餐飲部 調酒師/服務員 F&B Mixologist/Server

2025/9全新開幕，業界首創獨棟三層酒吧，每層有獨特主題，不同風格，歡迎加入! 

https://capellahotels.com/en/capella-taipei/the-glasshouse 

酒吧服務員充滿熱情並致力於提供嘉佩樂最高標準的服務，為每位顧客打造難忘的用餐體驗。事先預測顧客的服務需求，了解菜單、飲料單和每日特色菜的選項。 

The Bar Server is an enthusiastic member who is dedicated to providing the highest standard of Capella in the curation of a memorable dining experience to all guests. The individual anticipates and service guests needs and is knowledgeable about all available menu options, beverage lists and daily specials. 

1. 提供最高品質的舒適度，傳達嘉佩樂品牌、價值和願景，為顧客和團隊成員創造令人讚嘆的體驗 

2. 預測顧客的服務需求，包含詢問顧客問題以了解需求，透過記錄喜好來提供個人化服務。 

3. 確實檢查並結帳，遵守各項現金交易和信用卡交易流程/規範，包含增加及收取小費。 

4. 充分了解菜單中的餐點和飲料品項並能夠推薦餐酒搭配以及推銷合適的替代品項。 

5. 遵守各項部門的安全規定和流程，確保環境整潔及安全。 

6. 專業、積極、即時地滿足顧客的服務需求。 

7. 向廚房傳達各項餐點需求、飲食禁忌或其他特殊需求。 

8. 充分了解富比士服務標準對於提供卓越審計和服務績效的重要性。 

9. 處理並排解顧客訴願，在系統內登錄顧客意見回饋。確保問題及時解決，讓顧客滿意。 

10. 依照活動類型和服務規定擺設餐桌，包含桌巾、杯盤和餐具的類型，確保各項用品均符合品質標準。 

11. 執行餐廳開店與閉店的職務，包含收納及拆卸物品、清潔設備與區域、正確存放設備、將冰箱上鎖、補充備品、關燈、鎖門及完成日常清潔清單。 

12. 使用各樣瓷器、玻璃杯和銀器前須拋光並檢查其外觀及清潔度。  

13. 充分了解菜單中的每道餐點和飲料的成分與價格。 

14. 遵循酒店特定流程處理任何緊急情況（如疏散、醫療緊急情況、自然災害）。 

1. Provide the highest level of guest comfort and ensures the delivery of the Capella brand, values and vision, to create an amazing experience for our guests and team members. 

2. Anticipate guests‘ service needs, including asking questions of guests to better understand their needs and provide personalized service through noting down guest preferences. 

3. Present physical and accurate check and process payment, adhering to all cash handling and credit policies/procedures including added and received gratuity. 

4. Be knowledgeable in food and beverage items in the menu and the ability to recommend Food & Beverage combinations and up sell alternatives. 

5. Adhere to all departmental safety and security policies and procedures to ensure a clean, safe, and secure environment.  

6. Address guests‘ service needs in a professional, positive, and timely manner. 

7. Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen. 

8. Recognizes the importance of Forbes standards as to deliver excellent audit and service performance. 

9. Handling complaints and resolving service ‘Glitches’, keep a record of all feedbacks under the appropriate system. Ensures that the issues are resolved in a timely manner to guests’ satisfaction. 

10. Set tables according to type of event and service standards, including types of linens, glassware, plate/chinaware, and silver/flatware, ensuring all supplies meet quality standards.  

11. Perform closing duties, including storing all reusable goods, breaking down goods, cleaning all equipment and areas, returning equipment to proper locations, locking refrigerators, restocking items, turning off lights, locking doors, and completing daily cleaning checklist.  

12. Polishes and inspects the cleanliness and presentation all china, glass, and silver prior to use. 

13. To be knowledgeable of all ingredients and prices of the food and beverage listed on the menu. 

14. Follow property specific procedures for handling emergency situations (e.g., evacuations, medical emergencies, natural disasters).

