1. Inspect plan, and ensure that all materials, equipment and service carts are in complete readiness for service.
Accordance to business needs; Mention required rectification and deficiencies to the superiors.
检查,计划和确保所有的设备,器皿和服务车都可用,如有任何问题需及时通知相关人员进行修护。
2. Constantly accept to be monitored by superiors in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; Mention any opportunities to the superiors.
持续进行员工各方面的行为和职责,确保所有的程序运作与部门标准相一致;如有不足之处需及时改正。
3. Perform table set-ups; check for cleanliness, neatness and agreement to departmental standards; Mention deficiencies to the superiors.
进行桌面摆台和清洁卫生以及整洁度是否和部门标准相一致。
4. Review the reservation book for follow up on all special settings requests according to the guests’ requests.
查看预定本,预先准备好预定桌和所需的特殊用品。
5. Ensure that daily specials are mentioned to the guests.
确保对客人介绍了每日特色菜。
6. Maintain the pick-up station and side stations, ensuring agreement to standards of cleanliness, supply of stock and organization.
保持传菜台和工作台,确保与清洁标准相一致,补充和整理库存。
7. Assist in greeting and escorting guests to their tables according to departmental procedures, when needed. Ensure that tables are set to best service the guests.
根据部门标准协助咨客问候客人并将客人带到座位上, 确保餐桌处于最佳状态。
8. Anticipate guest’s needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Promote positive guest relations at all times.
预见客人的需求, 无论多忙和无论多晚对所有的客人的要求都要迅速的作出回应,与客人建立一个良好的关系。
9. Ensure that all tables are cleared and reset according to department procedures.
确保所有桌子按照部门计划整齐摆设。
10. Maintain cleanliness and working conditions of departmental equipment, supplies, and work areas.
检查和维护部门设备,供应品和工作区的清洁卫生和使用条件。