找頭鹿 智能客服
為保護您的權益，請詳細閱讀「 個人資料運用告知說明 」，如您已充分瞭解並同意，請繼續進行對談服務。
公司介紹
產業描述
旅館業
電話
02-77566654 分機5802
員工人數
270人
地址
台北市松山區敦化北路139號
相關連結
Capella Taipei pause and embrace a realm of serene sophistication and understated luxury. Nestled in Taipei's pulsating Songshan district, Capella Taipei stands as a beacon of contemporary elegance amidst a city that seamlessly marries its rich heritage with modern vibrancy. Just a breath away from Taipei 101, Taipei Indoor Stadium and a short journey from Songshan Airport, the hotel is an oasis of tranquility in the urban landscape. Each of its 86 rooms, thoughtfully designed by André Fu Studio, narrates a story of refined luxury and personalised comfort. Here, in the heart of a bustling metropolis, Capella Taipei invites you to experience a unique blend of culture and relaxation, where every moment is a cherished memory in the making. 臺北嘉佩樂酒店坐落於臺北市核心的敦化北路上，靜擁蒼翠盎然的林蔭大道，將細膩的人文精髓和現代活力完美糅合，為賓客細意呈現無與倫比的奢華旅行新體驗。 臺北嘉佩樂酒店擁有86間典雅客房，由備受讚譽的André Fu設計事務所擔綱設計，獨具特色的匠心設計將豐富質感、藝術氛圍及時尚現代的格調精妙融合，傾力打造奢華優雅且別具一格的居停空間。酒店緊鄰松山機場，及臺北101大樓和小巨蛋體育館等多個文化藝術名勝和地標建築。居於繁華都市，遁入謐靜綠洲，浸潤於迷人風情，開啟非凡探索之旅。 About Capella Hotel Group 嘉佩樂酒店集團簡介： Capella Hotels and Resorts collection consists of properties in Singapore, Ubud, Bangkok, Hanoi, Sydni, Shanghai and Hainan. Future openings include exciting destinations such as Japan, Maldives, South Korea, Nanjing and Shenzhen. The exceptional hospitality group focuses on crafting authentic, cultural experiences for its guests, combining a legacy of thoughtful design with the highest level of personalized service. Capella Hotels and Resorts was named Best Hotel Brand in the World in the Travel + Leisure World’s Best Awards 2023. 嘉佩樂酒店及度假村旗下擁有位於新加坡、曼谷、河內、烏布、雪梨、上海和海南土福灣等地的多家度假酒店。在未來幾年內，還將在日本、馬爾代夫、韓國、南京和深圳等地陸續開設新的酒店。 嘉佩樂酒店及度假村榮獲由全球知名的旅行生活方式媒體Travel + Leisure漫旅雜志美國版連續3年 (2023 , 2024 與2025 年度)頒發 世界旅行獎最佳酒店品牌"的殊榮。卓越的酒店品牌專注於爲客人打造在地為本的文化體驗，將精心設計的傳奇建築與細緻周到的專屬匠心服務融爲一體。
顯示全部
主要商品 / 服務項目
This “modern mansion” embodies the serene and vibrant spirit of Taipei. A 2-storey dynamic bar hub offers a melange of sophisticated and spirited experiences. Here, in the lush embrace of DunHua North Road, Capella Taipei is more than a destination; it's an enchanting journey through the soulful rhythm of a city where every moment is a poetic interplay of tradition and modernity in the city's heart. 時尚格調的空間，每一處細節都別具巧思，禮贊臺北特有的城市魅力。酒店還設有獨棟的餐飲娛樂空間，不同風格的活力特色酒吧，雅致溫馨的氛圍，是奢華旅行者及當地名流的歡聚聖地。 臺北嘉佩樂酒店，不只是格調旅行的目的地，更是探索臺北城市精髓和魅力文化的頌贊。
公司環境照片(3張)
福利制度
法定項目
其他福利
【法定項目】 家庭照顧假、勞保、健保、陪產假、產假、特別休假、育嬰留停、女性生理假、勞退提撥金、產檢假、職災保險 【其他福利】 員工餐廳、員工優惠
企業動態
工作機會
8/18
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).
8/01
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 Restaurant 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).
8/02
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.
8/01
調酒師是一個充滿熱情和積極性的人，能夠為客人提供高水平的個性化和即時的服務。他/她負責酒吧的日常營運。
1. 以身作則，通過強烈展示Capella文化和服務理念，激勵團隊成員。
2. 執行部門的日常開閉店工作，確保所有團隊成員遵守酒店制定的服務標準、部門政策和操作程序。
3. 通過迅速歡迎並禮貌地服務客人，同時進行有意義的交流，提供卓越的服務。
4. 完全了解咖啡、飲品和菜單的供應內容，預測客人需求並提供高水準的服務。
5. 維持酒吧的高標準清潔、安全及設備狀況。
6. 確保酒吧及其設備保持清潔並完全可用。
7. 負責庫存檢查及酒吧用品的管理，確保所有庫存維持在適當水平，當庫存不足時，通知主管/經理。
8. 維持庫存記錄，並通知團隊如果有物品庫存不足或快要用完。
9. 認識LQA及富比士標準的重要性，以提供優秀的審核和服務表現。
10. 維持對酒店每日服務、活動、促銷及事件的最新了解，並有效地向團隊成員傳達所有變動，確保客人獲得最新資訊。
The Mixologist is a passionate and positive individual who provide a high level of personalized and timely service to the guests. The individual is responsible for running the daily operations of the bar.
