房務樓層 主任 Housekeeping Floor Supervisor

• 負責飯店各式布巾的日常整燙服務。  

• 確保所有設備狀況良好。  

• 正確使用機器和洗滌劑。  

• 控制和正確分類染色/損壞的布巾和製服，以確定可能的損壞因素。  

• 確保工作區域保持高水平的清潔。 

• Responsible for the daily pressing works of hotel linens. 

• Ensure all equipment is in good condition.  

• Use machines and detergent correctly.  

• Control and sort out stained/ damaged linens and uniforms to determine possible alterations.  

• Ensure a high level of cleaning is maintained in work area.

• 處理員工制服及客人衣物之整理作業。 

• 操作洗衣房簡單機器設備及維護其運作正常。 

• 具衣料及織品相關知識及經驗(服裝相關科系尤佳)。 

• 具溝通能力。 

• 確保工作區域保持高水平的清潔。 

• Responsible for staff uniforms and guest laundry checking , receiving, wrapping and returning works.. 

• Use machines correctly and ensure all equipment is in good condition. 

• Related garments fabric knowledge and experience.  

• Well communication ability  

• Ensure a high level of cleaning is maintained in work area.

• 處理員工制服及客人衣物之整理作業。 

• 操作洗衣房簡單機器設備及維護其運作正常。 

• 具衣料及織品相關知識及經驗(服裝相關科系)。 

• 具溝通能力。

•協助中式點心工作 

•確認工作區域一直處於乾淨的環境之下。向央廚領取魚肉類並且確認廚房間的轉帳是否正確 

•記錄新的食譜、新的程序並且透過學習去提升自己的專業能力 

•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 

•Works for Dim Sum station  

•To ensure that the working area is clean at all the time. To collect fish and meat from butchery and to check that all the inter kitchen transfers correspond to the requirements. 

•Take any note on new recipes, new procedures, keep his learning process going at all times to improve his professional knowledge. 

•Perform any general duties as defined by his supervisor and help in any other department or section in the kitchen. 

•Attend any training sessions and always strives to keep abreast of any procedures and general works on upgrading his general knowledge with the help of his supervisor.

• 完成主管交代的的工作並協助其他單位或區域 

• 提供給廚房專業支援 

• 依照食品安全衛生管理規章標準，於廚房執行高標準的食材準備工作。  

• 協助整體廚房相關事宜，掌握食物的品質 

• 遵守廚房的製造過程符合HACCP規範 

• Perform any general duties as defined by his supervisor and help in any other department or section in the kitchen. 

• Provide professional support to the Kitchen 

• Maintain a high standard of all food preparation and service, according to the standards required by the management.  

• Take any note on new recipes, new procedures, keep his learning process going at all times to improve his professional knowledge.

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。 

•點餐及桌邊服務 

•維持餐廳現場運行 

•協助餐廳服務訓練 

•控管同仁工作狀況 

•協助餐廳行政庶務 

•處理客訴  

•協助客人配菜單

• 透過電話接聽顧客來電，作為酒店與顧客的第一接觸點，展現專業、友善與親切的服務態度。 

• 負責餐飲訂席，提供餐廳資訊並協助顧客預訂餐廳座位。 

• 進行訂位相關之文書處理與資料登記，確保作業準確無誤。 

• 提供有效率且溫暖的服務，塑造良好的酒店第一印象。 

• 與內部相關部門保持良好溝通，確保顧客需求獲得妥善安排。 

• 也歡迎二度就業者加入。

•配合接待貴賓名人 (具軍警、消防經驗者優先)  

•各項緊急事件(天災及人為)預防及處理 

•遺損預防及調查 

•安全設備 (CCTV、電梯控制系統、門禁系統、消防系統 ….等)監控及定期檢測 

•人員進出管制及定期巡邏，消弭風險因素 

•創造及維護客戶及同仁安全的環境

工作職責 

1. 依酒店集團規定執行保養維護計劃及項目。 

2. 酒店消防設備維護檢修及保養。 

3. 協助酒店消防生命安全系統符合當地消防安全規章制度並獲得相關政府許可及証書。 

協助防止職業災害發生，負責飯店防火安全、衛生運作、管理及行政工作 

1. 協助市府、公家機關各項業務之聯繫、協調、處理 

2. 具飯店消防設備編組及年度檢查相關經驗者佳 

3. 協助規劃及實際演練消防演習演練 

4. 協助飯店防火管理稽核工作 

5. 完成文華東方酒店集團消防相關稽核例行檢查工作項目

• 透過電話接聽顧客來電，作為酒店與顧客的第一接觸點，展現專業、友善與親切的服務態度。 

• 負責餐飲訂席，提供餐廳資訊並協助顧客預訂餐廳座位。 

• 進行訂位相關之文書處理與資料登記，確保作業準確無誤。 

• 提供有效率且溫暖的服務，塑造良好的酒店第一印象。 

• 與內部相關部門保持良好溝通，確保顧客需求獲得妥善安排。 

• 歡迎二度就業者加入。

• 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 

• 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 

• 營收及成本控管 

Developing Direct Reports and Others 

Provides challenging and stretching tasks and assignments; holds frequent development discussions; is aware of each person‘s career goals; constructs compelling development plans and executes them; encourages people to accept developmental moves; will take on those who need help and further development; cooperates with the developmental and talent management system in the organization; is a people builder and a motivator. 