2025/9全新開幕，業界首創獨棟三層酒吧，每層有獨特主題，不同風格，歡迎加入! 

https://capellahotels.com/en/capella-taipei/the-glasshouse 

酒吧副理將協助酒吧營運經理管理餐廳的日常營運。確保餐廳員工提供一致且周到的服務，以維持高水準的餐飲服務。 

1.為團隊成員提供具有明確願景和方向且鼓舞人心的領導力，以確保實現嘉佩樂品牌價值觀和願景，為所有顧客和同事創造令人驚豔的體驗。 

2.確實地傳達期待、認可績效並產生一致的業務成果。 

3.為餐飲管理相關領域的專家，提供專業頂級的顧客服務體驗。 

4.透過展現嘉佩樂文化和服務理念，成為激勵同事的典範。 

5.負責管理餐廳的日常運營，並確保全體成員皆遵守酒店制定的服務標準、部門政策和操作步驟。維持餐廳的品質及標準並滿足顧客的期望。 

6.管理餐廳的服務流程以確保顧客從進入餐廳到離開的每個階段皆可享受頂級服務（如領檯的歡迎、點餐和上菜速度、是否滿足特殊需求、結帳以及邀約再訪…等）。 

7.監督餐廳開店與閉店職務的完成，包含準備所需的備品、監控庫存、遵守標準水平並確實完成餐廳的清潔工作…等。 

8.隨時掌握酒店日常服務、活動、促銷等最新資訊。若有任何變更，需向團隊成員更新以確保顧客收到最新資訊。 

9.參與招募、面試新人才和培育繼任者。 

10.確保所有團隊成員充分了解富比士服務標準對於提供卓越審計和服務績效的重要性。 

The Assistant Bar Manager assists the Bar Operation Manager in the supervision and coordination of the daily restaurant operations. The individual is also responsible for maintaining a high level of quality and standards of guest service by ensuring the delivery of consistent and thoughtful service by the restaurant colleagues.  

1. Provides inspirational leadership, clear vision, and direction to team members to ensure delivery of the Capella brand, values, and vision, to create an amazing experience for our guests and team members. 

2. Communicates expectations, recognizes performance, and produces consistent desired business results. 

3. Ensures and provides flawless, upscale, professional, and high-class guest service experiences as a role model and expert in all F&B restaurant-related matters. 

4. Be an exemplary role model in inspiring team members through a strong demonstration of the Capella Culture and Service Philosophy.  

5. Oversees and manages the daily operations of the department and ensures that all team members comply with service standards, departmental policies, and operating procedures set by the hotel. Ensures the quality, and standards and meets the expectations of the guests daily. 

6. Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from host/ess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return). 

7. Supervises the completion of opening and closing duties including setting up necessary supplies, controlling stock, Par Level respected, and making sure cleaning of the restaurant is done. 

8. Maintain an up-to-date knowledge of the hotel‘s daily services, activities, promotions, and events. Effectively communicate and update all team members on any changes to ensure guests receive up-to-date information.  

9. Participate in recruitment activities such as interviewing new talents for the departments and succession planning.  

10. Ensure all team members recognize the importance of Forbes standards to deliver excellent audit and service performance.

宴會廳/客房大夜服務主任將協助宴會廳/客房服務經理在其負責區域內協調並分配職務，為顧客提供高效率、豪華且流暢的服務以及一流的用餐體驗。 

1.協助宴會廳/客房服務經理協調並分配職務，以實現卓越的營運績效。 

2.確實地傳達期待、認可績效並產生一致的業務成果。 

3.監督宴會廳/客房服務開始與結束的工作流程。 

4.協調所屬工作區域內的職務，確保服務順利進行。 

5.處理並排解顧客訴願，在系統內登錄顧客意見回饋。確保問題及時解決，讓顧客滿意。 

6.保護顧客和同事的隱私與安全。 

7.嚴格遵守酒店所制定的各項部門營運標準、政策和流程。 

8.能夠執行部門內的所有職務，並在必要時協助輪班。 

The Banquet/In Room Dining Night Shifr Supervisor assists the Banquet/In Room Dining Manager in the coordination and delegation of tasks within the assigned working station/sector, ensuring an efficient, luxurious, and smooth service flow and stellar dining experience for our guests.  

1. Assists Banquet/In Room Dining Manager in coordinating and delegating daily tasks to deliver an exceptional operating performance. 

2. Communicates expectations, recognizes performance, and produces consistent desired business results. 

3. Supervises the workflow of opening and closing shifts. 

4. Coordinate tasks within the assigned sector to ensure the smooth running of service. 

5. Handling complaints and resolving service ‘Glitches’, keeping a record of all feedback under the appropriate system. Ensures that the issues are resolved on time to guests‘ satisfaction. 