1. Be an exemplary role model in inspiriting team members through strong demonstration of the Capella Culture and Service Philosophy.
2. Performs the daily opening/closing shift duties of the department and ensures that all team members comply with service standards, departmental policies and operating procedures set by the hotel.
3. Provide exceptional service to guests by promptly welcoming and courteously serving guests while engaging in meaningful conversation.
4. Be fully informed of Coffee, beverage and menu offerings, in anticipation of guest needs and to deliver highly attentive service.
5. Maintain high standards of cleanliness, safe and condition of the bar.
6. Ensure the bar and its equipment are clean and fully functional.
7. Responsible for inventory checks and management of all bar supplies, ensuring that all stocks are maintained. Notify supervisor/manager when stocks are running low.
8. Maintain a record of inventory supplies and inform the team should any item is low or running out.
9. Recognizes the importance of LQA and Forbes standards as to deliver excellent audit and service performance.
10. Maintain an up to date knowledge of the hotel daily services, activities, promotion, and event. Effectively communicate and update all team members on any changes to ensure guests receive up-to-date information.
8/01
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.
8/01
協助三層樓酒吧/餐酒館的廚房區域，確保所製作的各項餐點品質穩定且符合水準，遵從嘉佩樂標準規範來提供專業、有禮、高效且靈活的服務，以大幅提升顧客滿意度。
1. 遵循嘉佩樂酒店的規範，生產穩定且高品質產品，並提供專業、有禮、高效且靈活的服務。
2. 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。
3. 能夠靈活地在各餐飲部門內輪替值班。
4. 能夠獨立執行所被分配到的工作區域職務。
5. 維持廚房的一貫標準並遵循該廚房所規範的準則。
6. 於日誌中回報每日產能以及任何問題，包括損壞和破損。
7. 遵循酒店的標準作業流程。
8. 充分熟悉酒店所提供的各項服務與設施。
9. 執行所屬廚房的開始及結束營業的作業流程。
10. 對於菜單內的各項餐點和飲品有全盤的了解，並能夠針對餐飲搭配做推薦以及推銷。
11. 確保工作場所及週邊區域維持整潔有序，並遵守食品安全的標準作業流程。
12. 控管營運備品數量並減少損壞或浪費。
13. 以有禮且有效率的方式處理顧客需求，並向主管報告任何顧客投訴或問題。
Assist in the kitchen areas of the three-story bar/wine bistro, ensuring the quality and consistency of all dishes prepared meet the standards. Follow Capella's guidelines to provide professional, courteous, efficient, and flexible service, significantly enhancing customer satisfaction.
1. To produce a consistent, high-quality product and provide a courteous, professional, efficient, and flexible service at all times, following the Capella Standards of Performance.
2. To have a full working knowledge and capability to supervise, correct, and demonstrate all duties and tasks in the assigned Place of Work to the standard set.
3. To be entirely flexible and adapt to rotate within the Food & Beverage Department of the hotel as assigned.
4. To independently be able to run the section you are assigned to.
5. To maintain the general standards of the kitchen as well as the implementation of the kitchen manual rules and regulations for your section.
6. Report in the logbook all productions and problems daily including spoilage and breakage.
7. Follow the SOP's of the hotel.
8. To be fully conversant with all services and facilities offered by the hotel.
9. To perform opening and closing procedures established for the Place of Work as assigned.
10. To have a thorough understanding and knowledge of all Food & Beverage items on the menu and the ability to recommend Food & Beverage combinations and upsell alternatives.
11. To ensure that the Place of Work and surrounding area is kept clean and organized at all times and follow food safety SOP’s.
12. To monitor operating supplies and reduce spoilage and wastage.
13. To handle guest inquiries courteously and efficiently and report guest complaints or problems to supervisors.
8/18
廚房一廚/二廚負責生產並保證最高品質的產品，保持衛生安全標準，按照公司的指導方針，並支持本部門文化的動力、團隊精神和創造力。
1. 準備和製作所有菜單，根據規定的食譜和標準，確保份量大小和菜品品質符合公司標準。
2. 確保備餐所需的食材根據菜單訂單進行，檢查下屬根據庫房領料單領取食材，確保收到的貨品符合預定的品質和採購標準。
3. 確保食物的適當處理和儲存，將損耗降到最低。
4. 確保工作台的清潔和消毒按照安全程序進行備餐。
5. 遵循並保持H.A.C.C.P程序。
6. 協助進行定期及不定期盤點。
7. 遵循維修程序和清潔時間表。
8. 能夠執行其他臨時指派的工作。
Commis is responsible for the production of the highest quality products. Maintain hygiene and safety standards as per company guidelines.
