「餐飲部 餐務部-餐務副理 F&B Stewarding-Assistant Chief Steward」的相似工作
臺北嘉佩樂酒店_國亨開發股份有限公司敦北分公司共141筆
09/27
9月全新開幕，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.
09/27
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
Mizue 日式無菜單料理 餐廳經理負責監督Mizue 日式餐廳的相關財務營收及服務品質，維持並控管餐飲的服務及維護顧客關係。協助餐飲副總完成酒店開業相關規劃及人員招募面試。
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 Restaurant Manager oversees the full-day operations of Plume restaurant, ensuring revenue goals, service quality, and guest satisfaction are consistently met. This role focuses on operations management, team training and recruitment, service supervision, and financial reporting.
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.
09/27
9月全新開幕，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
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.
09/18
嘉佩樂文旅官是飯店的大使，負責為顧客打造從抵達前到離開後難忘的體驗。文旅官也是當地文化和遺產的專家，為所有顧客提供完美且奢華的個人化服務。文旅官也負責嘉佩樂客廳的維護。
1.嘉佩樂酒店文旅官負責協助每一位顧客的餐飲預訂，交通安排，娛樂活動以及任何其他需求。這個職位是私人助理和禮賓部合併而成的。
2.嘉佩樂文旅官應當專業地提供服務並滿足每位顧客的需求從而使得顧客擁有前所未有獨一無二的入住體驗。
3.嘉佩樂文旅官將為每位顧客提供一對一服務，並有效地滿足所有顧客合理的要求。因此要做到這點必須要充分瞭解飯店的產品資訊以及台灣當地的傳統文化和周邊資訊。
4.嘉佩樂文旅官需能夠清晰地，快速地進行判斷，並作出正確決定來處理所有事情。身為嘉佩樂文旅官，在他們的詞彙中不能有“不”這個詞，他們必須充分瞭解飯店以及當地情況並為顧客提供準確資訊。
5.除此之外，嘉佩樂文旅官也負責所有預訂，處理所有付款要求，接聽所有來電以及回覆電子郵件。文旅官的職責也包括將預訂的資料上傳到系統裡。瞭解所有顧客的喜好以為顧客提供特別的入住體驗。
The Culturist is the ambassador of the hotel and is responsible for crafting memorable guest experience from pre-arrival to post-departure moments. The individual is also the expert in local culture and heritage, provides flawless and luxury personalized service to all guests. The Culturist is also responsible for the upkeep of the Capella Living Room.
1. The Capella Culturist is responsible for assisting/providing every guest with Dining Reservations, Transportation, entertaining recommendations, or any other needs. This position is a combination of personal assistant and concierge.
2. The Role of the Capella Culturist is to offer our guests with an exclusive service that is accurate, courteous, efficient, and tailored to the individual requirements of our guests.
3. The Capella Culturist will be working on a one-to-one basis with each guest, structuring their activity requests around their specific requirements and interests. This will only be achieved by having a thorough knowledge of the local culture in Taiwan.
4. The Capella Culturist should be able to provide instant yet positive judgment towards all events that happen. Being a Capella Culturist, never say "NO" to any guests' appropriate requests, furthermore, Capella Culturists should have a clear understanding and information about the hotel to provide accurate messages to the guests.
5. Other than that, Capella Culturist is responsible for all the bookings, room charges, answering phone calls as well as replying to emails. In addition, they are also responsible to upload and key in all important information into the system. Last but not least, being a Capella Culturist is important to provide a memorable experience to all the guests.