6. Protect the privacy and security of guests and coworkers. 

7. Complies strictly with all departmental operating standards, policies, and procedures set by the hotel. 

8. Be able to perform all tasks within the department and assist in shift coverage when necessary.

台北文華東方酒店酒吧簡介： 

• M.O. Bar沿襲 1920 年代裝飾藝術風格，結合多樣化的舒適客席區，提供一系列精心調製的雞尾酒、頂級香檳、葡萄酒與各式烈酒服務。 

工作內容： 

• 酒單內容介紹與推薦  

• 飲品、酒類調製 

• 酒吧庶務工作

• 雅閣中餐廳為連續8年榮獲米其林一星粵式料理餐廳。由廚藝精湛的主廚團隊，精選臺灣寶島在地食材，以其底蘊深厚的傳統手藝，卓越呈現正宗的粵菜經典佳餚，將菜餚本身最純粹細膩的精隨完美演繹，引領賓客以味蕾穿越極致美饌殿堂。 

• 營收及成本控管 

• 財務分析及報表製作 

• 人員管理及教育訓練 

• 顧客關係處理及維護 

• 店內行政庶務管理 

• 服務流程管理及維護 

• 物料盤點及叫貨管理 

• 點餐及桌邊服務

• 協助房務經理及房務主任，管理房務部的日常運作，確保遵守台北文華東方酒店及文華東方酒店集團的標準和政策。 

• 規劃、組織並領導房務團隊，提高效率，為所有賓客提供傳奇品質體驗。 

• 監督並維持客房的清潔與維護，確保達到頂級奢華酒店的標準。 

• 管理房務用品的庫存和供應，確保存貨充足，同時控制成本。 

• 培訓並指導房務同仁，提升服務品質和專業技能。 

• 確保衛生、安全和環保政策的實施，遵守酒店和相關法規的標準。 

• 專業地處理賓客投訴，提供迅速且有效的解決方案，以提升賓客滿意度。 

• 與其他部門協調合作，確保酒店運營順暢，優化賓客體驗。 

• Assist the Housekeeping Manager and Housekeeping Supervisor in managing the daily operations of the Housekeeping Department, ensuring adherence to the standards and policies of Mandarin Oriental, Taipei and the Mandarin Oriental Hotel Group. 

• Plan, organize, and lead the housekeeping team to enhance efficiency and deliver a Legendary Quality Experience to all guests. 

• Supervise and maintain the cleanliness and upkeep of guest rooms, ensuring they meet the standards of a top-tier luxury hotel. 

• Manage housekeeping inventory and supplies, ensuring sufficient stock while maintaining cost control. 

• Train and guide housekeeping colleagues, enhancing service quality and professional skills. 

• Ensure hygiene, safety, and environmental policies are implemented and followed, complying with hotel and regulatory standards. 

• Handle guest complaints professionally, providing prompt and effective solutions to enhance guest satisfaction. 

• Coordinate with other departments to ensure smooth hotel operations and optimize the guest experience.

Located on the ground floor, adjacent to the lobby, The Jade Lounge is an elegant lounge. Benefitting from lots of natural daylight and atmospherically lit at night, The Jade Lounge provides a sophisticated spot in which to enjoy traditional afternoon tea and exquisite pastries, complemented by a fine selection of European and Chinese teas. 

風格優雅別致的「青隅」位於酒店一樓，緊鄰大廳，白天擁有絕佳天然採光，是賓客在台北都會中愜意享受文華東方著名的經典英式下午茶、與品味歐洲優質茶飲和精選中式茗茶的絕佳場所。 

•菜單內容介紹與推薦 

•點餐及送餐服務 

•顧客用餐時桌邊服務 

•送餐前準備和餐後餐具擦拭、整理 

•確保餐點的品質及餐前的擺設 

•Introduce and recommend menu to guest. 

•Taking order and deliver service 

•Table service during dining 

•Preparation before dining and tableware wipeness 

•Ensure the quality and plating of cuisine

•協助切菜台工作。 

•每日宴會餐廳的食材準備工作。 

•跟總倉提出適當的食材需求 

•確認工作區域一直處於乾淨的環境之下。 

•完成主管交代的的工作並協助其他單位或區域。 

•參加所有教育訓練，維持所有的程序及基本工作一致性，並透過協助主管同時提升自己的專業知識。

• To implement service standards and procedures to ensure that they are achieved and followed by proper training, supervision and control.  

• To be constantly on the lookout for ways and means to improve the smooth running of the Restaurant.  

• To communicate and present a positive attitude to provide leadership to all staff in order to attain all desired goals.