Support a departmental culture of motivation, team spirit, and creativity.
1. Prepare and produce all dishes for a la carte menu according to the prescribed recipes and specifications and ensure that the portion size, quality, and presentation of the dishes confirm to the company standard.
2. Prepared the required mise-en-place according to the menu orders and checked the received products to ensure that they met the predetermined quality and purchasing specifications.
3. Ensure the proper handling and storage of food to keep spoilage to a minimum.
4. Keep the workstations clean and sanitized and observe proper safety procedures at all times.
5. Follow and Maintain H.A.C.C.P programs where implemented
6. Assist with inventories as scheduled.
7. Follow the maintenance program and cleaning schedule.
8. Perform duties in other areas of the kitchen as assigned.
8/01
管理所負責的廚房區域，確保所製作的各項餐點品質穩定且符合水準，遵從嘉佩樂標準規範來提供專業、有禮、高效且靈活的服務，以大幅提升員工滿意度。
1.遵循嘉佩樂酒店的規範，生產穩定且高品質產品，並提供專業、有禮、高效且靈活的服務。
2.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。
3.能夠獨立執行所被分配到的工作區域職務。
4.維持廚房的一貫標準並遵循該廚房所規範的準則。
5.於日誌中回報每日產能以及任何問題，包括損壞和破損。
6.遵循酒店的標準作業流程。
7.充分熟悉酒店所提供的各項服務與設施。
8.執行所屬廚房的開始及結束營業的作業流程。
9.對於菜單內的各項餐點有全盤的了解。
10.確保工作場所及週邊區域維持整潔有序，並遵守食品安全的標準作業流程。
11.控管營運備品數量並減少損壞或浪費。
12.以有禮且有效率的方式處理員工需求，並向主管報告任何顧客投訴或問題。
To supervise the assigned station/section, produce a consistent, high-quality product, and ensure a courteous, professional, efficient, and flexible service consistent with the Capella Standards Policies & Procedures to maximize colleagues' satisfaction.
1. To produce a consistent, high-quality product and provide a courteous, professional, efficient, and flexible service at all times, following the Capella Standards of Performance.
2. To have a full working knowledge and capability to supervise, correct, and demonstrate all duties and tasks in the assigned Place of Work to the standard set.
3. To independently be able to run the section you are assigned to.
4. To maintain the general standards of the kitchen as well as the implementation of the kitchen manual rules and regulations for your section.
5. Report in the logbook all productions and problems daily including spoilage and breakage.
6. Follow the SOP's of the hotel.
7. To be fully conversant with all services and facilities offered by the hotel.
8. To perform opening and closing procedures established for the Place of Work as assigned.
9. To have a thorough understanding and knowledge of all Food & Beverage items on the menu.
10. To ensure that the Place of Work and surrounding area are kept clean and organized at all times and follow food safety SOPs.
11. To monitor operating supplies and reduce spoilage and wastage.
12. To handle colleagues' inquiries courteously and efficiently and report colleagues' complaints or problems to supervisors.
8/01
協助領班廚師製作負責區域餐點，確保所製作的各項餐點品質穩定且符合水準，遵從嘉佩樂標準規範來提供專業、有禮、高效且靈活的服務，以大幅提升員工滿意度。
1.遵循嘉佩樂酒店的規範，生產穩定且高品質產品，並提供專業、有禮、高效且靈活的服務。
2.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。
3.維持廚房的一貫標準並遵循該廚房所規範的準則。
4.於日誌中回報每日產能以及任何問題，包括損壞和破損。
5.遵循酒店的標準作業流程。
6.執行所屬廚房的開始及結束營業的作業流程。
7.確保工作場所及週邊區域維持整潔有序，並遵守食品安全的標準作業流程。
8.減少損壞或浪費。
9.以有禮且有效率的方式處理員工需求，並向主管報告任何顧客投訴或問題。
Assist the chef de partie in preparing meals for the assigned area., produce a consistent, high-quality product, and ensure a courteous, professional, efficient, and flexible service consistent with the Capella Standards Policies & Procedures to maximize colleagues' satisfaction.
1. To produce a consistent, high-quality product and provide a courteous, professional, efficient, and flexible service at all times, following the Capella Standards of Performance.
2. To have a full working knowledge and capability to supervise, correct, and demonstrate all duties and tasks in the assigned Place of Work to the standard set.
3. To maintain the general standards of the kitchen as well as the implementation of the kitchen manual rules and regulations for your section.
4. Report in the logbook all productions and problems daily including spoilage and breakage.
5. Follow the SOP's of the hotel.
6. To perform opening and closing procedures established for the Place of Work as assigned.
7. To ensure that the Place of Work and surrounding area are kept clean and organized at all times and follow food safety SOPs.