09/27
宴會廳/客房服務，有別於一般大型飯店，提供更精緻高端的宴會服務，僅3個宴會廳場地，最大45坪，建議多數6桌，提供中西式宴會行事，多舉辦精品發表鑑賞、會議等活動。餐飲客房提供86間客房服務、入住房間歡迎點心飲品準備。
https://capellahotels.com/en/capella-taipei/meeting-event
宴會廳/客房服務副理負責協助宴會廳/客房服務經理協調酒店宴會期間及客房所提供的餐飲服務。該職位管理部門的日常協調工作，並與團體及會議活動經理和廚藝總監進行有效的溝通，確保為客人提供卓越的宴會及住宿體驗。
1. 負責執行宴會廳內舉辦的活動及酒店的外燴服務。
2. 負責活動期間向顧客提供高品質的服務。
3. 確保並提供無瑕、高規格、專業和高級的顧客服務體驗，作為所有客房餐飲和特別餐飲體驗相關事宜的典範和專家。
4.協調並協助宴會廳/客房服務經理執行管理，提出倡議和建議，以進一步增強客房餐飲菜單、特別餐飲安排和促銷活動，確保持續改進和更新概念，推動部門獲得更高的利潤。
5. 聯繫不同部門和外部供應商，監控外部公司和合作夥伴（如音訊投影、花店、裝飾公司等）的服務品質。
6. 負責遵守並維護品質、設備和場地的衛生和安全標準。
7. 與宴會業務部門密切合作，預測和協調服務活動，確保與顧客提供個性化服務和高質量接待。
8. 執行並提議改進服務，發展部門的營業額和盈收。
9. 維持對酒店日常服務、活動、促銷和活動的最新了解，有效地向所有團隊成員通報和更新任何變更，以確保顧客獲得最新信息。
10. 確保所有團隊成員認識到富比士標準的重要性，以便提供卓越的審核和服務表現。
11. 分析來自直接反饋、意見卡或任何線上評論的客戶反饋，並提供戰略方向，以持續改進整體評分。
12. 授權團隊成員承擔責任，超越客戶期待。委派責任並期望能夠得到負責和定期反饋。
The F&B Banquet/In-Room Dining Assistant Manager is responsible for assisting Banquet/In-Room Dining Manager in the coordination of services provided during hotel events and room service with in-house guests. The individual oversees and manages the daily coordination of the department through effective communication between the Catering Sales Manager and the Director of Culinary to deliver stellar events and staying experiences for our guests.
1. Is responsible for the operational organization of the events that take place in the exhibitions as well as external events organized by the hotel.
2. Responsible for the quality of service and services delivered to our customers during events.
3. Ensures and provides flawless, upscale, professional, and high-class guest service experiences as a role model and expertise in all IRD and special dining experience-related matters.
4. Coordinate and assist the Banquet/In-Room Dining Manager in coming up with initiatives and suggestions to further enhance IRD menus, special dining arrangements, and promotions to ensure consistent improvement and updated concepts, driving higher profit generation for the department.
5. Liaises with different departments and external vendors, and monitors the service quality of external companies and partners (Audiovisual, Florist, Decorator, etc.).
6. Responsible for the quality of the maintenance, the respect of the standards of hygiene and safety of the equipment, and the premises of its service.
7. Works closely with the catering department to anticipate and coordinate the activity of the service to ensure quality reception and personalized service with our customers.
8. Enforces and proposes the creation to improve the services and to develop the turnover and the profitability of the service.
9. 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
10. Ensure all team members recognize the importance of Forbes standards to deliver excellent audit and service performance.
11. Analyze guest feedback from direct feedback, comment cards, or any online reviews and provide strategic direction to continuously improve overall ratings.
12. Empower team members to take ownership and responsibility in going beyond to exceed guest expectations. Delegate responsibility and expect accountability and regular feedback.
09/30
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.
10/16
09/27
全新開幕未滿一年即獲得米其林推薦的 榕居 中餐廳，歡迎加入一起朝摘星米其林前進!
https://capellahotels.com/en/capella-taipei/dining/rong-ju
榕居 中餐廳 餐廳經理負責監督榕居 中餐廳 的相關財務營收及服務品質，維持並控管餐飲的服務及維護顧客關係。協助餐飲副總完成酒店開業相關規劃及人員招募面試。
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 Restaurant Manager oversees the full-day operations of Plume restaurant, ensuring revenue goals, service quality, and guest satisfaction are consistently met. This role focuses on operations management, team training and recruitment, service supervision, and financial reporting.
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.
09/18
Responsible for coordinating and overseeing all hotel operations in the absence of the General Manager or designated during nights. The principal responsibility is the safety and security of guests and ensuring the accurate and timely completion of the night audit function during the hours of 11 pm-7 am.
