RINCIPAL RESPONSIBILITIES 主要职责
Follow all Langham policies and procedures.
遵守所有朗廷酒店的规章制度和程序。
Comply with the “clean as you go” policy.
完成“所到之处无脏物”的原则。
Report to work on scheduled days at the scheduled time.
按照工作时间表按时上班。
Report to work in uniform following all appearance standards.
上班时遵守仪容仪表和制服制度。
Work as a team.
工作中保持团队精神。
Follow all safety policies to ensure a safe work area.
遵守所有安全制度，塑造一个安全的工作环境。
Honour all reasonable work-related requests mad by a manager or supervisor, which may be outside your normal job activities, to achieve complete guest satisfaction and service throughout the Hotel.
尊重所有的来自经理和主管的合理工作相关请求，即使超出你的工作范围，也要为整个酒店服务，使客人满意。
Check out with your supervisor before leaving your station or the floor for any reason.
因为任何理由需要离开你的工作岗位之前先汇报你的主管。
Specific Duties 具体工作任務
Check your station, prior to opening, for cleanliness of tables and chairs, proper set-up of salt and pepper, sugar, ashtrays, flowers, lamp, clean cutlery and glassware.
检查你的工作区域，清洁桌子椅子，准备好盐，胡椒，糖，烟灰缸，花瓶，餐具和杯子。
Do all necessary opening and closing side work according to the side work schedule.
做好所有必要的开档和关档的工作记录表。
Have all necessary tools ready: tray, pen, bus towel, corkscrew, etc.
准备好所有必要的工具：托盘，笔，纸巾，酒刀。等等。
Develop a complete knowledge of menu items, their garnish, contents and preparation methods. Be ready to answer any guest questions about the menu in a positive and concise way. Know the use records.
熟悉菜单上的各项菜以及它们的配菜，内容和调制品。准确地回答客人提出关于菜单上的任何问题。
Operate the Point of Sale terminal correctly and follow all Langham check-closing procedures.
正确运行销售终端的要点并且遵守所有朗廷的开，收档程序。
Practice aggressive hospitality and use Suggestive Selling techniques when taking guest’s order.
当接受客人点单时，用积极的亲切的销售技巧向客人推荐特色菜和饮料。
Develop a good knowledge of beverages, liquors, and wine service.
增进饮料，酒品类的知识，熟悉葡萄酒的服务流程。
Pick up and present food and beverages according to standard service procedures. Properly bus the table throughout the meal. By dessert, all condiments, dirty dishes and silverware should be cleared, except sugar and appropriate silverware and beverage glasses that are not empty. Pay special attention to finer points of service, i.e., replacing ashtrays, water glasses filled, checking back just after serving entrée, keeping proper posture and being personable, but limiting conversation.
根据服务程序的标准跑菜和上菜。在整个用餐过程中适当摆放餐桌。上甜品时，所有调味品，脏盘子和餐具必须换干净的，除了糖和适当的餐具还饮料杯不能为空。特别注意服务的要点，比如，放回烟缸，上茶，上完主菜后再检查，保持适当的仪态，不要闲谈。
Bus, clean and reset the table according to standard procedures.
根据服务流程的标准清洁并重新摆台。
Chewing gum or smoking is not allowed while on duty.
上班时间不能吃口香糖和抽烟。
Attend all meetings or training seminars as required.
参加所有必要的会议和培训讨论。
All details regulatory framework refer to colleague Handbook.
所有规章制度请参照员工手册。
Be aware of accident prevention and help enforce safe working conditions. Zero accidents are our goal.
了解事故预防并加强工作安全，目标是零事故
Perform any duties assigned by the Management deemed necessary.
执行任何管理层委托的工作。
REQUIREMENTS 职位要求
Education 教育学历
Minimum Vocational School
至少毕业于专业学校。
Experience 经验
Minimum 1 year restaurant operations experience.
至少有一年餐厅工作经验。
Job Skill / Knowledge 工作技能 / 知识
Demonstrated strong hospitality and communication skills.
有较好的服务精神和沟通技巧。
Demonstrated strong work ethic.
有较强的工作敬业精神。
Demonstrated great hospitality skills and sensitivity to guest needs.
良好的服务待客技巧预知客人的需求。
Computer Knowledge 电脑知识
Knowledge of MS office software
能够使用日常的办公室软件
Language Proficiency 语言能力
Demonstrated good communication skills in English and Mandarin.
具备良好的英语和普通话表达能力。
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