8. To reduce spoilage and wastage.
9. To handle colleagues' inquiries courteously and efficiently and report colleagues' complaints or problems to supervisors.
8/01
嘉佩樂顧客服務專員於外線和內線電話過程中為顧客、酒店和團隊成員提供卓越的客戶服務，並且在緊急情況下，必須完全了解酒店的政策和程序。
1. 預測、辨識並回應個別顧客的需求包括但不限於餐廳、客房和/或水療預訂
2. 回答各項關於酒店設施與服務、合作的航空公司、當地景點、酒店位置等的詢問。
3. 及時且準確地將各項顧客需求傳遞給適當的部門或同事。
4. 準確且有效率地將各項資訊登錄至系統。
5. 向特定部門或人員傳達相關顧客資訊。
6. 嚴格遵守所有部門政策、工作場所安全和酒店制定的安全程序。
7. 報告任何客戶投訴及解決服務問題，並將所有反饋登錄在系統中，確保問題及時解決，令客人滿意。
8. 嚴格遵守處理緊急事件的標準政策和工作程序。
9. 維持與團隊和其他部門的積極和諧關係。
10. 參加培訓課程，並向上級或經理提供建議或反饋，以改善業務運營。
11. 尊重並機智性處理員工和/或客人的敏感和/或隱私相關資訊。
12. 確保工作區域始終保持整潔有序。
The Capella Connects Agent provides guests, hotels, and fellow team members with exceptional customer service handling both internal and external phone calls. The individual must have a complete understanding of hotel’s policy and procedure in case of emergency situations.
1. Provide responses while anticipating and recognizing individual guest needs, which includes but not limited to restaurant, room and/or spa booking
2. Answer questions regarding hotel facilities and services, airline partnerships, local attractions, directions, etc
3. Pass on requests in a timely and accurate manner to appropriate colleagues
4. Input and access data in computer with accuracy and efficiency
5. Communicate pertinent guest information to designated departments/personnel
6. Ensure adherence to all departmental standard operating policies and procedures.
7. Handle and report any service ‘Glitches’ and report it under the appropriate system, resolve the issue and ensure that corrective actions and service recovery follow ups are action upon in a timely manner.
8. Strictly abides by standards policies and procedures governing cases of emergency situations.
9. Maintain a positive and harmonious relationship with the team and other departments.
10 Attend training sessions and provide suggestions or feedback to supervisors or managers for operational improvement.
11. Handle sensitive issues with employees and/or guests with tact, respect, diplomacy, and confidentiality.
12. Ensures that working area is kept organized and clean at all times.
8/01
安全員將保護其指定的場域、資產和人員。處理醫療事故、撰寫事件報告、與各部門聯繫並提供所要之的相關資訊。
1.酒店內外各區域的定期巡邏。
2.確保酒店內外部人員皆遵守地方法律和酒店所制定的政策及程序，以維持安保的最高標準。
3.每日檢查各項監視器系統、電子安全設備和火災警報系統。
4.根據酒店政策與程序對各項事件、犯罪或可疑人物進行調查。
5.協助定期進行消防安全演習。
6.處理、回應及匯報任何事件，並保存各事件報告的彙整。
7.處理任何醫療事件，並在必要時向相關單位通報。
8.以友善和熱情的態度協助顧客、訪客、同事、供應商及合作夥伴。
9.確保工作區域保持整潔有序。
10.向相關部門回報任何問題或損壞，以確保館內的各項設施及服務沒有任何缺陷。
11.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。
12.與各部門維持緊密的工作關係，以確保營運上的有效溝通，成為部門間合作的榜樣。
13.嚴格遵守酒店所制定的部門營運標準、政策及程序。
The security officer will protect their designated areas, assets, and personnel. They will handle medical incidents, write incident reports, liaise with various departments, and provide the necessary relevant information.
1. Conduct regular patrols of various areas both inside and outside the hotel.
2. Ensure that all personnel inside and outside the hotel comply with local laws and the hotel’s established policies and procedures to maintain the highest security standards.
3. Inspect all surveillance systems, electronic security devices, and fire alarm systems daily.
4. Investigate incidents, crimes, or suspicious individuals according to hotel policies and procedures.
5. Assist with regular fire safety drills.
6. Handle, respond to, and report any incidents, and maintain records of event reports.
7. Address any medical incidents and report them to the relevant authorities if necessary.
8. Assist customers, visitors, colleagues, suppliers, and partners with a friendly and welcoming attitude.
9. Ensure that work areas are kept clean and organized.
10. Report any issues or damage to the relevant departments to ensure that facilities and services within the hotel are flawless.
11. Fully understand the importance of Forbes service standards in providing exceptional audit and service performance.
12. Maintain close working relationships with various departments to ensure effective communication in operations and set an example of interdepartmental cooperation.
13. Strictly adhere to the hotel’s operational standards, policies, and procedures.
8/01
大廳酒吧領檯/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 Western Restaurant 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.