Interpersonal Savvy  

Relates well to all kinds of people, up, down, and sideways, inside and outside the organization; builds appropriate rapport; builds constructive and effective relationships; uses diplomacy, tact and fairness; can diffuse even high-tension situations comfortably. Is able to motivate people. 

Building Effective Teams 

Blends people into teams when needed; creates strong morale and spirit in his/her team; shares wins and successes; fosters open dialogue; lets people finish and be responsible for their work; defines success in terms of the whole team; creates a feeling of belonging in the team. 

Directing Others 

Is good at establishing clear directions; sets stretching goals; distributes the workload appropriately; lays out work in a well-planned and organized manner; maintains two-way dialogue with others on work and results; brings out the best in people; is a clear communicator.

宴會廳提供會議、外燴、宴會及婚宴餐飲服務。輝煌的設計與高雅奢華的品味，結合時尚品味的佈置、創新細緻的美饌、與親切服務，為賓客打造專屬的感動。 

•上菜及桌邊服務 

•維持宴會現場運行 

•協助宴會服務訓練 

•控管同仁及工讀生工作指導 

•協助宴會廳行政庶務

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。 

• 協助顧客訂位服務 

• 聯繫確認顧客用餐需求 

• 現場顧客關係維護及帶位 

• 餐點介紹及推薦 

• 餐廳文書作業處理

為顧客提供快速及有效之餐飲服務，秉持一貫之誠懇、親切、有禮及樂於助人之服務精神，且能達成超越顧客需求之服務目標 

服務員應有餐飲之專業知識且,能配合彈性之工作時間。 

•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

•完成主管交辦事項 

Complete the tasks assigned by the supervisor 

•文件繕打及檔案分類、歸納 

Typing and file classification, induction 

•翻譯相關文件 

Translation related documents 

•須具備基本英語能力 

Must have basic English skills

Embodying the spirit of a modern restaurant, Café Un Deux Trois offers seasonal a la carte and set menus. Café Un Deux Trois also features PAGES, a lifestyle boutique shop. 

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。 

• 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 

• 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

「Bencotto」為義大利餐廳，以充滿巧思的精湛料理搭配獲奬美酒及不含酒精的特色飲品，提供賓客摩登時尚的當代義式珍饈。 

• Taking order and table service 

• Maintain the on-site operation of the restaurant 

• Assist the training of restaurant 

• Control the working conditions of colleagues 

• Conduct the restaurant administration 

• 點餐及桌邊服務 

• 維持餐廳現場運行 

• 協助餐廳服務訓練 

• 控管同仁工作狀況 

• 協助餐廳行政庶務

•Attend inter-kitchen communication meetings. 

•Technical knowledge and job skills training including effective use of provided materials. 

•Creates enthusiasm for training and development amongst all the Culinary Brigade. 

•Motivates and leads by example. 

•Communication of local and international food trends and market needs to all staff. 

•Communication of local requirements, food sanitation laws, safety regulations and other to his staff. 

•Creativity and innovation, striving for continuous improvement. 

•In the absence of Chef de Cuisine, takes over and fully in charge of the department at any time required. 

