bi-yearly
inventory of operating equipment.
·        
Adhere to the hotel’s
security and emergency policies and procedures.










































































·        
Ensure that all team
members have a complete understanding of and adhere to the hotel’s team member rules
and regulations.

上海前滩华尔道夫酒店是该品牌在上海崭新落地的标志性酒店，位于充满活力的前滩源。由香港郑中设计事务所（CCD）操刀室内设计，KPF担纲建筑设计，坐拥得天独厚的一线滨江景观，204间宽敞客房及套房以52平方米起的空间尺度重新定义都市奢华。97%的客房配备私人阳台，90%的客房可饱览浦江及西岸美景，为宾客提供私密而开阔的都市栖居体验。在这里，宾客既能享受远离尘嚣的静谧时光，又可通过酒店2层连廊便捷抵达前滩友城公园的滨江步道，步行可达东方体育中心的运动场馆，感受都市活力与自然之美的完美融合。在餐饮体验方面，上海前滩华尔道夫酒店秉承1893年纽约华尔道夫酒店的美食创新精神，精心打造多元餐饮体验：品牌标志性的Peacock Alley羿庭延续经典下午茶传统，位于顶层的特色中餐厅福承呈现地道闽南风味，坐拥天际线景观，更有西餐厅以及仅限预约的星宴，为宾客带来味觉与文化的双重享受。此外，酒店还设有24小时健身中心及专业水疗中心，提供Watsu水下指压按摩护理项目，为宾客提供全方位的新颖焕活体验。酒店拥有1,245平方米的会议设施，其中包含一个745平方米的大宴会厅。无论是奢雅的婚礼还是高端商务会议，这里都是举办难忘聚会的理想场所。The Waldorf Astoria Shanghai Qiantan isthe brand's newly unveiled iconic hotel in Shanghai, nestled in the vibrantQiantan area. Featuring interior design by CCD and architectural design by KPF,the hotel boasts a privileged frontline riverside location. Its 204 spaciousguest rooms and suites, starting from 52 square meters, redefine urban luxury.With 97% of rooms offering private balconies and 90% providing breathtakingviews of the Huangpu River and the West Bund, guests are treated to anexclusive and expansive urban retreat. Here, visitors can enjoy serene momentsaway from the hustle and bustle. A short walk to the Oriental Sports Centerallows guests to experience the perfect blend of urban energy and naturalbeauty.In terms of dining, the Waldorf AstoriaShanghai Qiantan upholds the culinary innovation spirit of the original WaldorfAstoria New York from 1893, offering a diverse gastronomic experience: thebrand’s signature Peacock Alley continues the tradition of classic afternoontea, while the top-floor specialty Chinese restaurant, Fu Cheng, showcasesauthentic Fujian cuisine against a stunning skyline backdrop. The hotel alsofeatures a Western restaurant and an exclusive Starlight Room available byreservation, delivering a dual feast of taste and culture. Additionally, thehotel houses a 24-hour fitness center and a Waldorf Astoria Spa, offeringunique treatments like Watsu water massage therapy for a comprehensiverejuvenating experience.With 1,245 square meters of meetingfacilities, including a grand 745-square-meter ballroom, the hotel is an idealvenue for unforgettable gatherings, whether for elegant weddings or high-endcorporate events.