1. Conduct inspections of the front of house and back of the house during the shift, including Front Office, Housekeeping, Lobby, Food and Beverage Outlets, Public Areas, and Car Parking.
2. Build strong relations with all guests, noting special attention to the hotel's VIPs and return guests to ensure long-lasting guest loyalty.
3. Handling complaints and resolving service 'Glitches', keeping a record of all feedback under the appropriate system. Ensures that the issues are resolved promptly to guests' satisfaction.
4. Efficient check-in and check-out process.
5. Maintain own cash float and correct banking.
6. Update Guest History Maintenance.
7. Staff Supervision of Night staff: Contractors; Porters, Cleaners, Room Service and works with Human Resources to ensure their performance is effectively managed
8. Oversees the Night Audit Function.
9. Compete against a standard of excellence by setting high-performance standards and pursuing aggressive goals.
10. Strive for constant improvements take responsibility for achieving business results and persevere despite obstacles.
11. Diagnose problems and thoroughly analyze information to guide decision-making.
12. Evaluate and assimilate critical information when reaching conclusions and make logical, competent decisions.
13. Build and maintain positive relationships with all internal customers and guests to exceed their needs.
負責夜班飯店櫃台相關工作，保障客人入住及安全，並確保在晚上 11 點至早上 7 點期間準確及時地完成夜間稽核工作。
1.輪班期間檢查前廳和後廳，包括前廳、客房部、大廳、餐飲店、公共區域、停車場。
2.與顧客建立緊密的關係，辨識任何特殊需求的顧客、回訪客和 VIP，以建立長久的顧客忠誠度。
3.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。
4.高效率的入住和退房流程。
5.維持自己的現金流動和正確的銀行業務。
6.更新訪客歷史記錄維護。
7.夜間工作人員的員工監督：承包商；搬運工、清潔工、客房服務人員並與人力資源部合作，確保他們的績效得到有效管理。
8.監督夜間稽核工作。
9.透過設定高績效標準和追求進取的目標，與卓越標準競爭。
10.努力不斷改進，為實現業務成果承擔責任，克服障礙堅持不懈。
11.診斷問題並徹底分析資訊以引導決策。
12.在得出結論時評估和吸收關鍵資訊並做出合乎邏輯的、有效的決策。
13.與所有內部客戶和客人建立並維持積極的關係，以超越他們的需求。
09/27
焰28 西餐廳 提供火烤料理的Fine Dining，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 Fine Dining西餐副理將協助西餐廳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。
The Ember 28 Fine Dining Assistant Western Restaurant Manager assists the Western Restaurant 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.
09/26
全日餐廳副理副理將協助全日餐廳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。
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。
The Assistant Western Restaurant Manager assists the Western Restaurant 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.
09/03
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.
09/03
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.
09/03
業務專員負責協助行銷業務主管並支援各項銷售流程相關行政業務。同時擔任業務部對外聯絡窗口，透過電話和電子郵件與顧客溝通並回覆需求。
1. 支援行銷業務部，執行各項行政職務（例如文件歸檔、打字、影印、發送電子郵件、傳真及信件）。
2. 依照行銷業務主管的指示，安排與協調各項會議行事曆、議程以及所需文件。
3. 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。
4. 於業務相關系統內輸入、檢索、協調並驗證各項資訊（例如佣金、業務來源、第三方資訊等）。
5. 維護各項專有資料與資訊的機密性。
6. 準備並審查各項書面文件（例如工作日誌、商業信函、備忘錄、報告），包含校對與編輯各項資訊，以確保其準確性和完整性。
7. 確保工作區域保持整潔有序。
8. 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。
The Sales Coordinator is responsible for providing administrative support to the Director of Sales and Marketing in the organization of sales-related documents throughout the sales process. The individual also serves as the point of contact for clients and communicate with them by phone and email to respond to questions and requests.
1.Perform general office duties to support Sales & Marketing (e.g. filing, sending emails, typing, sending outgoing faxes, delivering incoming faxes, copying, opening or distributing mail).