8/01
櫃檯服務專員的主要責任是確保櫃檯運作順暢，處理多項同時進行的工作，例如客房退房、接待客房預訂及處理所有客人的需求。櫃檯服務專員與房務部辦事員緊密合作，確保房間準備就緒，通過雙方協調來完成此項工作，同時執行出納相關職責及客人賬單準確無誤。
1. 確保每日每個班次完成開帳和關帳工作清單。
2. 執行與出納相關的服務，包括但不限於兌換外幣、向客人致上誠摯的告別，並確保所有帳單詳情準確無誤，然後再向客人出示最終帳單以便付款。
3. 嚴格遵守資料保護法規和組織安全程序，以確保客戶資料、信用和現金交易的安全性。
4. 嚴格遵守所有部門政策、工作場所安全和酒店制定的安全程序
5. 熟悉客房設施、酒店設施與服務、以及處理緊急事件的工作程序。
6. 維持對飯店促銷、優惠房價和會員制度的知識，並提供建議給客人的詢問。
7. 報告任何客戶投訴及解決服務問題，並將所有反饋登錄在系統中，確保問題及時解決，令客人滿意。
8. 維持與團隊和其他部門的積極和諧關係。
9. 執行行政職責，包括但不限於通過電子郵件和電話處理客戶需求，並協助其他部門的同事。
10. 參加培訓課程，並向上級或經理提供建議或反饋，以改善業務運營。
11. 嚴格遵守所有部門政策、工作場所安全和酒店制定的安全程序。
12. 確保工作區域始終保持整潔有序。
The Front Desk Agent’s main responsibility is to ensure a smooth operation of the Front desk by handling multiple concurrent tasks such as room check-outs, attending to rooms reservation and all guest requests. The individual works closely with the Housekeeping Coordinator in ensuring room readiness by keeping room status reports up-to-date and performs cashier-related functions and guest account billing.
1. Performing shift opening and closing before and after end of each shift
2. Performing cashier-related functions, including but not limited to exchange foreign currency, extend fond farewell and ensure that all billing details are accurate before presenting final bill to the guest for payment.
3. Strictly comply with data protection regulation and organizational security procedures for guest registration and credit and cash transactions.
4. Ensure adherence to all departmental standard operating policies and procedures.
5. Have a thorough understanding of all guest room features, hotel facilities and service amenities as well as emergency protocol in order to orientate guests effectively
6. Assisting in answering and providing recommendation to guest’s inquires. Including loyalty programs, special rates and any promotional activities.
7. Handle and report any service ‘Glitches’ and report it under the appropriate system, resolve the issue and ensure that corrective actions and service recovery follow ups are action upon in a timely manner.
8. Maintain a positive and harmonious relationship with the team and other departments.
9. Performing administrative duties which includes but not limited to; assisting to guest’s requests via emails and telephone calls, providing Front Desk support to colleagues from other departments.
10. Attend training sessions and provide suggestions or feedbacks to supervisors or managers for operational improvement.
11. Maintain strict compliance to all departmental policies, work place safety and security procedures set by the hotel.
12. Ensures that working area is kept organized and clean at all times.
8/12
協助廚藝總監管理廚房運營，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。
1.負責三個酒吧廚房制訂標準食譜，使餐廳在可接受的食品成本下運營，並確保實現每月所預測的食品成本。
2.參與年度營運預算的制訂，根據年度業務計劃的編制來確認餐廳的預估收入及支出和各項營運設備以及用品家具等需求。
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。
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.對於菜單內的各項餐點和飲品有全盤的了解，並能在必要時針對餐飲搭配做推薦以及推銷。
8.盡可能地在菜單中使用當地及當季產品。
9.發展符合市場需求且兼顧餐廳經營概念的菜單、自助餐、特餐和招牌菜色。
10.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。
11.確保餐廳展現出熱情、專業和歡迎的形象。
12.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。
13.參與制訂餐飲年度行銷計劃並執行有效的銷售和促銷活動，提高營收。
14.進行每月餐點營收分析，持續根據顧客的口味和喜好客製化菜單。
To assist the Director of Culinary in managing of the assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction consistent with the Capella standards, through planning, organizing, directing, and controlling the culinary operation and administration.
1. Responsible for managing three bars' kitchen and develop standard recipes which allow the restaurant to operate at an acceptable food cost and to ensure that the monthly forecasted Food Cost is achieved.
2.To participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
3.To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned Place of Work to the standard set.
4.To be a hands-on Manager and be present at all times in the Operation, especially during busy periods.
5.To ensure that the par stocks for all operating equipment, supplies, inventoried items are strictly adhered to and that the outlet is adequately equipped.
6.To conduct daily pre-shift briefings to employees on preparation, service and menu.
7.To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food & Beverage combinations and up sell alternatives as necessary.
8.To use, wherever possible, locally and seasonally available products in menus and "specials".
