餐飲部 焰28 西餐廳 外場領班 F&B Ember 28 Western Restaurant Captain

全日餐廳副理副理將協助全日餐廳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 

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.管理餐廳及點心坊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.監督餐廳及點心坊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.協助三節禮盒銷售、訂單及庫存管理，並協助送禮建立顧客關係。 

The Assistant All day dining Restaurant Manager assists the All day dining Restaurant Manager 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. 

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. Assist in festive gift box sales, order processing, and inventory management, while supporting client gifting and relationship building.

點心坊蛋糕櫃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. 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）。

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.

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。

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 

酒吧領檯/帶位員迎接及歡迎顧客進入餐廳。負責餐廳預訂、座位排位及引導顧客就座。 

1.以微笑、眼神交流和友善的問候來歡迎和感謝顧客，並儘可能地使用顧客的姓名稱呼他們。 

2.接聽電話並接受訂位，詢問並記錄顧客的喜好或任何特殊需求/慶祝活動，將此資訊分享給廚房人員或主管。 

3.準確地記錄所有預訂，登記各項特殊需求並傳達給相關同事，以提供最高水準的用餐體驗。 

4.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。 

5.了解各項酒店產品、各餐廳菜單及促銷活動。積極推銷各式優惠，盡可能提高酒店的營收。 

6.關懷候位的顧客並向他們介紹酒店服務和周遭景點的相關資訊。 

7.依照現場營運狀況、餐廳規定以及指定保留席的需求，控管餐廳的人潮以確保順利營運。 

8.引導顧客就座後，將相關資訊交接給領班。 

9.積極傾聽並回應顧客的詢問、疑慮和需求。 

10.透過陪同、文字解釋、或在紙上寫下指示等方式來協助任何殘障人士（如視力、聽力或肢體障礙）。 

11.確保餐桌擺設正確，每個座位前都有餐巾、乾淨的餐具及標準餐桌擺設中所需的各項物品。 

12.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、補充備品、關燈、鎖門及完成日常清潔清單。 

The The Glasshouse Bar Host/Hostess greets and welcomes guests entering the restaurant. The individual is responsible for taking dining reservations and assigning and seating guests to the table.  

1. Welcome and acknowledge every guest with a smile, eye contact, and a friendly verbal greeting, using the guest‘s name when possible. 

2. Answer phones and take dining reservations from guests, ask and record preferences or special requests/occasions, and relay this information to kitchen staff or management. 

3. Maintains accurate recording of all reservations and ensures that special preferences are logged and communicated to relevant colleagues to provide the highest level of dining experience.  

4. 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.  

5. Be the champion of hotel offerings, all outlet menus, and special promotions. Actively upsell or cross-promote special offers within the hotel to maximize revenue generation for the hotel.  

6. Engage guests in waiting with regards and provide more information on the property services and area attractions/offerings. 

7. Ensures smooth running of the outlet by managing customer flow among the service sections, taking into account requests for a particular table or section, depending on availability and operating standards.  

8. Escort and seat the guests at their table before handing over to the station Captain.  

9. Actively listen and respond positively to guest questions, concerns, and requests.  

10. Assist individuals with disabilities, (e.g. visually, hearing, or physically impaired) by escorting them when requested, using words to explain actions, writing directions on paper, etc.  

11. Ensure place settings are appropriate and each guest has a napkin, clean silverware, and any other item that is part of the standard place setting. 

12. Performs opening and closing duties, including storing all reusable goods, breaking down goods, cleaning all equipment and areas, returning equipment to proper locations, restocking items, turning off lights, locking doors, and completing daily cleaning checklists.

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.