工作內容： 1.門市營運管理 2.人員培訓及管理 其他條件： 1.專科以上畢 2.有餐飲工作經驗者 3.對茶飲發展\ 門市營運管理及人員培訓有興趣及想法者 其他： 1.月休八天 2.福利制度 -享團保.勞健保及勞退 -免費員工飲品 -三節禮金 -生日禮金 -中秋禮品 -年終獎金

工作內容： 1.門市營運管理 2.人員培訓及管理 其他條件： 1.專科以上畢 2.有餐飲工作經驗者 3.對茶飲發展\ 門市營運管理及人員培訓有興趣及想法者 其他： 1.月休八天 2.福利制度 -享團保.勞健保及勞退 -免費員工飲品 -三節禮金 -生日禮金 -中秋禮品 -年終獎金

1.制訂餐廳、咖啡廳(吧)服務作業標準流程。 2.監督食物製作流程、份量及擺盤等事務。 3.親自品嚐餐食以確保菜色品質穩定。 4.協調外場點餐與內場廚師料理的順序與速度。 5.進行內外場餐食或服務人員的培訓、人力調派。 6.協助前線餐飲服務人員處理特殊客訴案件。 7.督導並修正不當之服務行為或餐飲產品資訊，以確保高品質服務。

Manage the food and beverage operations of the hotel to ensure the success of established food and beverage quality and guest service quality standards. Achieve departmental revenue and profit goals. 管理酒店的餐飲運營，確保成功建立餐飲品質和賓客服務品質標準，完成部門的收入和利潤目標。 Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures. 遵守當地的衛生和安全法規，或其它適用的規定，以及品牌規範和當地的規章制度。 • Monitor budget and cost control, focus on food, beverage and labor cost. • 監控預算並控制費用，重點監督食品、酒水與人力成本。 • Strive for multitasking skills performance to reduce labor cost • 力求員工的多技能工作表現以降低勞動成本。 • Determine the minimum and maximum stocks of all food, beverage, material and equipment • 確定所有餐飲、材料和設備的最低和最高存貨標準。 • Managing the day-to-day issue about staffs, well arrange job assignment and settle job target & development plan for them. Coach staff and regular review with departmental staffs; monitor and assist all to solve problems and improve their performance. • 處理員工日常事務，計畫並分配工作，為每個員工設定工作和發展目標。為員工提供教導、輔導並給予定期回饋，協助解決各種員工矛盾，提高團隊成員的績效。 • Train all team member according governmental’ requirement and ensure all of them have proper training on quality & service standard. Ensure all staffs could work with necessary equipment and tools. • 按照政府法規教育和培訓所有團隊員工。確保員工獲得品質與服務標準方面的恰當培訓，並為員工配備完成全部工作所需的工具與設備。 • Ensure all outlets, equipment and facilities are in good condition and proper store. Any repair request should inform Engineering Department immediately. • 確保所有餐飲場所及設施設備的整潔、除塵到位並根據預期業務量儲備適量庫存。若有任何維修需求，應立即通知工程部。 • Polite, efficiency and quick respond to any question or complain from guests to ensure keep high score for Heartbeat. • 禮貌、迅速、高效地對所有賓客提出的問題、投訴或要求予以回應，確保達到較高的客戶滿意度。 • Be interactive with guest to achieve their expectation. • 與賓客聯絡互動，確保達成賓客的期望。 • Developing popular menus and beverage lists offering guests’ value for money in accordance with IHG guidelines. • 按照洲際酒店集團的指導綱要制定深受歡迎且物有所值的菜單和酒水單。 • Planning and organizing successful Food and Beverage promotions throughout the year and trace their results. • 計畫並成功組織全年的酒店餐飲活動並跟蹤其結果。 • Maintains knowledge of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits • 通過商業雜誌和現場拜訪不斷的瞭解酒店和餐廳領域內餐飲準備和服務方面的潮流、系統、操作和設備。 • Settings standards of all food, Beverage and equipment purchases in accordance with IHG guidelines • 按照洲際酒店集團的指導綱要制定所有餐飲和設備的採購標準。 • Keeping an up-dated Hotel Policies and Procedures file and up-dated files on all Food and Beverage matters • 更新酒店規章制度的檔案及所有與餐飲部相關的檔案。 • Controls and analyzes, on an on-going basis, the following: • 持續性的控制和分析以下工作： • Sales and Revenue Report • 銷售和收入報表 • Cost Control • 成本控制 • Quality and presentation of food and beverage products • 餐飲產品的品質和外觀 • Service standard • 服務標準 • Condition and cleanliness of facilities and equipment • 設施和設備的狀況和衛生 • Guest satisfaction • 賓客滿意度 • Oversee the F&B activities, business and events. • 監督餐飲活動、生意和宴會情況 • Ensure food, beverage, storekeeper and equipment safety with supplementary supply. Meanwhile, decrease waste. • 確保食品、飲料、庫存及設備的安全儲存，及時、高效地補充供貨，同時降低浪費的情況。 • Performs related duties and special projects as assigned. Manager on duty is required if necessary. • 執行分配給的相關職責和特殊專案。可能需要擔任值班經理。

