「【大廳酒吧】酒吧副理 Assistant Bar Manager」的相似工作

1. 協助管理全日餐廳的日常營運，確保服務流程符合品牌標準並達成顧客滿意度目標。 2. 於用餐時段帶領團隊進行接待、點餐、送餐與桌邊服務，處理現場顧客需求與意見回饋。 3. 維護餐廳整潔與安全，監督餐具設備與營運設施的清潔與正常運作。 4. 確保所有員工提供一致且專業的服務體驗，並即時協助處理顧客抱怨與突發事件。 5. 指導與培訓新進人員，協助建立正確服務流程與團隊默契，提升整體工作效率。 6. 規劃員工輪班與人力配置，確保營運時段內各區域皆有足夠支援。 7. 定期參與部門會議與每日例會，向上回報營運狀況並提出優化建議。 8. 支援主管執行內部溝通、激勵與員工關懷活動，建立正向工作氛圍。 9. 協助整理每日營運報表、顧客意見紀錄與營收數據，作為營運決策依據。 10. 協助監控庫存、訂購耗材與排定設備保養，確保營運資源充足。 11. 支援其他餐飲部專案與跨部門合作活動，確保活動流程順暢。 Operations & Guest Experience Assist in overseeing daily operations of the all-day dining outlet to ensure consistent service standards and guest satisfaction. Lead service delivery during meal periods, including greeting, order taking, food running, and guest interaction. Ensure cleanliness and hygiene of the restaurant and equipment, and address any guest issues promptly. Maintain a professional atmosphere and ensure all team members follow SOPs and brand service expectations. People & Team Supervision Provide on-the-job training for new team members, promoting a cohesive and efficient team dynamic. Assist in staff scheduling and manpower allocation to meet peak periods and operational needs. Participate in departmental meetings and briefings, reporting service concerns and proposing improvements. Support leadership in staff motivation, internal communications, and creating a positive work culture. Administration & Resource Management Assist in compiling daily operations reports, guest feedback logs, and revenue tracking. Monitor inventory and coordinate with procurement to maintain adequate supplies. Support F&B projects and interdepartmental collaborations to ensure smooth event execution. Accountability This position reports directly to the Restaurant & Bar Manager and is responsible for supporting restaurant operations, guest service quality, and staff performance. As a frontline leader, the F&B Service Team Leader bridges daily operations with management objectives to ensure consistent and excellent guest experiences.

接待及提供顧客餐飲諮詢、點送餐、餐桌整理等服務。 *另有空班津貼，每月另有2000-2500元津貼。 **勞動部【壯世代就業獎勵】幫求職者加薪** 《全時工作者》：每人最高領取6萬元 《部分工時工作者》：每人最高領取3萬元 ★欲申請獎勵者，請面試前至就服站取得推介卡

1.根據標準作業流程提供高標準的酒吧與餐飲服務，確保一致且優質的顧客體驗。 2.調製各式酒精及非酒精飲品，並依照品牌標準提供專業飲品服務 3.妥善儲存酒品與餐飲備品，定期清點庫存。 4.確保營運區域整潔、設備運作良好、物資備品齊全。 5.主動觀察顧客需求，適時推薦飲品，並配合營運需求，參與促銷活動與主題酒單執行 Provide high-standard bar and beverage service in accordance with standard operating procedures, ensuring a consistent and quality guest experience. Prepare a variety of alcoholic and non-alcoholic beverages, delivering professional drink service aligned with brand standards. Properly store alcoholic beverages and bar supplies, and conduct regular inventory checks. Ensure the cleanliness of the work area, proper functioning of equipment, and availability of necessary supplies. Proactively observe guest needs, offer appropriate drink recommendations, and support promotional activities and themed beverage menus as required by operations.

西餐廳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 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.

1.協助管理現場及顧客關係維護 2.外場營運管理及同仁績效管理 3.訓練工作執行 4.配合業務單位完成行銷專案執行 5.完成主管交辦事項

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.