9.To develop menus, buffets (where applicable) and "specials" and signature dishes which meet the needs of the target market and are in line with the operating concept for the restaurant.
10.To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.
11.To ensure that the Outlet team projects a warm, professional and welcome image.
12.To ensure that the outlet is kept clean and organized, both at the front as well as the back of house and the HACCP forms are filled in and compiled in Chefs office.
13.To participate in the formulation of the Annual Marketing Plan and implement effective sales and promotional activities to maximize revenues.
14.To conduct monthly menu sales analysis so as to continuously tailor the menus to the customer's taste and preferences.
8/01
負責製作客房餐飲餐點，確保所製作的各項餐點品質穩定且符合水準，遵從嘉佩樂標準規範來提供專業、有禮、高效且靈活的服務，並且協助早班餐點備製。
1.遵循嘉佩樂酒店的規範，生產穩定且高品質產品，並提供專業、有禮、高效且靈活的服務。
2.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。
3.維持廚房的一貫標準並遵循該廚房所規範的準則。
4.於日誌中回報每日產能以及任何問題，包括損壞和破損。
5.遵循酒店的標準作業流程。
6.執行所屬廚房的開始及結束營業的作業流程。
7.確保工作場所及週邊區域維持整潔有序，並遵守食品安全的標準作業流程。
8.減少損壞或浪費。
9.以有禮且有效率的方式處理顧客需求，並向主管報告任何顧客投訴或問題。
Responsible for preparing in-room dining meals, ensuring the quality and consistency of each dish meets standards. Follow Capella's standard procedures to provide professional, courteous, efficient, and flexible service. Additionally, assist in the preparation of breakfast items during the morning shift.
1. To produce a consistent, high-quality product and provide a courteous, professional, efficient, and flexible service at all times, following the Capella Standards of Performance.
2. To have a full working knowledge and capability to supervise, correct, and demonstrate all duties and tasks in the assigned Place of Work to the standard set.
3. To maintain the general standards of the kitchen as well as the implementation of the kitchen manual rules and regulations for your section.
4. Report in the logbook all productions and problems daily including spoilage and breakage.
5. Follow the SOP's of the hotel.
6. To perform opening and closing procedures established for the Place of Work as assigned.
7. To ensure that the Place of Work and surrounding area are kept clean and organized at all times and follow food safety SOPs.
8. To reduce spoilage and wastage.
9. To handle customer' inquiries courteously and efficiently and report colleagues' complaints or problems to supervisors.
8/01
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 Shift 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.
8/01
水療領檯 迎接及歡迎顧客進入水療及健身房。負責療及健身房預訂、引導顧客及介紹環境。
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.接聽電話並接受預訂，詢問並記錄顧客的喜好或任何特殊需求，將此資訊分享給相關人員或主管。
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，以提供最高水準的水療及健身體驗。
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.了解各項水療及健身房服務內容及促銷活動。積極推銷各式優惠，盡可能提高營收。
6.關懷候位的顧客並向他們介紹酒店服務和相關資訊。
7.積極傾聽並回應顧客的詢問、疑慮和需求。
8.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）。
9.執行水療及健身房開店與閉店的職務，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。
SPA Receptionist welcome and greet guests entering the spa and wellness center. Responsible for spa and fitness center bookings, guiding guests, and introducing the facilities.
1.Welcome and thank guests with a smile, eye contact, and friendly greetings, using the guests’ names whenever possible.
2. Answer phone calls and take reservations, inquire about and record guest preferences or any special requests, and share this information with the relevant staff or supervisor.
3. Accurately record all reservations, register special requests, and communicate them to the relevant colleagues to provide the highest level of spa and fitness experience.
4. Stay up-to-date on daily hotel services, activities, promotions, and other relevant information. If any changes occur, ensure the team is updated to ensure guests receive the latest information.
5. Be knowledgeable about all spa and fitness center services and promotions. Actively promote various offers to increase revenue.
6. Show care for waiting guests and introduce hotel services and relevant information to them.
7. Actively listen and respond to guests' inquiries, concerns, and needs.
8. Assist guests with disabilities (e.g., visual, hearing, or mobility impairments) by accompanying them, explaining things in writing, or giving written instructions.
9. Perform opening and closing duties for the spa and fitness center, including storing and disassembling items, cleaning equipment and areas, properly storing equipment, restocking supplies, turning off lights, locking doors, and completing daily cleaning tasks.
8/01
1. 協助餐飲部各餐廳開幕前準備工作，包含餐廳佈置、餐具整理、接受餐飲專業訓練。
2. 協助餐飲廳行政庶務。
3. 其他主管交辦事項。
4. 確保餐期前，維持桌面整齊乾淨、餐具完整。
5. 送餐及收餐，擦拭餐盤、餐具，補充餐飲備品等。
6.整理餐桌及環境。
1. Assist in the preparation of the opening of each restaurant in the F&B department, including restaurant decoration, tableware arrangement, and professional training in catering.