At Hotel Indigo® we deliver inspired service. In all we do, we are vibrant, curious and original. 在英迪格酒店®，我們為賓客提供充滿靈感且熱情的服務。我們朝氣蓬勃、求新求知、新穎獨特。 -Supervise the service and delivery of menu items in assigned restaurant ensuring a high level of quality and consistency. 監督所在餐廳的服務和菜單品項的提供情況，確保高品質和一致性。 -Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures. 遵守當地的衛生和安全法規，或其它適用的規定，以及品牌規範和當地的規章制度。 DUTIES AND RESPONSIBILITIES 工作職責 • In the absence of a Manager, conducts shift briefings to ensure hotel activities and operational requirements are known. 在經理休假時主持交接班會議，確保同仁瞭解酒店的活動和運營的要求。 • Endeavour to resolve all complaints during shift and logs all complaints in log book for further follow up. 在自己當班期間盡可能解決所有的投訴，並在工作日誌中記錄所有投訴以便後續追蹤。 • Oversee the Implementation of standards as detailed in the departmental standards and procedures manual. 監督部門標準工作手冊中列出的各項規範並貫徹執行。 • Enforce correct bill paying procedures. 遵守規定並正確的結帳程序。 • Conduct effective shift briefings ensuring all staff are aware of VIPs, special occasions, daily specials; emphasis on up-selling certain products. 有效的進行交接班會議，確保所有員工瞭解重要賓客、特殊活動、每日特餐及重點推銷的產品等。 • Supervise cash handling and banking procedures. 監督現金款項的處理和存放程序。 • Prepare daily banking and cash flow reports. 製作每日存款和流動資金報表。 • Establish and instruct staff in cash security procedures. 制定並指導員工執行現金安全制度。 • Deal with irregular payments. 處理異常的付款情況。 • Supervise the maintenance of service equipment. 監督服務設備的維護及保養。 • Monitor standards of guest facilities and services. 監督客用設施和服務的標準。 • Control stock and monitor security procedures. 控制庫存並監控安全程序。 • Assist with menu and wine list creation. 協助菜單和酒單的設計工作。 • Supervise outlet service. 監督餐廳內的服務。 • Works with Superior on manpower planning, budgeting and management needs. 與上級一起進行人力規劃、預算和管理需求。 • Share recommendations and guest comments to Chef and Food and Beverage Manager to reflect current customer profile. 與廚師及餐飲經理分享客人的建議從而反應當前客人的情況。 • Manage special amenities and special events. 特殊設施和活動的管理工作。 • Anticipate market changes and review operations when necessary. 有效的預測市場的變化，並在必要時審視運營工作。 • Up-sell property facilities. 推銷酒店的設施。 • Actively pursue cost saving measures. 積極地實行節約成本的措施。 • Recycle wherever possible. 盡可能地再回收利用能源。 • Manage wage and beverage cost. 管理工資及飲料成本。 • Forecasting. 進行預測工作。 • Stock control. 有效的控制存貨。 • Analyze statistics and change your operations to reflect customer preferences. 分析統計資料，按照客人的喜好改變運營方法。 • Mix your own shift hours to ensure you know what is happening in your department at all times. 輪調自己的輪班時間確保隨時隨地瞭解部門內發生的事情。 • Make conversation to guests during their order and find out their likes and dislikes as well as building rapport. 在客人點餐時與客人交談並發現客人的喜好，同時建立友善的關係。 • Other reasonable Ad hoc tasks assigned by supervisor. 其它由上級分配的合理任務

