Duties and
Responsibilities工作职责
·
Adhere to bill paying
procedures.
·
遵循帐单支付的程序。
·
Ensuring payment methods are
handled accurately.
·
准确地处理付款。
·
Develop departmental standards
and procedures to promote salesmanship, beverage creativity and profit.
·
发展部门的标准和程序促进酒水的销售，提高利润。
·
Effectively manage the
restaurant by ensuring the following:
·
有效管理餐厅，确保以下几方面：
·
Oversee the Implementation of
standards as detailed in the departmental standards and procedures manual.
·
根据部门的标准和程序手册，监督执行的情况。
·
Adhere to opening and closing
procedures.
·
遵循开档和关档的程序。
·
•Equipment is clean.
·
干净的设备。
·
Equipment is sorted and stored.
·
设备的分类和储存。
·
Glassware is polished.
·
干净的玻璃器具。
·
Requirements for special
occasions are ready.
·
准备特别场合的必要用具。
·
Lighting is on.
·
合适的照明灯光。
·
Outlet is ready for service and
guest comfort.
·
使餐厅做好服务和款待客人的准备。
·
Greeting and seating guests.
·
问候和带领客人入座。
·
Using trays and tray jacks
effectively.
·
有效使用托盘和托盘架。
·
Quickly taking food and
beverage orders.
·
迅速地处理餐饮订单。
·
Wage and beverage costs are
managed.
·
控制工资和酒水开支。
·
Development and implementation
of Promotions Calendar for F&B products in restaurant.
·
在餐厅发展和执行餐饮部产品的促销计划。
·
Your own shift hours are mixed
to ensure you know what is happening in your department at all times (nights,
days, weekends and during the week, break, lunch and evening shifts).
·
混合安排你的上班时间，确保时刻了解部门的情况（晚上、白天、周末、平时、休 息、午餐和晚班）。
·
Guest complaints are handled
professionally.
·
专业得处理客人的抱怨。
·
Conduct monthly staff meeting
to ensure all management projects, policies, new product, staff movement …etc
are notified and documented. During this
time, encourage comments and ideas from staff for the interest of room service
department.
·
组织每月的员工会议，确保向员工通报所有的管理方案、政策、新的产品和员工调动等，同时为了送餐服务部的利益，鼓励员工提供建议和新主意。
·
Actively participate in
departmental training and give support and feedback.
·
积极的参加部门培训，提供支持与反馈信息。
·
Ensure sufficient operational
equipment and linen.
·
确保有足够的操作设备和布草。
·
Communicates to his/her
superior any difficulties, guest comments and other relevant information.
·
与上级交流疑难问题、客人评价和其他相关信息。
·
Delivers daily briefings and
attends other Food and Beverage meetings as scheduled.
·
根据日程安排组织每日短会和参加其他餐饮会议。
·
Delivers prepared training
sessions in line with a departmental monthly calendar.
·
根据部门的每月日程表组织培训会议。
·
To check all necessary
accompaniments to go with the order.
·
负责检查点单上所有必需的食品伴随物。
·
To ensure food runner has correct
table numbers.
·
负责确保传菜生把食品送到准确的台号。
·
Conduct effective shift
briefings, ensuring all staff are aware of VIPs, special occasions, daily
specials; emphasis on up-selling certain products; etc.
·
组织有效的交接班例会，确保所有员工知道了解贵宾、特别场合和每日的特色菜，并推销更好的产品。
·
Personally meet and farewell a
minimum of 80% of your customers.
·
至少亲自接待百分之八十的客人以及与他们告别。
·
Encourage and motivate staff to
provide optimum service during all shifts.
·
鼓励和激发员工提供合适的服务。
·
Conversing with Guests in relation
to the food and beverage products.
·
与客人交流食物和酒水的问题。
·
Food and Beverage service of
high standard and in accordance with departmental standards and procedures is
delivered.
·
根据部门的标准和程序，提供高标准的餐饮服务。
·
Recommendations and guest
comments to Chef and Food and Beverage Director to reflect current customer
profile are shared.
·
与厨师和餐饮总监共同分析客人的评论和建议以了解顾客最近的整体情况。
·
Make conversation to guests
during their order and find out their likes and dislikes as well as building
rapport.
·
在客人点餐中与客人交谈，了解他们的喜好建立良好的关系。
·
Grooming is impeccable and in
accordance with ICHG personal standards.
·
根据洲际酒店集团的个人仪表标准保持完好的个人仪容仪表。
·
To have a full understanding of
food service standards and product knowledge.
·
清楚了解并掌握食品服务标准及产品知识。
·
Maintain professional grooming
standards and personal hygiene in accordance with the hotel policy at all
times.
·
时常保持专业的仪容仪表及个人卫生以符合酒店标准。
·
Perform other duties as
assigned by superior to meet business needs.
·
根据营运需求，服从上级安排的其他工作。
·
All relevant hotel safety
guidelines and procedures outlined in the employee handbook or training documentations
have to be followed at all times.
·
按照酒店员工手册及相关培训文件来指导员工在任何时候都必须遵守所有规章制度。
·
Comply with company
regulations, policies and procedures at all times.
·
任何时候都必须遵守公司的规章制度及政策和程序。
·
Special event concepts are
managed.
·
处理特别的活动计划。
·
Market changes are anticipated
and review operations when necessary.
·
注意市场的变化，必要时回顾营运情况。
·
Competitor analysis is
conducted.
·
分析竞争者的情况。
·
Positive publicity
opportunities are created.
·
创造积极的公开机会。
·
The active pursuit of cost
saving measures.
·
积极地采取开支节省措施。
·
Recycling wherever possible.
·
尽可能反复利用。
·
Stock control is managed.
·
库存控制。
·
Love the job, establish common goals with the
team, maintain the corporate image and keep the corporate culture in mind.
·
对待工作岗位尽职尽责，爱护酒店公物，维护酒店形象，严格按照规章制度。
