餐飲部 Mizue 日式無菜單料理 主任 F&B Mizue Japanese Omakase Restaurant Supervisor

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 

酒吧主任將協助酒吧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.協助酒吧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 Bar Supervisor assists the Bar 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 Bar Assistant Manager in coordinating and delegating daily tasks to deliver 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.

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.

•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

• 負責廚房產品監督及瞭解每天營運狀況，針對外場單位是否按照現行標準去做事前準備，提出適當的方式跟意見 

• 必須與主管間保持緊密的互動，協助確認每天採購食材的品質並且每天營運食材需求 

• 執行並管理點心廚現場操作的所有工作 

• 這個工作崗位的任職者必須負擔起所有酒店對於該職位的要求，並且主動積極，富創造力和重視結果。 

• In charge of the kitchen production and overseen the day to day business as instructed, mise-en-place by outlet as per present standards as well as dispatching the same in the proper manner. 

• Work closely with his supervisor department head on determining the quantity of food purchased 

• To execute and manage all operational duties at the Pastry. 

• It is the mission and intent of this position that the incumbent will take full responsibility for all aspects of the hotel operation being proactive, creative and result driven.

• 負責廚房產品監督及瞭解每天營運狀況，針對外場單位是否按照現行標準去做事前準備，提出適當的方式跟意見 

• 必須與主管間保持緊密的互動，協助確認每天採購食材的品質並且每天營運食材需求 

• 執行並管理點心廚現場操作的所有工作 

• 這個工作崗位的任職者必須負擔起所有酒店對於該職位的要求，並且主動積極，富創造力和重視結果。 

• In charge of the kitchen production and overseen the day to day business as instructed, mise-en-place by outlet as per present standards as well as dispatching the same in the proper manner. 

• Work closely with his supervisor department head on determining the quantity of food purchased 

• To execute and manage all operational duties at the Pastry. 

• It is the mission and intent of this position that the incumbent will take full responsibility for all aspects of the hotel operation being proactive, creative and result driven.