2. Assist in the administrative affairs of the food and beverage hall.
3. Other matters assigned by supervisors.
4. Make sure that the table is neat and clean, and the utensils are intact before the meal.
5. Deliver and receive meals, wipe down plates and utensils, replenish catering supplies, etc.
6. Organize the table and the environment.
8/01
水療與健身房經理為客房部門領導階層的一部分。負責管理、領導和開發水療與健身房業務，制定策略決策，為顧客提供一系列奢華產品、服務和設施。
協助客房部總監規劃及設定酒店開業相關事宜。
1.全方面監督和管理水療與健身房，包含健身房的運作。
2.檢視潮流產品、服務和促銷活動，開發新的水療與健身房概念，進而為我們的客人提供「一流」的健康體驗。
3.使用創意，將水療和健康計劃與酒店運營相互結合，並向同仁傳達追加銷售機會，以幫助促銷並提高收入。
4.檢視財務資料並準備預算、預測、銷售計畫和管理報告。
5.監控薪資、庫存供應和部門支出，以確保準確的財務報告。
6.確實地傳達期待、認可績效並產生一致的業務成果。
7.嚴格遵守酒店和總部所制定的政策和標準作業程序。
8.與各部門維持緊密的工作關係，以確保營運上的有效溝通，成為部門間合作的榜樣。
9.準確傳達富比士標準的重要性，以確保團隊擁有最佳稽核表現。
10.隨時掌握 VIP 客人的預訂情況，並確保團隊充分了解其偏好。
11.監控並分析來自各平台（例如:顧客意見卡、TripAdvisor、線上評論）的賓客回饋，並為持續提高評分提供策略方向。
12.以謹慎、專業和愉快的態度履行所有職責。
Spa & Wellness Manager is part of the leadership of the Rooms Division. The individual is responsible for managing, leading, and developing Spa & Wellness operations and concepts by making key strategic decisions to deliver an array of luxury products, services, and amenities for all guests. Ensuring strong financial management for the hotel.
1. Oversees and manages all aspects of the Spa and Wellness department, including the operations of the gym.
2. Review in-trend products, services, and promotions to develop new Spa & Wellness concepts to provide the ‘Best-In-Class” wellness experiences for our guests.
3. Implements creative initiatives in integrating Spa & Wellness programs with hotel operations and communicates upselling opportunities to all colleagues to aid in the promotion and maximize revenue generation.
4. Review financial data and prepare budget forecasting, sales planning, and management reports.
5. Monitor and control payrolls, inventory supplies, and departmental expenditures to ensure accurate financial reporting.
6. Communicates expectations, recognizes performance, and produces consistent desired business results.
7. Ensures strict compliance with all policies and standard operating procedures set by the hotel and Corporate office.
8. Maintains strong working relationships with other departments to ensure effective communications for operational issues, and serves as a role model for inter-departmental collaboration and support.
9. Establishes and effectively communicates the importance of Forbes standards with team members to ensure the best audit performance.
10. Keep informed of VIP and special attention guest reservations and ensure that the preferences are well communicated within the team.
11. Monitor and analyze guest feedback from the various platforms (e.g. comment card, TripAdvisor, online reviews) and provide strategic direction for continuous rating improvement.
12. Perform all duties with discretion, professionalism, and a pleasant demeanor.
8/12
協助酒吧副主廚管理廚房運營，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。
1.負責三個酒吧廚房制訂標準食譜，使餐廳在可接受的食品成本下運營，並確保實現每月所預測的食品成本。
2.參與年度營運預算的制訂，根據年度業務計劃的編制來確認餐廳的預估收入及支出和各項營運設備以及用品家具等需求。
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。
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.對於菜單內的各項餐點和飲品有全盤的了解，並能在必要時針對餐飲搭配做推薦以及推銷。
8.盡可能地在菜單中使用當地及當季產品。
9.發展符合市場需求且兼顧餐廳經營概念的菜單、自助餐、特餐和招牌菜色。
10.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。
11.確保餐廳展現出熱情、專業和歡迎的形象。
12.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。
13.參與制訂餐飲年度行銷計劃並執行有效的銷售和促銷活動，提高營收。
14.進行每月餐點營收分析，持續根據顧客的口味和喜好客製化菜單。
To assist the Annex sous chef in managing of the assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction consistent with the Capella standards, through planning, organizing, directing, and controlling the culinary operation and administration.
1. Responsible for managing three bars' kitchen and develop standard recipes which allow the restaurant to operate at an acceptable food cost and to ensure that the monthly forecasted Food Cost is achieved.
2.To participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
3.To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned Place of Work to the standard set.
4.To be a hands-on Manager and be present at all times in the Operation, especially during busy periods.
5.To ensure that the par stocks for all operating equipment, supplies, inventoried items are strictly adhered to and that the outlet is adequately equipped.
6.To conduct daily pre-shift briefings to employees on preparation, service and menu.