西餐廳主任將協助西餐廳副理在其負責區域內協調並分配職務，為顧客提供高效率、豪華且流暢的服務以及一流的用餐體驗。 1.協助西餐廳副理協調並分配職務，以實現卓越的營運績效。 2.確實地傳達期待、認可績效並產生一致的業務成果。 3.監督西餐廳開始與結束的工作流程，包含酒杯拋光和事前準備(如餐桌擺放，轉場以及清理等工作)、妥善儲存以及餐期結束後的器具盤點。 4.協調所屬工作區域內的職務，確保服務順利進行。 5.處理並排解顧客訴願，在系統內登錄顧客意見回饋。確保問題及時解決，讓顧客滿意。 6.保護顧客和同事的隱私與安全。 7.嚴格遵守酒店所制定的各項部門營運標準、政策和流程。 8.能夠執行部門內的所有職務，並在必要時協助輪班。 The Western Restaurant Supervisor assists the Western Restaurant Assistant Manager in the coordination and delegation of tasks within the assigned working station/sector, ensuring an efficient, luxurious, and smooth service flow and stellar dining experience for our guests. 1. Assists The Western Restaurant Assistant Manager in coordinating and delegating daily tasks to deliver an exceptional operating performance. 2. Communicates expectations, recognizes performance, and produces consistent desired business results. 3. Supervises the workflow of opening and closing shift including polishing of glassware and mis-en-place preparation (i.e. table setting, turnover, clean up, etc.), proper storage, and count of operating equipment at the end of the day. 4. Coordinate tasks within the assigned sector to ensure the smooth running of service. 5. Handling complaints and resolving service ‘Glitches’, keeping a record of all feedback under the appropriate system. Ensures that the issues are resolved on time to guests' satisfaction. 6. Protect the privacy and security of guests and coworkers. 7. Complies strictly with all departmental operating standards, policies, and procedures set by the hotel. 8. Be able to perform all tasks within the department and assist in shift coverage when necessary.

The Assistant Manager, F&B Guest Experience & Reservations reports to the Executive Assistant Manager of Food & Beverage (EAM of F&B) and is responsible for overseeing the entire F&B guest journey. The role is dedicated to delivering exceptional and personalized Capella dining experiences for guests at Capella Taipei. You will also lead and support team members across all F&B outlets, equipping them with the knowledge and tools necessary to perform effectively across various service styles. In addition, you will coordinate and supervise the day-to-day operations of the department, ensuring smooth execution while making thoughtful decisions that align with the overall business objectives—including service excellence and revenue performance. 1. Proactively seek solutions and anticipate potential opportunities. 2. Work closely with outlet managers to manage a diverse portfolio of F&B clientele. 3. Propose and develop targeted client strategies to establish and maintain strong relationships while enhancing brand engagement. 4. Continuously track and support the development of high-potential VIP guests. 5. Collaborate closely with the EAM of Food & Beverage to formulate and implement operational business action plans. 6. Actively participate in daily operations and on-site activities, engaging with guests to build long-term relationships. 7. Attend on-property events to expand and maintain a network of high-potential guests. 8. Demonstrate excellent interpersonal and organizational skills. 9. Deliver warm and professional interactions during service periods, creating memorable and personalized experiences—especially during special occasions—while promptly addressing guest feedback with appropriate actions. 10. Confidently and clearly explain the menu, offering expert recommendations and beverage pairing suggestions. 餐飲部顧客關係副理將向餐飲部營運副總經理（EAM of Food & Beverage）匯報，全面負責餐飲賓客的整體體驗流程，致力於為臺北嘉佩樂的貴賓提供卓越且貼心的 Capella 餐飲體驗，並為每位賓客量身打造個人化的專屬服務。 此職位亦需領導並協助各餐飲團隊成員，提供其執行多元服務風格所需的知識與資源，確保團隊展現專業且一致的服務水準。您將協調並監督部門日常營運的各個層面，並在符合業務整體目標的前提下，做出明智決策，包含規劃並推動卓越服務品質與營收績效等關鍵指標。 1. 能主動尋求解決方案，並預判潛在的機會。 2. 與各餐廳經理密切合作，管理多元的餐飲客戶群。 3. 提出並發展針對性客戶策略，確保與客戶建立並維繫良好關係，同時提升品牌參與度。 4. 持續追蹤與協助發展具高度潛力的貴賓客群。 5. 與餐飲部營運副總經理密切合作，制定並落實營運業務行動計畫。 6. 積極參與餐廳營運與現場活動，主動與賓客互動並建立長期關係。 7. 出席館內活動，擴展並維護高潛力賓客網絡。 8. 具備優秀的人際溝通與組織協調能力。 9. 於餐期展現溫暖、專業的互動，創造難忘且個人化的體驗，特別是在賓客的特殊時刻，並即時回應回饋並採取相應行動。 10. 能自信且清晰地解說菜單內容，提供專業建議及酒水搭配推薦。