•參與廚房間的溝通會議。 

•提供技術知識和工作技能的培訓，包括有效使用提供的材料。 

•在整個廚務團隊中激發對培訓與發展的熱情。 

•以身作則，激勵並帶領團隊。 

•向所有員工傳達本地及國際的餐飲趨勢和市場需求。 

•向員工傳達本地規定、食品衛生法規、安全規範及其他相關事項。 

•鼓勵創意與創新，追求持續改進。 

•在主廚缺席時，接管並全面負責部門運作。

☆你在找的，不只是「夜班輪值」，而是走進一個新世代旅宿品牌的黃金機會！ 

我們正在籌備全新館別 OOD Residence S-Hotel， 

邀請擁有熱忱與責任感的大夜班夥伴加入， 

一同打造兼具科技感、設計感與溫度的住宿體驗。 

▲工作內容｜你將會負責： 

處理夜間旅客入住、退房及帳務作業 

提供旅客諮詢服務，協助安排交通接送或租賃 

回應與處理顧客需求、突發事件與夜間客訴 

系統操作、電話接聽與資訊登記、R卡與房卡製作 

訂單平台請款處理、日報表編製與營收稽核 

發票開立、交班紀錄與營運資料整理 

自助機操作熟悉與初步故障排除（若有配置） 

主管交辦之其他事務支援 

△加入我們，你將享有： 

具設計感與科技力的新型住宿空間 

團隊氛圍活潑，橫向溝通順暢 

多元文化接觸機會，與國際旅客互動 

彈性發展空間，可轉調不同館別／職位 

夜班專屬津貼與績效獎金制度 

★我們正在找的你： 

具備 2 年以上櫃檯接待或飯店業經驗 

有責任感，能獨立作業與良好應變能力 

英文中等程度（聽說讀寫） 

熟悉 Word / Excel、具備中等以上打字速度（中/英文） 

能配合大夜班時段及排班制度 

具備細心、抗壓與服務熱忱 

◎薪資待遇 

月薪 NT$30,000 元起 + 夜班津貼 + 表現獎金 

（依個人資歷與表現調整） 

◎上班地點 

台北市松山區敦化北路150號 

（交通便利，近捷運站） 

◎上班時段 

大夜班：22:45 ~ 07:15（含假日輪班） 

◎所屬公司 

雀客國際酒店股份有限公司 CHECK inn 集團 

官網：https://checkinn.com.tw/

開幕未滿一年即獲得500盤推薦，精緻高端無菜單料理，僅有14個吧台座位及兩個包廂，歡迎加入! 

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

協助Mizue 日式無菜單料理餐廳料理長 管理廚房運營，透過規劃、組織、指導及控管廚房來確保其符合嘉佩樂酒店標準以提升顧客滿意度，成為獨立的利潤中心。並能獨立於料理檯提供顧客餐點及建立顧客關係。 

1. 設計多元性及豐富的菜單，不定期更換。 

2. 指導和監督各道菜餚的準備與生產，並確保它們符合食譜與規格規範。定期檢查所有食品的準備、口味、品質與數量，並在必要時提出改進建議。 

3.擁有完整的工作知識和技能，能夠監督、糾正並展示各項職責以確保其符合標準。 

4.成為一名親力親為的管理者，參與現場營運，並在忙碌時刻提供協助。 

5.確實遵守各項營運設備及供應品項的庫存標準，並確保其數量足以滿足營運需求，並監督所有食品的正確處理和儲存，以將損耗降到最低。 

6.主持每日的班前簡報，向同事們講解各項事前準備、服務準則和菜單。 

7.盡可能地在菜單中使用當地及當季產品。 

8.以有禮且有效率的方式處理顧客需求，若無法立即找到解決方案，則須向主管報告相關顧客投訴或問題，跟進並確實對顧客回報。 

9.確保餐廳展現出熱情、專業和歡迎的形象。 

10.確保餐廳內外場保持整潔有序，確實填寫 HACCP 表格並於辦公室內建檔，並 確保工作站保持清潔和消毒，並要求廚師始終遵循正確的安全程序。 

11.檢查並確保所有操作設備維持良好工作狀況，必要時提出維修和保養請求。 

12.確保人手充足，以確保運作順暢。 

Assist the Chef de Cuisine of Mizue, the Japanese omakase restaurant, in managing overall kitchen operations. This includes planning, organizing, directing, and controlling kitchen activities to ensure alignment with Capella Hotel standards and enhance guest satisfaction, positioning the kitchen as an independent profit center. The role also requires the ability to independently serve guests at the counter and build strong guest relationships. 

1. Design a diverse and rich menu with periodic updates. 

2. Guide and supervise the preparation and production of all dishes, ensuring they comply with recipes and specifications. Regularly check the preparation, taste, quality, and quantity of all food items, and make improvement recommendations as necessary. 

3. Maintain comprehensive knowledge and skills to oversee, correct, and demonstrate responsibilities to ensure compliance with standards. 

4. Be a hands-on manager, participating in on-site operations and providing assistance during busy periods. 

5. Strictly adhere to inventory standards for operational equipment and supplies, ensuring sufficient quantities to meet operational needs, and monitor the proper handling and storage of all food items to minimize spoilage. 

6. Lead daily briefings, explaining preparations, service standards, and menu items to colleagues. 

7. Use local and seasonal products on the menu whenever possible. 

8. Handle customer requests politely and efficiently; if an immediate solution cannot be found, report relevant customer complaints or issues to management, follow up, and ensure proper feedback is provided to the customer. 

9. Ensure the restaurant presents a warm, professional, and welcoming image. 

10. Maintain cleanliness and order in both front-of-house and back-of-house areas, accurately fill out HACCP forms and file them in the office, and ensure workstations remain clean and sanitized, with chefs consistently following proper safety procedures. 

11. Inspect and ensure that all operational equipment is maintained in good working condition and submit repair and maintenance requests as necessary. 

12. Ensure adequate staffing to ensure smooth operations.