7.To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food & Beverage combinations and up sell alternatives as necessary.
8.To use, wherever possible, locally and seasonally available products in menus and "specials".
9.To develop menus, buffets (where applicable) and "specials" and signature dishes which meet the needs of the target market and are in line with the operating concept for the restaurant.
10.To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.
11.To ensure that the Outlet team projects a warm, professional and welcome image.
12.To ensure that the outlet is kept clean and organized, both at the front as well as the back of house and the HACCP forms are filled in and compiled in Chefs office.
13.To participate in the formulation of the Annual Marketing Plan and implement effective sales and promotional activities to maximize revenues.
14.To conduct monthly menu sales analysis so as to continuously tailor the menus to the customer's taste and preferences.
8/01
問候所有到達和離開酒店的客人，根據客人的需求保管行李並將其送到客房或大堂，特別是使用酒店提供交通服務的客人。主要負責在客人入住期間及時滿足客人的需求，並給予適當的關注。全面了解酒店的服務與設施，記錄所有重要的交通數據，並協助日常的車輛管理。
1. 與客人建立良好關係，以獲得客人的忠誠度。
2. 確保所有與客人有關的送貨服務都準確地記錄下來。
3. 確保所有交通工具的記錄都是完整且正確的。
4. 確保客人抵達及離開酒店的程序都按照標準步驟進行處理。
5. 協調並及時運送及收取客人的行李。
6. 隨時為抵達的客人及離店的客人打開大門。
7. 時刻保持工作區域的整潔。
8. 保持微笑熱烈歡迎客人的到來，並盡可能使用客人的名字來稱呼他們。
9. 為入住的客人提供客房參觀，讓客人了解酒店的各項設施和資訊。
Greets all guests and visitors upon their arrival, deliver or collect guest’s luggage according to their request in timely manner, especially the one using hotel transportation Services. Responsible for paying attention to guest needs throughout their stay. Knowing hotel product knowledge and amenities, providing accurate information of all areas in the Hotel and Guest Room. Record all necessary transportation, vehicle data and assist in the daily management of hotel vehicles.
1. Build good relationship with guests to obtain guests' loyalty.
2. Ensure all the delivery services are noted down accurately.
3. Ensure proper records are maintained for all transportation.
4. Follow hotel’s quality standards and procedures upon Guest Arrival and Departure.
5. Able to deliver and collect guests’ luggage in a timely manner.
6. Ensure lobby door is open immediately to the arrivals/departures.
7. Always maintain the cleanliness of work area and equipment used.
8. Greet, welcome and anticipate every guest. Best to greet them with their names.
9. Provide a tour to guests around the hotel.
8/01
對客房、公共區域打掃乾淨後進行檢查，確保品質標準。列印房態差異報表，驗證客房狀態，確定不一致的客房，確定客房清潔的優先順序，並更新退房狀態。協助客房經理管理日常運營，協調客房部與工程部、前臺的溝通。準備、工作報表，完成所需的文書工作。協助客房經理招聘、培訓、評估、諮詢、懲戒、激勵和指導員工等工作。
1.掌握酒店客房狀態，客人情況及其它相關資訊。
2.檢查員工服儀，行為規範及到崗情況。
3.制定工作計畫，培訓計畫及年度預算。
4.安排主管排班，分配工作任務並進行分工。
5.檢查監督各工作區域的清潔衛生和服務品質。
6.負責本部門所有機器設備的維護保養與更新。
7.檢查各分部主管制定的工作計畫。
8.每天抽查重要客人的房間、空房及維修房。
9.督導檢查各分部的培訓。
10.督導檢查各辦公室工作流程及工作狀況。
11.處理客人投訴。
12.熟悉部門內各方位的消防系統開關、設施的位置及使用方法。
13.完成上級安排的其它各項工作。
Inspect guest rooms, public areas, etc. after being cleaned by the Housekeeper to ensure quality standards. Run discrepancy reports, verify room status, determine discrepant rooms, prioritize room cleaning, and update the status of departing guest rooms. Assist the Housekeeping manager in managing the daily operations. Act as a liaison to coordinate the efforts of Housekeeping, Engineering, and Front Office. Prepare, distribute, and communicate changes in assignment sheets. Complete the required paperwork. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees.
1. Have the room status, the information of guests, and any other things
2. Checking the employee’s grooming, behaviors, and attendance.
3. Making a working plan, training plan, and annual budget
4. Arranging supervisor’s shift, tasks and dividing work
5. Checking sanitation hygiene and service in all working areas.
6. Responsible for the equipment’s corrective maintenance and update
7. Checking the working plan of supervisors
8. Snap Checking the guest’s room, empty room and repair room
9. Checking the training of Sub-sector
10. Checking working procedures and status in every office
11. Solving the guests’ complaints
12. Knowledge of fire protection systems, the location of equipment, and using method
13. Finish other works assigned by leaders.
智能客服 您好，我是您的智能客服 找頭鹿有任何問題都可以問我喔!