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。

1. 宴會廳現場服務管理。 2. 營業設備維護、控制備品成本。 3. 人員督導訓練及教育課程安排。 4. 工讀生管理。 *具飯店宴會廳相關經驗者尤佳。

1. 根據採購申請單或每日食品訂貨單，核實和清點所有驗收的貨品。 2. 確保所有收到的貨品符合採購訂貨要求、品質良好且符合具體規格要求並退還所有不符合驗收標準的貨品。 3. 儘快將驗收合格的貨物移交至倉儲區域，以減少和避免員工偷盜以及貨物腐爛變質等風險。 4. 保存酒店所有收貨物品及退還貨品的相關憑單，並每天對酒店採購的貨品填寫收貨記錄匯總。 5. 根據需要聯繫倉庫搬運工或管事部員工清潔收貨通道，以確保收貨台的清潔。 6. 熟悉並精通所有酒店經營設備的型號和規格等內容，包括保存好產品目錄、樣品圖片以及產品的其他相關資料。 Goods Verification & Quality Control Checks and counts all goods to be received per approved purchase order or daily market list. Ensures that goods are in order, of good quality, and according to established specifications. Rejects all goods that do not meet the specifications. Inventory & Documentation Management Moves accepted products to storage areas immediately to minimize employee theft and deterioration of product quality. Ensures proper documentation on all goods delivered to the hotel as well as those returned to the suppliers. Summarizes and records all goods purchased by the hotel on a daily basis. Receiving Area Maintenance & Equipment Knowledge Ensures the cleanliness of the Receiving Bay by liaising with Store helper or Stewarding Staff when cleaning is required. Is well-versed in all descriptions and types of operating equipment for the Hotel, maintaining catalogues, sample pictures, and other relevant product data for reference. Accountability This position reports to the Procurement Manager. The Receiving Agent is responsible for ensuring the accuracy, quality, and compliance of all incoming goods, and for efficiently managing product transfers and documentation. This role is crucial in maintaining the hotel's operational cost-effectiveness and food safety standards.

1. 激勵員工為客人提供卓越的服務並提升顧客滿意度 2. 管理日常營運管理計畫和分配工作 3. 臨場狀況應變以及相關處理 4. 酒類飲品推薦銷售能力及相關知識 5. 配合餐廳的營運彈性調動並協助增加餐廳營收

1.外場成本控管. 2.人力招募,部門教育訓練. 3.確保服務符合飯店品牌的標準,維護顧客滿意度.

1.巡邏建築物與周遭環境，留意可疑線索，確保門窗安全。 2.回應警報器並且調查引起警鈴的原因。 3.保護被保全之人或物的安全。 4.由監視器畫面監看出入份子，以確保建築物安全。 5.給予意圖不良人士或入侵者警告，必要時使用武力。 6.提供客戶全方位的大樓綜合管理服務，如：收發信件。

宴會廳/客房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 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.