位於酒店五樓的文華Café為將現代時尚的餐廳，提供多樣化的單點美饌及主廚精選套餐。充滿現代感與悠閒的用餐環境，另可容納32位貴賓的私人包廂，適於朋友同樂、家人相聚或商務洽談的最佳首選。 

工作內容： 

• 控管現場同仁及工作指導 

• 人員管理及教育訓練 

• 顧客關係處理及維護 

• 店內行政庶務管理 

• 服務流程管理及維護 

• 物料盤點及叫貨管理 

• 點餐及桌邊服務

文華餅房為台北文華東方酒店設立之西式甜點專櫃。 

店內提供華麗風格與種類豐富的西式甜點販售服務，商品包含各式精緻糕點、手工麵包、甜品、以及巧克力等。 

工作內容： 

• 西點專櫃銷售服務 

• 西點介紹及推薦服務 

• 西點包裝服務

•確保在工作區域進行高標準的清潔。 

•監督夜床服務，並嚴格管控通用鑰匙。 

•定期檢查客房走廊和公共區域。 

•立即向工程部門報告維護問題。 

•預防和解決客人投訴。 

•負責客房服務員每日處理的客房清潔工作。 

•確保客房已經清潔並準備迎接客人。 

•負責客房樓層上的客房服務員和房務員的操作。 

•確保所有下屬的工作最佳績效。 

•負責新進同事教育訓練。 

•Ensure highest standard of cleaning in assigned areas. 

•Supervise turndown service and Responsible for strict key control. 

•Inspect regularly guestroom corridors and public areas. 

•Report maintenance issues promptly to Engineering. 

•Prevent and resolve guest complaints. 

•Responsible for the daily processing of guest rooms cleaning by Room Attendant. 

•Ensuring that rooms are cleaned and ready for guest arrival. 

•Responsible for the conduct of the Room Attendants and House Attendants on the guest floors. 

•To ensure the maximum efficiency of performance from all subordinates. 

•Responsible for the training and education of new colleagues.

焰28 西餐廳 提供火烤料理，提供顧客靜謐，優雅的服務，讓客人享受台灣食材結合西式料理手法餐點。 

https://capellahotels.com/en/capella-taipei/dining/ember-28 

焰28 西餐廳服務員充滿熱情並致力於提供嘉佩樂最高標準的服務，為每位顧客打造難忘的用餐體驗。事先預測顧客的服務需求，了解菜單、飲料單和每日特色菜的選項。 

1. 卓越顧客服務與體驗 

提供最高品質的舒適度，預測並滿足顧客需求，創造令人讚嘆的品牌體驗。 

2. 專業餐飲知識與銷售 

深入了解菜單與飲品，推薦餐酒搭配並推銷合適替代品。 

3. 營運流程與現金管理 

嚴格遵守結帳程序，處理現金與信用卡交易，並管理小費收取。 

4. 餐廳設置與日常維護 

依活動需求擺設餐桌，負責餐廳開閉店作業及設備清潔與保養。 

5. 安全管理與問題處理 

遵守安全規範，處理緊急狀況與顧客投訴，確保賓客滿意與環境安全。

焰28 西餐廳外場領班將協助焰28 西餐廳經理在其指定區域內協調並分配維護環境，並為顧客提供高效率、豪華且流暢的服務以及一流的用餐體驗。 

https://capellahotels.com/en/capella-taipei/dining/plume 

1.協助焰28 西餐廳經理提供服務，以實現卓越的營運績效。 

2.確實地傳達期待、認可績效並產生一致的業務成果。 

3.協助焰28 西餐廳開始與結束的工作流程，包含酒杯拋光和事前準備(如餐桌擺放，轉場以及清理等工作)、妥善儲存以及餐期結束後的器具盤點。 

4.協調所屬工作區域內的職務，確保服務順利進行。 

5.處理並排解顧客訴願，在系統內登錄顧客意見回饋。確保問題及時解決，讓顧客滿意。 

6.保護顧客和同事的隱私與安全。 

7.嚴格遵守酒店所制定的各項部門營運標準、政策和流程。 

8.能夠執行部門內的所有職務，並在必要時協助輪班。 

Ember 28 Western Restaurant Captain will assist the Ember 28 Western Restaurant Manager in coordinating and maintaining the environment within their designated area, providing customers with efficient, luxurious, and seamless service, as well as an exceptional dining experience. 

1. Assist the Ember 28 Western Restaurant Manager in delivering service to achieve excellent operational performance. 

2. Clearly communicate expectations, recognize performance, and generate consistent business outcomes. 

3. Assist in the opening and closing procedures for the Ember 28 Western Restaurant , including polishing glassware, preparation tasks (such as setting up tables, transitions, and cleaning), proper storage, and inventory checks after meal service. 

4. Coordinate duties within the assigned work area to ensure smooth service operations. 

5. Address and resolve customer complaints, logging customer feedback in the system. Ensure timely resolution of issues to ensure customer satisfaction. 