Manage the food and beverage operations of the hotel to ensure the success of established food and beverage quality and guest service quality standards. Achieve departmental revenue and profit goals. Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures. Individual must be friendly, enjoy learning new things and working in a team environment. Must be flexible, willing to work smart, get along well with others and have the passion to go the extra mile to surprise and delight our guests. As part of the Indigo Team, individual may work in other areas of the hotel and may be trained to perform tasks and act in a secondary roll in support of our commitment to providing Inspired Service. At Hotel Indigo® we deliver inspired service. In all we do, we are vibrant, curious and original. • Be vibrant by carrying ourselves in a way that says to our guests we are energetic, motivated, confident. • Be curious by being aware of our hotel and neighborhood and going out of our way to help guests learn and discover what‘s going on. • Be original by building connections with our guests and being imaginative to create memorable experiences. DUTIES AND RESPONSIBILITIES • Participates in the preparation of the hotel‘s budget plan and marketing programs. Monitor budget and cost control, focus on food, beverage and labour cost. • Managing the day-to-day issue about staffs, well arrange job assignment and settle job target & development plan for them. Coach staff and regular review with departmental staffs; monitor and assist all to solve problems and improve their performance. • Train all team member according governmental’ requirement and ensure all of them have proper training on quality & service standard. Ensure all staffs could work with necessary equipment and tools. • Enhance cooperation and communication with other department on daily operation in order to improve service. • Ensure all outlets, equipment and facilities are in good condition and proper store. Any repair request should inform Engineering Department immediately. • Maintains knowledge of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits. • Working close with other Department Heads on various promotion & sales strategies in order to increase revenue with great experience. • Managing departmental marketing plan; participating and maintaining yearly promotional plan; trace local competitors and trends of industry. • Ensure food, beverage, storekeeper and equipment safety with supplementary supply. Meanwhile, decrease waste.

At Hotel Indigo® we deliver inspired service. In all we do, we are vibrant, curious and original. 在英迪格酒店®，我們為賓客提供富於靈感的熱情服務。我們朝氣蓬勃、求新求知、新穎獨特。 Prepares mise en place and food preparation and assists with food presentation as part of the kitchen brigade. 進行開餐準備和菜肴的烹飪，作為廚房團隊的一員協助食品裝盤工作。 Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures. 遵守當地的衛生和安全法規，或其它適用的規定，以及品牌規範和當地的規章制度。 • In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known 在經理缺席時進行交接班說明，確保瞭解酒店的活動和運營要求。 • Prepares, cooks, serves and stores the following dishes: 　　進行以下菜肴的製作、烹飪、上餐和存儲工作： • Applies organization skills for mise en place　在開餐準備工作中發揮組織能力 • Pastry, cakes and yeast goods　麵點、蛋糕和發酵食品 • petits fours　法式小點心 • desserts　甜點 • Hot and cold deserts　冷、熱甜點 • Decorate, portion and present　裝飾、切片和裝盤 • Prepares hot and cold noodle dishes　製作冷、熱麵條 • Produces a range of liquid and solid deserts　製作各種甜點 • Produces and presents a range of steamed sweet rice based desserts 　　製作各種蒸甜米飯和甜點並裝盤 • Produces baked desserts　製作烤制甜點 • Produces a range of baked desserts　製作各種烘烤甜點 • Buffet Food 自助餐 • Prepares and presents desserts for buffets　製作和擺放自助餐甜品 • Stores buffet items　儲存自助餐食品 • Communicates politely and display courtesy to guests and internal customers 　　與客人和內部客戶禮貌、友好的交流 。 • Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen　Attendants and Stewards　指導，包括廚師、廚房服務員和管事的工作。 • Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information 與上級交流疑難問題，客人或內部客戶的意見以及其它相關資訊 。 • Establishes and maintains effective employee working relationships 　　與員工建立並保持良好的工作關係 。乙級烘焙食品技術士,丙級烘焙食品技術士

工作內容： 1.門市營運管理 2.人員培訓及管理 其他條件： 1.專科以上畢 2.有餐飲工作經驗者 3.對茶飲發展\ 門市營運管理及人員培訓有興趣及想法者 其他： 1.月休八天 2.福利制度 -享團保.勞健保及勞退 -免費員工飲品 -三節禮金 -生日禮金 -中秋禮品 -年終獎金