鑫海乘 ea 在哪些城市有办公地点？ 主要分布如下：上海占90%，想知道其他城市分别占比多少？请点击该模块查看，统计依赖近一年招聘职位，仅供参考。
鑫海乘 ea 历年需求趋势
鑫海乘 ea 历年招聘量变化
鑫海乘 ea 是做什么的
取自鑫海乘近一年相关招聘职位
Head Waiter
上海-虹口区 |
5-10年 |
高中以上 |
2026-07-28
20001-30000
-Responsible ftheservice operation in assigned area
-Reporting toRestaurant Manager
-Fully in charged forall service quality standards in the assigned area.
-Proper planning,scheduling assigning staff taking in consideration their capability
-Welcoming of guestschecking on their satisfaction during meal times
-Assist in conductingthe daily menu presentation
-Supporting of aprofessional salesientated F&B Service
-Ensuring the correcthandling of all products, materials equipment
-Ensuring absolutecleanlinessder in accordance with PH rules
-Making sure serviceprocedures are followed according to standards (e.g. menus, decoration)
-Organization andexecution of F&B related ship functions special events
-Orientation andtraining of all employees according to training plans.
-Ensuring staff isknowledgeable on all food & beverage offerings
-All assignedpaperwork is completed in the timely manner
-Responsible fguestsatisfaction, to report all guest related issues reported to RestaurantManager immediately.
-Taking care ofreservation seating when instructed
-Professional andefficient communication with the Executive Chef the Galley team
-Administrationassigned duties
-Scheduling allrestaurant staff
-Monitoring Time &Attendance system taking necessary action if needed.
-Monthly inventory,durableder
-Guest allergies andspecial needs
-Restaurant pestmanagement logs, PH related conducting of inspections record keeping
-Scheduling andconducting of training in accordance with VOC standards operational needs.
-Guest attendance,cruise
maintenance report
-Management andmotivation of the assigned service crew
-Supervision andmotivation of restaurant team
-Planning andfacilitating Food & Beverage training
-Evaluating employeeson a regular planed bases
-Developing andCoaching employees
-Responsible fcost control adherenceto set budgets in assigned area
-All Restaurantrelated cost control in accordance to the budget
-Conduction of stocktakes; inventory according to company procedures
-Breakage preventionplan, education of employees