2. Coordinate and organize meeting schedules, agenda and required documents as instructed by the DOSM.
3. 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.
4. Enter, retrieve, reconcile, and verify information (e.g. commissions, leads, third parties) in software involved in the sales process.
5. Maintain confidentiality of proprietary materials and information.
6. Prepare and review written documents (e.g. daily logs, business letters, memoranda, reports) including proofreading and editing written information to ensure accuracy and completeness.
7. Ensures that work area is kept neat, organized and clean at all times.
8. 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.
10/13
亞詮餐飲事業股份有限公司餐館業
【擴大招募】
Tairroir 態芮為全球第一家以台灣料理奪得米其林三星的美味餐廳，「解構台灣經典美味，藉由當地當季食材，結合法式料理手法」創造料理。
▶【工作內容】
• 維持用餐及工作環境的整潔，且具備良好的衛生觀念！
• 管理所分配站台之Commis ，確保當日出餐與流程的順暢
• 依照當季菜單與內部規格進行餐點烹調
• 熟悉餐飲食材成本控制、具備良好食材耗損率控制概念
• 具備管理庫存、叫貨、點貨之能力
▶【需求條件】
• 具備三年以上西餐內場實作工作經驗，具備西餐證照佳
• 具備一年以上西餐內場管理經驗佳
• 負責任、高度工作熱誠和學習精神
• 適應快節奏與高壓的工作環境
• 靈機應變能力佳且具良好溝通技巧
• 良好的情緒管理
• 對自我實現及工作有高標準要求
Never Be Perfect, Only Be Better & Better！
As a Team, As a Family！
One Team, One Target, One Goal！
僅此一生，必須熱情！
你可以透過官方網站或是FB粉絲團更加了解Taïrroir 態芮
官方網站： http://tairroir.com
10/14
1.負責鐵板燒廳內部營運、人力及工作區域之管理。
2.制訂餐廳服務方式與作業標準流程等事宜。
3.負責部門酒水成本、銷售營業額分析。
4.規劃檢視部門同仁服務方式、及作業流程。
5.維繫及經營既有客戶，並具開發新客戶之能力。
6.負責處理現場客訴。
7.配合公司營運方針制訂並執行年度營業額目標。
10/15
Coast是台灣米其林一星餐廳「Mume」主廚林泉與泰國家喻戶曉的名廚伊恩基第差Ian Kittichai合作的一間結合在地海鮮、西餐技巧以及泰菜香料與風味的新品牌餐廳。
目前我們正在找尋外場服務夥伴來加入團隊！如果你對西餐服務或酒水知識有濃厚興趣；如果你渴望能加入一個充滿熱情、國際化的團隊，一同為提升餐飲體驗而努力；
那麼，我們正在尋找的正是你！
【關於Coast】
COAST位於台北晶華酒店地下二樓，與泰國廚神Ian Kittichai 攜手， 為台北第一家以當代沿岸料理(Modern Coastal Cuisine ) 為訴求，專注展現食材鮮甜的料理型態。
COAST 精選台灣時令海鮮，運用法式料理烹調技巧、融合泰菜經典香料組合與風味，呈現新穎、現代的餐飲體驗。為確保用料為最高品質的食材，主廚親至產地精選食材、季季更換不同菜單，為客人帶來無與倫比的沿海饗宴。
【工作條件】
• 5年以上餐飲相關經驗，具精緻餐飲或高端餐飲經驗者佳，需具備基本餐飲及酒水知識