6. Protect the privacy and safety of both customers and colleagues. 

7. Strictly adhere to the hotel’s departmental operational standards, policies, and procedures. 

8. Be capable of performing all duties within the department and assist with shift changes when necessary.

西餐廳主任將協助西餐廳副理在其負責區域內協調並分配職務，為顧客提供高效率、豪華且流暢的服務以及一流的用餐體驗。 

1.協助西餐廳副理協調並分配職務，以實現卓越的營運績效。 

2.確實地傳達期待、認可績效並產生一致的業務成果。 

3.監督西餐廳開始與結束的工作流程，包含酒杯拋光和事前準備(如餐桌擺放，轉場以及清理等工作)、妥善儲存以及餐期結束後的器具盤點。 

4.協調所屬工作區域內的職務，確保服務順利進行。 

5.處理並排解顧客訴願，在系統內登錄顧客意見回饋。確保問題及時解決，讓顧客滿意。 

6.保護顧客和同事的隱私與安全。 

7.嚴格遵守酒店所制定的各項部門營運標準、政策和流程。 

8.能夠執行部門內的所有職務，並在必要時協助輪班。 

The Western Restaurant Supervisor assists the Western Restaurant Assistant Manager in the coordination and delegation of tasks within the assigned working station/sector, ensuring an efficient, luxurious, and smooth service flow and stellar dining experience for our guests.  

1. Assists The Western Restaurant Assistant Manager in coordinating and delegating daily tasks to deliver an exceptional operating performance. 

2. Communicates expectations, recognizes performance, and produces consistent desired business results. 

3. Supervises the workflow of opening and closing shift including polishing of glassware and mis-en-place preparation (i.e. table setting, turnover, clean up, etc.), proper storage, and count of operating equipment at the end of the day. 

4. Coordinate tasks within the assigned sector to ensure the smooth running of service. 

5. Handling complaints and resolving service ‘Glitches’, keeping a record of all feedback under the appropriate system. Ensures that the issues are resolved on time to guests‘ satisfaction. 

6. Protect the privacy and security of guests and coworkers. 

7. Complies strictly with all departmental operating standards, policies, and procedures set by the hotel. 

8. Be able to perform all tasks within the department and assist in shift coverage when necessary.

全日餐廳經理將協助餐飲副總經理管理餐廳及點心坊的日常營運。確保員工提供一致且周到的服務，以維持高水準的餐飲服務。 

https://capellahotels.com/en/capella-taipei/dining/plume 

主要職責： 

1.顧客服務：以專業榜樣領導團隊，提供高品質、細緻且一致的服務體驗。 

2.日常營運：負責餐廳每日營運管理，確保團隊遵循飯店標準與流程。 

3.市場趨勢與策略：掌握市場動向，協助制定菜單定價與服務策略。 

4.行銷內容更新：與行銷業務部及主廚溝通，定期更新菜單與活動資訊，支援餐廳推廣與行銷。 

5.財務管理：準確呈報營運數據，包含損益、預算與成本控制。 

6.資訊傳達：熟悉飯店活動與促銷，主動向團隊傳達最新資訊，提升顧客體驗。 

7.客訴處理：處理顧客反饋與服務缺失，並確保回覆與改善迅速到位。 

8.服務標準：推動團隊遵循富比士五星標準，提升服務表現與稽核成果。 

9.員工培訓：主動辨識訓練需求，提升員工能力與工作表現。 

10.安全與隱私：確保顧客與同仁的隱私與人身安全受到妥善保護。 

The All day dining Restaurant Manager assists the EAM of F&B in the supervision and coordination of the daily restaurant and Gift shop operations. The individual is also responsible for maintaining a high level of quality and standards of guest service by ensuring the delivery of consistent and thoughtful service by the restaurant colleagues. 

Key Responsibilities: 

1.Guest Service: Lead by example to deliver refined, high-quality, and consistent guest experiences. 

2.Daily Operations: Manage day-to-day restaurant operations, ensuring the team follows hotel standards and procedures. 

3.Market & Strategy: Stay informed of market trends and assist in developing pricing and service strategies. 

4.Marketing Tools: Regularly update menus and promotional materials to support marketing initiatives, work closely with MarCom team and Chef.  

5.Financial Management: Accurately report financial data, including P&L, budgeting, and cost control. 

6.Information Sharing: Stay updated on hotel promotions and activities, and effectively communicate changes to the team. 

7.Complaint Handling: Address guest feedback and service issues promptly, ensuring timely resolution and satisfaction. 

8.Service Standards: Promote and maintain adherence to Forbes standards for service excellence and audit performance. 

9.Team Development: Identify training needs to enhance staff skills and improve overall performance. 

10.Safety & Privacy: Ensure guest and employee privacy and safety are always protected.