【關於Bonami】 Bonami 餐酒館，名字源自法文「Bon ami」（好朋友），代表一種溫暖、適合分享的生活態度。午間提供義大利麵、燉飯、手作三明治等輕食選項，夜晚則轉為氛圍濃厚的餐酒館，讓用餐成為觀展旅程的自然延伸。該品牌主廚何卓濠（Percy Ho）曾任職多家香港知名米其林星級餐廳，善於融合國際技巧與在地風味，以溫暖不拘的料理風格，打造出一處適合好友聚會或家人團聚的自在空間。 Bonami 的招牌前菜「整顆朝鮮薊佐大蒜鯷魚醬」，選用古希臘時期流傳至今的朝鮮薊花苞，佐以風味濃烈的大蒜鯷魚醬，造型吸睛、兩種吃法新穎有趣，是桌邊共享的理想開場；海鮮愛好者可品嚐「招牌醃漬鮭魚佐茴香沙拉」，預先以蒔蘿與香料醃漬的鮮嫩鮭魚，風味清爽細膩，是法國人餐前最鍾愛的經典開胃菜；推薦主菜「香煎檸檬鰨魚」，選用台灣少見的整尾鰨魚，以法式技巧香煎並澆淋自製醬汁，展現細緻肉質與明亮風味，是法國當地的人氣料理。 由主廚 Percy Ho 何卓濠 親自掌廚。Percy 擁有豐富的國際廚藝經驗，曾任職於多家香港知名米其林星級餐廳（包括米其林2星餐廳 Tate 擔任副主廚、亞洲50大餐廳 Neighborhood 擔任副主廚、以及 米其林1星餐廳 Mora 擔任主廚），善於融合國際元素與在地風味，創造出溫暖且不拘謹的美味料理。他透過料理詮釋日常生活中的細緻美好，打造一個沒有距離、能夠自在分享與交流的用餐空間。餐桌在這裡是故事的核心，料理則是我們展現真誠款待的最佳方式。 團隊秉持三大核心理念：「待客之道、尊重員工、味蕾冒險」。在這裡，每位成員都會被尊重與肯定，同時鼓勵創新、勇於嘗試，讓工作充滿熱情與樂趣。 如果你也熱愛透過美食與人交流，歡迎加入我們，一同開啟這趟味蕾與人生的冒險！ 【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，能與外籍主廚及客戶進行專業且流暢的溝通，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

1. 負責門市營運管理。 2. 負責門市與客戶關係的建立與維繫。 3. 執行進銷貨分析。 4. 規劃、協調廣告活動和促銷宣傳。 5. 門市人員排班和費用報表製作。 每位同仁對Popeyes都是重要的一員， Popeyes提供每位夥伴專業的教育訓練，並有完整透明的升遷評核管道， 讓有創業夢想的您可以完整學習運營店鋪，公司也提供門市讓您成為獨當一面的店經理。 我們提供完整的升遷制度： 儲備襄理 > 襄理 > 副理> 店經理。 讓我們一起共創夢想。

嘉義福容 voco 酒店是洲際酒店集團 IHG 在台灣的首家 voco 品牌據點，定位為高端精品酒店，結合國際連鎖的專業品質與獨立酒店的個性風格，帶來輕鬆有趣、貼心自然的全新旅宿體驗。 「voco」來自拉丁文，意為「邀請」與「一同前行」，展現我們熱情好客、妙趣橫生的品牌個性。voco 強調無距離感的服務氛圍，讓每位賓客都能感受到細膩關懷與獨特回憶。我們始終秉持「貼心可靠，妙趣橫生」的核心精神，為旅人創造難忘時刻。 在 voco，我們相信每個人都是東道主──關切周到（Be Thoughtful）、真實自然（Be Natural）、成就難忘回憶（Make it Memorable），鼓勵同仁展現真誠、主動與溫度。 同時身為 IHG 的一員，我們實踐五大核心價值：做對的事、體現關愛、追求卓越、求同存異、協作共贏，這是我們對夥伴與賓客的承諾。 歡迎熱愛服務、樂於分享、渴望國際視野的您們加入嘉義福容voco酒店，與我們一起用心打造每一段旅程。 職務說明： 1.依據市場、產品趨勢及消費者需求，制訂餐廳營運策略規劃。 2.檢視餐廳各項營運績效、分析營收報表。 3.能有效統籌外場服務作業，督導能力強。 4.擅長客訴處理、危機應變及跨部門溝通協調。 5.確保各項服務符合IHG標準作業流程與食品安全衛生管理規定。 6.人員培訓及人力規劃與調派。 7.完成主管交辦事項。