• 具備良好中英文溝通與書寫能力，確保團隊協作與顧客服務品質
• 具備高度責任感、工作熱誠，並樂於持續學習與精進專業能力
• 組織能力強，能有效安排與處理多項事務，確保營運順暢
• 樂於接受回饋與改進，具備開放心態，能夠持續提升個人與團隊表現
• 應變能力強，並具優秀溝通與協調能力，能快速應對突發狀況與內外場需求
• 細膩且具觀察力，能敏銳察覺顧客需求並提供細緻且個性化的服務
• 情緒管理佳，能在高壓環境下保持專業與穩定的服務水準
【工作時間】
• 一頭班 下午2:30 PM 至 11:30 PM (中間休息一小時享用員工餐)
• 常態性無加班
• 每月排休8~10天
【工作內容】
1. 營運管理與目標達成
• 全面負責餐廳營運，確保每日營運流程順暢，達成營運目標
• 監督外場及內場團隊合作，確保高效運作與優質服務
• 規劃並執行提升營收、降低成本的策略，確保餐廳盈利能力
2. 服務與顧客體驗
• 建立與維持高端顧客服務標準，確保顧客滿意度與回流率
• 處理高端客戶關係，管理 VIP 顧客體驗，確保個性化服務
• 處理重大客訴、緊急事件與危機管理，提升品牌信譽
3. 團隊管理與人員培訓
• 招聘、培訓、考核員工，建立高效能團隊，確保團隊穩定性
• 訂定員工績效標準，監督並提供回饋，提升整體服務品質
• 培養團隊領導力，建立積極且有向心力的工作文化
4. 供應鏈與庫存控管
• 監督酒水、食材、用品等供應鏈管理，確保庫存充足與品質穩定
• 與供應商、合作夥伴維持良好關係，談判成本與品質條件
• 確保庫存與成本控管符合營運需求，降低不必要的浪費
5. 財務與營收管理
• 規劃並監督每日營收報表，確保帳務準確性
• 分析營運數據，制定優化餐廳績效的策略
• 規劃年度與季度預算，並監督成本與收益
6. 品牌發展與市場行銷
• 與行銷團隊合作，制定品牌推廣與客群開發計畫
• 參與社群媒體、餐飲評鑑、活動策劃等，提升品牌知名度
• 分析市場趨勢與競爭動態，提出品牌發展策略
【福利津貼】
• 員工餐
• 員工集團餐廳用餐75折優惠
• 定期部門聚餐
• 尾牙/春酒
• 婚喪喜慶補助
• 三節禮金或禮品
• 開工紅包
• 年終獎金
• 人才推薦獎金
• 員工進修補助
• 集團國內外餐廳輪調訓練
※適用內推 Level 6
09/27
9月全新開幕，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
The GlassHouse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。
10/11
※需具有連鎖餐飲業門市管理2年以上經驗者※
工作內容：
1. 營運績效目標達成
2. 維護顧客滿意度
3. 維持高度營運標準
4. 維護下屬同事正面的關係
5. 保管門市財務
6. 維護設備及生財器具清潔管理
7. 執掌餐廳物料盤點、訂貨之良好控管。
8. 負責下屬同事的工作分配
9. 稽核出勤狀況及編排工作班表
10. 督導人員的服裝儀容、服務態度，禮貌及衛生安全等觀念
11. 營業前巡視餐廳清潔、擺設、備品、用具和設施是否完善
12. 為顧客安排訂席事宜
13. 協助總公司推展餐廳業務
14. 員工之教育訓練
15. 提供顧客產品產品介紹與推薦
16. 提供親切優質顧客服務
17. 處理顧客抱怨及客訴
18. 維持與賣場及鄰居之良好關係
工作地點：內湖、板橋
10/14
＊＊追求卓越之下的追根究底"特質習慣及工作精神者優先錄用＊＊
【職位亮點】
•每月與董事長開會二次，年度績效表現優異前10%可得加薪$5,000-$10,000。
•職涯發展規劃明確。
•依表現額外給予獎勵，努力絕不被辜負。
1. 表現優異每月記功
2. 不定期獎金加碼
3. 表現前10%的主管加薪
4. 每年7月表現優秀主管加碼獎金
【職務說明】
※ 需具有連鎖餐飲業店長2年以上經驗者※
1.績效目標達成，超越顧客滿意度。
2.維持高營運標準，與員工維持正面的關係。
3.維護財務、設備及生財器具資源管理，執掌餐聽務料盤點、訂貨之良好控管。
4.願與所屬團隊共享工作成就，面對缺失勇於承擔不規避，並與團對虛心改善檢討。
5.熟悉餐廳整體運作及成本控制，喜歡與人及新事務接觸者。
6.須配合營運進行輪調
薪資60,000~80,000元 (含每日工時8小時及加班1小時)