1. 按照部門的規範和標準程序，提供高品質的餐飲服務。 2. 與上級主管及團隊溝通疑難問題、客人反饋及其他相關資訊。 3. 積極參與每日例會、計劃會議及培訓課程，持續提升專業技能。 4. 迎賓並協助安排客人就坐，介紹並推銷每日特價餐點。準確接收並下達餐飲訂單，確保服務流程流暢與高效。 5. 遵守酒精飲料服務規定，推銷飲品，並按時為客人續酒。調製與裝飾雞尾酒，提供高品質熱咖啡與茶飲。 6. 及時處理並妥善解決客人投訴，確保顧客滿意。 7. 確保個人儀容及服裝符合洲際酒店集團標準，保持無可挑剔的形象。 8. 保持設備、玻璃器皿及瓷器潔淨，並妥善分類及存放。準備並維護服務台、自助餐桌及餐台的整齊擺設。 9. 熟悉每日訂單與特別活動安排，營造舒適氛圍（如播放音樂、燈光調整、酒吧準備等）。快速清潔及整理工作區域與酒吧，保持整潔。 10. 按照酒店規定妥善存放餐飲存貨。 11. 與同事保持良好工作關係，促進團隊合作。 Operations & Guest Experience Deliver high-standard food and beverage service following departmental policies and procedures. Communicate issues, guest feedback, and relevant information with supervisors and team members. Participate actively in daily briefings, scheduled meetings, and training sessions to enhance professional skills. Welcome guests and assist with seating arrangements; promote daily specials effectively. Accurately take and relay food and beverage orders to ensure smooth service flow. Comply with alcohol service regulations; promote beverages and provide timely refills. Prepare and garnish cocktails, and serve quality hot coffee and tea. Address and resolve guest complaints promptly to ensure satisfaction. Administration & Environment Management Maintain impeccable personal grooming and dress in accordance with IHG standards. Keep equipment, glassware, and crockery clean, properly categorized, and stored. Prepare and maintain service stations, buffet tables, and dining setups neatly. Be familiar with daily bookings and special events; create a comfortable environment by managing music, lighting, and bar readiness. Clean and reset work areas and bars efficiently. Store food and beverage inventory properly according to hotel policies. People & Collaboration Maintain good working relationships with colleagues to foster teamwork. Undertake related duties and special projects as assigned by the department. Accountability This position is responsible for delivering quality F&B service according to departmental standards, ensuring smooth restaurant operations and guest satisfaction. The role demands attentiveness, efficiency, excellent customer service, and active participation in teamwork.

1. 向客人提供及時、高效和禮貌的服務。樂於幫助客人，並按照客人要求陪同其到達酒店內指定地點。 2. 按照既定次序和清潔標準來維護健身俱樂部設施。向主管彙報維修和保養問題。定期視察游泳池，確保其達到清潔標準。 3. 熟悉酒店的所有設施、活動、設備、服務及相關資訊，以便向客人提供準確資訊並進行推銷。 4. 確保充分供應客人的用品、毛巾等。遵守酒店關於泳池毛巾的發放和回收的工作程序。 6. 提供休閒設施相關安全說明與指導。 7. 按照作業流程將費用計入房間帳單。 8. 遵守酒店的各項規章制度、政策和工作程序。遵守規定的衛生和個人儀容標準。 Operations & Guest Services Provides prompt, efficient, and courteous service to guests, members, and visitors. Maintains Health Club facilities to set standards of order and cleanliness. Familiarizes self with hotel facilities and activities to provide accurate information and promote services. Ensures ample supply of guest amenities, towels, and linen. Conducts activities and services for guests while providing instruction and safety reminders. Applies correct charges and posts to room bills according to procedure. Maintenance & Compliance Reports repairs and maintenance problems to the supervisor, follows hotel procedures for pool towel issue and retrieval. Conducts regular inspections of pool grounds to ensure cleanliness standards. Abides by hotel rules, regulations, policies, and procedures. Adheres to specified hygiene and personal appearance standards. Communication & Support Liaises with interfacing departments (e.g., Laundry, Housekeeping, Engineering) to provide excellent service. Attends scheduled training and actively participates in employee activities. Accountability This position reports directly to the Recreation Supervisor. The Recreation Receptionist is responsible for delivering excellent service to guests, members, and visitors within the leisure facilities. This role ensures the cleanliness and safety of the facilities, provides accurate information, and supports the overall guest experience by adhering to hotel standards and procedures.